I recently updated the recipe index on this blog. It wasn’t the usual monthly update to add new recipes, but a totally new system that will automate it all going forward.
Naturally, it wasn’t easy.
It was supposed to be easy, but the software I was using couldn’t differentiate between a photo of the dogs playing with a dead rabbit … Continue reading.....
We haven’t lit a fire in the kitchen stove yet but we have been using the oven.
Pizzas, quiches and oven dinners all contribute just a little bit of needed warmth after the sun goes down – which is getting rather too early for my taste.
This was so quick and easy to get in the oven that I decided … Continue reading.....
This is not a slow cooker recipe; it’s a skillet recipe. The slow cookers have retired for the season.
The Spanish, like most people living in a country with a warm climate, grow and eat lots of peppers.
We all know I don’t like hot peppers, but I love mild peppers.
When we lived in Andorra I used long, green … Continue reading.....
I had a great shallot and onion harvest from the potager last summer.
Even better, they all, almost 200 shallots and over 100 each red and white onions, kept very well.
I must have the curing and storing bit mastered, finally.
Or I was lucky…..
The red onions and shallots are now gone but I still have 2 braids of … Continue reading.....
You know those days….
You have no idea what to fix for dinner.
You look in the fridge – there’s an open jar of olives, half of a red pepper, a few mushrooms, a bit of feta….
Throw it all in a skillet and 30 minutes later: Voilà!
This is good with whatever side you have on hand – … Continue reading.....
Diablo or deviled usually means spicy, often hot and always full of rich, complex flavors.
These, of course, have been toned down for my wimpy palate. Add your own favorite hot sauce to taste.
I cut my own ‘thick-cut chops’ off of a whole pork loin and they’re very tender. I only used two chops for us.
Depending on the … Continue reading.....
My mother never grilled steak.
Well, actually, she never grilled anything…. neither did my father. It just wasn’t something they did. The only time we had steak is out to dinner in a restaurant.
The only way my mother cooked steak was as Swiss Steak.
For those who aren’t familiar with Swiss steak: get a really cheap steak, pound it until … Continue reading.....
Capers and olives are a combination I never tire of.
Sometimes I add lemon; sometimes white wine; sometimes neither….
It has a fresh zing that perks up the taste-buds – something most people can use to cut all the holiday sweetness this time of year.
This is a dish that cooks quickly enough for a fast dinner on a busy … Continue reading.....