Archive | May, 2016

Son #3 Recipes: Fresh Ginger Iced Tea

31 May



Who says you can’t get good recipes from a dry cleaner?

Mom was in the city visiting last week and was bopping around my neighborhood and stumbled into my dry cleaner to pick up some shirts for me. Very sweet I know. Within 2 minutes she was best friends with the owner and they started to talk shop about ginger and how it helps soothe the stomach. After about 40 minutes of talking mom made it back to my apartment with a great ginger drink from the Salem Street Laundry Center. So to recap, my mom went to a dry cleaner to pick up non starched button down shirts and came away with a drink recipe. Makes sense.

This was it:

-Slice up to 6-8 chunks of raw ginger. Make sure you remove the skin

-Put a huge pot on the stove. Fill her up, no need to measure.

-Bring the water to a roaring boil and throw the chunks of ginger in.

-Let it boil for about 5-6 minutes

-Turn off the stove and let it sit. You can add in all natural honey at this point and a little lemon.

You can serve this hot or over ice. Either way its extremely refreshing. Feel free to add a splash of cranberry or other juice.

And yes, that is an empty chocolate pudding container in the background.



Veal-icious Tuesday

17 May


All week I thought I would relax and not fuss tonight but then I went to the meat market and they had veal on sale. So guess what I am making tonight. This is my Moms’ recipe.

Veal cutlets

Two pounds of pounded veal cutlet

One cup of seasoned breadcrumbs

One cup of panko breadcrumbs

1/4 cup of chopped parsley

1/2 cup of Italian cheese

3/4  teaspoon garlic powder

3/4  teaspoon salt

1/2  teaspoon of black pepper

1/2 olive oil  and 1/2 canola oil. Start with a 1/4 cup of each

Mix the breadcrumbs, cheese, garlic, parsley and  set aside

Beat two eggs with the salt and pepper and set aside.

My Mom used to always soak veal in milk seasoned with salt and pepper. So I do the same only I uses buttermilk.

Use just enough to cover the meat.

Heat the oil in a nonstick skillet.

I put all the meat in a strainer to get the milk off of it.

Then dredge the veal in the egg-wash  then in the breadcrumb mix

Place veal in the hot skillet and cook till it is brown and crispy, turn and do the same to the other side.

Put in a platter and cook the remaining veal

These are so good. Make extra for sandwiches.

I serve this with fried spinach.

The leftover sandwiches have veal, spinach and mozzarella cheese melted in the oven on crunchy french bread.

To die for…

Zucchini Pasta

13 May


This is going to be on the menu all summer.

I love it. I love it. I LOVE IT.

3 medium zucchini cut into spiral spaghetti shape

3 cloves minced garlic

2 tablespoons olive oil

1/4 teaspoon garlic powder

1/2 teaspoon salt or more if you like

1/2 teaspoon black pepper

3 tablespoons sun dried tomatoes, cut into julienne strips

1/2 cup cooked baby peas

1/2  to 3/4 cup diced Genoa salami , pancetta or bacon cooked till it  is crisp

20 sliced fresh basil leaves

3/4 cup ricotta cheese

One tablespoon lemon zest

Sauté the garlic in the oil till it is golden brown and fragrant

Add the zucchini, garlic powder, sun dried tomatoes, salt and pepper

Stir fry for  one to two minutes

Do not cook any longer or else the zucchini will get mushy

Take off the heat and add the peas, basil, lemon zest, salami  and ricotta cheese

This is a delicious meal. Enjoy.



Potato Leek Soup

11 May


My friend Maria gave me a professional immersion blender and I love it.

It has  made my life so easy

This is a recipe from Pinterest by Jennifer Segal.

Her blog is Once Upon A Chef and it is fabulous

I changed it just a little to fit my taste.

Two slices of chopped bacon

One tablespoon unsalted butter

Three  cleaned, chopped leeks. Cut off the dark green and bottom roots and throw them out.

Five smashed  cloves of garlic

Ten medium to small cubed potatoes

One  48 ounce can of chicken broth

Two bay leaves

One sprig of thyme

One teaspoon salt

3/4 teaspoon black pepper

One cup of heavy cream

Put the butter and bacon in a soup pot and render the bacon slowly

Sauté the garlic and leeks till soft

Add all the potatoes, broth, bay leaves, thyme, salt and pepper.

Let everything boil and then simmer and put the lid on the pot to cook the potatoes.

When the potatoes are soft, take out the bay leaves and thyme.

I use my immersion blender but you can use a blender or processor.

Blend everything till it is smooth.

Add the cream and simmer to keep it hot

Taste to see if you need more salt or pepper.

Serve with chives, broccoli or crackers.


Son #3 Recipes: Healthy Protein Breakfast

10 May


For those who don’t know me I’m one of the sons in the fam that cooks the least. My speciality however? Eggs. And lots of them.

This morning I had a hankering for Mah’s Chimichurri sauce and luckily she gave me about ten ounces of it yesterday at the house.

I also noticed that she gave me four avocados that are close to being mushy so I have to average an avocado a meal before they go bad. I’m not complaining, this just happens every time I go home.

-Four fried egg whites in a little olive oil

-One Full Avocado… (if you don’t have a mini surplus cut up a couple slices or make half)

-Generously pour on the Chimichurri 

You can throw on some coarse black pepper and tabasco for extra heat.

It’s a great spicy breakfast but just be aware of what you’re eating. A lot of garlic in the sauce. Like, a lot. So keep your distance.

Also if you run your dishwasher at a regular rate like a normal person you can add in a yoke or two if you have a spatula. I didn’t have a clean one so I didn’t risk breaking a yoke. Plastic ladles aren’t good for flipping eggs by the way…




Panzanella Salad

5 May


This is a combination of four or five recipes from Emeril, Barefoot Contessa, Tyler Florence, my Mom and her cousin Grace.

I have to say my Mom and her family were the best unpublished cooks ever.

They used everything and never wasted a drop of leftover food.

This is where the old bread salad comes from.

Mix it with the abundance of garden tomatoes and vegetables and that was a meal.

Everyone had a garden and shared all the fruits and vegetables.

It was wonderful.

I am going to give you my version and it won’t be as good as my Moms but it is not bad.

One pound leftover grilled pizza dough, cut unto one inch cubes

6 tablespoons olive oil

1 teaspoon salt

Heat the oil with the salt then add the bread cubes.

Leave it alone till they are toasted on one side then turn to toast the other side.

I always make extra because these disappear quickly.

Two to three cups of yellow or grape tomatoes. My Mom cut up all the touched big tomatoes

Two large cut bite size red peppers.

6 diced scallions or one small thinly sliced red onion

Two handfuls of arugula

25  fresh basil leaves, only use fresh

1/2 cup fresh chopped parsley

One chopped avocado

One large seeded, cubed, unpeeled cucumber

One handful baby spinach

3 tablespoons capers with their brine

20 cooked broccoli flowerts


Three cloves garlic

1/2 teaspoon salt

1/2 teaspoon Dijon mustard

4 tablespoons red wine vinegar

8 tablespoons olive oil

Put the garlic and salt in a processor and pulse till it is minced.

Add everything else and mix well

You can eliminate the mustard but increase the salt. My Mom rarely used mustard.

Toss everything together

I had a 1/2 bag of tortellini in my freezer and boiled it up and added it to the salad.

This is a poor mans salad so anything can be added or subtracted.

Just mix it with the dressing and enjoy




Baked Crispy Cauliflower

4 May


One head of cauliflower cut into florets

1/2 cup flour

One teaspoon salt

One teaspoon black pepper

1/2 teaspoon onion powder

Two large eggs , beaten

Three tablespoons oil

Two tablespoons lemon juice

1/2 teaspoon garlic powder

One cup seasoned spicy Panko bread crumbs

1/2 cup seasoned Italian bread crumbs

1/4 cup Parmesan cheese

Grease a 9×13 cookie sheet with canola oil

Mix the flour, salt, pepper and onion powder together

Dredge the cauliflower till it is well coated. Shake off the excess.

Mix the eggs with the oil, lemon juice and garlic powder.

Dip the flowered cauliflower in the egg mixture.

Mix the breadcrumbs, Panko and cheese together.

Coat the egged cauliflower in the breadcrumb mixture.

Place on the baking sheet

Try not to make the cauliflower touch.

Pour the leftover egg and breadcrumb mixtures over the cauliflower

Roast at 450 degrees for 12 to 15 minutes or until golden brown

Serve with any dipping sauce you like

I use ketchup, blue cheese, hot sauce or melted cheese.

Sometimes I make two cauliflowers and they disappear.