Mom’s Raw Apple Cake

by Anne Papina on August 12, 2012

Raw Apple Cake | Webicurean

Take two, they’re small.

What if I told you that you could be enjoying a warm piece of apple cake in less than an hour, right from your own oven? Would you believe me? More importantly, would you try it? I swear this cake is THAT easy. Heck, I’m willing to bet you have all the ingredients on hand too. OK maybe that’s stretching it, but then again, maybe not.

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Croque Monsieur #CookforJulia #SundaySupper

by Anne Papina on August 4, 2012

Croque Monseiur | Webicurean

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.” -Julia Child

Leave it to the French to take a pedestrian grilled ham and cheese and elevate it to something, well, so decidedly decadent. I was nearly giddy with delight as I sampled my creation(s), or properly, Julia Child’s creation. While many variations are floating about, I picked this version from my 1977 edition of From Julia Child’s Kitchen. This dish is all about simplicity and fresh ingredients. Read More

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New Beginnings & A Zucchini Frittata

by Anne Papina on July 29, 2012

Zucchini Frittata | Webicurean

 

Before we begin, I felt we should start with proper introductions. My name is Anne Papina Smith, and Webicurean.com is my pet project. Some of you may recognize me from my CompuServe days, others perhaps from TechTV, but more recently, you may know me from my lengthy stint in the legal industry. Of course my closest friends and family simply know me as food obsessed.  And mom was quick to document that obsession at an early age:

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Stuffed Heirloom Tomatoes

by Anne Papina on August 30, 2008

wow is this yummy! I found this recipe in a recent williams-sonoma catalog, and modified it slightly.  Pair it with a fresh tossed salad, a crusty loaf of bread, and perhaps a beaujolais wine, and you have a perfect summer meal. Enjoy!

Stuffed Heirloom Tomatoes
 
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Recipe type: Main
Serves: 8-10
Ingredients
  • 8-10 heirloom tomatoes
  • salt and freshly ground pepper to taste
  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, finely diced
  • ½ lb crimini mushrooms, thinly sliced
  • 4 garlic cloves, minced
  • 1 lb mild Italian sausage, casings removed
  • ¼ tsp red pepper flakes
  • 2 tbsp fresh marjoram or oregano, minced
  • 2 cups fresh bread crumbs, lightly toasted
  • ¾ cup Parmigian-Reggiano cheese, grated
  • ½ cup flat-leaf parsley, minced
  • Olive oil for drizzling
Instructions
  1. Preheat oven to 375F
  2. Core tomatoes, scooping out the seeds with a spoon. Season the insides with salt and pepper. Place tomatoes on a plate, cut side down.
  3. In a saute pan over medium-high heat, saute the onion in the olive oil until translucent. Add mushrooms, and salt and pepper to taste. Saute for 5 minutes, then add the garlic. Cook an additional minute or two, then add the sausage and red pepper flakes. Cook, breaking the sausage into small pieces, until done (about 5 minutes). Transfer the sausage mixture into a bowl and cool about 10 minutes.
  4. Stir the marjoram, bread crumbs, ½ cup cheese, and the parsley into the sausage mixture. Stuff the tomatoes with the filling and place in a baking dish. Sprinkle tomatoes with remaining cheese, and drizzle a bit of olive oil over the tops. Bake 30-35 minutes or until tops are golden brown. Let stand 5 minutes before serving. Makes 8-10 stuffed tomatoes.
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Blueberry-Mango Colada Salad

by Anne Papina on July 31, 2008

Image: blueberry mango salad(ARA) – Blueberries are most abundant and least expensive in the summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped -just a quick rinse and they’re ready to eat or add to recipes.
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Grilled Portobello Mushroom Salad

by Anne Papina on July 31, 2008

Grilled Portobello Mushroom Salad
 
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Contributed with permission by the National Honey Board and ARA Content.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • ⅓ cup honey
  • ¼ cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 2 cloves garlic, coarsely chopped
  • ⅓ cup olive oil
  • 4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
  • ¼ cup bacon, chopped (or one ounce cooked bacon bits)
  • 8 cups mixed baby greens
  • Honey vinaigrette (recipe follows)
  • ½ cup crumbled Roquefort or blue cheese
  • Snipped chives, for garnish
Honey Vinaigrette Ingredients
  • 2 tablespoons honey
  • ½ tablespoon. champagne or white wine vinegar
  • 1 tablespoon. shallot, finely chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 3 tablespoons olive oil
Instructions
  1. Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and ¼ cup oil until smooth; set aside. Brush mushrooms on both sides with 1½ tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.
  2. If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with ⅓ cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.
Honey Vinaigrette Instructions
  1. Whisk together honey and next four ingredients; whisk in oil.
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Orange Couscous with Cinnamon Vinaigrette

by Anne Papina on July 31, 2008

Image: florida orange juice(ARA) – Peruse the dishes featured in America’s top restaurants and epicurean magazines and it’s easy to see that culinary trends this year are focusing on refreshingly bold flavors and natural ways to sweeten dishes. This movement has motivated home chefs to experiment in the kitchen with innovative ways to enhance the flavor and nutrition of their favorite recipes.

Recently, the Florida Department of Citrus called upon amateur chefs to put their culinary creativity to the test in the “Back to the Grove” recipe contest for a chance to win a grand prize trip to the Sunshine State. Citrus enthusiasts from across the country submitted original recipes containing at least one 8-ounce serving of 100 percent Florida orange juice, which contributes almost 25 percent of the UDSA daily recommended amount of fruit and vegetables when consumed in a single serving. The bold and sweet taste of Florida orange juice makes it an ideal ingredient to perk up everyday recipes by providing a splash of flavor to dishes from breakfast to dessert.
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Scrambled Eggs

by Anne Papina on July 31, 2008

Image: scrambled eggs(ARA) – A popular TV commercial for an office supply store depicts a dad gleefully dancing through the aisles, filling his cart with back-to-school bargains while a singer croons “It’s the most wonderful time of the year” in the background. But when it comes to back-to-school grocery shopping – and especially breakfast shopping – you may find yourself feeling less than wonderful.

For many parents, getting the kids up and out the door with a good breakfast under their belts is a stressful part of the back-to-school routine. Leisurely summer schedules, with plenty of time for breakfast prep, are gone, replaced by the hectic pace of school days – and an even more compelling need to fuel children’s mornings with a fast, nutritious breakfast.
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Asian Honey-Tea Grilled Prawns

by Anne Papina on July 31, 2008

Image: asian honey tea grilled prawns(ARA) – Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.
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The Great American Hamburger

by Anne Papina on June 5, 2008

Image: the ultimate burger(ARA) – It’s that special time of year when home chefs nationwide are heating up the grill and putting their cooking skills to the test. But are they cooking burgers so they’re not only savory, but also safe to consume?

Most backyard chefs don’t know the optimal temperature for a grilled or cooked burger, according to a national consumer survey from The Beef Checkoff. In fact, nearly 90 percent of respondents were unaware that 160 F is the correct internal temperature when cooking ground beef patties.
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