donna's daily dish

creamy corn soup with basil and biscuits

9/20/2021

In a previous blog, I wrote about our dining experience at the Poached Pear Bistro in Point Pleasant, New Jersey and the wonderful Jersey Corn Bisque. Recently in the New York Times, David Tanis had a recipe for Creamy Corn Soup with Basil that is to die for! As for ingredients, extra virgin olive oil, garlic, sweet corn, onions, water and, as an option, squash blossoms are needed.

0 Comments

pasta sauce challenge

9/18/2021

0 Comments

Recently my husband had a conversation with an acquaintance of ours regarding pasta sauce. Both Chef K, my moniker for him, and I put up tomato sauce for future use. They talked about my cooking process and his. After cooking, I use a food mill, which removes both the skins and tomatoes. Chef K uses an immersion blender that grinds the ingredients, including skins and seeds. My tomato sauce retains its natural red color, Chef K’s has a pink hue.

0 Comments

eat your vegetables

9/15/2021

0 Comments

I purchased a spaghetti squash and couldn’t decide if I should prepare a recipe I’ve already made or find something new. As a food blogger, I’m always looking for new recipes to share with my readers. My internet research led me to the Food Network and their recipe for Sausage and White Bean-Stuffed Spaghetti Squash.

For this recipe you’ll need a large spaghetti squash, kosher salt, olive oil, Italian sausage, cherry tomatoes, fresh thyme, red pepper flakes, garlic, dry white wine, heavy cream, 15.5 can of white beans, 5-ounce package of baby spinach and Parmesan cheese.

0 Comments

refresh

9/13/2021

0 Comments

Over the past several years, my husband and I have reduced the amount of red meat that we eat and have substituted eating a lot of chicken and turkey. With ground turkey, I’ve made turkey meatballs and wide variety turkey meatloaves.

As the weather is still quite warm and humid, I opted for a recipe that I found on the Food Network website for Turkey Burger Patty Melts, a recipe by Guy Fieri. Back when I was growing up in the 60’s and 70’s, diners were plentiful in New Jersey. In Little Falls, New Jersey on Route 46E there was West’s Diner, which later became the Primrose Diner. I recall my late mother ordering a patty melt. It was a beef patty that was served on toasted rye bread smothered with cheese and onions.

0 Comments

fresh, never frozen shrimp

9/6/2021

0 Comments

Recently I was at my local Wegmans doing my weekly shopping. Although the humidity has dissipated, it is still rather warm. I swung by the seafood department and eyed possibilities for supper. I was in luck, they had fresh, never frozen shrimp from North Carolina for $14.99/lb. Now the question was, what recipe can I prepare that I haven’t made before? As I have been doing this blog for five years now, it’s very rare that I repeat a recipe. After five minutes of viewing my app for NYT Cooking, Epicurious and Lidia Bastianich’s website, I did find a recipe that was easy, used minimal ingredients and could be prepared in about 30 minutes, Lemony Shrimp over Zucchini from the website Lidia’s Italy. This recipe serves 6 to 8 people, however, I halved the ingredients for just my husband and I.

0 Comments

The Poached Pear Bistro

9/2/2021

0 Comments

It was my husband’s birthday earlier in the week and I made a dinner reservation for us at The Poached Pear Bistro in Point Pleasant, NJ. One of his co-workers had mentioned he and his wife had gone here for dinner and recommended it.

I must say, The Poached Pear Bistro certainly did not disappoint. The interior had dove gray walls with dark wood flooring. Lovely art work was sparingly displayed adding just enough interest and color to the interior. For a Tuesday evening at 5:30, the dining room already had a nice group of tables seated.

0 Comments

csa week 14 and 15

9/1/2021

0 Comments

In these waning days of summer, I am using the best the season has to offer in my cooking. For guests the other evening, I prepared Basil Pesto Cream Cheese Filled Cherry Tomatoes...yum! Week 15 CSA box from Dreyer Farms had ingredients in which to make pizzas: Antonio’s Mozzarella, The Breadsmith Pizza Dough, plum tomatoes, arugula and corn. I did my take on two pizzas that Medusa’s of Asbury Park makes. One with prosciutto, nectarine, goat cheese, mozzarella, arugula and a drizzle of Villa Grimelli’s White Balsamic Glaze. The other pizza was topped with sweet corn, sliced plum tomatoes, mozzarella, goat cheese and basil. I had forgotten to pick up a small container of ricotta cheese, however, the tang of the goat cheese played well against the sweetness of both the corn and tomato.

0 Comments