Cold Trout in Orange Marinade
In the next 62 weeks, invariably there will be recipes that we make that we are not very fond of. I am going to make this one, mine. I am not someone who loves fish though. I try to, because … Continue reading →
Category Archives: Appetizers
In Carpione – Fried Marinated Fresh Sardines
In Carpione-Fried Marinated Fresh Sardines Of course my sardines didn’t come from Lago Garda, so they weren’t the best possible. But they were wild caught and ship-frozen for freshness. So when I thawed them they looked like they would start … Continue reading →
Tomatoes Stuffed with Tuna
Tuna, Tuna my dear old friend. We meet weekly I can’t pretend. Sweet and flaky that’s what you are. I love you as salad; my favorite by far. Tomatoes Stuffed with Tuna I was excited to see that I would … Continue reading →
Tomatoes Stuffed with Shrimp
I am so glad that Deborah invited me to be a part of this adventure! I had always taken shortcuts in recipes where I didn’t think it would make a difference in the final taste of the food. That is … Continue reading →
Mushroom, Parmesan Cheese, and White Truffle Salad
Where to begin . . . Hello. This is Jerry and today I join the ranks of the other obsessive cooks making our way through ‘Essentials’. That was poetic. Or not. Some initial thoughts? I LOVE Marcella. I have come … Continue reading →
Carciofi alla Romana (Artichokes, Roman style)
I am Sandi, blogging fromthe WhistleStop Cafe kitchen. This is my first recipe from our Pomodori e Vino cooking challenge, and luckily it is one of my favorites when eating at a Roman trattoria. Carciofi alla Romana~ or Artichokes, Roman … Continue reading →
Marinated Carrot Sticks
This is Cindy, and it’s time for my first recipe from “The Essentials of Classic Italian Cooking”. When I saw the first recipe I was to make in this challenge, I have to admit, I was a little disappointed. Marinated … Continue reading →
Roasted Eggplant with Peppers and Cucumber
The first thing that you notice with this dish is it’s amazing colors. I’m making this at the beginning of Spring but it is definately something that would be wonderful on a hot summer evening when the vegetables are at … Continue reading →
Roasted Peppers and Anchovies
I love anchovies. I love their fishiness. I love the way they melt in a pan to become this wonderful not quite liquid flavoring for other foods. For me, anchovies are the secret behind that illusive fifth flavor – umami … Continue reading →
Hard-Boiled Eggs with Green Sauce
In my family it is a well established fact that I do not eat eggs. I have suffered brunch after brunch dealing with this unfortunate reality. No, I am not allergic but the reaction is absolute. As luck would have … Continue reading →
Crostini Bianchi-Ricotta and Anchovy Canapes
I am so lucky to have this as the first recipe of the project. I have been dreading this blogging idea because I may be a pretty fair cook, but I don’t consider myself a good writer. So, I ask … Continue reading →