Tuscan Ceci Bean Soup
Preparation Time 40 Minutes, Serve 4 A few weeks ago, while taking stock of the items in our larder, I discovered, hidden away on a back shelf, 3 cans of Goya Garbanzos, which were due to reach their...
View ArticleNot Your Mother’s Meatloaf
Originally posted on The Literate Chef:Dinner is served (Serves 4 to 6. Preparation time – 30 minutes; cooking time – 75 minutes) Ingredients: For the Meatloaf: 2 tbsps. minced garlic 1 cup finely...
View ArticleThick as Fog Pea Soup
One has often heard the cliché “The Fog was as Thick as Pea Soup.” Last week, having cooked up a big batch of Pea Soup to warm our innards during this dreary, cold and damp (but not foggy) New England...
View ArticleBig Mike’s Linguine with Cauliflower Sauce
Originally posted on The Literate Chef:Linguine with Cauliflower Sauce Ingredients: 1/2 cup of extra virgin olive oil 12 cloves of garlic, chopped 1 head of cauliflower, separated 1 pound of Linguine...
View ArticlePanis Angelicus
(Active preparation time about 20 minutes, total time approximately 1 & 1/2 hours, plus time to cool – Makes 2 loaves) I do not pretend to be much of a baker. Baking is chemistry, and I flunked it...
View ArticleUncle Fred’s Steamed Kale with Black Olives
Originally posted on The Literate Chef:Kale with Black Olives Preparation & cooking time with easy to use fresh Kale from Glory Foods, 20 minutes To read about Uncle Fred, please refer to ‘Uncle...
View ArticleGuinness Braised Boneless Short Ribs
(Active Preparation Time – 1 hour, Marinate Overnight, Cooking Time- 3 hours; Serves 4 to 6) Recently, we invited my good friend John, and his brother Pat and sister-in-law Kathleen who were visiting...
View ArticleSpaghetti con Vongole & Chorizo
A few nights ago, Betty made a big platter of her famous Paella Isabella. It served 5 for dinner very nicely. However, not all of the clams and chorizo that we had bought wound up in the paella, which...
View ArticlePork Chops with Hot and Sweet Peppers
Originally posted on The Literate Chef:? Quick, easy and delicious! Ingredients: • 6 boneless center cut pork chops, about ¾ inch thick, approximately 2.75 – 3 lbs total • Kosher Salt and...
View ArticleShrimp & Grits
Having been stationed at Air Force bases in Texas and Mississippi, “when I wore a younger man’s clothes,” I became intimately familiar with Grits, as they were served in the mess hall at every...
View ArticlePan-Seared Scallops with Spinach, Corn & Chorizo
Seafood and pork seem to have a natural affinity, see Shrimp & Grits, Spaghetti con Vongole & Chorizo, Roasted Halibut with Chouriço & Mushrooms and of course, Paella. This recipe, is for a...
View ArticlePan-Seared Halibut Elisabetta, En Papillote
(Preparation time 20 minutes, serves 2) Ingredients: 1 lb. Halibut, skin removed Hot Hungarian Paprika 6 Campari Tomatoes, quartered 12 pimento-stuffed green olives, halved 4 tbsp. Capers, drained 1...
View ArticleShe proposed and I disposed
Grammy suggested fish for dinner. She was thinking of something light, and juicy! Maybe with tomatoes? And salty! Perhaps from olives and capers? And she proposed that it be served en papillote,...
View ArticlePollo con Pesto (Pesto-Crusted Pan-Roasted Chicken)
(Preparation time, about 1 hour – Serves from 2 to 4, depending on chicken size) Ingredients: 1 whole chicken, halved 3 tbsp. olive oil 4 tbsp. Pesto Sauce ½ cup + 2 tbsp. dry white wine Kosher salt...
View ArticleSummer Serendipity
A few Sundays ago, Sam Sifton of The New York Times had an article in the Magazine Section on Chef Bobby Flay and his Pan-Roasted Chicken With Mint Sauce. In it, Chef Flay explained how to obtain a...
View ArticleCrab Cakes Creole with Sauce Rémoulade
Originally posted on The Literate Chef:Crab Cakes with Sauce Remoulade ? (active preparation & cooking time about 1 hour – makes 6 to 8 crab cakes as a meal or 22 to 25 as hors d’oeuvres)...
View ArticleMemories of Grandpa and Summers at The Shore
Originally posted on The Literate Chef:Grandpa Tom’s Tomato Salad (click link for recipe) ? I was 7 years old in the winter of 1950 when my maternal grandfather disappeared from my life. In my...
View ArticleProvencal Bean Soup with Merguez Sausage
Having ordered Andouille Sausage from D’Artagnan for my Shrimp & Grits, I found myself on their mailing list, and as luck would have it, received an e-mail about Merguez Sausage. I had sampled...
View ArticlePoached Cod with Tomatoes, Olives and Capers
Despite the proliferation and availability of Cod on the eponymous Cape where we’ve made our home for the past several years, I usually refrain from cooking it, as it does not lend itself to many...
View ArticleStir-Fried Shrimp & Broccoli
Fellow blogger, Chef Mimi recently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp,...
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