Monthly Archives: April 2011

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

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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

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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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Dinner in the City–Roast Salmon with Fennel and Red Peppers

Once again, I am at my city apartment and I need an easy meal that doesn’t require a lot of prep work, ingredients (I don’t keep a full pantry in my city apartment), pots and pans (no room on the stove), … Continue reading

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Shoulder of Veal with Polenta and Spinach

I’ve already written about all of the dishes in tonights’ meal, but I’ll share the menu with you, give you a recap of the technique, then tell you about any new discoveries I’ve made in the preparation of any of the dishes, since … Continue reading

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Frittata with Asparagus, Ham and Feta

I had asparagus left over from my Spring Pasta with Asparagus and Ramps the other night–I intentionally made double the necessary amount of asparagus the other night,  looking ahead to a frittata for Sunday brunch. My mother always made frittata for breakfast on Easter Sunday morning, as … Continue reading

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Pasta with Ramps, Asparagus and Peas

I’m trying to rush spring along, but the chill in the air still tells me otherwise . . . The only hint of spring in my produce market are fresh ramps.  Ramps are labeled “wild leeks” at my produce market, … Continue reading

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