Pan-Seared Sea Scallops with Cider Sauce

It is apple cider time! Perfect for the fall, or anytime, this is a great dish for a quick weeknight meal (or sized down for a special first course). All the flavors and textures blend nicely, and it can easily be made gluten-free.

Pan-Seared Sea Scallops with Cider Sauce
(Serves 6.)

• 1 cup apple cider
• 1 tablespoon cornstarch
• 2 bacon slices
• 16 medium sea scallops (about 1 pound)
• 1/4 teaspoon dried thyme
• 2 teaspoon fresh lemon juice
• Salt and pepper
• Flour (or gluten-free blend) for dusting

Pan-Seared Sea Scallops with Cider Sauce

Whisk apple cider and cornstarch in a measuring cup to blend well.

Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon and set aside.

Pour off all but 2 teaspoons bacon drippings from skillet.

Sprinkle scallops with thyme salt and pepper, sprinkle with flour.

Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown, turn over and cook until almost cooked through, about 2 minutes per side. Transfer to plate. 

Add cider mixture to skillet and bring to boil, whisking constantly. Gently boil until thickened to sauce consistency, whisking constantly, about 1 minute. Stir in lemon juice. Season to taste with salt and pepper. Return scallops to skillet and toss until just opaque in center, about 1 minute.

Transfer scallops to plates. Sprinkle with bacon and serve immediately.

Banana Bread

Nothing like a warm slice of freshly made banana bread with a piping hot cup of coffee. Whether for breakfast, a mid-day snack or even dessert, this banana bread is moist, delicious and so very easy to make. 

Instead of one big loaf, I often make three mini loaves and share them with friends and neighbors. For an extra nice touch, buy decorated ceramic mini loaf pans and give them as little gifts with the banana bread baked right in.

Banana Bread

• 2 cups all-purpose flour

• 3/4 cup sugar

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 6 tablespoons unsalted butter, melted and cooled

• 3 very ripe large bananas, mashed (about 1 1/2 cups)

• 2 large eggs, lightly beaten

• 1/4 cup plain yogurt

• 1 teaspoon pure vanilla extract

• 1/2 cup chopped pecans or walnuts

Preheat oven to 350^oF.

Banana Bread

Grease and flour a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

In a medium bowl, stir together the melted butter, bananas, eggs, yogurt, and vanilla, blending well.

Gently fold the wet ingredients into the dry, just to blend, do not over mix. Fold in the nuts.

Scrape the batter into the prepared pan and bake until a toothpick comes out clean or with a few crumbs, about 50-60 minutes. Cool in the pan for 10 minutes, then turn it out and let it cool for an hour on a wire rack.

Football Party Foods

A football party is not the time to roll out the caviar or the pan-seared foie gras. Sports fans, even the gourmet kind, want foods that are quick and hearty … and that don’t take attention away from the game.

Mushroom and Brie Crostini

So with a distracted audience, one needn’t worry about putting together an elaborate menu. It is better to spend creative cooking energy on simple food that’s tasty and satisfying. That’s not to say that the food can’t be a little more upscale and different than the typical football fare.

To start, a mix of crostini and/or flatbreads are flavorful, gratifying to eat and are incredibly easy to make. Just about anything can be placed on some kind of bread and heated, and everyone always enjoys making their own flatbread pizzas.

Broiled Mustard Chicken Legs

Chili is always popular and it is easy to make a large, tasty batch. Wings are a perennial favorite, but drumsticks are meatier and, thus, more filling. Broiled mustard chicken legs are full of flavor and, because they are broiled, are fast and healthier than fried chicken. They are just as good cold, so they can be made ahead of time. Served up with some side salads and voila!, a hearty, enjoyable dinner is born. An extra bonus is that nothing needs to be cut, making it easy to eat and reducing the amount of utensils down to forks only.

Easy to Eat Cookies and Brownies

When it comes to desserts, think hand-held. Brownies and cookies (like my cashew cookies that can be sprinkled with colored sugars representing team colors for extra fun) arranged on platters require no additional serving dishes, unlike pies, cakes and ice cream. And they are a lot less messy when everyone flings their hands in the air to cheer a touchdown or curse a ref!

Enjoy your party!

Cashew Cookies

I've been eating these delicious cookies most of my life. They are easy to make yet different than the average cookie in taste and presentation. The icing makes them almost like mini cakes and allows them to stand out on a platter of cookies. When sprinkled with colored sugar, they become very festive, perfect for a holiday or to show off team colors.

Cashew Cookies
(Makes 4 dozen cookies.)

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup brown sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1 1/2 cups cashew nuts
• Confectioner’s Icing (recipe follows)

Preheat oven to 375°F.

Cashew Cookies

Sift flour, baking powder, baking soda and salt in a bowl, set aside.

In a large mixing bowl, mix the butter and sugar until light and fluffy. Beat in egg and vanilla until smooth. Add flour mixture alternately with the sour cream until well blended. Stir in cashew nuts.

Drop by spoonfuls onto a cookie sheet. Bake cookies until lightly browned, about 10 minutes. Cool. Frost with Confectioner’s Icing.





Confectioner’s Icing
• 2 tablespoons softened butter
• 1 cup sifted confectioner’s sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon vanilla

Beat butter and confectioner’s sugar together. Slowly beat in enough milk and the vanilla to make the icing smooth and creamy. Add a little more milk if the icing gets too thick. Lightly spread on cooled cookies. For a holiday cookie, sprinkle with colored sugar.

Touristy Eatings in New York

I love New York City; there is no other place in the world quite like it. I’ve been visiting this great city on a regular basis since I was a baby, way back in the dark ages. When I was in my teens I lived just over the New York State line in Southern Connecticut; a short ride into the “City” on the commuter train. It was wonderful to have such easy access to the City and all it had to offer.

Because of my once close proximity and frequent visits to New York City, I’ve never really considered myself a tourist, although of course I am. On a trip this past May my husband and I decided to play tourist for a couple of days … we had a blast!

We started our trip by checking into the Marriott Marquis in Times Square.

Central Park

After we settled into our room we headed uptown to Central Park; our destination, the Metropolitan Museum of Art. We crossed the park, stopping for a glass of wine and a cheese board at the Boathouse Restaurant’s outdoor terrace. Watching the tiny boats adrift upon the lake on this lovely day, surrounded by greenery and peacefulness, it was hard to imagine that we were in the heart of this bustling city.

Grand Central Terminal

We tore ourselves away and continued on to the Met where we took in two fine special exhibits. In addition to their incredible permanent collection, the Met always produces interesting temporary exhibits. It would take days to enjoy all the art the Met has to offer, but in our limited time we were able to enjoy many of our favorite galleries as well as the exhibits. My cousin had accompanied us this far, but had to return to Connecticut. We left the Met and escorted her to Grand Central Terminal. Once sure that she was safely on board her train, we roamed around this spectacular treasure.

When I was younger, Grand Central was dark and dirty with a huge Kodak photo-mural hiding much of its architectural beauty. But a major cleaning and renovation in the 1990s restored the building to its former glory.

Beet and Goat Cheese Salad

Many people are usually not all that crazy about beets, but this recipe is absolutely delicious and may change minds about this colorful root vegetable. It has such a nice blend of flavors and textures ... the sweetness of the beets, the tang of the goat cheese and the crunch of the pistachios ... that all come together in a tasty burst of color.

The salad can be structured in ring molds* for a very pretty presentation.

Beet and Goat Cheese Salad
(Makes 6 servings.)

• 4 large red beets
• 1/4 cup minced shallots
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon pistachio oil or walnut oil
• 4 ounces soft mild goat cheese
• 1/4 cup salted shelled pistachios, coarsely chopped
• 1 ounce mixed baby lettuce, torn to bite size (about 4 cups)

Special equipment: 6 2 1/2-inch ring molds* or round cookie cutters (at least 2 inches high)

Preheat oven to 425°F.

Beet and Goat Cheese Salad

Separately wrap beets tightly in foil, place on a baking sheet and roast in the middle of oven until tender, 1 to 1 1/2 hours. Carefully unwrap beets and let cool.

While beets cool, whisk together shallot, lemon juice, salt, and pepper in a small bowl. Add oils in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Cut beets into 1/4-inch dice and place in a bowl. Add enough dressing to moisten and toss to coat.

Place ring molds in center of 6 salad plates. Divide half of beets among each ring and pack down. Crumble 2 teaspoons of goat cheese on top of each mold, then divide remaining beets among the 6 molds, packing them down. Gently lift ring up and away from stack. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss lettuce with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Note: Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.

*Ring Mold

Sour Cream Pound Cake

This pound cake is moist, delicious and a little lighter than your typical pound cake. I like to serve it with a big helping of mixed berries and a dollop of whipped cream, but it can be served with peaches, ice cream or it can stand on its own.

Sour Cream Pound Cake
(10 servings.)

• 5 large eggs, separated
• 1/2 pound butter
• 3 cups sugar
• 3 cups flour
• 1/4 teaspoon soda
• 1 cup sour cream
• 1 teaspoon vanilla

Preheat oven to 325°F.

Sour Cream Pound Cake with Mixed Berries

Beat egg whites to soft peaks and set aside.

Cream butter and sugar together until smooth. Add egg yolks, one at a time, beating after each addition. Sift flour and soda together. Alternately add sifted ingredients and sour cream. Mix well. Gently fold in egg whites until blended. Add vanilla and mix in.

Bake in a greased loaf pan for 1 1/4 hours or until a toothpick inserted in the center comes out clean. Cool on a rack.

Slice and serve with berries or peaches and a dollop of whipped cream.

Sweet Endings and the Wow Factor

I’m actually not a big sweet eater, except I have to admit that I do have an ice cream addiction … but only in the summer … so it doesn’t really count.

When I host a dinner party though, I usually like to finish with a tasty dessert, and I like it to have that wow factor. It is said that we eat with our eyes, so I find it fun to make some decadent dessert then decorate the serving plate for an incredible presentation … a drop of chocolate here, a dab of raspberry sauce there, oh, what the heck, let’s top it off with some crème anglaise everywhere!

White Chocolate and Pistachio Bavarian
 with Chocolate Lace ... not much of a wow

This wow factor is what sent me down a long path of culinary frustration, and I learned a good lesson in the process.

I own the California Culinary Academy’s book titled Festive Favorites. On the cover and inside the book are pictures of incredible constructed desserts. The day of my dinner party I decided to try my hand at creating one … a tower called White Chocolate and Pistachio Bavarian with Chocolate Lace … even the name is long and complicated … it was a big mistake.

What I was thinking, I don’t know, I blame the heat. Anyway, this recipe has at least 1000 steps to it including making little plastic tubes to mold the chocolate lace. Of course the measurements for the tubes were wrong, so I had to make them twice.

By the time I finished this dessert, I was covered in chocolate, frustrated, and in a bad mood … not in the best condition to greet my guests. The dessert did make a pretty presentation, but it was difficult to eat, and really not all that wonderful. I would have done much better had I saved myself the time and hassle and instead made something simpler and better tasting.

Lesson learned: your guests really don’t care that you spent the day slaving over a stupid dessert; as a matter of fact, they wouldn't want you to. It is far better to enjoy the time you spend cooking, and be relaxed when your guests arrive. A simple dessert, or any other part of the meal, can be just as good, and often better, than one that is overly complicated and time consuming.

Time and stress aren't worth the wow, the wow comes from a lovely evening with friends.

Broiled Mustard Chicken Legs

Broiled instead of fried, these legs are quick and easy to prepare and are tastier and healtier than typical fried chicken. They can be served right out of the oven, at room temperature or made ahead and served cold, making them perfect for a low-cost game day or any day meal.

For a tasty hors d'ouevre, use wings instead and reduce the cooking time by 5 or so minutes per side.

Broiled Mustard Chicken Legs
(Makes 8 to 12 legs.)

• 1/4 cup plain yogurt
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 8 to 12 chicken legs
• Salt and pepper
• 1/4 cup fine dry bread crumbs (or gluten-free bread crumbs for a GF dish)
• 1 tablespoon mustard seeds
• 4 teaspoons olive oil

Preheat broiler.

Broiled Mustard Chicken Legs

In a large bowl stir together yogurt, 2 tablespoons of the mustard and garlic paste.

Add chicken legs to yogurt mixture, stirring to coat well, and marinate 10 minutes.

In a small bowl stir together bread crumbs, mustard seeds, and a little salt and pepper.

Arrange chicken legs, skin sides down, on an oiled rack of a broiler pan and season with salt and pepper. Broil legs 4 inches from heat until golden brown, about 15 minutes. Turn legs skin side up and season with salt and pepper. Broil 10 minutes more, or until cooked through.

Lightly brush skin sides with remaining 2 teaspoons of mustard and sprinkle with bread crumb mixture. Drizzle the olive oil over each leg and broil until crisp and golden, 3 to 5 minutes, watching carefully so the crumbs don't burn.

Serve hot or at room temperature, or refrigerate until ready to serve. They are just as good cold.

Easy Blueberry Muffins

These quick and easy blueberry muffins can be whipped up in no time. And in no time they will all be gone!

Easy Blueberry Muffins
(Makes 1 dozen muffins.)

• 1/4 cup softened butter
• 1/2 cup sugar
• 1 egg
• 3/4 cup milk
• 1/4 teaspoon vanilla
• 1 3/4 cups flour, plus 1 tablespoon to toss with berries
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup blueberries, fresh or frozen

Preheat oven to 425°F.

Easy Blueberry Muffins

In medium bowl cream butter and sugar together until light and fluffy. Beat in egg until well blended. Beat in milk and vanilla until nearly smooth.

In a separate bowl, stir together the 1 3/4 cups of flour, baking powder and salt. Add dry ingredients to the wet mixture and stir until just incorporated, do not over mix. Toss the blueberries with the 1 tablespoon of flour and fold into mixture.

Spoon into 12 greased muffin cups (or cups with paper liners) and bake until evenly golden brown, about 25 minutes.

Still Missing Gourmet

While searching through recipes at epicurious.com, looking for something different to do with my leftover artichoke hearts, I was reminded of the abrupt death, a number of years ago, of Gourmet Magazine.

Final Issue of Gourmet

I was angry that Condé Nast threw away this beautiful treasure and, as a matter of fact, still am. I was disappointed to be denied the pleasure of snuggling on the couch, a cup of tea by my side, to enjoy a culinary tour of December. If they had to close the magazine, why didn’t they have the decency to finish out the year? My magazine holder sits incomplete, December (my favorite food magazine month) missing; a testament to all the fine disappearing magazines and newspapers in what is becoming a sterile, electronic world.

It seems crueler to lose work during the holiday season. The staff at Gourmet, busy working on their next issue, were unceremoniously let go. They, along with us, never got to see the December issue, all dressed up in its holiday finery, proudly take its place on all the festive magazine displays throughout the country.

The people we had come to think of as friends, such as Ruth Reichl and Sara Moulton, as well as the top editing staff, would all be fine. But what about all the cogs in the wheel (or, in this case, clams in the chowder)? Were they all able to land on their feet? And all those freelance writers, photographers, food stylists and recipe testers, as well as printers and suppliers; were they all able to fill the economic void left by Gourmet's untimely demise?

I was also angry that, without subscriber input, Gourmet was automatically replaced with Bon Appétit. Rather than extending my existing Bon Appétit subscription, as I unsuccessfully asked them to do, I was blessed with two copies of Bon Appétit every month for six months … a waste of my money as well as paper, printing and postage costs. And shame on Condé Nast that they continued to solicit subscriptions and subscription gifts to a magazine they knew would soon be extinct.

Born January, 1941, Gourmet was the first US magazine devoted to food and wine. It survived nearly 70 years, bringing its readers an opportunity to relax and become immersed in beautiful food and travel. Couldn’t travel to the mountains for Christmas? No problem, Gourmet would take us there; we would almost shiver from the cold as we merrily glided across the silvery snow in our horse-drawn sled. Unable to get a reservation for that sweet little restaurant? That’s okay, Gourmet allowed us to taste the crispness of the duck and the silkiness of the crème brûlée while sitting by the crackling fire at a French country inn.

My first magazine subscription was for Gourmet. The memory is sentimental as it was given to me as a present by my mother when I headed off on my own after college. At the time I thought the magazine to be rather daunting, more sophisticated than I ever hoped to be. But it was lovely to behold … absorbing each page and visualizing what it would be like to stroll through one of the gorgeous travel photos, stopping to eat sumptuous, beautifully prepared food at some little treasure of a restaurant.

Maybe one day I could actually prepare one of the mouth-watering meals that graced the pages … maybe, just maybe. And of course one day I did. But those days of enjoying those pages are long gone, and it makes me sad.

So far Bon Appétit is still standing. I have never enjoyed it as much as I did Gourmet and it doesn't have the same meaning for me. I do hope, though, that it isn't turned into a soulless electronic web site, or worse, some horrible food network program.

Quick Minestrone Soup

This soup is just loaded with a good, healthy mix of vegetables and beans. It doesn't take long to prepare and can usually be made from items already on hand in the pantry and fridge. Substitutions can easily be made, just as long as there are plenty of tasty vegetables.

Quick Minestrone Soup
(Serves 6 to 8.)

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 clove garlic, finely chopped
• 5 cups meat stock, chicken stock, or vegetable broth
• 1 can (14.5 ounces) diced tomatoes with their juice
• 1 large carrot, coarsely chopped
• 1 zucchini, coarsely chopped
• 1 cup chopped cabbage
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1/2 tablespoon sugar
• 1/3 cup dried small elbow macaroni
• 1 can (15.5 ounces) cannellini beans or other white bean, drained and rinsed
• Salt and freshly ground pepper to taste
• 2 tablespoons coarsely chopped fresh parsley
• 2/3 cup (3 ounces) freshly grated Parmesan cheese

Quick Minestrone Soup

Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2 to 3 minutes. 

Add the broth, tomatoes, carrot, zucchini, cabbage, basil, oregano and sugar. Bring to a boil then down to a simmer.

Cover partially and simmer until the vegetables are tender crisp, about 20 minutes. Add the macaroni and cook, uncovered, until al dente, 8-10 minutes more.

Add the beans to the pot and heat through. Season to taste with salt and pepper.

Ladle into warmed bowls. Garnish with the parsley and Parmesan.

Huevos Rancheros

Huevos Rancheros make a wonderful meal. Filling, tasty and satisfying, it is a nice change from the ordinary breakfast or brunch.

If you're having a late brunch, go ahead and add a slushy Frozen Margarita ... 

Huevos Rancheros

(Serves 4.)

• 3 tablespoons extra-virgin olive oil, divided

• 1 small onion, chopped

• 2 garlic cloves, 1 chopped, 1 smashed

• 2 large tomatoes, peeled, cored & chopped

• 1 tablespoon hot sauce, or to taste

• 1 teaspoon ground cumin

• Salt and freshly ground pepper, to taste

• 1 15.5-ounce can black beans, drained & rinsed

• 4 extra-large eggs

• 4 6-inch corn or flour tortillas, warmed (use corn tortillas for a gluten-free dish)

• 1/2 cup crumbled queso fresco or feta cheese

• 1/4 cup chopped fresh cilantro or parsley

Huevos Rancheros

Heat a small sauce pan over medium heat. Add 1 tablespoon of olive oil. Add the onion and sauté until the onions start to soften. Add the chopped garlic and sauté 1 minute more. Add the tomatoes, hot sauce, cumin and salt and pepper to taste. Stir to combine and cook until warmed through.

Heat a frying pan over low heat and add the beans, smashed garlic, 1/2 cup warm water and a pinch of salt. Cook until most of the water has evaporated. Smash the beans slightly with a fork.

Heat the remaining 2 tablespoons of oil in a frying pan. Fry the eggs sunny-side up or over easy, depending on your preference.  Season with salt and pepper to taste.

Place a warmed tortilla on each of four plates. Top with beans, egg, tomato mixture and cheese. Serve immediately.

Sloppy Joes

Messy but fun to eat, I think everyone enjoys a good sloppy Joes sandwich, especially the kids. Substitute ground chicken or turkey for the ground beef if you prefer.

Sloppy Joes
(Makes 6 sandwiches.)

• 1 tablespoon olive oil

• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 pound lean ground beef
• 1 8-ounce can tomato sauce
• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon ground mustard
• 1 tablespoon white vinegar
• 1 tablespoon Worcestershire sauce
• Salt & freshly ground pepper, to taste

• Lettuce and sliced tomatoes, (optional)
• 6 hamburger buns, split

Sloppy Joes

Heat the oil in a large frying pan over medium heat. Add the bell peppers and onions. Sauté the vegetables until they begin to soften. Add the garlic and sauté 1 minute more.

Add the ground beef to the pepper mixture and cook until the meat is cooked through and is no longer pink. Drain excess fat from pan.

Add the tomato sauce, ketchup, brown sugar, ground mustard, vinegar and Worcestershire sauce to the beef. Stir to blend well. Simmer until thickened a little, 8 to 10 minutes. Add salt and pepper to taste.

Serve mixture on hamburger buns, plain or with lettuce and tomatoes.

Smoked Salmon and Cream Pasta

This dish can be a quick first course or a main course served with a salad and a side of bread. The caviar lends an elegant touch, but can be left out.

Smoked Salmon and Cream Pasta
(Serves 6.)

• 5 tablespoons butter
• 3 shallots, minced
• 3 cloves garlic, minced
• 1 1/2 cups whipping cream
• 2 tablespoons vodka
• 1/4 teaspoon ground white pepper
• 4 ounces smoked salmon, diced
• 1 1/2 pounds fresh fettuccine or 1 pound boxed fettuccine
• 2 ounces salmon caviar, for garnish
• 3 tablespoons minced chives, for garnish

Smoked Salmon and Cream Pasta

Melt the butter in a large skillet over medium heat. Sauté the shallots and garlic for 2 minutes.

Pour in the cream and stir while bringing to a boil. Lower heat and simmer until cream has reduced slightly (about 10 minutes). Stir in vodka, white pepper and smoked salmon. Heat thoroughly.

Cook pasta according to package directions, drain and place in skillet with sauce. Toss pasta to coat completely with sauce.

Serve on warmed plates sprinkled with salmon caviar, if using, and chives.