Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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![]() A friend told me that it has rained 20 out of the past 22 days. It’s dreary and damp and you need a nice comforting meal on a day like today. This morning I pulled out Lidia’s Italian American Kitchen cookbook for some inspiration for tonight’s supper. I came across her recipe for Meat-Stuffed Peppers. This recipe is different from both my mother and mother-in-law’s as it calls for cubanella or banana peppers and meat filling using a combination of beef, veal and pork. It sounded delicious.
![]() Recently I had to purchase a bunch of basil for a recipe and found myself with quite a bit left. I dug through my recipe box and found one for stuffed flank steak. I don’t recall how long I’ve had it or where it came from as it has been in my recipe for quite a while. and my handwriting was legible, which doesn’t happen too often these days. Also, I had flank steak in my freezer, which made trying this recipe even more enticing. The stuffing consisted of fried bacon pieces and some of the drippings, basil leaves, garlic and fresh tomatoes. ![]() Last year Buon Appétit Magazine selected Nonesuch in Oklahoma City as the best new restaurant for 2018. Most of us will not be traveling to Oklahoma City and it will be extremely difficult to secure one of the 20 seats that are available for their tasting menu. However, on January 5, 2019, the Wall Street Journal published an easy recipe from Nonesuch chefs Jeremy Wolfe and Colin Stringer for rib-eye steak with herb sauce and honey-roasted carrots. This recipe caught the eye of my husband and I was finally able to make it Saturday night. If you are looking for a good old-fashioned type butcher, with excellent quality meats, try Pastosa Ravioli in Manasquan. This is the second time I purchased a steak from them and it was outstanding. The rib-eye for 2 ($17.99/lb.) was worth every cent. Carrots were the main vegetable, but I also made an herb sauce of green beans, garlic, fresh parsley and basil. The vegetables came from Delicious Orchards in Colts Neck where I find their quality and display size to be exceptional. ![]() there were pressure cookers. My mother made her gravy (what non-Italians call tomato sauce) in a pressure cooker. She also made beef stew using a can of Veg-All. About five years ago, I purchased a Fagor pressure cooker from Williams-Sonoma. I searched their website for a recipe for beef stew. What I found was a recipe for 20-Minute Beef Stew. It made for a great supper the other night as I could make it ahead and my husband only had to reheat it. |
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