Food

Corn Soup This one is super easy, and more than just delicious. Perfect for cozy fall evenings, with some crusty bread, and maybe a salad. So good, and tastes like you spent longer than 30 minutes putting it together. (I won't tell!) 2 slices bacon, diced 1 whole onion, diced 1 can cream style corn 1 cup chicken broth 1 tablespoon cornstarch 2 tablespoons water 1 cup milk salt and pepper to taste Stir constarch in water and combine well. Saute bacon in medium saucepan. Add onion and cook 5 minutes. Add cream syle corn, broth, and cornstarch and water mixture. Simmer 10 minutes, then add milk, salt, and pepper. Do not boil. Serves 4.

My Ultimate Chicken Noodle Soup Yield: 5 quarts, or about 10 to 12 meal-sized servings You’ll want about 4 to 4 1/2 hours to make this in one afternoon. Or, you can break it up over two days or cooking periods by making the broth either on the stove in 2 to 3 hours or in a slow-cooker for longer (such as while you’re at work), at which point you’ll need just an hour to finish the soup, making it weeknight accessible. If you’re a total heathen, as we sometimes are, you can use up to 12 ounces soup noodles here for recipe that will be almost more noodle than soup. But I recommend at least starting with the 9-ounce level before determining if overkill will be necessary. Broth 2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise 2 garlic cloves, peeled and smashed a little 1 large carrot 1 large parnsip (optional) 1 celery rib 4 quarts water 4 pounds chicken bones (from about two carcasses leftover from a roast or rotisserie) or a combination of fresh chicken wings (my first choice), backs, necks or feet 1 tablespoon kosher salt 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh 1/8 teaspoon red pepper flakes 1 tablespoon tomato paste 1 bay leaf To Finish 3 bone-in skin-on chicken breast halves 2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced 1 large leek, trimmed and sliced into 1/2-inch segments 1 to 2 celery ribs, chopped or diced 9 ounces thin egg noodles or soup noodles of your choice 2 tablespoons finely-chopped flat-leaf parsley Make the broth: [On the stove] Combine all ingredients in a large (6 to 8 quart) stock pot over high heat and bring to a boil. Once boiling, reduce to a gentle simmer, skim any unpleasant looking foam (“skim the scum” is kitchen parlance for this step, but I’m trying to be polite) and cover with a lid. Simmer for 2 1/2 hours. [In a slow-cooker] Combine all ingredients in a large (6 quart or larger) slow-cooker. Cook on LOW for 10 hours or HIGH for 5. Strain into a large pot (5.5 quarts or more) and let rest in the fridge until needed, or, if you’re finishing the soup right away, bring to a simmer on the stove. Cook the chicken: [Both methods] Add whole chicken breasts to simmering broth. Simmer for 20 minutes, until they’re cooked through, then strain broth [for stovetop method] or simply remove cooked chicken breasts [from the slow-cooker method] and set them aside. Taste broth, and adjust seasoning if needed. Finish the soup: Add diced vegetables to simmering broth on stove and cook for 5 minutes, until firm-tender. Add soup noodles and cook according to package instructions, usually 6 to 10 minutes. Meanwhile, once chicken breasts are cool enough to handle, remove skin and bones and shred or chop into small chunks. Return chicken to soup and simmer for 2 minutes, until heated through. Finish with parsley and serve to some very lucky people. To de-fat the broth: Once the broth portion is complete and the soup has settled a little, you can skim any fat that’s accumulated at the surface with a soup skimmer or spoon, to taste. If you’re going to chill the broth before finishing the soup another day, it’s easiest to take the fat off right before you use it; it will have solidified at the surface. P.S. Don’t toss it, please! It makes for wonderful matzo balls and fried latkes.

Another great make ahead meal that was a HUGE hit at Gourmet Delights. Just serve with a salad, some good crusty bread, and you're all set. Perfect for back to school and busy weeknights, but good enough to take someone if you're on a meal train. (Also, it's pretty popular with kids, even if they sometimes want to pick the mushrooms out!)     1 pound vermicelli, cooked not quite al dente (it's going to bake, and overcooked pasta is gross) 3 tbs butter 3 tbs flour 2 cups chicken broth 1 cup whole milk 2 tbs dry sherry 3/4 cup grated fresh Parmesan cheese 1 tsp paprika 12 ounces canned mushroom slices, drained (or fresh, lightly sautéed until slightly softened) 3 whole sliced green onions 4 cups cooked chicken, cubed   Preheat oven to 375. Spray or lightly butter a 9x13 baking dish. Cook pasta, just shy of package directions. Melt 3 tablespoons butter in medium saucepan over medium heat. Add flour and cook, whisking, about 1 minute. Whisk in broth until mixture is smooth. Bring to a boil, lower heat, then simmer 1-2 minutes. Add milk, sherry, 1/2 cup of Parmesan, paprika, and black pepper, to taste. Simmer 2 minutes. Set aside.   Combine pasta, sauce, mushrooms, and green onions in a large bowl. Pour into prepared baking dish. Sprinkle with remaining Parmesan and additional paprika. Bake in preheated oven until bubbly and browned on top, about 20 mixtures. (Can also be covered/sealed and frozen prior to baking. Just thaw before cooking. Make up to 2 days in advance, or freeze for up to 2 months.)  

It's no secret that I'm just a little bit of a food snob, which is why, when I first started seeing this recipe online a few years ago, I was just not interested in trying it. Finally, curiosity got the better of me, because I also love a recipe with 5 or fewer ingredients that tastes complicated, and whoever created this totally nailed it! You may have had it, and you may have made it, but it's definitely worth reminding you of this classic during this busy time of year. Would you rather make it in the morning and let it slow cook in the crock pot? Just combine all the ingredients in the slow cooker and cook on low for 8 hours. Enjoy! Instant Pot Mississippi Pot Roast Ingredients 4 tablespoons (1/2 stick) unsalted butter (Lots of recipes use a whole stick. I don't think it's needed, but you do you!) 1 (3-pound) boneless beef chuck roast 1 tablespoon vegetable or canola oil 1/4 cup water 5 or 6 pepperoncini peppers, divided 1 (1-ounce) packet ranch salad dressing and seasoning mix 1 (1-ounce) packet or 2 (.6-ounce) packets au jus gravy mix Directions Cut butter into 4 pieces. Trim off any large pieces of surface fat from 1 (3-pound) boneless beef chuck roast. Pat dry with paper towels. Heat 1 tablespoon vegetable or canola oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the roast and sear on all sides until browned, about 10 minutes total. Transfer to a plate. Pour 1/4 cup water into the pressure cooker and scrape up any browned bits loose. Return the roast and any accumulated juices to the pressure cooker. Sprinkle the roast with 1 packet ranch mix and 1 or 2 packets au jus gravy mix. Top with the butter. Add 2 cu-3 TB brine from pepperoncini peppers over the roast. Add pepperoncini peppers. Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 55 minutes. It will take about 15 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Shred the roast into bite-sized pieces with tongs. Serve with potatoes, rice, tortillas (this makes a great street taco filling too, just add fixings!), or whatever you like. If you have leftovers, great. (I seldom, if ever, do!)

Nothing says late summer to me like watermelon, blueberries, and a cool, crisp salad, and this one is pretty perfect as a throw together last minute side at home, or a fun, fruity, colorful addition to bring to a cookout. Let me know what you think! Watermelon and Blueberry Salad with Feta INGREDIENTS 4 lbs (about 6 cups) seedless watermelon, cubed 8 oz fresh blueberries 4 oz feta cheese, crumbled 3 tbsp fresh lime juice juice (juice of about 2 limes) 2 tsp honey, or to taste 3 tbsp fresh mint leaves, julienned 1/4 cup extra virgin olive oil salt and pepper to taste INSTRUCTIONS In a large bowl combine the watermelon and blueberries. In a jar, combine lime juice, mint, olive oil, and salt and pepper, to taste. Shake thoroughly to combine. Drizzle dressing over fruit, and toss gently to coat. Top with feta. Serve immediately. Serves 6.

This is my recipe, and I'm not Greek. I have, however, been eating these from the Richmond Greek Festival for decades, and love them so much I figured out a reasonable facsimile. In fact, when my son was a toddler, he would not touch a green bean...until these. We went to the Greek Festival and he ate his, mine, and his dad's. We had to get more to take home for later. It's only a long weekend, though, so I had to figure it out, and I cooked beans this way religiously for at least 5 years! Try them, and see what you think! Greek Festival Green Beans Ingredients ⅓ cup olive oil 1 onion chopped 1 clove garlic, chopped 1 pound green beans (fresh or frozen) 15 ounces chopped tomatoes ¼ cup chopped fresh parsley (Or 1 tbs dried) 1 tablespoon chopped fresh oregano (Or 1 tsp dried) 1 teaspoon chopped fresh mint (optional) 1 teaspoon sugar (optional) ½ teaspoon salt (add more to taste if needed) fresh pepper Directions In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft, then add garlic. Add beans and mix until covered with the olive oil. Add tomatoes, parsley, sugar (if using), salt and pepper. Stir together. Add hot water just enough to half cover the beans Simmer with the lid on for about 40 minutes (do not boil). The beans are ready once there is no water left and the beans are soft.

It's my birthday month, so I'm sharing one of my favorite recipes. I've loved this pasta for years, but it's also the perfect tie in for the zucchini that's coming up in my little chaotic garden. I can't wait to make this with zucchini I've grown myself! Let me know if you try it- it's super simple, with only a few ingredients, but it's absolutely delicious! Pasta with Zucchini and Prosciutto 12 oz pasta (spaghetti, linguine, tagliatelle, or fusilli) 2 medium zucchini, thinly sliced or grated 5–6 slices prosciutto, chopped or torn 1 cup finely grated Parmigiano-Reggiano 2–4 tbsp olive oil or 1–2 tbsp butter (or a mix of both) Salt & freshly ground black pepper At least 1 cup reserved pasta water Instructions: Cook pasta in a large pot of well-salted boiling water until just shy of al dente. Reserve at least 1 cup of pasta water before draining. (crucial!) While the pasta cooks, heat olive oil or butter in a large sauté pan over medium heat. Add zucchini and cook until soft and lightly golden, about 8–10 minutes. Season lightly with salt and pepper. Stir in the prosciutto and sauté just until warmed and fragrant, about 1–2 minutes. Add the drained pasta directly to the pan (or use tongs to transfer it in). Add about 1/4–1/2 cup pasta water and toss vigorously. Remove from heat, sprinkle in the Parmigiano-Reggiano, and toss well to create a silky sauce, adding more pasta water as needed to emulsify. Taste and adjust seasoning. Serve hot with extra Parmigiano and a drizzle of good olive oil.  

7 large eggs 2 green onions, finely sliced 1 cup cherry tomatoes, halved 1 small red bell pepper, cored and chopped 1 cup mushrooms, if you (or the kids) like mushrooms, chopped 2 tbsp olive oil Approximately 2 cups spinach (or a few handfuls-measure with your heart) chopped Preheat the oven to 450 degrees, and place a rimmed sheet pan in to heat. In a mixing bowl, toss the tomatoes, bell peppers,  green onion, and mushrooms with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil  (2 to 3 tablespoons) and toss to make sure all the vegetables are well-coated. Remove pan carefully, pour and spread vegetables evenly and return to oven. Cook vegetables for 10-15 minutes or until cooked and lightly charred. Remove vegetables and turn oven heat to 400 degrees. In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables and the spinach. Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm over medium-high heat until shimmering. Pour the egg and vegetable mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle. Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny). Serve with a garnish of fresh parsley.

Springtime is a busy one for most of us. If you've got kids, it's exams and sports and end of school, and if you don't (or if, like me, your kids are grownish) it's still pretty busy, between taxes and yard work, and just getting out and doing things that we couldn't or didn't want to do in the cold of winter. One thing is for sure, and that's if I am busy, I don't have time to cook, and pizza is often the most welcome takeout option. This particular one was sent to me from my son, currently in Japan, but on a busy day he decided pizza was the way to go, so Domino's got the call. Yes, in Japan. He said it was night and day different (in a good way) from any other chain pizza spot in the US, so maybe I'll have to try it while I'm there? Anyway, spring seems like a great time to share some of my favorites, so in no particular order and without further ado... Zorch Pizza: Just may be our new favorite for a true NY style crust. They have a spot in Carytown where you can do whole pies or by the slice in true NY fashion, and a newer pizza parlor where you can eat in and get a whole pie for the table. Really delicious in every way- crust, sauce, cheese, and toppings. They know what they're doing. (Our favorite- The Upside Down- sliced mozzarella first, parmesan, Romano, then vodka sauce, with basil on top.) They don't deliver, so get over it and get over there and pick up or eat in! It's worth it. Check them out HERE Galley Go To: An OG in our house, Galley, in Stratford Hills Shopping Center, is fantastic whether you're eating in or taking out. They have some top notch crispy chewy thin crust which is exactly what I love, and they're pizzas are a bit on the smaller size, so it's not at all unreasonable to order 2 to try something different. (Except I order the same thing every time, because these are both equally amazing. The Sweet Hot, tomato sauce, house mozzarella, fresh basil, pepperoni, parmesan, calabrian peppers, honey and the Grape and Gorgonzola, with rosemary, parmesan, roasted grapes, and honey) Check them out HERE Azzurro: Azzurro at River Road Shopping Center is a great restaurant, with fantastic salads, pastas, and mains (and their zucchini fritte is amazing), but their pizza is also a true standout, thanks to their authentic brick oven. My favorite is the Napoletana Salcice- spicy Italian sausage, marinated sundried tomatoes, artichoke hearts, and red sauce, but I've had most of them, and they're all good (of course, for the simpler, pickier, or more complicated palates, they've got a build your own option as well.) Check them out HERE 8 1/2: Really more of a true Italian feel, the carryout only (or mostly- they do have a couple of small tables) 8 1/2 has some really fabulous thin crust pizza as well. Start out with their basic red pie and add your toppings from there. Limited variety and toppings, and you won't find anything like a "meat lovers" situation here, but for that simple, real Italian feeling thin crust, this is the vibe. Check them out HERE    

This is without a doubt one of the best carrot cakes I've ever had, if I do say so myself. When I had Gourmet Delights, and my food rep came in one day with a delicious, but criminally expensive, carrot cake, I had to come up with something that was close so I didn't have to sell it for $5 per slice. (Hilarious that that seemed outrageous at the time.) This is what I came up with. Servings: 12 | Prep time: 25 minutes | Total Time: 1 hour Ingredients 2 cups sugar 1 cup vegetable oil 4 large eggs 3 cups grated carrot 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon ginger 2 1/2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped pecans 1/2 cup raisins Frosting: 8 ounces cream cheese 5 tablespoons unsalted butter, room temperature 2 teaspoons vanilla 2 cups powdered sugar Directions Heat oven to 350. Combine sugar and oil in a bowl and beat until well combined. Add eggs, carrots, cinnamon, ginger, and vanilla. Beat until well mixed. Stir together flour, baking powder, baking soda, and salt in a medium bowl. Add dry mixture to liquids gradually, beating after each addition to ensure they are well combined. Stir in nuts and raisins. Pour mixture into 2 greased and floured (preferably also lined with parchment too) 8" round cake pans. Bake until toothpick inserted in center comes out clean. 35-40 minutes. Frost with cream cheese frosting. In medium bowl, beat together cream cheese, butter, and vanilla until just blended. Add powdered sugar, a bit at a time, until well blended. Taking care not to overbeat. Frost when cake is cooled.