Penne with Broiled Tomatoes and Spinach

A quick meal where the sweetness of tomatoes and caramelized onions is balanced by the earthy greens of spinach and the saltiness of bacon. Recipe: Penne with Broiled Tomatoes, Spinach, Onion and Bacon Summary: A quick pasta dish that uses cherry tomatoes and large leaf spinach. Prep Time: 30 minutes Serves 2 Ingredients 8 oz … Continue reading →

Filed under Easy, Fall, Featured Post, Featured Slides, Fuss-level, Meat, Not Meat, Recipes, Seasons, Spring, Summer, Winter

Asparagus with Poached Eggs

This recipe makes a quick dinner or brunch.  The sweet earthy flavors of asparagus go wonderfully with poached eggs.  The dish is served with an “italian salsa” of tomato, shallots and herbs.  Serve it with some toasted rustic bread or crostini. Recipe: Asparagus with Poached Eggs and Italian Salsa Summary: Steamed or grilled asparagus served … Continue reading →

Filed under Easy, Featured Post, Fuss-level, Not Meat, Recipes, Seasons, Spring, Summer · Tagged with , , , , ,

Thinking and cooking ahead

The very first asparagus is in the market and this means some of my favorite Spring recipes will be possible.  I will buy two or three pounds of asparagus at the market and I’ll start on day one making food for later in the week.  The mindset of buying and cooking ahead is a great … Continue reading →

Filed under Words

First Week in Review

The first outdoor Dane County Farmers’ Market was bright and sunny and the crowds were out to celebrate Spring and the arrival of fresh local produce.  We ate well this first week.  It was good to see my favorite farmers again after Winter. We went down to the square later than I usually go and … Continue reading →

Filed under Featured Post, Featured Slides, Spring, Words

Arugula and Apricot salad with lemon dressing

This is a very refreshing salad that is a great side dish to seafood.  Spicy arugula is dressed lightly in a lemon dressing.  The salad is topped with sliced apricots and toasted pine nuts. Recipe: Arugula Salad with Apricots, Pine Nuts and Lemon Dressing Ingredients 4 good handfuls of Arugula – washed and dried 4 … Continue reading →

Filed under Easy, Fall, Featured Post, Featured Slides, Holidays, Not Meat, Salad, Spring, Summer, Winter · Tagged with , , ,

Watercress and Tomato Risotto

Spring watercress is wonderful green. It has a spinach like leaf with a very peppery stem. It turns very mellow in this risotto recipe. This is a quick recipe that uses pantry items like stock, onion and arborio rice along with fresh items from the market. The flavors are rich and mellow with the bright tang of tomato.

Filed under Easy, Fall, Featured Post, Featured Slides, Holidays, Not Meat, Spring, Winter

Trout with Lemon Tarragon Dressing

Grilled trout is marinated in a lemon, garlic and tarragon dressing.  This dish is great hot off the grill or chilled on a bed of greens and as light Summer salad.  Quick and easy to prepare with a just a few ingredients.  This recipe is a great reason to plant tarragon in your garden or … Continue reading →

Filed under Easy, Fall, Featured Post, Featured Slides, Meat, Spring, Summer

Frittata with Greens and Onions in Beef Stock

This recipe combines the richness of eggs with a rich beef stock.  It makes a wonderful main course or soup course.  The soup is finished with croutons, parsley and freshly grated parmesan cheese.  This is a great way to use leftovers and freezer items to make a meal.  I’ve served small portions as a soup … Continue reading →

Filed under Fall, Featured Post, Featured Slides, Holidays, Meat, Medium, Soup, Spring, Winter · Tagged with , ,

Brown Beef Stock

A basic rich beef stock is a great thing to have on hand.   This stock recipe is wonderful hot with a little salt, sipped from a cup like tea.  It is also the foundation of many recipes.  There is a lot of time between start and finish though not a lot of effort and … Continue reading →

Filed under Basics, Meat, Medium

Bundled up cooking – fast and slow

Yesterday was gray and cool so I decided to get some cooking done in the morning.  I ended up cooking at both ends of the spectrum: long-and-slow and quick-and-simple. I pre-heated the oven to 425F to bake bones to make beef stock.  Stock-making is a religion with more liturgies than modern Christianity.  To French purists, … Continue reading →

Filed under Featured Slides, Words