Tags
chuck roast, cocoa, coffee, fire-roasted tomatoes, Garlic, green olives, hearts of palm, honey, lime juice, olive oil, onion, orange juice, pearl onions, Spices
Who the hell is Dom Pedro you’re asking? And what does he have to do with pot roast? The Portuguese-born Dom Pedro I was the first ruler of the Empire of Brazil back in the 19th century. He has nothing to do with pot roast per se, but here we join together some of the best of both Portuguese and Brazilian flavors, for a winning combination. Continue reading
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. 
Recently I had the privilege of breaking bread, well pita, with an incredibly talented and sharp woman. Her family has been a part of our lives for over two decades! Where does the time go? Anyway, we dined at Mythos, in Burlington, Ontario. The dinner was delicious, but their Greek salad was divine. 
I’ve never met a potato that I didn’t love. Potato versatility is, without a doubt, endless. But, what the Greeks do with potatoes, is heavenly. These are the perfect side dish. And on a busy day, they go together so quickly, you can easily make them for dinner. They are perfect with a nice lemony, roasted chicken. Or better yet, buy a supermarket roasted chicken. Sometimes life just needs to be that easy. 
Vini da Arturo, in Venice, makes this incredibly simple, but delicious dish. It’s perfect for summer and it’s gets better the next day. Bring this to the next potluck BBQ. 
It’s been awhile since I’ve had a fling. Yes, The Spicy Honey is aware of my dalliance and he approves. Right now, you’re wondering just what kind of blog post this is, aren’t you? So, my dear gutter-minded-friends, I’m talking about tarragon and mustard! And the ultimate question—is it a sauce? Or is it a vinaigrette? 
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. 
You know I adore eggplant. I don’t think I’ve ever met an eggplant dish I didn’t love. I’ve been thinking about stuffed eggplant, so I decided that today was the day. I was heading down the vegetarian path, adding lentils to give us that meaty texture. Then, I took another path…. 
This is a wonderfully, quick and equally delicious sauce. And everyone should be able to make a good tomato or pasta sauce. 
This salad is good at any time of the year. It is a great summer salad, as no mayo, but it also is lovely in the autumn, when the leaves turn about the same color as the salad. Make it the day ahead and chill it overnight. But, it’s best eaten at room temperature. Add some red chile flakes for a little heat, when the thermometer dips. 