Stuffed Potatoes

This dish brings fond memories from my childhood. Curiously, I had never done it before despite being so easy.

Once cooked, the filling has an unsofisticated porcini mushroom shape, but I thinks it’s very neat.

  • 6 Potatoes
  • Veal or beef, minced
  • 3 cloves galic
  • 1 egg
  • Parsley
  • Saffron
  1. Mix minced meat, finely chopped garlic and parsely, and egg. Add salt and pepper to taste.
  2. Peel potatoes and make holes as you can being careful not to break the potatoes.
  3. Fill potatoes with meat mixture.
  4. Add some oil to the pot and place filled potatoes.
  5. Mix saffron with 1/4 cup of water and add to the pot.
  6. Cover and cook over medium-low heat until potatoes are done.

This dish does not freeze well because of the potatoes.

Autumn Pot Roast

Autumn Pork Pot Roast

I love autumn. It’s my favorite time of the year both in the kitchen and outdoors. There are not many things I enjoy more than an afternoon walk on the woods looking for mushrooms and end the day by a fireplace.

  • A generous pork shoulder or 3 pork shanks
  • A large bottle of cider
  • 2 quince
  • Chestnuts
  • French onions
  1. Cover the meat with cider and stew uncovered over low heat.
  2. When the liquid has reduced to a third of its original volume, add the rest of the ingredients and keep cooking until it’s becomes sticky and shinny. Serve with mashed root vegetables.


  • Pork shanks are great. After proper cooking, their flesh is giving and flavorful and it gives a wonderful glaze to the dish.