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  • BICERIN

    BICERIN

    YOU DESERVE A BREAK TODAY Treat yourself with a nice comforting cup. Bicerin (pronounced beech – eh – REEN) is a traditional, almost exclusive Torinese beverage. It is a blend of coffee, chocolate and hot or scalded milk. What could be a better combination than that on a day when a little pick-me-up, comfort, or… Continue reading

  • SOMETHING OUT OF THE ORDINARY!

    SOMETHING OUT OF THE ORDINARY!

    Most of my recipes will be of food items you are mostly familiar with and can be found in your local market. However, today I thought I’d start off with an introductory recipe and one that you might find very much out of the ordinary. First let’s start with the name of the main ingredient,… Continue reading

  • GROUNDHOG DAY STEW

    GROUNDHOG DAY STEW

    I know I’ve written that I spent much time on my grandmother’s farm. She cooked many things but I don’t think she ever or would ever cook groundhog. As for me, if I ever came across a groundhog, I would probably have wanted to                        name it and keep it for a pet! I have to… Continue reading

  • PANNA COTTA with Raspberry Sauce

    PANNA COTTA with Raspberry Sauce

    (Cooked Milk) Panna Cotta is a molded, chilled dessert favored throughout Italy, easy to make and delicious.  It can be made in advance and especially delicious with a red raspberry dressing on top. 1 CUP WHOLE MILK 2 ½ TSPS + 1/8 TSP PLAIN GELATIN 3 CUPS HEAVY CREAM 1 VANILLA BEAN or VANILLA EXTRACT… Continue reading

  • CASCATELLI PASTA AND FRESH SEAFOOD

    Pasta Fra Diavolo 8 OZ. CASCATELLI PASTA – uncooked ¼ CUP EXTRA VIRGIN OLIVE OIL EXTRA VIRGIN OLIVE OIL – for drizzling’ 1/3 CUP OLIVE OIL 4-5 GARLIC CLOVES – minced CRUSHED RED PEPPER – to taste 1 TB TOMATO PASTE 1 CUP DRY WHITE WINE – or more to taste         (choose a wine… Continue reading

  • How to make BAKED CRESPELLE

    (Crespelle are thinner, lighter crepes) A wonderful Holiday or Sunday morning breakfast. ¾ CUP FLOUR 2 EGGS – large, almost room temperature ¼ CUP SUGAR  1 TSP VANILLA or ALMOND EXTRACT PINCH OF SALT 1 ½ CUPS MILK – not low fat or skim 1/3 TSP BAKING POWDER 2 TBS BUTTER – unsalted Place a… Continue reading

  • HOW TO MAKE SAUSAGE PAELLA

    The Sausage Paella or Paella di Salsiccia Although we think of paella as traditionally being a Spanish dish, we know through history that as one culture conquered or traded with another, these culinary lines were crossed. Rice became popular a long time ago when it was shipped to Venice where paella is very popular today… Continue reading

  • VEAL AMELIO

    Veal was the less expensive of the meats available when I was growing up in the 40’s so we had it often. My Dad was a great cook and so he made this dish frequently for our Sunday night dinner.  Fortunately, with the price of veal today,  this recipe works well with chicken, so that… Continue reading

  • How to make PANCOTTO

    Bread Soup – a simple soup that warms body and soul. This was a soup that my Little Nonna made often so I get to think of her as it simmers on the stove. 1 LB YUKON GOLD POTATOES – diced 1 ONION – coarsely chopped 1 CELERY STALK – thinly sliced 1 TB FRESH… Continue reading

  • RICE TORTA

    RICE TORTA

      1 CUP LONG GRAIN RICE   3 EGGS – large 7-8 TBS OLIVE OIL ½ CUP PARMESAN CHEESE – grated 1 ONION – medium, chopped FRESHLY GROUND BLACK PEPPER 1 TB CORN MEAL or POLENTA SALT TO TASTE   ITALIAN SAUSAGE or PANCETTA – optional  PINCH OF NUTMEG Bring 2 cups of salted water… Continue reading