Cooking Method: Simmering

Tomato Sauce with Onion and Butter

My friends Jennifer and Heather reminded me of Marcella Hazan’s Tomato Sauce with Onion and Butter recipe. It’s one of the simplest, sweetest most delicious tomato sauces. It takes only 5 minutes to prep and then simmers on the stovetop. She recommends using it on gnocchi, spaghetti, penne or rigatoni.

By Leslie Blythe

Risotto with Beef, Rosemary, Sage and Barolo Wine, Alba Style

Marcella Hazan's cookbooks are wonderful and are credited with introducing the traditional techniques of Italian Cooking to the US and the UK. I stumbled upon this recipe for Risotto with Beef, Rosemary, Sage and Barolo Wine, Alba Style. I love risotto and have made it over the years using the traditional endless stirring technique, the oven method, and actually in an Instant Pot. If you want to hang out in the kitchen while drinking wine and do it the traditional way (that is, when my husband does the stirring!), it can be quite cathartic. Typically, I make mushroom or butternut squash, but this risotto has a small amount of ground beef. It's really delicious. The red wine/beef combination marries surprisingly well with the creamy Arborio rice. The sage and rosemary really deliver on the flavor front and take the whole thing to a new level. Alba in Italy is known around the world for its Barolo and Barbaresco wines and is situated in the northern Piedmont region.

By Leslie Blythe

Chicken with Apricot-Chipotle Glaze

This Chicken with Apricot-Chipotle Glaze is smoky, sticky, sweet and spicy. What more could you ask for?! And, it's it all done in one pan. Serve this on a bed of rice and BAM, you're done!

By Leslie Blythe

Mexican Fideo (Vermicelli)

I was researching ways to use Fideo pasta (Vermicelli) and ran across this recipe. It was actually called Sopa de Fideo, though there is nothing "soupy" about this. It's more like a tomato mac & cheese. Regardless, this Mexican Fideo (Vermicelli) (I renamed it!) was a huge hit with my husband. It only took 10 minutes to make. If you have kids at home, this is a must-try dish.

By Leslie Blythe

Vaquero Bean Soup

I love using a leftover ham hock to make soup. I also happen to have some Rancho Gordo Vaquero beans. If you don't know about Rancho Gordo, then you need to check them out. You can substitute other beans for this soup, like black beans. I have given you the recipe for 3 cooking methods - Instant Pot (which is what I did), Slow Cooker or stovetop. Before serving, I love adding a splash of sherry vinegar, which brightens it up and add a burst of flavor.

By Leslie Blythe

Tuscan Salmon

The Tuscan Salmon is crispy on the outside and tender on the inside and bathed in a delicious creamy sauce. The fresh  baby spinach and cherry tomatoes make it a beautifully vibrant dish.

By Leslie Blythe

Chopped Salad with Medjool Dates, Manchego & Farro

My husband had this Chopped Salad with Medjool Dates, Manchego & Farro salad at a restaurant called True Food Kitchen. You can add salmon to the top to make it more of a meal. I am in love with this salad, mainly because it has so many textures. It calls for Marcona almonds, but I used toasted slivered almonds instead.

Farro is a food composed of the grains of certain wheat species. Because it contains more fiber than other popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It's also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals.

By Leslie Blythe

Chicken with Artichokes in Creamy Mustard Sauce

This Chicken with Artichokes in Creamy Mustard Sauce is all done in one skillet. It's a simple recipe that gets real depth of flavor by adding broth, white wine, Dijon mustard and a touch of cream. We had leftovers, so the next day I cut up the chicken and served it on spaghetti for lunch!

By Leslie Blythe

Creamy Polenta with Sautéed Apples, Mushrooms, & Calvados

This Creamy Polenta with Sautéed Apples, Mushrooms, & Calvados is a warm comforting dish for a chilly night.
Calvados is apple cider that has been distilled into Brandy, which highlights the sautéed apples and mushrooms.
Polenta is made from cornmeal and is gluten-free. However, if you’re making this for someone with Celiac disease, be sure that the polenta you buy is labeled “gluten-free” so that you can be sure there hasn’t been any cross-contamination with wheat.

By Leslie Blythe

Welsh Rarebit

My husband, Eric, made lunch. Instead of making grilled cheese, he made Welsh Rarebit. A dish from Wales made with old cheese melted on toasted bread. Often called Welsh rabbit because it is thought the people of Wales were too poor to eat meat. The following recipe is from the legendary late Cock n' Bull restaurant on Sunset Boulevard in Hollywood. I miss going there! By the way, The Cock n' Bull invented the Moscow Mule Cocktail. Another great place to have Welsh Rarebit is at Fortnum & Mason in London, though Eric’s is just perfect!

By Leslie Blythe