Latest Posts

DIY Croutons

I really have a hard time throwing food away.  However, my husband will not eat leftovers.  I think it comes from never having any food left over as a kid (there were at least nine people around the table every night and you had to be fast).  Any paltry spoonful of peas or potatoes were […]

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Potato Soup with Spicy Sausage and Kale

I do a lot of soups, especially in the cooler weather.  I have a repertoire of about 10 kinds with variations that I make regularly like Onion, Potato, Tomato, Chickpea, Minestrone and various single and multiple  vegetable soups-it’s a great way to use up over-purchased produce and you can often enrich and enhance the soup […]

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New Toy Alert!!

  It’s not exactly a new toy, but it’s one I had tucked away and hadn’t gotten around to using yet.  I was buying a pasta stamp (more on that later) for a friend and this Cavetelli machine caught my eye.  At around $40, it was not a huge investment.  I make all my own pasta, so […]

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Crispy Cheese Technique

I love tips and techniques used to increase food quality, especially things that take little time, don’t cost a lot of money, and don’t expand your food prep time much.  It can be tiny things like a napkin folded into an unusual shape, butter in a little crock or precise knife cuts in a salsa.  […]

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Stir-Fried Beef with Vegetables

People who know me, know I like Costco for meat. Especially the Prime NY Strip steaks in the blue Styrofoam trays that come in a 4 pack.  They also know that I am not a huge red meat eater, and that if I am going to eat red meat, it is in the form of […]

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Make Naan at Home. There’s “Naan” Like It.

Indian breads have gained popularity in mainstream eating, appearing in regular old grocery stores in the area, like Giant and Acme.  One of these breads, Naan is really very easy to make at home; you probably own a cast iron pan or a baking stone already.   That’s all you need.  Oh, and a rolling pin, […]

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Gee, It’s Ghee – A Recipe for Ghee

I taught an Indian Class over the weekend and the stovetop Naan was a huge hit.  But before I post that recipe-you can use a cast iron pan or a pizza stone, if you don’t have a tandoor sitting around- I thought a brief tutorial on how to make ghee was in order.  Ghee is […]

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Bread from The Master Baker

I was MIA from blogging last week because I got out of my comfort zone and went to bread baking school in Vermont, home of King Arthur Flour.  This was a professional class for 8 hours a day for 5 days…and we never touched on sourdough, rye, and dark breads.  That’s for another week long […]

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Cajun Shrimp with Warm Remoulade Sauce

Last week there was Cajun Rice.  This week, I’m making a VERY simple shrimp dish to accompany it.  This dish uses Remoulade, a traditional sauce in The Big Easy.  There are as many kinds of Remoulade as there are parishes in Louisiana.  Some made with ketchup and some with mayonnaise.  Everyone who has their own […]

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Cajun vs. Creole Food and a Recipe for Cajun Rice

As the weather gets colder, I tend to cook spicier dishes at home. Despite the reality that most countries that are well known for spice are subtropical and tropical, like India and Mexico, making the notion of cold weather being the time to eat this hotter food ridiculous yet I still somehow drift toward this […]

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