Dominica Rum Punch
Of course, we must start with a rum drink. This recipe is from “The Art of Caribbean Cooking” by Yolande Cools-Lartigue.
I’m not sure about yield; it looks like a lot.
1 cup fresh lime juice (no...
Spicy Shrimp in Shells
I have no idea where I got this recipe. Shrimp cooked in the shell is much tastier; it just means you have to clean your hands well after eating.
Serves two to four.
1 lb. large shrimp in shells
3 Tbsp. ketchup
Quinoa au Gratin
This is an almost verbatim copy of a recipe by Paco Jimenez provided to students in my Culinary Institute of America Boot Camp in San Antonio. What doesn’t taste better with cheese?
1/2 lb. quinoa
How about a drink to start? Make this with our very own potato-based LIV vodka.
2 oz. LIV vodka
1 oz. fresh lime juice
Good ginger beer
Combine vodka and lime juice in a highball glass with ice. Top...
This recipe is based on Union Square Cafe’s bar nuts, but I use a healthier, less fattening variety of nuts. I pack bags of this for long-distance travel and add dried cranberries or cherries and sometimes dark chocolate chips...
Butternut Squash With Ginger and Rosemary
Here’s the recipe, again, for my oft-repeated butternut squash. I got it from my Korean stepmother-out-law. Figure that one out.
6 cups cubed butternut squash
2 Tbsp. grated...
Abraham Lincoln’s Favorite Chicken Fricasee
This recipe is from one of my favorite books, “The First Ladies Cookbook,” which is “compiled and edited by outstanding culinary and historical Authorities.”
Mary’s Pie Crust
This is Mary Schoenlein’s most excellent pie crust recipe.
Makes one double-crust pie, enough for an eight or nine-inch pan.
2 cups flour
1 tsp. salt
1 Tbsp. sugar
10 Tbsp. butter, chilled and cut into small...
Contest-Winning Vegetarian Chili
Everyone should have a vegetarian chili recipe in his or her repertoire. This recipe is fairly simple and comes from Marilyn Barilleaux of Bothell, Wash., via the Taste of Home website. I think some cooked...
Frito pie is common in Texas. It is served inside the small-size Fritos bag, slit open, with chili and condiments dumped on top.
Serves one guilty person.
1 single-serving bag of Fritos
1/2 can Hormel chili (You could make your...
Split Pea Soup
This is a version of split pea soup I kind of made up this weekend. I didn’t have a ham hock or chunk of salt pork so I substituted two slices of bacon and some high quality ham bits. If you want to get some smoky flavor...
This recipe is more of a guideline for making T.’s version of pissaladiere. This amount will cover four squares of lavash bread.
1 14-oz. can of diced tomatoes
2 tins of anchovies, including oil
1/2 cup pitted...
These are the three recipes we made for the Temple Adas Israel celebration. The first one is from Joan Nathan’s book “The Jewish Holiday Kitchen.”
Serves 8 to 10.
10 medium potatoes
2 medium onions
Bolero Carrot Gyoza
Here is Chris Polidoro’s creation from Quail Hill carrots. It is awesome.
1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well...