Piadina with Proscuitto, Arugula and Brie
This photo shows a classic version of a stuffed Piadina. I substituted brie for the similar soft cheeses which would have been used in Italy, such as stracchino.
Author: jgrusse
Thai-Inspired Corn Salad
We made this salad adapted from thekitchn.com to go with Ginger and Honey Baby Back Ribs. We were not able to find fried shallots, so we substituted canned fried onions. This recipe takes about 15 minutes to prepare and will serve 6-8 people. For the salad base: 1 pint cherry or grape tomatoes (~10 oz.), Read More …
Ginger and Honey Baby Back Ribs
Last week we made ribs following an old Steven Raichlen recipe which appeared in Bon Appetit in 2009. The original recipe called for the ribs to be grilled. At Nick’s suggestion, we slowly roasted them in the oven at 250 degrees and then finished them on the grill. The original idea (which Nick followed) was Read More …
Lina’s Chocolate Mousse
Lina made this mousse last week based on a recipe in allrecipes.com. It was easy to make and tasty. It took about 1-1/2 hours in total, most of which was chilling time. The quantities below are for 4 servings. 3.5 oz. dark chocolate (ideal is 62@ cacao) 1 Tbs. unsalted butter 2 large egg yolks Read More …
Lasagna with fresh pasta
I have made fresh pasta several times recently and thought it would be a good idea to make lasagna with fresh pasta sheets. Looking through my library I found a recipe using fresh pasta in Carrabba’s Italian Grill: Recipes from Around Our Family Table by Johnny Carrabba and Damian Mandola. It is a pretty straightforward Read More …
Straccetti de Manzo (Steak and Arugula Salad)
This quick and tasty dinner is adapted from a recipe in Chrisopher Kimball’s Milk Street. I have cut the ingredients down to make 2 servings, which we enjoyed with a small focaccia. It is a quick recipe suitable for weekdays. The only time-consuming step is to semi-freeze the meat to make it easier to cut Read More …
Bulgarian Sausages
This is the first thing I have made from Hugh Mangum’s cookbook Barbecue: Smoked & Grilled Recipes from Across the Globe. As shown in the photo, we made the meat mixture into 4 logs which we grilled on the barbecue, We served them with ajvar (a pepper and eggplant paste) and yogurt, with a side Read More …
Pasta with Sardines and Fennel
Eating sardines is a good way to increase calcium in one’s diet, so I was looking around for a pasta recipe using sardines and saw one on Ciao Sicily by Damian Mandola & Johnny Carrabba, which I adapted for dinner last night. (Damian’s restaurant in mid-town Houston (Damian’s Cucina Italiana) was the site of many Read More …
Chipa o Pão de Queijo
I was introduced to pão de queijo (cheese bread in Portuguese) when I traveled to Brazil on business and they were a common item on the snack table during meeting breaks. I recently had an excellent version from the Swamp Rabbit Café in Greenville and that inspired me to make my own. Pão de queijo Read More …
Japanese Sesame Dressing
We made this dressing, adapted from www.justonecook.com to go with a salad of Napa cabbage and cucumber. This is the amount for 4 servings. 4 Tbs. toasted sesame seeds 2-2/3 Tbs. Kewpie mayonnaise 2-2/3 Tbs. unseasoned rice vinegar 2 Tbs. soy sauce 1-1/3 tsp. sugar 2/3 tsp. mirin 2/3 tsp. toasted sesame oil Grind the Read More …