Sunday At the Giacomettis

Ingredients:  One whole chicken cut up, cleaned, dry with paper towels. (5-6 pound chicken) 2 tablespoons olive oil 2 teaspoons salt 1 teaspoon of pepper 3 cups breadcrumbs 1 cup corn meal 1/2 cup half and half or 3/4 cup whole milk One tablespoon, grated, Parmigiano Reggiano cheese One lemon sliced (you will not need any additional oil for your baking pan) 24 hours before you plan on baking this dish, prepare your chicken.  Clean your chicken removing your skin as well as possible.  I like to keep some skin on the chicken for added flavor. Place in a bowl with a large bunch of Rosemary.   (Approximately 3 cups).  Add your salt, pepper, one lemon sliced, olive oil and toss.  Place your chicken pieces, rosemary into a ziploc bag.  Pour approximately once 1/2 cup of half and half or 3/4 cup whole milk into your bag with the chicken.  Zip it closed and mix, massaging the bag of...

I am such a minimalist.  I get that from my Mother.   I always have some leftover, frozen artichoke cooking liquid in the freezer.  It comes in handy in times like these. Since artichokes are not in season here,   I grabbed a bag of Frozen artichoke hearts in the supermarket.  Yes, this time of year,  it's a nice idea.  I typically will fry frozen, artichoke hearts.   Since I was cleaning out the refrigerator and freezer,  I came across some artichoke cooking liquid from several months back.   I hate to waste.   This dish was the perfect excuse.  The artichoke hearts are blanched before they are frozen in the bag.  There is no added flavor.   DO NOT USE CAN OR JARRED VARIETY.   You are much better off choosing another menu for the evening.  In under 15 minutes your meal can be ready.   A little cream and some starchy water adds consistency to this great dish.  ...

I don't think I have ever seen such small Lamb shanks in any market in Memphis, TN.  As you all know, I have to drive at least 85 miles sometimes in a quest for something different.  I don't think a Mississippian would ever have had a Lamb shank on their dinner table or know how to cook one.  As an Italian girl, growing up in New York, it was a staple in our kitchen, especially around the Spring time.    I came across some large Globe artichokes  locally and thought, what an interesting combination of flavors.  Why not give it a try.  This recipe served 2. The general rule is an artichoke and shank per person. Ingredients:  2 large, globe artichokes, cleaned and quartered, in a bowl of lemon water and set aside 2 lamb shanks  (about 2 pounds or so) 1/2 large sweet Italian red onion sliced thin (you can substitute 1/4 Spanish onion sliced thin) 2 cloves garlic diced (about teaspoon and 1/) 3 tablespoo...

   It's always about Artichokes at my house, anytime of year.  A  savory tart is always one of my favorites.  They are a little labor intensive due to the steps involved.  Although Artichokes are out of season, they never are out of season at my house. I like to have Pie Crusts (Pate' Brisee),  in my Freezer and ready to go at anytime.   If you are using store bought pie crusts, be sure that there is no sugar in your product, as it can alter your end result considerably.   If you are making Pate' Brisee, you can wrap them in plastic wrap and keep in your freezer for up to a month.   Prebake your crust for 15 - 17 minutes and let cool.  In the meantime, gather your ingredients and prepare your filling. I like to keep the  cooking water from certain vegetables in my freezer.  I especially like to do this for artichokes, as it's not every day you are preparing them.   I like to keep it handy for adding fl...