I’ve come, finally, to another opportunity to dip into my supply of Marcella’s special sweet pork sausage for an Essentials assignment. Dan kept following his nose into the kitchen until I finally suggested that he just to pour the wine … Continue reading →
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 →
Wow, this has to be one of my favorite recipes in the cookbook. I have tried a couple of different ways to make ribs in the past. Our favorite way to prepare them was to boil the ribs in water … Continue reading →
I shall start with my confession: Bless me, Marcella, for I have sinned. There was that big word, TOMATOES, in the title of the recipe, and I love spare ribs, but as I have mentioned, I do not eat tomatoes. … Continue reading →
Another keeper from Essentials! I am coming to appreciate the proper browning of the meat to develop the fond and the flavor it gives you in the resulting pan juices. The pork ribs are first browned in a large skillet. … Continue reading →
Today’s recipe is Stewed Pork with Porcinin Mushrooms and Juniper. I was really looking forward to making this recipe. I’ve had a jar of juniper berries in my spice cabinet that have only been used once, when making a rabbit … Continue reading →
Our family’s traditional method for preparing pork chops has always been to oven broil them covered with thinly sliced lemons, dots of butter, and brown sugar. It is one of my earliest memories of my mother’s special meals. It’s the … Continue reading →
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 →
When I saw this recipe title I was intrigued. I have to admit that I often make beef pot roast with either beer or wine, but I have never made a pork roast with the same. This is another recipe … Continue reading →
I have a wee announcement to make: This is the best recipe in Essentials of Classic Italian Cooking! There. Cue the debate . . . . Here we are on page 419 of Marcella’s Italian cookery ‘bible’ and I do … 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 →
The recipe I’ve made for today is Lamb Stew with Ham and Red Bell Pepper. Marcella says this recipe is different than most Italian stews in that it starts out a crudo-the meat and the oil is heated up together … Continue reading →
These lamb chops were butter-knife tender and full of flavor. The bold additions to the pan of onion & pancetta don’t prevent the lamb’s flavor from shining through. I was able to find some beautiful chops, and althought the recipe … Continue reading →
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 →
I haven’t had lamb in years, so I was excited to try this recipe. This uses a 2 ½ pound lamb shoulder cut into 3-4 inch pieces. The only smaller pieces that I could find were more steak-like than I … Continue reading →
