I have been lucky enough to have Boston Cream Pie at Omni Parker House (they invented it)  in Boston, and I have had it a number of times.  I have been thinking of a remake on it using flavors I love (like chocolate). So here is my update to the classic.  First, I went chocolate…

Jambalaya is a New Orleans standard.  Smokey sausage, seafood, spicy rice and veggies.  It is that place where you feel the spice on your lips, but it doesn’t blow your head off with heat.  I do have a suggestion: be a little stingy with the liquid at first; you can add it if you need…

When I was a kid and we would go to Milio’s on 11 mile road in Royal Oak, we would always get bread sticks.  They would always be served with marinara sauce.  My older brother Patrick (Butch ) changed the rules when he asked for Alfredo sauce instead. Everyone thought it was crazy, but he…

Pasta filling without the pasta.  I have been losing weight and wanted pasta, so this was my compromise: gnudi.  This is the filling from a ravioli or a cannelloni – Just no  pasta. Hope you like it. 1 cup ricotta cheese, drained for 2 hours 1/4 cup diced red pepper, blanched 4 tablespoons flour (you…

Dry ingredients: 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon Wet ingredients: 2 eggs 1 stick butter, softened 1 cup milk 1 teaspoon vanilla 1 cup dried cherries (using fresh is the pits) soaked in 1/8 cup brandy plus 2 tablespoons hot water 1/2 cup chopped almonds…