Sunday At the Giacomettis

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...

This Pizza Crust  recipe takes minimal effort just like the focaccia recipe.  Your food processor will be doing most of the work.  I never make it by hand.   This way I make it more often.  Give it a try! You will be glad you did. 1 teaspoon  plus 1/2  teaspoon yeast 3 cups unbleached flour (plus more for dusting, about 1/2 cup) 1 teaspoon salt 1 cup plus approx. 1/2 cup warm water 1 tablespoon olive oil A pinch of sugar (optional) Into a large bowl of your food processor, place your yeast.  Add 1/4 cup hot water (to the touch), and pulse twice.  Let sit and rest for a few minutes.  You will notice the water has bubbles.  Your yeast is activating.  Wait 5 minutes.  Add your salt, rest of your water and all of  your flour, a pinch of sugar.  Add your olive oil.   Mix until your flour comes together into a bowl.   It will look sticky.  If it is to...

If you grew up Italian and living in the United States or Canada, you know what I am talking about here.  It's just not Thanksgiving or any other Holiday without Lasagna as a first course.   The meat sauce is simple and is nothing but a typical meat sauce you would have on pasta every Sunday growing up.  You can make your meat sauce in advance. You can even double the recipe.  You can either freeze it or refrigerate it for a few days until you are ready to assemble your Lasagna.   The important factor to remember is to invest in a good quality dry pasta, if you can not make your own.  I have never understood, why some people insist on cheap quality pasta.  Spend a few extra dollars.  It is a Holiday afterall.  I bought mine from William Sonoma Outlet.   Forget the no boil Lasagna, unless you desire and prefer the taste of rubber.  It's all in the assembly.  Yes, it takes a little extra time but some things in...

Never fear, the perfect Leg of Lamb is here!  Make this anytme of year! This Roasted leg of Lamb can come out perfect everytime, if you just remember a few simple things. 1.  Buy what you need.   An average Leg of Lamb for the holiday table is about 5-7 pounds. Remember, you will have plenty of other things to eat.   This is a 5 pound roast. 2.  If you are purchasing this item a week or so ahead, you will need to put it in the freezer.  If it's just a few days, the refrigerator will do. 3.  Be sure and prep your meat immediately.  Lamb can have a strong odor.  It can also be quite tough if not prepared properly.  You will need:  plenty of fresh Rosemary (a good handful), garlic (about 6-7 good cloves).    You will need to make a battuta ( fine dice) of rosemary and garlic.  Carefully makes slices directly into the meat.  Carefully insert your garlic, rosemary, all over you...

It's been a while since I fried some zucchini.  With Spring around the corner, it's nice to have some recipes ready and on hand.  Here is a great one.   Zucchini has such a can  high water content,  it can be a little tricky to cook.   Tonight I grated several  zucchini, salted them, drained them, and took my chances.   The result?  The perfect, crispy fritter.   The secret?  After they are shaped, they are placed in the refrigerator to set and firm up.    Tonight, it was all about oven fried.   What better skillet to use than a cast iron.  The dryness of the oven helped to to crisp up the fritter in almost no fat.  This is better than fried.   Buon Appetito Ingredients: 4-5 medium zucchini grated.  If they are fresh and organic, no need to peel One shallot 2 teaspoons of salt One teaspoon black pepper 1/4 cup Danish blue cheese broken into pieces One egg 1 cup of u...