Published on
Image description
​Last winter The New York Times Cooking published a “Sheet-Pan Everything,” supplement. I found these recipes exceptional and have prepared at least a half dozen of them. Last night, I made Gochujang Chicken and Roasted Vegetables. Gochujang (available at Wegmans) is a spicy paste made from red chili peppers, fermented soybeans, glutinous rice and salt. This traditional Korean sauce is both sweet and spicy while also adding a layer of umami. 
Published on
Image description
​A few weeks ago, I was watching “America’s Test Kitchen at Home.” One of their co-hosts, Bridget Lancaster was preparing Financiers. Financiers are small almond cakes that uses six ingredients to make the most wonderful two-bite petite cakes. They are perfect for entertaining as they can be prepared ahead of time (mine are being stored in an area of my unfinished attic where its cold and humidity free). You can dress these gems up with slivered almonds, pieces of chocolate or fresh fruit. For my dinner party, I topped mine with chocolate and almonds. 
Published on
Image description
I started following @sarah_keiffer on Instagram and her "Vanilla Bean Blog." I searched her website for a recipe for chocolate sugar cookies and was able to find one that truly is outstanding. 

Sarah suggest measuring them out as 2 tablespoonfuls, but they come out quite large. A tablespoon yielded a more desirable size for me.

Chocolate Sugar Cookies
By Sarah Kieffer
from her blog, The Vanilla Bean Blog, September 10, 2020
 

Published on
Image description
​I was babysitting my granddaughters over the past weekend, when the  oldest asked me to bake her blueberry muffins. I purchase Wyman Blueberries at my local ShopRite. These berries are wild grown in Maine and are delicious. They are smaller in size than New Jersey berries.

I don't know where I found this recipe, but it's different than one I posted in July 2016. CSA Farm-ily members, when you get your NJ blueberries this summer, try both recipes and see which one you prefer. 

Blueberry Muffins 2
from the recipe files of Donna Walsifer
Source - unknown
Yield: one dozen
Prep time: 10 minutes
Bake Time: 20-25 minutes

1-3/4 cup flour
2/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
Published on
Image description
Wine-Braised Chicken with Mushrooms and Leeks
By Melissa Clark
The New York Times, “A Good Appetite”
December 29, 2021
 
Yield: 4 Servings
Time: 1 hour
 
INGREDIENTS
 
1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
¾ cup dry white wine (or use a dry red or rosé)
¼ cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
½ cup finely chopped fresh parsley, leaves and tender stems
Published on
Image description
Most of the time I take my cue for nightly suppers from what appears on sale either in a food store’s app or their flyer. Recently Whole Foods had on sale Sustainable, Wild Caught Atlantic Cod Fillet. After perusing my favorite recipe apps, I found an interesting one on the website www.epicurious.com  for Roast Fish with Cannellini Beans and Green Olives. The recipe is by Claire Saffitz, a freelance recipe developer and cook book author.
 
For this recipe you’ll need fresh oregano, canned cannellini beans, pitted Castelvetrano olives, kosher salt, whitefish fillet (cod, haddock or halibut), shallots, Fresno chili, lemons and extra-virgin olive oil. Overall, the recipe had largely favorable reviews.

Published on
Image description
It’s amazing how many versions there can be of one particular food. Last night I made another chili recipe, Spiced Turkey Chili with Spaghetti Squash. It wasn’t spicy hot, yet it had spice notes from allspice (notes of nutmeg, cloves and cinnamon), cinnamon (rich, slightly bitter flavor), cayenne pepper (adds some heat) and cocoa powder (adds a layer of flavor for richness). It had an interesting flavor profile, something that you would not expect.
 
Besides the spaghetti squash you’ll need, kosher salt, extra-virgin olive oil, ground turkey, allspice, cinnamon, cayenne pepper, apple cider vinegar, an onion, chicken broth, a can of kidney beans, 14-ounce can of tomato sauce, unsweetened cocoa powder, fresh parsley and pitted olives.
Published on
Over the last six years of this blog, I have prepared several recipes for stuffed peppers and yet I found another new one. This interesting recipe is by Chef Alex Guarnaschelli posted on the Food Network. It struck me as chili stuffed peppers, but the filling sits on a bed of couscous. I asked my husband if he was willing to try this for me and his reply, “Anything to help your food blog.” Off I went to get my missing ingredients.
 
For the recipe you’ll need bell peppers, kosher salt, fresh ground black pepper, a neutral oil, one pound ground beef, onions, fresh garlic, chili powder, ground cumin, 28-ounce can of whole peeled tomatoes, can of black beans, cider vinegar, cooked couscous and sharp yellow cheese.
Published on
The year ended on a very delicious note, I made Brown-Butter Orzo with Butternut Squash, (However, I swapped the orzo for Arborio rice) and a Ham and Gruyère Pot Pie.
 
The orzo recipe is from one of my favorite New York Times contributors, Melissa Clark. This recipe popped out at me during a hunt a quick for a weeknight meal. For the recipe you’ll need unsalted butter, shallots, butternut squash, fresh sage leaves (you could use rosemary or marjoram), salt, freshly ground black pepper, red pepper flakes, vegetable or chicken stock, lemon zest, Parmesan cheese and whole-milk ricotta (optional.)
Published on
​The last time I posted to my blog was on December 10th. Since that time, I was called upon to watch each of my granddaughters on two separate occasions as they were unable to go to daycare. Despite my babysitting duties and working several days I week, I was still able to prepare home cooked meals. However, after being on my feet all day, I was unable to focus my energy on writing. This led me to post an image on social medial with minimal text which prompted my friend Nancy to post on my Facebook page, “Where r the recipes to all these things u post? The pork chops look delicious!”
 
I’ll start this blog by listing the recipes I’ve made since early December; then follow up with my review and comments to help you prepare these dishes in your kitchen. Meals prepared since December 10th are: Crockpot Beef Stew found on Food52 website, my sale find at Williams-Sonoma was their Soup Starter for Fast/Slow Cooking – Mushroom Wild Rice, from Lidia Bastianich Jumbo Shrimp Buzara Style, from The New York Times and Melissa Clark, a recipe for Porchetta-Style Pork Chops and lastly, Flank Steak with Caper-Walnut Sauce and Roast Beets from The Wall Street Journal. 


​meet donna

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

​If you have questions or comments, click on the envelope icon above to contact me directly. 

Archives