As we all know, Florentine means made in the style of Florence which means the dish has spinach.
I love fresh, raw spinach in salads and sandwiches..
I love cooked spinach in anything.
Mon mari even likes plain cooked spinach… as in frozen, naked, spinach, thawed in the microwave.
I will not even, for one nano-second, contemplate eating plain, cooked … Continue reading.....
My sister-in-law and I spent a week in Rome while the 2 brothers (nos maris) got special bonding time together in Madrid.
Then we all met up in Tangier along with the rest of the clan.
After a week in Tangier half went back across the pond; half came home with us.
One of our son’s favorite side dishes is … Continue reading.....
Quick-cooking polenta makes a very easy side dish for a quick dinner.
If you have just a bit more time it makes cute single-serve timbales.
These slip out of the ramekins easily but still hold their shape making for a very pretty presentation.
The Caramelized Shallots add an unexpected crunch!
The recipe assumes your ramekins hold about 1 cup (8oz, … Continue reading.....
I saw something similar to this somewhere…. As is typical of me.
At 3:00 in the morning I woke up and started thinking about dinner….. As is also typical of me.
And so a recipe is created.
I made this for New Year’s Eve dinner to go with a venison tenderloin that I simply roasted. It was meant to be … Continue reading.....
The idea of ‘cook once / eat twice’ is great for summer.
It’s even better if you have a plan.
The Rice Pilaf is served hot the first day and turned into a cold salad for the second. Plan on saving 1/3 to 1/2 of the Pilaf for use in the salad.
I use Uncle Ben’s Brown Rice which looks … Continue reading.....
When asparagus season first starts mon mari prefers that I make it simply: lightly steamed or roasted, finished with butter, salt and pepper.
As the season progresses I am allowed to get more creative.
We are nearing the end. This week he brought home a sack with tips and bits, ranging in width and length, none longer than 4 inches.… Continue reading.....
In the beginning of time I always varied the carbohydrate component of our dinners. In a typical week we would have pasta twice, rice of some sort twice, potatoes twice and something else – quinoa, barley, couscous or polenta.
Then mon mari had his pancreas removed and became an instant T1 diabetic.
Things changed….
It was, and still is to … Continue reading.....
I decided to make risotto for my dinner party.
Then I had to figure out how to make it without spending too much time in the kitchen, stirring and minding it. Even without constant stirring (which. as you all know, is totally unnecessary) it still needs to be monitored.
A little bit of research and I had the answer. I … Continue reading.....
