This review is a bit far afield from Pennsylvania, but I was so surprised at this culinary experience that I thought it deserved a blog post. I was fortunate enough ...
Latest Posts
Salad: Dressed for Success
Salad dressings seem to be a mystery to many. I have noticed that there is many a cook, proud of their kitchen prowess, who plop a bottled salad dressing on the table next to a beautifully constructed salad. It’s a mystery to me why salad dressing is perceived as “too much trouble”. It especially makes […]
Strawberry Chocolate Tart
Let’s use up some more of those strawberries we bought last week. This was the dessert I served on Sunday for Mother’s Day…and wouldn’t you know it, my older (affianced) son told me he didn’t like strawberries. Wait. At his age, you’re not allowed to be picky anymore. Grow up, honey!! OK…breathe. Everyone else liked […]
Strawberry and Almond Salad
I love this time of year-getting warm, but not hot, planting gardens, green, green grass, and the blooming of beautiful fruit and produce in the markets. For the past several weeks I’ve been covering asparagus. Now it’s almost time for strawberries to come in from locales near to Pennsylvania shores and soon will be pick-ready […]
Amazingly Bright Spring Asparagus Soup
In season when I am eating lots of asparagus, I often save the bottom 1/3 or so of the stalks (after removing the brown, woody ends) for soup-a great way to use up a not so attractive part of the spear and be cost effective too. Of course, you will need to make the soup […]
Spicy Asparagus Stir Fry
I love this recipe when I have had my fill of the typically delicate early spring asparagus presentations that speak to me at the beginning of the season. This is as delish as it is easy and a great accompaniment for heartier main courses like pork or red meat. Ingredients: 1 ½ lbs thin asparagus […]
Roasted Asparagus
This week is short and sweet…and delicious. Roasted Asparagus; couldn’t be easier or tastier. A few years ago, restaurant Chefs started to use this technique on veggies and the results are fantastic. There is something about the high heat that brings out the sweetness of the vegetables and browns the edges into carmelized sweetness…WITH NO […]
Asparagus – Green Is More Than Money
Ah Spring! If it ever stops snowing and blowing enough to let my favorite vegetable grow, I will pig out on that gorgeous green stalk…the first of spring local offering is due in a few weeks-from pencil thin stalks, blanched and tossed in vinaigrette or brown butter to mid-season hearty spears, roasted or grilled, to […]
Winter Bounty Gratin
I use this recipe when I am absolutely SICK of winter and its produce. If I have left over eggplant, mushrooms and/or zucchini and it’s not quite enough to feed multiple people on its own or if I am down to the last few crackers in a box…or all three (as in this weekend’s case). […]
Fatoush
I have always claimed to not care for most American food. I find it too fried, too meat-based and most of all too cheesy. I read an article recently that begged the question: “When did MEAT become a topping for meat?” Too true! So while I will never claim that I eat healthy all the […]
The Simplest Of All Chard
Swiss Chard Swiss Chard. Green? Yes. Leafy? Yes. Pretty? Yes. SWISS? No one seems to know the origin of the Swiss nationality attached to “chard”, which is in the same family as the common garden beet, but some say it was described this way in 19th century seed catalogues to distinguish it from spinach seeds, […]
