I call my version of eggplant Parmesan “naked” because unlike most, it is not battered with egg and bread crumbs. No, our focus is seasonal vegetables, not starch. So we present the kids in our food appreciation classes with an unadulterated slice of roasted eggplant, topped with a homemade marinara sauce, a slice of fresh […]
France is the birthplace of sauces, so we couldn’t very well spend time in France with our food appreciation classes without aquainting ouselves with some of the finer sauces in the French lexicon. But how to incorporate that with the notion of spring? Why, asparagus, of course. What could be better than a plate of […]
Regular readers already know how much I like beef tongue brined and boil. I make it on a regular basis with the tongue we order from our local dairy, Smith Mountain Creamery, which keeps its own beef herd in addition to its dairy cows. I happen to love tongue for breakfast next to a fat cheese […]
Tags:beef tongue·sauces·spring
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