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“Spatchcock” Roasted Chicken

We credit this recipe to Ina Garten and decided to give it a try. So glad we did. The term “spatchcock” is derived from an old Irish abbreviation of “dispatching the cock”. It’s a cooking method involving cutting out the backbone of the chicken so it cooks flat, resulting in a faster, more evenly cooked chicken with crispier skin. You can usually get your butcher to do this for you, otherwise it's not too difficult with ... continue reading...

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Pumpkin Pie S’Mores in a Jar

  Yes, it's that time of year again, time for holiday dessert planning.  The pumpkin craze is not going anywhere, and pumpkin pie can be boring and so predictable. This pumpkin pie recipe adds the element of S'mores, all neat in a mason jar.  Pumpkin Pie S'Mores in a Jar is a crowd-pleaser, especially with kids.  There's something about eating a dessert in a jar that's so satisfying.  I think it has to do with the idea ... continue reading...

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Roasted Vegetable Lasagna

Sometimes I get tired of eating meat.  This recipe for Roasted Vegetable Lasagna fits the bill for a meatless dinner.  It's rich and creamy and full of healthy veggies. The roasting method removes lots of the liquid content in the vegetables so you don't end up with a watery lasagna, and gives this dish a nice caramelized taste.  I made two versions, one with pesto and one without.  The consensus was that the pesto ... continue reading...

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Best Side Dishes and Desserts for the Holidays

With the holidays fast approaching, I thought I'd share some of the best holiday side dishes and desserts that I have tried.  Just click on the link for the full recipes.  Enjoy!   Roasted Asparagus   Mac and Cheese   Fennel Gratin   Tin Roof Bistro Brussels Sprouts Pomme De Terre Sarladaise Tomato Bread Pudding Pumpkin Pie S'Mores in a Jar Raspberry Clafoutis Chocolate ... continue reading...

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No-knead Sourdough bread

I call this no-knead sourdough bread recipe, "Our-dough bread" because this truly was a family affair.  There are very few things in life that we continue to eat that go back as far as bread.  The combination of the most simple ingredients and skill can produce such a masterpiece that can rival any store bought or bakery bought bread that you can make at home. Of the steps necessary and of most importance is time and ... continue reading...

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Preserved Lemons

Preserved Lemons is a wonderful use of lemons, when you have an excess amount of lemons and you want to use them before they go bad.  Preserved Lemons are typically used in Moroccan cuisine, but are more versatile than that.  They are wonderful in pasta dishes, salads, stews and plenty more.  When I made Moroccan Chicken with Lemons and Olives, I didn't have any preserved lemons to use.  I promised I would make them and ... continue reading...

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Salmon Rillettes

I bought an excess of wild caught salmon, and at $27 a pound, I didn't want to go to waste.  It was my husband's idea to make Salmon Rillettes, so that's what I did. Rillettes is most commonly made with pork, but can be made with a variety of meats, such as duck, goose, tuna or salmon. The technique for making Rillettes is really quite simple.  It appears more complicated than it is.  In 25 - 30 minutes, not including ... continue reading...

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Moroccan Chicken With Lemons and Olives

You could say that Moroccan Chicken with Lemon and Olives is one of the national dishes of Morocco.  This can be made with Preserved lemons, or my version, with a regular lemon and a Meyer lemon.  Preserved lemons is not something you usually have in your pantry, so I made it without.  I will be posting a recipe for Preserved Lemons, in the near future.  Moroccan Chicken with Lemons and Olives, can be made with a whole ... continue reading...

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Bonci Style Pizza Strudel

Since I'm not able to go to the legendary Gabriele Bonci's Pizzarium in Rome, for Pizza Strudel anytime soon, I am making it at home, and you can too. (Correction, Mark is making it, and I am merely assisting him.) Gabriele Bonci is known as the Michelangelo of pizza.  How appropriate that his Pizzarium is just 5 minutes from the Sistine Chapel. It is not just the skill of Bonci that makes his pizza so great, but more so ... continue reading...

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Pasta Primavera with Roasted Vegetables

Being that it's spring season, and that Primavera translates to spring in Italian, Pasta Primavera is a perfect pasta dish for the occasion.  You can make this two ways, with or without cream.  If you omit the cream and cheese, it becomes a vegan dish.  I had planned on making this without cream, but at a last minute decision, (based on if my kids would eat it or not), I made the creamy version.  Because you are roasting ... continue reading...