Recipes rated by Michelle M

Blueberries with Lime Sugar & Citrus Confit by Amos Miller

This is one of my absolute favorite berry desserts and comes from Tony Bourdain and Les Halles Restaurant in NYC. I have had the audacity to make just one minor modification to the recipe, but I have no regrets, and neither will you. We grow blueberries all season long at Walnut Ridge Farm, so there are always opportunities to try…

Pasta a risotto (Risotto-style Pasta) by Frank Fariello

One of the guilty pleasures that I have never, up to now, revealed to a living soul is my penchant for late-night pasta snacks. But not just any pasta, but pastina of the kind usually used for soups, cooked in just enough liquid (usually a mixture of water and milk) so that by the time the liquid has almost evaporated, the pasta if…

African Chicken in Peanut Sauce by John Spottiswood

I first had this in graduate school when a classmate from Ghana cooked it for an International progressive dinner. I fell in love with the combination of sweet peanuts and pungent spices. This is not a flavor you will easily forget, and it will keep you coming back for more!

Chicken Paprika by Cindy Jamieson

PagesChicken PaprikaI found this recipe in the new Cooking for Crohn's cookbook, that I received from the Crohn's and Colitis Foundation. I was interested to see what recipes would be in this cookbook. Being in the middle of a flare up, I wanted to make a dish that someone in my shoes had no problem eating. This was really simple and…

Frittata ai carciofi (Artichoke Frittata) by Frank Fariello

The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, be it meat, fish or vegetable. So by learning a single technique, you open up a whole new culinary galaxy. One of my favorite frittate, especially this time of year,…

Now That's More Like It..... Sloppy Joes by Joann Mathias

Blackened Catfish by Ryan Boudreaux (Not published)

Blackened CatfishThis is a variation on the Cajun favorite made popular by Chef Paul Prudhomme back in the early 1980′s. This version is done on the outside griddle atop mesquite coals. Chef Paul typically used red fish, but here I use catfish because it is less expensive and easier to find in the grocery. Of course you can blacken…