One day when I was a little girl watching my mom make dinner, I asked her why we weren't a "meat and potatoes" family. She said, "That's because we're Italian, and we eat good food."
I remember thinking, was meat and potatoes bad food? Would it make you sick? I suddenly felt sorry for all those kids at school whose moms cooked meat and potatoes. I secretly wished I could bring them home for dinner so they could have good food like my mom's eggplant parmigiana, escarole and beans, and macaroni with gravy and meatballs.
Other than the once-a-year New England boiled pot roast with potatoes and carrots, my mom never made meat and potatoes meals, and I don't either. The closest I get to making meat and potatoes is a burger and fries, which suits Jeff just fine since his mother also never made meat and potatoes.
Retro Recipes and Traditional Fare
Retro Recipes and Traditional Fare
Steamed Artichokes with Dijon Vinaigrette
Most people look at an artichoke and think: "What do I do with this?"
But artichokes only look intimidating, they're actually easy to prepare
once you know how. Originally from the Mediterranean, artichokes have a
history that dates back to Roman times. There are countless cultivated
varieties, especially in Italy, where artichokes are enjoyed in many
different preparations including raw salads, stuffed and baked, steamed,
grilled, etc. In the States we have just two varieties: the large globe
and small baby. The simplest way to prepare artichokes is steaming. Not
only is it easy to do, the method also retains the subtle flavors that
make artichokes so revered.
Artichokes make a fun party food since they require a hands-on approach.
Each leaf is removed one by one and nibbled on. Once all the leaves
have been removed, and the choke has been scraped away, only the heart
remains. The heart and the stem have the most flavor. The leaves are not
entirely edible, so you need to use your teeth to scrape the bit of
flesh from each leaf. Typically steamed artichokes are served with
melted butter or hollandaise, but I like to dip into Dijon vinaigrette,
which is much lighter. Serve steamed artichokes as an appetizer for any
occasion.
Banana Nut Oat Muffins
These Banana Nut Oat muffins are some of the best muffins I've ever made.I got out of the habit of baking when my stove was replaced. I use my bread machine and my Breville Smart Oven but it's too small for many things. Fortunately I have a muffin pan that makes 6 muffins that fits in it perfectly. And you know what? Making 6 muffins is much better than making a dozen!
Muffins, like cupcakes are really good when they're fresh, but they get dry and stale quickly. So making smaller batches more frequently makes good sense. These muffins use lots of healthy ingredients like oatmeal, oat bran, bananas, walnuts and a little bit of olive oil so you can feel good about eating them. I used extra virgin olive oil because it's what I have on hand but you could use any olive oil you like.
Olive oil is great for baking, especially in muffins and quick breads. The muffins are moist, with a little crunch from the nuts, a little chew from the oats, and have that buttery texture that comes from using bran, perfect to take when you're running out the door.
Chicken a la what?
After cooking up a bunch of boneless and skinless chicken thighs the other day, I decided to turn some of them into chicken a al king. I don't know what made me think of this dish from the past – white sauce with chicken and vegetables stirred into it. For one thing, I've never really cared much for it. It brings back bad memories of creamed chipped beef and canned peas that my mom used to make when I was a child. She'd serve it over toast. The peas were mushy, the toast was soggy and the chipped beef was – well – chipped beef. I did not like it. Not one bit.
So, why would chicken a la king even drift through my mind? I used to make it every once in a while, but that was years ago. When I mentioned chicken a la king to my husband the other day, he said it had been so long since he'd even heard of it that he'd forgotten all about the creamy gravy-like dish.
I dug out my old recipe and gave it another try. I have to say that on a cool autumn evening, the dish was very satisfying. And quite tasty. I made toast cups to serve with the a la king. I didn't have one, (remember, I don't care for soggy toast) but my husband was raving about what a great match the crunchy toast cups and the hot, creamy chicken a la king were.
Steak au Poivre with Shallot Pan Sauce
Now and then I have a craving for red meat. And when that craving comes
I want a meal that's fast and easy to make. Steak au poivre is my
answer. It's a French-restaurant favorite. I don't think there's anyone
out there who can dispute that. It's one of my absolute favorite dishes
and I almost always order it if I see it on a menu. But it's so simple
to make at home when I feel like staying in. It's quickly cooked in a
pan followed by a luxurious sauce that includes brandy and white wine.
This recipe can be made for a quiet romantic dinner for two or even
doubled or tripled for an elegant dinner party.
For
the perfect level of flavor and doneness, make sure the steaks have
come to room temperature before cooking, then pat dry, and season well
with salt and freshly cracked black pepper. Crush the pepper in a
mortar and pestle or using my new favorite tool, the Flavour Shaker. I like to press the steaks into the crushed black pepper for optimal adhesion. For a steak that's beautifully pink inside, a 2-minute cook time per side is ideal.
More Articles ...
Welcome to the new One for the Table ...
Our Home Page will be different each time you arrive.
We're sure you'll find something to pique your interest...