Lamb Stew with Green Beans and Tomato

“In our house, the cook gets tired of this stew, but the diners never seem to.”  Sonia Uvezian, in her remarkable tome Recipes and Remembrances from an Eastern Mediterranean Kitchen From the Caucasus to the Mediterranean, throughout the Middle East, and then across the Atlantic Ocean to the New World via immigrants from those places, a …

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Steak Tonight: The Piazza della Signoria in Florence, Italy, and A Truly Simple Meal

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

Grilled Lamb and Almond Meatballs with Olive, Tomato, and Parsley Vinaigrette

Around the world, meatballs are a cook’s home way with sausage making, not much fuss to put together and no casing required. In particular, lamb meatballs spiked with one kind of nut or another–walnuts, pine nuts, or almonds–are masterful fare found in various renditions throughout the Mediterranean. With their delicate yet hearty taste, small balls … Continue reading Grilled Lamb and Almond Meatballs with Olive, Tomato, and Parsley Vinaigrette

Crepinettes

Crepinettes are sausage patties wrapped in caul fat. Their name is derived from the French word for caul, crepine, hence crepinettes, or little caul packets. They’re an old-fashioned, easy and fun way to craft homemade sausages for a casual get together, especially good in summer when it’s likely to be grilling weather. The only trick to making … Continue reading Crepinettes

Seared Flank Steak with Brown Rice, Dipping Sauce, and Chop Sticks

Sometimes an object, as much as a food, can be the inspiration for a dish. Such was the case with these beautiful chonta wood chopsticks from Ecuador. They were a gift from my cousin, Gary Jenanyan, Executive Chef for the maritime partnership of Lindblad Expeditions and the National Geographic Society in the Galapagos Islands region of … Continue reading Seared Flank Steak with Brown Rice, Dipping Sauce, and Chop Sticks