Green Beans with Garlic Chips; remembering

Beans with Garlic

One always hears about roasted garlic and how it’s soft and spreadable and wonderful. One also hears about potato chips, or crisps, depending on which side of the pond you’re from, and how they are crunchy and irresistible. I would like to take this opportunity to promote garlic chips. They’re easy to make in a … Continue reading…

Lasagne with Prosciutto & Roasted Red Pepper

Prosciutto Lasagna

This is not your usual lasagne. The roasted red peppers, (pimientos), Prosciutto and goat cheese all have strong flavors but they work very well together. Since there is no raw beef or chicken or turkey there is very little cooking involved before assembly – just the 2 easy sauces. The end result is a creamy … Continue reading…

Grilled Turkey Rolls; canal ride

BBQ Turkey Rolls

My winter squash got powdery mildew; my red and brown onions are small; my white onions got black mold, and my tomatoes are late. But my sage has gone crazy! Last year it was pathetic and I planned on replacing it this year. It apparently sensed that decision and was determined to prove me wrong. … Continue reading…

Poached Eggs, Hunter’s Style; more Rome

Hunter's Eggs

This is not the traditional ‘Hunter’s Style’ which has tomatoes and is often made with chicken. This is my version, in honor of the hunters I see in the fields by our house. They’re hunting boar and mushrooms. Okay, they’re also hunting deer and rabbits and pigeons and doves and pheasant but one must exercise … Continue reading…

Guijuelo Jamón Iberico

I’ve never been particularly fond of fat. I like crispy bacon well enough, but I normally trim the fat from pork chops, lamb chops, grilled steak, etc. I have two dogs that greatly appreciate these treats. When we first started spending time in Spain I ordered a starter of their famed Jamón Iberico de  Bellota. … Continue reading…

Grilled Pork Tenderloin ‘Saltimbocca’; a sunset

Grilled Pork Tenderloin 'Saltimbocca'

We love sage. One of the first dishes I make in the fall, when we switch to indoor cooking, is Veal Saltimbocca. The sage was looking gorgeous, but it was still too hot for cooking inside. We compromised….. He tossed a few wood chips on the grill as well, to add a bit of smokey … Continue reading…

Farmhouse Risotto; the pool

Farmhouse Risotto

I have been making Farmhouse Pasta for years. I’ve made it for two and made it for 20. It’s one of our very favorites and always a hit. When I asked mon mari if he wanted pasta or risotto for dinner he immediately said Farmhouse Pasta. But I wanted risotto. Yeah, I know…. I shouldn’t … Continue reading…