Archive for the ‘Older Post’ Category

Game Day Food

January 14, 2012

Naan Bread Pizzas

This is AMAZING pizza.  The asiago cheese and arugula with olive oil will make you feel like you’re having a foodie feast, while the easy assembly and paper plates will make your pre-and-post game time a snap.

Serves 2
1 package of Naan Bread
1 c. grated Asiago Cheese
1 c. Alfredo Sauce (jarred is fine)
1/4 c. sundried tomatoes
large bunch of arugula
olive oil to drizzle

Preheat oven to 375. Spread alfredo sauce around Naan Bread, then sprinkle with asiago.  Place sundried tomatoes on top, then cook in oven 10-12 min. until the cheese is melted. Remove from
oven, then place a handful of arugula on top.  Drizzle with olive oil.

You can also set out other toppings and let people build there own.  Mushrooms, sausage, onions, olives, capers are a good start.  My husband loves his with meatballs.


Feta and Chive Dip

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A Trifle Easy

December 5, 2011

This year I have vowed to keep things simple at the holidays, so I am sharing with you 2 easy go-to ideas to bring to any party or when people come over.

The first is Ina Garten’s Ham & Cheese in Puff Pastry –
so good & all 4 ingredients can be on standby for a fancy appetizer.
The best thing about this idea is you can substitute any great combo
such as Brie & Raspberry Jam, Turkey and Cheddar, Fig Jam & Goat cheese,
or whatever you have on hand.


1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

DirectionsPreheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to …

Chicken Pot Pie & Make Your Own Chicken Stock

November 21, 2011

Yesterday, I had 3 kids sleeping and hadn’t gotten to the grocery store. I looked at the contents of my fridge, and this is what I found:

A 5 day old rotisserie chicken,3 packages of mushrooms intended for another purpose, and heavy cream.  What to do?

First, I made a stock out of said rotisserie chicken which also used up my veggie drawer carrots and celery.


For Stock:

1 chicken carcass

1 Onion, cut in half

2 Carrots, cut in half

2 celery stalks (or use the center with the leaves, has flavor)

4-6 cloves of garlic

1 t. peppercorns

1/2 T. salt

4-6 c. water (fill until it covers chicken)

a bouquet garni (a bundle of herbs) that included parsley, rosemary, and thyme…

Then I put it on high until it came to a boil. (Julia Child says to skim the the surface 2 or 3 times at this stage, …

Love, Loyalty, Friendship and Corned Beef

October 2, 2011

This past weekend, my husband and I celebrated our wedding anniversary with a throw back to the theme of our nuptials.  For our wedding, the Irish & Scottish theme was carried out with a Claddagh on our invitations (it symbolizes love, loyalty and friendship with hands, a heart and crown), church bulletin, etc…and is engraved on my wedding band.  My husband & the groomsmen also wore kilts, bag pipers played, and of course our large Irish families and all our friends drank a lot (you mean that happens at all weddings?).

When we wanted to have a simple and relaxed celebration with little ones running around, we carried some Irish through the weekend.  (We even painted our family room green. Not to be on theme, more because we finally got around to it, but it was a fun way to spend our anniversary).

For food, we started with a night out to …

Home Is Where the Good Bread Is

September 7, 2011

(First Published September 2011)


We just moved into our new house a few weeks ago, and during the period of our homelessness (traveling plus an extended stay at our North Conway, NH ski condo for the whole month of July) I thought a lot about good food.  Or lack thereof.  In such transition mode, it is hard to rely on some of the staples of good cooking.

Our transition had roughly three stages.  The first stage was called the eat out a lot stage.  The second stage was the cooking in the really tiny ski condo kitchen stage.  The third stage involved easing into our new kitchen with simple meals at first since we were unpacking, until finally, a return to cooking (and recipe following and wine drinking) commenced.

In the eating out stage, I realized how much I appreciate good food.  We traveled quite a bit and …

French Farmers

May 5, 2011

I have dreamed from time to time about what it would be like to live on a French farm, especially one from a century ago.  Life would be harder, sure, but quality ingredients – delicious, fresh, right outside my door, from May to October – would be something to experience.


I have started to call it my WWFFD fantasy, i.e., what would French farmers do?  This has become my go-to kitchen philosophy.  When I am stumped for a meal, I ask WWFFD? And the answer is always marvelous, like a warm goat cheese salad with champagne vinegar and Dijon mixed with good olive oil for a light dressing, or warm crusty bread with a simple vegetable soup, or even just an omelet with Gruyere, tomato, and herbs.  They might not have had the internet, but all that time they did not spend checking email, they …