Unheralded

LILLIAN CROOK: WildDakotaWoman — Lillian’s Variations On Marinara

I use either Lynne Rossetto Kasper’s recipe as a start but sometimes use my Marcella Hazan’s “Essentials of Classic Italian Cooking” recipes from my hardcover copy purchased in 1999. The SECRET is good ingredients, fresh whenever possible, and patience. One must taste a little as one goes along. My SECRET ingredient is cloves (in an amount depending upon one using the patience …


Unheralded

CHEF JEFF: One Byte At A Time — Bell Pepper And Mushroom Marinara

Marinara sauce can be thick and chunky or smooth and silky. Either way suits me, but if I had my druthers, the former rather than the latter would be my preference. Hardly any two of my marinara sauces are the same. But assuredly, they all contain tomatoes, garlic, some fresh basil, onion and seasoning. And they can be used on anything from …


CHEF JEFF: One Byte At A Time — Sweet Potato Marinara

A week at the lake can be a nice respite when the temperatures are in the 80s and the humidity is nearly as high. And if you don’t do much fishing or they are not biting if you do, means you better have better brought along enough food from home or that your lake retreat isn’t too far from the …

CHEF JEFF: One Byte At A Time — Scallops Marinara

Lent is just around the corner, so that means meatless meals for some people. In a lot of cases, that means fish or seafood. Here’s a tasty dish that fits the bill from True North Seafood (truenorthseafood.com), which for six generations has been fishing the waters of the Bay of Fundy, located between the Canadian provinces of New Brunswick and Nova Scotia. …

LILLIAN CROOK: WildDakotaWoman — Red Oak House Marinara

On Wednesday, I commandeered the canner from Jim so that I could make the season’s first batch of marinara at Red Oak House. He grows a variety of tomatoes, including paste type, starting these from seed in the basement in the early spring. As I’ve previously written, he has harvested more than a thousand tomatoes and cans many jars of …

CHEF JEFF: One Byte At A Time — Mozzarella And Beef Layered Hotdish

What would you call a dish that’s a cross between a casserole and lasagna, two of the ultimate comfort foods? That’s a tough one, for which I haven’t come up with an answer. But there are three things that I do know: Some of these concoctions can be very nutritious, mighty tasty and pretty easy to make. The last quality is important for working parents who have …