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Mom’s Baked Breaded Chicken Breasts
This is another recipe of my mom’s that she used to make for us when we were kids. It’s simple to make (much simpler and less messy than pan-frying), can be prepared ahead of time, then placed in the oven … Continue reading
Posted in Poultry
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Mom’s Turkey Meatballs
On Mother’s Day, I made this recipe in honor of my mother, who makes the best turkey meatballs on the planet. These are moist, light and flavorful. Many people have asked my mother for this recipe, so several years … Continue reading
Posted in Poultry, Sauces
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Poached Eggs with Sorrel Pesto and Asparagus
This is a beautiful Spring brunch and part three of the sorrel pesto. It’s a Springtime spin on classic Asparagus Milanese, which combines asparagus with fried eggs and lots of parmigiano cheese. The bright, lemony flavor of the sorrel pesto is … Continue reading
Posted in Eggs
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Spinach Risotto with Sorrel Pesto
This is the second meal I made with my sorrel pesto (for the sauce, see Striped Bass with Sorrel Pesto). In addition to the pesto, I had some sauteed spinach left from the other evening’s meal. It had been sauteed … Continue reading
Posted in Risotti
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Striped Bass with Sorrel Pesto
Today, my friend Kathleen brought me a bunch of beautiful sorrel fresh from the garden, and told me she had made a pesto out of hers, so I decided to try my hand at my own version. In the past, … Continue reading
Posted in Sauces, Seafood
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Swiss Chard with Shallots and Lemon
This time of year, we’re all craving fresh spring vegetables, but every year we forget that spring vegetables don’t really surface until late in the season (in Eastern Long Island, anyway). I’m always looking for those first crops of local … Continue reading
Posted in Vegetables
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Professional Roast Chicken Breasts
In preparing various meats, fish and poultry, restaurants often use a combination of pan-searing, then roasting to get that golden crispy exterior, while maintaining moisture on the inside. This technique works especially well with bone-in/skin-on chicken breasts. Not only does … Continue reading
New York Times Turkey Cassoulet (My Version)
Although I read cookbooks from cover-to-cover, like novels, I haven’t actually tried someone else’ recipe in a long time. Usually from these books, I retain ideas or concepts, and formulate my own recipes. Last week in the Dining section of … Continue reading
Posted in Poultry, Soup/Stew
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Dinner for One–Cavatelli with Kale, Leek and Toasted Breadcrumbs
Cavatelli with toasted breadcrumbs, garlic and olive oil was something my mother used to make for us as children. I always loved the combination of gummy, doughy cavatelli with the crisp, oily breadcrumbs. This weekend, one of my guests gave … Continue reading
Posted in Pasta
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Quick and Easy Chicken Soup with Kale and Quinoa
Quinoa and kale seem to be on everyone’s radar these days–not only for their intensely earthy flavors and hearty textures, but also for their potent nutritional value. My mother makes a quick and easy chicken soup, using bouillon as her base, adding chicken breast (I … Continue reading
Posted in Soup/Stew
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