Shrimp in Parsley White Wine Sauce; a wee rant

Shrimp in Parsley Wine Sauce

I actually don’t know if frying gnocchi is acceptable behavior in Italy. I also don’t remember what prompted me to start doing it. I know that we love doing gnocchi that way. It gets a bit crisp on the outside and stays soft and creamy inside. If I were to make the gnocchi myself, from … Continue reading…

Chickpea & Bulgur Soup

Chickpea Bulgur Soup

We’re back on regular time again, thankfully. I hate getting up in the dark. I like the sun to wake me up – and I like that to be in the morning. I’m not a morning person and I need all the help I can get. There are other signs of impending winter chez nous. … Continue reading…

Stuffed Mushrooms

Mushroom Caps

The theme for Monday posts in October is Stuffed Vegetables. We love stuffing all kinds of vegetables: summer and winter squashes, peppers, pumpkins, onions, tomatoes, mushrooms…. When I realized that mushrooms were more than inedible pieces of rubber I started stuffing them. They are easy and one can stuff small ones for nibbles with drinks … Continue reading…

Pork Tenderloin with Apples & Sage

Pork with Apples

I don’t usually combine meat and fruit. You will not find cherries or oranges or peaches or (heaven forbid) pineapple included in any of my pork or poultry or beef recipes. The exception to that is lemon. I love lemon and capers with almost anything. I will also, on rare occasions, pair a tart apple … Continue reading…

Roasted Sweet Potatoes; a sweet rant

Sweet Potatoes

I asked my mother once, when I was a child, the difference between a sweet potato and a yam. She told me, with great authority (typical of mothers), that yams were orange and sweet potatoes were yellow. I believed that for many years. Then I started cooking and inadvertently bought a white sweet potato. I … Continue reading…

Sausage, Spinach, & Pasta Skillet; a different year

Spinach, Sausage Skillet Dinner

The decision not to buy any more charcoal has been made. Three of the five barbecue / grilling appliances have been put into winter storage and, today, when asked about grilling the chicken, mon mari uttered the dreaded words for the first time: You can do it inside. I have been doing some indoor cooking … Continue reading…

Peppers Stuffed with Beef, Mushrooms & Barley

Beef & Mushroom Peppers

The theme for Monday posts in October is Stuffed Vegetables. We love stuffing all kinds of vegetables: summer and winter squashes, peppers, pumpkins, onions, tomatoes, mushrooms…. Stuffed Green Peppers, with ground beef, tomato sauce and rice, were the standard when I was a child. If my mother made them they were good; if they were … Continue reading…