The Other Woman Cooks

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...

Real life friend Roger Fisk passed this recipe along via Facebook. And he attributed the recipe as having been passed along to him from another friend of his. That’s the way it works in today’s world: we keep track of friends near and far electronically. Facebook, Twitter, most recently Google+ (anybody have a spare invitation?).Lots of us post pictures of dinner and share the recipes with each other: especially when local ingredients and backyard garden bounty take center stage. That is exactly the way this morning’s tomatoes became this evening’s summer supper! W ith the exception of using a pre-made frozen crust that was pre-made and frozen by me, I followed Roger's simple instructions. Roger said, “ A purist-I love it. I aspire to this!” I won’t criticize if you choose the store bought pre-made route but the savory crust recipe used here for this quiche is absolute heaven ...for aspiring purists everywhere!   TOMATE PROVENCAL TART ALA ROGER FISK Preheat oven to 400 degr...

Friends come in all shapes and sizes, ethnic and lifestyle varieties. Makes life and dinner conversations lively and interesting.  But when it came to dietary preferences, especially when vegetarians and meat eaters sit at the same table, a menu that satisfied without someone feeling odd man out was a challenge. And then I found a recipe for mushroom leek pie: a big success at an informal buffet as a choice but not quite ready for a sit-down dinner party. So me being me, I fiddled around and came up with this super healthy and elegant adaptation at 220 calories per serving. Open with a flute of champagne, add a mixed green salad with your favorite dressing plus a fabulous dessert like Bananas Foster... who could complain???  SUPPER STRUDEL 1 cup thinly sliced leeks 1/2 cup canned vegetable broth 1 cup coarsely chopped mushrooms (any kind will do, but we like Baby Bellas best) 8 sheets frozen phyllo dough, defrosted 2 tablespoons olive oil 4 ounces Chevre (mild goat cheese) ...

Risotto is great comfort-food and an easier than you think way to wow family and friends. With a side salad and fresh fruit it makes a low calorie, high energy dinner. Fill a flute with sparkling water garnished with a few raspberries for an elegant holiday table. Not to mention, risotto is a satisfying and filling main dish to feed your vegetarian dinner guests without meat-eaters feeling like something's missing. Just be sure to use vegetable broth rather than chicken broth. MUSHROOM RISOTTO 3 cups fat-free chicken or vegetable broth 2 tsp olive oil 1 clove garlic, minced 1/2 tsp dried thyme 1/2 teaspoon dried basil 1/4 teaspoon ground black pepper 1/2 cup sliced mushrooms 1 cup Arborio rice 1/2 cup dry sherry or dry white wine 1/4 cup grated Parmesan cheese 1 cup fresh arugula, chopped Heat oil in a large skillet on medium heat. Sauté garlic until softened and fragrant. Sprinkle dried herbs and pepper. Add sherry and simmer gently 2-3 minutes before adding rice....

I have no idea who won the Pancake Day race in Olney. Mardi Gras beads have been stashed away. Paczkis and other sweet treats are indulgences of yesterday. Ash Wednesday, the sobering season of Lent starts with a no meat fast day. On the menu -- hot satisfying veggie paninis. Panini literally means little bread, Italian for a sandwich. Delicious and nutritious vegetarian panini is easy to prepare using ingredients you may even have on hand. Fresh mushrooms add a thick meaty texture to a vegetarian treat. Try other types of sliced mushrooms, grated Swiss cheese and spinach for a different taste. And if Father Michael happens to ask about Lenten sacrifice, I'll simply say we had grilled cheese sandwiches for supper. That's my story and I'm sticking to it. As for Friday's fish, I'm thinkin' lobster roll. Waddaya think? MOLTO PORTABELLA PANINI 1 tbsp olive oil 2 large portabella mushroom caps 1 clove garlic, minced 1/2 tsp dried thyme leaves 1 red pepper, roasted, p...