Posts by The Katz Tales
Chicken Casserole & Biscuits
As much as I try not to use packaged foods in my cooking, I must admit, there are a few products from my youth that I’ve always loved. Pillsbury’s biscuits are one of them and the smell of them baking takes me back to a childhood where I played outside with friends until my mom…
Read MorePotato Encrusted Branzino
This is an impressive dish for company and I love the crunch from the potatoes. Of course, if you can’t find branzino, cod or even red snapper will work nicely too. INGREDIENTS, serves 2 4 branzino filets 8 fingerling potatoes, sliced thin 5 tablespoons salted butter 3 cloves garlic, minced 1 tablespoon potato starch Salt…
Read MoreMISO MARINATED SABLEFISH
While visiting Japan, my husband ordered a delicious sablefish that seemed to have been marinated in a miso sauce of some kind. For those not familiar with sablefish, it’s the poor cousin to Chilean Sea bass and black cod. In my opinion, it tastes just as good and you usually can find it for half…
Read MorePOTATO CHIPS
I don’t know why I’ve never tried to make potato chips before, but had I known how easy it was, I would be eating them every day. Of course, maybe that’s why I’ve never made them before. I was using a mandolin to slice some potatoes for a potato encrusted branzino last week, and I…
Read MoreBRAISED BABY BOK CHOY
I love the crunch of fresh bok choy, so whenever I see it in the market, I make sure to grab some. This is a very simple recipe and is great as a side dish for fish or on top of rice or simple on its own. INGREDIENTS (Serves 4) 8 baby bok choy, rough…
Read MoreAIR-FRIED LEMON SOLE
Not too long ago, I purchased a new GE oven that has an air fry option. It took me months before I even bothered to try it, but who knew? It works like a charm. If you’re a fan of fried fish, but want to keep the fat at a minimum, here’s a simple recipe…
Read MoreSPLIT TURKEY
You really don’t have to wait until Thanksgiving to enjoy roast turkey. I love to make it a few times of year. Of course, I don’t always have the usual crowd coming, but I also don’t have to commit to a huge bird with all the fixings. If you look in your poultry section next…
Read MoreLATE SUMMER FRUIT TORTE
This is a riff on Marian Burros’s infamous Plum Torte that has been featured in the New York Times almost every September since 1983. When the Times dared to stop printing it in 1989, the uproar was so loud that they had no choice but to bring it back for its annual showing. As one…
Read MoreCAPRESE SALAD
Quality ingredients make all the difference in a dish. And the better the ingredients, the less you have to fuss with them. Take a classic dish like Caprese Salad. It’s simple—fresh slices of tomato, fresh slices of mozzarella, some basil, oil and vinegar, salt and pepper. Easy peasy, right? But think about the difference in…
Read MoreOVEN BAKED BABY BACK RIBS
Recently, I was having guests over for a barbecue, but I could see the weather wasn’t going to cooperate. So I knew that ribs could go either way — cooked on the grill or in the oven. The weather gods decided that I had only one choice, so in the oven they went. I have…
Read MoreSAUSAGE, POTATOES & MUSHROOMS
I had a few grilled sausages leftover from a barbecue, so I thought they’d be good with some potatoes and mushrooms. I used kielbasa, but any cooked sausage should work, so use your favorite. INGREDIENTS (serves 4) 4 dried Chinese mushrooms ½ cup mushroom water ¼ cup olive oil 1 lb Yukon gold potatoes, cut…
Read MoreQUICK ROASTED GARLIC BREAD
Lately I’ve noticed a lot of recipes using cottage cheese in bread and cake batters to lighten the dish. I thought I’d give it a shot and try a quick bread. The only thing that really takes much time is waiting for the garlic to roast. Other than that, you can have fresh bread in…
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