Archive | 9:32 pm

Welcome to Culinary Chick!

11 Jul


It’s been awhile since I have blogged on a regular basis. On my old blog Deedlelee Speaks, it was becoming clear to me that I had to define what I wanted to do, and what I wanted to say. I am not good at politics, or pop culture. I will leave that to the professionals. What I do know is food. I worked in the restaurant industry for 25 years, until I had to leave the career I loved. For those who  don’t know my story, I developed  severe osteoarthritis; so severe that it left me unable to stand for more than a few minutes at a time, much less walk. This left me with the decision that still haunts me today; to leave my job.

I have since  started attending college, and am almost finished my degree.  I want to combine my old love, food, with my new love, writing. That is somewhat untrue, because I have always engaged in some form of creative writing all of my life. Writing is something I always did for myself, and almost no one knew this about me.  It is my hope that I will share some great recipes with you as well as rating wines, equipment, pressing commentary that affects the dining public, and in the future I hope to have video demonstrations on how to prepare and serve flavorful and fun dishes. In the meantime, I have started the recipe box; feel free to try these recipes in your own homes. It is my hope that you will enjoy Culinary Chick as part of your new “virtual” cooking repertoire.

The Culinary Chick


My soon-to-be-famous Sangria

11 Jul

The best time to serve this is the day after it is made. This allows all of the flavors to marry, and the fruit to leach out all of their flavors.

Makes 2.5- 3 quarts

Equipment you will need:

A large pitcher ( glass or plastic; not metal)

Wooden Spoon

sharp knife

Cutting board


1- 750 ml bottle of an inexpensive, but assertive dry red wine ( no Merlot OR Beaujolais; use a cabernet or a shiraz)

2 apples

2 oranges

2 plums

2 peaches

1/2 cup sugar

2 cups grape juice blend ( such as cran-grape, apple-grape, ect.), OR 2 cups cherry flavored Juicy Juice®.

1 cup citrus-flavored vodka


Thoroughly wash the all fruit, setting aside oranges. Cut and seed the apples,peaches and plums with the skins on. Dice fruit and place into pitcher. Cut the top and bottom off each orange, and place the orange on the cutting board with the cut side facing up. Using the knife, cut off the skin of the orange, removing the white pith underneath (If you take the short and  hand-peel the orange the usual way, it will make your sangria have a bitter aftertaste).  Cut the orange into three or four pieces, and add to pitcher.

Pour the sugar on top of the fruit. Then with the wooden spoon, mash the fruit in the pitcher until fruit is wwll broken up. Add Juice, vodka and wine; stir until blended. Place a lid on the sangria and let “age” for 24 hours.  To serve, pour into ice-filled tall glasses and enjoy.