Glazed carrots

Glazed carrots (or any carrots, for that matter) used to be pretty low on my list of favorite foods, due to the childhood trauma of being forced to eat canned carrots too many times. But these carrots, from the online class with Chef Thomas, were absolutely delightful!

You’ll need one bunch of carrots, fresh parsley,

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Sofrito (plus salmon!)

Today, I spent the day making sofrito. After retiring 6 weeks ago today, I signed up for a Master Class with Thomas Keller, the great chef at The French Laundry in Napa. One of our assignments was to make sofrito with two different oils (olive and canola). So I did. First, a caution: this will take a total of five (5) hours, so be patient!

You’ll need 3 cups of

Salmon provençale

Finally back on track on cooking and posting!

Tonight, I wanted to make a dish to draw on the lessons learned from the wonderful Christmas gift from my hubby, Jennifer Simonetta-Bryan and Ken Arnone’s “Pairing with the Masters,” a fabulous book about wine and food pairing.

So I made an old family favorite, Salmon provençale.

This is a great recipe that combines tomatoes, olives, red wine, and