Cooking for Jeffrey Cookbook by Ina Garten


Ina Garten is one of my favorite Food Network chefs. Her recipes are delicious, her style down to earth. I received Cooking For Jeffrey as a gift and am trying to go through the recipes, one at a time.

A wonderful summer recipe Fiesta Corn&Avocado Salad. Ingredients are simple and fresh: Corn on the cob, avocado, tomato, yellow pepper, jalapeno. Dressing ingredients include: lime juice, olive oil, garlic, chipotle chili powder (I didn’t have any chipotle powder so I used bay seasoning). A delicious summer recipe to serve with salmon.
Other Serving Suggestions:
Add black beans, salami, chicken 
Black beans and salami
Add chicken

Joy of Cooking and blackberry cobbler


One of my favorite to to cookbooks is The Joy of Cooking. I had the pleasure of listening to the author’s grandson many years ago a a cooking class. While one of my favorites, I admit, it is one of my most frustrating cookbooks. There are few pictures, lots of recipes on one page and you are often referred to a recipe 20 pages back. Still I return for my favorites.

It is the time of year when everything is fresh and lower prices, especially fruits and vegetables. One of my favorite recipes from the Joy of Cooking is Fruit and Berry Cobbler. The crust is a rolled biscuit dough with flour, baking powder and salt, butter and milk.

Roll the  dough to about 1/4 inch and cut into strips. Meanwhile, wash and dry the blackberries (about 3 pints). Mix together with 1/2 cup sugar, 2 Tablespoons cornstarch and grated lime zest. Place the berries in a baking dish. Place the dough strips, cris-crossed, over the berries. Brush the top with an egg glaze and sprinkle with sugar.  Bake at 375 for 45 to 50 minutes.


The recipe for Quiche Lorraine, pg. 108-109 is also one of my favorites. The ingredients are simple: eggs, swiss cheese, milk and the addition of any vegetables you wish.  Great for any meal.

French Dip Sandwiches with Mediterranean Salad

The Best Slow cooker French Dip Sandwiches says it all.  Check out for the full recipe.  This recipe combines the flavors of beef consomme, soy sauce, garlic powder , oregano, thyme coke, onions. with chuck roast in a slow cooker.  The flavors are a delicious combination. It still tasted a little like a roast to me but it does melt in your mouth.  Next time I may try round steak or rib eye.

The chuck roast simmer in the delicious broth and is cut into thin slices. Cook a little while longer in the juice.

Mix together romaine and arugula lettuce, washed and dried.

Rinse and dry artichokes and chop into pieces.

Halve Kalamata olives and add to salad.

    Mix together ingredients for dressing:
    White wine vinegar
    Minced garlic clove
    Olive oil
    Asiago cheese



Napa Cabbage with Dried Shrimp -All Under Heaven cookbook

A recent acquisition from a drawing with Wok Wednesdays – All Under Heaven: Recipes from the 35 Cuisines of China    by Carolyn Phillips. This cookbook contains recipes from the 35 cuisines of China. My goal is to try several of the recipes from each of the regions.

My first attempt was Napa Cabbage with Dried Shrimp from the North and Manchurian Northeast region. Ingredients included:  Dried Shrimp, Napa Cabbage, Green onions, Soy sauce, Rice Vinegar, Minced ginger.  I could not find dried shrimp so I used fresh.  I also added white pepper.  While the dried shrimp may give it a different flavor, I thought the fresh shrimp was good too.

A quick and easy, weeknight meal.