Puttanesca Relish

My mother gave me this lovely book simply called Charcuterie, published in 2014. “How to enjoy, serve and cook with cured meats.” For the blog I’ve already made an eye catching and incredibly tasting salad – chorizo and red cabbage. This little book is full of surprisingly unique recipes using charcuterie, making charcuterie, or for

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Whipped Mortadella

There used to be an food blogger, Chicago-based realtor-by-day Peter, whose blog, The Roaming GastroGnome, was inspiring and entertaining. “I cook, she eats, we travel!” But Peter’s blogging began dwindling as he began a professional career making sausage. I kid you not. This guy is a charcuterie expert. His company is called SAUSAGE KÖNIG. Unfortunately,

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Tomato Basil Soup

There was a little bistro here in my town – a sandwich, soup, and salad kind of place. It was successful, but the owners eventually retired and moved to Texas to be closer to their extended family. The one thing I always ordered was their tomato basil soup. It was rich, tomatoey, and perfumed with

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Crostini al Tonno

Thanks to a friend who visited Lorenza de Medici’s Badia a Coltibuono in Italy many years ago, and cooked with the Madame, I learned about the Italian cuisine expert and bought a few of her cookbooks. Lorenza de Medici isn’t Lidia Bastianich. If she visited the U.S., she didn’t go on the Today Show, on

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The Other Polenta

The most well known version of Italian polenta, in my experience, is the soft and creamy porridge style – what we call grits in the United States. Savory and hearty for breakfast or as a dish served similar to risotto – topped with braised mushrooms, grilled shrimp, or simply with cheese. If you want a

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Canapé Bread

Many years ago in the United States, there was a cooking company that was built on having a hostess sponsor a party in her home, and a representative of the company would demonstrate all of its kitchen gadgets. It was one of those parties that you felt obligated to go to, and also buy something,

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Tapeschetta

Tapeschetta is a combination of tapenade and bruschetta. One evening when I had short notice that a few girlfriends were coming over, I quickly made this appetizer. It evolved from wanting to make a bruschetta, but running out of tomatoes. So to stretch what I had, I added some previously prepared tapenape. And it worked

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Lemon Goat Cheese

If you’ve followed my blog for any amount of time, you know that I’m a cheese lover. A serious cheese lover. I like all kinds – hard to soft and everything in between. Cow’s milk washed rind cheeses are probably my favorites if you told me I could only eat one variety the rest of

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Baked Mozzarella

If you have been reading my blog, you know that I love baked brie – of any kind. I’ve posted on two savority varieties, my tomatillo-sauce topped baked brie and a baked brie with sautéed mushrooms. So this recipe, although not about brie, really caught my attention. First, it is all about hot cheese. Secondly,

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Bagels di Ricotta

I posted a while back on Bruschetta di Ricotta, savory crostini topped with ricotta and baked, I wanted to do something similar that would be an option for breakfast. Or maybe even dessert, depending on your tastes. So at the same time I was baking my sliced French bread for crostini, I opened up a

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