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I know it’s a little early for a summer salad, but it was 72 out there today so baked clams and this light salad seemed the right thing to do.

For the clams, follow this link. Baked Clams


8 ounces thin sliced button mushrooms.
8 ounces thin sliced celery (about 2 cups)
Juice of one fresh lemon
3 tablespoons olive oil.
1 ½ teaspoons Greek seasoning (Cavender’s or see bellow for a recipe).
2 tablespoons chopped parsley.

Adjust salt pepper and lemon to taste.


Thinly slice the mushrooms and celery and toss with the parsley in a glass bowl.
Mix the lemon juice, seasoning and oil.
Toss with celery and mushrooms.

Let rest for 15 minutes and toss again.

Greek seasoning:

2 tsp salt
2 tsp basil
2 tsp oregano
1/2 tsp thyme
2 tsp garlic powder
1 tsp dill
1 tsp marjoram
1 tsp cornstarch
1 tsp black pepper
1 tsp parsley flakes
1 tsp rosemary
1/2 tsp ground cinnamon
1/2 tsp nutmeg

Add all the ingredients into a food processor and give it a good whirl. Store in a tight container


It’s winter and the kid has been saying he wants something. Soup. It’s cold but “I don’t know what I want.”

He saw a picture of a green soup and told me this morning “I want that.” Not sure what that was but I made him a very vegetable based cheese soup. Pretty simple to do and really this is not a recipe but a suggestion. You could switch out the vegetables and it would be just fine.

I would however use a good cheddar. I like Cabot’s Extra Sharp and do not skip coating the cheese with the corn starch.

Serve with a good toasted buttered bread and enjoy.


4 tablespoons of butter
1 Large crown of broccoli chopped
1 large carrot diced
1 rib of celery diced
3 leaks chopped and cleaned
3 cloves garlic – smashed
4.5 oz good cheddar grated – about 2 cup
6 cups chicken stock
¼ cup flour
5 teaspoons cornstarch
3 Slices od good bread.
Olive oil
Salt and pepper



Butter and toast the bread in a 450 oven until browning and turn off oven.
Once cooled chop up the bread and set aside
Place about ½ cup of the broccoli aside as a garnish – just the very small tops of the crowns.

Melt the butter in a heavy soup pot
add all the vegetables and 1 teaspoon both salt and pepper and cook on medium for about 15 minutes
Stir frequently

Add the flour and stir in for about 2 minutes
Add the stock and bring to a boil for 20 minutes

Turn of heat and let it come to a rest and cool

Either use an immersion blender or a blender (in small batches) and blend the soup until smooth

Bring the soup back up to a simmer
Toss the grated cheese with the cornstarch
Gradually whisk the cheese into the simmering soup.

Serve soup with the toasted bread crumbs, broccoli crowns and a splash of olive oil on top.





Red Hot Pepper Sauce… and Vinegar and Pepper Flakes

Thumbnail image for Red Hot Pepper Sauce… and Vinegar and Pepper Flakes March 21, 2015

Red Hot Pepper Sauce… and Vinegar and Pepper Flakes Last year’s pepper haul was way more than expected. So much so that even after I put up 15 pounds of roasted New Mexico chilies, I still had pounds leftover. For no reason at all, I started throwing the peppers that went red into a bag […]

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Simple Turkey Broth for Soup

Thumbnail image for Simple Turkey Broth for Soup November 29, 2014

The thing we like to do the day after Thanksgiving is to make Turkey soup. Turkey soup with a turkey sandwich can’t be beat. But last night, after dinner, two of our guests admitted they have never made soup and would have no idea how. So here is a simple primer. First we start with […]

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Cod Braised in Dashi, Sake, Miso and Mirin with Enoki Mushrooms

Thumbnail image for Cod Braised in Dashi, Sake, Miso and Mirin with Enoki Mushrooms October 29, 2014

Cod Braised in Dashi, Sake, Miso and Mirin with Enoki Mushrooms. OK this is a whim and a prayer kind of thing but it worked. I wanted some kind of Asian noodles and the Mother-in-law request was for seafood. I was on a conference call and somewhat daydreaming about dinner. So all in at once. The […]

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Steak Tartare: Deconstructed Fajita Style

Thumbnail image for Steak Tartare: Deconstructed Fajita Style July 27, 2014

Steak Tartare: Deconstructed Fajita Style I love steak Tartare. And I love the flavors of Fajitas. So what do you get? Steak tartare: deconstructed fajita style. What the heck does that mean? If you had been here to eat it you would know. Sometimes you just have to show up. So basically this is chopped […]

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Meatballs in Red Sauce

Thumbnail image for Meatballs in Red Sauce January 7, 2014

The reason for meatballs in red sauce is not to top spaghetti. The real reason is the meatball sub. Growing up, I didn’t have many of these and I am not sure why. It was more likely that we would have meatloaf sandwiches. Mom made great meatballs but I guess my brother made sure that […]

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Homemade Prosciutto – Part Three – The Cure

Thumbnail image for Homemade Prosciutto – Part Three – The Cure October 29, 2013

OK, here we go. First, if you and went and bought a whole bone in shoulder, well, don’t follow this recipe. Chuck that thing on the smoker and get back to us in 12 hours. We need to start out by mixing the cure and trimming up the pork. Here is what you will need […]

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Homemade Prosciutto – Part Two

Thumbnail image for Homemade Prosciutto – Part Two October 22, 2013

A while back I just showed some cured ham and the place went nuts. The homemade Prosciutto gets almost 50% of the hits on the site. Go figure. So starting Saturday or so, A step-by-step week-by-week cook… well cure along will get underway. Start looking for those free range shoulders now and order your pink […]

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Vietnamese Style Bahn Mi Burger Recipe

Thumbnail image for Vietnamese Style Bahn Mi Burger Recipe October 3, 2013

This Vietnamese style bahn mi burger recipe was a lark. I usually ask my kids what they want for dinner and they usually reply with the ever helpful “I dunno.” Is there punctuation for apathy? Anyway, I wanted bahn mi sandwiches. But as it turned out, they both answered hamburgers. So here we are. Bahn […]

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