Sexy Monte Carlo Sandwich

This batter-grilled version of a turkey and Swiss cheese sandwich is similar to a Monte Cristo, only without the ham. Read more

Simple Appetizer – Fried Codfish Balls

Photo by jasonlam

Growing up with my Italian relatives added a whole bunch of yummy cooking ideas to my recipe box.  This particular side, usually prepared around any major holiday meal, is a personal fave.  Because all spices are ‘to taste’,  this recipe is easily modified.  It works with any seafood, really, but my best experience is with Cod.

Bruno Family Codfish Balls

1 c flour
1 t baking powder
2 eggs
Salt and Pepper to taste
Parsley, parmesan cheese, garlic powder to taste
1 lb Cod  (This can be salt cod or fresh)

Mix together all ingredients for batter.

Cut the fish into bite sided bits.  Dip each piece into the batter.

Deep fry  in hot oil until golden brown.

Consume!

Middle East Inspired Sandwich

It’s tough finding easy ways to enjoy Middle Eastern food when the nearest appropriate market is 45 minutes away. However, if I stock up on zatyr when I go, it’s possible to have a little Middle East flavor with other ingredients I have more convenient access to. Read more

Cranberry Sauce with a Kick

Photo by ocean yamaha

I always loved that my mother and her five sisters, all wonderful cooks, both embraced traditional cooking AND were always willing to take a leap and put a twist on that tradition.  I love cranberries prepared in most forms and don’t wait for a holiday meal to cook and serve them. This recipe came from my Aunt Sylvia.  Thanks for finding this one, Aunt Sy!

Cranberry Sauce

1 pkg fresh cranberries
1 1/2 c sugar (adjustable to taste.  I like mine less sweet)
1 1/4 port wine
~~~~~~~~~~~~~~~~~
1/4 c cold water
4 1/2 t corn starch

Combine the first three ingredients in a medium sauce pan.  Bring to a boil.  Reduce the heat and cook for 5 minutes.

Blend the water with the corn starch.  Add to the sauce pan and cook until the mixture is thick enough.

Cajun Spice

Photo by McKay Savage

Whenever I’m making a recipe and come across an ingredient that is really a LOT of ingredients, I know the options are few. There’s the costly option, buy some quantity of the combined product for much more than the sum of its parts, or make my own.  Whenever I can, I like to make my own.

My mom, in addition to being a spectacular cook at home (completely unbiased opinion), worked in commercial kitchens for many years. This recipe from one of those kitchens is for a large quantity of Cajun Spice,  but easily subdivides to smaller quantities.

Cajun Spice  is wonderful as a hostess gift or for holiday or special occasion giving, too!

Cajun Spice

1 c paprika
1/2 c salt
1/3 c onion powder
1/3 c garlic powder
1/3 c cayenne pepper
2 T + 2 t white pepper
2 T + 2 t black pepper
1 T ground dried oregano
1 T ground dried thyme

Blend all ingredients in food processor or blender.

Easy Low Fat Thai Shrimp Toast

I love shrimp toast as much as the next person, but the deep fried element adds calories and complications I’d rather not deal with on the home front. So I’ve come up with this extremely tasty and lower fat version I can whip up easily in the toaster oven to enjoy Thai shrimp toast at home whenever I want. Read more

Sesame Sauce from Everyday Vegan

This sauce recipe comes from the book Everyday Vegan, by Jeani-Rose Atchison. It is recommended for serving with falafel or over steamed veggies. Depending on whether or not you want to adjust the thickness of the sauce, it could also make a decent dip for fresh vegetables.

 What you need: the juice of one lemon, 1 tablespoon of mellow white or blonde miso and 2 tablespoons of sesame butter / tahini.

 Mix well and serve. This seems like the sort of dip that could easily be adjusted for various batch sizes.

Photo Credit: Jason Lam

Pasta with Mussels

I’m posting this recipe article for two reasons. First, I had previously thought everyone knew how to do this. Since a few folks have expressed surprise recently when I mentioned making it, there is apparently room for one more mussels and pasta recipe in the blogosphere.  Second, I’d always done it with longer strand-type pastas. While I still enjoy it that way, removing the mussel meat during the meal is enough work during the meal. Not that it’s tough mind you, and it’s all part of the pasta with mussels experience that most folks expect when they create this dish. But to add the whole long strands needing to be twisted around a fork element . . . nah. I was recently exposed to this dish served over farfalle, which is what turned me on to creating this same menu over smaller pasta shapes. What I loved about the farfalle pairing is that it still came across as a fairly elegant dish. This wouldn’t be the case with traditional elbow macaroni. I’m sure penne or ziti would work as well. Just pick something with a stylish shape.

What you need: 1-2 pounds fresh mussels (on sale at your local bulk store, off the dock, or from a local discount seafood distributor), 1 pound of your chosen pasta, 1 ½ cups of red wine / white wine / micro brew, ½ a head of crushed garlic, 4-5 tbsp olive oil, ½ – ¾ pound sliced fresh mushrooms, 1 28-ounce can of diced tomatoes, 1 tbsp tomato paste, 2 tbsp Italian seasoning (could substitute some fresh basil and parsley if you have it), 1 bay leaf, 1 large onion (diced), dash or two of fresh lemon juice, freshly ground peppercorns to taste.

What to do: Start pasta water boiling. While you are waiting for it to heat up, scrub mussel shells under water with a natural fiber brush and remove beards. Discard any broken mussels or ones that won’t close when tapped.  It should be about time to dump the pasta into the water. It’ll take about eight minutes to finish. In the meantime, start mussels steaming in half of the alcohol and half of the onion. They’ll take about five – seven minutes total. (When they are all open, you’ll know their finished cooking.) In a separate pan, combine remaining ingredients except for lemon and perhaps some fresh basil, and bring to a simmer. Combine mussels (along with their liquid), pasta and sauce in one sauce pan, tossing gently to combine. Drizzle with lemon and garnish with fresh Italian basil leaves, if available.

This is an appropriate dish when you want to serve something elegant, but will be dining with people you have a fairly casual relationship with. Serve with a nice white wine. I personally like a Riesling with my seafood, but choose one that fits the taste buds of your crowd.  To round out the meal, I recommend an oven-heated or fresh baked artisan bread with garlic butter and a mixed spring green salad with shaved Asiago and an aged balsamic vinaigrette. If you happen to have a waterfront location by which to serve your meal, fantastic. Otherwise, at least include some candlelight in the form of a dinner taper or two. Happy dining!

Photo Credit: Martin Kinsley

Berry Vinaigrette

Photo Credit: Jurvetson

My favorite berry to do this with is blackberries, with raspberries running a close second.

Bonus? This is super easy to make. Here’s what you need:

One half cup of cider vinegar, 1 cup olive oil, 1 clove of minced garlic, 2 tbsp of berries (you choose).

Whip up everything in a blender to break down, mix up and aerate. Great with a fresh green salad.

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Make Your Own Marshmallow Creme

Flickr Photo Credit: Aidantmorgan

I got this one at a recipe swap I hosted a few years back, and admit to not having had a chance to try it out yet.

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