Sunday At the Giacomettis

 Buon Natale! Merry Christmas!  By far, the most popular post on the blog. These Pinoli cookies are so easy, just takes a bit of pratice and patience.  Remember, good food can not be rushed.  Buon Appetito! Ingredients: 8 ounces almond paste Made fresh or available out of can (See previous post on Home Made almond Paste). DO NOT USE THE TUBE VARIETY. 1/2 cup all purpose flour 1/2 cup confectioners sugar 1/2 cup white sugar approx. 8 ounces pinoli loose in a bowl 2 large egg whites Method: In a bowl of a food processor, pulse your almond paste a few seconds to break apart. Then add your sugars and pulse.  Add your flour and pulse again.  Cover the top of your bowl while you do this for a few seconds. Slowly add your egg whites with your machinue running on low. In a few seconds, notice your mixture softening and creamy. Your mixture should come together into a sticky ball.   Add some more flour if need be.  Remember, the mor...

What a great day preparing my Veal Osso Buco.  I am not sure why people are so intimidated when it comes to this dish.  It is really rather simple.  Patience is not easy for a hungry cook.   I always suggest several things to my students and to anyone trying to cook this for the first time.  The first, never cook anything when you are starving.  If this is an issue, peel yourself some fruit and take a break.   (My mother lives by this rule).  Secondly, one needs patience in the kitchen.  Don't be in a rush.  Allow yourself plenty of time to make mistakes.   We all make them.   I assure you. You will be making this dish again and again.    Special note:   I love the suggestion Mary made tonight on the http://www.facebook.com/sundayatthegiacomettis fan page. Be prepared, veal shanks can be expensive.  Her idea?  Buy them one at a time and tuck them away in the freezer.  Several w...