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dineindiva

Tamara Mitchell, Akron, OH, US

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dineindiva

Akron Personal Chef specializing in local, seasonal cuisine and customized eating plans for clients.

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Pork Ragout with Soft Polenta

Pork Ragout with Soft Polenta

This was one of my favorites so far.  I had to add a lot of extra milk to keep the polenta creamy; it was delicious.  Excellent way to use the leftover pork.

Creamy White Bean Dip with Herbs

Creamy White Bean Dip with Herbs

I used red onion since I some leftover from the pork sandwich at lunch. Also subbed anchovy paste because I always keep a tube in the fridge.  I'm sure this would be just as good with low fat...

Pulled Pork Sandwich with Cabbage, Capers & Herb Slaw

Pulled Pork Sandwich with Cabbage, Capers & Herb Slaw

This one was pretty good.  I loved the recipe directions that said rinse the capers til they taste capery - that sounds like something I'd write.  I used brined ones because tey were in the...

Poblanos Stuffed with Chicken & Cheddar

Poblanos Stuffed with Chicken & Cheddar

I made the poblanos stuffed with chicken & cheddar while Pork-a-Poolza was occupying the oven all day.  Roasted the chicken while the pork was roasting, then finished after the pork was...

Slow Roasted Pork Shoulder with Carrots & Onions

Slow Roasted Pork Shoulder with Carrots & Onions

I had the slow roasted pork in the oven most of the day on Sunday.  I bought a bone-in vs. boneless piece.  Smelled marvelous.  My oven is a little tempermental so I probably cooked...

Butternut Squash, Shallot, & Fennel Soup with Garam Masala

Butternut Squash, Shallot, & Fennel Soup with Garam Masala

I used the extra butternut squash for the create a soup.  Had a cup of so of chopped fresh fennel so I sweated that with some shallot, & fresh ginger.  Added the squash, chicken stock...

Roasted Potato and Mushroom Salad with Mascarpone

Roasted Potato and Mushroom Salad with Mascarpone

I was a little skeptical about this one.  I had it with the Spicy jerk pork chops which isn't a pairing I'd usually attempt, but the creamy, slightly sweet taste of the dressing complemented the...

Spicy Jerk Pork Chops

Spicy Jerk Pork Chops

My sister helped me make this one.  She's the one chopping the peppers.  We expected the chops to be hotter, but they were really just good and spicy.  Ours were more like and inch and...

Buttermilk Cake with Spiced Vanilla Icing

Buttermilk Cake with Spiced Vanilla Icing

Now I remember why I'm not a baker - too many bowls and utensils to wash.  Took awhile to find my ancient Bundt pan.  I had no clue how much squash to buy, so I still have the two big ones...

Smoked Turkey Reubens

Smoked Turkey Reubens

Yum!  I didn't have oil-packed sun-dried tomatoes so I used 'moist' dried ones.  Probably should have chopped them a bit before adding to the mini food processor.  I used applewood...

Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

Made this last night.  I probably would have skipped this one due to the cost to make, but I had hazelnuts in the freezer and I always keep a hunk of Parm-Reggiano on hand.  Radicchio was...

Beef Picadillo

Beef Picadillo

Just had a taste because I am having it later for dinner.  Good flavor combo.

Fresh Pasta with Sausage & Mushrooms

Fresh Pasta with Sausage & Mushrooms

Made the Fresh Pasta with Sausage & Mushrooms tonight.  Used Turkey Smoked Sausage because that's what I had on hand.  I picked up fresh black pepper fettucine at Cleveland's West Side...

Pan Seared Skirt Steak with Warm Radish & Red Onion Pickle

Pan Seared Skirt Steak with Warm Radish & Red Onion Pickle

Delicious!  I really loved this one and will make it again.

Salt-and-Pepper Shrimp with Chiles and Garlic

Salt-and-Pepper Shrimp with Chiles and Garlic

Yum - had to sub jalapeno, but this one is delicious, quick & easy.

Chicken Saute with Cumin, Lemon & Parsley

Chicken Saute with Cumin, Lemon & Parsley

Love thighs!  This recipe was ok, but nothing special. 

Fish with Blood Orange Salsa

Fish with Blood Orange Salsa

No Halibut at the market, but they did have some amazing Onaga Snapper, so I subbed that.  I liked the contrast of the cool citrusy blood orange and cilantro flavors with the warm mild...

Broccolini with Kalamata Dressing

Broccolini with Kalamata Dressing

Made the Broccolini with Kalamata Dressing last night.  Cooked the broccolini in an electric steamer so I could leave unattended while grilling a steak (it was 32 degrees and sunny...

Sauteed Escarole w/Raisins, Pine Nuts & Capers

Sauteed Escarole w/Raisins, Pine Nuts & Capers

Made the Sauteed Escarole w/raisins, pine nuts, and capers last night.  Quick, healthy and tasty.  The slightly bitter escarole plays nicely with the garlic flavored oil, sweet raisins...

Wine-Braised Chicken with Shallots & Pancetta on the Stove

Wine-Braised Chicken with Shallots & Pancetta on the Stove

Looking forward the the issue 97 cook through challenge.  Started with the cover recipe last night.  Unfortunately I didn't do a great job cooking it or plating it.  The gory details...

Recent Comments

Re: Win Oxo's Good Grips Salad Spinner

It's really the best model out there

Re: Win Grace Young's Must-Have Cooking Tools

My GE range has reversible wok burners that I don't use nearly enough. I'd like to try more Asian cuisine in the New Year. Nice collection and kitchen!

Re: The Seasonal Baker

gingerbread!

Re: Win Tom Douglas's Must-Have Entertaining Tools

Hire a Personal Chef ;-)

Great kitchen and picks!

Re: Win Tom Douglas's Must-Have Entertaining Tools

Hire a great personal chef ;-) Love Tom's kitchen and picks.

Re: Best of the Blogs 2010: Penny-Pinching Posts

Love Food In Jars - some fun and creative ideas for sure!

Re: Win a Copy of Robb Walsh's Summer Sizzler: The Tex-Mex Grill

Mmmm, chipotle black bean stuffed roasted poblanos topped with melted cheese.

Re: A Cooking Class Weekend

I looked at the classes and chef line-up a month or so ago and was blown away by how many talented people were a part of this - it sounds like a fabulous experience.

I am within driving distance and I would love to attend. This is just the kind of experience that helps me develop as a personal chef and I would love to attend.

Re: Sustainably Delicious: Making the World a Better Place, One Recipe at a Time

I've been growing and preserving my own food for over 25 years. The organic strawberry jam I made this weekend will remind me of a sunny June day on a snowy winter day when I get a jar from the pantry.

I am really pleased to see the growth of our local farmers markets. We now have an excellent selection of produce, honey, eggs, poultry, and grass-fed meats.

I am a huge Community Supported Agriculture (CSA) fan. I am in two this year, one with a meat share, and one of my personal chef clients also became a member, and I'll be preparing her share.

When food is seasonal and at it's peak, simple preparations are best. Let the food and freshness shine through.

Re: Cookbook Giveaway - Pig: King of the Southern Table

I love pork from snout to tail. I am looking forward to my CSA pig share. I've watched them grow and play and like that they have had loving care.

Re: You Must Cook This Book: Canal House Cooking

Looks great - I just ordered a subscription to the books.

Re: Plastic Fantastic

Sold in 2 packs at Sam's Club and BJ's Wholesale. This stuff rocks!

Re: A baker in knead

Thanks for the link, I'm going to try the Pale Ale grain bread.

Re: Buttermilk Cake with Spiced Vanilla Icing

It really is a fabulous cake. I was pretty amazed at the delicate flavor. And I am really glad someone stopped by right after it was done so I could give most of it away, because it's hard to stop eating it myself.

Re: Broccoli Soup with Bacon

That looks divine. I like how you kept a few pieces of the broccoli visible - that variety is so pretty.

Re: Wine-Braised Chicken with Shallots and Pancetta

Yours looks a lot better than mine did. Love your photo.

Re: Official Rules for Cook the Issue Challenge

The rules above state to post cookie photos - I think that's the confusion and probably just a cut and paste error between contests:

HOW TO ENTER: To participate in the contest, visit http://finecooking.taunton.com/contest/cook-the-issue-97 (the "WebSite") during the Submission Period, and follow the directions to upload and submit a photo of your holiday cookies with a short description of the cookies pictured. There is no limit to the number of entries. At the Website, participants will be required to log-in or register to complete an online entry form. All entries become the property of the Sponsors (hereinafter defined) and will not be returned.

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