Recipes | Journal Gazette

Something different in waffle iron: Salmon

Bonnie S. Benwick — Wed, 19 Jun 2013 03:00:00 EST

"Warm smoked salmon is pretty awesome," says Bart Vandaele. The Belgian-born chef-owner of Belga Cafe and the new B Too in Washington, D.C., was referring to the clever way he has managed to bring that to customers' attention: inside a waffle made of puff pastry. We agree.

Eat your veggies, men

Mon, 17 Jun 2013 03:00:00 EST

Perhaps you're thinking the title of the book mentioned below and the title of this dish don't add up.

Summertreats pop up

Kimberly Dupps Truesdell — Wed, 12 Jun 2013 03:00:00 EST

Dan Saurer has yet to perfect the traditional frozen fruit pop but the chef and co-owner of the Friendly Fox has plenty of treats in his repertoire.

Dinner in a beet

Mon, 10 Jun 2013 03:00:00 EST

This is strikingly, deeply pink food you don't need to be afraid of. You could cook the beets from scratch (see note, below), but we found it easier to use the vacuum-packed cooked beets in the refrigerated section of grocery store produce departments.

Have a steakhouse-style Father's Day

Sara Moulton — Wed, 05 Jun 2013 03:00:00 EST

My family has been weaning itself from red meat for years. We still love it, but the portions and frequency are less than they used to be. Still, when I started planning a Father's Day menu for my husband and my dad, I thought it might be nice to bow to tradition by turning to the Batman and Robin of manly fare - steak and potatoes.

Twists on tacos

Michele Kayal — Mon, 27 May 2013 03:00:00 EST

When salsa overtook ketchup as America's favorite condiment in the 1990s, you had to know that "taco night" wasn't far behind.

Bite-size chicken helps in Caesar salad

Stephanie Witt Sedgwick — Wed, 22 May 2013 03:00:00 EST

You'll regularly find chicken Caesar salads, but that doesn't mean you'll find them all done well. Common flaws include too much dressing and clunky pieces of chicken.

Hearty salad features beef with tang

Bonnie S. Benwick — Wed, 22 May 2013 03:00:00 EST

"Top Chef" watchers: Think all the way back to Season 9. The cheftestants were hot and grumpy in Texas. Paul Qui won, and one chef seemed to get off more ornery one-liners than the others: Edward Lee of 610 Magnolia in Louisville.

Summer rolls get veggies in picnic basket

Sara Moulton — Wed, 22 May 2013 03:00:00 EST

When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu. And why not? They are easy to eat with your hands, pack well and are versatile enough to keep everyone happy.

Dig into grits

Mon, 20 May 2013 03:00:00 EST

Here's a bowlful of color, creaminess, crunch and flavor, for not much effort.

Leaner take on potpie

Stephanie Witt Sedgwick — Wed, 08 May 2013 03:00:00 EST

Potpies are just plain appealing, but the crust and filling are loaded with fat and calories.

Spicy breakfast for dinner

Bonnie S. Benwick — Wed, 24 Apr 2013 03:00:00 EST

A breakfast-for-dinner recipe that is more assembly than cooking: perfect for a busy night. Coppa, the spicy Italian salami, is available at Italian markets. In a pinch, sopressata or Genoa salami may be substituted.

Leftovers make chicken patties

Mon, 22 Apr 2013 03:00:00 EST

Add this to your list of things to do with leftover rotisserie or roast chicken. The recipe is from Jennifer Perillo's new cookbook; we are big fans of this food blogger (www.injennieskitchen.com

Pork gets sweet, herby treatment

Ileana Morales — Wed, 17 Apr 2013 03:00:00 EST

How many blood oranges does a girl have to squeeze to get 1 1/2 cups of juice? Nine. I won't forget it because the last one squirted into the bowl, yes, but also across the page that held the recipe for Blood-Orange-Braised Pork Shoulder, thus christening my new cookbook.

Welcome spring with fruit punch cupcakes

Alison Ladman — Wed, 10 Apr 2013 03:00:00 EST

Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries.

Try farro with tuna, chickpea salad

Stephanie Witt Sedgwick — Wed, 10 Apr 2013 03:00:00 EST

I was raised on tuna salad made with mayonnaise, sour cream and lemon juice. It was one of my mom's go-to dishes.

Hearty, light for season

Alison Ladman — Wed, 03 Apr 2013 03:00:00 EST

The unpredictable nature of spring - balmy one moment, frigid the next - makes us hanker for dishes that reflect the season's maybe, maybe-not feel.

Sear pound cake for spring treat

Alison Ladman — Wed, 27 Mar 2013 03:00:00 EST

How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar.

Mango makes sweet, sour dinner

Mon, 25 Mar 2013 03:00:00 EST

The taste of this dish skews slightly retro, a little bit sweet-and-sour. Using a mango that is ripe makes all the difference.

Easter on the grill

Family Features — Wed, 20 Mar 2013 03:00:00 EST

Looking to put a delicious twist on your Easter meal? Try cooking ham on the grill.

Turn Easter leg of lamb inside out

Alison Ladman — Wed, 20 Mar 2013 03:00:00 EST

The classic Easter or spring lamb often is served with mint jelly. And that's fine, assuming you want to play it safe.

Beautiful flavors in 1-pot meal

Bonnie S. Benwick — Wed, 13 Mar 2013 03:00:00 EST

Oh, dear. I wish this dish looked better. But what can you do? Greek-style yogurt stirred with tender meatballs might not blend in quite so smoothly. But it comes together easily - in one pot - and tastes good. Promise.

Sneak spinach into quesadillas

Mon, 11 Mar 2013 03:00:00 EST

Popeye might have loved his spinach, but it can be tough to get kids (and some adults) to eat the leafy green vegetable. Try hiding it inside a cheesy quesadilla, paired with garlicky sauteed mushrooms.

Go green with spicy, nutty sauce

Gretchen McKay — Wed, 06 Mar 2013 03:00:00 EST

You have to love a recipe that marries not two but three great green Mexican flavors: Tangy tomatillos, cilantro and un-hulled green pumpkin seeds, also known as pepitos. This recipe from Saveur's keeper "Mexico issue" might not exactly wow you with its appearance, or the number of steps involved (you will have to do dishes). But trust me.

Burgers when you need them

Mon, 04 Mar 2013 03:00:00 EST

Grill marks on a health-conscious entree in wintertime mean a double win for lunch or dinner. This dish is especially suited for a night when team practice or extended office hours create the multiple-mealtime effect at home; the lamb-turkey patties reheat easily in the microwave or in a partially covered skillet. Diners can assemble their own sandwiches when and as they see fit.

Recipes for organization

Jaclyn Youhana — Wed, 20 Feb 2013 03:00:00 EST

Mom keeps her recipes in a metal box. It is a tan-ivory color with a green scroll design on it. It screams "1970," which is pretty accurate, as it was a wedding gift when my parents got married in the '70s.

Pumpkin pasta easy, low in salt

Bonnie S. Benwick — Wed, 13 Feb 2013 03:00:00 EST

Here's what you won't be adding to the pasta cooking water or the thick, chunky, naturally sweet sauce: salt. In truth, we missed it only as a finishing note. So if your constitution can handle a little sprinkling of the stuff, do so right before serving, per portion.

A quick, different dinner

Mon, 11 Feb 2013 03:00:00 EST

This is the definition of a winning weeknight chicken dish: quick, sweet and sour, a little something different. Keep it in mind for when figs are in season. The fruit can be replaced with in-season plums or apricots. At the market, we found fig spread near the specialty cheeses.

Traditional take on red beans and rice

Alison Ladman — Wed, 06 Feb 2013 03:00:00 EST

It seems just about everyone with a Louisiana pedigree has a secret recipe for making the region's signature dish - red beans and rice.

Crunchy addition on winter salad

Mon, 04 Feb 2013 03:00:00 EST

Adding warm components amplifies winter salads. In this light main course, with little effort, quick-cooking couscous is turned into crunchy disks that top a simple preparation of greens.

Kickoff with NewOrleans

Kimberly Dupps Truesdell — Wed, 30 Jan 2013 03:00:00 EST

There's no denying New Orleans knows how to throw a party, and this weekend it will be hosting quite the event: Super Bowl XLVII. If you're not among people making the journey to the big game, there's no reason not to bring some Cajun flair to your own party.

Comforting dish for Valentine

Alison Ladman — Wed, 30 Jan 2013 03:00:00 EST

Not planning to go out for Valentine's Day? Time to start planning a special menu for a romantic night in.

Quick marinade for bright salmon dish

Stephanie Witt Sedgwick — Wed, 23 Jan 2013 03:00:00 EST

Fun, flavorful and appealing: Those three words pretty much sum up this dish. A quick marinade of orange and sesame lightly flavors the fish. The bok choy and orange salad (a play on the traditional Italian orange and fennel salad) provides a bright base on the plate.

Canvenient dinners

Family Features — Wed, 16 Jan 2013 03:00:00 EST

"What's for dinner?" It's often the most dreaded question of the day. Between school, activities, work and life, there are nights the big dinner decision doesn't happen until the last possible minute.

Rich pasta for weeknight dinner

Mon, 14 Jan 2013 03:00:00 EST

This simple, rich dish, a native of the Greek islands of Kassos and Karpathos, might not be the most appealing plate you'll ever set on a weeknight table. But it tastes great.

Chowder adds sweet potatoes, apples

Stephanie Witt Sedgwick — Wed, 26 Dec 2012 03:00:00 EST

Sweet potatoes are a holiday favorite of mine, but they didn't make the cut on my crowded Thanksgiving menu. Lately I've been slipping them into my everyday cooking.

Breakfast for dinner

Mon, 24 Dec 2012 03:00:00 EST

Add these to your breakfast-for-dinner file. We liked the texture and bits of crisped cheese. To accommodate palates that don't take kindly to chipotle, stir in that ingredient after half the waffles have been made. You'll need a round waffle iron that makes 6 1/2 -inch, Belgian-style waffles.

Meatless meal

Mon, 12 Nov 2012 03:00:00 EST

I'm always looking for ways to make dishes meatless without sacrificing flavor or substance. With that in mind, the beautiful variety of winter squashes at a local market inspired this dish.

Roast chickpeas for deep flavor

Stephanie Witt Sedgwick — Wed, 07 Nov 2012 03:00:00 EST

Roasting brings out full, deep flavors in vegetables such as winter squashes. Surprisingly, it does the same thing for chickpeas. The chickpeas become toasty, slightly dried and delicious in a way that makes them reminiscent of a snack food. Mix them with seasonings, and you've got a side dish that could easily be a meal.

Pesto chango

Mon, 05 Nov 2012 03:00:00 EST

Folks who don't much care for cooked cauliflower should keep reading; here, the vegetable is reduced to a couscous-like consistency, raw, in the food processor. A handful of pantry-friendly, piquant add-ins and a minimal amount of olive oil create a crumbly pesto that's as good with pasta as it is piled atop crostini.

Spice up your chili

Mon, 22 Oct 2012 03:00:00 EST

It's not necessarily cold enough to turn on the heat, but the nights are definitely getting cooler. That means pulling out the sweaters and warming our bellies with a good bowl of chili. This recipe from the editors of Cooking Light is only moderately spicy but still quite delicious.

Quick soup for dinner

Mon, 01 Oct 2012 03:00:00 EST

It takes no more than a slight chill in the air to send us searching for a weeknight soup recipe. We've used red lentils here; use yellow lentils and you'll serve what looks like a bowl of sunshine, made bright by the last-minute additions of lemon juice and preserved lemon. The latter is available at Middle Eastern stores.

Five-spice powder punches up kebab flavor

Stephanie Witt Sedgwick — Wed, 12 Sep 2012 03:00:00 EST

Skewered foods are the way to go when you want the food to look special and you want to control portion size. One skewer can suffice per person: You'll have about 3 ounces of meat on each skewer.

Whole grain adds new layer to risotto

Sara Moulton — Wed, 12 Sep 2012 03:00:00 EST

Many people like the idea of cooking with whole grains but refrain from actually plunging in because so many of them are unfamiliar.

Lighter daiquiri

Mon, 10 Sep 2012 03:00:00 EST

Most daiquiris are cloyingly sweet and filled with booze, but make your own for a much lighter version of this classic cocktail.

Dish uses late green beans

Stephanie Witt Sedgwick — Wed, 05 Sep 2012 03:00:00 EST

The flavors are Greek; the cooking method is Chinese. The fusion results in a dish that is full of flavor. It's a good way to use up late-season green beans, which can be a little tough.

Tomatoes meet eggs

Mon, 27 Aug 2012 03:00:00 EST

You'll want to choose large, firm tomatoes for this preparation, because they need to yield enough chopped flesh to add to the filling and because they will serve as edible vessels for the eggs.