It’s great to finally start doing meals with our homegrown potatoes and tomatoes. And luckily, I still have cactus I picked and prepared this year. In a previous post, I included instructions on how to prepare cactus, click here, for that info. If you buy a bag of cut up cactus in the vegetable section…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Pork and Green Chile Enchiladas
We’re still working on the leftover pork from the pig roast, and we were fortunate enough to have our friend, Tommy, make the most scrumptious enchiladas. If you’re going to put these together, I can give you the general steps. Mix cut up pork with green chiles, some green sauce, sour cream, cumin, oregano, garlic…
Artichoke Flower
I said my artichoke wouldn’t “flower,” because I would be picking the artichokes and eating them before that could ever happen. As it turns out, the first artichoke I cooked was tough, so I wasn’t anxious to pick another, and they were on the plant too long. The reward is this awesome bloom. To receive…
TSTC – Cuisine of Northern Italy
Come enjoy a Northern Italy by Kayci Cutler at the Culinary Arts Center this week. Meals are served two days a week during the summer semester, Wednesday and Friday, from 11 a.m. to 12:30 p.m. View the menu. The Culinary Arts facility is located on Campus Drive. (view map). 254.867.4868 View the full summer dining schedule. NOTE: Due…
Would You Like Swine With Dinner?
The pig mission began on Wednesday. Four of us headed to Epps Farm in Calvert, early, very early. We had to pick up a live 90 lb heritage pig, and have it at the processor in Westphalia, no later than 10:30 am. After processing, it chilled until Friday, when I picked it up to spend…