My rendition of adobo sauce, a classic of Mexican cooking, came about when Lindy Gullet, second generation owner of Shenandoah Valley’s Noceto Winery in Amador County, California, asked me for a food pairing suggestion to go with Noceto’s Sangiovese di Rosato rose wine. Mildly spicy and deeply flavored adobo sauce, crisp and lively as their … Continue reading Pork Shoulder Roast in Adobo Sauce with Dressed Cilantro
Lonzino di fico, (meaning loin of figs, for the shape, as in pork loin), or salami di fichi (fig “salami”) is a southern Italian concoction of dried figs and nuts, usually walnuts, plus sometimes almonds and/or pistachios, too, and sometimes also dried apricots and/or dates, all finely chopped, laced with anise and lemon (though I prefer … Continue reading Dried Fig and Walnut Lonzino
Rick’s mother, Kath Wise, regularly served tomatoes lightly sauteed and blanketed in a lush, sour cream sauce, as a hot dish. So did Kath’s sister, Rick’s beloved Aunt Joy. There was a titter of family dispute over who made up the dish, Kath or Joy, both claiming to be the first. No matter the true answer, they … Continue reading Hot Tomatoes!
As I was developing this blog entry, it turned out “everyone” was dreaming on steaks: food mag covers, other food blogs, newspaper food sections, all were headlining steaks! Here’s my offering of a hearty American steak, done Italian style, with a story. It begins with an al fresco lunch at a ristorante on the Piazza della … Continue reading Steak Tonight: The Piazza della Signoria in Florence, Italy, and A Truly Simple Meal
Once strictly the revered centerpiece for special winter holidays, turkey now joins table fare year round, especially as ground meat. Low in fat and mild tasting, it fulfills the need for protein without offensive calories or gamy taste. As such, though, it can be perplexing how to make it appealing rather than just bland. Fortunately, turkey … Continue reading Turkey and Pine Nut Meatballs with Cranberry Ancho Chili Topping
Dried beans and rice together in a dish is a staple food of many cuisines around the world. Caribbean black beans and rice (Christians and Moors), Cajun red beans and rice, Indian dals with rice, Southwestern pinto beans and rice, Japanese sweet adzuki beans and rice pudding, their names ring as poetic as descriptive. For … Continue reading Wild Rice and Chick Peas with Pea Sprouts and Kumquats
At one time I thought of an omelet and a glass of wine as a solitary repast, perfect for enjoying a quiet, and elegant, meal alone. It’s a notion introduced by the brilliant and lusty food writer, Elizabeth David, who, in spite of being quite petite, held forth with great gusto in numerous engaging cookbooks, among … Continue reading An Omelet and a Glass of Wine