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Crêpe Manicotti
Here is another recipe from my friend Chris. Manicotti is usually made with very large ridged pasta tubes, but this recipe uses crêpes which makes it a lot lighter. They were delicious, he served it the Magic Green Beans. [amd-zlrecipe-recipe:200]
Continue ReadingOne-Pan Pasta
Here is a guest post from my sister-in-law, Rhonda, from Colchester, UK. PS – I saw this recipe several weeks ago and thought it sounded crazy! I get the Martha newsletter sent via e-mail and yesterday (or maybe the day before) there was a recipe for One Pan Pasta. Although it sounded blindingly easy and […]
Continue ReadingGege’s “Jiffy Rolls” Basic Dough
This very old fashioned recipe comes from my husband’s grandmother. My brother-in-law, Russell, made them. The recipe includes 3 extra variations. Gege’s “Jiffy Rolls” Basic Dough ¼ cup sugar 1 tsp salt ¼ cup soft shortening or butter ¾ cup lukewarm milk 1 large egg 1 cake compressed yeast (0.6 oz) or one packet dry […]
Continue ReadingTonkatsu Sauce
Tonkatsu (豚カツ, とんかつ or トンカツ, pork cutlet), is a Japanese food which consists of a breaded, deep-fried pork cutlet. Tonkatsu originated in Japan in the 19th century. I wrote about Pork Tonkatsu about 3 years ago that was served with store bought Tonkatsu sauce. I had a hankering for breaded pork and was out of the sauce, so I decided to make my own. [amd-zlrecipe-recipe:216]
Continue ReadingBaba Ganoush
Yesterday, I catered a large party. It was all vegetarian. I served falafel, tabouli, lentil salad, hummus and Baba Ganoush. Baba ghanoush is a Levantine dish of eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings. The eggplant is charred over an open flame and then baked, so that the pulp is […]
Continue ReadingButterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookies
This is probably one of the most difficult desserts I have ever made. I think I read the recipe about 30 times. Having said that, it is probably one of the best desserts I have ever eaten. It takes you to a place that you never dreamed existed. I’m not kidding. I am catering a […]
Continue ReadingFresh Plum Tomato Sauce
Yes, we all have too many tomatoes this time of year. Here is a quick and easy way to use some of them. I actually used baby plum tomatoes. The addition of anchovy paste (I don’t like it either! My husband, Eric, put it in…) adds a depth of salty flavor. You won’t taste it…. […]
Continue ReadingMiso Bagna Couda
Last night, I was invited at the last minute to have dinner at a Japanese restaurant in Pasadena, CA – thanks Dad! As a starter, we had the Bagna couda (farmers market organic vegetable). 健康さんへ、旬の有機野菜をアンチョビとオリーブオイルで This is where two cultures successfully collide. Bagna couda, is a warm dip typical of Piedmont, Italy, made from garlic, […]
Continue ReadingBlueberry Clafouti
This comes from my brother-in-law, Russell, Rochester, NY. PS – his photo is rather blurry… Russell’s note: Made by our friend Doug at Keuka Lake, NY, this served 4 hungry men but could serve 6. The combination of this slightly tart dessert with sweetened whipped cream balanced perfectly. The note on recipe: “like a puffy […]
Continue ReadingMoroccan Chicken with Eggplant, Tomatoes & Almonds
Back to work…. Last night, I catered a party for a friend of mine who throws dinner parties followed by a movie that he shows in his screening room. It was Raiders of the Lost Ark. He had the executive producer come and open the film. Anyway, I made this Moroccan chicken which is a version […]
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