This is my answer to the much more decadent Fettuccini Alfredo and a variation on Spaghetti Carbonara.
Leeks are best in this, as they are mild, but you could substitute 2 onions, just sauté them until very tender and starting to brown.
You could use pancetta – it would be more traditional ‘Italian’ but we like bacon…. And as long as I’m being creative…. Continue reading
The variations on quiche are almost infinite.
The sausage adds a lot of flavor – use any sausage you like, hot or sweet, squeezing it out of the casing to brown.
Since I don’t make pastry, I have a rice crust that works great. If you remember, cooking the rice the night before makes it all come together quickly. Continue reading
Yorkshire Pudding is the British Equivalent to American popovers.
I have heard people say they (both) are difficult to make and require patience and practice.
To this I say: Nonsense; nothing could be simpler.
The key is to do it quickly – minimum whisking, don’t get the lumps out, no resting… Just do it and be done.
Then you can make this easy Upside Down Pizza the next time you get a craving….
So much better than ordering in. Continue reading
This is based on a main course from years ago, at one of my favorite restaurants in Minneapolis.
They didn’t give me the recipe….
But they were always done table-side and I watched closely.
The steaks are sliced thinly, for tenderloin, and cooked quickly to stay medium-rare.
This would be a lovely main course for Valentine’s Day – whenever you celebrate it! Continue reading
Tarragon is a classic pairing with chicken.
A bit of carrot, leek and celery / celeriac make this a complete dinner, with just a hint of spring-time flavors.
I would normally use 1 or 2 ribs of celery in this risotto, but, as I already had celeriac for the rest of the menu, I used 3/4 chopped celeriac instead.
As always, this makes just enough for two… Finish with some fresh fruit. Continue reading
This is a spicy, stir-fried shrimp based on a recipe from the ’1,000 Chinese Recipes’ cookbook.
The heat comes from the garlic, ginger and (optional) red pepper flakes. Make it as hot as you like….
I serve it with Fried Rice – not traditional, but it rounds out the meal nicely. Continue reading
I love eggs.
I love all kinds of eggs: fried, boiled, scrambled, poached….
Sometimes, but not often, I even like them for breakfast. Usually they’re just too much work for someone like me who is always eager to start the day…. And likes to take the time to play with my food.
Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior.
Add 2 slices of chopped Prosciutto and top it with a poached egg for a great first coarse, brunch dish, light lunch…. Continue reading
This is a great, quick chicken dish for mid-week. It’s ready in just 30 minutes and delivers a lot of flavor for very little effort.
It’s the coffee that gives the name to this dish.
I use instant as I always have some on hand for caffeine emergencies. Leftover from morning coffee works just fine – as long as it hasn’t been on the burner all day Continue reading
I never liked the canned Cream of Mushroom Soup. I always used the Cream of Chicken or Celery instead.
Now I just make my own. So much healthier and tastier.
And easy, too.
This is vastly different then the stuff in the can. The potato gives it the creaminess, with just a bit of milk to finish to give it a velvety texture. The green pepper enhances both the color and the flavor. Continue reading
New Year’s Resolutions…..
Is one of yours to start cooking more and eating more fresh food?
Maybe even plan your menus so you don’t waste all that lovely fresh food you buy?
Maybe one of my menus can help….
Can’t hurt, right? They’re free and easy.
This is the 7 Day menu, including a special New Year’s Eve dinner. (6 Day menu in the sidebar). Continue reading