Sometimes, the heavens align to make my cooking for the week a little easier. Enter the brisket. Such a great cut and so flexible. Sidenote: I’m in serious trouble if Zeus is reading this post, because in the country I was raised, brisket can be prepared one way only. Small exceptions are made one day… Read More Globetrotter | Braised Brisket
Every winter kitchen needs a good, sturdy soup. This zuppa, made with lacinato kale, pancetta and fennel, is amazingly versatile. The leftovers even result in perfect little hors d’oeuvres. Who knew? While this recipe contains the classic French base (i.e., carrot, onion, celery), the ingredients are cooked slightly differently than most other soups I make… Read More Winter Kitchen | Zuppa di Cavoli
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
Christmas was a Cronus and Rhea’s and it was marvelous. Twice-Stuffed Roast Goose with Truffles and Pan Gravy, Stuffing of Sausage, Stuffing of Onions, Apples and Prunes Braised Spiced Red Cabbage Roasted Brussels Sprouts with Pancetta Yorkshire Pudding with Carrots and Broccoli Pear Salad with Stilton and Walnuts Dense Chocolate Sour Cream Bundt with Raspberry… Read More Christmas Menu | A Recap
I love the Greener Grocer. You can find so many local things at the shop as well as the occasional rare treat from farther afield. The most recent delicacy was a quarter pound of Oregon black truffles, which will feature prominently in our Christmas Eve and Christmas day meals. But my favorite way to use… Read More Darkest Night of the Year | Truffled Root Vegetable Dauphinoise
I am so happy to have a friend who is raising beautiful chickens. Her name is Mylene, and her urban “farm” in a North San Antonio neighborhood produces all manner of vegetables and flowers, and as of November, the little jewels that star in this dish. Upon arrival, I found her chickens happily pecking around Mackey Farms, softly clucking their… Read More South Texas Locavore | Mushrooms on Toast, Poached Backyard Egg
Persephone's Kitchen 