Recipe Column

Stuffed Mushrooms

2007-12-17T16:34:00.000-05:00

Today on Everyday Italian, Giada De Laurentiis is cooking up one of my favorite ways to cook mushrooms; stuffed!

When I stuff mushrooms, I skip the mint that she adds and dd a couple extra garlic cloves, but otherwise it is pretty much spot on with her stuffed mushroom recipe. I also only make a few and find they cook well in the toaster oven for a tasty treat that is easy to make.

I will be missing some posts in the coming couple weeks as the holidays will take away much of my computing time with parties, gift buying and wrapping, etc. but I will be back in full force in the new year!

Sweet and Salty Bok Choy

2007-12-15T14:25:00.000-05:00

Tired of salads or cole slaw for a side item during your meals? Want to try something simply to make with a sweet and salty taste? Try this fried bok choy.

Ingredients

2 lbs bok choy
4 cups peanut oil
1 tsp salt
1 tbsp sugar

Remove outer leaves of each bok choy, wash and pat dry, finely shred with a chef's knife or a food processor.
Heat the peanut oil in a large skillet or wok.
Add the shredded bok choy in small batches and fry for 30-40 seconds until they become crispy.
Remove and drain on paper towels before moving to a serving bowl.
Add the salt and sugar and toss to coat well and serve warm.

This dish is very simple to make and may become a favorite of yours like it is mine.

I'm Just Here for the Food: Version 2.0

2007-12-14T17:44:00.000-05:00

I am a huge fan of Alton Brown and his Food Network program, Good Eats. Now, Mr. Brown has updated his classic "I'm Just Here for the Food". Following is the description direct from Amazon as I couldn't describe this fabulous book any better.

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network's most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I'm Just Here For the Food became one of the bestselling cookbooks of the year-and received the James Beard Foundation/KitchenAid Book Award as best reference book.

This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I'm Just Here For the Food: The Director's Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet-along with everything that made the original a classic instruction manual for the kitchen. Each of the book's 15 sections is a module on a given cooking method-from pan searing to pressure cooking, stewing to steaming-with a "master" recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.

Be sure to grab a copy of this terrific book and read it again and again and, oh yes, again!

Eggplant Lasagna

2007-12-13T16:49:00.000-05:00

I have made a variation of Chef Tom's Eggplant Lasagna before (without the zucchini, and with extra onion) and thought I would point you to his recipe today and ask you to give it a try (you can also use half mozzarella/half provolone for a smokier lasagna).

Cheesy and rich, this lasagna is sure to please almost anyone who loves the noodle.

Pasta and Peas

2007-12-12T17:13:00.000-05:00

This is a great combination of buttery peas and cheese mixed with a simple spaghetti to make a very tasty dish.

Ingredients

1 lb spaghetti
1 lb peas, shelled
2/3 cup heavy cream
4 tbsp butter
1 tbsp olive oil
1 cup freshly grated Parmesan cheese
salt and pepper to taste

Cook spaghetti until tender in a large pot of salted water.
Drain pasta and drizzle with olive oil.
In a large saucepan, melt the butter and then add the peas and cooks for 2-3 minutes.
Add the cream and bring to a boil, reduce heat, and simmer until slightly thickened.
Add to pasta and mix in Parmesan cheese, tossing well.
Salt and pepper to taste and serve.

Add a nice salad and some garlic bread and you have a great dinner.

Ratatouille

2007-12-11T16:36:00.000-05:00

For those of us that like to cook, it is always fun to find a movie that is at least somewhat based in the kitchen.

Now, if you are anything like me and also enjoy cartoons, you will undoubtedly be thrilled to find the Disney and Pixar hit, Ratatouille.

Rats in a restaurant is not normally something any of us would enjoy seeing, but here it comes off as a light hearted comedy with the classic attention to details that make most Pixar films a joy to watch.

Grab a copy of Ratatouille, sit back, and prepare to be amused.

Bring a rat home to your kitchen today!

Button Mushroom Soup

2007-12-10T14:25:00.000-05:00

I love mushrooms and this hearty soup makes a great meal when served with a sandwich and a nice glass of wine.

Ingredients

1lb button mushrooms, cut into halves
4 cups of vegetable stock
1 medium Vidalia onion, diced
3 garlic cloves, minced
3 tbsp olive oil
1 cup of milk
salt and pepper to taste

Add oil, onions and garlic in a large saucepan and brown onion and garlic.
Add mushrooms and milk to the pan and simmer for 10 minutes.
Add vegetable stock and simmer another 15 minutes until mushrooms are very tender.
Salt and pepper to taste.

I like to have this soup with a ham sandwich, but it is also great to crumble croutons into and microwave the next day for a quick meal.

Red Beans and Rice

2007-12-09T15:23:00.000-05:00

This is a classic dish that can serve as a great side for a full dinner, or as a bowl base to bed some chicken or beef.

Ingredients

1 cup red beans
8 cups of water
2 cups brown rice
3 tbsp of soy sauce
1 tbsp favorite hot sauce if desired

Bring the water and beans to boil in a large saucepan, lower heat, and simmer for 30 minutes.
Add the rice, soy sauce and hot sauce, stirring well in incorporate.
Bring back to a boil, lower heat, and simmer for 60 additional minutes.

This makes for a classic combination of red beans and rice and can be reheated later for a great snack or to take to work the following day for a microwavable lunch.

Shrimp Pizza

2007-12-08T16:29:00.000-05:00

Sometimes it is nice to grab a couple ready made ingredients and put something together. On a Saturday, after work, it is nice to whip something up quickly.

Ingredients

8-inch pre-made pizza crust
10 small, precooked, peeled shrimp
1 medium tomato, sliced thinly
1 cup of shredded mozzarella cheese
2 tbsp olive oil
salt and pepper to taste

Spread the olive oil on the pizza crust and layer tomato slices to cover.
Place the shrimp to cover the tomatoes and top with cheese.
Bake in a 350 degree preheated oven for 10-15 minutes until the cheese is melted and lightly browned.
Salt and pepper to taste and serve.

This makes a perfect quick meal and is a great meld of traditional pizza flavors, tomato and cheese, with the firm, tasty addition of some shrimp.

Florentines

2007-12-07T16:37:00.000-05:00

Over at Food Network, Giada De Laurentiis has put together a wonderful recipe for Florentines.

Chewy and sweet with a wonderful chocolate finish, these cookies are sure to be a hit for you if you make them this holiday season.

Dave's Gourmet Super Hot Wood Set

2007-12-06T17:59:00.000-05:00

Still looking for that perfect under $20 gift for your Secret Santa gift at work?

Does the guy whose name you pulled like hot food? Really hot food? If so, this is the perfect gift for them.

This Super-Hot Set includes the hottest of the hot sauces available today. There is more octane in this set than any other. It contains four 2oz bottles of Ultimate Insanity Sauce, Insanity Sauce, Total Insanity Sauce, and Temporary Insanity Sauce. All in a hand crafted wood gift box. Awesome for gift giving, great for your collection.

Grab some of Dave's Super-Hot and then grab an ice cold drink!

Horseradish Dip

2007-12-05T16:42:00.000-05:00

This time of year, people are always going to parties and one of the things that is brought along is a vegetable tray. Well, here is a spicy dip to go along with the veggies that will be a hit with anyone who likes their veggies spicy.

Ingredients

2 cups sour cream
3 tbsp prepared pure horseradish
3 tbsp spicy Dijon mustard
2 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Mix all ingredients well and let chill for 2 hours before serving.

This is a spicy dip that works great with veggies, or even chips, and will have people asking for the recipe.

A Taste of Tuscany - Italian Gourmet Food Gift Basket

2007-12-04T16:38:00.000-05:00

Looking for a great gift idea for the food lover in your life?

Grab a Taste of Tuscany - Italian Gourmet Food Gift Basket and surprise them with some fabulous flavors from Tuscany.

Each Gift Basket includes Lazzaroni Chocolate Amaretti, Focaccia Crisps Vineyard Collection, Imported Grissini Style Sesame Breadsticks, Italian Spice Bread Dip Mix, fancy cut Sun Dried Tomato Pasta, Imported Balsamic Vinegar, and Artichoke Parmesan Cheese Straws.

A scrumptious taste of Italy, perfect for giving this holiday season!

Pesto Potatoes

2007-12-03T17:06:00.000-05:00

These potatoes can be made in under 30 minutes and can be served whole or, as I prefer, smashed.

Ingredients

1lb small, peeled, potatoes
3 tsp pesto
1 tsp olive oil
1/2 cup fresh grated Parmesan cheese
salt and pepper to taste

Boil potatoes for 15-20 minutes until tender.
Drain and let cool for 10 minutes.
Add pesto, olive oil, cheese, salt and pepper and toss well.

I like to add the step of smashing the potatoes with a potato masher before mixing with the pesto as it helps incorporate all the flavors, but try it both ways to find your favorite.

Bowtie Pasta Salad

2007-12-02T11:32:00.000-05:00

This simple to make salad works great as a side and can even be eaten as the main course. Simple to prepare and full of taste. It's hard to beat that combination.

Ingredients

4 cups bow-tie pasta
4 tbsp olive oil
4 tbsp balsamic vinegar
1 lb cherry tomatoes
2 cups of arugula or baby spinach
salt and pepper to taste

Boil the pasta per instructions until tender, drain well.
Add oil to a skillet, slice tomatoes in half and add to skillet and cook for 1 minute.
Add the arugula or spinach and the pasta, toss well to warm.
Move to serving dishes, drizzle with balsamic vinegar, salt and pepper.

You could easily add some chicken breasts, bacon, or almost any cheese to this dish to add even more flavor.

Kindle

2007-12-01T17:22:00.000-05:00

Rarely do I see a product that I think has so many prefect little niche applications, but the Kindle from Amazon is just such a product.

For cooks, one of the neatest features I see on this device is the ability to load it up with recipes and cookbooks (bought and your own documents) and then use the keyboard to do a full text search across your entire library or within a specific title.

Not sure what that recipe was or an ingredient? Look it up. This comes in a handheld that can also deliver your favorite BLOGS, latest novels, newspapers, etc.

One of the most revolutionary new products to come along in years.

Basic Biscuits

2007-11-30T16:44:00.000-05:00

Sometimes you just want a biscuit. Fresh, hot, right out of the oven and served with your favorite jelly. Mmmm, mmmm, good!

Ingredients

2 cups flour
6 tbsp margarine, cut into small pieces
3 tsp baking powder
3/4 cup milk
3/4 tsp salt

Sift the flour, salt and baking powder together in a large bowl.
Add the margarine slowing mixing well until you have included all the margarine and you have a bowl of crumbled mixture.
Stir in the milk until well combined and then with your hands, form the dough into a ball.
Roll out the dough on a floured surface until it is about about 1 1/2 - 2 inches in thickness.
Cut out biscuits with a 2 inch cookie cutter (or open ended soup can).
Place on a greased baking sheet with 2 inches between each biscuit.
Place in a 450 degree, preheated, oven for 15 minutes until browned.

Serve with some butter and jelly and find your love of the biscuit again.

Classical Music

2007-11-29T17:29:00.000-05:00

One of the things I like to have on while I cook is music. Now, I like contemporary music and love jazz, but one of the best types of music to cook to, in my opinion, is classical music.

There is something calming about many classical pieces and I find I pay attention to my cooking much better with classical music on. Maybe it is the perfect accompaniment for just me, but try it out yourself and see if it works for you.

Peppers with Paganini anyone?

Strawberries with Balsamic Vinegar

2007-11-28T17:27:00.000-05:00

Looking for a tasty snack that is super easy to make or for an appetizer to serve your guests before dinner? Try this recipe and it is sure to be a hit.

Ingredients

1 pint fresh strawberries
2 tbsp balsamic vinegar
2 tbsp sugar
1/2 tsp lemon juice

Cut the strawberries in half and sprinkle with sugar and chill for 2-3 hours.
Mix the balsamic vinegar and lemon juice and drizzle over the strawberries.

These go quickly so you may want to make a few pints if you are having a party as your guests will eat these up quickly.

Vegetable Japan

2007-11-27T16:39:00.000-05:00

Today I want to point you to another site that I found on the Internet that is both interesting and a great source for some fine vegetarian recipes.

Vegetable Japan is written by a renewed vegetarian who wants to help the Japanese community answer the question, "What's for dinner and where do I get it?" & other things organic, environmental, Japanese and occasionally artistic or poetic.

I especially like the recipe for Bollywood Curry that is listed and the coverage of the rights of non-Japanese living in and visiting Japan is interesting and a bit frightening.

Be sure to stop for an entertaining and informative read.

Pooping Sheep Baa Humbug

2007-11-26T17:27:00.000-05:00

Every holiday season I look for fun little items that will be the talk of the season.

This year it is the Pooping Sheep Baa Humbug which will get many laughs from adults and kids will eat them up - figuratively and literally.

There are numerous versions available of this holiday toy including penguins, Poolar bears and reindeer, but I think the sheep is the best with the Santa hat.

Pick up a few of these to pass around the office or give some as stocking stuffers and make the holiday season jolly.

Ho ho ho!

Pepper Steak

2007-11-25T14:36:00.000-05:00

This traditional Chinese dish is very easy to create and will keep them coming back for more.

Ingredients

1 lb of round steak, pounded and cut into fine slices
2 tbsp olive oil
1 tbsp sesame oil
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 medium onion, thinly sliced
4 cloves of garlic, finely minced
1 small piece of ginger, finely minced
3 tbsp soy sauce
1/4 tsp pepper

Add oil to a large saucepan or wok over medium high heat.
Add onion, garlic, ginger and steak.
Stir-fry for 2-3 minutes until steak is lightly browned.
Add the peppers and soy sauce and stir-fry for 3-4 minutes.
Sprinkle with pepper and serve hot.

This dish is great over boiled rice or served along with rice noodles. A classic taste that is very simple to make.

The Elements of Cooking

2007-11-24T18:38:00.000-05:00

With many people, myself included, having an even higher interest in cooking the last few years, a "little black book" (in this case orange) to help us in the kitchen was inevitable.

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen is a wonderful book to keep in your kitchen and read over and over.

The writing of foodie Michael Ruhlman is spot on and while you may not agree with everything he has to say (his veal stock religious devotion), you will certainly find yourself going back countless times for tips and techniques while in your kitchen.

For under $15, you could enhance almost every meal you make with the wonderful advice and help Mr. Ruhlman provides in this handy reference.

Happy Thanksgiving

2007-11-21T15:26:00.001-05:00

Have a Happy and Safe Thanksgiving! :-)

Urbani White Truffle Oil

2007-11-20T18:09:00.000-05:00

Have you ever had a taste of a great dish that had that extra something special that you couldn't quite put your finger on, but simply made the dish?

One of those types of ingredients is a drizzle of Urbani White Truffle Oil.

A hint of woods, garlic, earth tones all come through in this fabulous oil.

Add a little over your flash steamed veggies. Add it to your favorite rice dish. Or, simply drizzle a small amount in your cooked pasta for that something extra.

A few drops and your tastebuds will thank you.