Monthly Archives: November 2014

Halibut Purse

Hope you all had an amazing Thanksgiving with your family and friends!

I found this clever see-thru cooking foil at Eataly in Chicago. The foil’s called Carta Fata and you can order it online at This foil can withstand temps. up to 428F in the oven and I’ve been eager to give it a try.

In culinary school we cooked food in parchment paper and the technique’s called “en papillote.” The downside of cooking en papillote is that you can’t see the beauty of your food until you open the packet. With this clear foil you can see what’s happening with your food and the presentation is a great deal more attractive.

Halibut’s a great fish to use en papillote. I bought enough fish for two and rummaged through the fridge. Here’s what I came up with.

Preheat oven to 375-degrees


2 tbsp. OJ

1 tbsp. low sodium soy sauce

2 tbsp. chopped scallion

¼ cup shaved fennel

6 grape tomatoes, quartered

2 tbsp. chopped cilantro

1/3 cup quinoa

2 tbsp. butter

Carta Fata foil or parchment paper



Cut a piece of foil (or parchment) large enough to make a purse for the fish and veggies.

Mix the OJ and soy sauce in a small bowl. You’ll notice that I did not call for salt in this recipe. The soy sauce, even low sodium, should be salt enough for the dish. If you prefer a bit more, add a pinch of finishing salt at the end.


Place foil/paper in a shallow bowl and add quinoa.


Crumble 1 tbsp. butter on top of quinoa. Place the fish on top of that. Drizzle half the liquid over the fish and quinoa. Sprinkle half the salt over the fish. Add ½ the cilantro, scallions, fennel, and tomatoes.


Pull up the sides of the foil and tie tightly with kitchen string. Repeat with the second piece.

Place purses on a cookie sheet and cook for 15-20 minutes. Depends on the oven. Check for doneness by pressing on the outside of the fish to see if it’s firm. Open the packet and sprinkle with finishing salt and a drizzle of EVOO.

Eat well!


“People who love to eat are always the best people.” – Julia Child

Leftover Turkey Strata

I have much to be thankful for this holiday season. Family and friends are happy, healthy and flourishing, but most of all, my babies are coming home for Thanksgiving! It’s been way too quiet around here and I look forward to being around their special brand of chaos. The dogs are going to go nuts when then kids walk through the doors. Can’t wait!

Rather than write about yet another Thanksgiving Day dish, I thought I would come up with an “aftermath” recipe. You know, a kitchen sink kind of dish that will serve many mouths. This recipe is flexible and you can substitute the ingredients listed for other things. It will still taste delish. For example, the asparagus could be green beans, the brie could be Gruyere or Swiss, the thyme could be sage, and the turkey could be ham or bacon. The limit is only your imagination. Just stick with the bread, milk, and egg foundation, and the rest is up for grabs. Of course, you can also halve the recipe if you don’t have a full house.

Preheat your oven to 375-degrees.



5 ounces of blanched, chopped asparagus spears

1 leek (remove green part) halved and julienned. Rinse thoroughly.

8 ounces shredded turkey

8 ounces brie cheese chopped into small pieces

4 cups whole milk

6 eggs

2 tbsp. Dijon mustard

12 ounces rustic break cut into 1/2” cubes

1/4 cup grated parmesan cheese to spread over the top

1 tbsp. kosher salt

¼ tsp. fresh ground pepper

1 tsp. fresh thyme

2 tbsp. of butter

Saute leek in 1 tbsp. of butter until softened and translucent.


Whisk eggs, milk, and Dijon together.



Add bread cubes, turkey, asparagus, brie, leek, and thyme to a large bowl. Pour milk mixture into the bowl, stir well making sure that all your bread is wet, and let soak for 10 minutes.

Rub 1 tbsp. of butter all over the inside of a lasagna pan.



Pour the ingredients into your lasagna pan, sprinkle the parmesan cheese over the top and bake until golden and bubbly. About 45 minutes.


Eat well!


“An optimist is a person who starts a new diet on Thanksgiving Day.” –Irv Kupcinet


B for D


Breakfast for dinner is affectionately known in our home as “B for D.” Those close to me know that I’m a HUGE bacon enthusiast. I cannot be trusted alone with a row of aromatic, salty, crispy strips. I just can’t help myself. Sadly I’ve lost my excuse to have bacon in the house now that the kiddos are away at school. There’s that annoying “heart health” issue and the fact that I want my hubby around for a while. So there’s that, too.

B for D is a different animal (no pun intended) for us now. We’re talking egg whites and quinoa, at least until the upcoming holiday when the cherubs come home. You can be sure Mr. turkey will share the holiday table with Mr. pig in all its glorious forms.

Anyway, back to the egg whites. I’ve fallen in love with egg white, quinoa, and kale tacos. They’re super healthy and super tasty!!!

Here’s what you’ll need for two:

1 cup egg whites

1 heaping cup of kale or cruciferous veggies (I had a bag of cruciferous crunch from Trader Joe’s)

1 small shallot

½ cup cooked quinoa

Trader Joe’s corn and wheat tortillas (these tortillas don’t crumble or break)

Pico de Gallo

Trader Joe’s jalapeno and yogurt dip

Feta cheese


½ lime

Basil chiffonade or cilantro (optional, but adds freshness)

Non-stick fry pan

1-2 tbs. EVOO

1 tsp. kosher salt


Chop up and sauté cruciferous veggies (or kale) in the EVOO to soften. Add the egg white, quinoa, a pinch of pepper, and 1 tsp. kosher salt.



Use a wooden spoon to stir the mixture in the pan until almost cooked. Take the pan off the heat and squeeze the lime over the egg mixture.


Smear some yogurt dip on the bottom of a tortilla, add pico de gallo, avocado, egg white mixture, feta cheese, and basil (or cilantro). Enjoy.

Eat well!


“The world is full of hopeful analogies and handsome, dubious eggs, called possibilities.” – George Eliot