Tuxedo Strawberries

Valentine's Day is coming!   What better way to surprise someone than to make them a very special treat?  These cute little guys would make the perfect dessert or even a evening treat with a glass of champagne.  There's something about the taste of fresh strawberries and chocolate together that is just heavenly.  And they're really easy to make!  Just dunk some strawberries in two kinds of chocolate and chill in between.  To make it really fancy, buy some raspberry or strawberry syrup for a drizzle on the plate.

People go crazy for these.  Try them and you'll find out for yourself!


* * click here for a printable recipe version * *

Tuxedo Strawberries
Makes 10 strawberries

10 medium heart-shaped strawberries with green tops (try to find perfect red ones)
4 ounces white chocolate, chopped
4 ounces semisweet chocolate, chopped
Raspberry or strawberry syrup (optional)


Wash the strawberries and dry thoroughly. Line a baking sheet with parchment paper. Melt the white chocolate by placing in a small bowl in the microwave for approximately 3 minutes at low power, stirring after each minute.

Dip each berry up to the shoulder in white chocolate while holding by the green top.

Let the excess drip off while swirling gently, then place on the baking sheet. 

Chill in the refrigerator until the chocolate is hard, approximately one hour.

Melt the semisweet chocolate in the same manner as the white chocolate. Dip two sides of each berry in the chocolate to cover most (but not all) of the white chocolate, resembling a tuxedo jacket. Place on the baking sheet. Dip a wooden skewer in the chocolate and dot two “buttons” on the white chocolate front. 

Chill until ready to serve.

To serve, drizzle the syrup on a plate (optional) and top with strawberries.

For best flavor, serve within 5 or 6 hours.

Lemon Chicken and Fennel Pot Pies

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Pot pies are wonderful winter comfort food that got a bad rap back in the 1970s with the advent of those frozen pot-pies-in-a-box with little peas and carrots.  OK, time for a confession - I ate a ton of those frozen pot pies in my college days (along with Hamburger Helper minus the hamburger) because they were the cheapest food I could find. ($.79 each)  Bleh. 

Homemade pot pies are an entirely different thing.  This is one of my absolute favorite pot pie recipes and it only takes about 60 minutes to prepare before baking.  The good news is that they freeze beautifully so you can make some on a weekend and have them ready any night of the week.  Have you noticed that upscale comfort foods like pot pies are all the rage at restaurants these days?  You'll be very trendy. I served pot pies at a dinner party once and dressed them up with a cloth napkin underneath (kind of the like picture below, come to think of it) and some fresh herbs tucked in to the napkin folds.  Looked kind of fancy if I do say so myself. 

No little peas and carrots in this recipe - it has moist chunks of chicken, savory fennel, tender green beans, prosciutto, and a lemony sauce. The reason why the chicken stays so moist is because it's gently simmered in chicken broth rather than using a dry cooking method. The fennel is also cooked in chicken broth and imparts a subtle flavor that goes amazingly well with the chicken and lemon. This recipe is lighter in calories than a typical pot pie but sacrifices nothing in terms of taste or...comfortivity.

Of course you could make this recipe as one large pot pie in a quiche pan or pie pan but then you lose the benefits of being able to freeze some for later.  Plus it's not nearly as cute to serve.  :-)  Individual ramekins are readily available in kitchen stores and stores like Bed, Bath and Beyond, Crate and Barrel, or even Target.  They're not expensive and they're available in different sizes.  For this recipe I used 1-1/4 cup ramekins which make a nice-sized dinner with a salad.  If you have big eaters in your house (aka teenaged boys) you might want to get the next size larger which is typically a 2 cup ramekin.

I also chose to use a refrigerated pie crust.  I've made pie crusts from scratch and really can't tell the difference.  If you have deeply held beliefs regarding homemade pie crusts don't let me stop you!  I even hesitated to bring the subject up at all.



* * click here for a printable recipe version * *

Lemon Chicken and Fennel Pot Pies
Makes 6 individual pot pies or one large pot pie

Your favorite recipe to make 2 pie crusts - or - two refrigerated pie crusts
2 fennel bulbs
5 cups low sodium chicken broth
6 boneless skinless chicken breast halves (1 ¾ - 2 lbs), cut into 1” cubes
½ cup green beans, cut into 1” pieces
5 tablespoons unsalted butter
5 tablespoons all purpose flour
3 cups 2% milk
4 tablespoons fresh lemon juice
2 teaspoons crushed fennel seeds
½ teaspoon salt, plus more if needed
Black pepper
¼ lb thinly sliced prosciutto, cut into thin 2” long strips
1 egg white, lightly beaten

6 (1-1/4 cup) ramekins or 1 deep dish pie pan



Prepare pie crust recipe (if using) and refrigerate dough.

To prepare filling: blanch green beans in boiling water for 2-3 minutes, then remove and immediate submerge in ice water to stop the cooking process. Drain and set aside.

Cut leaves and stalks from fennel. Cut the bulbs in half lengthwise and remove the triangular core with a small sharp knife. Cut each half lengthwise again to make four fennel quarters per bulb. Slice thinly crosswise.

Bring broth to a boil in a large saucepan. Add the fennel and cook uncovered for 7 minutes. Add chicken and simmer until tender, about 10 minutes more. Remove and strain the chicken and fennel. Discard the broth.

Melt butter in a large, heavy saucepan over medium-high heat. Add flour and cook, stirring, for 2 minutes. Gradually whisk in milk and continue to whisk until mixture thickens and coats the back of a spoon, 4 to 5 minutes.

Add chicken, fennel, green beans, lemon juice, fennel seeds, ½ teaspoon salt, pepper and prosciutto. Taste and adjust seasonings if needed. Let cool slightly before filling ramekins so the filling won’t start to melt the dough when it’s placed on top.

Roll out the dough (if using) or pie crusts to roughly rectangular shapes and use the bottom of a small plate to make circular indentations approximately 1-2” larger than the diameter of your ramekins. Cut the circles out using a small knife and place on top of the filled ramekins. (Alternately roll out one large pie crust as usual if using a deep dish pie pan.) Fold the extra dough up and in to form a decorative edge. Cut a 1 ½” slit in the top of each to serve as a vent.

At this point the pot pies can be covered and refrigerated for up to a day, or wrapped and frozen. If frozen, thaw overnight before baking.

Arrange a rack in the center of the oven and preheat to 375d. Brush each crust lightly with egg white and bake until pastry is golden brown, 25 to 30 minutes. Serve immediately.

Salmon with Pumpkin-Seed Cilantro Pesto

Salmon is well-known as a superior source of omega-3 oils, which support heart health, muscle and tissue development, eye care and cell functions among others.  Did you know it's also a excellent source of vitamins D, B12, and B3 as well as protein?  Health experts encourage eating salmon on a weekly basis so I did a little research on the sustainability and contamination levels of wild salmon.  Alaskan salmon leads in both categories.  Eight different varieties of Alaskan salmon have been evaluated for mercury and pollution contamination and have been found to have a low contamination risk for regular consumption.  In addition, The Monterey Bay Aquarium has recently determined Alaskan salmon to be the only low-risk salmon in terms of four sustainability criteria: the inherent vulnerability of the fish, the effects of fishing on the overall habitat, the status of wild stocks, and the nature of the by-catch (the other types of fish that are caught unintentionally during salmon fishing).  While Alaskan salmon is recommended if you prefer wild-caught salmon, any variety of farm-raised salmon is also fine.  For this recipe we used a Scottish farm-raised salmon that I found at my favorite fishmonger (Don't you love that word?  It sounds so Charles Dickens-ish.). The salmon was delicate, buttery and absoloutely delicious.

OK, enough with the science talk.  The unusual part of this recipe is the pesto - essentially a southwestern version of the more traditional Italian pesto that is usually made with basil, garlic and pine nuts.  The bright flavors of cilantro and lime plus the nuttiness of the pumpkin seeds contrast wonderfully with the buttery fish.  And it's a really easy recipe - just whizz up the pesto, cook some salmon fillets, and there you go. We used the leftover pesto from this recipe to spoon over chicken and pasta the next day, which was equally delicious.

Toasted pumpkin seeds, also known as pepitas, can typically be found in health food co-ops or the bulk foods aisle of some upscale groceries.  They're also excellent in salads, granola, or anywhere you would traditionally use walnuts or almonds.

We decided to serve spinach (another superfood) and mashed potatoes with the salmon, but The Lawyer and I had different ideas regarding how to plate the meal.  My version (above) was vertically stacked with the potatoes acting as the glue holding everything together.  The Lawyer's concept was more side-by-side as you can see below.  I can hear some of you saying to yourself  "Do they actually talk about things like how to plate food?"  Yup, we do.  Foodies are crazy people.

* * click here for a printable recipe version * *

Salmon with Pumpkin-Seed Cilantro Pesto
Serves 4

1 teaspoon plus ¼ cup olive oil
½ cup roasted salted pumpkin seeds (pepitas)
½ cup firmly packed cilantro leaves and stems
½ teaspoon cracked coriander seeds
½ garlic clove, coarsely chopped
1-1/2 tablespoons fresh lime juice
Salt and pepper
4 6-ounce skinless salmon fillets
1 lime, cut into 4 wedges

Hot mashed potatoes (optional)
Baby spinach (optional)



Place 6 tablespoons of the pumpkin seeds in a food processor together with the cilantro, coriander seeds, and garlic; pulse until coarsely chopped. With the machine running, gradually add the lime juice, ¼ cup olive oil, and ¼ cup water, blending until a coarse puree forms. Season to taste with salt and pepper.

Heat the remaining 1 teaspoon of olive oil in a large nonstick skillet over medium heat. Season the salmon fillets with salt and pepper. Add to the skillet and cook until just opaque in the center, approximately 3-4 minutes per side depending on thickness.

To serve, place the spinach and hot mashed potatoes on a plate (if using) and top with the salmon. Spoon pesto over, garnish with the remaining pumpkin seeds, and serve with a lime wedge.

Broccoli, Cabbage and Brussels Sprout Salad with Dijon Vinaigrette

I love salads and eat them all year long.  Occasionally I get tired of the "bag of salad" routine from the grocery store and need some variety.  This salad is a great, crunchy alternative that's really easy to make and provides you with tons of antioxidants.  Even people who don't like straight-up brussels sprouts or broccoli like this because they're blended in and it tastes like salad.  Plus, it's really pretty.

The dressing is a deliciously light and tangy lemon Dijon vinaigrette rather than a heavy mayonnaise-based version.  The toasted almonds provide nuttiness and the dried pineapple or raisins provide a sweet fruity note. (Dried pineapple is a recent discovery for me that I love in salads or in rice dishes that accompany jerk meat or other spicy food.  It has an intense fruity pineapple flavor without being too sweet or adding liquid to the dish.)

This salad makes a nice light vegetarian lunch or dinner, and it's also a great side salad to serve with any roasted or grilled meat (think about it with grilled ribs).  It's a great choice for your next potluck because it holds well, there are no worries about mayo spoilage, and it's different.  People will be intrigued.

As if that wasn't enough, add a grilled sliced chicken breast to the top of the salad and you've got a main dish entree that's still light and incredibly healthy. 

I typically chop stuff by hand mainly because I like chopping, but this time I hauled out the food processor and tried the slicing disk for the cabbage, brussels sprouts and broccoli.  Worked like a charm.

Mounds of perfectly sliced veggies!  As you can see this makes a big bowl of salad, perfect for a group.

I know there are people out there (certainly my friend Michelle is one of them) that think this sounds way too healthy for them to try.  But hey, it's a new year and we all need to eat healthy.  As my mom used to say,  "Just try it - it might be your new favorite food".   Never worked on us kids but doesn't hurt to give it a shot, right?


* * click here for a printable recipe version * *

Broccoli, Cabbage and Brussels Sprout Salad with Dijon Vinaigrette
Makes about 8 cups

½ cup olive oil
¼ cup lemon juice
2 tablespoons Dijon mustard
4 tablespoons white or rice vinegar
1 teaspoon fine lemon zest
Salt and fresh ground pepper to taste
1 lb Napa or Savoy cabbage (about ½ small head)
1 lb broccoli (about 2 small crowns)
½ lb brussels sprouts (about 12 small), ends trimmed and any brown outer leaves removed
8 medium radishes, ends trimmed
6 green onions, white and green parts thin sliced
1/3 cup sliced almonds, toasted
1/3 cup chopped dried pineapple or raisins


For the dressing, combine the first six ingredients (olive oil through salt and pepper) in a jar and shake. Set aside.

For the salad, thinly slide the cabbage, broccoli, and brussel sprouts by hand or in a food processor using the slicing disk. Add to a large bowl. Thinly slice the radishes by hand and set aside (do not add to the bowl).

Add the dressing to the bowl and toss. Add salt and pepper to taste. Sprinkle the radishes, pineapple (or raisins), and toasted almonds on top to serve.


Variation: Add sliced chicken, pork or other meat to the salad for a main dish entrée.

Chicken and Asparagus Stir Fry with Cashews

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Feeling a little sluggish after all that holiday food?  This recipe will get you right back on track to good health.  By the way, did you know that people watch what you buy at the grocery store?  Well, I do anyway.  I think it's interesting to watch people's purchases as they go down the converyor belt to see what they're buying.  It's one of what I call my internal hobbies.  Anyway, think how impressed people are going to be watching you buy fresh asparagus and lean chicken and green onions and rice.

This is one of my all-time favorite stir fries because it has such bright, fresh flavors - crisp asparagus, fresh lime juice, basil, and green onions - in addition to the tender chicken and nutty cashews.  It's very different from your normal soy sauce-based stir fry. 

You can use either a wok or a large skillet for most stir fries.  A wok has the advantage of reaching a higher heat and allows you to push food up the side and away from the heat as the recipe progresses, but a skillet also works if you don't have a wok. 

I bought a cheap aluminum electric wok in the late 70s that's moved around with me ever since and still works, albeit not well.  It doesn't reach a high heat and it smokes a lot.  Foodies are no different from any other hobbyist - we love our gadgets.  So we decided to upgrade to a better wok last year and went to our local kitchen gourmet store for a little advice.  The expert in the store told us to look for a heavy-duty wok that can reach and maintain a high temperature (such as cast iron), and to avoid a non-stick surface because they can chip and scratch.  After repeated use, cast iron eventually creates its own (sort of) non-stick surface. I knew I also wanted a lid for our wok because several of our favorite stir fries (including the one in this post) call for steaming with the lid on as part of the recipe.  We eventually chose this model based on the expert's recommendation.

In contrast to the lightweight aluminum wok, this one weighs about as much as a baby elephant.  And boy can it get HOT.  I think its top temp is just slightly less than the surface of the sun.  It's enameled on the outside and textured on the inside.  The bottom is flat and works on any cooktop surface - gas, electric, or glass.  To clean it you just scrub with a brush and hot water - no soap - and then dry it thoroughly and wipe it with a few drops of oil.  We've been very happy with its performance and anticipate it will last forever, like all cast iron items.   If you're ever thinking about buying a good quality wok for yourself or as a gift for someone else I would recommend it.

* * click here for Bodum Wok on Amazon * *


* * click here for a printable recipe version * *


Chicken Stir-Fry with Asparagus and Cashews
Serves 4

½ cup roasted salted cashews
20 oz skinless boneless chicken breasts, cut into 1 inch pieces
2 tablespoons Asian fish sauce
2 tablespoons vegetable oil
½ cup low-sodium chicken broth
1 pound asparagus, sliced on the diagonal into 2 inch long pieces
1 tablespoon oyster sauce
1 tablespoon fresh lime juice
2 tablespoons freshly grated ginger root
1/8 teaspoon cayenne pepper
½ cup chopped basil
1/3 cup thinly sliced green onions, white and green tops
Freshly ground black pepper

Cooked brown or white rice


In a small bowl, mix together one tablespoon of fish sauce, the oyster sauce, lime juice, ginger and cayenne pepper. Set aside.

Preheat a wok or large skillet to high.  In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. add the oil to the wok or large skillet and heat until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked through, about 4 minutes. Remove the chicken with a slotted spoon and transfer to a clean bowl.

Pour the chicken broth into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until just crisp-tender, about 2-3 minutes depending on thickness. Using a slotted spoon, transfer to the bowl with the chicken.

Add the sauce mixture to the wok and simmer until reduced slightly, about 2 minutes. Return the chicken and asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the basil and green onions. Season with freshly ground pepper.

Serve over rice and garnish with cashews.

Tiny Pizzas (Lilliputian Food Part 1)

I've had this strange fascination with tiny food (as in miniature versions of normal food) ever since I read an article about creating a counterpart to sliders by using little teeny weenies and making your own teeny buns for miniature hot dogs.  Although I don't like those little weiners (I think they're called Lil Smokies) I liked the idea.  After further research I learned that I could make tiny tacos, reubens, pizzas, and other Lilliputian foods that are perfect finger food for parties.  Someday I want to throw a party where all the food is miniaturized - I think that would be hilarious.

Do you have a New Years or football party in your near future?  I've never understood why so many people serve chili or regular pizza slices for football parties -messy, drippy food precariously transported from plate to mouth by a person whose eyes are glued to a TV screen.  I think the whole tradition must have been started by a carpet cleaning company.  In contrast, tiny food is securely transported with two fingers and whap! Into the mouth in its entirety.  Perfect, not to mention cute as the dickens. 

I thought I would start my erratic and occasional series on Lilliputian Food with tiny pizzas because everybody likes pizza and they're incredibly easy to make.

Although this recipe calls for using a store-bought crust, you could certainly use a refrigerated crust or make your own.  Just be sure to partially bake it first.  If you decide to use a store-bought crust, buy the thinnest one you can find so the tiny pizzas look right proportionally and the crust gets crisp.  I use sun-dried tomato pesto in place of pizza sauce because I like the additional boost of flavor but either one will work fine. The reason to chop the cheeses if they're in long shreds is because they're hard to drape on the tiny pizzas and make a mess.  Smaller pieces are much easier to handle.

You'll need a 2-inch round cookie cutter, which is easy to find at any kitchen gadget store or Bed, Bath and Beyond.  I bought a set of various sizes a while back and they come in handy.

Watch the pizzas closely because they bake fast - a minute or two will make a big difference once the cheese starts to melt because they're small and temperature is high.


* * click here for a printable recipe * *


Tiny Pizzas
Makes about 32 mini pizzas

2 large store-bought pre-baked thin crust pizza shells
Small jar of pizza sauce or sun-dried tomato pesto
Small package shredded pizza cheese blend – chopped in small pieces
Grated or shredded parmesan cheese – chopped into small pieces if needed
Pepperoni - optional
Pitted black or green olives – sliced in half lengthwise
Fresh basil – smallest whole leaves


Preheat the oven to 450d.

Cut rounds from pizza crust using a 2-inch round cutter, avoiding the thick crust edge. 

Top the pizza rounds with sauce and cover with pizza cheese blend. Top with pepperoni and an olive half.  As you can see, I made some with pepperoni and some without.  Choices, choices.

Place on a baking sheet and bake in the middle of the oven until the cheese is melted and just starting to brown, approximately 8 minutes. (Watch closely so the cheese doesn’t get too dark.)

Remove from the oven and sprinkle lightly with parmesan. Place a very small basil leaf on each and plate for serving.

Chicken Noodle Soup - The Ultimate Comfort Food

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How to be a Soup Fairy
It might seem odd to post a recipe for chicken noodle soup at the holidays.  But here's my reasoning - you're probably going to have some time off over the next few weeks, right?  Why would you want to spend some of it making soup?  Because it's a really good bet that a friend or family member is going to come down with a bad cold or flu in the next month or two.  Just think how happy they'd be if you were able to whip out a container of homemade chicken soup as a get-well present.  You'd get big-time gold stars for thoughtfulness (not to mention think-aheadfulness).  I was planning to make this soup for blog purposes a week ago when I saw a Facebook post by my friend Kathy that said she had a lousy cold and felt like "caca".  It would have been even better if I could have brought her soup immediately but I was able to stop over the following day (after I actually MADE said soup) and she was very grateful.

Making homemade soup does take some time, but you can spread it out over two days (recommended) and it doesn't take more than an hour or two each day.  Plus, if you have various family members hanging around the house you can enlist their aid and it makes a fun project to do together.  Really!  Your house smells wonderful and you feel like you're doing something to help someone else - very appropriate at the holidays.

The big secret to this recipe is the noodles.  Don't buy dried noodles, buy frozen egg noodles because they're just like homemade.  They make a homemade soup seem even more homemade.  Kathy later asked me "did you even make the NOODLES?"  I had to confess.

Day one you cook the chicken, which creates the broth.  You let the broth cool in the refrigerator overnight so you can skim off the fat the next day.  Day two is all about chopping ingredients and dumping everything into the broth to cook. 

By the way, this recipe makes a LOT of soup - about four quarts.  The good news is that you'll have plenty for yourself as well as others.  But be aware that if you try to make it in a standard Dutch oven you might run into problems.  You need a real soup pot.

Do you like my pot?  I love nice shiny pots. If you don't have one, borrow one from a friend or make half a recipe in a Dutch oven. Or buy one and use it often.

This recipe includes an optional small amount of cream and parmesan.  They really add to the flavor but you can leave them out if you're being careful about calories.  My rationale is that the cream makes the soup more slidey for sore throats (technical term).

If you're watching your sodium intake, know that you can buy chicken base in a low sodium version.  I'm not sure if the same is true about chicken bouillon cubes.  As a general rule of thumb I always try to use low sodium products whenever available and then salt to taste at the table.  You'll end up using less sodium that way.  Not familiar with chicken base?  Here's what it looks like.

You'll find it, along with beef base and sometimes turkey or pork base, in the spice aisle of most grocers (near the bouillon cubes).  I like these products better than bouillon cubes because they seem fresher with more depth of flavor and have less sodium.

I think I had Campbells Chicken Noodle Soup pretty much every single school day when I was in 3rd grade - brought to school in a Barbie lunch pail with a peanut butter sandwich.  It took me a while to recover enough to think about chicken noodle soup again (kind of like when I came down with the flu immediately after having a shrimp dinner, but different).  This recipe will be a revelation for those of you whose soup normally comes out of a can.

Happy Holidays to all!!!!!!



* * click here for a printable recipe version * *


Chicken Noodle Soup
Makes approximately 4 quarts

Step 1:
4 bay leaves
3 chicken bouillon cubes or 3-4 tsp chicken base (preferably low sodium)
1 onion, peeled and diced
1 tsp lemon pepper seasoning
3 cloves garlic, minced
One 2.5-3 lb fryer chicken, cut up
1.5 tsp Italian seasoning
3.5 quarts water
Kosher salt and pepper to taste

Step 2:
2 cups sliced carrots
2 cups sliced celery with leafy green tops
12 oz package homestyle frozen egg noodles
3 tablespoons chopped parsley
1/3 cup cooking sherry
1-2 cups sliced mushrooms
2 teaspoons chopped fresh rosemary
Salt and pepper to taste
¾ cup heavy cream (optional but good)
¾ cup grated parmesan (optional but good)
Additional fresh parsley for garnish


For step one, add all the ingredients to a large soup pot. Bring to a boil, reduce heat and simmer approximately 35 to 45 minutes until the chicken is tender. Remove the chicken and set aside to cool. Remove and discard the bay leaves and onion. You should have approximately 3 quarts of stock. When the chicken is cool, discard the skin and bones and shred or chop the meat into bite-sized pieces. Refrigerate the stock and the chicken separately overnight.

For step two, skim the fat from the surface of the stock and bring back to a boil. Add the carrots and celery and cook for 5 to ten minutes. Add the egg noodles and cook according to package directions. When the noodles are done, add the chicken, mushrooms, parsley, sherry and rosemary. Add the cream and parmesan, if using. Cook for another 2 minutes until heated through. Adjust salt and pepper if needed.