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Tuesday Entree: Barbecue Glazed Salmon with Edamame Succatash | May 22, 2012

Tuesday Entree: Barbecue Glazed Salmon with Edamame Succatash

SUMMER IS A GREAT TIME FOR FAMILY GATHERINGS. It is also a time of year that most folks desire to eat light. What could be more satisfying than a cool crisp salad for a meal? What about adding something hot to it?  How about fresh salmon? – My favorite summer fish. I love to grill or sear salmon, and then serve it over a cool salad. Add homemade Barbeque sauce and you’ll have a great American summer classic.

All the recipes in my new cookbook, Beyond Soul Food – Modern American Heritage Cuisine, will fire up your taste buds.  Don’t be … Read More »

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Rithanie Gonzales
 
 
 
 

Wednesday Soup: French Onion Soup | May 2, 2012

Wednesday Soup: French Onion Soup

Slathered with cheese, onion soup is the flagship of many a fine beef restaurant. Served piping hot, the aroma of sautéed onions in a rich beefy broth precedes it. Its exotic taste whets the appetite and inspires hope that the main course will be as good as it is. You can tantalize your family, your friends or your significant other with a great onion soup of your own. Adding a little wine, a little sherry, and a pinch of your love make your soup a soup to die for.

Ingredients:

4 tbsp & 4 pats butter or margarine (divided use)

4 large onions

4 … Read More »

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Nicolas Mirabelli
 
 
 
 

Friday Desserts: Lemon-Blueberry Cupcakes | April 27, 2012

Friday Desserts: Lemon-Blueberry Cupcakes

Everybody loves cupcakes, but most have so much frosting on it that it takes away from the cake part of the cupcake. Also, there is nothing better than fresh blueberries. This cupcake mixes light frosting, blueberries, and a hint of lemon flavor to get your mouth watering. The blueberries get baked in the cupcake as well as sprinkled on top of it for more flavor and presentation. Here is the recipe for Lemon-Blueberry Cupcakes:

Ingredients

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, … Read More »

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Nicolas Mirabelli
 
 
 
 

Thursday Sides: Pizza Scones | April 12, 2012

Thursday Sides: Pizza Scones

Pizza does not just come in regular “pizza” form anymore. You can eat pizza in rolls, sticks, bagels, and scones. That’s right, scones. Pizza scones are not your typical scones, but they do make a great side or snack. You can also dip them in some marinara sauce. So, if you like scones and pizza, this is one recipe you have to try.

Ingredients

2 cups flour
1/2 cup fine cornmeal
1 tablespoon baking powder
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt

1/2 cup (1 stick) cold butter, cut into small pieces
1/2 cup diced sun-dried tomatoes
1 cup (4 ounces) shredded mozzarella
1/3 cup finely chopped pepperoni (optional. You could also … Read More »

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Stacked Butter Lettuce Salad | January 25, 2012

Stacked Butter Lettuce Salad

Staying healthy is our motto for the year. If today’s the day to cut a few carbs, try this gorgeous stacked butter lettuce salad with your girlfriends.

Stacked Butter Lettuce Salad with Pears and Taleggio Dressing Recipe
(Makes 4 salads depending on size of lettuce head)

Ingredients

For Salad Dressing

3 Tablespoons Champagne Vinegar

2 Tablespoons Hazelnut Oil

1 Tablespoon Spicy Mustard (I used a good French mustard)

1 Shallot (finely diced)

Small Pieces of Taleggio Cheese (amount is up to you)

 

For Salad

1 Head Butter Lettuce (cored, rinsed and dried)

2 – 3 Seckle Pears (or other pear variety cored and sliced thin)

 

Instructions

For Dressing

Add all ingredients, except for cheese, into … Read More »

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Seared Loin of Tuna with Zaytoun Olive Oil & Pears | January 24, 2012

Seared Loin of Tuna with Zaytoun Olive Oil & Pears

Do you like fish? Ready for something a bit fancy for dinner? Become a master chef tonight for your husband and try this recipe to wow his taste buds.

Seared Loin of Tuna with Zaytoun Olive Oil & Pears

What You’ll Need:

-Use 50g for a starter size or 100g for a main course.
-Ask your fishmonger to cut a long piece of loin (Similar in size and shape of a pork fillet)
-Zest and Juice of 1 unwaxed lemon
-50ml Zaytoun Olive Oil (Keep cold)
-1 tbsp caster sugar
-15ml good quality balsamic vinegar
-1 Bartlett pear (Thinly sliced on a mandolin)
-Thin Slices of Cibatta.
-1 … Read More »

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Kent Whitaker
 
 
 
 

Ice Cream Sandwich Pie – Kid Friendly | August 10, 2011

Ice Cream Sandwich Pie – Kid Friendly

By Kent “The Deck Chef” Whitaker – Cookbook author and culinary writer

Ice Cream Sandwich Pie anyone?

By golly, sometimes you just need some ice cream. And sometimes you need a slice of pie. And sometimes all you have is a box of Ice cream

sandwiches and some extra items in the pantry. Don’t worry, here is an easy kid friendly recipe that is perfect for combining kid time with kitchen time with little or no fuss.

Granted, this is not brain surgery. And it may, or may not be, a recipe that your kids will include in their … Read More »

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30-Minute Meals: Sweet Italian Sausages with Grapes | March 3, 2011

30-Minute Meals: Sweet Italian Sausages with Grapes

For quick and easy, for low cost, AND deliciousness, this recipe just simply can’t be beat. You don’t even need to write it down- it’s easy enough to remember!

Sweet Italian Sausage with Grapes

By: Roberta Hunter

INGREDIENTS:

Sweet Italian sausage (1 per person)

1 pound seedless green

1 pound red grapes

1-2 tablespoons olive oil

DIRECTIONS:

1.Brown sausage over medium high heat and cook through in half of the olive oil.

2.Remove from skillet and keep the sausages warm by tenting aluminum foil over them.

3.Add the grapes and cook until they start to wilt and split open. This will only take a few minutes. Shake the skillet occasionally to … Read More »

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