STEAK WITH MARROW AND RED WINE SAUCE
ON COLD WINTER NIGHTS WHEN I CAN’T SEEM TO SHAKE THE CHILL FROM MY BONES, I GET A CRAVING FOR BEEF.
VEAL SCALOPPINE
CHICKEN TARRAGON
WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?
PORK LOIN WITH PEPPERS AND ONIONS
A LOT OF PEOPLE LOVED THE RECIPE FOR CHICKEN, PEPPERS AND ONIONS I POSTED A FEW WEEKS AGO.
FRESH TOMATO PULP
ONCE A YEAR WHEN THE TOMATOES ARE AT THEIR PEAK, I BUY A CASE (ABOUT 15 LBS) AND TURN THEM INTO TOMATO PULP, WHICH IS LIKE THICK TOMATO [Read More]
TOMATO SAUCE WITH BUTTER AND ONION
THE GENIUS OF MARCELLA HAZAN IS THAT SOME OF HER MOST FLAVORFUL RECIPES ARE ALSO THE EASIEST TO MAKE.
SHRIMP WITH ONION, GARLIC AND ORZO
I ADAPTED THIS FROM PAULA WOLFERT’S “MEDITERRANEAN COOKING”, WHERE IT’S CALLED GAMBAS AL AJILLO.
GAZPACHO WITH BASIL PESTO
THERE ARE A MYRIAD OF RECIPES FOR GAZPACHO. SOME USE BREAD AS A THICKENER; OTHERS, ALMONDS.
GRILLED PORK SHOULDER ARGENTINE
THIS IS MY VERSION OF SAM SIFTON’S VERSION OF A FRANCIS MALLMANN’S RECIPE FOR PORK SHOULDER (BUTT) WHERE THE PORK IS POUNDED TO THE THICKNESS OF A RIBEYE,
CHICKEN WITH PEPPERS AND ONIONS
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