Posts by Hail Mary Food of Grace
Deviled eggs
Four ways to peel a hard boiled egg. Cooling the eggs completely before attempting to peel them, Using the curvature of a spoon to peel the eggs with ease, Gently…
Read MoreEasy artichoke dip (seriously)
That gooey, cheesy, rich artichoke dip is so simple and though my recipe isn’t inventive it will surely get the job done and leave your guests wanting more! You can…
Read MoreBaby Back Ribs
This recipe parboils ribs for faster cooking time. It’s easy and delicious. Ingredients: 2 slabs baby back ribs 2-½ c barbq sauce (I always go for a sweeter barbq sauce…
Read MoreSteamed artichokes
moving the scissors around, so she could never find them. Now that my brother and I have grown up and moved out this is no longer an issue, and whenever…
Read MorePoached salmon with nectarines and basil
Salmon is one of the most desirable fish from East to West coast and especially during the summer months when it’s hot and no one wants to eat a heavy meal.…
Read MoreSummer Gazpacho
Gazpacho was one of the things I fell in love with while working at a restaurant in Santa Monica California. Gazpacho is best when the vegetables are at their best,…
Read MoreKids Cooking Class in Agoura Hills with Chef Mary
This summer, I’m working as a cooking teacher at the Art Camp in Agoura Hills 2017. I love teaching kids and helping them to make long lasting healthy decisions for…
Read MoreChicken and grapes
At first you might think, chicken and grapes? But it’s not only delicious it’s also beautiful. The purple, green and white are a wonderful medley of color. “How to” make…
Read MoreBeef bourgeon
Beef bourgeon is a classic French beef stew with chunks of flavorful beef in a rich sauce with roasted carrots and onions. By far this is one of my favorite meals…
Read MorePopovers
A Popover is an easy recipe and they are made from very simple ingredients- eggs, flour, butter and salt. However, when they are beaten together and added to an extremely…
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