The only online publication for women in Greater Cincinnati


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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Blue Swimmer Crab Cakes

¼ pound butter       
½ cup onion, chopped       
½ cup red bell pepper, chopped
½ cup celery, chopped
¼ cup green bell pepper, chopped
2 tablespoons scallions, chopped
½ tablespoon garlic
¼ teaspoon, dried thyme
¼ teaspoon, cayenne pepper

0208GIBBERMAN.gif Combine the above ingredients in a large skillet and saute over medium heat, until the vegetables are softened.

1 pound cooked crab meat
1 cup Italian-seasoned bread crumbs
½ cup grated Romano cheese

Mix in the above ingredients and remove from heat and allow to cool.

Mix in two eggs that have been beaten and refrigerate for at least one hour.

Form into desired-sized cakes and saute, fry or bake.


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My grandmother – Cuban born and raised – is the one who fed me the love to cook and taught me to share love, one meal at time. Although she’s been gone for 11 years now, she still inspires us with the memories of all her delicious meals she made. Recently, my mother found her old cookbooks, which had her original recipes. One of the recipes was the Empanada. Traditionally fried, I looked at ways I can alter the recipe for baking and still keeping the wonderful taste I knew to love. After several trials, this one finally received my mothers, husbands and my kids’ “seal of approval.” Give them a try and let me know if they get yours, too!


Baked Empanadas

3 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 tablespoon salt
2 whole egg – slightly beaten
5 tablespoons olive oil
1 tablespoon dry white wine – cooking wine
1 cup water – you may not use all the water
1 egg – whipped
Picadillo (Ground Beef) – Recipe below

Mix flour, baking powder, sugar and salt and flour in a large shallow bowl, make a well in the middle.
Add eggs, dry white wine, olive oil and mix with large spoon, adding the water, little by little and mixing with hands until dough is formed. Do not over knead. Dough will be very sticky.

Wrap dough in plastic wrap and refrigerate for about one hour.

Take a small handful of a piece and roll out with rolling pin. Place 1 large Tablespoon of ground beef (or other filling) in the center and fold over dough.

Crimp with fork and cut around. Prick with fork in the middle to allow ventilation while baking.

Place on Baking Sheet. Brush with egg wash and bake at 375 degrees for about 20 minutes, or until golden brown.

Picadillo (Ground Beef)

1 pound ground beef – or Ground Turkey
1 onion
4 cloves garlic
8 ounces tomato sauce
1/4 cup white cooking wine – vino seco
2 teaspoons cumin
2 teaspoons oregano
1 tablespoon fresh ground pepper – or to taste
1/2 teaspoon salt – or to taste
1/2 cup green olives, Goya – sliced

Cut onion in quarters and put in food processor with the garlic cloves. Mince (this translate into about 1 1/2 Cups of “Sofrito.”)

Sauté onions and garlic until translucent. Add Ground beef, mash into large frying pan and sprinkle with cumin, oregano and salt and pepper to taste.

Once meat is browned. Add Tomato sauce and wine. Let simmer over low heat for about 15 minutes, add green olives. Let simmer another 5-10 minutes.


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Cincy Chic teamed up with TASTE Magazine – your source for Food, Drink, Fashion and Style – to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Figs are so versatile and yummy.  Dried figs are available year-round, fresh figs are available from California June through September.

They can be used in both a savory and sweet application and because of their versatility can be served as an appetizer, salad or dessert. 

Below are two recipes that we use often with our guests at The Art of Entertaining

Wine Pairing Suggestions:

  • An American Sparkling
  • A German Late Harvest


Fresh Fig & Lemon Mascarpone Cream Tart
6 Servings

For crust
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water

For filling
1/3 cup sour cream
1 cup mascarpone cheese (8 oz)
1/4 cup sugar
1 1/2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
2 tablespoons red-currant jelly
1 tablespoon honey
1 1/2 lb fresh figs

0208GIBBERMAN.gif Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

Make crust:

  • Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
  • Gently squeeze a small handful: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
  • Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
    Preheat oven to 400°F.
  • Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don’t worry if bottom of crust cracks), then cool in pan on a rack.

Prepare filling and assemble tart:

  • Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
  • Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
  • Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.


Cooks’ notes:

  • Crust can be made 1 day ahead and kept, covered, at room temperature.
  • Mascarpone mixture can be made 1 day ahead and chilled, covered.
  • Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.

Figs, Balsamic Vinegar, Mascarpone and Walnuts
Serves 6

1 cup dry red wine
1/3 cup balsamic vinegar
1/2 cup sugar
1 lb dried Mission figs, stems discarded
3/4 cup walnut pieces (2 oz), toasted
1/2 cup mascarpone

Put oven rack in middle position and preheat oven to 350°F.

Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently

simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.

Serve warm figs with sauce and a dollop of mascarpone.

Cook’s Note:
This same dish can be served as a salad over mixed greens.