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You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Culinary Q&A & Kitchen Therapy Too (8/26/11) ~

Culinary Q & A #2Had I cooked absolutely nothing since our last Culinary Q&A two weeks ago, I would still have a lot to report to you today.   Let's start with Tuesdays "right coast" earthquake. Never having experienced an earthquake, I was in disbelief when my world got rocked that afternoon. It was indeed a minor, 5-6 second tremor (thank-you mother nature), but nonetheless unnerving.  I had just come in from the garden with two handfuls of fresh tomatoes.  I placed them on the counter and began to wash my hands.  All of a sudden, the ground beneath my feet began to rumble (like I lived next to a train track), the chandeliers began to rock back and forth, along with the copper pots on my pot-rack.  All of my glassware was tingling like bells and my tomatoes were rolling around on the countertop.  When it was over and after I coaxed my miniature poodles Lucy and Desi out from underneath the family-room sofa, I called my husband's downtown office, followed by my neighbor Carol to inquire if I "was nuts".  Neither one had felt anything, which did nothing for my mindset.  It wasn't too long before the television was reporting the earthquake.  On one hand, I was comforted by knowing I was "not nuts", but as for the other hand, I still am having a hard time shaking this new-found exposure and vulnerability to "acts of nature"! 

PICT2405 That being said, it did not stop me from posting a series of "the sun is setting on Summertime seafood" recipes (all found in Category 14):

~ Tarragon, Sweet Onion & Red Pepper Butter for: Melanie's Wine-Steamed Clams or Crab Legs ~;

~ Mel's Wine & Tarragon-Steamed King Crab Legs w/Creamy Lemon-Tarragon & Shaved-Corn Orzotto ~, along with;

PICT2571 PICT2669




~ JoePa's Easy Cajun-Creole Seafood Jambalaya ~, and;

PICT2780 ~ Sweet, Succulent, King Crab Salad (3- Ways) ~!

PICT3001 Lastly, I posted what I believe to be the perfect dessert to go with all of these fabulous seafood meals:

~ Pucker-Up Lemon & Lavender Shortbread Hearts ~ can be found in Category 7.  While I was "cooking up a seafood storm", mother nature (who takes a back seat to no one), cooked up one of her own:   Our entire East Coast now braces itself for the likes of Hurricane Irene!!!

Well, now that I'm done discussing me, the sea and mother nature, it is time to move on to the question of the week.  This comes from my long-time friend and Facebook friend Elaine, who lives right here in Boalsburg.  She posted this on "my FB wall" on Wednesday:

Q. Elaine says and asks:  I was at the Allen Street Grill on Sunday and had one of their featured salads that was really wonderful.  It featured Spring mix that was tossed with a creamy horseradish dressing and also features cooked beets.  It was so yummy that I'm dying to replicate it.  Do you have any idea how that dressing might have been made?  I'd also be appreciative of any additions to the salad you'd like to suggest!

A.  Kitchen Encounters: Great to hear from you Elaine!  I just love the salad combination you described:  greens, cooked beets and a creamy horseradish dressing.  As a girl of Russian heritage, I can tell you these are indeed familiar flavors to me.  Since it was a featured salad, I'm jealous that I might not get the opportunity to taste it for myself, as "features" usually don't stay on a restaurant menu for more than a few days.   I will, however, give The Grill a call and see what information the chef is willing to share.  No matter what, this will give me a nice, relaxing weekend project to work on as the sky clouds over and the rains approach.  Look for me to post my version of their recipe early on Sunday evening or first thing on Monday morning!

Have a nice weekend everyone, and if you live on the East Coast, please take every precaution and stay safe.  Once again:  To leave a comment or ask a question, simply click on the blue title of any post, scroll to the end of it and type away!

"We are all in this food world together." ~ Melanie Preschutti

(Recipes, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)


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Thank you Preston! You folks at 4foodlovers would/do understand how much time, energy and love go into writing a blog of substance! I hope you'll check back often, as I will be doing at your site. If there is anything you would like me to share, I would be most happy to do so!

stumbled on your page and have spent the past 20 mins drooling.
can see the heart/mind on every page.
thoroughly enjoyed it.

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