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Eggplant Chili

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 1 1/2 lbs of ground lamb (optional) 2 cups of potatoes, diced (if not using meat) 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 add olive oil, onions and red peppers and sauté until soft. N

Stuffed Cabbage – Variation

Here is a "Veggie" variation to my traditional stuffed cabbage recipe - Enjoy Ingredients 1 large savoy cabbage 2 cans of chickpeas, drained, and chopped 2 cups of mushrooms of choice, chopped 2 15 oz cans of diced tomatoes 1 can of tomato paste 1 cup dry red wine 1 cup cooked rice of choice, I use brown ½ cup of minced parsnips 1/2 cup of minced carrots 2, 4 oz jars Trimarchi Sicilian Pate 2 medium onions, minced 4 stalks of green onions, chopped, lite green to green parts 4 cloves of garlic, minced 2 red pepper, minced, divided 2 tablespoons of Earth Balance 2 tablespoons of olive oil 1 tablespoon nutritional yeast 1 egg 1 teaspoon chopped fresh thyme 1 teaspoon of fresh chopped dill 2 tea

Garlic Scallops

Here is a quick and simple starter dish that I will be serving Christmas day. Ingredients 1 lb. large scallops ½ a stick of unsalted butter, melted and cooled slightly 5 cloves garlic, minced 1 large lemon zested Handful of Italian parsley, chopped and stems removed Salts and Pepper to taste Red Pepper Flakes to taste A pinch of sweet paprika Avocado Oil Instructions Make sure to pat dry the scallops on paper towels very well before cooking. Place scallops in a large bowl and drizzle with avocado oil and 1/4 the melted butter, toss to coat and sprinkle with salt, pepper and red pepper flakes In a large skillet over medium high heat place. Working in batches, sear the scallops about 2 minutes

Butter Wreath Cookie

Ingredients 2 stick unsalted butter, chilled and diced 2 3/4 cups of unbleached flour 1 1/4 cups raw sugar 3 cooked egg yolks, crumbled - the yolks need to hard cooked 2 raw egg yolks 1/2 teaspoon almond extract Topping 1/2 cup finely chopped almonds or pistachios or a combo of both 2 tablespoons raw sugar 1 egg white 1 tablespoon water Directions Preheat the oven to 375 In the stand mixer combine the sugar, butter and cooked egg yolks, the mixer will be crumbly. Now add the raw egg yolks and the extract, blend until smooth. on a low speed slowly add the flour, then blend until smooth. Place dough onto parchment, divide dough into 4 disc, flatten and wrap in plastic, chill four at least 4

Sugar Cookies

I received a request for me to repost my Sugar Cookie recipe. Here is my variation I created in 2011 - Enjoy Ingredients 2 cups unbleached flour 1 cup of raw sugar 1 1/2 sticks of unsalted butter, room temp 1/4 cup key lime juice 2 tablespoon of key lime zest 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon salt Directions In the stand mixer cream together the butter and the sugar. In another bowl sift together the flour, salt and baking powder. Next add the key lime zest, followed by the key lime juice and the vanilla extract. Once creamy and fluff, slowly add the flour mixture. Remove dough from bowl, wrap in plastic and place in the fridge for at least 2 hours. Preheat


When I was living in Jackson Heights, I would stop by this bakery on the way home from the subway that had the best buttery amazing Rugelach in the world. One day on the when I stopped in to pick-up up a few the owner, Mel, I was talking and I said I would love to learn how to make them and he told me to stop by that Saturday and he would teach me. This is Mel's recipe - Enjoy Ingredients Dough 2 cups unbleached flour 2 sticks of butter diced, cold 1 cup of bread crumbs, un-seasoned 8 oz. of cream cheese, diced, cold 1/2 cup raw sugar 1 egg 1/2 teaspoon cinnamon Filling 1 cup dried Apricots, diced 1/2 cup brandy 1/2 cup raw sugar 1/2 cup chopped pecans 1/2 cup bread crumbs, un-seasoned or t

Kouradiedes Cookies

This a recipe I had adapted from my Great Friend and Neighbor Ina, I use to love baking with her and I always think of the holidays when I make these. So I decided to repost this recipe from 2008 - Enjoy 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


Okay this dish takes two days to make, the different parts of the dish need to sit overnight to build the flavors. - Enjoy Ingredients For the marinated fish: 1 lb. codfish, cut into pieces 1/2 lb. bay scallops 1 lb. little neck clams, scrubbed 1/2 lb. shrimp, pealed and deveined ¼ cup olive oil 2 cloves garlic, minced big pinch saffron small handful basil, chopped stems removed 1 orange, zested/juiced ¼ cup pastis Fennel fronds from the blub below, chopped and stems removed For the broth: 1 fennel bulb, julienned 1 onion, sliced 2 thin carrots, julienned 1 red bell pepper, julienned 4 cloves garlic, minced 2 teaspoons of saffron 4 San Marzano tomatoes, chopped 2 cups of dry

Scallion Pancakes

Ingredients 1 ½ cups unbleached flour ¼ cup warm water olive oil salt and pepper 2 cup scallions, green part to lite green parts, chopped 3 cloves of garlic, minced Instruction Mix flour with water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly with 1/2 tablespoon oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. Cut the dough into 6 equal parts. Lightly spread a little flour in your working area. Roll out one part of the dough until it is a thin round shape. Brush the top of the dough with oil, sp

Shepherd’s Pie - Veggie

Now this is a veggie version but you can add the lamb or beef, about 3 cups of chopped meat of choice at the parsnip stage. Now i use to make it with bacon too, I would render off the bacon first, remove the bacon and saute the onions, celery and peppers in the bacon fat. Then return the bacon as a garnish on top. Ingredients Pie filling 4 cups of homemade veggie stock 1 cup of dry red wine 3 pints of assorted mushrooms 1 celery root, peeled and diced 4 medium onions, yellow, diced 6 to 8 parsnips, diced 4 to 6 stalks of celery, diced 3 red bell peppers, diced 6 cloves of garlic, minced 3 tablespoons of unbleached flour 1 tablespoon nutritional yeast Large handfuls of each of fresh thyme, r

Salmon Burgers with Cucumber Salsa

I had come across the recipe about 18 months ago when I was looking into making my own salmon burgers. We used to get the Trident ones but we found them getting a bit too salty and they just did not taste as good for one we first started buying them. So, I was on the hunt for recipes to make my own. I had come across one with an Avocado Salsa topping and thought why not add the avocado directly into the burger. After a few tries I worked out the recipe – I hope you enjoy it – This recipe makes about 4 nice size burgers, Ingredients Burgers 1 pound salmon fillet, skinned and small chopped 1 avocado, peeled and diced 1/2 cup panko crumbs 1 egg or 2 tablespoons of aquafaba 1 shallot, minced

Red Velvet Cookie

Here is a recipe from 2011- Now you can turn these into sandwich cookies, just frost and place another cookie on top. Ingredients 8oz of white chocolate 1 stick of unsalted butter 2 1/4 cups of unbleached all-purpose flour 2 teaspoons of baking powder pinch of salt 4 large eggs 2 cups of raw sugar 1 teaspoon of real vanilla extract 2 table spoons of red food coloring Powder sugar 4oz of cream cheese – soften 1/2 cup powdered sugar 1/4 to a 1/3 cup heavy cream – it depends on how thick you like your icing 1 teaspoon real vanilla extract Directions In a large bowl mix together the flour, baking powder and salt. In a double boiler place white chocolate, broken up with the butter; keep over the

Gingerbread bars

I received an email requesting this recipe, I had developed this back in 2010 and I had brought it to an office party. It is a pretty simple recipe. Now in the directions I note to keep the parchment paper on while icing, but last year I made these and precut them then iced them and everyone like the icing pouring down the sides - So you have two options for these cookies, bars - Enjoy Ingredients 4 cups of unbleached flour 1 1/4 cups of raw local honey 1 cup of raw sugar 1 cup of almonds, chopped between a dice and a mince 1/3 cup of Kirschwasser 1/4 cup of candied lemon peel, minced 1/4 cup of candied orange peel, minced 2 teaspoons of ground cinnamon 1 teaspoon baking soda 1/2 teaspoon gr

Butternut Squash, Walnuts & Feta Galette

Here is the last of the four galettes I have been working on, you can switch out the squash for potatoes, or eggplant or even a combo of root veggies. I am on to retesting a few new cookie recipes i have been working on - Enjoy Ingredients For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons fresh lemon juice 1/4 cup ice water Filling: 2 cups of diced butternut squash 2 shallots, sliced 1/3 cup dried cranberries 1/3 cup chopped walnuts 1 tablespoon olive oil 1 medium garlic clove, minced 1/2 cup goat cheese 1/2 cup grated sheep Romano cheese 1/4 cup shredded sheep Montego Handful

Gingerbread cookies with a twist

Here is a repost of my Gingerbread Cookies with a Twist recipe from 2008. I had got the idea after week took a Victorian Cooking Class at ICE. - Enjoy Ingredients 3 cup unbleached all-purpose flour 3/4 cup of raw local honey 3/4 cup raw dark brown sugar 1/2 cup of almonds 1/2 cup candied fruit 1 large egg 1 teaspoon ground cinnamon 1/2 teaspoon ground clove 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon baking soda Icing 1/2 cup powdered sugar 1 1/2 teaspoons of water 1/2 teaspoon real vanilla extract 1/2 teaspoon orange extract Directions Place almonds into the food processor and grind them until very fine. Remove the almonds and next mince up the candied fruit, you w

Chocolate Cherry Galette

Ingredients For the pastry: 1 ¼ cups all-purpose flour 1/4 teaspoon salt 2 tablespoons of raw sugar 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons Vanilla extract 1/4 cup ice water Filling 2 ½ cups of cherries, I used the Costco frozen ones, thawed and drained of course 1 cup of dark chocolate chips 2 tablespoons raw sugar 2 tablespoon cornstarch 1 teaspoons of fresh lemon juice 1 teaspoon of vanilla extract ½ cup of goat cheese 2 tablespoons of raw honey pinch of fresh thyme, minced Almond milk, Raw sugar Instructions In a bowl toss together the cherries, lemon juice and vanilla, next add the raw sugar, cornstarch, toss to coat and set aside. Pl

Pear, Rosemary and Goat Cheese Galette

I have been on a pastry kick lately, here is the second of 4 Galette that I will be posting. I had all this goat cheese left over from Thanksgiving so I have been thinking up ways to use it - I hope you enjoy this. Ingredients For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 2 tablespoons of raw sugar 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons fresh lemon juice 1/4 cup ice water Filling 2 large Bosc pears, peeled, cored and sliced thinly 1 tablespoon fresh lemon juice 2 tablespoons sugar 1 teaspoon corn starch 2 tablespoons chopped fresh rosemary, divided 6 ounces goat cheese, room temperature Almond milk Coarse sugar (optional

Zucchini and Ricotta Galette

For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons fresh lemon juice 1/4 cup ice water Filling: 1 large or 2 small zucchinis, sliced into thin slices or shaved with a peeler 1 tablespoon plus 1 teaspoon olive oil 1 medium garlic clove, minced 1/2 cup goat cheese 1/2 cup grated sheep Romano cheese 1/4 cup shredded sheep Montego Handful of fresh basil, chopped and stems removed Red pepper flakes to taste Salt and Pepper to taste Glaze: ¼ cup of almond milk, unsweetened Directions Place the flour and salt into a food processor followed by the Earth Balance, pulse into the mixture for

Seafood Gratin

I have been on sort of a seafood roll lately, but i made this for a dinner party we had and it was a big hit - enjoy . Ingredients 1 cup seafood stock 1 cup coconut cream 1 cup dry white wine 2 tablespoon table paste 2 shallots, minced Herbs tied together with string 3 sprigs of fresh thyme 1 spring of fresh tarragon 2 sage leaves 1 stick of sheep’s butter 1 1/2 lb. of raw shrimp, peeled and cleaned 1lb. of raw cod, cut into chunks 1lb. of crab meat 1 lb. of lobster, cooked, cut into chunks 2 cloves of garlic, minced 2 tablespoons unbleached flour 1 tsp. kosher salt ½ tsp. pepper 2 cups thinly sliced leeks, white and green parts ½ cup shredded carrots ½ cup of shredded parsnips ½ cup Pan

Crab Wonton & Shrimp Soup

Well I made a bunch of the wontons, so a froze the un-steamed ones with the thought to steam them later. But when I was looking for something in the freezer I came across them and thought, why not make a soup. It would be a great starter to our dinner. So, I reposted the recipe below for the Wonton/Dumplings and then then follows the soup part – Enjoy Ingredients Wontons 1 can of crab meat, 15oz 24 wonton wrappers 1 shallot, minced 2 cloves of garlic, minced 1 inch of fresh ginger, grated handful of fresh chives, finely chopped ¼ cup oyster sauce Salt and pepper to taste Soup First Stage 2 cups of homemade veggies stock 2 cups of seafood stock 1 pint of Shitake mushrooms, sliced 4 green on