Sean’s Delight, by David Gerrold

Sean’s Delight is a delicious recipe from the Hugo and Nebula award winner, David Gerrold, author of more than 50 books, several hundred articles and columns, and more than a dozen television episodes, including Star Trek’s “The Trouble with Tribbles”.

David wrote the following recipe for The Martian Child who would become his son.

Sean’s Delight

So, tonight’s culinary masterpiece, hereinafter referred to as Sean’s Delight, because he went back for seconds….

The last of a roast turkey breast (they sell them at Vons), cut up into small chunks.
Some chopped white onions. (They sell small packages at Vons.)
Some chopped red/orange/yellow peppers. (They sell small packages at Vons.)
Some Birds Eye Ultimate Petite Mixed Vegetables (frozen)
Some elbow noodles.
A can of Campbell’s Cream of Mushroom soup.
A can of Campbell’s Cream of Chicken soup. Read More



Spicy Thai Coconut Chicken Soup (Tom Gar/Ka Gai)

Spicy Thai Coconut Chicken Soup 1 WMAnother delicious recipe from the Needed Killing Series of mysteries by author Bill Fitts.

Prep time: 15 minutes
Total time: 35 minutes
Servings: 6

Ingredients:

1/4 C fish sauce
1/4 C fresh lime juice
2 T garlic, minced
1/4 t cayenne pepper
1/2 t ground turmeric
3/4 lb boneless skinless chicken breast
3 T vegetable oil
2 (14 oz) cans coconut milk (do not use light coconut milk)
2 C water

Garnish:

2 T sliced green onion
1 T chopped fresh cilantro Read More


Veggie Moussaka, by Rosemary Gretton

Vegetaroam Moussaka WMHealthy Moussaka? Absolutely. Let writer and editor Rosemary Gretton guide you through this delicious recipe.

Rosemary’s Veggie Moussaka

Serves 4

Ingredients:

1 medium white onion, peeled and coarsely chopped
2 medium white or red potatoes, thinly sliced
1 clove garlic, minced
2 T. olive oil
2 Japanese eggplants, sliced

2 T. olive oil
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 28-oz. (800 g.) can diced tomatoes
2 T. tomato paste
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1 tsp. oregano
Ground pepper to taste
1 15-oz. (425 g) can red or white kidney beans, drained and rinsed

1 cup Greek-style plain yogurt
3/4 cup light sour cream
1/2 cup feta cheese, crumbled
Pinch ground nutmeg

1/2 cup shredded Asiago or Jack cheese Read More


Fresh Tomato Risotto by Mary Platis and Laura Bashar

tomato basil risotto WMFrom Cooking Techniques and Recipes with Olive Oil, by Mary Platis and Laura Bashar.

This slender book is filled with useful information on olive oil history, varieties, and techniques. If that were not enough, it also includes many well-chosen recipes – all gorgeously photographed.

The Fresh Tomato Risotto was a delicious as it looks and for that recipe alone, this is one of my favorite gift books of the year.

Thanks to the Two Extra Virgins, authors and photographer of this most excellent book for allowing me to share one of their lovely recipes with you.
Read More


Greek Salad, by Rosemary Gretton

Greek Salad new WMJoin writer and editor Rosemary Gretton as she prepares a beautiful salad

The best Greek salad I’ve ever had was when I landed in Agia Galini, a tiny fishing village on the south coast of Crete. Of course, there, it was called horiatiki, which translated means “village,” “rustic” or “country.” And it was pretty simple: chopped tomatoes, green pepper, onions, cucumber, feta, olives. Olive oil and vinegar in plain bottles on the table. Always served with freshly baked bread in a basket. I was 17 and on a European backpacking adventure with a friend, and it was heaven. Read More


Bex’s Cornbread

1024px-Cornbread_in_cast_iron_pan

from wikimedia commons

Another delicious recipe from the Needed Killing Series of mysteries by author Bill Fitts.

Prep time: 5 minutes
Total time: 25 minutes
Servings: 8

Ingredients:

2 T vegetable oil
1 cup yellow cornmeal
1 T all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 cup buttermilk
1 large egg Read More


Spinach on Rice by The Silver Spoon

SpinachOnRice WMMama D (Giovanna D’Agostino) guided my earliest cooking experiments. As a novice cook, I found the old-style Italian-American recipes in her cookery books simple to follow and delicious – although I do increase the garlic!

Immigrant Italians in Chicago and Minneapolis were cooking some serious deliciousness for dinner, but was it the same as meals made in Calabria?

To learn old country Italian cooking, I turned to The Silver Spoon, from Phaidon Press. Read More



How to Make a Tomato-Bocconcini Salad, by Rosemary Gretton

Rosemarys Tomato Bocconcini salad WMJoin writer and editor Rosemary Gretton as she walks us through this most delicious summer evening. 

This salad is best served on a late summer evening, when tomatoes are at their ripest. Boccincini are nuggets of soft, creamy, fresh mozzarella cheese, about the size of a cherry tomato. In Italian, bocconcini means “small mouthfuls.”

First, head outside to your vegetable garden, smiling as you savour the sight and smell of the warm, ripe Bella Rosa tomatoes, finally come to fruition. Pick four or five large tomatoes right off the vine.  Bring them in the house. Wash the tomatoes well, and cut them into thick slices. Place the slices in a glass salad bowl. Read More