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January 2009

January 25, 2009

Lasagna Recipe


Lasagna really does require a lot of effort, which is probably why I don't make it that often. But The Drummer Boy was coming over with his family for dinner and he wasn't shy about submitting a menu request. Okay, so what if I asked him what he wanted? Couldn't he have made it easy on me and said "cheeseburgers" ?

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January 18, 2009

Stuffed Mushrooms Recipe


I've only made these twice, but each time they were well received. I'd be interested to hear how other folks prepare stuffed mushrooms. It seems to me there are lots of options here. Anyway, here's how I do it.

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January 04, 2009

Sausage and Peppers Recipe


I came clean many years ago and admitted my addiction to sausage and peppers. Maybe it's the southern Italian in me, but when I lived in NY City I couldn't pass a street fair without stopping at one (of the several) sausage and peppers stands for a hero.

These days I don't get to the NYC street fairs so much any more, but I still get cravings - really they're more like flashbacks - for some fennel sausage and sweet peppers.


- 9 Sweet Italian Sausages
- 3 Tbs Extra Virgin Olive Oil
- 2 Bell Peppers (Red, Yellow, or Orange), cut into strips
- 3 Cubanelle or Vinegar Peppers, cut into strips
- 1/2 Onion (red or yellow), cut into strips
- 1 Clove of Garlic, diced
- 1/2 Cup Red Wine
- 2 Tbs Fresh Oregano, chopped

Heat the olive oil in a large skillet over medium-high heat. Add the sausages and brown well on all sides (about 3 minutes per side). Remove the sausages from the pan, and toss in the garlic. Cook the garlic for about 30 seconds, then add the peppers and onions. Toss well and cook for 2 minutes, then add the wine.

Bring the wine to a boil, then reduce heat to simmer and return the sausages to the pan. Cover the pan and continue to simmer for 15 minutes.

Remove the cover and cook for 5 minutes longer to allow the sauce to reduce a bit. Add the fresh and oregano at the last minute and serve with good, crusty, bread.

January 02, 2009

One Pot Roasted Chicken

January 2009 016

This is closely based on Tin Pig's recipe for Rosemary Garlic Chicken.  While that produces a crisp exterior, I wanted to try something slightly different using a pot, and adding broth.  Like the original recipe, it takes about 5 minutes to prep, and then gives you time to relax (or give your kids a bath) before sitting down to dinner.

Preheat oven to 375
Time to prep: 5 minutes
Time to cook: 1hr and 15 min. (give or take)

8 chicken parts - thighs and drumsticks/legs are best 
1 head of garlic, broken into individual cloves, peeled whole
2 1/2 cups broth (veggie or chicken broth - homemade or buy organic at your supermarket)
1 large onion - red or yellow, sliced into medium size rings
Olive oil
Rosemary (1 sprig fresh or 1 tsp dry)  (note: i sometimes leave this out because kids don't like it)
Salt and Pepper

Put all clean chicken parts in large dutch oven or other large pot.   Drizzle olive oil enough to cover all pieces.   Liberally sprinkle salt (kosher salt is best).   Add cracked black pepper.   Flip pieces over and do the same on the other side - be sure to drizzle more olive oil.   Add all the garlic cloves, the onion, the broth, and the rosemary (if using it), to the pot.  Put in oven, uncovered, for 1 hour and 15 min.