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Yvonne Tally

Quick Pan Sauce

Yvonne Tally

Don’t wash your roasting pan when you have finished cooking your vegetables, poultry or meat. What is left in the pan is the essence of flavor just waiting to be made into a delicious sauce. Not only that, your clean up of your pan will be so easy and fast because all that dried stuff…

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Herb Blanched Asparagus with Heirloom Tomato and Balsamic Kumquat Reduction

Yvonne Tally

This is another simply gourmet dish that is perfect as an accompaniment to fish, pork, chicken or meat. It is a beautiful side dish or may be added to any mixed greens to make a sophisticated vegetarian entrée. If you have never used kumquats, don’t be afraid to work with them. They have a mild…

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Oven Roasted Artichokes with Lemon Thyme Mayonnaise

Yvonne Tally

Artichokes have many lives. They are simple to prepare and have an endless array of uses. They can be boiled, grilled, sautéed and roasted. Roasting is my personal favorite because of the many ways I can use them. They are delicious chopped and added to an omelet, frittata or pasta. Pureed they can be a…

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Tuscan White Beans with Plum Tomatoes and Sugar Beans

Yvonne Tally

This is a simple salad that is delicious serve warm or room temperature. It makes a great lunch on the go item and can be served on a salad of mix greens, as a side dish to roasted pork loin or mixed with a bit of mozzarella, mashed lightly and broiled on rustic French bread…

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Pan Roasted Root Vegetables

Yvonne Tally

Choose your favorite root vegetables, and don’t spend a lot of time prepping — I throw my onions and garlic in their skin attached, and my leeks with the root attached. They are easily removed once cooked. The garlic will get creamy and sweet, making a terrific Flavor Enhancer. Below is my favorite winter combination.…

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Spiced Sautéed Pears over Vanilla Bean Ice Cream with Shaved Chocolate

Yvonne Tally

Simple, fast and beautiful. I like to serve this on a large red soup dish, giving it a dramatic look If you like nuts, add some toasted pecans as garnish. ripe pears 6 – skin removed, sliced into 8 sections vanilla bean 1 – optional cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon (preferably fresh) ginger 1…

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Quick Aioli

150 150 Yvonne Tally

Aioli is known as the “Sunshine of Provence”… It is warm, pungent and always a flavor boaster to any dish. Spread in on your grilled sandwiches, add it to a salad, combine it with tasty vinegars for a flavorful vinaigrette. Making it from scratch is very easy, but in a time crunch, pull out your…

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Tomato Basil Pistou

Yvonne Tally

Pistou is paste in French, and as any flavor enhancer, the possibilities are endless. I use this one on my homemade chicken and vegetable soup, as a marinade on meats and as sauce with stock for light pasta. The key to the vibrant flavor is low heat so the flavors can infuse and expand. Yields…

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Aunt Glady’s Pepper Jelly

Yvonne Tally

If you have not met my Aunt Glady, take a look at the Around The Table article titled Aunt Glady’s Knickers. She was the sweetest, toughest woman I have every met. I never heard a bad word come out of her mouth, or a bad meal out of her kitchen. This jelly is great on…

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Panini Pocket of Braised Pork Tenderloin with Lazy Carrots and Watercress

Yvonne Tally

These mini grilled sandwiches are meant to add a bit of texture and flavor to a meal. So be sure to serve the portions as a typical 1/2 sandwich would size up to. You will need a countertop waffle iron, a portable grill, such as the George Foreman or any countertop grill. And if none…

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