Cooking Girl NY

Recipies for those who LOVE to COOK.

For the love of CHEESE June 11, 2011

Filed under: Uncategorized — laurenzo @ 1:37 pm

Anyone who knows me well knows that I am a cheese-aholic . I don’t care what kind of cheese it is I love it. No matter what I am cooking- cheese somehow makes it better. Its amazing how many different types of cheese there are out there- far too many to count. Cheese made from cows milk, goats milk , vegetarian cheese, hard cheese, soft cheese, spotted cheese, aged cheese- I am getting hungry just thinking about it.

One of my other favorite things is wine- lucky for me wine and cheese go exceptionally well together. I belong to a wine club so every 3 months I receive a shipment of 3 -4 varietels . They come from a small winery in North Stonington CT called Jonathan Edwards Winery . Last summer on a trip up there I sat outside with a few friends and we bought a bottle of wine and a block of cheese and were munching and sipping away in bliss for the afternoon. I plan to go back this August and can hardly wait. They say the whiter the cheese then the crisper and fruitier the wine should be. There are no hard set rules on which cheese should be paired with which wines – I think it all depends on personal taste , but for me one of my favorite combinations is a glass of Chianti paired with a sharp parmigiano .

I find there are so many different ways to serve cheese and to cook with it that the combinations are endless. One great recipe that is great for brunch is a Zuchhini Quiche made with grueyere .



1 ready made pie shell

2 c gruyere cheese grated

2 medium zucchini sliced thin

1 tb flour

4 eggs- beaten

1 small onion chopped

2 tbsp unsalted butter

1 1/2 cup half and half

pinch of cayenne pepper

salt and pepper to taste


Preheat oven to 450 and cook the pie shell for 7 minutes

reduce heat to 325

Sautee the chopped onion in 2tbsp unsalted butter until slightly translucent.

combine the grated cheese, sliced zucchini with 1 tbsp flour. Add sauteed onions.pour into pie shell and distribute evenly.

Combine the beaten eggs with the half and half , cayenne, salt & pepper. Pour into pie shell.

Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let cool 10-15 minutes before serving.





800 lb girl…yep thats me…well metaphorically of course June 8, 2011

Filed under: Uncategorized — laurenzo @ 11:59 pm

Someone very close to me told me today.. ” You are really an 800 lb girl inside , you love food so just accept it!” Once I got past the 800 lb part which was obviously very far off from the truth I realized, yes this is true. I do love food and I love to cook. I have even been told I am quite good at it.

For someone like me who has such a passion for cooking it’s hard to believe I churn out so much from a kitchen with no stove. Yep that’s right- I cook almost every night on a hot plate . Over the past year that I have lived with no stove I have come to tweak my cooking skills to something of genius. I have a dual burner hot plate, a small convection oven, a large electric frying pan, a rice cooker/ vegetable steamer and a microwave- which i only use to make popcorn since I feel its unacceptable to cook anything civilized in a microwave. It’s not easy- especially around the holidays when I am trying to cook for 15  people but somehow I make it work.

Tonight ‘s Menu: Linguini with white clams sauce and shrimp


1LB Linguini

1 dozen little neck clams- scrub and rinse

6 Large shrimp- peeled and de-veined

1 cup dry white wine

2 tbsp Extra Virgin Olive Oil

2 cloves garlic – sliced

Salt and Pepper to taste

juice of one lemon

garnish with fresh parsley and red pepper flakes


Bring large pot of salted water to boil and add Linguini . Follow cooking directions on package- Drain

Saute’ garlic in 2tbsp extra virgin olive oil – add clams and 1 cup dry white wine. Put lid on and let the clams steam open. Season the shrimp with salt, pepper and lemon and add to the clams once they have opened. Cook 3-5 minutes or until shrimp are pink . Pour over pasta and serve garnished with fresh chopped Italian parsley and red pepper flakes.. yum