By ANDREW ARMSTRONG / Recipe Columnist

I’m writing this column as I’m sprawling in the warm sand of Virginia Beach. The water is so nice, and the salty air soothes me to my soul. I haven’t been to the beach or on a true vacation in 15 years. Laying in the sand chasing fiddler crabs and watching the seagulls takes me back to a different time in my life.

When I was growing up one of my biggest cooking inspirations was Martha Stewart. In my eyes Martha hung the moon. I think one of the reasons I loved her was because of her family dynamic she brought to her cooking. Martha included not just her own recipes, but the recipes of her loved ones. Martha was born in Jersey City, New Jersey, on Aug. 3, 1941. She is the second of six children born to middle-class parents, Edward “Eddie” Kostyra (1912–1979) and Martha Ruszkowski Kostyra (1914–2007), and is from complete Polish heritage.

Today most of the filming for her various cooking segments is done at her historic country estate that she purchased several years ago in Maine. Virginia to Maine is give or take a 10-hour drive. One of these days I will get to see Maine for myself. Until that day I’m going to enjoy the treasured memories I’m creating here and now on the beautiful northern coast.

This week’s recipes were part of her collection. A few of the recipes I had to modify slightly because some of the ingredients are harder to find in this area. That by no means stops the flavors that you can experience in a taste of her delectable recipes. I’ve always been a huge fan of devil’s food cake, and this recipe is a timeless classic that you will experience again and again.

Follow Andrew M. Armstrong Recipe Columnist on Facebook, then send your recipes to P.O. Box 693 Leeds, Alabama 35094 to be featured in future additions.

Spicy Asian Slaw

1 cup of mayonnaise

2 tablespoons of vegetable oil

2 tablespoons of vinegar

¼ a cup of chili sauce

3 tablespoons of lime juice

1 tablespoon of ginger powder

1 teaspoon of salt

¼ teaspoon of black pepper

1 tablespoon of sesame seeds

1 pound of red cabbage, chopped

1 pound of green cabbage, chopped

1 turnip, peeled and chopped

1 cucumber, chopped

1 bunch of radishes, cut in half

2 carrots, diced

1 leek, washed and chopped with green

1 red bell pepper, chopped

¼ a cup of fresh mint, chopped

¼ a cup of fresh cilantro, chopped

Mix all the ingredients together and refrigerate four hours, before serving.

Eggplant Fritters

1 eggplant, sliced

1 tablespoon of garlic powder

1 tablespoon of parsley

1 cup of bread crumbs

1 cup of Parmesan cheese

2 egg, beaten

1 teaspoon of salt

1 teaspoon of pepper

1 cup of buttermilk

1 tablespoon of vinegar

Oil for deep frying

Preheat the oil for deep frying. Mix the vinegar, egg and buttermilk together. In a separate bowl mix the dry ingredients together. Dip each slice of eggplant in the wet mixture then coat with the dry ingredients. Deep fry until golden brown and drain on paper towels.

Pink Potato Salad

1½ pounds of fingerling potatoes, cooked until tender

Once cooked run under cold water, cut into pieces and set to the side.

2 cups of yogurt

1 cucumber, chopped

4 ounces of black olives, drained and chopped

1 red onion, chopped fine

1 teaspoon of parsley

3 tablespoons of red wine vinegar

½ a teaspoon of cinnamon

½ a teaspoon of nutmeg

½ a teaspoon of salt

¼ a teaspoon of paprika

Drain the potatoes well and mix with the remaining ingredients. Refrigerate four hours, before serving.

Devil’s Food Cake

3 sticks of butter

2 ½ cups of sugar

3 cups of cake flour

1 teaspoon of baking soda

½ a teaspoon of salt

(3/4  a cup of coco powder  3/4 a cup of boiling water blended with the coco and 3/4 a cup of sour cream)

Sift the dry, then cream the sugar and butter.

1 tablespoon of vanilla

Add 4 eggs one at a time before the dry.

Bake in two round cake pans that have been lined with parchment paper, brushed with butter and dusted with cocoa powder.

Preheat the oven at 350 degrees and bake for 45-50 minutes. Cool completely before frosting

Filling

1 1/2 cups of heavy cream, heated

2 Tablespoon of light corn syrup, brought to a boil then poured over chocolate and mixed

8 ounces of bittersweet chocolate and 8 ounces of milk chocolate

Cool the mixture, then with three sticks of cubed butter.