Food, Travel, and Cooking!
Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was in a ribollita at La Bottega, a little restaurant in Volpaia,
For a printer friendly version of this recipe, click here. If you are in the mood for the taste of curry, this salad is for you! We barbecued some chicken wings to have with it…delicious! And it would be great
For a printer friendly version of this recipe, click here. Joe likes it! That’s what the note at the top of the recipe says! The polenta is prepared in the microwave then finished in the oven. I think it would
I like to make this rice, a baked “risotto” to accompany Osso Bucco. It’s not the usual cooked on top of the stove, stirring almost constantly, so it does make things a little easier for the cook. However, feel free
For a printer friendly version of this recipe, click here. This version of polenta is basically one that requires very little stirring; a good thing in my eyes! 4 cups water 1 tsp. salt 1 cup polenta (not quick-cooking) 2 Tbsp.
This couscous would make an excellent accompaniment to Lamb. Makes 6 Servings 1 ½ cups water 2 Tbsp. butter 1 Tbsp fresh lemon juice 1 tsp. salt 1 ½ cups couscous ½ cup green peas, blanched if fresh or thawed if frozen
Not only is the colour of this risotto gorgeous, it is absolutely delicious. With the addition of zucchini this is the perfect summer risotto, especially if your garden is overrun with them. My favourite is Romanesco zucchini if you can find
I think this makes a great side dish for barbecued chicken, fish or seafood but you could have it any time of the year! Makes 6-8 Servings ¼ cup EVO 1 large onion, chopped 1 large red bell pepper, chopped
