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Chef's Table | Chef's Profile | Roasted Garlic Soup with Yellow Pepper Creme Fraiche | Curried Shrimp Salad with Mango Peach Mayonanaise | Raspberry Lemon Turnovers

 


Every chef has his or her own personal cooking style. Chef Donna Leahy's can best be described in three words: refined, refreshing and romantic. To understand how these adjectives relate to her cuisine, let's take a look at Donna's surroundings.
 

Twin Linden InnThe chef's kitchen is tucked among the rolling green hills and valleys of southern Pennsylvania, just behind the restored clapboards of a gracious 19th-century farmhouse. An intimate dining room and eight elegant overnight guest rooms comprise The Inn at Twin Linden.

Sumptuous bed linens are the foundation for her guest rooms. Donna chose designer fabrics for the windows and upholstery to give the rooms that refined look. This style is also carried through her cooking, as she begins all dishes with a foundation of high-quality ingredients.

Period furnishings at the inn recall earlier times. It's no different in the kitchen where Donna takes an old recipe and gives it a fresh twist while maintaining the integrity of the dish. Nutmeg Risotto Cakes with Rum Raisin Sauce, echoes this idea. Donna explains, "I wanted to serve something with the old-fashioned flavor of a rice pudding for breakfast, but I did not want to do a pudding. I knew a risotto would give this dish a more up-to-date taste, yet still be substantial.

Finally, all of Donna's dishes spell romance. "It's hard to explain," she admits, "but perhaps romantic cooking has to do with who makes it and how sensitive they are to the beautiful things in life." A main thread that runs through Donna's recipes is her desire to keep flavors isolated and true. "Cooking up romance also means getting the purest flavor from ingredients without enhancements," she says. "Start with your best basic ingredients and build around them." "Morning Glories" - by Donna Leahy

When it comes to breakfast, Donna laughs, "We wrote the book!" And she did in 1996. Morning Glories is her 184-page breakfast and brunch book, with a few recipes for dinner. Pineapple with Blackberry Figs and Lemon and Corn Waffles with Smoked Salmon and Caviar Cream put a whole new spin on what to eat in the morning. The book contains these recipes plus beautifully photographed dishes and scenes of bucolic Pennsylvania-Dutch area where Donna lives and works. The chef's husband, Bob, a professional photographer, took the photographs and acts as innkeeper at Twin Linden. The book is inspirational and ensures the chance for cooking up your own romance at home. Meanwhile, we have selections from her book for you to try at home.

 
 
gralic soupshrimp mangoraspberry turnovers

 

 

 

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