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Fig Tart with Lemon Ricotta Filling

July 30, 2014 by Judy Lyness 6 Comments

Fresh figs

Fresh figs are my absolute favorite fruit.  So I was thrilled to be part of the recent Figology Fest that highlighted three different types of fresh figs--black mission (my personal favorite), brown Turkey and Calimyrna.  Talk about a little bit of fig heaven...I was knee deep in figs. I created a black mission and mascarpone fig tart that utilizes both fresh and dried figs … [Read more...]

Pastiera Napoletana: Wheat Berries and Ricotta = Heaven

March 12, 2013 by Judy Lyness Leave a Comment

pastiera-napoletana

Easter is coming soon.  Our trip to Italy follows.  Okay so I'm in an Italian state of mind, looking forward and backward at the same time.  Pastiera is a traditional Easter dessert we had at many dinners when I was growing up.  The reason I love it:  it's got great texture from the wheat berries or farro, a great citrus flavor from lemons and orange, the ricotta and eggs … [Read more...]

Supper Club Wrap Up: Better late than never

July 5, 2012 by Judy Lyness 1 Comment

The supper club for the Young Literati of the Los Angeles Library was a smashing success.  Our friend and host Howard Fulfrost and Justin Veach of the Young Literati set the tone for an entertaining and enjoyable event.  Oh and we raised money as well. A huge THANK YOU to all who attended, ate and donated to this wonderful cause.  A special thanks to Dorothy of … [Read more...]

Smoked Trout Arugula Salad with Horseradish: Supper Club for LFLA

May 15, 2012 by Judy Lyness 6 Comments

My love of smoked trout started at my first official restaurant job at the Golden Horn East in Waterbury, Vermont. This was way back in the day when cigarettes were cool and cooking in the kitchen was decidedly male and blue collar.  The Chef was Jacob Gerperle straight from New York City via Switzerland.  He taught me every basic skill that I still possess.  Yet the special … [Read more...]

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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