Posts tagged Gourmet Italian Food
Baked Eggplant

I revised my grandmother's original recipe, but not the cooking method, which involves copious amounts of oil for frying (don't worry, you can blot the eggplant on paper towels to absorb any excess oil).  Needless to say this isn't a low-fat dish, but like most rich foods, it's very satisfying.  A little goes a long way!

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Tom Douglas' Hot Stove Society Chef Bridget Charters

Tom Douglas' Hot Stove Society Cooking with Chef Bridget Charters 

Bridget's demo of homemade Tortellini, Ravioli and Agnolotti had inspired students to experiment with free form filled pasta, rolling and dotting their fillings on floured butcher block tables amidst lively conversation.  I helped Bridget, along with an experienced crew, assist students with pasta attachments, sealing and whatever questions that arose that night.  Visit for classic revised recipes. 

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