In March of 2010, at the encouragment of Deborah, several friends from several countries decided to embark on an adventure. We decided to cook our way through Marcella Hazan’s ‘Essentials of Italian Cooking’. Everyday a new recipe, everyday a new … Continue reading →
What the heck is a Sfinciuni? and I am stuffing it with a tomato anchovy Conza? I have been trying to learn more Italian for my trip… these are not words I thing I’d ever heard. The things we have … Continue reading →
Marcella’s gelato recipe is the perfect time to show off my Cuisinart hand mixer. After all~ I’m trying to save face after the ‘no double boiler’ incident. Let me say though… Marcella commented that it was years before she had … Continue reading →
I decided to make my Zabaglione when I had a little help in the kitchen. Little did I know that this dessert recipe would bring on criticism from my son, the Chef-to-be. To be honest… my son is right. (this … Continue reading →
This has been a fun dish… one that comes with a story. Where should I begin? Actually, I think this story begins in Italy… In Ferarra. In This Old Post you could see where Jerry and I spent a day … Continue reading →
My challenge this week was to build an Insalatone. In Marcella’s own words this is a ‘magnificent cooked salad’. It can be served at room temperature or still warm, with a light toss of good olive oil and rich red … Continue reading →
Fresh and simple salads… just in time for Spring! This is a salad that is so simple and so full of flavor. It goes with almost any dish. Romaine Lettuce Salad with Gorgonzla Cheese and Walnuts Use the tender crunchy … Continue reading →
The weather here in Alabama has been awesome. We’ve had warm sunny days and cool clear nights. Spring-time is here! When I saw that my recipe for this week was Zucchini with oregano… I rushed off to buy my herbs. … Continue reading →
What’s better than mashed potatoes? Well, fried mashed potatoes of course! Potato and Ham Croquettes, Romagna Style, call for a bowl full Marcella’s light and fluffy Parmiggiano mashed potatoes. The secret ingredient in the mashed potatoes is nutmeg and (of … Continue reading →
Fennel has always been my ‘most’ favorite. Well… the truth? It’s been my favorite since Ive been old enough to know what it was. Marcella describes Finocchio as related to anise, but with a cool, mild aroma. I love it … Continue reading →
The star in Fried Cauliflower with Parmesan Cheese Batter is the tender and flavorful crust. Real Parmigiano- Reggiano cheese makes the perfect batter because it melts without the stringyness of most cheeses. The flavor is so unique~ and of course … Continue reading →
I just love it when I am smart enough to do a little planning ahead. Last year in May, y’all may remember my fabulous trip to Italy. I spent a month watching sunsets and soaking up the dolce vita. (If … Continue reading →
Hallelujah~ We are out of the Variety meats section of Pomodori e Vino. I don’t know how many of you actually looked… but the posts on sweetbreads, kidney’s and calf brains were awesome. Marcella’s comments really showed her Italian passion … Continue reading →
We are getting into the really ‘good stuff’ on Pomodori e Vino. Y’all might think that the pasta section was good… but we are coming into the ‘Variety Meats’. Hold on folks~ this is going to get good. This week … Continue reading →
Some of my Pomodori e Vino recipes are best kept in the kitchen… by that, I mean it is probably best that Bill doesn’t know what’s happening until he gets to eat the finished product. Pork loin braised in Milk … Continue reading →
