Wednesday, June 30, 2010

Creamy Lemon Vinaigrette

When making salmon, why not put one or two extra pieces in the grill pan?  It makes for a quick and satisfying salad the next day.  Its absolutely delicious served cold on a bed of spinach with a creamy vinaigrette dressing.  This instant recipe is geared for two.

Mustard Lemon Vinaigrette:

4 tablespoons of light mayonnaise
1 teaspoon Dijon mustard
juice of 1 lemon
1 tablespoon capers
1/4 cup grape seed oil
salt to taste
lemon zest for garnish 

In a small bowl, whisk in the mayonnaise, Dijon mustard, capers and the lemon juice.  Gradually whisk in the grape-seed oil.  Drizzle on baby spinach.

Macadamia Mango Galettes

Once again, my friend's original oatmeal galette recipe saved the day. Why rack my brain and research a new recipe?  Summertime and the living is easy!  So I started to think of ways to adapt my old stand-by to reflect a more tropical flavor. To be honest, my favorite summer juice (mango-orange) became my inspiration and got the ball rolling. Nothing screams the tropics like mango, coconut and macadamia nuts. Why not be a bit more decadent and throw in some luscious white chocolate chips?

I hope you give this slightly sweeter version a try or simply check out my cranberry orange oatmeal cookies in the older recipe posts. *I doubled the recipe to make about 36 galettes.

Macadamia Mango Galettes

In a small bowl add
1 cup coarsely chopped dried mango 
1 cup mango orange juice
 Set aside to allow the fruit to rehydrate. Strain and  reserve the juice, about 1/2 cup will remain

In a large bowl combine:
2 cups all flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Add to the dry ingredients:
3 cups oats 
1 cup shredded coconut
1 cup white chocolate chips
1 cup coarsely chopped macadamia nuts
1 cup drained chopped mango pieces
With a wooden spoon mix to combine

In a separate bowl beat:
2 eggs
2 teaspoons pure vanilla extract
1 cup canola oil
1 cup orange mango juice
1/2 cup milk

Add the wet ingredients to the flour mixture and mix to combine. Drop by spoonfuls on parchment lined baking trays and bake in a pre-heated 375º F oven for 12 minutes


Tuesday, June 29, 2010

Mustard Herbed Rack of Lamb

Nothing can compare to the delicate flavor of Quebec lamb (it's so tender that you can almost cut it with a fork).  I'm sure you will enjoy my mustard herb crusted rack of lamb served with a colorful medley of baby potatoes and haricot amandine.

Mustard Herbed Rack of Lamb
About a 2 pound frenched rack of lamb (8 cutlets)
1 cup of breadcrumbs
2 garlic cloves finely chopped
3 sprigs of fresh rosemary finely chopped ( 2 tablespoons)
Small handful of Italian parsley finely chopped
3-4 tablespoons of extra virgin olive oil
3 tablespoons Dijon mustard
Salt and pepper to taste

In a small bowl combine the bread crumbs, garlic, herbs, olive oil and season with salt and pepper. Pre-heat the oven to 425ºF.  In a hot and greased grill pan sear the lamb until golden brown, about 4 minutes.  Transfer to a work surface and coat the fat side with the Dijon mustard.  Spread the breadcrumb mixture on top of the mustard and gently press to adhere. Place the rack of lamb, fat side up on the grill of a roasting pan and roast for 20 minutes at 425ºF. If using a meat thermometer,  place it in the thickest part of the meat but not touching the bone and should read 130º F for medium rare.  Allow the meat to rest for 10 minutes before cutting into individual chops.

Monday, June 28, 2010

Chicken Pot Pie with Jalapeño Dumplings

Chicken pot pie is the ultimate comfort food and a great last minute recipe for that leftover BBQ chicken, lurking in your fridge waiting to be re-invented. The delicate flavour of the white vermouth in the sauce and the jalapeño dumplings will wow the family.

Chicken Filling
3 cups deboned skinless cooked chicken cut into large pieces
3 tablespoons butter
1 coarsely chopped white sweet onion
1 garlic clove finely chopped
1 cup sliced white button mushrooms
2 carrots sliced into 1/2 inch pieces
2 celery stalks sliced into 1/2 inch pieces
1/2 cup frozen peas
1/2 cup frozen corn nibblets
2 Yukon gold potatoes
1/2 cup white vermouth
2 cups chicken broth
1 tablespoon finely chopped fresh thyme
1 bay leaf
1/4 cup soft butter
2-3 tablespoons flour
salt and pepper to taste.

Boil the potatoes in water; when partially cooked add the carrots and continue until slightly crunchy. Strain the vegetables and set aside.
In a large saucepan on medium heat melt the butter.  Add the onions, garlic and thyme; cook until transparent for about 2 to 3 minutes. Add the mushrooms and continue cooking for an additional 3 minutes and add the celery.  Cook until transparent, about 2-3 minutes.  Add the vermouth and allow the flavor to infuse for about 1-2 minutes.  Add the bay leaf, peas, corn, carrots, potatoes and chicken pieces.  Pour in the chicken broth and simmer.  In a small bowl combine the butter and flour to make a paste and stir into the chicken mixture to dissolve.  Continue to simmer to allow the flour mixture to cook through. Meanwhile prepare the dumpling dough. Pour the chicken mixture into a casserole, individual ramekins or onion soup bowls and drop a large spoonful of the dumpling batter on top. Bake in a 375º F oven for about 15 to 20 minutes. The dumplings are done when slightly golden or a toothpick inserted in the dough comes out clean.

Jalapeño Dumplings
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup soft butter
1/2 or 1 whole jalapeño pepper seeded and finely chopped
(depending on the desired amount of heat use less or more) 
2 teaspoons finely chopped fresh thyme
1/2 cup milk

In a mixing bowl add the flour, baking powder, salt and butter; work with your hands until the consistency of coarse meal. Stir in the thyme and jalapeño peppers into the flour mixture.  Make a well in the dry ingredients and add the milk.  With a wooden spoon mix to combine; do not over-work the dough.

Thursday, June 24, 2010

Grilled Portobello Mushrooms with Blue Stilton Burger

Oh my Gosh!  It is actually possible to get excited about a meatless burger. It's time to chalk up a point for the vegetarians out there.  I drizzled some extra virgin olive oil and balsamic vinegar on the portobello mushrooms before grilling them. Instead of using store bought hamburger buns which were ready to be toasted, my homemade focaccia called out to me and thought, why not go for it.  Again it's the little touches that can bring a dish to the next level.
The focaccia with the hint of garlic and rosemary worked well with the meaty portobello mushrooms, the grilled bell pepper,caramelized onions and the piéce de résistance, the blue Stilton cheese.

Tuesday, June 22, 2010

Fruit Flan

Berries are in season, so it's time to take out those fancy tart pans and create your own fruit flan masterpiece.  For those who dread the idea of tackling pie crust, this recipe is for you. The recipe for the quick sponge cake is easy to assemble and almost fool proof.  Once you've tackled the cake, you then add your favorite filling and fruit. I like brushing the cake with an orange liqueur syrup and for the filling, crème pâtissière fits the bill before topping it with luscious mixed berries.

Quick Sponge Cake

In a mixing bowl, combine:
1/2 cup all purpose flour
1 cup cornstarch
2 teaspoons baking powder
1 cup sugar

In a separate bowl beat:
4 eggs and add:
9 tablespoons of melted butter
Mix the egg and melted butter to combine.
Pour the wet ingredients into the flour mixture, and mix with a wooden spoon. Do not over beat.  Pour the batter into a prepared 10 inch tart pan and bake in a 350 degree F pre-heated oven for 25 to 30 minutes.

Monday, June 21, 2010

Prosciutto di Parma Focaccia Panini

The focaccia, with rosemary and garlic topping, was made by adapting the no-knead bread recipe posted Friday, May 28, 2010.

To create the panini pictured above, split the focaccia in the center and drizzle the slices with some extra virgin olive oil. Then add slices of Parma prosciutto, fresh tomatoes, buffalo mozzarella, and lettuce. I also like to serve the panini with hot Italian giardiniera for that extra kick.


3 cups all purpose flour
1/4 teaspoon dry yeast
1 1/2 teaspoon salt
1 1/2 cup water
3 tablespoons light virgin oil


The night before:
In a mixing bowl add the flour, the yeast and the salt. Using your hands or a wooden spoon, blend the dry ingredients.

Pour in 1 1/2 cup of water, 3 tablespoons of light virgin oil, and mix. Pull together the dough using your hands or a wooden spoon. 

Scrape any excess flour from the bottom and sides of the bowl, making sure the ingredients are well incorporated and form into a ball.  The dough will have a stringy texture.

Place a piece of plastic wrap on the bowl to avoid the dough from drying out. Allow to rise in a warm dry, and draft free place for at least 12 hours and up to 24 hours. The photo to the right is dough that has risen overnight.

The next day: 
Transfer the dough to a greased and floured 12 " pizza tray. Dust the dough  lightly with flour, and with your hands spread out to the edges of your pizza pan, forming a disk. Drizzle with oil and season with salt.  Sprinkle fresh or dried rosemary on the top.  Place in a draft free place to allow to rise a second time for 1-2 hours

Bake in a pre-heated 500º F oven for 15-20 minutes.

Eggplant Parmigiana

Instead of making  a marinara sauce for the eggplant parmigiana, I opted to use slices of Roma tomatoes sprinkled with chopped garlic, fresh oregano, and a drizzle of olive oil.  By layering the bottom of the casserole dish with the tomatoes, and then topping the eggplants with an additional layer of sliced seasoned tomatoes prevented the dish from drying out.  To further simplify the recipe you can coat the eggplants with prepared Italian breadcrumbs or make your own, by adding some fresh chopped parsley, garlic, and parmesan cheese. Once you have prepped your eggplants, straining the excess water and dipping the eggplants in an egg batter, coat them with the breadcrumbs;and bake at 375 degree F until golden brown. Place a layer of the eggplant slices on top of the tomatoes and cover with an additional layer of seasoned tomatoes.  Sprinkle parmesan cheese, oregano and scatter pieces of buffalo mozzarella on the tomatoes. Season and drizzle with olive oil before baking in a pre-heated 400 degree F oven. Bake for about 20 minutes.

Thursday, June 17, 2010

Baby Spinach Salad with Strawberries and Poppyseeds

What is there not to like in this salad?  Delicate baby spinach tossed with my orange vinaigrette, luscious strawberries, decadent caramelized pecans, crunchy poppy seeds; and  for the crowning touch a drizzle of homemade syrupy ' black gold', to create the most amazing summer salad. By the way, homemade balsamic reduction is what I like to refer to as my ' black gold'. It will enhance any food it touches.
My recipe for the orange vinaigrette will carry you through the week.  Just refrigerate and use it on your favorite salads or vegetables.

Macerated Shallots:
1 small shallot finely chopped
1/4 cup balsamic vinegar
1 teaspoon sugar
In a small bowl macerate you shallots in the vinegar and sugar. Set aside while you prepare the rest of the salad. Strain the shallots prior to adding to the salad.

Caramelized Pecans
1 1/2 tablespoons butter
1 tablespoon brown sugar
1/2 cup pecans
In a small frying pan melt the butter, add the sugar and pecans and on medium heat cook for about 4 minutes to caramelize the pecans. Transfer to parchment paper to cool.

1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons orange juice
zest of one orange (1 tablespoon)
1/3 cup balsamic white vinegar
2/3 cup grape-seed oil
In a bowl add the Dijon mustard, honey, orange juice and balsamic vinegar and whisk together.  Continue whisking and gradually incorporate the grape-seed oil. Season to taste. Makes approximately 1 cup. Refrigerate the remaining vinaigrette in a glass jar for later use.
To assemble:
6 ounces baby spinach
1/2 pint strawberries cut into wedges
1 tablespoon blue poppy seeds
grated orange zest
In a salad bowl add the spinach,strawberries, sprinkle in the poppy seeds and toss gently. Pour in the desired amount of orange vinaigrette and add the caramelized pecans. Gently toss and plate.  Drizzle with balsamic reduction.  Serves 4

Tuesday, June 15, 2010

Artichoke Rotini Pasta Salad

You really don't need a recipe for this delicious and satisfying salad. Let the picture be your guide.  Simply add some pesto to your cooked pasta; artichokes; some tomatoes; macerated scallions; parsley; extra virgin oil,and toss in some capers, and you have a beautiful accompaniment to your favorite grilled fish or meat.


Monday, June 14, 2010

Tuna Fish Casserole "not your Mama's tuna casserole"

First, just a word to thank the people at the Food Network site, for choosing my Mediterranean tuna fish salad photo for their pic of the week. Speaking of tuna, it was with much trepidation that I agreed to tackle a casserole for the retro recipe challenge. My own personal challenge was to concoct a palatable recipe that was not only edible, but also void of processed ingredients. No canned soups were going anywhere near this baby! Well not only did I have to convince my husband to eat the much maligned tuna casserole, popular in the 1970's; but I would also have to eventually eat my very own words. I was sure a tuna casserole, would never see the light of day on my table. Yes, the casserole did make it to my table, and much to my surprise; the darn thing was pretty good. This is definitely not your mother's tuna casserole. By adding the jalapeño pepper for flavor and kick; the brilliant red bell pepper for sweetness and color; capers for saltiness, and of course white wine guided the recipe right into 21st century, and the heart of this non-believer.   

1/2 pound radiator pasta or any other short ridged pasta
2 cans 7 oz. albacore solid white tuna (drained and broken into bite size) 
1 tablespoon olive oil 
2 tablespoons butter
2 shallots chopped 
1 1/2 cup sliced white mushrooms 
1 jalapeno pepper finely chopped (use 1/2 for less heat) 
1 red bell pepper diced 
2 tablespoons capers 
1/2 cup white wine
Handful fresh Italian parsley chopped 
Salt and pepper to taste  
 Béchamel sauce: 
1 1/2 cups milk
3 tablespoons butter 
3 tablespoons flour 
1 bay leaf pinch nutmeg 
3 sprigs fresh thyme (leaves only) 
1 cup grated Gruyere cheese    

1/2 cup panko crumbs
2 tablespoons soft butter
1 tablespoon chopped Italian parsley
Pinch of salt

In a small bowl and using your hands, combine the panko breadcrumbs, the butter and parsley. Season to taste. Set aside the topping.

In a sauce pan melt 3 tablespoons of butter and whisk in the flour. Continue to stir and allow the flour to cook for 1 minute. Pour in the hot milk, one bay leaf, thyme, a pinch of nutmeg and continue to whisking. Bring to a boil and cook for an additional 2 minutes. Stir in the grated cheese and set aside.

Cook the pasta al dente in a large pot with salted boiling water. Drain and set aside in a large bowl. Reserve some of the hot water to thin out the sauce, if necessary.
In a saucepan heat the oil and butter. Add the shallots. Sauté until transparent and add the mushrooms. Continue cooking for 2 minutes and add the peppers and capers. Sauté for an addition 2 minutes and add the wine. Continue cooking for a minute or two to allow the flavors to infuse. Toss the vegetable mixture, plus the tuna pieces into the pasta and pour in the béchamel sauce. Stir to combine. Pour the pasta into a buttered 1.5 liter (6 cup) casserole dish and sprinkle the breadcrumb topping on top. Bake in a 350 degree F oven for about 30 minutes to heat through and to brown the breadcrumbs.

Lobster Feast

Bob are you sure you didn't deplete the Atlantic ocean with this bountiful catch?  A huge thank you for spoiling us all with a lobster feast fit for a king!  Fresh off the plane from Nova Scotia, the sea bound coast, and straight to our dinner table.

Sunday, June 13, 2010

Curried Potato Salad

Potato salad is even  better the second day when all the flavors infuse. This is my version, a real amalgamation
of  ingredients to ensure taste and texture. Hope you enjoy.

6 to 8 Yukon gold potatoes boiled and cut into pieces
1 small red onion chopped
6 radishes  thinly sliced
1/4 cup white wine vinegar
2 teaspoons sugar
2 Lebanese cucumbers sliced
1/2 cup butter pickles diced
1/2 large bell pepper diced
1/4 cup Italian parsley chopped

4 tablespoons light mayonnaise
1/2 cup olive oil
1 heaping  tablespoon Dijon mustard
2 teaspoons curry powder
salt and pepper to taste

In a small bowl add the onion, radishes, vinegar and the sugar. Set aside for about 10 minutes and drain reserving the vinegar.  In a large bowl add the mayonnaise, the Dijon mustard ,curry powder and reserved vinegar. Gradually whisk in the oil.  Add the potatoes, onion, radishes and remaining ingredients and toss.
 Serves 6

Thursday, June 10, 2010

Cheese Souffle

I recently initiated a "Throw Down", as coined by chef Booby Flay; and in fun, challenged fellow Food Network Community members to consider making retro recipes from the 70's. The gauntlet was dropped, and we agreed that we would attempt soufflés in place of  aspics, which were also the trend. However two of our finest, Susie and Ava, agreed to also include jelly molds. I opted to start with a simple cheese soufflé, and as the picture above shows, I was pleasantly surprised with the end result. I even got the seal of approval from my husband ,who initially said he would not go near a dish "with all those eggs and cheese". It turned out light as a cloud  and delicious. To accomplish this dish, I did  go back for a refresher course, and was expertly guided by Julia Child herself, via her phenomenal PBS videos. So, I hope you can forgive my digression from healthy recipes, just for a little while, as I reminisce and have some fun. If you too are ready for a "Throw Down", drop a line with your suggestions at Anna's Table.

Wednesday, June 9, 2010

Mediterrean Tuna Salad

 Summer salad anyone? Hope you enjoy another one of my creations and give it a try.

mixed spring salad
olive oil
red balsamic vinegar
1small shallot, finely chopped
1/2 teaspoon sugar
2 tablespoons white balsamic vinegar or white wine
1  can 7 ounce  Albacore solid white tuna
1 Roma tomato,seeded and diced
1 tablespoon Italian parsley, chopped
1 tablespoon capers, chopped
6 black kalamata black olives, pitted and chopped
2 tablespoons mayonnaise
2 tablespoons extra virgin olive oil

In a small bowl or ramekin, add the finely chopped shallot and cover with white wine vinegar and 1/2 teaspoon of sugar. Set aside and let marinate while preparing the tuna.
Drain the tuna removing any excess water.  In a bowl, add the tuna and with a fork; break into bite size pieces. Add the remaining ingredients and mix well.  Serve on a bed of mixed salad,tossed with olive oil and red balsamic vinaigrette. The ratio for the vinaigrette is1part vinegar to 3 parts oil. Garnish with whole kalamata olives and  parsley. Serves 2 as a main course

Tuesday, June 8, 2010

Minestrone Soup

A rainy cold day in June, it happens, and it makes you head for the soup pot and raid your refrigerator for a quick comfort fix. Here's my version of minestrone soup; as determined by the contents in my fridge at the time. Remember almost anything goes, just trust your eyes and taste buds to put together this hearty soup. Top it off with homemade croutons and you have a one bowl meal to take away the chills.

4 cups chicken broth
3 tablespoons olive oil
1 cup short pasta
1 cup of canned tomatoes, chopped
1 onion, finely chopped
1 garlic clove, finely chopped
2 slices 1/2 inch slice pancetta, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 potato, diced
1 zucchini with peel, chopped
1 cup chopped (1 inch pieces) green string beans
1 cup frozen peas
10 ounces canned white beans, drained
3 sprigs fresh thyme
3 sprigs fresh oregano, chopped
1 bay leaf
salt and pepper to taste
chili pepper (optional)

In a large pot, heat the olive oil and saute the onions. Add the pancetta and brown. Remove excess fat, if necessary. Add the carrots and celery and saute for about 2 minutes. Pour in the tomatoes and cook a few minutes to let the flavors infuse. Pour in the broth and add the potatoes. Add your herbs. Allow the potatoes to cook slightly, before adding the remaining vegetables and beans. Season with salt and pepper to taste. Drop your pasta into the boiling broth and cook until desired texture for the pasta. Garnish with croutons and Parmesan cheese. Drizzle with olive oil if desired.

Sunday, June 6, 2010

Pineapple-Mango Sorbet

Do you ever go out  of your way to buy extra ingredients, for that ' illusive' special recipe that you are going to come up with?  If your anything like me, sometimes the best laid plans go astray.  So was the case one more time, as my forgotten pineapple and mangoes sat  forgotten on my kitchen counter, begging for me to do something before it was too late. Panic sets in; because you know full well, that you can't possibly consume all that fruit overnight.  So I scrambled for a quick, no fuss recipe that required absolutely no stove or oven use; but yet, would preserve all the freshness of the fruit.  With the nice warm weather, sorbet came to mind. Why not, after so many years, attempt  reviving  my sorbet making skills; as if, you really need any?  The recipe is super easy, and full of luscious fruit flavours that burst through with each spoonful. Give it a try for a nice no fat alternative to ice cream!

1 pineapple chopped in cubes
3 mangoes chopped
1/4 cup honey
1/4 cup light corn syrup
1 to 2 tablespoon fruit sugar ( to taste if using)
juice of 1/2 lemon
2 to 3 tablespoons Triple Sec (optional)

Simply add all the ingredients to a food processor and blend until smooth.  Transfer to a 9 inch baking pan and freeze for about 2 hours.  Once the fruit blend is firm; return to the food processor and blend until a smooth consistency.  Transfer into an airtight container and freeze.  Makes about 6 cups.

Saturday, June 5, 2010

Pad Thai

After seeing Mark Bittman, of the New York Times,demonstrate his Pad Thai recipe; I have been itching to make it at home. Once you prep your ingredients, the rest is quite easy.  As you probably know by now, I tend to always stray from recipes. So here we go again, with my  adaptation of  the various recipes I researched.  All to say, add or eliminate some of  the ingredients in the recipe, and tailor the dish to your personal taste.  For the vegetarian version, simply leave out the shrimps. I kept my recipe rather simple. I opted not to use the cabbage nor the carrots and added extra mung bean sprouts.

8 ounces rice noodles
1 tablespoons tamarind paste
1 1/2 tablespoon Thai fish sauce
1/4 cup water
1 tablespoons honey or granulated sugar
juice of 1/2 small lime 
red pepper flakes (to taste)
1/4 to1/2 cup canola oil
1 garlic clove minced
3 green onions finely sliced
2 eggs (slightly beaten)
1/2 pound tofu cut into large cubes
8 large shrimps, peeled and deveined
2 cups mung bean sprouts (set aside1/4 cup for garnish)
4 tablespoons chopped cilantro (set aside 1 tablespoon for garnish)
4 tablespoons roasted, chopped peanuts (set aside 1 to 2 tablespoons for garnish)
lime wedges
Thai hot sauce 

Place your noodles in a bowl with lukewarm water. Soak for about 15 minutes.
In a small bowl add the tamarind paste to 1/4 cup of water and let soak for about 15 minutes. Mash the tamarind and add ,the fish sauce,sugar, lime.  Combine the ingredients.
In a wok or large saute pan heat the 3 tablespoons of oil on high heat.  Add the scallions,garlic, chili pepper and cook for about 30 seconds. Add your shrimp and cook for about two minutes. Transfer to a plate.
Using the same pan,on medium high, saute the tofu  until golden. and transfer to a plate.  Add some extra oil to the pan and swirl in the eggs. Set aside the scrambled eggs. Drain the noodles Add more oil to the pan and heat until hot and add the noodles. Pour in the sauce and cook until al dente.  Toss in the egg, the shrimp, tofu, 2 tablespoons chopped peanuts, saute for 30 seconds or so. Toss in the 3 tablespoons of the cilantro. Plate and garnish with extra cilantro,remaining bean sprouts, and roasted chopped peanuts .Serve with lime wedges and Thai hot sauce.
Serves 2  (main course)

Thursday, June 3, 2010

Penne with Vodka and Caviar

You don't have to be in the kitchen for hours to present a visually appealing, elegant and delicious main course for your guests; or for that matter just for yourself. All you need are a few ingredients and less than thirty minutes in the kitchen, to have this gourmet pasta dish on your table. Although most recipes for pasta and vodka call for tomatoes; I opted not to use them to allow the rich red colour of the caviar and its salty flavor, permeate throughout the dish and not compete with this exquisite ingredient. So from my table to yours, enjoy!

3 tablespoons butter
1 shallot, finely chopped
1 garlic clove finely chopped
1/2 cup Vodka
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup red caviar
salt and freshly ground white pepper to taste
14 oz ridged small penne
6 quarts water

    In a large pan boil about 6 quarts water. Add salt to the water. Cook the small ridged penne al dente for approximately 9 minutes. While the pasta is cooking, start the sauce.
    In a separate saucepan, heat the butter. Add the onions, garlic, and cook til transparent 3 to 4 minutes).
    Pour in the vodka and and and the cream and cook on low heat for about 5 minutes. Remove from the heat and stir in the Parmesan cheese. Add the caviar, leaving a small amount for the garnish. Drain the pasta and toss immediately with the sauce. Plate the pasta and garnish with the red caviar.
    Serves 4 to 6

    Zelinda's Marinated Olives( revisited)

    I just finished making a batch of my mom's marinated olives; and they looked so beautiful that I decided to post them a second time. You will find the instructions and ingredients used, in the recipe archive section (04/11) of the blog.

    Wednesday, June 2, 2010

    Free-Form Blueberry Pie

    Literally, this recipe is "as easy as pie" to make. The pie crust dough is one of Laura Calder's recipes, which can be found on the Food Network site. Once you have mastered the dough recipe, which by the way is super easy; all you have to do is add your favorite fresh fruit, some sugar, a drop of lemon juice and some cornstarch to produce a tasty dessert.