Entries tagged with “Recipe”.

RCDI have found the perfect recipe to put to good use all of those great farm fresh cucumbers that are showing up at the market these days: this recipe for Cucumber Salad I found in Cooking Light magazine.

Although the recipe calls for “English” cucumbers, I tried it with a few pickling cukes I picked up at the Farmers Market and it was fantastic.

About the recipe for Cucumber Salad from Cooking Light magazine: “A white wine vinaigrette lightly dresses crispy cucumber slices, bell peppers, chives, and parsley, making Cucumber Salad a refreshing choice for a summer side salad.”

This recipe is super easy to make – and can be made ahead as it gets better after all the flavors marinate in the refrigerator for a while. A nice cold cucumber salad is the perfect summer side dish for just about any meal.

Find the Cucumber Salad recipe from Cooking Light magazine here.

Visit Cooking Light magazine online here.

RSSMy summer of soups continues and I found this recipe for Smoky Salmorejo from Food & Wine magazine just in time. Just in time because I have suddenly found myself with way more tomatoes from my container garden than I ever expected.

About the Smoky Salmorejo recipe from Food & Wine magazine:

“This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meatiness to the vegetarian dish.”

In addition to tomatoes, this Smoky Salmorejo recipe calls for smoke olive oil – which adds the smoky bit and is great on its own or mixed with a fine balsamic for salads.

Smoky Salmorejo is a tasty and cool summer treat and the best part is you never have to turn on the oven or stove.

Find the recipe for Smoky Salmorejo from Food & Wine magazine here.

See other summer cold soup recipes from Food & Wine here.

Visit Food & Wine magazine on line here.

apbpHot on the heels of the Asparagus-Fontina Pizzettes with Bacon recipe I featured recently, I found a recipe for Asparagus and Potato Egg Bake I found in O, Oprah’s magazine.  Yes, I read Oprah’s magazine.

Anyway, I was attracted to the Asparagus and Potato Egg Bake because I am always looking for a good one dish brunch item that can be made in advance and baked on the morning of the event – and this is just perfect.

Asparagus and Potato Egg Bake Recipe (From Oprah’s magazine):


  • 1 Tbsp. olive oil, plus more for greasing
  • 1 pound asparagus spears, woody ends snapped off
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 8 large eggs
  • 1 cup whole milk
  • 1½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 4 cups shredded potatoes or plain frozen hash browns
  • 2 cups shredded Parmesan cheese (about 8 ounces)


  1. Preheat oven to 350°. Lightly grease a 9″ x 13″ baking dish or 1.5-quart soufflé baking dish with oil; set aside. Cut off the top 3 of asparagus spears; transfer tips to a small bowl and set aside. Cut remaining spears into 1 pieces and set aside.
  2. Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 5 to 7 minutes. Add 1 asparagus pieces, increase heat to medium-high, and cook until warmed through, 3 to 4 minutes. Remove from heat and set aside to cool slightly.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in potatoes, cheese, and reserved onion mixture. Transfer to prepared dish and arrange asparagus tips over the top in rows. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)
  4. Bake until firm and light golden brown, about 45 minutes. Serve immediately.

Find this recipe for Asparagus and Potato Egg Bake Recipe on Oprah’s website.

afpbOK, I think I have found the perfect breakfast dish for me – this recipe for Asparagus-Fontina Pizzettes with Bacon I found in Good Housekeeping magazine.  Yes, I read Good Housekeeping magazine.  This is the perefect breakfast dish for a day like today – the last full day of a great vacation.

This breakfast “pizza” has just about everything I love – cheese, pizza crust and bacon!

These Pizzettes were very easy to make, and you can easily customize, for example I ditched the mushrooms and used asiago cheese.  The result were delicious and when well with a salad.

Asparagus-Fontina Pizzettes with Bacon (From Good Housekeeping):


  • 8 ounce(s) asparagus, trimmed
  • 6 ounce(s) shiitake mushrooms, stems discarded, thinly sliced
  • 1/4 cup(s) olive oil, plus more for greasing
  • 2 clove(s) garlic, crushed with press
  • Salt / Pepper
  • 1 1/2 pound(s) pizza dough, fresh or frozen (thawed)
  • 5 slice(s) bacon
  • 6 ounce(s) Fontina cheese, grated
  • 6 large eggs


  1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F. Lightly grease two 18-inch by 12-inch jelly-roll pans.
  2. Slice asparagus on an angle into 2-inch pieces. Transfer to large bowl, along with mushrooms, oil, garlic, and 1/4 teaspoon salt; toss until well coated.
  3. Divide dough into 6 balls. On lightly floured surface, with floured rolling pin, roll and press 1 dough ball into 6-inch round; place on prepared pan. Repeat with remaining dough.
  4. Evenly divide asparagus mixture among rounds, creating well in center of each. Bake 10 minutes or until edges are golden brown, switching pans halfway through. 
  5.  Meanwhile, place bacon on paper-towel-lined plate. Cover with 2 sheets paper towel. Microwave on High 4 to 6 minutes or until beginning to crisp. Cool slightly; tear bacon into small pieces.
  6. Sprinkle pizzettes with bacon and Fontina. Bake 1 to 2 minutes or until cheese melts. Carefully crack eggs directly onto centers of pizzettes. Bake 6 to 8 minutes or until whites are opaque and set, switching pans halfway through. Sprinkle with pepper and salt; serve warm.

Find this recipe for Asparagus-Fontina Pizzettes with Bacon from Good Housekeeping here.

provI have a great recipe to share with you today, the Provencal Summer Vegetable Bake which I found in Family Circle magazine.  Yes, I read Family Circle magazine.

I love baked vegetable dishes and have made many in the past and I am always experimenting.  The Provencal Summer Vegetable Bake caught my eye as it includes a can of cannellini beans as an ingredient and I am always trying to find uses for the cannellini beans I can’t seem to stop buying.

This recipe is super easy and lends itself to customization – as in using your preferred herbs, a different mix of veggies or cheese.  That said, I made it pretty much as presented here and it was nearly perfect.  Heck, put goat cheese on cardboard and I am in.

Provencal Summer Vegetable Bake (from Family Circle magazine)


  • 2 medium sweet onions
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 2 1/2 teaspoons herbes de Provence
  • 1/4 teaspoon pepper
  • 1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
  • 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
  • 1/2 pound russet potatoes
  • 3 plum tomatoes
  • 4 ounces goat cheese


  1. Heat oven to 400 degrees. Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole.
  2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use food processor fitted with a slicing blade.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1/8 teaspoon pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly.
  3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.

Find the recipe for Provencal Summer Vegetable Bake on the Family Circle website here.  You may have to sign-up for a free account, but it is worth it, Family Circle has some great recipes and other helpful content.

Visit the Family Circle website here.

MNCWIt was a very cold and snowy weekend up here in the hills of New Hampshire, and to top it off, I had some trouble with the furnace/boiler at the old family homestead.  Between visits from the heating guy, and periodic trips down to the basement to do a few things needed to get the boiler through a few days before repairs and replacements could be made – I was in desperate pursuit of a diversion. 

While puttering around I came across my new Cuisinart Enameled Cast Iron Covered Casserole, which I just had to have but had not yet used.  When I saw this baby I knew I found just what I needed to enjoy the weekend. 

I love this piece of cookware – the Cuisinart Chef’s Classic Enameled Cast Iron 7 Quart Round Covered Casserole – it is pretty to look at and when you feel it’s weight you know it is just perfect to prepare a stovetop meal. 

About the Cuisinart Chef’s Classic Enameled Cast Iron 7 Quart Round Covered Casserole: “Cast iron improves its solid reputation with Cuisinart Chef’s Classic Enameled Cast Iron cookware! Home chefs can explore different cooking methods – from searing or grilling in the pans to slow braising or simmering in the casseroles. With incredible heat retention and even heat distribution, these versatile pieces yield great results whether it’s on the stove or in the broiler or oven. They also can go from oven to table and double as elegant serving pieces!”

I purchased the 7 Quart Round Covered Casserole in red and it looks great.

So back to my weekend meal.  I wanted to cook a complete meal in my new cookware, so I went to the freezer to see what I had on hand.  I discovered I had a nice 5 pound whole young chicken and knew it would be perfect.  I defrosted the chicken using the cold water replacement method and I was good to go.  I had some potatoes on hand and a few other things and I went to work.

I will cut to the chase – my meal came out perfect – so I am going to share with you exactly what I did.  Here goes…



  • 1 whole chicken – 5 pounds
  • 2 cups chicken broth
  • 6 medium potatoes
  • 1 large red onion
  • 5 garlic cloves, minced
  • Spices to taste (I used sea salt, dried basil, and rosemary)
  • Extra-virgin olive oil


  • Prepare chicken – remove giblet package, rinse, pat dry, put aside.
  • Wash and peel potatoes, cut potatoes in quarters, set aside.
  • Cut ends off onion, remove outer skin, place onion inside the chicken’s large cavity (seriously, this is the key).
  • Heat small amount of olive oil in the pot on medium/high heat.
  • Once oil is hot, place chicken in pot breast side down, sear the breast until light brown then turn breast with tongs so breast side is up.  The idea is to just brown the chicken a little on the outside.
  • Arrange the potatoes around the chicken breast in pot.
  • Pour chicken broth over exposed breast.
  • Sprinkle garlic and desired spices over chicken.
  • Cover pot tightly, keep on medium high approximately 15 minutes, reduce to medium and continue cooking for approximately 45 minutes.
  • If desired, when cooking is complete, remove cover and place pot under the broiler for a few minutes to brown (this makes for a prettier presentation).
  • Remove chicken and potatoes from pot, arrange on platter and serve.

I served this with some broiled asparagus, so I cheated on the one pot meal thing, but it was a nice side dish.  I saved the liquid in pot to use as a starter stock for soup, which can be made right in the same pot.

OK, I am not a good recipe writer, but this is exactly step-by-step what I did the other night.  I always encourage experimentation, and I think this basic recipe can be adapted in many ways to suit your tastes.

Anyway, I love my new cookware and can’t wait to break it out again.

PD1I love making creative and funky pizzas.  I am often inspired to make a new pizza creation when I find some nice fresh produce or some interesting sauce or oil.  The biggest challenge for me has always been the dough.  Most of the doughs available at the market tend to have things in them that I don’t necessarily want.  So I have been trying to make my own dough. 

However, up until recently, my doughs have only been adequate.  Over the years I have been trying to find the right combination of things to make the perfect dough.  I am please to announce that I have settled on what I now consider the perfect – and easiest – pizza dough recipe.

This recipe comes from trial and error and is the combination of several recipes I have used in the past.  In addition to great pizza dough – this can be used for rolls or even a nice heavy bread.

Ok, here it is:



  • 1 envelope active dry yeast
  • 2 cups warm water
  • 2 ½ cups all-purpose flour
  • 2 teaspoons coarse salt
  • 2 ½ cups whole-wheat flour (or 2 cups plus ½ cup wheat germ)
  • Extra-virgin olive oil


  • Dissolve yeast in water in a large bowl and let stand, for about 5 minutes.
  • Stir in 2 cups all-purpose flour and salt.
  • Stir in whole-wheat flour and remaining all-purpose flour a little at a time, until dough comes away from bowl but is still sticky.
  • Place dough on a floured kneading surface, knead, until smooth and the dough springs back when poked – about 10 minutes.
  • Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 2 ½ hours.
  • Dough can be split into six portions for a 10 – 12 inch pizza – or rolled into balls for rolls or place in bread pans for bread.

Use the dough to make your favorite pizza and have fun!

I like to the dough to make a couple of pizzas right away and freeze the rest for the future.

OK, so maybe we are turning into a recipe site. 


We couldn’t help ourselves after a friend sent us this Carrot Soufflé recipe when she saw our Corn Pudding posting.  This looks like the perfect companion for our Corn side dish and we can wait to try it out.  We’ll let you know how we make out – let us know if you’ve tried it.

Carrot Soufflé

1 tablespoon unsalted butter, room temperature, plus more for baking dish
2 pounds carrots, peeled and cut into 1/4-inch-thick rounds
Coarse salt
1 cup whole milk
1 cup saltine cracker crumbs
3/4 cup grated sharp white cheddar cheese
1/3 cup very finely chopped onion
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 large eggs

Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.

Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and easily pierced with the tip of a sharp knife, about 10 minutes.

Strain carrots and transfer to the bowl of a food processor; process until pureed.

Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper.

In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.

Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.

OK, so this is not a recipe blog, but if you are anything like me, you are panicking about Thanksgiving dinner and worried that nothing with be ready in time.


Well, a couple of years ago, I made corn pudding for Christmas dinner and it was a big hit.  Since then I have made it for every Thanksgiving and Christmas dinner.  It is relatively easy to make and best of all, you can make it ahead and keep it warm or heat it up before the dinner.

Seriously, if you bring this to your family dinner you will be the big winner of the day – and there isn’t a crispy French onion or mini marshmallow to be found.

1 can (14.75-ounce) cream-style corn
3 cup fresh corn kernels or 1 bag (16 ounces) frozen corn
1 container(16-ounce) sour cream
3/4 cup cornmeal
3 large eggs, separated
Salt and coarsely ground black pepper

Preheat oven to 350 degrees. Grease 13″ by 9″ glass or ceramic baking dish; set aside.

In large bowl, combine cream-style corn, fresh or frozen corn kernels, sour cream, cornmeal, egg yolks, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

In small bowl, with mixer on high speed, beat egg whites until stiff peaks form. Fold whites into corn mixture; pour into prepared baking dish.

Bake pudding 45 minutes or until edges are set and center jiggles slightly.

Let pudding stand on wire rack 10 minutes to set before serving.