Blueberries and Cream Gelato

Blueberries and Cream Gelato
Every summer my wife and I pack up the dogs, Blondie, Muffin and Jolie and head off to Payne Farm and Produce to pick all the fresh blueberries we can handle. We spend the next couple of days making jams, jellies and of course our favorite blueberries and cream gelato. The layers of blueberry sorbet and vanilla bean gelato are so creamy and rich they melt away in your mouth. Payne Farm is located on Salem road off of highway 41 in Calhoun, Georgia The farm is owned by Sam Payne and his wife Ann and managed by Sam and his daughter Carla. For years they raised and produced hogs,...
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Truffles

Truffles
My friend and former co-worker, Lynn Patti always reminds me of how delicious and memorable these truffles are. When we worked together in Jacksonville, Florida at the University club, I had to hide the truffles from her in order to keep her sneaky little hands out of them. I swear she would put the truffles on banquet menus just for her own pleasure. I have decided to share this simple chocolate truffle recipe in hopes many of you will indulge in this delightful confection.       Use a good chocolate such as a European chocolate, Valrhona, Lindt or Callebaut. These chocolates...
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Chef Tom’s Gnocchi with gorgonzola cream sauce

Chef Tom’s Gnocchi with gorgonzola cream sauce
I always love to go to Veni Vidi Vici’s with my wife to enjoy chef Jamie Adams potato gnocchi with speck and Gorgonzola cream sauce. The gnocchi are always lite and the sauce has a perfect amount of Gorgonzola. I just had to try to recreate this dish and sometimes I even add a little Maine lobster or shrimp. When making this dish try to eat as soon as possible, the gnocchi does not hold well over night. I use a russet or bake potatoes. I have used Yukon gold potatoes, but I think they hold to much moisture and become heavy. Don’t reduce the cream too much or the sauce will be...
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