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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...

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Chicken 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...

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Pasta 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,...

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Pizza 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...

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Mashed 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...

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Pasta 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...

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Pizza 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...

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Breakfast Pr0n – Crispy Prosciutto and Eggs

Filed under: Fun with Food, JeffreyW, Recipes Tagged: breakfast, butter, eggs, pepper jam, prosciutto, toast

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Pizza Pr0n – Sausage, Prosciutto, and Honey Ham

Filed under: Fun with Food, JeffreyW, Recipes Tagged: ham, mozzarella, parmesan, pizza, prosciutto, sausage

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Duck 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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