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126 posts categorized " 04) Accompaniments & Side-Servings"


~ Carol's Herbaceous Simon & Garfunkel Potatoes ~

Carol is my neighbor -- across the street and a few doors down. Door-to-door -- about a 10-minute dog walk. I've known her for nineteen years now. She and her cocker spaniel Jack were the first to welcome me and my poodles to the neighborhood -- we were playing in the middle of a field, the future site of our new home, when she and Jack came by to say "hi". That chat started on a fine Spring afternoon in 1996, and, just ask our husbands, it has never stopped. Like a lot of you, I love potatoes and I...... View full recipe for "~ Carol's Herbaceous Simon & Garfunkel Potatoes ~"


~It's Not Easy Being Green: Me & Creamed Spinach~

"Why can't you be more like your friend Melanie?", said the mothers of many of my childhood friends. A long, long time ago, middle-class mothers all cooked, and, when you were invited to a friend's house after school, it was common practice to be asked to stay for the evening meal. Those were hospitable times, and, that was my life during the 1960's (age 5 thru 14). If you are old enough to remember June Cleaver, Margaret Anderson and Donna Stone (Leave it to Beaver, Father Knows Best and Donna Reed), the image of each of those TV moms serving...... View full recipe for "~It's Not Easy Being Green: Me & Creamed Spinach~ "


~Duxelles: Rich, Refined Mouthwatering Mushrooms~

Mushroom duxelles. To a mushroom lover like me, this is the crème de la crème of mushroom preparations -- the earthy caviar of my fungi food world. Each time I prepare it, I pay homage to the French for their meticulous attention to culinary detail. Without duxelles, my Veal Orloff, Beef Wellington and Coquilles St. Jacques would be ordinary veal, beef and seafood dishes. With duxelles on-hand in my refrigerator, I can change an unpretentious piece of toasted bread or a scrambled egg into a fine-dining experience. It enhances many of my sauces and gravies, and, soups and stews too....... View full recipe for "~Duxelles: Rich, Refined Mouthwatering Mushrooms~"


~ The Hasselback Potato: A Majestic Baked Potato ~

The next time baked potatoes are on your mind or menu, and you have a bit of extra time, make a batch of sexy, stylish Swedish Hasselback potatoes. Want to feel like a rock star? Go the extra mile and make them using using small, fingerling potatoes -- people adore fancy-schmancy, darling-to-look-at, petite food. Place two or three on a plate next to a perfectly-cooked steak or pass a tray of them around at a cocktail party -- majestic -- to say the least. The Hasselbecken Tavern was established in the 1700's as a small red hut located in a...... View full recipe for "~ The Hasselback Potato: A Majestic Baked Potato ~"


~ Dad's Mac & Cheese, or: What I Cook Just for Me ~

This isn't the recipe I planned to post today, but, it's what I'm cooking today, so, why not take a few photos along the way and type a few words too -- it's easy for me to do. Joe is traveling, so, what I eat on this day is all about me, and coincidentally, while entertaining some friends on Saturday, I got asked, "when you're not cooking for the blog or TV, what do you cook just for you?" It's not the first time I've been asked this, and, my answer is always the same: "Most times I just make...... View full recipe for "~ Dad's Mac & Cheese, or: What I Cook Just for Me ~"


~It's Not Easy Being 60: The Green Bean Casserole~

Newsflash: The iconic green bean casserole turns 60 years old this year. Depending upon who you talk turkey to, the subject of "green bean casserole" will garner one of two responses: a loving look of childlike glee or a loathsome adult eye roll. In the event you are talking turkey to me, you'll get a unknowing shoulder shrug because the only thing I have in common with the green bean casserole is we were both born in 1955 -- I in a hospital in Palmerton, PA, and, the casserole in a Campbell's Test Kitchen in New Jersey. I've never made...... View full recipe for "~It's Not Easy Being 60: The Green Bean Casserole~"


~ Hungarian Galuska (Small Soft Eggy Dumplings) ~

Raise your hand if you love doughy, hand-crafted noodles and dumplings. Among my favorites: flat and square Pennsylvania Deutsch pot pie noodles, odd-shaped short strands of German spatzle, my mom's almost-golf-ball-sized Russian halusky, small and nubby Italian gnocchi, and, I'm about to add these Hungarian galuska to this list (very, very similar to spatzle, galuska, a bit more "bare bones", are typically made with water, not milk, and contain no nutmeg). "If you can't make galuska, you can't cook Hungarian!" If you want to dabble in putting some authentic Hungarian fare on your family's table, which I have been doing...... View full recipe for "~ Hungarian Galuska (Small Soft Eggy Dumplings) ~"


~ Southwestern-Style Honey, Lime & Jalapeno Slaw~

Coleslaw, one word, or, cole slaw, two words. It's a humble side-dish. It doesn't pretend to be flashy. It just sits in its bowl, patiently waiting for someone to take a scoop. What's sad is the quotes and jokes that get made about coleslaw, which, in my opinion are 100% unwarranted. When it's properly prepared, and correctly paired with the right entree, it is the master of crunchy cabbage goodness. It amps up the volume, of many meals, from ordinary to extraordinary. A bit about coleslaw: The words "cole" "slaw" come from the Dutch word "koolsla", meaning: "cold" "salad". Coleslaw...... View full recipe for "~ Southwestern-Style Honey, Lime & Jalapeno Slaw~"


~ Mexican Pico de Gallo (Salsa Fresca/Fresh Salsa)~

For those who home cook more than their fair share of Tex/Mex fare, you likely have your pico de gallo recipe committed to memory -- I do. You also know that pico de gallo is much more than a condiment to dip tortilla chips into or plop on your tacos. In my kitchen it's a tasty topper for grilled or broiled chicken and fish, it's great on thinly-sliced flank, skirt or flat-iron steaks, and, a spoonful on fried, poached or scrambled eggs in the AM will change your outlook of the day ahead. Here in Central PA, my garden is...... View full recipe for "~ Mexican Pico de Gallo (Salsa Fresca/Fresh Salsa)~"


~ Roast Beef Eatin' Horseradish-Mayo Potato Salad ~

Horseradish. It's powerful stuff and most folks aren't on the fence about this ingredient. They either love it or they hate it. If you are a lover of the stuff, you know you've got to carefully pick and choose what you pair it with and how you do it too. For my taste, freshly-grated horseradish, prepared horseradish and horseradish cream, mustard or mayonnaise go best with beef and ham. Some folks like it with lamb, but, for me, that's pushing the envelope a tad to far. My favorite way to enjoy horseradish is served with or on a good roast...... View full recipe for "~ Roast Beef Eatin' Horseradish-Mayo Potato Salad ~"


~Please Pass the Homemade Crockpot Applesauce~

When my family of five sat down to dinner, unlike a host of other foods, I never had occasion to say "eat your applesauce". When applesauce was on the dinner table my kids would eat it. Applesauce had bargaining power too: "Finish your pork chop, then you can have another helping of applesauce." "Eat half of your green beans and you can have more applesauce." There's more: My boys weren't "big" on eating apple slices, but, if there was applesauce in the refrigerator, they were happy to slather it on a Ritz with a piece of Cracker Barrel cheddar. Applesauce...... View full recipe for "~Please Pass the Homemade Crockpot Applesauce~"


~ Lemon-Pepper Pasta & Oodles of Zucchini Noodles w/Butter, Basil, Peperoncino & Parmgiano-Reggiano~

Pasta and noodles. Noodles and Pasta. It's hard for most of us to resist either in any shape or form any time of the year. Both staples in the world's kitchens, over the years, on our travels, I've experienced myriads of cultural versions. To the best of my recollection, I've never encountered a pasta or noodle dish that I didn't like, and, I don't think I've ever observed anyone eat either and walk away in a bad mood. Pasta and noodles are quintessential feel-good fare. What exactly is the difference between noodles and pasta? The difference between noodle dough and...... View full recipe for "~ Lemon-Pepper Pasta & Oodles of Zucchini Noodles w/Butter, Basil, Peperoncino & Parmgiano-Reggiano~"


~ My Electric-Extruder Pasta-Machine Pasta-Dough ~

I love my pasta machine. By today's standards, it's is a dinosaur. It celebrated its 25th birthday over the weekend. I celebrated my 60th birthday over the weekend. It was my 35th birthday present. How's that for Kitchen Countertop Appliance Statistics 101. I'm hoping "they still make 'em like they used to" because the Italian-made Simac is an amazing piece of high-quality equipment. It has earned a place on my kitchen counter right next to my Simac gelato machine. No store-bought pasta product compares to scratch-made pasta in taste or texture. I've hand-mixed plenty of pasta dough and a put...... View full recipe for "~ My Electric-Extruder Pasta-Machine Pasta-Dough ~"


~ Fluffy Lemon & Pepper Rice for Fish &/or Seafood~

The perfect, carefully-chosen side-dish really can turn an ordinary meal into an extraordinary one. Recipes for side-dishes aren't usually the most exciting thing to write home about, but, as a food blogger, I can attest to the fact that home cooks routinely conduct searches that clearly inquire: "What to serve with (meat, poultry, fish, seafood, etc.)?" That said, it's not uncommon to have narrower searches include the word(s) "vegetable" or "starch", and/or, "quick" or "easy" -- it seems that people don't like to spend a lot of time hovering over complicated side-dishes. I'm not making this up. I check my...... View full recipe for "~ Fluffy Lemon & Pepper Rice for Fish &/or Seafood~"


~This Spuds for You: Loaded Twice-Baked Potatoes~

Everything tastes better with bacon, and, cheddar makes everything better too -- even broccoli. Everyone loves a steamy, creamy, buttered baked potato, and, twice baked potatoes are, well -- they're the Rolls Royce of the baked-potato world. Men love them, kids adore them, and, from a mom's perspective, they'll get you as many accolades as a hot fudge sundae. Every once in a while, I get so hungry for a twice-baked spud that I just gotta make 'em. Today is such a day. Making twice-baked potatoes is a method, not an exact recipe. A twice baked potato is exactly what...... View full recipe for "~This Spuds for You: Loaded Twice-Baked Potatoes~"


~ GrandMa's Incredible Edible Classic Deviled Egg ~

We grandmothers of today are much different than the grandmothers of past generations. I know. I've been GrandMel for eight years, and, when I look around my kitchen, I see a sea of countertop appliances that make my work a whole lot easier: grind my coffee beans, blend my smoothies, chop my vegetables, mix my cake batters, steam my rice, make my pasta, bake my bread, press my sandwiches, fry my fritters and freeze my ice cream. The list goes on. By the time I was born in 1955, my grandmother had acquired a toaster, and, a fancy-schmancy Sunbeam stand...... View full recipe for "~ GrandMa's Incredible Edible Classic Deviled Egg ~ "


~ Jamaican Curried Deviled Eggs w/Mango Chutney~

The incredible edible egg. That four-word sentence is Don Draper-esque advertising genius. Joe and I have been starting our days with eggs several times a week for almost thirty-five years -- even during 'the dark period' when the food police were patrolling the streets proclaiming the cholesterol in eggs was going to lead to the early demise of us American egg eaters. When it comes to food I love, I believe in living dangerously, and, eggs are the perfect eggs-ample. If you scout around Kitchen Encounters, you'll find all sorts of really good egg recipes from all over the world,...... View full recipe for "~ Jamaican Curried Deviled Eggs w/Mango Chutney~"


~ My Devilishly Hot-Russian-Mustard Deviled Eggs ~

When you get invited to a backyard barbecue or a neighborhood picnic, what do you get asked to bring -- a dessert, a side-dish, an appetizer? Nine times out of ten, I get asked to make these deviled eggs. Amongst friends they're simply called "Mel's Eggs", and, they have a reputation for being egg-strordinary, which makes me chuckle because when I was growing up, they were quite ordinary. It's how my grandmother made them and taught me to make them. Horseradish is one of our most beloved Eastern European 'secret weapons'. Like any other deviled egg recipe, you can make...... View full recipe for "~ My Devilishly Hot-Russian-Mustard Deviled Eggs ~"


~ My Sweet 'n Spicy, Summer Tropical Fruit Salsa ~

If you're looking for a change of pace to spice up your Summer menu, my tropical fruit salsa is your answer. While I love it served atop grilled white fish (like grouper and sea bass) on a bed of steamed jasmine rice, it is delicious on cheesy Tex-Mex nachos and chicken quesadillas. That said, it pairs equally as well with Thai-Asian fare like my ~ Crunchy Thai-Style Deep-Fried Coconut Shrimp ~ as an appetizer (recipe found in Categories 1, 11, 13 & 14), and, my East-meets-West fusion main course ~ Thai Turkey Patties & Rice w/Creamy Coconut Sauce ~. Newsflash...... View full recipe for "~ My Sweet 'n Spicy, Summer Tropical Fruit Salsa ~"


~Eliot's Angel Hair Pasta with Creamy Vodka Sauce~

Eliot, our middle son, developed a somewhat serious interest in cooking around the age of fourteen (1985-ish). I allow myself to believe it had something to do with me, but, if there is one thing I have learned over the years it's: you can lead a horse to water, but you can't make him drink. Not the case with Eliot and cooking. For the most part, he had a natural instinct for combining the right spices with the right ingredients. When he got old enough to take on a Summer job, he became a waiter in an upscale, downtown Italian...... View full recipe for "~Eliot's Angel Hair Pasta with Creamy Vodka Sauce~"


~ Sweet Heat: Strawberry Salsa for Cinco de Mayo ~

Strawberries to make salsa? If you are a skeptic, all you'll need is one taste and it will make perfect sense to you. Just like tomatoes, they are full of naturally sweet and tart flavor which makes them terrific used in savory ways. Simply substitute them for tomatoes in almost any Tex-Mex-flavored salsa recipe, and, add the usual suspects: a bit of acid (lime juice), an herb (cilantro), spices (salt and a bit of sugar to bring up the flavor too), and, of course, the always-necessary onion (or green onion). If it's heat you're craving, mince up a jalapeno pepper...... View full recipe for "~ Sweet Heat: Strawberry Salsa for Cinco de Mayo ~"


~ Russet & Sweet Potato Salad w/Chile-Lime Mayo ~

One potato, two potatoes, three potatoes, four -- make enough potato salad, they're coming back for more. While we're playing the counting game, I don't think one can have too many recipes for potato salad -- people love the stuff. Baked, boiled or roasted, gold, red, russet or sweet, potatoes, when paired with the right dressing, can complement a meal from a multitude of cuisines -- in fact, every culture that eats potatoes makes a version of potato salad. Here in America, potato salad recipes vary from region-to-region and our American Southwest is no exception. Today's recipe is the one...... View full recipe for "~ Russet & Sweet Potato Salad w/Chile-Lime Mayo ~"


~ Farfalle w/Roasted Asparagus & Grape Tomatoes ~

Today we enjoyed our first thick, juicy outdoor-grilled steak of the Spring season. Yes, Joe does grill off-and-on throughout the Winter, but, there's just something celebratory about the official opening day of grill season. This simple, straightforward side-dish was the only thing I needed to turn a steak-on-a-plate into our entire meal, and, we gobbled it all up. While this pasta dish goes great with chicken or shrimp tossed into it, I enjoy it the most served next to a steak. That said, it is also well-balanced enough to be served "as is" as a dang-good meatless meal. This has...... View full recipe for "~ Farfalle w/Roasted Asparagus & Grape Tomatoes ~"


~ Creamy Smashed Cheddar 'n Mint Gold Potatoes ~

Lots of people add cheddar cheese to mashed or smashed potatoes. It's a well-documented fact that "everthing tastes betta with chedda". That said, if you've never tasted cheddar potatoes with dried mint flakes added to them, I implore to take a page out of my playbook. Don't roll your eyes. I've served these potatoes to a couple of schooled restaurant chefs who have changed their menus to serve "Mel's potatoes" with lamb or lamb chops. You gotta trust me on this one! I didn't invent the pairing of potatoes, cheese and mint. My Eastern European ancestors did that for me....... View full recipe for "~ Creamy Smashed Cheddar 'n Mint Gold Potatoes ~"


~ My Grandma's Butter-Braised Cabbage & Carrots ~

Both of my grandmothers' kitchens were close to home -- dad's mom lived 4-5 miles from us, mom's mom lived 9-10. We visited them both often, and, both of them every Sunday -- lunch at mom's mom's, dinner at dad's mom's. Until I was age ten or eleven and invited to my girlfriend Cathy's house for Sunday dinner, I assumed everybody's house smelled like cabbage on a Sunday. We Eastern Europeans cook "Sunday cabbage" like Italians cook "Sunday gravy"! Braised cabbage is buttery & melt-in-your mouth tender! I like cabbage a lot, but I wouldn't say I'm "crazy for cabbage"....... View full recipe for "~ My Grandma's Butter-Braised Cabbage & Carrots ~"


~ My Passion for Potato Perfection: Seriously-Crispy Roasted Caraway-Seeded Heart-Shaped Potatoes ~

Seductively crispy on the outside, steamy soft and tender on the inside -- is there anyone who has the will-power to resist perfectly oven-roasted potatoes? I didn't think so. From poultry to pork to pot-roast and prime-rib, they are that one special side-dish that everyone desires. As you can tell, I am quite passionate about this subject -- as it turns out, I am not alone. What's that you say? A better way to roast potatoes? It seems that while I was stranded on that deserted island with my head stuck in the sand, food scientists took it upon themselves...... View full recipe for "~ My Passion for Potato Perfection: Seriously-Crispy Roasted Caraway-Seeded Heart-Shaped Potatoes ~"


~ Creamy & Cheesy Hash Brown Potato Casserole ~

Real-deal, properly-prepared hash brown potatoes are a favorite of mine. Golden brown and crispy on the outside, creamy-textured (but never mushy) on the inside, they are the Holy Grail of breakfast potatoes. I make really good ones, but, I must admit to being too lazy to make them unless it is a really special occasion. I'd rather be on the treadmill than hand-grating and drying a boat load of Russet potatoes early in the morning (and I hate being on the treadmill). My ~ Baked Eggs in Birds Nests (Hash Brown Potatoes) ~ are living proof that I know what...... View full recipe for "~ Creamy & Cheesy Hash Brown Potato Casserole ~"


~ Basic Machinations for Mashed Potato Perfection ~

'Twas the season for mashed potatoes. First there was the Thanksgiving turkey feast, followed by the Christmas prime rib feeding frenzy, and, it's not quite over yet. The clock is ticking down to the mother-of-all pork festivals: New Year's Day. This morning, in a moment of reflection, it occurred to me that the combined total of these three holidays equates to approximately 50-60 pounds of heavy hunks of meat roasted, and, about 25-30 pounds of potatoes mashed. It's hard to imagine my food world without mashed potatoes. They are an institution -- a way of life. They're the quintessential side-dish...... View full recipe for "~ Basic Machinations for Mashed Potato Perfection ~"


~ GrandMel's Creamy Potato and Egg Salad Recipe~

I have a confession to make. I am a potato salad snob. I want the old-fashioned, down-home, classic, creamy and chunky "grandma's-type" with no hype -- nothing trendy or flashy with a grandiose name or gourmet ingredients. My favorite potatoes for potato salad are: creamy Yukon golds or small "new" reds. I always peel the golds and cut them into bite-sized chunks. I never peel the reds, leaving their soft skins intact, and, cut them into bite-sized halves or quarters. I always boil my potatoes until fork tender on the outside, yet still firm and slightly undercooked in their centers....... View full recipe for "~ GrandMel's Creamy Potato and Egg Salad Recipe~"


~ Basic, Moist & Classic: Soft White Bread Stuffing ~

This is the stuffing that takes us back to the beginning. Grandma ripped up some stale bread then tossed in some sauteed celery and onion seasoned with salt, pepper, and perhaps an herb or two. Once she mixed those together, she slowly added some turkey stock, just enough to make the mixture really moist without any liquid puddling in the bottom of the bowl. Sometimes she added a lightly-beaten egg too. "Back in the day", oven space in the home kitchen was almost always limited, so, stuffing was almost always baked inside the bird -- a smart way to get...... View full recipe for "~ Basic, Moist & Classic: Soft White Bread Stuffing ~"


~ Tettie's Baked Mashed-Potato Stuffing Casserole ~

If you're sarcastically mumbling, "just what the food world needs, another stuffing recipe", you are going to regret it. This is my Great Aunt Mary's recipe -- she lived to be 99 and was one of the best cooks I have ever known. This is a trip back to a kinder, gentler time. A time before self-appointed gourmets and TV celebrities started adding everything from chorogi artichokes to whortleberries to stuffing. This is pure, simple, unadulterated, beloved, comfort food: that warm, soft, subtly-flavored white bread stuffing that nobody talks openly about but everybody remembers, loves and longs for. Cathy Guisewhite,...... View full recipe for "~ Tettie's Baked Mashed-Potato Stuffing Casserole ~"


~ Crunchy 'n Tangy Gorgonzola and Walnut Wafers ~

I learned something new yesterday. Blue cheese is what provides the tangy flavor in Cheetos and all those other beloved puffed-cheese-type snacks. I had no idea until I was ordering a container of cheddar cheese powder for my pantry (FYI: cheddar cheese powder is a great addition to cheese sauces, macaroni and cheese, and, it's fantastic sprinkled on popcorn). Just prior to "proceeding to checkout", Amazon suggested that I purchase some blue cheese powder too, because other customers frequently purchase cheddar and blue cheese powder together. Amazon is accommodating like that. This lead me to ask why the two would...... View full recipe for "~ Crunchy 'n Tangy Gorgonzola and Walnut Wafers ~"


~ Mel's Spicy Horseradish-Cheddar Cheese Sticks ~

If I were a mouse, my nose would always be snapped in the trap containing a fresh piece of fine cheese. What is it about me and cheese? You can find me snacking on it in some form almost every day. My refrigerator always has a few really good, fresh-from-the-cheesemonger cheeses stored in the "deli-drawer". I'm not talking about reduced calorie, low-moisture, part-skim, half-the-fat, gluten-free, soy, and/or vegan cheese -- although if one is medically challenged, they are all fine alternatives. For me, I'd rather eat less of anything real-deal and delicious than more of something that wierd-science has compromised....... View full recipe for "~ Mel's Spicy Horseradish-Cheddar Cheese Sticks ~"


~ Simply Silky & Smooth Spiced Apple & Pear Puree (Taking grandmother's applesauce to another level.) ~

Does anyone make homemade applesauce anymore? I ask because I never hear anyone talk about doing it. I grew up in a time and a place where not only was applesauce homemade, the making of it was an event, and, it was served often. We stirred it warm into our oatmeal for breakfast and served it chilled as a side-dish to almost any poultry or pork for dinner. We dolloped it on cheddar cheese and crackers for an appetizer and drizzled it over gingerbread for dessert. There's more. My grandmother taught me to stir "a tad" into apple pie or...... View full recipe for "~ Simply Silky & Smooth Spiced Apple & Pear Puree (Taking grandmother's applesauce to another level.) ~"


~ My All-Purpose Tex-Mex (Texican) Veggie Saute ~

It is a wise man who stops to ask for directions. Every recipe in our food world has a purpose and every recipe I post has a reason for posting it. One of my favorite things about writing a cooking blog is: the questions that come my way. As my grandmother always said, "where there is smoke there is fire", which in the world of food writing should be interpreted to mean: "if one person asks a question, there is a big chance a lot of other people are asking the same". More importantly: never hesitate to ask about the...... View full recipe for "~ My All-Purpose Tex-Mex (Texican) Veggie Saute ~ "


~Orange Cinnamon & Vanilla Bean Breakfast Butter~

When I was a busy mom raising three boys, making a fancy-schmancy compound butter for their bagels, English muffins, pancakes or waffles wasn't high on my list of weekday things to do. I made breakfast every day, but when it came to the condiments, it was every man for himself: the peanut butter, preserves, maple syrup and butter went out on the table commando-style. Now that it's just Joe and me (a more relaxed morning schedule), the bread, muffins, pancakes and waffles are made from scratch, and, I have the time to take pleasure in and put thought into "the...... View full recipe for "~Orange Cinnamon & Vanilla Bean Breakfast Butter~"


~Italian Basil, Tomato, Garlic, Parm & Pepper Butter~

Historically, the French and the Italians agree to disagree often over "who invented what" culinarily. While writing Tuesday's post ~ The Savory-Sweet Simplicity of Compound Butter ~ (click on the Related Article link below to read it), I told you the French word for it is "beurre compose". Try as I did, research didn't turn up any historical references to what the formal Italian name for compound butter is. This surprised me, so, I asked my Facebook friend (an authority on authentic Italian regional cooking). "As far as I know, in general Italian cooking, there is no use of compound...... View full recipe for "~Italian Basil, Tomato, Garlic, Parm & Pepper Butter~"


~ The Savory-Sweet Simplicity of Compound Butter ~

The first time I made compound butter I was certain I had invented something important. It was a life-changing moment. It didn't get taught to me by my grandmother, Food TV or via a cookbook or a cooking publication. I didn't learn the technical term for it until years later. As a 6-year old, it was important to mix 1 1/2 teaspoons of Cinnamon 'n Sugar with two tablespoons of softened butter to make my cinnamon toast -- I didn't like getting cinnamon-sugar dust up my nose. The quantity yielded 3 slices of perfectly-executed cinnamon-raisin toast (two for me and...... View full recipe for "~ The Savory-Sweet Simplicity of Compound Butter ~"


~ Farfalle w/Butter, Basil, Peperoncino & Parmesan (Basic Pasta al Burro con Formaggino w/Panache) ~

When I'm having a serious late night snack attack, the kind that two or three slices of cheese, some salty deli meat and a few crackers can't cure, for me, a one-pot pasta dish is always on my short list. The criteria: it must be simple, straightforward, seriously flavorful, and, on my plate in the time it takes to pour a glass of wine and cook the pasta -- start to finish: 15 minutes tops! Pasta al Burro con Formaggino (Pasta w/Butter & Cheese): The Italians came up with a solution for the snack attack centuries ago in the form...... View full recipe for "~ Farfalle w/Butter, Basil, Peperoncino & Parmesan (Basic Pasta al Burro con Formaggino w/Panache) ~"


~ My Bacon-y Bacon-Lovers Baked Beans & Bacon ~

The food world is swarming with bacon lovers. Despite all attempts by the food police to curb our enthusiam for bacon, it is here to stay in a big way. For example. I have three recipes for baked beans: Boston, Hilda's and Bacon-y. All are wonderful recipes, but, Bacon-y are the ones everyone always asks me to make for picnics and tailgates. They are savory and sweet, loaded with smoky bacon goodness, and there is never a morsel left in the casserole. This is great for me, because of the three recipes they're the easiest to make (no bean soaking)....... View full recipe for "~ My Bacon-y Bacon-Lovers Baked Beans & Bacon ~"


~ My Rich & Creamy Baked Sweet Corn Casserole ~

It's Labor Day weekend -- the unofficial end of Summer! Here in Pennsylvania, it is also the unofficial end of our local sweet corn and tomato season. We've had a banner year for both this year, and, this past week, I've posted a few of my favorite ways to use fresh corn kernels after they have been removed from the cob: corn off the cob! To learn ~ How to Shave Corn Off the Cob ~, make ~ Creamed Corn ~, & ~ Cheesy Creamed-Corn Dip ~, click on the Related Article links below! Today, I'm making my corn casserole...... View full recipe for "~ My Rich & Creamy Baked Sweet Corn Casserole ~"


~Country-Style Downhome-Delicious Creamed-Corn~

School bells are ringing and school buses are running -- kids and parents alike are in the unenviable position of frantically adjusting to the Fall regimen. This morning, while laying in bed watching CNN at 7:30AM with my three poodles, I heard the school bus pull up to the stop across the street. I couldn't help but "smile a sigh" of relief. So, what does this have to do with creamed corn? I started thinking about my favorite Fall after-school meals as a child! Allow me to briefly reminisce about childhood & creamed corn: When I was growing up, our...... View full recipe for "~Country-Style Downhome-Delicious Creamed-Corn~"


~Oh My Thai: Spicy Quick-Pickled Cucumber Relish~

Thai cooks use a lot of cucumbers -- in soups and salads, and as garnishes. This cool, crunchy and refreshing cucumber relish is one of the most common condiments for Thai food in general. It's found in all Thai home kitchens and on the streets of Thailand too, meaning: the high-quality "street food" that vendors sell and many Thai people eat on a daily basis. These cucumbers are often served to cut the richness of coconut-based curries, and, are particularly good when accompanying grilled or fried fare: omelettes, fish cakes, corn fritters, satay, spring rolls or barbecued chicken (to name...... View full recipe for "~Oh My Thai: Spicy Quick-Pickled Cucumber Relish~"


~ Summer Squash & Saffron Rice Stuffed Tomatoes~

Summer tomatoes and Summer squash. These two pure and simple Summer "vegetables" (botanically both are "vine-fruit" because they are the receptacle for the seeds of the plant) are two of my favorite August things to eat. It has nothing to do with eating healthy, I just plain love them -- I'd love them even if they weren't healthy. If you grow your own in your backyard you know you've got a lot of both right now. If you don't grow your own, after one quick inexpensive trip to your local farmers market, and the time it takes to cook some...... View full recipe for "~ Summer Squash & Saffron Rice Stuffed Tomatoes~"


~ Pure & Simple: Summer Squash (Zucchini) Saute ~

Joe's August vegetable garden has been keeping the vegetable bin of my refrigerator full of green and yellow zucchini for almost two weeks now. I've been keeping up with them (which really isn't a chore because I love them), but, the moment Joe walked into the kitchen this AM with his latest harvest (12), I knew I had to get things under control ASAP. This recipe is a tasty way to use 6-8 of these fast growing veggies at once, and, it's about as pure and simple as it gets: delicately-flavored Summer squash (green and yellow zucchini are a type...... View full recipe for "~ Pure & Simple: Summer Squash (Zucchini) Saute ~"


~ How to: Hollow Out Tomatoes for Stuffing Them ~

My motto: Almost anything tastes better with a tomato and almost anything tastes better in a tomato. The tomato season is finally upon us here in Central PA (we wait all year long for it in this part of the country), and with each passing day, Joe's harvest gets larger. When I can no longer keep up with eating them just as they are or adding them to sandwiches and salads, one of my favorite things to do is stuff them. I'll be sharing one or two of my favorite recipes for stuffed tomatoes this week, so I thought I'd...... View full recipe for "~ How to: Hollow Out Tomatoes for Stuffing Them ~"


~ Mel's Creamy-Crunchy Seriously-Good Coleslaw ~

It is amazing to me how many people say they don't like coleslaw, then admit they've never tried it because they don't like cabbage or anything made with cabbage. Seriously? I am at a loss for any understanding of this mindset. I grew up loving my grandmother's pepper-slaw, my mother's stuffed cabbage rolls, my dad's ham and cabbage, and, sauerkraut. Whenever someone says "no thank you" to coleslaw, for some reason, I find it hard to resist the urge to change their mind. In the instances when I can successfully coerce someone into trying my slaw, the reaction to my...... View full recipe for "~ Mel's Creamy-Crunchy Seriously-Good Coleslaw ~"


~ Conchiglie Pasta tossed with Crispy Pancetta, a Creamy Gorgonzola Sauce, Spinach & Walnuts ~

I really did encounter this dish in a restaurant at a tennis club in Taipei! Damn straight. The year was 1986. Joe's engineering company was doing business with a manufacturing company in Taiwan. It was owned by an interesting American businessman who, having being stationed in Taipei after the Korean War, decided to return to Taiwan to live for the rest of his life. Thanks to Lee's English-speaking Taiwanese secretary, while the men were conducting business, I spent ten days being chauffered around to sight-see, eat and shop. On the last day of our stay, Lee, who knew that Joe...... View full recipe for "~ Conchiglie Pasta tossed with Crispy Pancetta, a Creamy Gorgonzola Sauce, Spinach & Walnuts ~"


~ My Creamy Dreamy Gorgonzola Sauce for Pasta ~

As a gal who grew up in the latter '50's, '60's and early '70's, my family didn't venture into trying the worlds vast varieties of artisanal cheeses. We stuck with what we knew, which, like the rest of suburban, middle America, was limited to the selection in the dairy case of our one or two local grocery stores. When it came to slicing or grating, if it wasn't white American, it was yellow cheddar or marbled Colby. We ate mozzarella, but it was the aged low-moisture kind, and as for Parmesan, there was little need for that in an Eastern...... View full recipe for "~ My Creamy Dreamy Gorgonzola Sauce for Pasta ~"


~ Roasted Campari Tomatoes with Asiago & Basil ~

Over the past couple of days I worked on a very special panzanella salad recipe. I was asked to come up with a twist on this classic Italian salad recipe by my friend and local restauranteur extrordinaire Scott Lucchesi. Let me cut to the chase, he loved my spin on this salad, and, announced it will be appearing on his sports bar and/or restaurant menus very soon. You can get my recipe for ~ Roast-Chicken Caprese-Panzanella Pasta-Salad ~ by clicking on the Related Article link below. After developing and posting any recipe, I'm often faced with primo leftover ingredients --...... View full recipe for "~ Roasted Campari Tomatoes with Asiago & Basil ~"