Chicken Thighs with Saffron, Green Olives, and Mint

Chicken Thighs with Saffron, Green Olives & Mint

An old favorite found its way to our table this weekend, Chicken Thighs, with Saffron, Green Olives and Mint. I had forgotten how good this dish is with its sweet and savory onions, tangy olives, and whiffs of saffron and fresh mint. The long cooking time, actually a braise, renders chicken thighs with meat that falls of the bone and a rich sauce just waiting to be sopped up by couscous.  The saffron and mint lead me to believe the origins of the dish are Sicilian, or perhaps even Moroccan.

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Musing: Regretting My Prodigal Youth

Pasta & Meatball Frittata

Last night, throwing caution to the wind, I finally made a frittata from left-over rigatoni and meatballs and even a hard-boiled egg. The egg found its way into this omelet when I mistook one of my husband’s hard-boiled eggs, stored in an egg carton, for a fresh one and tried to crack it open. Well, I thought, as long as I was taking a chance with the pasta, what harm could adding the egg do? Now, I’ve made plenty of pasta frittatas before, some of them chronicled on this blog. None, however, featured something like pasta with meatballs.

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Zucchini a Scapece

Zucchini a Scapece

With summer almost upon us, zucchini have begun appearing at our local farmers market. Indeed, seeing them there last week brought back memories of two childhood dishes my aunt would always make throughout the summer. One of these was a zucchini salad with fresh mint and garlic dressed simply with vinegar and olive oil, which I wrote about here last year. The other was zucchini a scapece, which uses the same ingredients but a different preparation that gives the dish its name. The Italian “scapece” is a derivative from the Spanish word, “escabeche,” used for a variety of foods marinated in vinegar after cooking.

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Pan-Grilled Pork Chops “Delicious Simply”

Pan-Grilled Pork Chop

“Delicious simply” perfectly describes the pan-grilled pork chops from Mark Bittman’s best-selling tome How to Cook Everything. The recipe epitomizes simple cooking that exploits salt, fat, acid, and heat to yield some of the best pork chops I’ve ever had. Indeed, after preparing this dish, I better understand the popularity of Samin Nasrat’s award-winning Netflix series eponymously named for the same culinary elements.

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Pasta with Mascarpone & Walnuts

Pasta with Mascarpone & Walnuts

Recently, I’ve been reading two mid-century cookbooks: one by Jeanne Carola Francesconi, La Cucina Napoletana (1965), considered by many to be the bible on Neapolitan cooking; the other by Elizabeth David, Italian Food (1954), one of the first English-language books to emphasize authenticity and seasonality in its exploration of the subject.

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Musing: Cleaning out the Fridge

Baked Orecchiette

Frequent cooking at home typically yields a variety of odds and ends in the fridge: a handful of mushrooms, a small piece of cheese, a few herbs, a cup of sauce. For us, ingredients like these usually wind up in a frittata or a pasta. Such was the case the other night when, while cleaning out the fridge, I found some uncooked tomato sauce and a three-ounce piece of mozzarella left over from making a pizza a few days before.

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Musing: Pizza

Pizza!

I don’t know exactly why, but it seems that when I make a homemade pizza, everything seems OK. Maybe it’s my Neapolitan heritage, but when the simplest of ingredients come together and cook in just a matter of minutes, for me, all’s well with the word.

Let others enjoy the “gourmet,” multi-topping pizzas so popular today; for me, a plain Margherita is the only way to go.

Wine Pairing: Gragnano, Dry Lambrusco

My Father’s Spaghetti Marinara

Spaghetti Marinara

In a house with a kitchen dominated by two women, one Sicilian (my mother), the other Neapolitan (my aunt), it was rare that my father took to the stove. Born around Naples and coming to the States when he was around 10 years old, he only cooked twice that I remember. And only once did he share a recipe with me. (I can’t remember why but no one else was at home.) It was a recipe so simple that he must have leaned it as a child back in his home town, Cappacio, in the province of Salerno.

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Musing: An Epic Failure

What should have been a great dish

After numerous requests from my husband for stuffed cabbage, I set out to make the dish. The recipe is from a now cancelled series on the Cooking Channel that featured Laura Calder, a Canadian chef who focused on French cuisine. In fact, I had made this dish with some success about five years ago; however, last night’s attempt was an epic failure.

Some of the responsibility for my culinary mega flop is mine. Rather than buying the savoy cabbage called for by the recipe, I mistakenly purchased a Napa, or Chinese, cabbage since it was marked “Savoy” on the shelf.

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Eggs in Purgatory

Eggs in Purgatory

Failing to go shopping on Sunday left us with limited choices for supper. Sure, we had plenty of pasta and cheese on hand, but I had served pasta the night before. There were also a few dishes we had in the freezer, but defrosting would take too long. A search through the fridge yielded a fresh supply of eggs that eventually led me to prepare a long-time favorite: Uova in Purgatorio, or Eggs in Purgatory.

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