Sorry for more Italian but I’ve been on a roll lately and couldn’t resist making Pollo alla Milanese this week. Cheryl’s been swamped at work and this is one of her favorites. It’s also her birthday week so I thought this would be a nice weeknight dinner to prepare for her. That and pollo allaContinue reading “Pollo alla Milanese Vestito (Breaded Chicken Cutlets)”
Tag Archives: olive oil
Herb Bread (Pane all’Erbe) – A delicious start to fall baking
Now is a great time for baking bread. This particular herb bread recipe from Carol Field’s The Italian Baker caught my eye because I’ve got a lot of parsley in my garden I need to use and I also thought the bread could be used in a variety of ways. After baking and tasting it,Continue reading “Herb Bread (Pane all’Erbe) – A delicious start to fall baking”
First Fall Dish – Lamb Stew with Backyard Garden Vegetables
I probably say this every year but fall is by far my favorite time of the year to cook. It’s nice to get back in front of the stove after cooking on the grill all summer. I just feel more creative in the fall, there’s only so much you can do with the grill, andContinue reading “First Fall Dish – Lamb Stew with Backyard Garden Vegetables”
Making Paella Valencia Style and Grocery Shopping in Spain
After seeing the Tour de France in the Pyrenees we traveled to Begur on the Costa Brava for a quiet and relaxing week of sunshine and some sand. Since paella can be considered beach food it seemed appropriate to make some while we were within sight of the Mediterranean. But first, we had to doContinue reading “Making Paella Valencia Style and Grocery Shopping in Spain”
How to make Aioli: A perfect condiment for grilled foods
Aioli, when made from scratch is very unlike the flavored mayo you get at places passed off as aioli. It’s much creamier, packs quite the garlicky punch, and can be used to enhance the flavors of almost anything from soups to grilled vegetables to meat to crostini. Aioli is also very easy to make andContinue reading “How to make Aioli: A perfect condiment for grilled foods”
White Bean Bruschetta with Duck Skin Crackling
It has been a real whirlwind spring so far. I’ve been really busy with work (a good thing) and in our spare time we’ve been revamping the back yard, tearing out shrubs, expanding the patio, making some raised bed gardens (an even better thing). Cooking has temporarily taken a back seat. However, this past SundayContinue reading “White Bean Bruschetta with Duck Skin Crackling”
Palette de Porc a la Biere (ou en anglais Beer Braised Pork Shoulder with a Dijon Mustard Sauce)
Over the weekend Cheryl requested something new and untried for Sunday dinner and said she’d pick from the cookbook shelf. The winning recipe of the ones she chose: Bourdain’s Palette de Porc a la Biere; a.k.a beer braised pork shoulder with mustard sauce.
Linguine with Clam Sauce
For the longest time I had huge problems trying to make linguine with clam sauce like my mom’s. Try as I might I could never get it as thick as hers. I tried everything too, more butter, less liquid, more clams, nothing ever seemed to work. I had pretty much given up hope I’d everContinue reading “Linguine with Clam Sauce”
Duck Confit – And a Few Other Things You Can Do With a Whole Duck
A few weeks ago my mom and step-father were in town for a visit to see our new house and help get some stuff in order (my step-father’s an awesome carpenter) and while they were here I roasted a duck for dinner, but this isn’t about the delicious roast duck dinner I made. It’s aboutContinue reading “Duck Confit – And a Few Other Things You Can Do With a Whole Duck”
Pumpkin Risotto – Another Flavor of Fall
It sure has gotten cold recently here in Chicago. Time for a hearty warm dish which reflects the autumn season upon us: pumpkin risotto. Yes, pumpkin risotto. The great pumpkin’s time is now (just ask Linus). My unofficial pumpkin season starts in late September and ends at Thanksgiving. That Thanksgiving pumpkin pie is usually theContinue reading “Pumpkin Risotto – Another Flavor of Fall”
The Roaming GastroGnome 