Archive for the ‘Eileen’s Recipes’ Category

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Clam Chowder with Red Potatoes  by Eileen Goldfinger, Food Editor @Blogfinger

8 tablespoons extra virgin olive oil

2 tablespoons fresh parsley, minced

1 medium onion, diced

8 small red potatoes, quartered and parboiled

4 cloves garlic, minced

½ ancho pepper, seeded and minced

9 San Marzano canned whole plum tomatoes, diced

¼ cup marinara sauce

2 medium carrots, peeled and diced

1 celery stalk, thinly sliced

2  6 ½ ounce cans chopped clams, drained

2 dozen littleneck clams in their shell

2½  cups chicken broth

¼ cup white wine

1 cup clam broth

½ cup water

freshly ground black pepper to taste.


In a 5 quart stock pot, heat 4 tablespoons of olive oil on medium heat. Add onion, carrots, celery and ¼ cup of chicken broth; sauté until the vegetables begin to soften, approximately 15 minutes.  Lower the heat to low-medium, add garlic and ancho pepper, and sauté for 2 minutes. Add the tomatoes and marinara sauce; stir and cook for 10 minutes. Add 2 cups of chicken broth. Then add clam broth, water, wine, potatoes, black pepper, canned clams, and parsley to the broth. Stir contents of the pot. Place cover, slightly ajar on the pot.  Simmer liquid for 30 minutes, stir occasionally.

Littleneck clams:

After  the soup broth has simmered for 15 minutes, in a large fry pan, add the remaining olive oil, chicken broth and wine, and heat on medium.  When the liquid starts to simmer, add the little-neck clams to the pan and cook until all the clams have opened.  As the clams open, remove them from the pan and set them aside. Discard any clams that do not open after 15 minutes.

Set out two large soup bowls and place a dozen clams in each one. Ladle broth over the clams.

Serves 2



Editor’s Note:  This recipe is adapted from Eileen’s “Seafood Chowder with Red Potatoes” found in “Prevention Does Work: A Guide to a Healthy Heart.” by Paul Goldfinger MD and Eileen Goldfinger, BA.

Our book is still relevant for those who want to learn some heart-healthy recipes—originals by Eileen, with an emphasis on seafood.    It is still available as a paper back from Amazon.  Just type in Paul Goldfinger MD. It is $12.95 in paperback.

We also have posted Eileen’s other clam chowder recipe called Eileen’s Greatest NJ Clam Chowder.


Eileen’s Greatest New Jersey Clam Chowder 2018


PEETIE WHEATSTRAW:   “I Want Some Seafood, Mama.”


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Eileen's steamed clams in spicy red sauce. Blogfinger photo © 2014.

Eileen’s steamed clams in spicy red sauce. Blogfinger photo © 2014.


By Eileen Goldfinger, Food Editor @Blogfinger.net


Sauce :


6 tablespoons extra virgin olive oil

1 medium onion, diced

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 28 ounce can whole San Marzano tomatoes

1 24 ounce jar marinara sauce

1 cup dry red wine

1/2 cup salt-free chicken broth or clam broth

1 6 1/2 ounce can chopped clams, drained

1/2 teaspoon freshly ground black pepper

1/4 cup fresh parsley, chopped


In a 5 quart Dutch oven heat oil on medium-low heat. Add onion and cook until onion wilts. Add garlic and simmer for 1 minute. Add whole tomatoes and mash them in the pot. Add the remaining ingredients, except the parsley. Stir and simmer for 30 minutes. Leave on low heat until the pasta and clams are cooked and the dish is ready to be assembled.

Sprinkle parsley on sauce when ready to serve.

Cook pasta according to package instructions, 1/4 pound per person. (Cook the pasta and the clams at the same time because they both take approx. 10-12 minutes to cook)



2 pounds little neck clams (We got ours at Wegmans; sold in two pound bags)

Clean clams: (This step can be done while the sauce is cooking.)

Fill a large bowl with cool water, 1/4 cup of ground corn meal. Stir. Place clams in the water (the water should cover the clams) and let them sit for 1 hour. This step causes the clams to disgorge any sand they may have ingested. Discard any clams that are cracked or don’t close. If a clam is open, tap it gently on the counter top—- if it doesn’t close, discard it.

Remove clams from bowl by lifting them up out of the water so that any sand in the bowl stays at the bottom.   Place clams in a colander and rinse them with cool water.

Check again to see if any are cracked or open.


Steam clams:

6 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 shallot or small onion, minced

1 cup salt-free chicken broth

1/2 cup white wine or clam broth

1/4 teaspoon freshly ground black pepper


In a 5 quart pot with a cover, heat oil on medium. Add the remaining ingredients and bring to a boil. Add clams and cover the pot. After 5 minutes shake the pot so the clams cook more evenly. Cook for another 5 minutes or until the clams open. Remove the pot from the heat.


Assembling the dish:

Place a 1/2 cup of sauce at the bottom of a wide individual pasta bowl.   Next put 1/4 pound pasta (linguine) on the sauce. Place 1 pound (or half) the cooked clams on the pasta. Then ladle more sauce on top of the clams. Serve with ciabatta bread.

Repeat for the 2nd serving.

Serves 2.

A Caprese salad would go very well this dish.  Below is a link for a caprese salad and a song by Frank Sinatra about the Isle of Capri.  For variety  you can add sliced avocado on top.

Caprese salad recipe



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By Eileen Goldfinger, Food and Garden Editor  @Blogfinger

Preheat 10″ non-stick fry pan on medium-low heat.


10 sea scallops

1/4 teaspoon paprika

1/4 teaspoon of freshly grated black pepper

Rinse scallops and remove connector muscles.

Dry scallops with paper towel.

Season both sides of scallops with the paprika and black pepper, and set aside.


8″ non-stick fry pan

2 tablespoons Wegmans thyme shallot finishing butter*

1 tablespoon margarine

2 Campari tomatoes, seeded and diced

10 sweet cherry tomatoes, halved

1 scallion, diced

1 clove of garlic, minced

1/4 teaspoon freshly ground black pepper

1/4 cup of dry white wine, such as Cavit Pinot grigio

Place all of these sauce ingredients in the 8″ pan. Heat the pan to medium-low heat. Stir ingredients and let them simmer while you cook the scallops.

Cooking the fish: 

1 tablespoon Wegmans thyme shallot finishing butter*

2 tablespoons extra virgin olive oil

1 tablespoon margarine

Place the above ingredients in the preheated 10″ fry pan. When the oil begins to sizzle, place the scallops in the pan. Cook the scallops on one side for 5 minutes. Turn over and cook the other side for 2 minutes.


Place some of the scallion-tomato sauce on the perimeter of the serving plate. Place the scallops in the center of the plate and drizzle the remaining sauce over the scallops.

Serves 2

* Make your own thyme-shallot finishing butter. Mix 2 tablespoons of butter or margarine with 1/4 teaspoon of fresh minced thyme leaves (or 1/8 teaspoon of dry thyme) and 1/2 – whole shallot minced.  You can use different herbs if you don’t like thyme, such as parsley, basil, chives or garlic.

Chefs note: I served them with fresh steamed spinach and mashed roasted potatoes.

BEN E. KING  is feeling amorous after eating Eileen’s scallops:

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Photographed in Eileen’s kitchen. February 1, 2020. Blogfinger photo.


By Eileen Goldfinger, Food Editor @Blogfinger.net


1 pound large shrimp, peeled & deveined

3 tbs extra virgin olive oil

¼ tsp red pepper flakes

6 garlic cloves, 4 grated and 2 thinly sliced

½ tsp salt

½ cup white wine

1 tbs fresh lemon juice

zest of 1 lemon

½ stick unsalted butter

3 tbs fresh parsley, chopped

¼ tsp freshly ground black pepper

1 pound tagliatelle


In a medium bowl, whisk grated garlic, salt, black pepper and 1 tbs  of oil together. Add shrimp and mix. Place uncovered in refrigerator for 30-60 minutes.


Add shrimp mixture to skillet and sauté until shrimp turns pink, but is NOT fully cooked, approximately 1 minute.  Make sure not to brown the garlic. Transfer mixture to a plate using a slotted spoon  and leaving as much oil in the pan as possible.


Prepare 1 pound of tagliatelle now,  following package instructions.  This will take about 5 minutes after the water for the pasta has come to a boil.


On low-medium heat add the remaining 2 tbs of oil to the skillet along with the sliced garlic and red pepper flakes. Cook for 1 minute.  Add wine, lemon juice, lemon zest and stir for 3 minutes until the liquid thickens .  Add the butter, stir and cook until the butter melts, approximately 5 minutes.  Add shrimp to the sauce and toss to coat and sauté  until shrimp are completely cooked, approximately 2-3 minutes. Serve over tagliatelle and sprinkle with chopped parsley.


Serves 4 people


DIANA KRALL    Music from the film “De-Lovely.”




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Eileen’s veal stew.  1/13/18. Blogfinger photo ©

By Eileen Goldfinger, Food editor @Blogfinger

1 pound veal cubes, cut into 1 inch pieces

1/4 cup searing flour

1 red bell pepper, seeded and cut into 2 inch strips

2 cloves garlic, minced

2 medium carrots, peeled, cut into small cubes

1 stalk celery, cut into small 1/4 inch pieces

5 ounces crimini or white button mushrooms,  cut mushrooms in half

1 cup frozen peas

2 russet potatoes

1/4 teaspoon freshly ground black pepper

salt to taste

14 ounces canned plum or cherry tomatoes with puree

1 medium onion, cut into small cubes

2/3 cup unsalted chicken broth

1/2 cup red wine

6 tablespoons of extra virgin olive oil

Combine flour with black pepper and lightly coat veal with flour. Heat oil in a 5 quart Dutch oven over medium heat until hot. Brown the veal in small batches. Remove from pot and set aside on a plate.

Add celery, carrots, onion and garlic to Dutch oven, lower the heat and cook until the vegetables wilt, approximately 10 minutes.

Stir tomatoes, wine, and broth in Dutch oven and bring to a boil. Lower the heat, add veal and peppers to the pot. Simmer uncovered for 1 hour. Stir occasionally.

At this point in the recipe, peel, dice into one inch cubes, and boil two russet potatoes in a separate pot until they are fork tender. Next pour off the water, take the pot off the heat, and leave the potatoes in the covered pot until ready to serve with the finished stew.

Cover the stew pot and cook for 3/4 hour.  Continue to stir occasionally. Taste sauce and adjust seasoning (more pepper and salt if necessary.)  Add mushrooms and peas, and cook another 15 minutes with the top back on  or until the veal is fork tender.

Add some additional chicken broth during the cooking process if the liquid begins to evaporate.

Serves 2-3 people

PUCCINI.  “O Mio Babbino Caro.”

*Editor’s notes:

Red wine is a must.  We had an Acrobat Pinot Noir  (2016)  from Eugene, Oregon—-Wegmans selection.  The bread is a Bastone, a crunchy-crusted Italian loaf from Mario’s in Fort Myers, Florida—by way of Sicily.  But, in the OG area, “A Taste of Italy” on Asbury Avenue has excellent Italian bread.

Substitute meats:  Skinless boneless chicken thighs cut into one inch pieces, or beef.

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Sautéed grouper with cherry tomato sauce. Paul Goldfinger photo ©

Sautéed grouper with cherry tomato sauce. Paul Goldfinger photo ©



By Eileen Goldfinger, Food Editor   @Blogfinger

1/2 pound  grouper fillet (or any mild white fish)

1/2 pint  cherry or grape tomatoes

1/4 cup extra virgin olive oil

3 scallions, diced

2 cloves garlic, grated or minced

2 tablespoons Smart Balance Original “buttery spread”

1/4 cup white wine

4 teaspoons paprika

1 teaspoon freshly ground  black pepper

1 tablespoon searing  flour

4 teaspoons canola oil, plus 1 teaspoon to rub into fish

salt and pepper to taste


Make this early in the dinner  preparation. It needs to cook slowly.

In a sauce pan place cherry tomatoes, scallions, extra virgin olive oil, margarine, garlic, white wine and a pinch of salt and a 1/4 teaspoon black pepper.

Cook on low to medium heat until the  tomatoes get soft—-approximately a half hour.

The sauce should simmer not boil.


Heat a 10″ non-stick fry pan on medium until it is hot.

Rub flour, paprika and black pepper on both sides of fish fillet.  Sprinkle with a little canola oil and rub spices into fillet

When the fry pan is hot add 4 teaspoons of canola oil to the pan and place fillet in pan. Reduce heat to medium low.

Then cook on one side until the fillet turns brown, then flip fish over and cook until the meat flakes and is white in the center. Add more oil to pan if the pan gets dry.

Pour sauce on plate and place fillet on top of sauce.

Serves 2.  Heart healthy recipe.*



Mama Eileen on the way to a tea party. Captiva Island, Fla at the Mad Hatter gift shop.

Mama Eileen on the way to a tea party. Captiva Island, Fla. at the Bubble Room gift shop.


CLIFFORD CURRY   from his album Shagadelic.   “Mama’s Home Cooking”


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Stuffed Flounder With Shrimp

Eileen Goldfinger, Food and Garden Editor  @Blogfinger


2 flounder fillets

1/4 teaspoon chili powder

1 tablespoon Smart Balance  margarine

1 tablespoon extra virgin olive oil

1/2 lemon


6 medium shrimp, diced and peeled

1 scallion, diced

1 shallot, minced

1 small celery stalk, diced

1/2 teaspoon ground garlic

1/4 teaspoon freshly ground black pepper

pinch of salt

4 tablespoons Eggbeaters

1/4 cup Panko bread crumbs

Prepare the stuffing:

Put the margarine and the oil in a 10 inch non-stick pan and heat on medium.

Add shrimp, scallion, shallot, celery, garlic, black pepper and salt.

Sauté until scallions soften, and shrimp turn pink, approximately  5 minutes.

Remove from pan and place in a bowl to cool.  Turn off heat under pan.

When the stuffing is cool, add Eggbeaters and Panko bread crumbs to the mix.

Prepare the fish:

Re-heat the pan on medium and add a little more oil if  necessary.

Rub the chili powder on both sides of the fillets. Lay the fillets, skin side down on the counter (the skins are removed), place half of the stuffing in each fillet. Pull the two ends of the fillet together, over the stuffing, and secure with a wooden toothpick.

Cook the fillets in the pan until they turn brown and then turn them over and brown the other side. While they are cooking, squeeze the juice from the lemon over them.

serves 2

Cookin’ Music:   Clifford Curry with “Mamma’s Home Cookin'”

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Eileen’s yummy cranberry muffins baked in her OG kitchen. Oct. 25, 2019. EG photograph ©


Cranberry Orange Muffins

By Eileen Goldfinger.


Preheat oven 425 degrees

Makes 12 medium sized muffins



½ cup whole milk

1 ½ tsp fresh lemon juice

2 ½ cups all purpose flour

4 tsp baking powder

½ tsp fine salt

½ cup vegetable oil

1 ¼ cup white sugar

2 large eggs

1 tsp zest of an orange

1 tsp real vanilla

¼ cup orange juice

1 ½ cups of fresh or frozen cranberries (if frozen don’t defrost)

2/3 cup chopped walnuts (optional)



2-3 tablespoons of superfine sugar


Hints for great muffins:

Spray a 12 cup muffin pan with Pam spray. Set aside.

Place all ingredients in individual bowls before starting the process of making the muffins.

This makes it easier and faster to prepare the batter.

Don’t over mix the batter.

Mix cranberries with 1 tsp of flour. This prevents them from sinking to the bottom of the muffin.


Preparing the batter:

Add lemon juice to milk, stir, and let it stand for 5 minutes.

In a large bowl whisk together flour, baking powder, and salt.

In a medium bowl whisk together the milk/lemon juice, vegetable oil, sugar, eggs, orange juice, vanilla and orange zest.

Add the wet mixture to the dry ingredients, mixing just until mixture is combined and no flour is visible.

Fold in cranberries and nuts.

Divide the batter amongst the 12 muffin cups and sprinkle the tops with sugar.

Bake at 425 degrees for 5 minutes, then lower the temperature to 375 degrees.

If using fresh cranberries continue baking for 15 minutes.

If using frozen cranberries continue baking for 20 minutes.

Bake until golden and a tester inserted into the muffin comes out clean.

Remove from oven and allow to cool in tin.

Then remove from muffin pan and store in an air-tight container.





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Simple Summer Salad by Eileen Goldfinger, Food Editor Blogfinger.net ©



1 half-pint jar

½ tsp. Dijon mustard

½-1 tsp. anchovy paste (start with less and taste when completed to adjust flavor)

1 ½ tsp. mayonnaise

4 tbsp. freshly squeezed lemon juice

¼ cup extra virgin olive oil

¼ tsp. freshly ground black pepper

1 large garlic clove, minced


Add all ingredients in the jar and whisk




½ of a 6 oz. container of mixed greens

6 large romaine lettuce leaves, cut in thirds, rib removed

3 hard boiled eggs cut in half

15 cherry tomatoes (any color) cut in half

½ avocado diced

2 oz. creamy feta cheese crumbled

½ small red onion thinly sliced

6 endive leaves

a few grinds of black pepper

pinch of salt



In a large shallow bowl or platter place mixed greens and romaine lettuce

Drizzle 3-4 tablespoons of vinaigrette over greens and toss

On top of the greens, in attractive groupings, place the vegetables, eggs, and cheese

Drizzle 3-4 tablespoons of the vinaigrette over the salad

Sprinkle some freshly ground black pepper and salt on top


Serve as a side salad for two or with grilled chicken or fish for a main course.


BETTE MIDLER   From her album  It’s the Girls:  “Bei Mir Bist Du Schon”


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Eileen’s simple tomato sauce. Blogfinger.net


Simple Tomato Basil Sauce


By Eileen Goldfinger, Food Editor@Blogfinger.net


½ pint cherry tomatoes, halved

4 San Marzano tomatoes from a can, crushed by hand

2 shallots, diced

4 cloves garlic, minced

¼ cup unsalted chicken broth

¼ cup dry white wine

2 Tbsp extra virgin olive oil

2 tsp butter

¼ tsp red pepper flakes

½ cup fresh basil


In a 5 quart Dutch oven heat olive oil until it shimmers; add butter and melt. Add shallots and cook until soft; add garlic and sauté for 2 minutes. Add cherry tomatoes, San Marzano tomatoes, and sauté for 10 minutes.

Add white wine, chicken broth, pepper flakes, and half the basil.

Cook for 15 minutes or until the cherry tomatoes soften. Serve over pasta and use the remainder of the basil as dressing on the pasta and sauce.

Serves 2-4

It is delicious with a green salad, rustic bread and a glass of Italian wine.


Editor’s note:   We have found the most superb Italian breads  at “Jimmy Pecci’s Taste of Italy”  4060 Asbury Avenue, Tinton Falls.


JERRY VALE   “Summertime in Venice”

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