• Seared Sea Scallops
    Entree,  Featured Recipes,  Seafood

    Scallops in a Lemon Rosemary Sauce

    We took a trip to Cape Cod this past fall where I had the most delicious scallops I think I’ve ever eaten. The first night I ordered them, they were served over polenta with a red pepper sauce and greens and the second night they were served with clams and pasta with a light lemon sauce. Both were sweet, buttery and delicious! I came home knowing I needed to try to make them myself. So, I set out on my quest to find good sea scallops but ran into a small problem – finding fresh, dry-pack scallops in Pittsburgh is a bit difficult. So, what do I mean? A scallop…

  • Sour Milk Doughnuts
    Breads,  Breakfast,  Featured Recipes

    Sour Milk Doughnuts

    I’m a bit of a history buff. I love reading about history, historical fiction novels and traveling to places to see and learn about the history of the area. I also love food history and learning about food traditions. That history is even more interesting to me when there is some sort of a family link. So imagine my delight when a few weeks before Christmas I received a letter from my Father’s cousin and enclosed was this copy of a very old recipe from his Great Aunts, for Sour Milk Doughnuts. I’m guessing the recipe is from the late 1800s to early 1900’s – it’s a guess but based…

  • Beans and Greens
    Featured Recipes,  Pittsburgh,  Vegetable

    Beans and Greens

    At just about any Italian restaurant in Pittsburgh, you will find “beans and greens” or Scarola e Fagioli on the menu.  This hearty dish is typically a side dish but is sometimes served as a soup, and is always served with a piece of crusty Italian bread and parmesan cheese sprinkled over top.  This classic Italian (or Italian-American) dish is a “peasant dish”. Many people will tell you that it originated in the U.S., not in Italy, but that is debatable. Beans and Greens quite possibly originated in Southern Italy, where many of Pittsburgh’s Italian residents immigrated from in the late 1800s. At that time, the ingredients would have been…

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