This recipe comes from Bon Appetit magazine, and while it’s a keeper, there are two things I’d change. First, I would just use boneless chicken breasts without the skins and dredge them in flour instead of having to cut the bones and cartilage out of bone-in meat. Too much work for me. Second, I cooked both breasts at once. I … Continue reading
Pork Tenderloin With Tart Cherry, Port, And Caraway Sauce
Our friend Ziggy, as it turns out, has a sour cherry tree on his farm. He invited me to go pick some fruit and sure enough, among the peacocks and chickens, turkeys and quails, bee boxes (for honey) and wild berries, stands a tree overflowing with small, bright red cherries. I stood on the ladder he … Continue reading
Slow Roasted Garlic And Lemon Chicken (with roasted veggies)
Coming from Nigella Lawson’s “Forever Summer” cookbook, this recipe offers the two main ingredients that I, along with many other cooks, appreciate the most. Simplicity and depth of flavor. The way the sweetness of the slow roasted garlic cloves interact with the tanginess of the lemon, all against the backdrop of white wine infused savory chicken will blow your … Continue reading
Chicken Caesar Sandwich With Garlic Dressing
This recipe comes from the June edition of Food and Wine magazine which credits it as coming from Bill or Beak in London. I chose it for our lunch today, knowing ahead of time it was quite a bit of work for a sandwich, but, after tasting this juicy composition, I think it’s well worth the effort. The sandwich … Continue reading
Ribollita ~ (vegan)
Once again, I’ve turned to The Silver Spoon cookbook for a recipe. The weather here in PA has teased us towards believing spring is right around the corner, but there is still snow in our forecast. So…it’s time for soup. And, I wasn’t looking for a vegan dish, this thick soup just happens to have vegan characteristics. … Continue reading
Lobster, Shrimp And Andouille Sausage Over Pasta
This recipe is courtesy of Moses W. La Fountaine of the Paradox Lodge in Lake Placid, NY. We, here in Pennsylvania, are experiencing the beginnings of yet another snow and sleet storm so I thought I’d put a little heat into our world, and lunch, with some Andouille sausage. This recipe fit our needs, and since I didn’t want … Continue reading
Red Wine, White Wine, Fine Food Too! 