Sunday At the Giacomettis

I just don't know what gets into my husband sometimes.   He has a sweet tooth, thanks to his Southern Mom.  So I am not surprised at all, when he, enthusiastically, wants to take part in cooking a dessert.   We always had the luxury of the nearest bakery growing up.  Here in the Southern, United States, it's hard to believe, that this concept never caught on.  It's getting harder and harder to find anything fresh out of the kitchen anymore too.  People have gotten so busy, they just can't identify basic ingredients anymore.   If they only knew how easy it is to bake a tart.   They probably have the ingredients right in their own kitchen.  It can be our little secret.  Ingredients:  2  large eggs or 3 medium 1/3 cup of white sugar 1 teaspoon plus 1/2 teaspoon of vanilla extract a pinch of salt 1 cup, plus half cup light corn syrup 2 tablespoons  mixing Bourbon.  It does not have to be expensi...

 This is a fabulous salad to serve at a Summer luncheon or as an evening meal.  I even like to make it Christmas Eve.    Light and delicious, it's hard to resist even leftover the next day. Serves 8/  You may make it as large and filled with as much variety as you like.  A Summertime favorite around here! 1 cup fresh lemon juice 2 lemons sliced fine 2 pound Cooked jumbo shrimp 3-4 fillets of  boiled  or grilled meaty fish (codfish), cooled and cut up into pieces.  3 stalks of Celery diced fine 1 fresh white medium onion 1 pound fresh Asparagus, trimmed and blanched.  Ends discarded, diced stems and tops reserved.  2 - 8oz jars of artichokes under vinegar and oil/ drained Add some fresh sprigs of parsley right  before servingra Add a sprinkle of extra Virgin Olive oil right before serving. One teaspoon of salt One teaspoon of Pepper Method:  In a large bowl combine all your ingre...

I have always had a love/hate relationship with Biscotti.  This is probably why I have always stayed away from making them, leaving it to the professionals.  Until that dreaded day that I bit into one in front of a certain Pastry shop while visiting New York and an hour later was at my parents dentist office.  That Biscotto cost me about $200.  I had been noticing lately on several blogs some Biscotti recipes popping up.  Feeling a little dangerous, I thought why not finally give it a try to make.  Why not try to make this twice baked cookie something grand myself.  After all, running to the dentist is alot less expensive in Mississippi.    Let me give it a try.  I tested several recipes, all good.   Here is my version, easy and simple.  A philosophy I live by on a daily basis.  Hope you enjoy it.  I am posting two versions:  Traditionally this Biscotto, or "Twice baked" ...

I recently  came across this recipe again in Marcella Hazan's book, "Essentials of Classic Italian Cooking."   For years, I have been a big fan of Marcella's.  I received this wonderful book as a gift when it first hit the shelves almost 20 years ago. In those days, newly married and to a Roman,  I was just discovering the joys of the Italian kitchen.    Over the years, it's been a great reference book for all things in the Italian kitchen, from herbs to making pasta.  I must admit, that I had never made this pasta sauce before.  Was it the idea of butter and onion  merging in the sauce?  Perhaps it was because my mother always used carrot, celery and onion as a basis for her tomato sauces.   It was not until Marcella's recent, untimely death, that made me re think this method.   I came across a video of Marcella, in what would be one of her final video's of her cooking in her kitchen with Mark Bittman (NY...

Let me just say, right from the beginning,that the term,"Italian style," is over rated.   I am so happy to get that out of the way.   Most definetely, the term, is over used.   It should really read, in the "Style of an Italian"  in reference to this Cook.   There are  20 Regions of Italy, 103 Provinces,  each with their own cooking styles and methods.  Italian food is not typically covered in spices, another misconception, I am here to help correct.  Brussel Sprouts, not native to Italy, is probably one of the most misunderstood vegetables here in the States. Grown as early as the 13th century, in Belguim, they are quite popular in Northern Europe. They are believed to have anti cancer properties, like Broccoli.   These tiny cabbages can be quite delicious when simply blanched, then sauted in garlic and pancetta.  The addition of wine removes the earthy taste and brings new life to a bland cabbage....

There are so many variations to this great dish.   I actually make two different versions.  This one is "in bianco" or which is often times referred to as, "without the addition of tomato."  Either way, it's fabulous.   A quick browning in the pan, the addition of your peppers and into the oven it goes.  In the time it takes to have a cocktail, set the table and get ready for dinner, it's ready.    Here is last night's version. Ingredients:  4 person serving 12 small chicken thighs, cleaned, skinned and dried with paper towels.  I like to use local chickens.  They are much smaller than the store variety.   Make serving size adjustments, if you must.  3 teaspoons of salt 3 teaspoons of pepper (more or less if you prefer) About 12 baby peppers, julianne sliced, the size of matchsticks if you can. 4 large cloves of garlic diced.  You may use one large diced onion if you like 2 tablespoons red win...

  Much to every one's surprise, I am sure, it's not always pasta in my house.   When the fresh Market in Memphis, had these on sale, I just couldn't resist.   The meat was thick and not so fatty.  After all, don't they call pork, the other white meat?   I must say, the thickness of this cut intimidated me some.   How do you get even cooking without drying it out?  Creating a little pan sauce solves the issue, as this cut demands a little liquid underneath but must be well cooked.     I had some Mascarpone left to use up.   I can't think of a better excuse.  Ingredients for 4 people 4 rib Pork chops almost 2 inches thick.  Have your butcher cut some to the appropriate thickness. One skillet (large enough to accommodate your pork chops Handful of sage, rosemary and Tarragon (use any assortment of each or what you have on hand). 2 tablespoons of olive oil 2 teaspoons of salt 2 teaspoons of pepper 2 tab...

I am not sure why cookies, stir up so much excitement.   I am not a fan of Peanut Butter.   Let me just admit it.  I do love peanut butter cups and chocolate.  I had barely some Nutella left, so why not?  The texture of this cookie is so good.    I was looking for an excuse to use my new standing mixer.   I purchased a standing mixer, 2 weeks ago.  I was so intimidated by it's beauty and potential power, I just couldn't bring myself to test it out.  Something got into me today.    My husband says they are perfect.   Special Note:  Use an all natural Peanut butter.  If you are making a gluten free version, with almond flour, some people are sensitive to preservatives too.    You may substitute equal amounts of almond flour for regular, unbleached flour. Ingredients: One cup All natural, creamy peanut butter 1/2 cup regular white sugar 1/2 cup packed brown sugar one large egg 2 t...

There is just nothing better than a plate of pasta, especially when fresh vegetables are involved.  I picked up some Organic Arugula at The Fresh Market.  Rather than use it in a salad,  why not toss it with some pasta?  The added flavors of black olives, hot pepper and garlic contribute to the overall  fresh and spicy taste of this dish.  Enjoy! Ingredients: Ingredients for up to six people One pound of Spaghettini Place a large pasta pot of water to boil.  Add a tablespoon and 1/2 of salt to the water.  One large skillet to accommodate your finished pasta dish. 3 tablespoons olive oil One bunch of Arugula, cleaned, stemmed and left in large pieces One or two large garlic cloves, cleaned and smashed (for easy removal before serving) One 1/2 fresh chile to taste One can black olives, sliced thin or diced in a food processor Method: Heat your oil in your skillet on Medium.   Add your smashed garlic and saute for just a few minu...

A seafood Pizza is just perfect on a night when one doesn't feel like having pasta.  What no cheese?  In Italy , there are quite a number of dishes where cheese just doesn't belong.  This pizza is one of them.  Dairy is not often mixed with Seafood in Italy, however there are exceptions.   For now, savor in the this pizza with the flavors of the sea.  You might be pleasantly surprised.   I receive countless inquiries on how to make the perfect pizza crust.  The problem is, we tend to over think the simplicities of the every day kitchen.  Get your frying pan out and give this a try.  Another secret is pre cooking your seafood some in the same pan you will ultimately turn out your pizza.  The crust takes on all the flavor.   There is no turning back.  Buon Appetito! Ingredients: One 13 inch frying pan (Cast Iron, any size will really do). 3 large cloves of garlic, sliced in half (you will later disca...

   I learned a valuable lesson today.  Even the most experienced cooks, makes some serious mistakes.   For example, I learned a long time ago, never to try to bake and prepare anything in a hot and humid kitchen.   It took some time, for me to realize,  it was just to hot.  Ingredients do not fair well in humidity.    In fact, here is a cake that on test number one, I used almost no liquid.  By today's test, it required some thinning.  So today, I looked for some practicality , instilled in me by my husband's Mother.  She was  a great Southern cook in her own right.   When all else fails, grab a can of club soda.   I suppose, using water would have worked, or a few drops of milk.   But I had to give this a try.  Either way , it works.   The second thing to remember is never rush through adding your ingredients.   Add ingredients in steps, on...

I love it when food stirs up conversation.  I especially love it when food stirs up confrontation.  hehehe  The kind that gets you thinking, what makes this cake so much better than the classic Gianduja Torta in Italy?  I think the answer is as simple as Salt. Many classic Italian confections are missing that pinch of salt, a key ingredient in American confections. (In the States,  we tend to over use it).  I asked a pastry chef this question in Italy once a long time ago. He said it was not necessary and that was enough for me.  At the time,  I would not dare challange him, as he is well beyond my years.  However,  there are things in life quite necessary in cooking and that is the addition of Salt.  Although slight, it does help enhance the flavor of this Torta.  I hope you agree.   This is a classic chocolate and hazelnut cake from the Piedmont region of Italy, known for many lo...

Let me just say it, there is no such thing as Oven Fried.  This term confuses me.  I thought "to fry" meant  to be submerged in oil right on top of your stove?   I see that it's a term used quite readily when we refer to something that looks "fried," due to it's color.  My husband and I got into a major discussion over this concept.  Why don't we just fry it in sizzling hot oil and enjoy it?  Truth be told, I prefer the oven method, cuts down on the mess, the smell, etc.   With other things going on the stove top tonight, this was a great idea.  I served it with a little Basil cream.  Recipe to follow.  I like to make my own Mayonnaise, but that would be another discussion.    Set the timer to one hour and the potatoes are ready.   How easy is that? Ingredients:  I like to use red potatoes.   Mine were small. I used about a pound an a half, enough to fill a large baking sheet, Slice...

  You don't need a special kind of apple for this dessert.  Just use what you have on hand.  Some varities are naturally sweeter than others.  You might want to add more sugar if you are using a Granny smith variety.  I used my favorite, Pink Ladies, always on hand.  I just needed two for this 11 inch tart pan.  To coat the pastry I used fig preserves.  Lucky for me I had one last jar on hand.  Just takes a little and so worth it.   I like to use pear or apricot.  Whatever is on hand.  I don't live next to a French bakery, nor an Italian one (although doesn't everyone secretly wish for that), we have to make due. Thank goodness, my husband likes to be precise.  I would have piled them in.  Which ever way, it's all good.  I let him do the assembly.  We share the eating part.   Enjoy. Ingredients:  One Pate Brisse  pie crust. (No sugar added) If you must, you can use a good quality,...