Recipes
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MAY IS A MONTH TO HONOR SPECIAL PEOPLE!
Armed Forces Day is an annual U.S. federal holiday observed on the third Saturday in May, dedicated to paying tribute to the men and women who currently serve in the U.S. Armed Forces. It’s part of Armed Forces Week and is a time to express gratitude and appreciation for their service. The holiday was established in 1949 and first… Continue reading
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AUGUST IS A UNIQUE MONTH!
Absolutely! August is indeed a unique month with a rich history and various celebrations. Here are some more details about the significance and events associated with August: August was named in honor of Emperor Augustus in 8 BC. It was originally called “Sextilis” because it was the sixth month in the Roman calendar. The ancient… Continue reading
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SHRIMP and CRAB E’TOUFFE’E
¼ LB BUTTER 1 MEDIUM ONION -finely chopped ½ CUP CELERY -finely chopped ½ CUP YELLOW BELL PEPPER – chopped 1 TBS GARLIC – minced 1 PINCH OF SALT 2 LBS SHRIMP – shelled and deveined FRESHLY GROUND BLACK PEPPER 2 CUPS FISH STOCK – hot 2 TBS CORNSTARCH 1 LB LUMP CRABMEAT -picked over… Continue reading
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BERRIES AND BROILED ZABAGLIONE
An elegant dessert for when you want something special! 2 LBS FRESH BERRIES – mixed ¼ CUP SUGAR 6 EGG YOLKS 4 TBS SUGAR 3 TBS ORANGE JUICE 3 TBS GRAND MARNIER PREHEAT OVEN BROILER Divide your selection of berries (raspberries, strawberries, blueberries are great choices) among 4 – 6 custard cubs or ramekins, or… Continue reading
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A Traditional French Potato Pie
An excellent dish when you want to impress! 1 1/2 lbs. Yukon Gold Potatoes2 Onions1 1/4 C. Heavy Cream2 Tbsp. Parsley – choppedSalt – to taste2 Sheets Puff Pastry2 Garlic Cloves 1 Egg YolkSprinkling of Hot PaprikaFreshly Ground Black Pepper – to taste PREHEAT OVEN TO 400º. DEFROST PUFF PASTRY. LIGHTLY GREASE 8 OR 9-INCH… Continue reading
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TWO SHORT BUT VERY INTERESTING AND DIFFERENT RECIPES!
TURBANTINI DI LATTUGA ROMANA LETTUCE WITH ONIONS AND ANCHOVIES 1/4 C. + 3 Tbsp Extra Virgin Olive Oil2 Very Large Heads Romaine Lettuce – Approx. 2 lbs1/3 C. Italian Parsley – choppedExtra Virgin Olive Oil – for drizzling1 1/4 C. Onions – thinly sliced6 Flat Anchovies – choppedSea SaltFreshly Ground Ground Black Pepper1-2 Tbsp. White… Continue reading
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THANKSGIVING IN ITALY
Although Thanksgiving is uniquely an American holiday nearly every continent has some version in their own culture though not celebrated necessarily in November. Those Thanksgiving events usually are a celebration of harvest. Italy, with its American transplants ‘ influence finds itself in many areas awkwardly scrambling to celebrate Thanksgiving. Finding a turkey, “tacchino” in Italy is,… Continue reading
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Caponata De Pesce
Fish Caponata Caponata is a dish usually associated with eggplant and often served as an antipasti. However, it originally was made with fish. Sicilians make this dish using mahi-mahi or spade (swordfish). When I had this dish in Palermo, it was made with spade and the fish and the spices, savory and sweet, seemed to… Continue reading
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Tuscan Chicken White Bean Stew
3-4 Slices Pancetta – ChoppedOlive Oil8 Chicken Thighs – with skin and bonesAll Purpose Flour2 – 28 oz Cans Italian Tomatoes1 1/2 C. Chicken Broth1 C. White Wine – not too dry – a little fruity1/2 C. Basil – freshly chopped2 – 15 oz Cans Cannellini Beans – drained1/2 tsp. SugarSalt and Pepper to taste… Continue reading
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Eggplant Stew – Stufato di Melanzane
EGGPLANT STEW Stufato di Melanzane 3 1/2 C. Vidalia Onions – thinly sliced3 1/2 lbs Eggplant – cut in 1/2 inch slices4 Garlic Cloves – thinly slicedSalt and Ground Pepper1 1/2-2 C. Tomato Sauce – dividedA bunch of torn Basil – divided Preheat oven to 300º and grease a 2-quart casserole dish. In a large… Continue reading
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