Not too long ago I was introduced to a New York pasta company called Sfoglini. This pasta shape, cascatelli, was developed in 2019 by American food podcaster Dan Pashman in collaboration with the New York pasta company Sfoglini. It is a short pasta and a hybrid of bucatini and mafalda pastas with a flat strip … Continue reading
As mentioned in previous posts I am revisiting cookbooks I have not used in awhile. At the same time I am looking for recipes to use up ingredients I have in my pantry and refrigerator. A few times a year I go through everything, seeing what has expired, soon to expire or using an ingredient … Continue reading
I just started to learn a new picture editing source so I will be posting some recipes from last year that I have not added to my blog until I learn this new way to edit my pictures. Sometimes I hate changes especially when it comes to technology. What a great recipe using a couple … Continue reading
My first thought was how delicious a stew using pork and apple cider would be. I mean I have lamb and beef recipes so why not add pork to the list. Apples are an ingredient which makes this the perfect Fall recipe. Be sure to serve it over egg noodles or at the very least … Continue reading
If you look through my blog you will see that pork tenderloin is a favorite cut of meat, grilling is often the method of cooking and I love different marinades that give the pork a totally different taste experience. This recipe was exceptional; it began with just opening the jars of these aromatic seeds and … Continue reading
Kebabs are a favorite dinner to grill; beef, chicken and pork all make good choices using different marinades to enhance their flavor. Vegetables I like to grill are usually zucchini, red onion and red pepper. I usually serve them over rice or noodles with a sauce, gravy or leftover marinade that I set aside. Raw … Continue reading
Sheet pan recipes are so convenient and actually fun to make. Pork tenderloin, or “Gentlmen’s Cut” is a great candidate for this type of cooking as well as the three veggies I’ve used (technically, potatoes are a stem vegetable) Then I also love, love balsamic vinegar and rosemary! Great combination and all on one pan! … Continue reading
I wrote a few notes on this recipe from my old file such as “excellent” “very good gravy” “Gene likes”. I thought it came from one of the (8) Weber Grill Cookbooks I own but I couldn’t find it. This is just the kind of recipe they would make, or so I thought. Anyways, my … Continue reading
A pork tenderloin is my favorite cut of pork as it is lower in fat and lends itself very well to all kinds of recipes. The number of recipes I have in my blog testifies to the fact that I love this meat. This old recipe is adapted from Chef Bruce Aidell, originator of the … Continue reading
Holiday kielbasa is often a part of our seasonal menu. This is usually served on Christmas morning as the main entree of a special brunch. It began many years ago when a co-worker of a sister made this for a company potluck. Plain, simple and delicious! I always thought this recipe originated from my Dad … Continue reading