food items, recipes, and comments on nutritional values
Even pears that aren’t quite ripe become extraordinarily delicious when roasted until sweet and caramelized. Here, they make the perfect counterpoint to a beautiful mix of bitter greens. For the salad 8 firm-ripe Bosc pears (4 lb), peeled, cored, and each cut lengthwise into 8 wedges 1 1/2 tablespoons extra-virgin olive oil 1 small […]
Bitter Greens Salad with Roasted Pears Read More »
2-3 teaspoons peanut or other neutral oil 2 onions, chopped (yellow or Vidalia) 3-4 cloves garlic, minced 1 lb lean ground beef 3/4 lb beef sirloin, cubed 1 (14 1/2 ounce) can diced tomatoes 1 can dark beer 1 cup strong coffee 2 (6 ounce) cans tomato paste 1 can beef broth 1/2 cup brown
Favorite Chili Recipe Read More »
Whole Roasted Cabbage With Gorgonzola Picante* This takes time but is worth trying. Active Time: 20 minutes Total Time: 3½ hours. Makes: 6-8 servings 1 green cabbage ½ cup olive oil, plus more for seasoning Kosher salt and freshly ground black pepper ¼ cup grapeseed oil 1½ tablespoons Sherry vinegar
Roasted Cabbage with Gorgonzola Picante Read More »
Zucchini Pancakes With Creamy Dill Sauce This is a dish popular in eastern Europe including the Ukraine. Total Time: 30 minutes Serves: 4 ½ cup kefir ½ cup sour cream or crème fraîche ¼ cup plus 3 tablespoons dill, chopped 1½ scallions plus 2 tablespoons thinly sliced scallions 2 teaspoons lemon juice, plus more
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Magic Green Sauce – Pinch of Yum Ingredients 1 avocado 1 cup packed parsley and cilantro leaves (combined) 1 jalapeño, ribs and seeds removed 2 cloves garlic juice of one lime (or two – get lots of limey goodness in there!) ½ cup water ½ cup olive oil 1 teaspoon salt ½ cup pistachios
A traditional southern style stew. Makes about six large servings. A great accompaniment is cornbread. Use your favorite recipe or a cornbread mix. For true southern style add pork cracklin’s to the cornbread. Crusty sourdough bread works well too as it holds together when you dip it in the stew. As with most
Serving for two 3 ½ cups vegetable stock 1 cup pearl barley 1 head smoked garlic 6 oz curly kale ¼ c quality olive oil 7 oz goat cheese Heat stock in deep pot and add barley once stock boils. Cut smoke garlic in half horizontally slicing through skin and cloves Drop in
Pearl Barley, Goat Cheese and Greens Read More »
Makes eight ample entrée servings. From the cookbook, Paul Prudhomme’s Louisiana Kitchen (1984). I have varied the ingredients and still had a successful dish. You could replace the shrimp with fresh oysters, replace the sausage with cured or uncured ham and vary the pepper amounts. Taste the gumbo before cooking is finished and
Shrimp, Okra and Andouille Sausage Gumbo Read More »
Wondering what to do with leftover mashed potatoes? Why not serve them up as pancakes? Start with two cups of mashed potatoes and add ¼ cup of all-purpose flour, one beaten egg and some salt and pepper if not previously added. Stir all together to mix well. Shape into golf ball size and
This is so easy, even I can do it. It is really good. Try a slice while it’s still warm. You can even take the last few slices and put them on a cookie sheet under the broiler for about 1 minute to warm them up again. 2 sticks softened butter 8 oz sour cream
Sour Cream Pound Cake Read More »