Tag Archives: Montepulciano d’Abruzzo

Chicken, tomatoes, romaine, and bread, coated and broiled; sugar snap peas – 23 December 2011

I spotted this recipe when looking through the last issue šŸ˜¦ of Gourmet, from November 2009, for good dinner ideas for Christmas. This caught my eye because of its beauty, and it looked pretty easy. The reviews on epicurious made … Continue reading

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Pesto; P’tit Basque; pear salad with pecans – 16 December 2011

I got home late after getting all my work done before the campus furlough period. No idea what to cook, so I looked in the freezer to see if there was anything we’d previously frozen that would work for dinner. … Continue reading

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Pizza with radicchio, endive, walnuts, and Roquefort – 21 October 2011

We were running out of bread, and I decided, rather than make a new loaf for Friday, to have a pizza Friday night. I knew I could leave work a bit early to have time to make the crust, and … Continue reading

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Spaghetti with leftover tomato sauce, enhanced with bacon and mushrooms; bruschetta – 14 October 2011

D had some leftover tomato sauce that he made using fresh tomatoes from the Bowl, from a cheapo “use ’em quick” bag. He grilled up the last slice of bacon, and sauteed some sliced brown mushrooms in the bacon fat … Continue reading

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Spaghetti with fresh tomato sauce; bruschetta with shell beans – 7 October 2011

D went to the Bowl and found another bag of about-to-go-bad Romas on sale for 99 cents. He usually buys these if he can use them right away, and today he made a tomato sauce, using Georgeanne Brennan’s recipe from … Continue reading

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Spaghetti with Gaeta olive tapenade and green beans – 1 October 2011

October? Already?? Well, D made it worth our while to get this far with an excellent dinner – one he makes with some frequency, but none the less for that. The recipe is from Chez Panisse Pasta, Pizza and Calzone. … Continue reading

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Spaghetti with white mushrooms, favas, and hard sausage; salad with arugula and a gift of cherry tomatoes ā€“ 19 August 2011

I asked D to make something where the multicolored cherry tomatoes from my friend Jā€™s parentsā€™ garden would stand out. He was considering cooking them (very lightly ) in a pasta, but decided on a salad instead. They were wonderful! … Continue reading

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