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Salmon Deviled Eggs

You can do almost anything in a 'Deviled Egg" format. My Wasabi Deviled Eggs are one of my favorite Hors D'oeuvre and a recipe I usually do not share, but this one I recreated after trying them at a Cafe in Montreal. They used a cream cheese base, i thought it a bit sweet so cut it with olive oil mayo. Ingredients 12 hard boiled eggs, shelled, cut in half and yolks saved. This the one time i do not use farm fresh, it is better with supermarket eggs, they peal easier when they are older. 8 to 10 ounces smoked Salmon - save a bit to garnish the eggs with 1/4 cup cream cheese 1/4 cup olive oil mayo 1 tablespoon Dijon mustard 1 tablespoon of Capers (optional) 1/2 teaspoon of Smoked Maple Flakes


Still Life with Anchovies, 1972, Antonio Sicurezza A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Romantimes, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac. Today, they are used in small quantities to flavor many dishes. Because of the


Culinary Anise is sweet and very aromatic, distinguished by its characteristic flavor.The seeds, whole or ground, are used for preparation of tea (alone or in combination with other aromatic herbs), as well as in a wide variety of regional and ethnic confectioneries, including black jelly beans, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernüsse and Springerle, AustrianAnisbögen, Dutch muisjes, New Mexican bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anís and champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India. The Ancient Romans often served spiced cak

Whiting Creole

Ingredients 6 to 8 whiting filets 3 1/2 cups of diced tomatoes 2 medium onions, diced 2 red peppers, diced 4 celery stalks, diced 4 cloves of garlic, minced 1/3 cup Vermouth 1/3 cup water 2 tablespoon unsalted butter 2 tablespoon flour 1 teaspoon dried Thyme 1/2 teaspoon dreid Oregano 1/2 teaspoon red pepper flakes Salt and pepper to taste Hand full of chopped parsley Directions In a large deep skillet over medium high heat melt butter, then add the celery, onions and peppers and saute until soft. Now add flour and stir to coat. Next add tomatoes, garlic, red pepper flakes and dried herbs, toss to coat. Next add vermouth and water, salt and pepper to taste. Reduce heat, cover and simmer fo

Pepper Pan Roast

Ingredients 2 pints of shucked oysters 12 Sea Scallops 5 Shallots, minced 3 Italian peppers, minced 5 cloves of garlic, minced 1 stalk of celery, minced 1 cup greek yogurt 1/2 cup Vermouth 2 tablespoons of unsalted butter 2 tablespoon melted butter 2 tablespoon flour 1/2 teaspoon minced parsley 1/2 teaspoon red pepper flakes Salt & Pepper to taste 6 serving bowls Directions Place on 2 table spoon of butter in a deep skillet over medium heat. Add shallots, celery and peppers and saute until soft. Next add garlic and flour and stir to coat, saute for an addition 2 minutes. Now add vermouth, stir, followed but yogurt, red pepper flakes, parsley, salt and pepper . Reduce heat, cover and simmer

Shrimp Victoria

Ingredients 1 1/2 lbs raw shrimp, pealed and deveined 1 1/2 cups sour cream 1/2 lbs of sliced cremini mushrooms 2 shallots diced 1/4 cup sherry 1/4 cup of thinnly sliced leeks 4 tablespoons unsalted butter 2 tablespoon flour Pinch of red pepper flakes Salt & Pepper to taste Hand Full of sliced green onions Directions In a large sauce pan, over medium heat melt butter. Now add shallots and mushrooms and saute until soft, about 5 minutes. Next add flour, red pepper flakes, salt and pepper, stir. Now add sour cream, leeks and sherry, stir to combine, simmer for about 10 minutes Adjust seasoning, then add shrimp, cover, turn off heat. Leave covered for 10 minutes. Place in serving dish, sprinkl


Ingredients 1 1/2 lbs of Sea Bass, cut into 2 inch pieces 3/4 lbs of raw shrimp, pealed and deveined 1/2 lbs scallops 12 little rock clams 12 Mussels 3 1/2 cups diced tomatoes 1 can tomato paste 2 cups dry red wine 2 medium onions, diced bunch of scallions, diced 1 red pepper, diced 1/2 cup olive oil 4 to 6 cloves of garlic, diced 4 sprigs of fresh oregano, remove from stems and chopped 4 sprigs of fresh basil, removed from stems and chopped 2 hand full of fresh chopped Italian Parsley Salt & Pepper to taste Fresh Garlic Bread Directions Preheat oven to 300 degrees In a large sauce pan place all of the ingredients with the exception of the all the fish and the basil and one hand full of pars

Earthy Spicy Hamburgers

Ingredients 2 lbs of organic ground chuck beef 1 egg, whisked 1 cup minced onions 1/4 cup minced, seeded tomato 2 tablespoons of minced garlic 1 tablespoon minced ginger 1 tablespoon minced chili of choice 1 teaspoon of all of the following ground cumin ground coriander ground turmeric ground cinnamon fresh ground black pepper 1/4 to 1/2 teaspoon cayenne pepper salt to taste Directions Whisk all spices together; then place all the ingredients in a large bowl and mix together well him hands. Form in patties and grill to desired wellness. I serve with a garlic yogurt tomato sauce, onions and tomato on slices of French bread. Enjoy Cooking #Onions #tomato #Beef #Spicy #Herbs

Lemon Tart

Lemon Tart Ingredients Crust 1 box Nilla wafers 1 stick unsalted butter, melted 1/4 cup raw sugar 1/4 cup unbleached flour Filling 2 3.5oz bars of Green and Blacks white chocolate chopped 1 Cup heavy cream 3 eggs 1/2 cup raw sugar 2 large Lemons zest and juiced, Meyer lemons are best Directions Place the box of Nilla wafers into the food processor and pulse until crumbled. Transfer to a bowl and add the flour and sugar and stir to combine. Now add the butter and stir until coated. Transfer to a parchment lined tart pan, press until even in pan and bake in a 350 degree oven for about 10 to 15 minutes until set. Set aside to cool. In a large bowl whisk together the sugar, eggs, zest and juice


Cummin - (/ˈkjuːmᵻn/ or UK /ˈkʌmᵻn/, US /ˈkuːmᵻn/), sometimes spelled cummin, (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to Pakistan/India. Uses Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian (where it is called jeera, Northern African, and Latin American cuisines. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blend

Pho - Beef

I do not have a lot of step by step pictures due to this is very simple to make and i did not see the need for pictures. Ingredients Broth 15 or 5 lbs of Beef short ribs 3 inches of fresh ginger, cut length wise then into 1/2 inch pieces 2 medium yellow onions quartered 1/3 cup Fish sauce 4 tablespoons raw sugar 12 whole Star Anise 8 whole Cloves 1/4 teaspoon red chili flakes 1/4 teaspoons ground Cumin 1/4 teaspoon ground Seeds of Paradise Salt to taste Garnishes (the great stuff in the soup) 1 lb beef sirloin, thinly sliced (freeze beef then slice on Mandolin) 1 lb of Rice sticks, prepared as per-directions on package Bunch of Scallions cut into rings, white and green parts 1 lb Mung Bean S


The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the see


Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown smooth peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use. Fresh leaves are used where available. They are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavor when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in

Sausage, Onions & Peppers

This recipe has evolved over the past few years and its now ready to post. Ingredients 6 to 10 Italian Sausage 4 large Italian Grilling Peppers 2 medium Onions 1 6oz can of Tomato Paste 1 cup of homemade Chicken Stock 1 cup Madeira Avocado Oil 1 1/2 Tablespoons of Smoked Paprika 1 1/2 Tablespoons of ground Cumin 1/4 teaspoon Red Pepper Flakes Hand full of Fresh Italian Parsley, chopped 3 sprigs of Fresh Oregano Smoked Salt and Pepper to Taste Coat a large skillet with Avocado Oil and place on medium high heat. When the skillet is at ready, place Sausage in the skillet and sear until deep brown on all sides. While Sausage is grilling chop the Onions and Peppers Once all Sausages are seared t

Oreo Peppermint Mocha Brownies

Oreo Peppermint Mocha Brownies Ingredients For the brownies: 1 1/4 cup all-purpose flour 1 teaspoon salt 2 tablespoons unsweetened cocoa powder 11 ounces dark chocolate (chopped or chocolate chips) 1 cup unsalted butter, cut into 1 inch pieces 1 teaspoon instant espresso powder 2 cups granulated sugar 5 large eggs, at room temperature 1/2 teaspoon peppermint extract For the mix-ins: 14 Oreos, chopped 1/2 cup crushed peppermint candies (or candy canes) 1/2 cup chocolate chunks Instructions Preheat the oven to 350 degrees (F). Butter the sides and bottom of a 9×13-inch baking pan. Line the pan with parchment paper. In a medium bowl, whisk the flour, salt, and cocoa powder together. Put the cho


Here is my take on the Classic recipe. Ingredients 2 1LB packages of Sage Sausage 2 8oz packages of frozen Spinach, thawed and drained 2 pints of mushrooms of choice, sliced 1 medium onion, diced 2 Italian peppers, diced 6 cloves of garlic, minced 2 quarts of Marinara, Homemade of course 1 box of Lasagna pasta, cook as directed on package 1 pound Ricotta Cheese 2 eggs 24 oz of mozzarella, sliced 1/2 cup of grated Parmigiano cheese 1/4 cup of diced Italian Parsley 1/4 cup of diced Basil 8 sprigs of Fresh Thyme 8 sprigs of Fresh Oregano Salt & Pepper to taste Directions In a large skillet saute spinach on medium heat to remove as much water as possible, about 3 to 4 minutes. Remove from p

Kouradiedes Cookies

(Powder Almond Cookies) Ingredients 4 cups unbleached flour 4 sticks of unsalted butter, room temp 1 1/3 cups of ground toasted blanched almonds 6 tablespoons of powdered sugar plus more for coating 2 large egg yolks 1 teaspoon almond extract 1/2 teaspoon salt whole cloves, optional Directions Preheat oven to 325 degrees In a bowl whisk together the flour, salt and ground powdered almonds. In a stand mixer cream together butter, powdered sugar and egg yolks until light and fluffy. Next lower speed on mixer and slowly add the flour mixture. Once combined roll into 1 inch balls, place on a parchment lined cookie sheet. Now you can either leave them in a ball shape and place a whole clove in th

Wild Mushroom Pasta

INGREDIENTS 2/3 oz dried morel or porcini mushrooms 1 3/4 cups boiling-hot water 5 tablespoons unsalted butter 1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick 3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick 1 large garlic clove, minced 1 medium Shallot, minced 3/4 teaspoon salt 1/4 teaspoon black pepper 1/2 lb dried Nero di Seppia Penne Pasta 1/4 cup chopped fresh chives 1/2 cup chopped Leeks 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 teaspoons finely grated fresh lemon zest 1/2 teaspoon fresh lemon juice Accompaniment: grated Asiago PREPARATION Soak dried mushrooms in boiling-hot water in a b

Devil's Food Cupcakes with Whipped Marshmallow Frosting

INGREDIENTS FOR THE CAKE: 1 ⅓ cups all-purpose flour ½ cup unsweetened cocoa powder ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature ½ cup (packed) light brown sugar ½ cup sugar 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 ounce bittersweet chocolate, melted and cooled ½ cup buttermilk or whole milk, at room temperature ½ cup boiling water 4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips FOR THE FILLING AND FROSTING: ½ cup egg whites (about 4 large) 1 cup sugar ¾ teaspoon cream of tartar 1 cup water 1 tablespoon pure vanilla extract PREPARAT

Spicy Berry Wings

Ingredients 36 chicken wings – cut at the joins and the tips discarded 3 Tsp minced garlic 1 tsp minced ginger 1 minced jalapeño pepper 13 oz jar of raspberry preserves 2 cups of frozen mixed berries, choose a mix without strawberries 1 stick of room temp butter 1/4 cup of sherry vinegar 1 Tsp dried thyme 2 Tsp salt 3 Tsp ground cumin 1 Tsp ground coriander 2 Tsp ground black pepper 1 Tsp dried red pepper flakes 3 Tbsp of Louisiana hot sauce, for hotter wings double the amount of hot sauce. Directions Preheat broiler or fire up the grill In a large bowl place chicken wings, sprinkle the wings with one Tsp of salt and pepper and the dried thyme and toss In a blender place butter, garlic, ging