This is adapted from Ray’s Meatloaf in Jeff Phillips’ Smoking Meat. Carol really liked it, I think in part because this is a meatloaf without any sweet sauce on the top. (Thus she could enjoy it plain and I could enjoy it with ketchup.) I have modified this a bit since I think it would Read More …
This fish stew goes very well with some crusty bread. The sauce can be made in advance and refrigerated or frozen. I made enough sauce for 4 servings, and froze half and made the stew for 2 servings. This is adapted from a recipe in SFGate which originally appeared in the Washington Post. Amounts shown Read More …
Carol challenged me to make a scalloped potato dish which has enough ham to be a main course vs. a side dish. This version was adapted from a recipe in Maria Luisa Scott & Jack Denton Scott’s The Meat and Potatoes Cookbook, with twice as much ham and less salt to compensate. This made 6 Read More …
This recipe for a white lasagna with ham and mushrooms and a béchamel sauce is a bit of a work in progress. Many years ago, we clipped out a recipe for a white lasagna which was the signature dish of Ristorante Taverno Del Lupo in Umbria. I was looking around for a use for a Read More …