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Basil, bell pepper, diced tomatoes, dry white wine, frozen orange juice concentrate, Garlic, Ham, kosher salt, olive oil, Oregano, parmesan cheese, Shrimp
An unknown, but clearly intelligent and resourceful person, once said, “necessity is the mother of invention”. I think this is particularly true when it comes to the culinary world. Many of what are now famous dishes, Spanish tortilla, Italian frittata, stir-fry’s, anything that’s a one-dish dinner, spring from necessity. And, this is just such a recipe. Continue reading
I haven’t cooked a veal breast in years. The last one I made was stuffed and it was good, but…. Well, let’s put it this way, it didn’t make my taste buds do cartwheels. This one, which is based on Jacques Pépin’s recipe, does! 
Fish curries don’t seem to be as popular as chicken, lamb or vegetable curries. It’s too bad, because fish curries are really good. This curry uses both fish and shrimp, which work very well together…friendly creatures of the sea, swimming together in a nice tomato-based curry sauce. 
I love spicy. I love The Spicy Honey, too…but that’s different. I love sweet and sour. I love shrimp. I love cashews. Okay, you get it…I really love this flavor combination, and I think you might, too. And it’s just in time for the Asian New Year…January 25th, this year…the year of the Rat! 
Lentils make a nice “bed” for some lovely roasted chicken. Or a piece of grilled fish or pork chop. Think lentils, instead of rice, pasta or potatoes. And lentils offer some terrific vitamins and minerals, too. Oh yes, did I mention they are also delicious? 
Lamb makes a wonderful sauce to splash over pasta, or better yet, cheese-filled tortellini. This version of ragú is wonderfully complex, with a deliciously interesting combination of herbs and spices. This is company fare. 
I’ve been culling. I get too many magazines, though I’ve cut back hugely, but now and again, a person has to cull. So I was reading back issues of Fine Cooking, which I must say is the one magazine I find really difficulty to part with. So, so many delicious recipes, not mention good, solid cooking information. And lo and behold, I ran across Turkish Tarator Sauce. 