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
I have, admittedly, had trouble baking bread. After a couple of missed attempts, I now tend towards simple recipes that are somewhat fail proof. I am grateful to Dave, my new friend who is quite the talented baker (and thinker, improver and eater) for offering me a lesson. So this past Saturday morning, he opened… Read More New Friends, New Endeavors | Baking Brioche
It’s a marvelous, make ahead kind of a lunch. Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want. It… Read More Irish Cooking | Poached Salmon on Brown Bread
I am woefully unskilled as a bread baker. I’ve just not managed a beautiful, yeasty bread that is photo-worthy. I love the Irish for giving me an alternative that is so easy, Cherub does most of the measuring. All you need is a pint glass, a bowl and a sheet pan. Really. Pint Glass Bread,… Read More Irish Cooking | Pint Glass Bread
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
Persephone's Kitchen 