We had the first artichokes of the season last weekend.
In celebration I wanted something simple to make that required a minimum of my attention.
Thus a recipe is born.
I used both butter and oil in browning the shallots. Oil keeps the butter from … Continue reading.....
You may have heard of the classic French dish Steak au Poivre.
This isn’t it….
You may also have read my opinions on French steaks which is why I chose to do this with pork tenderloin.
French pork is excellent, succulent , and tender.
I’ve been watching cooking shows again….
Well, not seriously watching, it’s more background noise when I’m in the kitchen.
I’ve heard this tip before but never tried it. I heard it several times over the course of a week so I finally succumbed to the … Continue reading.....
I usually can’t be bothered to make a marinade that requires cooking, but I found this in an old cookbook, Great Grilling, and decided to try it.
I made a few substitutions, using what I had on hand. If you don’t have mirin, use dry … 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 … 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…..… Continue reading.....
Yes, another edition of the Secret Recipe Club
This month week I got to meander through the index at Bewitching Kitchen. Sally is a fellow expat but she’s from Brasil living in the US. Like me she loves to cook, exercise and golf. We … 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 … 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.… Continue reading.....
Pork tenderloin is our favorite meat for grilling. It’s always moist and tender plus it’s the perfect size for two.
Miso is my new favorite ingredients for marinades, along the the mushroom soy sauce
Mushroom soy sauce is very dark, thick and not as salty … Continue reading.....
