Breaded Pork Chop Cutlets and Dijon Bechemal Sauce, Baked Asparagus, and Roasted Carrots with a Finger Lakes Gruner Veltliner from Lamoreaux Landing.

Ahhh…Gruner Veltliner! Yes, this is definitely one of my favorite Finger Lakes whites. The whites in this region are just beautiful. The Finger Lakes produce balanced white wines that are crisp, clean, and fresh, with minerality and acidity unique to the region. Gruner Veltliner, a grape native to Austria, does beautifully in the cool climateContinue reading “Breaded Pork Chop Cutlets and Dijon Bechemal Sauce, Baked Asparagus, and Roasted Carrots with a Finger Lakes Gruner Veltliner from Lamoreaux Landing.”

Pork Stew “Abruzzo Style”

Abruzzo!! Abruzzo!! Abruzzo!! I love saying it! When I finally get to Italy, this is where I’m headed. Why not Rome, Milan, Tuscany? Yes, I do want to see it all. But, if you think about it, when friends and family travel to Italy you don’t often hear “We’re going to the Abruzzo region.”  Well,Continue reading “Pork Stew “Abruzzo Style””

Piadina

Once again, I am captivated by the simplicity and beauty of Italian peasant cooking! Piadina is a simple and delicious flatbread best enjoyed when baked on the spot. Fill it with your favorite meats, cheeses, and/or vegetables, and serve immediately while still warm. Piadina is soft and chewy with a rich nutty taste and smokiness!Continue reading “Piadina”

Grilled Vegetables

Fast, easy, delicious, and nutritious. Also, another beautiful item to add to your antipasto repertoire! As far as I’m concerned, antipasto spreads should be dominated by vegetables and “some” cured meats and cheeses. I love putting antipasto spreads out with delicious, carefully seasoned, and prepared veggies!  When we talk about “grilled” veggies, typically cut veggiesContinue reading “Grilled Vegetables”