December 31, 2018This is about...
NEW YEAR'S LUCKY LENTIL SOUP!
MY GRANDMOTHER ALWAYS MADE LENTIL SOUP ON NEW YEAR'S DAY.
And even though she was one of the best cooks I have ever known,
THIS IS THE ONE RECIPE OF HERS THAT I WOULD NEVER PASS DOWN TO ANYONE.
Back when I was growing up, the first day of the year was always reserved for dinner at my grandparent's house. And without fail, along with the ham, mashed potatoes, gravy and homemade rolls, there would be lentil soup on the table.
Unlike all of the other delicious food spread out in front of everyone,
the lentil soup was not a pretty sight. In fact, ....
December 18, 2018This is about...
Magical Cookie Forests!
PEOPLE ALWAYS EXPECT COOKIES FROM ME THIS TIME OF YEAR.
So much so that if they didn’t get any as presents, they would certainly wonder
WHAT HAPPENED TO ME?
So I would never think of giving anyone anything else.
December 3, 2018This is about...
Homemade ALMOND MILK---YUM!
OK –IT’S NOT THE MOST FESTIVE DRINK FOR THE HOLIDAYS. BUT, WITH ALL OF THAT CELEBRATING GOING ON, OUR BODIES COULD PROBABLY USE A LITTLE BREAK. And, it’s a much higher quality,
way more delicious and nutritious drink than what you buy in that box at the grocery store. Which, by the way, using
THE MOST POPULAR BRAND, ALMOND BREEZE, IS BASICALLY 2% ALMONDS AND 98% WATER! with additives like sunflower lecithin, sugar and carrageenan.
So, why spend a lot of money on a doctored, watered-down version?-- when you can.....
I LOVE MY PUMPKIN PIE.
Alright it’s really not MY pumpkin pie. It comes from a can of Libby’s pumpkin pie mix, but it’s is an absolute must have for my Thanksgiving to be complete.
SINCE IT’S PRETTY MUCH A NO-BRAINER,
I try to look for one more pumpkin dessert to have on hand for the big turkey weekend. And
THIS YEAR, IT’S A LUSCIOUS PUMPKIN COFFEECAKE with a crunchy brown sugar and toasted pecan streusel topping.
Even though at first glance you may think that it would be a heavy cake, it’s surprisingly not. And,
it has all the flavors of your traditional pumpkin pie, which makes it a real contender for your holiday table...
November 12, 2018This is about...
APPLES, APPLES EVERYWHERE!
This applesauce is raw, just the fresh apples off of the tree—
NO COOKING REQUIRED. Who knew? I never thought you could make a version without heating it. I thought it would turn out way too watery. But, that’s simply not the case.
You can’t get any easier than this recipe. Slice up some apples, and if they’re organic, no peeling is even required. Throw them into a blender with a few other choice ingredients, and
FRESH APPLESAUCE IS A QUICK WHIZZ AWAY. And most importantly, it’s delicious!
Plus, it’s so healthy. Wouldn’t ya know—
AN APPLE A DAY REALLY DOES KEEP THE DOCTOR AWAY.....
November 5, 2018This is about...
Throwback SUNDAY POT ROAST---YUM!
WHEN I WAS GROWING UP, LIPTON’S SOUP MIX WAS ALL THE RAGE. The only onion dip I ever knew was made with one of those white and red packets stirred into a lot of sour cream.
And, pot roast? Well, it wasn’t Sunday pot roast without it. We used to place a chuck roast on a piece of heavy duty foil, sprinkle the soup mix over the top and add a few squirts of Worcestershire sauce. Then, we’d throw some cut up carrots and potatoes in for good measure. You’d pull up the sides of the foil, seal it tight, throw it in the oven and just forget about it. About two and half to three hours later it was done--- a yummy pot roast for sure.
ALTHOUGH LIPTON’S IS CONVENIENT AND TASTY, I’M NOT SO FOND OF....
October 29, 2018This is about...
SPOOKY Witches Fingers---BOO!
Here’s A FUN LITTLE TREAT for Halloween---SCARY GREEN WITCHES FINGERS.
They’re very easy to make and very fun to eat. Just grab some pretzel rods, white candy melts or chocolate chips, some creepy green food coloring and toasted sliced almonds.
A QUICK PRETZEL ROD ROLL IN THE GREEN COATING, SOME WRINKLES DRAWN FOR KNUCKLES, AND A SLICED ALMOND MANICURE ARE ALL YOU NEED. —Stick them into the tops of cupcakes, on the top of a spooky cake, or coming out of the top of carved mini pumpkins----they’re guaranteed to spook out anyone that comes close!
October 22, 2018This is about...
Easy Curried Butternut Squash Soup---YUM!
COLD WEATHER AND ALL SORTS OF “HARD” SQUASHES GO TOGETHER.
Nature knows best, always ripening what works best with the season.
THIS SOUP USES BUTTERNUT AS ITS STAR, with a supporting cast of curry powder, onions, garlic and if you like it spicy, a bit of Thai red curry paste.
It’s warming, earthy, easy to make and a great gateway soup into the winter ahead. And, unlike most butternut squash soups which tend to be sweet, this version is
A CURRIED SAVORY TAKE on that classic.
Although I love winter squashes of all kinds,
peeling them can be a challenge unless ...
October 8, 2018This is about...
End of Summer Vegetable TIAN!
Here in the Hudson Valley,
WE ARE STILL IN “SO MANY VEGGIES, SO LITTLE TIME” MODE---completely up to our ears in bushels of tomatoes, eggplant and zucchini.
With such an embarrassment of riches, I’m constantly thinking of different ways to use them up.
HERE I’VE MADE A TIAN. WHAT’S THAT?
October 1, 2018This is about...
Grandma’s PLUM CAKE!
THERE’S THIS NEW YORK TIMES RECIPE, ORIGINALLY POSTED BY MARIAN BURROS, in September of 1983, that has continued to make the rounds in the newspaper for decades.
It’s her recipe for a “Plum Torte.” She got it from her childhood friend, Lois Levine, and it ran in the newspaper every fall for years, until one year it just stopped. The readers freaked! So back it went into the NY Times cooking pages. It’s such a simple recipe and
SURPRISINGLY, IT HAS BECOME THE MOST REQUESTED RECIPE IN NEW YORK TIMES HISTORY.
September 17, 2018This is about...
HOMEMADE CHIMICHURRI IS A DELICIOUS WAY TO USE UP ANY OF THE FRESH HERBS IN YOUR FRIDGE OR GARDEN, even if they are starting to fade a bit.
It’s a tasty, herby, green, spicy, tangy sauce traditionally served over grilled steak,
BUT DON’T STOP THERE---USE IT EVERYWHERE--- over veggies, fish, chicken and grains.
Typically, this Argentinian sauce includes fresh parsley and oregano, chili peppers--fresh, dried or both-- some fresh garlic, cumin, a fruity oil, and the zing from some red or white wine vinegar. But,
I like to switch it up from the original, by usually adding some mint, cilantro, and lime juice—even a few drops of honey sometimes. My way is not a true chimichurri, but it’s still a delicious green sauce.
AND, IT DOESN’T HURT THAT IT COMES TOGETHER IN A FLASH --- simply a whizz away in your blender or food processor.
Like I said
this sauce is considered an Argentinian creation.
BUT GUESS WHAT?
September 3, 2018This is about...
Black Bean TARTINES --YUM!
SADLY, SUMMER IS ALMOST OVER. BUT HAPPILY, THIS IS THE TIME OF YEAR WHEN WE HAVE AN AMAZING ARRAY OF FRUITS AND VEGGIES TO CHOOSE FROM.
And, this black bean salad makes use of a lot of this season’s harvest. Packed with fresh corn on the cob, red bell peppers, scallions, and parsley, it’s dressed in a bright, tangy vinaigrette of lemon, soy sauce and mustard.
THIS RECIPE IS INSPIRED BY ANNEMARIE COLBIN.
Back in the day when I was singing TV jingles in NYC, --Fa La La La--, I’d fill in the holes of time between sessions with a bunch of fun cooking classes, all taught by her, in her apt bldg. on West End Ave. That was
BEFORE THE NATURAL GOURMET COOKING SCHOOL BECAME WHAT IT IS TODAY....
August 27, 2018This is about...
PEACH COBBLER with a Hot Sugar Crust--YUM!
August 20, 2018This is about...
Chicken MILANESE with Tomato Arugula Salad--YUM!
I DON’T CRAVE A LOT OF PROTEIN WHEN IT’S HOT OUTSIDE.
But lately something crunchy with a fresh salad on top has been calling out to me.
TRADITIONALLY, A MILANESE IS MADE WITH VEAL, BUT I ACTUALLY LIKE IT USING CHICKEN EVEN BETTER.
Even though it requires a frying pan, and some breading, the process goes by pretty quickly. And, the
CRUNCH is so worth it. This bright, peppery salad with a summer’s harvest of arugula, tomato and red onion is a simple and delicious pairing. I always like to add a little squeeze of lemon over the chicken just before serving too....
August 13, 2018This is about...
Green GODDESS Dressing--to be or not to be vegan--YUM!
It’s Wednesday afternoon, and I’m strolling through the Woodstock Farm Fest—
OK, IT IS WOODSTOCK, WE CERTAINLY CAN’T CALL IT JUST A FARMERS MARKET—
and of course, I want everything. Weighted down with a treasure trove of organic fruits and vegetables is a weekly occurrence for me, this and every summer.
ONCE BACK HOME, I’M CONFRONTED WITH 2 VERY IMPORTANT QUESTIONS. First,
what am I am going to make with all of this stuff, because inevitably I buy way too much. And second,
how am going to use up all of this produce while it’s still at it’s peak. Let’s face it...
August 6, 2018This is about...
Corn on the Cob with Fresh Herb Butter and Parmesan ---YUM!
I’M A CORN ON THE COB SUPER FAN! And even though you can make so many other recipes with summer’s fresh corn, I never get past eating it right off the cob. I always slather it with a lot of unsalted butter, and sprinkle it with a healthy dose of flaky sea salt and freshly ground pepper.
This recipe is just one scrumptious step away from my basic, butter, salt and pepper version. But the effort-to-reward ratio is huge.
THERE’S A LITTLE ELBOW GREASE INVOLVED --- mincing some herbs, stirring them into some softened butter and grating some parmesan.
But that’s it. Then, all you have to do is wait for the corn to finish cooking.
I LOVE A LOT OF FRESH BASIL, PARSLEY AND A SMALLER AMOUNT OF ROSEMARY FOR MY HERBS, but you can use any combination that you like. And if you need more.....
July 30, 2018This is about...
Olive Oil Cake with Summer Berries ---YUM!
I CAN’T HELP IT! There are so many beautiful fruits out there right now, that
I HAVE TO MAKE DESSERT---AND A LOT OF IT!
I especially love all the berries of summer. And even though I thoroughly enjoy eating them just as they are, I want to turn them into yummy pies and cakes and bars and pavlovas and ice creams. The only dilemma? There’s sooooo little time!
THIS IS A LUSCIOUS BERRY CAKE WITH A TWIST. It’s filled with plenty of raspberries, blackberries and blueberries, but instead of the usual butter in the recipe, this is going all out with
extra virgin olive oil. The advantage of the EVOO is that
IT KEEPS THE CAKE VERY TENDER AND EXCEPTIONALLY MOIST. And, the tartness of the berries with a hint of lemon, pairs so well with the oil and the sweet cake.
Plus it’s a delicious cake with no “olive oily” taste....
July 23, 2018This is about...
Broccoli PESTO Pasta---YUM!
RIGHT NOW, FRESH BASIL IS EVERYWHERE! Give it a whizz in the food processor or blender with some garlic, toasted nuts, olive oil and parmesan cheese and you have
the quintessential basil recipe---pesto.
IT’S A TOTALLY UNIQUE CONDIMENT THAT’S A MUST TO MAKE EVERY SUMMER, Dollop it on chicken, fish, or mozzarella and slices of fresh picked beefsteak tomatoes, stir it into pasta, slather it on slices of bread instead of mayo, just to name a few--- I never get tired of it.
But there is one big stumbling block that may pop up when making it. It’s distinctive jewel-like, emerald green color is a big part of its appeal. So, WHEN IT TURNS INTO AN UNAPPETIZING BROWN, IT’S A REAL BUMMER. WHAT TO DO?
July 16, 2018This is about...
I KNOW WHAT YOU’RE PROBABLY THINKING---A BLONDIE OUT OF ZUCCHINI? I actually thought the same thing. We’ve all heard of baking zucchini into a sweet tea loaf or something savory. But a brownie-like blondie? That sounded like one step too far off the beaten path, even for me. BUT WHEN YOU’VE GOT BUSHELS OF THEM STARING YOU IN THE FACE, YOU START TO THINK OF CREATVE WAYS TO USE IT UP. And this is certainly a creative way to do that.
These were a total surprise. I HAD VERY LOW EXPECTATIONS, UNTIL....
July 2, 2018This is about...
Watermelon Margarita POPS!!
I CONFESS, I’D MUCH RATHER EAT MY CALORIES THAN DRINK THEM. So, wine, beer, or a even beautiful cocktail are all ok. But, put a slice of pie or ice cream in front of me, and that’s a whole other story.
These spiked watermelon pops are a fun, easy option for someone, like me, who would prefer to eat their alcohol.
THEY TASTE LIKE AN ICE COLD WATERMELON MARGARITA, with the added bonus of being able to eat it
ON A STICK. They’re best served chilled right out of the fridge or freezer. And on a hot summer’s day, or for a 4th of July picnic,
there’s nothing more refreshing.
THIS RECIPE IS PRETTY MUCH A NO-BRAINER....
June 25, 2018This is about...
PARMIGIANO-REGGIANO CHEESE IS ONE OF MY FAVORITE FOODS ON THE PLANET.
Just snacking on small nuggets of it---
I LIKE TO MAKE THESE THIN, LACEY CHEESE CRISPS with it too. In Italy, they’re
CALLED FRICO. They’re the perfect jewel to set atop any spring salad.
And they couldn’t be easier....