Stew in a Pumpkin

Serve a beef stew in a hallowed out pumpkin for your Halloween party. Stew in a Pumpkin Serves 8-10 2½ Tbs oil, divided use 2 lbs rump or chuck roast, trimmed well, cubed 1 clove garlic, minced 2 medium onions, chopped 1 red pepper, chopped 2 large tomatoes, chopped 1 tsp salt 1/4 tsp pepper […]

  Continue Reading
  October 29, 2012   1 comment

Beef and Mushroom Stew

Last night I made this stew.  It’s kind of unusual because the only vegetables in it are mushrooms.  I love using cremini mushrooms, which are baby portobello mushrooms.   They have a have a deeper, earthier flavor than whites. You can serve this stew over a bed of noodles or mashed potatoes.  I chose mashed […]

  Continue Reading
  October 22, 2012   3 comments

Goulash Soup

Last week, I posted a recipe for Goulash in a slow cooker. Here is another take on Goulash as a soup. It’s very simple to make and instead of serving it over noodles, you put in diced potatoes. Gulaschsuppe (Goulash Soup) 2 Tbs olive oil 2 cups chopped onions 2 Tbs minced garlic 3 bell […]

  Continue Reading
  October 11, 2012   1 comment

Beef Goulash in a Slow Cooker

Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices originating in Hungary. It is one of Hungary’s national dishes and a symbol of the country.  Beef Goulash in a Slow Cooker Serves 8 2 Tbs extra-virgin olive oil 4 lbs boneless beef short ribs, cut into […]

  Continue Reading
  October 4, 2012   No comments

Ropa Vieja in a Slow Cooker

It’s crock pot season and this recipe has absolutely no prep work involved.  You literally dump everything in a crockpot and turn it on! Ropa vieja, which is Spanish for “Old Clothes,” is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic. It is a shredded flank, brisket or skirt steak in a […]

  Continue Reading
  September 26, 2012   No comments

Classic Beef Pot Roast

Less is More Years ago my mother-in-law taught me how to make her pot roast. This recipe is so simple it takes me about 10 minutes to make it. There is no seasoning what so ever – not even salt and pepper. It doesn’t need any.  I usually use a 7 Bone Roast.  There are […]

  Continue Reading
  September 20, 2012   2 comments

Rib Eye with Bordelaise Sauce

Please proceed with caution! Flames are involved! Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, butter and shallots.  Traditionally, bordelaise sauce is served with grilled beef or steak. The term flambé [flahm-BAY] is a French word meaning “flaming” or “flamed.” Flambé means […]

  Continue Reading
  September 2, 2012   No comments

Andouille Macaroni & Cheese

I love finding new and different ways to make Mac n Cheese. This one uses Andouille sausage. Andouille is a coarse-grained smoked sausage made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the US, the sausage is […]

  Continue Reading
  July 31, 2012   No comments

Romanian Meat Balls (Chifteluţe)

In honor of my friend Alina’s birthday today, I am posting a recipe that her Romanian Grandmother (Omama) used to make us.  They were these little fried meatballs that were good hot or cold.  I think her’s had just ground meat and maybe some parsley in them.  It was one of our favorite after school […]

  Continue Reading
  April 20, 2012   1 comment

Germanotta Meatballs & Spaghetti Sauce

Gaga for meatballs…. a wacky night in New York On our last night in New York city, my daughter, Zoe and I met my friend Alan at Joanne’s, an Italian restaurant on West 68th Street. We sat at the bar and had calamari (best I’ve ever had) and meatballs. Joanne’s is owned by Lady Gaga’s […]

  Continue Reading
  April 12, 2012   1 comment