Something Different for a Change - Roasted Sausages and Grapes - Salsiccia all’Uva

From the kitchen of One Perfect Bite...His request was simple. He wanted something different for dinner, and because he is so constant, the request was hard to refuse. The Silver Fox has a reputation for eating anything that does not bite back, but his palate favors the flavors of China and the peasant creations of Tuscany and Umbria. He especially loves pork in any of its myriad forms. I had sausage, good sausage I might add, in the freezer, and an overly abundant supply of grapes sitting on the counter demanding to be used, so I zeroed in on a recipe I hadn't served in years - Salsiccia all’Uva. The simplicity of this dish is legend and while the combination of grapes and sausage seems unusual, it is delicious and simple enough for a teenager to prepare. Make no mistake about it, this is hearty country fare and while it is usually served with a creamy polenta, cheesy grits, pasta or potatoes, such as rosti, should also be considered. A quick glance at the recipe will convince you how easy this dish is to prepare, and if you have a family whose tastes are at all adventuresome, I hope you'll give this Tuscan triumph a try. Here is how the dish is made.

Child's Play - Blueberry- Muffin Cake

From the kitchen of One Perfect Bite...I made this very simple cake this weekend and while I was putting it together, it dawned on me that it would be perfect for young cooks to try. While the batter bakes in a cake pan, the recipe, which comes from Fine Cooking magazine, is really for muffins, and doing away with the potentially messy transfer of batter from bowl to muffin cups makes easy work of this treat for moms and kids alike. The cake can be made without special equipment and it comes together easily, so if you'll be spending any time in an ill-equipped summer rental kitchen, you might want to keep this recipe in mind. The cake is almost trouble free, but it wants to stick to the pan, so be sure to butter the pan well before adding batter to it, and do formally test the cake for doneness before you remove it from the oven. Mine needed 5 minutes more than the time suggested in the recipe. This really is a lovely cake and while it is perfect for breakfast or brunch, it also makes a very nice snack cake. I do hope you'll give this recipe a try. Here is how the cake is made.

Black and Blueberry Breakfast Parfaits

From the kitchen of One Perfect Bite...I wanted to share this simple recipe with you before the holiday this weekend, but time got away from me. Despite my best efforts, I fear I'll be a week or two late for the second coming if I don't get a better handle on my calendar. At any rate, these parfaits began life as a dessert that first appeared in Cooking Light magazine. I have since altered the recipe to suit my own needs and now serve it for breakfast or as part of a company brunch. I made them with a "blue" sauce this weekend, but if you substitute strawberries and raspberries for the blueberries and blackberries in the recipe below, you'll have a "red" sauce that is every bit as delicious as the original. These parfaits appeal to me because they are reasonably low in calories, and the use of Greek yogurt gives them enough protein to make an acceptable breakfast. Do try these. They are simple to make but they pack a real flavor punch that will get your day off to a great start. Here is how they are made.

Menu for the Week of July 6, 2014

Weekly Menu at One Perfect Bite... 

Greek-Style Roast Potatoes - We Are 238 Years Old Today

Photo courtesy of veteransunited.com

Have a wonderful holiday with your family and friends. It's time for all of us to celebrate.

From the kitchen of One Perfect Bite...If you are still looking for something to serve with your steaks or plain grilled chicken, I highly recommend this simple potato dish. The potatoes are easy and inexpensive to make and they are simply packed with flavor. I made them for the first time last evening and I liked them so well that they will become are a regular feature at my table. The potatoes bake for what seems a long time, but they get brown and crusty and all-together delicious as they cook. I know those of you who try them will love them and serve them often. Here is how they are made.

Nearly Perfect Rump Roast

From the kitchen of One Perfect Bite...Your success with this recipe will depend on the quality of the beef you are able to buy. Years ago, I could purchase a rolled rump roast that needed only to be seasoned prior to baking. The roast was tender and flavorful and truly effortless to make. While this recipe is a testament to the ease with which this type of roast can be prepared, the prepackaged meat available in supermarkets can be tough and you may not always get the results you hoped for. That's not the fault of this preparation. I've seen this recipe for a while now, and I wanted to have beef for sandwiches in the refrigerator for the upcoming holiday weekend, so I decided to give it a try. I was really pleased with the results and wanted to share the recipe and a tip or two with you. My first caution is important. The beef must be at room temperature for the meat to cook within the specified time. It also should sit for 20 minutes before it is sliced. The next time I make this, I plan to season the roast the night before I plan to serve it. It can handle a lot of salt, so don't be alarmed by the amount called for in the recipe. You may even want to use a bit more. If you use a rectangular piece of meat, you'll get the best results if you slice it against the grain after it has had time to rest. This is a nice recipe to have in your hopper, and when you decide to give it a try, flirt with the butcher to get the best rump roast he has in his locker. Here is how the roast is made.

Maraschino Cherry, White Chocolate and Oatmeal Cookies

From the kitchen of One Perfect Bite...Lest you lose more sleep, I'm here tonight to answer one of life's most vexing questions. What exactly are maraschino cherries? I know you're anxious, so we'll get right to the point. They are light colored sweet cherries that are bleached in a solution of calcium chloride and sulfur dioxide. When they turn yellow they are transferred from the bleach solution to vats of high fructose syrup and Red Dye #4, where they get sloshed and gradually become the vibrant red stemmed beauties you find in drinks and atop ice cream sundaes. I rarely have them in the house, but I had a visitor this week who had a request that demanded I use them. After our busy afternoon, I still had some remaining, and because I am frugal, I stuck the jar in the fridge with the intention of finding someway to use them. I found this recipe on the blog Yummy Addiction and decided these cookies would be a perfect way to finish the remaining cherries. Those of you who like sweet things will be thrilled with these. As I see it,  the oatmeal cancels out the butter, sugar and dye in the cherries and produces a  health food that has yet to be recognized. My feelings about the cherries aside, this is a really nice cookie that I know those of you who try will enjoy. Here is how they are made.

Beef, Blue Cheese and Onion Man-Sized Sandwiches

From the kitchen of One Perfect Bite... I usually pull this recipe from my files at this time of year. I like to have it handy when rain threatens to wash out our barbecues or picnics and a quick change of plans is necessary. In addition to being delicious, it's easy to make, and, in the great scheme of things, it actually borders on being economical. It also happens to be a favorite of the Silver Fox, so, should you by chance see him doing a rain dance, know that he is manifesting a craving for beef and has not yet come completely unwrapped. The recipe is easy to follow and once the onions are sliced, the oven does the bulk of the work, making it possible to have these sandwiches on the table in less than an hour. I like to serve these with a cheesy orzo, marinated cucumbers and tomatoes and the best rolls I can find. I hope you'll give this simple but delicious sandwich a try. I know the adults at your table will enjoy them, though the blue cheese may be to strongly flavored for younger eaters. Here is how these sandwiches are made.