All good things must come to an end, and this is the finale for the Aroma Cucina Artichoke Festival. But we’re going out with a delicious bang: pork stuffed artichokes with a lemon sauce. It was the last of our big, globe artichokes and I think they were properly honored and devoured!Read More
Springtime means fava bean time. To the uninitiated, fava bean pods look like string beans on steroids. You don’t eat the pod, you eat the inner, bright green, crispy, flavor packed bean. They are outstanding paired with a soft, white cheese like Robiola or a fresh Manchego cheese. Perfect for a risotto, with crispy prosciutto.Read More
Kitchen Magic What is the emergency, go-to, secret weapon that I try to keep in my fridge at all times? And it’s not ketchup, although mustard takes second place. First place goes to:….Veal Stock!
If Merlin the Magician waved his wand in your kitchen, he would give you this Secret Weapon.Read More
Sorry for the lag in blogging, I've been in the kitchen and not near a computer. Hoping a few pictures are worth a thousand words, this is what we've been up to: Our orto is producing massive amounts of lettuce and I believe we have the first tinge of red on one of our…Read More
So, is it true? Are people returning to their kitchens to cook for themselves because of the recession? That’s what everyone is predicting, but who knows? However, it did get me thinking….I get a regular stream of e-mails asking me questions about basic stuff, so that’s why I’m introducing JudeFood Kitchen Rules. My sister-in-law and…Read More