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 hate liver! This was the only recipe in the entire book I was concerned about. I have never liked liver or liver dishes. Growing up my mother forced me to eat liver with methods I’m convinced were borderline abusive. … Continue reading →
I have to agree with Jerry’s post yesterday, this chapter is going to get messy. When I was contemplating the recipe for this week, I had some mild trepidation. Like most of us, my Mom forced me to eat liver … Continue reading →
The last of the pork recipes . . . sigh. I have enjoyed this chapter. Yes, I have. Last week we had a special event here – mom had a ‘big’ birthday. We flew my sister up for a surprise. … Continue reading →
We are getting into the really ‘good stuff’ on Pomodori e Vino. Y’all might think that the pasta section was good… but we are coming into the ‘Variety Meats’. Hold on folks~ this is going to get good. This week … Continue reading →
Today’s recipe is Pork Sausages with Red Wine and Porcini Mushrooms. I don’t cook or eat sausages very often. While they might taste good, they are often very fatty, and just not worth the calories that they contain. If you’re … Continue reading →
Well, I’ve been doing this for a few months now & I’ve figured out my favourite part of preparing all these recipes, aside from sampling the end results, of course. It’s just before I start to cook – you know … 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 →
The recipe title says it all with this dish. The cabbage and sausages are cooked in seperate pans until nearly done. Then they are combined and cooked until the cabbage is soft. The mild pork sausage came from the special … Continue reading →
Wow, this has to be one of my favorite recipes in the cookbook. I have tried a couple of different ways to make ribs in the past. Our favorite way to prepare them was to boil the ribs in water … Continue reading →
I shall start with my confession: Bless me, Marcella, for I have sinned. There was that big word, TOMATOES, in the title of the recipe, and I love spare ribs, but as I have mentioned, I do not eat tomatoes. … Continue reading →
Another keeper from Essentials! I am coming to appreciate the proper browning of the meat to develop the fond and the flavor it gives you in the resulting pan juices. The pork ribs are first browned in a large skillet. … Continue reading →
Today’s recipe is Stewed Pork with Porcinin Mushrooms and Juniper. I was really looking forward to making this recipe. I’ve had a jar of juniper berries in my spice cabinet that have only been used once, when making a rabbit … Continue reading →
This recipe calls for small amounts of two wines – Marsala and one of a Piedmontese Barbera or a Valpolicella or any young red from Central Italy, e.g. a non-riserva Chianti. I didn’t have any of these wines around the … 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 →
