In landlocked Missouri, getting good fresh seafood is a challenge. It’s hard to find and is expensive. I often buy fresh frozen at Global Foods because they only carry seafood that has been wild caught and ship processed. That means … Continue reading →
I have fried shrimp many times over the years. I tend to stick with a commercial batter since the results are consistent. My attempts to make homemade batters have always resulted in coatings that are too thick and bread like … 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 →
I only have a few words for this recipe: quick and easy! Oh my! Shrimp is cleaned and dried, then tossed in a bowl of a breadcrumbs and oil mixture with a little finely chopped garlic and parsley, salt and … Continue reading →
If you love swordfish you will love this recipe. At the local fish store they said they have wild-caught swordfish from the Gulf of Mexico so that’s what I got. Oil spill be damned! The swordfish is simply grilled (you … 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 →
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 →
I think I may have I’ve found my favorite frittata. I’m a little surprised by this discovery. The idea of combining eggs and pasta has never occured to me. It just isn’t anywhere in my food experiences. And in all … Continue reading →
Thanks to a typo I’ve been given two chances to try eggs again this week. I’m egg-cited. [smile] An opportunity like this does not come around everyday! Hang in there with me…I’m trying to build momentum for myself. My very … 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 →
One of the more challenging aspects of this year-long cook-a-thon was that we weren’t able to change the order of the recipes – Deborah was clear – cook your way through the book in order . . . it mattered … Continue reading →
Here in Alabama, we might be in the middle of the hot and sticky dog days of summer… but the tomatoes and basil are perfect. This is just the time for a Frittata with Tomatoes, Onion and Basil; the challenge … 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 →
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 →
The first time I remember seeing a frittata on the menu in an Italian restaurant was many years ago. It was listed as an appetizer – Frittata Gamberetti. I asked the waiter what a frittata was. He said, “Oh it’s … Continue reading →
