This is our second use of Trader Joe’s 10-minute farro. It is based on a recipe in Two Meatballs in the Italian Kitchen, in which the authors reimagined panzanella by replacing the bread cubes with cooked farro, thereby increasing the fiber and reducing the carbohydrates of the salad. My further enhancement was to add some Read More …
There has been a lot of publicity lately about a new cookbook Anything’s Pastable by Dan Pashman. The basic idea of this book is to think outside the traditional pasta and sauce combinations. This is the first thing I have cooked from the book (with some adaptations). It is actually a fairly conventional pasta with Read More …
Taylor Swift has been very much in the news lately, and I saw an article stating that her favorite version of spaghetti and meatballs was developed by Ima Garten. I made it and found it to be easy, rather basic, and quite tasty. (The meatballs have more breadcrumbs than I usually use, but they are Read More …
This is my first attempt at making something from Morgan Morano’s The Art of Making Gelato. Morano worked in a gelato shop in Florence and then opened Morano Gelato in Hanover, NH which Forbes magazine in the July 5, 2011 issue called the best gelato in America. She had 2 shops in New Hampshire when Read More …
I have a large number of cans of high-end canned sardines in my pantry and decided to make a sardine focaccia to accompany a large salad. This will make 4 servings and should be started the night before. 11 oz. bread flour 1 tsp. salt 1 tsp. yeast 1 cup warm water 1 Tbs. olive Read More …
Gnudi (ricotta gnocchi) are a lighter and less-glycemic alternative to the common gnocchi made out of potatoes and flour. They are similar to the filling of a cheese ravioli.) This version is adapted from lifehacker.com. They think it makes 2 servings, but Carol and I were satisfied with 2/3 of the result. It was fairly Read More …
Some time ago, we bought some high-end (Nuri bran)d canned sardines from Portugal. Carol wanted to use one of the cans with pasta, and this is what I made. Essentially, this was a pantry dish for 2 people, using what I had, and everything can be substituted for what you have on hand. This is Read More …
Amanda asked for Fettuccine Alfredo for dinner the night before the Richmond Marathon. We served it with chicken schnitzel and a salad. The fettuccini was based on a recipe in Lidia’s Italian-American Kitchen. Essentially it is a pasta with cream sauce. Here it is sized for 4 oz. of dried fettuccine, which is enough for Read More …
Many years ago I clipped out a recipe (possibly from the NYT) for fluke prepared in a Venetian style (sweet and sour, like an escabeche). This idea proved to be a good way to use 2 pieces of cod in my freezer. Carol thought this would be a good dish for parties since it can Read More …
Baked Ziti is essentially an unfussy version of lasagna, and is a great dish for feeding a crowd. This is how I made it last night, mostly following a recipe in J. Kenji Lopez-Alt’s excellent book The Food Lab. This takes about 2 hours and will feed 8 or so. 1 lb. ziti, penne, or Read More …