Beatrice Hamilton was a short, feisty woman who worked at my parents’ restaurant. Working at the restaurant all the time, I got tired of the usual fare, so Bea would fix me different things. This was her specialty. “I used to fix this ev’ry Sundy for a family I used to work for,” she’d say. “I caint undersand how they could eat the same thing EV’RY SUNDY.”
Had a wonderful veal dish at La Mora. Veal scallopine, stuffed (rolled) with pancetta, spinach, ground veal, pine nuts, a little parmesan. Sauteed, then served with a rich tomato sauce that was just perfect…not too tart, not too anything…just simple enough for the complex flavors of the veal rolls to come through. Herbed potatoes (which were a tad salty) and simple, roasted vegetables rounded out the meal.
This is sort of a wild ramble on the makings of a good chicken stock and, afterwards, a good egg drop soup! Sounds like a lot of trouble, but once you’ve had the real thing, you won’t open a can or use those bouillon cubes ever again!
A new twist on an old favorite. The combination of roasted garlic and balsamic vinegar creates a rich, earthy flavor that will make your guests come back for more.
Visually stunning, this dish is a feast for the eyes as well as the stomach. Prepare this chicken with other sides for your during-the-week menu, or wow your guests with the full presentation. The beautiful browned skin and moist meat will have you making this again and again! Try the marinade ingredients with different meats.
Stopped at a roadside produce stand near Hempstead, Texas on the way back from Waco and bought some fresh purple hull peas. I’d never cooked them before. Called my partner’s mom (“…never cooked purple hulls? You aren’t much of a Southern cook, are you??”) who gave me basic instructions, which I modified. The results were amazing! So delicious and flavorful. I’ll never eat canned again!
Before I forget, I want to record an amazing combination of things that just “happened” in the kitchen of some dear friends I’m visiting.
At my cousin’s wedding banquet in New York, we were treated to an outstanding Chinese dinner at East Manor in Elmhurst. The Menu:
Mmmm….visiting cousins in PA, and one of them cooked a delicious prime rib last night.
My favorite recipe for lemon cake, discovered when I was looking for recipes to use the lemons from the tree in my back yard. I’m making one now to take to relatives in New York, and thought I’d share it with you. Recipe from Cook’s Illustrated.