This small focaccia was a bit of an experiment which turned out very well. The dough was half a batch of Sourdough Baguette dough. The topping was a classic one: 1 Tbs. olive oil 2 cloves garlic, finely chopped Leaves from a sprig of rosemary, chopped Sprinkle of Maldon salt (or other coarse salt I Read More …
This version of the Italian-American classic is sized for 2 persons and is adapted from Alex Guarnaschelli’s book Cook with Me. It is a quick saute, rather like a more lemony version of Gambas al ajillo (shrimp in garlic sauce) . So the important thing is to have all the ingredients prepped and ready when Read More …
Chicken Parmesan is an Italian-American classic (and also a dish which I am sure you cannot find in the Old Country). This version is adapted from Alex Guarnaschelli’s Cook with Me. She thinks this is 4 to 6 servings, which would be very large servings. It is more like 8 servings for me. She also Read More …
placekeeper This is an onion-rich tomato sauce which I used for Classic Chicken Parmesan . It is adapted from Alex Guarnaschelli’s Cook with Me. It made about 1.5 times what was needed for the chicken parmesan. This version is done in around 30 minutes. ¼ cup extra virgin olive oil 2 large onions, halved and Read More …
This is a traditional dish from the Le Marche area of central Italy. It is similar to, and may be the ancestor for, the popular chicken with 30 cloves of garlic. It would most commonly be made with chicken pieces. I used a package of boneless chicken thighs I had in the freezer. This is Read More …
This year we wanted to have a seafood feast for two for New Year’s Day. Usually, we would make some variation of the San Francisco-style Italian-American soup Cioppino, such as Cioppino for the Beach . This time, for variety, I based our feast on a recipe in a new cookbook I got for Christmas, Food Read More …
This fish, potato, and olive oil spread is a variation on a Venetian classic Baccala Matecato and similar Italian and French spreads. The key difference is using smoked trout instead of dried cod as the fish element. This version is adapted from a recipe in Saveur. Since olive oil is a key ingredient, it is Read More …
After Thanksgiving, a common task is to find good uses for the leftovers. One of our standards is Leftover Thanksgiving Turkey Gumbo which I am making later today for dinner. I recently spotted an article in www.thekitchn.com about using leftover bread stuffing in Italian meatballs. This made good sense since what is stuffing but seasoned Read More …
Thekitchn.com recently had an article in which they raved about allrecipies.com’s “World’s Best” lasagna. That was intriguing, so I had to make it. My adaptation turned out very well. Note that the amount of sauce made for the lasagna is more than is actually needed, so you will have a few cups to use as Read More …
This is a lightly sweet member of the focaccia family which is flavored by grapes and anise liqueur. I have made this a couple of times over the years, this time as a way of using up some older grapes on the counter which had shriveled and did not have a good texture to eat Read More …