Food, Travel, and Cooking!
I’ve made this for Easter Dinner but think it would make a lovely “company” main course anytime of the year! Makes 6-8 Servings 3 lb. boneless butterflied leg of lamb, ask your butcher to do this for you. ½ tsp. freshly ground pepper ¼ tsp. salt 1 tsp. dried oregano 3 cups chicken stock(see below) […]
We love Osso Bucco! We’ve even made it using turkey drumsticks! You can easily double the recipe if you have a bigger crowd or if you want leftovers to store. Using red wine and beef broth will make a more intense, richer sauce; depending on your mood! Both are excellent served with either polenta or […]
A Hungarian type “stew” in the winter feels like a big hug. It’s a good idea to use good quality Hungarian paprika for an authentic flavour. This goulash would be great with spaetzle or medium egg noodles both of which you can find dried at most grocery stores if you don’t want to make your […]
I am a huge fan of both shortribs and oxtails. They have a wonderful, unctuous texture when braised in a sauce of stock, wine and chopped vegetables. They do take a bit of prep., but once they are in the oven, that’s pretty much it. And I think a very good thing! And…there are usually […]
A really, really tasty Asian style chicken baked and glazed with an orange sauce. The next time I make this dish I am going to give it a go with blood orange juice which I love; especially in a glass with bubbles! This can be made with Cornish game hens too, just don’t cook them […]
I personally don’t believe you can have too many recipes for meatballs! From serving as appetizers or a main course or whatever else you can think of! These recipes have all received 2 thumbs up! Perfect party food to my mind! My friend Domenica Marchetti has an excellent eggplant version…no meat and totally delicious bathed […]
When I worked at the corporate dining room, we made bucketful’s of these meatballs for receptions,coated with a sauce made from grape jelly, chili sauce and a squeeze of lemon juice; probably sounds a bit odd, but tastes pretty good! They were always a hit. We also like to make them for a main course, making them larger and serving with different […]
As the Italians say, “simplice ma buono” (simple but good). This dish delicious, easy to do and doesn’t require a lot of ingredients. This is my adaptation of the recipe from Ristorante Da Gino in Rome. They use a 2 – 2 ¼ lb. rabbit and it what’s called for here. You can use chicken legs […]
When my sage bush is turning out it’s new leaves is when I like to cook Saltimbocca. Checchino dal 1887 Trattoria in Rome has it on their menu. Having tried a number of Saltimbocca recipes, I find this one to be really simple and have rated it to be the best Saltimbocca I’ve made so […]
A very tasty marinade I like a lot for prawns or a combination of both scallops and prawns or Spot Prawns, or one of my favourites, halibut cheeks! I’ve used the marinade for small skewered appetizers too. The seafood/fish can either be barbecued or broiled. Simply increase the recipe according to the amount of fish […]