I think this stuff is fantastic. Only available from mid-May to mid-June, this fish tastes nothing like a farm-raised salmon. This is a fish that’s done some work swimming. Tonight, Hades seasoned it with salt and pepper and a few drops of olive oil. He grilled it outside on an oak plank covered with fennel… Read More Friday Night Grill | Copper River Salmon
While I was in Germany and France last month, just about everywhere I went, sandwich boards proclaimed in German or French “Lust auf Spargel?” “Fin de l’Asperge!” And it seemed every bistro and restaurant had specials celebrating the edible spring perennial. And truly, it is best savored when it is fresh and local. I enjoyed… Read More Spargel Pasta | Asparagus in Cream Sauce
For those of you who have been following the goings on in Persephone’s Kitchen, you’ll know most important things to me are techniques, tradition and family. I’m determined not to lose the family history that is contained in recipes handed down generation to generation. As a result, Persephone doesn’t always do the cooking. This morning, while the… Read More Sunday Dinner: Lasagna, Meatballs, Sausage and “Gravy”
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
Some days our family goes all veg, but it’s almost always by accident. It’s not until later in the evening when we think over what we ate that day do we realize it’s done. Meals like the one we made tonight are the main reason for it. We sometimes just don’t miss the meat. Food this good will satisfy… Read More A Vegetarian Dinner to End a Vegetarian Day
I love salads for lunch. Not the dried iceberg-purple-cabbage-shredded-carrot kind. Salads with some personality: seasonal vegetables and a well paired salad dressing are the bare minimum of requirements. Today’s lunch was a take on an original recipe from Jamie Oliver. God love that man for all he’s doing to change the way people eat. Since we had… Read More Warm Local Salad for a Crisp Fall Day
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 