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what's new and tasty

12/5/2022

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After recovering from Thanksgiving, I’m ready to try some new recipes that I can prepare during the upcoming holiday season. Recently on “America’s Test Kitchen, which airs on public broadcasting, they demonstrated a recipe for Easy Pancakes. I’ve been making a Betty Crocker recipe for many years that uses buttermilk and makes light and fluffy pancakes. However, sometimes you don’t have buttermilk on hand and an easy, from scratch recipe, is just as quick as a box mix. For the recipe you’ll need all-purpose flour, sugar, baking powder, baking soda, salt, eggs, vegetable oil, milk and vanilla extract. To achieve fluffy pancakes, ATK amped up the amount of baking powder, with minimal amounts of baking soda and liquid. The proportions make for a thick batter that should also have some lumps, no over mixing here, and rests for 10 minutes before preparing.
 
As I don’t have the patience in the morning to wait 10 minutes for the dry ingredients to absorb the liquid, I opted to make these for my lunch the other day. In order to achieve an even golden pancake, the recipe calls for pouring a tablespoon of vegetable oil on the griddle and wiping the oil around until you have a light film on the pan. The best way to test if your griddle is ready for cooking, is to lightly sprinkle the surface with water. If the water beads up and dissipates, your griddle is ready.

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brunch with friends

9/26/2022

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I graduated high school in 1974 and began working for a Swedish steel company in my hometown. It was a diverse group of people working there. One person who I became friendly with was a woman named Paddy, who was from Northern Ireland. One fall day, she invited a group of us to her house in White Meadow Lake, NJ for afternoon tea. She served endless pots of black tea along with Irish apple pie, chocolate haystacks and Napoleons filled with whipped cream and raspberry jam to name a few. Over the years we became a small core group. The group of seven would take turns over the years hosting. Bernice, who was Jewish, cooked brisket and potatoes latkes, Marlene was known for her Italian cooking, Jane was our health-conscious cook and Nancy and I would peruse cook books to prepare slightly involved meals. ​


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new jersey crumb buns

8/23/2022

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Growing up in north Jersey, there was a local bakery, on Stephens Avenue in Little Falls, whose name I can’t recall, that had the most delicious baked goods. Offerings included marble loaf cake with walnuts, lemon filled coconut buns, honey buns and crumb buns.

Over the years I had come to like a particular type of crumb cake. I don’t like an overly moist or soft cake, but prefer one that’s chewy, yet tender, and a crumb topping that isn’t overly sweet. Also, there has to be a higher ratio of crumb topping to cake.


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is it too hot to cook?

7/23/2022

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The inevitable summer dilemma is what to cook when the weather turns unbearable. Whether your house is air conditioned or not, cooking during heat kitchen isn’t very motivating. Let me share with you some recipes that may inspire you and keep your kitchen cool.
 
Back in May I shared with you a recipe I found at Southern Living Magazine for Sesame Shrimp Stir-Fry. Two Ali Slagle recipes are great one pot meals such as Shrimp Scampi with Orzo or Summer Shrimp Scampi with Tomatoes and Corn. While shrimp requires a short time to cook, so does pork tenderloin. Lidia Bastianich’s recipe for Pork Tenderloin with Balsamic Onions. Moving from on from shrimp and pork, how about Quick Jambalaya from Vallery Lomas of The New York Times. 
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egg-ceptional meal

6/28/2022

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​In the early days of network TV food shows, one of the first on the Food Network was “Cooking Live,” with host Sara Moulton, whom at the time was the executive chef at Gourmet Magazine. The show began on New Year’s Day 1997 and finished five years later on March 31, 2002. The show was actually done live and within a one-hour time frame, Sara prepared a meal and took phone in questions simultaneously.
 
Currently, Sara has a show on public television called “Sara’s Weeknight Meals.” A natural teacher, she explains and demonstrates a recipe giving the viewer confidence to recreate the recipe at home. Recently when watching her show, she prepared a Broccoli and Goat Cheese Souffléed Omelet. The dish looked so inviting. For the recipe you’ll need ½ pound of broccoli (coarsely chopped and precooked), 3 ounces of goat cheese, kosher salt, freshly ground black pepper, vegetable oil, 5 large eggs (separated) and two tablespoons of all-purpose flour.


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Sunday round up

5/29/2022

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Spring is here and my herb garden has expanded. My husband went a bit overboard and selected some varieties I wouldn’t have thought of. Besides the stalwarts of basil, parsley, oregano and rosemary, chives and sage, which were saved in the cold frame over winter, I now have dill (for homemade refrigerator pickles), chamomile (for making tea) and lemon-flavored varieties such as lemongrass, lemon verbena, lemon balm, lemon thyme plus flat and curly leaf parsley. This should make for a flavorful summer.
 
About a week ago my local ShopRite had Atlantic cod fish on special. I found a delightful recipe on The New York Times cooking app, Cod Baked with Prosciutto, by Nigella Lawson, using just a handful of ingredients. Besides the cod and prosciutto, you’ll need butter, salt and pepper. After reading the cooking notes of other cooks, I used some fresh thyme from my garden.

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ah, sunday

5/16/2022

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​The sun is finally out, the weather is warmer and I hope it stays this way as we have family coming from out of state this week. I’ve been busy preparing things ahead of time so that I can enjoy their visit. What did I prepare ahead of their visit?
 
Let’s start with breakfast. I prepared British-Style Currant Scones, these are similar to something my sister-in-law used to enjoy from a local bakery, Easy No-Yeast Cinnamon Rolls, individual zucchini frittatas with Pecorino chives and mini hash brown frittatas.

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valentine's day

2/8/2022

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Does the prospect of dining out for Valentine’s Day sound unappealing? Do you prefer to make dinner or a special dessert at home? I have some ideas for you.​

Starting with breakfast, I recommend red velvet pancakes; I’m craving these right now. This recipe appeared in Southern Living Magazine’s issue of December 2012. The pancakes are delectable, right down to the cream cheese butter that accompanies them. If you want to make them this weekend, I suggest you purchase your cream cheese as soon as possible. My local Wegmans did not have any this past Sunday. Also in lieu of red food coloring, I use Red Velvet Bakery Emulsion made by LorAnn Oils. This item is available at Michael Stores or Shore Cake Supply. I suggest calling before going to make sure it’s in stock. You can also purchase the oil from Amazon. You’ll also need all-purpose flour, powdered sugar, unsweetened cocoa, baking powder, baking soda, salt, buttermilk, eggs, granulated sugar and the red liquid food coloring or the LorAnn oil.

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easy Sunday breakfast

2/2/2022

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​Last weekend I offered to make my husband a Dutch Baby pancake for breakfast. He doesn’t like to eat anything heavy for breakfast, but I knew he would like this. Initially, he dismissed my offer, as he didn’t really know what it was. However, after I described it to him, he decided to give it a try.
 
The Dutch Baby originated at a Seattle Café called “Manca’s” by the owner Victor Manca during the early 1900’s to mid-50’s.  It’s said, that Mr. Manca’s daughter could not pronounce “Deutch” (means German) and instead said Dutch. The café served three small German pancakes, but when the regular size was created it was renamed “Big Dutch Baby.” This pancake is an American take on the German dish Apfelpfannukuchen or German apple pancake.

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what can i make for you?

11/1/2021

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​My four-year old granddaughter was due to visit and my daughter mentioned she was craving pasta e fagioli. As I had some time before her visit, I picked up the ingredients and the recipe from “Naples at Table,” by Arthur Schwartz. For the recipe you’ll need extra-virgin olive oil, 2 large cloves of garlic, hot red pepper flakes, 3 canned and peeled plum tomatoes, 2-1/2 to 3 cups cooked cannellini beans and pasta.
 
Instead of making cooked cannellini beans, I opted for canned beans (minus their liquid). The other change I made was to use a 28-ounce can of San Marzano tomatoes instead of just 3 tomatoes. This resulted in thick tomato sauce that I thinned out with pasta water. Per Mr. Schwartz, in Campania this dish is made “dry;” it’s not soupy or saucy, which may be how some restaurants prepare it here. 

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    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

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