Posts by jpdstudio
Potato Gnocchi
Patricia Fairbanks of West Townsend, MA sent me this recipe. She says to plan on one cereal bowl per person and to be sure to cover the cooked gnocchi with sauce. My son, Sam, thought these were great. Ingredients 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cubed…
Les Lavandes Pumpkin Seed Oil
Pumpkin Seed Oil makes a welcome gift for food lovers any time of the year. Arnabal International is the importer of a selection of essential oils, flavored oils, balsamic vinegars, and flavored vinegars that are created in Provence by a chef-owned company, Trois Etoiles. The nutty, roasted flavor and spicy…
Flat Whisk
My favorite tool for making smooth gravy is a flat whisk. Unlike the usual balloon whisk, it fits easily into the edge of the pan and allows you to loosen the flour and thickened gravy that collects there. The 8 sturdy stainless steel wires are strong enough to deglaze a…
Citrus Juicer
Several years ago, I rediscovered these easy-to-use, color-coded lemon, lime, and orange squeezers. Made of sturdy die-cast aluminum with an optional baked-on finish these squeezers turn citrus halves inside out to give you an incredible amount of juice without the seeds. They can be stored in a kitchen drawer, are…
Avocado, Black Bean and Tomato Salad
A favorite from my friend and colleague Jean Anderson. Makes 4 servings Ingredients 2 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil 2 large scallions, trimmed and finely chopped (include some green tops) 1 large garlic clove, minced 1 firm-ripe Haas avocado, peeled, pitted, and diced One 15 1/2-ounce…
Double Skewers
The skewers I use on the show, which are my favorites, were invented by my friend Elizabeth Karmel, who has a wonderful website called www.Girlsatthegrill.com. She used to work for a company that manufactures grills and is my go to person about everything related to grilling. You can find them…
Moroccan Vegetable Stew
I frequently get e-mails requesting a good dish to make for vegetarian guests. This is one of my favorites. So many vegetables and so many “meaty” ones go into this stew that my caveman husband did not think to utter his usual bon mot in these situations, namely, “Where’s the…
Molcajete
You’ve seen them in Mexican restaurants. Made of volcanic rock, this Mexican version of a mortar and pestle can be used for grinding all sorts of ingredients but is most often used for preparing and serving guacamole. Available in many gourmet kitchen equipment shops, they are available by mail from…
Food Cubers
With the arrival of harvest time, I have started getting e-mails about the clever little containers I use for freezing measured amounts of stock and other leftover foods. They are perfect for freezing measured amounts of fruits and vegetables from your garden or the farmers’ market. While you can put…
Fried Clam Sandwich
This hearty sandwich from Sara’s Secrets for Weeknight Meals (page 94) will make a memorable meal any time of the year. It is featured on Episode 102 of my public television show, Sara’s Weeknight Meals. Go to Weeknight Meals to find preparation, equipment, and ingredient tips. I just love fried…