These are delicious on grilled hamburgers, bratwurst or “veggie burgers” .

Yield: ½ cup

INGREDIENTS

2 large sweet yellow onions, I prefer Vidalia

3-4 tablespoons unsalted butter

3-4 tablespoons vegetable oil

¼ teaspoon cayenne pepper

PREPARATION

Thinly slice the onions and separate them into rings and rough chop. In large skillet, cast iron preferred, melt butter and oil together. Add the onions to the butter and oil and cook over medium heat for about 10-15 minutes, stirring constantly until they start to soften. Reduce heat to low and cook for another 15-20 minutes, until the onions are caramelized and deep brown. Remove from skillet and drain on paper towels to absorb excess oil.

What could be more comforting than a great big bowl of homemade tomato soup. Remember when you would come home from school for lunch and your Mom would have a piping hot bowl of soup ready for you, along with your favorite sandwich? Brings back great memories for me!

SPICY TOMATO SOUP

INGREDIENTS

2 – 28 ounce cans whole tomatoes in juice

1 large onion – rough chop (about 2 cups)

2 teaspoons finely chopped garlic

1 teaspoon finely chopped fresh jalapeno chili pepper including the seeds

2 teaspoon finely chopped and peeled fresh ginger

3 tablespoons olive oil

½ ground cumin

2 ¼ cups reduced sodium chicken broth

1 cup heavy whipping cream

1 tablespoon granulated sugar or to taste

2 teaspoons salt or to taste

PREPARATION

Drain 1 can of tomatoes, discarding juice; puree with remaining can of tomatoes (including the juice) in a blender.

Cook onion, garlic, chili and ginger in oil in a 4-5 quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook stirring 1 minute. Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt and simmer, uncovered, stirring occasionally about 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.

Stir in 1 cup heavy whipping cream and additional sugar and/or salt to taste. Return to saucepan and reheat. Serve piping hot with your favorite sandwich!

Although the thought of fried mashed potatoes is a bit strange, they are really awesome. I’ve had them in several restaurants and loved them, so I decided to try my hand with them at home. Turns out, it’s a great way to use leftover mashed potatoes. You do have to plan ahead, as the potato balls need to be frozen for several hours in order for them to be successfully dipped in the batter and then fried without falling apart.

Fried mashed potatoes can be used as a side dish like you would any mashed potato or try them as a replacement for hash browns for breakfast, Top them off with a little chopped tomato, green onions and a dollop of sour cream and you’ve got a tasty and unique way to use up those leftover mashed!

INGREDIENTS

2 cups mashed potatoes

1 cup finely grated cheese, I prefer white cheddar

Batter:

½ cup flour

1 egg

1 teaspoon salt

½ cup milk

PREPARATION

Peanut oil for deep frying – in lieu of a deep fat fryer, you can use a large stockpot or saucepan. The oil should be deep enough to cover the mashed potato balls - about 3-4 inches depth.

To the leftover mashed potatoes, add 1 cup of finely grated cheese. Mix well and then form the potatoes into small balls – about the size of a golf ball. Place them on a small baking sheet and freeze for about 2 hours or more. Meanwhile, slightly beat egg, add milk and then the dry ingredients. Stir until well blended.

Remove potatoes from the freezer and gently dip each ball into the batter. Make sure that the entire potato is covered with the batter. Carefully, add the potato to the heated oil and fry until golden brown. Remove from oil and drain on paper towels. Serve with a garnish of chopped tomatoes, green onions and sour cream.

Here are two really good recipes for homemade mayonnaise. It’s really pretty simple to make and tastes great. Even if you don’t want to abandon your favorite commercial brand, learning how to make your own mayo is a great technique to master. Just in case one day you reach in the refrigerator for mayonnaise and come up empty, you’ll have a backup plan!

Recipe #1 - Homemade mayo recipe from Alton Brown – Good Eats – Mayo Clinic Episode

Yield: Approximately 1 cup

INGREDIENTS

1 egg yolk*

½ teaspoon dry mustard

½ teaspoon fine salt

2 pinches sugar

2 teaspoons freshly squeezed lemon juice

1 cup oil, canola, safflower or corn

PREPARATION

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl, then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit. Once you reach this stage, you can relax your arm a little (not too much though) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1-2 hours and then refrigerate for up to 1 week.

Recipe #2 - Homemade mayo recipe from Molly Wizenberg – Bon Appetit – April 2008 edition

Yield: ¾ cup

INGREDIENTS

1 large egg yolk**

½ teaspoon fresh lemon juice

1 teaspoon white wine vinegar

¼ teaspoon Dijon mustard

½ teaspoon salt

¾ cup canola oil

PREPARATION

Combine egg yolk, lemon juice, vinegar, mustard, and ½ teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼ teaspoon measure and whisking constantly, add ¼ cup oil to yolk mixture, a few drops at a time. Gradually add remaining ½ cup oil in very slow stream, whisking constantly, until mayonnaise is thick, about 8 minutes. Cover and chill.

**RAW EGG WARNING

Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella or other food-borne illness, you can use pasteurized egg yolk instead.

I like crunchy croutons and have found that a combination of stove top and oven baked preparation gives me the buttery, crunchy taste and texture that I am looking for in a crouton.

Yield: 2 cups

INGREDIENTS

½ loaf bakery or French bread – cut into ½ inch cubes

1 large clove of garlic – roughly chopped

2 tablespoons olive oil

2 tablespoons unsalted butter

PREPARATION

Preheat oven to 375 degrees F

In a medium saute’ pan, add oil and butter. When the butter is completely melted, add the clove of garlic and cook for about 1 minute or until the garlic starts to brown. When the garlic starts to brown, remove it from the pan. Add the bread cubes and toss in the garlic flavored oil and butter.

Transfer the bread cubes to a baking sheet and place in the oven. Bake for approximately 15-20 minutes, turning occasionally so the croutons are browned on all sides. Remove from the oven when the croutons are lightly browned. Serve with soups or as a topping for salads.

Yield: 6-8 Servings

INGREDIENTS

4 large split chicken breasts - bone in

1 cup chopped celery

1 cup green gapes – cut in half

¾ cup good mayonnaise

1 ½ tablespoon finely chopped tarragon

Kosher salt and grated black pepper to taste

PREPARATION

Preheat oven to 350 degrees F. Place chicken breasts skin side up on a large baking sheet. Drizzle olive oil over each breast and sprinkle with kosher salt and grated black pepper. Roast the chicken in the oven for approximately 50-60 minutes or until tender. Remove from oven and let cool. Meanwhile, chop celery, slice grapes in half and chop tarragon. When chicken has cooled, pull the chicken meat off the breast and slice in ½ inch cubes. Place cubed chicken in a large bowl and add the grapes, celery and tarragon. Toss mixture with ¾ cup mayonnaise until the chicken is coated. Season with salt and grated black pepper to taste. Refrigerate.

Source: Barefoot Contessa at Home - 2006

In the springtime, fresh asparagus is abundant and readily available in the markets. It’s a wonderful vegetable that is simple to prepare and very versatile. In addition to the standard green variety, you may also be able to find white stalks of asparagus that are grown underground and have a milder taste. You’ll also find purple asparagus which has a fruitier flavor. Asparagus is a good source of potassium, fiber, Vitamins B6, A, C and thiamin. It has no fat, cholesterol and is in low in sodium. All around, asparagus is a terrific vegetable to add to your dinner table.

Asparagus is simple to prepare and steaming is probably the most common, however great results can be obtained with pan or oven roasted asparagus as well.

STEAMED ASPARAGUS WITH LEMON

Yield: 4 Servings

INGREDIENTS

1-2 lbs slender asparagus spears, trimmed

½ fresh lemon

2 tablespoons unsalted butter, melted

PREPARATION

Place steamer rack in large pot. Add enough water to touch the bottom of the steamer rack. Place asparagus on the steamer rack. Bring water to a boil. Reduce heat to medium, cover and steam asparagus until tender, approximately 10 minutes. Remove asparagus from steamer and place on a platter and drizzle with melted butter and sprinkle with a little fresh lemon juice.

PAN ROASTED ASPARAGUS WITH THYME

Yield: 4 Servings

INGREDIENTS

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

5 large fresh thyme sprigs

1 ¼ lb slender asparagus spears, trimmed

Kosher salt

PREPARATION

Melt butter with oil and thyme sprigs in a heavy large skillet over medium high heat. Add asparagus in a single layer. Using tongs, toss to coat. Saute’ asparagus turning often until crisp tender and the asparagus begins to brown in spots, approximately 8 minutes. Remove from pan to a serving platter and sprinkle with salt and pepper, to taste.

ROASTED ASPARAGUS WITH LEMON

INGREDIENTS

3 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon finely grated lemon zest

2 lbs of fresh asparagus spears, trimmed

PREPARATION

Preheat oven to 425 degree F. Mix the lemon juice, olive oil and lemon zest in a large roasting pan. Add asparagus and toss. Sprinkle with salt and pepper. Roast asparagus until crisp-tender for approximately 20 minutes, until crisp-tender. Serve warm or at room temperature.

Sources: Michigan Asparagus Advisory Board

Pan Roasted Asparagus with Thyme - Bon Appetit – April 2008

Serves 12

INGREDIENTS

8 tablespoons (1 stick) unsalted butter, plus more for casserole

6 slices white bread, crusts removed, torn into ¼ - ½ inch pieces

5 ½ cups milk

½ cup all-purpose flour

2 teaspoons kosher salt, plus more for water

¼ teaspoon ground nutmeg

¼ teaspoon freshly grated black pepper

¼ teaspoon cayenne pepper

4 ½ cups (about 18 ounces) grated sharp white cheddar cheese

2 cups (about 8 ounces) grated Gruyere or 1 ¼ cups (about 5 ounces) grated Pecorino Romano cheese

1 lb of elbow macaroni

PREPARATION

Preheat oven to 375 degree F. Butter a 3 quart casserole dish and set aside. Place the bread in a medium bowl. In a saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread and toss. Set the breadcrumbs aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter is melted, add the flour and stir for about 1-2 minutes. This is called a roux. While whisking, slowly pour the hot milk into the roux a little at a time, continually whisking to make sure the mixture remains smooth. Cook for about 8-12 minutes until the mixture is thick and creamy. Remove the pan from the heat and stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups of cheddar cheese and 1 ½ cups Gruyere (or 1 cup Pecorino Romano); set the cheese sauce aside.

Cover a large pot of salted water and bring to a boil. Cook the macaroni until just tender. Transfer to a colander and rinse under cold running water and then drain well. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish and sprinkle the remaining cheeses and breadcrumbs over the top. Bake until golden brown, about 30 minutes. Remove from oven and cool for about 5 minutes before serving.

Adapted From: The Martha Stewart Living Cookbook: The Original Classics

Yield: 12-14 Large brownies

Sometimes it’s just not feasible to make everything from scratch, particularly desserts. If you’re in a time crunch and would still like to make something yummy for dessert, I have found the box brownie mixes to be just fine. I particularly have found the Ghirardelli Walnut Brownie mix to be great. The preparation time is minimal and it bakes up in about 30 minutes, a little more or less, dependent on how gooey you like your brownies. Pair it with some good ice cream, sprinkle with cocoa powder and you’ve got a delicious, chocolately dessert in a flash!

The French translation of chiffonade literally means “made of rags”. Although the name chiffonade conjures up thoughts of a fancy French dessert like a chiffon cake or something, in the culinary world, chiffonade is simply a term for slicing herbs into very thin strips. This technique is particularly useful in introducing basil into any number of pasta, salads and egg recipes. The “how-to” is very simple:

Step One: Gather Basil From Your Garden

Step Two: Stack the Basil Leaves In One Bunch

Step Three: Roll Basil Leaves Together Tightly Like a Cigar

Step Four: Slice the Basil Into Thin Strips

Step Five: Presto! - You’ve Made A Chiffonade