Archive for January, 2014


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She make look “a little” different today, but here I am with Joan Rivers in Atlantic City, many years ago.

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It was an interview my students wanted. This morning their dream came true when they  interviewed television journalist and talk show host Katie Couric, via Skype. She had a wonderful rapport with the class while answering all of their questions. It was a wonderful way to start off the week.

Baked Filet Of Sole

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Ingredients:

4 slices of sole

1/4 cup bread crumbs (optional)

1 cup cherry tomatoes (cut in half)

1 cup chick peas

2 celery stalks (chopped)

1/4 cup red onion chopped

olive oil

balsamic vinegar

salt and pepper

Directions:

Preheat oven to 375 degrees

1. Brush each slice of sole with olive oil and sprinkle a pinch of salt and pepper on each side. (optional: you can bread the sole with bread crumbs or leave plain)

2. Brush the bottom of a large baking pan with a little olive oil. Add slices of sole and bake for 15-20 minutes. (depending on how thick the slices are)

3. While sole is baking, put tomatoes, chick peas, celery and onions in a bowl. Add 1 tbs. of olive oil and 1 tbs. of balsamic vinegar. Add a pinch of salt and pepper. and mix well. Put to the side.

4. Place filet of sole on a platter. Spoon tomato mixture on top of each slice.

Serve warm.

 

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Comedic actor Paul Rudd use to do plenty of theatre, but nowadays you can find him mostly on the big screen. He can currently be seen in Anchorman 2.  He we are backstage at Lincoln Center.

Flavored Brown Rice

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This flavored brown rice makes a great side dish, or it’s a meal all by itself.

Ingredients:

2 cups brown rice

1 small onion (chopped)

2 cloves garlic (chopped)

1/2 cup pitted salad olives (Goya)

1  8 oz. can Del Monte Sauce

3 cups water

1/2 cup olive oil

2 cups chicken broth

1 tsp. sea salt

1/2 tsp. oregano

pepper (to taste)

Directions:

1. In a large pot, brown the onion and garlic in the olive oil. Add sea salt, pepper, oregano and can of sauce. Next, add olives. Simmer for 5 minutes.

2. Add water, chicken broth and rice. The liquids should cover the rice.

3. Cook at a medium flame for about 45 minutes until rice starts to dry and become fluffy.

 

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Ingredients:

8 chicken cutlet slices (1/4 in. thick)

2 red vine tomatoes (diced)

1 small sweet onion (chopped)

1 cup pitted green olives (sliced)

1 1/2 cups marinated artichoke hearts (chopped)

2 cloves garlic (chopped)

olive oil

sea salt and black pepper

Directions:

Preheat oven to 375 degrees.

1. On the stove and in a skillet, put 3 tbs. of olive oil and chopped garlic. When garlic is browned, cook chicken cutlet slices 2 minutes on each side until browned. Sprinkle with sea salt and pepper.  (Coat the bottom of the baking pan lightly with a little olive oil.) When browned, place chicken cutlets in a baking pan.

2. In a separate skillet, put 2 tbs. of olive oil. Saute onions, tomatoes, olives and artichoke hearts for 3 minutes. Transfer mixture on top of the chicken cutlets. Sprinkle with a little sea salt and pepper.

3. Bake in oven for 15 minutes. Serve warm.

 

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Every time I get the opportunity to meet comedian Jackie Mason, I always find it amusing that he continuously talks. As you can see in the photos, he never stops.

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Ingredients:

1 1/2 lbs. farfalle (pasta)

2 cups heavy whipping cream

2 cups chopped fresh spinach

1/2 cup butter

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 cup shredded provolone cheese

1/2 cup grated Romano cheese

Directions:

  1. In a medium saucepan combine cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts.
  2. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese.
  3. Add spinach.Reduce heat to low, and continue to stir just until all cheese is melted.
  4. Pour over cooked farfalle and serve.

 

 

Citrus Brussel Sprouts and Carrots

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Ingredients:

1 lb. brussel sprouts (if large cut in half)

1/2 lb. carrots (cut into bite size pieces)

3 tbs. olive oil

2 cloves of garlic (chopped)

2 shallots (chopped)

1/2 cup pineapple juice

1/2 cup orange juice

1 tbs. brown sugar

11/2 tsp. sea salt

Directions:

1. In a pot of boiling water, boil brussel sprouts and carrots for 7 minutes. Drain well.

2. In a large skillet, add olive oil, shallots and garlic.

3. Brown garlic and onions for a minute and add brussel sprouts and carrots. Sprinkle with sea salt. Stir well. Add another drizzle of olive oil and stir. Cook on medium heat for 5  minutes. Stir frequently.

4. In a bowl, mix pineapple juice, orange juice and brown sugar.

5. Pour over brussel sprouts and carrots. Stir well.

6. Continue cooking on a low heat for an additional 5 minutes. Stir occasionally.

Serve hot.

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If you were a fan of 80’s television, you probably remember Ann Jillian. She is best known for the ABC sitcom “It’s A Living” and “Jennifer Slept Here”. She is also made many movies over the years including “Gypsy”, “Babes In Toyland” “Mr. Mom” and “Mae West”. Today, she’s a motivational speaker, traveling all over the country. I was a lucky kid growing up.