New England Clam Chowder

This recipe uses a slow cooker but it could be done equally well on the stove.

  • 1/3 salt pork, cut into small cubes
  • 1 small onion, finely chopped
  • 6 6.5 oz cans chopped clam in clam juice
  • 2 8 oz bottles clam juice
  • 2 bay leaves
  • 2 large potatoes, peeled and cut into chunks
  • 1/3 t black pepper
  • 1-1/2 C half-and-half
  • 2 T cornstarch
  1. Saute salt pork in a frying pan until cooked through and slightly brown.
  2. Add onion and saute until onion is softened and translucent.
  3. Add all ingredient EXCEPT half-and-half and cornstarch to slow cooker and cook covered for 6 hours.
  4. Whisk together half-and-half and cornstarch in a small bowl.
  5. Slowly add and stir in half-and-half/cornstarch mixture to the slow cooker.
  6. Continue cooking for another 1/2 hour or so until the chowder is thickened.

Captain Dave’s Chicken Curry

You might want to try substituting already ground spices for the whole spices if you don’t whole ones on hand.

  • 2 lbs chicken cut into large chunks
  • 1-1/2 T tumeric
  • 1 T ground coriander seed
  • 1 T garam masala
  • 1 t whole cumin
  • 3/4 t black peppercorns
  • 1″ piece cinnamon bark
  • 1/2 t fenugreek
  • 2 T canola oil, ghee, or butter
  • 1 medium onion coarsely chopped
  • 2 whole hunan chiles or other small hot dried chiles
  • 2 large garlic cloves finely chopped
  • 3/4″ piece peeled ginger finely chopped
  • 14 oz. coconut milk
  • 14 oz. chicken broth
  • 7 medium potatoes cut into 1″ chunks
  • 2 T flour
  • salt and pepper
  1. In a food processor or spice grinder, blend the spices (tumeric, coriander seeds, garam masala, cumin, peppercorns, cinnamon, and fenugreek.
  2. In a big pot, heat the oil, ghee, or butter
  3. Lightly sauté the onion, chiles, ginger until well softened but not brown,
  4. When softened add the garlic and sauté a bit.
  5. Add the spice mixture cooking for a minute or two stirring constantly.
  6. Add the chicken and cook for about 5 minutes to lightly brown the chicken.
  7. Add the coconut milk and chicken broth, and bring to a boil.
  8. Add the potatoes and cook on low for about an hour or until everything is nicely cooked.
  9. Thicken with the flour mixed with 1/4 cup of the juice.
  10. Season with salt and pepper.

Brazilian Slow Cooker Black Beans

Original recipe

  • 1 lb. black beans
  • 6 cups water
  • 1/2 onion, not chopped or sliced
  • 1 or 2 whole garlic cloves
  • 1 bay leaf
  • 2 Tsp salt
  1. Rinse the beans a few times.
  2. Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water.
  3. Cook on high for about 4 hours or 6 hours on low.
  4. Test for doneness.
  5. Add the salt, stir gently and let cook, or sit with heat off for 30 minutes.
  6. Remove the bay leaf, garlic cloves, and onion before using, if desired.
  7. Add more salt if necessary.

Whole Wheat Bread

From, but modified a bit. The original makes 4 loaves, I half it to 2  loaves. I use a stand mixer with the dough hook instead of kneading it by hand.


  • 1 envelopes yeast
  • 2 cups water
  • 1⁄4 cup butter, softened
  • 1⁄8 cup molasses
  • 1⁄4 cup honey
  • 1 teaspoons salt
  • 4 cups whole wheat flour
  • 1 cups white flour


  1. Dissolve yeast in warm water.
  2. In a large bowl, combine butter, molasses, honey and salt and mix well.
  3. Add yeast mixture and then gradually add flours.
  4. Turn onto floured surface and knead until smooth.
  5. Place in buttered bowl and let rise until double.
  6. Punch down and let rest for a few minutes.
  7. Divide dough into 2 parts and shape into loaves.
  8. Place in greased bread pans and let rise for about an hour.
  9. Bake at 375° for 35 to 40 minutes.

Turkey Chili

The original recipe is from

  1. Brown the ground turkey in some olive oil in a large pot.
  2. Remove the browned turkey.
  3. In the same pot heat some more olive oil if needed. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, garlic, and green chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
  4. Return the browned turkey to the pot with the vegetables.
  5. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Chicken Cassoulet

This recipe is from Makes 6 to 8 servings.

Bake a lot longer than the recipe calls for.

  • 8 bone-in chicken thighs (about 2 pounds)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 tablespoons olive oil, divided
  • 8 ounces chicken kielbasa or better sausage, cut into 1/4-inch slices
  • 1 medium onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 1/2 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 (19-ounce) cans cannellini beans, drained and rinsed
  • 1/2 teaspoon dried thyme
  • 1/4 cup chopped Italian or flat-leaf parsley
  • 1/2 cup fine, dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  1. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside.
  2. Add sausage to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.
  3. Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.
  4. Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350° for 45 minutes or until chicken is no longer pink and crumbs are lightly browned. This could take much longer.

Pizza Sauce 2

Makes enough for one medium pizza.

  1. Heat the sauce in a small sauce pan.
  2. In a bowl, crush the plum tomatoes with your hands.
  3. Squeeze out most the liquid.
  4. Add to the tomato sauce.
  5. Add salt and pepper to taste.
  6. Heat through.

* about 1 cup, might need more.

Isabel’s Scalloped Potatoes

Serves about 8

  • 3 T flour
  • 1-1/2 t salt
  • 1/4 t ground pepper
  • 2 C scalded milk (almost but not boiling)
  • 4 lbs. russet potatoes sliced thin
  • 1 C grated cheddar cheese (maybe more)
  • 4 T butter
  1. Preheat oven to 375.
  2. Combine flour, salt and pepper in a small bowl.
  3. Butter a 9″ x 13″ glass baking dish.
  4. Layer 1/3 of the potatoes in baking dish.
  5. Sprinkle with 1/3 of the flour mixture and 1/3 of the cheese.
  6. Do steps and 3 and 4 again.
  7. Layer the last 1/3 of the potatoes and the rest of the flour mixture.
  8. Dot with slices of the butter.
  9. Add the hot milk.
  10. Cover with aluminum foil and bake for 1 hour.
  11. Remove foil cover and top with remaining cheese. Add extra cheese if you want to.
  12. Bake uncovered until potatoes are cooked through, the cheese is a little browned and most of the liquid is gone, perhaps another 30 or 45 minutes.

Make Ahead Latkes on the Grill

Makes about 24 latkes. This is for a Weber gas grill.

  • 5 lb russet potatoes
  • 8  eggs, well beaten
  • 1/2 C minced onion (optional)
  • 1-1/2 t baking powder
  • 2-4 t salt
  • white pepper to taste
  • 9 T matzo meal
  • Vegetable, peanut or other mild oil for frying.
  1. Peel potatoes and cut into large chunks.
  2. Grate potatoes with food processor.
  3. Cover grated potatoes with very cold water in a large bowl and allow to soak at least 15 minutes up to 1 hour.
  4. Combine dry ingredients (baking powder, salt, white pepper, and matzo meal in a bowl.
  5. Grate onion if using.
  6. Remove grates from grill, then preheat grill to high.
  7. After soaking time, drain potatoes and squeeze out as much liquid as possible.
  8. Place 2 cast iron pans directly on flavorizer bars and add oil to a depth of about 1/4 inch. Begin heating oil to quite hot but not scorching.
  9. Add all ingredients into a very large bowl, or split between 2 large bowls, and mix thoroughly with hands.
  10. When the oil is hot, fry the laktes in batches.

These can be frozen and reheated later. Let the the latkes cool in a single layer on baking sheets. Freeze in the freezer when cool. When the latkes are frozen solid, carefully transfer to aluminum baking pans, cover, and return to freezer. When ready to serve, heat for about 15-20 minutes on baking sheets in a 425° preheated oven until crispy and golden brown.


An easy to prepare quiche. Serves four.

1 9″ pie crust, refrigerated pre-made from the grocery store works great
2 C coarsely chopped fresh spinach
3/4 C coarsely chopped ham
3/4 C grated cheddar
Hefty sprinkle of grated parmesean
6 large eggs
1 C half and half
salt and pepper

  1. Pre-heat oven to 450º.
  2. Line a glass pie plate with crust. Fold extra, overhanging dough under to give the crust a nice edge and decorate rim with your fingers or a fork.
  3. Bake crust for 4-5 minutes until it’s a little drier and slightly bubbly to pre-bake the bottom so it’s cooked when the quiche is done.
  4. Remove from the oven and allow to cool. It can be warm, but not hot.
  5. Lightly saute spinach in a little olive oil. Allow to cool.
  6. Pre-heat oven to 375º.
  7. Add filling to crust. First ham, then spinach, then cheese.
  8. Blend eggs, cream, and a dash of salt and pepper in a blender or by hand.
  9. Carefully pour egg mixture over cheese, spinach and ham.
  10. Bake for about 40 minutes. The very center of the quiche should jiggle slightly.
  11. Cool for 15-20 minutes before serving.

Try other fillings, but they should be cooked and not watery.


Makes 2 Margaritas

  • Kosher salt
  • 2 pieces of fresh lime
  • 3 oz Tequilla
  • 2 oz fresh squeezed lime juice
  • 1 oz Cointreau (not Triple Sec)
  • 1 oz Rose’s Lime Juice
  1. Pour some salt into a container wide enough to fit the glasses. A small plate works.
  2. Wet rim of 2 glasses with lime or a damp paper towel and dip in salt to coat rim.
  3. Combine Tequilla, lime juice, Cointreau and Rose’s Lime Juice in a cocktail shaker partly filled with ice. Shake well.
  4. Add some ice to the 2 salt-rimmed glasses.
  5. Strain Margarita mixture into the 2 glasses.
  6. Garnish with 2 lime pieces. An orange piece of orange would be nice too.


Oven BBQ Ribs

Here’s a better recipe. Skip the mustard and rub and just use salt and pepper if you prefer.

  • 2 racks pork ribs, cleaned with silver skin removed
  • Rib rub, optional
  • Salt
  • Freshly ground black pepper
  • BBQ Sauce
  1. Cut each rack in half so there a 4 half racks.
  2. Sprinkle salt and pepper, or rib rub, all over ribs.
  3. Stack the 4 half racks on top of each other and tightly wrap ribs with 2 layers of heavy duty aluminum foil. Try to make sure it’s well sealed.
  4. Refrigerate for a few hours or overnight.
  5. Preheat the oven to 300 F.
  6. Place the ribs still in the foil package on a sheet pan with sides. A pan with sides is a good idea in case the liquid that develops when baking leaks.
  7. Bake in oven for 2.75 hours.
  8. Remove the ribs from the oven and move the hot foil package to a plate.
  9. Carefully open the package and arrange the ribs in a single layer on the sheet pan. The ribs should be very tender. Reseal and continue cooking if they aren’t.
  10. Brush both sides with BBQ sauce.
  11. Return to oven to bake the sauce on the ribs for 10 to 20 minutes. The sauce should look baked and darker.
  12. Optionally, crisp up ribs for a few minutes on a medium grill. This will reheat the ribs if they were cooked ahead of time.
  13. Serve with more barbecue sauce at the table.

Flour Tortillas

Makes 8 small tortillas.

NOTE: work the dough as little as possible.

  • 2 C All-purpose flour
  • 3/4 t Salt
  • 3/4 t Baking powder
  • 3 T Olive oil
  • 1/2 C (plus a bit more) just boiled water
  1. Combine dry ingredients.
  2. Add olive oil and incorporate into flour mixture. It should look like a very coarse meal with bigger chunks and smaller chunks.
  3. Slowly mix in boiled water to make a soft but not sticky dough. Work as little as possible.
  4. Form dough into a rough ball, wrap with plastic wrap, and rest for 45 minutes.
  5. Heat gas grill to high.
  6. Cut dough into 8 equal sections and form into balls working the dough as little as possible.
  7. Roll each ball into a roundish 6″  tortilla about 1/8″ thick. Do not overwork.
  8. Place on hot grill for about 30 seconds or until bottom has brown sear marks and bubbles appear on the top.
  9. Turn over and grill for another 30 seconds or so, or until brown spots appear.
  10. Wrap in a dish towel to keep warm and moist until serving.

Black Beans

Basic black beans for general use.

  • 1 lb dry black beans
  • salt to taste
  1. Place beans in a large pot and add 8 C cold water.
  2. Bring to boil and boil for 2 minutes.
  3. Remove from heat and let stand for 1 hour.
  4. Drain and rinse beans.
  5. Return beans to pot and cover beans with 1 inch of cold water.
  6. Bring to boil.
  7. Reduce heat and simmer covered for 30 minutes.
  8. Remove cover and continue simmering until beans are cooked and liquid is reduced to desired consistency, about 40 minutes.
  9. Salt to taste, about 1 t.

Matzo Balls

Makes about 12 matzo balls.

  • 2 large eggs
  • 2 T vegetable oil, olive oil, or rendered chicken fat
  • 1/2 C matzo meal
  • 1 t salt
  • 2 T cold water
  1. In a small bowl, lightly beat eggs.
  2. Add oil, matzo meal, and salt mix throughly.
  3. Add 2 T cold water and combine.
  4. Cover and refrigerate for at least 30 minutes.
  5. Bring 6 C water or chicken broth to boil in a medium pot.
  6. When water is almost boiling, with wet hands, form matzo mix in 1″ balls. Handle as little as possible trying to not compress. Don’t make the balls too dense.
  7. After water boils, reduce heat to low simmer, add balls, and cover pot tightly with lid and aluminum foil. Foil and lid will cause a higher simmer even on a very low heat.
  8. Simmer for about 35-45 minutes until cooked through to desired doneness.
  9. Drain and use for matzo ball soup.

Minestrone Soup

The original is from and can be found here.

  • 3 T olive oil
  • 1 smallish onion, chopped
  • 1/2 cup zucchini, thick slices cut in half or small
  • 1/2 cup frozen cut green beans
  • 1/2 stalk celery, cut down the middle then sliced fairly thick
  • 1/2 C carrot, sliced
  • 4 cloves, chopped
  • 4 C vegetable broth
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 2 (14 ounce) can diced tomatoes, do not drain
  • 1 1/2 t dried oregano
  • 1 1/2 t salt
  • 1/2 t ground black pepper
  • 1/2 t dried basil
  • 1/2 t fresh ground pepper
  • 1/4 t dried thyme
  • 3 C boiling water
  • 1/3 C red wine
  • 4 C fresh baby spinach, trimmed
  • 1/2 C small shell pasta
  1. In a large soup pot, saute onion, carrots, garlic, green beans, celery and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  2. Add vegetable broth, tomatoes, beans, hot water, wine and spices.
  3. Bring soup to a boil, then reduce heat and allow to simmer uncovered for 45 minutes.
  4. Adjust salt and pepper if necessary.
  5. Add spinach and pasta and cook covered for an additional 20 minutes.
  6. If soup is too thin, cook uncovered until the soup thickens a bit.

Makes about eight 1 1/2 cup servings.

Roast Potatoes

  • White potatoes (smallish ones would be best)
  • Olive oil
  1. Preheat oven to 375F.
  2. Peel potatoes and cut into rough 1 1/2″ chunks. If potatoes are small enough, just cut in half or quarters.
  3. Rinse potatoes in cold water. Put the potatoes in cold water if not using right away.
  4. In a pot, bring to boil enough water that will well cover potatoes when added in next step.
  5. Carefully add the potatoes when the water is boiling.
  6. Return water to boil and cook for 5 minutes.
  7. Drain potatoes in colander and shake up a bit to roughen surfaces.
  8. Coat a rimmed sheet pan with olive oil.
  9. Place in hot oven for 5 minutes to heat oil.
  10. Remove sheet pan from oven and carefully arrange potatoes coating in hot oil.
  11. Bake for about 30 minutes or until bottoms are golden brown.
  12. Remove sheet pan from oven and gently flatten each piece a bit with a potato masher.
  13. Turn potatoes over so golden brown side is up.
  14. Bake for another 30 minutes or until the bottoms are golden brown.
  15. Drain on paper towels and serve.

Pizza Dough

Enough for 2 medium pizzas.

  • 3 1/2 C bread flour, plus extra if the dough is too wet
  • 1 t sugar
  • 1 envelope instant dry yeast (2 1/4 t)
  • 2 t kosher salt
  • 1 1/2 C water, 110 degrees F, or a bit more if dough is too dry
  • 2 T olive oil, plus extra to oil bowl
  1. Combine flour, sugar, yeast and salt in stand mixer with dough hook
  2. Slowly add water, then add 2 T olive oil
  3. Mix until dough pulls away from bowl, is not too sticky or too dry, and is well kneaded
  4. Form into a ball
  5. Transfer the dough to a large bowl well coated with olive oil and cover with plastic wrap
  6. Let rise until at least doubled in bulk, about 1 to 1 1/2 hours
  7. Punch down dough and divide in 2 equal portions
  8. Form each portion into a ball and refrigerate in sealed plastic bags coated with oil for about 1 1/2 to 2 hours. This refrigeration time can be much longer.
  9. Work each cold dough into a pizza shape

Pork Chili Verde

Serves 3-4.

  • 2 or 3 large poblano chile peppers
  • 1 red pepper
  • 1 small jalapeño pepper (check for heat level first)
  • 1 lb fresh ripe tomatillos, husked
  • 1/4 C fresh cilantro, chopped
  • 2 T olive oil
  • 1 lb pork tenderloin, cut into 1/2 inch dice
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 t salt
  • 1/2 t ground pepper
  • 3/4 t ground cumin
  • 4 C chicken broth
  1. Roast the 4 or 5 peppers in a pan, on the grill or under the broiler until the skin is a little charred. Place in a paper bag and set aside.
  2. Puree the husked tomatillos and cilantro in a blender until quite smooth.
  3. In a wide heavy pot, quickly brown the pork in 2 T olive oil until browned on most sides, should be a little crisped up and at least golden brown. Remove from pot.
  4. Saute the onions in the same pot. Once pretty soft, add the garlic, stir for one minute, add the salt, ground pepper and cumin, stir for an additional minute.
  5. Return the pork to the pot. Add the chicken broth and simmer uncovered for 30 minutes.
  6. Meanwhile, remove as much of the skin as you can, the membrane, and seeds from the peppers and coarsely chop.
  7. Add the chopped peppers and tomatillo puree to the pot.
  8. Stir thoroughly and simmer uncovered for 45 minutes or until the sauce is a bit thickened.
  9. Adjust seasonings if necessary.