Category Archives: VERY CULINARY

POTATO & CAULIFLOWER SAUCE w/ RICE – aka: INDIAN SPICED (Aloo Gobi) A remarkable (VEGAN) meal to fix at home! We loved it! Recipe for Aloo Gobi: Ingredients – 2 Tbls peanut oil, 1/2 tsp whole cumin seeds, 1/4 tsp whole fennel seeds, 1 med onion large dice, 1 med russet potato peeled and large […]

JACK’S QUICHE LORAINE – Quiche makes the perfect lunch or brunch meal. We can tell you, right out of the oven our quiche was a creamy, indescribably delicious, delight! This dish should be made often! We can’t wait to cook this again, soon! Jack’s Quiche Loraine: INGREDIENTS 1 9” pie crust (see baking instructions below*) […]

POLENTA TEA CAKE – Strawberries macerated in citrus sugar, then ladled over this less sweet cake. Polenta Tea Cake, it was another winner! Recipe: Polenta Tea Cake with Citrus-Sugared Strawberries 1 1/4 cup granulated sugar 2 teaspoons grated lemon zest 1 teaspoon grated orange zest 3/4 cup unsalted butter, softened 2 large eggs 1 teaspoon […]

SKILLET YELLOW SQUASH With this simple vegetarian meal, We felt like we were eating dessert. The interior of yellow squash, when cooked and seasoned properly, turns into a savory custard. Wash and cut squash in-two, down the center. Salt and pepper cut side of squash and place it cut side down on an oiled baking […]

HOME-MADE FRENCH FRIES Russet potatoes simply cut up by hand, then pan-fried in a 2-3 Tbsp. of olive oil. Drain onto paper towels and salt. We enjoyed these fries with our open-faced turkey burger – a true comfort food home lunch!

(A photo essay by Jack A. Atkinson & friends) This month my family was lucky enough to attend a classic New England Clambake, organized by Forest Lowry and his cousin Dan Clark, on their private beach in Connecticut. It was orchestrated to celebrate a fabulous late summer wedding. The New England clambake is an old and traditional […]

CHICKEN MOLÉ – We have not eaten out in almost 7 months, having the time of our lives cooking at home! We have enjoyed Italian, Chinese, Japanese, Middle Eastern, Greek, and simple Mexican Cuisines. Now Mexican with Chicken Molé! We do love Mexican restaurants where we get seasoned black beans, yellow rice cooked in chicken […]

Split Pea Soup Ingredients: 2 cups (1 lb.) green split peas 1 ham hock with meat 2 quarts water 10 black peppercorns, cracked 1 small onion, chopped 2 cups chopped celery with leaves 3 carrots, chopped 1 cup milk or cream 2 tablespoons vegetable soup base Directions Soak peas in 2 quarts water for several […]

”KUNEFE” (pronounced kyun-eh-fay’) A Mediterranean / Greek dessert made with toasted shredded phyllo dough on the outside and melted gooey cheese on the inside is topped with wildflower honey and crushed pistachio nuts. A Very Different Dessert and Very Mediterranean!

SQUASH & TRINITY CASSEROLE – A casserole is not necessarily easier to prepare than other meals, it’s just easier to transport, to serve, and to save for leftovers than most entree’s. Here, our Sunday Brunch was a cheesy squash casserole. Recipe – First a layer of cooked linguine (with butter, egg, & Parmesan cheese thoroughly […]