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This is an easy recipe in two parts: the Brine and the Rub. Brining keeps meat moist and tender during cooking and is particularly well-suited to pork. The rubs adds an extra top layer of flavor that we love from … Continue reading
Bright red radishes are usually the first thing up in the kitchen garden in the spring. They’re easy to grow and only take a few weeks from planting to eating. If you don’t have a garden, you can find heaps … Continue reading
I have always disagreed with most ‘Pasta Primavera’ as they are meant to celebrate spring but insist on using summer vegetables: tomatoes and peppers. T his is my version, using only spring vegetables. Don’t let the fava beans put you … Continue reading
This is best with good sushi-grade (ahi) tuna that is quickly seared on both sides and cool or just barely warm in the center. If you get regular tuna you will need to cook it until it is closer to … Continue reading
Way back, in the beginning of time, this was the first savory tart I made. It’s still a favorite and I make it at least once each spring. And it’s so easy! The asparagus and green garlic (or green onion) … Continue reading
These are the opposite of typical pasta – primarily egg with just a sprinkle of flour for body. Perfect if you are trying to eliminate or cut back of gluten in your diet. You can make them any width you … Continue reading
I’m not sure which is more traditional for Easter Dinner: Lamb or Ham. I’m not sure which I like better…. I am sure that I love beans or lentils with lamb…. and these are particularly good, being stirred into the … Continue reading
Because we eat with the seasons, we don’t have lettuce or spinach salads from about the end of September, when we finish the late spinach, until March, when we get the first spinach of spring. We do eat winter salads, … Continue reading
Mashed potatoes with cabbage, bacon and butter…. Traditional Irish fare for St. Patrick’ Day – or any day. In poorer times this would have been a meal, rather than a side dish. In our menu this week we have it … Continue reading
Braised pork with the flavors of the Mediterranean. I love olives. One of my favorite things having a glass of wine at a bar in Spain, other than the fantastic wine, great atmosphere and friendly people, is the little plate … Continue reading
