Tag Archives: recipe
Refreshing, icey cold, sweet-sour Margaritas are the perfect summer drink. My husband Bob Wilson has perfected a recipe that is sure to be a pleaser. Please note this recipe only serves one but who can stop there? Continue reading
I don’t have many salad recipes. A salad is something I just whip together out of whatever I have on hand. These two salads are standbys in my home. We love the sharp bite of fresh lemon juice, the aroma and taste of extra virgin olive oil, and most of all the “close your eyes and sigh with pleasure” taste bud pleasure of local garden grown vegetables. Both salads are quick to fix and serve and are good for either casual or fancy meals.
Once we built the house our immediate family had a tradition of coming up to Maine for Easter and Thanksgiving holidays. As you’ve no doubt discerned, we love to eat foods from many cultures and our festivities weren’t always accompanied by the “turkey for Thanksgiving, ham for Christmas” type offerings. In fact we typically would serve lobster and steak for Thanksgiving in Maine. But no matter how we digressed from the all American offerings, I think my family would have boycotted the meals if I didn’t have scalloped potatoes on the menu. Continue reading
I always have a bowl of fruit on my dining table. Last night I noticed a couple of bananas and apples were getting over ripe. That gave me the idea to do a bit of baking after church today. I’m not much into sweet breads with the exception of Apple Banana Walnut Bread. I made two loaves – one for us and the other for a neighbor who has been friendly. What better way to get to know someone than to knock on their door with a freshly made sweet bread in hand?
This is the best grilled salmon recipe I’ve ever had. Even people who don’t like fish love it served this way. This is a very easy recipe but it does take some advance planning so that you have time to marinade the salmon for at least an hour. It can be marinated longer if you wish, but I find it you marinade it for over two hours the salmon is too sweet. Continue reading
We’ve finally settled into Nokomis, Florida and I am inspired to cook again. This evening I decided to mix a couple of cultures – French and Mexican – and created a Chorizo Quiche for dinner. The spicy chorizo blends perfectly with the egg and cheese. Continue reading
Want a rich and creamy yet super easy recipe for seafood? This one is absolutely delicious! It can be served in a puff pastry (traditional) or with rice, fettuccine or mashed potatoes. I recently made it with leftover lobster (one of the joys of living on Deer Isle, Maine) and shrimp but don’t let this limit you. It’s great with one of the seafoods (lobster, shrimp or scallops) or any mixture therein. Continue reading
Albondigas tapas are little bite-sized meatballs. I serve them in a tomato sauce and accompany them with a hot crusty loaf of bread. Albondigas arent’ difficult to make however there are a few steps. You can make and freeze the meatballs cooked or uncooked for later. They are terrific the first day but even better the second.
Tortilla Espanola roughly translates into Spanish omelet. It is one of the mainstays in my cooking repetoire. One can hardly go wrong with a dish that calls for potatoes and eggs! I am told that in Spain one can go to a bar and order drinks and the tapas are free. Tapas (or appetizers) can be a variety of things but frequently tortilla Espanola is on the menu.
I love scones. When we lived in Westwood, NJ there was a scone shop in town and I was introduced to a variety of scones that could easily accompany a soup and salad type lunch. This is a delicious, fluffy, savory scone recipe that can be served for breakfast or any meal. They are deceptively easy to make and you are guaranteed rave reviews. If you prefer, you may substitute other herbs for chives. I’ve heard of people adding rosemary or basil. Others like to add some crumbled bacon to the mixture. I don’t think you can go wrong as long as you use high quality cheese.
Doesn’t food taste best when one uses fresh seasonal produce? This dish takes advantage of the tastebud popping flavors of summer tomatoes, basil, and sweet fingerling potatoes, all in a fruity Pinot Grigio sauce. The fingerling potatoes remind me of those I ate in Ireland. I made this for Bob the other night and we had the leftovers for lunch. I don’t have a fancy name for it as it’s just something I whipped up from what was in the refrigerator. Here’s my Chicken Tomato Basil with Fingerling Potatoes dish Continue reading
The word “suizas” means Swiss style and this Mexican recipe combines the traditional flavors of the cuisine with a rich sauce. It’s the perfect way to use up leftover chicken. This is a crowd pleaser for 4-6 people. Serve it with a green salad, Spanish rice and refried beans, and beer. Bowls of chopped green onion, chopped cilantro, and sour cream should accompany the food so that each may add according to their personal tastes. This is a tangy and flavorful comfort food. The sour and whipped cream help to mellow the heat of the Jalapeno peppers. It’s delicious!
My favorite book genre are whodunits and I love to cook. Can there be anything better than combining the two? Karen MacInerney writes the Grey Whale Inn series set on Cranberry Island. The protagonist trades in Texas (where Ms MacInerney lives) for a Bed and Breakfast Inn on the Maine coast. It’s a fun read and the recipes are delicious. Wicked Good Blueberry Coffee Cake is my favorite and is found in the book that earned her the Agatha Christie Award – “Murder on the Rocks”. I don’t know if they serve blueberry coffee cake but can attest that no inn has a better view than our own Inn on Ferry Landing. Continue reading
I’m receiving a number of requests for dishes I’ve served. Maybe it’s the cold weather or the fact that having posted a couple of family favorites has led people to remember other dishes they loved. This one was one my parents served. At that time flank steak was a cheaper cut of beef. It’s no longer quite the deal it was at one time but still reasonable. I consider it a middle-class filet mignon. It is one of the tastiest pieces of beef and this method of cooking preserves the juiciness. Continue reading
In almost every culture there is a dish that makes use of leftovers, a kind of “everything but the kitchen sink” recipe. The Irish Shepherd’s Pie was originally made with leftover mutton or lamb, covered with a gravy, combined with whatever vegetables were available, and covered with mashed potatoes. Once this dish came to the United States we modified it to include beef rather than mutton. Continue reading
These chilly rainy/snowy days are perfect for soup making. We have had just about every kind of weather today from winds, to snow, to rain, to some form of precipitation that is somewhere between rain and snow and accompanied by wind. It’s time for the comfort of chicken soup with dumplings. Continue reading
A Christmas tradition started in New Jersey was to have a huge pot of Cioppino on Christmas eve. Cioppino is a fish and shell-fish stew in a tomato broth. It is said to come from the Italian fishermen in San Francisco. I would serve it before we started in on the other dishes and there would always be a huge pot leftover that we would dip into throughout the next week. Continue reading
I know many of you wonder what we could possibly find to do on a remote island in Maine with a population of approximately 2,000 inhabitants. The answer is we are having an absolute blast. We have plenty of opportunities to bring something and I always bring something made of local produce (in this case apples). We’ve met some interesting and open hearted people and there are more things to do here than one would imagine.
During the winter some of the fisherman on Deer Isle rig up their boats, brave the frigid seas and bring back scallops. It’s not unusual to see a pick up truck with the back open and a sign advertising their fresh catch of scallops and fish along side one of the better traveled roads. The seafood is fresh, local, inexpensive, and purchasing it helps a local to survive during the cold months. This recipe is a take off from the Southern delicacy of scalloped oysters recipe found in Saveur Magazine. Continue reading