This is a basic recipe that can be used for nearly any hearty citrus fruit. You simply simmer the fruit in a basic simple syrup for a few minutes and allow it to cool. It turns even the most bitter or sour fruit into something soft and sweet…once cooked you eat not just the fruit’sContinue reading “How to Candy a Kumquat and other Fruits”
Tag Archives: cooking as therapy
Two Chilled Soups
Here’s a couple really simple chilled soup recipes to satisfy your appetite while keeping the kitchen cool. One is traditional and another contemporary; both are delicious. These are part of an article I recently wrote for Artvoice newspaper; to read the entire article–which includes additional recipes and the stories behind them–click here (yes, a bitContinue reading “Two Chilled Soups”
Choricitos!
In the event that you’ve never had them, choricitos are–as their name suggests–small chorizo sausages. They are pictured raw above and cooked below…my mouth waters as I type these words. They are so easy to make–mix everything together and shape them–and really versatile. Make them spicy or not, they can be eaten as an appetizerContinue reading “Choricitos!”
Kim Chi
I’ve posted a few variations of this recipe in the past, but what it comes down to is that kim-chi is a spicy fermented cabbage recipe not unlike sauerkraut (but did I mention spicy). The above image may be a bit misleading because it is not the finished recipe, it is the ingredients that haveContinue reading “Kim Chi”
Pasta (e Pesce) Fra Diavolo
If you’ve been to this blog before you know that I enjoy cooking and eating pasta, and just because it’s hot outside doesn’t mean I’m not hindered. Tonight for dinner I made one of my favorites…Pasta Fra Diavolo. I cooked it in my outdoor kitchen in my backyard to alleviate heating my teeny indoor kitchen.Continue reading “Pasta (e Pesce) Fra Diavolo”
Crispy Spice-Fried Fish (recipe and pics)
To prepare chicken or fish like this is so easy and delicious that if you haven’t in the past you’ll be wondering why. I used salmon and ate it in fish tacos for dinner, but the fish is delicious on its own or as an accompaniment to rice pilaf or a salad. I used southwesternContinue reading “Crispy Spice-Fried Fish (recipe and pics)”
Park Lane Crab Cakes
We made these crab cakes while at work today and I thought I’d post a recipe. When I came home and searched my computer for the recipe I was surprised (a little) that the only one on my hard drive–and one I had forgotten I had–was the crab cake recipe from the original Park LaneContinue reading “Park Lane Crab Cakes”
Consider the Wing
Okay…so I hail from Buffalo, NY and we are “famous” for our wings (but there’s so much more that there is to know about our cuisine and beautiful city). At any rate, this being partially a food blog I offer the obligatory chicken wing recipes. Some of these recipe have been posted before, but notContinue reading “Consider the Wing”
Fish Meat(less) Balls
This is a play on traditional spaghetti-and-meatballs…in place of meat I used fish for the balls. I could have called it by it’s fancy-sounding Italian name, polpette di pesce, or it’s French cousin, boulettes de poisson, but in English it is what it is…fish meat(less) balls. Anyhow, these are so easy to make and reallyContinue reading “Fish Meat(less) Balls”
Quiche Lorraine
I made this today at my job (for 120 people actually) and it looked so beautiful and was so delicious I thought I’d post a few pictures and share a very simple recipe for it. The classic recipe calls for bacon, but in this version I use ham (both are equally delicious). I also includedContinue reading “Quiche Lorraine”
Two Loaves of Ezekiel Bread, a Pizza, and Why it Took Nearly 48 Hours to Make them
Firstly, this post is not about how to make Ezekiel Bread, per se, but more about how to incorporate bread making into the rhythm of your daily life rather than upsetting it. I have always thought, and still do, that the bread mostly makes itself, we simply provide the correct conditions and guide it along.Continue reading “Two Loaves of Ezekiel Bread, a Pizza, and Why it Took Nearly 48 Hours to Make them”
Basmati Rice with Salmon, Saffron, Peas, and Grape Tomatoes
This is something I made for staff lunch today. It’s really just a variation of a basic rice pilaf that includes salmon. If you prefer not to use fish (which would be a shame because this is delicious), chicken or lamb would be good substitutes but they would have to be cooked longer (in theContinue reading “Basmati Rice with Salmon, Saffron, Peas, and Grape Tomatoes”
Grilled Watermelon, Chicken, and Feta Salad
Yup…you read it correct; grilled watermelon. It may sound a bit odd but it’s really rather good (and actually quite popular). I served this for staff lunch a few days ago on lettuce with slivered red onion, feta cheese, and grilled chicken breast. It is also delicious with this vinaigrette. Simply brush the melon withContinue reading “Grilled Watermelon, Chicken, and Feta Salad”
Lebanese-Style Chicken-and-Brown Rice (sans boeuf ou d’agneau)
Yes I’ve posted this recipe before–or many variations of it–but it’s one of my favorites and I can’t help but post it again in hopes that more people try it. This is yet another variation of the classic Lebanese Chicken-and-Rice recipe that I grew up with. While this version still has toasted vermicelli, I usedContinue reading “Lebanese-Style Chicken-and-Brown Rice (sans boeuf ou d’agneau)”
La Menthe Vinaigrette (ou citronette)
This is by far my favorite vinaigrette sauce. And I consciously use the word sauce rather than dressing because it is more than a salad dressing. This can be used as a dip or drizzled over poultry, seafood, or meat..and of course used as a salad dressing (it is in fact the basis to theContinue reading “La Menthe Vinaigrette (ou citronette)”
Oatmeal-Flax Bread (whole wheat, of course)
In an effort to make ever healthier breads, this is my latest one. It’s really just a variation on a them of whole wheat breads. This one simply includes oatmeal and flax seed. The big difference is that you have to add even more water to the dough because the oatmeal and flax absorb some.Continue reading “Oatmeal-Flax Bread (whole wheat, of course)”
Raw Vegetable Salad with Oil-Braised Garlic and Near East Spices
This vegetable salad is so delicious it’s making my mouth water as I look at the picture; it’s also exceedingly easy to make. You can use whatever vegetables you prefer, or whatever seasonings you prefer. The recipe is below, but these are the basic steps. Slice, chop, or shred whatever vegetables you like.Put the vegetablesContinue reading “Raw Vegetable Salad with Oil-Braised Garlic and Near East Spices”
Hearty and Meaty Spring Ragout
I’ve mentioned a few times on this blog that while I am far from being vegetarian I have been making efforts to eat less meat for a variety of reasons…but sometimes I crave it. Today was one such instance. Maybe it was that I swam 1/2 mile and hauled concrete blocks about 5 miles (oneContinue reading “Hearty and Meaty Spring Ragout”
Salute the General
I made this for staff lunch at work today…General Tso’s Chicken. It is not that difficult to prepare and really rewarding because when you make it yourself it is not greasy or sickeningly-sweet. The only differences in the version I prepared today (the one picture) is that I added a sliced orange and toasted sesameContinue reading “Salute the General”
Barley Tabbouleh
Yesterday I made mushroom-barley soup but cooked too much barley (it’s amazing how it just keeps expanding isn’t it). The outcome was that I had an excess of cooked barley today. So I made a variation of tabbouleh for staff lunch today. I had never made this with barley before but it was delicious. AndContinue reading “Barley Tabbouleh”
Urban Simplicty 