Fried Calamari with Cocktail Sauce

Fried calamari is becoming more and more popular as a shared appetizer at home and in restaurants. It is easier than you think to make, the trick is in finding the prepared squid in your local grocery store's seafood department or local fish market. It is important to just "flash" fry the squid for only a minute, or it will become tough. Here, I serve it with cocktail sauce, but you can serve it with marinara sauce or whatever you prefer.

Fried Calamari with Cocktail Sauce
(Serves 4 as a shared appetizer.)

• 1 quart peanut oil
• 1/2 pound squid, tubes and tentacles
• 1/4 cup all-purpose flour (or gluten-free flour blend)
• 1/4 cup plain cornmeal
• Salt and pepper to taste
• Cocktail sauce, recipe follows

Fried Calamari with Cocktail Sauce

Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/4-inch rings. Set aside.

Place the peanut oil in a large, deep sauce pan or Dutch oven and place over medium-high heat. Heat oil until it reaches 350°F.

Place the flour and the cornmeal into a medium mixing bowl and stir to combine.

In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil, don’t overload the pan. Cook for 1 minute. The squid should be a light golden color. Remove the squid and transfer to a cooling rack turned upside down set over a paper towel-lined sheet pan. Season with salt and pepper to taste.

Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before adding each batch to ensure it is 350°F. Serve immediately with cocktail sauce, lemon wedges or marinara sauce.


Cocktail Sauce
• 1/2 cup ketchup
• 1/2 cup chili sauce
• 2 tablespoons prepared horseradish
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce

In a small bowl add the ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce and hot sauce. Stir until well combined. If not using right away, chill until ready to use.

Pork with Black Bean Sauce

Stir fries are quick, easy and fun to make. Perfect for using leftovers on those busy weeknights. If you already have cooked pork or cooked chicken on hand, toss that in instead of starting with the uncooked pork tenderloin. Add any vegetables you have, mushrooms would be a perfect addition. Have fun with any stir fry recipe and make it your own, you really can't go wrong.

Pork with Black Bean Sauce
(Serves 4.)

• 1 1/2 pounds pork tenderloin
• 4 tablespoon low-salt soy sauce
• 2 tablespoons vegetable oil
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 large carrot, peeled and sliced
• 1 red bell pepper, seeds removed and sliced
• 1/4 cup chicken stock
• 1/4 cup black bean sauce
• 1/2 cup canned black beans, rinsed and drained
• Fresh chives, chopped (for garnish)
• Cooked rice

Pork with Black Bean Sauce

Trim the pork and cut into bite-sized pieces. Place in a large, shallow dish and add the soy sauce. Turn to coat evenly, cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

When ready to use, lift the pork from the marinade, shaking off as much marinade as possible, and pat dry with paper towels. Set marinade aside.

Heat a sauté pan or wok over medium-high heat. Add oil, chopped garlic and ginger and stir-fry for 30 seconds. Add the carrot and the bell pepper and continue to stir-fry for 3 to 4 minutes or until just softened.

Add the pork to the pan and continue to cook for 5 to 7 more minutes or until browned all over and tender. Pour in the marinade, chicken stock and black bean sauce. Bring to a boil, stirring constantly until well blended, then simmer for 1 minute, until heated through.

Serve over warm rice and top with chopped chives.

Chicken Curry with Rice

This recipe is so fast and easy, another perfect week night meal. I make it often when I have leftover chicken, but you can also make it with turkey, shrimp or tofu for a vegetarian meal.

Chicken Curry with Rice
(Serves 4.)

• 3/4 cup chicken broth
• 3/4 cup milk
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 3/4 cup green onions, sliced
• 2 teaspoons curry powder
• 2 cups shredded cooked chicken
• 1 cup frozen green peas, thawed
• 1/4 cup golden raisins
• 1/4 cup cashew pieces
• 2 cups cooked, warm rice

Chicken Curry with Rice

Mix broth, milk and cornstarch together to blend well. 

Melt butter in a large saucepan over medium heat. Add green onions and cook 2 to 3 minutes until limp. Add curry powder and stir 30 seconds to release the flavor. 

Stir broth mixture and pour into saucepan. Stir until boiling. Reduce heat and simmer until thickened. Stir in chicken and peas and cook until heated through. Remove from heat and stir in raisins.

Spoon the curry mixture over the warm rice. Top with a sprinkle of cashews and serve hot.

Tomato Salad with Feta

Summer time and the produce that goes with it have come to an end here in Maryland. As mentioned in an earlier post, the summer serves up a wonderful bounty of goodies here in our tiny, yet very beautiful and diverse, state. One thing that can still be found in early fall are our late producing tomatoes.

This is my version of Tomato Salad with Feta. I had something very similar at the Boathouse Restaurant in New York City awhile back and loved it, so I set out to duplicate it as best I could.

The freshness of the tomatoes and saltiness of the feta make for a delicious combination of flavors, just perfect for any occasion.

Tomato Salad with Feta
(Makes 4 salad portions.)

• 3 pounds of fully ripened mixed heirloom tomatoes, cut in large pieces or wedges
• 1/2 large cucumber, peeled and diced
• 2 tablespoons diced red onion
• Kalamata olives (as many as you like, or leave them out - already pitted), chopped
• Salt and freshly ground pepper, to taste
• Feta cheese
• Red Wine Vinaigrette, recipe follows

Tomato Salad with Feta

Mix first four ingredients in a bowl and toss with enough vinaigrette to moisten. Add salt and pepper to taste. Divide among four salad plates and top with a sprinkling of the cheese.

Note: If you prefer, goat cheese or blue would be a good alternative to the feta.

Red Wine Vinaigrette
• 1/4 cup red wine vinegar
• 3 tablespoons minced shallots
• 1 tablespoon Dijon mustard
• 2/3 cup olive oil
• Salt and freshly ground pepper, to taste

Whisk together first three ingredients, slowly whisk in olive oil until well combined. Add salt and pepper to taste.

Chocolate Dresses???

For the most part I consider myself a reasonably practical person. With the exception of my purse and shoe fetish – and we’ve already discussed that cookbook problem – I normally buy useful things. Now that I think about it, what is more useful to a woman than a purse and a good pair of shoes? After all, you can’t leave home without them.

So yes, I feel quite confident that I know the difference between practical and frivolous. When I was young, my sister-in-law gave me a paper Christmas dress. Even though I adored her, my 12-year old instincts told me this was definitely not practical. The dress was one of those "one size fits all," which never works, so I had to scotch tape it to fit. It had a bad habit of tearing when I sat and it rustled when I walked, not to mention that it scratched. And how was I to wash it? Instincts were right … very impractical.

Chocolate Silliness

So as I was surfing through the TV channels one night looking at old programs, I landed upon one of the many goofy challenges they host on one of the food channels. They actually had pastry chefs making chocolate dresses. Now I love fashion, and I love chocolate, but seriously … a chocolate dress??? What’s up with that??? It makes my paper dress seem quite sensible.

With all the marvelous delicacies that can be spun from chocolate, why on earth would anyone want to make chocolate clothing? What exactly is the point? I can’t imagine Anna Wintour strutting down the halls of Vogue sporting a chocolate dress. It can’t be worn in the summer for it would melt, in the winter it would develop that white, yucky bloom and would most definitely crack. Not to mention, the whole idea is simply preposterous.

Neither the practical nor the frivolous me will be wearing a chocolate cupcake hat or a Hershey bar belt when I go out tonight. I will admit to wearing a little chocolate on my chin or blouse from time to time, but really, let’s save the talent of the pastry chefs and the loveliness of fine chocolate for making truffles, birthday cakes and ice cream.

Apple Cider Donuts

Can't say that I have ever been particularly crazy about donuts. I have found them to be heavy and doughy, not at all appealing. Also, I do not care for sweets in the morning, preferring something simple like natural peanut butter on a piece of toast.

If I am going to splurge on something sweet, it's going to be something worth the calories, something I enjoy, not donuts. There is one exception though.. apple cider donuts. Every fall I have to make a few. I enjoy having one after a morning walk with a cup of coffee, or as an afternoon pick me up with a cup of tea. It's fun to give them to friends as a little welcome to fall surprise.

These donuts are more cake like and not overly sweet, kind of like a round coffee cake. These are baked, not fried, making me feel just a wee bit less guilty for indulging.

Apple Cider Donuts

For the apple cider donuts:

• 1 cup apple cider (reduced to 1/2 cup)

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/4 cup plain yogurt

• 1/2 cup brown sugar

• 1 large egg room temperature

• 1 teaspoon vanilla extract

• 3 tablespoons unsalted butter, melted and slightly cooled

For the cinnamon sugar coating:

• 4-6 tablespoons unsalted butter, melted and slightly cooled

• 3/4 cup granulated sugar

• 2 teaspoons ground cinnamon

Preheat oven to 350°F.

Baked Apple Cider Donuts

Spray 2 donut pans with nonstick cooking spray.

Add the apple cider to a saucepan and heat over medium heat. Bring to a boil and boil for 7-10 minutes or until the apple cider has reduced to 1/2 cup. Remove from the heat, pour the apple cider into a heatproof bowl, and allow it to cool for at least 15 minutes.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a separate bowl, mix together the cooled reduced apple cider, yogurt, brown sugar, egg, vanilla, and melted butter until fully combined. Add the dry ingredients to the wet and mix until just combined.

Pipe or spoon the batter evenly between the donut pans. Bake for 10-12 minutes or until a toothpick inserted comes out clean.

Remove from the oven and allow them to cool in the pan for about 5 minutes. Carefully remove from the pan and transfer to a wire rack to cool.

To make the cinnamon sugar coating:

Add the melted butter to a small heatproof bowl and set aside.

Start with 4 tablespoons and melt 1-2 more tablespoons of butter if needed to coat all of the donuts.

In a separate bowl, mix together the granulated sugar and cinnamon until well combined. With a pastry brush, spread the butter on each donut, making sure they are lightly coated. Then dip them into the cinnamon and sugar mixture to coat evenly. Repeat until all of the donuts are coated.

Orzo with Mushrooms and Onions

This alternative to rice is a great side dish to accompany just about anything ... fish, chicken and even meat as the hearty mushrooms give it a nice, earthy taste. Throw in some cooked chicken for lunch or for a light, easy dinner.

Orzo with Mushrooms and Onions
(Serves 4.)

• 1 1/4 cups orzo
• 1/4 cup extra virgin olive oil
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 8 oz package of wild, baby bella or white mushrooms - cleaned, stemmed and sliced
• 1/4 teaspoon dried chopped thyme
• 1/4 cup grated Manchego cheese
• Salt and pepper to taste

Orzo with Mushrooms and Onions

Prepare orzo per package directions. Drain and place in bowl. Add 2 tablespoons of the oil and toss to thoroughly coat the orzo.

Heat remaining 2 tablespoon of oil in a large sauté pan. Add the onions, garlic, mushrooms and thyme and sauté until onions are soft and the mushroom liquid has been absorbed. Add in the orzo, stir to incorporate the orzo into the mushroom mixture. Heat through then add the grated Manchego cheese, stir to combine. Salt and pepper to taste. Serve.

Cheese, Please

We just love all kinds of cheeses and like to lay out a beautiful display of cheeses, nuts, honey and aged balsamic vinegar for our guests. When we travel we enjoy sampling the local cheeses and charcuterie boards indigenous to the regions we are visiting. It is also fun to pair wines with the different kinds of cheeses.

There are literally thousands of cheeses throughout the world. This is a very small list of some of the more commonly known, just for a little information. For tips about serving a cheese course, see Bits of Panache - Food Tips below.

Argentine Cheeses

Edam: Originally an imitation of Dutch Edam balls, Argentine "Magnasco" Edam has taken on an identity of its own. It is dryer and harder than Dutch Edam and good on crackers and with red wine.

Reggianito: Similar to Italian Parmigiano Reggiano. Mostly used for grating.

Sardo: Another grating cheese, similar to Italian Romano.

Austrian Cheeses

Emmental: Same characteristics as Swiss Emmental.

Canadian Cheeses

Cheddar: Same characteristics as English Cheddar.

Danish Cheeses

Blue Castello: A blue-veined cheese with an extremely buttery taste. The surface of the cheese is rindless, thus the entire cheese is edible.

Cream Havarti: Arguably Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served with fruit and wine. Flavored Cream Havartis are also available, with ingredients such as dill, jalapeno pepper or garlic and herbs.

Fontina: Danish Fontina is pale yellow and semisoft with a mild, slightly sweet flavor. A derivitive of its Italian namesake and a great table cheese that goes well with a light wine, Fontina is also a good sandwich cheese.

Saga: Original Saga is a cross between blue cheese and brie; a creamy, blue-veined cheese with a white-mold rind. It is very mild for a blue-veined cheese. Saga is an excellent dessert cheese that should be served with fruit and wine. It is also an excellent cheese in salads or as a snack on a cracker. Saga is now made in America as well as in Denmark.

English Cheeses

Cheddar: Cheddar cheeses were originally made in England; however, today they are manufactured in quite a number of countries. Fully cured, Cheddar is a hard, natural cheese. The rind, if any, is artificial, most often times wax. The color of the wax used for coating does not indicate a level of quality. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of the cheese. Of course, the older it is, the more it will cost.

Cheshire: One of the oldest English cheeses, allegedly invented during the 12th century. Cheshire is firm in texture and a bit more crumbly than Cheddar. Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor sharpens as it ages.

Devon Cream: Strawberry's famous partner, Devon Cream has a much wider application than just strawberries and cream. It is thick and rich, and needs to be spooned. This product is served over fruit, hot scones, fish or vegetables.

Double Gloucester: A natural hard cheese. Double Gloucester has a mild and rich flavor with a smooth texture and a creamy yellow color. This cheese is excellent with fruit and beer.

Leicester: A natural hard cheese. Leicester has a rich, mild flavor with a flaky texture and a deep orange color. This cheese is excellent with fruit and beer.

Stilton: Historically referred to as "The King Of Cheeses," Stilton is a blue-mold cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola and is equally excellent for crumbling over salads or as a dessert cheese served with a Port Wine.

Wensleydale: Traditionally blue, because the cheese is lightly pressed, allowing the mould to penetrate. And blue Wensleydales are still available. But today it is usually a creamy white, crumbly cheese, with a fine curd and minimal texturing, thus a high moisture content. White Wensleydale is usually eaten young, at about a month old. Wensleydale is produced in Cheshire.

Spring Rolls ... Something Everyone Can Enjoy

So there is something I have discovered that is easy to make, can be prepared ahead of time, and just about everyone enjoys ... imagine that!

Spring Rolls made with rice paper wrappers make a terrific hors d'oeuvre ... even for most people with food issues. They can be made without meat or seafood and they are gluten-free.

Spring Rolls
(Makes 12 rolls.)

• 5 ounces thin rice stick noodles
• 1 large cucumber seeded and cut into matchsticks
• 1 large carrot, peeled and cut into matchsticks
• 1/2 cup fresh cilantro, chopped
• 1/24 cup fresh mint, chopped
• 1 large piece cooked boneless/skinless chicken breast, shredded or 1 pound of cooked shrimp, rough chopped or, for a vegetarian dish, just use extra vegetables
• 12 (8 1/2-inch) round rice paper wrappers
• 12 leaves Bibb, Boston, or other soft lettuce
• Your choice of dipping sauce, or use the recipe below

Spring Rolls with Vegetables and Chicken

Make the dipping sauce if using.

Cook rice stick noodles according to package directions. Drain the noodles in a colander and place in a bowl. Add a little of the Dipping Sauce to coat noodles and set aside.

Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Add a little of the Dipping Sauce and toss to combine.

Cut the noodles into small 1 to 2-inch pieces with kitchen shears.

Fill a shallow dish with warm water. Dip 1 rice paper wrapper into the water until it is slightly pliable, transfer to a work surface.

Place some of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon shredded chicken or chopped shrimp on top of the vegetables. Top with noodles.

Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined baking sheet and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf (or place lettuce on the side) and serve with the dipping sauce.

Dipping Sauce:
• 1/2 cup low-sodium soy sauce (use gluten-free soy sauce to make a GF dipping sauce)
• 1/4 cup rice wine vinegar
• 2 tablespoons finely grated ginger
• 2 tablespoons chopped green onion
• 2 medium cloves garlic, minced
• 2 teaspoons sugar
• 1 teaspoon sesame oil

Add all of the ingredients in a small bowl and stir to combine.