I made this salad for employee meal last night at work. Like much of the nation it has been hot in Western New York and the last thing I wanted to eat while working in a sweltering kitchen was something hot. This fit the bill; I had leftovers for lunch today. This is really justContinue reading “The Flavor of Summer…”
Tag Archives: Home Cooking
Clams Casino Recipe
This is a really simple and delicious recipe if you enjoy clams (as I do), and if you don’t mind some extra cholesterol in your diet…everything in moderation, right? I wish I could follow my own advice. The beauty of these is that they can be made in advance and just pop them in theContinue reading “Clams Casino Recipe”
I Ate My Front Yard for Dinner…at least some of it
As many of you know from reading this blog, about 10 years ago I tore op my teeny front lawn to plant vegetables and have never looked back. It gets the best sun and I realized that I would much rather grow and pick vegetables than I would grow and cut grass. I eventually startedContinue reading “I Ate My Front Yard for Dinner…at least some of it”
Baba Ghanouj and Hummus…two similar recipes but uniquely different
These recipes are equally delicious and simple to make. And while they may look similar their flavors are somewhat different. One, of course, is based on chickpeas (the Arabic word for chickpea is hummus, or hummos) and the other is based on roasted eggplant, which gives the recipe a slightly smokey flavor. If you’d likeContinue reading “Baba Ghanouj and Hummus…two similar recipes but uniquely different”
How to Candy a Kumquat and other Fruits
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”
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”
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)”
Twenty Minute Pasta with Beans and Greens Recipe
This recipe–as I say about all the recipes that I post on this blog–is really easy to make, nutritious, and super delicious. And it only takes twenty minutes (or less) to prepare, granting you have your beans cooked and have good knife skills (in other words, if you can chop things fast). The only meatContinue reading “Twenty Minute Pasta with Beans and Greens Recipe”
Yet Another Variation
I’ve mentioned many times on this blog that this dish (Lebanese Chicken-and-Rice) is one of my all-time favorite recipes, I could eat it a couple times a week and not tire of it. I’ve also posted many variations of it, and this is yet another. The thing I did different this time–other than using brownContinue reading “Yet Another Variation”
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”
Anticipation
Yup…it’s that time of year again. Time to start thinking about the victory garden. That’s a savoy cabbage plant pictured above. Future food for my son and I. In a few months I plan on eating it. No, let me rephrase that. In a few month months, after I harvest the cabbage and some cayenneContinue reading “Anticipation”
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”
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)”
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”
Urban Simplicty 