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, a small town in Chianti. I had read that the mother of the family who own […]
We love lamb shanks! They are so almost falling off the bone scrumptious. Of course, if you can source local lamb, even better, the flavour is so delicate. We have found them to be smaller, so we adjust the cooking time slightly. Roasted veggies would be a nice accompaniment for the lamb but I have […]
An old favourite of mine; excellent served with roast pork loin, especially a juicy, bone-in roast . I also use it as an accompaniment to my hazelnut chicken breasts and anything else that takes my fancy! If I have leftovers, they will go into making a soup. You can easily make half the recipe if […]
For a printer friendly version of this recipe, click here. This very tasty spezzatino (stew) is from the north east area of Italy. It’s quite simple to prepare and is braised in the oven. Traditionally it’s served with polenta. ** I have served the stew as a second course, preceeded by a pasta first course but it […]
Whenever I made this soup, there was always a compliment forthcoming from one of the executives I cooked for, which is why I named it after him! He loved it! It’s an easy soup to do & I have substituted cooked, pureed butternut squash for the pumpkin when I happen to have it on hand. […]
I love Osso Bucco! We have even made Osso Bucco using turkey drumsticks! You can easily double the recipe if you have a bigger crowd or if you want lots of leftovers to store in the fridge. Using red wine & beef broth will make a more intense, richer sauce; depends on your mood! Both […]
When the first fall days come in September, why not make this soup? I think I should call it goodbye summer soup! Corn is usually still around, so are peppers & usually fresh sage is too! Yellow corn will give the prettiest colour, taste & texture. If you don’t have time to roast the peppers […]
For a printer friendly version of this recipe, click here. This excellent soup can be made with over-wintered leeks or when the leeks become available at the end of summer/beginning of fall and if you’re lucky, you might find some at the Farmer’s Market in December! The chives say spring to me, as once February […]
Chicken, Turkey, Beef, Veal, Lamb & Vegetarian The principles for making a stock are pretty much the same. If you want a dark stock, roast the bones or veggies before continuing to make the stock. Otherwise just begin! All these stocks freeze really well and are a “good thing” to have on hand, especially for […]