Tuesday, April 19, 2011


Just an update on the book.  I will have a proof from the publisher in about 8 days.  All is going well.  I will also have some new recipes in a few days.

Thank you to all my loyal followers.  I know you won't be disappointed.

Thanks for stopping in


Friday, April 15, 2011


Still waiting for that warm weather.  I think today is the day.  Anyway you look at it, we will have a great weekend, and with that weekend you want to have some good food.  So I am here this morning with just the thing for a delicious cookout.  Quick and easy and oh so good!


Using Volsugana Polenta (or make your own) make one batch
make your own - about 2 1/4 cups of water and 1 cup polenta
salt to taste

When done add 3 tablespoons of butter and 1/2 cup grated parmesan cheese, and 1/4 cup heavy cream.
Pour out onto a parchment lined board or cake pan so that when it cools you can cut it into 2" squares.

Make a marinade of 1/2 cup olive oil
1/4 red wine vinegar
salt and pepper
1/2 tsp red pepper flakes

Pour into a large plastic bag and marinate 4 chicken breast halves with the skin on for about 1/2 hour

1 pkg of sliced mushrooms
4 tablespoons butter
2 tablespoons olive oil

In a skillet cook the mushrooms until tender.  Let them brown and caramelize.  Set aside.

Put the chicken on the grill and grill over low heat until done.  While the chicken cooks, cut the polenta into 2" squares and put on the grill.  Grill on one side for about 5 minutes, turn and cook on the other side.

Remove chicken and polenta from the grill.  Spoon the mushrooms on top of the polenta squares.

A nice salad of arugula and cherry tomatoes dressed with a little olive oil, lemon juice, salt and pepper is the perfect side for this luscious dinner.  Crisp white wine would not hurt either :)

Thanks for stopping in today


Thursday, April 14, 2011


Brrr it is not that great out today, but we at least have a promise of 80 degree weather for the weekend and I am loving that.  So since it is going to be a great weekend weather wise I have a wonderful recipe for you to do on the barby!  We love this recipe and I think you will too!

Serves 4

1 - 2 1/2 to 3 pound round steak
1/4 cup olive oil
1/4 cup red wine
1 cup balsamic vinegar
1/2 cup red raspberry preserves ( I make my own)
2 cups fresh raspberries (now in season in the stores)
10 little fingerling potatoes
1 1/2 cups baby carrots
12 cippolini onions peeled
1 1/2 cups cup up butternut squash
Herbs de provence
Salt and pepper

Put the veggies into a baking dish in one layer.  Pour about 1/4 cup of olive oil over all.  Add the herbes de provence and salt and pepper and toss all together.  Put into a 400 degree oven for about 45 minutes.

While the veggies are cooking prepare the meat.
In a large plastic bag put the olive oil and red wine and salt and pepper.  Shake well.  Put in the steak and let it marinate on the counter for about 20 minutes.  Have your outside grill hot.

Put the balsamic vinegar into a small sauce pan with the preserves and put over low heat until reduced by half.  Set aside.

Put the steak on the grill over medium heat and grill until done med well.  Remove from the grill, cover with foil wrap and let set for about 10 minutes.

In the meantime, reheat the balsamic sauce, when warm add the berries and cook for just about 3 minutes.

Slice the meat into about 1/2 inch slices.  Transfer in a line to a large platter.  Spoon the sauce over the meat.  Surround the meat on both sides with the vegetables.

A dish fit for a King and super simple!  Mangia!

Thanks for stopping in today


Tuesday, April 12, 2011


Well this is a big day.  The recipes and photos are off to the publisher.  Now the cover work will begin.  A truly exciting time.

Today I have a recipe that I have been making for years.   It started out just with asparagus, but I then added chicken one time and everyone loved it.  I like Risotto fixed most anyway, but this is really yummy.


6 cups of chicken stock heated
1 1/2 cups cut up chicken
about 1 lb of asparagus
6 tablespoons of butter
2 1/2 cups good arborio rice
1/2 cup dry white wine
about 1/3 cup whipping cream
1/2 cup fresh grated parmesan

Use tender asparagus.  Use the most tender parts (and cut off the rest).  Cut them into 1" pieces.  Put the butter into a large saucepan and when it foams add the rice and mix well.  Stir to coat the rice then add the wine and cook until it is almost evaporated (stirring constantly).  Begin adding the chicken stock one or two ladles at a time .  Stir until absorbed.  Add one or two ladles more and stir until absorbed.  Add the cut up asparagus after about 10 minutes. Add the chicken.  Continue adding the broth and cooking for another ten minutes or so until the rice is done.  It should be tender but firm (al dente).  Add the cream and 1/2 cup of parmesan and about 5 or 6 tabls of butter.  Mix gently.  Season to taste with salt.

Serve immediately with more parmesan cheese.

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Monday, April 11, 2011


Great news!  The book goes to the publisher tomorrow.  Then my daughter Linda and I will do the cover and it should be in print in the very near future.  I know you won't be disappointed!

Here is a really refreshing, wonderful salad for these warm days coming up.  This weekend is going to be really warm.  Try it for your family then.


3 heads of butter lettuce
3 to 4 radishes
1 orange cut into segments without the skin
1 grapefruit cut into segments without the skin
1/4 cup olive oil
juice of one orange
salt and pepper

Slice the radishes on a mandoline paper thin.  Tear the lettuce into bite sized pieces.  Cut the orange and grapefruit in half and then cut out the fruit leaving the  membrane so you just have the fruit.

Mix the olive oil oil and salt and pepper.

Toss the lettuce, radishes, and fruit together.  Pour the dressing over all.  Toss gently.

This is great with grilled chicken and roasted potatoes.  Perfect for the hot weekend coming up.

Thanks for stopping in today