Boneless Roasted Turkey with Fresh Herbs and Port Gravy

Turkey Time!!!

Holiday season is coming and I wanted to share with you my favorite turkey recipe.  Now in Madrid I make it boneless because of the size of the ovens.  But you can leave it whole and only the cooking time will vary.  For a whole 5 kilo turkey it should be about 3 hours but make sure you use a meat thermometer and check for the inside temperature on the thickest part of the thigh.

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Cuban Dinner

Something I love about my work is that every day I get to cook and taste food from so many different places. If I get a craving for Indian, Thai, Mexican, etc, etc.  I research, play and taste until I reach a balance that I love in a recipe. This week I catered an event with a Cuban theme, a flavor that I enjoy and miss a lot since moving from Miami. The fun started while planning the menu:

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