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Tag: Parmigiano Reggiano

Asian, Beef, Bread, Cakes, Casseroles, Dessert, Eating, Meat, VegetablesLeave a comment

Still Eating, If Not Writing

March 12, 2020 Barbara

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

Casseroles, Cheese, Pasta, Vegetables1 Comment

Penne, Peas, and Ricotta

June 11, 2017 Barbara

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

Cheese, Fruit, Meat, Pasta, Pork, Starch, Vegetables3 Comments

Bacon, Roasted Tomato, and Avocado Pasta

September 9, 2015 Barbara

Yes, you can roast your tomatoes in the grill, instead of in the oven and use them them in pasta or salsas or eat them like candy. I set up the grill for slow, long cooking with a half snake … Continue reading Bacon, Roasted Tomato, and Avocado Pasta

Casseroles, Cookbooks, Grilling, Vegetables3 Comments

Ratatouille

June 24, 2015June 24, 2015 Barbara

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

VegetablesLeave a comment

Parmesan Zucchini Sticks

May 19, 2015 Barbara

I roast zucchini all the time in chunks or round slices with just olive oil and salt & pepper. Sometimes I add a little grated Parmesan, and more often than not other vegetables (carrots, onions, mushrooms). Just thought I’d go … Continue reading Parmesan Zucchini Sticks

Beef, Casseroles, Meat, VegetablesLeave a comment

Colorful Stuffed Peppers

May 11, 2015 Barbara

Colorful, because he won’t eat a green pepper and I prefer them. The main thing to remember about meat-stuffed peppers is that you’re not making meatloaf. You don’t need egg or breadcrumb binders. The meat filling should be lightly stuffed … Continue reading Colorful Stuffed Peppers

Game, Meat, Pork, VegetablesLeave a comment

Pheasant Italian Meatballs

April 23, 2015 Barbara

This is the last of the pheasant from this year’s harvest, but I still have some grouse left for a few more game recipes, and there is that venison backstrap in the freezer waiting for the grill. I used 2 … Continue reading Pheasant Italian Meatballs

Bread, Cheese, Pork, Sauce3 Comments

Pizza: Day Two—White Pizza

February 14, 2015July 7, 2020 Barbara

Here’s the dough this morning, all bubbly and risen. It’ll still be a few hours before I put it in the pan to rise again. White Parmesan sauce with roasted garlic, arugula, sage sausage, and red peppers. A little mozzarella, … Continue reading Pizza: Day Two—White Pizza

Beef, Meat, Pasta, Pork, Starch4 Comments

Ragù: The Frugal Gourmet

August 19, 2014July 28, 2018 Barbara

In this first of recipes from some of my favorite cookbooks, I look at the terrific meat sauce called Ragù, which, as Jeff Smith exhorts, “is not to be confused with the canned product offered on the American market.” Smith, … Continue reading Ragù: The Frugal Gourmet

Barbara

Barbara

I have a PhD in American Literature, taught in higher education for over twenty years, and directed two Centers for Instructional Technology before retiring. Find me on Mastodon @grinnpidgeon@techhub.social

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