26 March, 2012

Spicy No-Mayo Coleslaw | How to Cook Everything

It’s best to let this slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. This slaw is far more flavorful with far less fat than more traditional coleslaw. ~Mark Bittman

Spicy No-Mayo Coleslaw ingredients
Makes 8 servings
2 Tbsp Dijon mustard, or to taste
2 Tbsp sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 Tbsp minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
1/4 cup peanut oil or extra virgin olive oil
6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
1 large red or yellow bell pepper, cored, seeded, and diced or shredded
1/3 cup chopped scallion, more or less
Salt and freshly ground black pepper

For garnish:
1/4 cup chopped fresh parsley leaves

Cabbage and Carrot Slaw, Mexican Style - Substitute 2 medium carrots for the bell pepper and 2 Tbsp freshly squeezed lime juice for the vinegar. Finish with cilantro instead of parsley.

Apple Slaw - Substitute 2 medium carrots for the bell pepper and 1 medium onion, grated, in place of the scallion. Add 2 medium or 1 large Granny Smith apples (shred or grate) to the mix and use 2 Tbsp lemon juice or cider vinegar.


To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.

At least one hour before serving, combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like.)

Just before serving, drain the slaw and toss with the parsley.

Slightly adapts Mark Bittman, How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (Hoboken: John Wiley & Sons, 2008), 206.

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Oriental Slaw

Page Last Updated 23 March 2015

24 March, 2012

Teriyaki Sauce | Mark Bittman

Teriyaki Sauce ingredients
Makes 1 cup
1/2 cup soy sauce
1/2 cup mirin* or honey
1 Tbsp ginger, peeled and finely minced
1 garlic clove , minced
1/4 cup scallion , minced

Notes: *Mirin (MIHR-ihn) is a sweet rice wine used in Japanese cooking; it flavors food, gives luster to sauces and glazes, and can help ingredients cling to food. Sometimes referred to simply as rice wine, you can substitute dry sherry, sweet marsala, or dissolve a small amount of sugar in a little white wine or sherry, perhaps 1/4 tsp sugar to 1/4 cup wine. If substituting sake, the ratio of sake to sugar is 3 to 1.

Fun Easter Eggs (photos & links)

Page Last Updated 18 April 2015

21 March, 2012

BBQ Chicken Pizza

  • Tanner's BBQ Pizza
  • BBQ Chicken & Blue Cheese Pizza

Apple Smoked Gouda is essential to the flavor of Tanner's Pizza; however, you may substitute a "pizza cheese mix" containing finely shredded mozzarella, smoke flavored provolone, parmesan and romano cheeses for the shredded Mozzarella.

Tanner's BBQ Chicken Pizza
Serves 4 
Progresso Panko Plain Crispy Bread Crumbs
Extra virgin olive oil (divided use)
2 (12-inch) Mama Mary's Gluten-Free Thin & Crispy Pizza Crusts
1 cup plus 2 Tbsp  Sweet Baby Ray's Original Gourmet Sauce, +/- personal preference (divided use)
6 chicken tenderloins, cut into strips (or chop some rotisserie chicken)
1/2 red onion, cut into 1-inch matchsticks
0.5-lb Apple Smoked Gouda, shredded
1.5 cups finely shredded Mozzarella

Preheat oven to 400°F.

Cover pizza pan with aluminum foil and sprinkle it with some plain panko. Place pizza crust on top of the panko and lightly swirl some olive oil on the top of the crust.

Leaving a 1/2-inch border from the edge, spread BBQ sauce to cover the crust; set aside.

Heat 2 Tbsp olive oil in a skillet and sauté chicken strips until lightly browned, about 8-10 minutes; drain, place in a small bowl, and starting with 2 Tbsp, toss some BBQ sauce with the chicken. Then, scatter the coated chicken on the pizza.

Sprinkle the red onion matchsticks on the pizza followed by the shredded Apple Smoked Gouda. Sprinkle shredded Mozzarella on top evenly.

Bake in the preheated oven until cheese begins to bubble, about 10 to 15 minutes. Since oven temperatures vary, it's best to start checking at 8 minutes and watch.

Inspired by Chef Stuart O'Keefe here.

Mama Mary's prebaked thin pizza crust is used here.

BBQ Chicken & Blue Cheese Pizza
Makes 6 servings (2 wedges each)
1 (8-oz) prebaked thin pizza crust (such as Mama Mary's)
1/3 cup barbecue sauce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup vertically sliced red onion
1/2 cup coarsely chopped yellow bell pepper
1/2 cup (2-oz) crumbled blue cheese
2 plum tomatoes, thinly sliced (about 1/4-lb)

Preheat oven to 500° F. Place pizza crust on a baking sheet. 

Spread sauce over the crust, leaving a 1/2-inch border. Top with chicken and remaining ingredients. 

Bake for 10 minutes or until cheese melts and crust is crisp. Cut into 12 wedges and serve.

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Page Last Updated 5 April 2015

Fire Roasted Tomato Bruschetta | Kroger®

Fire Roasted Tomato Bruschetta ingredients
Makes qty??
1/4 cup plus 1 tsp olive oil (divided use)
1 garlic clove, finely diced
Salt and pepper, to taste
1 baguette, cut into 1/4-inch slices
1 (14.5-oz) can  Diced Fire Roasted Salsa Style Tomatoes in Tomato Purée, drained
1 shallot, finely diced
Fresh basil leaves

DIY: Bird Feeder From Vintage Teacups | Intimate Weddings

I found these whimsical bird feeders last October, and have been saving this post for the perfect Spring project. The illustrated instructions are clear and well-written. Maybe we can get an early start for Mothers' Day? The creator, Christina over at Intimate Weddings, says as long as we keep it stocked with sunflower seeds, Cardinals just love these bird feeders.

19 March, 2012

Red Wine Cake | The Parsley Thief

Red Wine Cake ingredients
Makes 1 Bundt Cake (12 to 16 servings)
1 box yellow cake mix
1 box instant vanilla pudding mix
2 tsp cinnamon
1/2 cup red wine
1/2 cup water
1/2 cup canola oil
4 large eggs

1 stick unsalted butter
1 cup sugar
1/2 cup red wine

 Notes:  I used Liberty School Cabernet Sauvignon Paso Robles 2007, and omitted the butter from the glaze (07/09/2012). Try chocolate version.

18 March, 2012

Traditional Thai Red Curry | Thai Kitchen®

Traditional Thai Red Curry ingredients
Makes 2 to 4 servings with rice
1 (14-oz) can Thai Kitchen Pure Coconut Milk
1 to 3 Tbsp Thai Kitchen Red Curry Paste
2 Tbsp brown sugar
3 to 4 Tbsp Thai Kitchen Fish Sauce
1/4 cup fresh basil
1 sliced bell pepper
1/2 sliced onion
12-oz mixed vegetables, meat or seafood

For serving:
Steamed rice

Notes: Vary curry paste and fish sauce to taste.

17 March, 2012

Darina Allen's Forager Soup | The New York Times

You can make this recipe up to a day in advance and refrigerate. When ready to serve, gently reheat soup over Medium-Low heat, uncovered.

Photo by Peter Cassidy via The New York Times

Forager Soup ingredients
Makes 6 to 8 servings
4 Tbsp butter
1 cup diced onion
1 medium potato, peeled and diced
Salt and freshly ground black pepper
2 cups chicken or vegetable stock, or hot water
1.5 cups whole milk
1/4 cup heavy cream
About 8-oz (4 cups) mixed chopped spring greens, like sorrel, watercress, ramps, arugula, dandelion or chives
3 Tbsp olive oil
3-oz chorizo or bacon, finely diced

Optional garnish
Wild garlic or chive flowers

Cut a piece of parchment paper to fit into the top of a heavy pot. 

Melt butter in pot over Medium-High heat. When it foams, add onion and potato and stir to coat. Sprinkle with salt and pepper. 

Reduce heat to very low, rest parchment paper (to trap steam) on top of vegetables. Cover with lid and cook gently for 10 minutes, until vegetables are soft; they should not brown at all.

Heat stock (or water), milk and cream in a saucepan until just simmering. 

Remove parchment from vegetables. Add hot liquid to vegetables and simmer until potatoes and onions are fully cooked, about 5 to 10 minutes more. 

Add greens and simmer uncovered for 2 to 3 minutes until greens are just cooked through (do not cover pot or overcook, or else bright green color will be lost.) 

In a blender or with a hand blender, purée until smooth. Taste for salt and pepper.

Heat oil in a small skillet. Add chorizo or bacon and cook until fat is rendered and meat is crisp, about 5 to 10 minutes. Remove and drain on paper towels. Reserve cooking oil.

On top of each bowl, scatter chorizo or bacon bits, sprinkle a few drops of oil and garnish with flowers, if using.

Adapted from Darina Allen, Forgotten Skills of Cooking (London: Kyle Books, 2009)

Irish / Irish-style
Soups, Stews & Gumbos > F

Page Last Updated 19 May 2015

16 March, 2012

Smoked Salmon Spread | Barefoot Contessa Family Style

Smoked Salmon Spread ingredients
Makes qty ?? 
8-oz cream cheese at room temperature
1/2 cup sour cream
1 Tbsp freshly squeezed lemon juice
1 Tbsp minced fresh dill
1 tsp prepared horseradish, drained
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4-LB (4-oz) smoked salmon, minced (preferably, Norwegian)

Notes: Norwegian salmon is drier and less salty than other smoked salmons.

Rainbow Pudding Parfaits | Tablespoon

Rainbow Pudding Parfaits ingredients
Makes 4
For pudding:
1 (5.1-oz) box vanilla (or white chocolate) instant pudding, prepared as package directs
Red, yellow, green, blue, and purple liquid food coloring

For garnish:
Whipped topping
Rainbow sprinkles (optional)

15 March, 2012

Pizza Dip (Hot)


Hot Pizza Dip ingredients
Servings not stated
1 (8-oz) pkg Neufchâtel cheese, softened
3 tsp Italian seasoning
2 cups shredded mozzarella (divided use)
1 cup shredded parmesan (divided use)
1 cup pizza sauce
1 (3-oz) pkg pepperoni, chopped or sliced
1/4 cup chopped pepperoncini
1/4 cup chopped onions
1/4 to 1/2 cup chopped black olives

For serving
Crunchy garlic toast or
Melba Rounds

No Italian Seasoning?  Try 1/2 tsp garlic powder, 1/4 tsp dried oregano leaves and 1/4 tsp dried basil leaves.

No Pizza Sauce?  Try 1 (8-oz) can tomato sauce, 1 garlic clove (minced), a pinch of sugar, and salt and pepper to taste. Process in a blender until smooth.

Want to mix some shredded cheese with Neufchâtel cheese?  I don't see why not; however; I would make sure to leave enough shredded cheese for two layers (one under and one over the red sauce).

Like Margherita Pizza?  Consider using all Mozzarella cheese with 3/4 to 1 cup seeded and diced fresh Roma tomatoes (or sliced cherry or grape tomatoes) plus some fresh basil chiffonades instead of the pepperoni, pepperoncini, onions and olives. I would add fresh basil only at very end of the baking time so it does not burn.

Get ready
Preheat oven to 350ºF. Lightly mist (9-inch) pie plate with vegetable cooking spray.

Mix and spread
In a medium bowl, combine the Neufchâtel cheese and Italian seasoning; spread on the bottom of the prepared pie plate.

In (same or different) medium bowl, combine the mozzarella and parmesan cheese; sprinkle 2/3 on top of  the cream cheese mixture. Spread pizza sauce over the cheese mixture. 

Add toppings
Sprinkle pepperoni, pepperoncini, onions and olives on pizza sauce. Top with remaining cheese mixture.

Bake and serve warm
Bake in preheated 350ºF oven until bubbly, about twenty to twenty-five (20 to 25) minutes.

Serve with crunchy garlic bread or Melba Rounds.

White Pizza Dip ingredients 
Makes about 3 cups
1 (16-oz) container sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese (divided use)
1/4 cup chopped pepperoni (about 1 oz.) chopped

For serving
1 loaf Italian bread [or French bread]

Preheat oven to 350°F. 

In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and the pepperoni.

Sprinkle remaining 1/4 cup mozzarella cheese over the top.

Bake uncovered until heated through, about thirty (30). 

Serve warm with bread.

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Appetizers and Snacks > Warm dips / spreads

Page Last Updated 16 May 2015

Twice-Baked Potato Casserole | Christy Robbins

You can assemble this casserole the day before serving, and it also reheats well.

Twice-Baked Potato Casserole ingredients
Makes about 12 servings
10 large russet baking potatoes, about 7-LBS
1 stick of butter, plus 2 Tbsp of butter, all at room temperature
1 cup sour cream
1/2 cup heavy cream
2 tsp salt
1.5 tsp black pepper
3/4-LB bacon, cooked until crisp and crumbled
1/2-LB sharp cheddar cheese, cubed
3/4-LB mild cheddar cheese, shredded
1/2 cup chopped green onions
3 eggs, lightly beaten

14 March, 2012

DIY: Pastel Bunting & Pennant Flags (photos & links)

10-foot ivory ribbon with 14 (6.5-inches tall x 3.5-inches wide) flags

2.5- x 4-inches on 10-inch sticks

Each panel measures about 4- x 5.25-inch on 1/8-inch satin ribbon

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Calvary Church Fish Pudding | Cotton Belles Delectables

For almost ninety consecutive years during the season of Lent, Calvary Episcopal Church has hosted a noonday preaching series featuring inspiring and diverse speakers.  Through the Series, which is free and open to the public, Calvary provides numerous opportunities for spiritual renewal and growth, and a deeper relationship with God.

The Series features dynamic local and national speakers from various denominations and faiths. As part of its Lenten Preaching Series, Calvary Episcopal Church, (directions), traditionally serves this Fish Pudding on Wednesdays during Lent. With its delicious food and atmosphere of merriment, the 'Waffle Shop' provides downtowners with a unique weekday lunch, during the season of Lent, while supporting the outreach ministries of congregations throughout the city.

The Waffle Shop menu still features some of the same recipes it has served since its opening in 1928. This year, The Waffle Shop Menu (PDF here and attached) offers the Fish Pudding with potatoes, slaw and cornsticks on Wednesdays.

Calvary Church Fish Pudding ingredients
Serves 8 to 10 people 
(Recipe is multiplied for Lenten luncheons) 
To start:
3-lbs red snapper or 3 pkgs Gorton's frozen ocean perch or flounder fillets
Dill slices
Lemons, sliced
Onions, thinly sliced

For casserole:
3 eggs, lightly whisked
1 cup milk
1 stick of butter, melted (1/2 cup)
1/2 cup cracker crumbs
1 Tbsp chopped fresh parsley
1 Tbsp grated onion
Juice of 1 lemon
Sherry, to taste
Salt and pepper, to taste

For garnish:
About 1 tsp chopped fresh parsley


Preheat oven to 325ºF.

Dot fish with butter and arrange dill, lemon and onion slices on top. Bake at 325ºF for one hour (fish will be a little dry).

Bone the fish and shred it. Use a pastry blender to mash it up, and then place in a large saucepan.

Lightly stir eggs into pan, and heat well.

Add the milk, melted butter, cracker crumbs, 1 tablespoon parsley, onion, lemon  juice and Sherry to heat through.  Taste, and adjust salt and pepper.

Turn warm mixture into a baking dish. Set the baking dish in a pan of hot water and bake at 325ºF for about 30 minutes or more.

Before serving, lightly sprinkle the casserole with paprika for color, and top with about a teaspoon of chopped parsley.

A long-time Calvary volunteer contributed this recipe to the Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 67.

Page Last Updated 29 March 2015

12 March, 2012

Irish Coffee Brownies | Recipes

Irish Coffee Brownies ingredients
Makes 36 pieces
For brownies:
1-1/4 cups granulated sugar
3/4 cup butter or margarine, softened
1/2 cup unsweetened cocoa powder
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 cup milk
1/4 cup Irish Whiskey
2 Tbsp instant coffee crystals
1 cup chopped walnuts

For glaze:
2-1/2 cups sifted powdered sugar
2 Tbsp unsweetened cocoa powder
1 Tbsp Irish Whiskey
1-1/4 tsp vanilla
3 to 4 Tbsp brewed coffee

For garnish:
Chopped walnuts (optional)

March Madness Basketball Cupcakes | Rock UR Party

You'll need: Cupcakes, frosting, Liquid Food Colors (10 drops red and 20 drops yellow) or Gel Paste Food Coloring, orange sprinkles, and Haribo Licorice Wheels (or Old Fashion Black Shoe String Licorice). 

11 March, 2012

Potato Chip Torta | Sydney Oland

Potato Chip Torta ingredients
Serves 4
6 eggs
1 Tbsp sliced scallions
2 cups potato chips (about 1.5 to 2-oz)
Kosher salt
Cracked black pepper
1 tsp butter

Sliced scallions
Greek yogurt
Cracked black pepper

Prepare eggs
In a large bowl, beat eggs and scallions. Gently fold potato chips into eggs, trying to break as few as possible; season with salt.

Heat pan over Medium High heat and add butter. When foam subsides, add egg/chip mixture and reduce heat to Medium Low. Using a rubber spatula, gently pull eggs away from sides of pan while the eggs set.

Flip torta
When eggs have begun to set, use a oven mitt and a plate to flip over torta. Place plate over pan, and securing the pan to the plate with an oven mitt, flip pan over so torta lands on the plate; gently slip torta back into pan to finish cooking.

Slice into segments and serve with more sliced scallions, cracked black pepper, and Greek yogurt.

Sydney Oland recipe via Serious Eats.

Breakfast and Brunch > Egg dishes

Page Last Updated 30 April 2015

Mushrooms on Toast | Sydney Oland

Photo: Sydney Oland via Serious Eats

Mushrooms on Toast ingredients
Serves 4
For the mushrooms:
1 Tbsp butter
1 onion, finely chopped
32-oz fresh button mushrooms, thinly sliced
1/2 cup chicken stock
Dash Worcestershire sauce
1/4 cup cream
Kosher salt and cracked black pepper

For serving:
4 slices bread

For garnish:
Finely chopped parsley

Top with a fried egg.


10 March, 2012

Potato and Spring Onion Soup | Saveur

Though it may seem French inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet and recalls the vegetable dish called champ—potatoes mashed with greens (often scallions). ~Saveur

Potato and Spring Onion Soup
Serves 4 to 6
2 bunches spring onions (scallions), trimmed
4 Tbsp sunflower or vegetable oil
1 medium yellow onion, peeled and coarsely chopped
3 russet potatoes, peeled and quartered
4 cups chicken stock
Salt and freshly ground black pepper

Cut scallions in half crosswise, dividing white and green parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside separately.

Heat oil in a medium pot over Medium heat. Add onions and chopped white parts of scallions and cook, stirring often with a wooden spoon, until soft, about eight to ten (8 -10) minutes.

Add potatoes and stock and season to taste with salt and pepper. Increase heat to Medium-High and bring just to a boil. Reduce heat to Medium-Low and simmer, stirring occasionally, until potatoes are soft, about thirty to thirty-five (30–35) minutes.

Allow vegetables and stock to cool slightly; then, working in batches, purée them together in the jar of a blender or the work bowl of a food processor until very smooth. Return purée to pot and cook over Medium heat until hot. Adjust seasonings. 

Garnish soup with reserved scallion greens.


Irish / Irish-style
Soup, Stews & Gumbos > P > Potato

Page Last Updated 19 May 2015

Scallop Bisque | Saveur

This unusual Irish soup uses fish bones and trimmings to get its flavor. Creamy and light, it makes a lovely accompaniment on a cold evening. ~Saveur

Scallop Bisque ingredients
Serves 4
5-lbs. bones and trimmings from a non-oily fish, such as red snapper or flounder
2 carrots, peeled and halved
2 onions, halved
3 stalks celery, halved
2 cups dry white wine
2 bay leaves
1 stalk lemongrass, coarsely chopped
8 cups water

2 Tbsp extra-virgin olive oil
1-lb. large sea scallops
Seafood stock (above)
1 cup heavy cream

1 Tbsp chopped chives

Prepare stock
In a large stockpot, combine fish parts, carrots, onions, celery, wine, bay leaves, lemongrass, and salt to taste with 8 cups water. Bring to a simmer; then, skim foam and cook for forty (40) minutes. Strain through double-layer of cheese cloth. 

Return stock to pot and simmer until reduced by half.

Prepare bisque
Heat olive oil in a large skillet until very hot but not smoking. Sear scallops about one (1) minute on each side; set aside.

Strain stock into a heavy saucepan. Add cream and simmer until slightly thickened, about fifteen (15) minutes. Add scallops; adjust seasoning.

Garnish with chives and serve.

Source: "Scallop Bisque recipe." Saveur.comBonnier Travel & Epicurean Group, a division of Bonnier Corporation, 26 Jan. 2007. Issue #5. Web. 10 Mar. 2012.

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Scallop, Tomato and Tortellini Soup 
Scallop Gumbo

Irish / Irish-style
Soups, Stews & Gumbos > S > scallops

Page Last Updated 19 May 2015

Limoncello Tiramisù | Il Barone Ristorante

Photo and recipe via Los Angeles Times

Il Barone Ristorante's Limocello Tiramisù ingredients
Makes 12 servings
3 large eggs (separated)
1 cup powdered sugar
1 Tbsp lemon zest
2 cups whipping cream
1-LB mascarpone cheese
1 cup limoncello
2 cups milk
About 5 dozen ladyfinger cookies

For garnish:
2 to 3 Tbsp cocoa powder
About 1 cup shaved white chocolate

Huckleberry Café and Bakery Maple-Bacon Biscuits

Maple-Bacon Biscuits ingredients
Makes 24
1-LB bacon, cut into 1/2-inch pieces
3 1/2 cups flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2-LB (2 sticks) butter, cut into 1/2-inch cubes
3/4 cup plus 2 Tbsp maple syrup (divided use)
3/4 cup plus 2 Tbsp buttermilk
1 egg yolk
1 egg
1 Tbsp heavy cream
Fleur de sel

Bailey's Irish Cream Brownies | Bake or Break

Photo and recipe via Bake or Break

Bailey's Irish Cream Brownie ingredients
Makes about 48 bars
Chocolate batter:
1 cup butter
4 (1-oz) squares unsweetened chocolate
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1/2 tsp salt

2 (8-oz) packages cream cheese
1/3 cup sugar
1 large egg
3 Tbsp Bailey’s Irish Cream liqueur

St Patrick's Day Cupcake Inspirations (photos & links)

DIY: Gumdrop Shamrocks