Sunday At the Giacomettis

Not sure what got into my husband tonight.  Felt compelled to share with me what he always has at his favorite Trattoria, "La Sora Pia" in Rome, Italy.  The Italian Creme Caramel (actually a French version served in Rome),  is slightly different than any version I have ever seen or had here in the States.  This version uses eggs and whipping creme as its base. I went to bed and left my husband in the kitchen.  I should have taken a picture of this in progress, but didn't want to scare anyone.  The kitchen was covered in sugar. I went to bed.  Not sure what exactly happened, but it turned out delicious.  Some things are better left a mystery.  Woke up to a clean kitchen!  Not a bad idea on occasion, right? Ingredients: 6 ramekins large baking dish to hold the 6 ramekins in a water bath while baking 1 plus 1/2 teaspoon vanilla extract 5 ounces of whipping cream 16 ounces  of fresh whole milk 4 eggs plus one ...

There is nothing more inviting on Thanksgiving day then the smell of Turkey cooking in the oven.  This year, with no particular plans, we decided on a quick trip to Orlando, Florida, about a 10 hour car ride from Tupelo, Mississippi.  Not wanting to miss out on the day, we decided to celebrate last night, with good friends here at home.  What a wonderful night. I cooked the Turkey to be ready early afternoon. The trick to a great turkey is sufficient rest time.  I can remember sneaking a taste of it hot out of the oven growing up, but why spoil the surprise.  My mother, being Italian, had to put an Italian spin on an American Classic.  So why not? The cavity was filled with sausage and bread stuffing and we all lived to tell about it.  This year, I elected to make two stuffing's.  To satisfy every one's palate.  What transpired was a succulent Turkey, filled with flavor.  Just couldn't wait to get to the table.  ...

 This is a very rich and dense cupcake~Enjoy!  Once again, you can never have enough Nutella~ Buon Appetito~ 3/4 cup unsweetened cocoa powder 1  cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (one stick),  unsalted butter, room temperature 1 cup sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream 2 tablespoons Nutella Preheat your oven to 350/bake Sift together all your dry ingredients and set aside.  In another bowl combine your butter and sugar.  Beat with an electric mixer for a few minutes to combine.   Add your eggs one at a time, then your vanilla extract.   Add  half of your dry ingredients  and mix, a little at a time with your electric beater or mixer until everything is soft and combined.   Add your sour cream and Nutella last and beat until all is combined and very creamy.   Pour into prepared cupcake pan lined with papercups....

Who knew $25.00 could buy all this Fresh, local, Organic, Produce.  Support your local farmer in your area.  Thank you to Native Son Farm for my Delivery of Bok Choy, turnips, Broccoli, Kale, spring Mix,  Arugula and even a few tomatoes.   If you live in the Northeast Mississippi area, check with Native Son about pick-up at the Farm stand.  Buon Appetito!

Coming up Next!!

It happens to everyone.  You want Pasta Carbonara and you are out of fresh eggs.  That is exactly what happened today.  Plus, it was rather warm outside.  Craved something lighter in flavor.  My mother is a rather simple cook.  Like so many mom's of her time, they can make a meal out of the simplest ingredients.  For this, a vegetable based pasta sauce, you will be so surprised at how much fabulous flavor comes out of such simple ingredients almost everyone always has on hand.   Serves 4 Ingredients:  3 carrots, 3 stalks celery, cleaned and diced (About 2 cups each) 2 cloves of garlic diced 1 cup diced red onion 3 tablespoons olive oil 1 tablespoon vegetable oil 12 oz of Your favorite imported Italian pasta 1/  14 oz can of Organic diced tomatoes and their juice (blended) 1 cup of water 1/2 cup white wine 1 teaspoon salt 1 teaspoon pepper 1/2 cup milk a pinch of fresh nutmeg Place your peeled onion into a food processor and pulse in...

These wonderful Quail need to be prepared only in this fashion.  Here in the Southern, United States,  it is customary to skin the bird and fry it. I think its because the bird is small.  This cleaning method makes cleaning easier, however removing all the flavor.   In Italy, leaving the skin on ensures great flavor. Taking the time to remove all the feathers is a tedious job.   The Quail itself is not fatty. Leaving the skin on  keeps your meat moist throughout the cooking process. Ingredients:  5-6 Quail, cleaned, gutted and skin left on a squeeze of lemon over your birds. 4 ounces of pancetta/ sliced in one inch pieces (large enough to remove them before serving) Several handful of fresh sage 1 teaspoon of salt 2 teaspoons of pepper 2 tablespoons of olive oil 2 tablespoons vegetable oil 2 tablespoons butter One cup of white wine some additional water if you pan gets to dry while cooking. A pan large ...