Fish and Chips

For the chips:

Cut a few russett potatoes into “blocks” then cut the blocks in fries

Put into a microwave safe bowl with 2 tbsps of canola oil

Microwave on high for 6-8 minutes or until just tender -stir halfway through cooking time

Rinse in cold water and pat dry

Heal oil to 375 – fry the fries for the first time about 6 minutes then remove

When fish is just done, return the fries to the fat and cook about 4-5 minutes or until golden and done – remove and season with salt

For the Fish:

the batter:

1-1/2 cups all purpose flour

1/2 cup cornstarch

1/2 tsp paprika

1/2 tsp cayenne – or more if you like it spicy

Mix well – remove 3/4 cup of this dry  mixture and put onto a large dish or a cookie sheet

To the rest of the dry mixture, add

3/4 can or bottle or beer and mix well – the rest of the beer is the for cook!

Have about 2 lbs of cod or haddock, cut into serving size pieces, ready to go.

When the oil is ready at 375 degrees, dip each piece of fish in flour, then in the batter, and then in the flour again.  Put into oil and cook approximately 8-12 minutes.

Remove and season with salt.

Anytime Bouillabaisse

In a large stock pot, put:

1/4 cup extra virgin olive oil

1 large leek chopped

1 large onion chopped

Put on medium heat and cook till translucent, about 5 minutes.

In the meantime, make a bouquet garni:

get a square of cheesecloth (or a coffee filter) and into it place:

2 bay leaves

2-3 celery tops

a few sprigs each of fresh thyme and parsley

tie up into a bag

To the pot, add

1 tsp saffron – no substitutes!

2 large tomatoes, peeled and chopped – seeds and juice included

3 cloves of chopped garlic

1 piece of orange peel

1 large roasted red pepper chopped (about 3/4 cup)

1 Yukon gold potato cubed – peeled or not as you wish

salt and pepper

and the bouquet garni

Place approximately 2 lbs of frozen fish filet on top of this mixture along with 1 lb shrimp with the shells still on

Add 4 cups of clam juice

Cover and simmer for approx 15 minutes.

While the fish is simmering make the sauce

Sauce Rouille:

In a blender or food processor put –

2 slices crusty day old bread

1/4 cup parsley and blend well

Add 2 cloves of garlic

Pinch cayenne (or more if you like it spicy)

salt and pepper

1 tbsp lemon juice

1/4 cup roasted red peppers

Process until all finely blended – then with the motor running, add

1/3 cup EVOO

The sauce should be thick

About 5 minutes before the fish is done, add 2 lbs of mussels and continue cooking for 5 minutes.

Serve the bouillabaisse with a dollop of the Sauce Rouille on top and enjoy!

Purple Cole Slaw

1 small head of purple cabbage, cleaned, quartered and core removed – slice into thin strips or use food processor to chop into strips – not too fine

4 carrots, peeled and shredded

Mix the cabbage and the carrots together – divide in half and freeze half.


1 tbsp balsamic vinegar

2 tbsp seasoned rice wine vinegar

1/4 tsp salt

1 tbsp water

1 tsp maple syrup

whisk together till smooth and then while still whisking, add 2 tbsp canola oil – dress the salad

Then you can add (really, as much as you wish)

3-4 tbsp sliced almonds

3-4 tbsp slivered almonds

1/3 cup golden raisins

Cover and refrigerate to let it meld together.

Fire Roasted Tomato Soup

1 medium onion, diced

3 minced cloves of garlic

1 tbsp olive oil

8 oz can of tomato sauce

6 oz can of tomato paste

28 oz can of whole tomatoes

2 14 oz cans of fire roasted diced tomatoes

2 cups water

2 cups chicken broth

2 tsp salt

1/2 tsp pepper

1-1/2 cups of heavy cream

1/4 cup parmesan cheese

In a large pot, add olive oil and onion and cook till onion is almost clear.  Add the garlic and cook 2 more minutes.

Add tomatoes, sauce, paste, water and chicken broth.  Bring to a boil, cover and simmer for about 30 minutes.

In a blender or food processor (or you can use an immersion blender), puree the mixture until you reach your desired consistency – we like it a bit chunky.

Add the heavy cream, parmesan cheese and more salt and pepper if you think it needs it.  Let it simmer for 5 more minutes and serve.

Mediterranean Chicken

6-8 chicken thighs, trimmed

Salt and pepper the thighs and bake in a 400 degree oven for abut 40 minutes

In a bowl, mix together:

1 thinly sliced onion

1 red or orange pepper thinly sliced

2 thinly sliced cloves of garllic

about 15-20 small tomatoes slice din half

Large pinch of oregano

Add salt, pepper and 2-3 tbsps of olive oil

Toss all of this together until the veggies are all coated

Remove chicken from oven – drain off almost all of the fat.  Add the veggie mixture to the chicken and bake another 15 minutes or until chicken is thoroughly done.

Baked Feta and Tomatoes

1 solid brick of feta (not crumbed) about 8-10 oz

1/2 large onion sliced thin

Approx 12 (or more if you wish) grape tomatoes cut in half or quarters if very large

1 cup sliced peppers of your choice

1/2 tsp oregano

3/4 tsp smoked paprika

2 tbsps olive oil

Preheat oven to 425 degrees.

In a pot with a cover, place the onions on the bottom to cover.  Top with a layer of green (or multi colored) peppers and then the tomatoes.

Place the feta on top.  Drizzle the olive oil over the feta.  Sprinkle the oregano over and then the paprika

NOTE:  You can add sliced black olives on top of the peppers if you wish

Bake about 20 minutes or until the feta just starts to melt around the edges.

Serve with crackers or pita bread

Tomato Ricotta Tart


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    3 cups flour

  • 1 tsp salt
  • 1 tbsp sugar
  • 7-8 slices crisp bacon, crumbled

Put all in a food processor and mix a few times.  Add 7-8 slices of crumbled crisp bacon.  Process a few times.

Add 1/3 cup of very cold shortening (prefer Crisco) and 12 tbsps very cold butter cut into cubes

Process 6-8 times.

Add 6-8 tbsps ice water and process until it almost comes together.  Remove and wrap in plastic wrap and refrigerate at least 30 minutes.

Roll out dough and fit into a 12″ (or 8″ or 10″) tart pan with a removal bottom.  Refrigerate until ready to fill.


In food processor, put 1/2 cup whole milk ricotta, about 1.2 cup fresh basil leaves, 3 eggs, 8 oz shredded mozzarella and 1/3 cup grated parmesan.  Season with salt and pepper if desired.  Process until almost smooth.

Slice up 4 large ripe tomatoes or 8 roma tomatoes and put on a paper towel lined sheet pan.  Season with salt and pepper and let sit for 5-10 minuts.

Line bottom of tart with some of the tomatoes.  Top with the cheese mixture and then top the cheese mixture with more tomatoes.  Bake in a 350 degree oven for 45-50 minutes or until lightly browned on top and set.  Let sit in pan about 10 minutes before cutting and serving! Continue reading