Mantequilla de Jalapeño

Nothing is more dangerous than a girl with a new mandoline and a Recipe from the NYTimes cooking session.

Ridiculously easy Jalapeño Brown Butter takes so little time to make that you are done before you start. I seeded the jalapeños (3) and then sliced them thinny, thin, thin on the mandoline.  


Drop a stick of butter in a medium hot pan and then let it foam and get brown and nutty smelling.

 (Note: do not walk away from butter…bad things will happen). Once it starts to turn brown you can do this…



Doesn’t have to cook long…just enough to soften a little.  I used it on salmon that I oven roasted (start in a cold oven, 425 degrees, 20 minutes) 


 I am really just a little obsessed and have written about brown butter on more than one occasion…


Serve the salmon with a watermelon, feta and arugula salad with parsley lime dressing. But really, it’s all about the mantequilla! The Times suggests it for steamed clams, pork chops, and I think it would be more than swell on swordfish or tuna or even grilled bluefish…

A whiter shade of pale…

I know, you’re  thinking those stone fruit need to lay off the sunscreen and ripen up…

But no, they were designed this way! I introduce to you…ta da….ANGELCOTS!

They are delicious! Try them!

Tale of Two Tarts

Part II

There once was a girl with two tarts…


Where cooking came straight from her heart…

Instead of potato, she found heirloom tomato…Added an egg and bleu cheese..

And topped it with bacon, much better than peas!


Same steps, except no oil basting, but added an egg and about a quarter cup of half and half…


Baked this one for about 45 minutes to make sure egg was cooked through. Before serving, top with chopped bacon! 

It should be noted that these are very thin tarts, not thick like pie, so they can be used in a variety of ways. 

Tale of Two Tarts

Part I

  There once was a girl with two tarts…Where cooking came straight from her heart…

So slice the zucchini…put down the martini…


Brush with some garlic and oil and top with goat cheese…

On top of a salad it’s the bee’s knees!


Had some choux dough, rolled onto a pie pan and blind baked them. For option one, shown here, I sliced two smallish zucchini and spiraled them in the crust laying them flat. Brushed the whole pie with olive oil, minced garlic and chopped basil and a teensy bit of Dijon mustard and put some bits of goat cheese on also, but not too much. Into a 425 oven for 30 minutes. 

I chilled it overnite and then when I found the chicken apple sausage in the freezer for dinner, I thought, aha!

Sliced the cooked sausage and tossed with arugula and cherry tomatoes and slivers of red onion and tossed with some dressing. I zapped the tart slice in the wave and served it on top of the salad. Totally yum!

What to do with?

A frozen head of cauliflower, hidden in the back of the frig, and the last of the jar of marinated artichokes…  

Cut up the cauliflower, open a can of chick peas and rinse, toss them with the end of the artichokes, some capers, olive oil, garlic, salt, pepper and cumin. 


At the last second I threw in some preserved lemon slices and popped the whole pan into a 450 oven. 


I served it over a piece of grilled swordfish, yum!  

Look what I found…

Found in the cheese crib at local market. The apricot is what grabbed was ok, not life changing but good. Worth a trial run if you like the ingredients by themselves. 

Tis  the season…

Drinking pink this summer…


A true Cotes de Provence rosé. The staple wine of France for summer months, this one is a light pink and tastes a little like apples. Not as crisp as a Rhone, but refreshing nonetheless…available, where else? Trader Joes!

As seen on TV…NOT!


See the pile of lovely fresh zucchini spaghetti on the left? That’s what I thought I was getting when I bought this last week…

535This is what I got instead and this is only after emergency corrective action was taken with my trusty mandoline.536

Short and sweet…they lied to me. So I had to recoup quickly, because the hubs already had the grill warming up for steaks and whatever I was going to make with the bowling pin sized zucchini I had in.

Once I successfully got the bowling pin julienned, I sauteed in a pan with a little olive oil and garlic.


In order to keep it from turning into a complete slag heap, I drained the pan and added some crushed red pepper and toasted panko bread crumbs

539 541

Not a total loss, but that spiral slicer is going back to it’s maker!

Thought I forgot, didn’t you….?


I did not forget that I needed to provide you with the lemon aioli recipe, but I did forget to take an “after shot” of it.

Easy, peasy…mix 1/2 cup of mayo with juice of 1/2 lemon and some chopped fresh parsley. Great on fish, french fries, even asparagus!

Rings and Things….


I do love fried calamari, but I am here to tell you that producing it in your own kitchen is not for the faint of heart…

You have to have kind of a strong stomach to get through the slimy part, which is cutting….


Then soaking in buttermilk….521

(darker pieces are the tentacles…yum)

Then flouring in a mix of cornmeal, flour, salt, pepper, and little cayenne and chipotle…

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Then you put small batches of battered squid parts ( rings and tentacles) into the hot vegetable oil

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Then when it’s all cooked…

530You toss with some hot peppers slices, banana pepper slices, capers, and cherry tomatoes ( ok, and olives if you must..) and olive oil and some salt and pepper and lemon aioli…


531I also added arugula, because, well, you know how we feel about it in this house…                                                                 And you’ll find yourself with a plate of calamari happiness…


You still have to have strong stomach because you have to clean all the oil out of your pan and get rid of it !

Then you make the decision that the next time you go looking for calamari happiness, you’ll let your local restaurant do the honors!