Herbed Pork Chops
Heap the garlic, rosemary, thyme, marjoram, and parsley on a cutting board and chop to a fine consistency. Press the chopped herb mixture into both sides of the pork chops, wrap them in plastic wrap and refrigerate for at least
Roasted Pork Loin
Preheat the oven to 500 F (260 C). Place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop to a paste-like consistency. Make shallow 1-to2-inch (2.5 to 5 cm) long slits randomly around the pork
Paella Valenciana
Preheat the oven to 450 F. Place the large (4 quart) casserole dish in the oven to preheat. Sprinkle 1/4 teaspoon each of the salt and pepper on the chicken thighs. Heat 1 tablespoon of the olive oil in a
Sicilian Fish Soup
In a large sauce pan cook the olive oil over medium heat until it starts to sizzle. Add the garlic and the red pepper flakes and stirring constantly, cook for one to two minutes. Add the chopped onion, stir well and
Moroccan Veal Stew
Put the eggplant into a colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let drain for 15 minutes. Remove from the colander and pat dry. Season the meat with 1/4
Pot Roast Braised in Red Wine
The night before serving, in a large bowl, combine the coarsely chopped onion, carrot and celery with the crushed garlic cloves and the red wine. Put the chuck roast in the marinade, cover and refrigerate overnight, turning once. The day of
Roast Turkey with Herbs
Preheat the oven to 325 F. (170 C) Place the garlic, salt, pepper, rossemary and sage on a cutting board and chop and blend them together with a knife. Loosen the skin in the turkey, pushing with your fingers around the
Hunter's Chicken
Sprinkle the chicken with the salt and pepper and flour, shaking to remove the excess flour. Heat 4 tablespoons of the olive oil in a large nonstick high-sided fry pan set on high heat. Add the chicken to the pan
Chicken Scallopine with Porcini Rosemary Sauce
Remove the checken tenderloin, the thin, tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use, Slice each chicken breast into 3 pieces, across the grain. Pound the slices lightly
Sausage Stuffing
Pour the oil into a nonstick saute pan set on medium heat and brown the sausage for 3 minutes. Transfer the sausage to a plate and set aside. Discard all but 3 tablespoons of the fat left in the saute pan.