This is a pretty quick and easy curry, unless you count all the work Missy did to find us the pheasants. Aside from grinding the meat myself, which is really pretty quick, I cut corners by using prepared curry powder, … Continue reading Pheasant Meatball Curry
no skillets were harmed in the making of this dish I usually sauté a ratatouille in stages in a large skillet, adding the tomatoes at the end to bring it all together. Today, I’m going to roast it all in … Continue reading Roasted Ratatouille
I had in mind some fabulous beef tacos I had a few years ago in a restaurant called Paladar Latin Kitchen and Rum Bar, near Cleveland, Ohio. A faculty member treated me for having helped her with some technology for … Continue reading Spicy Braised Beef Tacos with Cilantro Pesto
My husband is eating out all week with job candidates, so I’m taking the opportunity to eat eggplant. The first ratatouille, or more specifically “Ratatouille Provençale,” I ever made was from my Joy of Cooking (1967, p. 278). When I … Continue reading Ratatouille
This is a quick tip for an alternative to a tomato-rich tomato sauce. I’m sure I didn’t invent this recipe—or probably any other—although it is possible to have an idea and not know that others have had that idea before. … Continue reading Quick Tip: Tomato-Ricotta Sauce
I couldn’t get that recipe that I re-blogged earlier this week out of my head, but I wanted to do something a little different with it, so I converted it to a slow-cooker recipe. The original recipe is from The … Continue reading Converting a Recipe: “Decadent Pork Ragu” in a Slow Cooker
Kitchen Portfolio 