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 →
Today is the first recipe in the Vegetable chapter of Essentials of Classic Italian Cooking. I think you’ll really like this chapter, and there are many recipes for cooking vegetables in ways you’ve probably never cooked them. Today, my recipe … Continue reading →
Although I don’t agree, I can understand why oxtail is classified as a variety meat. Variety meats are those parts of an animal that are left after the butchering process. So, technically, I guess the tail is a ‘left-over’. But … Continue reading →
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 →
I hope that you all read Jerry’s post from yesterday, because it contains great pictures of what the kidneys look like raw, soaked, sliced and then cooked. This recipe is similar to Jerry’s in that the kidneys are soaked in … Continue reading →
Before you go back and check, yes, Palma posted about this already. Funny story though . . . way back in the spring when we were trying to decide who would be responsible for which recipe on ‘our’ day we … Continue reading →
I wasn’t even sure what to expect when I brought home the package I had ordered from the butcher. What would lamb kidneys look like? Cute, huh? So, the first step is to wash them and put them in a … Continue reading →
OK everyone knows that Sweetbread are the Thymus gland. Just had to clear that up first. First I had to find sweetbreads in our less than sophisticated Tallahassee market. Clusters & Hops was the place. They were frozen in plastic … Continue reading →
Marcella, you must forgive me this week. There is only one food that I know I really dislike, and that is liver. Beef liver, chicken liver, it doesn’t matter. Well, except I do love foie gras. Give me tripe (I’ve … Continue reading →
As Doug explained in the Tuesday post, we traded days this week. He found it impossible to find caul in his neck of the woods, and I do love a challenge. As it turns out, it wasn’t any challenge at … Continue reading →
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 →
I have to agree with Jerry’s post yesterday, this chapter is going to get messy. When I was contemplating the recipe for this week, I had some mild trepidation. Like most of us, my Mom forced me to eat liver … Continue reading →
The last of the pork recipes . . . sigh. I have enjoyed this chapter. Yes, I have. Last week we had a special event here – mom had a ‘big’ birthday. We flew my sister up for a surprise. … 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 →
Today’s recipe is Pork Sausages with Red Wine and Porcini Mushrooms. I don’t cook or eat sausages very often. While they might taste good, they are often very fatty, and just not worth the calories that they contain. If you’re … Continue reading →
