Manzo in Squazet (Beef in Squazet)

What I like about this recipe is that it has very simple ingredients and how delicious it was. Courtesy of Lidia Bastianich from her La Cucina di Lidia recipe book.

Manzo in Squazet

  • Servings: 8
  • Difficulty: easy
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1/2 ounce or 6 pieces dried porcini mushrooms

1/3 cup olive oil

2 large onions, minced

2 beef marrow bones

3 1/2 pounds stewing beef, cut into 1 inch squares

4 bay leaves

2 whole cloves

1/4 teaspoon salt

1 cup dry red wine

4 teaspoons tomato paste

4 cups chicken stock 



Soften the dried porcini in a cupful of warm water for about 30 minutes. Trim and reserve the liquid.

Cook the onions in the oil over medium high heat for about 10 minutes or until it’s translucent. Add the bones, meat, bay leaves, cloves, and salt. Saute for 10 more minutes. Add the wine and raise the heat. Cook for another 10 minutes for the wine to reduce by half. Add the tomato paste and the porcini. Sir slowly and add the mushroom liquid. Simmer for another 5 minutes.

Add half the chicken stock, bring to a boil and then reduce heat to a simmer and cook for 2 hours. Add the rest of the chicken stock slowly little by little over the course of the 2 hours. You should have about 6 cups of chunky sauce.


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Apple Cobbler

Happy First Day Of Fall! This time of year always reminds me of apple picking.

the fashionista cook

I’m not much of a baker but, around this time a year I like to make this apple cobbler. The recipe was handed down to me by a family member. It’s very simple to make.

4 cups of peeled and sliced apples ( I like to use Macintosh)

1 1/3 cup sugar

1/8 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 cup and 2 teaspoons of melted butter

1 1/2 cup of flour

2 teaspoon baking powder

1/2 teaspoon salt

1 egg beaten

2/3 cup milk

Place apples in a 1 1/2 quart baking dish.  Sprinkle with 1 cup sugar, cinnamon, vanilla extract and dot with 2 teaspoons of melted butter.


Combine flour, baking powder, 1/3 cup of sugar and salt in mixing bowl. Add 1/4 cup melted butter and mix with fork till mixture is slightly coarser than cornmeal.


Combine egg and milk and pour into the dry ingredients.



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Cream of Corn Soup (Creme de Mais aux Champignons)

I had some left over corn at the end of the season and wondered what to do with them. I found this recipe for cream of corn soup with a different twist. It is served with wild mushrooms. It is courtesy  of The Paris Cookbook from Patricia Wells. The recipe calls for processing in a food processor, food mill and hand held blender to be used. I don’t think you need to use all three, this sounded like an error in the recipe.  The food mill should be enough or if you would like it smoother then use a hand held blender.

Creme de Mais aux Champignons

  • Servings: 8
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6 ears of fresh corn (about 4 pounds total)

2 quarts of whole milk

9 tablespoons of unsalted butter

1/3 cup of heavy cream

sea salt

ground white pepper

3 ounces of fresh shiitake mushrooms

1 tablespoon of extra virgin olive oil

3 ounces of fresh chanterelle mushrooms

2 shallot minced

1 tablespoons of fresh chives minced

about 2 teaspoons of grilled peanut oil can be substituted with hazelnut or walnut oil



By using a sharp knife, scrape the kernels from the cob. Place the kernel and the scraped cobs in a large pot. Add the milk and cover. Simmer over moderate heat for  1 hour and 1/2.  The milk tends to bubble so keep an eye on it.

Remove the cobs and place the the kernels in the food mill, using the finest disc.  Process through the food mill adding the milk slowly, a ladle at a time over another sauce pan. Set over low heat and add 8 tablespoons butter , salt and pepper  and cream. Keep warm.

Heat the oil in a large non stick skillet and saute the shiitake mushrooms for a couple of minutes over medium heat. Season lightly with salt. Set aside the mushrooms to a platter and using paper towel clean off the skillet.

Add the remaining tablespoon of butter to the skillet and saute the shallots and then add  chanterelle  mushrooms over medium heat. Saute for a few minutes and season lightly with salt.

Before serving place all the mushrooms in the skillet to warm and sprinkle with the chives. Season with the white pepper.

Process the soup with the hand held blender if needed. Arrange the mushroom mixture in a soup bowl, pour over the corn soup and serve. 

Chicken and Potatoes

This is one of those one skillet dishes that I love cooking.  This recipe is courtesy of Lidia Bastianich, she calls it my mother’s chicken snd potatoes but added bacon and pickled cherry  tomatoes. You can add one or both, I added both ingredients.

Chicken and Potatoes

  • Difficulty: easy
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2 1/2 pounds of chicken pieces with skin and bone in (legs and thighs)

1/2 cup canola oil

1/2 teaspoons salt or more to taste

1 pound red bliss potatoes, no bigger than 2 inches across

2 tablespoons extra virgin olive oil

2 medium small onions, peeled and quartered

2 small branches of rosemary with plenty of needles

5 to 6 slices of bacon

1 to 2 pickled cherry tomatoes, sweet or hot sliced and seeded



Make the bacon roll-ups. Cut the bacon in half and roll into a tight cylinder and thread a toothpick in it to hold. You don’t want the toothpick to stick out too much so the bacon can roll and cook evenly. Season the chicken with salt on all sides. Pour the canola oil in a heavy bottom or cast-iron pan with a lid. Once the oil is hot brown the chicken in batches. spread the bacon in between the chicken. Brown on all sides. Being careful with oil splatter. Place the chicken aside.  Pour out the excess oil.

Cut the potatoes in half, sprinkle with salt the olive oil. Place in the pan cut side down in 1 single layer and cook over medium heat. Fry for 10 minutes to give them a crust. Turn them over and fry for a couple more minutes.

Toss the onion wedges and rosemary in the pan with the potatoes. Sprinkle the cherry tomatoes around the pan.

Return the chicken and bacon pieces to the pan and any juice from them. Carefully without breaking the potatoes turn and tumble all the pieces in the pan, while  slightly turning the heat up.

Return the heat to medium and cover the pan. Cook for 7 minutes. Shake the pan and toss the pieces again. And cook for another 5 to 7 minutes covered. Uncover and cook for about 5 to 10 minutes so the juices reduce and carmelize. Taste the potatoes for seasoning and don’t forget the toothpicks. Serve in the pan. 

Grilled Pork Kebabs with Hawaiian Filipino Adobo

With the weather still in summer mode, I decided to add a part three to the BBQ USA by Steven Raichlen series. These recipes are so delicious and very easy to make, my family loved them.

Grilled Pork Kebabs with Hawaiian Filipino Adobo

  • Servings: 4
  • Difficulty: easy
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2 to 3 pounds of pork tenderloin

salt and pepper

1 medium-sized onion thinly sliced for marinate

1 large onion quartered for skewing

3 cloves garlic thinly sliced

1 i-inch piece of ginger peeled and sliced into matchsticks

2 scallions, white parts minced for marinate and green parts chopped for garnish

1 cup  soy sauce

2/3 cup rice vinegar or white wine vinegar

1 tablespoon sweet paprika

3 bay leaves

2 tablespoons Asian (dark) sesame oil

2 tablespoons butter

2 tablespoons vegetable oil 



Trim off the thin translucent skin from the tenderloin and cut into 1-inch cubes and place in a glass bowl.

Generously rub salt and pepper on the pork with your fingers. Add the sliced onions, garlic, ginger, scallion whites, soy sauce, vinegar, paprika, and sesame oil to the bowl and mix well with your fingers. Let it sit in the refrigerator for 2 hours or more. Stir a couple of times to make sure all the pork gets marinated.

Cut the onion into quartered pieces and thread through the skewers in between the pork pieces. Drain the marinate and place into a saucepan and bring to a boil. After 3 minutes add the butter. Stir the sauce until it cooks. It should reduce and be syrupy. Season if desired.

Brush the oil on the grill and grill the kebabs 3 minutes per side until golden brown. Baste with the oil. Once it’s cooked brush with the sauce. Garnish with the green onions and serve with the sauce. 

Tiki Beef Kebabs

This is part two of this week’s recipes from Steve Raichlen’s BBQ USA cookbook. The main reason I chose this recipe is that it has similar ingredients as the chicken, so I was able to use some of the leftover items. The recipe states to skew the meat and then marinate them, I  marinated  the steak strips in a glass bowl to save space in the refrigerator. Also I suggest to set aside some marinate for serving.

Tiki Beef Kebabs

  • Servings: about 36 kebabs
  • Difficulty: easy
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1 clove garlic coarsely chopped

1 scallion green parts coarsely chopped for garnish and white parts finely chopped

1 piece fresh ginger coarsely chopped

2 strips lemon zest

1/4 cup soy sauce

3 tablespoons sugar

3 tablespoons Asian (dark)  sesame oil

3 tablespoons dry sherry

2 pounds strip, sirloin, or top round steak ( about 1 inch thick) 



Place all the marinating ingredients ( except the green part scallion) in a blender or food processor.  Process to mix.

Using a very sharp knife cut the steak diagonally into 1/8 inch strips. Weave the meat onto the skewer. It will bunch up, you can spread it out with your fingers. I let mine bunch up.

Arange the kebabs in a single layer on a baking dish and refrigerate for at least an hour to 2 hours. I marinated first and then placed them on the skewers when I was ready to grill.

Grill for 2 minutes on each side for medium. Sprinkle with green scallion and serve.