Archive for the ‘Meat’ Category
Sunday, January 6th, 2008
What probably looks to you like a decent penne rigate con salsiccia fresca is actually the jumping off point for a Sunday afternoon repast. I sliced cooked Italian sausages, diced a bit of prosciutto, chopped some parsley and sauteed it all up with sliced onions and garlic. Easy. Then I ...
Posted in Cheese, Herbs, Meat, Noodles, Pasta, Vegetables | 8 Comments »
Tuesday, December 18th, 2007
I had a half kilo of ground beef that needed dispatching, and so I hove it into my backsack before heading to Pete and Mara's function last evening. It was a warm, intimate gathering of friends and associates, and the fireplace was lit. I seasoned the beef liberally with sea ...
Posted in Meat, Recipes | No Comments »
Saturday, November 17th, 2007
I've stayed up late writing the last few nights, and when hunger hits in the middle of the night in a small town like Corvallis, it can be difficult to find something decent to eat. But there is La Conga (formerly known as Rigoberto's), and I'm absolutely hooked on their ...
Posted in Legumes, Meat, Recipes, Restaurants, Tools and Methods | 1 Comment »
Friday, August 17th, 2007
Of all the exquisite artisan food produced in Dalmatia, there is none as widely loved that resonates in the hearts and souls of the people like pršut (PURR-shoot). If you’re at all familiar with the prosciutto of Italy and jamon of Spain, you’ll almost know what to expect from ...
Posted in Meat, Tools and Methods | No Comments »
Friday, June 1st, 2007
Posted in Meat | No Comments »
Sunday, May 6th, 2007
I've sampled a lot of Adriatic and Balkan charcuterie in the last year. This article at Food Arts on dry-cured ham is a decent introduction to the king of all cured meat products.
Posted in Meat | No Comments »
Monday, April 2nd, 2007
If you're in or near Berkeley, California, you might be interested in checking out a four-course wine tasting dinner at Caffe Venezia on Thursday. Good labels, to be sure, and great accompanying dishes. I'm tempted to go just for the lamb braised in paprika and tarragon.
________________
Bakalar and Blitva - salt ...
Posted in Beverages, Fish and Seafood, Meat, Pastry, Wine | No Comments »
Monday, April 2nd, 2007
Since running Zagrebački Odrezak as a Sunday brunch item a couple of weeks ago, I've had a pow'rful hankering for Wiener schnitzel. I only got around to shopping for the veal last night and, as luck had it, the supermarket had none to offer. So I bought some inexpensive pork ...
Posted in Meat, Potatoes | No Comments »
Tuesday, March 6th, 2007
Someone decided to have roštilj (barbecue) at Igor's weekend place in Tržić, way up in the wine-growing Samoborske Gorje, about an hour from Zagreb. In true northern Croatian fashion, there was plenty of meat, including thick trenchers of GRILLED BACON.
Igor pulled the requisite green onion crudite from his garden, but ...
Posted in Croatia, Meat, The Air, Land and Sea, Vegetables | 1 Comment »
Sunday, December 24th, 2006
Hatching contrived ebulliences would undermine the evident sublimity of this recently consumed slab of beef round, and so I will go no further than revealing that it was broiled quickly, allowed to rest in chilly darkness for a day, sliced thinly against the grain and prudently seasoned with ...
Posted in Meat | 1 Comment »
