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 →
I think I may have the most fried recipes during this challenge. This week I fried artichoke wedges. Marcella’s notes said this is a perfect time to use frozen artichokes. So that is exactly what I did. They were already … Continue reading →
First of all, let me acknowledge that I was unable to make this recipe the exact way that it was supposed to be made. This recipe specifically calls for it to be made early in spring, when the vegetables are … Continue reading →
First let me say “Buon Natale to Marcella, Victor, and all of the Pomodori and their families! Today’s post also gives me an opportunity to photograph some of the ornaments on our Italy Christmas Tree! On my last artichoke recipe, … Continue reading →
Hallelujah~ We are out of the Variety meats section of Pomodori e Vino. I don’t know how many of you actually looked… but the posts on sweetbreads, kidney’s and calf brains were awesome. Marcella’s comments really showed her Italian passion … Continue reading →
Today is the first recipe in the Vegetable chapter of Essentials of Classic Italian Cooking. I think you’ll really like this chapter, and there are many recipes for cooking vegetables in ways you’ve probably never cooked them. Today, my recipe … Continue reading →
My mother was born in England. Her family emigrated to Canada in 1919, with my grandfather and his family receiving free passage because of his service in the British Army in World War I. My father’s ancestor also came from … 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 →
Back in March when Cindy graciously organized our recipe assignment, I did a double take as I read through the “Variety Meat” section. Did that say calf brain? I immediately grabbed my newly purchased cookbook to make sure this was … Continue reading →
I hope that you all read Jerry’s post from yesterday, because it contains great pictures of what the kidneys look like raw, soaked, sliced and then cooked. This recipe is similar to Jerry’s in that the kidneys are soaked in … Continue reading →
Before you go back and check, yes, Palma posted about this already. Funny story though . . . way back in the spring when we were trying to decide who would be responsible for which recipe on ‘our’ day we … Continue reading →
I wasn’t even sure what to expect when I brought home the package I had ordered from the butcher. What would lamb kidneys look like? Cute, huh? So, the first step is to wash them and put them in a … Continue reading →
OK everyone knows that Sweetbread are the Thymus gland. Just had to clear that up first. First I had to find sweetbreads in our less than sophisticated Tallahassee market. Clusters & Hops was the place. They were frozen in plastic … Continue reading →
Marcella, you must forgive me this week. There is only one food that I know I really dislike, and that is liver. Beef liver, chicken liver, it doesn’t matter. Well, except I do love foie gras. Give me tripe (I’ve … Continue reading →
As Doug explained in the Tuesday post, we traded days this week. He found it impossible to find caul in his neck of the woods, and I do love a challenge. As it turns out, it wasn’t any challenge at … Continue reading →
