The Walsh Cookbook

  This recipe is an old Walsh Cookbook favorite, from way back when the Walsh Cookbook was still in the .doc phase.  It is so easy to make and fantastic comfort food for any season.  Here is my mom's excerpt from the original recipe: " This is another great recipe from our kitchen builder/restaurateur friend, Andrea.   This is a favorite of Dad’s, especially because he’s become quite fond of polenta.   This is a warm, homey, comforting one-dish meal that seems especially perfect in the winter.   As with most of Andrea’s recipes that he taught us, this is deceptively simple and quick to make, but very delicious.   In the summer when I put zucchini in absolutely everything I make, I add some cubed zucchini and sauté it with the meat.   Very yummy.   Sliced fresh mushrooms would be very nice, too. " An additional note: Andrea is also the creator of "Keegan's Rigatoni Pasta with Broccoli and Sausage" , another delicio...

This is my favorite easy way to do cauliflower, something about the combination of the olives and cauliflower, and then with the crunch of the bread crumbs it's just delicious!  I got the idea from Mark Bittman's Kitchen Express book ( here ), but my love for olives goes far beyond "a handful" so I had to write my own version up.  You could easily go with a fancier olive if you wanted to, and I'm sure it would be amazing too.  I usually end up cutting the recipe in half because I love olives too much, and end up eating half the can while I'm chopping them up.  Oops. what you will need: 1 head cauliflower, core removed and chopped roughly 1 can large black pitted olives, drained and chopped roughly 2 Tbsp olive oil 2 cloves garlic, finely chopped juice of 1/2 a lemon 1/4 cup panko or other breadcrumbs freshly chopped parsley salt and pepper

   March is always very green in Portland, a little less this year than usual (due to the East coast stealing all of the West coast's precipitation!) but very green nonetheless. We went to Illinois to visit family last week which was tons of fun but it's very much still winter there - plenty of yellow grass, ice and crusty snow. It was so nice to come back to green grass, budding leaves and cherry blossoms!    Celebrate all things Green and Spring with this Irish Stew, slightly adapted from Yvette Van Boven's cookbook "Homemade Winter". It's really wonderful and different from your average stew with the addition of the parsnip, rutabaga and barley. It would be really great served with or served over Colcannon (maybe hold the potatoes in the stew if you want to do this?). Happy St. Paddy's Day!!!!  Check out the St. Patrick's Day recipe section here!   One year ago: Irish Coffees , Mini Guinness , Strawberry Club Sandwiches Two year...