Chard Brunch Casserole

Posted by    |  January 27, 2010  |  Filed under: Recipes

This is one of my go-to recipes for brunch or even a light dinner. Read more


Posted by    |  January 27, 2010  |  Filed under: Recipes

Adapted from The New Making of a Cook, by Madeline Kamman

Two years ago, my then 6-year old daughter proclaimed to me that, “Crepes are our family food.” I knew exactly what she meant. We have been coming together on Saturday mornings over crepes for as long as she can remember. They are a tradition for us. We fill them with warm jam, drizzle them with fruit sauce and – when my jeans have been getting too tight – simply squeeze lemon juice over them. Read more

Lemon Rosemary Marinated Halibut

Posted by    |  January 27, 2010  |  Filed under: Recipes

Adapted from Canyon Ranch Cooking, by Jeanne Jones

I was a bit freaked out at the idea of marinating delicate fish flesh in such an acidic marinade when I first read this recipe.  I was really surprised that it didn’t damage it.  I gave it a 2 hour marinade and would hesitate to go longer.  The flavor of this is nice and simple.  This would be a great dish to serve along-side a more complex side, such as a vegetable and orzo medley or pasta with pesto. Read more

Minestrone Soup: The Reshoot

Posted by    |  January 27, 2010  |  Filed under: Home, Recipes

Adapted from Summer Minestrone with Pesto recipe from Bon Appetit, August 2004

When we lived in Greenwich, we had a regular Sunday night ritual of going to a local pizza place, Bella Nonna, which had a variety of Italian dishes that were very tasty and wonderful, ebullient Italian service.  They made a killer minestrone with vegetables that were never overcooked, pasta that was perfectly al dente and a fresh, vegetal flavor.  When we moved to Chicago, I yearned for that minestrone and spent about 6 months working on it until I got it.  This is a fantastic way to use the bounty of the summer garden. Read more

Oven Fries Three Ways

Posted by    |  January 27, 2010  |  Filed under: Recipes

Oven fries are heaven.  They’re better than the deep-fried version because the roasting process amplifies the potato’s flavor.  I’ve used heirloom variety starchy potatoes for oven fries and have been astonished by how delicious they can be.  You absolutely must use a starchy potato- like a russet- for oven fries.  Low-starch varieties will be too squishy when picked up. Read more

Pan-fried Red Snapper with Chipotle Butter

Posted by    |  January 27, 2010  |  Filed under: Recipes

Adapted from The Gourmet Cookbook, edited by Ruth Reichl

Aside from the fact that this is an impossibly easy and tasty dish, I’m offering this recipe to you to introduce you to the world of compound butters.  Sounds fancy, eh?  Nah. Read more

Pan-Roasted Grouper with Provençal Vegetables

Posted by    |  January 27, 2010  |  Filed under: Home, Recipes

Adapted from The Best of Cooking Light

This is my favorite kind of recipe.  Elegant enough for a dinner party but simple enough for a weekday without skimping on nicely developed flavor.  It works equally with grouper, cod or halibut.  Snapper or salmon could be nice too. Read more

Pan-seared Pork Chops with Carmelized Red Onions and Sage

Posted by    |  January 27, 2010  |  Filed under: Recipes

This is an incredibly simple preparation that offers wonderful earthy comforting flavors without being heavy.   Read more

Parmesan-crusted Grouper

Posted by    |  January 27, 2010  |  Filed under: Recipes

This dish can be made with any thin fish fillets.  The key is that they need to be fairly thin or else the fish flesh won’t cook before the parmesan mixture burns.  I love this dish as something easy and quick to throw together on the fly.   Read more

Pork Medallions with Pan Gravy

Posted by    |  January 27, 2010  |  Filed under: Recipes

This is the perfect cold-weather comfort food.  Its delicious and re-heats beautifully because of its abundant pan sauce.  This is one recipe I encourage all of my students to try because it offers an opportunity to practice so many essential techniques in one dish.  I originally wrote this without ingredient amounts and with a great deal of descriptive detail to encourage students to use their own judgment when cooking.  I’ve left in the detailed descriptions, which make this a great recipe for the uninitiated. Read more

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