I was so looking forward to this recipe. Over the years, I have tried many different meatball recipes and am always on the lookout for another one. Most of them start with a mix of meats and then add bread, … Continue reading →
(there we go, the long awaited photo of this delicious stew!) I write this post from the poolside deck of my fellow Pomodori, Palma. It’s gorgeous here in the Desert – 76, sunny, clear blue skies. Ahhh Back home it … Continue reading →
This is a special recipe from ‘The Essentials of Classic Italian Cooking’… at first I thought it didn’t sound like anything special, but once we sat down to dinner~ we realized how really special it was. The secret ingredient is … Continue reading →
The past two days you’ve read about two wonderful-sounding beef roast recipes from Marcella. The first was cooked in Red Wine (Deborah used a Barolo) and yesterday Doug used an Amorone. Beef and red wine make such a great pairing. … Continue reading →
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 →
Victor’s wine note on this recipe advises that “an ideal rendition of it would call for Barolo in the pot as well as Barolo in your glass.” And so, because we had been holding onto a single bottle of 2001 … Continue reading →
I work weekends in a retail store. This weekend gave me a sampling of the busy shopping season that is coming in the weeks ahead. It is Sunday night and I am tired. As I settled into my fuzzy slippers … Continue reading →
My first thought when I went to look at my recipe this week was, hurry, hurry and google what braciole means. I was convinced that I had somehow skipped ahead to the variety meats section, but no it only means … Continue reading →
I’ve been looking forward to this one! Beef, fontina and prosciutto all together? What’s not to love? When I first saw my list of recipes several months ago, and saw the word, “braciole”, I thought of my mom’s braciole, and … Continue reading →
Can you believe we are more than half way through our cooking adventure? We started in March of 2009 and have been cooking our way through ‘The Essentials of Italian Cooking’. If you are looking for a Christmas gift… this … Continue reading →
You’ve now seen two posts from the Beef Chapter, but this is my first. It’s always exciting to move on to a new chapter. I like beef, but I don’t eat it often. As I’ve mentioned in other posts, my … 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 →
What I desperately wanted was to recreate a meal from my first trip to Italy in 1998. A meal that struck a deep emotional chord, and has taken on mythical proportions in my memory. It was the meal that converted … Continue reading →
I’m glad I was able to get a veal roast. After making this, I cannot imagine using any one of the substitutions. Thanks Beth! This is a simple but sophisticated recipe. The first step is to poach the veal in … Continue reading →
Finally, I drew a recipe in which I could use the special sausage that Deborah moved heaven and earth to get made. (thanks again for including me in your haul!!) As the title states this recipe involves veal cubes and … Continue reading →
