I just can’t let Easter go by without writing about my family’s Easter tradition of Easter Bread. It is a paschal ritual in my dad’s hometown of Monte di Procida in Italy. The old fashioned way is to start with a mother yeast that everyone makes themselves called “criscito” which is mixed into sweet bread … Read more
Ingredients 3-3/4 cups unbleached all-purpose flour2/3 cup sugar1/2 teaspoon salt1/2 teaspoon active dry yeast1/4 teaspoon lemon zest1 teaspoon of dry vanilla1/2 teaspoon of cinnamon3 large eggs, room temperature¼ cup lukewarm water1/3 cup of orange juice1 tablespoon warm honey2 oz of Strega Liquor11-1/2 tablespoons unsalted butter (10-1/2 tablespoons softened and cut into tablespoons; 1 tablespoon chilled) … Read more
Italian cooking is a very simple cuisine. What sets it apart from other cuisines is not by technique but by knowledge of the ingredients. Italians know that it’s the authenticity of the ingredients that makes their dishes absolutely delicious! There are not a lot of ingredients in a typical Italian dish but each of the … Read more
Ingredients: Shrimp (size at your discretion), peeled (tails left on) and deveined6 tablespoons extra virgin olive oil1 cup basil leaves (There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. … Read more
Ingredients: 1 garlic clove, minced3/4 teaspoon (or more) fine sea salt1/2 teaspoon (or more) black pepper1/2 teaspoon dried crushed red pepper1/2 teaspoon (packed) grated lemon peel3 1/2 tablespoons fresh lemon juice3/4 cup extra-virgin olive oil3/4 cup (packed) chopped Italian parsley ( Italian parsley is the flat-leaved variety as opposed to the curly “moss” variety common … Read more
Ingredients: 2 fennel bulbs, cored and sliced (Fennel-finocchio) Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy … Read more
Happy New Year From Our Family To Your Family!! I know I promised I was going to write down 50 recipes as my 2015 New Year’s Resolution but it took me longer than I expected to combine cooking, writing, pictures and memories. But no worries Jim and I will continue this fun project into … Read more
Served over Mashed Potatoes and Steamed Green Beans. Ingredients: 8 (Dry) Sea Scallops (serves 2 people)1/3 cup white wine3 drops of tabasco sauce4 sprigs of fresh Rosemary (pull apart leaves off of 2 sprigs and roughly chop) (save 2 sprigs for serving)½ cup of Seafood Stock or Chicken StockSalt to taste around ½ tsp1 tablespoon … Read more
“Papa” To talk about soft shell crabs I am always reminded of my dad. He loved the ocean. My dad taught us everything about the ocean, seafood and how to enjoy them both! Before I go on to discuss soft shell crabs as promised I would like to share my memories of my dad. I … Read more
Cleaning and preparing soft shell crabs for the Parisienne Sauce Buon Appetito!