Category Archives: From the Refrigerator

In Print: Clips from Food Sections


5. – The Chicago Tribune Meatloaf Making Tricks “Which brings us to that other perfect meatloaf. It can be found on Nantucket, where it is lost on the summer residents and overlooked by tourists who jam the cobblestone streets from June to Labor Day. But among locals it is legend, and can be found at a shack called Claudette’s on the east rim of the island. It also is a fine example of how meatloaf need not be for winter.”

4. – The Boston Globe Foods we obsess over “A food obsession can revolve around something luxurious – like French bubbly or grass-fed steaks. But we think it’s more likely that whatever strikes your fancy is considerably more ordinary. We know people obsessed with certain jams and the perfect kind of toast to spread them on, with melons at a particular point of ripeness, with a blend of coffee, or a cake to go with it. From time to time, we’ll feature an obsession and after some tinkering in the kitchen, perhaps a recipe too.”

3. – The LA Times Wine Decanting: Give wines some air “Air is one of the most talked about but most misunderstood elements in wine. We say a wine needs to “breathe” as if it just needs a few minutes to freshen itself up, releasing its seductive perfume. In fact, most wines have been waiting years just to cast off a little gas.”

2. – The NY Times Freeze that Thought “I know: you do. In that messy box you have some ice cubes, some stuff you bought frozen — a pizza? Lean Gourmet? peas? — and maybe, if you cook a lot, some stock or hastily stored leftovers. You also have a load of things you’ve already forgotten about and will eventually toss, even though you would have been guilt-struck if you had discarded them when they were fresh.”

1. – The Washington Post If Big Mama Could See Me Now “Girl, I’ll probably take some heat for this, but I’m going to say it anyway: Far too many of us view cooking as subservient. We — and I can say that because I was once one of you — proudly tell prospective husbands that we don’t do cooking.”

photo from The LA Times

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37 Things to do with Leftover Turkey


Thanksgiving dinner is over and you have a mountainous heap of leftover turkey. What can you do with it? After all, you couldn’t possibly eat turkey sandwiches for two weeks straight. McCormick & Schmick’s serves more than 37,000 pounds of turkey nationwide, posing the inevitable post-Thanksgiving question,” What do I do with all this leftover turkey?” McCormick & Schmick’s regional chef Tony Marcello has done the thinking for you and come up with 37 creative uses for the rest of your bird.   

  1.  Thanksgiving dinner, take 2 – throw the previous evening’s turkey, stuffing and veggies in the broiling pan.
  2.  Divide the leftovers with your guests as a take home gift.
  3. Use it in lasagna for a healthy alternative to ground beef or sausage.
  4.  Hide it in chili.
  5.  Make a good old-fashioned comfort-food hot dish, complete with cream of something soup.
  6. Make a turkey pot pie.
  7.  Boil the bones to make a delicious turkey stock to use later for soups and stews.
  8.  Use the turkey stock for turkey soup.
  9. Create turkey omelets.
  10. Use it as a topping on bruschetta. Continue reading


Filed under Food, From the Refrigerator, holiday, Restaurants, Tip of the Day

Calling all Food Snobs…

I thought it would be fun to put together a list of the top ten things you will never have in your kitchen. So, I will go first…

1. Miracle Whip (This girl only eats mayo!)
2. Pre-chopped Produce
3. Egg Beaters
4. Hamburger Helper
5. Durian (the stinky fruit!)
6. Canned Frosting
7. Juice “Drinks” – ie. Hi-C, Kool-Ade
8. Fake Sweeteners (Equal, Splenda)
9. Gravy in a pouch, jar or can
10. Reduced-Fat Peanut Butter


Filed under Food, From the Refrigerator

Tip of the Day: Leftover Cranberry Sauce

Looking for something yummy to do with the leftover cranberry sauce from Thanksgiving? Well look no further. Just throw 1/2 cup cranberry sauce and 1 stick of cold butter in the food processor. Pulse until mixture is combined. Cranberry butter is delicious on fresh baked rolls or turkey sandwiches.



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Tip of the Day: Storing Garlic

Don’t have time to chop your garlic? Have it waiting for you in the fridge, just put a bunch of garlic in a food processor, and refrigerate in an airtight jar filled with olive oil. Not only will you have a supply of chopped garlic, but you can also use the garlic-flavored olive oil as a dip for your bread!


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From the Refrigerator: Arugula Salad with Beets and Goat Cheese Croutons

Simple to throw together, this recipe has great fall flavors!

Arugula Salad with Beets and Goat Cheese Croutons
(serves 4)

1/4 lb baby arugula
2 medium sized beets, steamed and peeled
1 baguette or loaf of French bread
1/2 cup goat cheese
2 tbsp white truffle oil
3 tbsp olive oil
3 tbsp balsamic vinegar
sea salt

Preheat the oven to 400 degrees.

To make the croutons, slice 8 pieces of the bread. Trim to remove crust. Cut to desired size.
In a medium sized bowl, combine goat cheese and truffle oil. Salt to taste. Divide amongst the croutons and spread in a thin layer. Place on baking sheet and bake for 7 minutes or until tops are lightly toasted in color.

While croutons are baking, using a mandoline slice beets into waffer-thin rounds. Place around plate in whatever decorative manner you desire.

In a large bow, toss arugula, olive oil and balsamic vinegar. Season to taste. Arrange on plate with beets.

Once croutons come out of the oven, arrange on salad and serve immediately.


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From the Refrigerator: Caesar Salad Dressing

Caesar Salad is by far my favorite salad to whip up when friends are coming by for dinner. Everyone loves the homemade dressing!

The secret is easy – anchovies. (I always keep a little glass jar of them in the fridge.) These little suckers are the key to a full-flavored Caesar Salad Dressing!

Caesar Salad Dressing
(makes 3/4 cup)

4 cloves garlic
4 egg yolks
Juice from half a lemon
1 tbsp parmesan cheese
4 anchovies
1/3 cup olive oil
sea salt
fresh ground pepper

In a glass bowl mix garlic, egg yolks, lemon juice, parmesan cheese and anchovies. Using an immersion blender, beat until all ingredients are combined and mixture is almost smooth. In a slow stream, add the olive oil while still beating with the blender. It is necessary to add the oil slowly so the mixture emulsifies. Once the dressing has a thick consistency, season with salt and pepper.

Store in refrigerator until ready to serve.


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