Fish al Cartoccio
Whole fish (or fillets) steamed in a parchment paper packet with fresh vegetables and aromatics makes an easy, elegant meal.
Whole fish (or fillets) steamed in a parchment paper packet with fresh vegetables and aromatics makes an easy, elegant meal.
I made veal saltimbocca for dinner tonight with three veal cutlets. I had a partial package of prosciutto leftover, so it was a good opportunity to use it up. I also did two sage leaves…
I made this for lunch yesterday, and it came out beautifully. My adaptations are reflected in the recipe; I only had frozen shallot, so I left it out of the vinaigrette, and we didn’t miss…
This recipe has been on my list of soups to try for some time, and since Jeremy’s tummy has been bothering him, last night seemed like the right moment to try it out. We made…
Jeremy’s birthday was today, and it was really great to be able to spend it with him, since he was away in New York for the past two. We started out the day with Jeremy…
This was the second time we’ve made these pork chops and they are really luscious. They do best with bone-in chops, as those stay moist longer than the boneless ones. We’ve served this with a…
This was a very quick, simple, and tasty pasta dish. I chose it mostly to compliment some walnut bread Jeremy made, but we were pleasantly surprised by the flavor of the pasta. If it weren’t…
This is one of our favorite pork recipes. It is actually a braise, despite the title. It has incredible flavor for the minimal number of ingredients, and leftovers make great open-faced sandwiches. We usually serve…
Orecchiette with an earthy sauce of chopped mushrooms, walnuts, and thyme.
An easy Italian spin on classic tuna salad, using white beans and a red wine vinaigrette in place of mayonnaise.
Homemade buckwheat pasta baked with potatoes, fontina, and jewel-colored Swiss chard stems for a surprisingly meaty vegetarian dish.
Pork meatballs seasoned with Pecorino and braised in tomato sauce.
Despite the heat, I did quite a lot of baking this weekend. I took pictures of most of it as I went along, but Jeremy has those pictures on his laptop, so they’ll have to…