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.… Continue reading.....
We love risotto.
It’s healthy, easy and a great way to use up odd bits left in the fridge.
And every time I read posts about it being a lot of work and / or difficult I want to stick my hand through the monitor … Continue reading.....
Usually, mon mari is happy with whatever I create in the kitchen.
There is the odd dish that is less than stellar, of course, but after all the years of cooking and eating together, our tastes mesh rather well.
When our preferences are at odds … Continue reading.....
I love lentils.
They don’t need soaking, cook in just 30 minutes, are full of all the good stuff we should eat and they’re delicious.
Why don’t I make them more often?
I don’t make them in the summer because we eat from the … Continue reading.....
Do you like salt?
I love salt.
I know, I know…
We’re not supposed to eat salt; it’s bad for our health; yadda, yadda, yadda.
But sometimes, I just can’t resist.
This dish is a dichotomy: healthy noodles, decadent sauce.
It’s not pretty….
But, damn, … Continue reading.....
I can’t buy ground veal or ground turkey or ground chicken here… And rarely see ground pork.
Bulk sausage, yes, but not just ground pork.
In Andorra I could find all of the above, as I’m sure you all can in the US.
But not … Continue reading.....
My preferred mushroom for stuffing is the brown cremini. I think it has more flavor than the white button mushrooms.
For other dishes I take advantage of all the wonderful field and forest mushrooms available this time of year (see below), but one needs a … Continue reading.....
We have an on-going discussion during the summer, regarding 'throwing a few shrimp on the barbie'.
Mon mari likes the flavor the shrimp get from grilling.
Since the only shrimp we can get are already cooked, putting them over hot charcoal tends to dry them … Continue reading.....
This has been one of my favorite summer pasta dishes for as long as I've been growing tomatoes.
It's wonderful using fresh tomatoes and herbs from your local markets.
It approaches sublime when you use perfectly ripe, just picked tomatoes, still warm from the sun … Continue reading.....
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.
In the US the leaves are eaten.
Here the stems are eaten.
We eat it all.
In the US green summer squash are called by the Italian name: zucchini. The other colors are … Continue reading.....