Beth’s Final Thoughts
This has been an incredible journey for me. My background is in science. I have worked in a research lab for the last 24 years. I think that is why my writing style tends to be on the dry side. … Continue reading →
Beth
I Ripieni Fritti-Fried Stuffed Dumplings
This is my last recipe post for this adventure. Also it is the last recipe in the book. Isn’t that the saddest thing that you have ever heard? I won’t wax poetic at this point, but I will surely miss … Continue reading →
Mantovana-Olive Oil Bread
The closest that I have ever been to making bread in the past is by using a bread machine. I didn’t really like the consistency of the bread that it made, so I stopped using it. Why should I make … Continue reading →
Basic Pizza Dough
I feel so lucky this week. Since this recipe is the first in the pizza series, all that was required of me was to make the pizza dough according to the directions and then top with whatever I wanted. My … Continue reading →
Banana and Rum Gelato
This week’s recipe sounded wonderful and I was so excited to try it. I thought this would give me an excuse to buy an ice cream maker, because that is one gadget that I don’t have in my kitchen. I … Continue reading →
Macedonia-Macerated Mixed Fresh Fruit
We serve fresh fruit in some form for every meal at our house. The reason for this is that Zachary, our son, decided as soon as he could speak, that vegetables were not something that he would eat willingly. After … Continue reading →
Italian Chocolate Mousse
Chocolate Mousse is one of my son’s favorite recipes and I was very glad to draw this one. Unfortunately, he doesn’t get home from college for a few days, so we won’t have his opinion on the taste of this … Continue reading →
Brutti Ma Buoni-Piedmontese Almond Cookies
One of the Italian bakeries “on the hill” here in town, Missouri Bakery, makes these cookies. These are always my favorite from among the many different types that they sell. I just knew them as macaroons, but now I know … Continue reading →
Sbricciolona-Ferrara’s Crumbly Cake
This is a simple recipe that really lets you get your hands dirty. It starts with a mixture of ground almonds, cornmeal, flour, sugar, and lemon peel. Then egg yolks are mixed in with your fingers until small pellets are … Continue reading →
Beet Tops Salad
I love finding a new recipe that lets me enjoy something that I usually discard. In the past I would just cut off the tops of the beets, toss them in the trash, and either roast or boil the beets. … Continue reading →
Pinzimonio-Olive Oil, Salt, and Black Pepper Dip for Raw Vegetables
This recipe again demonstrates the strength of Marcella’s cookbooks. The recipe is very simple. It is just fresh vegetables that are arranged pleasingly and then served with a saucer of good olive oil with some freshly ground salt and black … Continue reading →
Garlic-Scented Tomato Salad
This is a variation on the main dish that Michael and I live on all summer long. We are crazy about fresh mozzarella, tomatoes, and basil. In good years I manage to grow my own tomatoes and basil. On the … Continue reading →
Zucchini with Tomato and Basil
As we are continuing the zucchini portion of this chapter, this recipe is somewhat similar to the last post. It starts with onion and garlic sautéed in olive oil in an oven safe dish. Once they are golden brown, parsley … Continue reading →
Oven-Browned Tomatoes
This is the one recipe I was able to prepare ahead last summer. I knew that I would never be able to find good quality tomatoes in February, so I made this in August at the peak of tomato season. … Continue reading →
Baked Potatoes, Onion, and Tomatoes, Apulian Style
This is another very simple recipe with an amazing amount of flavor in the final product. This starts with sliced potatoes, peeled tomatoes, and thinly sliced onions. This is mixed with grated romano, oregano, salt and pepper. This is all … Continue reading →