Spinach and Ricotta Gnocchi with Sage Butter

Written by Patricia Rain on June 9, 2011. Posted in Comfort Foods, Culinary, Entrees, Recipes, Side Dishes

New York Steak with Aromatic Herbs

Written by Patricia Rain on February 27, 2011. Posted in Comfort Foods, Entrees

A few years back I ran a special food program at a local community market. I was asked to feature steak one weekend. Although I hadn’t cooked steak in years, my grandmother ran a restaurant in the 1930s and was an expert at cooking steaks and roasts. My father learned to make perfect steaks and roasts from his mother and I learned from him.

Chicken Marsala

Written by Patricia Rain on February 17, 2011. Posted in Comfort Foods, Culinary, Entrees, Recipes

This is a flavorful and romantic recipe. It’s also delicious. Serve with pasta, or a wild rice and basmati pilaf. The best part is that you can make this delicious recipe in 30 minutes or less! Shown here with Vanilla-Scented Butternut Squash Risotto.

Shrimp with Ginger Coconut Vanilla Sauce

Written by Patricia Rain on June 3, 2009. Posted in Comfort Foods, Culinary, Entrees, Recipes, Vanilla Bean Recipes, Vanilla Paste Recipes

This is a deliciously rich recipe but without guilt as coconut milk is filled with healthy fat. Fresh ginger and lemon brightens up the recipe. A perfect summer brunch or outdoor meal though just as good in the winter to help you dream of warmer weather.

Poisson Cru

Written by Patricia Rain on June 3, 2009. Posted in Culinary, Entrees, Healthy Cooking, Recipes

Vanilla-Fragranced Duckling, Madagascar Style

Written by Patricia Rain on June 2, 2009. Posted in Comfort Foods, Culinary, Entrees, Recipes

With the infusion of oranges and hint of vanilla, this is a flavorful and delightful way to serve roast duck. Serve with pan fried potatoes or dumplings.

Courtesy of Chef Deane Bussiere

Papaya Chicken with Coconut Milk

Written by Patricia Rain on June 2, 2009. Posted in Comfort Foods, Culinary, Entrees, Recipes, Vanilla Bean Recipes

The small, sweet papayas of the Islands are abundant and delicious. Papaya is used interchangeably as a fruit and a vegetable in Pacific and Asian cuisine. You will want a ripe, but firm, papaya for this recipe. I used a three-rice medley for the base. You can use any rice or even pasta if you prefer.