Bacon-Wrapped Scallops

In the past few years I have raved about a wonderful product made from Hungarian red bell peppers called Paprika Creme. I have also complained about not being able to find this product online. It’s typically a hit-and-miss situation on Amazon. Then lo and behold, I experienced a Christmas miracle of the culinary kind. I

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Pot au Feu

Pot au Feu is a hearty vegetable dish that I grew up eating. In spite of its simplicity and peasant origins, I loved the smell of the bacon-rich broth, and the flavor of the tender-cooked vegetables. Pot au feu, simply translated to “caldron of fire,” was a way to use what you raised, and what

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A Simple Winter Meal

To this day, my favorite thing to do in the kitchen when deciding what to cook for dinner, on the rare occasion that I have nothing planned, is to go to my refrigerator and create a meal. Now, it actually helps to have food in the refrigerator when doing this. Even an Iron Chef can’t

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Festive Pork Loin

This pork loin isn’t festive in that it’s holiday-oriented, it’s just festive because it’s a perfect dish for a celebration. The more correct name would be Moscato-Braised Pork Loin with Prosciutto and Gruyère. The recipe came from the book Rotis, by Stephane Reynaud. I had previously purchased his cookbook Barbecue & Grill, and enjoyed it,

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Gorgonzola Sauce

This post should really be entitled “Gnocchi with Gorgonzola Sauce,” but since I didn’t make the gnocchi myself, I’m just making this post about the sauce. Which, if you love any form of good blue cheese, you will love. I promise. This Italian-inspired sauce is pretty rich, but you don’t make much of it by

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