Roasted Sprouts with Prosciutto and Balsamic Vinegar
I’ve ordered a couple of times now from a St Louis based food retailer, Ditalia, getting in rolls of pancetta, different cheeses, olive oil and a few other items as they suit my whim of the moment. I...
View ArticleChicken Picatta
I think lemon goes really well with chicken, and I’m a real sucker for flour dredged chicken parts served with sauces. This is a recipe that combines all of that. Plus capers! We liked the sprouts...
View ArticlePasta Salad
I had a block of feta I bought a while back with no clear idea of what to do with it. I was afraid it would go bad so we used it up in a pasta salad. This one has kalamata olives, cherry tomatoes,...
View ArticlePizza Pr0n – Many Meats
I started the dough for this yesterday, 2 cups of bread flour, one cup water, 1/4t tsp yeast, a pinch of sugar and a dash of salt. It was pretty well inflated by noon, I dumped it into a pizza pan and...
View ArticleMashed Potato Pr0n – Chicken Marsala
I usually make a batch of wild rice mix from a box but was persuaded to make mashed potatoes for this dish after seeing it done that way over at r/tonightsdinner. These potatoes have a lot of sour...
View ArticlePasta Pr0n – Penne with Prosciutto and Sliced Sprouts
This was very good and really easy to put together. I saw an off hand comment someone made about having lemon butter pasta with Brussels sprouts the other day and a search turned up a NY Times recipe...
View ArticlePizza Pr0n!
Lots of love out there for thin crust pizza but we really like these cheese crust pies with plenty of toppings. This one has sausage, prosciutto, onions, mushrooms, and pepper rings. We use the snack...
View ArticleBreakfast Pr0n – Crispy Prosciutto and Eggs
Filed under: Fun with Food, JeffreyW, Recipes Tagged: breakfast, butter, eggs, pepper jam, prosciutto, toast
View ArticlePizza Pr0n – Sausage, Prosciutto, and Honey Ham
Filed under: Fun with Food, JeffreyW, Recipes Tagged: ham, mozzarella, parmesan, pizza, prosciutto, sausage
View ArticleDuck Confit with Blueberry Sauce
I finally thawed that duck we bought circa Christmas last year. We have plenty of duck fat so a confit was a no-brainer:The 6 inch deep hotel pan was just about perfect for this…This is after 3 or 4...
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