Italian Pot-Roast

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“Undoubtedly, there would be very few men that would decline an invitation to sit down to a juicy tender beef blade pot-roast…no matter what time of the year. Naturally, remembering that a pot-roast is a ‘ress-demanded and a less-tender meat cut, it must be braised slowly until tender.” Taken from “The Rural Homemaker: Volume Two” by Margaretta Dewey. Original publication,1954. Last addition 1979.

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Italian Spaghetti Sauce

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My favorite part of spaghetti has always been the sauce. The pasta is just the tool I use to soak up the sauce. So, I was quite surprised when a friend of mine confessed she did not like spaghetti, “It’s so bland and boring.” Bland? Boring? Fresh garden ingredients picked at their peak simmered in some of the most delicious herbs and spices. How can that be boring?

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Turkey Biscuits and Gravy

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In the 19th century, turkey hash was the centerpiece of a hearty Southern plantation breakfast. Today, it is also an excellent way to use Thanksgiving leftovers. I make a big batch of turkey hash and use it in two ways. In the morning it makes a beautiful turkey gravy spooned over country biscuits garnished with chopped onion or parsley. It also makes a beautiful lunch when spooned over leftover mashed potatoes served in a small cast iron skillet. It’s a perfect way to make leftovers an intended and delicious creation.

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Potato & Gorgonzola Cheese Pizza

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Whether it is “Meatless Monday”, “Pizza Friday”, or “Sunday Funday” this pizza is a lip-smacking delight. A homemade crust topped with robust cheese and roasted potatoes topped with fresh rosemary. Don’t shy away from making your own pizza crust. Incredibly easy and very satisfying!

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Pollo Alla Griglia

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When the weather gets too cold to fire up the grill bring it indoors by grilling the chicken in a grilling pan or cast iron skillet on your stove top. Rubbed with fresh herbs and garlic, grilled alongside fresh lemons, turns ho-hum into one delicious and tender dish.

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