The Other Woman Cooks

Cantaloupe soup makes a fabulous opener to a grilled or BBQ menu of any kind OR as a light dessert (sub in any small scoop of citrus sorbet for the yogurt to up the wow factor). Plus, my version of cantaloupe soup is liquid enough to use as a base for a smashing summertime cocktail.  SWEET CANTALOUPE SOUP Yield: 3-4 servings Ingredients 1 large or 2 small cantaloupe (we love Sugar Cube variety) 2 ounces no pulp orange or mango juice Juice of 1 lime 1/2 ounce of orange liqueur (optional) Greek-style yogurt, lime flavored (plain okay, too)  Prep: Peel and seed cantaloupe, reserve seeds and set aside.  Cut cantaloupe into small chunks. Set aside a few small cubes for garnish (or before chunking, scoop a few melon balls). Place about 1/2 of them into a blender or mini-prep processor and process at high speed until finely chopped. Once you have a pulpy purée, gradually add remaining melon, processing until the mixture is liquid but not quite smooth. Strain seeds then pulp w...

                              It's a  story with twists and turns and starts with chickens. The Romans were the first to domesticate chickens. Finding themselves with a big egg surplus, the Romans  stole, make that borrowed, from the Greeks to develop new egg-based recipes.  Early versions of flan were savory not sweet.            Somewhere along the way, someone tossed honey in the pot instead of fish flakes and sweet flan was born. Romans conquered basically all of Europe, and their customs, beliefs, and recipes went with them. Sweet flan enchanted the newly vanquished lands and when the Roman Empire fell in 476 AD, flan survived.           Of all the peoples introduced to this dessert, the Spanish loved the stuff and were the first to add burnt sugar caramel. Like the Romans before them, the Spaniards brought flan to new ...

Looking for easy ooohs and awwws?  Whip up this elegant and filling vegetarian treat.  Halved in size they make a fabulous "heavy" appetizer. Started out as a puff pastry tart, but the bottom never quite crisped up.  If there's one thing I cannot abide, it's a soggy bottom. A minor brainstorm and tada ... savory puff pastry hand pies! Mushroom, Leek, Goat Cheese Savory Hand Pies Ingredients: 1 package puff pastry, thawed 1 tablespoon unsalted butter 1 tablespoon EVOO 2 small leeks, white & pale green parts (halved lengthwise  then thinly sliced  crosswise, rinsed & drained 4 or 5 large chopped white button mushrooms salt and pepper to taste 1/4 cup goat cheese 1 tablespoon ground parmesan 1/2 teaspoon dried thyme leaves flour (as needed for rolling) 1 egg white (mixed with 1 teaspoon water as egg wash) Directions: Place oven racks in top and center positions. Heat oven to 400 degrees F. Melt butt...

The women in my husband’s family were expert pierogi makers. His late aunts were part of a still ongoing brigade of the tasty Polish dumpling makers at St. Stanislaus Parish - a church so beautiful it is designated a minor Basilica.  More savory cabbage and sweet cheese pierogi are sold the weeks before Easter and Christmas than the ladies ( and a few talented men) at our parish can keep up with. It helps to have an “in” with the pierogi making crowd for advance notice of when there’s a batch ready for sale. A successful pierogi purchase feels like a Pat’s touchdown in the last moments of a tie game.  And if you’re really lucky enough to be the recipient of your Polish aunt’s cookbook with a variety of sweet and savory pierogi recipes to be cherished, and celebrated by making them at home.  Thank you, Cioce (pronounced Chutchee) for your lifetime love of cooking and us. Blueberry Pierogi DOUGH 2 cups plain, all-purpose flour 1 tbsp powdered sugar...

Luscious lemon flavor that's one helluva science experiment ... you mix up a batter, pour it in a baking dish. Forty-five minutes later the  miracle  h appens every time,  somehow it  separates  into a creamy lemon pudding on the bottom of your pan, topped with a light sweet-tart sponge cake. Sift a little powdered sugar for lovely finish, and there you have it. For a low sugar version, a good Stevia baking blend does the trick with no loss of flavor or texture. If you're a lemon lover, be prepared to fall head over heels! LEMON PUDDING CAKE 4 large eggs, separated 1 teaspoon finely grated lemon zest  1/3 cup lemon juice 1 tablespoon unsalted butter, melted  1 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 1-1/2 cups whole milk Place a roasting pan large enough to accommodate an 8-inch square baking dish on a rack in the center of the oven. Fill the pan with about 1-1/2 inches of water. With the pan inside, heat th...

The secret? Seltzer instead of water or milk. Our favorite for sweet morning brunch waffles is Polar raspberry lime flavored ... but when fried chicken and waffles are on our supper menu, there's nothing quite as good as Spindrift seltzer with cucumber! If soft cake waffles are your bag, this recipe is not for you ... LIGHT CRISPY BELGIAN WAFFLES 1 3/4 cups all-purpose flour  1 teaspoon Truvia baking blend 2 teaspoon baking powder  1/4 teaspoon salt  2 tablespoons unsalted butter, melted and cooled  1 large egg 1 (12 fl oz can) seltzer or club soda, plain or flavored coconut oil spray for waffle iron  Whisk together the flour, sugar, baking powder and salt in a large bowl.  Add butter, egg, and seltzer and whisk until smooth.  Lightly spray a preheated Belgian waffle iron coconut oil.  Pour about 2/3 cup of batter (should barely fill the bottom grid).  Cook according to appliance manufacturer’s instructions. Ma...

“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.” George H. W. Bush Remember that quote? Seriously, #41 ... you should never have dissed the glories of broccoli. "Let's put broccoli in the White House again." Broccoli lovers everywhere believe that Hillary Clinton hit on something with that sign in 1992. After all, her husband, #42 ended your presidency. Ten years later, your own son #43 feebly attempted to defend the family honor by flashing a thumbs down on broccoli. He had to think fast and instead tossed cauliflower under the bus when he remembered that his host Mexican President Vincente Fox was a broccoli farmer. Finally, broccoli has found real love from #44 with President Obama claiming broccoli as his favorite vegetable. Coming full circle, he's endorsed fellow broccoli lover Hillary Clinton. Her position on th...

The news from U.S. Rep. Katherine Clark that Nazda Alam was to be her guest at President Obama’s State of the Union address brought a round of cheers in Democratic party circles here in Massachusetts.  My first introduction to Nazda started with a phone call . She was running for Democratic State Committee and hoping I would consider voting for her as an Affirmative Action add on candidate. She talked about the importance of encouraging civic and electoral participation in immigrant populations and communities of faith. She talked about her own experiences as a Muslim American and her love of this country that she chose to pledge her allegiance to as a new citizen. She was gently insistent and passionately sincere. I said yes. Her hard work and advocacy has led to an appointment to the Governor’s Advisory Council on Immigration and Refugee Policy and the State Treasurer’s Diversity Council. Nazda is a great Democrat and even mo...

This perfect harvest time chicken and sides complete meal is special enough for a small dinner party - not so fussy that it can't be served on a weeknight. Prep time is in the brining, which can be done in the morning and will be ready to roast at the end of a busy day. Luscious aromas coming from your kitchen will delight and tickle your appetite. So pour yourself a cup of warm apple cider (maybe spiked with a little bourbon) and nibble a slice of local cheddar to tide you over until dinner is served! CIDER-BRINED ROAST CHICKEN                                                                             ...

Wishing for a low-carb dinner that satisfies your Italian food craving.  This lasagna is the perfect solution, especially in the summer with homegrown garden-fresh veggies and herbs. That said, don't underestimate its appeal in the winter when only comfort food will do. You won't even miss the noodles! Eggplant “Noodles” 2 large eggplants peeled, sliced lengthwise into 1/4 inch noodle-like strips cooking spray (olive oil spray is best) 1 cup flavored breadcrumbs Sauce 2 tablespoons olive oil 1 clove grated garlic 1 red pepper, chopped 1 (8 ounce) package mushrooms, chopped 1 tablespoon italian seasoning (or mix of oregano, basil and thyme) salt and pepper to taste 1/4 teaspoon crushed red pepper (optional) 1/2 cup red wine 1 (28 ounce) can tomato puree 2 cups fresh (or one 15 ounce can) diced tomatoes   Cheese Mixture 2 cups ricotta cheese 2 eggs 1 tablespoon fresh chopped parsley 2 cups shredded mozzarella 1⁄2 cup grated parmesan Directions Preheat oven...

Today the pickle cucumbers are ready to harvest. Seemed just the right time to repost this gem of a refrigerator dill recipe!  Anyone remember the pickle episode from The Andy Griffith Show?  All Andy and Barney had to do was give Aunt Bee this easy peasy recipe for refrigerator garlic dills and their troubles would have been over! But NOOOO... The resulting hilarity was worth it on the sitcom but at home, I much prefer a big success on days like today, when the cukes are ready to pick from our backyard garden. This one is a winner!  EASY PEASY PICKLES   2 pounds Kirby cucumbers
 1 cup apple cider vinegar
 1 cup water
 1-1/2 tablespoons pickling salt (or Kosher salt) 
4 garlic cloves, peeled and crushed (2 per jar)
 1/4 teaspoon crushed red pepper per jar (1/2 teaspoon total)
 1 teaspoon dill seed per jar (2 teaspoons total) 1/8 teaspoon yellow mustard seed per jar (1/4 teaspoons total) Wash, dry and cut cucumber end so they will fit in the jars. ...

Thomas Jefferson collected recipes and left notes on refining the tastes of simple fare like apple dumplings and beef stew for fifty-eight years. The 3rd President of the United States was a foodie who agreed wholeheartedly with Jean Jacques Regis de Cambaceres, an 18th century French politician, that is was mainly through the table that one governs. When given the opportunity to go to France, he struck a deal with a 19 year old slave named James Hemings. Young James was to master the art of French cooking, and help Jefferson introduce Americans to the style of cooking that hundreds of years later made Julia Child a star. In return, James would be granted his freedom.  It's widely reported that it was James Hemings' cuisine that put Alexander Hamilton into a good enough mood to compromise over the location on the U.S. capitol in July of 1790. No doubt that had Jefferson been born in the 20th century, he'd have been an avid food blogger or possibly a cooking channel ...

There's nothing better than red, ripe, just picked strawberries. And turning those juicy, sweet berries into fabulous treats is a long standing tradition in all kinds of kitchens. For three generations, the Russian Imperial kitchens were headed by the great French chef, Pierre Cubat. Assisted by a team of Russian cooks trained in the best culinary schools of France, Chef Cubat created dozens of simple yet elegant dishes. One of Chef Cubat's most celebrated desserts was strawberries Romanov. The yummy combo of macerated berries set on a pillow of whipped cream is uniquely suited to dress up an American classic, strawberry shortcake.  In this gussied up version, the shortcake is kicked up a notch with a biscuit that has a satiny texture. When berry season ends, don't despair: think peaches and cream. SHORTCAKE 2 cups flour 1 1/2 teaspoons baking powder 1/2 cup granulated sugar 2/3 cup salted butter, at room temp, cut into cubes 1 egg, lightly beaten 1/2 cup hea...

Go ahead, ask around. I guarantee that someone you love loves chocolate cake.  This little cake packs a chocolate punch that will surely make your beloved swoon. And to make matters even better - it's easy .... a rich, moist chocolate cake that takes only a few minutes to prepare the batter using one bowl. Use dabs of frosting to attach whole raspberries or strawberry halves to the top layer to make your cake the ultimate in sexy desserts. Finally. look for a sparkling rosé with strawberry or raspberry undertones for a delightful wine pairing.   Perfect! Don't let Valentine's Day catch you by surprise this year.  I don't know for sure if chocolate is an aphrodisiac but it's worth a shot. Make a plan to bake a cake, a chocolate cake! TRUE LOVE CHOCOLATE CAKE 1 cup white sugar 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 jumbo egg 1/2 cup milk 1/4 cup olive oil 1 teaspoon va...

Who says fruits are just for sweets? This year's bumper crop has me searching for new ways to use the big orange berries (yup, they're berries).  While poking around our local Williams Sonoma store last week, I came across a jar of pumpkin braising sauce ... I have pumpkins, lotsa pumpkins. I read the ingredients and decided to give my own adaptation a try. I used a rosemary pear conserve canned last year (and a concoction I hadn't quite figured out what to do with) instead of applesauce but I am quite sure applesauce will yield just as yummy a result. Bake your pumpkin and prepare your potatoes ahead of time (nuke the potatoes for five or warm them in the oven for twenty minutes or so before suppertime). Prep time of about about twenty minutes is all you need and then relax while the slow cooker makes magic. CROCK POT PUMPKIN PORK ROAST 3 pound bone-in pork shoulder roast Sea salt and fresh ground black pepper, to taste 3 tablespoons olive oil 1 small yellow onion,...

It wouldn’t be June without juicy, fresh strawberries. JP and I hopped in the car. Destination: our favorite pick your own berry farm. As usual, I did most of the picking while JP did his share of hilarious complaining about the hard work plucking gems from their stems. Then there is the strawberry supervisor side of him. “Not that one. It’s not red enough!” An hour later we were headed home with six pounds of berries. Some to eat fresh, some to freeze for later and some to macerate for tonight's dessert. Macerating fruit is the equivalent to marinating meats and veggies. A simple recipe is all you need for fabulous! Fresh, ripe berries lightly soaked in a bit of honey and your favorite liqueur (I used strawberry grappa this time) add a layer of flavor that does more than enhance good berries, it adds life to berries that aren't ripe enough or are a bit past their prime. Even a sprinkle of sugar and a drizzle of lemon juice will transform a ho-hum quart of strawberries ...

Here in New England we love surf and turf. Add to that it's finally grilling season and let the games begin!  Steaks, burgers, BBQ ribs and chicken ... the list is long and mouth watering. Paired up with steamers or better yet, lobster, and we East Coast huggers are in heaven. But how to turn the usual summer menu into something special can be something of a challenge. Starting courses are a great way to set up the taste buds for a juicy main attraction.  Last night, we hosted our first backyard dinner party. And of course, surf and turf was on the menu. Check out our appetizer course, an attempted replication of a small plate Farmer Paul and I enjoyed more than 20 years ago at a bistro in Quebec City. It took us several tries over as many years to come up with a version that tickled our taste buds as much as the memory of that original dish. It's still not quite right, but this recipe is so good and so easy that we stopped experimenting. Follow up with a chopped salad...

My father was one of so many siblings, I can’t even name them all for fear I will forget somebody.  I have close to fifty cousins, spread all over the country now but when I was growing up we all packed into my grandparents’ home on Sundays and holidays. My dad’s family was loud, raucous and fun. There was a steady stream of one or more ma tante, mon uncle and a cousin or three visiting at the modest bungalow on Providence Street in Chicopee. A big pot of something simmering on the stove top always at the ready. A favorite of mine was Mémère’s soupe aux pois, a creamy yellow pea soup she made anytime she served ham to the holiday hordes of children and grandchildren. This year at our house, Farmer Paul glazed the perfect Easter ham. That ham bone was way too inviting not to cook up a crockpot of Mémère’s creamy soup. This is one of several recipes my grandmother used to make her pea soup.  Like most good cooks, she liked to mix it up - even when she made an old favorite....

Just the word lemon causes my taste buds to perk up. There are all kinds of lemons... Lisbon lemons are small and seedless. Eureka lemons are the most common. Meyer lemons are a sweeter variety and have a hint of orange flavor. There are even pink lemons and thanks to a good friend with a yard full of tropical fruit trees, I've been lucky enough to try one!   Lemons are the most common flavor enhancer after salt and pepper. Lemons yield more juice at room temp than a lemon that is cold. However, since lemons are susceptible to mold it’s best to store them in the refrigerator crisper drawers. To maximize your juicing, leave your lemon out for a couple of hours before juicing. Roll the room-temperature lemon on the counter and apply light pressure with your hand as you roll it. Then cut and squeeze. The zest is also an amazing flavor enhancer. But for  today’s recipe all you need is the juice. So if you're jonesing  for a lemony rich appetizer or super tasty...

There’s only one real chowda according to old New Englanders. New England clam chowder is cream-based, and traditionally thickened with oyster crackers. Modern chowder uses flour or cornstarch as a thickener and most restaurants serve oyster crackers as a garnish. No tomatoes allowed. Here's a little known fact: in 1939 a bill that made putting tomatoes in clam chowder illegal was introduced in the Maine legislature.  While cream or milk based clam chowders have been around since the mid-18th century, no mention of any tomato based chowder has been found that predates the late 1890s.  Rumor has it that the addition of tomatoes in place of milk originated within the Portugese immigrant community in Rhode Island, where tomato-based stews were already a traditional part of Portuguese cuisine.  Everyone knows about the Yankees-Red Sox feud, for over 100 years known an one of the fiercest rivalries in sports and often a subject of heated conversations. So it shou...