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
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
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
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
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
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
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
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
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
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