Archive for the recipes Category

Tom Lyons’ Bacon ‘n’ Eggs Linguine

Posted in recipes with tags , , , , on thUTCp30UTC09bUTCSun, 12 Sep 2010 21:39:13 +0000 6, 2007 by wednesday's creations studio

Tom Lyons’ Bacon ‘n’ Eggs Linguine

1 pound Linguine
Hot Bacon – freshly fried, drain on paper towel, crumble, save drippings
6 Fresh Eggs – beaten
Butter softened
½ to1 cup Grated Asiago, Parmesan, or Romano Cheese
Salt n Pepper

Place linguine in boiling water and cook al dente (6-7 minutes).
Immediately add butter and beaten eggs and toss. The heat from the hot pasta cooks the eggs.
Add the hot, crumbled bacon and some of the drippings (optional, but tasty) then toss.
Add half of the grated cheese, salt ‘n’ pepper to taste, then toss saving the remaining cheese to top off the dish.

The key to this dish is efficiency – adding ingredients to hot, hot, hot pasta immediately.
Time the bacon to be nice and crispy and ready just before the linguine is finished cooking.

It’s one of the magical dishes that I learned how to make when I was fifteen. Tom Lyons learned this dish from his mother. I tasted it for the first time at his mother’s wake where he served it because it was the family’s favorite dish. She made it for them with love. I am proud to carry on the tradition of making this dish.



Red Flannel Hash

Posted in recipes on stUTCp31UTC07bUTCSat, 31 Jul 2010 09:05:25 +0000 6, 2007 by wednesday's creations studio

It’s nearing the season for this miracle concoction –onions, garlic, potatoes, sweet potatoes, and ever-loving beets. Besides being very tasty, it is one of the most beautiful dishes that can be made in big batches. The flavors blend and keep tasting better each day.

Think Potato Hash Browns – The difference comes now, which is actually the first step. Par boil potatoes and sweet potatoes for about 15 minutes once the water boils. Cool a bit then cube to size desired. I leave the peels on the potatoes, but peel the sweet potatoes. (When I roast sweet potatoes I leave them on. Go figure.)

Fry Onions (and Garlic if you like). Add whatever seasonings like sage, salt, pepper, paprika (especially since Hungary has such yummy ones!) Really spice to your taste -thyme, basil, oregano, cayenne—any spice you like works.

Add par boiled potatoes/sweet potatoes to onion mixture in pan that are now translucent and smelling mouthwateringly good. Cut up the raw beets (skins removed), cube and add last. In about twenty minutes the concoction is ready to serve with breakfast, brunch, or dinner if you like. Last night’s version was great and today they will taste even better. Like chili the flavors have had a chance to blend.

In terms of ratio of potatoes to beets it is really up to the cook and what one has on-hand.

Have fun and let me know how they come out and of course ask questions as that is how one builds confidence. Honestly if it tastes good then all is well, right?

Kate’s Aqaurian Black Bean Soup

Posted in recipes with tags , , , , , on thUTCp31UTC01bUTCThu, 07 Jan 2010 09:32:25 +0000 6, 2007 by wednesday's creations studio

I call it Aquarian because Aquarians tend to be connect dots in unusually beautiful ways. Their thinking is always outside of the box and once understood, a whole new world is open for the adventurous ones.

In cooking my mother would call this style “hodge-podge” thrown ingredients together and enjoy. I tend to read a few recipes and draw from them. That is how this soup came about. Now for the ingredients I used this time around. Have fun experimenting! One more thing…I generally use organic and local products.

1 package Hot Italian Sausage (I used McKenzie’s 6 or 8 in package)
2 cans Black Beans (15 oz)
1 can Diced Tomatoes (15 oz)
1 box Chicken Broth (24 to 36 oz)
1 Butternut Squash (peeled and cut into 1 to 2 inch cubes or snowflakes)
1 Sweet Onion (diced in whatever fashion you like)
2 stalks Celery (same as above)
2 cloves Fresh Garlic (minced) (to taste)
Fresh Parsley (chopped) (to taste)
1 tsp. dried Cumin

Brown the sausage. Remove and slice into pieces. Return to pan. Add onions, celery to combine flavors.
I use a crockpot so I put the sausage, onion, and celery mixture in first. Add the butternut squash, tomatoes, chicken broth. Give it a stir. Then add garlic and cumin. Add parsley to taste. Some for garnish.

I let in cook over night on low.

Viola, and bon appetit!