Sunday At the Giacomettis

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,...

  I came across these lovely peppers at a local farmers market.  I was looking for an appetizer I could serve ahead of a grilled menu.  I had one sausage to use up, plenty of bread crumbs on hand and enough cheese to open a small shop.  Perfect!  I love recipes that turn out full of flavor, yet require very few ingredients.  You will be surprised what you can do with very little.  One sausage link?  Here is the recipe. Ingredients:  About 12 baby peppers  1 cup of bread crumbs 1 large sausage link.  I used pork.  Use what you like 2 teaspoons of salt 1/2 cup Parmigiano Reggiano cheese 2 tablespoons diced onions 2 tablespoons olive oil About 2 ounces of Mountain Gorgonzola.  ( You may use any soft, cheese your like). 1/2 cup white wine (optional) One egg 2 tablespoons diced celery leaves  2 tablespoons diced parsley Method:  Slice open your peppers.  Clean out the interiors of...

My darling husband, Alfredo, requested this delicious Risotto for his Birthday.  I usually make this at Christmas, when we can have our Lobsters flown in fresh, from Maine.  In all honesty, after an Ice storm one year and a UPS cancelled delivery for the area, I had to use plan B.   I was  surprised at what I could find at the local Sam's Club.   South African Lobster tails?  I just had to give it a try.  There was no turning back.  They are of surprisingly, excellent quality and made for a tasty Risotto.  Happy to see they are available now, all year long.    Happy Birthday Alfredo.  Here is the Recipe.  Buon Appetito~ 2-4 servings We ate this as a Main dish. Ingredients:  2 lobster tails, shells on (4-6 ounces each, larger if you prefer).  Just takes an extra few minutes to cook).  Be sure and defrost them first.  To do this, place them in a bowl of cold,...