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Corn & Cheddar Chowder

Great winter fare ... hearty and filling, this chowder satisfies!

Several slices of bacon, chopped (to taste)
3 tablespoons olive oil
3 large onions, diced
butter for flavour (1-3 tablespoons)
1/2 cup flour
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken and vegetable stock
4 cups medium-diced potatoes
6 cups corn kernels
1.5 cups heavy cream (or a mix of cream and milk)
6 ounces strong cheddar cheese, grated

Lasagna Gianni

Afficionados in Cyprus recently described this meal as "the best lasagna ever". We do not argue with experts!

The difference is in approach and ingredients. The common bechamel sauce is not found here. Instead, a delicious mix of cheeses (ricotta, parmesan and pecorino romano are blended with egg, spiced with nutmeg and mixed with blanched spinach. The addition of sliced, fresh fennel in building the lasagna adds an indefinable sophistication.

Yes ... this is a recipe worth waiting for ... and as this is a busy season ... I regret to say you'll have to wait just a bit longer!

Crunchy Spiced Almonds

Make lots. These nuts have a way of disappearing between the time of prepration and the party you made them for!

1) Preheat oven to 300 degrees.
2) Toss nuts in oil and then seasonings.
3) Spread on baking sheet in single layer.
4) Roast for 15 to 20 minutes. Take care not to burn the sugar!
5) Remove from oven and allow to cool completely before serving.

Anna's Coleslaw Dressing

Anna is inspired by cookbooks such as

New England Clam Chowder

Manhattan style clam chowder? Well, vegetable soup works well with clams. Just don’t call it a chowder! Call it, maybe, Tomato Vegetable Soup with Baby Clams (recipe under development ;-)

With roots in New England, it is no surprise that John has inherited the Yankee preference for a the purist's Clam Chowder. Here's the recipe honed over generations in family kitchens at Rocky Beach, Connecticut; Hyannisport on Cape Cod and East Waterford, Maine.

Ingredients:
4 celery sticks
1 onion
2 medium potatoes, diced
small piece of salt pork (or one piece of bacon, chopped)

Rump roast

When my grandfather emigrated from rural Belorussia to New York, he was lucky enough to have learned marketing skills on the family farm. He was a butcher with the eye of a surgeon and the taste buds of a citizen of the world. His love of good quality ingredients and uncomplicated preparation hints at a background born of country living spiced with experience of Berlin, Paris and New York.

Garden Oaks Fine Cooking

Fine cooking is not the same thing as haute cuisine! At Garden Oaks, our philosophy calls for delicious, inventive dishes that are simple to prepare and just plain...fine.

This section of the site is a testing ground for the cookbook under development. We're now compiling tasty recipes for uploading to this page.