Lobster Stock

Lobster Stock

Here I am on New Years day with 2 eaten lobsters and all the shells, so instead of throwing them away I’m going to make the very most of them. Its time for lobster stock! During the coming few months I will at some time want to make a real lobster sauce.

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Posted in Sauces & Stocks
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Green Tomato Chutney Recipe

Green Tomato Chutney

When life gives you lemons? Well when September gives you to many green tomatoes it time to make chutney! Here’s a recipe that would go well with almost anything that’s roasted. Chicken, beef or lamb. It’s a bit sweet but very savory, I would also serve it on the side of my Chicken Tikka or any Vindaloo preparation.

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Posted in Jellys, Chutneys & Compotes
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Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

OK OK I understand you’re confused – That’s not Bocatelli it’s Camponelli because that’s what I had in the cupboard tonight. I am putting this recipe up because it is truly one on my top 10 favorites of all time. I can eat this once a week and I actually have to keep it down to once a month.

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Posted in Pasta & Sauces
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Tomato and Tuna Sauce with Olives

Tomato and Tuna Sauce with Olives

This is one of my favorite and easiest recipes that I know. I usually make this with Linguini or thicker Bucatini but it doesn’t matter that much which pasta you use it’s always good and spicy.

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Teriyaki Sauce

Teriyaki Sauce

Time for Teriyaki, but I mean the real thing, not the over sweetened, thick and gummy dish we typically see in restaurants. It’s so easy to make your own and it seems you can buy small bottles of Sake.

The “teri” in Teriyaki means “glossy,”

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Humus with Tahini

Humus with Tahini

This is a good fast recipe, about 10 minutes. If you are having friends over and need things to pick on. Just be sure to have enough bread for everyone. Most of the ingredients should be in the cabinet already.

Because this is so simple it was extremely popular back in the eighties but really has never disappeared which is a tribute to its constant popularity.

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Posted in Spreads and Dips
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Marinated Olives

Marinated Olives

Not only do I use these for gifts but I have in my fridge a bottle of these almost all the time. Your friends will love getting a bottle of these around the holidays or really at anytime. These are really as good as any you can buy and are easy to make.

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Posted in Miscellaneous Recipes, Sides
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Tomato Sauce with Pork

Tomato Sauce with Pork

The addition of pork to tomato sauce is a joy. The pork gives the whole thing a lovely sweetness. I remember my dad cooking meat sauce on a Sunday. That was something special. He would fill the pot with two large bits of pork shoulder and
let it simmer for a couple of hours.

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Posted in Pasta & Sauces, Sauces & Stocks
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Garlic Bread ala NYC 1970’s

Garlic Bread ala NYC 1970’s

This is the great garlic bread of my days in New York where it was served at all the really good brunch restaurants on 3rd Ave. Warm and crispy it’s a breeze to make and really garlicky (is that a word?).

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Posted in Bread, Buns, Scones & Muffins
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Red Peppers Pan Roasted with Balsamic Vinegar

Red Peppers Pan Roasted with Balsamic Vinegar

This is one of my favorite ways and types of red peppers recipes. The type of pepper is Palermo instead of Bell pepper. Palermo peppers are long and thin walled, they contain almost no seeds at all. They don’t need to be roasted and then peeled like Bell peppers.

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Posted in Vegetable Recipes
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

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