This is an adaptation of the best-selling meatball sold by The Meatball Shop, and is a winner in spaghetti and meatballs. (We are serving them with Oven Roasted Tomato Sauce ) An advantage of this recipe is that the meatballs are roasted, rather than fried, which is a much less messy process. 2 Tbs. olive Read More …
This recipe for a white lasagna with ham and mushrooms and a béchamel sauce is a bit of a work in progress. Many years ago, we clipped out a recipe for a white lasagna which was the signature dish of Ristorante Taverno Del Lupo in Umbria. I was looking around for a use for a Read More …
We clipped this recipe out of some cooking magazine 30 or 40 years ago. It is an unusual combination of marinated mushrooms, salami, olives, cheese, capers, and a vinaigrette. In other words, it is all of the flavors of an antipasto platter, mixed together. We served it with a home-made sourdough baguette as part of Read More …
A focaccia is a flatbread which is like a pizza but thicker and with less of a topping. In a focaccia the emphasis is on the bread, with the topping just an accent to flavor the bread, vs. the focal point of the dish. This version was made with a half recipe from Pizza for Many Read More …
Carol saw a big tub of basil at the supermarket yesterday and decided she wanted to make pesto. I consulted the recipe in Serious Eats, and then modified it for what I actually had on hand. I have noted below both what I actually did and what Serious Eats recommended. A batch made enough pesto Read More …
This is an adaptation of a recipe which appeared in Coastal Living magazine. I cut all of the quantities in half (except for the scallops) with a target of making two servings, although we had a little extra. The original recipe called for leeks, but I forgot to buy them so I substituted the Read More …
This is a nice risotto with small pork meatballs and a variety of mushrooms. It is adapted from Alon Shaya’s new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel. Depending on how fatty the ground pork is, the risotto may not need to be enriched with butter at the end. I thought Read More …
As discussed in another post, I was making Julia Child’s Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream), as adapted for a sous-vide cooker, and she suggested serving the chicken with risotto. Risotto has always seemed to be too much work, and too finicky, but an article in www.thekitchn.com insisted that Read More …
This recipe is a proof-of-concept that it is possible on a camping trip to bake something like lasagna without needing to have a separate pot to boil noodles. I was inspired by a recipe in Tim and Christine Conners’ The Scout’s Dutch Oven Cookbook, which used frozen cheese ravioli to replace the lasagna noodles and Read More …
This old-school Italian-American classic is the sort of food which was enjoyed by the characters in the movies “The Godfather” and “Goodfellas”, which is not surprising, since this recipe was adapted from the cookbook written by Henry Hill, the main character in “Goodfellas”. (The book was The Wise Guy Cookbook: My Favorite Recipes from My Read More …