Since I was a child spending summers on my grandparent’s blueberry farm near Cape Cod, anything and everything in July was blueberries.  Blueberry griddlecakes, blueberry bread pudding, and my grandfather’s favorite…this pie.  On hot and humid summer afternoon’s he would come in from the garden and enjoy this fresh, cool creation of my Grandma’s. Making it was as easy as, well, pie!


1 graham cracker pie shell
ONE large container cool whip OR 2 cups whipping cream (whipped)                                 with 1/4 cup sugar until soft peaks form and chill

16 ounces fresh or frozen blueberries, pureed                                                                                 2 envelopes unflavored gelatin                                                                                                      1/2 cup sweetened condensed milk

In a small saucepan over medium heat, mix the pureed fruit and gelatin until dissolved. Remove from heat. Stir in the sweetened condensed milk. Allow to cool to room temp.

Fold the fruit mixture into the Cool Whip or whipped cream until smooth using a whisk if necessary.  Pour filling into the crumb crust. Refrigerate until set for at least 45 minutes. (You can speed up the process by putting it in the freezer for 15 to 20 minutes.)

Serve cold with whipped cream and fresh berries for garnish.


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MIREPOIX ~ Start at the beginning.

This combination of celery, onion and carrots finely chopped and sauteed then simmered in broth or water is a flavor profile found in almost every sauce, soup, stew and savory dish around the world.  It is truly the ABC’s of good cooking.  Measure 2 parts onion to one part celery and carrots.



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This recipe was given to me by a former partner and awesome chef Tony Boyer. He introduced me to this great catering dish using sliced pears. After some tweaking, I ended up using peaches and adding almonds. Feel free to experiment and substitute other fruit, depending on the season. Traditional French chefs first made this rustic dish with un-pitted cherries!


1 tablespoon unsalted butter
3 extra-large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon all natural almond extract
1/2 teaspoon kosher salt
1 tablespoon Grand Marnier liqueur (optional)
1 #10 can of sliced peaches, drained
1/4 cup sliced almonds
Confectioners sugar for dusting

Preheat oven to 375 F.  Butter a gratin dish or deep tart pan. Beat the eggs and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Add flour, cream, milk, vanilla and almond extracts, salt and liquer. Stir on low speed to thoroughly combine. Arrange the peach slices, slightly overlapping, in the gratin dish. Pour the custard over the fruit. Sprinkle with the sliced almonds. Bake until the top is light golden and the custard is set, 25 to 35 minutes. Remove from oven and cool on a rack. Serve warm or at room temperature. Sprinkle with confectioner’s sugar and serve with whipped cream.

You may substitute 1/2 and 1/2 for the cream and milk. Double the recipe for a chafing dish insert pan.

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If you’re a coffee lover, get your fix with this cool and refreshing dessert or anytime snack. This version made with sugar and topped with whipped cream can be changed up by using sugar free substitute and sugar free coffee creamer poured on top.

My father would sprinkle the top of the gelatin with about a teaspoon of sugar and pour a skim of half and half over it. Coffee-colored memories!


2 envelopes of unflavored gelatin
1/2 cup coffee liqueur
3 cups prepared hot coffee
3/4 cup granulated sugar
Pinch of salt
Sweetened whipped cream


In a large bowl, sprinkle the gelatin over the coffee liqueur; let stand until the gelatin is softened, about 5 minutes. Once the gelatin is softened, add hot coffee, sugar, and salt; stir the mixture until the gelatin is completely dissolved and the mixture is clear.

Pour the coffee liquid into either eight (8) custard cups, dessert glasses, or coffee cups. Refrigerate until firm

When ready to serve, remove from refrigerator. Add some sweetened whipped cream to the top of each serve.

Makes 8 servings.

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Making rich, crispy french toast in the catering world… doesn’t get any easier or faster than this!

1 1/2 gallon of your favorite vanilla based ice cream melted overnight
2 loaves of day old french bread, sliced 1/2″ thick

Pour melted ice cream into bowl. Dip slices of bread in ice cream to partially absorb liquid. Melt butter or margarine in the bottom of griddle or in fry pan and cook toast on both sides until crispy.

Use your favorite syrup.

Catersavvy tip: To come off as a professional – add some whiskey or bourbon to your syrup! Use Eggnog ice cream during the holidays. P

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An easy, fresh, healthy and very cool soup for those lazy, hazy, crazy days of summer! NO COOKING NECESSARY!

4 large cucumbers, cut in 1″ slices, peel on.
8 red bell peppers, cored and seeded and roughly chopped
16 plum tomatoes, roughly chopped
4 red onions, roughly chopped
1/2 cup minced garlic
4 small jalapeño pepper minced
23 quarts tomato juice
1/4 cup balsamic vinegar
1/4 cup good olive oil
1/2 tablespoon sea salt
1 teaspoons freshly ground black pepper

Place each vegetable separately into a food pocessor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, minced jalapeño, olive oil, salt, and pepper. Mix thoroughly and chill before serving. The longer gazpacho sits, the more the flavors develop. Serve cold and decorate with chopped cucumber and Cilantro leaves OR thinly sliced avocado.

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