Storm the Cassoulet

Boiled Dinner



1 (5 1/2 pound) corned beef brisket or fully cooked ham

2 large onions

15 small white potatoes or red potatoes

10 carrots, cut into 1 inch pieces

2 heads cabbage, cored and cut into wedges

1 bay leaf

1 teaspoon peppercorns


Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel and quarter the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours (if using pre-cooked ham, skip this part).

Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Cook for another 30 minutes, covered, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.

Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Footnote:  Serve with warm pumpernickel bread, whole-grain mustard, and pickled beets.

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Shrimp with Feta


20 (U- 16/20) shrimp, peeled and deveined (see note)
Salt and pepper, to taste
1/4 cup olive oil
1 small onion or 6 scallions, chopped
4 garlic cloves, minced
Cayenne pepper, to taste (optional)
2 tablespoons finely chopped fresh oregano
1 cup tomato sauce
1/2 pound feta cheese, crumbled
4 tablespoons chopped parsley


Season the shrimp with salt and pepper. Heat 2 tablespoons of oil in a large sauté pan. Sauté the shrimp for 2 to 3 minutes, or until they turn pink. Remove the shrimp from the pan, and divide them equally into 4 oven-proof serving dishes.

Heat the remaining oil in the same sauté pan. Cook the onions or scallions over moderate heat until tender, about 8 minutes. Add the garlic, cayenne (if using) and oregano. Cook for 2 minutes. Add the tomato sauce and simmer for a few minutes. Season with salt and pepper. Divide the sauce evenly over each serving of shrimp.

Sprinkle the feta cheese on top of each serving. Bake in a 350-degree oven until the cheese is slightly melted. You can also broil this dish. Remove from the oven. Sprinkle each serving with freshly chopped parsley. Serve with slices of grilled bread.

Note: U- 16/20 refers to the number of shrimp per pound according to size. These would be in the jumbo/extra jumbo size category.

Optional:  cannellini beans, kalamata olives, mushrooms, and/or brown rice.

Serves 4.

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Chicken Fingers

Recipe by Fabio Viviani


2 chicken breasts
3-4 cups all-purpose flour
4-6 eggs, whisked
3-4 cups panko breadcrumbs
light olive oil for frying

For the dipping sauce :
¼ cup honey
¼ cup prepared dijon mustard
1 tbsp. extra virgin olive oil
Cracked black pepper to taste


Cut chicken breasts into ½ inch strips, or fingers.
Dredge chicken in the flour to coat thoroughly.
Add two pinches of salt to the eggs and combine to help it coat the fingers.
Shake excess flour off chicken and place in egg mixture.
Coat well with egg, and then remove and transfer to Panko breadcrumbs.
Coat well with Panko breadcrumbs.
(At this point you can freeze the breaded chicken for up to a week for later use.)
Put oil in a deep sauté pan over medium-high heat.
When the oil is hot, place breaded chicken in oil.
Cook chicken in batches until dark, golden brown, and then remove onto paper towels to drain.
Lightly salt.
Mix honey and Dijon, Extra virgin olive oil and cracked pepper for a dipping sauce.


Make food for your kids that you want to eat! How else will they learn to love good food?

For perfectly cooked chicken tenders, slice chicken breasts into small, even size pieces.

Salting your egg wash will break apart the proteins in the eggs making it bind better to the breadcrumbs. Use panko for a great crispy base that doesn’t absorb a lot of oil.

Never season chicken before it goes in the oil; wait until after or the seasoning will wash off.

For succulent tenders, don’t over-crowd the oil with chicken or the temperature will drop.

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Grilled Pork Tenderloins with Grilled Pineapple Salsa


2 (1-pound) pork tenderloins, trimmed of fat and silver skin
6 tablespoons olive oil
1 tablespoon ground chipotle chili powder
2 teaspoons salt, plus a pinch
1 teaspoon freshly ground black pepper
1 teaspoon dried Mexican oregano, crumbled
1 1/2 tablespoons minced garlic
3 tablespoons fresh lime juice
1 pineapple, peeled and cut crosswise into 1/2-inch slices
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
2 tablespoons minced red bell pepper
1 tablespoon finely chopped fresh cilantro leaves
Fresh cilantro sprigs, for garnishing
Cilantro Oil, for drizzling, recipe follows

Options:  brown sugar, dijon, fresh ginger


Preheat grill to high.

Rub the pork tenderloins all over with 3 tablespoons of the olive oil, then sprinkle evenly with the chipotle chili powder, 2 teaspoons of the salt, the pepper, and the oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.

Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium non-reactive bowl. Add the red onion, remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, remaining pinch of salt, jalapeno peppers, red bell pepper, and chopped cilantro and stir to combine. Set aside while you grill the pork.

Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes. Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.

Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro sprigs. Drizzle with Cilantro Oil.

Cilantro Oil:
1/4 cup fresh cilantro leaves
2 tablespoons fresh mint leaves
1/2 cup extra-virgin olive oil
Salt and pepper

Place herbs in a mini-chopper and blend. Slowly add oil to emulsify. Season with salt and pepper.

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Homemade Cranberry Sauce

Homemade Cranberry sauce 027


1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

Optional:  add chopped apples, mandarin oranges, chopped walnuts, pears, raisins, etc.


Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

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No-Bake Blueberry Pie


2 quarts of blueberries

2 tablespoons of flour

3/4 cup water

1/2 cup white sugar

1 pinch salt

1 (9 inch) pie crust, PRE-BAKED

Whipped cream


Put 1 cup of blueberries in pan on stove.

Whisk water and flour together to dilute the flour – add to the blueberries.

Add sugar and salt.  Cook on high until it starts to bubble and thicken.

 Add rest of blueberries – shut stove off.

Keep the crunchiness of the raw blueberries.

Pour in crust – put in fridge.  Serve with whipped cream.

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Green Beans and Brussels Sprouts



 10 ounces Brussels sprouts, trimmed and halved

1 pound green beans, halved

4 slices thick-cut bacon, diced

3 tablespoons all-purpose flour

2 cans of Cream of Mushroom Soup

1 cup of milk

1 cup French’s Fried Onions

1/4 teaspoon salt

1/4 teaspoon pepper


 Bring a large pot of lightly salted water to a boil. Add Brussels sprouts; after 3 minutes, add the beans to the same pot. Boil for another 4 minutes. Drain and set aside.

Meanwhile, cook bacon in a large nonstick skillet on medium heat for 8 minutes or until slightly crisp. Stir in flour and cook for 1 minute. Add soup and milk  and bring to a simmer; cook 2 more minutes or until thickened. Stir in reserved vegetables, salt and pepper. Pour into a 21/2 quart casserole dish and top with fried onions. Bake at 350 degrees F for 20 minutes or until fried onions are browned.

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Classic Hollandaise Sauce


3 large egg yolks
2 Tbsp. water
3 Tbsp. white wine vinegar
3 Tbsp. dry white wine
1 medium shallot, finely diced
1 bay leaf
1 tsp. cracked black peppercorns
1 c. clarified butter, about 2 cups whole butter
salt & cayenne pepper to taste
1 tsp. freshly squeezed lemon juice (or to taste)


Preheat a Calphalon 8″ Omelette pan over medium heat. Add shallots, bay leaf, peppercorns, white wine, and vinegar and reduce by half. Remove from heat and add water, strain and set aside. In a double boiler, whisk egg yolks and white wine mixture together. Fill a 2 1/2 quart sauce pan with 1/3 water and heat to just simmering. Place double boiler insert over simmering water and whisk constantly until mixture becomes thickened and frothy about 2 minutes. Remove from heat and continue to whisk. Add clarified butter in a steady stream, whisking until butter is fully incorporated. Season with the salt, cayenne and lemon juice.

Recipe may be doubled.

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Campbell’s Kitchen Broccoli and Cheese Casserole


1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1/2 cup milk

2 teaspoons yellow mustard

1 (16 ounce) package frozen broccoli flowerets, thawed

1 cup shredded Cheddar cheese

1/3 cup dry bread crumbs

2 teaspoons butter, melted


Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.

Bake at 350 degrees F for 30 minutes or until hot.

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Confetti Rice



 1 package of Uncle Ben’s Brand Chicken Flavor Rice Pilaf

½ cup of scallions or red onion

1 cup of chopped peppers (red, yellow or green)

1 small can of corm

½ cup of mushrooms

1 small can of sliced olives


Combine rice, contents of seasoning packet and water in cooking pan. Bring to a vigorous boil. Reduce heat, cover and simmer until water is absorbed, about 5 minutes.  Add vegetables.  Stir into rice mixture.

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