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Pear Almond Tart
When I was in college, my math professor taught me how to make this wonderful pear tart. It was very easy and elegant, my favorite combination. I can’t find the recipe anywhere. This is what I came up with, though I think his was even simpler. Pear Almond Tart Serves 8 1 Tbs unsalted butter 3 firm ripe […]
Continue ReadingColonial Innkeeper’s Pie
I love finding old recipes. This is one my aunt Marjorie used to make. A colonial innkeeper is a person that basically owns a hotel. The host/innkeeper will let people come into their inn. The host will serve these people, make their beds, and feed them. Colonial Innkeeper’s Pie is a rich chocolate vanilla […]
Continue ReadingTillamook Vintage White Cheese Fondue
My husband teaches a class at the Annenberg School at USC. The University Club at USC just moved into a different building and opened last week. One of the appetizers they serve at the bar is soft pretzels with a cheese fonduta. I found this recipe from Tillamook (my favorite domestic cheddar). This recipe uses […]
Continue ReadingGoulash Soup
Last week, I posted a recipe for Goulash in a slow cooker. Here is another take on Goulash as a soup. It’s very simple to make and instead of serving it over noodles, you put in diced potatoes. Gulaschsuppe (Goulash Soup) 2 Tbs olive oil 2 cups chopped onions 2 Tbs minced garlic 3 bell […]
Continue ReadingCrab Rangoon
My friend Sharon, who lives in Brisbane Australia, asked me to post my recipe for crab rangoon. I remember making these for a party years ago. You can buy ready made chili sauce (my favorite is Mae Ploy Sweet Chili Sauce) or make you own (below). Crab Rangoon Makes 50 3 – 8 oz packs softened cream […]
Continue ReadingChicken Jerusalem
One day a chicken was walking in the woods when an acorn fell…. and the rest is history. We had some family friends (that would be you Shannon!) who–back in the seventies and eighties–entertained and when they did, their go-to “company’s coming” dish was Chicken Jerusalem, fondly referred to in the family as “Chicken Yittel.” […]
Continue ReadingOrganic, Natural, Free-Range – What Does it really mean?
Are you confused about what you are buying? Organic: Foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic foods are also not processed using irradiation, industrial solvents, or chemical food additives. Natural: This product label is not synonymous with organic. “Natural” means that the product doesn’t contain any artificial ingredients or […]
Continue ReadingBeef Goulash in a Slow Cooker
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices originating in Hungary. It is one of Hungary’s national dishes and a symbol of the country. Beef Goulash in a Slow Cooker Serves 8 2 Tbs extra-virgin olive oil 4 lbs boneless beef short ribs, cut into […]
Continue ReadingCurried Peas
Here is the perfect side dish for your Chicken Tikka Masala. Curried Peas Serves 4 2 cups frozen peas, thawed 1 Tbs oil 2 tsp whole brown mustard seeds 2 Tbs onion, finely minced 2 tsp curry powder ¼ tsp garlic powder ¼ tsp ground ginger 2 tsp honey ¼ cup sour cream Heat oil […]
Continue ReadingEggplant Gratin
For some reason, I was thinking about Fairway Market in New York City last night. I used to shop at the original flagship store on Broadway at 74th Street on the Upper West Side of Manhattan. Let me tell you, there was never a dull moment in this store. It was impossible to push a cart […]
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