From the category archives:


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 […]

Read the full article →

Fresh Oregano Pesto

Thumbnail image for Fresh Oregano Pesto May 2, 2013

Fresh Oregano Pesto. I am usually a basil kind of pesto guy, but the oregano has been just bursting out of the ground. Oregano can be a bit assertive when dried, but in the spring, the fresh leaves are mild and flavorful. I have taken a few liberties with this pesto. But, in reality, pesto is […]

Read the full article →

Cajun Rice and Beans

Thumbnail image for Cajun Rice and Beans March 16, 2013

I wasn’t going to post such a simple thing as Cajun rice and beans. But I can imagine chef King reach out from Oregon and smack me on the head with the admonition, “Don’t teach the recipes; teach them how to cook.” How to make this adds up to much more than dinner. I never […]

Read the full article →

Pan Fried Padron Peppers (Pimientos de Padron)

Thumbnail image for Pan Fried Padron Peppers (Pimientos de Padron) August 14, 2012

Sometimes there is little you can do to improve something. Take these little Padron peppers. You just heat a heavy skillet to medium high, add two tablespoons of olive oil, 2 cups of the padron peppers, and a good sprinkling of salt. Let them start to just brown and flip. basically cook on each side […]

Read the full article →

Summer On a Plate, Insalata Caprese Salad

Thumbnail image for Summer On a Plate, Insalata Caprese Salad July 29, 2012

Summer. It’s not hard to describe. Usually it brings to mind vacation. Lazy days at the beach or lake with little on you mind. I remember the anticipation of hitting the waves in early May. When I was young, it was with my brother as we grew up in Westhampton. As I got older it […]

Read the full article →

Eggplant Parmesan

February 28, 2012
Thumbnail image for Eggplant Parmesan

Jan and Matt were off shopping early Sunday morning for breakfast goods. Somehow Matt was out of bed early agreed to go to the store at his Mom’s request. This in itself is a miracle.But he was apparently hungry. He came back with eggplant and  he wanted eggplant parmesan right then. But being the evil dad that […]

Read the full article →

Roasted Sesame Cauliflower Dip

February 6, 2012
Thumbnail image for Roasted Sesame Cauliflower Dip

I always wonder what to do with cauliflower. Cauliflower dip? For some reason it keeps showing up in crisper. So I keep cooking it.  Basically, I don’t like it. I can’t believe it’s related to broccoli. Broccoli’s weird albino cousin that keeps showing at the strangest times. Like Superbowl Sunday. Until I write this statement down, […]

Read the full article →

More Kale! Duh-Lightful!

January 25, 2012
Thumbnail image for More Kale! Duh-Lightful!

I was going to write about meat tonight. Meat! Instead I write about kale. Kale was so last night. But then there were leftovers. I nuked them up and gave the kids the choice of veg for dinner. Homemade cilantro slaw or leftover kale. Kale wins. “More kale!” “It’s Duh-lightful!” is the word from my […]

Read the full article →