Category: Entree
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Salmon redux!
Back in February, when I was experimenting with shaved Brussels sprouts as a foil for other foods, I suggested that salmon would make a good companion. Fast forward to earlier this week when an acquaintance asked if I was still cooking, and I had to confess that I had not been as active in the…
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Astro – Gastronomy
At least as rare as the opportunity to experience the totality of a solar eclipse is the opportunity to take advantage of the re-emerging sun to have brunch in the afternoon! I can’t imagine better two-brunch opportunities than that presented with totality at 1:40 p.m. And what says brunch louder and better than eggs benedict?…
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Simple Salmon!
Butter sauce has always intrigued me. The idea of a sauce made from such naturally, seemingly non-complementary ingredients as butter and water seems to require some kind of culinary magic. I’ve usually seen it with ravioli swimming in it; and, it’s also the basis for that delicate and delicious lemon butter caper sauce served with…
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Surfing for solutions!
When it comes to Italian dishes, gnocchi rides near the top as a favorite. The other evening, dining with my daughter at Enoteca Italia, gnocchi was a daily special – well, not just any gnocchi, but gnocchi in a Bolognese sauce with a melt-in-your-mouth short rib – and trying it was a no brainer. I…
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Close shave for dinner!
For many, Brussels sprouts are an acquired taste, maybe even more so than broccoli. However, without doubt, both appear at or near the top of all lists as a recommended addition to your diet. Brussels sprouts seem to be the darling of drizzled and roasted veggies (with or without the addition of some balsamic vinegar…
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Celebratory Piddling!
Upon the ‘almost’ completion of a purely precautionary series of treatments, my daughter and I celebrated in style the night before my last treatment. Not wishing to let the actual finality escape, I decided to go it alone. Having just touted the ease and scrumptiousness of fondant potatoes, and having a potato on hand, I…
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Eggs of Steel, pt. 2!
Feeling somewhat like I did with my first chemistry set (remember those?), and with an urge to use the rest of the herbed cream cheese I made for “The Bear” omelette, I thought I’d give a try to making crepes in a stainless steel. Most all crepe recipes call for a non-stick pan, or at…
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In a pickle as to what to fix? Go Cuban!
Without commenting as to whether it’s a good or bad thing, social media has enabled the bombardment of our senses with an untold number of kitchen and cooking hacks. However, even before the opening of the social media floodgates, I had read and heard suggestions on what to do with pickle juice, once the last…
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Crostata!
Or how you say galette in Italian.! If you’ve followed along for any time, you’ll know that a galette is one of my favorite things to make. Quick, easy, and incredibly versatile. Enter the crostata, the Italian equivalent (and from what I’ve read, the French actually did this one first). No difference in the preparation…
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If a Stromboli walked into Delmonico’s!
Being only recently introduced to Stromboli (scrolling Instagram food posts is what we do when it’s too hot to be outside, right?), I’ve now tackled it a couple of times, and it immediately took a slot in my rotation. The ease with which Stromboli come together epitomizes Giada De Laurentiis’ “Everyday Italian” trademark. It’s easy,…
never 2 old 2 start cooking 