Steaks are the ultimate in quick cooking. Fifteen minutes and dinner can be on the table. Plus if you’re feeling a little sluggish, maybe you need a little more iron, or perhaps a Guinness. Tonight’s Gaelic version was topped with sauteed onions, watercress and a whiskey reduction. This is a wonderful combination, perhaps the best… Read More Irish Cooking | Gaelic Steak
In addition to being in love with Indian cuisine, English cuisine, Spanish cuisine, Mexican cuisine, Japanese cuisine and – I’m sensing a pattern here – all manner of cuisines, I figured it’d be a kindness to share a few Irish recipes that I love as well, in honor of St. Patrick’s Day. This cream of… Read More Irish Cooking | Quick Scallop Soup
I know there will be at least one crumble and a cocktail or two in my future.
There is a wonderful buzz about Katalina’s Cafe Corner. So many folks I know love it and eat there regularly. Other fantastic places help with local sourcing of meats. I found myself wondering why in the world I hadn’t been there. What was wrong with me? I rectified that situation this morning with a brunch… Read More Dining Out | Katalina’s Cafe Corner
Top picks from Persephone include anything with the very tender lengua (tongue), especially the quesadilla. Also worth ordering are the volcanes topped al pastor (pork and pineapple and heaven). Lovely and loud with soccer on the two TVs, it’s a great spot to pop in for a quick snack washed down with sugary Cokes and… Read More The Real Deal | Taqueria Los Guachos
I do have a thing for braises. I just think they happen to be God’s gift to the busy home cook. Sear it and throw it in the oven (or slow cooker) and forget about it until dinner. This manner of cooking results in the cheapest cuts veritably transformed into tender chunks of meaty goodness. … Read More Another Day, Another Braise | Ropa Vieja
I grew up watching Demeter make roux. She made it for a German spinach recipe that she got from Zeus’s mom. She made it for cream gravy for chicken fried steak. But we never needed to make our roux as dark as it needs to be made for gumbo and Cajun food. A dark roux… Read More Bon Temps Rouler | Gumbo with Duck and Catfish
Persephone's Kitchen 