The past two days you’ve read about two wonderful-sounding beef roast recipes from Marcella. The first was cooked in Red Wine (Deborah used a Barolo) and yesterday Doug used an Amorone. Beef and red wine make such a great pairing. … Continue reading →
You’ve now seen two posts from the Beef Chapter, but this is my first. It’s always exciting to move on to a new chapter. I like beef, but I don’t eat it often. As I’ve mentioned in other posts, my … Continue reading →
Okay, it’s my last veal recipe. Another chapter I’ve really enjoyed. Today, it’s Veal Stew. I had pieces of veal shoulder in my freezer from another recipe-I think it was a filling for ravioli. For this recipe, you heat vegetable … Continue reading →
Wow! Okay, I had a feeling about this one. I mean, come on, veal, ham, pork, parmegiano reggiano cheeese, bread, wine – seriously – what’s not to like? Chris sat at the table, took one look and said, “I think … Continue reading →
It’s my turn to move on to veal. This recipe is another very simple recipe, with few ingredients-vegetable oil, butter, veal, flour, salt, pepper, and Marsala wine. In the Fundamentals chapter of her book, Marcella discusses Veal Scaloppine. She says … Continue reading →
As you’re reading this, I’m vacationing in Italy, hopefully enjoying some wonderful rabbit there. I made this recipe before I left, and it was such a wonderful recipe. Marcella says that her father lived in town in Italy, but also … Continue reading →
I’m back! Remember, me? I’m the sub. Though, really bench-warmer feels more like it. Everyone is so busy and happy cooking, that no one was looking for my help … until now. And honestly, I don’t think Cindy really needed … Continue reading →
Well, as you saw from yesterday’s post, we’ve completed the Fish chapter and have moved on to Chicken, Squab, Duck and Rabbit. A chapter I am very much looking forward to. You’ve all heard me say that my freezer is … Continue reading →
Today, my recipe is a delicous soup of squid, clams, mussels, shrimp, and scallops. Marcella didn’t give any explanation of this recipe. It reminds me of a cioppino, but with less tomato. There is tomato in this recipe, but it’s … Continue reading →
I hope you like fish with it’s head on, or you won’t like this picutre. It’s an Alaskan Rockfish, not a very pretty fish. I was really looking forward to making this recipe. It sounded delicious. Take a whole boned … Continue reading →
We’re still in the fish chapter (just getting started really), and this is another week for me to cook a whole fish. This recipe was named Sauteed Snapper or Other Whole Fish with Mushrooms. The recipe called for snapper or … Continue reading →
Okay, I really didn’t want to show you this picture. But I decided to anyway. Not everything is perfect. This recipe is for a grilled fish recipe from Romagna, on the northern Adriatic shore. The area is famous for it’s … Continue reading →
You no doubt have seen the previous posts from Deborah and Doug about Frittate. It’s my turn now, and my selection was a Frittata with Zucchini and Basil. I make frittate quite often, and also use zucchini in mine a … Continue reading →
Don’t you think that after making so many recipes out of Essentials of Classic Italian Cooking I’d find one I don’t like? Well, I don’t think it’s happened yet. It sure didn’t happen with this recipe. Yum, it was so … Continue reading →
Today is the last recipe in the Risotto chapter of Essentials of Classic Italian Cooking. This recipe is a rice recipe, not a risotto. But what a great way to end the chapter. If you like gooey cheese and rice, … Continue reading →
