close

New Year’s Eve 2011

2011.  It’s hard to grasp. I remember as a little kid figuring how old I was going to be in the year 2000.  Not just old.  Ancient.  I couldn’t quite fathom being almost as old as my grandparents. And here it is, 11 years after that. I do know...

Chicken and Cranberries

While shopping yesterday I picked up a bag of fresh cranberries.  It seems a bit late in the season for cranberries to still be so plentiful.  I don’t know if I just haven’t been paying attention or I’m noticing them more because everythin...

Ham Steaks and Potatoes

Early in my hotel career, I worked with an Executive Chef named Peter Koenig at the Hyatt Lake Taho...

Filet Mignon Roast with Sauce Béarnaise

Ah…  the joys of Gift Cards… Victor’s mom got us a gift card for Christmas so I ...

Monday Monday

The Blizzard of 2010 kept me indoors today.  Not that we had a blizzard at our house.  Maybe 6...

Beef ‘n Biscuits

It’s still snowing outside.  I don’t quite see the 8″-12″ they’re pr...

Caffe Vergnano 1882

The weather outside is getting frightful.  Time for a cup of coffee. But not just any ol’ co...

Lentil Soup

The snow has finally started to fall.  The Blizzard of 2010 has officially begun.  We have our fu...

Christmas Eve 2010

‘Tis the Season! We’ve been here about 18 hours and have been eating for most of them!...

Beef and Mushrooms

Merry Christmas Eve Eve. It’s been a pretty rough past few days.  Retail and The Holidays ar...

Nutella Sandwich Cookies

I LOVE La Cucina Italiana Magazine.  Love it.  Where else would one find a recipe to make homemad...

Cuban-Style Mojo Citrus Marinade & Cooking Sauce

I grocery shop for Victor’s mom on Mondays.  It’s not a big deal – she’s e...

Trottole ai Formaggi e Gremolata di Agrumi

I don’t even know where to begin. I keep saying that every week it is the best one, yet, but&...

Gianduja

I think this may be the surprise dish of the holiday season.  It’s mid-December but the Febr...

12-19-chocolate-torrone

Torrone al Cioccolato

  Chocolate Torrone.  How could it be bad?  And La Cucina Italiana Magazine comes through, ag...