Lobster Caesar Salad

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Here in beautiful northern New Jersey we are currently smack dab in the middle of a hazy, hot, humid, 90 degrees for days and days and days in a row heat wave.  The kind of heat wave you remember fondly in February, the kind of heat wave that makes it impossible to to even THINK of turning on your oven or anything else that might possible raise the temperature in your kitchen even one measly degree.  The kind of heat wave that means salad for dinner.  Every night.  And so if you are going to have salad for dinner, you might as well throw caution to the wind and have Salad For Dinner.  I'm talking cool, extravagant, you-only-go-around-once Lobster Caesar Salad for dinner. Read More & Get the Recipe

Roasted Tomato and Anchovy Oreganata Pasta

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I know, I know, here I am back with the anchovies, and I'll get back to that in a second, but the first thing I want to tell you about this is that the chef behind it is Gwyneth Paltrow.  Yep, that same Gwyneth Paltrow that I loved so much in Shakespeare in Love, and even more when she guest-starred on Glee.  (Glee, please bring her back?  I'm a little worried about you this season, and she could help.)  Anyway, she has a new cookbook called MY FATHER'S DAUGHTER, and a nice blog with a cooking section, and Bon Appetit did a feature on her that included this recipe. And since I have inexplicably developed this late-in-life fascination with anchovies, I gave it a try.  And it ROCKED.  Sweet, slow-roasted cherry tomatoes mixed up with a salty, crunchy mixture of toasted bread crumbs and herbs, all tossed with linguine...this recipe has already made repeat appearances on my table.  I love it, the Southern husband loves it, and the teenager is down at Clemson happily eating microwaved Read More & Get the Recipe

Spaghetti with Walnuts and Anchovies

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Okay, so let me cut right to the chase by saying I am NOT an anchovy person.  I am so much not an anchovy person that I make the Southern husband open the anchovy can so I don't accidentally get any anchovy oil on my fingers. I am so much not an anchovy person that when someone else even suggests getting anchovies on even a portion of a pizza that I will be sharing I give them a look that suggests that ordering anchovies on pizza might be the end of the civilized world as we know it. What am I doing putting anchovies in perfectly good spaghetti then?  I honestly don't know, other than the fact that I, completely illogically in every way, actually LIKE a tiny bit of the anchovy taste in Caesar salad, and there was something about the idea of mixing that slight anchovy taste with olive oil and garlic and walnuts and parmesan cheese and parsley that made me throw caution to the wind and buy one of those little containers of anchovies.  After all, it only called for using four of Read More & Get the Recipe

Crispy Potato Salad with Chimichurri Sauce

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I have to confess, I'm not a potato salad lover.  I do have this one recipe that I like, probably because it does not involve mayonnaise and it DOES involve bacon, and because I do love you so much I am going to give you the link for it, even though it is from the first month of my blog's existence when I knew next to nothing about how to write a blog, put pictures up on a blog,  or that if you were going to include recipes on a blog it would be handy to have something that lets folks actually print it out. Potato Salad with Bacon and Parsley I have learned so much.  I have graduated from Blog Nursery School to at least 4th grade.  I think.  Anyway, being the non-potato-salad-lover that I am, I perked up a little when I ran across this recipe for a crispy potato salad with chimichurri sauce.  Crispy = fried = a potato salad that even I could get excited about.  And don't even get me started on chimichurri, which is a scrumptious sauce of parsley, lemon juice, olive oil, and in Read More & Get the Recipe

Tuna Caper Dip

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Few things in life are better than coming home from a loooooooong day of work at the office, cracking open a can of tuna and in 10 minutes or less having what can pass as a reasonably presentable supper.  In this case, this is the latest in our Friday Night Lights series of suppers, wherein we are using up all the delicious appetizer recipes I have collected by making them for light Friday night suppers, since there is no way I am actually going to have enough parties in my lifetime to use them all up. So here's the deal on this one: you have to use a can of tuna packed in oil.  Yes, you do.  You drain most of the oil off, but you need the rest of it to make this delicious dip sing and dance the way you want it to.  Stir in some sour cream (use the low-fat kind to make yourself feel better about the tuna packed in oil) along with some fresh lemon juice, some chopped parsley, some capers and a couple of chopped anchovies.  Salt and pepper, and you are THERE.  We scooped it up with Read More & Get the Recipe

Chicken Confit

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This recipe almost didn't get made, because it is one of those recipes you tear out of the paper because it sounds so lovely and elegant, and then every time you come across the clipping it just sounds too fancy and complicated, but there's something about it that makes you hang on to the clipping...repeat as needed. But one day I got up the energy, and decided it was Chicken Confit Day. What is confit, you may ask? (I definitely had to ask.) "In the savory kitchen, it historically refers to a meat submerged in flavorful rendered fat and cooked slowly until very tender. Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil (which may or may not be infused with secondary flavors)." I got this helpful info from CD Kitchen, which is a great place to go for cooking info, along with some pretty cool recipes (right now they have a recipe up for something called "Death by Garlic Penne." I guess if Read More & Get the Recipe