Leftovers: Spaghetti Pie
I really can’t stand throwing anything away. I honestly enjoy foraging through the refrigerator and the pantry to see what I can come up with. Let’s see. I’ve got some leftover spaghetti, sauce, sausage . . . what can I make with those ingredients? Spaghetti pie! I’ve made this dish a thousand times but I usually make it with ricotta cheese. I guess that means it’s time to get creative. Here’s what I came up with: Spaghetti Pie 3 cups leftover cooked spaghetti or angel hair 1 egg 1 tsp. Italian seasoning 1/4 cup parmesan 1/4 cup milk dash of garlic...
Read MoreKeeping It Reel
This year our local farmers market added a fresh fish vendor. Pura Vida Fisheries, located on Long Island, makes the five hour (plus or minus) trip to our market EVERY Saturday. Yay! This month I’ve picked up oysters, mussels, scallops, cod and striped bass. Next time I think I’ll pick up some swordfish. Mark has been enjoying the oysters. Here’s a simple fish dish that will work with most white fish. In this case I used striped bass. Striped Bass with Lemon-Wine Sauce 1 – 6 oz. filet per person (striped bass, cod, hake) oil (olive or canola) For the...
Read MoreSeafood Stew with Fennel
Just about every Saturday I make my way to my local farmer’s market. I’m always amazed at the variety – local variety – meat, poultry, produce, baked goods, cheese, wine, honey, mushrooms, soap, pottery, jewelry . . . I could go on and on. This past year, though, we’ve been lucky enough to have FRESH FISH at the market. How? Well, Pura Vida Fisheries based in Hampton Bays, NY has been making the five hour trip from Long Island up to Saratoga Springs, NY. This week’s catch was the inspiration for this Seafood Stew with Fennel recipe. What I like about a...
Read MoreSunday Supper: Baked Brisket
Many of the Sunday suppers we ate growing up had, as their main intention, feeding us without mom spending the entire day in the kitchen. A baked brisket accomplishes the same goal with my family. Extra bonus? Leftover brisket makes wonderful sandwiches! Brisket is reasonably priced and very easy to make. Brisket that’s smoked or cooked low and slow is the way to go but I don’t always have that kind of time. Baked Brisket Serves 4 – 15 minutes hand-on time (the night before); 3 1/2 hours to bake Step One – The Rub: 3 1/2 – 4 pound brisket – get one with...
Read MoreSunday Supper: Pot Roast
We grew up eating a big dinner every Sunday. Whenever possible we still like to slow things down on Sunday afternoons and get together with friends and family. That’s the time I like to make meals that take a little extra time or try a new recipe. Pot Roast is a classic Sunday dinner meal. What I like about it is that it’s easy and who doesn’t like pot roast? Pot Roast serves 4 – cook time: 3-3 1/2 hours 2 1/2 pound chuck roast flour One large onion 2 cloves garlic 2 3/4 cups beef broth 1/4 cup red wine fresh parsley fresh thyme Potatoes – depending on...
Read More2011 Saratoga Wine, Food & Ferrari Fall Festival
I spent last Saturday at the Wine, Food & Ferrari Fall Festival in Saratoga. Apparently this humble little blog caught the attention of the Italian Trade Commission. They reached out to me and invited me to attend as their guest. I had to think about it – hmmm, let’s see . . . Italian food, wine, fast cars AND beautiful weather??!!?? Let’s just say they made me an offer I couldn’t refuse. (Sorry but I couldn’t help myself.) I was disappointed that I was unable to attend Kevin Zraly’s wine seminar. I stood in line but didn’t have a pink ticket. I...
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