This has been one of the rainiest June’s I can remember, at least in my area.  I think we swapped climates with Seattle. When summer comes I crave s’mores, but how do you make a decent s’more when the rain doesn’t let up long enough to build a fire?  Friday night seemed like a good time to try.  The sun had made an appearance that day, and it seemed like we might get a few more hours reprieve from all the precipitation.  No sooner did we have the fire blazing away in our fire pit than it started to rain again.  Big. Fat. Rain drops.

I briefly considered lighting the wood stove so the s’moresy-good-times would not be ruined, but since it was in the 80’s I nixed that idea.  Thank goodness for Sterno!  We moved to the enclosed porch, lit a couple of cans of Sterno, and happily sat around roasting marshmallows.  Sure I could have made made s’mores in the microwave, but it’s just not the same.  I like my marshmallows toasted, not just melted.

Obligatory Warning: Sterno is an alcohol-based cooking fuel.  It is napalm in a can.  Ever order a pu-pu platter at a Chinese restaurant?  That purple flaming stuff in the middle is Sterno fuel.  It’s very goopy, and the fire goes wherever the goop goes.  So keep it in the can.  Just follow the warnings on the label, and you’ll be fine.

Speaking of warnings on packages, let us take a moment to discuss the dangers of marshmallows.  How many more must die before the voices of marshmallow safety advocates will be heard?  A marshmallow is not a toy!  In the wrong hands, it can be a deadly weapon.  In addition to the warning below, I recommend the use of seat restraints…and not just for children!  Strap your guests to their chairs with duct tape first if you need too!

Now I’m going to assume that most of my readers no how to make s’mores, but – just in case there’s some poor, deprived soul out there who’s never experienced the wonders of this campfire treat – let me explain how it’s done.

For each s’more you’ll need the following:
1 graham cracker, broken in half
1/2 Hershey milk chocolate bar
1 regular size marshmallow  (Trust me, the mini ones just aren’t worth the effort here!)

Got all that?  Okay, next place the marshmallow on a stick of some kind.  Traditionally you just find a stick outside, and peel away some of the bark at one end.  I prefer to use long kabob skewers with wooden handles.  Here’s another safety tip for you: metal conducts heat, so the wooden handle protects your hand from getting burned.  If you use an all metal skewer, use a potholder.  I also like to get my chocolate in place on my cracker at this point so it’s all ready to go once the marshmallow is ready.

Now for the fun part.  Toast the marshmallow over a flame, whether it’s a campfire flame or your own personal can of sterno.  Don’t put the marsmallow right into the flame, or it will catch on fire.  Then you’ll have a black marshmallow that’s still cool in the middle.  Hold it just above the flame and turn it often to get it evenly toasted.

(Oops!  The flames didn’t show up in the photo!  But I assure you, the fuel must be lit to toast the marshmallow.  Just holding it over a cold Sterno can will not be enough…unless you’re a Jedi.)

As soon as the marshmallow is toasted too perfection, carefully place it on the chocolate topped cracker and use the second cracker to help slide the marshmallow off the skewer.  Squish it down a bit, and enjoy your tasty treat!  Just don’t burn your tongue!

I’m slacking again with updating this site. I was hoping to get at least one more recipe in before my recent trip to Walt Disney World, but time got away from me.  I’d like to say it won’t happen again, but it probably will.  I’ve been thinking up some new ideas for this site, though.  I might start including some non-recipe (but still food related) posts.  They’d focus on techniques I use in the kitchen, some of my most used gadgets, and things of that nature.  I’d also like to start featuring some “guest” recipes, but more on that later.

I love using this marinade for swordfish, but I can imagine it would also be great for chicken breast or steak tips or just about anything else you want to marinate. Now that I think about it, I bet this would be great for asparagus! I originally used all lemon juice and no vinegar, but I found the tartness of the lemon overpowering. Cutting it with vinegar lets the lemon taste come through as a complement to the meat, rather than having it be the dominant flavor.

This recipe will yield about 1 cup of marinade. I find it sufficient for marinating a couple pounds of meat in a plastic bag, but it’s easily doubled if you are serving a lot of guests.

Ingredients:
1/4 cup fresh lemon juice
A fistful of fresh basil leaves
1/3 cup rice wine vinegar
1/3 cup canola or vegetable oil
Salt and freshly ground pepper to taste

Directions:
Combine lemon juice and basil in a blender (or use a stick blender if you have one). Pulse a few times until basil is chopped fine.

Add vinegar, oil, salt and pepper, and blend for a few seconds or until emulsified.

Let meat sit in marinade for about an hour in the fridge prior to cooking.

The nutrition information above assumes approximately 1 tablespoon per serving.

This is a somewhat informal recipe.  A frittata is just an open-faced omelet, and I don’t think there are many people who need a recipe for that.  So this is more of a method of how I do it.  Or maybe it was just an excuse for me to take pictures of breakfast. :)

A few weeks ago I purchased a kit for growing mushrooms.  I’m growing white mushrooms and portabellas (or portobellos, if you prefer that spelling).  I’ve seen wild mushrooms seemingly appear overnight in the yard, but I didn’t realize how fast they’d actually grow in my basement!  That was when I decided it was frittata time.  I also have an abundance of basil growing on my front porch, so that went into the mix too.

So, there’s the beauty of the frittata.  If you have something on hand you need to use up, throw it in a pan with some eggs.  Have it for breakfast.  Have it for dinner.  If you have leftover frittata, make it into a sandwich.  They’re great in a panini.  You can eat them hot or cold.  Just be sure to wrap the leftovers tightly before refrigerating them.

The nutrition information only accounts for the basic ingredients, since the rest are variable.  Herbs and vegetables won’t be a problem if you’re watching your weight (although still be conscious of the carbs).  Just keep in mind the fat content of any meats or cheeses you add.

Basic Ingredients:
1 tablespoon olive oil
1 tablespoon butter
8 large eggs
3 tablespoons milk
Salt and pepper to taste

Additional ingredients I used (change this part as much as you like):
About 4 ounces sliced mushrooms
1 leek, halved and sliced (white portion only)
A handful of fresh basil, shredded
4 slices provolone cheese, cut in half

Directions:
Set your oven to broil with a rack about 6″ from the broiler.

In a large bowl, beat eggs with milk, salt and pepper.  If you’re using fresh herbs, such as the basil, add them to the eggs at this time.

Heat a 10″ oven-safe skillet (seasoned cast iron works very well here) over medium heat.  Add butter and oil to the pan.  Once the butter is melted and starts to bubble, add the vegetables and any meats you’d like to include.*  Sauté until the vegetables are softened, about 4 to 5 minutes.

Add the egg mixture to the pan.  Cook for another 4 or 5 minutes, or until the middle bubbles and the edges just start to set.

Top with cheese slices and place the pan in the oven.  Broil for 2 to 3 minutes, or until top is golden and middle is set.  You can check this by carefully grabbing the handle (with an oven mitt, of course!) and giving it a shake.  If the middle jiggles, the eggs aren’t set.

Carefully remove the pan from the oven.  Using a silicon spatula, loosen the edges and slide the entire frittata onto a warm plate.  (Never put hot eggs onto a cold plate, unless you like eating cold eggs.)  Cut into 8 wedges and serve.

*If you use any meats, make sure they’re pre-cooked.  If they’re not, add them to the pan a few minutes before you add the veggies.

I’m fortunate enough to work at a company with a full-service cafeteria. I’m not a big sandwich person. So on the mornings when I’m feeling too lazy to pack something for lunch, I can always purchase something from the cafe. The best days are when mac and cheese is on the menu. No, it’s not the healthiest dining choice I could make, but our cafeteria prides itself on serving “creamy and delicious” lunches.

Now, while their mac and cheese is quite good, I knew I could do better at home. Granted, I don’t have to make anywhere near the quantities they do, so I have more room for experimentation.

I started with the recipe from from Cabot of Vermont – makers of, in my opinion, the best cheddar cheese you can buy. I was using their cheese to make it, so I thought that would be the best jumping off point. From there I added my own spin.

As a side note, if you’re ever near Waterbury, VT, swing by the Cabot Annex. You won’t be disappointed! They have free samples of tons of their products, and there’s a coffee shop and a chocolate shop attached – also with free samples. And, of course, it’s just down the road from Ben and Jerry’s Ice Cream Factory!

Ingredients:
2 cups elbow macaroni
3 tablespoons butter, plus extra for buttering the baking dish(es)
3 tablespoons flour
1/4 teaspoon dry mustard
1 pinch cayenne pepper
1 dash Worcestershire sauce
2 cups whole milk, heated
1 pound (4 cups) grated sharp cheddar cheese, divided
1/2 cup real bacon bits
1 small bunch fresh chives, chopped
16 Ritz crackers, crushed

Directions:
Cook pasta until al dente; drain and set aside.

Preheat oven to 350ºF. Butter 2 1/2-quart baking dish or eight 8-ounce ramekins and set aside.

In large saucepan over medium heat, melt butter. Sprinkle flour into butter and whisk constantly until you have thick, smooth paste with nutty aroma, about 5 minutes.

Add mustard, red pepper and Worcestershire. Gradually whisk in milk and continue stirring until sauce thickens and returns to simmer.

Reduce heat to low. Add 3 cups of cheese and stir until melted. Stir in bacon and chives. Add pasta, stirring until well coated. Pour into prepared baking dish. Sprinkle remaining cheese evenly over top, followed by cracker crumbs.

If using ramekins, arrange on a rimmed baking sheet. Bake for 20 minutes, or until golden on top and bubbling throughout.

Serves 8.

This is a recipe my mom made frequently when I was growing up. It’s from 1949 edition of Better Homes and Gardens New Cook Book. Since my mom wasn’t yet born in 1949, I’d guess that my grandmother made it for her growing up too. At least, that’s how I like to imagine it.

What I love about this recipe is that I can make it at a moments notice. None of the ingredients are fancy. I almost always have everything I need on hand. It also comes together very quickly. You can throw it together in the morning, and let it bake while you’re in the shower. Then you can wow your co-workers by bringing in something fresh from your oven.

Today I decided to try something a little different. While I was getting the nuts out of the freezer, I spotted a bag of frozen wild blueberries. So why not blueberry coffee cake this morning? The result was fabulous! If you don’t have blueberries on hand, don’t let that stop you. This is still a wonderful coffee cake. But if you’re lucky enough to find a bag on your freezer, you’ll have something truly special on your hands.

Ingredients:
1/4 cup vegetable oil
1 large egg, slightly beaten
1/2 cup milk
1 1/2 cups all-purpose flour
3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen wild blueberries (optional)

1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon melted butter
1/2 cup walnuts or pecans, coarsely chopped

Directions:
Preheat the oven to 375ºF. Grease a 9×9x2-inch pan.

Combine salad oil, egg and milk in a medium-sized bowl. Sift together dry ingredients and add to milk mixture; mix well. Pour into prepared pan. Cover with blueberries, if desired.

Ina small bowl, combine brown sugar, flour, cinnamon, butter and nuts. Sprinkle over coffee cake.

Place in preheated oven for about 30 to 35 minutes, or until a toothpick inserted near the center comes out with a moist crumb.

Serves 6.