Archives for category: Recipes

Wow, what a great testimony for strong faith…

Beyond the Pale

I don’t like dance—I know, I know, I’m a cultural Philistine, but I’m unrepentant about it. The day my eldest chose to quit ballet in favor of horse riding I rejoiced knowing that I had escaped years of agonizing recitals. But I have two girls and my amnesty is jeopardized every time the youngest does a pirouette through the house. I’m sweating again.

I may be culturally deficient, but I’m not altogether ignorant. I do know who Scott Hamilton is. And yes, I know that he’s not a dancer. He’s a skater. But my animus against flowing forms means that the disciplines get lumped together. And I used ‘lumped’ purposefully, unrepentant Philistine that I am.

But as I was saying,  I know who Scott Hamilton is, and on the occasions I have seen him on TV I have found him quite likeable. He seems like the kind of guy I…

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Brad’s Prevention Tonic – Bon Appétit.

My new issue of Bon Appetit arrived the other day and a recipe caught my eye…caramel chicken.  The name even sounds decadent, like dessert, but for dinner.  What’s not to like about that?  The recipe included pan sautéing the skin on chicken thighs, which is a major buzz kill, you know, splatter and all that clean up mess.  But then the desire to try it overcame the obstacles (like it usually does with any complicated recipe I’ve tried…I’ll tell you right now I draw the line at Turducken!) and I went for it.


And you should too.  It is so incredibly delicious, we had it two nights in a row.  Make sure to serve it with rice (I have a Zojirushi rice cooker I bought at Zabar’s in NYC over 20 years ago and I love that thing more than I ever loved my ex, truth be told). A side of steamed or roasted broccoli is the perfect accompaniment.  You can find the recipe here. Thank me later…

See the brick building that says “Moran’s”? That was the building I lived in when I first moved to NYC, on the corner of 10th Avenue and 19th. Back then it was gritty. Now it is in the uber-trendy meatpacking district…ah, memories! And I have eaten at Pastis many times, so this was a total reblog must for me!

Summer Of George

We’ve been having some gorgeous weather these past few days, so I decided to take advantage and have a NYC bucket list kind of afternoon.  Since it opened in 2009, I have been wanting to go and see the High Line .  The High Line is a public park built on a 1.45 mile stretch of elevated railroad that runs from Gansevoort Street in the Meatpacking District to West 34th street on the far west side of Manhattan.

The Meatpacking District used to be one of my favorite haunts back in my single days. The area is full of sexy restaurants, bars and nightclubs. It’s a perfect place for a girl’s night out or a third date (insert lascivious eyebrow wiggle here).

My restaurant of choice when in this area has always been Pastis, a french-style bistro with a killer steak frites and a beautiful interior space full of…

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The best way is the last one listed: Charred Okra. This southern girl does not wash and dry her okra as per Virginia Willis. I simply wipe mine off with a dry cloth, coat with olive oil, salt and pepper and throw on the grill with whatever else is cooking…wonderfully tasty, and no gumminess!



I realize that my photos DO NOT in any way do justice to the deliciousness that this Asian inspired Turkey Meatloaf was, but trust me, its one of the best dishes I have eaten in a long time, and the best part was that I came up with it!  Score!

Basically, I was trying to come up with a more healthy version of my go-to ‘Saucy Meatloaf’ (From Georgia on my Mind Cookbook).  I bought ground turkey, but then I was thinking about Gwyneth Paltrow’s Thai Chicken Burgers (I use turkey) from her “Its All Good” cookbook that I throw on the grill pretty often and I merged the two together, sort of.  The results were seriously spectacular, so flavorful and moist, and reasonably healthy too…you will love it!



Anne’s Asian (Turkey) Meatloaf

*1 pkg. ground turkey 1-1 1/2 lbs. *1/2 onion, chopped fine *2 large scallions, sliced *1 T. grated ginger *1 small grated carrot *1 T. Sesame oil *1 T. SWEET soy sauce *1-2 minced jalapeños, seeded *2 beaten eggs *scant cup of Japanese Panko crumbs or Gluten Free bread crumbs

Glaze: *1/4c. dark brown sugar  *2-3 T. ketchup (you can substitute Sriracha if you like it hotter *1 T. sesame oil *1 T. SWEET soy sauce *1 T. Thai Fish sauce

Mix all the ingredients for the meatloaf together and put into a greased loaf pan.  Mix glaze ingredients together and top meatloaf with all the sauce.  Bake at 350 for about 40 minutes.  Remove from oven and let rest for 10 minutes before serving.

Now for the UNHEALTHY DECADENT part of the week.  My daughter had some friends over so I whipped up this Green Tea Honeysuckle Cake from Southern Living.  With 3, count ’em, 3 sticks of butter, it is not for the faint of heart.



I used more matcha powder than the recipe called for and didn’t swirl it because I wanted a GREEN cake.  It’s a lovely appetizing pale green, not a scary gooey one…



Well, this picture makes it look chartreuse yellow, but you get the idea…my photography skills could be WAY better, I know.  Its a moist cake packed with flavor…enjoy!

So the other day I was making my (world-famous) penne alla vodka, homemade of course.  Don’t ever buy those jars in the store!!  What a rip off, especially when its so darn easy to make it at home, and quickly, I might add.

The recipe is from a Bon Appetit so long ago I couldn’t find it, but as luck would have it, another blogger like me has been using the recipe FOREVER and saved me from retyping the whole thing.

Now, my man has got to have meat at every meal (what man doesn’t?) and normally, I throw some yummy sausages on the grill, but this particular night I didn’t have any.  I was getting ready to run out to the store and he said “why don’t you just throw the leftover chicken in it?” to which I immediately got defensive and turned up my nose…chicken in penne alla vodka??  Ew!!!  Then I was like, why not?


The resulting dish was not only good, it was great, and even better the next day.  While I am not advocating the bastardization of classic dishes, which I did with this one anyway, since I used rigatoni (gasp!), this pasta retained its classic flavor, and was only enhanced through the addition of protein.

Footnote: I used chicken that had been boiled with celery, carrot, onion etc for stock and hand-stripped from the bone.  What a money saver.  You end up with 1) tasty chicken stock for future risotto 2) enough chicken for (in this case) 3 meals of chicken salad and chicken for penne.