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Spinach, Goat Cheese, and Chive Quiche

Posted by & filed under Eggs and Breakfast.

Serve this quiche with a salad of baby spinach leaves dressed with a shallot vinaigrette.  You can substitute a good sheep’s milk cheese like Brin d’Amour for the goat cheese, if you like. Serve 8 to 10 Ingredients: 10 ounces fresh spinach, stemmed and washed 2 large eggs 2 large egg yolks 1-1/2 cups heavy…
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Shrimp Bisque

Posted by & filed under Soups.

Shrimp shells contribute a lot of flavor to the bisque, so be sure to purchase shell-on shrimp.  A good size to us is extra-large shrimps (21 to 25 per pound).  If your food processor is small and your shrimp are jumbo (16 to 20 per pound), process them in two batches.  For straining the bisque,…
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Pasta with Asparagus Sauce

Posted by & filed under Pasta.

Asparagus is a natural starting point when trying to make a vegetarian pasta sauce.  Don’t boil or steam the asparagus since the residual water will dilute the flavor.  Grilling will add a bold and smoky characteristic, and broiling will also concentrate the flavors.  But I always want a simpler method, one that allows for the…
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Shrimp Scampi

Posted by & filed under Fish and Seafood.

Almost every Italian restaurant menu in the United States features shrimp scampi.  The name sounds Italian, but, in reality, it doesn’t make much sense.  The word scampi refers to a species of crayfish found in the Adriatic, not the buttery, herby, garlicky, lemony sauce we think of as a natural partner to sautéed shrimp.  Despite…
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Veal Sauté with Morels and Wild Leeks

Posted by & filed under Beef.

Ramps (wild leeks) have a very short season, so catch them if you can.  They have a mild onion garlic taste.  If you can’t find them, substitute green onions.  Both need to be washed well and have their roots and tops trimmed, leaving about 2 inches of green.  Serve with fresh pasta. Ingredients: 1/4 cup…
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Fragrant Chicken and Mushrooms

Posted by & filed under Poultry.

A superb dish with a great wine flavour.  If you prefer white wine, substitute your favorite dry white for the red. Ingredients: One 3 pound chicken, cut in 8 pieces 3 tablespoons flour, seasoned with salt and pepper 2 tablespoons olive oil 8 cloves garlic, peeled 1 onion chopped 1/2 cup carrots, chopped 1/2 teaspoon…
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Spaghetti Puttanesca

Posted by & filed under Pasta.

The pasta and sauce cook in just about the same amount of time.  If you like the fruitiness of extra-virgin olive oil, toss 1 tablespoon into the sauced pasta before serving. For detail on my technique for making an amazing puttanesca sauce, please click HERE Serves 4 Ingredients: Salt 1 pound spaghetti 4 medium garlic cloves,…
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Technique for Making a Puttanesca Sauce

Posted by & filed under Cooking Techniques.

Puttanesca is a pasta sauce with attitude.  Most home cooks buy this lusty sauce by the jar or know it as restaurant fare – a slow-cooked tomato sauce with garlic, red pepper flakes, anchovies, capers, and black olives tossed with spaghetti.  But those of us familiar with puttanesca are often disappointed.  Chock -full of high-impact…
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French Bistro Fillet Roast with Shallot Sauce

Posted by & filed under Beef.

Enjoy this French-style roast. Marinade Ingredients: 3 tablespoons Dijon mustard 2 tablespoons soy sauce 2 tablespoons chopped fresh thyme 1 tablespoon chopped garlic 2 tablespoons olive oil One 3 pound beef fillet roast Fresh ground pepper Sauce Ingredients: 6 tablespoons cold butter, divided 1 cup sliced shallots 1 teaspoon sugar 1/2 cup red wine 2…
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Salmon with Sautés Vegetables

Posted by & filed under Fish and Seafood.

This easy dish tastes as good cold as hot.  If serving cold, remove salmon skin after cooking.  Sautéed potatoes are a delicious accompaniment. Ingredients:  2 tablespoons olive oil 1 cup Italian or Chinese eggplants, chopped 2 zucchini, chopped 1/2 red pepper, chopped 3 tomatoes, chopped (substitute fresh tomatoes with canned if desired) 1/4 cup dry…
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