Sunday At the Giacomettis

  When chocolate, almonds, eggs and butter come together, it can only mean one fabulous dessert.  This Torta is easy and simple to create.   I am all about traditional and  classic recipes and this one is no exception.  From the Island of Capri, off the Amalfi Coast, comes this wonderful dessert.  You might say my love for it is genetic.  My uncles had a Pastry shop on 116st street and 2nd avenue in Manhattan.  I can remember as a child my Grandmother Barbara on patrol in the window standing behind all those sweet treats.  We would arrive and she would fill our bag with sweet delights of all different varieties and give each of us a roll of pennies.  My family is from Vietri sul Mare, on the Amalfi Coast just across from the Island of Capri, where this decadent dessert originated.  My love for my Grandmother explains it all. Although she is no longer with us, this dessert brings to life such happy memories of days long...

 It's a Neopolitan concoction at best and that's a good thing.   I am almost sure it's Italian-American.  How it evolved is questionable.  I have never seen it in Italy and why should I?   I am sure it was all because of leftovers here in the States.   There was always leftover sauce, leftover mozzarella cheese from the weekend, along with plenty of Parmigiano cheese in our kitchen.    Chicken breasts, pan fried, were a popular item growing up in many Italian-American households.   A little lemon squeezed on top is all you needed.  Many never made it to the baking dish, as we would steal some  as my Mother fried away.  It was always a favorite among the children.  It remains today, a very popular item, both in kitchens around the globe and in many family restaurants.  It's  not difficult at all to make.  I wonder why we don't make it more often?  A little goes...

This Louisiana  Shrimp from Breton Sound is said to be some of the best in the country.  The key to cooking Shrimp is timing and experience.  There is nothing worse than undercooked shrimp or shrimp that tastes rubbery.   This dish is popular on the Mediterranean Coastlines in Europe.  Easy to do and oven to table in 7 minutes.  I was almost tempted to toss it with Pasta.  I served it as an appetizer and shared it with friends.  I unexpectedly found some beautiful banana peppers in my garden, all from a plant I thought was actually not producing anymore.   It's funny the things you find in the garden.  Buon Appetito! Preheat your oven to 425/bake.  Make adjustments for convection cooking.  Ingredients:   (Serves 4) One pound and half of extra large (Jumbo) Shrimp. If you are using frozen, this will work too.  Be sure and thaw them thoroughly.   2 Banana peppers, split, cored and slice...

This is a lovely and delicious Pizza Rustica that is simple and easy to make. Traditionally made with Escarole and onion, I had no Escarole on hand as it is impossible to find here locally.  Native Son Farm had delivered some fabulous Bok Choy, which is a close second in texture and very similar to Escarole in flavor.  You will need a one pound bunch, give or take a little.  I always have Pizza Crust ready and waiting in my freezer.  I defrosted two balls of dough and let them rest to room temperature. Step 1: Clean your Bok Choy by thinning the stalks.  Set an 8 quart pasta pot on the stove filled with about 4 quarts of water.  Add a teaspoon of Salt and a teaspoon of Baking soda.  (The baking soda will help retain your bright green color of your vegetable through the boiling process). Submerge your vegetables  underwater with a teaspoon of salt.  I let it rest 15 minutes submerged in water and gave i...

I am not sure what it is exactly that can stir up excitement more than a potato and some mozzarella.  Is it that luscious, creamy, center that spills onto the plate? Is it the crispy shell?  Whatever it is, it's always delicious.  Traditionally made in our home with leftover Mashed potato's or boiled potato's,  I decided this night to test,  a baked Russet potato.  My mother thought I was crazy. Why ruin a good thing? They were normally made in summer, as a side-dish to a cookout. What a wonderful surprise.  There are several important factors to remember when make these croquettes. 1.  Remember to use a Russet potato.  A high starch content is key in helping this Croquette stay together.  It also will NOT absorb oil.  Your oil will remain on the outside of your Croquette.  Helping to create a warm, fluffy, Croquette with that surprise, moist center. 2.  Good quality frying oil. (Vegetable is bes...