When I braise my cabbage, I normally add fennel seeds, pancetta, and sherry to the mix and the result is perfect balance of flavors and tasty broth to sop up with crusty bread or pour over creamy German butterball potatoes. I do not happen to have any artisan bread or potatoes on hand today, however I do have some some thinly sliced pork cutlets and the feeling that I can produce a similar flavor profile. And that is where our recipe begins...
Frittatas were never my thing. In fact, until recently, I had never even made one at home. If you don't believe me, you can read more about my egg adventures by clicking here. But that has all changed. I have taken the plunge and become a frittata lover. And not just because they taste so good. They also happen to be a perfect meal-on-the-cheap. And while their main gig is brunch, they can stand in for breakfast, lunch, and dinner.
Every few weeks, we have a grocery standoff in my house. No one is interested in heading to the store, but we are all hungry. For the most part, when we do go grocery shopping, I plan the meals and make a detailed grocery list so that I do not have to frequent the store any more often than I have to. This way of shopping helps keep down on wasted food, but do not lend itself to making meals up on the fly. So when we have a meal menagerie, it is challenge akin to Chopped or Iron Chef except there is no time limit.
Recently, I decided to introduce liver into my meal repertoire. And the first dish I made was a surprising success. I had decided the best way to present it for all to enjoy was to...well...disguise it. I made a medley of warm bacon, fennel, and Brussels sprouts over tagliatelle pasta with chicken liver alfredo sauce. It worked; the disguise, that is. But no one was saying that they now loved liver--they didn't even know liver was in the sauce until I told them. It was at this point that I realized that I needed to push it a bit farther. I still had half a pound of liver to play with, so I decided it was time to hit the kitchen and find my inspiration.
I grew up in what may now be considered a large family. And most of us were not very culinarily (is that even a word?) adventurous. But one thing we could all agree on was Aunt Jemima's Buckwheat Pancakes. If you have never had them; I feel sorry for you. Very, very sorry. You can't even buy the mix now, or at least I was unable to find it available online. I did however find plenty of strings of content from those of us who would love to buy this mix though.
Have you ever had an epiphany that left you wanting to share it with the whole planet; to shout from the highest mountain or maybe click Share with the World on Facebook (if that option existed)? I have; in the form of an edible epiphany...crispy fried onions.
In honor of my little peanut who just turned nine, I thought it only appropriate to share one of her favorite cookies of all time; classic peanut butter cookies. These old-fashioned chewy treats have been a staple in our house for years, but the recipe is by no means traditional. Our grandbaby also happened to spend the first six and a half years of her live on a gluten-free/dairy-free diet.