Pollo alla Milanese Vestito (Breaded Chicken Cutlets)

Sorry for more Italian but I’ve been on a roll lately and couldn’t resist making Pollo alla Milanese this week.  Cheryl’s been swamped at work and this is one of her favorites.  It’s also her birthday week so I thought this would be a nice weeknight dinner to prepare for her.  That and pollo allaContinue reading “Pollo alla Milanese Vestito (Breaded Chicken Cutlets)”

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Palette de Porc a la Biere (ou en anglais Beer Braised Pork Shoulder with a Dijon Mustard Sauce)

Over the weekend Cheryl requested something new and untried for Sunday dinner and said she’d pick from the cookbook shelf.  The winning recipe of the ones she chose: Bourdain’s Palette de Porc a la Biere; a.k.a beer braised pork shoulder with mustard sauce.

Cassoulet – A Labor of Love

Cassoulet is one of my favorite wintertime French dishes.  On the surface it doesn’t seem like anything too special, basically a white bean stew with some meat in it, slow cooked into a rich, hot, warm your bones dish.  I don’t think you simply “cook” or “make” cassoulet, it’s something you actually “build.”  In herContinue reading “Cassoulet – A Labor of Love”

Strudel – The Old Fashioned Way!

Way back in October Cheryl and I attended a hands-on strudel making demonstration at Dank Haus (German-American cultural center here in Chicago).  When we lived in Washington DC Cheryl used to get strudel from Heidelberg Pastry Shop in Arlington (they’d also have grilled sausages on the weekends which were great after my men’s league soccerContinue reading “Strudel – The Old Fashioned Way!”