Quails R Us Plus


About 20 minutes outside of Honesdale there is a farm called Quails R Us Plus that sells fresh eggs; goose, chicken and quail.  In addition they advertise poultry and lamb.  We didn’t see any of the lamb and poultry because when we got there, nobody was home except for a little dog inside of the barn next to the “office” with the refrigerator full of quail and chicken eggs and money in a bowl.  We took our chicken and quail eggs and left the money on top of one of the freezers.  We’ll have to go back to see what else they have.

In the meantime, I made Korean quail eggs.


Posted in Appetizer, Asian, Cooking, Food and Wine, Hors d'oeuvres, Korean, Recipes | Tagged , , , , , , | 1 Comment

Where the Buffalo Roam


Real men from New York State don’t rely on GPS guidance.

She:  You missed that turn, My Heart.

He:  Don’t worry about it.  She (the GPS) doesn’t know what she’s talking about.


Lost once again in Pennsylvania, we chanced upon a buffalo farm.  A real buffalo farm!  A good sized herd was ruminating, roaming around, eating grass and looking very free range. I didn’t have my camera with me because I didn’t know that we’d be taking the long-cut home.  Next time when we intentionally return to the farm, I’ll get pictures to post.


The farm has a little store in the front with freezers packed with buffalo meat cuts.  I thought I’d try the short ribs for my first experience cooking buffalo.  All the cuts were expensive but so is everything else in the States that is raised and butchered by individuals. Tant pis.  This farm is a good source of unadulterated protein and the short ribs were delicious.


What’s the deal with the fat free thing!?  I didn’t imagine that anything could be done to everyday, ordinary beef broth in the can so I didn’t read.  But when I got it home, I noticed that it was 99% fat free.  From the ubiquitous range of fat free products in the supermarkets (there’s no getting away from them!), we Americans should be some of the fittest people on earth!  And we all know that’s not true.  So what are they doing with the fat that they’re taking out of everything?  You know they’re not throwing it away!  I guess it’s better not knowing : -0


To my relief, I found some local, good sized, juicy garlic at the Super Duper market.  I don’t usually shop for vegetables here but pass from time to time for their great sales on cat food and litter.  In the future I’ll look at everything.


In Pennsylvania alcoholic beverages, except for beer, is sold in government state stores. As far as bottled French, Italian and Spanish wines are concerned, it seems that the civil servant who chooses the wines  1) Doesn’t know a thing about wines and doesn’t care.  2) Is only interested in saving the State money by choosing the least expensive imported wines with names he/she has vaguely heard of; Chardonnay, Chablis, Chianti, Cabernet Sauvignon, Beaujolais Village,Valpolicelli, etc.  Of course these are wines that no self-respecting, homeless, on the dole, European would drink, so they export this “plonk” to Japan, the US and China.  Our federal government demands a healthy import tax, the state of Pennsylvania has their say and before you know it, you’ve got a 1 euro bottle of Cote du Rhone for $22 on the shelves.  You can imagine how we hate this.  Worse, you can not find, other than Veuve Cliquot, a decent bottle of wine on these shelves for neither love nor money.  We have got to go into the city (New York) to find a solution because the Black Box seems to suck us into a black hole.


I love roasting vegetables!  This are from local farmers.


The Indians probably ate like this when they got tired of buffalo.

Roasted Buffalo Short Ribs

3 lbs buffalo short ribs, cut into individual ribs

1 tsp salt

1/2 tsp pepper

1 heaping tbsp meat rub (Emeril’s essence/Bavarian essence/your favorite)

3/4 cup flour

2 tbsp olive oil

1 large onion, halved then sliced

3 large garlic cloves, thinly sliced

3 bay leaves

5 fresh thyme sprigs

1 can normal beef broth

1 cup red Black Box wine or if in France, Cote du Rhone

Mix the salt, pepper, rub and flour together, then dredge the ribs in the mixture.  Brown the ribs in the oil, a few at a time, no crowding, then place them in a roasting pan.

Briefly saute the garlic and onion the same pan until the onion is wilted, the pour over the top of the ribs in the roasting pan.  Tuck in the bay leaves and thyme, then pour the broth and wine over the top.

Cover the ribs with aluminum foil, then roast at 375 F for 2-2 1/4 hours.

Garlic Roasted Vegetables

1 each,  small zucchini and yellow summer squash, cut into large chunks

1 small cauliflower, broken into florets

12 large mushrooms, halved or quartered, depending on size

1 tbsp fresh sage, chopped

1 tbsp fresh rosemary, chopped

1  fresh scallion, sliced

5 huge cloves of garlic, thinly sliced

Salt and pepper

2 tbsp olive oil

Mix everything together, place in a baking pan and roast at 375 F for 45 minutes, stirring after 30 minutes.






Posted in American, Cooking, Food and Wine, Main dishes, Recipes, Vegetables | Tagged , , , , , , , | 14 Comments

Macaroni and Cheese


A couple of years ago I made a macaroni and cheese to take to a barbecue in Villiers-Louis, France, deep country.  I made this casserole in a sort of can’t be bothered way but the French loved it!  I used 3 different French cheeses (reblochon, tomme de savoie, comte) and creme fraiche.  I also mixed in some red bell pepper and onion.  It was good, so I thought of making a reasonable facsimile today with the cheeses that are available in Pennsylvania, USA.


Surprisingly, it was difficult to find cheese that wasn’t reduced or low fat!  Ditto for the sour cream (I substituted this for the creme fraiche).  I like all the fat that’s supposed to be in my milk products.  In the case of a particularly rich dish, I eat less of it, but I want all the flavor of the unadulterated product.  The same goes for butter.


In the end, I had to settle for reduced fat cheddar, but normal monterey jack and mozzarella.  The cheddar was an accident.  My eyes were so glazed over from looking for normal cheddar that this one slipped by me.  There was one container of normal sour cream left.  I snapped that up!  I think I have to make a bi-weekly visit to Wegmans in Scranton.


I do most of my shopping at the local Weis Supermarket.  They offer both local and some organic vegetables and fruit.  Fresh and pretty.  And sometimes you can find meat that is organic/grass fed/free range.  Like these lovely center cut pork chops.


I baked these in my usual way; salt, pepper, flour, butter in the pan.  Marvelous!


Macaroni and Cheese

1/2 onion, chopped

1 red bell pepper, diced

2 tbsp butter

1 lb small elbow macaroni, cooked

1/2 cup monterey jack cheese, grated

1/2 cup mozzarella cheese, grated

1 cup cheddar cheese, grated

1 1/2 cup sour cream

Bread crumbs

Saute the onion and bell pepper in the butter until the onion is soft, then toss with the hot macaroni.  Add the monterey jack, the mozzarella, 1/2 cup of the cheddar and the sour cream.  Stir to blend well.  Pour the mixture into a baking pan and top with the rest of the cheddar, then the bread crumbs.

Bake in a 425 F oven for about 30 minutes.


Posted in American, Cooking, Food and Wine, Main dishes, Recipes, side dish | Tagged , , , , , , , , | 52 Comments

Bento a la Carnivore


The problem with my kitchen is that, in the 80s, the owners of the house bought top of the line, fashionable, electric, black and stainless steel appliances to compliment their quality but dark, real wood, kitchen cabinets.  Over 30 years later, the appliances are old, and I’ve never liked electric, black or stainless steel appliances.


In addition, the butcher block island top looks like a real old and aggressively used, third world country, butcher’s block.  Trying to get the top replaced, plus fitting the new white, gas stove into the old space for the electric oven, plus replacing the leaking dishwasher has been a nightmare.  Apparently, removal and installation are two separate areas of expertise and we had to schedule a remover before we could schedule installations.  I almost lost the will to live.


The good news is that after a brief tryst with vegetarianism, Jade has rejoined the fold. While not discouraging her foray into non-meatitude, we continued to cook and eat all manner of beasts that smelled and looked delicious, causing understandable salivation and dissatisfaction with her healthy but meat-less meals.   A little propaganda, and voila!

Killer Vegetarians

Where is Jamie Oliver when you need him!?  Jade’s high school cafeteria could use a visit. I have started to prepare bento boxes for her lunch at her request and because I like preparing bento boxes :)


Today’s lunch was packed with furikake sprinkled inarizushi with tuna, Major Grey chutney glazed lamb meatballs, steamed and buttered acorn squash with chunks of orangesicle fudge for dessert (bottom layer, top photo), steamed ginger chicken, cherry tomatoes with vinaigrette, star and heart shaped boiled egg halves (top layer, photo just above).


With our household effects somewhere between Stuttgart and Honesdale, I bought a few bento supplies on amazon.com.  I found a non-traditional, stainless steal, tight sealing , neon green box that I thought Jade would like.  I have to find a matching fork, knife and spoon case for her.


Inarizushi are sweet, seasoned and fried bean curd pockets that you can buy prepared in a can.  You just drain them, then pry open the pockets for stuffing.  Easy.


Make some sushi rice, seasoning it with mirin, rice vinegar and sugar.  Use Hon-mirin if you can find it instead of Aji-mirin.  Also, be sure to read the outside of the rice vinegar bottle because I found some rice vinegar that was made with wheat.  Holy Mother of God! What happened to the honesty?


When I was making the tuna for stuffing into the pockets with rice, I was a little concerned about the tuna, but Bumblebee Solid White Albacore in water is a nice tuna, although I do still miss my Petit Navire from France :)


Jade loves these!  We all do, even me.  This doesn’t count as rice :)


The steamed chicken thighs are simple to make.  Bone or buy boned 5-6 chicken thighs, skin on, place inside a bowl and then inside of a steamer basket, then sprinkle with slivers of garlic and ginger and slices of scallion.


Pour over some soy sauce and mirin, then steam.  My steamer baskets are not here yet, so I used a metal colander.  A little tricky but it worked.


Skin removed and thinly sliced, this chicken reminds me of something similar I had in The People’s Republic, back in the day.  Good over Thai rice noodles.


Really happy to have access to acorn squash again.  I could never find these in France. Simply baked or steamed, these are delicious.  Stuffed is good too :)


The lamb meatballs (lead photo) were made in a “can’t be bothered” fashion.  Good though.  The recipe included here is what I can remember.

Major Grey Chutney Glazed Lamb Meatballs

1 lb ground lamb

1 tsp salt

1/2 tsp black pepper

1/2 tsp coriander

1/2 tsp cumin

1/4 cup bread crumbs

1 egg, beaten

1/2 cup Major Grey’s Mango Chutney with Ginger

1-2 tbsp water

Mix together the lamb, salt, pepper, coriander, cumin, bread crumbs and egg.  Form into normal size meatballs, then bake in a 350 F oven for 20-25 minutes.

Melt the chutney over a low flame with the water, then pour over the cooked meatballs, gently stirring to glaze.

Tuna and Sushi Rice Stuffed Inarizushi

1 large can tuna, drained

2-3 tbsp chopped onion

2-3 heaping tbsp mayonnaise

1 tsp mustard

Salt and pepper

1 can inarizushi, drained and pockets pried open

3 cups hot sushi rice

Assorted furikake sprinkles

Mix the tuna, onion, mayo, mustard, salt and pepper together and set aside.  Stuff the pockets with a layer of rice, a layer of tuna and then a final layer of rice.  Sprinkle with furikake.

Steamed Ginger Chicken

5-6 chicken thighs boned, skin on

1 inch fresh ginger, slivered

1 large scallion, sliced

2 large cloves garlic, slivered

1/4 cup mirin

1/4 cup tamari soy sauce

Put the chicken thighs in a heat proof shallow bowl.  Top with the ginger, garlic and spring onion slices.  Mix the mirin and soy sauce together and pour over chicken.  Put the bowl inside a steamer basket and steam for 15 minutes, covered.  Baste with the soy sauce mixture and steam for an additional 10 minutes.  Remove the skin and thinly slice. Serve over rice or noodles with the sauce.














Posted in Asian, bento, Cooking, Food and Wine, Japanese, Main dishes, Recipes | Tagged , , , , , , , , , , , | 38 Comments

Grilled American Lamb on Kaiser Rolls


I couldn’t decide what I wanted to make for our Labor Day meal.  I visited the Alpine Wurst & Meat House, vaguely thinking of beef brisket.  After talking to the butcher, I knew I didn’t want to grill the brisket for 12 hours, so decided on a lovely piece of butterflied lamb.  Yes, butterflied.  That’s what they call it here in America, you British people. Butterflied.


It really is a shame that American lamb has very little flavor, other than grain.  I love the grassy, tangy taste of normal lamb.  The lamb here looks good, but if I had not rubbed it with Bavarian essence, it would have been tasteless. Coming from the only credible butcher in the region, this is disappointing.  Whine :(


Some days my tzatziki is better than other days.  Today was a good day.


On Sunday we went to a volunteer fire department clam bake about 10 miles away near Hawley, P.A.  We like to attend community fund raising events held at these small town firehouses; pancake breakfasts, chicken and beef dinners, penny socials and clam bakes.


I’m usually fairly cautious about seafood at these open air affairs in the summer but this time I threw caution to the wind and ordered 12 of the raw clams, afraid that the steamed would be overcooked and chewy.


The raw clams were firm and briny.  Delicious.


As predicted, the steamed clams were overcooked and chewy.  The two “fraidy cats”, my husband and Jade, switched to the raw and ordered another serving of the delicious corn on the cob.  The corn is GM of course, all American corn is but, like cake, an occasional piece shouldn’t hurt.


Because the towns are close, the different firehouse events are attended by almost everyone in the region.  We saw our framer there.  People are open, friendly and ready to engage.   It’s a good way to let everyone have a look at you and get used to seeing you. Comparative to attending all market days in Sens and/or lolling at Le Litteraire over coffee.


It’s always good in the beginning to eat the trashiest food on offer, then you’re completely over it and need never eat it again.  Unless you’re a starving to death vegetarian and all food, save meat, is delicious and elegant :D


I really thought she wouldn’t be able to resist the lamb on kaiser rolls.  Nope.


She just sat there mechanically working her way through the macaroni and green salads. Rather sadly, I thought.

Bavarian Grilled Lamb on Kaiser Rolls

1 leg of lamb, butterflied

Bavarian essence




Kaiser rolls

Stab the lamb all over with a knife, then rub in the Bavarian essence.  Refrigerate overnight.

Turn on all the burners of a gas grill and preheat with top down to 500-600 F.  Sear the meat on both sides, turn off half the burners, put the lamb on the side without flame, put the top down and roast for about 15-20 minutes.

Remove the lamb from the grill and allow it to rest for 10 minutes, then slice and layer onto kaiser rolls with tzatziki, lettuce and tomatoes.






Posted in American, Cooking, Food and Wine, Main dishes, Recipes, Sandwich | Tagged , , , , , , , , | 37 Comments



Meat loaf_0412b

After having experienced some of the cuisine in Germany,  I have come to the conclusion that much of our  “American” cuisine has roots in Germany;  potato salad, hot dogs, hamburgers and meat loaf.  The average German deli offers a wide range of meat loaves with variations in spices, herbs and meats.

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Today I made a meat loaf with ground baby beef (veal) and baby sheep (lamb).  My husband loves this!

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How can one tell if the beef and sheep were truly babies when slaughtered?  Well, the meat is a pale, delicate pink, sort of like English and Irish babies.  Although, of course, I would never eat a human baby!  Maybe my ancestors did but that was on another continent, during a different time, and it wasn’t my fault :)

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Interlude.  Our airfreight arrived on Friday and contained our espresso machine.  My husband made coffee and I found an old, unwrapped, crushed biscuit in the bottom of my purse from Le Litteraire in Sens.  It was almost like being there!

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I found this poster at a second hand store for $38.  After looking at reproductions of it on the net, I noticed that it wasn’t exactly the same; Depots Partout was missing from the reproductions.  Researching further, I discovered that this was a poster by Leonetto Cappiello, considered the father of modern advertising because of his innovations in poster design.  My poster seems to be worth from $300 to $12,000 dollars.  I love not knowing :)

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Staring dreamily at the poster, I consumed a breakfast of toast, egg, tomato, cheddar, bacon and grapefruit juice.

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Meat loaf.  Meat loaf is one of the easiest meals I make.  You can make it with just about any combination of ground meat, add bread crumbs, eggs, herbs and some liquid to keep it moist.

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Normally, if I was using a tomato base for my liquid, I’d make a quick homemade sauce with onion, garlic, diced tomato, oregano and basil, but I decided to use the canned tomatoes I bought at Wegmans that already had the herbs added.  Never again will I buy these tomatoes!  They were sweet.  Bleah.

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I hate this butcher block top that’s on my island.  It looks like it was used for butchering cats or something.  Bandit, the curious cat, never jumps up on the island.  Clue.  My new top should be coming in a week.  I added a tablespoon of olive oil, salt and pepper to the diced tomatoes.

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Baby potatoes.  I adore cute food!

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I still haven’t found normal size garlic; the cloves are small and wimpy, except for something they call “elephant garlic” whose cloves are larger than baby potatoes.

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Colorful food is pleasing!  It makes me smile.

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I prepared a batch of baby potatoes with baby red bell peppers for roasting, thinking about Jade the vegetarian.  She who must not eat meat.

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I’d be willing to wager that if I found a French magret de canard in this ex-British colony gone rogue, she’d de-convert in a flash :D  In the meantime, it doesn’t help that I like and make good vegetables.  Still, she’s starting to have the Cassius look at meal times.

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She’s salad with baby, plum colored tomatoes and cucumbers.

Veal and Lamb Meat Loaf

1 lb ground veal

1lb ground lamb

2 eggs

1/2 cup bread crumbs

1 1/2 tsp salt

1/2 tsp black pepper

2 cans diced tomatoes with aromatics (not Wegmans) with 1 tbsp olive oil added

Mix the veal, lamb, eggs, crumbs, salt and pepper together.  Add 1 cup of the diced tomato mixture and mix well to blend.  Form into a loaf and place in a lightly oiled roasting pan.

Roast the loaf in a 350 F oven for 1 hour.  Pour half of the remaining diced tomatoes over the loaf and return to the oven for 30 minutes.

Allow the loaf to cool for 5-10 minutes, then slice and serve with the remaining tomato sauce.





Posted in American, Cooking, Food and Wine, German, Main dishes, Recipes | Tagged , , , , , , , | 30 Comments


Vegetable stir fry and chicken 050b

Jade left the school in Massachusetts wanting to get into the Zen of meditation, green tea, vegetarianism and Buddha (Buddhism).

Vegetable stir fry and chicken 025b

The food in the school cantine must have been shocking.  Well whatever.  I cook vegetables anyway and we don’t all have to be vegetarian  :)

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A vegetable stir fry is an excellent way of emptying the refrigerator of an overabundance of very expensive organic vegetables, bought joylessly in a Wegmans and Callicoon, NY farmers market spending frenzy.

Vegetable stir fry and chicken 062b

Naturally, I thought of adding chicken broth to the sauce for the vegetables but that might have retarded Jade’s growth towards nirvana or something.  I did add black sesame seeds for protein.

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Jade, I think unfairly, accused her father of unnecessary, loud chicken crunching and juice dribbling, in order to sway her from the path of righteousness.  I wonder how long she will last :D

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Vegetarian Stir Fry

4 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp chili garlic sauce

1 tbsp rice vinegar

1 tsp honey

1 tbsp sherry

2 tbsp peanut oil

1/4 large onion, thinly sliced

2 garlic cloves, slivered

1/2 inch fresh ginger, thinly sliced

2 each, red, yellow and orange, mini bell peppers, sliced

6 mini white turnips, halved and sliced

3 baby bok choy, stems separated from leaves (stems sliced, leaves torn into pieces)

1 summer squash, halved and sliced

Black sesame seeds

Stir the soy sauce, hoisin sauce, garlic sauce, vinegar, honey and sherry together in a small bowl.  Set aside.

Heat the oil in a wok and add the onion, garlic, ginger and peppers.  Stir fry until the onion is just wilted.  Add the turnips and bok choy stems, then continue to stir fry until the turnips are crisp tender.  Add the summer squash and stir fry for about 2-3 minutes.  Stir in the bok choy leaves.

Pour in the sauce mixture, then stir until the bok choy leaves are just wilted.  To serve, sprinkle with black sesame seeds.




Posted in Asian, Cooking, Food and Wine, Main dishes, Recipes, Vegetables | Tagged , , , , , , , | 23 Comments