When you cook a piece of meat slowly, you do it because you understand that something wonderful happens when you let time mesh flavors. This kind of care results in a slice of heaven that is beautifully colored, and fork tender. This metaphor could also apply to friendships, which all become more tender, more alike, and more important as time goes by.
This meal was made for friends, lovingly, consciously, tenderly.
I like to say 'radicchio,' I like to eat radicchio, and I love the write radicchio. So, it makes sense I love to COOK with radicchio!! Sweet potatoes also are a fan of this reddish, leafy cabbage kin. The lush bitterness is a perfect compliment to the heady sweetness of the taters. I gotta say that even though this was easy, it looks very impressive and tastes so GOOD! -- It's time for strawberries, and they work so well in a salad with spring greens, spinach, red pepper, cukes, red onions, and lots of fresh herbs. The dressing was a classic lemon, mustard vinaigrette. It is a go-to for me. I hope you like it, too! -- Paula Deen knows her bread. And now my friends know where to come for the most moist, flavorful, light, and impossible-to-resist biscuits. A bottle of Corona light beer, and 4 cups of Bisquick and you are in business! -- Finally, the theme of the evening. This slow roasted, herb crusted, white wine Au Jus accompanied pork loin...it is STILL breaking hearts 4 days later. -- MAKE THEM ALL!
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.