We made a complete meal of this zucchini dish. A delicious meal. If you are a stuffed pepper fan, I suggest you try stuffing zucchini instead. The ingredients are many, but the prep is not time consuming, nor is it … Continue reading →
The extra bonus for being the first of the Pomodori to work with, and report on, a new ingredient, is the opportunity to discuss the most important aspect of Essentials of Classic Italian Cooking – the professorial lecture that will … Continue reading →
I’m going to quote Marcella’s intro to this recipe because it’s really all that needs to be said. “Here is a dish that is as hearty and satisfying as a meat stew, without the meat. It begs for good, crusty … Continue reading →
To this day, fresh peas have the power to evoke one of my most cherished childhood memories. At least a month of each of my grammer school-aged summers was spent at “Grandma’s Biggie House”. That is what I named the … Continue reading →
We’re on page 507. I’ve cooked 62 dishes so far. I’ve completely enjoyed almost all of them. And when I was totally convinced I wouldn’t, I surprised myself by loving a few new things. Now I have finally come to … Continue reading →
Listen up, Colleen, and Caroline! This post is for you. You could almost (only almost, mind you) convince me to join your veggie-tarian craziness with this dish. We enjoyed it as the main course, and didn’t miss meat at all. … Continue reading →
Why don’t I make Gratinéed dishes more often? They are so easy, and so satisfying. Last week I had Gratinéed Cauliflower, and this week it is Swiss chard. I’ve never prepared chard this way before. I’ve always confined it to … Continue reading →
On August 31st, my fish chapter assignment was Fried Tidbits of Swordfish. Which, by the way, was delicious. I prepared this dish from the vegetable chapter to accompany the fish. It was an excellent choice. Simplicity itself, the cauliflower needs … Continue reading →
I made this dish back in the spring when the farmer’s market had beautiful fresh new beans. I’ve worried a little about my ability to post after so long. But when I pulled up the photos on my computer, I … Continue reading →
Sunchokes, vegetable oil, salt. Do I win the contest for the recipe with the fewest ingredients? Previous posts about sunchokes have described them. And the beginning of the sunchoke recipes in Essentials has a wonderful little essay by Marcella on … Continue reading →
Most of us went through the vegetable chapter and cooked ahead to take advantage of peak season. But, somehow, I missed the boat on my very first – artichokes. When I realized my oversight, we were already into late November. … Continue reading →
Although I don’t agree, I can understand why oxtail is classified as a variety meat. Variety meats are those parts of an animal that are left after the butchering process. So, technically, I guess the tail is a ‘left-over’. But … Continue reading →
As Doug explained in the Tuesday post, we traded days this week. He found it impossible to find caul in his neck of the woods, and I do love a challenge. As it turns out, it wasn’t any challenge at … Continue reading →
I’ve come, finally, to another opportunity to dip into my supply of Marcella’s special sweet pork sausage for an Essentials assignment. Dan kept following his nose into the kitchen until I finally suggested that he just to pour the wine … Continue reading →
Our family’s traditional method for preparing pork chops has always been to oven broil them covered with thinly sliced lemons, dots of butter, and brown sugar. It is one of my earliest memories of my mother’s special meals. It’s the … Continue reading →
