Baked at 350°F for about an hour:
Lasagne, pork cutlet piccata, green salad. Floral stylings by Peg.
Sunday, April 29, 2012
Artichoke lasagne
Layers of pasta, artichoke hearts sauteed with onions and garlic, rich bechamel sauce, Fontina and Pecorino Romano cheese.
Baked at 350°F for about an hour:
Lasagne, pork cutlet piccata, green salad. Floral stylings by Peg.
Baked at 350°F for about an hour:
Lasagne, pork cutlet piccata, green salad. Floral stylings by Peg.
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks.
Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia.
Stop by for dinner. Or lunch. Or breakfast.
Sowing the seeds of yum
Put in the my herbs this morning...
Basil
Rosemary (I'm trying again this year -- I have little luck in getting it to winter over)
Marjoram (first time I've planted it)
Thyme
Cilantro
Plus the perennials sage, chives, and oregano. My sage plant is about 15 years old...very woody now, but still puts out a beautiful crop of leaves every year. Chives are starting to bloom already. And the oregano is beautiful -- I should harvest it now before it gets too unwieldy and dirty, which it usually does by season's end.
My two curly parsley plants survived the winter nicely, but the Italian parsley did not.
Basil
Rosemary (I'm trying again this year -- I have little luck in getting it to winter over)
Marjoram (first time I've planted it)
Thyme
Cilantro
Plus the perennials sage, chives, and oregano. My sage plant is about 15 years old...very woody now, but still puts out a beautiful crop of leaves every year. Chives are starting to bloom already. And the oregano is beautiful -- I should harvest it now before it gets too unwieldy and dirty, which it usually does by season's end.
My two curly parsley plants survived the winter nicely, but the Italian parsley did not.
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks.
Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia.
Stop by for dinner. Or lunch. Or breakfast.
Sunday, April 1, 2012
Surest sign of spring
The asparagus frittata. Ready for Sunday brunch.
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks.
Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia.
Stop by for dinner. Or lunch. Or breakfast.
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