The Empty Nester Gourmet

The Perfect Summertime Dessert

2026-05-25T10:00:00.000-04:00

If you've eaten at Joe's Stone Crab in Miami, you'll know about their famous Key Lime Pie, just the best there is. They've generously shared their recipe online, and we are big fans ... making it frequently. It's a hit with young and old.

Here's the recipe. Thank you, Joe's!

Ingredients

Graham cracker crust

1 cup plus 2-1/2 T graham cracker crumbs
5 T unsalted melted butter
1/3 c sugar

Filling

3 egg yolks
Zest of one lime (1-1/2 t)
1 14oz can sweetened condensed milk
Juice of 3'1/2 to 4 limes (2/3 cup) freshly squeezed

Topping

1 c heavy whipping cream, chilled
3 T confectioners sugar

Process

Crust
1. Preheat oven to 350 F
2. Butter a 9" pie plate
3. Break up graham crackers, place in processor and process to crumbs.
4. Add melted butter and sugar and pulse until combined.
5. Press mixture into bottom and up the sides of the pie plate, forming a neat border around the edges.
6. Bake until crust is set, approx. 8 mins.
7. Set aside on a wire rack; leave oven on.

Filling
1. In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 mins.
2. Gradually add the condensed milk and continue to beat until thick, 3-4 mins longer.
3. Lower the mixer speed and slowly add the lime juice, mixing until just combined.
4. Pour mixture into crust and back for 10-15 mins., or until filling has just set.
5. Cool on wire rack, then refrigerate.
6. Freeze for 15-20 mins before serving.

Topping
1. Whip the cream and confectioners sugar until nearly stiff.
2. Pipe or spread onto pie.
3. Serve in wedges, with slice of key lime if desired.

Note: This recipe was originally published by food.com, © 2017 Scripps Network.

Red, White and Blueberry

2026-05-18T10:30:00.000-04:00

More Memorial Day, Fourth of July (or any Sunday morning) fare ... fresh blueberry muffins. They are quick and easy and really moist and delicious. The secrets are sour cream, nutmeg and cinammon. From start to finish, less than an hour. Here's the recipe:

Preheat oven to 400ª. Bake at 350ª.

· 1 stick butter, melted

· ¾ c. sugar plus additional for sprinkling muffins

· 2 large eggs

· 1 ½ tsp. vanilla

· 1 cup sour cream

· 2 cups flour

· ¼ tsp ground nutmeg

· ½ tsp baking powder

· ½ tsp baking soda

· Ground cinnamon for sprinkling muffins

· 2 cups fresh blueberries

Mix wet ingredients

· Cream butter and sugar with hand mixer

· Beat in eggs, one at a time

· Beat in vanilla and sour cream

Mix dry ingredients

· Sift flour

· Stir in ground nutmeg, baking powder, baking soda and salt

Combine

· Stir wet into dry ingredients

· Fold in blueberries

Spoon into 12 muffin cups, sprinkle tops with mixture of cinnamon and granulated sugar.

Reduce heat in oven to 350. Bake @ 350 degrees for 25 minutes, until golden brown, or until
toothpick inserted into center of muffin comes out clean.

Options:

· Add 1 ½ cups grated apples instead of blueberries

· Add chopped pecans to topping

· Fold in 1 ½ cups mashed bananas and ½ cup walnuts to batter

· Use raspberries instead of blueberries

Whole and Hearty Asparagus Pizza

2026-04-10T10:00:00.000-04:00

This delicious whole wheat pizza is a wonderful addition to your menu, and works equally well as an hors d'oeuvre or entrée. It's also a savory, healthy alternative to store-bought pizzas that are loaded with preservatives, sodium and additives. Make it a wonderful, heart-healthy vegetarian pizza by eliminating the bacon; you will still retain depth and complexity of flavor. It gets its name from using whole wheat pizza dough, and its hearty list of ingredients: mushrooms, onions, two cheeses and roasted fresh asparagus spears. 4-6 servings, or more for hors d'oeuvre.

Ingredients

1/2 lb fresh asparagus
Kosher salt to taste
Freshly ground pepper to taste
2 tbsp extra virgin olive oil
1/2 large sweet onion
4 tbsp butter, divided
1/2 lb mushrooms
Whole wheat or white pizza dough
Olive oil
5 slices bacon, cooked and cut into small pieces (optional)
6 oz shredded mozzarella cheese
3 tbsp grated or shaved Parmigiano-Reggiano cheese

Process

1. Preheat oven to 400 degrees.

2. Spread fresh asparagus on baking sheet with sides. Sprinkle with salt and freshly ground pepper. Drizzle lightly with olive oil. Mix well, using hands. Spread out in single layer. Bake 10 minutes.

3. While asparagus is roasting, slice sweet onion thinly and saute in 1 tbsp of butter until caramelized, about 10 minutes, then set aside.

4. Slice mushrooms; saute in 1 tbsp of the butter until they give up their liquid and are browned, about 10 minutes; set aside.
5. Prepare the pizza dough by rolling out on a floured surface, transfer to pizza baking sheet brushed lightly with a little olive oil, and brush dough lightly with more olive oil.

6. Cut cooled asparagus into 1-2 inch pieces. Layer ingredients onto dough in this order: caramelized onions, bacon pieces, mushrooms, asparagus (in a pinwheel arrangement, if desired), mozzarella and Parmigiano Reggiano.

7. Bake for 15-20 minutes at 400 degrees, until dough is crusty and browned on edges, and cheese has melted.

Allow to cool 5-10 minutes before serving. Goes really well with a crisp Pinto Grigio or Reisling!

Savory Easter Delight

2026-03-28T10:56:00.000-04:00

Our Easter dinner is often rosemary roasted rack of lamb, with roasted sheet pan asparagus and broiled tomatoes. So easy and delicious. A springtime treat!

Gettin' Our Corned Beef On!

2026-03-07T09:00:00.000-05:00

It's almost time for corned beef and cabbage ... now as St. Patrick's Day comes near to us on the calendar, and really anytime of the year. It's always delicious and always a big hit ... day of, and day after! You'll need a big pot of water, lots of pickling spices, a quality cut of corned beef, a bunch of yellow or russet potatoes, an onion or two and time to let it simmer on the range. Here's how we do it:

Corned beef simmering in large pot of water with pickling spices (recipe below).

Add cabbage and potatoes ...

Cabbage, cored and quartered, ready to jump into the pool!

Ingredients

One 4-lb. corned beef brisket, thin cut (get the best you can find)
2-6 tbsp. pickling spices
4-6 Yukon Gold potatoes, peeled and quartered
One large onion, peeled and quartered
One medium head cabbage, cored and cut into 8 quarters

Process

1. Put the corned beef into a large pot and cover with cold water. Add 2 tbsp. pickling spices. Cover and bring to a boil.
2. Skim the gray residue that comes to the top of the pot. Cover. Simmer for 30 minutes. Skim residue. Add 1-2 tbsp. more pickling spices to make up for ones you skimmed away.
3. Cover and simmer for 1-1/2 hours on medium heat.
4. Add potatotes, onion, more water (boil it first) to cover corned beef. Adjust spices by adding more if needed. Simmer 30 minutes.
5. Add cabbage and simmer 30 more minutes.

Serve with Irish soda bread and a pint of Guinness! Top of the evening to you, mateys!

Jambalaya! Laissez les bons temps roulez!

2026-02-17T02:30:00.000-05:00

Here's an easy and delicious way to celebrate Mardi Gras! We use Zatarain's Jambalaya Mix, to which we add:

• 3-4 thinly sliced chicken breasts (about 1 lb), sautéed until just tender, cut into 2" pieces

• 1/2 to 1 lb. extra-large shrimp, sautéed with garlic and butter (add in last five minutes of cooking)

• 1 lb andouille sausage, sautéed in 1/2 tsp. olive oil until just cooked through and sliced into 1" pieces

Note: Do not overcook any of the additions because they will cook further in the jambalaya mix.

Follow package directions, add the chicken, sausage and shrimp. Serve with a salad. Ready in 45 minutes or less.

Laissez les bons temps roulez!

Basic Roast Chicken on a Wintry Night

2026-02-16T09:00:00.000-05:00

There's nothing quite like the aroma of a chicken roasting in the oven!

Here's our can't fail method for a savory chicken. Best of all, your oven does all the work!

Preheat oven to 375F.

1. Cut a 4 lb chicken into 8 pieces.

2. Put into roasting pan, and sprinkle liberally with herbes de Provence,

3. Drizzle extra virgin olive oil over all.

4. Add a tad French salt (we use fleur de sel) and freshly ground pepper melange, some crushed fresh garlic cloves and a few tablespoons butter cut into small bits.

5. Roast at 375F for 90 mins, basting half way through.

Serve with your favorite smashed potatoes and haricots vert.

A made for all seasons dinner, not just for a wintry night. Use any leftovers for your chicken pot pie!

2026-02-08T12:00:00.000-05:00

DRY ROASTED RIBS

Low-carb, almost no sugar

Our recipe for dry roasted ribs is a delicious alternative to slathering sugary, high-calorie, carb-laden sauce. Containing almost no sugar, all you need is an oven set at 300F for four hours, a little water, and the delicious ingredients that are listed below. We serve them with our Poblano Cornbread. This rub works equally well with chicken, just turn up the heat to 375F after 3 hours and roast for another 30 minutes, until brown and crispy.

Preheat oven to 300F

Ingredients

2-4 lb. rack of ribs

1 T high-quality smoky paprika

1/2 tsp cayenne pepper

1 T cumin, or more if desired

1 T ground chili seasoning, or more if desired

1 tsp garlic salt

1 tsp onion salt

Generous grind 5 pepper medley (Williams Sonoma)

2 T dark brown sugar

1/2 tsp kosher salt or fleur-de-sel (Williams Sonoma)

Water

Take ribs out of refrigerator and allow to come to room temperature (about 20 minutes).

Mix spices well in bowl, rub generously into both sides of a rack of ribs. Place ribs on a sheet pan that has been fitted with alum foil to catch drippings and place ribs on a wire rack over pan with 1/4 c water beneath rack. Roast in oven 4 hours, turning every 20-30 minutes, replenishing with 1/4 c water as needed.

Here's what they will look like when they are ready. Carve and enjoy!

Curried Lentil Soup with Kielbasa

2025-12-30T17:00:00.000-05:00

An oldie but goodie - snow day = soup day!

Enjoy!

We woke to mountains of white billowy drifts of snow this morning, some as high as five feet. Cars and shrubs were covered, and picket fences that yesterday separated us from neighboring yards were blanketed by snow. The landscape was punctuated only by the tiny red bows on our trees, vestiges of holiday color.

After a few hours of clearing and digging out, hot and spicy curried lentil soup seemed the perfect foil to 18 new inches of snow, in what is becoming a record-breaking winter. This soup is filled with hearty, complex flavor, and its aromas filled the house in late afternoon.

Ingredients

1 16-oz. bag dried lentils, looked over and rinsed with cold water
8 cups cold water
2 cans beef broth (about 3 cups)
1 large onion, chopped
1 cup celery, chopped (including some with celery leaves, minced)
4 large carrots, chopped
1 smoked ham hock
1 bay leaf
1 lb. Polish beef kielbasa, cut in 1/2" "half moons"
4 cloves minced fresh garlic
1/4 cup fresh basil, minced
One package "Tasty Bite" chickpeas (seasoned with cumin and ginger)*

* Available at Costco (www.costco.com)

To water and beef broth, add lentils, ham hock, vegetables, kielbasa, and all other ingredients. Bring to a boil, then reduce heat to simmer. Simmer for 1-1/2 hours, partially covered and stirring every 15-20 minutes. During last 15 minutes of cooking, stir in chickpeas.

When peas are thoroughly heated, serve with French bread and salad.

Hot and Healthy Turkey Vegetable Soup

2025-12-07T11:30:00.000-05:00

All it took was some leftover turkey from Thanksgiving and about an hour of time for the inspiration of this amazing turkey soup. It's sweetly simple to make, loaded with flavor, perfect for lunch or a light dinner, serves four generously.

Here's how:

Ingredients

1 tbsp. extra virgin olive oil
1 tbsp. butter
1 medium onion, chopped (generous 1/2 c.)
3 medium stalks celery with leaves, chopped (generous 1/2 c.)
3 cloves fresh garlic, minced
1/2 lb. carrots, cut into 1/2" pieces
Approx. 1-2 cups turkey, cut into 1" pieces
Two turkey wings
Bouquet garni made of three sprigs each of fresh parsley, fresh thyme, fresh rosemary
1 can chicken broth
6 c. water
2 cubes chicken boullion
Salt and freshly ground pepper to taste

Process

1. Sauté onion, garlic, celery and carrots in butter and oil until wilted and soft, but not browned.

2. Add turkey, chicken broth, water and cubes of boullion. Bring to a boil over high heat.

3. Add turkey wings. Skim fat and other residue as soup simmers.
4. Lower heat, simmer 1 hour, stirring occasionally.
5. Serve alone or with hot bread and a salad.

Time to get ready for Thanksgiving!

2025-11-19T10:00:00.000-05:00

It's never too early to start planning your Thanksgiving meal. As always, the turkey -- roasted to a golden brown and stuffed with savory bread and sausage stuffing -- will be the centerpiece of your dinner table.

Next, the all-time, most-requested favorite on our table is our Southern sweet potato and pecan casserole. Both crunchy and smooth, sweet and savory, this casserole can be prepped two days in advance and cooked up in 45 minutes on Thanksgiving Day. Recipes below.

Here's a suggested table setting, with mini pumpkins and Granny Smith apples for color:

May you have a blessed Thanksgiving Day, filled with good things, loving family and faithful friends.

Grandma's Turkey Stuffing
(For 18 lb. bird)

Ingredients
1 package seasoned bread crumbs for turkey stuffing (Arnold)
1 stick butter
1 to 1-1/2 cups chicken broth
1 lb. good quality Italian sausage, out of casing
1/4 cup chopped fresh parsley
1/4 cup grated Parmegianno Reggiano cheese
Kosher salt and freshly ground pepper to taste
3 eggs, slightly beaten with fork
Onion and garlic salt -- approx 1/8 tsp each
1 cup white raisins (optional)

1. Sauté sausage until cooked, about 10 minutes. Drain fat from pan. Set aside.
2. In large deep sauté pan, melt butter and broth. When butter is completely melted, add breadcrumbs, stir to combine until all liquid has been absorbed.
3. Pour breadcrumb mixture into a large deep mixing bowl.
4. Add seasonings, cheese, eggs and spices, mix well to combine.
5. Add sausage. Combine.

Stuff bird, reserving any extra stuffing for casserole to bake separately @ 400 degrees for 35 minutes.

Southern Sweet Potato & Pecan Casserole
Preheat oven to 400F degrees.

Ingredients
For casserole:
6 cups cooked sweet potatoes
1 cup granulated sugar
1/2 cup whole milk
2/3 cup butter, melted
2 tsp. vanilla
4 eggs, beaten with fork
For topping:
2 cups flaked coconut
2 cups firmly packed brown sugar
2/3 cup flour
2/3 cup butter, melted
2 cups chopped pecans

Roast sweet potatoes for 40-60 minutes, or until soft. Cool, remove skin, and mash in a large bowl. Combine sweets with next five ingredients. Mix well. Spoon into a lightly-greased 13" x 9" casserole (or oval casserole of similar size).

Reduce oven temperature to 375F degrees.

Combine remaining ingredients, and sprinkle over the top of the sweet potato mixture. Bake @ 375F for 25 minutes or until golden brown. Yields 12+ servings.

Springtime Lamb Stew

2025-03-31T10:00:00.000-04:00

"Marie avait un petit mouton..."

When my husband was a child, his NYC teacher asked the students to recite something in front of the class. His mom, a French American, helped him to memorize the French version of "Mary Had a Little Lamb." Translated, "Marie avait un petit mouton."

We remember this cute little nursery rhyme fondly while making a delicious French lamb stew. This dish is from his mom's recipe book.

Nothing says French like an authentic French stew, especially on a cold springtime day, and this one adds a twist that keeps all of the flavor locked into the stew. Here we took license with the original French country recipe, by adding the peas as a side rather than incorporating into the stew, and by creating a buttery mash of pommes de terre au persil (parslied potatoes) as an accompaniment. This version retains all of the hearty meat and mushroom taste, and puts us in mind of Provençal forests, while adding perfect accents with potatoes, parsley and peas.

This recipe will take a few hours to prepare, so give yourself ample time some morning or afternoon and enjoy the process, as you lovingly craft a dinner with complex flavor for cherished family and/or friends that they can't get just anywhere. As with most soups or stews, for some reason this one tastes better after it has been cooled and reheated, or the next day.

It's a wonderful dinner to serve, feels very elegant and makes you appear an accomplished cook, especially when accompanied by a fine beaujolais and crusty baguette.

Ingredients

2-3 lbs. lamb steaks (round bone), cut into 1-2" pieces

1/2 to 1 c. hearty red wine (use only wine that you would drink at table!)

3 tbsp. flour

2 medium onions, chopped coarsely (about 1 cup)

1 lb. mushrooms, sliced and sautéed in butter

1 lb. carrots, cut into 2" pieces

1 lb. frozen peas

4 Yukon Gold potatoes, cut into thirds

1/2 c. fresh parsley, chopped coarsely

4 - 6 tbsp. butter

1 tbsp. olive oil

3 cloves garlic, chopped

2 bay leaves

2 tsp. freshly chopped thyme or 1/2 tsp. dried thyme

Salt and freshly ground pepper to taste

Process

1. Sauté the mushrooms in 1-2 tbsp. butter and olive oil until deeply browned and set aside.

2. In a large dutch oven, add 1-2 tbsp. butter and sauté the lamb in stages so as not to cool down the pot, until richly browned and leaving a fond or tiny bits on the bottom of the pot.

These are the crusty, caramelized bits you want to render from the meat; they are called the fond.
They will add flavor and character to your stew.

3. Remove the meat with a slotted spoon and set aside. In the juice of the meat, sauté the onion and garlic until wilted and soft, about five minutes, stirring frequently.

This is how your onions will look after you've added the wine and the slurry.
4. While the onion is cooking, make a slurry of 2-3 tbsp. flour and very hot water in a small bowl, stirring to dissolve the flour completely. Add to the cooked onions and stir until well incorporated.

5. Add back the meat, add in the carrots, mushrooms, bay leaf, thyme and stir well to incorporate.

6. Add more wine, about 1/3 cup.

7. Allow to simmer for 10 minutes, stir to incorporate, lower heat and simmer on low heat, stirring every 10 - 15 minutes or so, making sure to scrape the bottom of the pot.

8. Meanwhile, in a separate saucepan, boil the potatoes in salted water.

9. When the potatoes are cooked (about 10 minutes, or when a fork slides through easily), drain and mash in same saucepan, using a fork or a potato masher. Add 2 tbsp. butter and freshly chopped parsley, mix and set aside.

10. Prepare the peas according to package directions, and when cooked, add butter, salt and pepper to taste.

11. After a few hours, check the stew and adjust flavorings to taste.

12. Serve with peas and potatoes, crusty bread and a hearty beaujolais. Bon appetit!

Lentil Soup When It Snows!

2025-01-20T11:00:00.000-05:00

In the middle of a big late winter snowstorm ... time for lentil soup with kielbasa. Here's our version of a hearty lentil soup that fills the bill ... It's easy to make, fills the house with amazing aromas, and with the addition of kielbasa, makes a meal unto itself. Just add your favorite beverage and hot crusty Italian bread!

Ingredients
1 16 oz bag dried lentils
2-3 T extra virgin olive oil for sautéeing
1 large onion, chopped
1 lb. kielbasa, cut into 1/2" pieces
3 cloves garlic, minced
2 stalks celery, cut into 1/4" pieces
1 lb. carrots, cut into 1/4" pieces
4 c beef broth (heated)
6 c water (heated)
1 bay leaf
French fleur de sel to taste
Freshly ground pepper to taste

Process
1. In a large Dutch oven, sauté the kielbasa in 1-2 T of olive oil until browned.
2. Add chopped onion, garlic and celery. Sauté until wilted. Add more olive oil if needed.
3. Add carrots, mix with kielbasa, onion, garlic and celery and sauté one-two minutes more.
4. Add warmed beef broth, bay leaf, warmed water, and salt and pepper to taste. Stir well.
5. Bring to a boil, then turn down heat to simmer for 1-1/2 hours.
6. Let cool slightly and serve with your favorite beverage and hot crusty Italian bread.

HAPPY NEW YEAR! May good fortune, good health and abundant joy be yours in the year to come!

Easy Turkey Pot Pie for your turkey leftovers

2024-11-23T10:30:00.000-05:00

Rich and spicy, filled with turkey, vegetables, potatoes and a smooth cream sauce, topped with a crusty, buttery pastry, this turkey pot pie is a wonderful way to serve the leftovers from your Thanksgiving feast.

This recipe makes six-eight servings, so this is a perfect meal you can enjoy with house guests who stay past the holiday. Goes nicely with a crisp salad and a cold glass of Pinot Grigio.
Ingredients

1 pkge. refrigerated pie crust (two crusts)
1 lb. fresh mushrooms, sautéed in 2 tbsp. butter and 1 tbsp. olive oil, until brown and all of their liquid is evaporated
1/3 c. butter
1/3 c. flour
1/3 c. onion, chopped finely
1/4 tsp. pepper
1/8 tsp. good quality paprika
Freshly ground pepper and salt to taste
1 tbsp. finely chopped fresh parsley
Freshly ground nutmeg
1-1/4 c. chicken broth
1/2 c. heavy cream or whole milk
2-1/2 cups cooked turkey, cut in bite-sized pieces
2 cups frozen mixed vegetables, thawed - OR - 2 cups fresh peas, chopped carrots and corn kernels
Egg wash: One egg + 1 tbsp. cool water, beaten slightly with fork

Process
1. Sauté mushrooms and set aside.
2. Preheat oven to 425 degrees F.
3. In saucepan, melt 1/3 cup (remaining) butter, add onion and sauté until translucent but not brown.
4. Add flour, paprika, salt and pepper, blend to a light roux.
5. Add heavy cream (or milk) and broth, and cook, stirring, until bubbly and thick. Add parsley and a light grinding of fresh nutmeg. Stir to combine.
6. Stir in turkey, sautéed mushrooms and mixed vegetables. Set aside.
7. Generously butter a deep dish pie plate and gently fit one of the pie crusts into it, stretching over edges to form lip.
8. Spoon mixture into crust. Brush edges with water, top with second pie crust, seal and crimp.
9. Cut slits in top crust, and brush with egg wash. Bake 30 to 40 minutes, or until crust is golden brown. (If desired, to keep edges from darkening too much or drying out, cover with foil for last 10 - 15 minutes of baking.
10. Remove from oven and let stand for 15 minutes before serving.

Apple Pie -- Perfect for Apple Season!

2024-11-23T07:30:00.000-05:00

An American classic, filled with juicy apples, cinnamon, sugar and nutmeg! When you're pressed for time, use store-bought pie crusts from your grocer's refrigerated section.

This pie is a big winner for not a lot of effort. It travels well, doesn't need refrigeration on first day, is delicious alone, works in every season and gets lots of oohs and aahs when you bring it to the table. Perhaps best of all, it takes only 1-1/2 hours start to finish (one hour in the oven), and will keep for up to two days in the refrigerator.

Preheat oven to 425 degrees.

Ingredients

Pastry crust: Use your own favorite pate brisée or one box of refrigerated crusts
1 large organic Granny Smith apples, peeled, cored and cut in 2" rough pieces
5 large organic Gala or other upscale apple, peeled, cored and cut in 2" rough pieces
3/4 cup sugar plus 2 tsp. for topping
3 tbsp. flour
1 tbsp. freshly squeezed lemon juice
1/8 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon plus 1/8 tsp. for topping
1-2 tbsp. butter

In large bowl, mix ingredients well with a wooden spoon. Let sit for a few minutes while you spread the bottom crust in the pie tin.

Fill pie tin with apple mixture. Brush the outer edges lightly with water using a pastry brush. Dot the top of the mixture with 1-2 tbsp. butter and top with the second crust. Fold top crust over bottom crust and crimp edges to seal.

Cut vents in top to prevent bursting in oven. I always draw a little design on the top with a sharp knife -- initials if it is a birthday pie, an apple, a fir tree for Christmas or a pumpkin for Halloween. You can be creative!

Sprinkle sugar and cinnamon on top and bake for 30 minutes at 425 degrees on center rack of oven. This will give maximum crisp to the crust. After 30 minutes, reduce oven temperature to 350 degrees and move pie to upper third of oven. Bake 30 minutes longer. Allow to cool two hours before cutting. Serve with whipped cream, ice cream or all by itself!

Variations:

Add to apple mixture: 1/3 cup raisins, 1/3 cup walnuts and/or 1/3 cup dried cranberries. If adding all three, reduce to 1/4 cup each.

SPICY CHICKEN CURRY

2024-10-14T10:00:00.000-04:00

Here's an authentic, spicy dish you can make in less than an hour! We love it served with rice and a high-quality mango chutney. Garnish with a spritz of lemon and chopped cilantro. A sure winner, weeknight or weekend!

Ingredients

2 tbsp oil

2 c onion, chopped finely

1 lb boneless, skinless chicken thighs

2 fresh tomatoes, chopped

1/4 to 1/3 c heavy cream

Spice mixture:

1 tsp curry powder

1 tsp turmeric

1/4 tsp red pepper flakes

1 tsp salt

1/2 tsp paprika

1/4 tsp celery seed

2 cloves garlic, crushed or finely chopped

Process

1. Sauté onion in oil until translucent

2. Add tomatoes, chicken, spice mixture and sauté for 15 minutes, or until chicken is fully cooked.

3. Add cream, reduce heat to low, and sauté until thickened, about 5 minutes.

Serve over rice, with a high-quality mango chutney.

Garnish with a spritz of lemon and chopped cilantro.

Enjoy with a sparkling Reisling or Kingfisher beer!

Zucchini Tomato Galette

2024-07-15T02:30:00.000-04:00

Delicious and savory, perfect for a hot summer night!

Christmas Eve Paella (Also: New Year's Eve Paella)

2023-12-31T10:30:00.000-05:00

Paella is one of our family's favorite dishes, and even though I've heard it's "easy," there are many ingredients and the assembly is tricky. Ron's dad had a great recipe that goes back three decades (which uses the oven), and I found a fantastic version by Janet Mandel, a Spanish cooking authority (which uses the stove top). I put the two of them together, and also added my own touches. I decided to use a large earthenware casserole dish and the oven method. (Note: Assembly time: about an hour; cooking time, approximately another hour. Give yourself ample time, don't rush and enjoy the experience!)

Ingredients:
4 small chicken thighs, bone-in
4 small chicken breasts (or two breasts cut in half), bone-in
Olive oil
Salt and pepper to taste
10 strands of saffron, steeped in boiling water
2 cups long grain white rice
8 cups chicken broth
1 green pepper, cut in 1/2" x 1/4" strips
1 ripe plum tomato, chopped
1 lb. Spanish chorizo (sausage)
18 raw, peeled and deveined shrimp
18 mussels
18 littleneck clams
2 cloves garlic, chopped
1 large Spanish onion, chopped (approximately 1 cup)
1/2 box frozen peas
4 oz. roasted red peppers

Note: Prepare your mis en table in advance; chop all tomatoes, onion, pepper, garlic, clean all seafood, etc. so the cooking and assembly process goes smoothly.

Preparation

Cook the chicken: Preheat oven to 400 degrees. Salt and pepper both sides of all pieces of chicken in oven-proof frying pan. Sauté in olive oil on both sides until deep golden brown. Pop into oven for 20 minutes.

Cook the chorizo: Fry chorizo in non-stick pan. When cooked through, cut into small pieces. Drain pan of excess fat. Return chorizo to pan. Add onion, garlic, chopped tomato and green pepper, adding olive oil if necessary. When onion and garlic are translucent, remove from heat and set aside.

Steep the saffron: Bring one cup water to a boil. Remove from heat, add saffron. Set aside.

Assembly
When chicken is cooked, arrange around edges of large open casserole or paella pan. Sprinkle with rice and add chicken stock, chopped tomato, chorizo/onion/pepper mixture, saffron with water, stir and cover tightly. Cook for 40 minutes, stirring half way through.

Remove from oven, uncover, stir. Add peas, roasted red peppers and shrimp. Cover, put back in oven for 20 minutes.

After 20 minutes, add mussels and clams. Cook uncovered for 10 minutes, or until clams, shrimp and mussels are cooked. Shrimp should be firm and pink. Discard any mussels or clams that are not open.

Serve with salad and crisp white wine, such as Pinot Grigio (or Sangria, for you purists).

Paella also makes a fantastic party dish, as perfect for a crowd on New Year's Eve as on Christmas Eve.

Getting Ready for Thanksgiving - Easy Turkey Gravy

2022-10-24T11:30:00.000-04:00

It's almost Thanksgiving. Time to think about your turkey and the trimmings. One of the best parts of the meal is rich, creamy, roast turkey gravy ... on top of buttery mashed potatoes, savory stuffing and roast turkey.

This gravy recipe is a combination of the best Italian, French and American cooks in our family, plus my own contemporary additions. Its complex flavor comes from deglazing the pan filled with the rich drippings of the turkey (which is stuffed with an Italian sausage stuffing), plus a layering of seasonings and liquids (including white wine and chicken broth) ... and a hint of herbs.

Serves 8-10

Ingredients
Drippings from 18 lb. (more or less) turkey
2 cups chicken broth
3 tbsp. flour
1/4 c. white wine (good dry one)
Salt and freshly ground pepper to taste
3 tsp. Gravy Master
Hot water

Process
• Drain fat from bottom of turkey roasting pan.
• Over medium heat on range top, deglaze pan with 1/4 cup white wine and 2 cups chicken broth, making sure to scrape up brown bits.
• In small bowl, mix 3 tbsp. flour with hot water. Stir to dissolve flour. Add to pan drippings and broth.
• Let simmer 10 minutes over low heat, stirring continuously.
• Add Gravy Master. Stir in well.
• Add salt and pepper to taste, and if desired, herbs such as bay leaf, fresh sage, fresh rosemary and fresh thyme.
• Pour through sieve into a medium-sized saucepan, making sure not to leave any brown bits at bottom of roasting pan, but removing herb leaves.
• Allow to simmer over low heat for another 5-10 minutes until thick and creamy, adjusting salt and pepper seasonings as needed. Serve hot with roast turkey, stuffing and mashed potatoes.

Step-by-Step Guide to The Perfect Thanksgiving Turkey

2022-10-24T10:00:00.000-04:00

Roasting a turkey always looms as a daunting job. But it needn't be, if you plan ahead. Below we outline our fail-safe method for roasting a moist and flavorful turkey. Note: We always buy a fresh turkey. Never frozen.

Size Guidelines.

For 4-6 servings, buy a 10-12 lb turkey.
For 8-10 servings, buy a 12-16 lb turkey.
For 12-16 servings, buy a 16-22 lb turkey.

Always get a turkey large enough for leftovers!

Stuffed or Unstuffed?

Note: NEVER stuff your turkey the night before. You will risk infecting the turkey (and your guests) with dangerous bacteria. ALWAYS stuff the day you are roasting the bird, even if that means getting up a tad early.

In general, turkeys take about 20 mins per pound. Stuffed turkeys always take longer to roast. Add 1/2 hour to roasting time for a stuffed bird. (I.e., if an unstuffed 12 lb bird takes 3-1/2 hours, a stuffed one will take 4 hours.)

The best way to know if your turkey is done: The turkey should register 165F on a good meat thermometer. Test all over the bird -- the thickest part of the breasts, the innermost section of the thighs, and the wings, between the breast and the wing bone.

After the bird is taken out of the oven, let it rest at least 1/2 hour to let the juices come back into the bird. Otherwise, the juices will flow out of the bird as you cut it and render a very dry bird. If you stuffed the turkey, remove the stuffing from the cavity, put it into a heated casserole, cover and set aside.

(Note: For a fabulous stuffing recipe, see our "Grandma's Turkey Stuffing" post.)

Making the Most Flavor!
Use a roasting pan large enough to hold the turkey with room on the sides. Instead of using a plain roasting rack, make a bed of veggies to cradle your bird.

We use:
4-5 stalks of celery with leaves
4-5 large carrots, peeled and left whole
3 onions, sliced in 1/3 pieces
3 cloves garlic, whole
Fresh parsley sprigs
Fresh thyme sprigs

Place the veggies on the bottom of your roasting pan. Season well with salt and pepper, and a few pats of butter. Make a bed approximately 1" thick.

Now carefully place the turkey on top of the veggies. Season the outside of the bird well with salt and pepper (we use garlic salt for an extra kick), and top with several pats of butter.

Roast for 1/2 hour at 450F, basting halfway through and again after 1/2 hour. Lower the heat to 350F, and roast, basting often with the juices that are dripping off the bird. If needed, add more butter. If the skin is getting burned, cover with foil, especially the legs.

Carving Your Turkey

This is not difficult, but it takes a little patience. And sharp knives! If you're able, have your knives professionally sharpened in advance of roasting your turkey.

First, remove the legs by inserting a your carving knife between the breast and the leg and twisting gently. The legs should come loose and detach from the bird easily. Place on your serving platter.

Next, carving from the top of the bird downward, cut off the breast on each side of the turkey. Set aside. Then go to the wings and thighs.

Here's the best video we've found on carving a turkey, and this is exactly how we do it:

https://www.realsimple.com/food-recipes/cooking-tips-techniques/carve-turkey

Making the Creamiest Gravy!
When you are finished carving, set the turkey aside on a warm platter and make your gravy.

1. Remove the veggies from the bottom of the roasting pan.
2. Separate the fat from the drippings using a fat separator. (OXO Good Grips makes an excellent separator.) Return the drippings to the roasting pan.
3. Over low heat, deglaze the roasting pan using 2 cups chicken stock and 1/2 cup dry white wine. Scrape all the brown bits from the bottom of the pan. (That's where all the flavor is!)
4. Make a slurry using approximately 1/2 cup of the pan juices and 1/4 c flour. Add back into the roasting pan and mix.
5. Stir all thoroughly, add approx. 2-3 tbsp Gravy Master to the pan. Mix well, and transfer all to a saucepan.
6. Put saucepan on low and let the gravy thicken to your desired consistency.

(Also see our "Easy Turkey Gravy" post.)

You're Ready to Serve!

Place your platter of turkey, casserole of stuffing and any other sides you've prepared (suggestions: our Southern Pecan Sweet Potato Casserole, sautéed green beans with garlic and butter, and creamy mashed potatoes), and the piping hot turkey gravy in a gravy boat.

Enjoy and Happy Thanksgiving!!

2022-02-18T11:08:00.001-05:00

If you bake with chocolate, here's a great article that gives insights from top chefs:

https://www.foodandwine.com/cooking-techniques/baking/mistakes-to-avoid-when-baking-with-chocolate-according-to-chefs

Kale Paella!

2020-05-15T11:52:00.000-04:00

This is a Bobby Flay creation, which I ate at my birthday dinner at Gato in NYC last year. It is fabulous. But, unfortunately, Gato and all NYC restaurants are closed due to the virus. To my delight, the recipe was posted on his Food Network/FaceBook page and I couldn't resist. Here are the photos of my attempt and the recipe he posted. Try it! It's really great!

Bobby Flay's recipe, as posted on Food Network:

Bobby Flay

May 1 at 7:39 AM ·

Wild Mushroom and Kale Paella with steamed Eggs and Saffron Sauce.. this is my homespun version of GATO’s all-time customer favorite. It’s a vegetarian paella that I cooked in a cast iron pan since I didn’t have a paella pan.

I cooked short grain rice with lots of cremini mushrooms and fresh garlic and warm broth (use vegetable to keep it fully vegetarian, OR go for chicken broth) until the rice was soft. Then, I pressed it down in the pan, fired up the burner to med-high and created a crusty bottom on the rice (soccarat in Spanish). I added some sautéed kale with olive oil and garlic around the edges, and made 3 small wells in the center of the rice. Next, dropped a whole egg in each of the wells, covered the pan and let the eggs steam.

The vinaigrette is made with white vinegar, lemon juice, saffron threads, and olive oil...then drizzled it on top. It’s all finished with some lemon zest.
With 2 large spoons get under the crust and mix the crusty rice with the silky rice. Break the eggs and mix all together. Serve with some crusty bread and a good Spanish Albariño #wecook Food Network

Here is the rice soccarat I created. Tip - it may be better to make the rice separately and then drain and put into the paella pan. Experiment and see what works for you.

Here is a photo of the sautéed kale placed over the rice. I sautéed the kale early in the day, let it soften, lots of garlic and olive oil.

Here are the three eggs placed over the kale and rice. Because the eggs make the sauce, they should steam only a few minutes. Then, mixed with the rice and kale.

This is what is looks like all mixed up with the soccarat, kale and eggs.

Here it is plated. Delicioso!

Savory Chicken Pot Pie

2020-03-03T07:35:00.000-05:00

Here's a great way to use leftovers from a roast chicken. (Buy one in the rotisserie section of your grocer!) Steaming, piping hot from the oven, this homemade pie is a wonderful lunch or dinner entrée, loaded with vegetables, freshly sautéed mushrooms, and savory spices. It takes only 50 minutes to cook, and 30 minutes to prepare. Served with a salad and an ice cold glass of beer, it's perfect for just the two of you (with leftovers), a Friday night poker game with friends, or as an item on your buffet. Sure to please everyone from 5 to 50, and beyond.

Ingredients
Double crust pie pastry (refrigerated pie crust is fine) Or make your own!
2-1/2 cups cooked chicken, cubed (or turkey)
6 tbsp. butter
1/2 lb. fresh mushrooms, sliced and sautéed
1/2 cup chopped onion
1/2 cup whole milk
1/2 cup flour (if you substitute non-fat or low fat milk, add two additional tbsp. flour)
1-3/4 cups chicken broth
2 cups frozen mixed vegetables, or fresh carrots (chopped), green beans (halved) and corn kernels
Egg wash: one egg, slightly beaten with fork, plus 1 tbsp. cold water
Freshly ground pepper, salt and paprika to taste
1/4 cup fresh parsley, chopped finely

Process
1. Preheat oven to 425 degrees.
2. Press bottom crust into a deep dish pie plate and brush lightly with egg wash.

3. In a 2-1/2 quart saucepan, melt 2 tbsp. of the butter and sauté the onion until wilted and golden, about two minutes.

4. Over medium heat, add flour, salt and pepper and stir until well blended. Gradually add the chicken broth and milk, stirring. Mixture will thicken and bubble.

5. Stir in mushrooms, chicken and vegetables. Mix well.

6. Remove from heat. Spoon mixture into pie crust.

7. Cover with top crust, seal edges and flute. Brush with egg wash, and cut slits in top of pie to vent.

8. Slip pie onto a baking sheet and bake at 425 degrees for 50 minutes, or until top crust is golden brown.

9. Let stand five - 10 minutes before serving.

Enjoy!

Winning Hearts with a Heart!

2020-02-04T10:00:00.000-05:00

Tell each other sweet nothin's over a heart shaped butter cake bursting with strawberries and vanilla-scented, sweetened whipped cream. This one is so easy to bake and assemble, you can do it in the morning, let it set during the day, and have it for dessert for three or more days. It also freezes really well. Serve it with a glass of sparkling Prosecco, or for the purists, a big frosted glass of milk.

Party Pumpkin Squares

2019-09-19T10:00:00.000-04:00

A pumpkin for your thoughts! Pumpkin is such a wonderful food, so loaded with health benefits, and available throughout the year, that it's a wonder we don't eat it more. Now, during this season of pumpkin pies, pumpkin ice cream and pumpkin casseroles, I pulled out an old favorite of mine from many years ago and decided to give it a few new twists by adding ground cloves and allspice. The result was "Pumpkin Party Squares," great for a buffet dessert because, like brownies, they need no forks or spoons to eat them .... unless, of course, you put a dollop of freshly-whipped heavy cream on them, as I did, or vanilla ice cream. The result is a sumptuous dessert and is a real treat on a cold October or November night. A great gift for your Thanksgiving hostess, too!

Ingredients

For the crust:

1 package store-bought pound cake mix
1 egg, slightly beaten with fork
2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/8 tsp. ground allspice
2 tbsp. melted butter

For the topping:

8 oz. container of whipped cream cheese, at room temperature
1 can (14 oz.) sweetened condensed milk
2 eggs, slightly beaten with fork
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 can (16 oz.) pumpkin pie filling
1/3 to 1/2 cup of walnuts, or as desired

Process

(1) Preheat oven to 350 degrees.

(2) Mix crust ingredients in bowl and press into a lightly greased and floured 13" x 9" baking pan. Mixture will be crumbly but firm.

(3) Whip the cream cheese, eggs, condensed milk and pumpkin pie filling in a large bowl with an electric mixer or wire whisk until well blended.

(4) Add dry ingredients -- pumpkin pie spice, salt, cinnamon -- and stir to combine.

(5) Pour filling on top of crust. Sprinkle with walnuts.

Bake 45 minutes until set.

Cool, cut into squares, and serve with ice cream or whipped cream, or just as they are!