I’ve recently made a new friend, Lucienne, and our conversations, more and more, have delved into the many fine taste sensations of Italian cuisine. Last weekend she introduced me to something new: Spring Parmagiano. (there is Spring, Summer, Fall and Winter Parmagiano) I’d never heard of it and to my knowledge, have never tasted it. … Continue reading
Homemade Refrigerator Pickles
As all of you avid gardeners know, this time of year brings in baskets of cucumbers. You pick them all one day and a new healthy batch of full grown vegetables seem to replace them the following morning. You give them to friends and neighbors, you take them to co-workers, you put them into salads, … Continue reading
Penne With Sun-Dried Tomato Pesto (vegetarian)
Like I said when I started this blog, we will pass along to you, only recipes that we think are above and beyond others. We cook many more recipes than this blog would suggest, but only the strong survive! So, with that in mind, here is a recipe courtesy of Giada De Laurentis and prepared … Continue reading
Cannellini With Parsley, Tomatoes and Chorizo
Serve this dish as a hearty, satisfying main course. Serves 4 1 15 ounce can cannellini beans with their liquid 3/4 pound chorizo, halved lengthwise and sliced crosswise 1/4 inch thick 3 Tbsp. extra virgin olive oil 1 Tbsp. balsamic vinegar 1 pint cherry tomatoes, halved 1/4 medium red onion, thinly sliced 1 cup coarsely … Continue reading
Barbecued Baby Back Ribs With Law School Sauce
I know there are many claims towards a barbecue sauce being the best you’ll ever taste…..but you have to believe me when I say this is the best barbecue sauce you’re ever going to taste! This amount of sauce is good for one side of baby back ribs. We sometimes double the recipe and put … Continue reading
Patate Farcite Con Cipolle Acide (potatoes topped with sour onions, vegan)
We went to an extraordinary vegan dinner last night so I sliced up potatoes on the mandolin, boiled them for a few minutes and threw them in the wok with some extra virgin olive oil. I then topped them with Onions For Saor from The Harry’s Bar Cookbook. These onions can be served on other … Continue reading
Red Wine, White Wine, Fine Food Too! 