Lemon-Oregano Rice

Lovely with seafood and poultry, this bright and lemony rice dish has a fresh taste and a moist and tender texture. Simple enough to make any day, luxurious enough for company.

Lemon-Oregano Rice
(Serves 4 to 6.)

• 1 lemon
• 1 cup beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh oregano, minced or 1 teaspoon dried
• 2 tablespoons unsalted butter
• 2 green onions, chopped
• 1 cup long grain rice
• Lemon zest, for garnish

Lemon-Oregano Rice

Grate the zest from a lemon into a 2 -cup liquid measuring cup. Squeeze the lemon juice and strain it through a fine-mesh sieve into the cup. Add the broth and enough water to make 2 cups of liquid. Stir in the salt and pepper. If using dried oregano, add it now.

In a medium-sized sauce pan or fry pan, melt the butter over medium heat. Add the green onions and cook, stirring often, for about 2 minutes, or until wilted. Add the rice and stir for about 1 minute or until grains turn chalky-white. Stir in broth mixture and bring to a boil over high heat. Cover tightly, reduce heat to low, and simmer for about 20 minutes, or until rice is tender and all the liquid has been absorbed.

Stir in the fresh oregano if using. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Transfer the rice to a heated serving bowl and fluff with a fork. Garnish with long, thin strips of lemon zest.

Banana Cake

I have a number of banana cake lovers in my little world. I make two different kinds for them. The first uses honey as its sweetener to satisfy those that don't eat processed sugar. It is actually very good, but it can't beat the real thing.

For those that enjoy a very moist and flavorful cake, and don't mind sugar, this is my choice for the best banana cake.

Banana Cake
(Serves 8.)

• 3 large ripe bananas (about 1 and 1/2 cups mashed)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups buttermilk, at room temperature*

• Cream Cheese Frosting, recipe follows

Preheat the oven to 350°F.

Banana Cake

Grease a 9×13-inch baking pan or, if making a layer cake, grease 2 round cake pans.

Mash the bananas and set aside.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.

Using an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for about two minutes until creamed together, scraping down the sides of the bowl with a rubber spatula as needed. 

Add the eggs, one at a time and mix well. Add the vanilla and beat on medium-high speed until combined. Beat in the mashed bananas, scraping down the sides of the bowl as needed. 

With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.

Spread the batter into the prepared pan(s). Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.

Remove the cake(s) from the oven and set on a wire rack. Allow to cool completely. Frost the cake(s). Refrigerate for thirty minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftovers tightly and store in the refrigerator up to 5 days.

Cream Cheese Frosting
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

In a large bowl, using an electric mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for thirty seconds, then switch to high speed and beat for two minutes.

*To make buttermilk if there is none on hand, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add enough room-temperature whole milk until it reaches 1 and 1/2 cups. Let stand for 5 minutes, it should curdle slightly. Use as directed.

Floating Eggs in Bloody Mary Mix

Bloody Mary mix isn't just for drinks. It is surprising how many ways you can come up with to use leftover Bloody Mary mix. This recipe is a take on a popular dish called Shakshuka. Add a little hot sauce if you like it a bit spicier.

Floating Eggs in Bloody Mary Mix

(Serves 2 to 4.)

• 2 tablespoons oil

• 1 medium onion, diced

• 1 teaspoon chopped garlic

• 1 (15-ounce) can diced tomatoes

• 1 1/2 cups bloody Mary mix
• Salt and freshly ground black pepper, to taste

• 1 tablespoon chopped fresh basil leaves

• 4 large eggs
• 4 slices of bread, toasted

Floating Eggs in Bloody Mary Mix

Heat the oil in a medium-sized skillet over medium heat. Add the onion and sauté until soft, about 5 minutes, then add the garlic and cook for 1 more minute.

Stir in the tomatoes, bloody Mary mix and season with salt and pepper. Let simmer 5 minutes and then add the basil.

Crack the 4 eggs into the tomato mixture, and cook until the whites are set and the yolks are still runny. Transfer some of the sauce to 2 or 4 shallow serving bowls, depending on whether you’re serving 1 egg or 2. Add 1 or 2 eggs to each bowl and serve with toasted bread.

Salmon Tartare

This lovely hors d'oeuvre or meal starter is light and flavorful. It is the perfect accompaniment to a special holiday meal.

It is very important to buy high-quality salmon for this dish, as the fish is served raw. I buy the salmon at the sushi counter of our store. The flavors blend nicely and the tartare can stand on its own served in an hors d'oeuvre spoon or atop small toasts, plain crackers or on a blini.

Salmon Tartare

Salmon Tartare
(Makes about 3/4 cup.)

• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon oil
• 1 1/2 teaspoons minced chives
• 1 teaspoon finely minced shallots
• Salt and freshly ground pepper, to taste
• 4 ounces skinned and boned sushi-grade salmon fillet, gently chopped
• Small toasts, plain crackers or blinis
• Crème fraîche or sour cream (optional)

In a small bowl, mix together the olive oil, lemon oil, chives, shallots and salt and pepper. Carefully stir in the finely chopped salmon. Taste and adjust the seasonings.

Cover the bowl and refrigerate the tartare for at least 30 minutes to blend flavors, or up to 12 hours.

Serve the tartare on individual hors d'oeuvre spoons or small toasts. Top with a little seasoned crème fraîche or sour cream, if desired.