Erase the ravages of the weekend and all that overindulging by whipping up a big batch of butternut black bean stew. This stew rings all the healthy bells and whistles; vegetarian, vegan, gluten free, low fat, but tasteless its not. In fact it’s amazing how satisfying hearty beans and squash are combined with a few well-chosen spices. Of course, it’s a home cooks prerogative to mix it up a bit too. Here are the secrets…
This Sunday, remind me, who’s playing in the Super Bowl? Yes, I said it. There are lots of us more than happy to jump up and down thrashing and cheering for this team or that. But, watching all that football is really an excuse to dream up the perfect game day menu. This one, ginger ale brisket sliders is as familiar as a burger, with the unusual sweet and spicy kick of ginger ale. Add homemade horseradish sauce and you won’t even care if Beyoncee really is singing.
The French call it Bouillabaisse, the Italians call it Cacciucco and here in New Jersey, it’s simply All-American seafood stew. Why All-American? Because local is best, especially when it comes to seafood. That means little neck clams from Maine, mussels from Connecticut. Cod, squid and shrimp from the Atlantic Ocean somewhere off the coast of our great Garden State. It may not be as glamorous as the coast of France, but it’s just as fresh and robust with the same briny flavors. Don’t forget a loaf of crusty bread for dunking.
Good morning sunshine! It is always sunny when you’re day begins with a bowl of homemade almond cherry granola. It’s hardly a recipe; just tossing a bunch of ingredients together like oats, nuts and dried fruit. But, once the baking begins, those same flat ingredients are transformed to crunchy, deeply roasted and extremely satisfying granola. It’s not even close to the stuff sold on a shelf. Of course, there are secrets….
Happy birthday to me. It’s not my birthday, not really. It’s the birth of my very own website and I couldn’t be prouder. After publishing two cookbooks, 10 years teaching at Kings Cooking Studio, writing food columns for patch.com and examiner.com, it was time to do my own thing. One thing I know for sure is that home cooks are the heart and soul of cooking and all the great tried-and-true recipes are born from the home cooks kitchen. From one home cook to another I hope you’ll join me as I create from the trenches of my own kitchen. Oh, and this chocolate birthday cake? It’s been baked in the Currie house since my husband Jim was a little boy. All the secrets to this keeper are about to be revealed.