I love rose from Provence and drink it year round. It’s not just a ‘summer wine’ in our house and it really makes everything feel festive. I also LOVE lasagne – and eggplant – so when we received this recipe from : Pasquale Pons the Director of Château Les Valentines we couldn’t wait to share it with you! Just as an fyi, rose and tomato sauce goes really well together – just the right balance…
2 cups mashed potatoes
2 cups flour
2 egg yolks
1. Mix all together in bowl – this will make dough – knead it a bit.
2. Take small portion and roll into rope.
3. Cut into one inch pieces.
4. Roll each one inch piece with your fingers, or roll off back of fork.
Repeat until done.
Cook them fresh or freeze them on a cookie sheet until hard and store in…
Turn on The Grill and Grab Your Glass with Grilled Rib-Eye Steak with Peaches, Torpedo Onions & Chimichurri Sauce
Executive Chef Charlie Parker Shares This Recipe
Prep time: 15 minutes. Cook time: 20 minutes. Serves 2.
1 Bone in Rib-Eye Steak (1½″ thick)
1 bunch Torpedo Onions
1 ripe Peach (not too soft), pitted & cut into 8 slices
1 bunch Basil
1 bunch Parsley
1 bunch Cilantro
1 clove Garlic, minced
1½ cup Extra…