Wow, I was almost late with this post. I made this months ago, but couldn’t find any photos, and just realized that last night. So today, I drove around Anchorage trying to find ridicchio. It seems very few of the … Continue reading →
I’m going to quote Marcella’s intro to this recipe because it’s really all that needs to be said. “Here is a dish that is as hearty and satisfying as a meat stew, without the meat. It begs for good, crusty … Continue reading →
This is another very simple recipe with an amazing amount of flavor in the final product. This starts with sliced potatoes, peeled tomatoes, and thinly sliced onions. This is mixed with grated romano, oregano, salt and pepper. This is all … Continue reading →
This was by far the most simple recipe I have made so far. The ingredients are potatoes, vegetable oil, and salt! You begin with small round boiling potatoes, and peel, wash and cube them. The potatoes are cooked half way … 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 →
I just read Doug’s post for the Mashed Potatoes with Milk and Parmesan Cheese. I cannot imagine not loving mashed potatoes! This recipe was the base for my recipe for the Potato Croquettes. I made the mashed potatoes first, and … Continue reading →
To this day, fresh peas have the power to evoke one of my most cherished childhood memories. At least a month of each of my grammer school-aged summers was spent at “Grandma’s Biggie House”. That is what I named the … Continue reading →
This is the recipe that I have been dreading since day one of this challenge. I had looked at the title, but not the details of the recipe. All I could think was that I wasn’t brave enough to make … Continue reading →
I was curious to try this recipe – one of my favourite treats if I happen to be in Italy during Porcini season is to indulge in the pungent fungus at every possible opportunity. Porcini have been called one of … Continue reading →
Easy and yummy. This is basically the same process I used with the fried broccoli–dip into beaten egg, bread crumbs and fry in vegetable oil. I made the bread crumbs from ciabatta bread. By toasting them after the first go … Continue reading →
If you like mushrooms, you really need to make this recipe. It contains fresh mushrooms, but the flavor addition of dried porcinis is what really puts it over the top. For this recipe, you saute in olive oil garlic, rosemary … Continue reading →
We’re on page 507. I’ve cooked 62 dishes so far. I’ve completely enjoyed almost all of them. And when I was totally convinced I wouldn’t, I surprised myself by loving a few new things. Now I have finally come to … Continue reading →
