OK, I know this is not Christmas related (unless you eat Indian food at Christmas), but I made this the other day and it is so easy and tastes so amazing that I had to share it. The recipe comes from Gordon Ramsay's Great Escape Cookbook (hence the metric measurements), but uses chickpeas instead. Who knew tomatoes and coconut milk tasted so awesome together? I used some diced tomatoes from my garden that I had frozen at the end of the summer--they were awesome and far superior to canned. INGREDIENTS - 3 cups cooked chickpeas - salt and pepper - 2 tbsp oil - 1/2 tsp cinnamon - 1/4 tsp cloves - 1 tsp garam masala - 1 tsp chili powder - 4 curry leaves - 1 sweet onion, diced - 2 garlic cloves, minced - 500g chopped fresh tomatoes, skinned - 400 ml can light coconut milk METHOD 1. Heat oil in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside. 2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water to deglaze the pan, if needed. 3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!

4 tablespoons olive oil 10 plum tomatoes , halved 1 white onion, thinly sliced 2 garlic cloves , halved 2 fresh thyme sprigs 1 teaspoon white sugar 2 bunches basil 1 quart vegetable stock salt & freshly ground black pepper 1 Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized. 2 Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock. 3 For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.

2 cups graham crackers , crushed 1/2 cup butter , melted 1 lb cream cheese 1 cup sour cream 2 tablespoons sour cream 1 cup heavy cream 2 tablespoons heavy cream 1 cup granulated sugar 3 large eggs , beaten 1 lemon, juice of 2 teaspoons vanilla essence sultana (optional) 1 In a mixing bowl, combine the butter and graham crackers until stiff but pliable. 2 Line the bottom of the cake tin with graham cracker crust mix. Mix all of the ingredients except the sultanas in a food processor until smooth, and then fold in the sultanas. Pour the mix into a spring-form pan and bake for 40 minutes at 325ºF-350ºF. Turn off the oven and leave the cake to cool down in the oven for about one hour to prevent the top from cracking. Chill the cake in the fridge overnight and dust the top with powdered sugar.

for the herb butter 9oz pack unsalted butter , softened 1 sprig fresh rosemary , chopped leaves only 2 tablespoons fresh parsley leaves , chopped salt fresh ground black pepper 11-13lb medium-sized turkey 3 -4 thick sausages , skins removed for the prepared stuffing 7oz white breadcrumb 4 1/2oz butter 1 onion , finely chopped 1 large sprigs of thyme and rosemary , chopped leaves only 6 fresh sage leaves 1 lemon , zest only 2oz pine nuts 3 tablespoons fresh parsley , chopped 1 teaspoon sea salt fresh ground black pepper for the gravy 1 onions or 1 large shallot , chopped 2 tablespoons olive oil 4 fl.ozs. dry white wine 1 bay leaf 17 fl.ozs. chicken stock 7 fl.ozs. double cream pan juices, from roasting sea salt fresh ground black pepper 1 Pre-heat the oven to 180C/350F/Gas 4. 2 Make the herb butter, mix herbs and butter together to form a paste, season well and chill. 3 Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints. 4 Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly. 5 With a thin, sharp knife, bone both legs and stuff with sausage meat. 6 Wrap tightly in tin foil and chill to set the shape. 7 Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears. 8 Lift up the breast skin with your fingers and separate it from the flesh. 9 Divide the herb butter between the two breast flaps and pull the skin back over. 10 Season well, place in a roasting tin and cover loosely with butter paper or foil. 11 Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy. 12 Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving. 13 Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. 14 Stir in the herbs for one minute then add breadcrumbs to absorb butter. 15 Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. 16 Take off the heat, mix in the parsley and serve warm. 17 Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down. 18 Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. 19 Remove from heat, cool for ten minutes and strain. 20 Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).

5 - 6 Dried Lasagna Sheets 2 Tbsp Olive Oil 2 Medium Leeks , trimmed and sliced 5 - 6 Button Mushrooms , washed, trimmed and sliced 2 Garlic Cloves, sliced ¼ Cup Fresh Cream 1 Cup Chicken Stock (see recipe here) or Vegetable Stock For seasoning: Salt and Black Pepper , as per taste Oregano , red chilly flakes Fistful of flat parsley Heat oil in a pan and saute sliced mushrooms for 5 minutes. Add garlic cloves and stir nicely. Mix in chopped leeks and pour chicken stock, season with salt and pepper. Let it simmer on low flame for 5 minutes until liquids are reduced, add cream and again let it simmer for 3 - 4 minutes. Boil water in a pan and when it is bubbling hot drop in lasagna sheets. Make sure lasagna sheets do not stick to the bottom of the pan. Once pasta is cooked drain it in colander and rinse under cold water. Pile lasagna sheets one on top of other and cut lengthwise into 2 inch wide strips. Add the lasagna strips into the simmering sauce and let it sit there for 5 minutes so that pasta absorbs the sauce. Switch of the gas and finish with oregano, chilly flakes and parsley. Serve hot with grilled toast!!

1 small red onion 1 red chilli 1 pinch ground clove 1/2 tsp fennel seeds 1/2 tsp ping peppercorns (use green or white if pink are unavailable) 1 tsp turmeric...

For The Red Cabbage: 60 ml malt vinegar 170 g Demerara sugar 125 g butter 1/2 medium red cabbage For The pheasant: 3 sprigs fresh thyme 1 pheasant 4 rashers ...

4 flat mushrooms 1 bunch vine ripened cherry tomato 1 10 g bunch sourdough bread (3 chunky slices, approx) 6 large eggs (free range) 25 g butter (ice cold) 1...

600 g filet of beef 1 sheet pastry dough 2 tablespoons English mustard 3 large mushrooms 100 g thinly sliced parma ham salt and pepper 1 egg 1 Season your fillet steak with salt and pepper. 2 In a skillet fry the fillet. Make sure you lock it so that all the sides are cooked. Do not over cook because it will soon go into the oven - make sure it is cooked rare. 3 Brush English Mustard around all sides of the steak. 4 Cut up mushrooms and put in blender. 5 Season. 6 Blend until fine but not yet into a paste. 7 Take mushrooms out of blender - be sure to try and get rid of the excess water that the mushrooms let out. 8 Put mushrooms straight into a pan - no butter or oil. Cook for 3 minutes. 9 Lay down plastic wrap. 10 On top of the plastic wrap lay down slices of parma ham. 11 On top of the parma ham evenly layer the mushrooms. 12 Put the mustard steak in the middle. 13 Roll all together tightly (like you are rolling sushi) and refrigerate for 10 minutes. 14 Preheat oven to 200°C. 15 Lay down sheet of pastry. Take steak out of fridge, unwrap the plastic and put in the middle of pastry sheet. 16 Lightly whisk egg. Baste around sides to be sure that the pastry sticks together well. 17 Fold sides up carefully and tuck in (just as though you are wrapping a present). 18 Baste all the pastry with remaining egg. 19 Set on an oven pan and cook until pastry is golden brown and crispy. 20 Cut pieces an inch think with a bread knife and serve hot!

14 ounces farfalle pasta 3 tablespoons olive oil 8 slices streaky bacon , chopped 1 garlic clove , finely chopped 1 cup heavy cream 5 ounces peas , thawed if frozen 2 1/2 ounces parmesan cheese , freshly grated, plus extra to sprinkle 1 small handful sage leaf , and flat-leaf parsley leaves 1 Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente. 2 Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown. 3 Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. 4 Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning. 5 When the pasta is ready, drain it in a colander and immediately tip into the sauce. 6 Add the herbs, then toss the pasta until well coated with the creamy sauce. 7 Divide among warm plates and sprinkle over a little more parmesan to serve.

1 5/8 kg salmon , scaled, gutted and washed (1 whole salmon) olive oil , and drizzling (for cooking) sea salt fresh ground black pepper 2 bay leaves 3 sprigs rosemary 3 sprigs thyme 3 sprigs basil 3 sprigs sage 3 sprigs parsley 1 head garlic , halved horizontally, then broken into cloves (unpeeled) 2 -3 stalks lemongrass , split in half lenghtways and bruised with the back of a knife 3 small lemons , thickly sliced 5 -6 star anise 1 teaspoon mixed peppercorns (or black) 1 Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper. 2 Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity. 3 Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade. 4 Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes. 5 Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.

1 medium pumpkin (approximately 2 pounds) 2 tablespoons butter 4 cups risotto rice 6 quarts vegetable stock, or 6 quarts salt water 2 cups mixed mushrooms, cooked 2 minced shallots 1/2 tablespoon garlic (chopped) 2 ounces white wine 2 tablespoons mascarpone cheese 2 tablespoons parmesan cheese (Shredded) 1/2 cup mushroom salt and pepper olive oil 1 Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry. 2 For the Risotto.4 cups risotto rice, 6 quarts vegetable stock or salted water, 2 cups mixed mushrooms, cooked. 3 Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool. 4 To Finish. Cooked risotto rice. The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked mushrooms, Salt and pepper, Olive oil for sautéing. 5 Sweat the garlic and shallots with olive oil. Add white wine and reduce until almost dry. Add risotto rice and in small amounts add stock until rice is cooked. Finish with the pumpkin puree, mascarpone, cooked mushrooms and season with salt and pepper. Garnish with parmesan cheese. 6 *can substitute w/ butternut squash if necessary.

olive oil , to drizzle 10 chicken drumsticks sea salt and black pepper 1 Heat the oven to 400°F Lightly oil a large baking dish. 2 Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes. 3 Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined. 4 Take the chicken out of the oven and pour over the glaze, to coat each drumstick. 5 Return to the oven and bake for another 20 to 30 minutes, turning several times, until the chicken is tender and nicely glazed. (I do it about every 5 minutes). 6 Let the chicken rest for a few minutes before serving.

Big thanks to Fogo de Chão Las Vegas for treating us. We are giving away $100 gift certificate to any one of the 47 Fogo de Chão restaurants.



Since moving to Las Vegas, we’ve been exploring all the culinary treats the city has to offer. It seems like every block in Vegas is a “culinary destination,” with restaurants from every celebrity chef you can think of: Guy Fieri’s Vegas Kitchen Bar, Giada, Gordon Ramsay Burger, Mesa Grill by Bobby Flay….and the list goes on and on. With the exception of a one or two of these famous restaurants, we’ve found that our (very expensive) experience does not match the hype.

That’s why, when we eat out with our family, our destination is always the tried and true places that might not get as much attention in the press as Bobby Flay. For us, the experience of dining is just as important as the food, especially with my Mom, Dad, brother and Scott. Fogo de Chão is the master of creating an unforgettable Brazilian feast. We dined at the Las Vegas (Flamingo) location on Easter night. Fogo de Chão Las Vegas Review

My photographs from that night were mostly blurry and off-color….the restaurant is dark, and I was too hungry to fiddle with my camera on my phone. Instead, I asked Fogo de Chão to provide me with professional photos to use in this review.



One of the most popular dining concepts in Las Vegas is the Brazilian Churrascaria, or steakhouse, where meat carvers roam from table to table, and present a hot skewers of fire-roasted meats to slice on demand.

With over 47 locations worldwide, Fogo de Chão is one of the most successful Brazilian steakhouse chains, featuring all-you-can eat salad bar and meats. Specialty drinks and seasonal appetizer specials are available. First, the Fogo de Chão specialty drinks



New to the menu this season are (left to right) Guava do Sol – guava fruit with Belvedere Vodka, lime, honey and a little Prosecco. This was bright, crisp and a little bubbly, a wonderful tropical treat to start your meal. Smoke Honey – this was my husband’s favorite, featuring Monkey Shoulder Whisky, ginger syrup and Glenmorangie Scotch. The smokiness of this cocktail pairs perfectly with the fire-roasted meats. Andean Punch – This non-alcoholic drink is made with fresh strawberries, guava, mint, and sparkling soda. Next up, Fogo de Chão Marketside Salad Buffet



You really have to be careful here and not fill up with the salad bar. Even though I gently warned my Mom, Dad and brother about going light, they couldn’t resist the cheese platter and the new Ancient Grain Salad with quinoa, Kasha, wild rice, apples, oranges and pomegranate seeds.



While I normally skip the salad bar at Fogo de Chão, I did keep a small plate of the salad at my side throughout the meal. A bite of the bright, fresh fruit in the salad was a welcome break in between the feast of roasted meats all night. Main Event: Fire Roasted Skewers



This is Brazil’s most famous cut of meat, the Picanha. It’s difficult to find at your supermarket. In fact, I have *yet* found a regular supermarket sells Picanha! I have to seek out a specialty butcher and pre-order a slab of this precious meat. It is the sirloin cap, with a thin layer of fat that caramelizes to provide extreme flavor and juiciness.

The meat is skewered in the shape of a “C” so that every slice contains a little of that precious fat. Don’t be scared of the fat…this meal is a great feast and it’s okay to treat yourself once in a while!



Gauchos roam the restaurants with their giant skewers, and will stop at each person at the table to custom carve a slice of meat just for you. A little green/red coaster sits right in front of you – signifying whether or not you are ready for more food! Fogo isn’t all meat!



This is my sister. Just kidding, she’s my Mom! We made room in the middle of our table for a giant seafood tower filled with succulent mussels, gigantic shrimp, cracked crab claws and split lobster tail. This was Mom’s favorite part of the meal. She’s a seafood lover through and through. We dipped the seafood into melted butter and spooned on a bit of chimichurri sauce for a nice kick. Our Family Experience at Fogo de Chão



Our Fogo de Chão hosts, Dennis, Caroline and Kappa provided us with seamless, impeccable service. There was always someone nearby to check up on us, refill waters, bring us more cheese bread for my Mom (she loved those!) and swap for clean plates.

The restaurant was busy and buzzing that evening. Hot skewers of meats came off the fire-grill and were immediately ushered out to the tables.

On our drive home, my entire family agreed that this evening was one of the BEST family dining experiences we’ve EVER had. The salad bar was constantly re-stocked with fresh fruits and vegetables (nothing sat around too long), we were offered an endless selection of perfectly cooked grilled meats and the service was spot-on. I highly recommend Fogo de Chão for special occasions,  or a fun date. This is the ultimate in experiential dining. Fogo de Chão $100 Gift Certificate

We’re giving away $100 gift card that you can use at any Fogo de Chão restaurant.



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