tag:blogger.com,1999:blog-44082567394083942672012-02-16T01:39:39.715+07:00Food Recipe Archives from my maillist.Kupernoreply@blogger.comBlogger1041100tag:blogger.com,1999:blog-4408256739408394267.post-32910527716633462152008-08-21T15:04:00.001+07:002008-08-21T15:06:27.016+07:00

Ingredients:1 (31/2-lb) cleaned fresh or frozen octopus, thawed2 (35-oz) cans plum tomatoes, including juice2 tablespoons chopped garlic1/4 teaspoon dried hot red pepper flakes3 tablespoons extra virgin olive oil1/4 cup chopped fresh flat-leaf parsley2 tablespoons chopped fresh basil1 lb dried linguineDirections:Put tentacles from octopus head (just below eyes) and discard head.Fill a 6 to 8-

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-3660266007289142352008-08-21T15:02:00.001+07:002008-08-21T15:04:12.992+07:00

Ingredients:8 ounces spaghetti2 tablespoons extra virgin olive oil6 canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved3 large garlic cloves, chopped1 tablespoon chopped fresh oregano1 tablespoon tomato paste2 and 1/4 cups diced tomatoes in juice1 pound mussels, scrubbed, debeardedDirections:Cook pasta in medium pot of boiling salted water until 'al dente', stirring

Kupernoreply@blogger.com1tag:blogger.com,1999:blog-4408256739408394267.post-8886406860438054092008-08-21T14:59:00.002+07:002008-08-21T15:02:24.013+07:00

Ingredients:One and 1/2 cups balsamic vinegar1/4 cup honey1/4 cup (packed) golden brown sugar1 and 1/2 tablespoons chopped fresh thymeSix 4-inch-diameter Portobello mushrooms, stemmed, dark gills removed3 tablespoons extra virgin olive oil3 red onions, sliced (about 6 cups)2 large red bell peppers3 tablespoons thinly sliced green onion3 tablespoons chopped fresh basil1 garlic clove, mincedOne 3

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-22006017969979586042008-08-21T01:28:00.004+07:002008-08-21T15:35:10.957+07:00

Summer is still here and Tart Cherry Granita is a great refreshing drink taht we can all enjoy in the summer heat! Enjoy this easy recipe!Ingredients of Tart Cherry Granita 1. 1 teaspoon of lemon juice 2. 3/4 cup of tart cherry juice 3. 3 teaspoons of agave syrup 4. 1 and a half cup of crushed ice 5. half teaspoon of thinly shaved lemon zestDirections of Tart Cherry Granita 1. Pour

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-81422300578256849672008-08-20T00:11:00.002+07:002008-08-21T15:08:36.979+07:00

Updated, from the recipe archive. My friends know me well. They know if they invite me over and I see that they have bushels of fresh-picked peaches just waiting for a home that I will offer my own kitchen counter space to take some of those gorgeous peaches off their hands. Such sacrifice, yes, I know. ;-) (Thanks Suzanne!) Peaches, nectarines, and all manner of stone fruit are glorious in

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-90189123295558399142008-08-19T20:58:00.004+07:002008-08-21T14:46:56.147+07:00

This is a stew with a nice spicy and a bit tangy (due to the tomatillos) flavor. It's fairly balanced with the stew or sauce part, the posole, and the chicken. I particularly liked the posole (hominy) part of it, so I would tend to add another 15 ozcan of hominy. This is a dish where you can use the main recipeas a base and vary the amount of chicken as desired or vary theamount of hominy as

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-17131255040720847842008-08-19T13:41:00.001+07:002008-08-19T13:44:21.273+07:00

Ingredients:1 pound fettuccine pasta1/4 cup extra virgin olive oil2 garlic cloves, minced2 and 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered1 and 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)1 cup whipping cream1 cup half and half1 teaspoon dried crushed red pepper1 teaspoon freshly ground black pepper1/2 teaspoon salt3 large eggs, beaten to blend8 slices pancetta, cut

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-10592625440267567712008-08-19T13:37:00.002+07:002008-08-19T13:40:58.065+07:00

Ingredients:1 tablespoon extra virgin olive oil1 cup chopped onion6 canned anchovy fillets, drained, chopped3 large garlic cloves, chopped1/2 teaspoon dried crushed red pepperTwo 14 and 1/2-ounce cans Italian-style diced tomatoes26 ounces chopped clams1/2 cup dry red wine3 tablespoons tomato paste1 pound linguine, freshly cookedChopped fresh parsleyDirections:Heat olive oil in heavy large pot

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-61956891429342786702008-08-19T10:15:00.002+07:002008-08-21T15:11:25.782+07:00

INGREDIENTS- 4 boneless, skinless chicken breasts- 1 teaspoon salt- 1/2 teaspoon white pepper- 2 tablespoons herb butter- 1/2 cup all-purpose flour- 1 large egg, beaten- 1/2 cup dry bread crumbs- Nonstick cooking sprayDIRECTIONSPreheat the oven to 375 degrees F. Using a mallet or meattenderizer, pound the chicken breasts until they are verythin. Season the chicken breasts with salt and

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-12366538219928495982008-08-19T02:25:00.003+07:002008-08-21T14:59:05.344+07:00

Ingredients:One and 1/2 cups balsamic vinegar1/4 cup honey1/4 cup (packed) golden brown sugar1 and 1/2 tablespoons chopped fresh thymeSix 4-inch-diameter Portobello mushrooms, stemmed, dark gills removed3 tablespoons extra virgin olive oil3 red onions, sliced (about 6 cups)2 large red bell peppers3 tablespoons thinly sliced green onion3 tablespoons chopped fresh basil1 garlic clove, mincedOne 3

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-17483963057684454382008-08-18T07:13:00.002+07:002008-08-21T14:38:25.626+07:00

INGREDIENTS- 1 tablespoon red peppercorns- 1 tablespoon green peppercorns- 1 teaspoon black peppercorns- 1 teaspoon white peppercorns- 2 lemon rinds, grated- 2 quarts water- 1 pound fresh green beans- 1 teaspoon salt- 1 lemon, cut into 4 wedgesDIRECTIONSGrind the peppercorns in a coffee grinder until theyare fine. Add the grated lemon rind and mix well.Bring the water to a boil. Add the

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-70712189953951827912008-08-17T05:00:00.002+07:002008-08-21T14:35:44.072+07:00

INGREDIENTS- 1/2 tablespoon olive oil- 1/2 medium onion, diced- 1 stalk celery, diced- 1 quart chicken stock- 1 pound potatoes, peeled and quartered- 1/2 teaspoon marjoram- 1 cup low-fat (1%) milk- 1/2 teaspoon salt- 1/4 teaspoon white pepper- 4 tablespoons fresh parsley, mincedDIRECTIONSHeat the olive oil in a large pot over medium heat. Addthe onion and celery and cook about 5 minutes

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-8517901184628770032008-08-16T10:58:00.003+07:002008-08-19T13:45:19.387+07:00

Ingredients:1 and 1/2 lb choice-grade skinless boneless salt cod, rinsed well1 and 1/2 qts water3 celery ribs, thinly sliced crosswise1 tablespoon minced garlic1/4 cup small pimiento-stuffed green olives, chopped1/4 cup Kalamata or other brine-cured black olives, pitted and chopped1/3 cup chopped drained bottled roasted red peppers1/2 cup fresh flat-leaf parsley leaves1/2 cup small fresh basil

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-53204399471320953722008-08-16T06:19:00.003+07:002008-08-19T13:30:25.028+07:00

INGREDIENTS- 1 can (14 ounce) artichoke hearts, drained and halved- 1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)- 1/3 cup shredded Swiss cheese (about 1-1/2 ounce)- 1/3 cup minced fresh dill (or 1 teaspoon dried)- 1/4 cup light sour cream- 3 tablespoons light mayonnaise- 1 tablespoon freshly squeezed lemon juice- 1 teaspoon minced garlic- Pinch cayenne pepper- 1

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-81436000332989016692008-08-14T17:58:00.003+07:002008-08-16T00:31:39.794+07:00

INGREDIENTS- 2 teaspoons vegetable oil- 1-1/2 teaspoons minced garlic- 1-1/2 cups chopped leeks- 1/2 cup finely chopped carrots- 12 ounces oyster or regular mushrooms, thinly sliced- 2 tablespoon sherry or white wine- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)- 1-1/2 teaspoons dried oregano- 1/4 teaspoons coarsely ground black pepper- 2 ounces feta cheese, crumbled- 2

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-4342560623426374962008-08-14T05:26:00.002+07:002008-08-14T21:49:14.839+07:00

INGREDIENTS- 1 pound scallops, squid or shrimp, or a combination, cut into pieces- 3/4 cup chopped snow peas- 3/4 cup chopped red peppers- 1/2 cup diced tomatoes- 1/3 cup red onions- 1/3 cup minced coriander or dill- 1/4 cup sliced black olives- 3 tablespoons lemon juice- 2 tablespoons olive oil- 1-1/2 teaspoons minced garlic- Pepper to tasteDIRECTIONSIn a nonstick skillet sprayed with

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-25942552112148420252008-08-14T01:22:00.003+07:002008-08-14T21:46:42.197+07:00

We’re all screaming for ice cream! Chill out with our top-rated flavors, watch designer Isaac Mizrahi make mint chocolate-chip, then try our delicious recipes yourself.see more at epicurious.com ›

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-25732593522826744092008-08-13T21:20:00.002+07:002008-08-14T21:39:45.481+07:00

This is a variation on a recipe from the MoosewoodRestaurant in Ithaca, NY, renowned for innovativevegetarian cooking. This is a low fat, nutritious, andvery flavorful soup. Again we are celebrating Indian cuisine in honor ofmy niece's wedding this upcoming weekend in Chicago. Itwill be a Hindu ceremony with fabulous Indian food. If youhaven't seen it yet, take a look at the proposal.

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-30803765060208863362008-08-13T06:45:00.004+07:002008-08-14T21:35:29.149+07:00

INGREDIENTS- 2 teaspoons vegetable oil- 2 teaspoons minced garlic- 3/4 cup diced onions- 1-2/3 cup diced mushrooms- 1 teaspoon dried oregano- Half package (10 ounces) frozenchopped spinach, thawed and drained- 2 ounces feta cheese, crumbled- 10 egg roll wrappersDIRECTIONSPreheat oven to 425 degrees F.Spray a baking sheet with vegetable spray.In nonstick skillet, heat oil over medium-high

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-51022310366276021532008-08-12T22:16:00.004+07:002008-08-13T12:58:23.803+07:00

I headed to my local farmer’s market this weekend with high hopes of gaining some good panini inspiration. And I did…but not in the way I’d expected. It was my first trip to the farmer’s market in over a year and I soon remembered why it had been so long. Two tomatoes ran me $7.50!! I mean, they were big, beautiful heirloom tomatoes - nicer looking than anything I’ve found at Vons. But WOW!

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-28509403818156184622008-08-12T20:15:00.003+07:002008-08-13T12:54:00.545+07:00

INGREDIENTS- 1 cup sifted unbleached all-purpose flour- 1 teaspoon baking soda- 1 teaspoon salt- 1/2 cup chopped almonds, filberts and sunflower seeds- 1/4 cup non-fat dry milk powder- 1 cup unsifted whole-wheat flour- 1/2 cup raisins- 1 tablespoon grated orange zest- 1 egg, beaten- 1 cup buttermilk- 2 tablespoons walnut oilDIRECTIONSPreheat oven to 375 degrees F. Coat 2 empty 16-ounce

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-12095847240496261592008-08-12T11:03:00.003+07:002008-08-13T12:50:39.537+07:00

INGREDIENTS- 1 pound summer squash- 1 tablespoon walnut oil- 1 garlic clove, minced- 1 teaspoon dried rosemary, crumbled- 2 tablespoons fresh lemon juice- Pepper to tasteDIRECTIONSSlice squash in 1/4-inch rounds. Heat oil in a non-stickskillet and cook garlic 1 minute. Add squash and cook,stirring gently, until tender, about 4 minutes. Stir inremaining ingredients and heat

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-89179741588055754192008-08-11T22:31:00.002+07:002008-08-13T12:47:50.384+07:00

INGREDIENTS- 1 cup millet, rinsed- 2 cup chicken broth- 1/8 teaspoon salt- 2 teaspoons sesame oil- 1 celery stalk, diced- 4 green onions, chopped- 1 (8 ounce) can sliced water chestnuts, drained- 1 tablespoon low-sodium soy sauce- Pepper to taste- 1 tablespoon slivered almondsDIRECTIONSIn a medium-size non-stick saucepan, toast millet.Add broth and bring to a boil. Reduce heat andsimmer

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-61399987326642314512008-08-11T17:43:00.005+07:002008-08-12T00:32:10.934+07:00

For those of you who garden and are growing tomatoes, there often comes a point in the summer tomato growing season in which the bounty greatly exceeds one's ability to consume it, in its regular tomato form.If you find yourself in this position, and you love tomato juice, V8, Bloody or Virgin Marys, I highly recommend making your own tomato juice. My dad announced the other day that he was

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-83910922221222225842008-08-11T01:18:00.005+07:002008-08-12T00:35:59.396+07:00

This easy recipe for the bistec encebollado taco is great for the casual supper! Here's how to make it. Ingredients 3 teaspoons of vegatable or olive oil 1 diced onion (about 2 cups) 1 lb of thin-cup trimmed skirt steak 2 teaspoons of large cloves of peeled and minced garlic Directions Put salt and pepper onto the beef Turn heat to medium-high and then put oil in a large heavy skillet Once

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-14028596690592585622008-08-10T12:33:00.002+07:002008-08-10T20:29:15.242+07:00

INGREDIENTS- 1 broiler-frying chicken (about 2-1/2 pounds)- 1 cup buttermilk- 1/2 teaspoon garlic powder- 1/2 teaspoon hot or mild paprika- 1/4 teaspoon dried leaf thyme- 1/4 teaspoon salt- 2 cups finely crushed cereal flakesDIRECTIONSPreheat oven to 350 degrees F. Coat a 13" x 9" baking dishwith non-stick cooking spray. Cut chicken in pieces andremove skin. Rinse and pat dry. Dip chicken

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-3926030898314591882008-08-09T11:31:00.002+07:002008-08-10T01:22:02.441+07:00

INGREDIENTS- 2 cups all-purpose flour- 1/4 cup brown sugar- 1 teaspoon baking powder- 1/4 teaspoon baking soda- Pinch salt- 1 cup plain, nonfat yogurt- 1 teaspoon lemon extract- 1 egg- 1 egg white- 3/4 cup fresh blueberries- Zest of 1 lemonDIRECTIONSPreheat the oven to 400 degrees F.Lightly oil 10 standard-sized muffincups or use nonstick bakeware.In a large bowl, combine the flour,

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-67322619408038184682008-08-08T13:23:00.002+07:002008-08-10T01:18:59.931+07:00

INGREDIENTS- 2 cups torn, washed arugula leaves- 2 cups washed watercress leaves, stemmed- 1 orange, peeled, sectioned, seeded, and chopped- 2 tablespoons toasted almond sliversDressing:- 2 tablespoons olive oil- 1/4 cup orange juice- 1/2 teaspoon grated orange zest- 2 teaspoon lemon juice- Salt and pepper, to tasteDIRECTIONSCombine the arugula, watercress, orange,and almonds in a large

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-4757261741613406082008-08-05T23:36:00.004+07:002008-08-06T14:07:46.755+07:00

Casserole type dish. We like to serve it with just aboutany type of meat -- steak, pork, chicken.Ingredients- 6 Potatoes- Olive oil- 1 ea Minced chives- 6 ea Ripe plum tomatoes, sliced- 1 tb Minced fresh rosemary (1t dry)- Salt and pepperInstructions1. Preheat oven to 375F2. Boil potatoes in skins until done, but firm3. Peel and slice crosswise 1/2" thick4. Oil large shallow baking dish5.

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-28454586303346733072008-08-05T22:16:00.008+07:002008-08-06T14:02:28.764+07:00

Grilling brownies on the panini press - it works! They may be a little flatter than typical brownies, but they’re still soft and chocolatey and warm and the perfect platform for dessert panini. I grilled these up with some slightly tart frozen yogurt inside, the most wonderful blueberry balsamic syrup (thanks, Dragon’s Kitchen!), a sprinkling of chopped nuts and some freshly whipped cream. My

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-62085867236106166392008-08-05T17:42:00.002+07:002008-08-06T13:37:06.138+07:00

INGREDIENTS- 1 cup whole-wheat pastry flour- 3/4 cup oat flour- Sugar substitute equal to 1/4 cup sugar- 3/4 teaspoon baking soda- 3/4 teaspoon baking powder- 2/3 cup peanut butter- 1/4 cup plus 2 tablespoons margarine or butter- 3/4 cup light brown sugar- 1/4 cup fat-free egg substitute- 2 tablespoons pure maple syrup- 1 teaspoon vanilla extractDIRECTIONSPreheat oven to 350 degrees

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-44381111055662906752008-08-05T17:10:00.003+07:002008-08-06T13:32:56.176+07:00

Please welcome guest author Garrett McCord of Vanilla Garlic who shares his recipe for some of the best cupcakes we've ever had. ~Elise Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting bland cake with a avalanche of coconut plopped on top. Tired of coconut cupcake posers, I decided to develop a recipe that would really rally in the flavor of

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-82612826458968251212008-08-05T07:41:00.003+07:002008-08-06T13:29:56.813+07:00

Green Chile Crab DipThis is a very simple, tasty recipe that's perfect for a party withcrackers, vegetable platters, or slices of French baguettes.I used medium hot green chiles. If you use mild, you may wantto use 3/4 cup green chiles. Ingredients:8 oz imitation crab meat, chopped (or real crab will do!) - about 2 cups8 oz cream cheese, room temperature1/4 cup sour cream1/2 cup diced green

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-33513857497053532008-08-05T06:03:00.002+07:002008-08-06T13:23:18.750+07:00

INGREDIENTSSauce:- 1 cup plain low-fat yogurt or light sour cream- 3/4 cup peeled, seeded, finely chopped cucumber- 1/2 teaspoon dried dillRest of ingredients:- 1 pound boneless skinless chicken breast, cut into thin strips- 1 teaspoon lemon pepper- 1/2 teaspoon dried oregano- 1/4 teaspoon garlic powder- 1 tablespoon extra virgin olive oil- 4 whole-wheat or oat-bran pita pockets (6-inch

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-67958369950962135672008-08-05T01:25:00.004+07:002008-08-05T04:35:48.164+07:00

Tofu shouldn't be limited to Asians! They are healthy, light and more importantly, easy to make! Here's how to have a great tofu based salad! Ingredients 14 ounces of tofu 5 teaspoons of soy sauce 2 teaspoons of Asian sesame oil 2 teaspoons of sake 1 teaspoon of rice vinegar 1 teaspoon of chili paste with garlic 2 minced garlic cloves 1 lb of green beans 1 medium size onion, cut into slivers

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-10294873269880736932008-08-04T15:13:00.002+07:002008-08-05T04:30:15.197+07:00

INGREDIENTS- 1 tablespoon extra virgin olive oil or canola oil- 1 cup plus 2 tablespoons (1/3-inch dice) zucchini- 1 cup fresh or frozen whole kernel corn- 1/2 cup chopped red bell pepper- 1/2 cup chopped onion- 1/2 teaspoon dried oregano- 3 cups cooked brown rice- Scant 1/2 teaspoon saltDIRECTIONSPlace the oil in a large deep nonstick skillet and preheat overmedium-high heat. Add the

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-75444149221781127772008-08-03T08:57:00.004+07:002008-08-04T06:35:28.391+07:00

INGREDIENTS- 2 tablespoons juliennedor diced sun-dried tomatoes in olive oil, drained- 1-1/2 cups (moderately packed) chopped fresh spinach- 1 cup shredded nonfat or reduced-fat mozzarella cheese- 4 whole-wheat flour tortillas (8-inch rounds)DIRECTIONSPlace 1 to 2 teaspoons of the oil from the jar of sun-driedtomatoes in a medium nonstick skillet and place overmedium-high heat. Add the

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-89904735191980829302008-08-02T22:11:00.003+07:002008-08-03T01:14:15.479+07:00

Like that of many other time-strapped folks, my current weeknight dinner strategy is to cook just a few times a week and repurpose the leftovers in between. I was on Day 3 of my five pounds of Chicken Marbella (which is amazing, by the way - I highly recommend Elise’s recipe!) today when I decided it was time to turn this one into chicken salad and call it a day. I remembered receiving an On

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-54953979589278908022008-08-02T06:42:00.002+07:002008-08-03T01:07:37.360+07:00

INGREDIENTS- 6 boneless, skinless, chicken breast halves (4 ounces each)- 1 cup unseasoned dry bread crumbs- 2 cups seasoned croutons or stuffing mix- 1/2 cup reduced-sodium fat-free chicken broth- 24 stalks asparagus- 6 slices (1/2 ounce each) provolone cheeseDIRECTIONSPlace chicken breasts between sheets of waxed paper. Pound toabout 1/4 inch thickness with a meat mallet. Remove

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-66349202289901355012008-08-01T19:58:00.002+07:002008-08-01T21:43:17.652+07:00

Summer is the season for cookouts and potato salad, isn't it? Our standard usually includes pickle juice and hard boiled eggs. Here's a completely different take on a summer potato salad, seasoned with mustard, bacon, and the taste that makes you smile with surprise when you bite into it, chunks of apple.My friend Heidi H made this potato salad for a group of us this week; it's based on a

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-51096930596315702482008-08-01T09:23:00.002+07:002008-08-01T21:34:41.960+07:00

INGREDIENTS- Vegetable cooking spray- 1 pound ground beef eye of round- 2 medium onions, chopped- 1 green bell pepper, chopped- 1 red bell pepper, chopped- 2 cloves garlic, minced- 1 tablespoon flour- 2 teaspoons paprika- 1 teaspoon crushed caraway seeds- 1/2 to 3/4 cup water- 1 can (14 ounces) sauerkraut, rinsed, drained- 1 large tomato, coarsely chopped- 1 cup fat-free sour cream-

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-7221125568745116252008-08-01T02:55:00.000+07:002008-08-01T02:56:35.802+07:00

From the recipe archive. Here's a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accompany baked salmon fillets.Continue reading "Salmon Provencal" »

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-56775145391055255652008-08-01T02:44:00.002+07:002008-08-01T02:48:57.641+07:00

This recipe comes from the National Turkey Federation, and these wraps are perfect for lunch or a light dinner. The cumin and cinnamon flavor really comes through on the turkey, but you could easily substitute thinly sliced chicken cutlets. I served these wraps with oven-roasted eggplant "fries" - matchstick-sized eggplant slices topped with a bit of olive oil and salt and cracked pepper.Tandoori

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-67744137625284687732008-07-31T18:51:00.003+07:002008-08-01T02:54:36.162+07:00

Updated. I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-22689455492052237702008-07-31T01:42:00.006+07:002008-08-01T02:44:36.518+07:00

This raita recipe comes from the National Turkey Federation, and this cool, exotically flavored yogurt sauce would complement any Indian-style dish very well. In my case, I used it on the Tandoori Turkey Wraps.Ingredients ~1 cup sweet onion, thinly sliced1 lime, cut into 8 wedges1/2 cup cucumber, peeled, seeded & cut into 1/4-inch cubes1/2 teaspoon salt1 Roma tomato, seeded & cut into 1/4-inch

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-51039311582779699592008-07-31T01:25:00.005+07:002008-08-01T02:27:27.468+07:00

All salads are easy recipes and the grilled beef tenderloin cobb salad is no different. To make this one even better, it is healthy! Follow this easy instructions to make it! Ingredients: 1/4 cup of minced shallot 1 teaspoon of lemon juice 3 teaspoons of olive oil 1 teaspoons of chopped fresh chives 1/2 cup of peeled and diced red and yellow tomatos 4 cups of mesclun mix 2 slices of

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-47754377985429331782008-07-30T16:25:00.002+07:002008-07-30T21:34:40.437+07:00

INGREDIENTS- 2 teaspoons peanut oil- 1 tablespoon annatto seeds- 1 medium onion, thinly sliced- 2 cups reduced-sodium fat-free chicken broth- 1 sweet potato, peeled and cut into 1/2-inch cubes- 1 can (14 ounces) reduced-sodium whole tomatoes, undrained, cut up- 1 teaspoon dried thyme leaves- 1 cup frozen peas- 1 pound flounder fillets, cut into 3/4-inch cubes- 4 teaspoons lemon juice-

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-15654146888527005532008-07-30T07:02:00.003+07:002008-08-01T02:57:37.292+07:00

INGREDIENTS- 4 boneless, skinless chicken breast halves (4 ounces each)- 2 cups reduced-sodium fat-free chicken broth- 1 cup dry white wine- 1 cup orange juice- 1/4 teaspoon crushed red pepper- 1 pound asparagus, cut into 1-inch pieces- 2 tablespoons margarine- 1 package (9 ounces) fresh mushroom ravioli, cooked, warmDIRECTIONSSpray medium skillet with cooking spray; heat over mediumheat

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-30255399082669202852008-07-29T22:32:00.001+07:002008-07-29T22:35:39.689+07:00

Ingredients:2 oz (50 grams) petit beurre biscuits1 oz (25 grams) hazelnuts3 oz (75 grams) dark chocolate1 and 1/4 oz (30 grams) raisins1 tablespoon rumCocoa powder, for dustingDirections:Put the biscuits in a polythene bag and crush with a rolling pan.Finely chop the hazelnuts.Melt the chocolate and mix with the biscuits.Add the remaining ingredients, except the cocoa powder, and mix

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-15468813098141084662008-07-29T22:24:00.002+07:002008-07-29T22:32:15.302+07:00

Ingredients:1/4 cup extra-virgin olive oil2 medium onions, chopped2 cups chopped celery6 garlic cloves, chopped1 pound ground veal1 pound ground pork4 ounces pancetta, finely choppedTwo 14 and 1/2-ounce cans whole tomatoes in juice1 and 3/4 cups chicken stock or chicken broth1/2 cup whole milk5 teaspoons chopped fresh thyme or 2 and 1/2 teaspoons dried12 ounces fettuccine1 cup freshly grated

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-8067179512763186352008-07-29T22:19:00.002+07:002008-07-29T22:24:17.441+07:00

Ingredients:6 tablespoons extra virgin olive oil1/2 cup drained oil-packed sun-dried tomatoes1/4 cup red wine vinegar1 tablespoon drained capers1 garlic clove, minced1 pound Fusilli pasta12 ounces tomatoes, coarsely chopped8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces1 cup (packed) fresh basil leaves, thinly sliced1 cup freshly grated Parmesan cheese (about 3

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-64446932712752939482008-07-29T22:18:00.004+07:002008-07-29T22:55:58.022+07:00

It’s my turn to rise and throw up my arms for the “pretty food” wave! Starting the wave were two of my favorite food bloggers, Erin from Erin Cooks and Katy from Sugarlaws, who each incorporated sweet little heart motifs into their creations. Erin cut out heart-shaped chocolate chip cookies to make her XOXO Ice Cream Sandwiches and Katy used a heart stencil to give her Cinnamon Pancakes

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-87590866202899898442008-07-29T20:39:00.004+07:002008-07-29T22:58:41.527+07:00

Raita is commonly served as a condiment or side dish with Indian food. It is often cool and mild, but is sometimesseasoned to be spicy. This one is a combination of cool andhot at the same time. I used non-fat yogurt, making thisa nutritious way to liven up a burrito. I thought it made agreat, interesting burrito. It is different enough to benoteworthy, but the flavors still fit with my

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-46173677024343533522008-07-29T19:36:00.003+07:002008-07-29T22:40:28.613+07:00

For most California girls, the idea of "digging for clams" isn't really part of our cultural makeup. But out in Rhode Island, and the beaches south of Cape Cod, digging in the sand for your dinner is apparently a regular summertime activity. My friend Alden (age 8) and her sister Piper (my goddaughter, age 5) took me clam digging this weekend. It wasn't exactly what I expected. Although we went

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-70315924128916186082008-07-29T09:17:00.004+07:002008-07-29T23:03:40.783+07:00

INGREDIENTS- 2 pounds peaches, peeled, pitted, thickly sliced- 2 cups blueberries- 1 tablespoon lemon juice- 1/2 cup Splenda sweetener- 2 tablespoons cornstarch- 1/2 teaspoon ground cinnamon- Generous pinch ground nutmeg- Sour Cream Cobbler Topping (recipe follows)- Fat-free milkDIRECTIONSCombine peaches and blueberries in 3-quart casserole;sprinkle with lemon juice. Toss with combined

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-86299795185000000492008-07-28T18:43:00.003+07:002008-07-29T00:38:31.926+07:00

INGREDIENTS- 1/2 cup all-purpose flour- 1/2 cup Splenda sweetener- 1 teaspoon baking powder- 1/8 teaspoon salt- 1/2 cup fat-free milk- 1/4 cup melted margarine- 2 generous pinches ground nutmeg- 2 cups blueberries- 4 tablespoons light whipped toppingDIRECTIONSCombine flour, Splenda, baking powder, and salt in smallbowl; add milk, margarine, and nutmeg, mixing just untilblended. Spoon

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-91213015922518636952008-07-28T01:30:00.005+07:002008-07-28T05:37:24.619+07:00

All of the following cocktail recipes were provided by Lichido Liqueur, a unique blend of expertly aged cognac, premium vodka and the essences of lychee, guava and white peach produced and bottled in Cognac, France. Lichido Liqueur lends a fabulous pink hue to any cocktail, as well as a smooth and fruity flavor. Enjoy - and drink responsibly!

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-92209332369445156872008-07-27T19:36:00.005+07:002008-07-28T05:29:59.385+07:00

Note: Banon or Montrachet goat cheese would be an excellent choice for this recipe. If preferred, low-fat or fat-free cream cheese can be substituted for the goat cheese.INGREDIENTS- 4 ounces mild goat cheese- 1 tablespoon finely chopped mint leaves- 1 cup fresh, or frozen, thawed blueberries, divided- 4 pieces luncheon-size lavosh (5-inch)DIRECTIONSMix cheese and mint in small bowl until

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-45856616810183924572008-07-26T17:07:00.003+07:002008-07-27T06:18:33.284+07:00

Please welcome Garrett McCord of Vanilla Garlic who shares this delicious cancer-fighting fruit salad with us. ~Elise Recently my mom, Suzanne McCord, was diagnosed with breast cancer. I was surprised when I heard the news, my mother is in her early sixties, but is insanely active and healthy. The woman recently participated the AIDS lifecycle event; a 6 day, 550 mile bike ride. A few days

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-10790632641848193212008-07-26T04:42:00.004+07:002008-07-26T15:55:53.137+07:00

Jalapeno Baked BrieThis spicy cheese dip recipe is simple to make.Ingredients- 2 (4 ounce) packages refrigerated crescent roll dough- 8 ounces brie cheese wheel- 2 tablespoons Tabasco red/green pepper sauceInstructions1. Preheat oven to 375 degrees F.2. Work crescent roll dough into a thin circle large enough tocompletely wrap the brie. Place brie in center of dough circle.With fork, poke top of

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-23867960866797539622008-07-24T21:52:00.011+07:002008-07-25T16:10:42.731+07:00

I've been begging my friend Arturo to teach me how to make pozole for months now. The problem is that it is sort of like asking someone to make you "taco night". Pozole is a big production, not in the making of it, but in all of the wonderful garnishes you can add to it. Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl "potzolli" and

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-32321843680243887892008-07-23T21:54:00.003+07:002008-07-24T16:23:45.326+07:00

From the recipe archive for the hot days of summer. With the warm days of summer upon us, a great way to cool off is with ceviche. Ceviche is typically made with red snapper that is "cooked" by the acidity of lime and lemon juice (see this ceviche recipe.) This version is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice. My father, who generally

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-31057557264815810772008-07-22T18:24:00.002+07:002008-07-23T12:37:52.480+07:00

From the recipe archive. My friend Steve-Anna recently sent me this wonderful recipe for ginger chicken and claimed that it was one of her all time favorites. My father doesn't eat ginger if he can avoid it, so when I made it I just warned dad ahead of time that he might have to settle for yesterday's leftovers if he couldn't bring himself to touch it. Well, everyone loved it, even dad. Strips

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-59081997975941152862008-07-18T19:08:00.007+07:002008-07-18T23:01:41.856+07:00

Looking for a great summer picnic salad to take to your next potluck? I recently enjoyed this rice salad while visiting my friend Chigiy who was hosting a summer BBQ. "Enjoyed" is the polite way of saying I ate a lot of it, and pretty much all of the leftovers the next day. The recipe is from Chigiy's friend Wendy (thank you Wendy!) who has generously passed it on to us. Made it here for my

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-35955324629161421932008-07-15T23:45:00.006+07:002008-07-18T23:10:56.479+07:00

Mid July is about the time of year when tomatoes start coming full steam into season. I have 5 tomato plants in my garden that are now producing more tomatoes than we can think up ways of using them. (Gazpacho anyone?) One quick and easy recipe that I played around with this week is to simply grill the tomatoes, cut side down, and season with olive oil, salt, pepper, and sliced basil. When you

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-62427009009018009462008-07-11T19:09:00.002+07:002008-07-18T23:12:19.087+07:00

Please welcome guest author and pastry chef Shuna Fish Lydon of Eggbeater, who shares with us her secrets for making snickerdoodles. ~Elise While people argue about where the name Snickerdoodle comes from, few people who love them waste time with words. Here is a cookie with a following! Tender and crisp, plain and aromatic, sweet with a dash of salt, the Snickerdoodle has made quite a place

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-82845037914816677632008-07-10T23:21:00.004+07:002008-07-18T23:13:52.687+07:00

Call me unadventurous, but I had never even heard of a watermelon feta salad before versions of it started popping up on food blogs everywhere. Even then, the very thought of it gave me pause. Watermelon, with salty cheese? Yeah, right. But watermelon sprinkled with salt is how many people enjoy the fruit, so perhaps it isn't too far of a stretch to consider that it might be good with salty

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-20588692323394777322008-07-09T00:42:00.003+07:002008-07-18T23:14:32.653+07:00

Peach SaladFresh peaches really make this recipe a dream.Ingredients- 6 Peaches sliced 1/3 segments- Juice of 3 oranges- 1 1/2 tb Sugar- 5 Kiwi fruit peeled sliced- Juice of 1 lemon- 4 Fresh mint leavesInstructions1. Place peach and kiwi slices in a medium bowl2. Add citrus juices and sugar to taste3. Stir very gently to blend4. Place mint leaves on top of fruit and chill several hours

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-13608471291721959692008-07-08T19:56:00.004+07:002008-07-18T23:15:26.654+07:00

Please welcome guest author Garrett McCord, who grilled these chicken skewers with me the other day to rave reviews from the 'rents. ~Elise I've always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They're all delicious, so can there be any question that

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-82800876418471393222008-07-05T17:29:00.003+07:002008-07-09T01:31:13.054+07:00

My dessert obsessed father was at it again today; he just couldn't resist this berry crumble recipe he found in the New York Times. He used fresh strawberries, blueberries, and some of our frozen boysenberries. Our boysenberries tend to be pretty tart, so with the 3 Tbsp of sugar, the crumble ended up rather tart. Perfect for my dad and me, but my mother complained ("why can't you make it the

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-83281715528360810422008-07-04T17:05:00.001+07:002008-07-04T17:08:52.394+07:00

My father should have a t-shirt that reads "I've never met a dessert I didn't like" or in this case, "Have Plums Will Bake". His baking endeavors might not always look their bakery best (please don't ever ask him to frost a cake and sometimes his pies are downright scary-looking) but more often than not the results taste fabulous. This plum upside-down cake is actually quite pretty and is based

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-79186024681772869272008-07-03T18:55:00.004+07:002008-07-04T17:09:22.183+07:00

Please welcome guest author Hank Shaw who shares the recipe for his favorite BBQ sauce with us. This sauce is, btw, outrageously good. ~Elise All barbecue cooks have their own "secret sauce," but for the most part, each relies on some sort of sugar, something acidic like vinegar, fat – typically butter – and something else to make it special. This sauce uses molasses, lemon juice, bourbon and

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-12978751112581353132008-06-27T19:05:00.003+07:002008-06-29T15:31:30.780+07:00

This is some of the best chicken I've ever eaten - grilled, roasted, baked, whatever. Juicy, spicy, tender, lipsmackin' good. Here's the deal, there are two ways to make this recipe. One way entails making your own red chile sauce from scratch, using dried ancho and guajillo chiles that you can usually only find at a specialty Mexican market. Even our local Whole Foods doesn't carry these dried

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-85371184131694166712008-06-27T00:43:00.003+07:002008-06-29T15:32:37.893+07:00

This is a great recipe for a delicious tuna sidedish. Agreat way to add variety to your meal with it's deliciousmix of tuna, tomatoes, parsley, garlic, and more.Ingredients- 4 tbsp. fresh lemon juice, divided- 4 tbsp. olive oil, divided- 4 tbsp. capers, divided- 1/2 tsp. salt, divided- 1/4 tsp. pepper- 4 (4-oz.) tuna fillets, cut into 2-inch pieces (thaw, iffrozen)- 4 tomatoes, seeded and chopped

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-66575256916567380792008-06-26T19:02:00.004+07:002008-06-29T15:33:31.602+07:00

There are, I think, three essential ingredients to this salad - corn, which you can grill or even prepare by toasting frozen kernels on the stovetop, onions, and cumin. The rest is a medley of whatever fresh vegetables you might have on hand. In this case I had zucchini and a serrano chile pepper from my garden, a big red bell pepper. I tossed in some cotija cheese for good measure.

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-37383169215934393902008-06-23T17:35:00.001+07:002008-06-23T17:44:50.995+07:00

From the recipe archive, a cool salad for hot days. Inspiration for good food can be found anywhere, even Starbucks, where I had a delicious chicken salad sandwich recently. The key ingredients other than chicken? Cranberries and tarragon. French tarragon is a distinctive herb, with a slight anise or licorice aroma. We don't use it that often; I grew some last year and don't think we used

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-72891938498305293762008-06-20T20:08:00.005+07:002008-06-23T17:46:41.937+07:00

Now that we are living in the land of zucchini plenty (our zucchini plant is well along in its mission of total garden domination) we have ample opportunity to try out zucchini recipes. I've been experimenting with muffins and have settled on this one, a riff on our banana bread recipe. Much like the banana bread, these muffins are insanely good and insanely easy to make. No mixer, wooden

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-66745497182719631172008-06-19T03:42:00.002+07:002008-06-20T13:43:24.944+07:00

Old Fashioned Sour Cream MuffinsMy grandma used to make these sour cream muffins wheneverwe would go to visit her.Ingredients- 6 tablespoons butter or margarine- 1 1/2 cups granulated sugar- 1/2 teaspoon salt- 4 eggs- 1 3/4 cups sour cream- 2 3/4 cups flour- 1 teaspoon baking soda- 1/4 teaspoon grated nutmeg- 3 tablespoons granulated sugar or cinnamon/sugar fortoppingInstructions1. Cream butter,

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-53675949009377980902008-06-19T01:30:00.003+07:002008-06-20T13:42:19.036+07:00

Please welcome guest author Garrett McCord who brought these cookies over today. They lasted about a second and a half. ~Elise Generally, I stick to ice creams and sorbets come summer, it just gets too hot out to start cranking on the oven. Still, certain treats are worth the heat and when these orange poppy seed cookies bake it's culinary aromatherapy. The bright orangey flavors with

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-42114575637629600332008-06-16T05:31:00.001+07:002008-06-16T05:33:45.190+07:00

One of our favorite ways to eat green beans is with salsa. The tomatoes, onions, chiles, spices, and vinegar perk up the beans in the most wonderful way. This bean salad recipe is sort of a riff on the salsa theme, taking it up a notch with pickled jalapeños, cilantro, cotija cheese, and avocados. It would make a perfect picnic salad for a Mexican themed potluck. If you love Mexican food,

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-11944597363270506712008-06-15T19:42:00.004+07:002008-06-16T05:31:26.352+07:00

My mother grew up in a house where there was constant entertaining. My nana was somewhat of a social bee and even I remember how every night was a party night when as a child I came to visit during the summer. Mom and dad were reminiscing the other day about one of their favorite recipes of my grandmother's, her pulled beef. Mom remembers Nana once feeding 80 people this dish at her small

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-58798523696334654262008-06-14T20:14:00.004+07:002008-06-15T15:21:51.624+07:00

Flank steak is a lean, flavorful cut of meat that is probably best prepared marinated and cooked over a grill. But sometimes you just don't have time to marinate the meat or deal with the grill. My mother raised 6 kids (all born within 8 years) on my dad's teacher's salary. (Her favorite TV show is John & Kate plus 8, wonder why?) Which means she is the master of efficiency in the kitchen.

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-54058739585331509702008-06-12T23:41:00.003+07:002008-06-13T15:45:29.986+07:00

Every year about this time, I'm invited to pick Bing cherries at our next door neighbor Pat's yard. Pat picks all she can freeze and eat for the year, and anything left is for friends or the birds. There is something truly glorious about standing in the shade of a cherry tree ripe with cherries, and picking them and eating them right there on the spot. As kids we would have pit spitting

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-81478743928478750992008-06-12T06:14:00.003+07:002008-06-12T15:18:48.705+07:00

Recently I hosted several Sacramento area food bloggers over for a potluck. Late in the afternoon, after most of the guests had left and the die hards remained, I pulled out some nocino, a spicy, sweet, slightly bitter walnut liqueur that I made a couple years ago to share with the group. The recipe comes from our favorite Parisian man-about-town David Lebovitz, from his terrific book, Room

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-39980207409686160522008-06-08T16:53:00.003+07:002008-06-10T22:14:01.963+07:00

Come late May and early June, my mother's boysenberry vine comes alive with fruit. Boysenberries look like blackberries, but are actually a cross between blackberries, loganberries, and raspberries. As such they fruit much earlier in the season than blackberries, and they are more delicate in touch and taste. As a vine to cultivate, they aren't nearly as thorny as blackberries and neither

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-49432336189910205072008-06-05T23:13:00.003+07:002008-06-07T01:34:22.419+07:00

After several years of observing the results of my feeble gardening attempts, my next door neighbor Pat (76 and still going strong) graciously responded to my pleas for help and has been guiding me this spring with soil amendments, starter plants, seeds, and all around gardening advice. As a result, here it is early June and I have a zucchini plant that is growing with wild abandon (amazing

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-82082088469185760852008-06-03T18:10:00.002+07:002008-06-04T20:00:49.919+07:00

This flourless chocolate cake by Garrett is to-die-for. Almost like fudge. ~Elise For a recent potluck for all the Sacramento food bloggers I decided to throw together this intensely decadent and very easy chocolate torte. The original recipe is based around David Lebovitz's Chocolate Idiot Cake, however, this one bakes up much more quickly, uses less butter, and has a bit of burn to it. The

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-38000977448035599732008-06-02T23:53:00.004+07:002008-06-03T05:21:09.823+07:00

I was told by my friends, "whatever you do, don't call it a rhubarb anything, or no one will want to make it." Ever since Garrett gave me some of his rhubarb rosemary jelly a few weeks ago, I've been experimenting with rhubarb and rosemary. The combination really is outrageously good, though sadly, I seriously doubt that I can convince you of it, without actually feeding it to you myself. If

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-21992331725892147812008-05-30T21:52:00.004+07:002008-05-31T11:01:23.501+07:00

Updated Picadillo is a spicy Latin American meat dish often served as a stuffing in chilies, taco filling, or served with rice. I nabbed this recipe from my friend Heidi H's recipe collection one day because it looked intriguing. What a keeper! Lots of flavor and in the time it takes you to cook the rice, the dish will be done. Continue reading "Pork Mango Picadillo" »

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-17167148352376038352008-05-30T03:19:00.003+07:002008-05-30T07:13:49.472+07:00

Updated. From the recipe archive.A staple in our home growing up was my mother's chili beans, which she still makes several times a month with either ground beef or turkey. Many chilis I've encountered seem almost designed to give you heartburn. This one isn't. These chili beans are more mild and less fatty than most, especially if you use ground turkey. Yet they are very flavorful, hearty,

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-14689410118656503722008-05-25T17:16:00.002+07:002008-05-27T15:40:02.833+07:00

Please welcome guest author Garrett McCord and pour yourself a glass of milk; you'll need one with these brownies! ~EliseSo I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I'm all for a decent cocktail, but really, I try not to make a habit of breaking out the shaker in the middle of the day. That being said, one must be creative

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-52292956859925085282008-05-24T19:45:00.003+07:002008-05-25T11:43:03.941+07:00

Now that grilling season is officially upon us, I've been experimenting with teriyaki salmon skewers. Last night's version (frozen salmon, canned pineapple) got two thumbs up from the rents, but there were too many leftovers for me to be convinced. Conditioned for politeness, sometimes they are just not willing to be as critical as I'd like. (You can't like everything mom!) Tried again

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-83819316578844667412008-05-22T22:00:00.004+07:002008-05-23T03:02:46.890+07:00

Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It's just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-3882144374541902232008-05-19T21:41:00.000+07:002008-05-19T21:44:42.587+07:00

What happened to our spring? It's been over a hundred degrees here for the last 3 days and there's no break in sight. With strawberries in season and abundant, this frozen yogurt is a great way to cool down quickly. Although it feels like you're eating ice cream, this frozen yogurt is actually much lighter than a typical custard and cream-based ice cream, and it's filled with the flavor of

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-83332175461060506042008-05-19T17:07:00.001+07:002008-05-19T21:41:27.231+07:00

Looking for a way to spice up a summer barbecue? Try these hamburger patties, seasoned with a homemade Jamaican jerk spice mixture of Scotch bonnet peppers, allspice, thyme, cinnamon, nutmeg, green onions, and garlic. Scotch bonnets, or their habanero cousins, are insanely hot, so you don't really need much, half a 1 1/2-inch long pepper, seeds removed. Some people substitute jalapenos, but

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-40275821276468649802008-05-17T18:02:00.001+07:002008-05-19T21:37:59.496+07:00

What I love about this recipe is that with just the barest of preparation, you can have a tasty meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat and infuses it with the spiciness of cumin and paprika. Just put the chicken in the marinade before leaving for work in the morning, come

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-23357108280642645282008-05-16T17:30:00.001+07:002008-05-19T21:34:10.702+07:00

When my father told me he had made "weenies and sauerkraut", all I could think of was, not another pork and sauerkraut recipe. My dad must have sauerkraut juice running through his veins by this time, given how often he eats it. But this recipe, adapted from a 25-year old McCalls recipe, really is worth reporting. It's sort of a paprikash version (sour cream and paprika) of hot dogs with

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-65735729204707709582008-05-15T02:50:00.001+07:002008-05-16T00:33:55.495+07:00

Fresh fava beans require patience. You have to shuck them twice, once to remove the thick shell, and then again, after cooking the beans, to peel the outer skin. Are they worth the effort? You tell me. Fresh favas, or broad beans, are only available for a short time in spring, so it's not an effort that you have to, or get to, make that often. I kind of like the meditative aspects of plopping

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-29707362852028724192008-05-09T23:19:00.001+07:002008-05-11T01:56:23.047+07:00

There's something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn't run out. Here is a mango chicken curry I whipped up the other day. I love it, but my father thinks it's a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a

Kupernoreply@blogger.com0tag:blogger.com,1999:blog-4408256739408394267.post-60576179334825111682008-05-09T00:30:00.001+07:002008-05-11T01:47:27.790+07:00

Please welcome guest author Garrett McCord of Vanilla Garlic who prepared this fabulous salad for us the other day. Big, big hit. ~Elise "Very tangy and sweet! With just enough crunch from the peanuts." "It's so colorful and aromatic, you can just smell the mint and garlic!" The compliments Elise and I praised this salad with are plentiful. Really, this is a wonderful spring and summer

Kupernoreply@blogger.com0