On January 17, 2008, 5:50 pm peggy said Everyone seems to love lasagne, but making it properly can be quite a production. This one requires a bit of kitchen time too, but the work is easily spread over a couple of days, and the final result is well worth the trouble. (And these individual rolls are SO much easier to serve than trying to cut squares from a gooey casserole.) Oven-roasting transforms January tomatoes into something sweet and luscious, and the eggplant becomes rich and creamy--a perfect duo to highlight the cheese filling. No need to fly solo on assembling these--it's the sort of recipe that benefits from a group effort, so let your family or friends don aprons and join in on the rolling. Once made, the lasagne rolls are heated only briefly--just enough time to make a loaf of garlic bread to accompany them.

On February 8, 2008, 11:17 am foodieprincess said If you are a seafood fan like I am one of the great things about the winter months is when Oysters are finally in season. Fried Oysters done well are really a delicious treat and this slightly tangy, yet spicy remoulade sauce is the perfect compliment. A great little starter for that special Valentines Day Meal.

On January 30, 2008, 6:10 pm foodieprincess said Believe it or not, one of my favorite go to dishes when I seem to be stumped for something sort of quick and easy is Quiche. I always seem to have a little pie crust in the freezer (store bought works well too) and a million different cheeses. The great thing about a Quiche is once you have a basic recipe down you can add almost any filling. It's great for Lunch, Dinner, or Brunch. This filling is one of my favorites, the flavors are simple and just plain good. I use a few different Quiche recipes but this is one of my favorites.

On January 17, 2008, 5:40 pm peggy said This is definitely not a budget meal, but it is a great make-ahead dish either for company or for a special family dinner on a blustery-cold evening. No other stew approaches the richness of veal; so this will probably be the standard to which all others in your reperoire are compared. Depending upon how much time you want to spend in the kitchen, begin this meal with crisp hearts of romaine; then serve small portions of creamy risotto as a first course. Or skip the risotto and just go directly from the salad to the entree, and serve the osso buco over soft polenta. This is hearty fare, so dessert can be on the lighter side--perhaps candied clementines with fresh raspberries served in pretty glass compotes; and pass a platter of your favorite butter cookies, if you like.