I’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 toContinue reading “Cavatelli with Duck Sausage and Brussels Sprouts”
Happy 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 soContinue reading “Lucky Lentil Soup with Garlic Sausage for New Year’s”
I 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.
It’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 aContinue reading “Soup Time: Manhattan Clam Chowder”
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”
So 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.
Cassoulet 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 herContinue reading “Cassoulet – A Labor of Love”
Your first question is what the heck is a vegetable garbure? Short answer: a ham and vegetable French peasantry stew. Long answer: a French stew I found in Ruhlman’s Twenty which enabled me to use up the bacon rind I’ve been saving in the freezer from the last time I made bacon. Doesn’t it alwaysContinue reading “Getting Colder Outside, Make a Hearty Vegetable Garbure!”
Ratatouille. A dish most everyone knows but one which has lots of different versions and techniques. One of the things I love about food (other than cooking and eating) is the debate which can surround it. There’s Chicago v NYC in hot dogs and pizza, NY v the rest of the world with bagels, milkContinue reading “Ratatouille – Something French for Bastille Day”
Way back in time when I became more serious about cooking for myself I used to read a lot of Food and Wine magazines. This is a variation of one of the first “step-up dinners” I made where I graduated from using one of those jar sauces to cook chicken in. Those, of course, wereContinue reading “Braised Chicken Legs with Kalamata Olives”