Sunday At the Giacomettis

These Ribs are quite fragrant while cooking.  In the time it takes to have a cocktail and set the table, they are ready.  I had planned on making these outside, but when the weather turned rainy, it was time for plan B.  Enjoy. Place your ribs in a zip lock with a cup of  white wine and herbs.  You may use red wine if that's what's on hand.  Just use whatever it is you are going to serve.   Move the wine around the bag and all over the ribs.  Gently lay the bag in the refrigerator on a plate for 2 hours. Remove the bag from the refrigerator and let rest 30 minutes before you are planning on making this dish. Ingredients: One rack of Baby Back Pork ribs One deep roasting pan large enough to accommodate your ingredients 2 teaspoons  salt 2 teaspoons of pepper 2 tablespoons if olive oil One small fennel bulb 2  large carrots cut up One clove of garlic One cup of white wine 2 sprigs  of ...

This is what happens when you send your husband (without a list),  to the grocery.  He comes home with the most interesting  things.  He had read about these pink lentils and wanted to give them a try.    These lentils are skinless.  They require a quick rinse and into the pan they go.  The best part, they cook up fast.  High in Protein, it's the perfect substitute,  when you are craving a meatless dish.   I had used them in the previous weeks just like this. I had a little over a cup remaining in the pantry and with all this broth to use up, why not? Recipe:  3 tablespoons Olive oil One 5 quart (deep) pot (to accommodate the lentil soup) 1teaspoons salt 1/2 cup of white wine 5 large cloves of garlic ( cut in half pieces large enough to remove them later). About 4  cups of broth to cover your lentils while cooking   Method:  Heat your olive oil to medium.  Add your ga...

This is a great dish that varies by region in Italy. My version is a blend of two regions, Lazio and Campagna. Since I am married to a Roman and my Father was from Amalfi, it all makes perfect sense. Traditionally a soup invented by Fishmongers, whom by the end of a work day, might have some fish leftover, that they did not sell during the day. .  Letting nothing go to waste, it would come home with them for supper.  Zuppa  Di pesce  was born.  This hearty,  fish soup, serves 4.  Use your fork to remove the goodness from inside the shells.  Yes, your hands will get dirty from dipping some bread right into the soup.  Who could resist? Enjoy!  A light, Pinot Grigio is perfect accompaniment . Recipe: 8 ounces baby clams 8 ounces mussels 8 ounces squid 12 ounces cod filets or any thick filet such as monkfish or Boston Scrod.  (They don't have to be expensive). 1/2 cup diced Spanish onion 2...