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in Main Courses, Prepare, Recipes
Basic Meatballs with Seasonal Flavor
To make the best meatballs keep two things in mind: (1) choose the best meat you can find—for example, prepare beef meatballs with grass-fed beef that is naturally lean and full and rich in flavor, and (2) use a light hand; shape meatballs that are light and airy not kneaded or compacted. To make 4 […] More
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in Main Courses, Prepare, Recipes
Seasonal Vegetable Lasagna Recipe
Here is a recipe for fresh vegetable lasagna—for all seasons. I am going to give you—in one recipe—the options to make this hearty and tasty dish in cool weather—using butternut squash or kale or spinach or a combination of these—or in warm weather—using bell peppers or eggplant or Swiss chard. As well, you likely will […] More
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in Main Courses, Prepare, Recipes
Succulent Roast Chicken–Many Flavor Options
Truly flavorful roast chicken is in the seasoning—seasoning that is allowed to infuse the meat for at least 3 and even better 8-, 24-, or 48- hours before cooking. Here, I give you several options for seasoning a chicken before roasting—that means you can come back to roast chicken over and over, changing up the […] More
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in Main Courses, Prepare, Recipes
Fillet of Beef Stroganoff
Beef Stroganoff is not really a stew—though you may tend to think so if you’ve had it with this or that cut of beef and this or that vegetable served over egg noodles. True beef Stroganoff is simply beef sautéed with onions and mushrooms and sour cream. The best tasting beef stroganoff will be made […] More
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in Main Courses, Prepare, Recipes
Steamed Fried Rice with Ham and Eggs
Fried rice with ham and eggs is filling. Eat it for lunch or dinner or supper. There are many variations on fried rice—the length of the grains of rice and the vegetables or meat or seafood you add are starters. My recipe for fried rice isn’t fried but steamed. That is I steam the rice […] More
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in Main Courses, Prepare, Recipes
Corn Beef and Cabbage Slow Cooked
Here is a one-dish, slow cooker meal that you can get started on a chilly Saturday or Sunday morning to have on the table for supper. It’s a hearty, basic dish that will serve 6 and you will more than likely have beef leftover for cold corned beef sandwiches or corned beef hash tomorrow. Corned […] More
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Vegetarian Black Bean Chili
This all vegetable and black bean chili is warming and filling. I serve this chili over a hot baked (and buttered) potato. Chili and chunks of potato are perfect after a winter afternoon in the garden. This recipe calls on dried black beans—but you could also use pinto beans, navy beans, kidney beans, cannellini beans, […] More
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Beef and Winter Vegetable Stew Slow Cooked
Here is a hearty and tasty winter vegetable-loaded beef stew for the slow cooker. You can vary the root vegetables in this stew—choose from carrots, turnips, parsnips, new potatoes, onions, or leeks and add mushrooms or celery. The combinations are many. As well, you can vary the stock—use all beef stock, or chicken stock, or […] More
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in Casseroles, Main Courses, Prepare, Recipes
Ham, Potato, and Cheese Gratin
The ham and cheese and potato gratin is a flavorful and sustaining winter dish. I usually call on this recipe a day or two after a big baked ham dinner by simply reserving 1 or 2 pounds of ¼-inch ham slices. But you can pick up a 1 to 2 pound ham steak at the […] More
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How to Make Risotto Seasonally with No Recipe
Risotto—the creamy Italian rice dish—is simply made from rice, butter or oil, onion, stock, Parmesan cheese, and technique. Serve risotto as a first course, part of a larger meal, or make it its own main course by adding meat, poultry, fish, or vegetables and serving it with a salad. Limitless ingredients can be added to […] More
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Oven Grilled Portobello Mushrooms
The portobello mushroom is a large brown mushroom. It’s immature self–a small brown mushroom–is called a crimini mushroom and sometimes baby bella. In France, the portobello is called champignon de Paris. Champignon is the French word for fungus. In the wild the common brown mushroom can have a cap that grows 2 to 4 inches […] More
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Eggplant: Ratatouille
Eggplant? Did you say ratatouille? All of the key ingredients for ratatouille are available fresh and local in mid summer tomatoes, onions, zucchini, bell peppers and, of course, eggplant. When you think of eggplant, you think first of the oval, black-skinned cultivar known as ‘Black Beauty.’ That is the classic eggplant with its rich, complex […] More
Stephen Albert
