Ghee – aka – Clarified Butter

by December 2, 2016 » Add the first comment.

Heat butter in a sauce pan at medium low heat.  DO NOT STIR. Once it has completely melted, let rest a few minutes – During this time the solids will precipitate to the bottom of the liquid Skim off any foam that has formed on top. Carefully pour off Read more »

Appetizer Trays

by November 28, 2016 » Add the first comment.
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I was asked to create appetizers for my son and daughter’s wedding. Here they are:

Chicken Fried Steak

by November 8, 2016 » Add the first comment.

INGREDIENTS PER PERSON 1 cubed steak per person – about 4-6 oz flour 1 egg – beaten panko bread crumbs or crushed potato chips STEP BY STEP pound cube steak until it is about 1/4 inch thick overall dredge in flour, then in egg, then in flour Read more »


by November 7, 2016 » Add the first comment.

It is actually quite time consuming to make your own phylo dough, so don’t hesitate to buy it frozen in the store.  Make sure the phylo is NOT crumbly. INGREDIENTS 1 box phylo dough SPINACH MIXTURE feta cheese – made with sheep or goat milk NOT cow milk buy Read more »

Sweet Potato Pie / Pumpkin Pie

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INGREDIENTS 3 baked sweet potatoes (poke holes, EVOO, 350º for 45 minutes) Flesh from the potatoes – not the skin 4 TBL softened butter 1/2 C sweet condensed milk 1 tsp vanilla 2 eggs – beaten 1/2 tsp nutmeg scant ground or grated ginger 1/4 C granulated white sugar Read more »

Chicken Paillard Sandwich

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INGREDIENTS Chicken Breast MARINATE 2 TBL EVOO 1 tsp garlic 1 TBL vinegar misc herbs to taste 1/4 grated onion STEP BY STEP Start in the morning Lightly oil chicken breast Put into a heavy duty baggie Pound with a hammer or cast iron skillet till about Read more »

Sweet Potato Gnocci

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Any potato can be used, but the sweet potato has a deeper flavor than white. INGREDIENTS 4 Peeled and boiled sweet potatoes 1/4 C cane syrup 1/2 tsp nutmeg 1 tsp cinnamon 1/4 tsp alspice 1/4 C shredded Parmesan cheese 1/4 C ricotta – drained and set onto a Read more »

Pitas from Scratch

by November 5, 2016 » Add the first comment.

 1 C whole wheat flour 2 C bread flour 2 teaspoons salt 2 teaspoons instant yeast 
1 1/4 cups lukewarm water 2 TBL olive oil TOPPING 1/2 cup olive oil 1 TBL coarse salt STEP BY STEP Mix and knead the dough ingredients together to make Read more »

Skim Milk to FATTED Milk

by November 4, 2016 » Add the first comment.

This was posted by Karl S (from Boston) on Chowhound. Well this is my conversion chart I’ve posted a few times here: Add the following to 1 cup of skim milk to approximate 1 cup of 1.5t heavy cream = 1% milk 1T heavy cream = 2% milk 2T heavy Read more »

Poached Halibut or Cod

by November 2, 2016 » Add the first comment.

INGREDIENT A nice fresh piece of cod or halibut – Alternately, you can use sole, tuna, talapia 1/3 C cream Chopped chives 1 TBL red wine vinegar 1/4 C mayonnaise Salt and pepper STEP BY STEP Heat sauce in a big skillet (water, broth, etc) Add 2 Read more »

Layered Bread Slices – Tea Sandwiches

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INGREDIENTS THIN pieces of bread – rye, sourdough, pumpernickel, tortillas, etc Softened cream cheese, butter, or even layers of cheese STEP BY STEP Decide on your flavor combinations: – rye and Swiss – pumpernickle and cheddar – sourdough and cream cheese – whole wheat and butter – Read more »

Alice B Toklas Brownies

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Original recipe created by a friend of Alice’s named Brion Gysin.  Actually called Haschigh Fudge.  In Morocco it is thought to be good for warding off the common cold in damp winter weather INGREDIENTS 1 tsp black peppercorns 1 whole nutmeg 4 sticks of cinnamon 1 tsp coriander Read more »

Clam Info from Jacques Pepîn

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Clam sizes ( HINT:  All of the below are Quahogs ) Quahog (full grown – largest – AKA Chowder Clams and weigh 2-3 clams per pound.) Top Neck (AKA Count Neck clams, at 4-5 clams per pound.) Cherry Stone (A little larger, at 6-8 quahog clams per pound.) Little Read more »

Pizza Pot Pie

by October 24, 2016 » Add the first comment.

This is my own recipe that was created based on a video showing a Pizza Pot Pie as created by Chicago Pizza and Grinder Company at 2121 N Clark Street.  Allowances have been made for my own tastes. INGREDIENTS Use a ceramic bowl with little (or no) lip 1/2 Read more »

Sabaione (or Sabayon)

by October 23, 2016 » Add the first comment.

INGREDIENTS 6 clean egg yolks – no white, no chalaza membrane/sinew 3 TBL honey 3 TBL Karo syrup 1/2 C Madeira or Marsala wine – red or pink Juice and zest from one lime STEP BY STEP Break six eggs (one at a time) in a small Read more »

Fish Tips

by October 18, 2016 » Add the first comment.

Get pan up to 400º before even putting the fish into the pan. Oil should just start to smoke Don’t crowd the fish into your pan.


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Thanks to Martha Stewart for putting all this info together on Martha’s Cooking School. White Rice vs Brown Rice White rice is milled Brown rice has not been milled Jasmine Rice Long grain rice Very aromatic Used in rice pudding Used a lot in Asian cooking Read more »

Best Burrito Ever

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If you’ve ever wanted to use left-over filet mignon, here is the ultimate use.  No filet?  Use any good piece of beef. INGREDIENTS 1-2 oz Left-over filet mignon Optional: thinly sliced ham Shredded cheese – Mexican blend Salsa – strained for about 30 seconds Tiny bit of minced cilantro Read more »

Care of your Non-Stick Skillets

by October 17, 2016 » Add the first comment.

This includes teflon, ceramic, and all surfaces that claim to be non-stick. Please also review my post:  Care of your Cast Iron Skillets Teflon Tips Teflon, Ceramic and other non-stick finishes need to be taken care of.  Here are some tips that you may find useful. Wash and rub Read more »

Sticky Bars – In process

by October 15, 2016 » Add the first comment.

INGREDIENTS 1 C toasted pecans First Batter 1 C Brown sugar 1 stick of butter 2 eggs 1/2 tsp vanilla Sift together the below ingredients 1 C flour 1 tsp coarse salt 1 tsp Baking powder Second Batter 1 stick browned butter 1 C brown sugar 1 Read more »