Escarole + Escarole and White Bean Soup

When I see a beautiful head of fresh escarole in the market, my mind goes into planning mode. With about 10 cups of coarsely chopped escarole from one head, I often make more than one meal from it.  First Pasta e Escarole then Escarole and White Bean Soup, the latter from my defunct daily syndicated column, Express Lane Cooking (ELC). In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for the success of the recipe). Then, after I tell you how to make the soup, [...]

By |2020-07-19T12:48:12-04:00July 15th, 2020|Entrees, Starters|0 Comments

Pepper Vodka (and More) from “Beyond The North Wind” by Darra Goldstein

(Written before COVID-19 quarantine) When I received notice that my friend Darra Goldstein had unsubscribed from my NewsBite newsletter, I reached out to learn, "why?" and learned she wasn't unsubscribing, just eliminating duplication as she was getting it twice. During our email interaction, she had mentioned the upcoming publication of her latest book, Beyond the North Wind, another tome exploring Russian food. Darra is the founding editor of Gastronomica: The Journal of Food and Culture. She's also the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College. I was looking for a simple recipe to share. She suggested the Pear and Carrot Relish, one of her favorite easy [...]

By |2020-07-08T15:13:34-04:00July 1st, 2020|Recipes, Starters|0 Comments

“Nostalgia on a Plate” Meatballs For My Nephew’s Recipe Book

For newlyweds, I assemble a baker's dozen favorites from my syndicated columns and out-of-print cookbooks as the start of their recipe collection. For one of my nephews, I wanted to include his grandmother's potted meatball recipe. I had taken notes watching her make those famous sweet & sour meatballs. I did make them once from those cryptic notes yet never "kitchen-tested" a written version. Having warned him of such, my insides smiled when he wrote to me after making them, "Nostalgia on a plate." (Meatball photo by my nephew.) Hilda’s Sweet & Sour Meatballs Makes 6 to 8 servings. "I’m writing this recipe from notes I had from talking to [...]

By |2020-07-19T14:21:09-04:00June 23rd, 2020|Recipes, Starters|2 Comments

Braised Cabbage and Rice Soup

Since we're sheltering, we all have time for braising the cabbage for 1 1/2 hours as in this recipe, inspired by one of Italian cookbook author Marcella Hazan's recipes for this dense soup. Instead of soup, you could just enjoy the cabbage just braised. If you do so, add a generous grinding of Parmigiano Reggiano to each serving. Braised Cabbage Soup 4 servings 1 small onion, chopped (about 1/2 cup) 3 tablespoons extra virgin olive oil 2 cloves garlic, chopped (about 1 tablespoon) 1 pound shredded cabbage (about 6 cups) Salt Black pepper, freshly ground 1 tablespoon wine vinegar (I used apple blossom) 2 cups broth (homemade or purchased) 1/2 [...]

By |2020-04-15T09:56:49-04:00April 18th, 2020|Breads, Sides & Salads, Recipes, Starters|0 Comments

Goat Cheese Roasted Pepper Bruschetta

Here's a simple, partially make-ahead colorful hors d'oeuvre. To do ahead, I "toast" the bread and marinate the peppers. As company arrives, I spread the toast with the goat cheese, top with the pepper mixture and garnish with some microgreens. Easy! Goat Cheese Roasted Pepper Bruschetta 1 baguette, sliced on the bias about 1/2-inch thick Extra virgin olive oil 1 1/2 tablespoons balsamic or red wine vinegar 1 cup thinly sliced roasted red, yellow and orange peppers* 1 shallot, minced 1 teaspoon dried thyme or 2 teaspoons fresh Salt and pepper to taste A large pinch red pepper flakes 3 tablespoons freshly chopped Italian parsley 6-ounce log fresh goat cheese, [...]

By |2020-02-09T07:40:01-05:00January 18th, 2020|Recipes, Starters|