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Archive for the ‘Eileen’s Recipes’ Category

Eileen’s Recipes: Sautéed Flounder with Lemon Shallot Thyme Sauce

Posted in Eileen's Recipes, tagged , , on August 29, 2020| 3 Comments »

Eileen's Sautéed Flounder. Photo by Paul Goldfinger ©

Eileen’s Sautéed Flounder. Photo by Paul Goldfinger ©. Re-post from 2013.


By Eileen Goldfinger, Food and Garden Editor @Blogfinger

1/2 pound flounder

1 tablespoon of Wegmans pan searing flour *

4 tablespoons canola oil

1/2 teaspoon paprika

1/2 teaspoon ground garlic

4 tablespoons Wegmans shallot-thyme finishing butter **

1 tablespoon margarine

2 tablespoons extra virgin olive oil

2 scallions, diced

1/2 lemon, juiced

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

Fish: 

Dry flounder fillets with a paper towel.  (If the fish is wet, it will steam and not brown).  Sprinkle both sides of fillets with searing flour, paprika and ground garlic.  Place one  tablespoon of canola oil on each side of the fillets and rub the spices into the  fish.

Sauce:

Add remaining 2 tablespoons of canola oil, 1 tablespoon shallot-thyme butter and 1 tablespoon of margarine into the fry pan.  As the oils heat up, brush them over the bottom of the pan. When the oil starts to sizzle, place the fillets into the pan. The heat should still be at medium low. When the filets start to brown, approximately 7 minutes, turn them over. Add the remaining ingredients to the pan and cook for 5 minutes.

Serves 2

* You can substitute all purpose flour that has been sifted.

**You can make the finishing butter or margarine yourself:  Let the butter come to room temperature and stir in 1 teaspoon of minced fresh thyme leaves or 1/4 teaspoon of dried thyme leaves and 1/2 minced shallot.

EDITOR’S NOTE:  Wegmans  Ocean seafood department sold more fish than any other of the 81 Wegmans branches in the entire country on July 4.  Currently they are featuring whole red snapper. Here is a link to Eileen’s recipe for whole baked red snapper.     —PG

Eileen’s whole baked red snapper

LOUIS PRIMA:   “Che La Luna.”  (Italians like ribald lyrics, like the Jews from the Yiddish theater.)

“There’s the moon in the middle of the sea
Mother, I must get married
My daughter, to whom will I give you
Mother, I’ll leave it up to you
If I’ll give you to the fisherman
He’ll come and go
He’ll always have a fish in his hands
If he’ll get any ideas
He’ll fish you oh my daughter
La la la, fried fish and baccala
We don’t want any calamari”

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Eileen’s Baltimore Crab Cakes

Posted in Blogfinger Presents, Eileen's Recipes, tagged on August 6, 2020| 3 Comments »

Recipe by Eileen Goldfinger, Food Editor @ Blogfinger.net. Photo by Eileen ©

 

Eileen’s Baltimore Crab Cakes:

 

Ingredients

1 pound jumbo lump crab meat

20 Saltine crackers, crushed

1 tablespoon fresh chives, chopped

2 rounded tablespoons Hellman’s mayonnaise

1 large egg

1 teaspoon Dijon mustard

2 tablespoons canola oil (may need more for cooking)

1 tablespoon butter

1 ½ – 2 teaspoons Old Bay Seafood Seasoning

 

Prepare crab cakes

Place crab meat in a large bowl. Gently pick through the meat and remove any shells. Add the cracker crumbs ( I place the crackers in a zip lock bag and pound them with a wooden mallet or rolling pin to make the crumbs), Old Bay and chives.

Gently mix these ingredients together, use your hands, and break apart some of the larger pieces of crab.

In a separate bowl whisk the mayonnaise, egg, and mustard together. Stir this into the crab mixture using your hands. Be careful not to break the pieces of crabmeat.

Cover the bowl and refrigerate for at least 1 hour. This will help form the crab cakes and prevent them from falling apart.

Scoop approximately ½ cup amount of crab mixture in your hands and carefully form cakes about 1” thick. This should make 6 crab cakes. Place them on a tray until all cakes are formed.

 

Cooking crab cakes

Heat a 12” non-stick fry pan or cast iron pan (my preference) over medium heat.

Add the oil and when it begins to simmer add the cakes to the pan. Cook cakes for 4 minutes or until they turn golden. Lower the heat to medium low, add the butter to the pan and turn the cakes over.

Cook them for 4 minutes or until they turn golden.

 

Serves 3

 

STUART MATTHEWMAN   from the movie Twin Falls Idaho.  “Amapola”

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Eileen’s Recipes: Watermelon Tomato Salad with Feta

Posted in Eileen's Recipes, Music: Jazz on Blogfinger, tagged , , , , , on July 19, 2020| 2 Comments »

Photo by Eileen Goldfinger. Ocean Grove, NJ. August, 2013

Photo by Eileen Goldfinger. Ocean Grove, NJ.

 

By Eileen Goldfinger, Food and Garden Editor  @Blogfinger   Re-post.

2 cups seeded watermelon, 1 inch cubed (I used half red and half yellow watermelon)

1 large beefsteak tomato, 1 inch cubes

1 small red onion cut in half and sliced thinly on an angle from the side

3 ounces of baby arugula

1/2 cup crumbled feta cheese

1/4 teaspoon freshly grated sea salt

1/4 teaspoon freshly grated black pepper

1/4 teaspoon ground garlic (dry not fresh)

2 tablespoons aged balsamic vinegar

4-5 tablespoons of extra virgin olive oil

Place watermelon, tomatoes, onion and arugula in a large bowl and stir.

Add salt, pepper and garlic to the salad.  Drizzle balsamic vinegar and olive

oil on salad and stir all ingredients together. Sprinkle feta cheese over the salad and serve.

Serves 2

Editors note: This salad was inspired in 2013 by Laurie Price at Laurie’s Farm Market **on Atkins Avenue in Neptune Township.

I purchased the yellow watermelon, tomatoes and arugula from her. All other ingredients were from Wegmans with the exception of the traditional barrel aged Italian balsamic vinegar which was purchased at Carter & Cavero in Sea Girt*.

* Carter and Cavero are at 2100 Rt. 35 in Sea Girt.   They also have a store in Red Bank.

** Lauri’s  Farm Market is no longer in business

 

GERRY MULLIGAN   “Home (When Shadows Fall’)    from his album Dream a Little Dream

 

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Eileen’s Recipes: Point Pleasant Scallops with Tomato and Scallion Sauce

Posted in Eileen's Recipes, tagged on February 15, 2020|

scallops

 

By Eileen Goldfinger, Food and Garden Editor  @Blogfinger

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

Fish:

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.

Sauce: 

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.

Plating: 

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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Shrimp scampi with tagliatelle..

Posted in Blogfinger Presents, Eileen's Recipes, Food topics by Eileen Goldfinger, tagged , , on February 1, 2020|

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 Cranberry Orange Muffins: an autumn treat.

Posted in Blogfinger Presents, Eileen's Recipes, tagged , on November 4, 2019| 1 Comment »

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

 

Ingredients:

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)

 

Topping:

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.

 

ELLA FITZGERALD AND  HER FAMOUS ORCHESTRA

 

 

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Eileen’s Simple Summer Salad and Dressing

Posted in Blogfinger Presents, Eileen's Recipes, tagged , on September 6, 2019|

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

 

Vinaigrette:

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

 

Salad:

Ingredients:

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

 

Assembly:

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 Lobster Salad: A special treat for Thanksgiving or Christmas.

Posted in Blogfinger Presents, Eileen's Recipes, tagged on November 19, 2018|

If you don’t like cooking live lobsters, the Weg Man will do the deed for you.  Click on word “Blogfinger” below.

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Eileen’s Recipes: Baked Ziti

Posted in Blogfinger Presents, Eileen's Recipes, tagged , , , on December 13, 2016|

Baked ziti, before baking. Eileen's recipe. © Photo by Eileen Goldfinger

Baked ziti, before baking. Eileen’s recipe. ©
Photo by Eileen Goldfinger

 

Baked ziti after baking and after Attila the Hun sampled the merchandise. Eileen Goldfinger photo ©

Baked ziti after baking and after Attila the Hun sampled the merchandise. Eileen Goldfinger photo ©

INGREDIENTS

 

Tomato sauce:

1 28 ounce can whole San Marzano tomatoes

2 cloves garlic, minced

½ teaspoon red pepper flakes

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

3 tablespoon extra virgin olive oil

 

Béchamel sauce:

1 stick butter

½ cup flour

3 cups whole milk

1 cup grated parmesan cheese

 

Remaining ingredients:

1 pound box ziti

16 ounces whole milk ricotta cheese

½ cup seasoned bread crumbs

4 ounces grated mozzarella cheese

8 ounces mozzarella cubed

¼ cup fresh basil

½ cup grated parmesan cheese

 

 

Preheat oven to 350 degrees.

Butter a 13X9 inch baking dish.

Bring 6 quarts of salted water to a rapid boil.

 

PREPARATION

Tomato sauce:

In a 5 quart Dutch oven, heat olive oil on medium low heat, add garlic, and cook for 3 minutes.

Add tomatoes and crush them with your hands or a potato masher. Add red pepper flakes, salt and pepper and stir. Simmer for 10 minutes. Turn off heat.

 

Ziti:

Cook according to box instructions. Drain.

 

Béchamel sauce:

In a 2 quart sauce pan melt the butter over medium low heat. Add flour and whisk until smooth. Gradually add milk whisking constantly to prevent lumps. Whisk until sauce thickens, about 10 minutes. Remove from heat and stir in 1 cup grated parmesan.

 

 

Topping:

In a small bowl combine ½ cup parmesan and breadcrumbs.

 

Assembling:

 

Remove ½ cup of tomato sauce and set aside.

Add béchamel sauce to tomato sauce and stir. Add ricotta cheese to the pot with the two sauces and combine. Add basil and cooked ziti and stir.

 

Place half the ziti with sauce on the bottom of the 13X9 inch baking dish. Sprinkle with half of the mozzarella cubes. Pour the remainder of the ziti and sauce mixture on top. Pour the ½ cup reserved tomato sauce on top, sprinkle with grated mozzarella cheese, sprinkle breadcrumb mixture next and then scatter remaining mozzarella cubes on top.

 

Cover dish lightly with a piece of tin foil and bake in oven for 15 minutes. Remove foil and bake another 15 minutes or until the mozzarella has melted and the sauce is bubbling.

 

Remove from the oven and allow to rest for 5 minutes and enjoy.

Serve with a green salad

DEAN MARTIN

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Eileen’s Recipes: Spicy Squash Soup

Posted in Eileen's Recipes, tagged on October 2, 2015| 5 Comments »

Squash display at the 2011 Harvest Festival, Ocean Grove. Paul Goldfinger photo. Previously posted on Oct. 7, 2011. © Blogfinger.net

Eileen fights the battle of saturated fats. Paul Goldfinger photo © Blogfinger.net

Eileen fights the battle of saturated fats. Paul Goldfinger photo © Blogfinger.net

Squash is being harvested now.  Buy some fresh at the farmers’ market and try this  recipe; it is low in fat and calories, contains no meat, and meets the criteria for a “heart healthy” food.

Spicy Squash Soup

By Eileen Goldfinger, Food and Garden Editor   @Blogfinger

2 tablespoons Smart Balance margarine

1 medium onion, diced

1 pound of butternut or acorn squash, peeled, seeded, cubed

5 cups of chicken or vegetable broth

2 cloves garlic, minced

1/8th teaspoon red pepper flakes

1 teaspoon paprika

1/4 cup 2% milk

2 scallions diced (garnish)

freshly ground black pepper to taste

salt to taste

Melt margarine in a 5 quart Dutch oven.  Add onions and cook on medium heat for 10 minutes.  Add garlic and continue to cook for an additional 2 minutes.  Add the squash, broth, pepper flakes and paprika. Bring to a boil and then reduce the heat to medium-low. Cover the pot and simmer for 35 minutes until the squash is soft.  Using an immersion blender (or food processor) process until the soup is smooth.  Add salt, pepper and  milk ;  then reheat gently. Garnish each serving with some of the scallions.

This recipe, served hot, is wonderful for cold days in December, around Christmas time, so here is a bit of early holiday cheer to have with the soup.

Serves 4

PUPPINI SISTERS:

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Too many tomatoes and zucchini? Freeze them for the future.

Posted in Eileen's Recipes, Food topics by Eileen Goldfinger, tagged on September 7, 2015|

Plum tomatoes and 8-ball zucchini. Blogfinger photo ©

Plum tomatoes and 8-ball zucchini. Blogfinger photo ©

By Eileen Goldfinger, Food Editor @blogfinger

Freezing plum tomatoes.

First start with ripe and firm tomatoes without blemishes.

Blanch the tomatoes:

Fill a large (8 quart) pot with 1 gallon of water. I used a pasta pot with the colander inside. Bring the water to a boil.

Use a paring knife and cut a shallow X on the bottom of each tomato. Place approximately 10 tomatoes at a time in the boiling water. Cook for 60 seconds. Use a slotted spoon and transfer the tomatoes to a large bowl with ice water.

When the tomatoes are cool enough to handle, peel the skin off the tomatoes. You can use your fingers or a paring knife. Remove the stem end of the tomato. Slice or dice the tomatoes and place portioned amounts in a freezer Ziploc bag. Don’t forget to label the bags with amount, date and content. Lay the bag flat and place in the freezer.

I used gallon sized freezer bags and measured four cups of tomatoes per bag. This produced 4 freezer bags of tomatoes. This was from a 1/2 case of small plum tomatoes.

Freezing zucchini.

Blanch your zucchini:

Fill a large (8 quart) pot with 1 gallon of water. Bring the water to boil. Place 6 to 8 zucchini in the boiling water (the larger the zucchini the less in the pot at one time).

Don’t leave the zucchini in the water more then 60 seconds (this is based on small zucchini, not baseball bat size). If you cook them too long they will be mushy. Place in a large bowl with ice water to cool.

When the zucchini has cooled slice or dice them and place the pieces in a single layer on a baking sheet lined with parchment paper or a silicon baking mat. Place in freezer. This method freezes each piece individually.

Measure the frozen pieces into the amount you want and place them in a Ziploc freezer bag. Label the bags with amount, date and content and lay flat in freezer.

Editor’s note:  If you want to eat in our house, you had better be good to Mama:

MARY McCARTY from the film Chicago

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Getting ready for Thanksgiving—-try making homemade cranberry sauce.

Posted in Blogfinger Presents, Eileen's Recipes, tagged , , on November 18, 2014| 3 Comments »

Old carton label for Arrow New Jersey cranberries.

Old carton label for Arrow New Jersey cranberries.

We have reported on the annual NJ Cranberry Festival for the last two years. In 2013 we posted Eileen’s recipe for homemade cranberry sauce—it’s so good that it is worth repeating, and you will never go back to that gelatinous version found in a can.  Wegman’s has 3 pound  packages of cranberries displayed as you enter the store.

Recipe link

Wegmans

Wegmans

As for the label above, Native Americans in New Jersey did grow cranberries which they used for food, medicines and ceremonial purposes. We don’t know if they liked them with turkey and pumpkin pie, nor do we know if there were buffalo in Jersey.  The Lenni Lenape and the Delaware Indians did spend time at the Jersey Shore, and they probably preferred seafood to meat.

Of course, Indians were participants at the first Thanksgiving in Plymouth, Massachusetts.  Historians believe that cranberries were on that menu along with seafood, corn, vegetables, and turkey.

And since Thanksgiving is a family holiday where new memories are made each year, here is Bette Midler with “Memories of You.”

 

Bette Midler

Bette Midler

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What happened to the Jersey tomatoes this year?

Posted in Blogfinger feature article, Eileen's Recipes, Food and Restaurant, tagged , on October 20, 2014| 2 Comments »

Laurie's Market in Neptune. Blogfinger file photo. 2013 ©

Laurie’s Market on Atkins Avenue in Neptune. Blogfinger file photo. 2013 ©

Laurie Price in her greenhouse. Blogfinger file photo 2013 ©

Laurie Price in her greenhouse. Blogfinger file photo 2013 ©

By Paul Goldfinger, Editor @Blogfinger

Up until the closing this summer of Laurie’s market due to her untimely death, we had been closely following the progress of this year’s Jersey tomato crop.  We’ve always loved those delicious beefsteaks that we could look forward to each August assuming that the crop was in excellent shape—it was not always ideal.     Laurie kept us informed, like an obstetrician following the progress of a patient, and we would post the latest news in the Wassup section. She had a few favorite suppliers who would keep her bins filled and offered wonderful advice about how to select those delicate fruits for whatever plans you had for them.  I will never forget her instruction to look at the top of the tomato, and if you wanted one for tonight, you had to make sure it was red all the way to the stem.

Tara, Laurie's good friend, who worked at the market.

Tara, Laurie’s good friend and colleague, who worked at the market.

 

It was a delight to visit  her rustic farm market to view the latest inventory. For me it was a “must-do” event.  Maybe it was Neptune, but pulling up to her place seemed like—maybe Sonoma or Napa.     She was so enthused to share her knowledge with us, that I felt like she was a member of the Blogfinger staff.  She showed Eileen how to make a watermelon salad.  You could make discoveries in her place, such as the beginnings of the planned winter garden or the select items that she was growing herself, laughing off the evidence of critters enjoying the goods.

Laurie’s friends wanted to keep her business going, but, for whatever reasons, it didn’t happen.  Every spring, as the fruits of the Garden State are set out at farmstands in this part of Jersey, it will remind us of Laurie’s.  Maybe someone else will bring her’s back to life in 2015.

Now it’s October, 2014, and those Jersey tomatoes are getting harder to find.  So we are currently buying tomatoes on-the-vine from Wegmans, grown in greenhouses in Canada.  They’re pretty good, but the Jerseys are the best.

We have posted Eileen’s recipe for insalata Caprese in the past (link below)—– a simple but elegant dish that uses all heart- healthy ingredients: olive oil, tomatoes, fresh basil and mozzarella cheese, plus some secret ingredients.  Last week Eileen made that recipe again, but she’s always innovating in the kitchen, so this time she added  avocados, a truly amazing food with anti-oxidants, “good” fats, and vitamins. Many nutrition experts think so highly of avocados that they refer to it as a “super food.”

So, once again, you can find that recipe below—-part of an article on Florida tomatoes which we have run in the past.

Eileen's 's insalata Caprese with avocado.

Eileen’s ‘s insalata  Caprese with avocado.

Insalata Caprese by Eileen

DON ASPIAZU and the HAVANA CASINO ORCHESTRA:  “Aquellos Ojos Verdes”  (Trans. Green Eyes)  It’s not Italian, but it’s close.

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