My mother-in-law, Mary, has shared many old recipes from Paxico, Kansas, which is a German/Polish community where my grandparents and Mark’s great-grandparents all settled after immigrating.
In 2005, we enjoyed an amazing portabella sandwich at a little bistro called The Village Corner, in the beautiful town of Carmel, California. In the years since, Mark and I have tried to find its equal, only to be disappointed with lack of flavor and inferior bread. Eventually we gave up the search and decided to start making them at home. They always make me think of that lovely day we had in Carmel, California.
The first time I made Reubens for Dane and Jessi I assured them that they would NOT like them because of the sauerkraut. So of course they proved me wrong by promptly gobbling them down.
Glazing makes chicken extra tasty and incredibly tender. For a quick meal, throw it on a bed of spinach, or spoon it over rice. It pairs beautifully with an easy side, such as Corn And Tomato Fiesta Salad, Herbed Whipped Potatoes, or Blanched Broccoli.
One of our favorite restaurants in California is Don Giovanni, just north of Napa. Every time we visit the valley, we stop in to enjoy yet another delicious dish off the menu. Years ago, after sampling their salmon, I decided it was time to start making it at home. Continue reading “PAN SEARED SALMON”
What is jambalaya? It is basically a one dish vegetable and rice dish comprised of a variety of pork, chicken and/or seafood carried in a sauce of tomato or broth. Gumbo is similar, but is typically based in a roux, which is a brown sauce thickened with filé (FEE-lay) or okra. It is then served over rice. Continue reading “SHRIMP JAMBALAYA”
These go wonderfully well with a handful of baby arugula drizzled with extra-virgin olive oil, finished with a pinch of kosher salt. It is a beautiful, tasty way to round out a main with very little effort. I always think of it as “Marcella’s Salad”, because she introduced it to us in Florence, Italy.
The first time I saw lasagna prepared, it was at my friend Scarlett’s house in the mid-1990s. As she pulled all those noodles from the boiling water and placed them neatly on waxed paper, I was impressed and intimidated. Was there not an easier way?
This is so satisfying.
One of the things I love about this recipe is its versatility. It makes a lovely entrée or a sumptuous side, and it even steps in as a sauce when the pasta is omitted.