Archive for the ‘Entrées’ Category
My husband, for some time now, has been fascinated with exotic meats and keeps fantisizing about eating lions, and camels, and bears (oh my). So now that we were on vacation, I finally made good on my promise to be his accomplice in this adventure. We made our way over to possibly the only place in the area that carries such unique provisions – Savenor’s in Cambridge (a butcherie frequented by the great Julia Child). The selection changes frequently and on any given day you can find more familiar meats such as venison, veal heart, and boar, to the utterly exotic camel, turtle, rattlesnake, and iguana (for a whopping $40+/lb). For our first outing, we settled on slightly more conventional options – frog legs, and venison chop (more on that some other time). After combing the internet for frog leg recipes, I decided on a simple pan fried preparation with an herb sauce.
This recipe was a happy coincidence. Yesterday we attended a bat-mitzvah luncheon where a spinach casserole of some sort was served that my husband happily devoured second (and possibly third) helpings of. Then today, as I was sifting through the weekly coupons we receive from our local grocery store – I noticed one for boxed salad greens and another for ricotta. The conclusion seemed self-evident: make spinach ricotta pie – except without the actual pie aspect since buttery crusts don’t agree with me (it’s sad, I know). My husband seemed thrilled at the prospect of eating more spinach-y cheesy yumminess. It was super easy to make – I’m excited to add it to my repertoire.
Blintzes or crepes, known in Russian as “blini”, are not only a staple of Russian cuisine, they are also a universal vehicle for filings both sweet and savory – and everything in between. Blintzes stuffed with farmers cheese, with tart cherry, with meat, and even with salmon caviar are frequently eaten at celebrations, and even at home.
I never really jumped on the spaghetti squash bandwagon as it got popular in the last few years, but I admit I was curious what this vegetable camouflaging as everyone’s favorite carbohydrate actually tasted like. So, on this weekend’s trip to our favorite grocery store for produce, Russo’s, I saw a beautiful little squash and mustered up the courage to buy one. I got the inspiration for combining spaghetti squash with pesto from my friend Yulia’s blog. 
The same grocery store always carries the most appealing bundles of fresh herbs, so I knew when I laid eyes on the basil that I would have to make my own pesto – which, with the advent of a food processor is super easy. I will attempt to prove this to you, even though I know you are thinking why bother making it, when you can buy it. Trust me; it tastes so fresh and so delicious! Click here to read full post