Weekend Fun

Camille’s Smoked Salmon Frittata

June 19, 2013

Smoked Salmon FrittataCamille's Smoked Salmon Frittata

Victoria and Camille have been cooking together almost from the moment Camille was born.  Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters.  Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters.  Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas.  She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world.  Here is Camille’s Smoked Salmon Frittata that she concocted last night.  It was delicious and naturally there are no leftovers.  Give her frittata a try for dinner, lunch or breakfast.  It’s nice having a multi-meal dish at your fingertips.


1 Diced Medium Onion

1 Tablespoon Butter

12 Fresh Eggs

1 Cup Milk

1/2 Cup Feta Cheese

1/2 Cup Cheddar Cheese

1/4 Cup Sliced Mushrooms

1 Cup Spinach

3/4 Cup Smoked Salmon

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350º F.  In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat.  You will want the onions to be translucent. Turn off the heat and let the onions rest.  In a large size bowl add all of the eggs.  Whisk until well combined.  Add the milk, cheese, mushrooms, spinach, salmon and pepper.  If you want to add salt you can, but I chose not to because the salmon is already salty.  Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan.  Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean.  Remove from the oven.  Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado.  Serves 8

Smoked Salmon Frittata 2

Peas & Cipollini Onions

June 17, 2013

Peas & Cipollini OnionsPeas & Cipollini Onions

I love peas and this dish is a favorite of mine.  Featuring cipollini onions it makes a beautiful presentation.


1 Cup Peeled Cipollini Onions (8 Ounces)

1/2 Cup Butter

1/4 Cup Water

1 Teaspoon Kosher Salt

2 Teaspoons Chopped Basil

2 Teaspoons Chopped Cilantro

1/4 Teaspoon Freshly Ground Pepper

2 Packages Organic Frozen Peas (10 Ounces Each) Thawed

2 Cups Shredded Cabbage

In a medium size pot bring 6 cups of water to a boil.  Add the peeled cipollini onions and cook for only 3 minutes.  Drain and rinse in cold water.  Set aside.  In the same pot melt the butter over a low heat.  Add the cipollini onions, water, kosher salt, basil, cilantro and pepper.  Stir and cook for 2 minutes.  Add the thawed peas and the shredded cabbage.  Give a good stir and cook for 10 minutes over a medium heat.  Remove from the heat and transfer to a serving bowl.  Serve warm.  Serves 6


Hint:  I sometimes like to cheat and buy pre-peeled cipollini onions.  Sometimes a gal just gets a bit lazy!

Beer Brownies

June 16, 2013

BrowniesBeer Brownies

Make these Beer Brownies for your father this Father’s Day!  He’ll love you for it unless he hates chocolate!


2 Cups Unbleached Flour

2 Cups Sugar

1 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

1 Cup Softened Butter

1/2 Cup Unsweetened Cocoa Powder

3 Eggs

1 Cup Beer (I used Ale)

1 1/2 Teaspoon Vanilla Extract

Chocolate Frosting

Preheat your oven to 350º F.  In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder.  Set aside.  In a separate large size bowl beat together the butter and sugar for 1 minute.  Add the eggs one at a time beating in between each addition.  Add the vanilla and beat for 20 seconds.  Gradually add the flour mixture alternating with the beer until both are added.  Beat on slow until smooth.  Pour into parchment paper lined 13x9x2 baking pan.  Place into the oven and bake for 25 minutes until done.  Remember that all ovens heat differently so make sure to check at 25 minutes.  Remove from the oven and let cool completely in the pan.  Remove from the pan by lifting the parchment paper.  Set onto the counter and frost with the chocolate frosting.  Cut into brownies squares.  Makes 24 brownies depending on how large or small you cut the brownies.


Chocolate Frosting


1/2 Cup Softened Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 Teaspoon Vanilla Extract

Place the softened butter into a large size bowl and beat with a mixer for 30 seconds.  Add the cocoa and beat for another 30 seconds.  Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes.  You will want the consistency to be very creamy without lumps.  Makes about 2 cups.

Righteous Ale 2

Spicy Onion Rings

June 15, 2013

Spicy Onion RingsSpicy Onion Rings

In preparing the onion rings maintain the oil at 350º F during cooking.  If the temperature drops below 350º then the onion rings take longer to cook and tend to absorb too much oil.  Plus they don’t get crisp like they should.  Try and prepare the steak and the onion rings at the same time.  If you can’t do that then have the onion rings ready to fry as soon as those delicious steaks come off of the grill.


1 Cup Unbleached Flour

1/2 Cup Cornstarch

1 Tablespoon Ground Red Chile Powder

1/2 Teaspoon Ground Cayenne

1 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Quart Vegetable Oil (For Deep Frying)

4 Large Thinly Slices Onions (Rings Separated)

In a large size bowl combine the flour, cornstarch, red chile powder, cayenne, cumin, kosher salt and pepper.  Pour the oil into a saucepan or deep-fryer and bring the heat to 350º F. Put the onion rings into the flour mixture and coat.  Gently shake off any excess.  Using tongs carefully put some of the coated onions into the hot oil.  Fry for 2 to 3 minutes until golden and crispy.  Remove from the oil and place on paper towels to drain.  Do this in 3 or 4 batches until all are fried.  Season with additional kosher salt if you like.  Serve warm.  Serves 4

Grilled Lime Marinated Flank Steak

June 14, 2013

Grilled Flank SteakGrilled Lime Marinated Flank Steak

Father’s Day is one special occasion when many families try to pull out all the stops to make sure that Dad knows that he’s appreciated.  No one wants Dad to go hungry and most (not all) Dads love steaks…especially grilled steaks.  You may want to serve with either baked potatoes or homemade onion rings.


2 1/2 Pounds Choice Grade Flank Steak

3 Chopped Garlic Cloves

1 Large Chopped Chipotle Chile

1 Tablespoon Chopped Cilantro

1/4 Cup Olive Oil

12 Tablespoons Freshly Squeezed Lime Juice (Approx. 5 Limes)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a large size ziplock bag place the flank steak.  In a medium size bowl mix together the olive oil, garlic, chipotle chile, chopped cilantro and lime juice.  Pour the lime mixture over the flank steak.  Zip up the bag and place into the fridge for 6 hours or overnight.  Turn occasionally to evenly distribute the marinade.  When ready to grill remove from the fridge.  Prepare the grill.  Remove the flank steak and place onto a plate.  Salt and pepper the steak and let come to room temperature.  Grill over a high heat for about 5 minutes per side.  Grilling time depends on how rare or well done you want your steak.  Remove from the grill and place onto a platter.  Let rest for 5 minutes.  With a sharp knife thinly slice the steak across the grain and at a sharp angle.  Serve the steak with homemade onion rings or baked potato.  Serves 4



Rhubarb Peach Jam

June 13, 2013

Rhubarb jamRhubarb Peach Jam

Have this jam on my Cherry Scones and you’ll be in heaven.


3 1/2 Pounds Rhubarb

1 Pound Peaches

Juice of 3 Lemons

3 Pounds Sugar

2 Tablespoons Minced Fresh Ginger

Wipe and trim the rhubarb.  Trim the stalks. Halve them lengthwise and cut crosswise into 1/2 inch pieces. Wash and slice the peaches.  In a large bowl, combine the rhubarb, peaches, sugar, lemon juice and ginger.  Cover with plastic wrap and refrigerate overnight.  The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases.   Boil rapidly for 30 minutes.  Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface.  Cool completely and refrigerate up to 2 weeks or can the jam for longer storage. Makes about 5 pints.

Cherry Scones

June 12, 2013

Cherries 2Cherry Scones

My Cherry Scones will make your kitchen smell of summer.  Make sure to eat these scones warm and with a good butter.  Using cream instead of shortening makes the scones extra-tender and flaky.


2 1/2 Cups Unbleached Flour

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1/4 Teaspoon Kosher Salt

1/3 Cup Butter (Cut Up)

2 Beaten Eggs

3/4 Cup Whipping Cream

1 Cup Dried Cherries

1/4 Cup Milk (For Brushing Tops)

1/4 Cups Sugar (For Sprinkling Tops)

Preheat your oven to 400º F.  In a small size bowl add the dried cherries and enough boiling water over the cherries to cover.  Let stand for 5 minutes.  In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs.  Make a well in the center of the flour and set aside.  In a medium size bowl combine the eggs and whipping cream.  Drain the cherries.  Add the egg mixture to the flour mixture all at once.  Add the cherries.  Use a fork to stir just until moistened.  Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times).  Divide the dough in half and roll out each dough half into a circle.  Cut each circle into six wedges.  Place the dough wedges 2 inches apart on a parchment paper lined baking sheet.  Brush the wedges with milk and sprinkle with sugar.  Place in the oven and bake for 15 minutes or until golden.  Remove from the oven and let cool for 5 minutes on the baking sheet.  Remove and transfer to a serving plate.  Serve warm.  Makes about 12 scones.

Cherry Scones

Park Avenue Peanut Butter & Jelly Cupcakes

June 11, 2013

Peanut butter & Jelly CupcakesPark Avenue Peanut Butter & Jelly Cupcakes

I came up with this recipe while walking on Park Avenue two weeks ago.  If you’re a fan of the humble PB&J then you’ll be a fan of these unique cupcakes. Most recipes have you piping in the peanut butter and jelly. You could even serve these cupcakes for breakfast.


3/4 Cup Softened Butter

3 Room Temperature Eggs

2 1/2 Cups Unbleached Flour

2 1/2 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1 3/4 Cups Sugar

1 1/2 Teaspoons Vanilla Extract

1 1/4 Cups Milk

1 Cup Creamy Peanut Butter

2 Cups Strawberry Jam

1/2 Cup Peanut Halves For Garnish

Preheat your oven to 350º F.  Line 1 large muffin tin with large muffin liners or the special parchment paper liners.  Set aside.  Allow the butter and eggs to stand at room temperature for 30 minutes.  In a medium size bowl stir together the flour, baking powder and kosher salt.  Set aside.  In a large size bowl beat the butter with an electric mixer on medium speed for 30 seconds.  Gradually add the sugar while continuing to beat on medium speed.  Add the eggs one at a time.  Beat well after each addition.  Beat in the vanilla.  Alternately add the flour mixture and milk to the butter mixture.  Beat on low speed after each addition just until combined.  Pour the batter into the muffin cup just so it reaches 1/2 of the way up the muffin cup.  Place 1 Teaspoon of the creamy peanut butter on top of the batter in the muffin cup.  Then add 2 teaspoons of the strawberry jam on top of the peanut butter.  Finish pouring the rest of the batter in the muffin cup (about 3/4 of the way to the top).  Continue until the entire muffin cups are filled the same way.  Place into the oven and bake for 20 to 25 minutes.   Remember that all ovens heat differently so make sure to check at 20 minutes.  Remove from the oven and garnish the tops with the peanut halves.  Let the cupcakes cool in the pan on wire racks for 15 minutes.  Remove from the pan and place the cupcakes on the wire racks to cool completely.  Transfer to a serving platter.  Makes 12 large cupcakes.




White Chocolate & Pistachio Cookies

June 7, 2013

White Chocolate & Pistachio CookiesWhite Chocolate & Pistachio Cookies

Unbelievably delicious!


1 Cup Softened Butter

1 1/2 Cup Sugar

1 Cup Brown Sugar

2 Room Temperature Eggs

2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

2 Cups White Chocolate Chips

1 1/2 Cups Whole Pistachios

Preheat your oven to 350º F.  In a large size bowl mix together the butter, sugar and brown sugar.  Beat for 2 minutes on medium speed until nice and fluffy.  Add the eggs one at a time and beat well after each egg.  Add the vanilla and beat for another 30 seconds.  In a separate large size bowl combine the flour, kosher salt and baking soda.  Gradually add the flour mixture to the butter mixture and beat on a low speed until all of the flour is combined.  Stir in the white chocolate chips and the pistachio nuts.  Place in the refrigerator for 1 hour before baking.  Remove from the fridge and drop by 1 teaspoonful onto a parchment paper lined baking sheet. Bake for 10 to 12 minutes.  Remember that each oven heats differently so make sure to check at 10 minutes.  I usually like to remove cookies a bit underdone because they will continue to cook for a bit after removing them from the oven.  Let rest on the baking sheet for 10 minutes before removing.  Remove from the baking sheet and place on wire racks to cool completely.  Makes about 5 dozen (depending on how large you make the cookies).


Smoked Okra

June 6, 2013

Smoked Okra 3Smoked Okra

If you’re an okra lover then you’re going to love Smoked Okra.  The “smoke” comes from the smoked paprika which I am a huge fan of. I love to eat them right out of the jar.


24 Okra

1 Cup White Vinegar

1 Tablespoon Sugar

1 1/2 Tablespoons Kosher Salt

1 1/2 Tablespoons Smoked Paprika

1/2 Teaspoon Whole Mustard Seeds

1/2 Teaspoon Whole Peppercorns

1 Teaspoon Cayenne Pepper

2 Minced Garlic Cloves

3 Whole Dried Chile Peppers

Wash and dry a very large glass jar.  Wash the okra and remove any of the prickly parts that are on the okra tops.  Place the okra into the jar along with the dried chili peppers.  You will probably need to pack the okra into the jar.  Set aside.  In a medium size pan add the vinegar, kosher salt, smoked paprika, mustard seeds, peppercorns, cayenne pepper and garlic cloves.  Whisk the ingredients in the pan to combine well.  Bring to a boil and then let the mixture boil for 2 minutes.  Remove from the heat and carefully pour the vinegar mixture into the okra filled jar.  Add water to fill to the top of the jar.  Put the lid on the jar and let sit on the counter until it comes to room temperature.  Place into the refrigerator and let sit for 1 week before eating.  These tend to be rather spicy so if you want to tone the spice down then leave out the dried chile peppers.

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