Sunday At the Giacomettis

My Mom and I couldn't resist a trip to the Bronx and Little Italy today.  After all, it's Friday, and Friday's demand fish.  Who better to visit than Randazzo's fish Market, on 187st and Arthur Avenue, in the "Little Italy" section of the Bronx.    My Mother isn't so adventurous in her cooking, like I am.   She is very old fashioned (at times).   I combed through their terrific selection and came across a Mediterranean fish called "Orata."  Who could resist?   My Mom's old grill grate came to mind too.   That must be older than me.    What a perfect combination.   I never cook on a gas grill at home.   I believe in Charcoal.  My Mother, like so many of you, turned to a gas grill out of convenience, but will admit that charcoal is always bet.  In an effort to succeed, I delicately stuffed the cavity of the fish with citrus and herbs.   Although the gas grill was turned up high, ...

Everyone who knows me, knows I am full of beans.  Did I get your attention? They are literally, falling out of my freezer, all the time.   It's not unusual in my house to slide open the freezer door and see bags and bags of frozen beans.   Whenever I am home for the day, I take advantage by putting on some beans to cook.   A pot of  cold water is all you need.   After they're cooked,  cool and drain into freezer bags and they are ready to go at any time.   They are the perfect, healthy, side dish for steaks, chicken, even fish.  Buon Appetito! Serves 6 people Ingredients: 2 cups Cannellini or White beans (cooked and reserved in their water) 3 large cloves of garlic, mashed or cut in half (you can discard them after) 2 teaspoons of salt (plus more if you like) One  pint of grape tomatoes (split) 3 tablespoons of good olive oil teaspoon of pepper (optional) optional 1/2 cup of white wine Met...

When you are suddenly left alone at home, anything can happen.  My husband had a business meeting and our son was at a party.  No reason to deprive myself of something delicious.  After all, my mother shipped me an entire case of Pasta.  I had to celebrate, even alone. For this dish, any combination of fresh Mushrooms will do.  Fresh Mushrooms cook quickly.  You don't want to over cook, as they will disintegrate into a flavorless mess.    I secretly made a little extra for my husband, I know he will want a taste. Ingredients:  4-6 ounces of your favorite, fresh mushrooms.  I used two Japanese  (Enoki and  Bunapi) varieties. 3 cloves of garlic (flattened for flavor and removed after tossing and just before serving your Pasta). 3 tablespoons of Olive oil plus more for serving 1 cup of white wine 1/2 cup whipping cream 1/4 cup Parmigiano Reggiano Cheese (optional) tablespoon B...

  Thank you to my friend Lisa, at Lisa's Dinnertime dish for the divine inspiration.  She reminded me of this wonderful dish, I haven't made in years. I don't know why we don't cook In parchment more often. It's easy to do and so healthy too.   There is nothing better than a tiny little present to open bursting with color and flavor.  I will not call this dish "Scampi" because I am not using Scampi, I am using Shrimp.  They are not one in the same.  The flavor here however is delicous and that's all that matters.  I decided to cook some Spaghetti and serve this fish once cooked over some Spaghetti that has been tossed in Garlic and lemon.  Who could blame me?  Even my son joined us for Fish.  A rare event around here, unless of course it's fried. What resulted is a delicous, comforting dish, that will remind you of the sea.  That is all that matters.  Enjoy! This recipe is for 3 servings.  Cook...

I am not sure why so many people find this dish so intimidating to make.  I tell my students, you don't have to have alot of cooking sense to cook, just common sense.   Take your time in the kitchen.  Good food can not be rushed.   This is an expensive dish to try to prepare and you don't want to ruin a good thing.  Hope you give it a try.  You might be surprised, how well you can cook like an Italian after all.  I know you can do it.  Buon Appetito This dish serves 4 generously.  Ingredients: 4 veal shanks 3 tablespoons olive oil ( to sear your veal) 2 tablespoons vegetable oil to cook your vegetables 1 cup diced carrots One clove diced garlic 1/2  cup diced  sweet, red onions  1/2 cup diced celery teaspoon of salt (for adding to your vegetables while cooking) 2 teaspoons salt (veal) 1 teaspoon pepper(veal) Flour for dredging and coating your veal One bouquet Garni, tied together of sage, r...

These Ribs are quite fragrant while cooking.  In the time it takes to have a cocktail and set the table, they are ready.  I had planned on making these outside, but when the weather turned rainy, it was time for plan B.  Enjoy. Place your ribs in a zip lock with a cup of  white wine and herbs.  You may use red wine if that's what's on hand.  Just use whatever it is you are going to serve.   Move the wine around the bag and all over the ribs.  Gently lay the bag in the refrigerator on a plate for 2 hours. Remove the bag from the refrigerator and let rest 30 minutes before you are planning on making this dish. Ingredients: One rack of Baby Back Pork ribs One deep roasting pan large enough to accommodate your ingredients 2 teaspoons  salt 2 teaspoons of pepper 2 tablespoons if olive oil One small fennel bulb 2  large carrots cut up One clove of garlic One cup of white wine 2 sprigs  of ...

This is what happens when you send your husband (without a list),  to the grocery.  He comes home with the most interesting  things.  He had read about these pink lentils and wanted to give them a try.    These lentils are skinless.  They require a quick rinse and into the pan they go.  The best part, they cook up fast.  High in Protein, it's the perfect substitute,  when you are craving a meatless dish.   I had used them in the previous weeks just like this. I had a little over a cup remaining in the pantry and with all this broth to use up, why not? Recipe:  3 tablespoons Olive oil One 5 quart (deep) pot (to accommodate the lentil soup) 1teaspoons salt 1/2 cup of white wine 5 large cloves of garlic ( cut in half pieces large enough to remove them later). About 4  cups of broth to cover your lentils while cooking   Method:  Heat your olive oil to medium.  Add your ga...