Food, Travel, and Cooking!
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 […]
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 […]
This salad is one that I like to make in winter when Clementines are available. If you find some watercress it would be a nice addition to the other greens. If you have a pear on hand you could chop it up and add it as well. The salad can be served as a main […]
Absolutely fabulous served alongside a delicious prime rib roast of beef and gravy! I’ve been known to serve them with beef stew made with red wine. Rosemary goes so well with beef! The puddings are crisp on the outside, soft inside and stay puffy! Now I want some! Preheat the oven to 350 F 1 […]
This has been my go-to for making green beans for so many years…they seem to go with everything and most people like them! The lemon adds a nice citrusy zing! When I make the recipe using locally grown beans it’s pretty awesome! Makes 8 – 10 Servings 2 – 2 ½ lbs. fresh green beans […]
Another of the “pudding” discoveries made while we were on vacation in London! We liked it so much that I’ve made them for dessert on Christmas Day. They can be made ahead, or even frozen. Even the sauce can be made ahead or frozen! Just so you know, buy the Muscovado sugar; regular brown sugar […]