Mediterranean

Virgil on June 22, 2012

I came up with this version of Salad Nicoise at Edisto Island, hence the name. This great salad is really a main course, it has everything a good meal requires and is quite filling. Smaller versions may, of course, be made if desired. I would also be flexible in ingredients. Use available ingredients and don’t […]

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Virgil on May 31, 2012

It is nothing new that eating a “Mediterranean Diet” is linked to better health. Now, a new study confirms this and perhaps expands on the benefits. It just so happens that I love the foods associated with a Mediterranean diet and now I have even more reason to chow down on olive oil, fish, chickpeas, […]

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Virgil on August 27, 2011

I don’t go on R & R for a while, but have been drooling over what the first meal I am going to cook will be. I am waiting for my wife Lynn’s request, but I know what it is going to be for me and Little Buddy. Lately, lamb shanks had become one of […]

Continue reading about Lamb Shanks: First Meal on R & R from Afghanistan

Five Maudies – highly recommended All I can say is, What a find! I’d drive a long way to eat at a restaurant of this quality and you can be assured that I’ll make a point of routing my way through Milledgeville whenever I can. I had been through Milledgeville before, a few times, and […]

Continue reading about Metropolis Café, Milledgeville, Georgia – Review

Virgil on November 18, 2010

Anthony Bourdain, in his book, Medium Raw, describes a life-altering meal he was lucky enough to be invited to. Many great chefs were invited to a top flight restaurant for a late night dinner. No names are mentioned as they are about to taste forbidden fruits. I will not discuss the preliminary food other than […]

Continue reading about Ortolans, Anthony Bourdain and Larousse Gastronomique

Virgil on October 1, 2010

From the pic in the book, my skate did look like this sans the asparagus
From the pic in the book, my skate did look like this sans the asparagus

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Virgil on September 19, 2010

A tagine traditionally is a Morrocan slow cooking devive made up of a clay top and bottom and placed over coals for cooking. Much like cast iron, the tagine seasons and gets better with use. The conical lid or top helps keep in moisture and contributes to a wonderful tasting result. Today, there are many […]

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Virgil on May 29, 2010

Lately, I’ve been on a roll with olive oil and garlic based pasta sauces. Not a tomato in sight. Tonight, I decided to develop a new recipe and between myself, my wife and son it was gone before I remembered I was supposed to take a picture of it for the blog. I was quite […]

Continue reading about Shrimp, spinach, artichoke and feta pasta

Virgil on April 27, 2010

Normally, when I do duck, I butcher the duck, cut out the breasts, get all the skin/fat (leaving skin on the breasts, of course), render all the skin/fat and make confit from the  legs and wings. I save leftover fat as it is ambrosia, the best cooking fat there is. I even buy duck skin […]

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