Sunday At the Giacomettis

This recipe is an updated version.  Trader Joes now has artichoke bottoms that can be sliced, cooked, and used in place of fresh artichokes. Tender spring artichokes are hard to find here in Florida even at the produce markets.  This is luxury on a plate.  When preparing this dish, you must get by the thought of caloric intake and savor every moment.  Remember, moderation is key in everything in life,  so why not indulge?   Artichokes are so misunderstood, especially in the Southern, United States,  where you more than likely going to see it used as a decoration rather than in a recipe.  I order mine by mail here in Tupelo, MS.   On occassion, they do show up locally.  Look for small, firm artichokes in your local market.  Baby varieties are showing up now.  This is a great time to try this fantastic recipe. Here is a Northern, Italian Classic you will be making time after time.  I normally use fresh pasta...

INSALATA DI RISO (RICE SALAD) by Sunday At the Giacometti's on Monday, July 4, 2011 at 12:01pm This wonderful Summertime salad is good anytime~It's perfect for your indoor- outdoor picnic. My husbands mother made it for me for the first time on a picnic near San Benedetto, Italy. Her version included meat . I like to make my seafood version, every chance I get.~  When it comes to Summertime, the possibilities are endless! For 8-10 people 2 cups uncooked long grain rice/ cooked until al dente, about 11 minutes from the time the water begins to boil~drain and rinse under cool water and pat dry and fluff with fork/ set aside 2 stalks celery/peel the strings away and chop fine 2  -8 oz jars marinated artichokes (if you can get freshly marinated  in vinegar even better, we can not in my area) Drained. 1 can of black olives pitted/drained 1 pound calamari rings freshly cut and  blanched for 3-4 minutes 1 pund...

Eggplant Parmigiana (Version 1) I am not sure why this dish always stirs excitement.  Maybe it's those childhood memories of mom frying in the kitchen and coming downstairs and sneaking a piece as she was frying. The intense smell could melt the wallpaper off the walls.  I have fond memories of my younger brother and I getting into quite a bit of trouble sneaking some as mom was frying. My mom would always say "Stop eating, or there won't be enough for the Parmigiana!"  There was always enough.  I think she would secretly hide some in the oven to be sure there was enough.  The smell of this cooking in the oven makes me a child again.  Thank goodness, since I am having a milestone birthday this year so it's good to feel young!  For this recipe you will need: 2 firm eggplant salt several flat plates 2 plates for dredging your eggplants 3 cups of sauce (meat or vegetarian, made ahead) 2 cups of mozzarella 1 cup Parmigiana Reggiano A deep baking dish 11x13...

  Good Morning everyone! Why don't I post an updated recipe?  Well, why not? When my husband forgot to pick up olive bread at Trader Joes, my initial reaction was "turn the car around." No worries, we can make Ciabatta style bread at home again. Supermarkets are enjoying the sales, and we are enjoying the convenience. Did you know this is easy to make at home?  This olive bread will have you making it several times a week. It requires minimal effort and about 1/3 of a jar of Greek olives. I tend to be heavy handed with my olives, so if you sneak in a few extra, it will only make it more inviting. Enjoy! Ingredients: 1package active dry yeast 3 cups flour 1-3/4 cup warm/hot water (enough to make the dough come together sticky) 1-1/2 teaspoons salt 1 tablespoon olive oil 1/2 cup pitted Kalmata olives in brine (drained) Method: Place the yeast into the bottom of a metal mixing bowl. Add 1/2 cup water/ warm-hot to the touch. Give it a mix until bubbly. Then, add your flour, s...

Chocolate Mascarpone Tart   Anyone who knows me, knows that I don't spend alot of time worried about desserts.  Most of the time after several courses of food, there is hardly any room. But to entertain our special guest, who loves chocolate, I struggled with finding something that would satisfy my need to make this in under 30 minutes and fulfill his chocolate fix all at the same time. I must say it was quite an accomplishment.  I almost gave up. How did something so easy turn into such a mess in my kitchen? I have no idea except to say that it was well worth it!  Ingredients:  pie pan with removable insert 3 cups oreo cookie crumbs or your favorite chocolate shortbread (you are making the crust) 8 tablespoons melted butter 8 oz of dark chocolate 3/4 cup sugar 1 1/2 cups whipping cream 2 teaspoons vanilla extract 1 mascarpone cheese (8 ounces) sea salt sprinkle before serving (to taste) Prepare your crust:  Mix 8 tablespoons butter with your cookie crumbs ...

Happy New Year Everyone!  This recipe started out with good intentions. The intention to make a sheet pan lasagna that I had watched various cooks make over and over again on the internet.  So much of what I had reviewed was excessive.  You don't need alot of ingredients to make something delicious.  I also didn't like the idea of cooking pasta in a metal dish. The acid from your tomato sauce along with the quality of your pan could bring on a chemical reaction, causing the taste of your lasagna to change. I am sure my chemists friends out there would agree.  Use a glass dish. I also only had one guest for dinner this New Year's Day. I wasn't interested in making a pan for a weeks' worth of leftovers. So here we go.  - glass baking dish (medium size) - half a pound of lasagna pasta (broken into 3 inch pieces) You should get 3 pieces out of each noodle. Do not use the no boil Lasagna.  - 2 cups of sauce (I made a quick sauce with 2 links of italian saus...

NYC BAGELS I apologize to my fans as it's been so long since I wrote a post. Why do I feel like I am in 2nd grade again and at the confessional?  There has been lots going on, like in every household. The ongoing care of my mother, who has since moved in.  My son is about to be a college graduate. I have been teaching 2nd grade and they have been keeping me on my toes! I am thrilled to tell you that I am dedicated to returning, and what better way, than this post.  Bagels bring back so many memories, even for this Italian. I recall a conversation I had with my mother in law once, that Italians really shouldn't make anything American like American style breads, bagels and American style cakes. Why? They seem to have this aversion to salt in cakes and breads. They should stick to what they do best, Italian cakes, breads and pastries. Being Italian American, I thought I would have a chance at getting this right.   I woke up on a mission. I just wasn't going to let ...

Olives are a wonderful snack right out of the jar.  I decided it was time to stuff some,  since I hadn't done so in so long.   Having two sausage links left from Sunday (cooked and drained), help convince me we needed to replenish the inventory in the freezer. Buon Appetito!  I made about 35, because a little goes a long way.  I only allowed my husband 8.  The rest is hidden in the freezer.  Lets see how long they last. Ingredients:  For the stuffing 2 jars of spanish olives  If they are stuffed in any way, use a sharp knife and individually remove the stuffing.  Drain and let sit a few hours if you can.   Otherwise, use a paper towel and dry them as well as you can.  2 tablespoons olive oil (heated on low in a pan) 2 sausage links, peeled, broken into tiny pieces, cooked and drained 2 tablespoon onion diced  ( I use spanish onion) 1 pinch of ground nutmeg (about a dime size in your hand) 3 parsle...

Buon Giorno!  It's been a long time since I have sat down and blogged about cooking.  Life has changed somewhat throughout these past years even for me, but one thing is always constant, food.  Not just any food, but comfort food.  Food that reminds us of our childhood.   My mother could make a whole new meal out of leftovers (my dad didn't have to know).   I am sure your mother did too.  We didn't complain, we just heard our names called and came running to the table.  It was time to eat.   Today, given the horrors of this  pandemic that has altered our lives forever, we find ourselves looking for things to do, suffering through what to cook.   Why not cook?   Why not plant a small garden?  If you are like some of my friends, living in an apartment, find a window, and plant a seed.  Watching that seed grow gives us hope.  Hope that there will soon be a cure for the horrors of Covid-1...

One should never assume anything.   I must admit, I hadn't been on blogger in a while.   I thought for sure I had covered everything over the years, but apparently I may be losing my mind.  Nothing new here.  This is so simple,  I probably thought you would by now know how and just could not bare another person reciting a recipe that's all been done before.   Not true.  The truth is today's cooks are the ones who have lost their minds.  They are making simple food complicated.  No reason for that.   I am here to set the record straight. Welcome back everyone!     Buon Appetito! Serves 2-4 depending on your pasta plates. One cup risotto rice Aborio/ rinsed. 3-4 cups vegetable broth (include the water you cooked your asparagus in) 2 teaspoons of salt (for the rice) 1 teaspoon of salt for your asparagus 1 teaspoon of pepper One white onion chopped (about 1/2 cup) One clove garlic minced. 2 tablespoons olive oil 2 tab...

These delicious Savory Taralli can be made up in a hurry. Who does not remember growing up with these cookies during Holiday time?  With a little practice, they can be ready in an hour.  A few simple ingredients is all you need. This recipe can be made in several ways.  The sweetened version is the most common here in the States, typically made during holiday time.    Had lots of fun this past month with Mom around.  She hadn't made these in so many years.  Her mother made these typically around Easter time, so we did too.  Thank you to the Academia Barilla cooking School in Parma, Italy  for their video recipe and reminding us all that Traditions are a very important part of today's kitchen and should remain that way.  http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizzas-1/taralli-1.aspx Here is my variation.  I used the food Processor.   Traditionally made by hand an...