Monthly Archives: April 2011
Quinoa and Swiss Chard Cakes
Leftover grains of almost any kind are–to me–an occasion for fritters! The green quinoa from the other evening’s dinner is the perfect nutty backdrop for some fritters made with swiss chard and parmiggiano cheese. You need not have made the whole quinoa … Continue reading
Pasta with Artichokes
Since I have some leftover artichoke stew from the other evening (we ate all the chicken from it, but there’s a nice amount of artichokes and sauce left), I couldn’t resist tossing it with some bucattini and topping it … Continue reading
Salad of Arugula and Apricots
This is a bright and sweet combination that was (once again) inspired by my weekend in California. Arugula, dried apricots, tomatoes and green olives. Topped with a blue/goat cheese, this is a wonderful sweet/tart combination of ingredients that is a thoroughly … Continue reading
Quinoa with Arugula and Lemon Pesto
In case you were wondering why the quinoa on the plate in last night’s dinner was a lovely pale green –I thought I’d share the recipe with you. I love making and experimenting with pesto of all different varieties–it’s a great way to … Continue reading
Pollo e Carciofi
My friend in California couldn’t have planned a better weekend for us culinarily . . . one great restaurant after another–each offering a bounty of local and artisanal ingredients which Californians (like Italians) accept as their birthright. Without a doubt, the … Continue reading
Off to California
I’m off to California for the weekend. Posts will resume early next week. Tune in then and Happy Easter!
Mustard Greens with Bacon
This is very similar to my collard green recipe of a month ago, but the mustard greens tend to have more delicate stems than collards, so tonight I’m keeping the stems. Like swiss chard, I begin by cutting off the … Continue reading
Dry Rubbed Pork Tenderloin
I learned this method of preparing pork tenderloin from Mario and have been using it ever since. It has a couple of nice features . . . like any brining, it infuses the meat with moisture and seasons it from the inside out. It … Continue reading
Biscotti
Let me make one thing perfectly clear–I am NOT a baker! HOWEVER, there is one cookie recipe that I’m confident enough to share with you that’s very simple and worthwhile. Although “biscotti” means any type of cookie in Italian, I’m referring to the “biscotti” that we have … Continue reading
Pasta with Artichokes, Ramps and Leeks
Artichokes offer both a spring and a fall crop (like figs), but I’m actually making this dish with marinated baby artichokes, which can be obtained any time of year–the same goes for leeks. The only exclusively early spring component of this … Continue reading
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