After I dropped Cherub off at school, I knew exactly how I would spend my morning: the new Giant Eagle Market District opened. There had been a definite buzz about it for quite a while, me along with several of my goddess friends had been quietly stalking the place, obsessing over the floor plan on… Read More Kingsdale Market District: If Phineas and Ferb Made a Grocery Store
I’ve been in an Italian mood lately. One of the things that’s been encouraging this is a cookbook I hadn’t pulled down in a while: Flavors of Tuscany, by Nancy Harmon Jenkins. There is a real difference in Italian cooking and Italian-American cooking. There is an ease to these Italian recipes: many can be served… Read More Tomato Bread Soup
I’ve reflected on the past Local Foods Week and realized and I learned a good number of things and reaffirmed some of my core cooking beliefs. 1. Local food does not have to be expensive. Eating seasonally, even if you’re buying produce from a farmers market, can be affordable for just about any budget.
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
Remember how I said it was really easy to make butter? It turns out that it’s also extremely easy to make cheese. Fresh ricotta can be made at home in about ten minutes. There are a ton of recipes out there: ones that call for lemon, ones that call for vinegar, some that call for… Read More Snowville Creamery Ricotta
A great suggestion for one of the things you can do to participate in local foods week is eat at a “locally-minded” restaurant. So to make sure we touched as many points on the Eat Local Challenge Pledge Card as we could this week, my family visited the cheerful Caskey family at Skillet for lunch today. Even home-body Persephone… Read More “Eat at a Locally-Minded Restaurant”: Let’s go to Skillet!
Another play on a classic today, the eternal combo of fish sticks and mac and cheese. While I didn’t fry the walleye, you could. I seasoned the walleye with salt and pepper, cut a shallow slit in the top of each fillet and stuffed them with a combination of fresh herbs. Then a drizzle of olive… Read More Lake Erie Walleye with Spaetzle and Cheese
Persephone's Kitchen 