I spotted a fairly simple ragu made from Italian sausage in Saveur magazine. I was intended to be served with a polenta enriched with Parmesan, however, we had Ben and his family over for dinner, and thought that pasta might be more popular with the grandkids, so that is what we served. I am including Read More …
Coquilles St. Jacques is a French classic which I used to make with some regularity, but had not recently. I spotted a recipe in Saveur magazine which included mushrooms as well as scallops, and since Carol is quite fond of sautéed mushrooms, I thought it would be a nice welcome back dinner after her visit Read More …
This Filipino version of the Spanish classic is adapted from Food52. It uses a high number of egg yolks, which makes for a very firm flan. Carol saw this as a drawback. The photo shows ragged edges and some flecks of flan floating in the caramel, which I think would have been avoided if I Read More …
The photo is from a personal pizza made from ¼ of the dough of a batch from Pepperoni Pizza from The Pizza Bible. Again the crust was truly excellent. I baked it for 10 minutes at 500 degrees on a pizza steel. Later today as an experiment I will turn the other ¾ of the Read More …
This was an inspired idea to create a simple dinner salad which would be nearly all cooked on the grill. Quantities shown below are for 2 servings. 2/3 lb. steak 1 red bell pepper, cut into strips 1-1/2 ears of corn 1 large onion, cut into thick rings ¼ cup chopped cilantro ~6 Tbs. guacamole Read More …