donna's daily dish

Easter brunch ideas

3/31/2023

Today I invited a friend for brunch. She’s not a big meat eater, and this being a Friday in Lent, I opted for a meatless meal. I’ve had in my files a recipe from “Bon Appétit Magazine” (circa December 1997) for Cheddar Cheese and Red Bell Pepper Strata. A strata is a breakfast casserole made with bread and eggs, while a frittata is a thick egg omelet that contains vegetables, cheese and sometimes meat. For this recipe you’ll need butter, red bell pepper, green onions, white bread, grated sharp cheddar cheese, whole milk, eggs, Dijon mustard, dry mustard, salt and freshly ground black pepper.

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new spring recipes

3/28/2023

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“The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.” Ruth Reichl

Ms. Reichl, former editor of Gourmet Magazine, had the right advice for me when it came to preparing some exciting recipes last week. Some of the recipes called for ingredients that were hard to locate, while others gave options for adapting ingredients to suit your taste. The meals we had included chicken, pasta, pork and a vegetarian meal. My husband and I enjoyed them all, but some will need adjustments when made again, but overall, they were all keepers, easy to prepare and not time consuming. This week’s selection of recipes takes no longer than 45 minutes and in most cases one pot or pan for cooking.

The first recipe I’d like to talk about is from Zainaba Shah from The New York Times column, “What to Make Next Week” (March 18, 2023). Chicken Manchurian was a spicy dish that needs an egg, cornstarch, fresh garlic, black pepper, fine sea salt, boneless/skinless chicken breast, vegetable oil, chile peppers (dried dundicut or bird’s eye), ketchup, chili-garlic sauce, light soy sauce, chicken stock (optional), bell pepper, scallions and cooked rice.

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easing into new week

3/12/2023

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Sunday was nice and Sunday, but Monday and Tuesday, cold and dreary. On Sunday I prepared a recipe for Sheet-Pan Chicken with Sweet Potatoes and Peppers. This recipe is from Melissa Clark of The New York Time’s column “Here to Help,” published on January 31, 2023. I cook a lot from The New York Times as they have a deep stable of recipe developers, cook book authors and food writers which gives the home cook a wide range of diverse recipes to select from.

For this recipe you’ll need apple cider vinegar, honey, a red onion, kosher salt, 1 to 2 cloves fresh garlic, ground coriander, freshly ground black pepper, bone-in, skin-on chicken thighs, extra-virgin olive oil, one large sweet potato, a pepper (red, yellow or orange), fresh sage, sweet paprika, cayenne, allspice and cilantro leaves.

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hello weekend

3/11/2023

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Today's a day when you want to stay inside where it's dry and warm. Start the day with a late breakfast of Banana Pancakes by Samantha Seneviratne of The New York Times. A little less work is a delicious Dutch Baby Pancake by Florence Fabricant also from the same publication. I've also made a Chocolate Dutch Baby from a recipe I found in "Southern Living Magazine.

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sweet and savory

3/8/2023

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The other evening, I was unsure of what to prepare for supper. I had recently clipped a recipe from the column “What to Make Next Week,” which appears in the Saturday edition of The New York Times. Roasted Turkey Meatballs with Mozzarella and Scallions sounded interesting. I read the comments provided by the other cooks and, overall, the recipe had good reviews. For the recipe you’ll need buttery type crackers (Ritz Crackers), an egg, ground cumin, kosher salt, freshly ground black pepper, scallions, jalapeños, ground turkey and mozzarella.

Unfortunately, when I went to the food store to pick up scallions, I forgot to purchase the jalapeños. A quick internet search for substitutions suggested using cayenne pepper. Also, one cook commented she felt there was too much cumin in the recipe (1-1/2 teaspoons), so I decreased it to 1-1/4. I used Keebler Club Crackers, which I find has a buttery taste.

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meals done quicker

3/6/2023

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After a full day of activity, sometimes the last thing you want to do is prepare supper. If you’re the one cooking, you want something that is relatively quick to prepare and has minimal prep. Recently, I prepared two such meals from The New York Times.

The first recipe was for Pan-Seared Pork Chops with Charred Pineapple from Sam Sifton. Fortunately, I had a couple of pork chops in my freezer and only needed to purchase a small can of pineapple chunks. I considered a freshly peeled and cored pineapple from the produce section of my local food store, but none were available. As I was just cooking for two, a small can of pineapple chunks sufficed. For the recipe you’ll also need, soy sauce, white vinegar, toasted sesame oil, fresh garlic, hot red or green chile or ground cayenne pepper, salt, a neutral oil and cilantro leaves for garnish.

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porchetta-style turkey breast

3/1/2023

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A few weeks ago on America’s Test Kitchen, test cook Dan Souza, demonstrated how to make a Porchetta-Style Turkey Breast. I roast boneless turkey breasts at least every two weeks and I’ve tried different dried seasoning blends and liquid basting sauces. This recipe, while time consuming, challenged my culinary skills.

First order of business was to locate a boneless turkey breast that still had its skin. I was able to purchase one at Palmer’s Quality Meats in Neptune City, NJ. As I was preparing this for my husband and I, the butcher suggested I purchase half a breast, just over four pounds of meat; I also had him butterfly the breast. Palmer’s gets their poultry from Goffle Road Poultry Farms in Wyckoff, NJ, which is located in Bergen County.

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