The Art of the Egg

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Croque Madame

Don’t make these if you’re not really hungry.  It usually takes me an hour to finish one.  I need some coffee and some wine in between. It’s really pretty simple.  I don’t bother making a bechamel (a white sauce with butter, flour and milk); to me it tastes a little “floury”. Let’s make our cream… Continue reading Croque Madame

Salmon with Carolina Style BBQ Sauce

A few of you have asked for a recipe from Sexy Food.  Here goes… I was doing a tasting for a wedding, and last minute, they wanted a fish entree in addition to meat and chicken.  I poured some Carolina style BBQ sauce over salmon and popped it in the oven.  (Use parchment paper underneath.) … Continue reading Salmon with Carolina Style BBQ Sauce

Tomato Cheddar Pie

Here’s a lot of beauty and flavor for very little work.  Once you master egg custards and pies the world will belong to you!!! Ok, but they are very versatile and cost effective. I started with a purchased crust on this one.  Sometimes I make them from scratch, sometimes I don’t.  Place the crust into… Continue reading Tomato Cheddar Pie

Green Eggs & Ham

This is another take on deviled eggs that’s fun, delicious and a little bit of a conversation piece.  We’re combining two favorites, deviled eggs and guacamole, so there is no way to go wrong. After you correctly boil and peel the eggs, they can chill in the fridge while you start the filling.  First, blend… Continue reading Green Eggs & Ham

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