Calf Liver And Onions With Vernaccia
Calf Liver And Onions With Vernaccia
The quality and flavor of organ meat is closely linked to how the animal is raised. My mother, like my grandmother, insisted on knowing whose calf was getting killed that week so she could trust the liver would be good.
Read more about this recipe in Efisio Farris's book Sweet Myrtle & Bitter Honey.
Sauteed Cauliflower With Mustard Seeds And Chiles
Sauteed Cauliflower With Mustard Seeds And Chiles
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
A nice veal chop is a treat and a quick pan-roasting browns the edges wihile bringing out all the flavor with minimal distraction. Try it with our Asparagus-Fontina Gratin to make a fast and elegant meal.
Roasted Pork Shoulder With Rosemary
Roasted Pork Shoulder With Rosemary
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Braised Red Cabbage With Smoked Paprika And Sweet Onions
Braised Red Cabbage With Smoked Paprika And Sweet Onions
Smoked paprika adds both sweet and spicy flavors as well as a deep red color. Try this next to a roast for a warming winter meal.
In my family, we didn't stuff the turkey nor did we bake the "stuffing" in a seperate dish - we made stuffing balls.
Read more about this recipe at Coconut & Lime.
