I love many vegetables and cauliflower is one of them. If you should search “cauliflower” you will find a number of recipes; casseroles, pizza dough, sheet pan dinners, salads, entrees, rice, or just as a vegetable on its own. I seem to like it best when it’s combined with other ingredients such as cheese, herbs … Continue reading
A number of classic Roman pasta dishes rely on the essential method of emulsifying the starch in the pasta water to create a creamy, cohesive sauce, including Pasta alla gricia, Pasta all’amatriciana(I will be posting that next) and Cacio e pepe (already posted). Spaghetti carbonnara could be considered a fourth choice but I chose not … Continue reading
This is a savory, full-flavored frittata that is perfect to serve for breakfast/brunch or even for dinner along with a green salad. This recipe by Tyler Florence appeared in the Food Network Magazine. I have indicated the changes I made. I have to warn you that this frittata is loaded with goodies; adjust the amounts … Continue reading
I recently ran across a recipe which reminded me of one of Gene’s favorite snacks. This is an appetizer he could make without my help as I always had the ingredients on hand and it was very simple to throw together. You just take saltine crackers, drizzle with Italian Good Seasons Dressing, sprinkle with Parmigiano … Continue reading
This appetizer was served at a recent Zingerman Bakehouse demonstration/participation cooking class and was a favorite with everyone. Baguette slices were lightly toasted, ricotta was generously spread on each piece and topped with veggies which were lightly marinated. Some of the recipes the students made and others like this recipe the instructor made, but we … Continue reading
Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano. When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot. Parmigiano Reggiano is my favorite cheese above all others and … Continue reading