Seascape Day and Night
Recipes from Josie's Mom
Maternal Kiss
Lethal Treasure Josie’s Mom’s Cookbook
Antiques to Die For Deadly Appraisal
Consigned to Death

Beef Stew
[From Lethal Treasure]

beef stewIngredients:

  • 2 lbs top round, cut into chunks
  • 4 Idaho potatoes, peeled and cut into bite size pieces, sprinkled with salt
  • 6 carrots, peeled and cut into bite size pieces, sprinkled with salt
  • 4 celery stalks, cut into bite size pieces, sprinkled with salt
  • 1 large onion, chopped, sprinkled with salt
  • Water to cover, plus more as needed
  • 6 bay leaves
  • 3 tabs all-purpose flour
  • 3 tsps Kosher salt, plus more to taste
  • 1 tsp freshly cracked pepper, plus more to taste
  • 1 tsp garlic powder
  • 2 tabs canola oil


  1. Sprinkle 1 tsp salt over all sides of the meat, rub in well.
  2. Heat oil over medium high heat in a non-stick frying pan.
  3. Combine the flour, 1 tsp salt, garlic powder, and pepper in a plastic bag. Toss meat well to cover each side.
  4. Brown meat in hot oil, turning the pieces frequently to ensure all sides are browned.
  5. Transfer browned meat into an 8 quart stock pot. Place the meat into a heap in the center. Surround the meat with the potatoes, then the carrots, then the celery. Add water to almost cover, allowing a bit of meat and vegetables to show, bay leaves, and 1 tsp salt, sprinkled evenly. Note, ensure water is at least 1 inch below the top of the pot.
  6. Cook on low heat, stirring periodically for at least six hours.
  7. Serve with lightly toasted baguette.


French Toast With Mango Surprise Syrup
[From Lethal Treasure]

beef stew Ingredients For the French Toast:

  • ½ loaf unsliced white bread (challah or brioche)
  • ¼ cup heavy cream
  • 5 large eggs
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ tsp vanilla
  • 4 tabs butter

Ingredients For the Mango Surprise Syrup:

  • 1 mango, diced
  • 4 tabs butter
  • 1 small can crushed pineapple, drained (reserve the juice)
  • Water to make 1 cup, topping off the reserved pineapple juice
  • 1 cup granulated sugar

Directions For the French Toast:

  1. Melt the butter over medium-low heat in a large skillet.
  2. Whip the eggs, cream, cinnamon, salt, and vanilla into a smooth, frothy mixture.
  3. Cut the challah or brioche into four thick slices.
  4. Dunk each slice, one at a time, in the egg mixture, turning once, allowing enough time to saturate.
  5. Sauté the pieces until golden brown, about 3 minutes a side.
  6. Keep warm in a low oven until all pieces are sautéed.

Directions For the Mango Syrup:

  1. Melt the butter over medium heat in a large skillet.
  2. Sauté the mango until it’s tender soft, about 15 minutes, stirring frequently.
  3. In a separate pan, heat the liquid (water and reserved juice) until it’s very hot, but not boiling.
  4. Reduce the heat so the liquid simmers and stir in the sugar until it’s dissolved.
  5. Continue to simmer the liquid, allowing it to thicken and reduce while finishing the mangoes.
  6. Once the mangoes are ready, stir in the crushed pineapple, and allow the mixture to simmer for a minute or two.
  7. Slowly add the simple syrup, stirring constantly.
  8. Lower the temperature to warm and allow the syrup to thicken.


Mimie’s Whiskey Bundt Cake
[From Lethal Treasure]

mimie's bundt cakeIngredients for the cake::

  • 1 package pineapple cake mix
  • 1 package French vanilla pudding mix
  • ½ cup cold water
  • ½ cup vegetable oil
  • 4 eggs
  • ½ cup Jack Daniels whiskey

For the glaze:

  • ½ cup butter
  • ¼ cup water
  • 1 cup white sugar
  • ½ cup Jack Daniels whiskey


  1. Preheat oven to 325º. Grease and flour a 10-inch Bundt pan.
  2. Place the cake mix, pudding mix, ½ cup water, vegetable oil, eggs, and ½ cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter into the pan.
  3. Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
  4. To make glaze, melt butter in a saucepan over low heat, then pour in ¼ cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in ½ cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.


Roast Orange DuckRoast Orange Chicken

The complex flavors in this dish come from the combination of orange, onion, and bay leaves. The sauce adds additional complexity by combining three flavors of orange—freshly squeezed juice, zest, and liqueur.


  • 5-6 pound roasting chicken
  • 1 medium-sized onion, sliced thinly
  • 6 large oranges (1 unpeeled, cut into chunks; 2 peeled, white membrane removed, and sliced (reserve the peel for zesting — see the recipe); 3 for juicing — see the recipe)
  • 6 fresh bay leaves, plus more for garnish
  • 4 tabs butter
  • ½ tsp orange zest
  • ½ c. orange juice
  • ¼ c. orange flavored liqueur, such as Cointreau or Triple Sec


  1. Preheat oven to 350°
  2. Remove chicken neck and giblets, if any, and set aside for future use, or discard.
  3. Rinse chicken inside and out and pat dry.
  4. In a medium-sized bowl, gently toss orange chunks, bay leaves, and onion slices.
  5. Stuff neck cavity and body cavity with orange mixture. Truss.
  6. Place chicken, breast down, on a rack in a shallow roasting pan.
  7. Roast, uncovered, for 30 minutes, then rub skin with 1 tab of butter.
  8. Roast, uncovered, for 30 additional minutes, then turn chicken over and rub skin with an additional 1 tab of butter.
  9. Roast, uncovered, until done, about 1-1 ¼ hour longer. Since ovens vary, use a meat thermometer to verify doneness. Insert the thermometer in the thickest portion of a thigh (not touching bone). It should register 185°, and the meat should show no pink.
  10. Remove and discard orange mixture from cavities.
  11. Protecting your hands, tip chicken to drain juices from body cavities into the roasting pan.
  12. Transfer chicken to a platter and keep warm.
  13. Mix orange juice and orange zest.
  14. Skim and discard fat from pan drippings.
  15. To make the sauce, first add orange juice and zest mixture to roasting pan.
  16. Bring to a boil over medium heat, stirring to scrape browned bits free.
  17. Add remaining 2 tabs butter and stir until melted.
  18. Add orange slices to the sauce and allow to cook, gently turning them several times until they’re tender (about 5 min)
  19. Meanwhile, pour liqueur into small, deep pan. Heat over medium heat until bubbly, then ignite (not beneath a vent or fan).
  20. Remove the orange slices from the sauce and arrange around the chicken.
  21. Stir the liqueur into the sauce.
  22. Pour into a serving bowl for serving at the table.

Josie’s mom likes to serve this dish with a mixture of brown and wild rice and grilled asparagus.


Beef Wellington

beef wellington


  • 3 1/2 to 4 lb. beef tenderloin
  • 8 oz. white mushrooms, cleaned and chopped
  • 1/4 c. scallion, chopped
  • 1/4 c. fresh parsley, minced
  • 1 clove garlic, minced
  • 2 tabs butter
  • 2 tsps all-purpose flour
  • 1/2 tsp bouquet garni
  • 1/4 tsp pepper
  • 1/2 tsp Worcestershire sauce
  • 1 package (17 1/4 oz) frozen rolled puff pastry sheets, defrosted
  • 1 large egg
  • 1 tab water


  1. Preheat the oven to 425° F.
  2. Prepare the beef: Trim fat and sinew from tenderloin. Fold thin ends under, so the roast is of equal thickness. Using kitchen string, tie the roast in 4 or 5 places.
  3. Bake the beef for 15 min (for medium rare) to 30 min (very well done). Remove from the oven and let the beef stand for 25 min. Remove the string.
  4. While the beef is cooling, prepare the filling. In a medium skillet on medium-high heat, sauté the mushrooms, scallions, parsley, and garlic in the butter until it's tender. Stir in flour, bouquet garni, pepper, and Worcestershire sauce. Stir constantly until the mushroom mixture has thickened and all liquid has been evaporated. Set the skillet aside.
  5. On a floured board, roll out one sheet of pastry to 1/8" thickness.
  6. Spread the mushroom mixture down the center to cover the area about the same size as the roast. Place the roast on the mixture.
  7. Beat egg and water together. Brush edges of pastry with the egg mixture. Fold edges of the pastry over the beef and press them together to form a seam. Fold over the ends, remove any excess, and tuck under. Seal by brushing the seams with the egg mixture.
  8. Place the wrapped beef, seam down, in the roasting pan.
  9. Roll the remaining sheet of pastry to 1/8" thickness. Cut decorative designs free-hand or by using cookie cutters. Place the decorative pieces along the top of the beef by brushing both parts with the egg mixture..
  10. Brush the entire pastry surface with the egg mixture.
  11. Bake in a 425° F oven 20 min (for medium rare) to 30 min (to very well done). The pastry will be golden brown.
  12. Let the roast stand for 10 minutes before carving.

Josie's mom suggests serving Beef Wellington with mashed potatoes and broccoli.


Jerry's ChickenJerry's Chicken


  • 4 tsp extra-virgin olive oil, divided
  • 1 1/2 c. thinly sliced red onion
  • 2 tsp fresh sage, minced and divided
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2/3 c. shredded aged fontina cheese (about 2 oz)
  • 4 four-to-five-oz boneless, skinned chicken breast halves, tenders removed
  • 1/2 c. dry white wine
  • 1 c. chicken broth
  • 4 tsp. all-purpose flour
1. Rinse the chicken breasts and pat dry. Cut a horizontal slit along the long, thick edge of each breast half, slicing through almost to the opposite side. Set aside.
2. Heat 2 tsp of the oil in a large, non-stick skillet over med-high heat. Add the onion slices and  1 tsp of the sage, stirring occasionally, until the onion is golden brown, 6 to 7 min. Stir in the salt and pepper. Let cool. Sir in the fontina cheese.
3. Stuff each chicken breast half with 1/4 c. of the onion mixture. Insert two wooden toothpicks at angles to seal the opening.
4. Warm a platter in a low oven.
5. Heat the remaining 2 tsp of oil in the same skillet over med-high heat. Add the chicken breasts and cook until golden, about 5 minutes per side. Transfer to the warmed platter and loosely cover with aluminum foil to keep warm.
6. Add the wine and remaining sage to the pan. Cook over medium-high heat, scraping up any brown bits, for 2 minutes.
7. Whisk the broth and the flour in a small bowl until smooth.
8. Add the broth mixture to the pan and whisk until the sauce thickens, about 1 minute.
9. Return the chicken to the pan, and coat each breast with sauce, turning it several times. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes.
10. Remove the toothpicks, and serve the chicken on the warmed platter. Just before serving, top each breast with additional sauce.
Josie's mom wrote, "Josie, dear, this is your grandfather's recipe. He was, as you know, an onion fanatic, and he often experimented with different onions. He favored Vidalias, but I prefer red onions. Also, because of the pungent, nutty flavor of the fontina, I always serve it with something sweet, like carrots steamed, then tossed with a sprinkle of salt, a little butter, a dash of nutmeg, and a pinch of cinnamon--oh, and about a tablespoon of thyme honey."


Blueberry Pancakes

blueberry pancakesIngredients:

  • 2 eggs, separated
  • 1 1/2 cups sifted all-purpose flour
  • 2 1/4 tsps baking powder
  • 3 tablespoons sugar
  • 3/4 tsp salt
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1 cup fresh or frozen thawed blueberries, rinsed


  1. In a small bowl, beat egg whites until stiff; set aside.
  2. In a separate medium mixing bowl, sift together flour, baking powder, sugar, and salt.
  3. In a separate medium mixing bowl, beat the egg yolks. Stir in the milk and melted butter.
  4. Stir the egg mixture into the dry ingredients; mix until the batter is smooth.
  5. Gently stir in the blueberries.
  6. Fold in the beaten egg whites.
  7. Drop 1/8 c. batter onto a hot greased griddle. When tiny air bubbles appear, flip the pancake. After a minute or two, gently lift the cake -- when it's golden brown, it's done!
  8. Sprinkle a few blueberries on top and serve with warm maple syrup. 
Josie's mom wrote, "Josie, this makes for a sumptuous breakfast! Serve it with a fresh fruit salad. I like to mix together pineapple chunks and mango slices. Yum! And of course, hickory-smoked bacon--your dad's favorite!"


Sweet and Sour Onions
[From Josie's Mom's Cookbook]
  • 2 large Vidalia onions
  • 1/8 cup cider vinegar
  • 1/8 cup melted butter
  • 1/8 cup boiling water
  • 1/8 cup sugar



  1. Pre-heat the oven to 300°
  2. Thinly slice the onions
  3. Arrange them in a shallow baking dish
  4. Whisk together the remaining ingredients
  5. Pour the mixture over the onions.
  6. Bake at for about 50 to 60 minutes, or until the onions are tender

Serves 2-4 people.


Mrs. Chan's American Spare Ribs
[From Josie's Mom's Cookbook]

[Top]      Ingredients:
One slab of baby back ribs

American Spare Ribs

For the glaze:
1 Tbl. plum jelly, plus 1 tsp.
2 tsp. peach jelly
2 tsp. apricot jelly
2 tsp. soy sauce
1 tsp. ketchup

For the marinade:
1 Tbl. ketchup, plus 1 tsp.
1/4 c. soy sauce
1/4 c. brown sugar
1/8 c. dry sherry
1 clove garlic, minced
1/4 tsp. ginger
1/4 tsp. cinnamon
1/8 tsp. pepper
1. Whisk all marinade ingredients together.
2. Slice half-way each rib to semi-separate them.
3. Place slab in a porcelain container sized so the marinade, when poured in, completely covers the ribs.
4. Marinade for two to four hours, turning once.
5. Preheat oven to 250°.
6. Remove the slab from the marinade. Discard the marinade.
7. Place slab on a wire rack positioned over a dripping pan, fatty side down.
8. Mix all glaze ingredients together with a wooden spoon.
9. Spread the glaze thickly over the ribs.
style="font-size:16px;"10. Cook for 4 hours, until the ribs easily come apart.


Mom’s Chicken Soup
[From Deadly Appraisal]

2 Tbs. vegetable oil
2 Tbs. butter
1 chicken, cut in parts
Water to cover whole chicken

1 bouquet garni opened
1 bay leaf
1/8 tsp garlic
1 tsp salt
¼ tsp pepper


For tossing in the chicken, a mixture of:
½ tsp salt
¼ tsp pepper
½ tsp garlic
½ tsp thyme
½ tsp sage
¾ tsp parsley


For the soup:
1 green pepper, diced
8 carrots, peeled and put into ½” slices
4 celery stalks, sliced into ½” slices
1 medium onion, diced
16 oz. bag of egg noodles

Chicken Soup


  1. In a stock pot, brown the chicken in the oil over med-high heat.
  2. Add water to just cover the chicken.
  3. Add the bouquet garni, bay leaf, garlic, salt, and pepper and simmer for three or more hours.
  4. Remove the chicken from the water and discard the skin; remove the meat from the bones and discard the bones; skim the fat from the soup; tear the chicken into pieces.
  5. Season the chicken pieces by tossing them in the prepared mixture of salt, pepper, garlic, thyme, sage, and parsley. Refrigerate.

The noodles:

  1. Cook the noodles according to the package directions, adding 1 tsp salt and 1 tab vegetable oil to the boiling water
  2. After the noodles are cooked, toss in ½ tab olive oil and ½ tsp salt and set aside

The soup:

  1. In the broth, add the vegetables and season to taste.
  2. Simmer for an hour or more.

To serve:

  1. Put a few pieces of chicken in a bowl.
  2. Add noodles.
  3. Cover with simmering broth, including vegetables


Lobster Newberg
lobster [From Deadly Appraisal]                                   

1 live 1 lb. lobster
1/8 stick sweet butter,
plus extra for lightly coating toast points
1/4 cup dry sherry
½ cup heavy cream
¼ tsp freshly grated nutmeg
1/8 tsp cayenne
salt, pepper, and paprika to taste
1 large egg yolk, beaten well

8 slices hearty white bread for toast points

The toast:

  1. Lightly toast hearty white bread.
  2. Remove the crusts.
  3. Lightly spread softened butter evenly.
  4. Sprinkle paprika over the buttered toast.
  5. Cut on the diagonal so you get four triangles per piece.

The lobsters:

  1. In a large kettle of boiling salted water plunge the lobster, head first, and boil it, covered, for 8 minutes from the time the water returns to a boil. Remove the lobster to a cooling rack and let it cool enough to be handled.
  2. Break off the claws at the body and crack them. Remove the claw meat and cut it into ½”  pieces. Slice the lobster length-wise along the underside and extract the meat from the tail, discarding the body, and cut the tail meat into ½” pieces.
  3. In a sturdy saucepan, sauté the lobster meat in the butter over medium heat, stirring occasionally, for 2 minutes. Using a slotted spoon, transfer the lobster meat to a bowl.

The sauce:

  1. In the same buttery saucepan used to sauté the lobster meat, cook ½ cup sherry, stirring occasionally, for 2 minutes.
  2. Add the cream to the sherry mixture and boil gently until the liquid is reduced to about 1 cup.
  3. Reduce the heat to low and stir in the remaining ¼ cup sherry, nutmeg, cayenne, salt, pepper, and paprika to taste.
  4. Whisk in the egg yolks, cooking the mixture, for 3 minutes.
  5. Reduce the heat to simmer and whisk the mixture periodically for 5 minutes more.
  6. Stir in the lobster meat and remove the sauce pan from heat.
  7. Spoon the mixture over the toast points and serve immediately.


Orange Chicken
[From Deadly Appraisal]

To prepare the marinade, mix together:

1 c. fresh-squeezed orange juice, with pulp
3 oz. soy sauce
1 tsp. ground ginger
3 garlic cloves, finely minced

Orange chicken with wild rice
  1. Remove skin from 2 chicken breasts, split.
  2. Marinate, breast down, in orange juice mixture for at least four hours.
  3. Preheat the oven to 350 degrees.
  4. Place chicken pieces breast up in a small baking pan. Make sure the marinade almost covers the chicken.
  5. Spread peach jam liberally over the exposed parts of the chicken.
  6. Bake for forty minutes to an hour, basting as needed, until the jam is golden, and the chicken is cooked through, but not dry.

Serve with Wild Rice


Monterey Chicken [from Consigned to Death]

For the chicken filling:

Monterey Jack cheese, cut in one inch squares
Chopped green chili peppers, 1 generous tab per chicken piece

For the breading:

To make the breadcrumbs, use day-old white bread (or place the bread on a single layer on a cookie sheet in a 300° oven until it’s dry and crumbly). Place the stale or dried bread in a plastic bag and crumble it until it’s the consistency of sea salt.

monterey chicken
For each 1 cup of breadcrumbs, add into the plastic bag:

½ cup grated parmesan cheese
1 to 2 Tbs. chili power
½ tsp. salt
½ tsp. ground cumin
½ tsp. freshly ground black pepper

Shake the bag to mix well.

For the tomato sauce:

Puree and strain enough tomatoes to provide 4 cups per 8 chicken pieces. Pour the puree into a small sauce pan and add:

1 tsp. ground cumin
2/3 cup sliced green onion
jalapeno peppers or jalapeno peppers sauce to taste
salt and pepper to taste

Simmer, stirring constantly until smooth and slightly thickened.

To assemble the chicken:

1. Butterfly or pound boneless chicken breasts until evenly thin
2. Place the cheese and chili peppers in the center and roll the chicken, tucking under the ends
3. Dip and roll in melted butter
4. Roll in the breading mixture until completely covered
5. Place breaded beasts in baking dish, seam side down
6. Drizzle with the remaining butter
7. Cover and chill at least 4 hours or overnight
8. Bake in preheated 400 ° oven for 25 to 40 minutes or until done

Serving suggestions:

Serve with tomato sauce, sour cream, and lime wedges.

Josie’s mom said to serve this spicy dish with something sweet-tart to balance it, like chunky apple sauce and some crisp greens for variety in color and texture. Josie usually serves broccoli, steamed, then tossed with butter and salt.


Chunky Apple Sauce [from Consigned to Death]

Figure on 1 ½ to 2 apples per serving.

1. Peel and core a combination of your favorite sweet and tart apples. Josie usually selects Macintosh and Delicious apples, although
    she’s had good luck with Gala and Granny Smith apples, too.
2. Cut them into 1" chunks.
3. For every 6 apples, add the juice of ½ lemon.
4. For every 6 apples, add ½ tsp. salt.
5. For every 6 apples, add at least 1 tsp. of cinnamon and ¼ tsp. of freshly ground nutmeg.
6. Simmer all day, or longer, stirring occasionally, and adjusting the seasoning to taste. If possible, chill overnight, and simmer the day
     you plan to serve it for several more hours.
7. Add additional peeled, cored, and chopped apples to the simmering mixture 1 to 2 hours before you plan on serving it, adding
   additional lemon juice, salt, cinnamon and nutmeg to taste.
8. Stir gently and occasionally, being careful to keep the new apples pieces intact.


Josie’s Mom’s Scrambled Eggs [from Consigned to Death]

In advance, prepare the egg mixture:

Figure on 2 eggs per person.

1. Crack the eggs one at a time in a small bowl to ensure no shell pieces fall in.
2. Transfer the eggs to a bowl large enough so when you whisk the eggs briskly, there will be no spillage.
3. Add salt and freshly ground pepper to taste.
4. Add 1/8 tsp. vanilla per 2 eggs.
5. Add a pinch of freshly ground nutmeg.
6. Whisk the egg mixture briskly. Set aside.

In advance, prepare the vegetables:

One medium-sized tomato per 2 eggs, chopped coarsely. Salt the tomato generously, and stir gently.

½ medium-sized white or yellow onion, chopped finely. Add salt and pepper to the onion to taste.

scrambled eggs

To prepare the eggs:

1. In a frying pan (choose the size of the pan based on the quantity of eggs you’re cooking), melt
     butter over low heat. Plan on using 1 tab of butter per 2 eggs.
2. Add onions and sauté gently until golden brown.
3. Add tomatoes and sauté gently for a minute or two, until the tomatoes are soft, but not mushy.
4. While the tomatoes are cooking, whisk the egg mixture again until it’s frothy.
5. As soon as the tomatoes are ready, add the egg mixture.
6 .Stir occasionally, not allowing any area to be still for more than several seconds.
7. When almost cooked, remove pan from heat and immediately scrape eggs onto plates.

Josie’s mom recommends serving the eggs with a fruit salad, toast (buttered and sprinkled with a mixture of cinnamon and sugar), bacon, and broiled tomatoes.



Broiled Tomatoes [from Consigned to Death]

In advance, mix herbs and spices.

In a small bowl, mix a selection of herbs. Depending on what you have growing, or what you favor, combine a few herbs. Josie’s mom always used:

1. a handful of chives, minced (about ½ tsp. dry chives per 2 tomatoes)
2. several tarragon leaves, minced (about ¼ tsp. dry tarragon per 2 tomatoes)
3. three to five sprigs of parsley, chopped fine (about 1 tsp. dry parsley per 2 tomatoes)
4. a dozen or more basil leaves, chopped fine (about ½ tsp. dry basil per 2 tomatoes)

You may also use oregano, sage, or other favored herbs. Also, add:

5. ½ tsp. salt per 2 tomatoes.
6. ¼ tsp. freshly ground pepper per 2 tomatoes.
7. minced garlic, about 1 clove, sautéed in butter. (You can substitute garlic powder, if you don’t have fresh garlic.)

Stir the mixture gently, and set aside.

grilled tomatoesTo prepare and cook the tomatoes:

1. Pre-heat the broiler. Depending on the number of tomatoes you’re cooking, a toaster oven works well.
2. Select large, ripe tomatoes. Carve a small circle around the stem and remove.
3. Slice the tomato in half.
4. Sprinkle the tomato halves with salt.
5. Spread the herb mixture in a thin layer, completely covering the exposed areas of the tomato halves.
6. Sprinkle freshly ground parmesan cheese over the herb mixture.
7. Broil until the cheese begins to brown, about 15 minutes.