What could be simpler than frying a single vegetable in lovely, hot olive oil. Marcella actually says “vegetable oil” but an olive is a vegetable isn’t it? I actually made this dish in August when I got a perfect couple … Continue reading →
All I can tell you is you have to make this recipe!!! It is one of my favorites. I had a similar recipe given to me a couple of years ago, and loved it, and Marcella’s recipe is even better. … Continue reading →
Why don’t I make Gratinéed dishes more often? They are so easy, and so satisfying. Last week I had Gratinéed Cauliflower, and this week it is Swiss chard. I’ve never prepared chard this way before. I’ve always confined it to … Continue reading →
This has to be one of the most deceptive recipes in the book. I looked at it and thought ho hum a recipe with celery and potatoes. How boring. Wow, was I wrong. This recipe starts with a bunch of … Continue reading →
Wow. They way Jerry and I split up our recipes, I haven’t posted since Christmas! It seems like a LONG time! When I first read this recipe, I thought, “CELERY? REALLY?” It’s not that I have anything against celery. In … Continue reading →
The star in Fried Cauliflower with Parmesan Cheese Batter is the tender and flavorful crust. Real Parmigiano- Reggiano cheese makes the perfect batter because it melts without the stringyness of most cheeses. The flavor is so unique~ and of course … Continue reading →
It’s cauliflower time! And fried cauliflower at that! Rarely do I fry anything. I’ve had a deep-fryer for at least 5 years, and I’ve used it twice. Once to make Pumpkin Doughnuts for a Daring Bakers challenge, and the second … Continue reading →
On August 31st, my fish chapter assignment was Fried Tidbits of Swordfish. Which, by the way, was delicious. I prepared this dish from the vegetable chapter to accompany the fish. It was an excellent choice. Simplicity itself, the cauliflower needs … Continue reading →
Carrots! I love carrots. I thought I had tried them every way possible, but again Marcella finds a way to surprise me. This recipe manages to capture the sweetness of the carrots and almost transforms them into something completely new. … Continue reading →
A nation’s menu is an ever changing thing; largely impacted by the geopolitics and/or economics of the day. Waves of immigration brought European cuisines to North America. Construction of the cross-continental railroads and the various gold rushes brought Asian workers … Continue reading →
Simple and tasty fried tidbits with healthy broccoli as the center. A total “win/win.” We actually used these as a little antipasto with some wine while I made the rest of the dinner and they were perfect. The recipe is … Continue reading →
This vegetable chapter is so easy compared to other chapters we’ve cooked through! A nice break in that weekly recipe challenge. Today, the recipe is Sauteed Broccoli with Olive Oil and Garlic. Another recipe that couldn’t be easier or more … Continue reading →
I made this dish back in the spring when the farmer’s market had beautiful fresh new beans. I’ve worried a little about my ability to post after so long. But when I pulled up the photos on my computer, I … Continue reading →
