Melted Leeks with Cream

Leeks have a delicate onion flavor and smell a bit like scallion. With a hint of nutmeg and a small splash of cream added to the delicate taste, this simple side dish becomes a complex delight that will compliment fish, poultry or beef.

Photography by Heaven on Hearth

 You will need:

4 stalks leeks, yields 5 cups sliced

2 tablespoons olive oil

4 tablespoons butter

½ teaspoon salt

¼ teaspoon ground nutmeg

1 tablespoon heavy cream

Remove the course outer stalk of the leek as well as cutting off the very dark green leaves at the top, as they don’t have a lot of flavor and are quite woody and chewy.

We will be using the white onion base and the light green stalks. Slice leeks in ¼ - ½ in slices. Then they need to be washed a few times as leeks tend to hold a bit of sand in between the layers. Rinse under running water, ensuring all the sand has been removed. I tend to rinse them at least 3 times. To check that they are free of sand, fill a bowl with water; place the sliced leeks in the water. Remove the leeks with a slotted spoon and if the bottom of the bowl is clear of sand, you can drain and dry on paper towels. If not, continue to rinse them until clean.

Heat a deep skillet, over medium high heat, and then add 2 tablespoons olive oil and 2 tablespoons butter. 

Once the butter has melted, toss in the washed, drained and dried leeks, sauté for 3 minutes before adding 2 more tablespoons butter. 

Sauté for another 2 minutes, then add ½ teaspoon salt and ¼ teaspoon nutmeg. Allow the leeks to melt for another 5 minutes before adding 1 tablespoon heavy cream. Remove from heat.

This serves 4. Voilà. This is a wonderful side dish for meats, poultry or fish. This is also a beautiful compliment to Salmon with Garam Masala Baked in Parchment

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Potatoes with Bonnes Herbes Parisienne

Small honey gold potatoes, about 1 to 1½ inches in size, have a buttery sweet flavor with velvety golden flesh and delicate skin.

Bonnes Herbes Parisienne are a rich fragrant herb mix of chives, dill weed, basil, basil, French tarragon, chervil and white pepper. The combination of traditional French herbs makes this versatile blend both savory and sweet.

Photography by Heaven on Hearth

You will need:

1½ pounds of honey gold potatoes

1 tablespoon salt

water

2 tablespoons butter

1 heaping teaspoon Bonnes Herbes Parisienne

Wash potatoes properly. These potatoes are so small and are usually clean, but I like to give them a good wash before cooking. Fill a large pot with water; add 1 tablespoon salt, adding the potatoes to the water filled pot. I like to cover them with about 1 -2 inches of water. Boil over medium high heat for approximately 28 minutes or until cooked, however, this will vary depending on the size of the pot or even your stove. It may take less time or even a bit longer.

To test the potatoes, stick a knife in a potato. If it goes in easily it’s ready, if it doesn’t, it means it needs to be cooked a bit longer. The outer part of the potato may be cooked, but the middle may need a bit more time.

Once the potatoes are cooked, drain them, by pouring them into a colander. Using the same pot, over medium low heat, add 2 tablespoons butter and allow the butter to melt, add 1 heaping teaspoon Bonnes Herbes Parisien to the melted butter, then add the cooked potatoes and toss around a few times, so that the potatoes are covered with the herb butter mixture.

This serves 4. Voilà. Now, really…how easy was that?

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Baby Eggplant with Asian Vinaigrette

I had gone to the Farmer’s Market in Winter Park and saw these beautiful baby eggplants. Once they are cooked, they are tender and have a rich, complex flavor when combined with the Asian Vinaigrette. Five Spice Powder which is made of a blend of ground star anise, cloves, cinnamon, ginger and fennel seeds, gives the dish a warm, yet exotic flavor.

Photography by Heaven on Hearth

1 pound baby eggplant

2 tablespoons peanut oil

1 shallot, finely sliced

1/8 teaspoon salt

3 stalks scallion, finely sliced

For the Asian Vinaigrette

2 tablespoons soy sauce

1 teaspoon Dijon mustard

¼ teaspoon five spice powder

4 tablespoons peanut oil

½ teaspoon freshly grated ginger (1 inch piece of ginger)

Mix 2 tablespoons soy sauce, 1 teaspoon Dijon mustard, ¼ teaspoon five spice powder and ½ teaspoon freshly grated ginger (1 inch piece of ginger). Once well blended stream in 4 tablespoons peanut oil until you have an emulsion.

Cutting the Eggplant Lengthwise in Quarters

Because the eggplant is so small, I cut them lengthwise in quarters. Heat a skillet over medium high heat. Once heated, add two tablespoons of peanut oil. 

Eggplant with Shallots

Throw the eggplant into the skillet and toss occasionally for 1 minute before adding 1 finely sliced shallot and sprinkle with 1/8 teaspoon of salt. Keep tossing occasionally for another 4 minutes.

Take the skillet off the heat, spoon the eggplant into a serving dish then pour the vinaigrette over the eggplant, add the sliced scallion and toss.

Baby Eggplant with Asian Vinaigrette

This serves for 4. Voilà. This goes well with grilled meats.

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Green Beans with Mushrooms

This is another of my quick and easy side dishes. The green beans remain nice and crunchy while the mushrooms bring that earthy texture to the dish, whilst the onions add just the right amount of sweetness.

Photography by Robert Demetrius

½ pounds green beans

4 ounces mushrooms, sliced (cremini and white button)

1 teaspoon dried French thyme leaves

½ sweet onion, finely diced

¼ teaspoon salt

1/8 teaspoon black pepper

1 tablespoon olive oil

Heat your skillet at medium high heat. Add 1 tablespoon olive oil and toss in the green beans. Sauté for 1 minute then add the finely diced sweet onion and toss occasionally for another minute before adding 4 ounces of sliced mushrooms. Continue to toss for 5 minutes. Add ¼ teaspoon salt, 1/8 teaspoon black pepper and 1 teaspoon dried French thyme leaves, then turn off the heat, cover the skillet and let rest for a further 5 minutes. Uncover and your side dish is ready. The heat will cook the beans a bit further, but the beans will remain nice and crisp.

This serves 2. Voilà. Now that was really easy. Just double the recipe if you need to serve 4 persons.

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Roasted Pumpkin with Yogurt and Black Sage Honey Sauce

During my visit to a Latin supermarket, trying to find an ingredient for one of my Jamaican dishes, I came across a beautiful piece of pumpkin that had such a vibrant orange color, that I just couldn’t resist getting. I just knew it would have been perfect for a dish I had in mind. Roasting pumpkin brings out the sweet flavors and the soft silkiness of the vegetable. Adding some smoky spices to the pumpkin gives it that warm, comforting taste and fragrant smell that I was looking for.

Photography by Robert Demetrius

Black sage honey has a buttery caramel flavor that I thought would go wonderfully well with the roasted pumpkin sprinkled with smoky spices. So, I decided to serve the roasted pumpkin with thick and creamy Greek yogurt blended with the buttery caramel flavor of the black sage honey to just top it off.

2 pounds pumpkin

2 tablespoons olive oil

1 large garlic clove, minced

1 teaspoon cumin

½ teaspoon coriander

½ teaspoon nutmeg

½ teaspoon salt

Yogurt and Black Sage Honey Sauce

Start by pre-heating the oven to 450°Fahrenheit.

Line a baking sheet with parchment paper.

Wash the pumpkin well, then pat dry before slicing it into ½ inch thin slices.

In a small dish, blend 1 teaspoon cumin, ½ teaspoon coriander, ½ teaspoon nutmeg and ½ teaspoon salt together.

Pumpkin Slices with Spices and Garlic

Place pumpkin slices on the parchment paper lined sheet before drizzling with 1 tablespoon of olive oil, then sprinkle with ½ of the spice blend. Turn the pumpkin slices over and repeat the process by drizzling with 1 tablespoon olive oil, then sprinkle with the spice blend.

Mince 1 large clove of garlic and sprinkle over the pumpkin slices.

Once the oven has come to 450°Fahrenheit, place the baking sheet in the oven for 20 minutes, before turning the pumpkin slices and baking them on the other side for a further 5 minutes.

Pumpkin Slices Hot from the Oven

Prepare the Yogurt and Black Sage Honey Sauce by mixing the yogurt and honey together.

Pumpkin Slices Ready to be Served

Let the pumpkin slices remain on the sheet for about a minute before transferring to a platter. Serve a dollop of my Yogurt and Black Sage Honey Sauce with the roasted pumpkin.

This serves 4. Voilà. If you are like me, I couldn’t wait to eat it so I dipped the roasted pumpkin into the yogurt. Enjoy!

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Tarragon Mushrooms

This is an easy side dish that brings along a new bold flavor, tarragon. Tarragon is an aromatic herb that tastes quite like anise. It’s fresh, light and has a touch of sweetness to it. Use sparingly if you have never used before as it can also be quite overpowering if you are not accustomed to the taste.

Photography by Heaven on Hearth

8 ounces mushrooms

3 tablespoons butter

1½ tablespoons tarragon, roughly chopped

Melt 3 tablespoons butter in a heated pan, toss in the mushrooms, and sauté for 1 minute, then, add, roughly chopped tarragon leaves, incorporating evenly among the sautéing mushrooms for 2 more minutes. Just before taking the skillet off the burner, sprinkle mushrooms with salt and pepper to taste, toss again and serve right away. Voilà.

Serves 4 as a light side dish. This would also go well with my Spinach, Bacon, Onion and Goat Cheese Frittata

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Blue Cheese Mashed Potatoes

St. Agur blue cheese is a soft double-cream cheese. It has a smooth creamy texture with a mild spicy taste.

Photography by Robert Demetrius

You will need:

2 pounds red potatoes

6 cups water

1 tablespoon salt

3 tablespoons butter

4 ounces St. Agur blue cheese

3 tablespoons heavy cream

St. Agur Blue Cheese

Take the St. Agur cheese out of the fridge so it gets to room temperature. It will be so much easier to work with.

Red Potatoes

Fill a medium sized pot with 6 cups of water and 1 tablespoon of salt. Wash, peel and quarter the potatoes and throw them in the salted water.  Boil for 19 minutes or until tender.

In the meantime, melt 3 tablespoons of butter.

In a small bowl, mash the St. Agur with a fork, adding 3 tablespoons of heavy cream and 3 tablespoons of melted butter. It will be of soft, smooth and silky consistency.

Once cooked, drain the potatoes in a colander before mashing. 

Pour the creamy cheese mixture into mashed potatoes and combine well.

Adding Blue Cheese Mixture to the Mashed Potatoes

Voilà! There you go. This was another quick and easy side dish.

Herbed Lamb Chops with Blue Cheese Mashed Potatoes, Creamy Spinach and Pancetta Stuffed Mushrooms, Oven Roasted Eggplant and Roasted Sweet Pepper drizzled with Simple Balsamic Vinaigrette

I served this as a side dish with my Herbed Lamb Chops. Serves 4. Enjoy!

Look out for three new recipes tomorrow! Just in time for Easter!

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Creamy Spinach and Pancetta Stuffed Mushrooms

Large white mushrooms have a light earthy flavor and are perfect for stuffing because they have a nice cavity for the filling.

Crème fraîche is a thick, slightly sour cream with a tangy taste adding creamy rich texture. It is great in sauces, as it won’t curdle.

The basil chiffonade added a light freshness of spring.

Photography by Robert Demetrius

You will need:

12 large white mushrooms, with stems finely diced

¼ medium onion, finely diced, about 3 ounces

2 cloves garlic, minced

4 cups spinach, roughly chopped

2 ounces pancetta, finely diced

3 tablespoons olive oil

2 tablespoons crème fraîche

8 large basil leaves, chiffonade

½ teaspoon salt

½ teaspoon ground pepper

½ cup chicken broth  

Start by preparing all your ingredients so all you need to do is toss them into the skillet when needed, as it will go very fast.

Finely dice ¼ of a medium onion and 2 ounces pancetta. Mince 2 cloves of garlic and roughly chop spinach so that you yield 4 cups. That should be around ½ bag of spinach.

Diced Onions, Pancetta, Mushroom Stems and Garlic

Clean the large mushrooms by wiping them with a damp cloth as well as removing the stems from the mushrooms. Don’t discard the stems! We need them for the stuffing. Just cut off the dry ends of the stems and dice each stem finely. 

Mushroom Caps in Baking Dish

Find a deep dish that is large enough to hold the 12 mushroom caps. Grease the bottom of the dish well, making sure it’s all covered with 1 tablespoon of olive oil and place the mushrooms with the hollow side facing up. Season with ¼ teaspoon of salt and ¼ teaspoon black pepper and set aside.

Now, start preheating the oven to 500° Fahrenheit. By the time you are finished with the filling the oven should be ready.

Pancetta and Onions

Heat the skillet at medium high heat so it’s nice and toasty before adding 1 tablespoon of olive oil. Toss in the pancetta and sauté for 1 minute, then, toss in the onions for another minute. Add the minced garlic and the diced mushrooms stems for 4 minutes to the pancetta and onion mix.

Mushroom, Pancetta, Onion and Crème Fraîche

Pour another tablespoon of olive oil in the pan before adding the roughly chopped spinach. Sauté the spinach for 1½ minutes, then, add 2 tablespoons of crème Fraîche and 8 leaves of basil chiffonade, allowing for all the flavors to mingle together for a minute whilst blending the crème fraîche into the pan.

Filling Mushroom Caps

Spoon the filling into the individual mushrooms

Filled Mushrooms before Baking

But, before placing the dish with the mushrooms into the oven, pour ½ cup of chicken broth into the dish, for some moisture. Don’t pour any broth on top of the mushrooms because we don’t want a watery filling. Bake for 15 minutes and check on them at the 10 minute mark.  Use some of the mushroom infused broth, gently spooning it over the mushroom caps so that the edges at the top of the mushroom get a bit of moisture. When finished, serve as a side dish, or even an appetizer.

Creamy Spinach and Pancetta Stuffed Mushrooms

I served this as a side dish with my Herbed Lamb Chops. Voilà! Now go forth and enjoy! Serves 4.


I have one more recipe from my Easter Menu coming up tonight! And look out for three new recipes tomorrow! Just in time for Easter!

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Roasted Sweet Peppers

Sweet peppers or bell peppers have a pleasantly crisp, fresh, sweet taste. They are rich and vibrant in color and can give such flavor to your dish. By roasting them, the sweetness is enhanced as well as the flavor.

Photography by Robert Demetrius

You will need:

3 large sweet peppers (1 red, 1 orange, 1yellow)

Sweet Peppers cut in Half

Wash and pat dry the sweet peppers. Cut the sweet peppers in half, lengthwise and clean out the inner cavity. Remove the stem, the seeds and all the membranes, which is the white flesh on the cavity walls.

Line a baking sheet with aluminum foil. Turn the oven on to a high broil. Pre-heat the oven before placing the sweet peppers on the top rack. You want to make sure that the peppers are not lower than 5 to 6 inches from the top. Place the sweet peppers, cut side down on the aluminum lined baking sheet.

Roasted Sweet Peppers Just Out of The Oven

Broil for 7 - 10 minutes. Take out of the oven when you see black blisters on the peppers, then you know they are ready. Don’t let them burn. The skin will be a bit shriveled but that is normal. Cover the peppers with some more aluminum so that the steam can help loosen the skin from the peppers. 

Peeled, Roasted Sweet Peppers

Wait until the peppers have cooled and peel the skin off the peppers. It comes off pretty easily if using your fingers, but there may be a few spots that need some help, if so, take your knife using the tip to help you release the skin from the pepper. Leave the blackened spots on the peppers as they bring so much smoky flavor and intensity. Voilà! How easy is that!

I sliced the roasted sweet peppers and served as a side dish at room temperature. Just before serving, I drizzled the roasted sweet pepper slices with my balsamic vinaigrette. Serves 6 as a side dish. This goes well with my Herbed Lamb Chops or is a delightful accompaniment to the Oven Roasted Eggplant.

Sliced Roasted Sweet Peppers

Look out for three new recipes tomorrow and more to come on Wednesday! Just in time for Easter!

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Oven Roasted Eggplant

Eggplants come in different sizes, shapes, tastes and colors. I used, glossy, lustrous purple eggplants. They are superb for roasting, grilling, baking and sautéing. Eggplants are a bit spongy in texture and sometimes slightly bitter. I like the creamy, full and hearty earthiness of the vegetable, which is so satisfying and comforting. Oven roasting the eggplant brings out sweetness and a warm, rich aroma in the vegetable. Adding Italian seasoning, a blend of marjoram, thyme, rosemary, savory, sage, oregano and basil offers a savory Mediterranean flavor.

Photography by Robert Demetrius

You will need:

2 medium eggplants

4 tablespoons olive oil

½ teaspoon salt

¼ teaspoon ground pepper

2 teaspoons Italian seasoning (Italian seasoning is a blend of marjoram, thyme, rosemary, savory, sage, oregano and basil)

Line a baking sheet with aluminum foil, brushing the foil with 1 tablespoon of olive oil. Turn the oven on to high broil.

Rinse and dry the eggplant, then trim the stem off the eggplant. I also cut a piece from the other end as well. I then slice each eggplant in 4 thick slices. I cut them about a ¼ inch to ½ inch thick, because I like a nice texture and bite when they are finished roasting. If they are too thin, there is a tendency for the slices to get too mushy once finished.

Eggplant in Slices

Start brushing the eggplant slices on both sides with some olive oil, about 1 tablespoon, then combine the rest of the olive oil with 2 teaspoons of Italian Seasoning brushing both sides of the eggplant slices, before seasoning with salt and pepper.

Place the eggplant in the oven on the top rack and broil for 6 minutes on either side.

Oven Roasted Eggplant with Italian Seasoning

Remove the tray from the oven when done and let rest, to cool down. I served this as a side dish with my Herbed Lamb Chops. It can also be served with my Roasted Sweet Peppers and Balsamic Vinaigrette.


I have an additional recipe from my Easter Menu coming up tonight! And look out for three new recipes tomorrow and more to come on Wednesday! Just in time for Easter!

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