Pappardelle with Peas, Ham & cream is so simple to make. This can be made in 15 minutes. Everyone has their comfort food. For myself, any pasta dish with cream and cheese is comfort food. You don't have to use Pappardelle, that's just what I had in the pantry. It also goes well with Tagliatelle or Penne. Take an onion and slice it thin. Heat up about a tablespoon of butter and a little olive oil. ... continue reading...
Braciole
I walked into the local Whole Foods the other day without a clue as to what to make for dinner. I made my way to the meat department and saw some beautiful cuts of beef round that are normally used for Milanesa, and "bing", a light bulb went off in my head, "I know, I will make Braciole." Braciole, also known as Braciola, is a wonderfully flavored beef dish that hails from, you guessed it, Italy. Braciole is always a ... continue reading...
Fingerling Potatoes with Rosemary, Garlic and Shallots
This is the perfect side dish to most any main course. The combination of fresh rosemary and garlic with the shallots and butter make a plain simple potato boom with flavor. The fingerlings I used are heirloom and come in red, purple and yellow, any new potatoes will do just fine. INGREDIENTS: 1 1/2 to 2 lbs. of Fingerling Potatoes rinsed, scrubbed and dried well 1 Large sprig of fresh rosemary One large ... continue reading...
Joan’s on Third
Today we decided to eat out. We made the trek into town to go to one of my favorite spots, Joan's on Third. In L.A., anywhere more than 10 miles away becomes an all day outing, due to the traffic. To my surprise, they've expanded since my last visit. I then realized that the last time I was there, I was 8 1/2 months pregnant, which was over five years ago. Whenever I came to town for my pregnancy check ups, I made ... continue reading...
Brazilian style Collard Greens
Collard greens cooked Brazilian style make a really nice side dish. In the US, we tend to overcook our greens. This leaves you with wilted brown greens, robbed of their nutrients. Collard greens are high in vitamin C and have anti-cancer properties. This dish is fast to make and oh so tasty. Ingredients: A nice bunch of Collard greens, or about 8 oz, cleaned. 4 slices of bacon 4 cloves of garlic, ... continue reading...
Leg of Lamb with Anchovy, Rosemary, Garlic rub
Here is a super tasty Roast Leg of Lamb recipe, perfect for Sunday dinner or warm winter evenings. This dish uses a rosemary, garlic and anchovy rub that marinades for one to two hours. Ironically, when complete, there is absolutely no anchovy taste. The anchovy only adds a salty, brine to the meat that when paired with the garlic and rosemary is unbelievable. For this recipe I used a New Zealand Boneless Leg of ... continue reading...
Panna Cotta
I was in the mood for a rich creamy dessert, but didn't have a lot of time to invest. The kids had lots of homework and the afternoon chaos had started. My kids love Creme Brûlée, but I wanted to try something different. Panna Cotta translates to "cooked cream" in Italian. If you can boil water, you can make Panna Cotta. Ingredients: 1/2 a cup of milk (preferably organic) 2 packets of gelatin (approx. 2 1/2 ... continue reading...
Pasta Al Tonno – Pasta w/Tuna
Here is a quick and healthy pasta dish with Tuna. I have made this dish two different ways, you can choose which one you prefer. The first way that you will see pictured is a milder version that is finished off with Parmesan. The other alternate to this dish is by adding capers and lemon and no cheese. You can also spice this dish up to your taste by adding red pepper flake or a little pepperoncini chopped up to add a ... continue reading...
Dutch Baby – Pannekoeken
This Dutch Baby, or Pannekoeken is one of my favorite breakfast dishes. I learned how to make these while I was in Amsterdam a few years back. They can be served sweet with Lemon and powdered sugar, or savory with ham and cheese. You can also drizzle Maple syrup or any Jam or preserve you desire. Usually one of these giant pancakes will feed two people unless you have a huge appetite. They are really simple to make ... continue reading...
Tuscan Style Roast Pork
Sometimes you feel like eating something really tasty but don't feel like having to go through 20 steps to get there. This pork roast could not be any simpler to make. The Italian name for this recipe is Arista di Maiale, and is very common in the Tuscan region. Ingredients needed: 4-5 pound boneless pork loin roast, rolled & tied A few sprigs of Rosemary or about a tablespoon of dry Rosemary 3 cloves of garlic, ... continue reading...