Thick cut pork chops are browned then slowly simmered in a sauce of tomatoes, white wine, porcini and white button mushrooms and cream. This dish was a great dinner for the cold, rainy weather we had today in St. Louis. … Continue reading →
When I saw this recipe title I was intrigued. I have to admit that I often make beef pot roast with either beer or wine, but I have never made a pork roast with the same. This is another recipe … Continue reading →
I have a wee announcement to make: This is the best recipe in Essentials of Classic Italian Cooking! There. Cue the debate . . . . Here we are on page 419 of Marcella’s Italian cookery ‘bible’ and I do … Continue reading →
Some of my Pomodori e Vino recipes are best kept in the kitchen… by that, I mean it is probably best that Bill doesn’t know what’s happening until he gets to eat the finished product. Pork loin braised in Milk … Continue reading →
The recipe I’ve made for today is Lamb Stew with Ham and Red Bell Pepper. Marcella says this recipe is different than most Italian stews in that it starts out a crudo-the meat and the oil is heated up together … Continue reading →
When my vegetable garden was in full production a few months ago, I looked ahead at the recipes for which I was responsible and prepared some well ahead of time if I could use just-picked produce a few steps from … 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 →
I thought about it for a while and I could not recall a time I have had lamb fried or battered. I usually have it grilled, roasted, or braised slowly. I really like lamb so making this week’s recipe would … Continue reading →
I haven’t had lamb in years, so I was excited to try this recipe. This uses a 2 ½ pound lamb shoulder cut into 3-4 inch pieces. The only smaller pieces that I could find were more steak-like than I … Continue reading →
Here’s the sad story of my baby lamb: When we first got our list of recipes last spring, I looked ahead to see if I had anything that I better be looking ahead that might need seasonal ingredients. “Baby lamb. … Continue reading →
Marcella herself says this recipe is simple—simple and delicious, I say! It reiterates to me how the simplicity of technique can make big flavors. I found a 2 and a half pound, organic lamb shoulder through our local Golden Acres … Continue reading →
Okay, it’s time for Bollito Misto. If you’ve never heard of it, you’re probably not alone. This is dissapearing very quickly from restaurants. You still might be able to find it in a few restaurants in Northern Italy. Evidently, it … Continue reading →
My wife and I spent two weeks in Tuscany in May 2004, based at Villa Nottola, just down the hill from Montepulciano. The weather was terrible – not much Tuscan sun – but we had a great time. My Trip … 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 →
