Smoked picnic hams were on sale again so I have meal-sized leftovers at the ready. This recipe also makes use of a small container of pesto from the freezer. Of course, if you don’t have these leftovers you can use any ham and store-bought pesto. … Continue reading
This is a tasty and satisfying dish for a Meatless Monday. Directions are given here for using a food processor with a slicing blade. You could, of course, make this dish with a knife and a cheese grater but it would … Continue reading
Shirin Polo or Persian Sweet Rice is a dish from Iran in which rice is flavored with sweetened fruit and nuts. Rice cooked in the Iranian way is delicious with separate grains of rice and a crust of rice roasted … Continue reading
Our local grocery stores are starting to carry more of what are considered around here “ethnic” items. In other words, venturing into extensive stocks of Latin American and Asian ingredients. Yay! Recently, the local Publix has started to carry fresh … Continue reading
We needed a smallish meal to place between the luscious carnivore extravagances of the holidays. This recipe stretches one link of grocery store Italian sausage to flavor a great meal for two. Ingredients: 2 portobello mushroom caps 1 Italian sausage … Continue reading
A tasty one-pot oven meal. Fish with veggies & a tasty stuffing-like topping. Ingredients: 2 haddock fillets 8-10 large mushrooms, sliced 2- 3 carrots, sliced 1-2 shallots, chopped 3-4 sprigs fresh dill, large stems discarded 1/4 cup plain yogurt 1Tbl. … Continue reading
Here’s a formula for turkey meatballs with sufficient flavor and bite to stand up against most any sauce you put with them. Tonight, we had them with peas and rice flavored with mushrooms, shallots, curry powder and yogurt. I’m looking … Continue reading
I’ve had a facsimile edition of Fannie Merritt Farmer‘s Boston Cooking School book for many years. It’s pages are yellow and brittle not much fun to page through anymore in it’s awful condition. So I was very happy to find … Continue reading
A real cassoulet is made rich with duck confit. Made by salting duck leg meat and then submerging it in duck fat, confit is one of those things I read about, nod, and then decide is never going to happen … Continue reading
Before summer comes to an end, there are more opportunities for salad-centered suppers. Ceci (garbanzos) con tonno is my favorite variation on fagioli (cannellini beans) con tonno. Both are very simple and flexible dishes. A purist would start with dried … Continue reading
