Entries in MMartie Duncan (2)


Soup Season: Delicious Sausage, White Bean and Escarole Soup Recipe

I love soup. There's hardly anything I like more than a warm bowl of something hearty when it is cold outside. This time of the year, a big pot of soup is the perfect way to feed a big crowd and this recipe for Sausage, White Bean and Escarole soup is not only fast, it is also very affordable. For game day or Winter Olympics viewing parties, you can serve this with a salad and some toasty garlic bread and you're all set!


Serves 6-8

Prep Time: 10 minutes

Cook Time: 25 minutes


2 pounds of spicy or mild Italian sausage, removed from casing

1 medium yellow onion, diced

5 carrots, diced

3 stalks celery, diced

1 clove garlic, minced

5-6 whole canned tomatoes plus 1/2 cup of juice from Italian canned tomatoes

1 teaspoon fresh thyme

2 teaspoons kosher salt

1/2 teaspoon black pepper

splash white wine (or any) vinegar

1 cup white wine (optional)

5-6 cups low sodium chicken broth 

1 T. Worcestershire sauce

2 bay leaves

2 cans cannelini beans (white pinto beans, Great Northern beans)

2 cups escarole, chopped

Parmesan for garnish


In a large Dutch oven, over medium high heat, brown the sausage, removed from the casing. Once the sausage is nice and brown, use a slotted spoon to remove it from the pan; drain on paper towels. Reserve. Drain all but 1 tablespoon of the fat from the pan. Let the oil get hot and add the onion, carrots and celery. Cook 3 minutes or until softened. Let the vegetables get nice and soft, stirring occasionally, about 3-4 minutes. Add the garlic. Cook one minute more. Add the sausage back to the pot. Add salt, pepper, and thyme. Add the tomatoes by crushing them with your hands into little pieces. Add the juice from the tomatoes, vinegar, Worcestershire, and the white wine to deglaze the pan, scraping up all of the browned bits from the bottom of the pan. Cook and stir for about 1-2 minutes.

Add the chicken broth, beans and escarole. Bring to a simmer. Reduce the heat and cook 10 minutes more. The soup is ready to serve when the escarole is wilted. Serve with toasty garlic bread and garnish with grated Parmesan.


Martie's Menu: Mother's Day Breakfast in Bed

We had a blast with everyone at the Metropolitan Cooking & Entertaining Show this weekend! Here's the menu for one of our presentations: Mother's Day Breakfast in Bed! This is the perfect menu for kids or you guys out there because you can cook as little or as much as you like. It's mostly about the presentation and as they say; it's the thought that counts!


Belgian Waffle Kabobs with Orange Chantilly Cream

Maple Orange Oven Bacon

Smiling Grapefruit Brulee

Blood Orange Double Bubble


Belgian Waffle Kabobs

This dish gives the typical Belgian waffle a snazzy new style! Make waffles according to package directions. It's okay to use frozen or packaged waffles if you don't want to cook. These are delicious even if you use Eggo waffles! Cut the waffles into quarters and slide them onto a skewer, alternating with strawberries. Sprinkle with powdered sugar just before serving. Serve with real maple syrup and my special Orange Chantilly Cream. 

Orange Chantilly Cream

1 cup whipping cream

1 tablespoon Confectioner's sugar 

1/2 teaspoon vanilla

1/2 teaspoon Grand Marnier (or orange extract)

Beat the whipping cream at high speed until it starts to foam. Carefully add sugar; turn down the speed on your mixer first because the powdered sugar will fly if you don't! Continue beating until soft peaks form. Fold in vanilla and Grand Marnier. Add a little orange zest if you like.

Maple Orange Oven Bacon

This bacon comes out so pretty, not wrinkly and shrunken like pan fried bacon! It's also easier to prepare if kids are helping in the kitchen. No hot stovetops or frying pans to worry with.  

1/2 pound quality thick cut bacon

2 tablespoons real maple syrup

1 teaspoon orange juice

Preheat oven to 400 degrees. Arrange bacon on a baking rack on a baking sheet. (or you can use aluminium foil to line the pan if you don't have a baking rack) Bake for 15-20 minutes or until bacon is starting to brown. Carefully remove the pan from the oven and brush with the orange syrup mixture. Bake for another 5 minutes or until golden brown. Drain on paper towels and keep warm until serving time.

Smiling Grapefruit Brulee

So easy! Preheat your oven's broiler. Sprinkle grapefruit with brown sugar and place under the broiler for  3-5 minutes or until the sugar starts to turn brown. You can add a raisin smiley face if you like--- or mom's initial.

Martie's Double Bubble

Everyone loves this drink! A spin on a traditional Mimosa, this one uses sparkling Italian soda (available at Whole Foods, World Market, Target, etc) and Prosecco, which is Italian sparkling wine. You can use the flavor or color that works best with your menu. I opted for Blood Orange because it worked best with the orange theme in our menu. Get the recipe!

Happy Mother's Day to all the moms out there. And to my mom- I miss you. xo.