This recipe comes from the 2018 February edition of Food and Wine magazine, and instead of giving you my review, which was going to include a rave about the pimiento-stuffed olives being included in this dish, I’m going to quote the paragraph that came with the recipe. “Overcooking your rice a bit creates the creamy … Continue reading
Sweet Corn Madeleines
This afternoon I made a French chicken stew (chicken thighs, whatever veggies I had in the fridge, broth, white wine, butter, fresh rosemary and bay leaves) for lunch and decided to try this new recipe Sandy found in the August 2017 edition of Sunset Magazine. I wanted a little something to serve with the stew … Continue reading
Broccoli Bolognese with Orecchitte
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
