Category Archives: Dinner

Mexico Inspiration

Thursday, 30 November 2017

Alan and I spent the month of October in Mexico. We have been many times but never for such an extended period and it seems that the more time we spend in Mexico the more we appreciate the Country and the warmth and openness of the people. Alan’s first stop was in the Mexican Central Highland city of Queretaro where he was a Global Volunteer teaching English to College students for two weeks. He worked with over 300 students with his mission to speak English with them (and of course he also took every opportunity appropriate to work on his Spanish). My first stop was Oaxaca City and nearby Villages, where I wandered the aisles of the Mercados of 20 de Noviembre, Ocotlan, and Tlacolula, looking for inspiration and cooking and...

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Summer Pasta With Zucchini, Ricotta and Basil

Tuesday, 04 July 2017

I was reading my daily email from the NYT food department and there it was. The perfect confluence – the junction of two rivers – Zucchini and Ricotta. We are starting summer off with what undoubtedly will be too many zucchini in the garden, which requires me to make every zucchini recipe I can get my hands on. And then there’s ricotta. The recipe advertised a recipe for homemade ricotta. Irresistible. I have been wanting to make ricotta for months – just haven’t gotten to it and here was my chance. This recipe had my name all over it. I hunkered on down. Summer Pasta With Zucchini, Ricotta and Basil (-NYT, David Tanis) Fresh Homemade Ricotta (-NYT, Melissa Clark) Ingredients: 1 quart whole...

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Preserved Lemon Chicken

Tuesday, 04 July 2017

This recipe has been a household favorite since I discovered the joys of preserved lemons. I used to buy them at Whole Foods. Now I make them and they’re super easy with a little planning. While pickling, the lemons need to sit around the refrigerator for a month or so minimum. Check out the Blog from February 28, 2013 and also from February 8, 2016. Both have recipes for preserved lemons. PRESERVED LEMON CHICKEN Preheat oven to 450° Ingredients: 2 preserved lemons 1 pound or 6 chicken thighs or 3 split breasts Olive oil Finishing salt (Maldon or another good variety) Pepper Directions: Pour a little olive oil onto a baking sheet or into a baking pan or casserole. Place the chicken in one layer in...

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Thursday, 20 April 2017

My older brother was in town and he often has an interesting recipe up his sleeve. So far, he hasn’t failed me. This recipe has the strangest name: Kalpudding. It’s a Swedish dish (and we come from Jewish Swedes so I felt doubly compelled). I read it and was kind of curious. I’m not really a person who makes casseroles but my brother seemed pretty sure it would be delicious so I decided to make it immediately. Although I only had a bite of the meat part, the caramelized cabbage was really good as was the lingonberry sauce. My family loved the entire experience of the Kalpudding including that it was a casserole - not a normal part of my repertoire. I give this one high marks – my brother was right....

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Thanksgiving Stuffing

Monday, 05 December 2016

Thanksgiving has always been an important holiday to me. First because it’s a day to reflect on the scores of reasons we have to be thankful and to acknowledge those we are thankful for. Thanksgiving isn’t the only day of reflection in this regard but it’s a big day for that. I also love it because family and friends are together and we get to eat amazing food. There are foods that are traditional in my family and I love to make them the way we always have. There are other foods I experiment with. My Mother was an amazing cook and I have her recipes. Although she doesn’t cook much any more she can still tell me what I do wrong with her recipes. I think last year was the last time for an Ellen made Crumble Top Apple Pie....

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Tomato Confit

Monday, 05 September 2016

My friend Karen had a lovely mom - grandma to Sophie and Lily. Her name was Mary Spivey. She was the best. She was beloved. Mary was a wonderful person. She had a very interesting life and shared it with her children. I learned so much being around her – about adventure and risks and what was important; about being quiet; about responsibility and fun; about acceptance. One day I will I tell you about Mary – as I knew her and about her life - as she told it to me. I had the good fortune of hearing about her early years, in detail, when we were in Paris together for one of her birthdays. She was so ahead of her time and so funny and competent. In addition to her history I have my own experience of her to share. I admired...

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Green Summer Soup – Watercress Vichyssoise

Sunday, 03 July 2016

This soup is stunning and it’s lovely cold or hot. Soup in summer has become one of my favorite things – savory, sweet, tart, spicy – all good. This one is a winner. Watercress Vichyssoise (adapted from Vegetarian Times Magazine – June 2016) This is a flexible recipe and I doubled it for six and had a bit left over for lunch! It is also very easy to make this Vegan Ingredients: 1 Tbsp butter or olive oil (olive oil if you’re going vegan) 2 medium leeks, halved, white and light-green parts thinly sliced (about 2 cups) 1 medium Russet or Yukon gold potato (about 6 oz), peeled and diced 4 cups fresh watercress, pus more for garnish 3 cups vegetable stock or water 3 Tbsp crème fraiche (optional)...

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Crispy Peanut Tofu and Cauliflower Rice, Stir-fry

Monday, 06 June 2016

Lily has been coming over to make jam. We’ve been making strawberry and apricot jam for weeks. Cleaning, macerating, cooking, jarring, giving away. I haven’t been feeding Lily – just forced child labor ☺. I decided I could do better. I found this recipe and it’s a good one. She and I both really loved it. Crispy Peanut Tofu and Cauliflower Rice, Stir-fry (adapted from Minimalist Baker) Ingredients: Stirfry: 12 ounces extra firm tofu, organic 1 Tbsp Toasted Sesame oil 1 small head cauliflower 2 cloves of garlic, minced Veggies (baby bok choy chopped, green onion cut into 2” pieces and split in half, broccoli, red pepper, whatever you want) Sauce: 1 ½ Tbsp Toasted Sesame oil ¼ cup soy...

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Cauliflower Soup

Friday, 11 March 2016

Cauliflower. Caul-i-flower. It does look like a flower. A white-ish or purple or green or yellow bulby flower. Edible. There was one in the refrigerator and I felt like soup and I had been mining for recipes the day before and noticed one for cauliflower soup. So there it was. I had the ingredients (or most of them) and it was simple and delicious. Try it. Cauliflower Soup (modified from Food52) Ingredients: 1 head cauliflower, sliced including the core 1 Tbsp butter ½ Tbsp olive oil ½ yellow onion, diced 1 leek light green parts only, diced (this is the ingredient that I was missing the first time around and so I used one whole yellow onion. Second time I had a leek. It was good both ways). 2...

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Flank Steak

Thursday, 18 February 2016

Somewhere a million years ago it seems I found a recipe for mustard marinated flank steak. It became a household staple and made the rounds to other families who ate it at our home. I don’t eat meat any more and although I will still cook it for the family and friends, somehow this delicious recipe retreated to a distant memory. This past weekend when we were having a group of friends over for dinner and to watch Casi Divas – second film made by our dear friend Issa Lopez (and which you can get on Netflix) – I decided to pull out from the archives this once famous and oh so popular recipe. Sadly, I could not find the original recipe although I can see it clearly in my minds-eye. Turning to memory, this is what I recall...

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