I must be hungry or something…

Because here’s what I’ve found so far while surfing on the internet:

From the Star Tribune:


Serves 4.

  • 1/4lb. shrimp, peeled and deveined
  • 4 eggs
  • 2 or 3 tbsp. chopped good olives
  • 1 tbsp. minced onion
  • 2 tbsp. chopped parsley leaves, more for garnish
  • 1 tsp. Worcestershire sauce
  • 1 tsp. extra virgin olive oil
  • Salt and pepper to taste
  • 2 tbsp. mayonnaise

Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.

Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.

Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp, olives, minced onion, parsley, Worcestershire sauce, olive oil, salt and pepper and mayo and mix well.

Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.


Serves 6.

Note: The cake can be prepared ahead and served cooled or reheated in a low oven. Substitute frozen yogurt for the ice cream if you’re watching your waistline.

  • No-stick cooking spray
  • 1 c. flour
  • 1 c. granulated sugar, divided
  • 1/2c. unsweetened cocoa powder, divided
  • 2 tsp. baking powder
  • 3/4c. milk
  • 1/2c. butter, melted
  • 1 tsp. vanilla extract
  • 1/2c. packed brown sugar
  • 1 c. water
  • Vanilla or coffee ice cream
  • 4 to 5 c. stemmed and sliced strawberries

Heat oven to 350 degrees. Lightly coat 8-inch-square baking pan with cooking spray; set aside. In mixer bowl, combine flour,2/3cup granulated sugar, 2 tablespoons cocoa powder and baking powder. Add milk, butter and vanilla; beat until smooth and well-blended. Spread in pan; set aside.

In small saucepan, combine remaining1/3cup sugar, remaining 6 tablespoons cocoa powder, the brown sugar and the water. Bring to a boil, stirring to dissolve sugar. Gently spoon over cake batter. Bake 35 minutes or until springy to the touch. To serve, spoon warm cake and sauce into individual bowls with scoops of ice cream and strawberries.


Makes about 1 dozen.

From “Fine Cooking Annual” (Taunton).

  • 3 oz. bittersweet chocolate, chopped into almond-size pieces
  • 2 tsp. neutral vegetable oil, such as grapeseed or canola
  • 1 pint medium, ripe strawberries preferably with stems, rinsed and dried

Melt chocolate with oil in a small, deep heatproof bowl set in a skillet holding about 1 inch of barely simmering water, whisking occasionally until smooth. Remove bowl from heat.

Line a small rimmed baking sheet with waxed paper. Tilt the bowl to pool the chocolate on one side. Dip each strawberry into chocolate to cover about two-thirds of the berry, until the chocolate reaches the strawberry’s shoulders. Turn the berry to coat it evenly, lift it out of the chocolate and gently shake off any excess. Carefully lay it on the waxed paper. If the dipping chocolate begins to cool and thicken, return the bowl to the water bath to heat it briefly.

Let berries stand at room temperature for 15 minutes, then refrigerate until chocolate is set, 20 to 30 minutes. Carefully remove berries from the paper. Serve immediately or refrigerate for up to 8 hours before serving.


Serves 8.

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use only the grades of crab called backfin and lump.

  • 1 lb. small-size fresh crabmeat, such as special or claw
  • 1 lb. larger-size fresh crabmeat, such as jumbo lump or backfin
  • 1/2c. light mayonnaise
  • 1/2c. fresh parsley, chopped
  • 1/4c. fresh lemon juice (from 2 lemons), plus wedges for serving
  • 1 egg
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Old Bay Seasoning
  • Coarse salt and ground pepper
  • 1 c. fine saltine crumbs (from about 30 crackers)
  • 4 tbsp. butter, melted
  • Tartar sauce, for serving

Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Set aside. Keeping each pound of crabmeat separate, turn out onto paper towels. Pick through to remove any shells or cartilage.

In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay,1/4teaspoon coarse salt and1/4teaspoon pepper.

Add crumbs and small-size crabmeat to mayonnaise mixture. Stir well to combine. Gently fold in larger-size crabmeat just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment-lined container so they do not touch. Separate layers with additional parchment. Cover and refrigerate up to 1 day.)

Place cakes on prepared baking sheet. Drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tartar sauce and lemon wedges.


Serves 6.

  • 4 oz. farfalline (mini bow-tie) pasta, uncooked
  • 1/2c. cubed fresh tomato
  • 1/2c. chopped red, orange and yellow bell peppers
  • 1/2c. diced zucchini
  • 1/2c. diced yellow squash
  • 1/2c. freshly shredded Parmesan
  • 1/4c. freshly shredded basil
  • 3/4c. zesty Italian dressing
  • 1 (4 oz.) can crabmeat, drained

Cook pasta according to package directions, and cool. Mix tomato with pasta. Add peppers, zucchini, squash, Parmesan and basil. Pour dressing over mixture, and toss gently. Add crabmeat and toss gently.

From The New York Times:

101 Summer Express: Simple Meals Ready in 10 Minutes or Less

Here are the ones I liked:

  1. Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.
  2. Heat a quarter-inch of olive oil in a skillet. Dredge flounder or sole fillets in flour and fry until crisp, about two minutes a side. Serve on sliced bread with tartar sauce.
  3. Slice or chop salami, corned beef or kielbasa and warm in a little oil; stir in eggs and scramble. Serve with mustard and rye bread.
  4. Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and here you can grate your cheese too. Dress with olive oil, lime and chopped cilantro leaves.
  5. Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.
  6. Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.
  7. Brush portobello caps with olive oil; sprinkle with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Put eggs in mushrooms.
  8. Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.
  9. A winning sandwich: bresaola or prosciutto, arugula, Parmesan, marinated artichoke hearts, tomato.

Here’s the article in its entirety.

Also courtesy of our very own Star Tribune, Squirrel Recipes, I kid you not. And yesterday’s article on Rose Wines. Coming up next, a roundup of all the articles I’ve read online in the last few weeks, saved, and have meant to blog about but haven’t yet.

[Editor’s Note: When I got into work today, told me that it is just her and me here today on phones. Hence the excessive blogging and boredom, because I can’t leave my desk except for very specific breaks, and the phone isn’t ringing, and I don’t really have much to do.]

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