Remember the dinner party that started with the Oysters Casino? Well, this is the post for the main event. Lemon-Herb Stuffed Pork Roast served with Twice Baked Potatoes with Bleu Cheese and Rosemary and Zucchini Ribbons in Butter and Fresh Parsley. I was so happy with how this dinner turned out. It is a definite do-over. Lemon & Herb Stuffed Pork Roast Ingredients 1 6 to 7-pound boneless pork roast, excess fat trimmed to 1/4-inch thickness; butterflied ¼ cup chopped fennel fronds 2 – ½ oz package fresh rosemary, de-stemmed and chopped 1 ½ oz package fresh sage leaves, chopped 6 garlic cloves,…
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When we make Indian food, there is always a “dal,” a super thick lentil soup or side dish. As a result, I keep lentils in my pantry pretty much all the time. Rummaging through the pantry, I found my lentils way in the back and decided that it was time to make a healthy lentil salad for lunch. Tarragon Lentil Salad There will be no portion quantities in this recipe because it depends greatly on how much you are making and for how many people. Like most salads, there is a base ingredient and then a little of this and…
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Last week when in Provincetown, we stopped for a quick dinner at The Canteen. A quick-casual walkup counter restaurant with a few tables inside and a bunch more outside overlooking the beach behind the restaurant. The restaurant offers hot and cold sandwiches, soups, appetizers, and salads. One of the favorites for many is the crispy Brussel sprouts which Gary got as a side dish. His main entree was a Buddha Bowl. I thought a Buddha Bowl was just something on this menu. Apparently, I have been living under a rock because Buddha Bowls are everywhere and vary greatly. If you are also…
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Several weeks back I read this recipe on Pineapple House Rules, a Texas-based “mom blog” I follow because of Lilly’s recipes. This particular recipe made me think about the street vendors in the Hispanic neighborhood in Chicago where we used to live. They served the corn “on the cob” with the husk still attached as the handle, slathered in mayonnaise, spices, and cheese with a wedge of lime. Since my mayonnaise usage is selective, the idea of slathering it on fresh sweet corn seemed over the top and too sweet. All I could think was, why would they do that. Now decades later…
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I have a love/hate relationship with peaches. I L.O.V.E. fresh peaches. They are one of the summer’s little treasures that you have to search out. Those picked too early never get the sweetness that you desire, and those picked too late, well read on because there is a problem. Peaches ripen in a nano-second and then quickly begin to lose freshness, flavor, and juiciness. If all of your peaches hit peak ripeness on the same day, you have to devour the entire basket within 24 hours. Or you run the risk of taking a single bite and then tossing in the trash because it…
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Why I only buy fennel when its warm outside is beyond me. I love this herb/vegetable and the mild, anise flavor that it brings to any salad. A few years back at an olive oil tasting it was served on its own with just a pinch of salt and a drizzle of olive oil. It was then that I realized that fennel could be the star or focal point of a salad as well. I have been craving fennel for a few weeks now, and so it seemed like the perfect time to make up a salad for my lunch.…
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Growing up we had a garden in the backyard and there was always tomato plants. Inevitably a few green tomatoes would be picked so we could make fried green tomato sandwiches. Thinly sliced, dredged in flour then fried in butter until crispy. Stack the slices between to buttered pieces of white bread and we were off to the races. During tomato season this was always what we did in summer before the ripening started. Gary and I decided to try our hand at growing a tomato plant in a container this year. We may have started it a bit late since tomato…
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I grew up in a time when the casserole was king. Lately, I have been nostalgic for my mom’s Tuna Noodle Casserole. This meal was always one she could put all together in the morning and bake it off later after volunteering at the community center with her friend Phyllis, selling pool memberships. We all loved this dish so much. It is so simple and filling; just what she needed when raising four kids. Gary was also craving it which meant I had to swap out the mushroom soup with other complementary flavors. I used Cream of Onion and Cream of…
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