Osso Bucco

The foundation of many Tuscan recipes is a combination of wine, protein, celery, carrot onion and tomato.  Mix it one way and you get a bolognaise sauce, do it another and the result is osso bucco.   Like most of the recipes on this site, the technique relies on patience and confidence.

It’s done when the meat’s ready to fall off the bone

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Filed under Beef, Main Courses

Prepping & Preparing Chicken Wings

There are a couple of ways to make folks believe you know your way around a kitchen.  One of them’s knowing how to prep and cook chicken wings.

Say Hello to Your Little Friend

Say Hello to Your Little Friend

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Filed under Baking, Main Courses, Poultry, Technique & Dirty Secrets

Healthy(ish) Double Chocolate Cupcakes [by Table Daughter]

These cupcakes have no butter or eggs in them, but manage to be fluffy and very chocolatey.  If you still want more chocolate, try throwing some chocolate chips in, and don’t say that I didn’t warn you.

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Fudgey Mini Cakes [by Table Daughter]

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Chocolate/Vanilla Buttercream Frosting [by Table Daughter]

Chocolate/Vanilla Buttercream Frosting (about 5 cups)

Frosting or cake?  I’m a cake person, hands down.  I don’t even touch frosting unless I have to.  I actually eat cupcakes from the bottom up to avoid it, but this frosting very well may have made a frosting convert out of me.

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Crepes [by Table Daughter]

Crepes (Serves six)

For breakfast, lunch, dinner or any special occasion.

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Filed under Baking, Table Daughter, Vegetarian

Tomato Soup

Just the thing when you’re in need of a Norman Rockwell moment, tomato soup can be on the table in less than an hour.  The basic ingredients are simple and can be used to make a straight up soup (you’ll want to seed and process the tomatoes to get that Campbells soup effect).   The additional vegetables and spice aren’t much extra work and they bring out a pronounced set of distinct flavors.

a great winter meal

As for the tomatoes, there’s little difference between store-bought and canned.  If you want, you can substitute two 14 oz cans of diced tomatoes or tomato puree.  The advantage of this is that you won’t have to deal with the peeling and mashing.  I use fresh because it’s fun (I like to play with my food ).

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Filed under Soups & Stews