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Recipes that include paprika (hot)

Octopus with Paprika and The Book of Tapas Give-Away

Monday, May 24, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

I’m often asked to review cookbooks and I only do it once in a while. It’s mostly because I don’t feel like it’s a proper review until I’ve tried a ton of recipes in the book. However, when I was recently invited to a party at the Phaidon Book Store 100 Wooster Street, New York, NY 10012, I was charmed by how beautiful the Phaidon books are. Originating as a visual arts publisher, Phaidon Press makes these cookbooks more than just sources of recipes. They are adult picture books.

I really enjoyed flipping through The Book of Tapas (the book that was being promoted at this event) but I knew I wouldn’t be able to try many recipes right now….you know my kitchen nightmare. So, I hope you’ll accept my trial of just one recipe – Octopus with Paprika, and then sign-up for the book give-away. Whoever wins, will you give us a review of the cookbook?

Octopus with Paprika


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Street Food at Home: Lamb Gyro

Tuesday, September 8, 2009

We’re still touring through California, but for those of you hungry for a recipe, here’s a treat we did just before leaving…

One of my favorite lunch foods (when I’m not strictly following is street meat.  I’m talking about lamb shawarma from a cart.  One of my favorites in Manhattan is the guy in front of Food Emporium on 14th Street, near Park Ave South.  However, he’s always gone when I get home!  So I had to take matters into my own hands and make my own–a difficult task when you don’t own a spit.

Lamb Gyro in Pita 2


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Stuffed Zucchini Boats

Tuesday, August 18, 2009

Stuffed Zucchini Boat 2

Lon and I fell in love with Stuffed Zucchini when his Aunt Heather made some for us last summer. (Click here for pics.) Not knowing the recipe, Lon had to make his own when he had to have it one night. It’s so hard to get Lon to write down his recipes but he did leave me some chicken scratch to start from, which of course I could not read half of. Doing my best to interpret ingredients that looked like “2 T parade” (what?), I made yet another reincarnation of the recipe so that I could write out a recipe to share. I’ve made this at least three times now because it’s a perfect vegetarian side dish or party appetizer.

This recipe is easier to follow if you use the same size zucchini I used. Look for ones that are roughly 1 3/4″ to 2″ in diameter. You’ll need 10 segments that are 3″ long each, so you’ll get 2 segments out of one that’s roughly 6″ or three segments out of one that is roughly 9″. I hope that makes sense…It’s a pain because zucchini vary in size so much.

3 inch Zucchini stumps

Stuffed Zucchini Boats
~20 (3″) boats

  • 10 (3″) segments zucchini (roughly 1 3/4″ to 2″ diameter)
  • 3/4 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 8 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot paprika
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper to taste

Instructions –

1. Preheat oven to 350 degrees F. Cover a baking sheet with aluminum foil and spray with non-stick spray.

2. Cut all zucchini segments in half lengthwise.

3 inch Zucchini halves

3. Cut a thin strip off the curved side of each so that it has a flat surface to stand on. This prevents wobbling. Reserve the strip you cut off.

leveling zucchini boats 1leveling zucchini boats 2
leveling zucchini boats 3

4. Use a spoon to scoop out the middle of the zucchini.

hollowed out zucchini

5. For the flesh you just scooped out, cut off the parts that are seeded. No need to be precise, but you want the solid flesh on the left side of this picture, not the seeded stuff on the right side.

suzzhini pulp

6. Dice the solid zucchini flesh and the strip you cut off earlier into little cubes (no need to be precise). Toss it in a bowl with bread crumbs, parsley, garlic, lemon juice, paprika, and olive oil. Season with 1/2 teaspoon salt and a few pinches of pepper.

Stuffed Zucchini Filling

7. Arrange zucchini on the prepared baking sheet with scooped side up. Sprinkle with salt and pepper. Fill with zucchini bread crumb filling. Pack it down gently.

Stuffed Zucchini Boats 3

6. Bake on the top shelf of the oven for 20 minutes. Turn your oven to broil and color just until golden, about 2 minutes. Serve immediately.

Stuffed Zucchini Boat

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Summer Squash Chili with White Cheddar Cornbread

Tuesday, July 21, 2009

Summer Squash Chili with White Cheddar Cornbread 5

My friend Emily has been studying for the New York State Bar Exam and decided to spend her birthday studying in Washington Square Park. She had this great idea, inviting friends to join her in the park, to study or read a book, or just say hi. Of course, I wanted to bring her some food. It’s really the best or only way I know how to say Happy Birthday!


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Lon’s Ragu

Monday, July 20, 2009

A long time ago I worked in south Brooklyn (Sheepshead Bay) in the back of a charity, in a small room that barely fit me and Theresa, a hardcore Italian-American. She was a great person, but had a harsh (typical Brooklyn) personality; she had a raspy voice and didn’t take BS from anyone; especially about “gravy” vs. “sauce”. If you’re thinking “gravy” is something brown you pour over steak, move on, you’re not ready for this.

Theresa explained that a tomato-based sauce without meat in it (like marinara), is “sauce.” If it contains meat, then it is not a “sauce” it’s “gravy.” So what is the premier gravy? Ragu.  (p.s. I do not agree with her assessment, this is sauce).  Also, this is another checkpoint, if you think I might be referring to the bottled sauce, you are on the wrong web site.

Seriuos Ragu 1


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Scallion-Garlic Bread

Saturday, April 4, 2009

To accompany dinner last night, I put together a tasty Scallion-Garlic Bread. It came out delicious, but a big part of that was due to the delicious bread that we picked up at Costco.

Fresh Out of the Oven


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Grilled Turkish Spiced Meatballs

Thursday, January 29, 2009

We had some lamb leftover in the fridge and Jessica suggested experimenting. Since we also had some pita in the fridge, I went with a Turkish theme. Online I had seen a suggesting to interlace piece of bacon in lamb to get a similar effect to shwarma, seemed like a good enough idea. Well this worked out wonderfully!

Grilled Turkish Meatballs


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Deli-Style Turkey Burgers

Sunday, January 18, 2009

There is a crappy little deli on 5th avenue near 23rd Street called Deli Marche, I used to eat there fairly regularly. One of my favorite sandwiches was the turkey burger. They’re low quality, but taste so good. Tonight, since we had some ground turkey meat around, I decided to try and reproduce it. I did a pretty good job (so I say)…

Turkey Burgers


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A Sauerkraut Replacement?

Thursday, January 1, 2009

Not to toot my own horn, but it may be possible that I’ve created a replacement for the several hundred year old classic brat topping sauerkraut. Actually, other than the use of cabbage, it’s quite different: sweeter and mustardy. We’ve made other yummy cabbage dishes before, but this is different from those too. I really enjoy it and it will go great on your favorite brat, hot dog, smoked bacon, (or both combined) pork chops, or even regular ole Italian sausage.

Mustardy Cabbage


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