CHICKEN SALAD with RADISHES & BABY PICKLES This chicken salad is fresher and I bet tastier than what you’re used to; the homemade mayo and bright crunch from pickles and radishes makes it sing! To serve 4, you’ll need: 2 C. chunked or shredded cooked chicken 1 bunch radishes, sliced thin ½ C. cornichon (baby…
CHICKEN THIGHS with CHORIZO This is a recipe I adapted from one I found in Cooks Country magazine, and it’s the epitome of easy and delicious! To serve four, you’ll need: 8 bone-in chicken thighs Salt, pepper, cumin to taste Oil for the pan 2 Lb. Yukon Gold potatoes, cut into chunks 4 oz. firm…
CLASSIC CHEESE SOUFFLE This recipe is adapted from the great Julia Child and I think it’s the epitome of cheesy goodness. To serve 4-6 as a main, you’ll need: 2 Tb. finely grated Parmesan cheese 1 C. whole milk, warmed to steaming 2 ½ Tb. butter 3 Tb. flour ½ tsp. paprika ½ tsp. salt…
COLD SPAGHETTI SALAD – Marcella Hazan Forget everything you’ve ever read or thought about pasta salad – this one, adapted from the inimitable Marcelle Hazan, does it perfectly. For 4 to 6 you’ll need: 1 Lb. thin spaghetti pasta ¼ C. olive oil plus 2 Tb. 1 dozen Greek olives, pitted 6 to 8 flat…
DAMN FINE ROAST CHICKEN Preheat your oven to 400 and have a big roasting pan ready. You’ll need: 1 large, preferably organic roasting chicken 1 lemon, quartered 2 – 3 cloves garlic, peeled Salt and pepper 3 large carrots, thickly sliced (about 2 in. pieces) 1 large bulb fennel, cut into wedges 2 large onions,…
DECADENT DELICIOUS EGGS This is rich, gooey, and a great way to use up leftover hard boiled eggs. Serve with some good dark toast and be prepared to take a walk later; it’s worth it! To serve 4, you’ll need to preheat your oven to 350, and then assemble: 6 hardboiled eggs, halved lengthwise 1…
DESSERT TOAST This is a recipe I adapted from one I found years ago; amazingly simple but an absolute crowd pleaser. To serve 4, you’ll need: 8 ¼ in. baguette slices 8 thin 1 in. squares best quality dark chocolate Extra virgin olive oil Coarse sea salt for sprinkling Preheat your oven to 350 and…
EASY THAI PEANUT SAUCE This is a fine sauce to have on hand; it can take sautéed vegetables and a little protein and rice to a whole new place. For about 2 cups, you’ll need: ½ C. natural peanut butter 2 whole jalapenos, seeded and chopped (leave in some seeds if you like it hot)…
EGG FRITTERS (Pisci d’Ovu) This is another Italian classic from the queen, Marcella Hazan. These are magic puffs of goodness and are a fabulous appetizer. For 6 servings, you’ll need: 4 eggs 2 Tb. freshly grated parmesan ½ tsp. garlic, finely chopped ½ C. unflavored dry breadcrumbs Salt and pepper Vegetable oil, enough to come…
FILIPINO CORNED BEEF Corned beef is a delightful meaty experience, but once you’ve had the big dinner what to do with the rest? Try this – and thank me later. To serve 4, you’ll need: 1 Tb. oil for the pan 4-5 cloves garlic, peeled and chopped 1 large onion, diced 1 large tomato, chopped…