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Rustic Italian pork chops
A simple and tasty way to do porkchops
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Buttermilk cream cheese frosting
This is Michelle’s adaptation of a Cooks Illustrated suggestion. Whoa baby, this is good stuff!
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Absolute Best Brownies
From “Ready for Dessert” by David Lebovitz 85 g (3 oz/6T) unsalted or salted butter, cut into pieces 225g (8oz) bittersweet or semisweet chocolate, chopped 150g (3/4 C) sugar 1 t vanilla extract 2 large eggs, room temp 34g (1/4 C) AP flour 1 C (135g) walnuts, almonds, hazelnuts or pecans, toasted and coarsely chopped (optional) tools:…
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green beans and basil cream troife (a pasta shape)
A different way to do pasta.
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Tomato conserva
10 # tomatoes (we use dry-farmed Early Girls, which yield more conserva) 1/2 C olive oil 2t salt large pot food mill olive oil for pan 2 half pints or 4 Rinse and dice the tomatoes. add oil and salt and bring to a simmer for 3 minutes run through food mill pour into 3…
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zucchini rice gratin
One way to use up zucchini. A bit of extra work to get it
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Pistachio pesto
A tasty, quick make-ahead pasta meal.
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Farro
How to cook farro.
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Brown sugar vanilla plum jam
July 2011 trial: 3.9# Plums (about 9C) 1 1/4 C sugar 3/4 C muscovado sugar lemon juice vanilla bean Michelle’s comment: Oh my – yum
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Linguine with Pea Pesto
As summer is rolling out (dang it), I find myself wanting this dish every week. Deb from Smitten Kitchen suggests the mint as optional, but I think that plus a little lemon takes it right out of the park.