#cooktogether

Corned Beef & Cabbage

Are you planning to cook up this traditional meal for your family on St. Patrick’s Day?

My Grandmother always made this special meal, and I have wonderful memories because of the time spent sharing dinner with her.  Even though my Grandmother was of Dutch Heritage, she would prepare this dish for my Grandfather who was Irish and Italian.

Today, I make the same Irish Soda Bread that she used to bake and it truly is special and transports me back in time.

My favorite line from  The Times of your life by Paul Anka…. “The memories are times that you borrowed, to spend when you get to tomorrow.”

Enjoy every moment with your family…#itsthelittlethings #cooktogether~

Chowfancy Friends~

The Butchers Wife

 

 

 

 

Rosé and Sage Turkey 

 

Thanksgiving is almost here… Lets make it a great one!

Hosting a holiday meal, whether it be for five or twenty-five, needn’t be stressful.

Take a moment now to review the guest list, read through your recipes and shop for any items that you will need.

Rosé was the wine of the summer…so I have decided to carry it right into fall with this Rosé and Sage Roasted Turkey. Many of the items that are needed for this recipe can be purchased ahead. Take the time this weekend to do little bit of organizing and gathering.

 

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It’s Turkey Time!

Thanksgiving is on its way!

Time to start thinking about the star of the show…
This year The Butcher will once again bring you Fresh Turkeys from D’Artagnan. All Natural. No Hormones. No Antibiotics. Be sure to place your order early to avoid disappointment!

Take a minute to view the following videos for a few tips on preparing the Turkey. The full recipe for my Rosé and Sage Turkey will follow shortly.

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Tom & Nancy’s Three Herb Pesto

Tom, who happens to be a long time friend and customer at R&S Market invited me into his kitchen to mix up a batch of this delicious Three Herb Pesto!

 

#cooktogether

The one thing that I love better than cooking… is cooking together!

Tom Dufek is a special customer at R&S Market, but he also happens to be a wonderful person and good friend to The Butcher and I.

Tom and his wife Nancy make this special recipe for a Three Herb Pesto that is perfect for the bounty of tomatoes that are overflowing from your garden this time of year!

My son Anthony Jr., is an avid photographer and videographer, so he was on hand to document the pesto making afternoon …lots of fun!

Make a batch of this pesto to serve with tomatoes and mozzarella or to mix into a delicious pasta dish. If you make extra, it freezes really well in small portions of an ice cube tray… just pop them out and defrost when ready.

 

 

 

 

INGREDIENTS:

2 CUPS OF FRESH BASIL LEAVES
1 CUP FRESH PEPPERMINT LEAVES
1 CUP OF FRESH CURLY PARSLEY
1/4 CUP OF PINE NUTS
3 CLOVES OF GARLIC
1/2 CUP OF OLIVE OIL

1/2 CUP OF PARMESAN CHEESE

1/8 TSP SALT

1/8 TSP PEPPER

 

METHOD:

Add the first six ingredients to your food processor and start mixing. If the pesto doesn’t start to come together you may add another several tablespoons of olive oil.

Once the pesto has started to come to a paste, you can add the parmesan cheese, salt and pepper. Process until you see a creamy consistency.

You will find a printable recipe here Three Herb Pesto Recipe

Serve over fresh tomatoes and mozzarella for a beautiful beginning to any meal!

Chowfancy Friends!

Take some time to Cook Together this weekend!

The Butcher’s Wife

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