posts by Debra Samuels
Hot Cocoa Mix
Instant reactions: sweet to sandy Cocoa evokes memories of childhood. For many, that meant bitter unsweetened cocoa spooned into a mug filled with steaming milk and as much sugar as you could beg. A real marshmallow floated about, melting into a creamy circle. Fast forward to busy schedules, less time for the kitchen, and instant …
Read moreMicrowave Popcorn
Search for kernels of truth leads to overall sense of dissatisfaction It used to be so simple. There was a jar of kernels, a little oil, and a pot with a cover. Shake vigorously over a burner, add a little melted butter, a sprinkle of salt, and you had something wonderful. Then came the air …
Read moreWhole Cranberry Sauce
In the shopping bag or back to the bog? As one taster put it, “I was born and raised in New England – I have to like cranberry sauce!” Indeed, the cranberry should be our state emblem. Last year, more than 14,000 acres of cranberry bogs, mostly in the southeastern part of the state, produced …
Read moreSTRAWBERRY PRESERVES
Fruit, not sugar, makes the spread First the strawberries. Then the -oses: sucrose, fructose, and glucose syrup. Perhaps some cane sugar and corn syrup, a little pectin, and citric acid, and you’ve got strawberry preserves. We tasted five brands and while all those sugars were not in one jar, many had at least two, some …
Read moreCold Sesame Chicken
The cucumbers in this recipe are slightly crushed under the broad part of the blade of a knife. This breaks the skin of the cucumber creating a craggy surface to allow the hot sesame oil and dressing to seep in instead of slide off. Listen for the sizzle as the hot oil hits the cold …
Read moreChanghai’s Shrimp Soup
This simple but flavorful Chinese soup cooks up in a flash. Aromatic sesame oil and spicy Vietnamese sauce Sriracha are added at the end for maximum impact. Changhai’s Shrimp Soup Ingredients: Serves 4 1/4 pound shrimp, peeled and cooked 2 1/2 cups chicken stock* 2 slices ginger, smashed 2 scallions, smashed 3 tablespoons tomato paste …
Read moreSweet and Sour Onions
These little onions make a wonderful condiment with roasted meat dishes, as part of an antipasto platter or served on their own as an appetizer served with drinks. Sweet and Sour Onions Ingredients: 1 1/2 pounds cipolline, Italian baby onions or yellow pearl onions 4 1/4 cups water 1 teaspoons salt 1/4 cup white wine …
Read morePressed Salmon Sushi
These sushi pieces are served on a platter sprinkled with scallions, with soy sauce. To dip the pieces, turn them salmon side down; if you dip the rice end first, the pieces fall apart. Ingredients: Rice (about 30 bite-size pieces) 2 1/2 cups short-grain white rice 2 3/4 cups water 5 tablespoons rice wine vinegar …
Read moreMary Lindeblad’s Dutch Babies
Somewhere between a popover and a muffin, these puffs rise like magic in the oven. The airy texture and sweet taste make them a perfect breakfast treat. Mary Lindeblad’s Dutch Babies Ingredients: 4 teaspoons butter 4 eggs 1 cup milk 1 cup flour 1/2 teaspoon salt non-stick oil spray Directions: 1. Set oven to 475 …
Read moreGrilled Pizza
Making your own pizza dough is not the fuss you may think. In Italy pizza is served in individual size portions and fills an 8-inch plate. The crust is crispy and the toppings are exactly what you want! Don’t be afraid of the yeast. Kids will love watching the dough rise and punching it down. …
Read moreEriko’s Simmered Eggplant
This is a classic Japanese home style preparation for eggplant. The dish is served hot or cold. The eggplants are first scored and then soaked in water to remove some of the natural bitterness and then patted dry. They are then sautéed in oil and a bit of sugar to form a sweet crust. Eriko’s …
Read moreOkonomiyaki- Japanese savory pancake
Okonomiyaki is a savory pancake filled with shredded cabbage, bits of briny seafood, slivers of meat and pickled red ginger (beni shoga). After cooking it is shellacked with a tangy glaze made of Worcestershire-like sauce with a dusting of dried seaweed flakes (aonori) and a flourish of shaved bonito flakes (katsuo) that seem to dance, …
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Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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