the life and times of J T Frey

Ravioli Florentine

Sauteeing spinach with onion and garlic is one of my favorite ways to prepare that particular leafy green. Add that mixture to creamy ricotta and you've got a great filling for a ravioli (or tortellini). Now that I think about it, probably great for lasagna, too

Written by Jeff Frey on Sunday March 13, 2016
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Salsa Verde

Based on Rick Bayless' Frontera recipe. I found that no additional water was necessary and would have...well, watered-down the salsa. Bayless' recipe also mentioned an optional addition of a jalepeño; I didn't have one on hand, and I didn't find the salsa suffered from its omission, so I just left it out completely.

Written by Jeff Frey on Saturday March 5, 2016
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Simple Ham Spread

Whether on Ritz crackers or a buttered toasted English muffin, the salty-smokey goodness of ham spread has been a favorite of mine since childhood.

Written by Jeff Frey on Monday March 28, 2016
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Smores Scones

Who doesn't love smores? As an occassional fireside treat, they can't be topped. But as the person who must build and tend the fire used to make them, I don't always feel quite as excited for them. So instead of that gooey, messy, sometimes-burnt campfire creation, I figured why not make an ode to the smore that can be prepared in the comfort of the kitchen.

Written by Jeff Frey on Saturday October 29, 2016
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