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Hasenpfeffer is also known as braised rabbit in spiced red wine sauce, but the literal translation is “peppered hare.” 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 a local butcher […]  This is the real stuff, a family meat sauce recipe from the Veneto region of Italy, handed down to my wife Ditalini from her family, the della Fagiolis. I’m sure the recipe changed as it adapted to life in the United States, but when Ditalini and I visited the old folks in Vittorio Veneto back […] It’s time to address comfort food, and what could be more comforting than meatloaf? Neufchatel’s meatloaf with broccolini My mother used to make a simple, basic meatloaf. We all loved it. Ditalini makes meatloaf too, but hers is fancier: she puts a roll of mozzarella cheese wrapped in sliced ham into the center of […] Ditalini and I drove to Las Vegas with our daughter Escargot and doggies Mortadella & Ubracio to spend Christmas with our son Baguette, daughter in law Truffle, granddaughter Biscotto, and grandson Pesce. All the deMenthes together again! Of course the holidays are all about eating. Baguette activated Fortress of Smoke™ Las Vegas, and when we […] Green bean casserole, mashed potatoes, stuffing, rolls, smoked brisket, turkey & gravy (cranberry sauce, alas, forgotten), Mandarin orange salad And I’m not even going to mention the deserts: Truffle’s lovely cheesecake, pumpkin pie, apple pie. Nor the appetizers: beer-boiled shrimp, cheese, olives, crackers, homemade giardiniera relish (thanks again to Truffle). Let’s just say we […] I had some home-made pulled pork at a friend’s house last month and decided to try it myself. My goodness, even Ditalini liked it. I’ll definitely do this again. Crouton’s pulled pork (with cole slaw) Ingredients 4 lbs pork shoulder or butt 2 large onions 8-10 oz ginger ale 18 oz barbecue sauce Directions […] Lately I’ve kept the cupboard stocked with coconut milk and a supply of red, green, and Penang curry paste. Because if you have those basics — and some rice — you can make a nice Thai curry out of whatever other ingredients you have laying around. Until last night, I’d used chicken or shrimp in […] I finally tackled a long put-off project, the famous boeuf bourguignon (beef stew in red wine with bacon, onions, and mushrooms) from Julia Child’s Mastering the Art of French Cooking. This is a recipe you’ll need to study and understand before you start, especially if you’re going to prepare it by yourself. You’ll need […] Twice now, I’ve smoked beef briskets, describing the process here and here. Each time I used a slightly different approach: first with a dry-rubbed brisket, second with a combination of dry rub and mop. On the Friday after Thanksgiving at my son Baguette’s house, I went back to the first technique: dry-rubbing the brisket and […] Ditalini made paprika schnitzel last night. Served with fried potatoes and salad, this is one of our favorite meals. I’m certain there are schnitzel recipes that are more authentic and difficult to make. This one is easy, and just as delicious. Ingredients 6-8 thin pork or veal cutlets flour, salt, pepper, paprika 2 eggs 1/4 […] |
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