These lamb chops were butter-knife tender and full of flavor. The bold additions to the pan of onion & pancetta don’t prevent the lamb’s flavor from shining through. I was able to find some beautiful chops, and althought the recipe … Continue reading →
Moist and tender, with the enriching flavors of anchovies and mozzarella, these beef patties deserve to be eaten with a fork and knife, not on a bun. The milk soaked bread & the egg added just the right amount of … Continue reading →
Victor’s wine note on this recipe advises that “an ideal rendition of it would call for Barolo in the pot as well as Barolo in your glass.” And so, because we had been holding onto a single bottle of 2001 … Continue reading →
What I desperately wanted was to recreate a meal from my first trip to Italy in 1998. A meal that struck a deep emotional chord, and has taken on mythical proportions in my memory. It was the meal that converted … Continue reading →
No question, this was by far our favorite dish in the veal chapter. It’s week thirty-one of sixty-two weeks. We are at our half-way point. I beg your indulgence while I take this opportunity to reflect on the journey. What … Continue reading →
This is the sixth scaloppine recipe. Rather than discuss how tasty the dish was – and it was very tasty – I though I’d discuss the process of turning a piece of veal top round into respectable scaloppine. Thanks to … Continue reading →
It’s Monday. Normally you would see Irene’s post here. Or, you would see Kim fulfilling her pinch-hitter roll. But, an unplanned, last minute trip for Irene meant she was unable to make her post this week. It was too late … Continue reading →
I do love Ossobuco. But it isn’t the melting off the bone flesh that makes me crave the dish. Rather, it’s the little jewel inside the bone. There is nothing as heavenly as that first silky spoonful of warm marrow. … Continue reading →
It is a tribute to the cooking method, that of the thirteen recipes for chicken, five of them are fricassees. Personally, I feel that I lucked into the best of the five. We had houseguests coming for the weekend, so … Continue reading →
I’ve yet to try any dish featuring porcini that doesn’t become an instant favorite for me. After the revelation that I do indeed love squid, my expectations for this recipe were high. And I wasn’t disappointed. These two star ingredients … Continue reading →
The Universe has a sense of humor. When we started this project we decided that the rotation was set in stone. No trading if you draw a recipe you don’t want to do. I commented that I hoped I didn’t … Continue reading →
In all my trips to Italy, I’ve never made the leap across to Sicily. But, if this Sicilian style dish is an example of what I’m missing, I’ve got to correct the oversight – soon. Here is what Marcella says: … Continue reading →
In landlocked Missouri, getting good fresh seafood is a challenge. It’s hard to find and is expensive. I often buy fresh frozen at Global Foods because they only carry seafood that has been wild caught and ship processed. That means … Continue reading →
I think I may have I’ve found my favorite frittata. I’m a little surprised by this discovery. The idea of combining eggs and pasta has never occured to me. It just isn’t anywhere in my food experiences. And in all … Continue reading →
The first time I remember seeing a frittata on the menu in an Italian restaurant was many years ago. It was listed as an appetizer – Frittata Gamberetti. I asked the waiter what a frittata was. He said, “Oh it’s … Continue reading →
