Where do recipes come from? From necessity, distant memories, and problem solving, mostly. This one came from the fact that my littlest one won’t eat hamburger but loves sausage. And I had picked up some freshly made pappardelle pasta from Eataly. And I found a green pepper in my late-summer garden. Hmmmm… I remembered Hamburger […]
Tag Archives | main dish with meat
Damper and Dip: An Aboriginal Tradition
Every once in a while something magical happens because of my blogging (and it’s why I keep at it). This time, I was looking at the comments from one of the blogs from my time in Australia and I noticed an offer I couldn’t refuse: an offer for “Nana’s Damper and Dip” from an Aboriginal woman.
Ode to the Club Sandwich
It started this summer after a golf game when I got a sudden terrible craving for a club sandwich. The public course I played on didn’t serve them, and neither did the pub down the street. And so I went without. Until Thanksgiving. And then I saw all that leftover turkey and knew What Must Be Done.
Chicken Potpie from Scratch
Chicken potpie is all about the crust. The Pennsylvania Dutch call a soup with square homemade noodles chicken potpie, but try serving that to friends and family and getting away with it. (Trust me, I tried it once.) It’s good, mind you. But it’s not the same as a good crust. Real crust. It’s all about the crust. Here’s my recipe…
Maria’s Roasted Pork, Cabbage,
and Garlic Butter Sandwich
Once, a very long time ago, I was in Puerto Rico with my brother-in-law, who lived there at the time and spoke fluent Spanish. He took us for lunch at this very casual restaurant on a side street in Old San Juan. He said we had to have Cubano sandwiches, but I told him I don’t like Swiss cheese and asked if he could order a substitute. I proceeded to have the most delicious, yummiful, and tasty sandwich that I can ever remember.
Chicken Fried Steak, at Last
I was in Austin, Texas, for the South by Southwest Eco Conference and was hanging out with Tom Phillpot, a native Texan. We were searching for a good restaurant within walking distance (not too many choices) and we got to talking about chicken fried steak (CFS). “That’s it,” I said, “I’m making it as soon as I get home.” And so I did. And it was good. And the leftovers were consumed at breakfast the next morning.
Bacon and Egg Spaghetti. Seriously.
Then, the other night, I made a huge batch of my sauce from scratch and there was a little bit left over (not enough to freeze) and I had a big plate of leftover bacon that I had already cooked, and I thought to myself…eggs….bacon…spaghetti….hmmm. Worth a try! I mean, any meat in sauce is usually good. Oh yes!
Duck Confit the Real Parisian Way
I will always remember the first time I had Duck Confit. It was during my first trip to Europe as an adult was with my daughter, Maya, when she was 9 years old. We didn’t know what Duck Confit was, but it sounded recognizable. And so we ordered it. Oh! The pleasure!
Scratch
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.
Order NowOrganic Manifesto
Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment.
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