BONELESS PORK CHOPS WITH RED ONION AND ROASTED VEGETABLES
November 24, 2020All the cooking I have been doing since lockdown and allowed me to gain a few unwanted pounds. So, I need to eat differently for awhile. I must eliminate my beloved homemade breads, stop using so much olive oil, reduce all fats and increase vegetables and fruit. In general, it is time for me to
Recipe: HALIBUT WITH LEMON-CAPER SAUCE
November 18, 2020We love Halibut but will be the first to agree it can be expensive. The fish for this recipe can be just about any— grouper, whitefish, cod, etc. Cooking fish is mainly about getting it just right— not too cooked, not too rare. Remember it will keep cooking once off the heat source. Some like
EDITOR’S NOTE – November 2020
November 3, 2020Dear Readers, In this, our last issue for 2020, I’m thinking about a year dominated by Covid-19 – births, deaths, schools, jobs, elections, social activities. I have maintained a positive attitude with my family, weaving our way through a life of social distancing, masks, handwashing while missing our friends and hugs. Overall, my family has
Chicken and Potato Gratin with Brown Butter Cream
October 28, 2020A friend recently sent me a link to a collection of comforting good recipes compiled by epicurious.com, one of my favorite recipe sites.. I suggested we select one of the recipes and I would make it for both of us. It didn’t take long to select “Chicken and Potato Gratin with Brown Butter Cream.” I
Grilled Rack of Lamb with Demi-Glace Butter
October 28, 2020Grilled Rack of Lamb with Demi-Glace Butter I made this Food and Wine recipe recently as it stood out in a recent issue of the magazine and certainly caught the attention of my lamb-loving Greek husband. Overall, it was a hit, but I will change a few of the instructions next time. A rack of
Pesto
September 24, 2020Pesto is the single best use of our huge basil plants! It is easy, delicious, and easily adapted. We are giving our basic recipe, suggesting changes and mentioning a few uses for Pesto. Recipe 2-3 big handfuls of clean basil leaves ⅓ C. Toasted pine nuts ½ C. Parmesan cheese 1 clove of garlic, cut