Who knew that just by putting sliced potatoes on end you’d turn an old-fashioned, homey side into the glamorous center of your table. I made these scalloped potatoes with only a few changes: I used red potatoes, sliced with the … Continue reading Fancy Scalloped Potatoes
What’s been for dinner lately: Sheet pan pizza with prosciutto, Parmesan, and white sauce. The crust is from America’s Test Kitchen’s “Pizza al Taglio with Arugula and Mozzarella,” but I baked it with a Parmesan/garlic white sauce, fresh mozzarella, baby … Continue reading Still Eating, If Not Writing
I’m violating my own idea of a gratin here. Mine is of a shallow vegetable dish with a light topping of breadcrumbs, fine breadcrumbs. Maybe cheese in the topping or sauce. Still, this venison gratin, as I’m calling it, is … Continue reading Leftover Garlic Bread? Make a Gratin
I tried to get the essentials into the title—roasting, garden harvest, classic panzanella, and pasta. From the garden, I’m roasting tomatoes and green beans. My husband doesn’t care for tomatoes, but he tends the garden—sometimes you have to eat what … Continue reading Roasted Garden Panzanella Pasta
You can never have too many mac and cheese recipes. Sometimes you might be in the mood for a sharp cheddar or a nutty Gruyere or even a little blue, but you just about always want a creamy texture, not … Continue reading Ricotta-Velveeta® Mac ‘n Cheese
A dish for two, unless one of those two has lactose intolerance, in which case I get to eat it twice. To make a sauce, half the ricotta and peas are pulsed in a food processor until green and creamy. … Continue reading Penne, Peas, and Ricotta
Nothing says spring like fresh local asparagus. The season is about done here and the grocery store stock later on will not be as tender, probably because it’s picked too early wherever it comes from. Our local asparagus, even when … Continue reading Grilled Shrimp and Spring Orzo
I was inspired by this dish in the New York Times—Spanish Asparagus Revuelto—which is kind of a scramble with sauteed asparagus and a little (2 oz) Spanish chorizo. I decided to turn it into a frittata and use 1/2 pound … Continue reading Venison Chorizo Frittata
The first dish from the buck my husband harvested this fall. This lasagna is a tale of two sauces—a bolognese ragù and béchamel. Neither sauce is difficult to make and the ragù in particular can be made the day or … Continue reading Venison Lasagna Bolognese
It might be late, but who needs a holiday for turkey, stuffing, and pie? The Turkey If you remember last year, I de-boned a whole turkey to make a turkey roll, after practicing with a couple of chickens. It was … Continue reading Is It Too Late To Talk About Thanksgiving?
Quick, because I’m using pork tenderloins instead of a cut that benefits from long cooking, like a pork shoulder. In fact, after browning the tenderloin cubes, You only add them to the sauce at the last minute before serving. One … Continue reading Quick Pork and Pepper Ragout
Of all the dishes I’ve done with pheasant, I don’t think I’ve tried any slow cooker recipes, so here’s my first (and I finally added a Slow Cooker category). It cooks rather quickly, even in a slow cooker, at just … Continue reading Pheasant Breasts—Butter Chicken Style
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