onion

Cavatelli with Duck Sausage and Brussels Sprouts

Cavatelli with duck sausage and brussels sprouts3I’ve been trying out a Christmas present this week; Classico e Moderno, a new Italian food cookbook from Michael White.  It’s a great cookbook which is split into two parts, half contains classic Italian preparations and the other half contains his modern takes on them.  For Sunday dinner this week I handed the book to Cheryl and she picked out a pasta dish from the modern side containing duck sausage and Brussels sprouts. (more…)

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Lucky Lentil Soup with Garlic Sausage for New Year’s

Lentil soup with garlic sausageHappy New Year!  Around the world you can find people eating lots of different foods in order to bring good luck and fortune.  In Italy the good luck dish is lentils and cotechino (a sausage).  No cotechino laying around la mia casa, but I did have some lentils and some of my garlic sausage so perhaps some lentil soup with sausage will bring us a great 2014.  (more…)

Roast Chicken – An essential dish for anyone

Roast ChickenI make roast chicken fairly often so I was a little shocked to see I hadn’t published a roast chicken post.  Roast chicken is something everyone has eaten in their lives and most everyone is familiar with the basics of cooking one.  (more…)

Soup Time: Manhattan Clam Chowder

Manhattan Clam ChowderIt’s cold and damp out there.  Soup weather.  Now, soup is not that complicated to make so don’t be scared of making it from scratch.  I hadn’t made any in a while (because it was summer) and since Cheryl and I sampled some really good chowder in Seattle last weekend I decided to make a pot of Manhattan Clam Chowder to warm us up this week. (more…)

Herb Bread (Pane all’Erbe) – A delicious start to fall baking

Makes a great knackwurst-sauerkraut Oktoberfest panini!

Makes a great knackwurst-sauerkraut Oktoberfest panini!

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, I think I’m right. (more…)

Apple Onion Chutney and Canning for the First Time

Apple Onion ChutneySo I’ve been making good use of the smoker this summer and one thing I feel you always need when barbecuing is a good sauce to accompany the meat.  Steaks have marinades and chimichurri but one condiment which I think goes great with cured and smoked meats is this apple onion chutney.  (more…)

Cassoulet – A Labor of Love

CassouletCassoulet is one of my favorite wintertime French dishes.  On the surface it doesn’t seem like anything too special, basically a white bean stew with some meat in it, slow cooked into a rich, hot, warm your bones dish.  I don’t think you simply “cook” or “make” cassoulet, it’s something you actually “build.”  In her French cooking opus, Julia Child offers a “Note on the Order of Battle.”  I don’t think assembling cassoulet is quite a battle but you definitely need a plan because the dish is not one of your quick- throw-together weeknight dinners.  In fact almost everyone recommends days to assemble it.  They’re not me though!  (more…)