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Mar 28, 2015
Intelligent Content For The Food Fascinated
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Make This

Make This: Fried Bolgona Sandwich

Sunday, March 22nd, 2015



A fried bologna sandwich is not highfalutin food, but every now and again, it’ll cure what ails you. In a nonstick skillet over medium-high heat, brown an onion sandwich bun, cut sides down, 2 minutes. Remove the bun and set aside. Cut four ¼-inch slits at the edges of a ¼-inch-thick slice of bologna to prevent it from curling while frying. Over medium-high heat, warm 1 tablespoon canola oil in the skillet. Cook the bologna until the bottom is nicely browned, then flip and cook 1 minute more. Remove and set aside. Crack an egg into the skillet and season to taste with freshly ground black pepper. Fry the egg 1 minute, flip and cook to desired doneness (we like a runny yolk). In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon sweet pickle relish, 1 teaspoon stone-ground mustard and ¼ teaspoon freshly grated horseradish. Spread the mayo mixture on the toasted bun. Place the cooked bologna on top, followed by the fried egg. Top with the bun and serve immediately.


-photo by Carmen Troesser

Make This: Chocolate Meringue Cups

Sunday, February 8th, 2015



Float on cloud nine this Valentine’s Day with light, airy meringues. In a blender, beat 4 egg whites with 1/8 teaspoon cream of tartar and a pinch of salt on high speed 1 minute, until soft peaks form. Mix in 1 cup superfine sugar, 1 tablespoon at a time. Stop the mixer and sift ¼ cup natural cocoa* over the meringue, then beat on low-medium speed until combined. Add 1 teaspoon each white vinegar and vanilla extract, and beat on high speed 1 minute, until the meringue is glossy. Drop the meringue by the heaping tablespoonful onto a parchment-lined baking sheet. Using a spoon, make an indent in the center of each meringue. Bake 2 hours at 225 degrees. Let cool completely on the baking sheet. Blend 1 cup heavy whipping cream on high, 2 to 3 minutes, until soft peaks form. Add ½ cup mascarpone cheese, 2 tablespoons superfine sugar and ½ cup whole raspberries and mix 30 seconds on high speed. Spoon 2 tablespoons whipped cream in each meringue cup and top with diced kiwi.

*Only use natural, non-alkalized cocoa (such as Hershey’s, Nestle or Scharffen Berger) for the meringue. The alkali in Dutch-processed cocoa will turn the meringue to liquid.

Make This: Miso Soup

Sunday, January 4th, 2015



And Zen there was soup. This healthy miso soup is so quick and easy to make, you’ll barely have time to do a sun salutation and chant “om” before it’s time to eat. Soak 2 tablespoons wakame* seaweed in 1 cup cold water. Meanwhile, whisk ¼ cup red or white miso paste with 1 cup hot (not boiling) water and set aside. In a medium saucepan, boil 4 cups water. Steep 3 bags instant dashi 3 minutes, then remove and discard dashi bags. Add ½ cup frozen, shelled edamame and cook over medium-high 3 minutes. Stir in 8 medium, raw peeled and deveined shrimp and ½ cup firm tofu cut into ½-inch cubes. Drain the wakame, squeezing to remove excess water, and add to the pot. Remove the pot from heat and stir in the miso mixture. Divide among 4 bowls and garnish with sliced scallions and toasted sesame seeds.

*Wakame, miso paste and instant dashi bags available at Global Foods Market.
-photo by Greg Rannells

Make This: Fruit and Nut Clusters

Monday, December 22nd, 2014



A last-minute invite to a holiday party shouldn’t stop you in your tracks. You can whip together two dozen heavenly, chocolaty nuggets in less time than it takes Santa to get from New York to California. In a medium bowl, mix together 1/3 cup toasted pecans, 1/3 cup macadamia nuts, 1/3 cup dried cranberries and 1 tablespoon freshly grated orange zest. Place 1 cup semisweet chocolate chips in a glass bowl and microwave on high 2 minutes, stirring every 30 seconds. Pour the melted chocolate over the fruit and nut mixture and stir until coated. Drop by the tablespoonful onto cookie sheets lined with parchment paper. Place 1/2 cup white chocolate chips in a separate glass bowl and microwave on high 1 minute, stirring after 30 seconds. Use a fork to drizzle the melted white chocolate over the clusters. Refrigerate 30 minutes or freeze 10 minutes, until chocolate is set.


-photo by Greg Rannells

Make This: White Turkey Chili

Friday, November 28th, 2014



The guests are gone, the fine china is stowed away, and there’s a pile of leftover turkey in a Tupperware container. Don’t call it a day just yet! Break out the slow cooker to make a hearty White Turkey Chili for a Black Friday feast while you sleep off that Thanksgiving food coma. In a slow cooker, combine 2 to 3 cups chopped turkey, 3 cups cooked cannellini or Great Northern beans, 1 cup chopped onion, 1 cup frozen corn, 1 4.5-ounce can drained chopped green chiles, 2 minced garlic cloves, 1 tablespoon adobo sauce, 2 teaspoons ground cumin, 2 teaspoons chili powder and 1 teaspoon dried oregano. Add 4 cups chicken broth and stir. Cook on low for 5 to 6 hours. Stir in 6 ounces sour cream, adjust seasonings and serve with shredded cheddar cheese, chopped avocado, chopped cilantro and lime wedges.


-photo by Greg Rannells

Make This: Root Vegetable Fritters

Sunday, October 12th, 2014



Slightly sweet with a hint of heat, these root veggie fritters are perfectly crisp and utterly satisfying. Ladies and gents, start your graters. Peel 4 carrots and 1 parsnip, then grate by hand or use the grating attachment on a food processor. Transfer the grated vegetables to a large bowl. Add 3 beaten eggs, ¼ cup flour, ¼ cup chopped cilantro, 2 tablespoons grated fresh ginger, 1 tablespoon minced shallot, and kosher salt and freshly ground black pepper to taste. Mix well. In a skillet over medium-high heat, warm 2 to 3 tablespoons canola oil. Working in batches, ladle 1/3 cup of batter onto the skillet. When the fritter rises to ½-inch thickness, press down with a spatula. Cook until the bottom edges are golden, about 3 minutes. Flip and cook until the other side is browned. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding oil as needed. In a small bowl, combine ½ cup sour cream and 1 tablespoon Sriracha. Serve each fritter with a dollop of sauce.

-photo by Greg Rannells

Make This: Zucchini Pasta

Sunday, August 3rd, 2014



Are you buried under a mountain of the most prolific green veggie to ever burst from the ground? Fear not! There’s a simple solution to curbing the zucchini avalanche, and it can be on the table in 10 minutes. Using a mandoline or a four-sided box grater placed on its side with the slicing blade facing up, move the zucchini lengthwise along the blade in long strokes to make “noodles.” Repeat with a second zucchini and set aside. In a skillet over medium heat, warm 2 tablespoons olive oil. Add 2 cloves minced garlic and saute 30 seconds. Add the zucchini, 1 cup frozen or fresh peas, 1/3 cup ricotta cheese, 2 tablespoons pesto and 1 teaspoon crushed red pepper. Saute 1 to 2 minutes. Season to taste with kosher salt and freshly ground black pepper. Sprinkle with Parmesan cheese, pine nuts and lemon zest.

-photo by Greg Rannells

31 Days of Salad: Shrimp & Citrus Salad

Thursday, January 2nd, 2014


The last bottle of Champagne is empty; the last Christmas cookie is devoured. It’s a new year, and we’re helping you keep those healthy resolutions. We’ll post a fabulous seasonal from around town or a salad recipe to make at home every day through January. Start 2014 off right with this Shrimp & Citrus Salad, featured in our January issue. 


Banish the winter blahs with this bright pink and green salad. In a large bowl, whisk together the juice of 1 lime, ¼ cup chopped cilantro, 3 tablespoons olive oil, 1 teaspoon agave and 1 teaspoon minced shallot. Supreme 1 pink grapefruit by peeling and removing the pith with a sharp knife, and then slicing between the membranes. Add the grapefruit sections to the bowl. Gently toss with 1 head torn Boston lettuce and 1 chopped avocado. Heat 2 tablespoons olive oil over medium heat. Sprinkle 8 peeled, deveined shrimp with a little salt and chile powder and saute until cooked through, about 2 to 3 minutes per side. Remove, toss with the salad and serve.

-Photo by Greg Rannells

In This Issue: Make This – Cranberry-Fig Chutney

Sunday, November 3rd, 2013



This Thanksgiving, instead of making straight cranberry sauce or (gah!) prying a jellied version out of a tin can while trying to keep the jiggly log intact, up your game with cranberry-fig chutney. To a large saucepan, add 1 12-ounce bag fresh cranberries, 1½ cups sugar, 1 orange (peeled, chopped and seeded), ¾ cup chopped dried figs, ¼ cup finely chopped onion, 1½ tablespoons finely chopped fresh ginger, ½ teaspoon kosher salt and ½ teaspoon ground cinnamon. Heat on medium-low until the sugar dissolves, then increase the heat and boil for 10 minutes, until the cranberries pop. Serve at room temperature.

-Photo by Elizabeth Jochun


In This Issue: Make This

Sunday, October 27th, 2013



Pasta is the ultimate comfort food, and you can make it in just a few short minutes, especially when it’s sauce-less orecchiette. Get this simple, quick recipe here.

-photo by Carmen Troesser

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