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Chopped Salad Pizza

What could be better than a Pizza and a Salad. We had this a few years ago when on holiday in South America and it was great combo. I thought about again when going through boxes and came across my journal from the trip and decided to recreate it for dinner tonight. Ingredients Pizza Pizza crust of choice, i used 2 packages of Wewalka Bistro Style, cut into 6 inch rounds 1 cup of Asiago Cheese, grated 1 cup of Monterey Jack Cheese, grated 1 cup of artichoke hearts, finely chopped 2 tablespoons olive oil 1 teaspoon balsamic vinegar pinch of chili powder of choice salt and pepper to taste Salad 3 hearts of Romaine, chopped 3 English cucumbers, chopped 3 medium tomatoes, seeded and chopped or

Chilled Cucumber Soup

I have been making a lot of chilled soups and thought why not do a few with a yogurt base instead of a lemon/lime base. Here is the first recipe i came up with. Ingredients 3 English cucumbers, rough chopped 1 cup of pain yogurt 1 1/2 tablespoon of dill olive oil 2 tablespoons of white balsamic vinegar 2 cloves of garlic 1 teaspoon fresh mint Salt and Pepper to taste Directions Place cucumbers, olive oil, vinegar, garlic and mint to CuisinArt and pulse until pureed. Next add yogurt and pulse to combine. Season with salt and pepper, Transfer to a bowl to chill at least 2 hours. #Cucumbers #Yogurt #Mint #Recipes #Coldsoups #VariationsonCooking

Sake Simmered Silver Salmon

Ingredients 1 cup Dashi* 1/2 cup Sake 1/4 cup Mirin 1/4 cup soy sauce 1 inch of fresh ginger, pealed and grated 1 tablespoon of raw sugar 4 5oz Silver Salmon fillets Directions In a small sauce pan place all the ingredients with the exception of salmon. Bring to a boil and reduce, simmer for 5 minutes Place salmon in a large skillet over medium low heat. Now pour sauce over top. Gentle cook fish, spoon hot sauce over fish throughout cooking. Cook for 8 to 10 minutes until slightly translucent. Serve with rice spoon sauce over rice and top with salmon. *Dashi - if you want to your own stock. 4 cups of water 3oz of pieces konbu (dried kelp) 1oz of katsuobushi Place water and konbu in a larg

Sardine Salad with Herb Mustard Dressing

This is a great summer/fall salad from Paul Johnson and is book, Fish Forever. Ingredients Dressing 1/2 cup olive oil 2 tablespoon Dijon mustard 1 tablespoon of fresh lemon juice 1 tablespoon of minced fresh Italian Parsley 1/2 tablespoon of minced fresh mint Salt and Pepper to taste Sardines 8 Sardines, scaled and dressed 1/2 cup fresh bread crumbs 1 teaspoon of Spanish Paprika Sea salt Salad Greens of choice - suggestion bitter greens Lemon medges or slices Directions Dressing Place all ingredients into a mason jar and shake to combined and set aside Sardines Preheat oven to 450 degrees Place sardines in a bowl and pour about a third of the dressing into bowl, toss to coat and let stand of

Eggplant Chili

This dish can be made with or with out the meat. Ingredients 4 16oz cans of kidney beans, drained 2 28 oz cans of diced tomatoes or 8 to 12 fresh tomatoes diced 2 to 3 eggplants chopped into 1 inch cubes - if you are using meat you need about 8 cups, without meat 12 cups 1 1/2 lbs of ground lamb 2 red onions diced 2 red peppers diced 1 cup of red wine 1 cup feta cheese 1 cup kalamata olives, halved and pitted (optional) 4 cloves of garlic minced 2 table spoons fresh oregano 2 table spoons olive oil 2 teaspoons ground cumin 2 to 4 teaspoons cayenne pepper or red pepper flakes - to taste 1 teaspoon ground cinnamon Salt and pepper to taste Directions In a deep sauce pot over medium high heat ad

Spanish Mackerel with Pickled Onion and Fennel

We love all seafood, well Michael more then I. There are a few seafood proteins I am not a fan of but I will always try a dish even if it is something I am not a fan of. Well I have been trying to come up with a way to make Mackerel. I have bought a large bag of Mackerel at Costco and everything I come up with is just Okay. Well i came across this recipe and its is wonderful; its in the book by Paul Johnson, Fish Forever,published by Wiley. Paul is the owner of Monterey Fish Market. I serve this dish as a sandwich. Ingredients Pickled Onions and Fennel 1 large red onion thinly sliced 1 medium bulb of fennel, trimmed, cored and thinly sliced 1/2 cup freshly squeezed grapefruit juice 1/2 c

Crab Stuffed Calamari

This is a repost from Feb 2011. This dish i created for a dinner party a few years ago and i just came across it as i was preparing to post my next dinner party menu. Thank you all for the emails and yes i prepared the last dinner party menu for 8 in a very small NYC kitchen. Ingredients The Calamari 12 cleaned squid with the tentacles 1/2 lb of lump crab meat 1/4 cup of olive oil 3 red onions quartered and sliced thin 2 small red dried chiles, crumbled 3 table spoons thin sliced kokum 3 table spoons diced chives 3 table spoons chopped cilantro, stems removed 2 table spoons chopped pealed ginger 1 teaspoon cumin seeds Salt and pepper to taste The Sauce 1 quart of water 2 medium onions diced

Swiss Chard and Goat Cheese Pasta

Now there are two ways i make this dish one with bacon and one with out. I will list both ways. Ingredients 2 large bundles of Swiss chard, stems removed and rough chopped 1 lb of dried pasta of choice 4 Large sweet onions, halved and sliced 1 red pepper diced 3 cups of Shiitake Mushrooms, chopped 6 cloves of garlic minced 6 sprigs of Thyme, stems removed 6 oz of Goat cheese, crumbled 1/3 of cup of veggie stock (white wine will work too) zest of one lemon Salt and pepper to taste Now use on of the following but not both depending on which recipe you are to follow: 1 lb bacon cut into 1 inch pieces or 1/3 of a cup of olive oil Directions Cook pasta as per the directions on the package, save a

Vanilla Pound Cake Cup Cakes with Chocolate Butter Cream Icing

I received a request for this recipe. So here it is; now i have not made this since a dinner party we had several years ago and i think this is the complete recipe, my notes for this recipe are sort of on four pages and judging by my notes it took several tries until a got it right. Ingredients 3 cups of unbleached all purpose flour 1 teaspoon of ground cardamon 1 teaspoon of baking powder 1/2 teaspoon baking soda 1/2 teaspoon of salt 2 1/4 sticks of unsalted butter. room temp 1 1/2 cups raw sugar 2 vanilla beans, cut in half the long way, seeds removed 4 large eggs 1 table spoon fresh lemon juice 1 cup whole milk Icing 2 sticks of unsalted butter room temp 1/2 cup powder sugar 1/2 cup Green

Herb Pasta

With all the wonderful fresh herbs in my garden i decide to break with the pestos and create a creamy herb sauce for pasta. Ingredients 1 lb of pasta of choice 4 egg yolks 1/2 cup heavy cream 1/4 cup of each fresh chopped chervil, chives, and Italian parsley, stems removed 2 table spoons of each fresh chopped thyme and tarragon 1 teaspoon lemon zest 1/2 cup of fresh grated parmigiano salt and pepper to taste Directions Prepare pasta as directed on package. In a large metal bowl whisk together all the ingredients with the exception of cheese. Just about 2 minutes from the pasta being done, place bowl over pasta pot and whisk to warm sauce. You want it warm not hot, whisk over water for no mor

Won Ton Soup

Ingredients 4 boneless and skinless chicken breast, cubed 2 package of won ton wrappers 1 cup of cooked bean threads - as per directions on package 8 cups of veggie stock 1 cup of fresh chopped cilantro, stems removed 2 cups of Bok Choy or Red Cabbage for a bit of color 1/4 cup raw honey 2 table spoons soy sauce 1 teaspoon of ground ginger salt and pepper to taste 1 bunch of green onions diced 1 red pepper diced Directions I make the won tons in advance and freeze them, it makes it easier to handle, so plan ahead. In a small bowl whisk up the honey, soy sauce, ginger and salt and pepper. Pour over chicken cubes in another bowl and toss to coat. Let sit in sauce for about 1 hour before cookin

Crab Pot du Fromage

Ingredients 1 16ox container of Crab meat of choice 1 cup of olive oil mayo 2 eggs 1/2 cup diced onions 1/2 cup diced red pepper 2 cloves garlic diced 1/2 cup fresh Italian parsley, chopped stems removed 1/2 cup Asiago cheese, shredded 1/3 goat cheese, diced 1/3 cup Gruyere cheese 1 lemon, zest and juice 2 table spoons Olive oil 1 table spoon Worcestershire sauce 1 table spoon fresh Thyme diced 1 table spoon fresh Lavender diced Salt and Pepper to taste Directions In a skillet over medium heat place onions, red pepper and olive oil and cool to soften. Remove from heat and stir in garlic, thyme and lavender and set aside. In a large bowl whisk together the mayo, eggs, Worcestershire sauce and

Stuffed Portobellos

Well I have been told i need to have more Veggies in our Diet, well already eat a lot of veggies and fruits, so it came as a bit of a surprise being told by our Doctors to eat more, but anyway. We do like our veggies, this is a recipe i came up for a dinner party we had were a few of our guests were Vegan, so for them i switched out the stocks and only placed the cheese on a few of the mushrooms. This is also great if with some ground meats, just saute the meat with the onions. Ingredients 6 Large Portobello caps 1 1/2 cups artichoke hearts, diced 1 cup of fresh unseasoned bread crumbs 1 large yellow onion, diced 1 pound fresh spinach 1/2 cup of chicken stock 1/4 cup of parmigiano cheese 6

Spicy Roasted Acorn Squash

Ingredients 2 large Acorn squash cut in half, seeds removed 1 small onion sliced 1 small red dried chili, diced 4 tablespoons of unsalted butter 6 cloves or garlic minced 4 limes zest and juiced 8 tablespoons of maple syrup 1/4 cup of minced fresh ginger 1 table spoon of olive oil 2 bay leaves 2 star anise 3 cloves 1 sprig of rosemary Directions Preheat oven to 375 degrees In a large skillet over med high heat place star anise and cloves, after stirring for 30 seconds add chili, olive oil, ginger, rosemary and onions. Saute until onions are soft. Remove from heat and lime juice, zest and garlic. Stirring to combine. Place acorn squash on a parchment lined baking sheet, cut side up. Place a t

Steak au Poivre

Ingredients 4 boneless sirloin steaks, about 1 inch thick, size is your choice 1/3 cup peppercorns, ground to medium coarse 1 cup dry red wine 1/2 cup of beef stock 1 stick of unsalted butter 2 small shallots minced 1 small onion minced 4 cloves of garlic, minced 3 tablespoons Cognac 2 tablespoons of flour Chopped parsley Blue Cheese Baguette Salt and pepper Directions Pour crushed peppercorns into a shallow bowl, then dredge the steaks in the peppercorn so that they are coated on each side. Place steaks on a cutting and with the heal of your hand press the peppercorns into the steaks and set aside. Reserve the balance of the peppercorns Preheat the broiler. Place a skillet over medium high

Marinated Mushrooms

Now mushrooms are usually available all year round, but we have a local grower and she said the fall and spring mushrooms have the most flavor. Marinated Mushrooms Makes about 6 pints Ingredients 6 pints of assorted mushrooms, cleaned, large ones sliced 1 small onion, cut in half and thinly sliced 3 tablespoons of lemon juice Olive oil Brine 1/2 cup of white balsamic vinegar 1/2 cup of apple cider vinegar 1/3 cup raw sugar 1 cup of water 1 tablespoon tomato paste 1 teaspoon sea salt 1 teaspoon course ground black pepper 1 teaspoon of dried thyme 1 bay leaf 1 teaspoon red pepper flakes, optional Directions In a large skillet over medium high heat, drizzle olive oil. Once oil is shimmering, a

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.

Radish Cucumber Salad

Here is a fresh take on the traditional Cucumber and Onion salad. Ingredients 6 to 8 cucumbers, thinly sliced 12 to 18 radishes, thinly sliced 1 red onion, thinly sliced 1/4 cup of apple cider vinegar 6 to 8 green onions, diced hand full of fresh dill 3 tablespoons of agava 1 tablespoon of sea salt 1 tablespoon olive oil 1 teaspoon of sea salt 1/2 teaspoon of black pepper, ground Directions In a medium bowl place cucumbers, radishes, 1 teaspoon of salt and toss. Place bowl in fridge for about an hour. In another bowl whisk 1 cup of water with the vinegar, tablespoon of salt, agava and a pinch of dill. Add onions, toss and place bowl in fridge for about an hour. Drain cucumbers and radishes,


This took me a while to figure this recipe out; we had it on top of this great steak we had while in South America, it was much different then the bottle sauce you get in the supermarket.I asked the waiter at the steak house we were at what was in the sauce and he told me, but it took a while to figure out the ratio of the ingredients. I also though that there was tomatoes in it and there is no tomatoes. Ingredients 2 cups of diced red peppers 1 cup of diced green peppers 1 1/2 cup of diced red onion 6 cloves of garlic 2 lemons, zest and pealed and the flesh cut into quarters 2 1/2 table spoons fresh oregano 1/4 cup fresh Italian parsley chopped and stems removed 2 1/2 table spoons of dried

Glazed Pork Tenderloin with Roasted Apples

I had come up with about a year ago and i just found the recipe in a pad of paper here at the cabin. Ingredients 1 lb of pork tenderloin 3 apples cored and sliced 3 shallots halved and sliced 1 cup apple juice 3 table spoons of molasses 3 table spoons of honey 2 table spoon Hoisin sauce 6 table spoons of fresh grated ginger 6 cloves of garlic minced 1 table spoon olive oil 1/8 tea spoon Cayenne pepper 2 table spoons of fresh chopped chives salt and pepper to taste Directions Preheat oven to broil In a medium sauce pan place apple juice, molasses, 3 table spoons of ginger and garlic and 2 table spoons of honey - bring to a boil then reduce heat and simmer until sauce thickens. Place pork on a