Fusion Chicken with Coconut Milk

It has been several months since I blogged and I’m rather glad so many want this recipe that it got me back into doing a blog. Now I have a couple more lined up. One I actually wrote in April! I named this Fusion Chicken because it’s got Chinese, Thai, and Indian seasonings. Please let me know if you have a better name. Leave it in the comments for  me. I’ve been making this chicken for my husband and I for the last few months. It’s a recipe that started with a modified Jaime Oliver recipe of Chicken in Milk that used coconut milk. That appealed to me more. I tried that one but Ron (hubby) didn’t like the cinnamon in it. It wasn’t thrilling me but I liked it. read...

Life Long Passion for Food Part 9: Puffed Pancakes

The other day I posted a picture of our Thanksgiving breakfast dish. I have made this dish on days I deemed special over the last 30 plus years. The Marlene Sorosky cookbook, Cookery for Entertaining,  is falling apart! I’ve also made her Frozen Lemon Cream served in hollowed out lemons. Marlene Sorosky had a cookware store and I had attended a class there with French chef, Jacques Pepin. What a delight he was. And during the class Danny Kaye dropped in and showed Jacques how to make these special Chinese Chicken Lollipops, made from the wing segments. read...

Life Long Passion for Food Part 6: Thanksgiving

Thanksgiving was always celebrated, sometimes together with the aunts and their families, sometimes the uncles from out of state and their families would join us. Mostly it was just the sisters and sometimes we had Thanksgiving for just the three of us. My mom was a very good cook. At our family Thanksgivings, we rarely had turkey. To this day, I’m not a huge fan of turkey, well, until recently, when I discovered Diestel Turkeys. But that’s another blog. What we had for almost every Thanksgiving and sometimes Christmas as well was fresh capon. read...

A Life Long Passion for Great Food

I always tell people I came out of the shute as a foodie. I have always loved food, good food. At the age of 10, I began begging my mom to teach me to cook. She finally gave in and by 12 I was making dinners for my mom, sister and I. Maybe it was a survival tactic, I don’t know. I suspect it may have been.  I firmly believe that food has a big impact on your health, too. My mother, who was Italian, did not measure things. When she taught me how to make her fantastic salad dressing, I remember her response when I asked how much oil (always olive oil) and vinegar (always red wine vinegar) do you put on the salad. She said “Your eyes and your hands will know”. Yes, that’s verbatim. read...