After preparing this dish, from Carol Fields’ In Nonna’s Kitchen, I am forced to question its attribution to a contadina, the Italian word for a farmer’s wife. Indeed, given some of the recipe’s ingredients like nutmeg and lemon zest as well as some of its directions like using a separate skillet to sweat the aromatics and a fine-mesh sieve or a food processor to puree the sauce, the only farmer’s wife I could imagine making the dish is Lisa Douglas, played by Eva Gabor in the ‘60s television show, “Green Acres.”Read more
Tuscan Meatloaf with Wild Mushrooms
I first made Marcella Hazan’s Tuscan meat loaf almost 45 years ago. I was a graduate student on a research fellowship in Cambridge, Massachusetts and had kitchen privileges at the home where I was rooming. As the owners were away for the summer, I felt free to invite a couple over for dinner who were as passionate about food and cooking as I was. At that time, pre-internet, I only had a few cookbooks in my room and Hazan’s The Italian Classic Cookbook was my most recent acquisition. I combed through the book looking for something different, something that might surprise my guests as much by its novelty as by its flavor. About midway through, I found it: Polpettone alla Toscana, Meatloaf Braised in White Wine with Dried Wild Mushrooms. Read more
A New Year. . .and We’re Back
Well a new year is here and thankfully so are we. Looking back on the past few years, we consider ourselves pretty lucky. Since my last blog post, almost nineteen months ago, we’ve been through a lot: Andrew’s Keto diet for medical reasons, where we (I simply had to join him) cumulatively shed almost sixty pounds; a move back east from San Diego to be closer to friends and family; Andrew’s two surgeries, from which he’s recovered quite nicely; and the many challenges and repairs associated with settling into a new house. All this, while dodging the ever present threats of Covid with masking and boosting, might explain why I haven’t blogged for so long.But the holidays, even with some celebrations being cancelled at the last minute, have put me in a better mood. In fact, the cancellations of some dinners and get-togethers inspired me to get back into the kitchen and celebrate at home with some old and new dishes, which I’ll summarize here. Read more
Pan-Roasted Chicken with Tomatoes, Rosemary, and Garlic
Watching the latest episode in Stanley Tucci’s CNN series, Searching for Italy, which focused on Roman cuisine, led me to a more serious and scholarly treatment of the subject, Oretta Zanini de Vita’s Popes, Peasants, and Shepherds.
Pork Chops with Porcini Mushrooms & Red Wine
My search for a novel recipe for pork chops led me to a well-worn cookbook on my shelves: 1,000 Italian Recipes by Michele Scicolone. Although its title might sound a tad gimmicky, the 657-page tome comprises authentic Italian recipes by one of the most respected, and prolific, authorities on Italian cuisine.
Pasta with Cauliflower
One of the best moments in blogging is finding a great recipe on a friend’s website that you just have to make because it sounds and looks so good. Of course, trusting that colleague’s taste is also a determining factor for choosing it.
Shrimp & Spaghetti
During these seemingly amalgamating days of self-quarantine (a.k.a. lock-up), I’m constantly finding food that’s either going bad or needs using up. I attribute this regrettable position to buying more than we need out of fear of running out or of an item’s becoming unavailable. Something we never did when, in happier days, we food shopped almost daily.
Braised Lamb, Abruzzi Style
I’m pretty sure that no one will disagree that tomato season has reached its end. For many of us who cook, this means transitioning from meaty plum or Roma tomatoes to their canned counterparts. Last Saturday, however, I still had four Romas from our local farmers market on my counter ready to sing their swan song but in need of some accompaniment.
Prosciutto-Wrapped Pork Medallions Stuffed with Feta
For years, I’ve been a fan of the British chef Jamie Oliver. His down-to-earth approach to food and emphasis on rich flavor have led me to add several of his cookbooks to my collection. One of my latest additions is Jamie’s 15 Minute Meals, a companion volume to his television series by the same name, which is the source of today’s recipe.
Last night’s supper resulted from the two of us thinking the other had taken the chicken thighs from the freezer that morning for my sheet-pan chicken with roasted tomatoes. When I asked my husband for them, he looked dumbfounded and replied “I thought you said you were going to do that.” Perhaps, it was my slip-up, but now I was faced with bowlful of diced grape tomatoes that needed to be used up.