When I first heard about the Empty Bowls, seventeen years ago, it was something that I simply had to do. The organizers were keen to have a Vegetarian or Vegan Soup balance the many soups being made for the event. That was when I was able to resurrect the Lentil soup I learned “back in the day” at Periyali Restaurant in New York City. The consulting chef, Victor Gouras, was
Mustard Grilled Salmon Salad
Mustard Rub Ingredients: 2 T Dry English Mustard 1t Black Pepper 2t Salt 1t Sugar Directions: Mix all in bowl and season Salmon. Salmon Ingredients: 2 portions of 4 oz Scottish Salmon skin off 2 T Mustard Rub 1 T Olive Oil Directions: Turn grill on and get it to 400 degrees. Rub the salmon with olive oil and the mustard rub. Place the salmon down on the grill rub
Biltmore Village Cheesecake
Yields 1 Cake Crust: Lightly oil 9” springform pan Mix: 1 cup Graham Cracker Crumbs 0.5 (1/2) cup sugar 4 Tbsp melted butter to bring mix together Cake: 3 lbs. Cream cheese 1 1/3 cups sugar 2 ½ tablespoons vanilla extract 0.5 (1/2) cup lemon juice 2 each cans of sweetened condensed milk 1 egg; 3 yolks Procedure: Whip cream cheese until very smooth, add sugar and whip again making sure
