Pastitsio
Classic Greek Pastitsio for anyone who wants a meaty layered casserole with a savory twist. The meat can be ground beef or lamb (with an addition of pork for flavor and juiciness) and it’s cooked with onions, garlic, oregano, and a pinch of cinnamon. Add a can of fire-roasted tomatoes, some red balsamic vinegar, pour…
Fruit Fool
Fruit Fools are summer fruits in season marinated in a little sugar and flavorings of your choice then layered alternately with cookies with whipped cream. That’s it! And if you have given a little extra kick to the marinade via some lemon zest and liqueur you’ll end up serving something very tasty but very…
Two Packet Pot Roast
Two Packet Pot Roast is as good as its word. And one of my favorites on this site. It’s extremely easy and utterly unctuous as it uses only two flavor packets plus some water, balsamic vinegar, and time. Low and slow it yields fall-apart deliciousness. Once it’s fork-tender you’ll skim off the grease, thicken the…
Creole Spaghetti Pie
Can you say easy? Savory, cheesy creole spaghetti “pie” perfect for parties or family gatherings. Feeds a variable number of peeps depending on side dishes. What you see here is half the recipe and it fed three very hungry Mardi Gras celebrants! And yes, it’s more like a casserole in this presentation but you can…
Seafood Paella
This is the Seafood Paella you’ll want on the weekend as a treat for friends but mostly for yourself. Paella is often wrongly described as ‘like Cajun Jambalaya’ but it’s not. The cooking technique for the seafood version of paella is really closer to west African Jollof Rice where the rice is partly cooked separately…
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