Sunday, April 14, 2019

Palm Sunday Dinner

Dinner at my sister's house is always a special meal. This year Lenore and Ralph outdid themselves with five courses.

First was the Antipasto. Sorry, no photos. And I should have taken a photo of the pickled eggplant. The slices were cut as thin as a string. I have never seen them cut that thin. Oh, and there was pickled beets. They were seasoned with olive oil, garlic, vinegar, and oregano. Wow!


Next was the Dandelion Soup. This year they used dandelions from their garden that were grown with Italian Dandelion Seeds. The broth was sublime and the greens had a nice bitter taste to them. Something along the lines of broccoli rabe. There was a 7-year-old and a 5-year-old at the table who loved this soup.


Homemade pasta with an Asparagus and Scallion Sauce. Perfect.

Next was the Porkette. Seasoned with Fennel. Moist as can be. Peas and carrots rounded out the plate.

Finally dessert. My sister made her Easter Bread, again no photo...

I brought Cannoli Bits. I had found the recipe in the Italian Sons and Daughters of America Newsletter. They were perfect little bites. You did not have to eat a whole cannoli. Not that you shouldn't but after all the food we consumed it was not for a small bit of something sweet. These will be part of my dessert rotation.

Here are the recipe and the story that goes along with it. I would recommend signing up for this weekly newsletter. Lots of interesting stories and recipes.






Saturday, April 13, 2019

Pork Chops with Balsamic Vinegar


Tonight we opened La Cucina, The Regional Cooking of Italy, for our dinner recipe. Pork Chops with Balsamic Vinegar is from the Emilia Romagna region. The recipe was short and easy. I used an Apple Balsamic Vinegar that Chris got me for Christmas. Delicious!

Pork Chops with Balsamic Vinegar

Ingredients-
1 lb. pork chops, cut thin
all-purpose flour for dredging
1/4 olive oil
1 tbsp balsamic vinegar
salt

Method-
Pound the pork chops to make them very thin, then flour them lightly.
Heat the olive oil in a pan and add the pork and brown on both sides.
Salt and sprinkle the pork with balsamic vinegar.
Serve immediately while the heat is still making the vinegar give off all its fragrance.

Thursday, April 11, 2019

10 Years Ago Tonight

Saturday, April 11, 2009

Twas the night before Easter…

Let's see, doubled the Meat Pie recipe and I ended up with 4 pies. Double the rice pie recipe, need some for a friend at work and ended up with 4 rice pies. It was like the loaves and fishes.
Used my mom's recipe for the meat pie, always delicious. Found a recipe for Traditional Rice Pie online. Have not tried it yet… one more day of no sweets.
Oh yes for dinner I made pasta with tuna and olives. Not bad, but not great.
Long day of baking.

There you have it. How this all started. After a long day of Easter baking, I missed my Mom. I wished I could have picked up the phone and called her. But I could not so I started this little blog. I have not been posting as regularly as I would like to but life does get in the way sometimes.  

It has been an eventful 10 years. I lost my Dad, Chris lost his brother, we said goodbye to two cats, Kramer and Archie. Chris and I have lost a couple of very good friends. But still every night we sit down to dinner. Some of the dinners have been amazing and others well they have not been blogworthy. 


If anyone is even reading this blog, thank you.
And I hope to be around for another 10 years.
Peace and have another glass of wine,
Lucia


Wednesday, March 27, 2019

Sausage and Cherry Tomato Bake

This is an old blog favorite. The first time I made this recipe was for my 5th blog post.  We are coming up on our 10th anniversary very soon!!!!!

This recipe is from Jamie Oliver. Always delicious. The flavors just scream perfection. But remember one thing. You need Italian bread to soak up the delicious sauce. Click here for the recipe and enjoy!

Tuesday, March 26, 2019

That Chicken Pot Pie Recipe... Again




That Chicken Pot Pie Recipe... Again

Ingredients
1 tbsp olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour 
1/2 cup dry white wine

2 cups 1 percent milk
1 lb. cooked chicken, leftover rotisserie chicken   
1 10-ounce package frozen peas 
1 tablespoon fresh thyme
 
3/4 tsp kosher salt
1/4 tsp black pepper
 
1 9-inch store-bought piecrust, thawed if frozen****

Directions 
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

****Please make your own pie crust if you can!!! Click here for the recipe.

Monday, March 25, 2019

Sausage Frittatta

We have Frittattas quite often. Our usual recipe consists of vegetables and either ham or bacon. The frittatta can be altered to use literally anything. Tonight we used a recipe from La Cucina, The Regional Cooking of Italy

It was so easy it was scary. Remove the sausage casing and cut into slices. Melt butter in an oven-safe sautée pan, add the sausage and cook stirring often. Spread the sausage into a single layer. Add the beaten eggs, I used 6 eggs that were seasoned with salt, pepper, and Parmigiano-Reggiano. The heat is reduced to low. When the underside is done place the pan into a 375˚ oven for 10 minutes. Remove when the top is firm.


We made sandwiches with the frittata. I can say this was better than our usual vegetable version.

Sunday, March 24, 2019

Sorry Mom But There is a New Sauce in Town

I can not believe that I have never made Bolognese Sauce before today. I have always made my Mom's Meat Sauce Recipe. For me, there was no other. Until today...

I made Lidia's Bolognese recipe. It was delicious. Truly delicious. Amazingly delicious. And for the pasta I made hand cut Pappardelle using the only pasta recipe I have ever used, the Tide and Thyme Recipe. The pasta was a perfect match for this sauce.

Flavorful and the blend of meats were perfect. It simmered for 3 hours on the stove. The final result was perfect. I hate to say it but this might become our regular sauce... sorry Mom...

Click here for Lidia's Bolognese Sauce Recipe.

Friday, March 15, 2019

Second Friday of Lent

I dined solo tonight. I ate a simple meal that was packed with memories. Pastine with milk, cheese, and butter. It brought me back to the kitchen on Lettney Place. Sitting on the bench with my Mom making me lunch. Funny how one kind of pasta can trigger a flood of warm memories.

Tuesday, March 12, 2019

The Frittatta

Eggs, meat, vegetables, cheese. The perfect combination for an easy dinner. Disclaimer - I cut up all the vegetables before I went to work this morning.

Red Pepper, Zucchini, Onion, Scallions, Ham, Bacon, some of that Three Girls Vegan Creamery Pepperoni. All of that is sauteed and then the eggs, I used 6 eggs, beaten and added to the pan. Cook on one side until set. The eggs and vegetables are topped with shredded Mozzarella and scallions. Then the pan goes into a 375˚ oven for about 15 minutes.


Serve on toasted Italian bread and at least one glass of wine.

Monday, March 11, 2019

Chicken with Bacon and Leeks


You all the story that Chris and I met when we both worked at a restaurant called Nancy Lee's. This dish was a regular item on the menu. Nancy would have been pleased with the way this turned out tonight.

I dredged the chicken breast in flour and then added them to a saute pan that had been heated up with butter and olive oil. When the chicken was done on the one side, about 5 minutes, I flipped the chicken and nestled in the leeks and bacon. About another 4 minutes and I put the pan in a 375˚ oven to cook through.
Meanwhile, I made a sauce using butter, cream cheese, and milk. I seasoned it with some cayenne pepper to give it a little kick. Here is the link to the recipe, and of course I did not use the recommended garlic.

Pretty good for a Monday night. Just too many dishes!