The quick and dirty version of a Saturday dinner: Because I made a veal stock today (with lovely bones from Bluescreek Farm Meats), it meant that there was quite a bit of tasty meat left on the bones after the stock was all said and done. It was dropped into the quick tomato sauce, that… Read More Extra Time on Saturday | Pasta and Focaccia
This past weekend, I picked up a couple pounds of oxtail from Bluescreek Farm Meats. There were a number of ways I could have prepared them, but I was itching for a challenge. Every once in a while, I need to stretch myself, culinarily speaking. And while none of the ingredients were particularly exotic (ok, aside… Read More Tennis with Escoffier
Did you really think Persephone would forget to include a pork dish this week? O ye of little faith. Tonight’s family dinner was a symphony of piggy-ness. The way we all like it. This pig, trotters and all, was entirely from our friends at Bluescreek Farm Meats in the North Market. Milan is the home… Read More Day Seven: Dinner, Gran Finale, Ode to a Pig
Today started off with a classic French bistro lunch made with entirely local ingredients. This was after we ran out to The Hills Market, didn’t find what we’d hoped and then scurried through the Worthington Farmer’s Market, just under the bell. Where we found just about all we’d hoped. You’ve gotta get there pretty early… Read More OH So Good Omelette
Didn’t they always serve roast lamb on Sundays back in the Mad Men era? This Greek-inspired lamb shoulder with an olive sauce is worth all the trouble and forward planning you might have to do. Hades and I had a hankering for some lamb after the Greek Festival last weekend. Maybe with some olives. And… Read More Greek, Only Not | Roasted Lamb Shoulder with Olives
Persephone's Kitchen 