Sunday At the Giacomettis

There is just nothing better than a plate of pasta, especially when fresh vegetables are involved.  I picked up some Organic Arugula at The Fresh Market.  Rather than use it in a salad,  why not toss it with some pasta?  The added flavors of black olives, hot pepper and garlic contribute to the overall  fresh and spicy taste of this dish.  Enjoy! Ingredients: Ingredients for up to six people One pound of Spaghettini Place a large pasta pot of water to boil.  Add a tablespoon and 1/2 of salt to the water.  One large skillet to accommodate your finished pasta dish. 3 tablespoons olive oil One bunch of Arugula, cleaned, stemmed and left in large pieces One or two large garlic cloves, cleaned and smashed (for easy removal before serving) One 1/2 fresh chile to taste One can black olives, sliced thin or diced in a food processor Method: Heat your oil in your skillet on Medium.   Add your smashed garlic and saute for just a few minu...

A seafood Pizza is just perfect on a night when one doesn't feel like having pasta.  What no cheese?  In Italy , there are quite a number of dishes where cheese just doesn't belong.  This pizza is one of them.  Dairy is not often mixed with Seafood in Italy, however there are exceptions.   For now, savor in the this pizza with the flavors of the sea.  You might be pleasantly surprised.   I receive countless inquiries on how to make the perfect pizza crust.  The problem is, we tend to over think the simplicities of the every day kitchen.  Get your frying pan out and give this a try.  Another secret is pre cooking your seafood some in the same pan you will ultimately turn out your pizza.  The crust takes on all the flavor.   There is no turning back.  Buon Appetito! Ingredients: One 13 inch frying pan (Cast Iron, any size will really do). 3 large cloves of garlic, sliced in half (you will later disca...

   I learned a valuable lesson today.  Even the most experienced cooks, makes some serious mistakes.   For example, I learned a long time ago, never to try to bake and prepare anything in a hot and humid kitchen.   It took some time, for me to realize,  it was just to hot.  Ingredients do not fair well in humidity.    In fact, here is a cake that on test number one, I used almost no liquid.  By today's test, it required some thinning.  So today, I looked for some practicality , instilled in me by my husband's Mother.  She was  a great Southern cook in her own right.   When all else fails, grab a can of club soda.   I suppose, using water would have worked, or a few drops of milk.   But I had to give this a try.  Either way , it works.   The second thing to remember is never rush through adding your ingredients.   Add ingredients in steps, on...

I love it when food stirs up conversation.  I especially love it when food stirs up confrontation.  hehehe  The kind that gets you thinking, what makes this cake so much better than the classic Gianduja Torta in Italy?  I think the answer is as simple as Salt. Many classic Italian confections are missing that pinch of salt, a key ingredient in American confections. (In the States,  we tend to over use it).  I asked a pastry chef this question in Italy once a long time ago. He said it was not necessary and that was enough for me.  At the time,  I would not dare challange him, as he is well beyond my years.  However,  there are things in life quite necessary in cooking and that is the addition of Salt.  Although slight, it does help enhance the flavor of this Torta.  I hope you agree.   This is a classic chocolate and hazelnut cake from the Piedmont region of Italy, known for many lo...

Let me just say it, there is no such thing as Oven Fried.  This term confuses me.  I thought "to fry" meant  to be submerged in oil right on top of your stove?   I see that it's a term used quite readily when we refer to something that looks "fried," due to it's color.  My husband and I got into a major discussion over this concept.  Why don't we just fry it in sizzling hot oil and enjoy it?  Truth be told, I prefer the oven method, cuts down on the mess, the smell, etc.   With other things going on the stove top tonight, this was a great idea.  I served it with a little Basil cream.  Recipe to follow.  I like to make my own Mayonnaise, but that would be another discussion.    Set the timer to one hour and the potatoes are ready.   How easy is that? Ingredients:  I like to use red potatoes.   Mine were small. I used about a pound an a half, enough to fill a large baking sheet, Slice...

  You don't need a special kind of apple for this dessert.  Just use what you have on hand.  Some varities are naturally sweeter than others.  You might want to add more sugar if you are using a Granny smith variety.  I used my favorite, Pink Ladies, always on hand.  I just needed two for this 11 inch tart pan.  To coat the pastry I used fig preserves.  Lucky for me I had one last jar on hand.  Just takes a little and so worth it.   I like to use pear or apricot.  Whatever is on hand.  I don't live next to a French bakery, nor an Italian one (although doesn't everyone secretly wish for that), we have to make due. Thank goodness, my husband likes to be precise.  I would have piled them in.  Which ever way, it's all good.  I let him do the assembly.  We share the eating part.   Enjoy. Ingredients:  One Pate Brisse  pie crust. (No sugar added) If you must, you can use a good quality,...

  I came across these lovely peppers at a local farmers market.  I was looking for an appetizer I could serve ahead of a grilled menu.  I had one sausage to use up, plenty of bread crumbs on hand and enough cheese to open a small shop.  Perfect!  I love recipes that turn out full of flavor, yet require very few ingredients.  You will be surprised what you can do with very little.  One sausage link?  Here is the recipe. Ingredients:  About 12 baby peppers  1 cup of bread crumbs 1 large sausage link.  I used pork.  Use what you like 2 teaspoons of salt 1/2 cup Parmigiano Reggiano cheese 2 tablespoons diced onions 2 tablespoons olive oil About 2 ounces of Mountain Gorgonzola.  ( You may use any soft, cheese your like). 1/2 cup white wine (optional) One egg 2 tablespoons diced celery leaves  2 tablespoons diced parsley Method:  Slice open your peppers.  Clean out the interiors of...