Entries by Barbara Sobel

Dried Beans

Who has a bag of beans in their pantry? Do you know what do with them? I’ve got some ideas. First off you need to soak them. I like to add a little salt and soak overnight so they cook faster and are easier to digest. Rinse well and add the beans to a big […]

Mediterranean Octopus

This week I made octopus for the first time. When I saw it on Fishmonger Don’s list, I thought about the times I have enjoyed octopus in Spain and Greece and decided this was the time to give it a try. Fortunately, it was already prepared (cleaned). It turns out that cooking octopus is super […]

Lentil Stew

There are many versions of lentil soup, which I love because you can flavor it with herbs, tomatoes, and a variety of spices. I often find that I need to add more liquid, especially with leftovers. I like cooking with French, green,  or Beluga, black, lentils because they keep their shape. I find that red […]

Oil Poached Salmon

Oil poaching is an easy way to cook fish and ensure that it will come out moist and tender. I chose one piece of wild-caught salmon that fed the whole table. The recipe will work if you use several small pieces. Ingredients Wild-caught salmon Extra virgin olive oil Lemon slices Salt and pepper   Directions […]

Roasted Sardines with Lemon and Mint

I say sardines and most people think about the smelly canned sardines and make a face. Fresh sardines are delicious and are one of the fish that very are high in anti-inflammatory omega 3 fatty acids (salmon, trout, anchovies, and herring are some of the others). Fresh sardines are hard to come by these days, […]

Pesto Lamb Meatballs with Spinach

The first cookbook I bought myself was a family-style Italian cookbook. I liked all of the pasta recipes. I didn’t really pay attention until I went home to my apartment by myself and tried to make my first recipes. There were ingredients and no amounts. What! I freaked out at first, but then I jumped […]

Baked Buckwheat

Buckwheat is a delicious gluten-free grain. Yes, it has the word “wheat” in it, but it is really a seed that does not grow on grass and we eat it like other grains. When I think of buckwheat, I think of buckwheat crepes from France, soba noodles from Japan, and kasha from Russia. Buckwheat is […]

Turkey and Winter Vegetable Hash

My husband is a casserole fan and I am not. Hash is the perfect compromise. Use the recipe as a starting point and substitute in any vegetables or ground meat that sounds good to you. You can also crack an egg on top and let it cook through for an added twist. I have been […]

Chinese 5 Spice Chicken and Cauliflower

Chinese 5 spice is a seasoning blend made up of you guessed it five spices that are a combination of sweet, sour, bitter, salty, and umami flavors. It is usually made up of cinnamon, star anise, cloves, Szechuan peppercorns, and fennel seeds. I love to use it with baked chicken. I lined this sheet pan […]

Roasted Fennel and Parsnip Fries

I try and fill half my plate with vegetables at each meal. With the cool temperatures at night, I am not very excited to eat a cold salad at dinner, my usual standby. We have all had sweet potato fries, but here is a quick recipe for roasted fennel and parsnip fries. They are delicious […]