This week has been a particularly nasty winter week so I thought it would be a good time to follow through on one of Cheryl’s recent kitchen requests: bake some bread. While looking at my favorite bread cookbook, Carol Field’s Italian Baker, I came across a pretty low maintenance recipe for an olive bread, Pane di Chiavari. (more…)
My mom is always sending me recipes she’s tried. I’ll suddenly get an envelope in the mail from her and inside will be a recipe clipped from a newspaper or magazine. Every now and then though a larger package will arrive in which I’ll find a cookbook she saw or found. This week, one of those packages arrived. And lucky me, there was not one but two cookbooks in the package! One was a D’Artagnan Glorious Game Cookbook but the one which really excited me was the other: The Italian Baker by Carol Field. The very first bread recipe is Pane di Como, or Como Bread. Since I hadn’t made any bread in a while this seemed like a good time to get back in the game! (more…)
As you may have read, we were away last weekend so the fridge was a little bare when we returned Monday. Normally I do the shopping on Mondays but this week has been crazy with real estate work (I can hear some faint cries of “about time you did some work”). I’ve got a couple deals scheduled to close at the end of the month and some other business development so I’ve been hopping around making sure everything is in order. Needless to say the groceries had to wait a bit. (more…)
One ingredient I like to keep in the cupboard is farro. It is one of the oldest grains in the world and was a staple of the Roman diet. It’s a grain which has low gluten levels but is also a good source of fiber and protein, so it’s healthy for you too. And versatile! You can put it into soups, grind it into flour for bread, or make a salad out of it. Farro can take the place of rice or potatoes or you can make a quick weeknight dinner out of it. (more…)
Every Thanksgiving the one thing I look forward to most is the stuffing. I really could care less about the turkey. For me that is the vessel by which you cook the stuffing.
This is the stuffing my Grandmother (on my father’s side) made and we used to have it every year. It was one of the first recipes of hers I took from my mother. As with many grandmothers, the things she cooked were normally not written down in recipe form, it was all a pinch of this, a couple of these, etc. (as you’ll see). Thankfully, my mother recorded them as best she could when she was learning them. I had a pretty special bond with my Grandmother, we had the same birthday, and I remember her a lot around this time of year when I make this recipe and her special Hungarian Christmas “cookies” in December. (more…)