I have rarely made Israeli food, but I got a cookbook written by a James Beard award-winning chef whose restaurant I visited this summer that was amazing. While the dish i made is not a traditional kebab, it has a lot of the same elements. Instead of using a kebab sword, this dish uses a […]

This dish is one of my father’s favorite dishes. It takes a LOT of fresh garlic, which is the most time-consuming part of making this dish. You make a lot more of the garlic oil than you need for this dish so you can use it in other dishes later. (That’s what I did.). I […]

I found another great recipe from Mastering Simplicity by Christian Delouvrier (page 246). This salmon dish did not take that long and was pretty easy to make. I started by heating oil and then I added the salmon. I served the salmon over arugula and then poured balsamic vinegar over both the fish and the salad. […]

This Sunday’s entry is Duck L’Orange from page 86 of Mastering Simplicity by Christian Delouvrier. The duck had a strong orange flavor but the tartness of the citrus was balanced by the sour from the vinegar and the sweetness from the Grand Marnier, orange marmalade, honey and sugar. I served the dish with rice cooked […]

Today’s entry comes from Julia Child’s Mastering the Art of French Cooking at page 208. I marinated the swordfish for a few hours with rosemary and thyme, then poached it in white wine.  I served artichokes as a side dish using a recipe from Gordon Hammersley’s Bistro Cooking at Home at page 256 for a […]

This roast pork loin recipe from Mastering Simplicity by Christian Delouvrier (page 53) starts two days before cooking with marinating the prunes in brandy. When it came time to cook, I cut a slit into the pork loin to put the prunes in it. I guess the pork loin I used was not thick enough […]

I did not have a lot of time to cook this week so I found this quick recipe from Alfred Portale’s Simple Pleasures at page 124. I must confess that this is the first pasta dish I am posting where I did not make the pasta from scratch. I just did not have enough time. […]

Again this week I used a recipe from Mastering Simplicity by Christian Delouvrier (page 260).  When the fresh truffles I got as a holiday present finally arrived by mail, I stored them each in separate pieces of paper towel in an airtight container with six eggs. Each day until I used the truffles, I replaced […]

Once again, I turned to Mastering Simplicity by Christian Delouvrier (page 276) for a recipe that was very time consuming but well worth it. It took me three days to make this braised lamb shoulder recipe. On day one, I began by marinating the lamb with star anise, coriander, saffron, cumin, and Moroccan ras al […]

Today’s Sunday Supper entry is homemade garganelli pasta with a duck ragu. This dish is one of the hardest dishes I have made from Mario Batali’s cookbook. The recipe is at page 217. Like most of his dishes I have made in the past, you start with his basic pasta recipe. After I rolled the […]