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Archive for the ‘Recipes’ Category

Our Table…Okonomiyaki

OKONOMIYAKI
This is a recipe for a Japanese street food that has recently become incredibly popular.  It can be an appetizer or a part of a main course.  It is sometimes called Japanese pizza.  There are many variations if you look online, this is a good starter one since you will probably have most ingredients and it is delicious.  Even better with a glass of Saki!
https://food52.com/recipes/12352-okonomiyaki
Enjoy!
Katie
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I am always looking for good appetizer recipes especially around the holidays. Don’t get me wrong I am usually happy with a hunk of cheese, but sometimes you just need to mix things up a bit. Here are two I tried and they were a big hit. They do require a bit of prep but you can do a lot if it a day or two before.
Scallion Meatballs with Soy Ginger Glaze
Enjoy!
Katie

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Raw Cranberry Sauce
For this Thanksgiving I thought I would try a raw cranberry sauce. I think it would be great for sandwiches the next day. This recipe from Melissa Clarke is pretty simple:
  • 1 Cup of Fresh Cranberries
  • 1/2 Naval Orange (including skin and pith)
  • 1/2 Cup Toasted Pecans or Walnuts (optional)
  • Sugar
Pulse in a food processor until slightly chunky – don’t use a blender it will turn to juice. Add a tablespoon of sugar at a time until you reach the desired sweetness. This will keep up to 48 hours in your fridge, if juice pools at the bottom just give it a stir.
Share with us your favorite family recipes for the holidays.
Happy Thanksgiving and Enjoy!
~ Katie

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Our Table…Duck Breast

Honey Glazed Duck Breast
This recipe from Doris Greenspan is an easy and elegant way to serve duck breast. You can serve it with a frisée salad and or roasted potatoes – cooked with the fat from the breasts.
Ingredients:
  • 2 Large Duck Breasts
  • Salt and Freshly Ground Pepper
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Honey
  • Juice of One Lime
  • Preheat the Oven to 250
Score the duck skin in a crosshatch pattern cutting deeply into the layer of fat but taking care not to nick the meat. Season both sides with salt and pepper. Heat a Dutch oven or cast iron skillet (be careful of spattering grease) over medium-high heat. When hot, put the breasts skin side down.  Cook for 8 minutes or until the skin is brown and crisp.  Turn over and cook 3-5 minutes longer. Be careful you don’t want to overcook duck breast. Lift the breasts out of the pot and onto a sheet of aluminum foil. Seal the breasts loosely in the foil and place in oven for about 5 minutes. Pour off most of the fat from the pot and put over medium heat. Stir in the balsamic, honey and lime juice. Add any juices that have accumulated in the foil packet and cook, stirring one minute..
Slice duck breasts and drizzle with the sauce.
Enjoy!
Katie

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Our Table…Apple Crisp

 

Whether you went apple picking or picked up a bag of granny smith’s at the local market…our quick and easy family Apple Crisp recipe is perfect for this fall weather.
APPLE CRISP
Ingredients:
  • Apples (your choice)
  • Stick of Butter or Margarine
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Flour
  • 3/4 Cup Oatmeal
  • Cinnamon

Grease 8″ square pan. Slice any apples of your choice and scatter in bottom of baking dish. In bowl combine butter, brown sugar, flour, oatmeal, pinch of cinnamon. Combine until mixture forms small crumbs. Pat on top of apples and bake at 350F for 45 minutes. Serve with a scoop pf vanilla ice cream on the side. Enjoy!

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SMITTEN KITCHEN EVERY DAY By Deb Perelman
For anyone who follows Smitten Kitchen you are aware her new cookbook has just been released.  More great recipes from Deb Perelman – she has a great way of fine tuning the recipes and I love that she keeps the use of prep down to a minimum. Makes for easy clean up.

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Zucchini is still available at the Farmers Market and I recommend this is simple and tasty recipe for Zucchini Bread from the Smitten Kitchen.
I swapped out 2/3 of the flour for whole wheat pastry flour and used a little less sugar than recommended (about 1 1/4 cups).
Zucchini Bread Recipe
Enjoy!
Katie
Local Restaurant Update:
New Moroccan Restaurant in Port Chester – Argana Restaurant – has taken over the space which previously housed Nessa.  Fans of Nessa will not recognize the space, it has been completely renovated. Delicious Tagines are served along with many other traditional Moroccan dishes.

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