One side of my wife’s family is Greek and we all enjoy Greek food. This recipe is always a hit. A rich lamb tomato sauce between eggplant layers and topped with a rich feta bechamel sauce makes a great main course. Add some stuffed grape leaves and a real Greek salad and you have yourself a meal. Continue reading
Since so many of you liked my humble Chicken Noodle Casserole here’s another oldie but goodie comfort food recipe. If you have the time (and who doesn’t these days) make your best meat sauce. Or, as per this recipe, brown some ground beef and/or Italian sausage, put it in some good jarred sauce, add some cheese, and Roberto is your uncle. Continue reading
We have an Asian dish at least once a week in our rotation. My wife loves mushrooms and broccoli, so this easy chicken stir-fry is always a hit. Continue reading
Sometime on the proverbial “cold winter’s night” you may want to cook this for your family and/or friends. It’s about as easy as it gets, and no one ever complains. Continue reading
Risotto is a nice change from pasta, and it is not hard to make if you are attentive during the half hour or so you need to watch and stir the rice. For special events we make a rich and decadent Risotto ala Milanese with our Osso Bucco. This recipe is a bit of a lighter tweak on that, without the Parmesan cheese and extra butter. If you use frozen shrimp and peas this can be pulled out of the larder, and you can make it in under an hour on a weeknight. And it is very good! Continue reading
My seminary classmate Carlos Diaz gave us a paella pan and the Time-Life Cooking of Spain cookbook for a wedding present. That was forty years ago and paella has been a mainstay of my kitchen for special events. I made one last night for a family birthday.
The original Time-Life recipe was a lovely Valencia style paella with some not very authentic ingredients such as lobster. Paella was originally a humble peasant dish of saffron infused rice with whatever fresh vegetables and fish or game that was available.
This elaborate Valencia style paella is the one most Americans know from restaurants. This is my take on it with four decades of my tweaks. It is pretty labor intensive, but a fun project in the kitchen, and the results are unfailingly crowd-pleasing. Serves six with generous portions. Continue reading