“Super Bowl” of Soup

“The Super Bowl”, although women participate in the festivities, in my mind, this day belongs to men drinking beer and screaming at the TV screen. Although I have hosted many Super Bowl parties in the past AND many an Anti-Super bowl parties (for women  only!)…In both cases you can usually find me in the kitchen whipping up some snacks. 

This year I decided to challenge myself by foraging thru the fridge and see what I could make with the tons of food that was hidden in there!

This first round of ingredients looked like an interesting soup to me. I love making soups out of  leftover ingredients!

The most 

interesting combination being, the Ginger and Tumeric as a flavor



Now lets move on to some onions (large Bermuda) and some garlic cloves

sautéed these down in some olive oil.

Add some small diced Tumeric and Ginger

Then add the herbs

I used Parsley, Sage, Rosemary and Thyme!!!!!( Paul Simon line)haha!, but what ever you have to give an herby background to the flavor.

I let all this cook in the broth for a while maybe 1/2 hour; the I used a small pasta. small shells or Dilanti  whatever you have.. Let cook until pasta tender. Add salt and fresh ground pepper to taste.You may need to add more chicken broth if the pasta soaks up too much of the broth.


OK what goes with a great Soup … How about a great sandwich!!!


Santa’s Helpers

My family always celebrates Christmas on Christmas eve. Christmas Day is for the young children to run down to the den and discover what Santa had in fact, arrived at your house, even if you had no chimney. 

Christmas Day

The women were exhausted from doing all the cooking and taking naps on the couch having done all the work for days……AHHH Tradition!!!!

On cue it had snowed a few days before we left for Christmas vacation and my patients got to look outat our terrace and garden while being tortured by me at this beautiful sight.


I told my niece I would make a fresh spiral ham, a fillet  mignon, grandma’s mashed potatoes, cupcakes, corn salad and salmon and homemade eggnog.


yes I also made cookies!

Granola Cluster Cookies


1 1/2 cups pecans

1 cup sliced almonds

1 cup unsweetened coconut flakes

3/4 cup pumpkin seeds

1 cup old fashion oats

1/2 teaspoon Kosher salt

3 Tbsp extra virgin olive oil

2 extra large egg whites

2/3 cups sugar


 Pre heat oven to 325 degrees .Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil in on a rimmed baking sheet and bake, tossing once until coconut is golden and mixture is fragrant, 10-12 minutes,

let cool

Whisk egg whites in a large bowl until foamy. gradually, add sugar, whisking until mixture is opaque and thick, Add nut mixture and fold to coat evenly. 

Drop 1/4 cupful’s  of mixture onto a parchment baking sheet, spacing evenly. Bake cookies , rotating sheet halfway through until edges are golden. 15-20 minutes until edges are golden. Transfer to cooling rack.

Spiral Ham

The easiest thing to make! You buy it already cured all you have to do is brown and season.

Bake the ham first most of the way (it’s already cooked so you just bake ‘until browned about a 1/2 hour ) follow directions on the label.

 I like to put pineapples on my ham so I buy some fresh pineapple and slice it up and tooth pick it to the cooked ham

I return to the oven until the pineapples are browned.

Once the pineapples are brown I add a combination of herbs and vinegars to pour over the ham and return to oven just before serving to heat up.Christmas cupcakes

The next thing I worked on were the cupcakes which can be frozen and the thawed and frosted the day you need them .

The next thing that I worked on were the cupcakes, which can be frozen and then thawed and frosted the day you need them.

I admit I used a store bought cake mix. I doctored it by adding some chocolate chips

I followed the instructions and baked

Then I made little Christmas tree cupcakes (YES I’M GUILTY) of using premade frosting!!!

Using green sprinkles and red mini M&M’s

Then I made a second batch where I made whipped cream ( yes I made from scratch) and strawberries

Next I made a corn salad

I boiled the corn and when done I cut it off the cob.I looked thru my fridge and cabinet and decided on additional ingredients

red cabbage and onions and a little red pepper .

I made is vinaigrette to dress it with. I also made a Fillet MignonI browned at my house then we finished at my nieces house in the oven 

I also made a whole Salmon fillet but I was so tired at this point I forgot to take a photo of it!!

And then there were those empty mason jars that you saw above. I filled them with homemade eggnog for all those young cousins that were of legal drinking age.They loved it!!!


Merry Christmas and Happy Chanukah Everyone!!

Its Beginning To Look Alot Like Christmas

        Its a few weeks before its all on board for holidays. My son Griffin and I decided to see an exhibit at the Metropolitan Museum.When I got back I worked on dinner. This is one that I created. I took two whole Pork loins

Then I butterflied them,Then I lined the Pork Loins with Prosciutto I added some broccoli rabe

First then cooled quickly in an ice bathI covered the prosciutto                                         Then I added some sautéed scallions and celery, garlic, sage, salt and  pepper.

Then I tied up this cute little baby!

I browned the pork on the top of the stove, added some chicken broth on the bottom of the pan. About a cup and a half, Finally I put it in a 350 degree oven for about 45 minutes.Let the Pork rest for 20 minutes then remove strings and slice.


I was on a roll this day, so while this was going on I made 2 other sides!

Sliced up deseeded with the skin on 

I tossed with olive oil and baked at 350 for 20 25 minutes until fork tender.

I put on a sheet pan. I I then added mustard seeds fresh ground salt and pepper. Finally I put this whole crazy thing on top of a bed of arugula and served at room temperature.Finally I added some pomegranate seeds and tossed with a vinaigrette

on to the cauliflower!

I cut the cauliflower into florets. I had some hazel nuts in the cabinet so I roasted those in the for about 20 minutes until the skins are browned. Once cooled you rub the hazel nuts to get the skins come off and they look like this;

Then chop into small pieces

I also added some shallots sliced, and Brussel sprouts and some carrotsI served the cauliflower warm with a dressing based on mayonnaise and buttermilk.

I was on a roll that week.!!!!


We Are the World


I was thinking about my friends all over the world today. We have only one planet that we must share, hopefully  with love and peace.

My heart particularly cries for the people of Puerto Rico and the families of the hideous slaughter of the innocent people in Las Vegas.

I wanted to reach out to all of them with some International Cuisine. Continue reading