Lucious Parsnip Purée with Truffle Oil ! 

Parsnips are my all time favorite root vegetable to purée or mash ! They are so naturally sweet and not too starchy, which makes for an ultra-silky side dish!  Ingredients: 2 pounds fresh parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary on small tender ones 4 garlic cloves,Continue reading “Lucious Parsnip Purée with Truffle Oil ! “

Boeuf Bourguignon. A must have cold-weather food classic. My adaption from Julia Child’s recipe in, “Mastering the Art of French Cooking.”

A wonderful dish, raising simple “old world ” peasants stew- to a complex, full body depth; capable of transcending you to your comfortable warm happy place! A bit time consuming– but worth every moment and hopefully, it won’t take you as long to cook it, as long as it took me to write it! JustContinue reading “Boeuf Bourguignon. A must have cold-weather food classic. My adaption from Julia Child’s recipe in, “Mastering the Art of French Cooking.””

French Onion Soup, from an Italian Nona’s Kitchen! 

Ingredients:  4-6 Tablespoons unsalted cold butter, divided 12 yellow onions. Peeled and sliced in 1/4 inch rings 1 Tablespoons good quality olive oil 1 teaspoon kosher salt 1/2 -1 teaspoon fresh ground pepper 6-8 cups the best quality, low-sodium beef broth 1 large bay leave 4 sprigs of fresh thyme 4 sprigs of fresh flatContinue reading “French Onion Soup, from an Italian Nona’s Kitchen! “

Coq au Vin – French Comfort Food- A Rich and Historical Culinary Masterpiece!!

This dish though! < Big Sigh,>  Chicken cooked in a rich, velvety sauce, framed with smoky bacon & earthy flavors!  Various legends trace coq au vin to ancient Julius Caesar, but the recipe was not documented until the early 20th century when Julia Child featured coq au vin 1961- on PBS in the United States.TheContinue reading “Coq au Vin – French Comfort Food- A Rich and Historical Culinary Masterpiece!!”

Meatballs are all the rage! Here is one of my fun recipes you can make at home. Sunday Italian Meatballs- in a Spicy Red Sauce with Basil and Burrata!

Burrata  [boor-RAH-tuh] The name ‘burrata’ means ‘buttered’ in Italian. A delicious, rich, glossy-white, unripened cheese made by combining mozzarella and cream. The outer shell is solid mozzarella – while the inside contains  creamy texture!  For the meatballs: 1 pound ground pork 1 pound ground beef or veal 2 large eggs  1/2- 3/4 cup panko breadcrumbsContinue reading “Meatballs are all the rage! Here is one of my fun recipes you can make at home. Sunday Italian Meatballs- in a Spicy Red Sauce with Basil and Burrata!”

Yay, Slow Cooking Season has Arrived! Try my Families Favorite, Slow Sunday Chicken Chile Verde!

There’s a bit of prep up front- but this makes the final flavors all worth the extra effort!  Ingredients: 2 lbs. tomatillos, husked (paper skins, removed) and cut in half 4 lg. poblano or anaheim peppers, cut in have seeds and stem removed 1-2 jalapeños, (depending on your spice preference) 4 garlic cloves peeled 2Continue reading “Yay, Slow Cooking Season has Arrived! Try my Families Favorite, Slow Sunday Chicken Chile Verde!”