Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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![]() Recently I purchased a bunch of beautiful New Jersey red beets at Delicious Orchards. I would normal just cook until tender and dress with oil and vinegar. However, I wanted to dress them a bit more. I found on my New York Times cooking app a recipe by Julia Moskin for Marinated Beet Salad with Whipped Goat Cheese, yum! The beets are marinated with shallots, olive oil, sweet vinegar such as Barolo, balsamic or sherry. I happened to have some Carter and Cavero sherry vinegar on hand and used that. The goat cheese is creamed with a bit of olive oil, milk or heavy cream (I had heavy cream), white wine vinegar and seasoned with salt and pepper.
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![]() My mother has been gone for almost 28 years and one of the things I remember about her were her sayings. One in particular is, “questo o niente,” this or nothing. Meaning, this is what I’m serving or this is what I have, take it or leave it. When my children were little, I made them try everything, just a little. One time we made our son sit at the dinner table until he ate five string beans. He sat there a good long time and finally ate them. He learned his lesson, they taste better hot. Fortunately for them, they have acquired quite a discerning palate and try a variety of different foods. ![]() For Easter this year we were a small group of four adults. Traditionally, our family likes ham for the holiday. Last year and this, I purchased a delicious spiral cut Wellshire Farms ham from Whole Foods for $3.99/lb. (prime member price). Although I selected the smallest ham I could find, there is still quite a bit leftover. What was one way I could re-purpose this ham? How about a quiche Lorraine, but low fat. I checked the internet and found a recipe by Joy Bauer, nutrition and health expert from NBC’s Today show. Her recipe replaces the normal quiche crust with frozen chopped spinach, shredded cheddar cheese, eggs and a bit of Parmesan cheese. The filling uses eggs, egg whites, reduced fat milk and reduced fat Swiss cheese. I did skew the fat by using some of the spiral ham from Easter in lieu of turkey bacon.
![]() Last year Buon Appétit Magazine selected Nonesuch in Oklahoma City as the best new restaurant for 2018. Most of us will not be traveling to Oklahoma City and it will be extremely difficult to secure one of the 20 seats that are available for their tasting menu. However, on January 5, 2019, the Wall Street Journal published an easy recipe from Nonesuch chefs Jeremy Wolfe and Colin Stringer for rib-eye steak with herb sauce and honey-roasted carrots. This recipe caught the eye of my husband and I was finally able to make it Saturday night. If you are looking for a good old-fashioned type butcher, with excellent quality meats, try Pastosa Ravioli in Manasquan. This is the second time I purchased a steak from them and it was outstanding. The rib-eye for 2 ($17.99/lb.) was worth every cent. Carrots were the main vegetable, but I also made an herb sauce of green beans, garlic, fresh parsley and basil. The vegetables came from Delicious Orchards in Colts Neck where I find their quality and display size to be exceptional. ![]() So far my plan is working. I was at Delicious Orchards as they opened the doors yesterday morning. Upon returning home it was time to get crackin’ and prepare Thanksgiving sides. I started by making Great Grandma Freid’s dressing followed by a new sweet potato side dish by The New York’s Times’ Melissa Clark, Sweet Potatoes with Bourbon and Brown Sugar. ![]() It’s less than a week before Thanksgiving and I’ve finalized my menu. As I’m working this Sunday and the day before Thanksgiving, time is of the essence. My menu is apple, dried cherry and walnut salad with maple dressing, fresh ravioli (2-3 per person so they don’t fill up on pasta), roast turkey with Williams-Sonoma Apple Cider and Sage Glaze, Melissa Clark’s sweet potatoes with bourbon and brown sugar, Great Grandma Freid’s dressing (a family tradition), Brussels sprouts sautéed with pancetta. For dessert we’ll have tapioca (another tradition), pumpkin cheesecake crumble squares and a Delicious Orchards apple pie and perhaps a few mini éclairs from the Orchard. ![]() Oh, how I wish these damp, humid days left with the last day of summer. I’m ready to start cooking heartier meals, more comfort food to be eaten on cool evenings. As we haven’t quite gotten their yet, I found a delicious recipe in my files for pork tenderloin that came together quite easily and was full of flavor. The recipe, roasted honey soy pork tenderloin, is from the Williams-Sonoma website and has a prep time of 10 minutes; cook time 30 minutes. I keep some Asian cooking items on hand such as sesame oil, soy, rice wine and, fortunately, also had some hoisin sauce in the refrigerator, all which were needed for this recipe. |
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