You can’t find a fresh, ripe, beautiful red tomato here in Ohio in January. You just can’t. So how could you possibly make a bolognese in the depths of winter? Make a white bolognese. Skip the tomatoes altogether and make a very Italian specialty. In doing so, you will make my single most favorite thing… Read More Winter Kitchen | White Bolognese with Fresh Pasta
When the snow is swirling outside and you feel like spending a bit of time in a warm kitchen stirring leisurely, risotto is your answer. I have a deep love for risottos. It is an endlessly versatile dish, perfectly at home in any season. A stock, some aromatics, and a bit of rice transforms into… Read More Winter Kitchen | Roasted Chestnut Risotto with Mushrooms
Since I’ll be headed to warmer climes tomorrow to visit Demeter and Zeus in Texas, the next few posts will have a different feel. Texas is famed, after all, for being “A whole ‘nother country”. Posts will more than likely contain things such as enchiladas, nachos, margaritas, brisket and Shiner. The stuff that still kind of runs through… Read More Snowy Night | Warm Cabbage Salad with Simple Cod
It’s a dessert! Readers with a sweet tooth, rejoice! I have yet to put one up on PK, although they’re made around here occasionally. This one is dead simple. Mostly because it starts with leftover Indian-spiced Basmati. If you’ve been around the Kitchen much, you’ll remember how much I love curries. For the pudding, I… Read More Rose-scented Basmati Rice Pudding | Ohh, Lah Lah!
With all the work that will go into a lavish Thanksgiving meal, the last thing you want to think about is the salad course. I have a simple recipe for you. I scored a couple of Pom Wonderful Pomegranates from my friend Rachel at Hounds in the Kitchen in exchange for a ride home from… Read More The Thanksgiving Salad Course | Pomegranate Arils, Goat Feta, Mesclun
Cherub was at school this morning so I had time to peruse the aisles at New Asian Supermarket without worrying that she would try to “pet” a fish in the tanks or topple a display of gigantic bottles of Squid brand fish sauce. Good times. But as I was doing this, I was realizing just how important… Read More Spicy Skirt Steak with Far Eastern Flair
I love curries. Love, love, love. I love them even more now that I’m a bit more familiar with the cooking techniques and spices that are considered basic. Anjum Anand had an Indian Food Made Easy series on BBC that was really a great intro to the genre. You can find it on the Cooking Channel now,… Read More Curry for a Lady
Persephone's Kitchen 