The Secret Ingredient

I could not put one more slab of raw beef up as a photo, and I've yet to photograph this dish. So, I'm putting up a photo of the most important ingredient: Magic Hat No. 9.

You don't want to drink this stuff. You want to cook with it! We have a most amazing recipe for pot roast and Magic Hat No. 9 is a key ingredient. It supports all the other flavors without losing its own identity.

This dish is a labor of love. It is not particularly labor intensive, but it takes time to cook. In fact, if you can use your crock pot, please do so. The last time I made this, I could not fit the meat inside the crock pot, so I went stovetop. It was still wonderful.

So, here we go.

Good Karma's Most Amazing Pot Roast

2.5 lb pot roast (a brisket also works extremely well here)
¾ cup apple cider or malt vinegar
1 cup Starbucks Sumatra or Gold Coast Blend coffee*
2 bottles of Magic Hat No. 9 Beer (Blackened Voodoo also works well here, but it is hard to find)
1 small can of tomato paste
1 large yellow onion, chopped
5 cloves of garlic, chopped
2 chili peppers, chopped (Serrano, Habanero, Jalapeno – depends upon how much heat you can take!)
3 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
½ tsp granulated garlic
½ tsp onion powder
1 tsp thyme
3 tbsp. canola oil (plus 1 tsp. extra for coating the beef)
Salt & black pepper to taste

Wash the pot roast off and pat dry. Make a rub with the chili powder, cumin, paprika, granulated garlic, onion powder and thyme. Lightly oil the top and bottom of the pot roast and coat with the rub. Allow it to sit for 30 minutes.

In a large pasta pot, heat the 3 tbsp of oil over medium heat. Add the chopped garlic and onion, as well as the chili peppers. Cook until the onions are translucent. With the heat on medium-high, add the pot roast and brown both sides. Once both sides are browned, remove the roast from the pan and set aside.

Scrape the tiny bits of garlic, chili pepper and onion from the bottom of the pan, and then add the coffee, cider or malt vinegar and the two bottles of Magic Hat, along with salt and black pepper to taste. Stir to incorporate the “bits” from the pan. Then return the roast to the pan. This begins the process of slow cooking. Lower the heat to medium-low and allow the roast to cook slowly for about 2-3 hours minimum. Several times during the cooking process, check the spice level. If you feel like you need to add more, do not be afraid to do so.

With about 1 hour left in the cooking process, add the can of tomato paste. This will not only ad an extra punch to the flavor, but it will help to thicken the liquid, which can then be used as a gravy for both the meat and whatever side dishes you may choose. (Garlic mashed potatoes would be my choice.)

Remove the meat from the pan, cut it and place it on a serving tray. If cooked correctly, you will not need a knife. The meat should just simply fall apart.

If you still want thicker gravy, simply add a tablespoon of cornstarch mixed with a bit of water. Do not allow it to sit or it will clump; stir it immediately until the juices thicken.

*Please do not substitute Dunkin’ Donuts, Green Mountain or any other commercial store-bought coffee for the Starbucks brand. The dish depends upon the deepness and richness of the coffee. You can buy as little as ¼ lb at all Starbucks locations.

Lovely Linda's Spanikopita

This delicious recipe is adapted from the lovely Linda McCartney's recipe. There have been minimal changes made.

Linda specified organic ingredients throughout the recipe. If it is not possible to access organic ingredients, please do not hesitate to follow this recipe. It will be delicious regardless.




Spanikopita

1 lb leeks, thinly sliced or 3 bunches of scallions, sliced
6 tbsp olive oil
2 lb washed spinach or 1 lb (2 boxes) of frozen spinach
1/2 lb feta cheese
3 large eggs, beaten
2/3 cup milk
3 tbsp freshly chopped dill weed
2 tsp ground nutmeg
sea salt & black pepper to taste
3/4 cup pine nuts, toasted
1/2 lb phylo pastry (country style thick slices recommended)

In a large frying pan, saute the leeks or scallions in 2 tbsp of the olive oil until they soften. In a large pan, wilt the spinach, drain it thoroughly in a colander and squeeze out the excess water. If using frozen spinach, defrost, place in a colander and squeeze out excess water.

In a large bowl, mash the feta cheese with a fork, then add the beaten eggs, milk, dill, and nutmeg. Season well with salt and pepper.

Grease a 9" square baking pan or an 8" x 11.5" x 2" oblong pan. Line it with half the phylo pastry sheets, laying them down one at a time and brushing each with olive oil. Then, pour the filling evenly over the sheets and smooth out. Finish assembly by putting the other half of the phylo dough on top, laying them down one at a time and brushing each with olive oil.

Bake in a 375 degree oven for 40-45 minutes until the top is golden brown. Remove from the oven and allow it to sit for about 10 minutes prior to cutting.

Wicked Good Pizza Dough

There's nothing quite like pizza and, frankly, the dough can make or break it. Sometimes the simplest doughs produce the best results.

The pizza dough recipe I give you here couldn't be any easier. The results are delicious. And from this basic dough you can create different flavors. Tonight I'm making a basil-flavored dough for my kids' pizza. I've also made it with both granulated garlic and fresh, slightly charred garlic pieces.

So, give this a whirl. If you get creative and come up with some new flavors, give us a blog and let us know what you did!

Wicked Good Pizza Dough

Ingredients

3 cups of all-purpose flour
1 tsp. salt
1 tbsp. sugar
1 package of active dry yeast
1 cup warm water (110 degrees F; 45 degrees C)
2 tbsp. oil (olive, canola, vegetable)

Directions

Dissolve the yeast in the warm water and allow it to sit for about 5 minutes.

In the meantime, mix the flour, salt and sugar in a medium bowl. After 5 minutes, add the yeast water and the oil. Any herbs should be mixed in at this time.

Once the dough forms a ball, remove from the bowl and knead until smooth and elastic. Place in an oiled bowl, cover with a towel, and allow the dough to rise for 30 minutes.

After 30 minutes, punch the dough down, remove it from the bowl and knead for about 20-30 seconds. Then roll the dough to the shape desired for your pizza. Place the dough in a lightly oiled and floured pizza pan, cover with your toppings, and cook for about 20-25 minutes.

Make Your Own Pasta!

It's easier than you think! Making pasta is not rocket science, people. You don't even need a pasta machine (like the one pictured here). Pasta can be cut by hand. However, having one of these machines adds a lot of dimension. It produces sheets for lasagne, fettucine, and spaghetti.

There are many variations on the dough. One basic dough recipes calls for nothing but all-purpose flour. Another calls for a mix of all-purpose and semolina flours.

We'll start off easy. I made this recipe last night for dinner and it was outstanding with a garlic white clam sauce and freshly grated Parmesan cheese. Here goes:







Deb's Basic Pasta Dough

4 cups all-purpose flour
4 eggs, beaten
2-4 tbsp water
1/2 tsp salt
2 tsp extra virgin olive oil

Place flour in a mound on a large work surface. Form a well in the mound and add the eggs, 2 tbsp of the water, salt and oil. Reserve the other 2 tbsp of water in the event that the dough is too dry.

Begin mixing with the fingers of one hand while pushing the flour from the edges of the well into the egg mixture with the other hand. Continue mixing until the dough forms a ball. The idea for all pastas is to have the dough smooth and elastic, not wet and sticky. Knead the dough for 5 minutes or more until it has reached the desired consistency.

Cut the dough into three pieces, wrap in plastic wrap and refrigerate for 30 minutes to 1 hour. After chilling, allow the dough to rest for 15 minutes before rolling.

To finish by hand, roll using a rolling pin until 1/16 of an inch thick. Cut to your desired shape.

To finish with a pasta machine, cut the dough into quarters and form them into a rectangular shape that will fit into the pasta machine. Lightly dust with flour and roll it through the machine, starting at the thickest setting. Then, fold the dough once and roll it through the machine again this tine using the next thinner setting. Repeat this process until the pasta is the right thickness. Cut to the appropriate shape using the machine cutters.

Cooking Caribbean!

I know this isn't terribly mouthwatering, but I find that people often ask me what flank steak looks like. Here you have it. This is the steak often used when making fajitas. Last night, we made Caribbean flank steak in class. It's outrageous when you cook it on the grill but, unfortunately, we can't offer that indoors. So, instead, we cooked it under the broiler. It was delicious. It was served with greens and a Caribbean dish called pigeon peas and rice.

The recipes appear below.







Caribbean Spiced Flank Steak

Ingredients

6 cloves garlic
1 small yellow onion
1/2 cup freshly squeezed lime juice
1/2 cup Magic Hat beer*
3 tbsp fresh squeezed lemon juice
1 tsp kosher salt
1/4 cup fresh chopped cilantro
1 tbsp fresh chopped oregano
1 tsp black pepper
1 tsp Tabasco sauce
1 cup olive oil
2 lbs flank steak

Directions

Place garlic, onion and cilantro in a food processor and chop. Then, add lime and lemon juice, the Magic Hat, black pepper, salt and Tabasco sauce and process until mixed. Add the oil and blend until smooth. This is your marinade. Put the steak in a re-sealable zip lock bag with the marinade and leave it in the refrigerator for a minimum of eight hours. Ideally, overnight is the best method.

Heat up the grill (or the indoor broiler) and slap on the steaks! Cook for about 5 minutes on each side, freely brushing on the marinade to maintain moistness.

*No Schlitz, Miller, Coors or other traditional beers in this recipe, please. It doesn't have to be Magic Hat. It can be Red Hook, Blackened Voodoo, Sam Adams...look around for a "little" beer and be selective.


Ass Kickin' Greens

Ingredients

1 tbsp canola oil
3-4 slices bacon
1 large onion, chopped
5 cloves garlic, sliced
1 tsp salt
1 tsp pepper
2 tbsp malt or cider vinegar
1 lb fresh collard greens* (torn or cut into 2" pieces)
1 cup chicken broth
Red pepper flakes (to taste)

Directions

Put the canola oil and bacon into a large saute pan and cook until the bacon is well done. Remove from heat, break into pieces and set aside.

Add the onion, garlic, salt, pepper and vinegar of your choice to the same pan (don't clean it out) and cook until the onions and garlic become translucent. Add about 1/4 cup of the chicken broth, then the collard greens. Cook until wilted. You may add more chicken broth as necessary. However, I like my greens a bit "al dente" and not watery, so I generally stop at 1/2 cup.

Add the bacon bits and red pepper flakes. Toss well and serve!


Pigeon Peas and Rice

Ingredients

1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
2 cups white rice
2-1/2 cups water
1 cup chicken broth
1/2 cup unsweened coconut milk
1 (15 oz) can pigeon peas, rinsed and drained
1 tbsp chopped fresh parsley
2 tsp grated lemon rind
1 tsp salt
Garnish: Fresh parsley springs

Directions

Place the garlic and onion in a Dutch oven with the oil and cook over medium-high heat for 1 to 2 minutes or until translucent. Add the rice, water, chicken broth and coconut milk. Stir well and bring to a boil, reduce heat and simmer for 25 minutes or until liquid is absorbed and rice is tender (not mushy). If your rice doesn't cook to your liking within 25 minutes, add a bit more broth and simmer a bit longer. Remember this will depend upon the type of cooking element you use, electric or gas.

Stir in the peas, parsley, lemon rind and salt. Stir well, add garnish and serve. Delicioso!

A Wine Recommendation from Good Karma!

Every once in a while, we're going to feature non-recipe information. I've been meaning to give a plug to Yellow Tail wines, very unpretentious and very tasty Australian wines. These wines were introduced back in 2000 and have grown exponentially since then.

I'm a personal fan of the Shiraz and the Shiraz-Cabernet mix, but that's because I much prefer red wines to white. Not only that, I don't think the food police should tell you that you cannot drink red with fish or white with beef. You can drink anything you want!

You may want to check out their web site:

http://www.yellowtailwineusa.com

Grab a bottle this weekend and enjoy!

Another of My NECC Course Recipes!

Here's another recipe featured in my NECC course. This one is a delicious mussel recipe, very simple but very tasty. The most difficult part of this recipe is cleaning and debearding the mussels! This process doesn't take rocket science, just good old fashioned elbow grease.
I'm including a recipe for a salad that provides a great accompaniment without stealing the show from the mussels.





Classic French Mussels with Arugula-Frisee Salad

Ingredients

2 tbsp. salted butter
1/4 cup shallots (minced)
1 tbsp. minced garlic
2 tbsp. fresh chopped thyme
3/4 cup dry white wine
3 lbs. mussels, cleaned & debearded
1/2 cup chopped fresh parsley
Fresh ground black pepper to taste

Directions

Melt butter in a medium-sized stockpot over medium heat. Add shallots and cook until translucent.

Pour in the wine, the thyme and the mussels. Steam over medium-high heat for about five minutes or until the shells open.

Pour mussels and broth into a serving bowl, sprinkle with fresh chopped parsley and fresh ground pepper. Serve immediately with a crusty French baguette and an Arugula-Frisee-Tomato Salad (see recipe below).

Arugula-Frisee-Tomato Salad

Ingredients

4 cups baby arugula (washed)
2 cups frisee (washed)
1-1/2 cups cherry or grape tomatoes (halved)
1 small Bermuda onion (cut in rings)
Simple French Salad Dressing (recipe follows)

Directions

Place all ingredients in a salad bowl and serve with Simple French Salad Dressing.

Simple French Salad Dressing

Ingredients

6 tbsp. extra virgin olive oil
5 tbsp. balsamic vinegar
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
Salt & fresh ground black pepper to taste

Directions

Place the first four ingredients into a tightly covered jar and shake. Each individual should add salt and freshly ground black pepper to taste.

A Simple and Quick Pasta Dish!

I've been growing fresh basil and oregano on my patio this summer. Last evening, I found myself struggling with what to make for dinner. I was positive about one thing: I did not feel like a trip to the grocery store. So, I improvised and now I'm passing the recipe on to you!






Farfalle with Fresh Basil and Tomatoes

Ingredients

1 lb. of Farfalle (bowties)
3-4 medium sized fresh tomatoes (cut to 1/8" slices)
1/2 cup grated Parmesan cheese
a bunch of fresh basil
Pepper to taste
Extra-virgin olive oil (or canola if you prefer)

Chef's Disclaimer: Again, I'm sorry for the lack of measurements. I find writing recipes harder than cooking because I'm used to "winging it." I love spices, so I tend to be heavy handed with them, but you are welcome to adjust things to your own taste. As far as I'm concerned, recipes are guides and individuals should be able to customize them to their pleasure.

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to boil and add the farfalle. (Do not thoroughly cook as this dish will end up finishing in the oven.) While the pasta is still a bit "crunchy," remove and drain well.

I have a great 2-1/2 quart stoneware baking dish that works perfectly with this recipe. That's the attitude you're looking for here. Sprinkle the bottom with oil and put down a layer of sliced tomatoes, followed by a layer of basil (about 8 medium-large leaves, spread out), pepper, and parmesan cheese. Then, lay down a layer (about half) of farfalle pasta and repeat the process (tomatoes-basil-pepper-parmesan). Do it one more time so that you have essentially two layers of pasta. The top layer should be the tomatoes, the basil, the pepper and parmesan.

Once assembled, cover with aluminum foil and place in the oven. Cook for 20-25 minutes. Remove from oven and serve with shaved parmesan and crushed red pepper flakes.

A Preview of My NECC Course!

I mentioned in an earlier post that I'm teaching at NECC this fall. Here's a preview of my recipes. The idea with this recipe is to use the long cut fusilli rather than the traditional short cut version.

This photo shows tri-color fusilli. This would work well in the recipe. If not, regular fusilli will be just fine.



Fusilli with Artichoke Hearts, Pancetta, Peas & Fresh Herbs

Ingredients

1 lb. long cut fusilli pasta
1/4 lb. pancetta, cut into small cubes
1 can artichoke hearts, halved
2 cups frozen peas
5 cloves thin sliced garlic
2 tbsp. chopped fresh basil
Salt & pepper to taste
1/4 cup extra-virgin olive oil
2 tbsp. canola oil
2 tbsp. grated parmesan cheese

Shaved parmesan cheese
Hot red pepper flakes

Directions

First, put a large pan of salted water on to boil. This will ensure that it's boiling by the time you're done preparing the rest of the ingredients.

Cut the pancetta into cubes and place in a saute pan with 1 tsp. of the canola oil. Saute over medium heat for 5-7 minutes, then remove the pancetta and set aside. Reserve the pan "as is" for later.

Place the sliced artichoke hearts on a cookie sheet, brush with canola oil, season with salt & pepper and sprinkle with grated parmesan cheese. Place under the broiler for about 5 minutes or until slightly charred. Remove and set aside.

Defrost the frozen peas and set aside. The best way to do this is in the microwave to keep the peas from being over cooked and becoming mushy.

By now, the water should be boiling. Add the fusilli and, once it has settled into the water, stir to prevent clumping. The fusilli should be "al dente." This usually takes about 7-9 minutes. Frankly, I allow it to boil for several minutes, then reduce the heat to very low and allow it to cook the rest of the way by "sitting" in the hot water.

While the pasta is cooking, put the olive oil in the same pan you originally cooked the pancetta in. Add the sliced garlic and cook for about 5 minutes until the garlic has become translucent and the oil infused. Add the chopped basil and saute for an additional 3-5 minutes.

When the fusilli is done, remove from the heat and drain it. It's important to eliminate as much of the water as possible or the oil will not adhere well.

Place the fusilli in a large pasta serving dish. Add the pancetta, artichokes and peas and toss. Then add the garlic and basil-infused olive oil and toss well. Serve with shaved parmesan cheese and hot red pepper flakes.

Enjoy!

Try Our Three-Egg Garden Omelette!

Although I'm not much of a breakfast eater, I confess to making omelets for dinner every once in a while.

Be sure to choose a saute pan that can be used both to pre-cook the veggies and also make the omelet. It should have a cover.

I use Omega-3, organic eggs when I make egg dishes, but this is not something you have to do to make this omelet delicious!


Three-Egg Garden Omelet

Ingredients

3 eggs
1/4 cup milk
1 small green pepper
1 small red onion
1 small tomato, sliced thinly
1 tsp. minced garlic
1 tsp. thyme
1 tsp. rosemary
Salt and pepper to taste
3/4 cup grated extra sharp cheddar
2 tbsp. canola oil
2 tbsp. butter or margarine

Directions

Cut the pepper, remove the seeds and stem, and slice into thin strips. Peel and cut the onion into thin strips. Place them in a saute pan with the oil, garlic, rosemary and some salt and pepper. Saute until the onions become translucent and the peppers have softened, but do not allow the veggies to become limp and overcooked. Remove from heat and set aside.

Place the eggs, milk, thyme, and more salt and pepper in a small bowl and whisk until all the ingredients are incorporated. Using the same pan (do not wash it out, just make sure you've removed all the veggies), add the butter or margarine and return to the stove over medium heat. Add the egg mixture and cover. Cook for 1 or two minutes over medium heat, then lower the heat and allow the eggs to cook slowly. Because I rarely time such things, it's hard for me to tell you how long this takes. It depends upon what kind of stove you are using, but I'd say it takes at least 5 minutes when the heat is on "low." You'll know when the eggs are completely cooked.

Remove the top and add the sauted peppers and onions on one side of the omelet. Then add the thin sliced tomatoes and grated cheddar. Return the cover until the cheese melts. Once the cheese has melted, fold the empty side of the omelet over the veggies. Return the cover and allow to sit over the heat for an additional minute.

With the help of a spatula, you should be able to slide this omelet onto a plate intact. It takes practice, so don't expect perfection the first time you make it. All that matters is how it tastes, and this one is delicious.

I usually garnish this omelet with chives and serve it with multi-grain toast. Enjoy!

There's Nothing Like Curry!

Yes, there's nothing like a good curry. I thought I'd refine this recipe while cooking dinner and serve it to you this evening on the blog!

Here goes!


Vegetable Curry

Ingredients

4-5 fresh carrots, peeled and cut into medium chunks
3 medium potatoes, peeled and cut into medium chunks
1 medium onion, peeled and chopped
1 large red onion, peeled and cut into medium chunks
2 fennel bulbs, washed and cleaned, cut into medium chunks
1 large green pepper, washed, seeded and cut into medium chunks
1-1/4 cup frozen peas
1 cup coconut milk
1 10-oz. can chopped tomatoes and chilis
4 tbsp. + 2 tbsp. butter
Salt to taste
2 tbsp. fresh, grated gingerroot
2 tbsp. madras curry powder (divided)
1 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. chili powder

Directions

In a small bowl, mix together the coconut milk, 1 tbsp. curry powder, the cumin, the chili powder, the salt and the ginger. Set aside.

In a large saute pan, heat 4 tbsp. butter over medium heat. Add the chopped onion, the garam masala and 1 tbsp. of the curry powder. Saute until onions have softened and are translucent.

Add the last 2 tbsp. of butter to the sauteed onion, then add red onion, peppers, carrots, potatoes and fennel. Saute for about 5 more minutes, then add the can of chopped tomatoes and chilis and the frozen peas. Cook for about another 3-5 minutes. Add the coconut milk mixture and incorporate completely, lower the heat and allow to simmer on the stove for another 5-7 minutes. The sauce will thicken.

Take a spoonful of this curry and you will not believe how good it tastes. It's excellent served with white rice or with couscous. It can also be served with a great Indian Naan bread (minus the rice and/or couscous, of course).

Pasta Salad Recipes for Great Summertime Fun!

We're starting today with some great summertime (or anytime) pasta salad recipes. We're sure you'll enjoy them and look forward to your feedback!



Greek Orzo Salad

Ingredients

1 lb orzo pasta
2 cups frozen peas
1/2 lb. crumbled feta cheese
1 box grape tomatoes
3-4 tbsp. fresh, chopped dill

For the dressing

1/4 cup red wine vinegar
2/3 cup canola oil
2 tbsp. water
1 tbsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. marjoram
1 tsp. black pepper
1 tsp. salt
1 tbsp. Dijon mustard

Directions

Cook orzo pasta in salted, boiling water until al dente. This is different for every pasta, but a good checkpoint would be about 8 minutes. Remove from heat, drain and rinse with cold water.

Defrost peas in microwave, drain and set aside. Prepare the dressing by whisking everything together in a small bowl. This dressing will stay fresh in the refrigerator for about 2 weeks. (It's also excellent on traditional "green" salads, by the way.)

To assemble, simply put the pasta, peas, grape tomatoes, crumbled feta and dill in a large container. Add dressing to taste. Place in refrigerator for about 2 hours before serving to chill (pasta salad always tastes better when cold).

I'm a big believer in adjusting recipes to taste, so you should stir it up before serving and adjust the flavor as you see fit. I come from a long line of cooks who measure ingredients using the palm of their hands as opposed to measuring spoons and cups. I'm only going to say this once for this entry!


Champagne Pasta Salad

Ingredients

For the chicken breasts

4 thin-cut boneless chicken breasts
2 tbsp. canola oil
2 tbsp. champagne
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper

For the dressing

1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
1 tbsp. minced garlic or garlic granules
1 tsp. dried oregano
1 tsp. salt
1 tsp. coarse-ground black pepper
1 tsp. onion powder


For the pasta salad

Cooked chicken breast, cut into thin slices
1 lb. Campanelli pasta
1/2 lb. fresh green beans
6 fresh radiccio leaves, slivered
Dressing

Directions

First, you want to prepare everything. That means, you should wash the chicken breasts and pat them dry. Season them by rubbing a bit of oil on them, then adding salt, pepper, rosemary and thyme. Cook them through in a skillet with the rest of the oil, the champagne and dried seasonings. Remember, the recipe calls for thin-sliced chicken breasts, so the idea here is to fully cook them without turning them into shoe leather. I recommend "poaching" them slowly over medium heat with the cover on until the very end when you remove the cover and brown them slightly. Once cooled, slice the chicken breasts into thin strips.

Add the pasta to boiling salted water for 8 minutes or until cooked al dente, then remove from heat, drain, rinse with cold water and set aside.

Wash the fresh green beans and remove the stems. Blanch them in boiling, salted water until they turn bright green. You want them crunchy, not limp, so this is a short cycle. Remove from heat, drain, and run under cold water immediately to stop the cooking process. Wash, dry and slice the fresh radiccio leaves into thin slivers and set aside.

Prepare the dressing by whisking everything together in a small bowl.

This salad can be assemble in two ways, depending upon your preference. The easiest way is to throw everything together into a large bowl and simply add the dressing. Then, place the salad in the refrigerator for 2 hours before serving. This works best for a cookout where there are many people going back and forth from the food table.

If there's a more formal meal in process, you can throw everything into a bowl and add the dressing with the exception of the cooked chicken strips. Those you can add last on top of the salad when serving and place a small bottle of dressing on the table for folks to add to their salad if desired.

Either way, this is a delicious salad. Enjoy!

(And remember, the dressing will last in the fridge for 2 weeks, so don't be afraid to use it on your green salads as well!)

That's it for now, but we'll be back with more!

International Flavor Courses at NECC, Fall 2007

I will be teaching two courses at Northern Essex Community College from September through November 2007 focusing on international flavors. The information on the courses follows:

International Flavors NEW!

Italy, France, India, and Thailand! Come learn how to use the spices from these different parts of the world by creating wonderful dishes such as Spicy Chicken Coconut Curry or Fusilli with Artichokes & Pancetta to name just two! Some of the recipes have been in the Della Piana family for years and have been handed down from the instructor’s great grandmother!

962 CULN1012-MA: Th, 6-8:30pm, 4 wks, 9/27-10/18, $100 + $60 materials fee, Methuen

More International Flavors NEW!

Greece, Spain, Caribbean and Global Vegetarian! Come learn how to use the spices from these additional parts of the world to create more dishes from international recipes, such as Greek Meatballs with Spicy Cucumber Yogurt sauce or Spanish White Bean, Kale & Chorizo Soup to name just two! Some of the recipes have been in the Della Piana family for years and have been handed down from the instructor’s great grandmother!

963 CULN1013-MA: Th, 6-8:30pm, 4 wks, 11/1-11/29 (no class 11/22), $100 + $60 materials fee, Methuen

Welcome to Good Karma Kitchens!

Welcome to the Good Karma Kitchens blog. This site will feature original recipes and the stories behind them. I hope you'll try our recipes and give us some feedback. You can visit our web site at http://www.goodkarmakitchens.com for information on us and what we do.