beef · Italian · pasta · pork

Pappardelle alla Bolognese

Pappardelle is a long, broad, flat, hearty noodle that makes it perfect for a bold ragù alla Bolognese.  This ragù originates from Bologna, Italy, and is typically served with tagliatelle, but any wide noodle works nicely with it.  It is also used for traditional lasagna alla Bolognese. This sauce is satisfying and delicious.  It is… Continue reading Pappardelle alla Bolognese

American · pork

Pan-Seared Pork Chops with Herbs de Provence and Cumin

Pork has so much flavor whether you cook fresh cuts or cured meats such as bacon or ham. Years ago it was necessary to cook pork very well, which sometimes made it dry. Today, however, it is no longer necessary to overcook the pork. A minimum internal temperature of 145° and a maximum of 160°,… Continue reading Pan-Seared Pork Chops with Herbs de Provence and Cumin

American · pork

Baked Ham with Brown Sugar, Pineapple and Beer Glaze

Baked ham is definitely a crowd pleaser, and it is delicious and easy to make. My Mom made it two or three times a year for holidays or special occasions. She glazed it with brown sugar and pineapple juice, and baked it with the pineapple slices on the top. I have added beer to the… Continue reading Baked Ham with Brown Sugar, Pineapple and Beer Glaze

Italian · Polenta · pork

Polenta with Tomato Sauce and Sausage

Polenta con sugo di pomodoro e salsiccia Polenta is cooked corn meal, and  when cooked properly it is a creamy, delicious accompaniment to many dishes.  It can be used in place of potatoes, rice or noodles.  A creamier, looser consistency can be used to lap up sauces or a firmer consistency can be sliced and… Continue reading Polenta with Tomato Sauce and Sausage