Whether at home or traveling, I try to eat as local & seasonal as possible. I hope you enjoy my collection of recipes along with my favorite localites from Savannah and my travels.
There is a new breakfast contender on Main Street: Buddha Belly Doughnuts. Located across the street from the Hollywood 20 cinema, Buddha Belly serves breakfast and lunch. The coffee is good and the Bavarian cream doughnut, even better.
Supporting Local and Independent Businesses is good karma. There is a new breakfast contender on Main Street: Buddha Belly Doughnuts. Located across the street from the Hollywood 20 cinema, Buddha Belly serves breakfast and lunch. The coffee is good and the Bavarian cream doughnut, even better.Supporting Local and Independent Businesses is good karma.
I followed the recipe completely, only making for two instead of four. Also omitting the pine nuts - only because I didn't have any. Oh yeah, and also used Ricotta instead of Mascarpone. Other than that, I honestly followed to recipe - honest!
I suppose the photo below was sort of a note to self: NEVER cook raw beans EVER AGAIN!!! At the Farmer's Market a few weeks back, I was so excited to find fresh Cranberry Beans. Once home, I shelled, boiled, then sauteed in olive oil, garlic, and herbs. Once to what I thought was a good point, I added mushrooms and tomatoes, cooking until softened. Now, I think since MOST of my kitchen attempts come out very well (modestly speaking, naturally), I might - at times - get a little over confident. This was one of those occasions. Good idea, but the beans were not cooked. They were vile. If I do say so myself. Do you know how to cook fresh beans? If so, please do share. My ego is bruised and I am determined to master the art of cooking fresh beans. 
I followed the recipe completely, only making for two instead of four. Also omitting the pine nuts - only because I didn't have any. Oh yeah, and also used Ricotta instead of Mascarpone. Other than that, I honestly followed to recipe - honest!I suppose the photo below was sort of a note to self: NEVER cook raw beans EVER AGAIN!!! At the Farmer's Market a few weeks back, I was so excited to find fresh Cranberry Beans. Once home, I shelled, boiled, then sauteed in olive oil, garlic, and herbs. Once to what I thought was a good point, I added mushrooms and tomatoes, cooking until softened. Now, I think since MOST of my kitchen attempts come out very well (modestly speaking, naturally), I might - at times - get a little over confident. This was one of those occasions. Good idea, but the beans were not cooked. They were vile. If I do say so myself. Do you know how to cook fresh beans? If so, please do share. My ego is bruised and I am determined to master the art of cooking fresh beans. 
First I boiled for 4 to 5 minutes, testing after 4 minutes as you don't want them too soft. Drain, then rinse with cold water to stop further cooking.
Once drained, I crushed one clove of garlic, chopped one sprig of rosemary, a drizzle of olive oil, a pinch of sea salt, and a good sprinkling of fresh pepper. Sauté for 2 minutes to release the flavors of the rosemary and garlic.
(Follow up a week later:) Well, it was a good excuse to get them the following weekend and make this lovely dish again!
Bon Appétit!
First I boiled for 4 to 5 minutes, testing after 4 minutes as you don't want them too soft. Drain, then rinse with cold water to stop further cooking. Once drained, I crushed one clove of garlic, chopped one sprig of rosemary, a drizzle of olive oil, a pinch of sea salt, and a good sprinkling of fresh pepper. Sauté for 2 minutes to release the flavors of the rosemary and garlic.(Follow up a week later:) Well, it was a good excuse to get them the following weekend and make this lovely dish again! Bon Appétit!
This is one of my favorite week night treats. Pork makes a lighter summer alternative to the heavier taste of beef. You could also make a vegetarian version by substituting the pork with lentils ~ very French, or meat substitute. You will see that I'm using a jarred Italian Sausage Sauce, but the flavoring of Herbes de Provence and the use of a Rosé wine give it a Provençal twist. Using a jarred sauce is what makes this dish so forgiving: you're adding other flavors, but since the base had a head start, if you don't have the time, you don't have to simmer the sauce all day.
Start off by sautéing pork in a large saucepan over medium-low heat. As the pork slowly browns, chop vegetables and garlic, placing in a bowl.
Once pork is half cooked, add the garlic and vegetable mixture, stirring well.
Next add the Herbes de Provence, rosemary, thyme, bay leaf, and a pinch of sea salt. Cook over medium heat until pork is cooked and vegetables have started to soften.
Next add in the Sausage flavored sauce. I'm not loyal to any one brand, most likely choosing whatever is on sale, or better yet ~ buy one get one free!
Then add the can of tomato paste and wine. For this recipe, you'll need to use a proper dry Rosé, not White Zinfandel or the like which are way too sweet.
Stir meat, vegetables, and sauce to mix well. Once mixed, cover and simmer. It really doesn't take long to make. If you're pressed for time, follow the instructions above for the sauce. Once the sauce is mixed, start to prepare your pasta. While the water is heating up and then the pasta is cooking, simmer the sauce on medium heat. Once your pasta is cooked, the sauce will be ready to eat. If you have a little longer, turn the heat down to medium-low and let simmer. While it simmers away, you can read a chapter or two of your book, look through a new magazine, call your mother, or do the laundry. Once you have relaxed or caught up on your chores, boil some pasta and you have a sauce that has slowly simmered, letting the flavors develop a little more.
Taste before serving. I almost always have to add some more sea salt at this point. Season with freshly ground pepper.
Makes 4 generous servings.
Enjoy! x
