Chicken Schnitzel: A fresh change from comfort foods. We have been having soups, creamy casseroles, breads and desserts to comfort us in the cold of winter. I decided we needed something crispy and fried. Fried food is a rarity at our house, we bake, broil, steam, lightly saute or braise. I remembered Chicken Schnitzel. […]
Eggplant (Aubergine) Eggplant, a vegetable from Asia and now identified most often with Mediterranean recipes, such as Eggplant Parmigiana, Ratatouille, Moussaka or eating fried eggplant dipped in a batter or egg and flour and fried in a skillet. The eggplants are readily available in the farmer’s markets at this time, late August and September. […]
Rice: A dish of many flavors. Rice is a stable grain used all over the world. This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties. The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto. Basmatic rice is […]
®Green Beans, Red Potatoes and Pasta Fresh green beans from the garden are crisp, delicious seasoned with oil, lemon, pecorino romano cheese, and herbs. Many cook fresh green beans ‘all day’ with bacon or ham and maybe with potatoes. The idea was canned and overcooked green beans were best! My thoughts of frozen […]