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Swordfish alla Siciliana

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Swordfish alla Siciliana I am not Sicilian. My mother was from Bari and my dad from Vietri Sul mare (Salerno). Pretty much explains why our home was covered in beautiful Italian tile growing up. However there are some things in this world that demand attention. This Swordfish all Siciliana I often cooked for my mother an edited version, as she lived with us in Mississippi. I substituted with Cod as it was available frozen. Nothing fresh so far north from the gulf coast. That's the beauty of this recipe. You can make it with any meaty fish, even a whole fish. It's thrown together and placed in the oven. What could be easier? It's a challenge to find fish in Stuart, Florida and so has the food shopping. I understand why people eat out so much now. Prices in the fish stores and groceries  are through the roof. I priced this locally at $32.99 per pound and walked right by. I came across these beautiful fillets at Sprouts. After reading about their sustainability qualifications ...
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Lasagna ai Carciofi (Lasagna with artichokes)

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This recipe is an updated version.  Trader Joes now has artichoke bottoms that can be sliced, cooked, and used in place of fresh artichokes. Tender spring artichokes are hard to find here in Florida even at the produce markets.  This is luxury on a plate.  When preparing this dish, you must get by the thought of caloric intake and savor every moment.  Remember, moderation is key in everything in life,  so why not indulge?   Artichokes are so misunderstood, especially in the Southern, United States,  where you more than likely going to see it used as a decoration rather than in a recipe.  I order mine by mail here in Tupelo, MS.   On occassion, they do show up locally.  Look for small, firm artichokes in your local market.  Baby varieties are showing up now.  This is a great time to try this fantastic recipe. Here is a Northern, Italian Classic you will be making time after time.  I normally use fresh pasta...
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Summer rice salad (Insalata di Riso)

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INSALATA DI RISO (RICE SALAD) by Sunday At the Giacometti's on Monday, July 4, 2011 at 12:01pm This wonderful Summertime salad is good anytime~It's perfect for your indoor- outdoor picnic. My husbands mother made it for me for the first time on a picnic near San Benedetto, Italy. Her version included meat . I like to make my seafood version, every chance I get.~  When it comes to Summertime, the possibilities are endless! For 8-10 people 2 cups uncooked long grain rice/ cooked until al dente, about 11 minutes from the time the water begins to boil~drain and rinse under cool water and pat dry and fluff with fork/ set aside 2 stalks celery/peel the strings away and chop fine 2  -8 oz jars marinated artichokes (if you can get freshly marinated  in vinegar even better, we can not in my area) Drained. 1 can of black olives pitted/drained 1 pound calamari rings freshly cut and  blanched for 3-4 minutes 1 pund...
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Eggplant Parmigiana (Version 1)

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Eggplant Parmigiana (Version 1) I am not sure why this dish always stirs excitement.  Maybe it's those childhood memories of mom frying in the kitchen and coming downstairs and sneaking a piece as she was frying. The intense smell could melt the wallpaper off the walls.  I have fond memories of my younger brother and I getting into quite a bit of trouble sneaking some as mom was frying. My mom would always say "Stop eating, or there won't be enough for the Parmigiana!"  There was always enough.  I think she would secretly hide some in the oven to be sure there was enough.  The smell of this cooking in the oven makes me a child again.  Thank goodness, since I am having a milestone birthday this year so it's good to feel young!  For this recipe you will need: 2 firm eggplant salt several flat plates 2 plates for dredging your eggplants 3 cups of sauce (meat or vegetarian, made ahead) 2 cups of mozzarella 1 cup Parmigiana Reggiano A deep baking dish 11x13...
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Easy Olive Bread/updated recipe

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  Good Morning everyone! Why don't I post an updated recipe?  Well, why not? When my husband forgot to pick up olive bread at Trader Joes, my initial reaction was "turn the car around." No worries, we can make Ciabatta style bread at home again. Supermarkets are enjoying the sales, and we are enjoying the convenience. Did you know this is easy to make at home?  This olive bread will have you making it several times a week. It requires minimal effort and about 1/3 of a jar of Greek olives. I tend to be heavy handed with my olives, so if you sneak in a few extra, it will only make it more inviting. Enjoy! Ingredients: 1package active dry yeast 3 cups flour 1-3/4 cup warm/hot water (enough to make the dough come together sticky) 1-1/2 teaspoons salt 1 tablespoon olive oil 1/2 cup pitted Kalmata olives in brine (drained) Method: Place the yeast into the bottom of a metal mixing bowl. Add 1/2 cup water/ warm-hot to the touch. Give it a mix until bubbly. Then, add your flour, s...
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Chocolate mascarpone Tart

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Chocolate Mascarpone Tart   Anyone who knows me, knows that I don't spend alot of time worried about desserts.  Most of the time after several courses of food, there is hardly any room. But to entertain our special guest, who loves chocolate, I struggled with finding something that would satisfy my need to make this in under 30 minutes and fulfill his chocolate fix all at the same time. I must say it was quite an accomplishment.  I almost gave up. How did something so easy turn into such a mess in my kitchen? I have no idea except to say that it was well worth it!  Ingredients:  pie pan with removable insert 3 cups oreo cookie crumbs or your favorite chocolate shortbread (you are making the crust) 8 tablespoons melted butter 8 oz of dark chocolate 3/4 cup sugar 1 1/2 cups whipping cream 2 teaspoons vanilla extract 1 mascarpone cheese (8 ounces) sea salt sprinkle before serving (to taste) Prepare your crust:  Mix 8 tablespoons butter with your cookie crumbs ...
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Lazy Lasagna

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Happy New Year Everyone!  This recipe started out with good intentions. The intention to make a sheet pan lasagna that I had watched various cooks make over and over again on the internet.  So much of what I had reviewed was excessive.  You don't need alot of ingredients to make something delicious.  I also didn't like the idea of cooking pasta in a metal dish. The acid from your tomato sauce along with the quality of your pan could bring on a chemical reaction, causing the taste of your lasagna to change. I am sure my chemists friends out there would agree.  Use a glass dish. I also only had one guest for dinner this New Year's Day. I wasn't interested in making a pan for a weeks' worth of leftovers. So here we go.  - glass baking dish (medium size) - half a pound of lasagna pasta (broken into 3 inch pieces) You should get 3 pieces out of each noodle. Do not use the no boil Lasagna.  - 2 cups of sauce (I made a quick sauce with 2 links of italian saus...
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