Venison Chili à la David Rainier

The Cannolis, Ditalini’s sister Gina and her husband Lengua, visited over Christmas, bringing with them venison from deer hunter country, upstate Michigan. The other day I pulled out a package of ground venison out of the freezer and decided to do something with it. Chili sounded about right, and I quickly found an interesting […]

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Bacon-Wrapped Venison Backstrap w/Garlic Cream Sauce

Ditalini’s sister Gina Cannoli visited over the holidays, accompanied by her husband Lengua. They brought along several frozen packs of dressed venison from a recent hunting trip. Two of the packages contained backstrap, the tenderloin of a deer, a highly-regarded cut of meat. The other day I thawed out one package, which contained four cuts […]

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Hasenpfeffer

Hasenpfeffer is also known as braised rabbit in spiced red wine sauce, but the literal translation is “peppered hare.”

Hasenpfeffer ingredients

We made this dish often when we were first married. That was more than 40 years ago, and rabbit was not as hard to find as it is today. We found some at […]

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Braised Beef Short Ribs w/Fingerling Potatoes & Green Beans

The deMenthes dined tonight on braised beef short ribs with fingerling potatoes and sautéed green beans. Cooking the ribs is an all-day affair, but not really all that much work. If you put the ribs in the oven first thing in the morning they’ll be ready by dinnertime, and you can prepare and cook the […]

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Crouton’s Cafeteria Chili Mac

Ditalini put me in charge of the kitchen last night, so I decided to indulge myself in some good old comfort food. We’ve both been away, things have been hectic and disorganized, and a simple one-dish hot meal seemed like just the thing. Remember the chili mac they served you in the school cafeteria? Here’s […]

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Oven Baked Beef Back Ribs

We had a couple of slabs of beef back ribs in the freezer and were looking for something to do with them. I saw this recipe online and thought it was worth a try, with a few modifications of my own. The idea is simple: cut the ribs between the bones, dry rub and let […]

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Crouton’s Slow-Cooked Beef Back Ribs

This is not my photo, but one I found on the net. Next time I make beef back ribs (and there will be a next time) I’ll take my own photos and update this recipe with visuals.

Ingredients

2-3 lb slab of beef back ribs 1 cup water 1 cup ketchup 3/4 cup brown […]

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Ditalini’s Oxtail Soup

When I was a kid, living in Germany with my USAF family, one of my favorite dishes was ochsenschwanzsuppe — oxtail soup, a thick and flavorful beefy broth. In later years, married and living in the USA, I’d sometimes pick up a package of Knorr Oxtail Soup Mix, surprisingly good for an instant soup mix, […]

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Photoblog: an Italian Family Dinner

Yesterday Ditalini and her Aunt Radicchio made three pounds of gnocchi and a big pot of sauce.

Gnocchi (from Ditalini’s family recipe)

When it comes to rolling and shaping gnocchi, there’s some twist of the wrist thing I never quite mastered, but Aunt Radicchio, now the matriarch of Ditalini’s Italian-American family, passed the secret […]

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Photoblog: Dinner with Friends

Crouton dusted off his braised beef short ribs recipe for yesterday’s dinner. This is the one where the ribs cook in a 200°F oven for 11 hours, a recipe he originally learned from Poulet en Crote’s son, a professional chef. Appropriately, Poulet was one of Crouton and Ditalini’s guests.

The honored dinner guest was Radicchio […]

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