Monday, May 28, 2018

Bacon, Linguine and Tomato Pasta with Blue Cheese

1 T butter
2 T chopped shallots
1 1/2 tsp chopped garlic
1 1/4 c whipping cream
2 T chopped fresh parsley
3/4 tsp dried oregano
1/2 tsp dried basil

12 ounces linguine

4 slice bacon chopped
4 medium tomatoes peeled, seeded and copped
1/4 c chopped fresh cilantro
1 c freshly grated parmesan
1/3 c crumbled blue cheese

Melt 1 T butter in large saucepan over medium heat. Add shallots and garlic; sauce until translucent, about 2 minutes. Stir in cream, parsley, oregano and basil. Simmer until sauce is reduced to 1 cup, about 3 minutes. ( can be prepared a day ahead). Cook linguine in pot of boiling salted water. Boil until tender and drain.
In a skillet, cook chopped bacon till browned and add chopped tomatoes. Next, add the bacon and tomatoes to the drained linguine. Add sauce to the linguine and place on a platter/bowl. Stir in cilantro and top with cheeses.

Thursday, January 4, 2018

Halloween Time!

Let's have cake! Dark, chocolate cake! Frosting: Pumpkin Spice Hersey kisses.
I found a similar recipe online. Eww, the cake was too dry. So I bought a Devil Food's package and made cake from the box.
The frosting is simple: Melt a bag of the kisses in microwave. After cake has cooled, drizzle some of the melted Kisses over the top!

Salmon Pate

1 1/2 lb Boned and skinned salmon
1 ts Salt
1 ts Ground white pepper
1/2 ts Ground cloves
1/2 ts Ground mace or nutmeg
1/2 ts Ground bay leaves
1/2 lb Butter
Fresh lemon juice
Chopped parsley or chives
-for decoration

Check that as many bones as possible really have been removed, then put the salmon into a large saucepan of cold water with a pinch of salt and a squeeze of lemon juice. Bring it to the boil, then turn the heat down and poach gently for 10 to 15 minutes - one large piece of salmon will take longer than a couple of smaller pieces. Turn off the heat and allow to cool in the water for another 10 minutes. If the skin is still on, you will find it lifts away effortlessly at this point. Put the salmon into a big bowl and mash it with a fork, or use a food processor. gently melt the butter in a saucepan and add to it all the other seasonings - the ground bayleaves, white pepper, cloves, mace or nutmeg and the salt. Stir thoroughly and pour it into the salmon. If you are using a food processor, give it another quick whizz, otherwise stir with a fork until it is thoroughly amalgamated. If you want to serve the salmon pate in slices, spoon the mixture into a loaf shaped container lined with cling film, otherwise put it into a round bowl of souffle dish. Smooth the top and sprinkle with a little parsley or chives for a lovely contrasting colour, and chill in the fridge for at least four hours. Serve with lots of crusty french bread. Source: Michael Barry, Yes! Magazine 

Christmas Themed Dinners

My husband and I have been hosting a very large family Christmas party for several decades. Not every year due to house changes but for many years we have hosted.
Some of our themes were: A Cowboy Christmas; a Candlelight Christmas;  A White Christmas; memorable Christmas Quotes; A Toyland Christmas; A Musical Christmas ( we hired a singing group); Retro Dickens Christmas; Taste of Chicago ( we had different food stations, native to Chicago neighborhoods).
Below is a picture from the Cowboy Christmas Party- not everyone read the invite! Natch.

Sunday, November 12, 2017

Chicken Breasts with Fontina and prosciutto

A favorite BA recipe from March, 2011.


  • 1/2 cup coarsely grated Fontina cheese
  • 1/3 cup (packed) soft garlic-herb cheese (such as Boursin)
  • 1/3 cup (packed) chopped prosciutto
  • 2 tablespoons chopped fresh basil
  • 4 large boneless chicken breast halves with skin
  • 2 tablespoon chilled butter, divided
  • 3/4 cup low-salt chicken broth
  • 1/2 cup dry Marsala
    • Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
    • Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
    • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm.
    • Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.
    Recipe by The Bon App├ętit Test Kitchen

Saturday, June 10, 2017

Escalloped Oysters

This was a favorite holiday dish my Mother used to make. Then, I started making it for my in laws when we would visit them at holiday time. They LOVED them! I hope you will too!
1 quart oysters ( type, not specified)
1/4 pound butter melted.
6 cups bread, cubed
1/4 cup milk
1/2 cup oyster juice
2 Tablespoons sherry
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt

Drain oysters and remove pieces of shells. Reserve the juice. Pour butter over bread cubes. Place 1/3 of bread in bottom of a buttered 3-cup casserole, then half of the oysters, a layer of bread  alternating bread, oysters ending with bread.
Mix milk, oyster juice, sherry, Worcestershire sauce and salt together. Pour over all. Bake at 350 for 30 minutes or till firm and golden. Serves 8

Saturday, April 1, 2017