shrimp scampi (via the ragamuffin diaries)


I got to cook dinner for two wonderful mothers today, and then I got to go spend time with my wonderful Grandma.  Quite nice. (I also ate pasta for like the first time in quite a few months….. and did I mention that I cooked with butter?????) As we wondered through the aisles of Costco in Anchorage yesterday, mom picked up a bag of shrimp, smiling as she commented “Let’s make shrimp scampi!”  I pondered for a moment before concluding “I don’t e … Read More

via the ragamuffin diaries

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Three Bean Potato and Bay Leaf Soup

So I have not been feeling well all week so I have not eaten much, hence I have not had a reason to cook. When I finally did, the cupboards were bare….almost. I made a nice bean soup which is just what the doctor ordered. Keep in mind my main Doctor is a butcher.


  • 1/4 Cup Dried yellow Peas
  • 1/4 Cup Dried White Beans
  • 1/4 Cup Dried Red Kidney Beans
  • 4 Potatoes Cubed into 1/2 inch cubes
  • 8 Garlic Cloves chopped
  • 2 Tbl of Basil Minced
  • 1 Tbl Dried Thyme
  • 1/2 Cup of Extra Virgin Olive Oil
  • 4 Stalks of Celery sliced into 1/4 inch slices
  • 1 Can of Whole Peeled Tomatoes, juice included
  • 2 Litres of Water
  • 3 Beef Bullion Cubes
  • 6 Bay Leaves

Take your dried beans and soak them for six hours, wich means yo need to realize you have no food in the house when you reach for breakfast. Luckily we were heading to my mother in laws for lunch so we had plenty of time to soak them, and we were not going to starve. Generally with dry beans, the larger they are the longer they need to soak, and the longer you soak them the less time you need to spend cooking them.

In a soup pot add your olive oil, celery, garlic, and potatoes and cook covered on medium high heat. Stir occasionally scraping the bottom. When the celery starts to brown place the rest of the ingredients in. Bring to a boil and then simmer covered for 30 minutes. You may need to cook longer depending on quickly your beans cook, but you can always use canned beans to cut down on all this time.

Enjoy 🙂

Posted in Basil, Bay Leaves, Celery, Cooking, Cuisine, Dinner, Eating, Extra Virgin Olive Oil, Food, Garlic, Herbs & Spices, Kidney Beans, Olive Oil, Recipes, Soup, Thyme, Tomatoes, Vegetables, White Beans, Yellow Peas | 4 Comments

Italian Wedding Soup From Cinnamon Spice & Everything Nice

So we have deleted the original post, since it seems to have been wrongfully copied by another blogger. I now present you with the original recipe from the original blogger over at Cinnamon Spice and Everything NiceBe sure to check out her wonderful blog.
Italian Wedding Soup

I have a hearty soup recipe today for Italian Wedding Soup. The name refers to the meat and vegetables marrying well together. Minestra Maritata means married soup. And it truly is a harmony of flavors with tasty, tender, little meatballs swimming in an herby broth with tubettini pasta, spinach, carrots, onion and garlic. It is the sort of soup you wish was served in a bottomless bowl…

Read The Rest Here………

Posted in Cheese, Cooking, Cuisine, Eating, Food, Herbs & Spices, Italian, Italian Cuisine, Italian Wedding, Italy, Pasta, Recipes, Soup, Tubettini, Vegetables | 2 Comments

Fresh Strawberry Cheesecake Pie (via Dancing in the Kitchen)

I just love Spring.  So many signs abound and Friday’s sign was in the produce isle of my favorite grocery store, Gerbes.  Fresh picked strawberries! My mind suddenly raced back to living in Oregon and picking strawberries with my Mother.  Occasionally she would purchase by the flat, but for me picking was better, because tasting was expected!  Two for … Read More

via Dancing in the Kitchen

Posted in Baked Goods, Cheese, Cooking, Cuisine, Dessert, Eating, Food, Recipes | Tagged , , , , , , | 1 Comment

Toast, Chipotle Mayonnaise, Bacon, Avocado and Poached Egg Recipe (via Mangos, Chili and Z)

  Thank you Dara over at Cookin Canuck. All I had to do was look at the title and photo and before reading any further, I  left a comment indicating this would be on my breakfast table Sunday morning…and it was.  Is this not right up my chipotle adobo obsessed, Mexican food fetished, breakfast crazed, runny egg lovin’ alley? Came together in a jiff…let’s take a look. First whip together a simple chipotle mayonnaise. In a bowl combine 1/2 C. m … Read More

via Mangos, Chili and Z

Posted in Breakfast, Breakfast Sandwich, Cooking, Cuisine, Eating, Eggs, Food, Recipes, Sandwiches | Tagged , , , | 4 Comments

Potato Parsley and Birista Frittata (via One Life to Eat)


My sister recently got back from India and with her, my mother sent me a big stash of yummy, crispy, fragrant Birista. What the heck is Birista you ask? It is crunchy deep-fried onions that are used widely in Bohra cooking. Bohra is the name of the Muslim sub-sect that I was raised in and it is an Indian sub-culture that has … Read More

via One Life to Eat

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Bacon and Eggs in a Roll

Here is a nice way to start your morning.


  • 3 Eggs
  • 3 Rolls
  • 1 Slice of English Bacon cut into three strips
  • 3 Tsp of Fresh Thyme
  • Pinch of Dried Basil
  • 3 Tsp of parmesan Cheese

Start by pre heating your oven to 350 degrees or 176 degrees celsius. Take your rolls and slice the tops off. Be sure to save the tops. Now hollow out enough of the inside of the roll so an egg will fit inside.

Place a strip of your English Bacon on the bottom of each roll and then place an egg inside each roll.

Evenly distribute the Thyme over each egg and sprinkle a small pinch of dried basil over each one.  Place them in the oven for about 20-30 minutes, or until bread is toasted and eggs are cooked.

Removed from oven and evenly sprinkle your parmesan cheese over each one. Place your tops next to each one and serve.

Lots of variations to this and I will be trying another way tomorrow.

Posted in Bacon, Basil, Bread & Grains, Breakfast, Breakfast Sandwich, Cheese, Cooking, Cuisine, Eating, Eggs, English Bacon, Food, Herbs & Spices, Meat, Parmesean, Recipes, Rolls, Sandwiches, Thyme | 26 Comments

Bouillabaisse Number 143

Why #143 you ask? Well, I suppose it’s because I almost never make it the same way. Sometimes I just don’t have all the ingredients. Sometimes it is just the availability of product depending where I am living. Like chicken soup, there must be hundreds of recipes and if you happen to live in Marseille, I am sure there are more than 143.

It’s funny how I even made it the first time. I was running a small cafe and pub. Someone called and asked me what the special of the day was. I asked him what he wanted the special to be. He jokingly said bouillabaisse, and I told him to come back tomorrow as it was too short of notice to prepare such a dish. I made it and he came in.


  • 1 1/2 litres of water
  • 2 packs of Knorr’s wild onion soup mix, or substitute onion soup mix
  • 1/2 cup of butter
  • 2 large onions diced
  • 8 cloves of garlic diced
  • 1 can of whole peeled tomatoes, excess juice in can discarded
  • 2 Tbl of Fresh Thyme
  • 2 Tbl of Dried Thyme (I just got tired of removing the little leaves from the stem, sorry)
  • 8oz of Red Wine, full bodied
  • 2Tbl of olive oil, extra virgin
  • 1 1/2 Cups of sliced leek stems, the green ends not the lighter body
  • 1 Jar of clam pieces including the juice they came in
  • 2 Tbl minced basil
  • 8oz of Tuna steak cubed into 1/2 inch pieces
  • 8oz of Alaskan Pollock cut into 1/2 inch pieces
  • 8 oz of calamari the bodies sliced
  • 4 oz of small peeled and deveined shrimp

Start by melting your butter in a skillet, and then add your diced onions and chopped garlic. You are going to carmelize the onions with your red wine. As the skillet begins to dry you will add about 2 oz at a time, scraping the bottom to loosen any pieces sticking to the bottom of the pan. Repeat this until wine is gone and onions are carmelized.

While the onions are carmelizing bring 1 1/2 litres of water to a boil in a soup pot. To the pot before the water starts to boil add your, soup mix, thyme, basil, tomatoes, olive oil, and the green leafy part of the leeks. Stir and incorporate. As the water begins to boil add the carmelized onions and reduce to a simmer. Add your Cubed tuna and Alaskan Pollock. Just before you pull it off the stove add the remaining seafood and let cook for a couple minutes then remove from stove.

You will not be disappointed with this.

Posted in Alaskan Pollock, Alcohol, Basil, Bouillabaisse, Butter, Calamari, Carmelized Onions, Cooking, Cuisine, Dinner, Eating, Extra Virgin Olive Oil, Fish, Fish Soup, Food, French, Garlic, Herbs & Spices, Leeks, Olive Oil, Onion Soup, Onions, Recipes, Red Wine, Seafood, Shrimp, Soup, Stew, Thyme, Tomatoes, Tuna, Tuna Steak, Vegetables, Whole-Peeled-Tomatoes, Yellow Onions | 4 Comments

Manhattan Clam Chowder (via Edible Aria)

Manhattan Clam Chowder Plump, briny cherrystone clams from the cold waters of the Northern Atlantic, in a spicy, clear broth of clam juice, crushed tomatoes, sauteed celery, onions and garlic, red pepper flakes, bacon, parsley, sea salt and freshly-ground black pepper.  A true classic.. Manhattan Clam Chowder (adapted from a recipe by Martha Stewart) 3 cups filtere … Read More

via Edible Aria

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Chicken with 40 Cloves of Garlic (via scarpetta dolcetto)

Chicken with 40 Cloves of Garlic Forty cloves of garlic in one recipe sounds highly improbable, a foolhardy experiment in the manner of chili pepper eating contests and bacon ice cream. But I have lived to tell the tale, friends, and I can tell you that it is fabulous. In the classic Provençal dish, popularized in America by Richard Olney and James Beard and others, a whole chicken is baked with lots of olive oil, herbs, a bouquet garni and four, count them, four whole heads of … Read More

via scarpetta dolcetto

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Pork Tenderloin with Honeyed Butter and Sage and Perfect Roast Potatoes (via Korena in the Kitchen)

Pork Tenderloin with Honeyed Butter and Sage and Perfect Roast Potatoes This pork tenderloin is delicious. Honey-y and butter-y and sage-y and delicious. The recipe is adapted from my trusted friend Martha (I added the sage – rosemary or thyme would probably be really good as well), and as usual, she did not disappoint. This is easy enough for a weeknight but tasty enough for company. I cant think of anything else to say, other than DELICIOUS. The roast potatoes are adapted from Clothildes roast potatoes on Chocola … Read More

via Korena in the Kitchen

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Pasta Florentine with Grilled and Cipollini Onions In an Ementhaler Cheese Sauce

When I was younger for years I only ate a red sauce and mostly spaghetti. Spaghetti and meatballs every Sunday with sausage and brasiole on the side. I was so spoiled, like my grandfather, that if my grandmother cooked any other noodle, usually riggatoni I would not eat it, and she would still have to make me spaghetti. Now while I was not one of those kids who ate mac and cheese or pasta with butter, to me, if it was not spaghetti with a red sauce, it was not pasta.

Fast forward to when I was in college. I was around 22 and still had never eaten anything but a red sauce with my pasta. I was sitting at a restaurant with my sister and she had ordered fettucine alfredo with chicken and broccoli. I was not eating and she asked if I wanted to try hers. I told her I was not going to eat that crap. But, as time wore on I was getting hungry so I dabbled into her leftovers. I was SHOCKED. I could not believe that I had spent my whole life just eating spaghetti with a red sauce.

That week I had lunch there four times and I had dinner there twice, always getting the same dish, fettucine alfredo with chicken and broccoli. That week I also made it at home three times for dinner. All in all that week I ate Fettucini alfredo with chicken and broccoli 10 times. I guess I was making up for lost time. I swore I would always try something at least once and not be the person who in their last days tries something new, only to realize they could have been enjoying it for most of their life,

This food revelation does not change how I feel about my grandmothers spaghetti and meatballs. It was the best, so much so, that when I would bring friends over for dinner, that is what I wanted her to cook for them as well, because it was truly the best. My friends all agreed.

So now every time I could a pasta that is not the traditional spaghetti with red sauce, I think of my sisters fettucine alfredo, at Hemingway’s restaurant in Pittsburgh and how it changed my eating habits.

Here is a little number that would make my sister proud, although it is not fettucine alfredo with chicken and broccoli.


  • 8 oz of chicken thighs cut into 1/2 inch pieces
  • One Large onion cut into rings and left together
  • 1/2 cup of small cipollini onions marinated in red wine vinegar
  • 2 scallions cut 1/4 inch with the green leafy part placed in a separate bowl
  • 2 Tbl dried Basil
  • 8 Cloves of garlic sliced
  • 1 cup of chopped spinach placed in same bowl as leafy part of scallions.
  • 1 chicken bullion cube
  • 1/4 cup of extra virgin olive oil
  • 4 tbl of extra virgin olive oil
  • 4oz of white chef cheese sauce ( This one was made with ementhaler)
  • 1 lb of pasta

In a large pot place your water and 2tbl of olive oil in it and bring to a boil. Then in a flat skillet or grill pan place 3 tbl of olive oil and heat on medium high heat. Place the onion slices face down and cook. When the one side has charred flip and repeat. By keeping the onion slices together yo will end up only charring the edges while the rest will be translucent.  This adds great flavor and is also  perfect for when you make home made salsa. When the onions are blackened on their sides remove and place in separate bowl.

In a saute pan add your remaining olive oil,  the meaty part of the scallions, garlic, chicken, and cipollini onions. (Before you place the cipollini onions in the pan be sure to rinse in warm water several times. While the red wine vinegar is a nice marinade for them and will give a great flavor, you do not want to be overpowered with any excessive vinegar.) Saute ingredients on medium high heat stirring occasionally. As the pan begins to dry out add a quarter of your chicken stock, the basil, and the charred onions. Continue to cook and once the pan begins to dry out add the rest of your chicken stock, stir scraping the bottom, and reduce in half.

By now you should have placed your pasta in the pot and cooked it. Remove pasta from pot, and place in bowl. Put cheese sauce over pasta with spinach and leafy part of the scallions and toss thoroughly. Place pasta on a plate and top with ingredients from your suate pan.

Posted in Baby Spinach, Basil, Chicken Stock, Chicken Thighs, Cipollini Onions, Cooking, Cuisine, Dinner, Eating, Extra Virgin Olive Oil, Food, Garlic, Herbs & Spices, Italian, Italian Cuisine, Italy, Meat, Olive Oil, Onions, Pasta, Pecorino Romano, Recipes, Sauces & Marinades, Scallions, Spaghetti, Vegetables, Yellow Onions | 10 Comments

Tomato Croque Monsieur Sandwich (via Happy Domesticity)

Tomato Croque Monsieur Sandwich Yesterday we got four decent looking tomatoes at the store! Yes, I know that isn’t newsworthy in most places, but here it is amazing.  The store here is the worst stocked in any of the places we have ever been.  It is crazy but what can you do. So I decided to be decadent and make this for lunch, using a tomato each.  I didn’t have any dijon mustard, again it is one of the seemingly impossible things to get here, so made do this time with yellow … Read More

via Happy Domesticity

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The Quest For The Perfect Burger Continues… (via Manna and Quail)

The Quest For The Perfect Burger Continues... Tonight we continued our quest for the perfect burger, a pursuit that started more than five years ago when we got married. The Not Quite Perfect Yet Burger Yields 3-4 burgers 1 pound of ground beef (85/15 or 80/20 would be best for a juicy and flavorful burger, although we used 93/7) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1 teaspoon black pepper 1 teaspoon worcestershire sauce Canola oil 4 slices of cheese (optio … Read More

via Manna and Quail

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Pasta with Capers and Tuna (via Rufus’ Food and Spirits Guide)

Pasta with Capers and Tuna Not only is this dinner quick to prepare, it also can be made to feed one or many people. Not to mention it tastes really good. A few notes. If you do not have salted capers use small capers in brine without the brine. Tuna packed in water can be substituted for the oil, just add a little olive oil with the butter … Read More

via Rufus’ Food and Spirits Guide

Posted in Cheese, Cooking, Cuisine, Dinner, Eating, Food, Herbs & Spices, Italian, Italian Cuisine, Pasta, Recipes | 2 Comments