Good Dinner Mrs. Mellen

New England winters are cold, snowy, and harsh! I love to embrace the weather with old fashioned stick to your bones, comfort food; my remedy for enjoying the winter season. My beef stew is a twist on the traditional recipe, I add beets instead of potatoes. Beets are full of nutritional value and add a deep red color to the stew. If beets aren't to your liking you can substitute potatoes. I suggest you give it a try first. Beef tenderloin, so flavorful, adds a company worthy touch to this stew. As an accompaniment to the stew I toss a beautiful salad( I like arugula)*, add fresh baked bread and a bottle rich red wine for a elegant, easy company dinner. I set my table an eclectic assortment of dishes and glasses, light tapered and votive candles, dim the dinning room chandelier and build a roaring fire. Then I can sit and enjoy entertaining friends for dinner rather spending time in the kitchen. The stew can be made a day ahead and gently warmed before serving....

Eggplant a versatile vegetable who like a chameleon changes assuming the characteristic of the  spices and ingredients used by the cook. Eggplant parmesan, beautiful stacked eggplant, tomato, mozzarella towers, baked stuffed eggplant and more I could continue adding to the variety of the eggplant recipes; all equally delicious. I was moved to create this recipe one day when I was at a farmer's market and saw a beautiful array of eggplant glistening with fresh picked dew beaconing me to purchase. Once home I started thinking about how to cook the beautiful eggplant and I just decided to leave the eggplant whole hollowing out the center using the meat as stuffing and the shell as a baking dish. As a filler to substance to  the ingredients I use La Casa de Grano Fregolo Sarda a traditional Sardinian Pasta that is toasted available at Italian markets such as Eataly or on line. I loved the texture and resulting taste all the flavors marrying to create a delicious bake...

I am not much of a kitchen gadget person; basic kitchen tools are my go to for cooking. So when my son purchased an air fryer which he said was perfect for achieving juicy food, crisp on the outside without frying or using oil and suggested I purchase one I didn't give ti too much thought until he gave ma a gift card for Williams Sonoma for Christmas that covered the purchase. Philips Airfryer with TurboStar Avance from Williams Sonoma. At first I tried the basics, chicken wings, ribs and more. Then I turned to vegetables which I just find fabulous in the air fryer especially beets. Fresh beets are so good for you and in my air fryer a no mess quick method for cooking. After cooking the beets I just store in the refrigerator to use on salads for added flavor and color.    Air Fryer Beets 3-4 fresh beets, peeled sea salt Sprinkle beets with sea salt and place in air fryer. 'Fry' at 400F for 20 minutes.  I used the cooked beets in my recipe be...

A perfect colorfully tasteful fall salad that will not only taste wonderful but look gorgeous. Beets are just such a good healthy addition to any meal. I make a lot of beet dishes cause they are just so good especially freshly roasted as I prepared them for this fall salad.  1 lb red or yellow beets peeled and cut into quarters. You can use half red and half yellow. 2 teaspoons white wine vinegar 1/2 cup thinly sliced red onions 1 tablespoon white wine vinegar 1 Gala apple, thinly sliced 3 cups baby arugula 3 cups baby kale 1/4 cup toasted chopped walnuts 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1 tsp. sea salt 1 tsp. black pepper 1 tsp. spicy brown mustard In a medium size roasting pan sprayed with cooking oil place beet and roast at 400F for 30 minutes turning once. Remove from over and sprinkle with vinegar. Cool and refrigerate for 4 hours or over night. Place sliced red onions in bowl and cover with 1 tablespoon vinegar for 30 minutes th...