Marinated Olives

Marinated Olives

Not only do I use these for gifts but I have in my fridge a bottle of these almost all the time. Your friends will love getting a bottle of these around the holidays or really at anytime. These are really as good as any you can buy and are easy to make.

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Marinated Cherve

Marinated Cherve

Your friends will really love getting these as gifts. Make them any size you like. Give these as gifts around the holidays this is the amount you will need for 4 – 1/2 liter (or 1/2 quart) jars. You can make as many of these as you like.

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Pork Braised in Cider Vinegar

Pork Braised in Cider Vinegar

I have been thinking about this recipe for quite awhile and I am so glad that I finally got around to making it. It’s easy, hearty and doesn’t take too long to cook. Give it a try I am sure you will like it too!

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Navarin Printanier – Lamb Stew

Navarin Printanier – Lamb Stew

This is one of my most prepared recipes at home. It is one of my most reliable dishes when friends come over for an inexpensive but hearty meal during the cold months or any time of the year. It takes a good hour to get it all together but after that the oven does the rest of the work.

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Meaty Chicken Soup

This has to be an all time winner. They don’t call it Jewish Penicillin for nothing. It’s hot, homey and completely satisfying. Best of all it takes almost no time and nothing terribly special to make it.

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Mussels Marinara

A great recipe that can be arranged hours before your guests come. Great as an appetizer, brunch, or a dinner main course. Once your prep is done the whole thing takes about 15 minutes to cook. Everything can be done several hours before you need them if you cover and refrigerate everything. You can do the same with a salad and that leaves you plenty of time for other things.

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Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

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