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 …
Focaccia di Recco is a thin and crispy focaccia stuffed with cheese which is a specialty of the town of Recco, which is near Genoa. It is more of a snack or appetizer than a meal. This version is based on an article in Serious Eats. In Recco this would be made with a local Read More …
This dish was described in a novel by Amor Towles, “The Lincoln Highway”. I found it in omaha.com, although it is apparently on the author’s website. It is a relatively quick dish suitable for midweek. I used 4 oz. per person of my very meaty cottage bacon, and I would cut that back to 3 Read More …
Polenta can be the Italian equivalent of mashed potatoes, a great comfort food, especially for cold winter nights. This required two pots and the oven and took in total about an hour, mostly waiting for it to complete cooking in the oven. It is thus suitable for a weeknight dinner. This version is an adaptation Read More …
Christmas Eve dinner this year was a Cold Poached Salmon , baguettes, Linzer Torte, and a variety of salads. One of the salads was a Sicilian cauliflower salad based on a recipe from www.filippoberio.com, which was very good. 1 head of cauliflower, cored and cut into small florets ½ cup extra virgin olive oil 2 Read More …