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August 2018
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Yellow Sunburst Squash & Green Top Onion

4 or more Small, Yellow Sunburst Squash, Cut in 1/4’s and then Thin Sliced, (see photo for reference)

4 or more, Green Top Onion, Cut in 1″ Piece

Salt & Pepper, to Taste

2 or 3 Glugs, Olive Oil

Glug Olive Oil into a Medium Size Heavy Skillet, put on Medium Temp

Add Squash & Onion, stir a bit and sauté just a minute or two, I love these just ‘hot’ and still crisp. cook longer if desired

Season with Salt & Pepper to Taste

Serve with Beef Roast with Tamarind & Molasses and side of Green Lentil with

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Potato with Toasted Cumin Seed & a Poached Egg

6 Large, White Potato, Scrubbed and Cut in Bite Size Piece

3 or 4 Glugs, Olive Oil, Best Quality

3 or 4 Tablespoon, Butter

4 or 5 Tablespoon, Cumin Seed, Whole

1/2 Cup, 1/2 & 1/2 Cream

3 or 5 Tablespoon, Yogurt, unflavored/ plain

1 Large Bunch, Green Top Onion, Course Chop (about 1 Cup)

Salt & Pepper to Taste

Dash, Nutmeg

4 Large, Egg, at Room temp



In large, 4 inch deep kettle or skillet (with a lid, for later), on Medium Temp melt Butter and Olive Oil together

When spatter hot, add the Cumin Seed

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Asparagus & Sweet Red Belle Pepper with Thyme Infused Butter

3 or 4 TBS Butter

2 or 3 Fingers Thick of Fresh Thyme, Tied in a Bundle (You can use a thin sprig to tie the rest together, or unbleached natural string).

1 Pound Thin Asparagus, Snap off End & Break each piece in half.

1 Medium Sweet Red Belle Pepper, Julienned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

Salt & Pepper to taste

Dash of Nutmeg

Place Butter and Thyme in a large heavy skillet on a low temp. Slowly melt the Butter. Stir around allowing Thyme to infuse the Butter for a

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Paneer Toasted with Mustard Seed, Spinach & Haricot Vert


2 or 4 TSP Mustard Seeds.

Brown in a Sauté Pan over low temp. Stir occasionally.

When the aroma is released, remove from heat and set aside for later use.



2 TBS Butter

3 or 4 Swirls Around the Pan of Olive Oil

Put the above two items in a large heavy kettle over medium low temp.

14 Ounces Paneer, (A Fresh Indian Cheese, which does not melt.) Cut into bite size pieces.

When Butter is melted add the Paneer pieces to the kettle. Sauté stirring occasionally, until two or three sides of each piece are a

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Roasted Asparagus with Shallots and Garlic

Simple but awesome side dish for a variety of stuff.When I do asparagus it is usually whatever is at hand, but if I have prepared ahead of time this is my go to.

Hand full of asparagus Glug of olive oil Pinch or two of kosher salt and a few grinds of black pepper or to taste 1 small shallot sliced (thinly into ringlets) 1 or 2 cloves of garlic diced Pinch or 2 of red pepper flakes (optional) A pat or two of butter (pasture butter is best)*

Pre-heat oven to 350° F.

Remove the woody bottom part

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Roasted Apples

I was making a pork roast today and thought I would do some roasted apples with them.  I didn’t get fancy with them but that is what makes them so good!

Very easy to multiply this for more yummy!  just double or triple it!

2 good baking apples (I used Harrison apples) 1 Tbls. brown sugar 1 tsp. cinnamon ¼ tsp. freshly grated nutmeg Several pats of butter

Preheat oven to 350°

Mix brown sugar, cinnamon, and nutmeg in a small bowl.  Slice apples into 8ths and remove core section.  Toss apples in sugary goodness and place in a

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Grilled Roasted Carrots

I hate recipes that claim to be easy and delicious, for whatever reason I don’t trust them!  So how can I say that this is easy and delicious without saying it that way?  How about “these carrots are laid back and will delight your sense” or more rated R “whore carrots that you will hit over and over again with delight” ok, over the top?  So really this is simple and good, get that grill out one more time this season (for my northern followers) and make this awesome side!

Hand full of carrots, split if big (make same

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Potato Dumplings – Czech Style

This is something I grow up with and is so good, it is from my dad’s family and very traditional.

potato dumplings

I usually make 4 X’s the main ratio which makes about 20 – 24 dumplings.  What I don’t plan on cooking right away, I will wrap up tight in cling wrap and freeze in an air tight container for up to 6 months in the freezer for an easy side.

The ratio goes like this:

1 cup leftover cooled mashed potatoes (see this post) 1 cup flour 1 egg 1 tsp. kosher salt

Put mashed potatoes

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Basic Mash Potatoes Recipes (1)

There is nothing I like more than good mash potatoes and they are so easy to make light and fluffy but my problem is that I usually do not measure anything when I make them.  So I thought I should make some and pay attention to the ratio I use when making mashed potatoes.  Oh the pain of eating the experiments that ensued was devastating but I took one for the team! </end-sarcasm>

The first one here is the standard bearer for mashed potatoes for me.  It is what my folks always made especially for holiday meals and Sunday

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Risotto with Two Kinds of Mushrooms

Risotto is one of those dishes that seem to intimidate people because it is viewed as labor intensive, in all reality it is quite simple to make and there are endless ways to make it.  Just grab fresh and wonderful produce at the store or farmers market and get cooking!

This risotto is pretty basic and works well as a base for many other ones so feel free to experiment with it and comment with your own creations below.  Oh, this was my first attempt at it so if I can do it you can too!

Mushroom risotto


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