As with many kitchens, a common pantry staple is the potato. According to Wikipedia, "there are close to 4000 different varieties of the potato" which probably explains the multitudes of dishes that can be created with this ingredient. One such dish is the ever popular mashed potato which is enjoyed regularly by many families around the world. Whenever I am making a mashed potato dish, I always think about how it will work with the main dish. This particular version of mashed potatoes goes well with Roast Beef, Steak and one of my favorites Short Ribs.
Every few weeks I have to purge my refrigerator and find a use for the fresh vegetables I didn't use all of in previous dishes. This particular dish and it's subsequent ingredients vary dependent on what I have in the refrigerator and what protein strikes my fancy that day, but the end result is always the same, delicious! Essentially, everything listed as an ingredient besides those used in the sauce can be substituted for what you have in the refrigerator or freezer. Just remember, color and texture and let your imagination run free!
I think we all get in a rut and have the tendency to make the same side dishes over and over again. I was having just this type of moment the other day and thought, what can I do that is different and fresh to serve with our dinner tonight. So I do what I usually do and looked in the refrigerator and saw the fresh tomatoes that I had purchased and thought that will work! This will now become part of the rotation of sides at our dinner table, I hope you enjoy!
As with many that now call America their home, my family heritage began in another country and made me who I am today. My mother's side of the family was originally from Turino, Italy and immigrated to America to make a better life for themselves. They ended up in a community in Southwest Wyoming called Blairtown which became home to several families from various cultural backgrounds. Within this community, there was a true bond amongst neighbors and they openly accepted each other's differences and embraced one another's heritage. The recipe for Steak Madrid is an homage to the bond that existed in Blairtown and was taught to my Grandmother Bonatto by her dear friend and neighbor Rita Martinez. As tempted as I am to "gourmetify" the dish, I have not simply because it is wonderful just the way it is...ok I added fresh chives as a finish, but that is it!
One of the darlings of the culinary world is the short rib. When you think of a rib, most think of the pork rib, but the beef rib is larger, meatier and if cooked correctly is incredibly tender. It's preparations are endless, it can flavored with an Asian flair, a robust BBQ but this version is a take on the flavors reminiscent of a Grandma's pot roast.
Whenever possible, I go to the market and based upon what is seasonal and reasonably priced, I then conceptualize what I will be making for dinner. Chicken Caprese was done in such a manner. First, I spotted the beautiful ripe tomatoes, fresh basil and mozzarella and then noticed the chicken was on sale. Fresh, seasonal...bel piatto, I know what is for dinner!
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