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Lemon and capers are in the classic Italian dish, Veal Picatta. They work equally well with pork. For those who don’t know – capers are pickled flower buds. Pork tenderloin lends itself to a variety of treatments; it’s lean, cooks … Continue reading
This was originally made with the leftovers from the Braised Pork with Leek Sauce, with gives it the darker color. Notes are given at the end for making it without the leftovers. The carrots add color and crunch; the olives … Continue reading
I love tuna. I hate over-cooked tuna. This is best with good sushi-grade 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 … Continue reading
Whe V was first diagnosed with diabetes I was given lots of information by lots of people. Most of it was in the form of all the things he could no longer do and all of the foods he could no longer … Continue reading
