This week I made a savory pie. Green beans are boiled then chopped very fine. The potatoes are boiled then passed through a food mill or potato ricer. Both vegetables are combined with eggs, parmigiano-reggiano cheese, salt, pepper. The recipe … Continue reading →
While I was snapping the beans for this recipe I was transported back to my childhood. My mom was one of the original organic farmers back in 60s. Since they had not yet discovered new natural pesticides to use it … Continue reading →
It was last June when I made this recipe knowing that the green beans I found in the market in January would be dismal. I picked up a pound of freshly-picked beans at the local farmer’s market and went to … 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 →
Today is another recipe using Aspargus. Who wouldn’t love this recipe-asparagus, proscuitto, and cheese. The recipe is very simple to make, but very elegant to look at. You trim and boil your asparagus until tender. You then take a piece … Continue reading →
Sunchokes, vegetable oil, salt. Do I win the contest for the recipe with the fewest ingredients? Previous posts about sunchokes have described them. And the beginning of the sunchoke recipes in Essentials has a wonderful little essay by Marcella on … Continue reading →
This dish is simple to make. Fortunately this is the season for sunchokes. I was able to locate some without difficulty. After removing their skins I sliced them thinly. The scallions are cut in half and cooked in melted butter … Continue reading →
Sunchokes are a new experience for me as it seems that they have been for most of the group so far. I knew what they were from seeing them in the grocery store before, but had never found a recipe … Continue reading →
Happy New Year!!!!! We have moved into the vegetable section where we shall play for the next three months. Through an unusual twist of cooking challenge planning we arrive at vegetables at the same time when most of the fresh … Continue reading →
Sunchokes were called Jerusalem Artichokes. We used to slice them thinly and add them to salads in the 70’s but I haven’t given them much thought lately. My loss! These were so tasty and a perfect addition to any protein … Continue reading →
As those of you know who are following our blog, we are working our way through Essentials of Classic Italian Cooking in order. This means that some of the dishes we will have made months ahead of our posting, so … Continue reading →
Most of us went through the vegetable chapter and cooked ahead to take advantage of peak season. But, somehow, I missed the boat on my very first – artichokes. When I realized my oversight, we were already into late November. … Continue reading →
I think I may have the most fried recipes during this challenge. This week I fried artichoke wedges. Marcella’s notes said this is a perfect time to use frozen artichokes. So that is exactly what I did. They were already … Continue reading →
First of all, let me acknowledge that I was unable to make this recipe the exact way that it was supposed to be made. This recipe specifically calls for it to be made early in spring, when the vegetables are … Continue reading →
First let me say “Buon Natale to Marcella, Victor, and all of the Pomodori and their families! Today’s post also gives me an opportunity to photograph some of the ornaments on our Italy Christmas Tree! On my last artichoke recipe, … Continue reading →
