Apparently Benetictine is to Louisville KY, what pate is to Paris or baked beans are to Boston. It's history can be traced back to a caterer called Jennie Benedict, who wrote The Blue Ribbon Cookbook. Benetictine is omnipresent at Louisville parties, where it is served in the form of tea sandwiches, often paired up with crisp … Continue reading Benedictine (the spread not the drink)
We try using some wonderful local vine-ripe tomatoes
We make Tomato Gravy to accompany ham and asparagus.
Quick, easy and low-calorie. Just don't over-cook the asparagus. It should still be crisp when done.
Author: James R. Kirkley, IV Serves: 4 Braised Brussel Sprouts INGREDIENTS 1 pound, fresh brussel sprouts - halved lengthwise il Fustino Arbequina EVOO butter kosher salt freshly ground pepper 1/4 cup, chicken broth METHOD In a large cast iron skillet over medium high heat swirl a bit of olive oil and a knob of … Continue reading Braised Brussel Sprouts