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My uncle Jeff recently sent my daughter a signed Lee Brothers cookbook after attending an event they hosted. On Memorial Day, we cooked our entire meal from the book. Photos of the other dishes below the fold. This particular recipe calls for fresh figs, but we were unable to find them in late May in Indiana, so we substituted fresh cherries.
Continue reading ‘Pork Tenderloin with Madeira and Cherry Gravy’
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I had the opportunity to celebrate Mothers’ Day with six wonderful mothers: my wife Alison, my mom Toni, my grandma Joanne, my mother-in-law Jean, my sister-in-law Gemma, and my sister-in-law Courtney. On the menu, among other things, was this beef tenderloin dish, the recipe for which I got from my colleague Richard Lucey (who you may remember from such blog posts as Braised Beef Cheeks).
Continue reading ‘Roast Beef Tenderloin with Roast Tomatoes, Garlic, and Arugula’
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This recipe is the Cook’s Illustrated take on Pasta Primavera. The preparation is similar to risotto – the dry pasta is sauteed in oil first, then simmered in just the right amount of liquid.
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The title of this post says it all – this is about as basic a lasagna recipe as you’ll find. It’s great for a group and makes wonderful leftovers. It even freezes well.
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Homemade pizza is a fairly regular dinner at our house. I make a big batch of dough and prepare a bunch of toppings and then let everyone make their own. Commercial pizza ovens are significantly hotter than most home ovens, but you can easily make pizza dough at least as good as what you’ll find in a restaurant. If you can find Tipo 00 flour (or order it online), you should do so. If you can’t find it, this will still be excellent with bread flour or all-purpose flour.
Continue reading ‘Basic Pizza Dough’
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In honor of Super Bowl Sunday, I made an enormous batch of Chicken and Sausage Jambalaya. No time to add comments to this post – there are commercials to watch. Continue reading ‘Chicken and Sausage Jambalaya’
Julio's Delicatessen 