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Monday, October 5, 2020

Goodbye Blogger, Hello Wix

I'm having trouble with editing on Blogger so I was forced to change to Wix. Here's the link. Hope to see you there.

Sunday, October 4, 2020

Celery Root Remoulade

Celery Root Salad is a good accompaniment to scallops.

David Liebovitz had a good simple recipe:

1/2 cup mayonnaise
1 Tbs Dijon mustard
1/2 tsp sea salt
1 Tbs lemon juice
1 lb celery root

Peel the celery root and grate. Mix other ingredients and add to celery root. Refrigerate for 1 hour then serve

2020 07 18

Saturday, October 3, 2020

Scallops Provencal

Here's Ina Garten's recipe for Scallops Provencal. It's simple but so good.

1 lb Sea Scallops
2 Tbs flour
4 Tbs butter
1 shallot, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1/4 cup chopped Italian parsley

Rinse scallops and dry. Mix flour, salt & pepper and coat scallops.

Melt butter on medium high and add scallops. Don’t overcrowd. Cook 3 minutes on each side.

Remove scallops from pan and add shallot and garlic. Saute. Add white wine and scallops. Cook until sauce thickens. Sprinkle with parsley, squeeze lemon and serve over Israeli couscous.

2020 07 18

Friday, October 2, 2020

German Chocolate Cake

Sally's Baking Addiction also has a good recipe for German Chocolate Cake:

I skipped the buttercream frosting. The cake is already sweet enough.

I liked the cake--it's a dense chocolate cake--so good!

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 3/4 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp espresso powder
1/2 cup canola or vegetable oil
2 large eggs, at room temperature
3/4 cup full fat sour cream, at room temperature
1/2 cup buttermilk, at room temperature (substitute with 1/2 tsp lemon juice and milk)
2 tsp vanilla extract
1/2 cup hot water or coffee

Preheat over to 350 degrees. Line two 9-inch round cake pans with parchment paper.

Mix dry ingredients. Mix wet ingredients except hot water or coffee. Pour wet ingredients into dry ingredients and stir. Add hot water or coffee and mix well. Pour evenly into cake pans.

Bake for 20 minutes or until toothpick inserted in middle comes out clean. Cool.

Coconut Pecan Filling
1/2 cup unsalted butter
1 cup packed brown sugar
8 oz evaporated milk
1 tsp vanilla extract
2 cups sweetened shredded coconut
1 cup chopped pecans, toasted

While cake is baking, make filling. Melt butter and add brown sugar and milk over medium heat. Stir occasionally until boiling then whisk constant for 5 minutes until mixture is thickened. Add vanilla, coconut and pecans and stir until combined. Cool. It will thicken as it cools. Stir before filling.

Remove cakes from pans. Place 1st layer on plate right side up and spoon half of the filling mixture on top. Smooth. Place 2nd layer of cake upside down and spoon remaining filling on top.

Refrigerate at least 45 minutes before slicing or it might fall apart.

2020 07 17

Thursday, October 1, 2020


Ina Garten has a great tabbouleh recipe.

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

2020 07 04

Wednesday, September 30, 2020

Easy Pretzels

Like everyone else, I've been experimenting with bread products.

I found this 30-minute pretzel recipe from Sally's Baking Addiction:

Don't skip the egg wash at the end or you end up with a dry-looking pretzel.

I added cheese on top of some of the pretzels to create a cheesy pretzel.

1 1/2 cups warm water
1 pkg (2 1/4 tsp) yeast
1 Tbs sugar
1 tsp salt
3 3/4-4 cups flour
1 large egg, beaten
Coarse salt

Preheat oven to 425 degrees. Line baking sheet with silicone baking mat or parchment paper. If using parchment paper, spray with oil.

Dissolve yeast in warm water and add sugar. After mixture is bubbly, add salt and flour. Add enough flour so dough is not sticky. 

Knead for a few minutes. Divide into 12 sections. Roll into long rope and shape to resemble pretzel.

You can boil the pretzels in 9 cups water mixed with 1/2 cup baking soda for 20-30 seconds. This step is not necessary.

Dunk the pretzel in beaten egg and sprinkle coarse salt on top. 

Bake for 10 minutes then broil for 5 minutes to give it a brown top.

2020 06 14

Tuesday, September 29, 2020

BBQ Shrimp a la Pascale's Manale

I love the BBQ shrimp from Pascale's Manale in New Orleans. Now that travel is limited, I found a pretty good substitute.

1 lb large shrimp, heads on
5 tsp Manale Spice
2 tsp minced garlic
3 Tbs Worcestershire sauce
1/4 tsp Louisiana hot sauce
1/2 cup extra virgin olive oil
1/2 cup white wine
1 Tbs unsalted butter

Manale Spice:
1 Tbs black pepper
1/8 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp salt
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp basil

In a large skillet, add shrimp, Manale Spice, garlic, Worcestershire and hot sauce, stirring constantly. Pour olive oil in then white wine. Stir to blend thoroughly.

Cook over high heat for 8 minutes, stirring frequently. Add butter, cook an additional 2 minutes until butter is thoroughly melted.

2020 06 14