Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

MARY’s secret ingredients Fall Box Revealed

October 8, 2014 by Mary 6 Comments

We really are having such a grand time with MARY’s secret ingredients! The fall box shipped out on schedule on September 25^th so everyone should have theirs by now. We hope that all of you who ordered one were just as excited as we were with the mix of ingredients this season. This box is full of wonderful things to spice up your cooking and make preparing a gourmet meal a breeze with all the interesting flavors and the two very exciting new tools enclosed.

A very big thank you to all of you who purchased, as every box sold adds to a contribution to Feed The Children. We will donate 10% of all profits to that global organization at the end of this year. No one should go hungry.

And now our lovely Marie, who will be performing in the premiere of a new opera in November here in NYC, (we’re so excited!) introduces the products to the tune, HOW DO YOU LIKE YOUR EGGS IN THE MORNING from the musical “Rich, Young, and Pretty”, written by Cahn & Brodzky, and made famous by Dean Martin and Helen O’Connell.

We’re having so much fun!

CALPHALON

Calphalon is a leading manufacturer of professional quality cookware, cutlery, bakeware, kitchen electrics and accessories for the home cook. Based in Atlanta, Georgia, Calphalon is a part of Newell Rubbermaid’s global portfolio of leading brands.

Nylon Solid Turner: This spatula is smartly designed with a unique serrated edge to cut food, and the low-profile head is angled to slide under food for easy turning. Crafted with heat-resistant soft-touch silicone accents, this utensil gives you a perfect balance of comfort and control. Dishwasher safe, heat resistant to 400° F, and won’t scratch nonstick cookware. Full lifetime warranty!

FALKSALT

Falksalt sea salt flakes are extracted from pure, clean Mediterranean Sea water using traditional methods. It’s harvested in Cyprus and sold by Swedish Salinity Food with 180 years experience in trading salt. It’s a 100% natural product with no chemicals, no anticaking agents and all natural additives. Falksalt offers a wide range of natural and flavored sea salt flakes.

Falksalt Crystal Flakes Citron: These light flakes add a burst of bright lemon flavor to everything from fish and vegetables to ice cream and chocolate. Bake, cook or just top off your favorite dish before serving. Be daring!

PRODUCT OF CYPRUS BY WAY OF SWEDEN

HARMONIAN

Harmonian is a Greek brand established in June 2013. The company’s aim is to bring a new understanding of “healthy and taste conscious” food to the market.

Kalamata PDO Extra Virgin Olive Oil : Olive Oil is the true “juice of life” and is a secret shared by people at the Mediterranean basin for ages. The land of Messenia, at the southwestern end of Peloponnese in Greece, produces the fine oil of the “Koroneiki” olive variety. Harmonian selects only its top quality crops and embottles their most precious extracts with the utmost care. This oil is silky in texture, keen in flavor and rich in aroma, extra virgin, high quality. It can be enjoyed both raw and cooked.

KIND

KIND® was launched in 2004 with the aim of inspiring people to do the kind thing for your body, your taste buds, & your world. From its delicious foods made from ingredients you can see and pronounce to its commitment to social entrepreneurship, KIND® is focused on making the world a little kinder one act (and snack) at a time.

Dark Chocolate Mocha Almond bar: A brand new flavor! Dark roast coffee and whole almonds blended with honey and drizzled in dark chocolate to form a bar that, with just 5g of sugar, only tastes indulgent.

CHELSEA MARKET BASKET – Kalk Bay Food Smoulder

Their founder’s passion for inspired specialty foods, and thoughtfully designed gifts, led to the creation of Chelsea Market Baskets in 1993. Owner David Porat continues to search the world for innovative products that are distinctly high quality, fresh, unique, and have a certain indescribable charm. Chelsea Market Baskets’ ultimate goal is to delight their customers through their Chelsea Market retail shop in New York City, their mail order gift business, and their wholesale imports. They believe in product integrity and a high level of customer service. Their mission is to heighten each and every customer’s experience with these core values.

Smoulder Spice Grinder – Elements Of Spice By Kalk Bay Food : Warning: Smoking Is Addictive! A few grinds of this mix will conjure up barbeque fun. Everyone’s favorite spices, artisanally cold smoked over beech chips, make the perfect seasoning for meat on the braai. Kalk Bay Food, based in Capetown, South Africa, blends spices from around the globe into unique and delicious combinations. They are known for the quality and freshness of their products. From rare single-origin salts to inventive spice blends, Kalk Bay Food will enhance the flavor of whatever is on the dinner table.

THE PANTRY CLUB

Founded in 2010, The Pantry Club is part of a family business established by Matt and Alicia Webb. It offers ten gourmet-quality dip mix flavors that are made from natural ingredients, are MSG-free, nitrate-free and are gluten-free (with the exception of Bacon Cheddar which has gluten in it). The dip mixes can be made with the classic recipe, or they can be used to create a wide variety of meal ideas; for sauces, soups and marinades – creating hassle-free cooking that is simply delicious.

Spinach Mix Dip (Gluten Free): This special combination of seasonings not only has incredible taste, but it is a delightful complement to fresh vegetables, crackers, baked potatoes, seafood or pasta salad, or use dry as a seasoning.

TOVOLO

Tovolo believes time spent cooking should be fun, and they are honored to be a part of this experience in your home. They challenge themselves to improve the performance, function and appearance of kitchen tools. They obsess over every detail to ensure their product will out-perform expectations. However, performance alone is not enough; they want to put a smile on their customer’s face as well. They strive to add a colorful element of fun to each of their items.

The Perfect Poach: Finally, a solution to make a perfect, delicious poached egg EVERY SINGLE TIME without oil or butter! These handy bags take the guesswork and mess out of poaching eggs. Simply crack an egg into the pouch—use one pouch for each egg—immerse in simmering water, and remove after four to six minutes. Slide your perfectly poached egg onto a plate and enjoy. Bags can only be used once but they are recyclable, biodegradable, and non-stick.

Best Pancakes on a Great Griddle!

June 14, 2014 by Mary 40 Comments

Well they say that summer is here – heh heh – I wore a silk shawl and a raincoat on Thursday. Did you hear that – a COAT – in mid-June. Who ever heard of such a thing! But truly, it is the grilling season and the good folks at Wilton Armetale wanted to send me a griddle to try out. I said, “SURE, I know that brand well!” When my husband and I got married some 33 years ago (eee gads!), we received so many Wilton Armetale pieces – several different sizes of platters, bowls, and other serving dishes. At the time, we had never heard of them. (what did we know?) They must have had a marketing initiative and became all the rage. They were pretty – looked like pewter but no need to polish. We still use those same pieces today.

So now, I guess they figured out that the material is a great conductor of heat and are positioning this griddle as a “cook and serve” piece. For cooking it is terrific, but I personally don’t see the need to bring a hot grill pan to the table. No matter, this is an excellent griddle. I love the size – it spans two burners so you can cook six big pancakes at a time! Which is exactly what I did the first time out. You can also use this on your outdoor grill for things like asparagus and other vegetables. The smooth surface is a nice alternative rather than having grill marks, when you don’t want them.

I’d like to share with you this pancake recipe from AllRecipes.com. I looked for an easy one as I’m not about to be whipping egg whites and folding them in on a Sunday morning, as my brother Steve does. He LOVES making breakfast, and we get to be the lucky receivers/eaters when we are all together. I love to eat a great breakfast without spending too much time making it and then get on with the day filled with an already too big list of things I need to do on a weekend, if you know what I mean. This recipe produced super light and fluffy cakes – give it a go tomorrow morning and let me know how it works for you!

My mother always served us our pancakes with melted butter and warmed maple syrup. She would say, “Well how can you put a cold pat of butter on your pancakes – it’ll take some time to melt and then everything will get cold. You need warm melted butter and warm syrup – not cold syrup from the refrigerator.”

I know, we were spoiled, and I have kept up that tradition. 🙂

GOOD OLD FASHIONED PANCAKES – serves 4 – adapted from AllRecipes.com (they say this serves 8, but I think not)

1 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1 tbs. white sugar
1 1/4 cups milk
1 egg, lightly beaten
3 tbs. butter, melted

In a medium bowl, lightly beat the egg and combine with the milk and melted butter. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the liquid mixture; mix until smooth. Let rest for 5 minutes to let the baking powder activate.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Waffles for a Sunday Brunch

April 6, 2014 by Mary 38 Comments

To have a real brunch party is great fun – a different time of day to entertain! Last Sunday was our last day with Bianca and Cesare visiting from Italy by way of South Carolina, as Cesare is learning the American way in South Carolina for the Italian company he is working for. Bianca is the daughter of the family our eldest son lived with in Arezzo, when he was doing his semester abroad in college some 8 years ago. Our two families became instant friends with visits going back and forth from the day of our meeting. This stay Bianca was with us for 10 days, Cesare came on Thursday for the weekend. They both love food and fortunately are fans of my cooking so they are a joy to cook for. For her goodbye meal, Bianca wanted pancakes or waffles. I opted for waffles for Sunday brunch,

A variety of chicken and lamb sausages.

along with some sausages and a big beautiful fruit salad. Of course, since this was a party, some of us started with mimosas (made with Prosecco) or Bloody Marys.

Luscious fruit salad garnished with torn mint leaves.

I have not made waffles in a very long time, since the boys have grown up and we are not together on Sunday mornings very often. And I am not the type to be whipping egg whites to fold into the batter, if you know what I mean. I wanted something simple and quick, knowing I’d have to make a double batch for the eight of us. I found this wonderful recipe online from In Jennie’s Kitchen blog, similar to the one in the recipe book that came with the waffle iron eons ago that I could no longer find. It was great – perfect – easy – delicious! Bianca says she wants to get married, only so she can get a waffle iron as a shower or wedding present! (I think I’ll get her one soon!)

Now the thing I was fretting about late into Saturday night, was how was I going to keep the first cooked waffles warm while continuing to make them and have the full batch ready for everyone. A little research online came up with a very low temperature in your oven and put them straight on the racks, not on a plate or cookie sheet as that would cause moisture to form and sogginess to beset them. So I did this, but the lowest my oven would go was 175 degrees and they were recommending 150. So I turned the oven off and on, afraid they would dry out. In hindsight, I should have just left it on at 175 the whole time, as they could have been a bit hotter.

Here’s the recipe with thanks to In Jennie’s Kitchen:

QUICK & EASY HOMEMADE WAFFLES – makes 5 to 6 Belgian-style waffles

1 3/4 cups flour
1 tbs.baking powder
1/2 tsp. salt
1 3/4 cups milk
2 large eggs
1/2 cup melted butter
1 tsp. vanilla extract

Whisk the flour, baking powder and salt together in a medium bowl. In another bowl, whisk the eggs, milk, melted butter and vanilla extract. Pour the milk mixture over the dry mixture and whisk until just combined. Let sit five minutes to “develop” (just a fancy word for letting the baking powder activate).

Meanwhile, heat your waffle iron. Pour, or ladle, enough batter to cover about 2/3 of the surface (the rest will spread once you close the top). Most waffle irons have a handy light that goes on or off, signaling the waffles are ready. A sure sign of doneness is once you see all the steam has stopped shooting out.

Have a LOVEly brunch wherever you are!

In Southern Cali!!

March 9, 2014 by Mary 27 Comments

We are in California for a few days, on little Balboa Island, visiting my brother and sister-in-law, getting a little R & R and will do some business in Beverly Hills on Tuesday before heading back east. It is so darn pretty here, I have to pinch myself. We arrived last Thursday and every day is more gorgeous than the last. We reached 80 degrees yesterday, over 80 today. The lyric – “It never rains in Southern California…” keeps on going through my head. This warm sunshine is a very, very welcome relief, after the constant wearing of long underwear, rubber boots and two sweaters with at least one being a turtleneck every single day, back in NYC.

We’ve gone for local walks visiting friends, long bike rides, and hiking in a state park.

Here’s my husband “hiking”

They’ve cooked fantastic meals and we had a wonderful dinner out last night. Just to share with you, here’s our lunch from yesterday. Seared sesame crusted tuna on a salad with raw beets and sugar snap peas. And our breakfast from this morning – sunny side up eggs on a bed of frisee with bacon, finished with a tomatillo sauce. But tonight I will cook. So we went to the farmers market yesterday morning. You know you’re in California when you see the most gorgeous heads of lettuce all lined up, all perfect and so green and fresh along with the largest array of succulents I’ve ever seen. Just look at how pretty they are! We got some great local corn chips and homemade tomatillo salsa to start our evening. I also bought some burrata and buffalo mozzarella from the nicest Italian man, to serve with beautiful tomatoes and basil.

Take a look at this squash. I’ve never seen anything like them before. I’m going to make a mustard coated chicken and I’m going to grill these little babies with some radishes tossed with some olive oil and salt and pepper. Aren’t they just too cute?!! Some fingerling potatoes will be roasted and we’re going to have a rockin’ good time tonight as my brother Steve has, as usual, picked out some stellar wines to serve with all. Stop in to his wine pairing blog to know what you should serve with your meals.

Newport Beach

May warm weather shine upon you soon, wherever you are!!

Healthy breakfasts

February 17, 2014 by Mary 36 Comments

On Sunday mornings, we like to have a big breakfast/brunch type of deal – eggs, turkey or chicken sausage, toast (with maybe a little of Ethel’s delicious honey on that), fruit salad and tea.

Yesterday, I made an omelet. I used to make them all the time when the kids were home – a big one with, like, 8 eggs. They loved it – with all kinds of fillings – and making them a lot keeps you in practice. Flipping practice. Well, it appears I am seriously out of practice. Just check out this photo – not a pretty sight. But, it tasted good! I filled it with provolone and cheddar cheeses, some finely chopped raw red pepper, fresh grape tomatoes and a chiffonade of basil. It was tasty, but time consuming. And, it makes a mess! (Although pictured here, the garlic was NOT in our omelet.)

Now if you want a healthy breakfast in a flash, check out these good folks at Mix My Own Healthy Breakfast. It’s a husband and wife team with a neat concept. You literally choose what you want to go into your custom mix of cereal, with tons of healthy, organic options to choose from. They asked me to mix my own cereal and review their product. I chose oats, goji berries, raw almonds, walnuts, wheat germ, bran, spelt and barley flour flakes along with quinoa, acai powder, blueberries and a whole host of healthy things. I don’t really eat cereal with milk anymore, mainly because the kids are gone and we don’t have milk around. But, I do love to put cereal on my plain low fat Greek yogurt and then drizzle a little honey on top. That’s a real energizer in the morning!

Mix My Own has tons of things to choose from (it can be dizzying) and they keep track of your combination so you can easily order it again, because who could remember? Fortunately, if you are overwhelmed and find making decisions tough, you can also order pre-mixed versions such as gluten-free or antioxidant varieties. The end resulting product is delicious, although depending on your ingredient choices, it can be pricey. They ship nationwide and my one-pound bag, with shipping, was just under $20. If you love cereal or granola-type things, visit their website and create your own combo. It’s a good thing!

Happy mistakes

May 6, 2013 by Mary Frances 16 Comments

Yesterday morning, while I was making our Sunday breakfast, I was doing too many things at once and kept on messing up. No matter how many people tell you that multi-tasking is good, it is not! I was rushing, trying to get a load of laundry in, thinking about planting my tomatoes and how I could con my husband into digging a new garden and listening to the Sunday morning TV political talk shows on the radio, while I was making sausage patties, eggs, fruit salad and warming bread.

After my sausage patties were all done, I realized I had forgotten to put in the half of the minced shallot that I wanted to. Ah, no matter, I thought, I’ll put them in the eggs! So I put some butter in the pan and the minced shallots with the heat on low. Then I went to spray Shout on the laundry, went to the bathroom, and went upstairs to make up the bed, totally forgetting about the shallots in the pan. I came back and they were nearly burnt. So as I was about to throw them out, I thought, wait, these could be crispy minced shallots on TOP of the scrambled eggs and voila – it was really good!

The sausage patties were really good too! Here’s the recipe:

BREAKFAST SAUSAGE PATTIES
– makes 10 – 12 patties

2 tbs. of a combo of herbs – minced sage, rosemary and mint leaves
1/2 large shallot, minced
1 small egg (or beat an egg and use 2/3 of it – the rest can go in your scrambled eggs)
1 lb. ground pork – I use a local grocery store’s bulk ground pork breakfast sausage that is seasoned with salt, pepper and a little dried sage. So if you start with plain ground pork, add salt, pepper and 1/4 tsp. dried sage leaves crumbled
1/4 cup of panko
1 tsp. Dijon mustard
Salt and pepper (skip this if your ground pork is already “seasoned” for sausage patties)

Mix all ingredients together with your hands. Shape into small patties. This should give you 10 – 12 patties. Sauté in a non-stick skillet on the stove, medium high heat, about 5 minutes per side, with the pan covered. Pork should be at 155 – 160 degrees. Enjoy!

And oh – I burnt myself too. I had warmed a casserole dish in the oven, to put the finished scrambled eggs in. I forgot that it was hot and picked it up with bare hands!

TIP: Always have Tea Tree oil around as that is the best for burns! (but, the smell is strong and not very good around food)

P.S. Seriously, due to the tea tree oil, I am fine today!