Twisted Eggs Benedict

These Eggs Benedict have been given a slight twist, and I have to say I don't know that I will return to the traditional version. The English muffin has been swapped out for truffled potatoes, the Canadian Bacon for Prosciutto, and let me tell you, it makes one superior combination of flavor... Here's how it was done:

2 Potatoes shredded
1 Tbsp olive oil
1-2 Tsp truffle oil
S&P to taste

1 Egg yolk
1/4 Tsp dry mustard
Pinch of cayenne pepper
1 Tbsp water
Juice of half a lemon
1 Stick warm melted butter

4 Poached eggs
1/4 lb. Thinly sliced prosciutto

Fry the potatoes tossed with truffle oil in olive oil over medium high heat until brown and crispy. Leaving as one layer in the pan, use a round cookie cutter, about 3 1/2 inches in diameter, to cut out 4 round cakes of the truffled potatoes. Continue to keep warm in skillet over low heat.

Next poach 4 eggs. While poaching, combine the following ingredients in a blender: Egg yolk, dry mustard, cayenne pepper, water, and juice of half a lemon. Turn blender on low and drizzle in 1 stick of warm melted butter. Continue to blend about 30 seconds. Check consistency of hollandaise. If too thick add more water about 1/2 tbsp at a time, until desired texture is achieved. To plate, Place two potato rounds on each plate, top each potato with 1-2 Slices of Prosciutto, place 1 poached egg on each, drizzle with hollandaise. Enjoy!

Roasted Fennel, Garlic, and Butternut Squash Soup

This is a delicious autumn soup that I was inspired to make after having a version of butternut squash soup at my favorite French restaurant... However, I decided to pair a few other ingredients to give the bowl a little more dimension and layers of flavor. So, I roasted fennel, garlic and butternut squash together and it turned out to be one amazing treat. So warming, and full of feel-good flavor. Hope you enjoy it as much I do, and it's so easy to make!

1 Butternut Squash
1 Bulb of Fennel (anise)
4 Cloves of Garlic
1/2 tbsp Olive Oil
1/2 tsp Salt and Pepper
1/2 tsp. Freshly Grated Nutmeg
1 tsp. Pumpkin Pie Spice
2 Cups Vegetable Broth
1 1/2 Cups Silk Soy Milk


Preheat oven to 375 F. Begin by cutting squash in half length wise. Scoop out seeds, and brush cut side with 1/2 of the olive oil. Place squash cut side down on a sheet pan. Remove fronds from fennel and quarter. Brush with remaining olive oil and place on sheet pan. Peel garlic and place on pan with other ingredients. Roast in oven for about 35-45 minutes, or until squash is fork tender. Remove from oven, and let cool slightly for easier handling. Scoop squash from skin and place in blender with fennel, garlic, broth and soy milk. Puree ingredients in blender until completely smooth. Pour puree into sauce pan over medium/low heat. Add S&P, nutmeg, and pumpkin pie spice. Taste for flavor, adjust if necessary. Also, may need to add more liquid to achieve desired consistency. Once soup is warmed though, serve. Garnished bowl with fresh thyme, which paired lovely. Should yield approximately 4-6 servings depending on size of squash. Enjoy!

Taste French Onion Soup

Soupe a` L'Oignon Gratine`e

This recipe is a bit of a spin off from Julia Child's Mastering the Art of French Cooking. I tweaked it just a bit to make it my own. Hope you enjoy it as much as I did. There is a lot of love to put into this dish, and if you do, I'm sure they will notice. Just remember: ventilation, ventilation, ventilation. Bon Appetit!


6-7 medium to large yellow onions
3 tablespoons unsalted butter
1 tablespoon olive oil
2 teaspoons salt divided in half
1/4 teaspoon sugar
1/2 teaspoon herbs de Provence
3 tablespoons flour
1 teaspoon black pepper
2 quarts of beef stock or broth
1/2 cup dry white wine
2 cups shredded Gruyere cheese
6 croutons (recipe follows)


Slice onions in about 1/2 inch thick slices. Melt butter with olive oil in a large stock pot. Sweat onions in butter and oil covered for about 15 minutes, stirring occasionally over low heat. Remove lid add 1st teaspoon of salt, sugar and herbs de Provence, and increase to medium heat. Stirring frequently, caramelize the onions over about 40 minutes. You want the onions to be a deep, rich golden color. While onions are caramelizing heat beef stock in a separate pan until simmering. Once onions are caramelized stir in the flour and black pepper, for about 2-4 minutes. Next, deglaze the pan with 1/2 cup of white wine, scraping all of the darkened bits from the bottom of the pan (this add lots of flavor and depth to the soup). Add simmering beef stock and second tsp salt to taste. Cook over medium/low - low heat for at least an hour, stirring occasionally uncovered. This time is important to bring all of the flavors together, reduce a bit, and intensify. Divide soup among 4-6 oven safe bowls. Place two croutons in each bowl. Top each bowl with about 1/2 cup shredded Gruyere cheese. Place under broiler for about 2-5 minutes or until cheese is bubbly and browning slightly on the edges. Carefully watch them under the broiler, as to not burn. Serve immediately with your favorite soup spoon! Enjoy.

For the croutons:

Slice a french baguette in 1/2 inch slices. cook 15 minutes in an oven at 325 F. Remove. Flip slices over, and rub each slice with a clove of garlic. Return to oven for an additional 15 minutes. Let cool. Add to soup as above.

Taste Chili

Easiest Chicken Chili/Tortilla Soup

Not a typical Taste by Kate recipe, this dish was born after a very long day at work and the first taste of fall weather on that evening drive home. I came in, stared at the pantry, and started dumping ingredients into a pot. It's simple, it's thoughtless, is absolutely delicious!

6 extra small Yukon gold potatoes
2 handfuls shredded carrots
1 can cannellini beans
1 can diced tomatoes with celery, onion, green pepper
1 can creamed corn
1 1/2 - 2 cups leftover rotisserie chicken pulled
1 tbs chipotle in adobo
2 cups chicken broth
2 shakes ground red cayenne pepper
4 shakes ground cumin
4 shakes garlic powder
4 shakes chili powder
4 shakes smoked paprika

Garnish with avocado, cilantro, sour cream, lime, and tortilla chips.

Fill medium pot with water, add potato and carrot. Boil until potatoes are fork tender. Drain in colander. Place potato and carrot back into pot over medium heat. Add all remaining ingredients. Bring back to simmer. Let simmer 10 minutes minimum or longer to bring together flavors. Serve in your favorite soup bowl. Garnish with above or anything else you like. Warm up, relax, and enjoy!

Taste Beets

This is NOT your Grandmother's vegetable!!

For me, the beet was something bought only in jar growing up. And to think of eating it other than pickled was out of the question. I mean what would one actually do with that muddy bulb at the end of those obtrusive greens... Well, I found exactly the answer to that question while dining recently at one of my favorites, Stage Left. You roast it!

This distinctly sweet vegetable has such an earthiness, it pairs so perfectly with the tangy saltiness of the goat cheese. Seriously, I don't think two flavors have gone so well together since peanut butter and chocolate. This dish proves that although the beet's usage dates back to the pyramids, it is anything but old news.


This is my take on Stage Left's Roasted Beet Salad:

2 beets any color
1 tbsp. olive oil
salt & pepper
1 bag pre-washed frisee
1 lemon
1/4 C. olive oil
1/8 tsp Dijon mustard
1/4 C. crumbled or soft goat cheese
1/4 C. toasted pecans

In a large pot place beets whole. Rub with olive oil and salt and pepper to taste. Roast in oven covered at 450 degrees F for 45-50 minutes or until fork tender. Remove from oven and allow to cool completely. Peel beets and slice about 1/4 inch thick. For the vinaigrette, mix juice of one lemon, olive oil, Dijon, and salt & pepper. Whisk vigorously. The Dijon mustard will emulsify the oil and lemon juice together to prevent separation in the vinaigrette. Toss frisee, goat cheese, and vinaigrette together. Top with sliced beets. Enjoy!

Perfect for fall or winter gatherings, or even a date night at home, this salad surely can't be beet!

Taste King Crab

No Forks Allowed!

Dinner tonight consisted of Alaskan king crab legs dipped in drawn butter, roasted asparagus, corn on-the-cob, and a crisp White Bordeaux. And, I have to tell you, it... was... LOVELY! The perfect mix of sweet and salty from every angle. King crab is king when it comes to seafood. It is super sweet with subtle hints of brine in the background. It simply tastes like the sweet air of hot summer day at the beach, and is one of the most divine treasures of the sea.

Think they are out of your price range? Although king crab legs can be a bit expensive, we are at only the beginning of the king crab season which lasts from October through January, and the prices are much nicer when buying during these months. Look overwhelming to make? King crab legs are usually pre-cooked and typically come frozen. They are as simple to make as boiling water.

Here is what you'll need:

Large stock pot
2-4 Quarts water
Salt
2-3 Legs per person (depending on the size of the legs)

Boil about 2-4 quarts of water and add plenty of salt. Throw in the legs for 5-10 minutes depending on whether they are still frozen or thawed, and remember you are only heating them through. Drain, and enjoy!

Note: Although no forks allowed, these guys are pretty spiny and not very easy on the hands. I recommend investing in some tools to help you. Here are my favorites:

Williams-Sonoma Enameled Crab Crackers
Williams-Sonoma Seafood Scissors

Taste Sage

Autumn Delight

Sage is a wonderful, and underutilized herb (well except for thanksgiving dinner). Its leaves are silvery gray in color with a soft velvety feel, and are very aromatic. It puts off a distinct piney fragrance, and has a delicious mild earthy flavor with a faint peppery note. Sage pairs well with poultry, brown butter, pasta, sausage, vegetable soups, and also with some cheeses. I especially enjoy it in a brown butter sauce served over pumpkin ravioli.

Brown Butter Sage Sauce

1 1/2 sticks of butter cubed

10-15 leaves of fresh sage torn

2 tbsp. pine nuts

Pepper to taste

Begin by placing a large skillet over medium to low heat. Add cubed butter and begin to melt, stirring regularly. Once butter is completely melted add in torn sage leaves. Continue stirring and then add the pine nuts and pepper. Continue stirring until butter is now golden in color. Remove from heat. Pour over cooked filled pasta, such as, pumpkin ravioli. Sprinkle with freshly grated parmigiano-reggiano. The final product: a light, but rich and luxurious sauce. The earthiness and crispiness of the sage and the nuttiness of the pine nuts pair perfectly with the sweet, silky texture of the pumpkin ravioli. This dish is easy enough to prepare on a busy weeknight, but elegant enough for a weekend dinner party. Enjoy!