This is kind of a cross between a salad and a vegetable side. For some reason I thought I had already posted this recipe, and it might be in the recipe archive, but I sure couldn’t find it. Maybe it’s because it’s not a “real” recipe for me, it’s just how we (my family) make…
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!
Cooking at the Lodge – Thyme Parmesan Shortbread Crackers
I probably could’ve served just these crackers for the hunters, because they were pretty crazy about them, but dinner was the event! Dinner included some of the favorites of past groups – beef tenderloin, potatoes dauphinoise, sauteed mushrooms, and marinated green beans. I don’t think I’ve given you the green bean recipe, but I will…
(Breakfast) Green Chile, Chorizo, Egg Casserole
There are feral hogs that need to be eliminated from the ranch, and I’m glad the hunters don’t want to hunt them, without having me cook their meals. It started out as just Saturday night dinner, but now includes “catering breakfasts” on Saturday and Sunday. The breakfast for Saturday was a bit of a challenge,…
True Benefits of Fermented Foods
Mother Earth News had an excellent article on fermented foods, and their actual health benefits. There are a lot of people and companies who claim they can cure just about anything, and although the beneficial bacteria in fermented foods are great for our systems, they are not miracle workers! The short article is worth the…
Deer Backstrap with Dijon Gravy
With backstrap, less is more. Dry it well, cut it thin or pound it thin, and let it sit at room temperature about an hour before cooking. And really, if you want it to be delicious, cook it in bacon fat! PrintDeer Backstrap with Dijon Gravy Ingredients3-4 TBSP bacon fat 1 lb deer backstrap, dried…