Last night, after Laura went to bed, I stayed up and watched Fargo once again. What a great movie! But, while I was watching, I started craving a snack. Now, as we are all probably sitting around watching TV more and eating more, I felt guilty about going for the chips or nuts: too many … Continue reading We Can Pickle That! – Cucumber Pickles
We made this last night for a side dish after watching Gordon Ramsey make it on YouTube. It turned out very well and looked great. Ingredients: Olive oil, for frying 4 leeks, white parts only, cut into pieces 2-3 inches long, outer layer removed 3 garlic cloves, smashed 3 thyme sprigs 4 tablespoons butter 1 … Continue reading Braised Leeks
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