Pate Brisée 2

Pate Brisée 2

Pate Brisée is a classic French tart dough but it is perfect for making any kind of pie. It requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts and pies of all kinds.

Enough dough for a double crust 23 or 24 centimeter tart or pie pan which is quite large.

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Posted in Baking, Pies & Tarts
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Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

OK OK I understand you’re confused – That’s not Bocatelli it’s Camponelli because that’s what I had in the cupboard tonight. I am putting this recipe up because it is truly one on my top 10 favorites of all time. I can eat this once a week and I actually have to keep it down to once a month.

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Posted in Pasta & Sauces
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Tomato and Tuna Sauce with Olives

Tomato and Tuna Sauce with Olives

This is one of my favorite and easiest recipes that I know. I usually make this with Linguini or thicker Bucatini but it doesn’t matter that much which pasta you use it’s always good and spicy.

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Posted in Pasta & Sauces
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Tomato Sauce with Pork

Tomato Sauce with Pork

The addition of pork to tomato sauce is a joy. The pork gives the whole thing a lovely sweetness. I remember my dad cooking meat sauce on a Sunday. That was something special. He would fill the pot with two large bits of pork shoulder and
let it simmer for a couple of hours.

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Posted in Pasta & Sauces, Sauces & Stocks
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Sauteed Onions or Onion Gravy

Sauteed Onions or Onion Gravy

This is my own recipe and have used it for a long time. It takes awhile, about and hour but is so worth it. It is perfect for using on sausages, beef, lamb, veal or pork burgers, meat loaf and with barbequed meats.

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Posted in Sauces & Stocks, Vegetable Recipes


Red Peppers Pan Roasted with Balsamic Vinegar

Red Peppers Pan Roasted with Balsamic Vinegar

This is one of my favorite ways and types of red peppers recipes. The type of pepper is Palermo instead of Bell pepper. Palermo peppers are long and thin walled, they contain almost no seeds at all. They don’t need to be roasted and then peeled like Bell peppers.

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Posted in Vegetable Recipes
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Chicken with Tomatoes and Feta Cheese

Chicken with Tomatoes and Feta Cheese

This is a really nice recipe that includes one of my favorite things which is Feta cheese. This recipe is rather Mediterranean but exactly from where is a bit of a mystery. A bit Greek, a bit Italian or a bit Spanish. Well it doesn’t much matter,

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Posted in Poultry
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Mint Sauce

Mint Sauce

Although a bit old fashion Mint Sauce is still perfect for roast leg of lamb. Traditional Mint Sauce still has a place at the table.

In many recipes mint is used and there are always questions about what kind of mint to use. In general spearmint is almost always the mint to use.

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Posted in Sauces & Stocks
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Simple Tomato Sauce

Simple Tomato Sauce

I never understand why anyone would buy prepared tomato sauce. It has to be a total hatred of oneself. This is my simple tomato sauce that I use all the time. Its fast and easy and takes only 25 minutes.

A general rule: Portions for pasta are 70 grams if you are not very hungry and 100 grams if you are.

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Posted in Sauces & Stocks
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Coleslaw

Coleslaw

This is a classic Coleslaw, perfect for summer barbecues. A good recipe for picnics and an absolute for the  American Diner classic, a Burger deluxe. Check out my recipe for Quick Pickles to go with your burgers. This is also a great side dish for pulled pork,

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Posted in Slaws & Salads
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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.

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.

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