Happy New Year Everyone!

Hope everyone had a delightful Christmas and can only hope and wish we all enjoy a good 2012!

Saturday, January 28, 2012; 10:00-2:00 p.m. $50.

Thought I'd start out with a bang this year with one of foodom's most famous dishes - also known in the highest places as "Boeuf en croute". In my experience most folks seem to think this is an almost impossible task plus the fact that tenderloins are delicious of course, but nowadays very over-priced!  I have solved this with a cut of meat that is just as tender and (I think) has even more flavour! Come and learn how to turn out this delectable entree for your next dinner party. All you need to bring is your apron and a good appetite!

Have been playing with the garlic grown last summer and here is a delectable treat for those of you who crave garlic, w/o even mentioning it's fabulous anti-oxident elements!

Take about 25 or 30 garlic cloves (find at Fairway), wash, dry and place in baking pan.  Drizzle with olive oil and roast at 350F for 40 minutes - until golden-brown and beautiful.  Cool off and place in food processor along with a dash of sea salt, black pepper, some dill, and 2 eggs.  Process on low at first and get this all mixed together.  Then take your olive oil and drizzle in while machine is on medium...about a half cup.  You will see it turn into a beautiful "mayonnaise" or call it garlic sauce.  It is delightful with Beef Wellington, but the correct condiment for that is horseradish. I then put in jars and processed for 20 minutes and keep them in the refrigerator. Garlic lovers, give it a try!