Saturday, February 4, 2012
Is it a soup or a meal? It's both.
It's winter, so I adapt my cooking to the season. I cook depending on what foods are on sale. Recently, I bought the large package of sweet sausages on sale. We usually have sausage and pepper hero sandwiches or sausages and spaghetti for dinner; but my favorite recipe to make with sausages is sausage soup. I got this recipe from my friend’s aunt years ago. I use sweet sausage most of the time, but you could add hot sausage to spice it up. Another option would be to sprinkle in red pepper flakes. My soup is made only with sweet sausages, because I personally do not like the hot kind. I let my husband add whatever he wants to his own dish to spice it up. I make a large pot of this whenever I make it. Luckily, I always have homemade chicken …
Saturday, May 28, 2011
Here is Patch's weekly column where home cooks can connect and share their experiences with cooking without a net. That means taking a not-so-serious approach to making great food with what's in season plus whatever you have on hand.
One of my favorite comfort foods is risotto, the creamy rice dish that can be made to please almost any food craving. I actually enjoy standing at the stove stirring constantly as the rice absorbs the broth—when I have the time and feel like zoning out—but the dish will be fine with occasional stirring as well, so you can make a salad or feed the dog without sacrificing the quality. Heck, I've made a decent risotto in the microwave. Years ago, Newsday was doing a story for their Wednesday cooking section on people who use their microwaves for more than reheating coffee and popping popcorn. I was making—and enjoying—a recipe for Basic Risotto from Barbara Kafka's Microwave Gourmet, so I sent the reporter an email. I was interviewed over the…
Monday, November 22, 2010
Jack Daniels, dressing and turkey three ways is a serious southern combination. Food writer Hailee Moore reminisces about 80-degree Thanksgiving days in Texas.
My first trip to New York was when I was fourteen years old. I flew up from Texas to spend the Thanksgiving holiday with my older sister. It was the first holiday I'd spent away from the rest of my family and our annual traditions That Thanksgiving meal in 1994 would be prepared and served from the kitchen of Tavern on the Green. I had never attended a holiday meal where I didn't go through a buffet line, nor had I ever feasted a Thanksgiving dinner from inside a restaurant. The moment I looked down at my plate, I got a feeling of homesickness as I realized, "This was not Thanksgiving." Growing up in Texas, Thanksgiving was celebrated from the moment we woke up to the noise of the Macy's Thanksgiving Day Parade to the time the final …
Friday, July 23, 2010
Aimee Milano from Big Girl Baking Company shows how to make olive oil tea cake.
A few weeks ago, Patch profiled Big Girl Baking Company, a business owned by three local sisters. Known for using fresh and seasonal ingredients from local vendors, the sisters create baked goods including brownies, cupcakes, cookies and granola, which they sell at area farmer's markets. In the video below, co-owner Aimee Milano illustrates how to make one of their desserts— olive oil tea cakes—at home. Extra Virgin Olive Oil Tea Cake: Wet Ingredients 3 eggs 1 1/2 cups whole milk 1 cup extra virgin olive oil 1/4 cup amaretto…
Mariann Raftery
12:07 pm on Sunday, February 5, 2012
Glad to hear it. Let me know if you try this recipe. more ›