One of my favorite winter weekend breakfasts is corned beef hash, even canned, and also roast beef hash, which is what is pictured here. I have occasionally made my own, with those sort of pyramid-shaped cans of corned beef from Brazil. I don’t even want to think about the ingredients list on that can, but I have … Continue reading
Filed under Home Cooking …
Bulgogi
One of the first things I discovered at the new Trader Joe’s was the refrigerated pre-marinated beef for Korean bulgogi. I’ve enjoyed this dish for years, and even without a grill, it turns out fine on my ridged stovetop pan, although I do miss the char-grilled taste of the real thing. The Trader Joe’s version is … Continue reading
Canal House Cooking N°2
Here it is, Canal House Cooking N°2 Fall & Holiday, the latest volume in the series of seasonal cookbooks from the Canal House Studio in Lambertville that debuted last summer. Melisssa Hamilton and Christopher Hirsheimer, two very experienced food and publishing pros, have produced another winning collection of the kind of food they and their families and friends enjoy, this time for … Continue reading
Now that’s a salad
This is my favorite salad of the moment, based on the house salad at DeLorenzo’s Tomato Pies in the Washington Town Center, Robbinsville. Usually it’s made with spring mix, but I had arugula at home, which went quite well with the fruit-nut story. Theirs has slices of apple, but I usually just throw in dried … Continue reading
My First Ricotta
Mark this date! I finally made my first ricotta at home. It’s draining now. I used whole milk, the freshest I could find (reach waaaay back and check those sell-by dates!). It was very easy and only took a few minutes over the stove, then some time to drain. I can definitely see making and serving … Continue reading
Artisanal Soy Sauce
I love it when someone reimagines a standby food product, making it special. Take soy sauce. A very basic commodity that most of us take for granted, maybe looking for a lower-sodium version. But even the low-sodium is quite salty; my Japanese Marukin premium low salt soy sauce still has 460mg of sodium per tablespoon. … Continue reading
Asian Marinara?
The package of frozen seafood I bought at an Asian supermarket claimed to be “Marinara Mix,” and contained cooked mussels, squid, cuttlefish, octopus, clam, and shrimp, plus some of that “krab” stuff. It was, I believe, from Thailand (forgot to look), and everything but the name seemed to be aimed at the Asian market. Why they … Continue reading
Panna Cotta
Panna Cotta means “cooked cream.” If you check out the link to the Wikipedia page on this traditional Italian dessert, you’ll see a photo showing panna cotta with blackberry sauce. My friend Vesna, who made the version pictured here on the left, went that chef one better I think. She had full-of-flavor Concord grapes to use … Continue reading
Artichoke Ravioli and Roasted Squash
This was a hasty dinner one night, but a delicious one. I’d bought the artichoke ravioli at Trader Joe’s after tasing a sample in the store. I’m not a big ravioli person (the pasta is usually too thick), but this seemed pretty good, especially with the shaved parmesan on top, as served in store. I don’t … Continue reading
Rigatoni in Parchment with Five Cheeses
Here’s the recipe I promised readers of my Princeton Packet In The Kitchen Column in today’s issue. We made this in my October 10 cheese making class at Mercer County Community College, and it was delicious. Very, very rich. And very, very delicious. You get the idea. Rigatoni in Parchment with Five Cheeses Adapted … Continue reading
NJ SPICE 