This rice filling is delicious and redolent with mediterranean spices and it’s vegetarian. I’ve made the recipe using zucchini, peppers and added ground beef or lamb to the filling. I love that the dish can be served warm or at room temperature. Perfect for a hot day, I think! You can easily prepare the rice filling […]
Mains
Burgers With Roasted Garlic Aioli
And more Burgers, Burgers, Burgers! The recipe specifies using ground chuck, but I have changed it up on occasion and used ground buffalo and even ground turkey and loved them all! Makes 4 Servings Make the compound butter: ¼ lb. unsalted butter, room temperature ½ large clove of garlic, minced ½ tsp. each, minced fresh tarragon, basil […]
Eggplant And Lamb Stacks
This recipe definitely passes the test at our house! Although I much prefer to use eggplant when in season, I do buy imported occasionally. Ground beef can be substituted for the lamb if you prefer. Makes 4 Servings 2 medium eggplants, about 1 ½ lbs., ends trimmed and cut into 1/2” thick rounds EVOO 1 medium […]
Asian Barbecued Pork
You could roast the pork in the oven or, my preferred method, on the barbecue. The pork can be used not only as part of an Asian meal but sliced and served as an appetizer, cut up for fried rice or fried Chinese noodles. I have also julienned the pork and filled wonton cups with […]
Greek Lemon Chicken
We love this chicken! Whiffs of a Mediterranean summer, fragrant with the scents of lemon and fresh oregano. I have used chicken wings too and made small kebabs with chicken breast to use as an appetizer. It is particularly good on the barbecue but then what isn’t? Oh and did I mention easy? Increase recipe […]
Citrus Spiced Chicken
I often make this tasty, citrusy chicken with bone in chicken thighs, but bone-in chicken breast halves are just as good! A nice side dish would be my Saffron Rice With Chorizo (see below). Marinade: Grated rind & juice of 1 orange Grated rind & juice of 1 lime 1 Tbsp. Dijon mustard ½ tsp […]
Bresaola “Carpaccio”
It is important to use a youngish Pecorino and not Pecorino Romano for this dish. I’d recommend Pecorino Fresca, Pecorino re Nero from Tuscany or a Pecorino from Pienza, if you can find it. Consider yourself lucky if you’ve got a good cheese shop in your area. Now’s the time to use that excellent young […]
Asparagus With Poached Eggs Tuscan Style
This delicious egg dish can be served for a brunch, lunch or a light main coarse. It’s very good! Makes 6 Servings 2 lbs. asparagus, trimmed (see below) 6 thick, large slices of country style bread 1 Tbsp. vinegar 6 eggs 6 Tbsp. eggs, slightly softened 1 cup Parmigiano Reggiano, shaved very, very thin Method: […]