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Dilly Style Potato Salad

DILLY STYLE POTATO SALAD

Coming Soon...

Grown-Up Fruit Punch

This is turned out to be so much more than I expected. Not sure what else to say about it except to describe the occasion of its making. First note : It's completely up to you if you add alcohol - it doesn't suffer with or without it. I forgot the seltzer, and didn't notice, so that's optional as well. I made this for a thanksgiving party - I wanted to provide a drink for those both those who enjoyed a good strong beverage and for those who were abstaining. But I didn't want the abstainer to feel like they were abstaining. Enjoy this cool and remarkably complex libation.

Ratatouille Polenta Pie

Make use of fresh herbs if you have them, but this can also be made in the middle of winter when you are starving for the summer sun. For this reason, I used dried herbs. The recipe can be made in three stages and with different choices (eggs optional). This is a "choose-your-own-adventure" meal.

Veggie Caesar Salad Dip

MZN

In the spirit of not heating up your kitchen unnecessarily, please draw your attention to blender dips. There are many dips out there, but few incorporate the added vegetables we all could use in our diets. This is my new favorite way to eat more veggies. If you have in the back of your fridge some sad looking romaine and cucumber, this recipe is for you especially.

Roasted Radicchio with Lamb and Rosemary Pomodoro Sauce

MZN

...I collect recipes. Duh. But I especially appreciate those recipes that I can work through in stages. Weeknights are late nights, so I savor a dinner to feed the soul. So if all I have to do is combine things and toss them in a pot or in the oven, my tired spirit rejoices! 

I'm happy enough to prep tomorrow's meal just before I sit down to some shows. This dish is great, toss the radicchio in the oven and let it roast while you decompress. You can also prep the sauce beforehand.

Comfort your cravings for pasta and red sauce while also uping the ante on your weeknight routine. 

Last Fruits Breakfast Crumble

MZN

In a liquid measuring cup combine - 1/4 cup GRAND MARNIER, 1/4 cup ORANGE JUICE, 1 tablespoon LEMON JUICE, 1/2 cup GOLDEN RAISINS, 1/2 cup DRIED AND SWEETENED CRANBERRIES, 1 tsp. GRATED, FRESH GINGER. Let it all soak for 30 minutes.

Preheat oven to 375 degrees.

In a large bowl combine - 20 OZ. FROZEN MIXED BERRIES, 1 chopped GREEN APPLE, 1/4 cup all-purpose FLOUR. Toss it all so that the fruit is evenly covered.

Add Grand Marnier mix, and toss to combine. Load up a deep dish pie dish or brownie pan. Top with 2 cups RESERVED GRANOLA, sprinkle a spoonful of flour on top along with a drizzle of olive oil. Bake 1 hr, until bubbly.

For Breakfast - serve with yogurt
For Dessert - serve with ice cream, whipped cream, or just a drizzle of whipping cream.

From the MZN cookbook - "The Year of the Alpenglow" - Granola for the Frost Season

MZN

Melt 1 cup of a mix of COCONUT OIL and light OLIVE OIL. Turn off heat, add 1 tsp. VANILLA extract and 1/4 cup MAPLE SYRUP. Stir just to combine, it won't mix completely.

In a mixing bowl, add 6 cups of ROLLED OATS, 2 tsp. GROUND GINGER, zest of two large ORANGES, 1 tsp. GROUND CARDAMON, 1 tsp. SALT, 2 cups SLIVERED ALMONDS.  Grind some BLACK PEPPER for about 15 seconds or just add a large pinch. Mix it all together, so that everything is evenly incorporated.

Add the oil mix Into the mixing bowl and stir everything to combine. Add the oat mixture to two 9x13 pans. Pop in the oven for 15 minutes.  Stir and cook for 15 minutes more. At the end of the 15 minutes, remove it and toss in 1 cup of DRIED AND SWEETENED CRANBERRIES.

This granola has a soft texture and is equally salty and sweet.  If you want it to be more tooth-y, after the first 30 minutes of cooking, stir it and pop it back in the oven for another 15 minutes. I do think you sacrifice some flavor when cooking it longer, but it'll still be very tasty. If you are planning on making the crumble below - be sure to set aside 2 cups of granola sans cranberries.

Summer Corn Carbonara

Summer Corn Carbonara, MZN

Put pasta water on to boil. Chop 6 slices of BACON in bite-sized pieces, saute until fat has been rendered and the pieces are slightly crispy. Add 1/2 an ONION, finely chop and cook in the bacon fat until golden. Turn the heat down to low.

Remove kernels from 3 ears of CORN with a sharp knife - by standing each ear on its tip and gliding your knife down, parallel to the ear of corn - essentially nicking the tops off of each kernel. Then with the edge of a spoon, scrape down the length of each ear of corn, gathering what I call 'corn mush.' This 'mush' contains the richest flavors of corn, so scrape away until the ears are dry. This can be messy, but being especially diligent has great rewards. Add the kernels and mush to the pan with bacon and onion and warm through, being sure to scrape up all the goodness that crisping bacon leaves behind, then turn off the heat.

In a bowl, beat together 2 EGGS, 1/4 cup of grated PARMESAN, 1/8 cup of HEAVY CREAM, and PEPPER.

Cook the SPAGHETTI in salted water, checking about 2 minutes before it's al dente and remove 1/4 cup of pasta water, before draining. Turn the pan with the bacon on high and add the pasta to the pan, tossing to coat, adding some pasta water if necessary to keep the pasta from sticking together. Once the pan is hot again, remove from heat and add the egg mixture, tossing everything until the spaghetti is evenly coated in the carbonara. Top with GROUND NUTMEG and GROUND BLACK PEPPER.




Serves Two.

Making up for lost time...

Year of the Alpenglow, MZN

This past holiday season, in a desperate flurry to provide my passionately supportive family and friends, I put together a Mozart's Nose cookbook. I crafted it into a book on a popular photo printing website, printed ten copies and had the perfect gift.

I see folks still occasionally visit this site, and for the foreseeable future, I'll be using this platform to jump off. I'll be busy posting the recipes from the photobook as well as to support my campaign to be a Umi homecook. To anyone that reads this and the following posts and feels so inspired, please comment - share your support. Any comments in support of my work I will use on my application to be a Umi homecook. They have a waitlist as of now, so anything that might set me above the rest, like actual comments from fans of my cooking, would be fireworks!