This hearty, classic soup has a deep beefy flavor and features chucks of tender beef with carrots, celery, onions, mushrooms and barley. Can be enjoyed as a total meal when you add some good bread on the side.
There are so many ways to brew and enjoy coffee, but I always say that the very best coffee is the coffee made the way you like it. Join us for a coffee klatch where we look at ways to make coffee using three different methods: percolated, drip (or “pour-over”) and by vacuum for espresso.
This traditional Middle Eastern salad is made using parsley, mint and bulgar wheat in addition to other ingredients. Fresh, bright and healthy, the tabbouli is wonderful served as a side, a salad, or with pita bread as an appetizer. This recipe makes a large amount, so it can be cut in half if you’re not feeding a crowd.
Baba Ghanouj or Ganoush or Ghanoush – no matter how you spell it, this smoky Middle Eastern dip made with roasted eggplants, tahini, garlic and other flavors is delicous. Makes a great vegetarian appetizer and provides something different from the usual – serve with soft pita bread or crunchy pita chips.
We have some dear friends who make cannoli shells a couple times a year. When they made their last batch, we were invited over to help – it was quite a production!! We made about 200 cannoli shells in one afternoon. They gave us some to take home, so all we needed to do was make some filling.
This concoction is one that Ralph created and it features Mexican chorizo. Not only is is an incredibly flavorful dish, but easy and quick to prepare. This is a good brunch dish, and works well for parties. Serve with a little sour cream and/or fresh salsa, and enjoy!
This recipe comes from a cake mix advertisement published in 1952. Cooking and baking with vintage recipes is a wonderful way to time-travel, and this cake not only came out beautifully, it was an enormous hit at party! Basically, it incorporates any flavored gelatin into the cake batter and frosting. The gelatin provides a subtle color and also imparts a fruity flavor. The cake’s frosting is a “cooked” frosting that takes a little effort but the results deliver a fluffy, light, marshmallowesque frosting that compliments the cake beautifully. So hop in the way-back machine and get a taste of 1952 with this Color-Vision cake!!
This classic side dish delivers on the creamy texture with a mix of chopped spinach, shallots and garlic. This is very easy to make, especially if you use frozen chopped spinach, and is terrific with beef dishes, although it’s also good with chicken, turkey, ham and other meats. I always thought creamed spinach made for an elegant side dish, perhaps because I can remember some of the finer restaurants in Detroit serving this along side roast beef, prime rib and steaks. Even people who don’t care for spinach will have a second helping!
A recent visit to Chicago took us to one of my favorite restaurants in the Windy City – Lawry’s The Prime Rib. While I don’t have meals like theirs very often, dining there is a real treat and always takes me back to the fine restaurants and steak houses I remember growing up. While the prime rib at Lawry’s is melt-in-your-mouth delicious, the side dishes are also incredible (desserts, too)! One of the sides that I enjoyed this time around was the creamed corn, and I think it is among the best I’ve ever tasted. Inspired by my dinner at Lawry’s, I tried to recreate the creamed corn for Thanksgiving. I think I came pretty close!
This pork loin was on sale at my local market and it seemed to be a perfect main course for dinner on a cool autumn day. Make a rub using your favorite seasonings, a quick sear on top of the stove, and then roast in the oven. Not only did it provide dinner, but many delicious sandwiches the next couple of days!