An easy, easy method that produces delicious results, while allowing you to do something else while the veggies slowly roast and caramelize. This was my clean out the fridge, roast all the veggies night! Preheat the oven to 350 degrees. … Continue reading
A friend shared a piece of a venison backstrap, which is the tenderloin of the deer. This piece was about 1 3/4 pound. As venison is a very lean piece of meat, marinating is generally recommended. We choose a simple … Continue reading
A most unusual looking vegetable that is mesmerizing to look at due to its fractal qualities. An Italian vegetable that has been bred since the 16th century, to this day it seems to be reserved for royalty and nobility. To me, … Continue reading
A delicious part of an antipasto platter. Some of the more common Antipastos are those that could be preserved, stored for the winter months when they could be pulled down and one can enjoy a bite of summer. Roasted Red … Continue reading
Flu season is here! While flu season has been very active in my area for a couple of months now, it’s finally started affecting those around me. A little old-fashioned chicken soup is just the thing to treat it. 2 … Continue reading
One of the easiest ways that I have found to cook fresh summertime eggplant, that doesn’t use a whole lot of olive oil. For one large eggplant, I usually probably use about a 1/4 to 1/2 cup of olive oil. … Continue reading
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