I’m still getting tomatoes and peppers from my garden so the other night I made a sauce from them, adding into it towards the end of it’s simmer, some heavy cream and cayenne pepper. I also found some black olives in the fridge, left over from a salad, so I diced those up and added … Continue reading
This…Is How To Treat Your Carrots! (vegan)
Heat your oven to 425, peel then dress your carrots with extra virgin olive oil, diced shallots, curry powder, salt and pepper and put them in the oven for at least 20 minutes. I’m going to serve them with grilled, thin pork chops and drink a white Bordeaux. Then I’ll take a nap!
Risotto With Butternut Squash And Chorizo
I found this recipe in the Financial Times and decided to try it out on Sandy and our neighbor Lynn before we went to see a play at the local theatre. A day of “first times”! What wasn’t a first time, was enjoying an afternoon lunch on the front porch with a glass of Prosecco … Continue reading
Lentil and Garlic Sausage Cassoulet
This recipe seems as if it would be time consuming and difficult, but that’s not the case. It’s quite easy. There are some very deep flavors in this dish, the kind of flavors you especially appreciate when the weather turns colder and the leaves begin to fall. I served it with a simple salad and … Continue reading
Hungarian Potato Dumplings
This recipe comes from the September edition of Food and Wine magazine. I made them yesterday to have with our afternoon meal of grilled hangar steak with potato dumplings and a port wine reduction sauce with shallots and garlic. With that I enjoyed a few glasses of Joseph Drouhin, 2009 Cote De Nuits-Villages. This morning, … Continue reading
Palette De Porc Fermier Au Four (Thyme Roasted Pork Shoulder)
It’s Sunday. I was watching football and trying this recipe from “Paris in a Basket” (Nicolle Aimee Meyer & Amanda Pilar Smith), a book I was told I’d like. True. I like it very much. And, so when our neighbor Lynn called us suggesting we have drinks on her porch, we, instead, invited her up … Continue reading
Red Wine, White Wine, Fine Food Too! 