Archive for August, 2014




1 lb. box bowtie pasta

1 lb. fresh spinach

1 cup cherry tomatoes

1 cup shaved parmesan cheese

olive oil


1. Boil pasta until desire taste. Drain well.

2. In a large skillet put 1 tbsp. olive oil. Sauté spinach for only 1 minute. (very quickly) remove and let cool.

3. In a large bowl, put cooked pasta, spinach, cherry tomatoes and shaved parmesan. Mix together.

4. Refrigerate for about 2 hours before serving.



Banana Walnut Cookies




1 1/2 sticks of unsalted butter (softened)

2/3 cups of sugar

1 large egg

1/3 cup firmly packed brown sugar

1 1/2 banana (ripe)

1/2 tsp. vanilla extract

1 3/4 cups flour

1 tsp. baking powder

1 cup walnuts (chopped)


1. Beat butter and sugar until smooth. Add in egg and vanilla extract. Mix well.

2. Chop up banana finely and add to sugar mixture.

3. In another bowl, add flour, baking powder and walnuts.

4. Slowly add flour mixture into butter mixture. Stir to blend in evenly.

5. Spoon out a large tablespoon of dough and place on a parchment lined cookie sheet. Cookies should be at least 1 1/2 inches apart.

5. Bake until cookies are light brown. (about 12-15 minutes)



It was one the nicest dinners I’ve had, when I joined actress Patricia Clarkson for dinner at Cafe Loup in Manhattan. For the devout moviegoer, my favorite films of Patricia’s include “The Station Agent”, “Pieces Of April”, “The Untouchables”, Good Night Good Luck” and so many others. Patricia will be on Broadway this Fall in “The Elephant Man” with Bradley Cooper.  It was a great way to end an amazing summer.

Cold Elbow Pasta Antipasto




1 lb. elbow pasta (cooked and drained well)

1 lb piece of salami (cut into mini cubes)

1 pepperoni stick (cut into mini cubes)

1 cup of roasted red peppers (cut into thin slices)

1 lb. piece sharp provolone cheese (cut in to mini cubes)

2 tbsp. fresh parsley (chopped)

3 tbsp. olive oil

2 tbsp. red wine vinegar


1. In a large bowl, put all ingredients. Mix well.

Refrigerate for at least an hour before serving.


It was lunch in the Big Apple today with Food Network star Ted Allen. Ted who hosts “Chopped” was showing off the “Coffee Cake Milkshake” he ordered, which was beyond words in taste. It was nice lunch on a beautiful summer day.


It’s kind of strange walking into The Palm Restaurant in Tribeca, New York, and seeing your caricature on the wall, as it was unveiled to me this weekend. A special thanks to everyone at The Palm for a wonderful evening.  And…a big thanks to all of you, who have made “Cooking With Mr. C.” a popular food blog, which is now followed by people all over the world.





1 lb. fresh arugula (rinsed and drained)

1 lb. cold small shrimp

1 cup candied pecans

1 tsp. sea salt

1 tsp. black pepper

*Your favorite salad dressing


1. In a large bowl, add all ingredients. Mix well. Serve cold.

Grilled Balsamic Chicken




4 boneless/skinless chicken breasts

1/2 cup balsamic vinegar

1/2 cup dark brown sugar

1/4 cup honey

3 cloves of garlic (chopped)

2 tbsp. olive oil


1. In a bowl mix vinegar, brown sugar, honey, olive oil and garlic. Mix well.

2. In a large Ziploc bag, put chicken and marinade.

3. Refrigerate for at least 6 hours.

4. On a grill/barbecue, cook for 15 minutes on each side, turning frequently so it doesn’t burn. Cooking depends on the thickness of the chicken. Always slice chicken before eating. Chicken should be white on the inside when cooked.

Optional: You can baste the chicken while grilling.

In a bowl, put 2 tbsp. of  balsamic vinegar, 2 tbsp. dark brown sugar and 2 tbsp. of honey. Mix it well and use it while chicken is cooking.


image JCJM (4) copy

The Children’s Health Fund is a wonderful organization that helps children in need. I’m very happy to be a supporter of this special organization, along with the always lovely, Julianne Moore. Here we are at this weekends Hampton’s event.


I checked out Ralph Macchio’s new short film “Across Grace Alley” this weekend. The talented actor wrote, produced and directed this wonderful film. It’s been a long time since we both hung out backstage on Broadway.