Dorette is the master chef in our household, no question about that. But I have a few dishes that can also evoke oohs and ahs.

Today (Wednesday) I’ll be making one of my favorites: rhubarb crisp, thanks to the generosity of our Bloomington, Minn., neighbors Sheila and Bob Owen, who shared their rhubarb with us.

Then there’s Russian Cream with Raspberries, sometimes referred to as a “heart attack in a dish.” It includes 4.5 cups of whipping cream, 32 ounces of sour cream, and 2.25 cups of sugar.

I first sampled it at Bucks T-4 Lodge in Big Sky, Mont., and fell head and heels in love. It’s been 20 years plus since then and the old ticker is still beating.

And what could be better than Emeril Legasse’s recipe for sausage meatballs with red gravy?

The meat components are ground chuck, sweet Italian sausage and hot Italian sausage, chopped garlic, salt, garlic powder, black pepper, onion powder, cayenne pepper and dried leaf oregano.

The gravy includes yellow onions, red pepper, fennel seeds, pureed whole tomatoes, tomato paste and tomato sauce. The meatballs are slowly simmered in the gravy and served with it on pasta.

As they say in New Orleans French Quarter, “c’est superbe!”

Anyway, I gotta go start the rhubarb crisp.