My Husband’s Lunch


“Jonesing” for the corned beef brisket I made for St. Patrick’s Day, about a week ago my husband hefted a 4.5 lb brisket into the shopping cart saying that he wanted MORE.  Fine, I didn’t care, you place it into a pot of water and boil it, no stress.

However, it seems that as soon as the thing was boiled, my life partner lost all interest in boiled corned beef and ate only a couple of slices, leaving a gargantuan amount of meat to sit in the refrigerator neglected and drying.

No problem.  My mother taught me a zillion things to do with left over meat chunks.  The above is corned beef and quail egg salad.  Coming up next, corned beef hash and corned beef stew/soup.  He’s forgotten what happened with the chicken breasts :D


Posted in American, Cooking, Food and Wine, Main dishes, Salad | Tagged , , , , , | 13 Comments

Spicy Lamb and Vegetable Stir Fry


Aubergine is one of my favorite vegetables.  I found these small, Sicilian aubergine at the Price Chopper market during an old, retired people’s “balade” in Matamoras, P.A.  My husband and I go on rides when, although there’s plenty to do at the house, we don’t want to do it.  It’s carefree, aimless driving through very pretty landscapes of forest, rivers and streams.  Pennsylvania is beautiful.


Of course I had no idea what I was going to do with the aubergine but that doesn’t matter, it’s the shopping that counts, says Rosemary the non-frugal :)


I browned the aubergine, stir fried some ground lamb and added leftover squash and black bean garlic sauce with hefty tablespoons of red chilli sauce and mirin for sweetness.  I served this over fresh udon noodles.  Et voila!


Posted in American, Asian, Food and Wine, Main dishes, Vegetables | Tagged , , , , , , | 17 Comments

Artichoke and Squash Roast


Hard-to-concentrate.  France-coming-soon :D


Posted in American, Cooking, Food and Wine, side dish, Vegetables | Tagged , , , | 21 Comments

Blackened Teriyaki Salmon with Roasted Asparagus


Today is both our children’s birthdays.  Jade, who is still at home, is 18 years old today and I wanted to be sure she had something she would appreciate when she got home from school.


She likes fish and all manner of vegetables which makes it a delight to cook for her. Unfortunately, the only salmon I could find was farm raised (the reason we haven’t been eating a lot of that) but the skin was on, it’s asparagus season now and I knew she would be pleased :)


To give Germany some respect, something I don’t often do, they have marvelous asparagus!  These asparagus came from California and were fresh, tender and tasty.


This is a quick and easy recipe for asparagus I’ve used before with a mixture of white and green asparagus.  Always good.


Just when I had gotten over my horror about fake honey in the supermarkets, I read an article about fake extra virgin olive oils in the supermarkets, most of them with Italian names!  The article suggested that one would be safer using olive oils from California.




I think there’s not many people you know who have an authentic Chairman Mao plate from the People’s Republic of China.  I picked up this sweetheart on a visit to Beijing back in the day.  Refusing to sign up for organized tours, our steps were dogged by a succession of young men who kept trying to engage us in political discussions.  After about the third day, they abandoned us, probably bored to tears with our food and drink obsession :D

The blackening of the salmon was an accident but still good ;)

Oven Roasted Asparagus with Pine Nuts and Tomatoes

1 lb asparagus, trimmed

2 garlic cloves, thinly slivered

1 cup cherry tomatoes, halved

2 tbsp pine nuts

1 tsp salt

1/2 tsp black pepper

1 tbsp lemon juice

3 tbsp olive oil

Mix all ingredients together, then pour into a roasting pan.  Roast at 425 F for 20 minutes, stirring half way.



Posted in Cooking, fish, Food and Wine, Main dishes, Recipes, side dish, Vegetables | Tagged , , , , , , , | 35 Comments

Butter Roasted Chicken Thighs and Fennel


Butter roasted chicken


Pan charred fennel with lemon, olive oil and fresh oregano.  That’s all I’ve got.


Posted in American, Cooking, Food and Wine, Main dishes, side dish, Vegetables | Tagged , , , , , | 15 Comments

Cod Poached in Vegetable Broth


Feeling weak and unhealthy from Omega-3 fatty acid, riboflavin and vitamin D deficiency, I finally bit the bullet and bought some frozen cod fish.  It looked okay.  Just.  It has been a difficult winter for Jade and I because we love fish and there just isn’t a reliable, fresh supply in our area.  My husband didn’t really care because when he was growing up fish, eaten on Fridays, was a frozen, breaded 2 inch stick served with catsup and although he “doth protests too much,” me thinks that’s the way he still likes his fish.  Proof:  In Germany, whenever I went to stay a while in France, the horrid little sticks magically appeared in the freezer.  Et voila :D


As a matter of fact, if you do not “adore” fish, you can eat this tasty, hearty and simple vegetable “bouillon” with just some buttered baguette slices.

Cod Poached in Vegetable Broth

1 1/2-2 lbs cod fish, cut into serving sized pieces and seasoned with salt and pepper

2 generous tbsp butter

2 leeks sliced

1 summer squash, cut into chunks

1 small zucchini, cut into chunks

1 basket cherry tomatoes, halved

4 fresh basil leaves

Salt and pepper

2 cans vegetable or chicken broth

Melt the butter in a large, deep skillet then add the leeks and saute until soft.  Add the squash, zucchini, tomatoes and basil, season with salt and pepper, then continue to saute for an additional 2 minutes.

Add the broth, bring to a vigorous boil, top with the cod pieces :D cover and simmer for 7 minutes.




Posted in American, Cooking, fish, Food and Wine, Main dishes, Vegetables | Tagged , , , , , , , | 18 Comments

Steak, Potatoes and Asparagus


It has just occurred to me why many of our vegetables are not correctly labeled; green squash for zucchini, green apple for Granny Smith, red pear for Anjou and the potential disaster, yellow squash for spaghetti squash.


You see, we Americans, unlike Galina’s people in the Soviet Union, have always been free to travel to whatever country we want, except maybe Cuba.  With all this uncontrolled gallivanting around, along with our belief in our God given right to say whatever we please wherever we please, we could be in the position to give away American agricultural secrets. So that’s why.


I found these “Tiny Potatoes” at the IGA.  They could be Baby Yellow Dutch but I’m going back to France next month and it’s better not to know  ;)

Fried Tiny Potatoes with Bacon

1 lb tiny potatoes, halved

2 tbsp olive oil

Salt and pepper

5 strips of bacon, fried crisp and crumbled

2 tbsp fresh parsley, chopped

Fry the potato halves in the olive oil until brown and crisp.  Season with salt and pepper, then stir in the bacon and parsley.  Serve immediately.


Posted in American, Cooking, Food and Wine, Recipes, side dish, Vegetables | Tagged , , , , , , , | 33 Comments