I went to the grocery store today and it was boring. Same old, same old doesn’t begin to say it. The fruits and vegetable aisle looks so inviting with its bright reds, greens, oranges and yellows. But once you start to walk down the aisle you will notice that there isn’t a lot of variety. Sure you can get carrots five different ways: organic, regular, mini-carrots, unpackaged with greens on, and topped and bagged (5 and 20 pound bags). And there is a small display of “tropical fruits”. But even that suffers from a steady diet of mangoes and passion fruit! To be fair, I am a part of ...
Main Courses
MAHI MAHI IN PICCATA SAUCE
Did you know that there are more than 27,000 varieties of fish of which approximately 12 are sold in American Supermarkets? And at any given time, at least four of those will probably be salmon! You can break the fish down into two basic categories: flat fish (like flounder, sole and halibut) and round fish (think salmon and tuna) Within the categories of shape, you can further break the fish down into flavor. Lean white fish have a delicate flavor and “oily” fish have a richer, more distinct, taste. That’s all you really need to know to get started cooking fish. And one of the ...
CHICKEN AND FIGS: WELCOME BACK TO THE 1980’S
In the 1980's Chicken Marbella was all the rage. Here is a 2022 version, quicker, easier and lighter! It’s 1982. I live in a two-bedroom apartment on the Seine with a view of the Eiffel Tower. At night the Bateaux Mouche (riverboats) light up the ceiling of my bedroom as they pass slowly down the river, wowing the tourists with highlighted Belle Epoque architecture. I shop in the outdoor market on the Rue de Passy, where there is a bakery filled with baguettes and croissants for our morning treats. You would think I would be knee deep in French cooking. And I was, except just then I ...
COOKING ON THE FLY: TOMATO AND ZUCCHINI GALETTE
Tomato and Zucchin Galette in its simplest version: commercial pie crust and a few ingredients from your pantry come together to create a rustic pie rich in the flavors of summer. I’ve been busy. I am not kidding about that. In the space of one month Rick and I are selling a house, buying a house, finishing building a house and renting a house. It wasn’t meant to happen this way. These things were not supposed to all come together at the same time. Because they have, life has been a mad dash to get everything ready. We have been masters at planning: our days are scripted, our ...
THE BEST STRAWBERRY PANCAKE I EVER MADE
What makes a pancake a pancake? Is it how it is cooked? The ingredients? When you eat it? Does it matter? This delicious “pancake” may or may not meet the common definition of a pancake, but it will knock your socks off for its delicious strawberry filled flavor, the slightly crunchy top, and the soft, pillowy interior. As a former Bed & Breakfast owner, I have cooked a lot of breakfasts in my life but it’s been a while since I made a dish that got the reception this one did at our Easter Brunch. And since I told you I would share any recipe I thought worth your time, I could ...
MUSHROOM BOLOGNESE SAUCE — BROWN FOOD TASTES GOOD
Mushrooms, carrots and onions come together in a delicious vegetarian Mushroom Bolognese Sauce which proves the saying that "Brown food tastes good." It just doesn't photograph well! I watch a lot of cooking shows and one of my favorites is “The Worst Cooks In America”. In this show Chef Anne Burrell takes a group of people, who hide their feelings about not being able to cook behind jokes and ridiculous (sometimes outrageous) behavior, and she turns them into decent home chefs. As their cooking gets better, they drop a lot of the façade and become increasing involved in learning a craft. I ...
VEGETARIAN CHILI: WHO NEEDS MEAT?
A Rich, Satisfying Vegetarian Chili made with Beans, Corn, and Tomatoes Two weeks into my vegetarian experiment, I have learned a few things. Namely there is a difference between eating the occasional meat free meal (pasta with fresh tomato sauce, cheese omelets for example) and making a day-to-day commitment to it. It involves cooking. It’s easy to throw some chicken in the oven or a chop on the grill, but vegetarianism done properly involves combining proteins in order to get all the nutrients you need. In the same way that one learns which flavors work well when combined with ...
Moroccan Lamb with Honeyed Figs
Wild lamb flavor is tamed with rich, winter spices: cinnamon, ground coriander, fresh ginger and cumin, and then finished with honey roasted figs, piquant pomegranate seeds and the complex citrusy flavor of cilantro. Serve it over couscous, quinoa or rice or sop up the juices with fresh bread--it's your choice! I have figs and I have lamb. Both of which are, in my opinion, under appreciated foods. Lamb is beef on steroids. Deep red and tender but with a wild gamy flavor that takes a little getting used to. It brings notes of earth and umani to a dish and can stand up to spice and heat ...
TOMATO PIE: IT’S A SOUTHERN THING
Recently I asked my Instagram followers (@awomancooks) what they would make with a big tomato harvest, and I got a resounding chorus of “Tomato Pie!”. Tomato pie is not something I am very familiar with. I am purist when it comes to home grown tomatoes. I eat them sliced with a little salt, in a Caprese salad, or in a sandwich (tomato or BLT only!). The idea of layering them in a pie crust and cooking them with a mixture of cheese, mayonnaise and fresh herbs seemed a sure way to hide the flavor of the tomatoes. But I was wrong. After a lot of research I made some tweaks ...
PEAS AND PASTA or PASTA AND PEAS?
When I told my daughter about this dish, I called it a Pea Dish. She laughed and said, “Mom, that’s a pasta dish.” Peas and Pasta or Pasta and Peas, it is delicious. Tender fresh peas are tossed with pasta, cheese and basil then topped with crispy bits of bacon for a light meal or side dish. It’s easy, quick and delicious—the trifecta of recipes. I was gifted with a bumper crop of peas this year, but you can use frozen ones if fresh peas are unavailable. The pasta is similarly a matter of choice. The only requirement is that it be a small pasta, close to the size of the ...
