Peach and Blueberry Crumble

It seems that the markets down here are overflowing with both Eastern peaches and New Jersey blueberries.   A fabulous idea for a Fourth of July dessert!

                                                PEACH & BLUEBERRY CRUMBLE
6 large  peaches (about 5 1/2-6 cups), peeled and cut into 1/2 ” wedges
1 pint blueberries
1/2 cup very cold butter (1 stick), cut into small pieces)
1 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice
2 Tablespoons maple syrup (the secret ingredient)

Blanch the peaches for 30-90 seconds in boiling water and put in an ice bath to cool.  The skins will slide off nicely.  Cut into 1/2″ wedges.  Preheat the oven to 375 degrees.

Combine the butter, flour, and sugars.  Mix well.  Put the peaches and blueberries in a bowl and sprinkle the cornstarch over them.  Add the lemon juice and maple syrup and mix gently.  Transfer to an oven proof baking dish (Corning Ware works great) and top with the crumbs.  Bake at 375 degrees for about 40 minutes.  Serve warm with a dollop of ice cream on top.





Halibut & Tomato on a Stick

Chef Alan Zox gives us another of his healthy, flavorful recipes.  For Chef Zox profile see May 18 posting or click on

                                         Halibut or Bluefish Seafood Skewers

Serves 4 – 6

2 lbs. Halibut and/or Bluefish, cut into 2″ chunks.
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1/4 cup sesame oil
Zest and juice of 1 lime
2 Tablespoons Canola oil
1 Vidalia onion, cut into chunks
1 green pepper, cut into chunks
1 tomato, cut into chunks
Hot dog buns or optional cooked yellow rice seasoned with tumeric and thin slices of 4 garlic cloves

Mix the soy sauce, rice wine vinegar, sesame oil, lime juice and zest and 2 tablespoons canola oil in a large non-reactive bowl.  Add the chunks of halibut and vegetables and marinate 15-20 minutes.  Soak wooden skewers in water for 10 minutes so they don’t catch fire.

Finally skewer with alternating pieces of Vidalia onion, green peppers, tomato and 2 inch square chunks of halibut.  Grill the skewers for 1 minute on each of two sides. Remove and stuff hot dog buns with the mixture or place skewer on side of cooked yellow rice seasoned with turmeric, and thin slices of 4 garlic cloves.


Grilled Pork Chop with Pineapple-Rosemary Salsa

Meet Executive Chef Christopher Oliveri

Executive Chef Christopher Oliveri grew up in a family-owned foodservice business.  His love of cooking began in his grandmother’s kitchen; there was lots of love in the food prepared in that kitchen.  Chef Oliveri learned how to make his own sausage, pasta and lots of other delicious Italian delicacies.  His family was using local ingredients before it became popular to do so.  His passion to use fresh, local ingredients supporting the local community is evident in every inspired dish he creates.

Chef Oliveri knew at a young age that all he wanted to do was cook.  He worked in many fine restaurants throughout the country, working his way up.  He owned his own restaurant, was a Caterer, a Private Chef and a lecturer at Johnson and Wales University.

Chef Oliveri is now the Executive Chef and Manager at the King’s Way Grille in Yarmouth Port.  He shares with you his fabulous recipe for Grilled Pork Chop with Pineapple-Rosemary Salsa.

                             Grilled Pork Chop with Pineapple-Rosemary Salsa

Serves 4


4 – 12 ox center cut, bone-in Frenched pork chops
4 T your favorite Creole or Cajun spice mix
1/2 pineapple, peeled, cored and diced
6 scallions, sliced thinly
1 red fresno chile, seeded, minced
2 T fresh lime juice
2 ounces pineapple juice or orange juice
1 T rosemary, chopped
2 tsp. light brown sugar or honey
Salt & pepper, to taste
Rosemary sprigs, charred over a flame just until leaves start to smoke
Jalapeno peppers or Fresno chiles, charred over a flame

1.  Get a grill hot.
2.  Pat pork chops dry with a paper towel and generously season with Creole spice (use more if you like it spicy).  Place on grill and cook 7-8 minutes on each side to desired doneness.
3.  For Salsa:  Combine diced pineapple with remaining ingredients except sale and pepper and mix well.
4.  Adjust with salt and pepper.
5.  When chops reach desired doneness, allow to rest 5 minutes tented with foil.  Plate chops atop you favorite sides and top with salsa, a spring of charred rosemary and a charred jalapeno.


The Kasbah Chronicles / Kitty Morse

Chef Kitty Morse’s Couscous Paella from her cookbook “Couscous: Fresh and Flavorful”.

Couscous Paella

Serves 4

Moorish and Andalusian cultures reunite when couscous takes the place of rice in one of southern Spain’s most famous dishes. Omit the chicken and the seafood for a vegetarian paella.


4 tablespoons olive oil
1/2 red bell pepper, seeded and cut into 1/4-inch strips
2 medium onions, finely diced
4 chicken legs
1 chicken sausage or turkey sausage, thinly sliced
One 14 1/2-ounce can diced tomatoes
10 threads Spanish saffron
3 garlic cloves, minced
12 littleneck clams, scrubbed
12 mussels, byssal threads removed
1 cup chicken or fish broth (see Note)
One 14 1/4-ounce can artichoke hearts, drained and rinsed
1/2 cup frozen petite peas
8 medium shrimp, shelled and deveined
1 cup couscous
Lemon wedges for garnish


In a large skillet or paella pan over medium-high heat, warm the olive oil. Add the pepper strips. Cook,stirring, until tender, 3 to 4 to minutes. With a slotted spoon, transfer the strips to a small bowl. Cover and set aside.

Preheat the oven to 200 degrees F. To the same skillet, add the onions. Cook, stirring until they wilt, 3 to 4 minutes. Add the chicken legs. Cook,stirring, until lightly browned on all sides, 3 to 4 minutes. Add the sausage, tomatoes, saffron, and garlic. Reduce the heat to medium. Cover and cook until the chicken is tender, 15 to 20 minutes. With a slotted spoon, transfer the chicken legs to an ovenproof dish and keep warm in the oven.  Keep the sausage-tomato mixture simmering on the stove.

Meanwhile, in a small saucepan over high heat, place the clams and the mussels. Cook, covered, until the shellfish open, 6 to 8 minutes. Discard any shellfish that do not open. With a slotted spoon, transfer the shellfish to a steamer or a colander set over gently simmering water, and keep warm.

Pour the shellfish cooking liquid into a large measuring container. Add enough broth to make 1 1/2 cups, and add liquid to the skillet. Add the artichoke hearts, peas, and shrimp. Cover and cook until heated through, 2 to 3 minutes.

Sprinkle the couscous evenly over the dish. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Using tongs, arrange the reserved chicken legs, shellfish, and pepper strips over the couscous. Garnish with lemon wedges.

Note: Fish bouillon cubes are available in Asian and Mexican markets.

Scallops with Asparagus Sauce

Private Chef David Klug, Wisconsin native, spends many summer days on Cape Cod and the Islands.   Here is Chef Klug’s recipe for Sea Scallops with Asparagus Sauce..

                                           Sea Scallops with Asparagus Sauce


1/3 cup olive oil
8 oz thin asparagus, cut diagonally into 1/2 inch pieces
3 large cloves garlic, minced
8 ounces sea scallops, rinsed and quartered
1/8 tsp pepper
1/2 cup basil, finely chopped
1/3 cup pine nuts, toasted
8 oz cooked Pasta shells


Heat oil in large skillet over medium heat.  Add asparagus and garlic.  Cook, stirring frequently until asparagus is crisp tender (4 – 5 minutes).

Add sea scallops and pepper.  Cook 2 minutes longer.  Remove from heat and stir in basil.

Add sea scallop mixture to hot cooked pasta shells and toss gently to combine.  Sprinkle with pine nuts.  Serve hot.  Serves four.

Bon Appetit!!!

The Kasbah Chronicles May 2015 / Kitty Morse

Lettuce Soup The Steinbeck House

The California Farm Cookbook

by Kitty Morse
Pelican Publishing 1994

Should you find yourself in the Salinas area for a few days, be sure to make advance luncheon reservations at the historic Steinbeck House.  The author of East of Eden was born in a small bedroom on the ground floor in 1902.  Dining in this exquisitely restored Victorian home is an experience not soon forgotten.  So authentic are decor and atmosphere that visitors almost expect John Steinbeck himself to lead the tour through his boyhood home.  The restaurant opened in the early 1970s under the auspices of the Valley Guild, a group of eight civic-minded women who shared an interest in cooking.  To this day, Guild members, volunteers all, still help plan, prepare, and serve the luncheons.  They insist on showcasing the bounty of the Salinas Valley in all her menus.


                                                              Lettuce Soup


2 tbsp. butter or margarine
1/2 cup onion, finely diced
2 tbsp. flour
White pepper to taste
Tabasco to taste (optional)
2 cups water
1 tbsp. granulated chicken bouillon
2 cups half and half
Salt, to taste
1 cup iceberg lettuce, shredded


In a heavy saucepan over medium heat, melt butter and saute onions until golden.  Stir in flour, pepper and Tabasco until well blended.  Add water and bouillon, and continue stirring until mixture is thickened and smooth.  Add half and half, and bring to a light simmer.  Do not boil.  Place shredded lettuce in soup or serving bowl, and ladle soup over it.  Serve immediately.  Yield:  4 servings.

Steak with Creamy Horseradish Sauce

Chef and Educator Alan Zox thinks you can eat well and eat healthy.  For over 25 years Chef Zox has been sharing his expertise as a restauranteur, educator, caterer and columnist.  He grew up in Des Moines, Iowa and honed his cooking skills under the influence of his Lithuanian grandmother in a home that was centered around good food.

With a Ph.D and two Masters degrees in Cultural Anthropology and Sociology from Rutgers University, Chef Zox became a college professor but his real passion was food.  He entered the Culinary Institute of America and then went on to founding an award-winning gourmet restaurant.  Since then Chef Zox has been a culinary instructor and caterer and has continued to cook in Four Star restaurants as well as popular cafes.

Currently Chef Zox operates a catering business, writes a weekly newspaper column and runs culinary workshops on Cape Cod.  Check out his website:  Chef Zox also writes a column for Long Island Weekly: where this Wednesday his column features a tribute to Memorial Day and 2 soft shell crab recipes.

And if you’re thinking about a nice juicy steak on the grill this Memorial Day weekend, try Chef Zox’s recipe for Marinated London Broil with Creamy Horseradish Sauce.  Don’t worry if it rains (heaven forbid) as this steak is just as good cooked on the broiler.  Enjoy!!

                          Marinated London Broil With Creamy Horseradish Sauce

Marinate 3 pounds top round, top sirloin or Flank, all priced fairly closely- 3-4 hours, and remove to roast until medium- rare. Cover with aluminum foil for 1- 2 hours. Slice when ready to serve with sauce on the side.

Preparing Marinade for Beef
3 Pounds beef
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon freshly ground black pepper
¾ teaspoon salt
¼ teaspoon garlic powder
1 cup Extra Virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon rice wine vinegar
2 tablespoons light soy


1—Mix all ingredients together and transfer to a large zip-loc bag. Seal and press bag gently to combine ingredients. Poke the beef with a sharp knife —in a few places on both sides. Place beef in bag and seal. Turn several times to coat meat. Refrigerate, turning a few times, for at least 3 hours and up to overnight.

2—Fire up the grill or preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer.

3—To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.

Creamy Horseradish Sauce
• 1/4 cup prepared horseradish
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 shake of Worcestershire sauce
• 1 tablespoon cider vinegar
• salt & freshly ground black pepper
• 1 teaspoon finely chopped fresh chives

Combine all ingredients, mix and refrigerate.

No Bake Raspberry Cheesecake Cups

Private Chef Peggy Eagan’s recipe for “No Bake Raspberry Cheesecake Cups”…. just another example of why you should have Private Chef Eagan create a delicious dinner party for you and your friends.                                 


                                      No Bake Raspberry Cheesecake Cups

Serves 6

6 – 4oz jars or glasses
2 tbs butter, melted
6 chocolate graham cracker planks
8 oz cream cheese, softened
6 oz mascarpone or goat cheese
1/3 cup seedless raspberry jam, melted
1/3 cup fresh or frozen raspberries
4oz dark chocolate
2 tbs heavy cream

In a food processor, crush the crackers, then mix in the melted butter.  Press equal amount of the chocolate cracker crumble into the jars/glasses.  Press the crumbs to the bottom of each jar/glass with the thick handle of a wooden spoon or the bottom of a smaller glass.  Refrigerate while preparing the cheesecake.

Using a food processor, mix softened cream cheese, mascarpone or goat cheese, and jam until smooth.  Add fresh or frozen raspberries and pulse until combined, but allow the fruit to give the mixture some texture.  Taste the mixture, to adjust it to your liking.  Pour the mixture into each of the prepared jars/glasses.  Refrigerate 1 hour to allow the mixture to firm.

Melt chocolate in a microwave or over a double boiler, whichever your preferred method.  Stir in the cream and mix until smooth.  Spoon the chocolate ganache over the tops of each dessert.  Refrigerate 1 hour.  Serve with whipped cream and more berries.

Buen provecho!



Banana Muffins at the Queen Vic



Meet Josh Scaturro and Stan Cottner, the new owners of the Queen Vic Guest House in beautiful Provincetown, Massachusetts.  Having worked with Guest Houses in Key West for many years, Josh and Stan recently relocated to Provincetown and began looking for a special property.  It so happened that the historic Prince Albert Guest House was downsizing to one building and so the Queen Vic was born, reuniting Prince Albert and Queen Victoria.  The Queen Vic is a magnificent historic sea captain’s house and Josh and Stan have added their luxurious sense of style, comfort, and service.  They arrived in Provincetown in December, 2014, with the worst winter in Cape Cod history about to arrive.  They survived and are very excited to be welcoming guests to this very special property.  If you are lucky enough to stay at the Queen Vic, one morning you may be treated to Stan’s fabulous banana muffins. Until you visit, he has graciously shared his banana muffin recipe with you.  Bon appetit!


                                                           Banana Muffins
¾ cup butter
3 eggs, slightly beaten
1 ¼  bananas, (overly ripe is the best but you can use whatever ones you have around the house)  I always freeze the ones which get too ripe for later batches .
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
Finely chopped walnuts or pecans
1 teaspoon vanilla ( I use real vanilla but if you have imitation that works as well ).

Preheat oven to 350 F.  Grease and flour muffin pan.
Cream together butter and sugar ( I leave the butter out for ½ – 1 hour before hand to soften but in a pinch the microwave works too; If using the microwave keep an eye on it or you will be cleaning up a BIG mess).

Add eggs and crushed bananas and combine well

Add flour, baking soda, salt, vanilla and nutmeg and combine all together

Using a tablespoon spoon into muffin pan a little over half full.

Bake at 350 on middle rack for around 20 minutes, check to see if done by poking muffins with a toothpick.  If the toothpick comes out clean they are finished.  If not put back into the oven and keep an eye on them for a few more minutes.  Once the muffins are finished set on a cooling rack for around 15 minutes.

While the muffins are cooling melt a little additional butter in a microwavable container.  Once the butter is melted take a small brush and brush the tops of the muffins with the butter.  (This is my little secret).

Take out of the pan and enjoy !

Franck’s Mashed Potatoes

                                            Franck’s Mashed Potatoes

This recipe comes from Oceania Cruise Lines Corporate Chef, Franck Garanger.  It was one of the recipes shared in their Paris Bistro cooking class.  It’s one of the best mashed potatoes that we have ever tasted, plus it is easy.  The recipe serves 4 to 6 unless you really love lots of mashed potatoes.

Franck’s Mashed Potatoes (Serves 4 to 6)
1 lb. russet potatoes, peeled
1/2 cup heavy cream
1/4 cup whole milk
Pinch of freshly grated nutmeg
8 tablespoons unsalted room temperature butter, cut into pieces
1 teaspoon kosher salt

In a medium saucepan, combine the potatoes with enough salted water to cover them by at least 1 inch, and bring to a simmer over med-high heat.  Adjust the heat to maintain a simmer and cook until tender when pierced with a paring knife, about 25 minutes.  Drain and let cool for 5 minutes.
While the potatoes are cooling, combine the cream, milk, and nutmeg in a small saucepan over medium heat, stirring until the mixture is hot.  Remove from the heat.
Pass the potatoes through a potato ricer (if you ideally have one, or mash with a potato masher) into a clean saucepan.  Place over medium-low heat and stir with a wooden spatula for 5 to 10 minutes to remove any excess water and dry the potatoes.
Gradually stir in the hot cream mixture with the spatula, a little at a time.  Adding it slowly allows the potatoes to absorb it gradually, resulting in creamier mashed potatoes.  Stir in the butter pieces a few at a time until fully incorporated, and then add the salt.

Bon Appetit!!!