Braised Top Round Beef Roast

To paraphrase Juliet in Shakespeare’s wonderful love story, “A braised beef roast by any other name would taste as good.” Call it a pot roast if you like. Brown the beef well, add some vegetables and a cooking liquid in which to simmer the meat, and you will have a braised beef roast. Braising is…
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Like James Beard’s Pizza Caccia Nanza

This is another recipe with a “Very good!” note in Jerri’s handwriting, which explains why we have been making and eating Pizza Caccia Nanza for many years. Beard credits the recipe to Edward Giobbi’s book, Italian Family Cooking. It is a garlic bread that is not overpowered by the garlic or the rosemary, the two…
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Shrimp And Broccoli Stir Fry

I don’t like to peel raw shrimp. For me, peeling and deveining shrimp ranks above eating a pomegranate, but not by much. That’s why I use peeled cooked shrimp in my recipes. Purists and gourmets will object, and I am sure that they are right, but I don’t like to peel shrimp. Taking off the…
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Jill’s Moist Chocolate Cake

Our neighbors Jill and Lonnie have deserted us. They now enjoy waking up to views of the Rocky Mountains, rub shoulders with bison and breathe the cool air of Colorado. Before they headed west, they asked us over for dinner. For dessert, Jill served a wonderful moist chocolate cake with vanilla ice cream. It was…
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Pork Fried Rice

Rice, vegetables and pork are the three core ingredients of Chinese cooking. As is the case with many food plants, scientists are not sure when and where rice was first cultivated, but they do agree that it happened in southeast Asia between 8,000 and 13,000 years ago. The oldest records are from China and show…
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