There - that's better - a shot outside my kitchen door this morning! Big difference from yesterday! One of my favorite plants of Spring is the bearded iris. I think of them as delicate yet regal. When I was young, my Dad admired them too and he kept them in our yard in a range of shades of lavender/lilac/violet. He really focused on vegetable gardening and the design of the garden as opposed to flower gardens, per se. I do … [Read more...]
Crabmeat Frittata
1 large shallot 1 red bell pepper, small dice or julienne 3 tblsp extra virgin olive oil 8 eggs 1 cup shredded gruyere 1 8 oz container fresh lump crabmeat 1/4 tsp cayenne pepper, or to taste 3/4 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp Old Bay Seasoning 1/2 - 3/4 cup mixed fresh herbs, chopped Preheat oven to 375F. In an oven-proof saute pan (10") saute shallot and red pepper until tender, … [Read more...]
Heart and Soul of a Baker, Crabmeat Frittata
Today is my maternal grandmother, Antonina (Minnie) Butera Gallipoli's birthday. "Nonnie" was a formidable woman - you didn't mess around with her! She could be stern, there was no denying her intelligence, she was a very good cook and she made a great loaf of bread, nothing fancy, just great. I can see her in her heather grey and blue plaid woolen skirt and a blouse. She died when she was 93 years old. For many reasons I can only hope to … [Read more...]
I Really Don’t Want Clouds At All……Sorry, Joni
I am a big fan of Joni Mitchell, Judy Collins and Joan Baez. This was just about as crazy as I got in my teenage years. Not too exciting, but the music was totally great. I thought of Joni Mitchell this morning and felt I should re-work a little of her lyrics. Cumulus are ok, I guess. Well, needless to say, the weather has been crossed off my list when it comes to inspiration-providing criteria again for this week. Just in case you have … [Read more...]
Food Media and Why I love Julia Child
Here are two pictures from my yard - the rose was taken on Friday when the approximately ONE hour of sun was out. The stock and petunias shot was taken a couple of weeks ago when I put them in a planter. I love stock and its lovely fragrance. A few years back we used this very effectively in wedding centerpieces, in special order Guy Wolff pots, for a family wedding at our home in Orleans, MA. Today I am off to the Farm in Green Village to … [Read more...]
Quick Marinara Sauce
QUICK MARINARA SAUCE 1 28 oz can diced tomatoes - (Muir Glen) 2 tblsp extra virgin olive oil 2 lg cloves garlic, minced 1 tblsp sugar 1 tsp salt 1/2 tsp freshly ground black pepper 1/2 cup fresh basil leaves, chiffonade(ed?) In a large saute pan, heat olive oil over medium heat. Add garlic and cook 1 minute until translucent - do not allow to brown. Add tomatoes, sugar, 1 tsp salt 1/2 tsp pepper (or to taste) and stir. … [Read more...]
Tradition, Sentiment and Innovation in the Kitchen Plus Yearning for 350 Days of Sunshine
What are the origins of a recipe? What makes it adaptable, what makes it untouchable? What generates that energy in the kitchen to experiment and innovate? Yesterday, I was editing my post and rambling on about (actually making excuses for) using canned cherries in my Mom's Cherry Pie. I was thinking about how canned foods are basically "poo-pooed" for the most part these days and got to thinking about alternate cherry sources. I have made … [Read more...]
Raspberry-Cherry Pie, Mom and Ina
This recipe gives me occasion to rave about two of my very favorite cooks and bakers of all time - my Mom and Ina Garten. I could, and will go on about the influence of my Mom on my life in the kitchen as this blog continues, but suffice it to say she ignited my passion for cooking and baking when I was very young. My earliest memories of baking with her involve making copious dozens of cookies at Christmas-time in her small kitchen. The … [Read more...]
Quick Summer Squash Saute
QUICK SUMMER SQUASH SAUTE 1 medium zucchini, cut into cubes 1 medium yellow squash, cut into cubes 1/2 red onion sliced 1 large clove garlic, minced 1/2 tsp freshly ground black pepper 1/2 tsp salt zest of 1/2 orange scant 1/4 cup white wine 1 tsp fresh thyme leaves 2 tblsp extra virgin olive oil In a large saute pan on medium heat, heat olive oil. Add zucchini, yellow squash and onions. Cover and saute 4 … [Read more...]
Halibut With Tomatoes, Capers, and Thyme
HALIBUT WITH TOMATOES, CAPERS AND THYME 1 halibut fillet, about .45 lbs 1 small shallot, sliced 5 sprigs fresh thyme 1 tblsp capers juice of 1/2 meyer lemon 1 small, very ripe, heirloom tomato, cut into chunks 1/4 cup white wine 2 tblsp extra virgin olive oil Preheat oven to 400F. In a 10" oven-proof saute pan heat oil over medium high heat until hot but not smoking. Add halibut filet, skin side down and sliced … [Read more...]