Seafood Salad
It’s me, the sub again. This time I’m filling in for Beth. Personally, I think Beth took one look at all the steps involved in this recipe and ran for the hills (only kidding Beth ;D). Today, I’m making the … Continue reading →
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Messicani – Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine
Wow! Okay, I had a feeling about this one. I mean, come on, veal, ham, pork, parmegiano reggiano cheeese, bread, wine – seriously – what’s not to like? Chris sat at the table, took one look and said, “I think … Continue reading →
Pan-Roasted Veal with Garlic, Rosemary and White Wine
I gotta say, I’m liking this pan-roasting technique … a lot. Maybe that’s why so many Italian vacation rentals don’t have ovens? Who needs them! This is a great way to prep small birds (see the squab post) or roasts. … Continue reading →
Pan-Roasted Squab Pigeons
I thought Chris liked squab. I thought I liked squab. I definitely thought, at the very least, we’d eaten squab before, so when Deborah was looking to escape cooking and eating it realized she’d be too busy to cook and … Continue reading →
Fricasseed Chicken with Egg and Lemon, Marches Style
I’m back! Remember, me? I’m the sub. Though, really bench-warmer feels more like it. Everyone is so busy and happy cooking, that no one was looking for my help … until now. And honestly, I don’t think Cindy really needed … Continue reading →
Pasta e Fagioli – Pasta and Bean Soup
In the voice of Bob Sheppard, “Now cooking for Michele, number 99 – Kim Riemann.” Okay – don’t know who Bob Sheppard is? Well, then that reference is lost on you (the rest of you get it right?) – basically, … Continue reading →