Sunday, December 27, 2020


From here


  • 8 ounces marzipan
  • 1 cup blanched super finely ground almond meal
  • 1 cup powdered sugar sifted
  • 1 egg white
  • 1/2 teaspoon quality almond extract
  • 2 teaspoons fresh lemon juice
  • 1 egg white for brushing
  • 1 cup sliced almonds


  1. Place the marzipan, ground almonds, powdered sugar, almond extract, fresh lemon juice, and egg white in a mixing bowl or in the bowl of a food processor with the paddle attachment in place. Knead the mixture until it comes together in a thick and tacky, but not overly sticky, dough. If it's too sticky add a little more ground almonds and/or sugar to it. Wrap the dough in plastic wrap and chill for at least 30 minutes (This can be made days in advance.)
  2. When you're ready to make the almond horns, break the dough off into pieces and roll them into 1-inch balls. Then roll each ball into a small log, tapering it off so each end is a little thinner.
  3. Use a pastry brush to brush egg white all over the cookie dough.
  4. Roll each cookie into the slivered almonds. They don't have to be completely coated and keep in mind also that the ends will be dipped in chocolate. Bend each cookie into the shape of a crescent and place them on a lined cookie sheet about an inch and a half apart.
  5. The oven should be preheated to 350 degrees. Bake the marzipan almond horns on the middle shelf for 10-15 minutes or until the tips are just starting to turn golden. Remove and let them cool completely.
  6. Microwave some chocolate chips or chunks of chocolate until melted and then dip each end of the almond horns into the chocolate. Place the almond horns back on the cookie sheet or other surface to let the chocolate harden.
  7. Store in an airtight container for up to a couple of weeks.


Be sure not to add too much lemon juice; will prevent the mixture from thickening

Wednesday, December 23, 2020

Spiced Chickpea Stew

From here


  • ¼ cup olive oil, plus more for serving
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece ginger, finely chopped
  • Kosher salt and black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • 1 cup mint leaves, for serving
  • Yogurt, for serving (optional)
  • Toasted pita, lavash or other flatbread, for serving (optional)


  1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.


Also mixed in pan-fried chicken cubes; used chard

Apply the Greek yogurt directly to the soup when eating; improves both thickness and taste

Saturday, November 28, 2020

Chicken Marbella


  • 1 whole chicken, 5 lbs., cut into 8-10 pieces
  • 1/2 head of garlic, peeled and finely pureed
  • 2 tbsp. dried oregano, coarse salt, and freshly ground black pepper
  • 1/4 cup red-wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/4 cup pitted Spanish green olives
  • 1/4 cup capers with a bit of juice
  • 3 bay leaves
  • 1/2 cup white wine
  • 1/2 cup brown sugar
  • 2 tbsp. Italian parsley or fresh coriander, finely chopped 


  1. Combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves in a large bowl. Cover and marinate in the fridge overnight.
  2. Preheat oven to 350 degrees
  3. Place chicken in large, shallow baking pan, and spoon marinade over it evenly 
  4. Pour white wine over the chicken, and sprinkle it with brown sugar
  5. Bake for 50-60 minutes, basting frequently with pan juices
  6. Transfer chicken, prunes, olives, and capers to serving platter with a slotted spoon.  Moisten with pan juices and sprinkle with parsely.

Tuesday, August 11, 2020


From here 


  • 2 large eggplants, about 3 pounds
  • 6 large red bell peppers
  • Salt and black pepper
  • 1 garlic clove, finely chopped
  • Juice of 1 lemon
  • 1/2 cup good-quality olive oil
  • Optional: 1 tablespoon finely chopped parsley


  1. Gather the ingredients.
  2. Heat oven to 475 F.
  3. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black—about 30 minutes.
  4. Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
  5. Peel off and discard blackened skins, stems and seeds.
  6. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
  7. To serve, transfer to a glass dish and sprinkle with chopped parsley for garnish if desired.


Made half portion; used food processor; didn't remove eggplant seeds

Thursday, August 06, 2020

Baked Eggs With Beans and Greens

From here

  • 2 tablespoons olive oil
  • ½ pound sweet or spicy Italian sausage, casings removed (optional)
  • 1 medium yellow onion, thinly sliced
  • 1 (15-ounce) can chickpeas or white beans, drained and rinsed
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • 1 (28-ounce) can whole tomatoes, gently crushed by hand
  • 4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
  • 6 large eggs
  • Black pepper
  • 2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish
  • Grated cheese, such as pecorino or Parmesan, for serving (optional)
  1. Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
  2. Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
  3. Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

Bake the eggs on the longer side

Saturday, June 27, 2020

Crab Artichoke Stuffed Mushrooms

From here

  • 20 button mushrooms, cleaned and stems removed 
  • 8 oz. cream cheese, softened
  • 1 c. shredded Monterey Jack, divided
  • 1/2 c. freshly grated Parmesan
  • 1 14-oz. can artichoke hearts, drained and finely chopped
  • 2 cloves garlic, minced
  • 12 oz. lump crab meat
  • 2 green onions, sliced
  • 2 tsp. Worcestershire sauce
  • kosher salt
  • Freshly ground black pepper
  • Chopped parsley, for garnish
  1. Preheat oven to 400°. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
  2. Stuff mushrooms with mixture and transfer to a small baking sheet.
  3. Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
  4. Garnish with parsley and serve.

  • Soften cream cheese by putting it in the microwave for ~30 seconds
  • Save some green onions for garnish

Thursday, June 11, 2020

Chive Crab Cakes

From here

  • 4 large egg whites
  • 1 large egg
  • 2 cups panko bread crumbs, divided
  • 6 tablespoons minced fresh chives
  • 3 tablespoons all-purpose flour
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons canola oil
  • Lemon wedges, optional
  1. In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.
  2. Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties.
  3. In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.

Pack the cakes before cooking them so they don't fall apart

Tuesday, June 09, 2020

Roasted Salmon With Yogurt Dill Sauce

From here 


  • 4 portions of salmon fillets
  • 1 Tablespoon olive oil
  • salt and ground black pepper
  • 3/4 – 1 cup Greek yogurt
  • 1 Tablespoon lemon juice
  • 1 Tablespoon fresh dill, minced
  • 1/2 Tablespoon fresh chives, minced
  • 1 garlic clove
  • salt, ground black pepper, to taste

Mix the yogurt, lemon juice, dill and chives. For the garlic, I like to smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavor to the sauce, but won’t be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavor. Season with salt and ground black pepper to taste. Minced capers are a great addition to this sauce too.

Preheat the oven to 500 degrees Fahrenheit. Place a rimmed baking sheet into the oven to heat up.

Meanwhile, season each salmon fillet with salt and pepper and rub each fillet with oil all over.

When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.

Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12 – 15 minutes.

Serve the salmon with the yogurt sauce.

Monday, May 25, 2020


  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • 1/4 teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste
  1. Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
  2. Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
  3. Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
  4. Stir in salt and freshly ground black pepper, add more to taste.  Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Mixed in some Thai basil and used the walnut substitute; turned out very well


From here

  • 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
  • 1 ½ cups plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh mint and/or dill
  • 1 tablespoon lemon juice
  • 1 medium clove garlic, pressed or minced
  • ½ teaspoon fine sea salt
  1. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
  2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
  3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Served with pita chips

Thursday, May 21, 2020

French Onion Soup

  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere
  1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  2. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  3. Ladle the soup in bowls and float several of the Gruyere croutons on top.
  4. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Takes a while to make; use higher heat to evaporate the wine 

Tuesday, May 19, 2020

Roasted Tomato Soup

From here

  • 3-1/2 pounds tomatoes (about 11 medium), halved
  • 1 small onion, quartered
  • 2 garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 fresh basil leaves
  • Salad croutons and thinly sliced fresh basil, optional
  1. Preheat oven to 400°.  Sprinkle vegetables with thyme, salt and pepper; toss in a bowl to coat. Place vegetables in a greased 15x10x1-in. baking pan; drizzle with oil. Roast until tender, 25-30 minutes, stirring once. Cool slightly.
  2. Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

Maybe blend more finely

Roasted Brussels Sprouts

From here

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

A little plain; restaurants often use bacon to flavor it; goes well with grain mustard

Monday, May 11, 2020


From here

  • 1 loaf bread (crusty Italian, sliced 3/4-inch thick, about 16 pieces)
  • 2 tbsp. olive oil
  • 2 cups tomatoes (fresh, chopped)
  • 2 tbsp. basil (chopped)
  • 4 cloves garlic (chopped very fine)
  • 1/2 tsp. salt
  • 1 oz. cheese (mozzarella, shaved)
  1. To begin with, combine the chopped tomatoes, basil, garlic, and salt in a small bowl and lightly toss them together using a fork. Set them aside for the time being.
  2. Set the oven to the broil setting.
  3. Place the bread slices in a single layer on a large baking sheet coated with a small amount of cooking spray. Using a basting brush, brush a small amount of the olive oil on the top of each slice of bread. Place the bread in the oven and broil for about 1 minute, or just until the bread becomes lightly toasted.
  4. Remove the bread from the oven, and spoon about 2 tablespoons of the tomato mixture on each slice. Top each with a couple of shaves of the mozzarella cheese. Return the bread to the oven and broil the bruschetta for another 30 seconds. Watch the bruschetta carefully during this time to make sure it does not burn. Remove the bruschetta when the cheese becomes melted, and the edges of the bread are lightly browned and toasted.
  5. Remove the bruschetta to a plate or a wire rack to cool just for a few minutes, and then serve them up immediately.

Tomato slices could be a little finer; maybe use a food processor

Monday, May 04, 2020

Caprese Salad

From here

  • 2 cups balsamic vinegar
  • 3 ripe tomatoes
  • 12 ounces fresh mozzarella, thickly sliced
  • Large bunch fresh basil leaves
  • Olive oil, for drizzling
  • Large pinch kosher salt
  • Large pinch freshly ground black pepper
  1. Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
  2. When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
  3. Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.

The balsamic glaze should be thick and syrupy.  It should be thick enough to coat a stirring spoon

Sunday, February 02, 2020

Spinach Artichoke Dip

From here


  • 2 10 oz packages of chopped frozen spinach
  • 24 oz 2 12 oz cans/jars of quartered artichoke hearts, drained and roughly chopped
  • 2 8 oz packages of cream cheese
  • 1/2 cup of sour cream
  • 1/2 cup of mayonnaise
  • 1 1/2 cups of shredded parmesan divided
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes optional
  • Serve with pita chips tortilla chips, sliced baguette, or vegetables
  1. Place frozen spinach in a medium to large sauce pan. Cover pan and heat over medium-high heat until spinach defrosts.
  2. When spinach has defrosted, add in artichokes.
  3. Next, add in blocks of cream cheese. Stir until cream cheese melts and is incorporated with spinach and artichokes.
  4. Then add in sour cream, mayonnaise, and 1 cup of parmesan. Stir until parmesan melts.
  5. Add in seasonings.
  6. You can immediately serve the spinach artichoke dip or place in an oven-proof baking dish and top with the remaining 1/2 cup of parmesan cheese. Bake at 350 degrees for 10-15 minutes to melt cheese and form a delicious, crispy crust.
  7. Enjoy with pita chips, tortilla chips, sliced baguette, or vegetables.

Friday, January 10, 2020

Minestrone Soup

From here

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium ribs celery, chopped
  • ¼ cup tomato paste
  • 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
  • 4 cloves garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 cup whole grain orecchiette, elbow or small shell pasta
  • 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
  • 2 cups baby spinach, chopped kale or chopped collard greens
  • 2 teaspoons lemon juice
  • Freshly grated Parmesan cheese, for garnishing (optional)
  1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
  2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
  3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
  4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  5. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
  6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

Used navy beans, potatoes and spinach


From here

  • 1 jicama root
  • 4 limes
  • Some chili powder (like tajiín)

  1. Peel and chop the jicama into slices, squeeze the limes, mix both in a container to coat the slices, sprinkle chili powder -- pretty self-explanatory