Blue Moon Braised Pork Cheeks Basquaise

A few weeks back I was at the butcher shop and picked up some various pork parts, 2 pounds of cheeks being part of the haul.  They were really inexpensive at $2.49 per pound and I had intended on curing them but ended up putting the pork cheeks in the freezer to save for another…

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 alla…

Lucky Lentil Soup with Garlic Sausage for New Year’s

Happy New Year!  Around the world you can find people eating lots of different foods in order to bring good luck and fortune.  In Italy the good luck dish is lentils and cotechino (a sausage).  No cotechino laying around la mia casa, but I did have some lentils and some of my garlic sausage so…

Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza)

When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets.  There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home…

Guancialini – Homemade Cured Pork Cheeks

Things have slowed down a bit work-wise and as you may have noticed I’ve been doing some adventurous stuff lately.  One experiment I was eager to try was curing some pork cheeks into guanciale.  It’s been on my ‘to-do’ list but I always kept forgetting to ask about pork cheeks when in a butcher shop. …

Rabbit in Mustard Sauce (ou en Francais, Lapin à la Moutarde)

Wednesday nights are reserved as date night for Cheryl and me.  Most of the time we go out for dinner but occasionally she lets me cook a ‘fancy’ mid-week one for her.  The whole point is to spend some quiet time together while trying something new.  I’m pretty sure the idea for rabbit came up…

Creamy Polenta and Mushrooms

We love polenta and during the fall and winter months I like to add it to dinners in place of pasta, rice, or potatoes.  It’s a perfect side dish which pairs well with roasted or braised meats, especially ones with sauces and/or gravies.  Depending on how much liquid you add when cooking, polenta can be…

Roast Chicken – An essential dish for anyone

I make roast chicken fairly often so I was a little shocked to see I hadn’t published a roast chicken post.  Roast chicken is something everyone has eaten in their lives and most everyone is familiar with the basics of cooking one. 

Soup Time: Manhattan Clam Chowder

It’s cold and damp out there.  Soup weather.  Now, soup is not that complicated to make so don’t be scared of making it from scratch.  I hadn’t made any in a while (because it was summer) and since Cheryl and I sampled some really good chowder in Seattle last weekend I decided to make a…