- 1 Mother: 10-year-old daughter fled undetected from S'ville school because of bullies (122)
- 2 Gunman dead following hostage standoff (93)
- 3 3 men charged in Schererville killing (87)
- 4 County Council member accused of making anti-gay remark (70)
- 5 Schererville woman fatally shot in front of her home (53)
sponsored by
RSSThe Culinarian
The Culinarian
Food/Wine columnist and features writer Jane Dunne never runs out of ideas when it comes to cooking for family, entertaining at home or dining out. Her blog covers the gamut-literally from soup to nuts.
UNCOMMON OMELETS
To me, the idea of cooking a decent omelet in a Ziplock bad was pretty preposterous. Then, too, the idea of a banana omelet didn’t appeal at all. But then I tried the omelet in a bag and let me tell you, it totally works. And the more I thought about the sweet and savory aspects of bananas paired with gently sautéed onions, the more reasonable it sounded. By the way, it is delicious.
So, thanks to my intrepid, creative friends Marti and Judy for putting me on to this scrumptious recipes. Try them and see for yourself.
MARTI B’S ZIPLOCK OMELETS
Chicken Osso Bucco
I love classic Osso Bucco but, frankly, with veal shanks now out of sight in price, I’ve started making it using meaty chicken thighs. Wow, is it good! Chicken takes half the time and costs a fraction of the original.
I like Osso Bucco with risotto but am not fond of all that last-minute stirring, especially when I have guests for dinner. I found a French version recently which makes it all much easier and produces a creamy, but not soupy product. The broth is added all at once; the rice covered and gently simmered.
OSSO BUCCO-STYLE CHICKEN (4 servings)
CELEBRATING CINCO DE MAYO
I'll use any excuse to make some south of the border food - and what could be more excusable than Mexico's upcoming national holiday, Cinco de Mayo? Here are two Mexican "takes" on other cuisines. While not classic, they sure hit home runs. The first is a salad I enjoyed at Dos Caminos in New York some years ago; the second is for all you hamburger lovers.
DOS CAMINOS COBB SALAD (6 servings)
Much of the prep for the salad can be done well in advance.
VEGETABLE SALADS THAT SHINE
These are not the salads for torpid summer days. Each one has some heft that helps us through the breezy still-cool days of spring. I cheerfully admit I could probably polish off the entire bowl of red cabbage and Roquefort salad by myself, I love it so. This salad and the white beans and goat cheese have been adapted from recipes of inspired cook and author, Sarah Leah Chase. The potato salad is mine.
RED CABBAGE AND ROQUEFORT (8 servings)
Quick and simple to prepare, and spectacular in presentation. The ingredients can be easily doubled to serve a crowd.
PASTA FOR THE GODS
PASTA FOR THE GODS
I almost didn't send you this recipe, given the fact that "June is bustin' out all over" for the 8th consecutive March day in Chicago.
Well, we all know about fickle Mother Nature. When she has a change of heart and cools things off, I suggest you make this luxurious dish. It's easy to assemble and bakes in 15 minutes. Moans of delight, people, are what you will hear from the lucky ones at your table. Perfect for any occasion with a crisp green salad (no bread required) it pairs equally well with a nice white or red wine.
IRISH LORE AND A FAVORITE DISH
With the "Wearin' of the Green" fast approaching, here's some Irish lore followed by one of my favorite recipes. I am indebted to the late Irish author, Maura Laverty, for both.
....A tale from THE THREE SORROWS OF IRISH STORY-TELLING concerns the four children of King Lir who lived in pre-Christian times. When Lir became a widower, he married a beautiful woman called Eva.
For a while, Eva doted on her three stepsons and on her lovely stepdaughter, Fionnula. But when she found that her husband's heart was set on his children, her love for them turned to bitter jealousy and hatred.
MEALS FOR LENT AND OTHERWISE
These two healthy, positively scrumptious seafood recipes are perfect for those observing Lent - and for those who aren't. The first is a stir-fry that I clipped some years ago from an old Good Housekeeping magazine. It has a prized place in my cooking repertoire and is delicious over brown rice. The second, from friends in Montreal, has a French feel to it. I added the extra orange wedges as an optional garnish. Neither recipe takes more than a few minutes.
GLAZED SCALLOPS WITH ASPARAGUS AND GINGER
(4 servings)
FEBRUARY FAVORITES – WEEKEND BREAKFAST
Here are two weekend breakfasts dear to my heart and perfect for cold winter mornings. The first dish is a staple from my New England childhood. These delicious corn pancakes are drizzled with warm maple syrup and garnished with crisp bacon. With a hot cup of coffee, you will be in heaven. Too many of these, however, will send you snoozing under the Sunday papers.
The second is a late breakfast or brunch dish for two. Depending on the circumstances, leave the garlic out and just sprinkle with parsley.
Let it snow...
BEANS FOR THE “BOWL” AND BEYOND
I am a fool for black beans and think they are particularly great in the winter. Full of protein, they are a nutritional powerhouse and look gorgeous when garnished with avocados, tomatoes and oranges. These two recipes would certainly lend themselves to Super Bowl watching - and, of course, beyond. (Oscars, anyone?)
SOUTHWESTERN BLACK BEAN CAKES WITH GUACAMOLE
(makes 8 patties - generously serves 4 as a meal)
A WINTER SOUP SUPPER
One spring, some years ago, my husband and I were staying with friends in the Savoie (Rhône-Alps region of France.) The second day of our stay, there was a sudden drop in temperature and enough snow fell to keep us house-bound. Our hostess put together a root vegetable soup so splendid I carefully wrote out the recipe and then promptly lost it. Too embarrassed by my carelessness to ask for the recipe again, I tried recreating it but it was never the same. Then, voila! I found almost the identical soup in Wini Moranville's wonderful new THE BONNE FEMME COOK BOOK, an inspired Christmas gift and one I recommend you go out and buy for yourself asap.
Ms. Moranville's version calls for turnips and no parsnips. I love parsnips, so I cut down a bit on the turnips and then added parsnips in equal measure. (If you're not a parsnips fan, don't include them and increase the quantity of turnips to 3.)
This comforting soup, with its toasted cheese garnish, makes a great Sunday supper or weekend lunch. Pour a pinot noir with the soup and begin with Winter Salad (see recipe). Eat, preferably, in front of a fireplace. And don't wait to be snow-bound!
Please Wait…