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 …
This old-school Italian-American red sauce is what I used to make Sunday Gravy . It is very straight-forward and fairly quick to make. This recipe is an adaptation from Henry Hill’s The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run. ¼ cup olive oil ½ cup Read More …
These are tasty old-school Italian-American meatballs, adapted from Henry Hill’s The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run. I made them to be used in Sunday Gravy . I used a 50/50 beef pork mixture, but it would have been good to use a beef/pork/veal mixture Read More …
Stromboli is an Italian-American dish, credited to Romano’s Pizzeria in Essington, PA, a suburb of Philadelphia. Here is my version, which was adapted from a recipe in Epicurious. This is for 4 servings. Pizza dough for four people (from Pizza for One or for Many ) ¼ cup finely grated Parmesan cheese 4 oz. Read More …
Chicken Riggies is a popular Italian-American dish from the Utica/Rome, NY area. Riggie is the local slang for rigatoni, which together with chicken and peppers are the three essential ingredients to Chicken Riggies. This recipe is an adaptation of the variation in Cook’s Country Eats Local. 24 oz. boneless skinless chicken breast, cut Read More …
This is an example of Italian-American cooking, chicken and sausage in a sweet and sour sauce. I served it on a bed of orzo. This version is adapted from Serious Eats. 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs) Kosher salt and freshly ground black pepper 1 tablespoon (15ml) vegetable oil Read More …