Hot “Stuffed”

Stuffed Cherry Peppers are a popular item around these parts.

These are the small, bright red peppers sometimes known as “pimiento” but usually referred to as “cherry peppers” based on their size and color. (Capsicum annuum for those who are really into it) They have a fairly low rating on the Scoville scale of heat but this doesn’t mean they don’t pack a bite of heat. For me they have an initial “prick” of heat but it subsides pretty quickly. But everyone is different so proceed with your level of caution.

Here in New England you will find these little guys pickled and served up along side platters of lamb kebobs or even more popular… as part of an Antipasto platter stuffed with a bit of salty cheese and prosciutto.

After spying fresh ones for sale at the city farm market, I recently decided that these little guys might serve as a nice vessel for a meat stuffing thereby elevating their status to “hot appetizer.” Just imagine these guys feeding the masses at your next football party or even as part of a fancy “passed hors d’oeuvres” affair.

I used a bit of ground pork (fatty butt to be specific) but a more lean cut of ground pork or beef would be good. (or lamb, yum…)  I added only seasoned salt, ground black pepper and fresh minced basil to the meat before stuffing the peppers and pushing a little hunk of Havarti cheese into the center. (Instead of stuffing the cheese in, you could add it as a topping in the last 10 mins of baking instead using Parmesan etc)

Here was my process….

remove the tops and all of the seeds to keep the heat down

Remove the tops and all of the seeds to keep the heat down.


perfect little vessels

Perfect little vessels – They can only hold barely a tablespoon.

Pack in the flavor with seasoned meat and a cube of cheese

Pack in the flavor with seasoned meat and a cube of cheese.

baked for 20 mins at 400 degrees with a drizzle of olive oil

Baked on an oiled sheet pan for 20 mins at 400 degrees with a drizzle of olive oil.                                  Maybe top with minced, fresh basil if you are feeling fancy.

Production notes

A pound of ground meat would fill approximately 24 peppers depending on the actual size of the peppers. You would probably use about 1/2 cup of fresh minced basil per pound of ground meat. About 2 tablespoons of seasoned salt per pound of meat and some good healthy pinches of ground black pepper.  The cheese cubes were tiny at about 1/4″ x 1/4″ in size. Any cheese would be good here, but one that melts willingly would work best.

Unusual “Pear-ings’

My mother has a pear tree in her yard and in the last few years it has really started producing. Each year we get bushels of pears off of it. This year I tried a classic savory tart involving blue cheese and pears.

I compared two kinds of blue cheese I had in my refrigerator. The one on the left was a “St. Clemens” which is traditional version imported from Denmark. The one on the right was a domestic raw-milk version from Wisconsin. I choose the domestic version because it was smoother, sweeter and had less of the that “blue cheese bite.”

I used a refrigerated puff pastry dough from the store and the whole thing took very little time and came out kinda fancy!

Mark the edges and dock the middle before pre-baking

Mark the edges and dock the middle before pre-baking

Slit the dough (try not to cut all the way through) to form a border and dock the middle before pre-baking about 10 mins in a 400 degree oven.

Pull it out and lay thinly sliced ripe pear slices in the middle. Sprinkle with a little salt and fresh ground black pepper to give it that savory seasoning. Dice a couple of tablespoons of salted butter and nestle them among the pear slices. Bake in the oven about 10-12 mins more until the pears just start to brown a bit and the crust is fully puffed and brown. Be careful that the crust doesn’t  burn.

pre-baked with pears, salt, pepper and a little butter

pre-baked with pears, salt, pepper and a little butter




When it comes out of the oven, crumble the room temperature blue cheese over the hot pears and drizzle honey generously over the all and serve.

Pretty to look at...

Pretty to look at…

...yummy to eat.

…yummy to eat.


Spring: Day 67 (Snow In Montreal)

A recent business trip to Montreal had me both shivering with cold and eating a yummy classic.


“Charlevoix poutine with braised pork & Migneron cheese” to be exact.

If you are unfamiliar with “poutine” I will explain.

In the most basic form it is french fries covered in cheese curds and gravy. The gravy is usually a chicken fat gravy. The cheese curds are the chewy, salty little pieces (milk solids) that are the beginnings of a great cheese. (like cheddar) Folks can opt to make Poutine more deluxe by adding meat, other cheeses and exotic garnishes.

This version had shredded, braised pork, an extra cheese called “Migneron de Charlevoix” and some green onion.

That extra cheese is extra special. Its made locally by Maurice Dufour and has helped bring the Quebec province into the artisanal cheese market.

This Poutine version really hit the spot that night considering the temperature was dropping rapidly into the 30’s and, yes I swear there was a few flakes of snow.

Author’s Note:

By the way… take a few minutes out of your day to remember that Memorial Day is more than grilled food and beach fun, it is a day for remembrance of those who have died in service to our country. Also a day to honor all who have served, not only in the past, but in the present.

Spring: Day 10 (eggs and lamb)

Well really just eggs because although I made lamb I didn’t photograph it.

Today – a week before Easter/Passover, a foot of snow in the backyard, the Bruins struggling to stay afloat towards the playoffs and the Red Sox 15 days away from their season opener, I decided to try vintage recipe.

I decided to try this weird egg dish that I came across in the pages of an old Better Homes and Garden publication. (circa 1970’s) A “Swiss egg bake” that was listed under the “budget-stretching cheese and egg dishes” section.

eggs and recipe 2

Admittedly my husband straight-up told me he wasn’t going to try it if I made it.

I said I wouldn’t force him. :)

Sometimes you see something that is so wrong that you think “it must be right.” Prudently I decided right away to cut the recipe in half. That way I wouldn’t feel so bad if “no one” ate it.

Basically you mix and heat onion, canned soup, yellow mustard, Swiss cheese and milk together till hot but not bubbling and pour into a sprayed casserole dish and crack eggs into (onto?) the hot liquid. Line the edges with buttered toast and bake for 30 mins or so at 350 degrees until the eggs are set. Sprinkle with fresh chopped parsley before serving. ( oh and I would suggest letting this one cool off from the oven for a good 20 mins or so before sticking in your mouth – cause its HOT!)

So I pretty much followed directions – although I decided to saute fresh minced onion in a little butter first instead of using the dried instant minced onion called for. I think it was good but it did make it a tiny bit greasy perhaps. I also used an organic, gluten-free cream of mushroom soup instead of regular canned cream of chicken. And maybe my ratio of dairy ( I used full fat half and half instead of milk) was off because I didn’t feel this wasn’t as thick as it could have been coming out of the saucepan and into the baking dish.

Did I succeed? you be the judge…

Just imagine "hot" deviled egg dip!

Just imagine “hot” deviled egg dip! or perhaps a “de-constructed” eggs-in-a-hole with sauce!

Looking back I think perhaps if my sauce was much thicker to begin with the eggs might have been cuddled in better and maintained their shape. But coming upon the hard egg yolk swimming a sea of sauce was kinda fun. But really I just think they photoshop’d the crap out of the picture.


Production notes: if you like this dish and you could get it to be all pretty and such with the eggs and their yolks in all that glory – you could easily make this gluten-free and serve with veggies dippers instead – think artichoke spears and roasted slabs of carrot!

New Year, New Adventures

I am not a fan of New Year’s resolutions but I will resolve this year to never leave my readers stranded for over a month again!

I am coming down the home stretch of my graduate degree and with that in hand I hope to settle into a new job, regular hours and some adventurous cooking.

So as I finish up my degree, enter a new year and a new phase in life, here is a bright and easy way to enjoy “winter’s tomatoes.”

winter tomato pizza

This can be put together with items you probably already have in your kitchen.

I happened to have a “tube” of pizza dough on hand that I let hang around in my fridge for just such emergency dinners, but you could easily make your own.

I mixed a small, almost equal, amount of mayonnaise and finely grated Parmesan cheese with a generous pinch of garlic powder and salt/pepper, thinned it with a little olive oil, and used this mix as a spread on top of the dough.

Meanwhile I took the sad, winter cherry tomatoes and brighten them up with dried oregano, salt,pepper, just a tiny pinch of sugar and some splashes of red wine vinegar.

I cooked the pizza on my preheated pizza stone until the crust was all crisp and toasty and the tomatoes were just wrinkling.

Easy, bright, quick and delicious – just as I hope 2015 will be!

A Match Made In Heaven

Name two things that are just destined to go together and I bet spinach and eggs would not be on the top of your list. But I often put these two together, in fact I almost always pair them up unless I am doing a straight up fried egg. (and even then a fried egg on a bed of wilted spinach would be great!)

Some classic pairings include:

spinach omelets

spinach salad with hard-boiled eggs

spinach frittata

scrambled eggs with spinach and Parmesan cheese

baked eggs in creamed spinach

There are probably more.

Here is one I made recently….


Spinach, potato and sweet onion frittata.

I happened to have some extra baked potatoes (because when I fire up the oven to bake two, I bake four.) and adding these in gives this frittata some “heft.” And my husband is more likely to eat it if it’s packing some “heft” in lieu of “meat.” :)

Production Notes:

Be sure to spray your pan liberally with cooking spray, and I use a large pat of butter as well, heat till bubbly on the cooktop and layer in the potatoes, onions, spinach and S &P to taste. Once that gets going, I pour in 6 eggs (+/- depending on pan size) that have been whisked with a little bit of (1/2 cup?) of whole milk or cream or half-n-half or whatever you have on hand. Add a little optional crumbled cheese (sharp cheddar or feta is nice) and some dried thyme and bake in a preheated 350 degree oven (right in the same oven proof skillet you started with on the cooktop) till firm and starting to brown and pull away from edges. (30 mins +/-)

Notice I am NOT using a non-stick pan… I am not afraid.




Empanadas #92

There was something about the turnip in my crisper drawer that spoke to me one day. It somehow begged to be roasted and stuffed into little dough pockets. And of course some diced ham seemed like a nice match too. Feeling like I needed something green to tuck in there too, frozen peas seemed easy. (Like “Samosas” according to my husband.)

So that is how these empanadas were created…


I bake mine but I can’t emphasize enough how delicious they would be/are deep fried!

Surprisingly easy, I prefer to roast rather than steam/boil my turnip. And yes that is some sweet potatoes on the pan too. I figure if I am roasting anyway why not throw some other stuff on there too. And I often roast the a day or two ahead when I have the time so these can come together quicker. Saute the onion and ham first to get a little more flavor and color on them. Be sure to let the filling cool before you stuff the dough rounds.

I usually use the larger “disco” dough rounds from brands like Goya or LeFey. These are found in the freezer section, perhaps in an ethnic foods part of the freezer. If you can’t find these you could definitely use some refrigerated dough product or if you are really ambitious maybe make your own. They are essentially just thin dough rounds that get stuffed, sealed and baked. Or Fried. Have I mentioned that these really are delicious deep-fried. Sadly (Insert sad sigh here) I never fry anything at home. I reserve fried treats to occasional indulges when out at restaurants. It’s the same with ice cream. (Another sad sigh here.)


bake at 375 degrees on parchment lined sheet pans for 20-30 mins until browned

These are great to make ahead and have around for parties, lunch/dinner on the go, or an office pot-luck. The only advantage to the non-fried version like these,  is they are good room temperature or warm and will re-heat easily and beautifully.

The Recipe:

dough rounds (10-15 of the larger 6″ +/-size or 20 of the smaller 4″+/- size) and it also depends on how full you fill each one…but the dough rounds can be frozen/re-frozen.

1 med turnip (couple pounds??) peeled, cut, roasted on  a sheet pan with a little oil oil, S&P at 400 degrees till tender and yummy. Mashed and cooled.

1/2 large sweet onion diced ( I used “Maui”)

1-2 cloves of garlic minced fine – more if you like

3/4 lb +/- diced cooked ham

2 tsp ground cumin

1/2 tsp chili flakes

3/4-1 cup of frozen peas

Salt and pepper to taste and a couple of tablespoons of olive oil to saute

Saute the onion garlic and ham in the Olive oil. Add the dry spices and stir for a minute or two. Add the frozen peas and stir a few more minutes. Take off heat and combine with the mashed turnip. Taste for seasoning. After the filling has cooled, spoon a few table spoons onto a dough round. Flap over the dough and use a little water on your finger on the outer edge to seal them shut. Now either use a fork along the edge or roll the edges onto themselves. Brush with melted butter or spray with butter spray and bake at 375 degrees on a parchment/silpat lined sheet in the preheated oven for 20-30 mins till puffed, golden brown and delicious. These freeze beautifully either stuffed and not baked off or baked and cooled.

See some of my other stuffed creations here, here and here!