Amarone wine? Well, that’s a bit of a step up from my usual cooking wine – Rumpole’s Chateau Fleet Street or a screw cap plonk from Argentina or Chile are my usual choices. I was tempted to save a few … Continue reading →
I am very impressed by my cohorts on this project – by the knowledge they bring to these recipes, their culinary skill, very good photography, and by many of their narratives, with an especial nod in the direction of Jerry’s … Continue reading →
I knew this recipe was a winner as I was gathering the ingredients. I owned Marcella’s book for a couple of years before embarking on this project. I had already prepared veal chops in this manner a few months ago. … Continue reading →
Well, now I can say I’ve peeled stalks of asparagus – never done that before. In fact I didn’t know anybody did that, but there it is, direction #1: 1. Trim the asparagus spears, peel the stalks, and cook the … Continue reading →
“Hey Doug, what did you make for supper last night?” “Stinco.” “I didn’t ask how it smelled.” Well, actually I didn’t make Stinco last night. I was unable to obtain the main ingredient – two whole veal shanks from the … Continue reading →
A hand-held hair dryer is one of the ingredients in this recipe. No, seriously. The list of ingredients includes rosemary leaves, sage leaves, salt, black pepper, duck liver, a fresh duckling and a hand-held hair dryer. See below. This recipe … Continue reading →
My first recipe back after three weeks in France. Lucky me, I get an easy one that turned out great. Pretty simple. Ingredients, sans black pepper, shown below – some wine, butter, vegetable oil, salt, garlic, rosemary, a lemon and … Continue reading →
Very easy preparation; very satisfactory result. A chicken, two lemons some salt & pepper and a hot oven. I mentioned this recipe to a friend. It has been a family favourite for many years, but she had never heard of … Continue reading →
The “single” fish in the title of this recipe refers to the number of fish, i.e. one, as compared to a fish soup that includes a large assortment of fish. Marcella provides several options for the type and cut of … Continue reading →
I don’t know if others have commented on this, but one aspect of this project that impresses me is the limited number of ingredients called for in a lot of these recipes – not just how ordinary they are, but … Continue reading →
I delayed preparing this recipe because of an error in the directions in the cookbook. I purchased the 4 small (3/4 pound each) mackerel earlier in the summer at Lapointe’s on a visit to the Byward Market area in downtown … Continue reading →
I was taken aback when I saw the title of this recipe. “Stuffed Spaghetti Frittata” ???? What’s that? How do you stuff spaghetti? My wariness increased as I read further – many more ingredients then usual and not just mozzarella, … Continue reading →
Oddly, one of the more unanticipated benefits of this adventure chez Doug, is the focus it provides when planting my herb & vegetable gardens – e.g. gotta make sure I harvest the zucchini blossoms for a “crisp-fried” recipe scheduled for … Continue reading →
Crespelle? Never heard of it/them (pretty sure the word is the same singular or plural), but it’s got it’s own chapter in the book, albeit a small one with only 4 recipes in total. This is the kind of recipe … Continue reading →
Chicken Liver Sauce? Yuck! Don’t think I’ll like this. Now, I actually like liver, but calf’s liver is more my style. I know there are at least a couple of excellent calf’s liver recipes on tap in a few months. … Continue reading →
