Wednesday, November 26, 2008


As typical, I've been so busy, I have not put any recipes up for Thanksgiving...So I 'm just going to list my menu this year. I decided to keep it simple, stick to the basics! Nothing fancy, just traditional.
Rosemary butter stuffed Turkey
Raw Cranberry Chutney
Green Bean addiction
Mashed Potatoes
Pork Sage Sausage Stuffing
Mixed Greens with Goat Cheese and Apple
Homemade Pumpkin Pie
Homemade Pecan Pie

Have a safe and Happy Thanksgiving, and i promise, to have recipes for Christmas. Tell me if you made anything new and exciting at your holiday!!

Wednesday, November 5, 2008

I made my first Fritatta !!

I must admit. I have always love a fritatta at brunch. But was always scared to make them. It seemed to hard. That was until Sunday. I found this great recipe I was dying to try, and the family was in town, so why the hell not. I found this easy to make. It's just a little time consuming. But well worth the effort.

Sauteed Cauliflower Fritatta

Unsalted Butter(I used Smart Balance...less guilt)
Extra Virgin olive oil
1 medium head cauliflower(2 cups) Broken up in chunks
1 medium onion, chopped
3 garlic cloves, grated
10 large eggs, lightly beaten
dry breadcrumbs
2 Tsp Thyme leaves(fresh)
Fresh grated Parmesan or Pecorino cheese

Heat oven to 400F
In a 10 inch non-stick(very important) oven proof skillet, melt 1 Tbls butter with some olive oil. Add Cauliflower, ad season with kosher salt. Cook on high until golden, toss, continue cooking. Add onion and 1 Tbls butter, reduce to Medium heat, add garlic and 1 more Tbls Butter.
In a large bowl, whisk eggs with salt.
Pour over Cauliflower, and cook without stirring until the bottom of the fritatta is set. Lift the edge of the fritatta, and tilt the pan to allow uncooked eggs to seep underneath. Cook until the top is just slightly runny, about 3-4 minutes.
Sprinkle the crumbs, thyme and cheese. And bake until set(nothing runny on top, or jiggly). When finished, top with a little more grated cheese, and cut into wedges for serving.
I served mine with a little mixed green salad. It made for a beautiful brunch dish.

Thursday, October 30, 2008

Smashed Zucchini Paste

This is not my recipe, it belongs to Jamie Oliver. But it's worth sharing. This is great for parties and the holidays.
You'll Need:
Extra Virgin Olive Oil
2 cloves garlic
1-2 small dried red chilies, crumbled
6-8 small zucchini, unevenly sliced
Kosher salt and pepper
1 good handful of fresh mint, chopped
juice of 1 lemon
Put a few glugs of oil in pan, and fry garlic and chilies, throw in zucchini. Cook about 35 minutes. When soft remove from heat. Season well and pour 4 good glugs of olive oil to flavor and loosen. Add chopped mint and lemon juice.
Serve with toasted breads

Cinnamon Whipped Cream

Want a new topper for your Pumpkin pie? This is it. Forget Cool Whip, Homemade whipped cream is the best.
You'll Need:
1 Tsp ground Cinnamon
2 cups heavy cream
1/4 cup confectioners sugar
1 tsp vanilla extract
2 Tbls dark rum
Combine the cream and sugar in large bowl & beat until semi-stiff. Then fold in the vanilla, cinnamon, and rum. Thats it!

Roasted Carrot and Parsnip Soup

Right now at the farmers market, you can find beautiful root veggies. This soup is cheap and easy. It hearty, and good for you!
You'll Need
1 Lbs Carrots, peeled and cut into 1/2 inch rounds
1/2 Lbs Parsnips, peeled and cut into 1/2 inch pieces
1 yellow onion,quartered
5 Tbls Olive Oil
kosher salt and pepper
1/2 baguette, cut into 16 thin slices
Heat oven to 400F
In a large roasting pan, combine carrots, parsnips,onion and 3 Tbls olive oil. Sprinkle Salt and pepper over veggies. Spread the veggies in an even layer & roast until tender and golden brown, about 45 minutes.
Meanwhile, arrange the bread slices on a baking sheet & brush with oil. Toast until crisp.
Transfer veggies to a blender, and puree' with 3 cups water, adding more if needed, until smooth. Rewarm in pot, add more salt and pepper if needed. Serve with toast.
After you have made this, you can really play, add ginger, or curry, or a little cayenne.

Chutney for those cold nights

When it gets cold outside, I crave very rich food. This recipe is great with a cheese plate or a roast chicken, or throw it on top a turkey sandwich.
You'll Need
1/2 cup golden raisins
1/4 cup dried tart cherry
1/4 cup Brandy
1/4 tsp mustard seeds
1/4 tsp aniseed
1 cup chopped Rhubarb
1/2 cup sugar
2 Tbls fresh lime juice
Toast mustard seeds & aniseed in skillet until aromatic
Place raisins,cherries and brandy in saucepan over medium heat. Add toasted seeds to fruit mixture, simmer. Add rhubarb, sugar and lime juice until juice is absorbed.

And that's it! Try it for Thanksgiving

Back to cookin'

I think you are not a true adult until you have a COSTCO membership. So it has finally happened to me! As someone who loves to cook, you can get the most amazing cuts of meat and fish. Last night I made a beautiful rack of lamb with a balsamic reduction. In this crazy economy, go get your membership, and get cookin' for much cheaper

Monday, October 13, 2008

Holy Fried Twinkie

I just returned from the Texas State Fair... wow.. what a culinary experience. Never go if you are on a diet. My goal was to eat as much as possible. Here's the highlight. Fried Oreos dusted with powered sugar. Pickle on a stick, Frito Pie, and the best thing I have ever eaten was the fried Guacamole... how did they do that you ask? I'm not sure, but it was brilliant. The one thing I was looking for all day, was the Chicken Fried Bacon.... Heard it was great, but I was so stuffed by the time I found the Booth, It was not possible. If you ever have the chance.. Go to the fair

Saturday, October 4, 2008

Let's Have Chickpea Stew!

I love love love chickpeas. You will start to notice, I use them a lot. This is a great stew, for those rapidly approaching cold nights. It's easy to make, and a good portion for left overs. To me soups and stews taste better the next day...
You'll Need:
Olive Oil
1 large onion
12 ounces Italian Sausage, castings removed
1 Tbls Tomato paste
1/2 cup flat leaf parsley,chopped
1/4 cup Cilantro,chopped
2 cups chicken broth(organic)
2(15oz) cans chickpeas
1 package frozen leaf spinach
8 slices of a good bread(baguette, sour dough,Italian),toasted
Heat oil in in large pan, add onions(cook), and sausage and cook crumbling with wooden spoon. Add tomato paste,parsley,cilantro, and cook. Add broth and chickpeas, bring to boil. Add frozen spinach and simmer. Stir in salt and pepper to taste.
Toast bread, put in bowls, add stew on top.
This makes dinner in under 30 minutes, great for last minute ideas.

Im Engaged!

Well, It's been a bit since i posted, cause well i've been a little busy. Hunter and I are very excited, and I promise this blog will not become a crazy wedding planning site!

Sunday, September 21, 2008

Herby Roast

When it's summer, i crave salads. But in fall, I WANT MEAT! So this is my roast. I love using herbs from my garden as much as possible. By the way, in any recipe you have and it asked for dried herbs, I say use fresh herbs. I don't know why, but it feels very old fashioned to me. Stay fresh!
You'll Need:
3-5 lbs Beef Roast
Rosemary Sprigs
Thyme sprigs
2 cups red wine
Kosher salt and Pepper
Finely chop herbs. Season Roast with salt and pepper on all sides of roast. On a chopping block, roll roast in herbs, and coat. Put roast on roasting pan. Drizzle roast with extra virgin. At the bottom of the pan, add red wine and garlic. Bake roast slowly. 350F for about 2 hours. Or longer if you don't like Medium Rare. Half way through roasting, check liquid in the bottom, add water if you need too. When roast is finished, move to a cutting board. Take gravy, add to sauce pan. Add salt and pepper to taste. Serve red wine gravy on the side for drizzling. I suggest sauteed spinach and lemon on the side. have a big ole glass of wine with this!! enjoy.

Saturday, September 20, 2008


Ok, not so bad, but I did steal this recipe from an EX, cause it's freakin good! And it makes a lot, so you can either feed a bunch of people, or have lunch for days.
You'll Need:
2 packages of Carolina yellow rice with saffron( the long skinny package)
2 cans black beans, drained
1 brick Pepper Jack Cheese
Burrito Tortillas
Follow the directions on the rice packages for cooking the rice. Once the rice is tender, remove from heat, and grate cheese into rice, use about half the brick. add beans, and stir . Sprinkle Cumin, about 1/2 tsp. stir everything together.
Make a burrito, fold. Put on a baking sheet, and bake in oven until tortilla is crispy.
Top burrito with sour cream, and salsa.
This is yummy.

Carmel Corn

Well, Halloween is soon. Carmel corn was always a favorite in my family. Actually, more of an addiction. This is delicious, and yet quick and easy. Just remember, once you have made the syrup, work quickly.
You'll Need:
1/2 cup sugar
1 Tbls light corn syrup
2 Tbls water
2 Tbls unsalted butter
1/2 tsp kosher salt
2 1/2 cups fresh popped corn(or 1 microwave bag)
1/4 cup mixed nuts(cashews,peanuts,walnuts,almonds)
In a saucepan, combine sugar, corn syrup and water. Bring to boil. Cook without stirring until carmel forms(when mixture turns brown).
Remove from heat, stir in butter and salt. Add popcorn and nuts to pan. Stir quickly, and coat in carmel. Pour mixture over foil, first spray foil with PAM. Drizzle remaining syrup over popcorn. Let cool and eat!
I love giving this as a housewarming gift, in a cut box or tin.

Sunday, September 14, 2008

Corn is in season!!!

Yesterday I was Upstate New York at a farmers market. It was beautiful. A family owned farm, where they even made homemade pies. I stocked up on apples, peaches,tomatoes. They had run out of corn by the time I got there. But Because it's so beautiful right now... Here is a fun recipe.

You'll Need:
8 ears corn on the cob
2 cups black beans, drained, rinsed
4 scallions, chopped
3 ripe plum tomatoes, chopped
1 red bell pepper, diced
3 TBSP red wine vinegar
1 tsp sea salt
1/4 tsp pepper
2 Tbls chopped cilantro
Shuck corn in a shallow pan, slice kernels off.
In a large frying pan, heat 2 Tbls olive oil and saute until soft, return to bowl, add beans,scallions, tomatos, and red pepper. Add salt and pepper to taste.

Monday, September 8, 2008

Fresh Garden Tomato Salsa

Tomatoes are in season. Right now there are beautiful tomatoes at the farmers market. Or for me, there are some growing in my back yard, along with my jalapenos. This is a great fresh salsa, for anytime!

You'll Need:
1/2 Red onion, chopped
1/2 green bell pepper,chopped
1/4 cup fresh cilantro
jalapeno pepper
6 fresh tomatoes, chopped
2 tsp olive oil
1/2 lime, juiced
kosher salt and pepper

Enjoy! this should last for a few days if you don't finish it in one sitting.

Plum Goat Cheese Salad

I am officially addicted to Goat cheese! I put it in almost every salad I make, and I'm always trying to figure out new ways to make a goat cheese salad... So here is a new one! I think this is a great fall salad. It's sweet yet savory.

You'll Need:
8ounces soft goat cheese
6 thin prosciutto slices
2 tsp Champange vinegar
1 tsp minced shallots
1/2 tsp dijon mustard
1/tsp honey(organic)
2 TBLS extra virgin oil
4 ounces baby arugula
6 sweet firm red plums, halved pitted, and cut into wedges
1 tsp thinly sliced mint
Roll cheese into 1 inch log, sprinkle with pepper. Cut into 6 equal pieces. Wrap each piece with prosciutto.
Whisk vinegar,shallots, mustard and honey in bowl, gradually add oil. Season with salt and pepper. Mix together. Add plums. Place cheese rounds on top of salad.
This should be enough for 4 small plates. Enjoy this savory salad!

Saturday, September 6, 2008

Smashed Peas with Toast

I love love love this. When I worked at the Spotted Pig in NYC, Chef April Bloomfield made a mushy pea and toast. This is very British, and I think a perfect snack. It's not quick to make, but well worth the effort, besides you don't get many chances to use that mortal and pestal you probably got as a gift once.

You'll Need:
1 pound fresh peas in pods
1 1/2 pound broad beans in pods
Bunch of fresh Mint, leaves picked
Generous handful of fresh grated Pecorino cheese
juice of 1 lemon
sea salt and fresh pepper
4 slices sourdough bread
1 clove garlic
2 large balls of fresh Mozzerella
Take all peas and beans out of shells, use mortar and pestal, in batches if necessary.
Bash up half of the mint leaves with peas & pinch of salt, add beans and crush to a paste.Add extra Virgin olive oil, stir in Pecorino, add lemon juice and season with more salt and pepper if needed
Toast bread on both sides, rub garlic on bread
Take a nice spoonful and spread it on the toast, serve it with a nice hunk of fresh Mozzarella, for an added bonus add a side of Proscuitto or Speck. Drizzle a little extra virgin over everything. And chomp!

Prosciutto Wrapped Dates

Fancy tasting appetizer. It you are having a little dinner party, pre-make these babies, and pop them in the oven when your guests arrive, pull them out hot, and serve. They will FLY off the plate, so make a lot.! People love these little balls of goodness!
You'll Need
Cream Cheese
Bunch of fresh Cilantro
Pitted Dates(Sunmaid pre-packed natural)
Kosher Salt
Chop cilantro bunch very very fine, and add to softened cream cheese, add salt, and mix well
Stuff cream cheese mixture into dates, I recommend putting the mixture in a ziplock bag, and cutting off the bag corner. Squeeze the mixture until it comes out the hole. Wrap the dates with small pieces of prosciutto and stab with toothpicks. Put in oven at about 350F, until warm and juicy, about 15 minutes.

Carrots with Lime Butter

Ok, To some this may sound gross. I personally love this side dish, mostly because It's the ONLY way I ever make just carrots as a side dish. I think carrots are delicious, but they have lost their popularity. But with lime, it's fresh and clean tasting

You'll Need
2TBLS unsalted butter
1 1/2 lbs carrots, sliced into 1/2 inch thick
2 scallions,thinly sliced
2TBLS fresh lime juice
1tsp grated lime zest
2Tbls chopped pecans
1tbls chopped parsley
kosher salt and pepper

Melt the butter in a large skillet, add sliced carrots and scallions, cook over medium heat, until scallions are soft, about 2-3 minutes. Add lime juice and zest, and season with salt and pepper. Cover the skillet,and cook until carrots are crisp-tender(15 minutes). Stir in chopped pecans and parsley. Serve right away!
I personally would pair this with roast chicken. This would be a great addition at Thanksgiving, just double the recipe for a bigger portion. Happy zesting!

Wednesday, September 3, 2008

Bite size Apple Pie!

I have a dream.. a dream that some day You can find homemade mini pies like you can cupcakes! I love to make pies. But they are very hard to cut into without losing all the insides. This is a great recipe for individual pie slices! So let's start with one of my favorites.. Apple Pie!

You'll Need:
1 Sheet frozen puff pastry(thawed)
2 medium Apples(mcintosh or cortland), cored and cut into 1/2 inch pieces
1/4 cup dark brown sugar
1/2 cup chopped walnuts
whipped cream(optional)

Heat oven to 400F
Cut Pastry into 4 squares. Line 4 round of a muffin tin with the squares, allowing the corners to stick out.
In a bowl, combine the apple,sugar, and walnuts.
Fill each pastry with mixture. Bake about 25 minutes
Serve with whipped cream on top!

This is yum yummy! You can take this idea, and use it for almost any pie! Berries, cherry, even mini lemon meringue. Take an old family recipe, and throw it in a muffin tin!


Baked White Bean and Rosemary Spread

I have served this at many a party. This makes a pretty big portion. I love that this is hearty and filling dip. This is also very quick, and cheap. Great for last minute ideas.

You'll Need
1 TBLS olive oil
1 cup chopped onions
1Tlbs grated garlic
1tsp fresh rosemary(very chopped)
2(15oz) cans Great Northern Beans
1 TBLS white wine vinegar
1/4 tsp crushed red pepper
salt to taste
Oven at 350F
Heat olive oil in pan, over medium heat, add onions, garlic, rosemary, until soft.
In food processor, blend onion mixture, beans, vinegar, red pepper and salt until smooth.
Transfer to baking dish. sprinkle with paprika on top. Bake until hot. Serve with assorted breads and crackers.

Turkey Burgers

So I've been thinking a lot about how to make a good Turkey Burger. My neighbor is allergic to beef, so she always has to eat turkey burgers. So I wanted to figure out a new recipe for her the next time we cook out. I LOVE this.

You'll Need:
3/4 LBS ground turkey
1 medium zucchini(grated)
1 medium carrot(grated)
2 cloves garlic(finely grated)
3/4 tsp fresh thyme
good pinch of Kosher salt and pepper
1 large egg

Combine everything in a large bowl, and form into 4 patties. Cook in skillet with olive oil or on grill. I suggest squeezing a bit of lemon on top of burgers, top with a bit of mayo and lettuce. Make sure bread is toasted!

I've Been Lazy!

Not just in Blogging but In my cooking. I took a little cooking vacation. I have been ordering in a lot!!, and it's been delicious! Vacation is over.. so back to great recipes!

Sunday, August 24, 2008

Drink of the Week

Hello Kitty!! thats the name of this cocktail. And thanks to my friend James Donegan, I love it.
Its a special liquor called TY KU. Its a Sake based liquor. This is very fresh and delicious.

2 parts TY KU
1 part vodka
fresh lemonade

either put it over ice, or shake it up and put it in a martini glass...enjoy

Wednesday, August 20, 2008

Pumpkin Soup

One of the best things about Fall is when Squash and Pumpkin are in season. Most of us though do not have the patience to boil a pumpkin for hours to get it creamy. So this recipe cheats, but is still delicious. And very quick!

You'll Need
13oz fat free chicken broth(or veggie broth)
1 large onion diced
2 carrots diced
1/2 tsp baking soda
1tsp cinnamon
1/3 tsp salt
1/8 tsp pepper
16 oz canned pumpkin
2 cups evaporated milk(fat free)
low fat sour cream
bacon bits

In a large pot, combine broth,onions,carrots,baking soda,cinnamon, salt&pepper. Simmer 10-15 min. Put veggies and broth in blender until smooth, add pumpkin and evaporated milk, simmer. serve topped with sour cream and bacon bits.

Braised Swiss Chard

Chard is really one of my favorite greens. I love it better than spinach. But most people I know, look at it, and have no clue how to cook it. This is a great recipe. Remember to play around with my recipe's, and you can always use subs. The bacon in this dish is totally optional...but yummy.

You'll Need
Sea Salt
4 Bunches Swiss Chard
1/2 cup diced bacon
2 cloves garlic crushed
1 1/2 sticks unsalted butter

Bring pot of salted water to a boil, add the chard and blanch. Drain the greens and transfer to ice water. Drain again and squeeze out extra liquid.
Saute' the bacon until crispy, add the garlic and saute'. Pour off the fat. Add the chard, and stir to reheat, add the butter 1 Tbls at a time, stirring constantly.
Serve right away.
This is a hearty dish, great for holidays or just a cozy night in with dinner.

Sunday, August 17, 2008

Movie Night

Next weekend I'm planning a movie night. Not a BIG party, but it will take some planning. We will be doing a double feature. First, Charlie Chaplin's The Kid, then Young Frankenstein. My plan is to project the movie on the house behind ours as a screen. Picnic style seating, and movie snacks! Candy, popcorn, and hot dogs. I think there is truly nothing better than planning an outside event with friends. More details and pictures soon.

Friday, August 15, 2008

French Toast you'll thank me for!

Seriously.. This is the BEST French Toast you will ever eat. So easy to make. I suggest making this when you have a house guest, they will be blown away!

You'll Need:
1/2 cup creamy peanut butter
8 thick slices of good bread(brioche)
4large eggs(beaten)
1/4 cup heavy cream
2tsp vanilla extract
4 cups crushed cornflakes
4Tbls unsalted butter
confectioners sugar for dusting
4cups mixed berries
maple syrup

Make peanut butter sandwiches, and soak in mixture of eggs, cream, and vanilla. Then roll toast in cornflakes until coated.
Place in heated skillet with butter
Plate, pour maple syrup, dust with sugar, and top with berries!

This is very rich! And very filling!

Cupboard Must Haves!

In order to be able to cook whenever you want without spending a fortune, it helps to have a well stocked spice cabinet and certain essentials in the fridge. If you make it a habit to buy these things over time, you will always be able to make any recipe without much cost. Here is my list of must haves...

Cupboard Stuff:

Oils: Extra Virgin, Sunflower
Vinegar: Red Wine, White wine, balsamic, rice
Mustard: Dijon, wholegrain
Salt: Sea, kosher, table
Sugar: Brown, white, confectioners
Flour: All-purpose, self-rising,baking powder,baking soda,cornstarch
Dried Pasta: Spaghetti ,Penne, linguini
Legumes: (dried or canned) Black,cannellini, black eyes peas,lentils, chickpeas
soy sauce, fish sauce
Chocolate: semisweet, bittersweet
Olives:black and green

Must Have Fresh Stuff:
onions & shallots
Fresh herbs

Having all or most of these items, will inspire you to cook! It will also keep cost down. Most of these will last a very long time. Happy cooking!

Wednesday, August 13, 2008

Campain to Eat Fresh!

Everyday I struggle to eat healthy, sometimes I just want Taco Bell! And I admit, one in a blue moon, I devour it. But my new thought to eat fresh, starts at home. When I'm making dinner, sometimes I don't feel like making a side dish, so I'll grab some Lipton Noodley thing, cause in 10 to 12 minutes, I have a starch. Thats what I want to stop. I want to start a trend again, where we stop eating so much processed food. I know It's easy, and a lot of it tastes delicious, but I believe if we take just a little extra time, we can create better food for ourselves.
Open your pantry...look at how much food you buy because it's quick and easy to make. Look at the back of the package, really read it, after you have done that, decide if it is truly something healthy to but in your body. If not, get rid of it. I've created a little book of side dishes, that I take with me when grocery shopping. Thats the best way to make sure you always have fresh items around to make what you like. Many recipes I give are easy to make, and I find It gives you pride in your food when you make it fresh yourself!! Lets get healthy!!

Tuesday, August 12, 2008

Sing For Your Supper?

I just go off the phone with Phillip George( Brilliant Musical Theater Director ). And we have been throwing around the idea of what to do for my one woman cabaret show. After starting this blog, it gave Phil the idea of singing while I cook. A comedy where I cook in the middle of my show, and then feed the audience! I think it sounds hilarious and fun. I'm excited to research songs, have new one's written, and do a new show!

Mediterranean Medley Salad

Last night, Hunter and I went next door to our neighbor's Drew and Melissa for dinner, and boy was it wonderful. Skirt Steak, chopped veggie salad, corn on the cob, and the topper was Drew's homemade Ice Cream mini parfait. Everything tasted like summer. I also made my fresh peach cobbler, it was great until my dog stole it. But Melissa's salad reminded me of a salad I like to make. It's fresh, raw, and delicious.

You'll Need:

4 Cups roughly chopped veggies(carrots, red onion, cucumbers, tomato, green and red bell peppers, zucchini.)
Feta Cheese crumbled
1/4 Cup Kalamata Olives(torn)
1/2 Cup torn Basil leaves
2Tbls Extra virgin Olive Oil
2Tbls Balsamic Vinegar
Kosher salt and Pepper to taste

Toss everything together in a large bowl. I prefer a little more Balsamic in my salad, but thats just me. Taste and season yours. This salad is great for dinner parties, because it's easy to do without a recipe. If you don't eat cheese, I suggest a rice cheese as a substitute. Happy veggie chopping!

Monday, August 11, 2008

Drink of the Week

Every week I will give a new drink recipe, some with alcohol, some without. Being that I've spent the last... ahem...10 years being a bartender on and off, I think I have a fair knowledge about drinking.

This new drink was created one late night, looking at the liquor shelf in my apartment, and thinking there was nothing to drink... Boy was I wrong. This is delicious.

Pom Spritzer:

Bacardi Limon
Fresh Pom Juice(organic preferred)
For extra freshness, add a sprig of mint to the drink.

Try this at home, or when out, ask a bartender if they carry Pom juice, and ask them to make this delicious late summer drink.

It's raining and I want Oatmeal

Whenever it gets slightly gloomy outside, I crave oatmeal. But not just any oatmeal.. Mcann's Steel Cut Oatmeal. Most of us Americans are used to the instant oatmeal, which is great and quick. But as I get older, My tastes change. I absolutely LOVE the texture of this oatmeal. True, It takes about 20-30 minutes to cook, but so worth it. I'm very simple when it comes to what I put in my oatmeal... Butter and lot's of Honey. And if the mood strikes some fresh berries on top. The oats come in a vintage tin container, that when you are finished, can be used as a great plant/herb pot. Just poke some holes in the bottom. So try something a little different... And if you are trying to be green, this is the way to go. One container, and it's reusable.

Apple-Horseradish Slaw

Ok, normally I can't stand Coleslaw. And you can guess why. It's always in a paper cup, being runny, bitter, and smelling questionable. But this recipe is awesome. So awesome, I won't even call it a Coleslaw. It's a fresh raw salad.

You'll Need:

1/4Cup Non-fat Sour Cream
1Tbls Prepared Horseradish
2tsp Cider Vinegar
1/2 Head napa or Green Cabbage(shredded)
2 crisp apples, cut into matchstick size strips(Fugi preferred)
1 bunch scallions, white and green parts, thinly sliced
1/2 tsp kosher salt
1/4tsp pepper

In a bowl combine sour cream, horseradish, vinegar, salt and pepper. Add the cabbage, apples, scallions. Toss and serve.

This salad is great for lunch alongside a sandwich, or at dinner, throw this next to a Porkchop, or BBQ Chicken.

Sunday, August 10, 2008

I Heart Polenta

Ok, lets talk Polenta. Easily one of the best side dishes ever. Now you can buy the pre-made stuff in a tube. To me, it's crap. Polenta is easy to make at home, and so much better. I usually buy the GOYA corn meal, just because I like it coarse. You can follow the recipe on the back of the package, and it's delicious. Or, you can try this recipe... It just takes it up a notch. I'm a fan of stinky cheeses. Even if they are not your favorite, I still think you should try this dish. It's rich and goes great with a steak dinner!

You'll Need:
5 Cups low-sodium Chicken Broth
1 3/4 cups Polenta
3/4 cup crumbled Gorgonzola
1/3 cup whipping cream

Bring 5 cups broth to boil. Gradually add polenta, whisking constantly.
Reduce heat to low, cover, and add more broth if it gets too thick. When soft, add cheese and cream. Stir until melted. Season with kosher salt and pepper.
Serve hot. Polenta does not reheat well. It still tastes great, but not as creamy.

Peaches are in Season!

I love fresh peaches, so now that you can find beautiful peaches at every farmers market, it's time to buy them up! Whether you throw them on the grill, or put them in your cereal. I wanted to share my Fresh Peach Cobbler. When I make this, it's devoured. This is NOT at healthy dish... but it is, Ooh so good! I recommend eating this on beautiful summer night, sitting outside.

You'll need:

1 cup sugar
3/4 tsp baking powder
3 cups fresh peaches
1 cup Flour
3/4 cup Milk
1/2 cup Butter
1 cup water

Heat peaches in saucepan with butter and water. When some water is evaporated, pour into baking dish.
In a mixing bowl, mix sugar, flour, baking powder and milk. Pour mixture over fruit .
Bake at 350f. for about 45 minutes or until golden brown.

Chickpea Salad

This salad is super easy, cheap, and delicious. I have made this for brunch, lunch and dinner. It was a huge hit at a baby shower, (Hi Hoolie) as well. It's also healthy and great for veggie friends.

You'll Need:
2 cans chickpeas(drained and rinsed)
1/2 cup flat leaf parsley
1/2 red onion diced thinly
2 stalks celery(VERY diced)

Throw together in a mixing bowl. add Extra Virgin Olive oil, Kosher salt(to taste) and pepper.
Optional: add 1 tsp sherry vinegar

I put the sherry as optional because sometimes i don't want the vinegar. It depends what I'm making to go with it. It tastes great with or without.
My friend Marie-France made this for her cast mates at a dinner, I hear it was a huge hit. Please give it a try, and post your comments and additions.

EGG. new brunch place!

I love my neighborhood of Williamsburg for many reasons, one, being the food. A new Restaurant EGG(235 N.5th) has one of the best brunch menus I've ever seen. Both sweet and savory. I recommend the steak sandwich... seriously. I crave it. The only downside to the great new spot is the service... it's sloooooow. So don't be in a hurry. You may have to wait for a table, and your coffee. But I will put up with slow service for a sandwich THAT good.!

Let's make Potato Salad!

Summer isn't quite over, and everyone will be throwing parties this August to savor this season. When I go to a BBQ, or throw one, salads and sides are a must. This potato salad I make, is my favorite. I came up with the recipe after eating a salad from a grocery store deli. I fell in love with it, so I tried to make it.. I did, and better.
Now because I'm not a professional chef, Some of my recipes are measured by taste. So I say, trust your instincts, and soon you will understand my lingo! Because it's a blog, feel free to write down the recipes, so they aren't lost forever.

You'll Need:

Red onion(small)
Red Potatos (6 medium)
Spicy Brown Mustard
Cayenne Pepper
Kosher Salt and Pepper

Boil Water in a pot big enough to hold the amount of potatoes you choose to make. Wash and cut Potatoes into cubes. Leave skins on, It gives the salad great color, put them in the water just before boiling. When soft, drain in colander, and rinse with cool water. Transfer potatoes to big mixing bowl.
Take red onion, and cut in half, dice 1/2 the onion. Add to mixing bowl. add more onion if you like onion!
Sprinkle the potatoes with a little paprika and cayenne, and pepper. Add 1 Tbls Spicy brown mustard. I don't like to over mayo my salad, so i say, use 2 large spoonfuls of mayo, and if it's too dry, add more. Then add 2 pinches ofKosher salt, please no table salt! I swear the kosher salt tastes so much better. Mix together! If it needs more salt, add more. If you want it spicier? add more Cayenne. Put in fridge until ready to serve.
I personally love a little heat to this potato salad. It makes it stand out! Please give it a try, and leave your comments, or additions to this recipe.

Welcome to Brooklyn Cookin


My name is Erin Crosby and I love to cook. I am not a professional chef, I wanted to be when I was a child, but I couldn't figure out how to keep my acting career. So I cook at home, entertain friends, and share recipes. I worked in a few famous NYC restaurants, where I learned a lot from watching famous chefs, and they took my palate to another level.! I wanted to start a blog to have a place to share food I love to make, and others can too! Great recipes coming soon from my Brooklyn kitchen.