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Cream of Chicken Soup

Ingredients Section 1 3 to 5 LB whole chicken cut up 4 stalks of celery, cut in half 4 carrots, diced 2 medium onions, quartered 1 cup dry white wine 4 cloves of garlic, smashed 6 sprigs of Italian Parsley 2 sprigs of Thyme 1 teaspoon yellow mustard seeds 12 peppercorns 1 bay leaf Salt and Pepper to Taste Section 2 1 ½ cups cream or Half & Half 1 cup fresh peas ½ cup diced onions ½ cup diced celery 4 tablespoons of flour 2 teaspoons freshly diced Italian Parsley Directions In a large stock pot with a removable colander insert, place all of the first section of ingredients, then fill with water to over chicken by an inch. Bring to a boil, reduce, cover and simmer until chicken starts to fall

Sugar Cookies

This is a variation on my grandmothers Sugar Cookie recipe, I had bought this large bunch of Meyer Lemons and i thought it might be a light lemony taste if i switched out the Vanilla for lemon juice and zest. I actually like it better, enjoy. I always make big batches of cookies, i guess you can half the recipe. This makes about 8 dozen cookies Ingredients 6 cups of unbleached flour 4 cups of raw sugar 4 sticks unsalted butter, room temp 4 eggs 2 tablespoons of Meyer Lemon Zest 2 tablespoons of Meyer Lemon Juice 2 teaspoon of baking soda 1/2 teaspoons of sea salt plus more raw sugar for dusting Directions Preheat the oven to 350 degrees In a large bowl whisk together the flour, baking soda

Mash Potato au Gratin Pinwheels

Back in 2013 I entered the Pillsbury Bake off, did not make to the final but I got another cook book. That year this recipe won the prize, I have adapted the recipe a fews years later for a dinner party, to make most of the sides and main course "Finger Style" and to use less process food items: mainly the potatoes, bacon on the cheese. I know the purpose was to use food items from the companies connected to Pillsbury's parent company but the the Green Giant steamers have so much added salt and so does the real bacon bits in a jar. I am thinking of making these this year for Thanksgiving, they are very simple to make and are always a hit. - Enjoy Ingredients 2 cups of heirloom potatoes, pea

Thanksgiving Turkey

I have only roasted a turkey a few times, it not one of my favorite foul to cook. I always find it okay, roasted other fouls are always much more interesting. But I do have to say that a fresh wild turkey was really good and has an earthy flavor but there is not a lot of white meat and it can be a bit gamey, so there is a trade off. The farm raised turkeys, even the "Happy" free range ones, just are always, just, well, dry, even with all the tricks to keep them moist. My chef friend said it has to do with the breeding, and even when you let the bird rest the juices really do not go back into the meat, for the most part. When I do have turkey on Thanksgiving I do a sort of an Asian/Americ

Sweet Potato Crumble - A play on a Holiday Classic

Sweet Potato Casserole with Marshmallow topping: Okay, this dish I could not standing when growing up, even today when I see at the Thanksgiving Holiday table I just cringe: Marshmallows, orange or pineapples and sweet potatoes — ugh. I would always put some on my plate as not to offend the host or hostess, but I really dislike this traditional holiday favorite. So a few years ago when we hosted our first Thanksgiving dinner it was my goal to re-invent this dish. I came up with the idea since the original was a sort play on a dessert why not go another direction and sort blend it with a crumble. I understand the originals sweetness help offset the many other savory dishes at the Thanksgiving

Green Bean Casserole - A Holiday Tradition

With the holiday soon to be here, I have been thinking about what to make for the various parties and dinners. I thought I would take a look a holiday traditional dishes and see if I can adapt them, well to use less processed food items in them. I remember as a kid the Green Bean Casserole was one of my favorites during Thanksgiving, well actually it was just the "Frenchs Fried Onions" on top. Last year a good friend of mine had a 1960's themed dinner and this was one of the dishes i was planning to make but when i looked up the original recipe it sort turned me off once i saw what was in it (everything was from a can and the salt levels were a months supply in one dish - ugh.) Now my vers

Shallot Pasta

This a recipe I had sort threw together one night when I invited a few friends over to our apartment for dinner after walking the NY Gift Show. It is sort of a play on my French Onion Soup recipe. It was a hit - Enjoy Ingredients 20 Shallots, thinly sliced 2 cups of Mushrooms of choice, I used Morrells and Crimini 2 cups of low or unsalted beef stock 1 1/2 cup of freshly grated Assiago Cheese 1 cup red wine 1 cup of fresh peas 1 cup fresh Parsley, minced and stems removed 6 cloves of garlic, minced 4 tablespoons of unsalted butter 3 tablespoons of unbleached flour 1 tablespoon of olive oil 1/2 teaspoon of raw sugar Salt & Pepper to taste 1 pound of dried pasta of choice Directions In a lar

Sweet Potato au Gratin

Ingredients 3 lbs of sweet potatoes, peeled and sliced thin 1 medium onion sliced thin 1 large clove of garlic, minced 1 cup of half & half 1/2 cup of freshly grated Gruyere 1/2 cup of freshly grated Parmesan 1 tablespoon of fresh sage, minced 1/4 teaspoon freshly grated nutmeg salt and pepper to taste unsalted butter Directions Preheat the oven to 375 degrees In a small sauce pan place half & half , garlic and warm until almost scalding. Butter a 2 quart baking dish, place the first layer of sweet potatoes in an over lapping concentric circles on the bottom, interjecting an onion slice every third potato. Sprinkle the layer with sage, nutmeg, salt and pepper. Followed by the two cheeses. R

Apple Relish

Ingredients 12 medium tomatoes, cored, seeded, diced 6 medium tart apples, cored, diced 2 medium onions, diced 1 medium red pepper, seeded and diced 2 medium yellow peppers, seeded and diced 1 small chili of choice, seeded and minced, optional 1 1/2 cups of raw sugar 1 cup apple cider vinegar 1 tablespoon of sea salt 1 teaspoon of the following dried spices tied into a cheese cloth ball: parsley, yellow mustard seeds, celery seeds, thyme, dill & rosemary(optional) Directions Place all the ingredients in a large sauce pan, bring to a boil, reduce heat and simmer for about an hour. Remove spice ball, and ladle into mason jars, then place a boiling water bath for 10 minutes to seal. I let these

Cranberry Sauce

Here is a really simple cranberry sauce. Ingredients 2 bags of fresh cranberries 3 tangerines or 2 blood oranges, zest of two tangerines and 1 blood oranges, and the sections from all, chopped with a few sections saved for garnish 1 1/4 cups of raw sugar pinch of salt, cardamon, ginger and cinnamon (about a little less then 1/8 teaspoon of each, you want a mystery hint of spice) 1/8 teaspoon of Cayenne pepper (optional if you want a hint of heat) Directions In a sauce pan over medium heat place all ingredients , reserving a few tangerine sections for a garnish (or some peal for garnish). Bring to boil, reduce heat and simmer for about 30 minutes or until the cranberries have burst and the sa

Spinach Potato Soup

I had this soup in a cafe local cafe near work and I though it was good but I could make it better. I think it turned out great, hope you do to. Ingredients 6 cups of veggie stock, low salt 5 cups of fresh baby spinach, chopped 2 cups of diced potatoes, i used red bliss 2 yellow onions diced 3 stalks of celery diced 1 red pepper diced 1 cup of dried green lentils 1/2 lb of bacon, chopped 6 cloves of garlic minced 1/2 cup of parsley, chopped and stems removed Salt and pepper to taste Grated cheese of choice Directions Place lentils in sauce pan and cover with water up to one inch, bring to a boil, reduce heat and simmer for about 30 minutes. Drain, rinse and set aside. In a deep soup pot rend

Grandma's Clam Chowder

I have been working up my menu for Thanksgiving and i have been pour over recipes. When going through my grandmothers cook book i came across this chowder, it was written on a piece paper that was stuck in the book, but it took me awhile to figure out the recipe since it was written in English, Spanish and a bit of French. It is a new take on the Manhattan clam chowder. Enjoy. Grandma's Clam Chowder Ingredients 4 cups of raw clams after they have been cleaned and removed from shells, diced 8 cups of clam juice - when shucking the clams you should get between 6 and 8 cups from them, if not use store bought juice 4 cups heavy cream 2 cups rock shrimp, shelled and cleaned 1 cups andouille sausa

Thin Glazed Butter Cookies

These wonderfully thin, tender butter cookies, have a delightful raspberry-lemon glaze Ingredients Cookies 2 cups powered sugar 4 sticks unsalted butter 4 1/2 cups unbleached flour 2 egg yolks 4 teaspoons lemon zest 1/2 teaspoon salt Glaze 4 cups powered sugar 4 tablespoon lemon juice 2 tablespoons Framboise Whisk together the salt and flour In a stand mixer cream together the balance of the ingredients until light, then add the flour. Remove from mixing bowl, form into a ball, divided into four, shape into balls, cover in plastic wrap and chili for about 2 hours Preheat oven to 375 degrees Line cookie sheets with parchment On a prepared surface roll out balls, one at a time into sheets abou

12th Night Cookie

About 8 years ago I took a couples cooking class at I.C.E. in NYC and we made a Twelfth Night Cake, which our instructor told us was the early cousin to our current day Fruitcake. This cake was not the "brick" like cake which I and many others dread has the holidays get near, it was light and delightful, all be it very labor intensive. So embarked to try to make a Cookie version of the Twelfth Night Cake, and after years interesting results I am now prepared to post; Here is my Twelfth Night Cookie Ingredients The Fruits - Diced 1/3 cup of candied Citron 1/3 cup of candied Pineapples 1/3 cup of candied Cherries 1/3 cup of candied Citrus Peels 1/3 cup dried Calimyrna Figs 1/3 cup of Medjool