Irene
Eggplant Cubes, Al Funghetto
Braised Celery Stalks with Onion, Pancetta and Tomatoes
Braised Carrots with Capers
Green Beans and Potato Pie, Genoa Style
This week I made a savory pie. Green beans are boiled then chopped very fine. The potatoes are boiled then passed through a food mill or potato ricer. Both vegetables are combined with eggs, parmigiano-reggiano cheese, salt, pepper. The recipe … Continue reading →
Braised Sunchokes and Scallions
This dish is simple to make. Fortunately this is the season for sunchokes. I was able to locate some without difficulty. After removing their skins I sliced them thinly. The scallions are cut in half and cooked in melted butter … Continue reading →
Crisp-Fried Artichoke Wedges
I think I may have the most fried recipes during this challenge. This week I fried artichoke wedges. Marcella’s notes said this is a perfect time to use frozen artichokes. So that is exactly what I did. They were already … Continue reading →
Fried Calf’s Brains
Back in March when Cindy graciously organized our recipe assignment, I did a double take as I read through the “Variety Meat” section. Did that say calf brain? I immediately grabbed my newly purchased cookbook to make sure this was … Continue reading →
Sautéed Calf’s Liver and Onions, Venetian Style
I hate liver! This was the only recipe in the entire book I was concerned about. I have never liked liver or liver dishes. Growing up my mother forced me to eat liver with methods I’m convinced were borderline abusive. … Continue reading →
Pork Sausages with Red Cabbage
The recipe title says it all with this dish. The cabbage and sausages are cooked in seperate pans until nearly done. Then they are combined and cooked until the cabbage is soft. The mild pork sausage came from the special … Continue reading →
Braised Pork Chops with Tomatoes, Cream, and Porcini Mushrooms
Thick cut pork chops are browned then slowly simmered in a sauce of tomatoes, white wine, porcini and white button mushrooms and cream. This dish was a great dinner for the cold, rainy weather we had today in St. Louis. … Continue reading →
Thin Lamb Chops Fried in Parmesan Batter
I thought about it for a while and I could not recall a time I have had lamb fried or battered. I usually have it grilled, roasted, or braised slowly. I really like lamb so making this week’s recipe would … Continue reading →
Winter Meatballs with Savoy Cabbage
Beef Rolls with Red Cabbage and Chianti Wine
I work weekends in a retail store. This weekend gave me a sampling of the busy shopping season that is coming in the weeks ahead. It is Sunday night and I am tired. As I settled into my fuzzy slippers … Continue reading →
Vitello Tonnato – Cold Sliced Veal with Tuna Sauce
I’m glad I was able to get a veal roast. After making this, I cannot imagine using any one of the substitutions. Thanks Beth! This is a simple but sophisticated recipe. The first step is to poach the veal in … Continue reading →