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Cherry Clafouti

I found this recipe in my Grandmothers cook book, it took me a while to translate the her hand writing and to figure out the ingredients and take a guess on the ones i could not make out. I did a few test bakes and and here is my Grandmother's Recipe. It is a really simple desert to make and oh so good. Ingredients 3 to 4 cups of pitted cherries 1 1/2 cups heavy cream 5 large eggs 1/3 cup raw sugar, plus a table spoon 6 table spoons unbleached flour 2 table spoons cherry brandy 1 table spoon butter 2 teaspoons real vanilla extract 1 teaspoon lemon zest 1/3 teaspoon salt Powdered sugar Directions Preheat oven to 375 degrees Place eggs in a bowl then under the stand mixer along with the 1/3 cu

July News Letter - Summer Soups

My first News letter was just published. To receive my monthly News Letter, sign up on my Website under "Join my Mailing list" at the bottom of my home page. ( Or just wait a pop up sign up will appear in a few seconds) My News Letter with themed each month with recipes that will not appear on my Blog or Website. Everyone that signs up will only receive 1 or maybe 2 mailings a month and I will never sell or give any email to any third party - I do not like all the Spam or Sales emails i get and I will not be part of the problem. Thank you for your interest in Variations in Cooking - Andy #Recipes #VariationsonCooking #NewsLetter

Jambalaya Sandwich

This recipe is in fact a variation on traditional Jambalaya, its a bit, well a bit - well its just easier and takes less time then a traditional Jambalaya. I will post sometime my traditional Jambalaya. Jambalaya Sandwich Ingredients 1/3 of a pound of Bacon, rough chopped 6 Andouille Sausages, sliced in 1/4 slices 1 pound of pork loin, cubed 1 pound of chicken thighs, boneless and cubed 3 table spoons of butter 1 onion, quartered and sliced 2 red peppers, sliced into ribbons 1 stalk of celery diced 4 cloves of garlic diced 1/2 cup cilantro, chopped an stems removed 1/2 cup of diced green onion tops 1/2 to 1 teaspoon of cayenne pepper 2 teaspoon of cumin seeds 1 teaspoon of celery seeds salt

Dill

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum. Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months. Dill seed, having a flavor similar to caraway b

Cardamom

Cardamom (/ˈkɑːrdəməm/), sometimes Cardamon or Cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India (the largest producer until the late 20th century), Bangladesh, Bhutan, Indonesia, Nepal, and Pakistan. They are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds. The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000 that country had become the biggest producer and exporter of cardamom in the world, followed by India.[2] Some othe

Red Beans and Rice

Keeping with the Louisiana theme here is my version of read beans and rice. It took awhile to get it down. Ingredients 2 table spoons olive oil 1 stick unsalted butter 1/2 cup of unbleached flour 1 yellow onion diced 2 red bell pepper diced - you can use green i just like red 4 stalks of celery diced 6 cloves of garlic minced 3 bay leaves, fresh 6 springs of fresh thyme 1/4 teaspoon of cayenne pepper, you can use more if like more of a kick 1 quart of water 1 quart plus one cup of chicken stock, low salt 1 pound of red kidney beans, soaked over night and rinsed 6 links of Andouille sausage, cut into 1/4 inch slices Salt and pepper taste For Rice 1 1/2 cups of long grain rice 1 teaspoon of sa

Crawfish Boil

The hardest part of the recipe was figuring out the spices for the boil, there are all these prepackaged spice mixes but they usually have MSG in them or other caking agents. So it was a bit of trial and error until I got the correct taste. I have not made this in a while, hmm maybe this weekend. Ingredients 3 to 5 pounds of live crawfish 1 pounds of fingerling potatoes 6 ears of corn cut into 1 inch pieces 12 andouille links cut into 1/2 inch pieces 3 large onions quartered 6 celery stalks, chopped 4 lemons quartered 4 garlic bulbs cut across the top, remove loss skin 1 table spoon whole pepper corns 1 table spoon whole coriander seeds 2 table spoons of whole cloves 2 table spoon of whole a

Crab a la Michael

Last night i started with one idea and ended up with something different then i planned. I was going to make a stuffed catfish but i ended up with the really great crab dish. Crab a la Myra Ingredients 1/2 Lb of bacon, chopped 4 andouleille sausage, diced 2 red peppers, diced 1 yellow onion, diced 4 stalks of celery, diced 3 cloves of garlic minced 1/2 cup of Italian parsley, chopped and stems removed 16 oz of crab 4 table spoons of butter 8 oz of goat cheese 1 egg 1 teaspoon of celery seeds 1 teaspoon yellow mustard seeds 4 table spoons of olive oil mayo 2 table spoons dijon mustard 1 teaspoon worcestershire sauce 1 teaspoon of green tobasco sauce 1/4 to 1/2 teaspoon cayenne pepper salt and

Sour Cherry, Walnut, Chocolate Chip Cookie

Ingredients 1 stick of unsalted butter at room temp (1/2 cup) 1/2 cup of sugar 1/4 cup firm packed brown sugar 1/2 teaspoon vanilla extract 1 egg 1 cup plus 2 tablespoons of all purpose flour - i use unbleached 1/2 teaspoon of baking soda 1/4 teaspoon of salt 1 cup dark chocolate chips - Sometime I find them at Costco, Wholefoods, Wegmans or Giant 1 cup dried sour cherries - Costco in the fall, i stock up and freeze them 1 cup chopped walnuts Directions Pre-heat oven to 375 degrees Line cookie sheets with parchment paper In a large bowl mix together all the dried ingredients. Place a large bowl on the stand mixer and cream together the butter and sugars until light and creamy. Now add the va

Fried Catfish

Here is the fish we had over the weekend. I served this with the Avocado Pico del Gallo, recipe to follow in the next news letter, and the sweet pepper muffins that i posted earlier. This is very simple to make and takes only minutes to cook. Ingredients 2 large Catfish fillets Corn oil 2 eggs 3 table spoons Dijon Mustard 1 teaspoon of Worcestershire sauce 1 teaspoon of green Tobasco Sauce 1 cup corn meal 1 table spoon salt 1 table spoon fresh ground pepper, pink or black 3 teaspoons ground cumin 1 1/2 teaspoon ground mustard 1 to 2 teaspoon of cayenne pepper 6 table spoons olive oil mayo 1 red pepper minced 2 table spoon red wine vinegar 2 shallots minced 1 lime, zest and juiced 1 jalapeno,

Garlic Chicken two ways

There are two variations of this dish; one more country French inspired and the other Mexican Inspired both are great. Garlic Chicken - Ingredients 6 large stalks of celery, diced 6 carrots or parsnips, rough chopped 1 large onion rough chopped 2 cups Jerusalem artichokes, rough chopped 6 sprigs of Italian parsley 3 sprigs of tarragon 1/2 olive oil 50 cloves of garlic - yes 50 with the paper left on 2/3 cups of a dry white wine or vermouth 3 lbs of cut up chicken on the bone with the skin left on salt and pepper to taste A loaf of french Bread Directions Pre-heat oven to 375 degrees In a large covered casserole dish spread out the veggies on the bottom of the dish. Next layer the uncut parsl

Middle Eastern Salads

Many years ago we took a trip Jordan and Syria, we loved it. The sights were breath taking, the people were friendly and the food was great and good for you - lots of fresh veggies and herbs. I asked every cafe owner and chef how they made the dishes and they were all willing to share their recipes; and the ingredients tasted much better than here due to they were picked that mourning and still farmed the traditional way they have done for years. I am all for local produce or growing your own. The staples you need for almost every recipe are: Italian Parsley Tomatoes Lemon Cucumbers radishes pomegranate onions garlic Sorrel lettuce red peppers mint or spearmint Sumac Now take a basic Salad:

Bolognese

When i was first trying out making a pasta gravy as i was told by many of my first and second generation Italian friends, "everyone thinks its takes cans and cans of tomatoes and pints and pints of fresh tomatoes and actually its a few table spoons of tomato paste and a very good red wine". What i found out that you can go the route of lots of tomatoes stewing for days and get a great gravy (sauce) or for the quick way and get the same great taste, use tomato paste and red wine. Here is the Veggie Bolognese first: Ingredients 8 oz of bag carrots 1 medium red onion 1 medium red pepper, yellow or orange is fine BUT no green 1 cup of dried mushrooms, i use Costco Dried Mushroom blend 6 to 8 cl

Hummus

Repost from July 21st 2009 - my third ever post, with one new addition at the bottom. Hummus is the prefect dish to have on hand, it is easy to make and stores for over a week in the Fridge. I have three ways I make hummus, the traditional way, a Red Pepper Hummus and a Navy Bean Hummus. Traditional Ingredients 3 Cans of Chickpeas 6 to 8 cloves of garlic - we like with a strong garlic taste 1/4 to 1/3 cup Tahini 1 lemon juiced and zest 1/4 cup or less olive oil 1/4 cup of green onions, just the tops 1 teaspoon of Sumac Dash of Paprika Salt to taste Directions Place everything in the food processor except the olive oil and lemon juice. When adding the Tahini start with a 1/4 cup, if when you

Mediterranean Wine Biscuits

This biscuits recipe has many different variations based on the type of cheese, herbs or olives you use. I have actually made them with dates instead of the olives. Ingredients 1 3/4 of unbleached flour 1 cup heavy cream 1/2 cup chopped Olivasecca Olives 1/2 cup shredded Saline de Montmorot cheese 1/4 cup shredded parmesan cheese 1/4 cup of chopped fresh Sorrel 2 tablespoons of fresh chopped thyme 2 tablespoons of fresh chopped Italian Parsley 1 1/2 teaspoons baking powder 1 teaspoon raw sugar 1/2 teaspoon salt Direction Preheat oven to 350 degrees Whisk dry ingredients together in a large bowl Next toss in the herbs, cheese and the olives, whisk to combine Either using a biscuit knife or a

Pesto's

Back when i started my food blog 7 years ago my very first post was about Pestos and it was the highest hits on views i received in the first 3 years of the blog. Today as i was transferring more of the old recipe files to the new website, i though it would be nice to repost that very first post with a few additions. Enjoy and thank you all for following me on me, our food journey - Thank You Post from July 19th 2009 Traditional Pesto Ingredients: 3 bunches of Basil - leaves taken from the stems 4 cloves garlic - rough chopped 1 cup pine nuts 1/2 cup of olive oil 1/2 to 3/4 cups of parmesan cheese (fresh) Salt and pepper to taste Directions Place basil in a food processor and pulse to chop.

Garlic Scape's Pesto

Ingredients 4 bunches of Garlic Scape's 1 8oz bag of shelled Pistachios Olive Oil Salt and Pepper to taste Place Pistachios in CuisinArt and pulse until ground as shown below Next cut the tops off the scape's and chop up the stems. Do not throw away the tops, you can add them to sauces and soups. Add the scape's to the CuisinArt and pulse to combine with nuts Now turn on the CuisinArt and stream olive oil until the below consistency is achieved. You can add the salt and pepper to taste at this time as well but i usually wait until I am using the pesto and add it at that time. Place in a jar and top off with olive oil, it will keep the pesto fresh and prevent browning. Note: sorry for the di

Little Neck Clams and Chorizo

A favorite dish of ours and very easy to make. Ingredients 24 to 36 Little Neck Clams, scrubbed 3 links of Chorizo 1 small Onion, sliced 1/2 cup dry white wine 4 table spoons of home made chili sauce ( see last weeks post) few sprigs of fresh Parsley, chopped Salt and Pepper to taste Directions Place a large skill over medium high heat and sear off the Chorizo. Once the links are nicely brown remove from skill, reduce heat and add the onions. While onions are cooking, dice Chorizo into small pieces and return to skill once onions are soft. Next add the chili sauce, followed by the wine, increase heat. Once the sauce is beginning to boil add clams and cover. Shake skill every minute or so.

Tomatillo Salsa

This a repost from last year. I have been transferring and the post from my old blog into the recipe files on the website, but i received a request for this recipe and decided to post it since the recipe files are taking longer than i thought and the recipe section of the website will not not be ready until late July 2016. Now usually this is called Salsa Verde but since I have an issue using green bell peppers, or Chili's for that matter; and when you add in the red peppers and chili's it does change the color of the Salsa from green to a muted red, thus i call this Tomatillo Salsa. Ingredients 6 med to large Tomatillos 4 Pablano Peppers 2 Chili's of choice, seeded, I use either Jalapeno o

Dark Chocolate Shortbread cookies

Ingredients 3 cups unbleached flour 3 sticks on unsalted butter, room temp 1 1/2 cup raw sugar 1 cup of Green and Blacks cocoa powder 1 1/2 teaspoons vanilla extract 1 teaspoon salt Directions In the stand mixer cream together the butter and the sugar until light and fluffy. In large bowl whisk together the dry ingredients. Turning the mixer to low slowly add the dry ingredients to the butter and the sugar. Once all combined turn out, shape into a ball, wrap in plastic and place in the fridge for at least 2 hours. Preheat oven to 300 degrees Cut the dough into quarters; roll out to about 1/4 inch thick and cut with the cookie cut of choice. Place cookies on a parchment lined cookie sheet and