No Recipe, Just Roasted Veggies

Incredibly flexible, super simple…big batch roasted vegetables help compensate for the loss of summer. These babies all spent time in a 400 degree oven, with tougher stuff like squash, peppers and onions hitting the racks first, tomatoes going in last- 10-15 minutes til bursting. Prep time 10 minutes, cooking time for 1/2-3/4 inch chunks upContinue reading “No Recipe, Just Roasted Veggies”

Getting Closer Carrots

A couple of years ago, my radio producer and I ate the best roasted carrots ever from The Little Owl – cooked with olive oil, almost black in color, we couldn't stop talking about them. Since then (actually before), I've been working on my glazed carrot technique (don't laugh). And while this recipe can't compare,Continue reading “Getting Closer Carrots”

Caramel Chicken

Mine is not as pretty as the recipe in the October Bon Appetit (I have so little patience for browning!). BUT, it is super tasty and a great alternative to any of your other chicken standbys. Read the recipe carefully. (Click here to read it) It takes as much time as predicted which is moreContinue reading “Caramel Chicken”

Sauce!

I say this with love…even my husband can make this tomato sauce. He was the first to call me and discuss the obit of our grand dame of Italian cooking, Marcella Hazan. That's where I saw the recipe, ringing bells about butter and tomatoes that had faded from memory. (Click here for the recipe) MyContinue reading “Sauce!”

Salted Carmel Sauce (Bon Appetit 10/13)

So EZ it's worth repeating! And eating. I snapped the caramel sauce recipe from this month's edition of BA. The apple cake is still on my to-do list. As delicious as the sauce is when warm, it keeps pretty nicely in the fridge. A bit stiffer, but heck, it was the best ice cream topperContinue reading “Salted Carmel Sauce (Bon Appetit 10/13)”

Venetian Apple Cake

We call this the devil made me do it cake as I've been known to double down around Halloween. As Gina De Palma describes in her book “Dolce Italiano” it's an easy, make it in an afternoon cake. Try to get the eggs, butter & milk to the same temp. (I lifted the ingredients &Continue reading “Venetian Apple Cake”

Breakfast salad for Meat-free Monday

Despite my sweet teeth, I mostly prefer savory for breakfast. If grains and veggies are not your daybreak cup of tea, try this salad for lunch or dinner. It tastes the same.I made this as a single serving but double or quadruple. It keeps well for a couple of days and travels nicely too! IngredientsContinue reading “Breakfast salad for Meat-free Monday”

The House Dressing, Green Edition

I get many calls for this salad dressing. Before I bought into the precious nature of balancing single estate olive oil and artisanal vinegar in just the right proportions, I ate this and happily. It's got a million uses from salad, to grilled veggies, to steak marinade. My mom called it the house dressing. ThisContinue reading “The House Dressing, Green Edition”

Zucchini Latkes

If at first you don't succeed, fry, fry again. Really all but a few belligerent green avoiders will eat zucchini when it's pan fried into crunchy deliciousness. Fry it, you'll like it! Ingredients 2 medium zucchini, grated and squeezed through a sieve to dry out 3 scallions, chopped – all of the white and halfwayContinue reading “Zucchini Latkes”