• Stews

    Ditalini’s Goulash

    This is the Czech version of goulash, as served at the Tábor Restaurant in Portland, Oregon, modified by Ditalini.  Traditionally it is served with dumplings, which I’ll include in the recipe, but we serve it with pasta, as shown.  The…

  • Cookblogging,  Photoblogging

    Future Projects Photoblog

    Today, a photoblog. These are all things for future Crouton’s Kitchen posts. Pizza w/bread machine dough Ditalini preparing lumpia & wonton soup Lumpia & wonton soup Truffle deMenthe’s jambalaya Ditalini’s egg sliders Crouton’s Fortress of Smoke™ Fried polenta w/eggs There.…

  • Appetizers,  Poultry

    Crouton’s Hot Party Wings

    Ditalini and I try to have a special meal on Friday night. It’s our way of marking the end of the work week, less stressful than drinking and partying all night. Sometimes we’ll bring home takeout hot wings from Hooters or…

  • Cookblogging,  Meats

    Crouton’s Sloppy Joes

    Ditalini had a busy day planned and asked me to make dinner. She left a packet of Sloppy Joe mix on the kitchen counter, along with a pound of ground beef to thaw. I was underwhelmed by the idea of using…

  • Crockpot,  Meats

    Crouton’s Crockpot Venison Roast

    Ditalini’s sister Gina Cannolini came to visit from Michigan, restocking our freezer with venison from our brother-in-law Lengua’s most recent hunting trip. Among the cuts were two bone-in roasts. I decided to look for a good recipe, and one titled…

  • Cooking Club

    Eleventh Rule of Cooking Club

    It’s Paul Ryan’s fault. The On On Gourmet Hash House Harriers met last night at one of Magret de Canard’s many casas to prepare and consume Portuguese food. Magret prepped and cooked the main dish, Bacalhau a Gomes de Sa,…

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