My first thought when I went to look at my recipe this week was, hurry, hurry and google what braciole means. I was convinced that I had somehow skipped ahead to the variety meats section, but no it only means … Continue reading →
Finally, I drew a recipe in which I could use the special sausage that Deborah moved heaven and earth to get made. (thanks again for including me in your haul!!) As the title states this recipe involves veal cubes and … Continue reading →
For this post, I have the best of everything. The right cut of veal and my two best friends in town to help me eat it! The recipe starts with a piece of top round veal. I didn’t have a … Continue reading →
What can I say about this veal scaloppine recipe that has not been said in the last few posts? These recipes have a lot in common in that they are cooked really quickly over high heat in butter and then … Continue reading →
Getting the ingredients this week posed a great challenge. It seems that there is a shortage of veal breast in the Midwest. First, I started with my local grocer and they didn’t have any and couldn’t order it. I then … Continue reading →
Wow, with all the negativity surrounding the lowly chicken breast, I am a little afraid to make my post today. As you can tell, the chicken breast is the star of the dish I have to post about, and unlike … Continue reading →
I will join in the chorus exclaiming that I am glad to be in this chapter!! When I told Michael what recipe that I had for this week, he was thrilled. It would be another recipe from his childhood that … Continue reading →
I was looking forward to this week because I knew this was going to give me an excuse to try one of Deborah’s favorite shops. She had passed the word to me that Global foods has squid cleaned and cut … Continue reading →
This recipe is a nice tomato, oregano, and caper sauce baked with Sole. The sauce starts out with onions and garlic sautéed in olive oil. Then I added some cut up San Marzano tomatoes and let this cook down for … Continue reading →
Baked halibut has always been one of my favorite fish dishes. When I was in college I was a waitress at this hotel restaurant in a small town in Missouri. The highlight of the week was the Seafood Buffet that … Continue reading →
One of the nice things about this cookbook is the stories that Marcella includes along with the recipes. Cannocchie is a distinct type of shellfish that is only available in the Adriatic Sea. They are similar to shrimp, but more … Continue reading →
This was one recipe that I was really looking forward to making. When I was working on the recipes for our breakfast catering menu at our store, I fell in love with frittatas. I had never really made any up … Continue reading →
Well, I drew the easy recipe this week. When I read about Palma’s valiant stirring efforts I was comforted that I just had to stir my polenta for a couple of minutes, not the marathon 45 minutes that she had … Continue reading →
This recipe is a variation on the Gnocchi that Jerry made yesterday. It is basically the same recipe but finished off after boiling with melted butter and grated parmesan cheese. This is then baked until the cheese melts and then … Continue reading →
This chapter on risotto has been an exceptional experience for me. Both of the risottos that I have drawn in the recipe lotto would not have been first choices for me, but to my surprise once I made them they … Continue reading →
