Archive:  January, 2013

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Pork Belly

Red Braised Pork Belly – Revealing the 5th Element

In Meat and Large Game On January 26, 2013 0 Comments

Red braised pork belly is arguably one of the most unctuous meats you will ever taste.  If you’re not familiar with the word unctuous, it has several definitions,… Read More »


Brussels Sprouts – Pan Roasted with Garlic

In Vegetables On January 12, 2013 2 Comments

Production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana.  And, while the variety of Brussels sprouts we… Read More »

Osso Bucco 1

Ossobuco (Osso Bucco) – A Symbol of Italian Cuisine

In Italian, Meat and Large Game On January 8, 2013 0 Comments

Ossobuco – the word evokes thoughts of succulent veal, braised until the meat can be eaten with a fork alone.  For the initiated, it conjures taste memories of… Read More »

rosemary potatoes

Rosemary Roasted Potatoes

In Vegetables On January 5, 2013 0 Comments

Rosemary roasted potatoes are a staple in the tattorias (small neighborhood eateries) that dot the neighborhoods of Rome and all Italian cities.  Rome’s trattorias offer a more rustic,… Read More »


Creme Brulee – A Four Ingredient Miracle

In Desserts On January 3, 2013 0 Comments

Crème Brûlée, or creme brulee, may well be the most decadent yet easiest of classic desserts.  In the combination of heavy cream, egg yolks, sugar and vanilla, the… Read More »