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 →
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 →
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 →
Listen up, Colleen, and Caroline! This post is for you. You could almost (only almost, mind you) convince me to join your veggie-tarian craziness with this dish. We enjoyed it as the main course, and didn’t miss meat at all. … Continue reading →
Why don’t I make Gratinéed dishes more often? They are so easy, and so satisfying. Last week I had Gratinéed Cauliflower, and this week it is Swiss chard. I’ve never prepared chard this way before. I’ve always confined it to … Continue reading →
I made this dish back in the spring when the farmer’s market had beautiful fresh new beans. I’ve worried a little about my ability to post after so long. But when I pulled up the photos on my computer, I … 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 →
Although I don’t agree, I can understand why oxtail is classified as a variety meat. Variety meats are those parts of an animal that are left after the butchering process. So, technically, I guess the tail is a ‘left-over’. But … Continue reading →
Hooray! I’ve had Marcella’s book for a few years, and undoubtedly the best aspect of taking part in this project is the opportunity of preparing new recipes, as well as reading about the experiences of my fellow conspirators. But, I … Continue reading →
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 →
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 →
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 →
Moist and tender, with the enriching flavors of anchovies and mozzarella, these beef patties deserve to be eaten with a fork and knife, not on a bun. The milk soaked bread & the egg added just the right amount of … Continue reading →
Victor’s wine note on this recipe advises that “an ideal rendition of it would call for Barolo in the pot as well as Barolo in your glass.” And so, because we had been holding onto a single bottle of 2001 … Continue reading →
What I desperately wanted was to recreate a meal from my first trip to Italy in 1998. A meal that struck a deep emotional chord, and has taken on mythical proportions in my memory. It was the meal that converted … Continue reading →
