A while back when I was choosing ingredients to make a Mediterranean-inspired ivory lentil salad, I discovered a fun product – canned artichoke bottoms. Now, I’m just as particular about canned foods as much as the next guy, but these are high quality; there’s no tinny taste. There is a tang to them, however, but
Tag: prosciutto
My husband and I first experienced heavenly stracciatella at the restaurant Manzo, which is located in Eataly, New York City. It was served to us for lunch simply drizzled with olive oil, alongside grilled bread. We also ordered prosciutto for our antipasti. Stracciatella, we learned, is the inside of buratta. It’s the creamy goodness that
happen to love Instagram, and I follow Cheesy, which probably isn’t surprising to those who know me well. Cheesy posts just that – photos of cheesiness! And, one day I saw these – hollowed out croissants, baked with eggs, cheese, and bacon! At least I’m assuming that’s how they were prepared. I searched online and
My mother could cook just about anything. I never realized she was so talented until I was older, of course. And it wasn’t always about what she learned from cookbooks, there were also the recipes she just knew instinctively. It’s sort of like why French women are all talented cooks. Why is that?!! For example,
There are some specific criteria to being a successful home cook. The most important thing, in my opinion, is to have food in the house! That may not sound very profound, but no one, not even Gordon Ramsay, can prepare food without basics in the pantry and refrigerator. It’s just impossible. It’s not only necessary
This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good! Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that
One of the goals during my recent New York City trip was to visit Eataly. I’ve been intrigued by the whole Eataly concept since it was built. It claims to be the largest Italian market place in the world, and at 50,000 square feet, I believe it must be. The famous names behind Eataly include
When I prepare meat, it’s usually for my husband. I don’t dislike meat, I just prefer avocados, and fish. I even eat tofu. On a special occasion I will certainly enjoy a good filet with my guy, but it’s just too heavy for me. So this lovely spring risotto with peas and a little bacon
This pork loin isn’t festive in that it’s holiday-oriented, it’s just festive because it’s a perfect dish for a celebration. The more correct name would be Moscato-Braised Pork Loin with Prosciutto and Gruyère. The recipe came from the book Rotis, by Stephane Reynaud. I had previously purchased his cookbook Barbecue & Grill, and enjoyed it,
The French really know how to do vegetables. So do the Chinese, for that matter, but today I’m making peas inspired by a French recipe I’ve made over the years. The recipe is essentially braised peas, but lettuce is included. I wish I knew the origin of using lettuce because it does seem a little