This chapter of Essential’s of Italian cooking has been a challenge… VEAL. It is not something that we eat often. Ok… the truth… I have never cooked veal, but I do order it whenever I get the chance. Now I … Continue reading →
It’s my turn to move on to veal. This recipe is another very simple recipe, with few ingredients-vegetable oil, butter, veal, flour, salt, pepper, and Marsala wine. In the Fundamentals chapter of her book, Marcella discusses Veal Scaloppine. She says … Continue reading →
“Hey Doug, what did you make for supper last night?” “Stinco.” “I didn’t ask how it smelled.” Well, actually I didn’t make Stinco last night. I was unable to obtain the main ingredient – two whole veal shanks from the … Continue reading →
I do love Ossobuco. But it isn’t the melting off the bone flesh that makes me crave the dish. Rather, it’s the little jewel inside the bone. There is nothing as heavenly as that first silky spoonful of warm marrow. … Continue reading →
How can you go wrong with braised meat? You can’t. This method is one of the easiest and tastiest ways to cook. I love how braising extracts very drop of flavor and tenderizing tougher pieces of meat. That is exactly … Continue reading →
Getting the ingredients this week posed a great challenge. It seems that there is a shortage of veal breast in the Midwest. First, I started with my local grocer and they didn’t have any and couldn’t order it. I then … Continue reading →
I found I could order a veal breast at my local upscale grocery store, Jensens. It was boned and ready to go. We actually eat veal a couple times a month, but it is usually scalopini, veal cutlets, or a … Continue reading →
I gotta say, I’m liking this pan-roasting technique … a lot. Maybe that’s why so many Italian vacation rentals don’t have ovens? Who needs them! This is a great way to prep small birds (see the squab post) or roasts. … Continue reading →
As you’re reading this, I’m vacationing in Italy, hopefully enjoying some wonderful rabbit there. I made this recipe before I left, and it was such a wonderful recipe. Marcella says that her father lived in town in Italy, but also … Continue reading →
A hand-held hair dryer is one of the ingredients in this recipe. No, seriously. The list of ingredients includes rosemary leaves, sage leaves, salt, black pepper, duck liver, a fresh duckling and a hand-held hair dryer. See below. This recipe … Continue reading →
I thought Chris liked squab. I thought I liked squab. I definitely thought, at the very least, we’d eaten squab before, so when Deborah was looking to escape cooking and eating it realized she’d be too busy to cook and … Continue reading →
Raw Whole Chicken with Bones I have never boned a chicken before. I purposely avoided trying this technique so I could continue to deny all the requests I receive to make a Turducken. (http://en.wikipedia.org/wiki/Turducken) I always thought stuffing a chicken … Continue reading →
Wow, with all the negativity surrounding the lowly chicken breast, I am a little afraid to make my post today. As you can tell, the chicken breast is the star of the dish I have to post about, and unlike … Continue reading →
Yesterday, in response to Sandi’s post, Marcella responded with: ‘I hope we are getting out of the chicken chapter so that I don’t have to hear the expression “chicken breast” again.’ In that case I may as well pack my … Continue reading →
Marcella says “In Rome they call this the devil’s chicken because of the diabolical quantitiy of the crushed black peppercorns that are used.” I just call it delightful! Grilled Chicken alla Diavola ~ Roman Style is a wonderful way to … Continue reading →
