Food, Travel, and Cooking!
Unctuous oxtails with a Spanish twist. I think of them as Matador oxtails and wonder if the Spanish eat oxtails, considering. A saffron scented rice would go very well with the oxtails, or if you are feeling lazy, then some crusty bread would be perfect! Makes 3 or 4 Servings 3 lbs. (2 – 3” […]
It’s getting to be that time of the year again! My husband will be celebrating his birthday very soon and when I asked him if he would like a special dessert he said “not really”. Then I said I’m thinking about making that Bacardi Rum Cake for your birthday cake. “Oh well…that’s different and yes, […]
Ahh…ravioli, a labour of love filled with mushroomy goodness accented with a bit of prosciutto, finished with a butter-prosciutto sauce and a sprinkling of Parmigiano Reggiano. Makes Approximately 36 Ravioli One 3 egg batch of homemade pasta dough (see below) For The Filling: 3 Tbsp. unsalted butter ¾ lb. Cremini mushrooms, finely chopped 2 oz. […]
I’d been wondering what to do with the remainder of the Medjool dates left from Christmas and then remembered this recipe! In no time you’ll have a nice treat to go with your cup of tea or coffee! A great addition to a school or work lunch. Filling: ½ lb. pitted dates, chopped 1 cup […]
My husband gives these his “2 thumbs up.” You can absolutely substitute approximately 2 lbs. of chicken wings. The chicken can be cooked in the oven on a rack, or they are fabulous done on the barbecue, just make sure when barbecuing to use the “indirect” method or you’ll end up with burnt chicken! Wings […]
Yes, this is going to be one of those posts where I need to vent! Not exactly the world coming to an end but… I bought a casual jacket to take with me to London in October, 2012. It’s cozy and warm but light, so perfect for the travel! It’s my everyday fall/winter grocery shopping, […]
Now the holidays are over, the menu planning and entertaining is done, I can’t help but think about hosting dinner parties. We’d invite some friends, try and decide what to cook and in general make ourselves a little crazy rather than just going with the force! Have you ever watched “Dinner Party Wars” or better […]
I previously posted a recipe for the “Official” sauce of Bologna. This version has the same basics but with the addition of beef stock and red wine. Some recipes use beef, pork and veal but I think the pancetta covers the pork part! Marcella Hazan’s recipe uses a little EVO and butter, all beef, no pancetta, […]
Guess what I found while rummaging around in my freezer? You guessed it, the carcass from the roast turkey! Some don’t like okra; I don’t happen to be one of them! If you don’t have a turkey carcass, simply buy turkey drumsticks and wings and follow my instructions on How To Make Stock. I find it […]
Mushroom soup, mushroom pasta sauce, mushroom filled ravioli, so many ideas, so little time, especially for wild mushrooms! If you’d like to change things up a bit add a few dried Porcini that have been soaked, drained and chopped or substitute some fresh Chanterelles for some of the brown mushrooms. In the spring, if you […]