Sunday At the Giacomettis

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...