meta name="p:domain_verify" content="8b08da541f8a920e6 Marie Z Johnston: Cook

Cook

Here are My Recipes in Alphabetical Order
Each entry links back to the article (in which it appears) for the full recipe


Arugula and Spec Pasta: When an Italian produce vendor at my Sunday market suggested trying his favorite pasta dish using arugula as the main ingredient, it was hard to resist. 
Basic Roast Chicken:  Get yourself a 4 - 5lb 'roaster'  (though some folks believe that roasting anything smaller than 6 lbs is foolish - I'm not sure I agree)   Pre-heat your oven to 400 F (205 c)  THEN...

Yellow Curry Sauce (for seafood):  There is nothing that compliments the delicate flavor of crab meat like a yellow coconut curry.  It's become a staple sauce in my kitchen and I pair it with seafood (crab, scallops, shrimp or any firm fleshed white fish) at every opportunity

Mango/Avocado Salsa:  This recipe is an adaptation of a wonderful 'dip' my friend Randy Diaz brought to a pot luck last year. I have been unable to do without it since.






Mayonnaise:  Known in some circles as the mother sauce, Mayonnaise has a 'rich' history.  Some say it was invented in France around 1756 by one of the Richelieu's, others say it hails from Spain as far back as 1459.

Mignonette Sauce:  For each 1/2 cup of red wine vinegar or sherry vinegar (or a blend of the two) add 1 tablespoon of minced shallot and 1/2 teaspoon of coarsely ground black or white pepper
                                             Easy Pie Crust: I happen to really like butter for pie crust - though some people swear by vegetable shortening. Once, because I was curious about what the fuss was about, I did an experiment with pie crusts: beginning with an all butter crust, then substituting shortening by 1/8, 1/4, 1/2, 2/3, 3/4, finally all shortening. Yes, that's 7 pies, and I made them all the same day (they were all apple pies too).
  
Seafood Chowder: The following recipe makes a satisfying dinner for 4 hungry people. Serve with a bitter greens salad tossed in a lemony vinaigrette, a fresh baguette and a bottle of cold, crisp Sauvignon blanc.
Truffle Scrambled Eggs: If you have the time and the inclination put the truffle, along with as many eggs as you plan on using, in a glass, china or metal container with a lid.  Leave them out of the fridge (but someplace cool) overnight before preparing the most delicious scramble you'll ever eat.


 
  

Late Harvest Tomato Soup: It's pretty simple actually.  Pick up about 2 lbs of ripe tomatoes (preferably some that smell like tomatoes) wash them and cut them into wedges, then cut the wedges in half.


 




 Poached Rhubarb with Mint Sugar:  There is something to be said about the yummy contrast of something creamy with the rhubarb.  I happen to be a big fan of creme fraiche, though barely sweetened whipped cream works just as well.  My mom liked vanilla ice cream, and it does pair well especially served on a nice slice of pound cake or with a crispy cookie...


Fried Zucchini Flowers:  Since you can find zucchini flowers in abundance pretty much everywhere in the late spring, summer and early fall, here's the recipe (which was not that easy to get because la mama just could not understand how it was that I didn't know this most basic of things)