Recent Stories: Recipes

Laura Donnelly
May 27, 2014

Debbie’s Broiled Bluefish
It seems only appropriate that the recipes given today come from local sources. This first recipe is from the Seafood Shop and was published in “Fresh From the Farm” by Susan Meisel and Nathalie Sann. Super fresh bluefish is a wonderful thing.

Serves five to six.

2 lbs bluefish fillets, about 1 inch thick
Salt and freshly ground pepper
1/4 cup mayonnaise
Paprika
Lemon wedges


Preheat the broiler. Wash and pat dry the fillets

Laura Donnelly
May 13, 2014

Avocado Pear Smoothie
    This recipe is from a Martha Stewart website.
    Serves four.
1 ripe avocado, peeled, pit removed
1/2 cup silken tofu
1 cup pear juice
2 Tbsp. honey
1/2 tsp. vanilla
2 cups ice


    Puree until smooth, drink.

Green Smoothie
    Get on the kale bandwagon with this green smoothie. If you don’t care for the broccoli, add a handful of spinach instead.

Laura Donnelly
May 6, 2014

Open-Faced Sandwich of Spinach,
Caramelized Onions, and Roasted Peppers

    This recipe is from Deborah Madison’s book “Vegetable Literacy.” It would make a simple and delicious lunch. I suspect that using the best ingredients will really enhance this open-faced sandwich, so get a good ciabatta or whole grain levain and high quality ricotta salata.

11/3 cup caramelized onions (2 lbs. onions sauteed in 3 Tbsp. butter, salt and pepper to taste)
1 lb. clean spinach, stems removed

Laura Donnelly
April 22, 2014

Leftover Brisket Tostadas
    This recipe is more of a guideline. How much of the ingredients you use is up to you. I prefer more pico de gallo to meat.

1 lb. leftover brisket, shredded and warmed
1 package small corn tortillas
1 can refried beans
1 small can taco sauce or red chile sauce
2 cups shredded cheese, Monterey Jack and cheddar mixed is good
Crisp lettuce, shredded
1 avocado
Sour cream
Vegetable oil
Pico de gallo (see recipe below)

Laura Donnelly
March 18, 2014

    I gained four pounds in four days in Charleston. You could gain just as much from reading these recipes.

Cheese Straws
    This recipe is from the February-March issue of Garden and Gun.
    No yield amount given, dadgummit.
8 oz. shredded sharp cheddar cheese, room temperature
1/4 cup softened butter
1 cup flour
1/2 tsp. salt
1/8 tsp. cayenne pepper


    Preheat oven to 350 degrees.

Laura Donnelly
March 4, 2014

Cafe Brulot
    Cafe Brulot is a fragrant, after-dinner drink from New Orleans. It is often served in restaurants, with a great show of flaming brandy drizzled down a curl of orange peel into your demitasse cup. I’m not giving you that recipe. Keep it simple. This is also delicious served cold.

    Makes eight servings.
Zest from 1 orange
12 whole cloves
1/3 cup brandy
1/3 cup Cointreau
3 2-inch strips of lemon peel
2 Tbsp. sugar

Laura Donnelly
February 25, 2014

Couscous With Olives and Garbanzo Beans
    This recipe is from Bon Appetit’s December 2005 issue. Feel free to leave out onions if you care about fellow passengers.

    Serves six.
1 14-oz. can low-salt chicken broth
1 10-oz. box couscous
1 15-oz. can garbanzo beans, drained
1 cup chopped red onion
1/2 cup chopped fresh Italian parsley
5 Tbsp. fresh lemon juice
1 tsp. grated lemon peel

February 18, 2014

Indonesian Slaw With Pineapple, Chicken,
And Spicy Peanut Dressing

    This recipe is from Jeanne Kelley’s “Salad for Dinner.” I left the sugar out of the dressing and forgot to buy pineapple so substituted sliced green apple, perfectly fine. I also left out the chicken. I served this with seared tuna with wasabi cream and Bobby Flay’s sweet potato gratin with chipotle cream.
    Serves six.

    Spicy Peanut Dressing

Laura Donnelly
February 11, 2014
Raised Buckwheat Blini, Zhulien Mushroom Casserole, Garlic Cheese

Raised Buckwheat Blini
    This recipe for buckwheat blinis is from the good ol’ “Joy of Cooking.”

    Makes 15 three-inch pancakes.

    Combine in sauce pan: 11/2 cups milk and 4 Tbsp. butter

    Heat until butter is melted, then cool to between 105 and 115 degrees
sprinkle with two teaspoons dry yeast. Let stand until yeast is dissolved, about five minutes.

Laura Donnelly
January 28, 2014

Chicken Gravy
    I’m sure you already have a good recipe for a roast chicken, but how often do you go to the trouble to make gravy? Here are some simple guidelines for gravy.

    Take the neck, gizzards, and liver from the cavity of chicken. While chicken roasts, combine these with one and a half cups water, half an onion, and a celery stalk. Toss in a few dried or fresh herbs if you have them — thyme, tarragon, whatever. Add a little salt and pepper.

January 14, 2014

Dr. Oz Shake
    If your kids are lucky enough to have a blender, here is a quick, healthy shake I saw demonstrated on the Dr. Oz Show.

    Makes one shake.

1 cup whatever kind of milk you like to use
1 big handful spinach
1 scoop protein powder (I like Spirutein)
1 banana
1 Tbsp. peanut or almond butter
Ice cubes

Laura Donnelly
December 31, 2013

Sauteed Mushrooms in Phyllo Cups
    I just made this recipe up. It is delicious. Measurements are a guess.

    Serves six as an appetizer.

1 lb. mixed mushrooms, stemmed and chopped (I used 3/4 button, 1/4 shiitake)
2 Tbsp. olive oil
1 shallot, minced
1/2 tsp. fresh thyme, chopped
4 Tbsp. heavy cream or Greek yogurt
3 Tbsp. dry vermouth
Salt and pepper to taste
12 mini phyllo dough cups, prebaked halfway

Carissa Katz
November 26, 2013

Roasted Pork Leg (Ecuador)

Patricia Moyano’s family gatherings at Christmas were big ones, and this favorite recipe she passed along from laylita.com, is enough to feed a hungry crowd and is possibly more than the average home oven can handle. If you’re cooking for a smaller gathering or don’t have enough space in your fridge to let a 20-pound pork leg marinate, you’ll want to halve the recipe.

Serves about 40.

 

20 lbs. whole pork leg

Juice of 3 limes

40 garlic cloves, crushed

Laura Donnelly
November 25, 2013

Chocolate Espresso Chews
    This recipe, from the Firehook Bakery in Alexandria, Va., is the best cookie recipe, and I know I have published it before, but it is worth repeating. They are too delicate for long distance travel.

    Makes about 50 small cookies.

1/2 stick (4 Tbsp.) butter
1 lb. good quality bittersweet chocolate, chopped up
13/4 cups sugar
4 eggs
1 Tbsp. vanilla
1/2 cup flour
1 tsp. baking soda
1/4 tsp. salt

Laura Donnelly
November 19, 2013

Sazerac
Makes one.

    Pack an Old Fashioned glass with ice.

     In a second Old Fashioned glass place a sugar cube and add 3 dashes of Peychaud’s Bitters to it, then crush the sugar cube.

    Add 11/2 oz. of rye whiskey to the glass containing the Peychaud’s Bitters and sugar.
    Empty the ice from the first glass and coat the glass with 1/4 oz. Herbsaint, then discard the remaining Herbsaint.

Laura Donnelly
November 12, 2013

Raspberry and Coconut Sherbet
    When is the last time you had sherbet? You can make this with other fruit but my favorite is raspberry. This is my own version.

    Makes one pint.
2 cups frozen raspberries
1/2 cup coconut milk
3 Tbsp. maple syrup
Pinch salt


    Puree everything in food processor and serve immediately, or place back in freezer briefly. Defrost a few minutes before serving to achieve right texture.

November 5, 2013

Reuben Dip
    I love a good Reuben sandwich, and this recipe from allrecipes.com sounds dastardly!

    Makes 8 to 10 servings.
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 oz. sauerkraut, rinsed and squeezed dry
8 oz. shredded corned beef
16 oz. shredded Swiss cheese


    Preheat oven to 350.

    In small bowl, combine mayo and dressing.

Laura Donnelly
October 22, 2013

Jeff Bezos’s Favorite Zebra Cake
    I have never heard of “Zebra Cake” but correctly assumed it might be a marbled vanilla and chocolate cake. This recipe is from the King Arthur Baking Company.

    Makes one nine-inch round cake.

1 cup sugar
4 eggs
1 cup milk, whole, 2-percent, or 1-percent
1 cup vegetable oil
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt

Laura Donnelly
October 15, 2013

Old Fashioned Caramel Apples
5 crisp apples
1 lb. soft caramels
2 Tbsp. water
1/2 cup chopped peanuts, optional
5 thick wooden skewers or craft sticks


    In a double boiler, melt caramels with water, stirring occasionally. Wash and dry apples and skewer them through the stem end. Dip each apple in melted caramel, roll in crushed peanuts if desired, then place in paper muffin cups or on lined cookie sheet. Chill briefly to set.

Laura Donnelly
October 1, 2013

Turnip Gratin
    This recipe is from Richard Olney’s “Ten Vineyard Lunches.” He doesn’t really give detailed recipes. I would suggest two to four tablespoons butter for this.
    Serves four.

2 lbs. small crisp turnips
Salt
Unsalted butter
About 11/2 cups semi-fresh breadcrumbs
About 1/4 cup heavy cream

Laura Donnelly
September 18, 2013

Roasted Toast
    This recipe was invented by my genius cooking friend Tommy. I make it over and over, just so I can tell guests the name.
    Serves eight or more.
1 loaf of Tuscan bread, or sourdough, or other round loaf
4 oz. softened butter
1/4 cup olive oil
4 cloves garlic, minced
2 Tbsp. Italian herb mixture (oregano, basil, thyme, whatever)
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1/2 tsp. red pepper flakes

Laura Donnelly
September 10, 2013

    These recipes are from Kevin West’s “Saving the Season.”

Corn Relish
    Makes six pint jars.
12 ears corn
1 large red bell pepper, roasted, skinned, and seeded
3 jalapenos, roasted and skinned
1/2 lb. red onions
2 fat cloves garlic
2 tsp. cumin seeds
1 tsp. coriander seeds
31/2 cups apple cider vinegar, or more if needed
1 cup water
1 Tbsp. kosher salt
3 Tbsp. sugar

Laura Donnelly
August 13, 2013

Oven-Roasted Tomatoes
    This recipe is from one of my favorite books, Amy Goldman’s “The Heirloom Tomato.” These tomatoes are good in sandwiches or with mozzarella.

10 San Marzano, or other small to medium-size dry red plum or pear tomatoes
2 Tbsp. olive oil, with 1 clove garlic minced and mixed in
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. chopped thyme


    Preheat oven to 300.

Laura Donnelly
July 30, 2013