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July 2018
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Vomachka (Czech Vegetable with Dill Soup)

This is a traditional Czech Sour Vegetable Soup that my Dad, Donald G. Pomije made. I’ve found that most Czechs are unfamiliar with adding the Boiled Eggs. My Dad always did, I think since it was a Vegetable Soup, it was a way of including protein. I’ve added the Lemon Zest & Juice, & a little Nutmeg, it works really well with this Soup! Enjoy!


1 Stick Butter

2 TBS Olive Oil

1 Large Onion, Course Chopped (About 1 Cup)

4 or 5 Stalks Celery, Course Chopped (About 1 1/2 Cup)

2 or 3 TBS Garlic, Course Chopped

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Risotto with Lemon & Asparagus

2 Cups Arborio Rice

5 Cups Chicken Broth (Homemade Is All Ways Best)

1 Cup Dry White Wine

2 Tbs Olive Oil

2 Tbs Butter Plus 2 More

1 Large Bunch Green Onion

1 Tsp Garlic, Fine Chop

1 Bunch Asparagus, Slice Each Stem Lengthwise Then Cut In Finger Width Pieces At The Diagonal, I Had About 2 Cups

1 Large Lemon, Zest & Juice, Fine Chop The Zest

12 Ounces Pecorino Romano, Shredded

Fresh Mint, Torn Fine, About 1 Cup

Salt & Pepper To Taste


First in a kettle bring the Chicken Stock to the boil, reduce

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Steak with Lemon Butter Thyme Sauce:

Ok, I know I have said publicly that I am a purest when it comes to steak but I ran across this butter sauce on Sauvar’s website and I had to try it.  I have to say it was wonderful so I am going to share with you all.  Oh and it is easy as hell!

2 of your favorite kind of steaks 2 tbls. butter unsalted 1 lemon cut in half Several sprigs of thyme Salt and pepper

Grill or pan fry your steak to your liking, remove from heat and let rest for 10 minutes.


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Lemony Slice-And-Bakes

This one also comes from Bon Appetit’s holiday gift edition and I wouldn’t change much.  The one change I would do for sure is instead of forming a long, I would form dough into a ball and chill in refrigerator for an hour then roll the dough out and use a cookie cutter to get nice rounds.  Maybe I am lazy but I found it hard to roll nice logs out.

I had extra chocolate left from the almond cookies so I drizzled that on top as well, turned out wonderful and these cookies were a hit.  I took

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Beef Lemon Basil w/ Sautéed Carrots, Zucchini and Mushrooms

A cacophony of flavors that are bright and as spicy hot as you want but this meal still holds a sense of lightness and delicateness that wowed the taste buds.  An ode to a stir-fry for sure and could be easily served with rice or risotto, long noodles of some sort. 

1 lb. chuck roast cubed or cut then 4 carrots cut thin on the bias 1 zucchini cubed up Hand full or so of fresh cramini mushrooms (buttons) chopped same size as zucchini 2 cloves of garlic minced 3 Tbls. fresh basil julienned* (small but long ribbons) half

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Lemon Chicken with Garlic Scape Pesto

This is a fun and easy meal I made with some garlic scape I pick up at the Kingsfield Farmers Market last weekend. See more about garlic scape here.

• 1 lb. chicken tenders • Tsp or two of lemon zest • 1 lemon’s juice • ¼ cup (or as desired) sun dried tomatoes • 2 or so cups of penne pasta (or favorite pasta)

For the pesto

• 10 garlic scape stalks • Hand full of fresh basil • Tsp. coarse salt • Pepper to taste • 1/3 cup pine nuts or walnuts (I left out since who I was

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