Serves 4 1 large head of broccoli (1 1/4 – 1 1/2 lb.), cut into florets. Stalk peeled and coarsely chopped. (I just bought a package of florets) Kosher salt 2 Tbsp. extra-virgin olive oil, plus more for drizzling 4 garlic cloves, smashed 12 oz. fresh sweet Italian sausage (about 3 links) casings removed … Continue reading
Chicken Fricassee with Spring Vegetables
This recipe is from the March edition of Southern Living Magazine, and as with all other dishes prepared for this blog, it would not appear here if it wasn’t packed full of flavor and reasonably easy to make. (I have to confess that Sandy cut all the vegetables and prepared everything for me so that I … Continue reading
Salmon and Belgian Endive Bundles
Once again I’ve turned to my favorite cookbook “The Silver Spoon” for today’s lunch. The sweetness that comes with cooked garlic and endive is a perfect match for salmon. I joke that Sandy is not a huge fan of salmon, so I try and hide it. She loved it! So once again, I’ve managed to … Continue reading
Shrimp and Grits
We bought this bag of Palmetto Farms Stone Ground Grits while we were in Savannah, and this afternoon I decided to give them a try. If you’ve read any of my other recipes, the one thing I value second behind a knock-out flavor, is the ease with which the dish is created. This meets all two of … Continue reading
Orecchiette With Sweet Sausage And Escarole
So much flavor! This recipe from Food and Wine magazine takes some time and dedication in the kitchen, but the pay-off is huge. The only bit of advice I’ll offer is to make sure you rinse the escarole completely. Cut the ends off the heads and rinse. After chopping into pieces, put in a bowl … Continue reading
Chilled Corn Soup with Seared Scallops and Crisp Onions
Sandy outdid herself yesterday with this recipe, which comes from Sunset Magazine. She made the soup one day prior and put it in the fridge to chill, then right before the meal, made the crispy onions and seared scallops. The soup, which is well balanced with the addition of the vinegar, has a sweetness that compliments … Continue reading
