Food, Travel, and Cooking!
A warm pasta salad that would go well with lamb, chicken or fish; it’s light, easy to make and fits the bill on a warm evening. Or you could simply serve it as a main course. Makes 4 Servings (2 For a Main Course) ½ lb. orzo 1 ½ Tbsp. EVO 1/3 cup pine nuts […]
We made these on the weekend, crispy on the outside, soft on the inside. Delicious, herby, cheesy little nuggets! You can serve them with yogurt but as I have an endless supply, it seems, of Sungold cherry tomatoes, I roasted them up with slivers of garlic, salt, pepper and EVO and served the room temperature […]
A good friend recently pointed out to me that I always seem to make friends with butchers when we travel! Well…I hadn’t really thought about it but then again, I guess it’s true and considering we cook while on vacation, it’s a good thing. First it was “the butcher of Panzano” in Chianti, then the […]
Biscuits are the best! I love making all sorts of variations of them. These ones happen to be a favourite of ours. if you like rosemary you are going to love these! Warm out of the oven, eaten as is or with butter, served with a stew or a steaming bowl of soup, or how […]
This is a really good side dish for all sorts of meats as well as a delicious topping for grilled steaks; add a nice bottle of red vino and you’re good to go! Makes 4 Servings ¾ lb. brown mushrooms, sliced 2 large onions, thinly sliced 1 clove garlic, minced 3 Tbsp. EVO, or a […]
A really tasty main course salad in the summer, but can be served at other times of the year too! Makes 6 Servings 1 leg of lamb (3 lbs.), boned & butterflied (ask your butcher to do this) 3 cloves garlic, peeled and crushed 1 1/2 Tbsp. fresh rosemary needles, chopped 1 1/2 tsp. black […]
The lamb would be great with a medium-bodied red wine. This was our very first attempt to barbecue a butterflied leg of lamb; it was terrific! Makes 6-8 Servings 6 medium garlic cloves 2 Tbsp. minced fresh rosemary ½ tsp. kosher salt ½ tsp. coarsely ground black pepper 1/8 tsp. cinnamon 2 Tbsp. EVO 1 […]
The first time I made these I was catering an event and looking for interesting vegetarian appy’s. I liked them a lot as did the guests. It may not leap off the page at you, but give it a shot, you’ll be surprised at how really good it is. If you can get your hands […]
This is a dead-easy spread/topping. I like to use both Greek Kalamata olives and Greek green olives in brine. You will have to pit them but it’s not hard; just lay on a cutting board, place the back of a chef’s knife on the olive and give it a slight whack; just like when you […]
Frittata’s are great not only for brunch but also for a light summer dinner. Two of the best things about summer are tomatoes and zucchini from the garden or a farmer’s market or a wonderful neighbor who has too much for their own use. Got to love those people! Leftovers make a pretty good panino! […]