Saturday, July 12, 2014
     

Comfort and Joy

Wednesday, November 13, 2013
KAREN CIMMS/TIMES NEWS Chicken Marsala

Here is a somewhat simple dish that's a longtime family favorite as well as a perfect dish for company.

I often make Chicken Marsala for birthdays and for years it was my go-to dinner party dish. It was also a dish my mother would make.

The only difference between hers and mine is that she detested butter, and I say "Butter? What's not to love?"

This recipe incorporates a combination of butter and oil, plus a little kiss of butter at the very end, that adds to the generous richness of the final flavors.

Try it! I think you'll like it.

Chicken Marsala

Wednesday, November 6, 2013
KAREN CIMMS/TIMES NEWS Butternut Squash Soup

Remember Pavlov's dog? The dog hears a bell and starts to drool, thinking food will soon appear.

I'm just like that dog in that I feel a nip in the air, and I start to let's just say my mouth waters thinking of soup.

Today's recipe is adapted from one I received from my colleague Chris Parker, who is not only an excellent reporter, she's an excellent cook.

Wednesday, October 30, 2013
KAREN CIMMS/TIMES NEWS Sautéed Mushrooms served over grilled London broil.

I can't take one ounce of credit for this recipe; it is all my husband's. What I can do, is attest to how delicious it is.

While I don't remember all the details of how he came up with this recipe or why, I do recall that he used Tawny Port wine when he created it. We had two bottles, which my uncle had given us over the past two Christmases.

Wednesday, October 23, 2013
@$:KAREN CIMMS/TIMES NEWS Homemade Apple Sauce

When life gives you apples way too many apples what can you do? You make applesauce of course!

In last week's Comfort & Joy column I shared that I had gotten carried away with all the wonderful apples available after a recent stop at a local orchard. In the past few weeks, I've made several apple pies, apple crisp, cheddar and apple soup, sauteéd apples, you name it. The other day we even stuffed a whole chicken with two heads of garlic, a couple sliced onions and a handful of quartered apples; it was delicious.

Wednesday, October 16, 2013
KAREN CIMMS/TIMES NEWS Apple Crisp with a Twist

A couple weeks ago I paid a visit to a farm stand that boasts a large apple orchard.

My youngest daughter wanted to try her hand at making an apple jelly and wanted my input on the type of apples she should buy; plus, I was planning a trip to Maine and I wanted to take a couple of apple pies along with me.

Wednesday, October 9, 2013
KAREN CIMMS/TIMES NEWS Cream of Broccoli Soup

As soon as there is a bit of a nip in the air, I start thinking about soup. Whether for lunch, dinner, or just a snack to ward off a couple of hunger pangs or an early autumn chill, soup is the answer. It's even better when it's easy to prepare.

This recipe is adapted from one given to me by a friend many years ago. It's thick and rich and very flavorful, thanks to a pinch of nutmeg and cayenne, but it's also just as good, and better for you, if you substitute the high fat ingredients.

Either way, this soup is a winner.

Cream of Broccoli Soup

Serves six

Wednesday, October 2, 2013
KAREN CIMMS/TIMES NEWS Homemade brownies topped with JoLynn's Milky Way Bar Icing

So, if you followed some of my tips in last week's column and made the Spinach Quiche the low-fat way, you saved yourself a few calories, which is good, because this week, you're going to need the cushion.

Milky Way Bar Icing is sweet and decadent, it's more than likely you will only be able to eat one small brownie; two, and your teeth may begin to hurt, but it's worth it.

Wednesday, September 25, 2013
KAREN CIMMS/TIMES NEWS Spinach Quiche

It's finally cool enough that I don't mind turning on the oven for awhile. Last weekend I was in need of a quick supper so I whipped up a spinach quiche. This recipe is perfect for a company lunch or, with a side of soup or salad, it's just fine for dinner.

The nice thing about this recipe is that it is very versatile. While I used spinach, you could just as easily use fresh or frozen broccoli. If you use broccoli, parboil it for a few minutes. You could also use fresh zucchini. In that case, I suggest you sauté the zucchini when you cook the onions.

Wednesday, September 18, 2013
KAREN CIMMS/TIMES NEWS Aunt Gerry's Italian Fried Chicken and a side of Noodles and Fruit.

Many years ago, while living and working in northern New Jersey, more than an hour away from my parents, I was lucky enough to be "adopted" by my Aunt Gerry, who at the time was married to my mother's brother, and their children.

My husband was a full-time student who also worked a full-time job. I would have been alone a lot if it weren't for my Aunt Gerry, who lived just a few miles away, in Teaneck.

I spent so much time there, my uncle may have begun to think he had six kids instead of five. I ate dinner there two to three times a week at least.

Wednesday, September 11, 2013

The first thing Joyce Maynard will tell you when you ask for her pie recipe, is that she doesn't use one.

A writer for over 40 years and the author of 11 books, Maynard is almost as well known for her pie as for her novels.

"It's not about the recipe," she insists. "It's the handling of the dough. The only way to learn was standing at the elbow of my mother, while the pie crust is being made, and that's the way I like to teach pie-making, with someone at my elbow."