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Alfredo Pasta with Ham, Mushrooms & Fresh Peas
Last night, I rummaged around the refrigerator looking for something to make for dinner. I did not want a ham sandwich. This is what I came up with. I sautéed some sliced mushrooms in 1 tablespoon of butter for 10 minutes, then added the fresh peas and ham that I diced and sautéed for another […]
Continue ReadingRainbow Carrots
I served Rainbow Carrots with my Easter dinner (which, I must say was probably the best Easter dinner I have ever made) yesterday. These carrots are beautiful and come in assorted colors – red, purple, yellow and orange. The deep rich colors stay just as vibrant when cooked, inside and out. These carrots are slightly […]
Continue ReadingOrange Glazed Ham with Baby Carrots
Here is Tyler Florence’s Orange Glazed Ham with Baby Carrots recipe for Easter. Ham is very easy to make, but can be quite boring. We live a few blocks from a Honey Baked Ham store. My family loves to see the enormous line that wraps around the block at every holiday. My favorite thing to […]
Continue ReadingTete de Moine
As promised, another cheese review. What a chore! Tete de Moine is an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally with a girolle to create ruffled, very thin rosettes. Once the top part of the rind is taken off, it resembles the bald top of a monk’s […]
Continue ReadingAsparagus Tarragon Soup
A Bowl of Spring Since we are heavily into asparagus season, here is a lovely soup recipe. The tarragon imparts a slight anise flavor. Serve this soup with a salad and some really good bread. Asparagus Tarragon Soup Serves 4 1½ lbs asparagus 2 tsp olive oil ¼ cup shallots, minced 3 Tbs tarragon, chopped […]
Continue ReadingSfongo (Spinach & Potato Pie)
Kosher for Passover This is a recipe from Claudia Roden’s The Book of Jewish Food. The dish is served as a dairy meal accompanied by hard-boiled eggs for Passover. I must admit, my main motivation for posting this recipe today is to try out a new tip that I heard on Melinda Lee’s radio program […]
Continue ReadingTaboulleh
What is Taboulleh? This is another recipe for my Greek luncheon today in my daughter’s English class. Taboulleh is made with bulgur wheat, which is a grain that has a nutty flavor. It becomes soft as it absorbs the liquid from the salad. Taboulleh has become one of the most popular Middle Eastern salads. It’s […]
Continue ReadingTzaziki
A Greek Meze I am very excited to be doing a lunch for my daughter, Zoe’s English class. They just finished The Odessey, so in celebration, her teacher wanted to have some Greek food. Well, I love the idea! I do think you can learn a lot about a culture through their food. Here is one of […]
Continue ReadingCastello Blue Cheese
I recently served some cheese at a party. Several people commented on this particular cheese and said it was to die for! I bought it at Trader Joe’s – $8.99 a pound. It really is amazing. Typically, I do not like blue cheese on its own, I usually eat it in salads. Well, this cheese […]
Continue ReadingAsparagus Ricotta Tart
Don’t you go calling me a tart! I had a request from one of my best friends, Sandy. Yes, I have several best friends! She is travelling and needed a recipe for Asparagus and Ricotta Tart. I typed it up ASAP. It is such a nice dish for spring. There is a plethora of asparagus […]
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