Peas were my arch nemesis as a child. I hated them. I remember evenings sitting alone at the dinner table, the rest of my family off in the other room watching T.V. or some other activity, while I had a stare-down with the little evil spheres. I was to sit there until they were gone. No amount of seasoning or sour cream could mask their vile taste. On occasion the family dog would take pity on me and assist in their disappearance. But alas I have endured and risen above the conflict that plagued me. As an adult.. I will eat the pea… I just won’t enjoy it.
This is Italian Flat Leaf Parsley. (Whats with all this “Italian” stuff anyway?) The main difference between this and “Curly Parsley” is that Flat Leaf tends to have more flavor and is used more often when cooking, whereas Curly Parsley is more widely used for decoration.
The weekend is here…. Grab an orange, juice it… pour in a generous amount of champagne, prosecco, or sparkling wine and celebrate! (Don’t forget to drink the aforementioned beverage!)
Whether in a martini, or as tapenade, in a nice Puttanesca, or just on their own…Olives are gooood! Plus they are Good For You! But mostly they are just tasty! May personal favorites are Lucques, and Salt or Oil Cured Olives!
My Favorite are Pecans.. for Pecan Pie! And one of my favorite recipes for Pecan Pie can be found in one of my favorite cookbooks! The Silver Palate Cookbook. There are a ton of delicious recipes in this book and I encourage everyone to make this book a staple in your kitchen. But if you simply must have the recipe before you can find your way to buying the book… you might find it here…
I love a good Risotto con Porcini! But I am not a fan of the texture of mushrooms, so when I make mine I just dice the mushrooms up super fine so they just melt into the Risotto. (Hmmm.. I might have to make that for dinner tonight!)
The kind you put in a soup with potatoes, not the informational ones that come from governmental agencies.
It’s a Fruit, It’s a Bird, It’s a Shoe Polish, It’s a New Zealander…
If you are ever in Pasadena California, grab a cocktail over at Le Grande Orange (or LGO). They serve a spectacular martini called the “Screaming Monkey” … Grey Goose Orange Vodka, a little OJ, Cran, Lemon, and a couple of slices of Jalapeño in a sugar rimmed glass. Super Tasty!!
I am Italian (well half Italian) and I LOVE Italian Bread. Croccante sull’esterno e lanuginoso sull’interno! Perfect with a little Checca! ( fresh tomatoes, basil, olive oil, garlic, salt, and pepper – like Italian Salsa) Yum!
These guys can be pretty spicy! Check out their ranking on the Scoville Scale (Ranking the heat indexes of the various peppers worldwide), and see where your favorite pepper ranks!
Always a classic, Julia Childs recommends preparing them thusly:
- 1 1/2 lbs green beans, washed and trimmed
- A large pot containing at least 3 to 4 quarts of rapidly boiling salt water
- 1 1/2 tsp salt per quart of water (4.5 to 6 two for this recipe)
- A wide, heavy-bottomed, enameled saucepan or skillet
- Salt and pepper
- 3 to 4 Tbsp softened butter cut into 3 pieces
- 2 to 3 tsp fresh lemon juice
- 3 Tbsp minced parsley
1. A handful at a time, drop the beans into the rapidly boiling salted water. Boil the beans slowly, uncovered, for about 10 minutes; test the beans frequently after 8 minutes by eating one. A well cooked bean should be tender, but still retain the slightest suggestion of crunchiness. Drain the beans as soon as they are done.
2. Place the beans into a large, heavy-bottomed saucepan and toss them gently over moderate high heat by flipping the pan, not by stirring them. This will evaporate their moisture in 2 to 3 minutes.
3. Toss briefly again with salt, pepper, and a piece of butter. Add the rest of the butter gradually while tossing the beans; alternate with drops of lemon juice. Taste for seasoning. Place into a serving dish, sprinkle with parsley, and serve immediately.
Granola is not just a food, it’s a state of mind.
I prefer a nice Halibut or Branzino myself but I know a few people could work wonders with these little guys!
See!!! Or is it for Egg Rolls?, Or EGGS! Moving on…..
Okay… I couldn’t help myself… It looked so tasty… AND IT WAS!
AND for Dumplings! (You see where I am going with this….)
I never thought of these two items simultaneously… but I did find this recipe for Dill & Pork Dumplings!
Mom used to make elbow macaroni with cheddar cheese and stewed tomatoes… okay, now my mouth is watering and it’s only 9:40am!
Some Presidents don’t like broccoli, but most of them do…..