tag:blogger.com,1999:blog-128059492012-01-16T11:27:06.667-05:00La Cucina means "the kitchen" or simply "cooking". This is a compilation of easy, tasty recipes. Many are inspired by living in Italy or my Italian grandmother, but all are guaranteed to be easy to prepare. My food philosphy is that simplicity is more important than using too many ingredients and techniques which mask the flavors of the foods. Buon appetito!Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.comBlogger931100tag:blogger.com,1999:blog-12805949.post-81599018340445565992011-09-19T10:17:00.000-04:002011-09-19T10:17:34.548-04:00

Potatoes and Peppers I've been the ready recipient of nature's bounty all summer:  fruit as it ripens, eggs from the hens, fagiolini (string beans), and more zucchini than a girl knows what to do with.  I've also been given sacks of peperoni, the local variety is friggetelli, which are slender, pointy peppers rather than bell-shaped.  They're sweeter and thinner.  My neighbor recited this easy

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com4tag:blogger.com,1999:blog-12805949.post-27269957523837467652011-03-25T13:43:00.001-04:002011-03-25T13:44:27.347-04:00

While Italy's celebration of unification was rather lackluster, something the whole nation can get behind is the 100th anniversary of Artusi.  Every household has a copy of the book that brought the country together more surely than politics or paper-signings every could.  The legendary cookbook author served up a collection of recipes that spanned the peninsula, the first of its kind. I'm an

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-71560113268844096602011-03-14T11:22:00.001-04:002011-03-14T15:53:02.924-04:00

Since the tsunami struck I've been horrified and saddened by the images from Japan.  We await news of friends, praying they're safe.  I wonder about the beautiful and adventurous ladies who visited our village a few months ago, eager to see our mountain towns and participate in cooking classes.  My neighbor opened his wine cellar to them and I translated from Italian to English (which was then

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-54637302565237152052011-01-29T10:20:00.001-05:002011-01-29T10:21:27.074-05:00

My grandpa likes to make a version of this down-home dish with a long-simmered ham hock with which the dry beans cook for hours.  It's rich - and fatty, and takes a lot of time.  I prefer the little lighter version they make here in Italia, using just a little bit of pancetta and a jar of beans.  There is just enough pancetta to add flavor.  It's done in about ten minutes, and it can be a main

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-24169598674592346492010-12-01T12:23:00.002-05:002011-01-29T10:21:48.618-05:00

The after-dinner hit of our Italian Thanksgiving feast was the liquore al caffe' that I made to serve as a digestivo.  Italians take their digestion quite seriously, and a little hit of booze to close the meal is said to aid the process.  I just know that it tastes good!  This recipe hails from a nearby town, Laurenzana, where my great-grandmother came from.  In fact, it was rather famous and -

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com5tag:blogger.com,1999:blog-12805949.post-60009990715705727462010-10-27T13:17:00.001-04:002011-01-29T10:22:25.877-05:00

Eggplant Sandwich Don't start thinking that this is an ordinary veggie sandwich.  Oh, no.  You should know me better than that by now!  Instead of plopping some grilled or fried eggplant between bread, the eggplant becomes the delivery mechanism while the oozy-fresh, melty mozzarella is sandwiched in between.  Just a couple of ingredients make this a fast lunch option or a delicious appetizer.

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-52214380568087269392010-09-24T07:19:00.001-04:002011-01-29T10:22:04.171-05:00

I'm back in Basilicata and enjoying the down-home flavors of the Motherland.  Lamb features heavily in these mountain areas.  It is prepared in a variety of ways and it is so tender and flavorful.  One of my favorites that comes from the central mountain zone is called agnello ammollicato, or lamb with bread crumbs.  It uses the mollica di pane recipe that I've shared with you previously and

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-74090101201791770402010-08-14T17:35:00.001-04:002011-01-29T10:22:58.027-05:00

It's basil season and that means fresh pesto!  I love the smell of the fresh-picked leaves, and adore that sweet-peppery burst of flavor when it's ground into pesto.  This recipe incorporates two pestos - basil, also known as Pesto alla Genovese, and sun-dried tomato.  Both can be made ahead and stored in the fridge.  Pesto alla Genovese 1 cup fresh basil leaves 1/4 cup grated parmigiano or

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com4tag:blogger.com,1999:blog-12805949.post-39068154976480093772010-06-15T09:43:00.002-04:002011-01-29T10:23:47.659-05:00

Much is made lately of the "cucina povera," or peasant cooking.  It's become rather trendy and even rather costly in restaurants for the typical "poor man's" dishes that sustained the tenant farmers and working classes through the centuries.  It's a quest for authenticity and simplicity that has brought it into vogue. In Italy, most of these dishes never died off.  They were passed down from la

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com5tag:blogger.com,1999:blog-12805949.post-42688496459988080072010-04-22T14:30:00.001-04:002010-04-22T14:38:43.558-04:00

Bruschetta con la rape What we call rapini is cima di rape in Italy (rah-pay).  It's a cool weather green that has little broccoli flowerettes peaking through the stalks.  While my husband Bryan doesn't like broccoli, he will eat la rape.  It is often boiled and served with a drizzle of olive oil and a squirt of lemon juice as a refreshing side dish to the main course, or sauteed and served

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-62074276592595840952010-04-07T17:12:00.002-04:002010-04-23T17:22:37.067-04:00

This delicious wine-soaked cherry liqueur hails from the Abruzzo region, where we tasted it in a family-run trattoria in a splendid town called Sulmona.  Local Montepulciano and wild cherries were marinated together to create the perfect after-dinner digestivo.   The owner put the bottle on the table and invited us to help ourselves, then brought crunchy cherry-studded biscotti to dip into it. I

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com6tag:blogger.com,1999:blog-12805949.post-38030558641535890372010-03-16T17:11:00.001-04:002010-04-14T17:52:18.737-04:00

Asparagus with Eggs I've seen this simple dish in various cookbooks, and the combination of asparagus and eggs just seems very "Spring" to me.  It is also called asparagi alla milanese, as well as asparagi alla bismarck, though I'm not sure that it is truly regional and I have no idea where Bismarck would fit into the Italian equation.  Either way, it's delicious and easy. Asparagus Eggs Wine

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-52463218085788164152010-02-26T09:12:00.002-05:002010-04-23T17:22:50.402-04:00

Spaghetti Cacio e Pepe Seriously folks, it doesn't get any easier than this!  Three ingredients is all it takes, but those three little elements combine to a big flavor combo.  This is a well-known Roman dish, and the real star is the well-aged Pecorino Romano cheese, so be sure to get the best quality chunk you can find. You'll Need: Spaghetti about 2/3 freshly grated Pecorino cheese about 1

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-13922701282079711662010-02-06T08:28:00.002-05:002010-04-23T17:23:07.691-04:00

Matera-style Greens Southern Italy has a way with vegetables.  They take fresh, simple ingredients and turn out a flavorful dish that allows the real taste of the veggies to come through.  Everything seems to burst with freshness there.  I have enjoyed a few variations of this cooked greens dish; some cooks like to add pancetta or a diced tomato to the mix so feel free to jazz it up at will.

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-78960775157987395842009-12-30T11:04:00.004-05:002010-04-23T17:23:23.598-04:00

One of the Christmas-time traditions we have came to look forward to is the polentone, or big polenta feast.  Each year on Santo Stefano, the day after Christmas, our friend Giorgio would simmer up some sauce, stir up a pot of polenta, and serve it up on a big board, crowned with plump sausages.  The board pulled double duty as serving tray and dinner plate, as everyone was provided with only a

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com6tag:blogger.com,1999:blog-12805949.post-55970105477403645362009-12-14T15:23:00.004-05:002009-12-29T20:54:20.904-05:00

As Christmas approaches I'm reminded that Italy celebrates la Vigilia (or Christmas Eve) with fish.  While the "feast of the seven fishes" has become almost fabled, the reality is that most households do eat fish, but not necessarily seven plates of it.  Our own experience of the past three Christmases spent with Roman friends brought four to five fish dishes to the table each year.  There is

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-87642933879857822482009-12-03T15:27:00.003-05:002009-12-21T09:39:46.113-05:00

I admit that I don't have a rabid sweet tooth.  I *do* like chocolate as much as the next girl and was happy to hear there are medicinal properties to it, but I try to avoid blatant binges.  I don't generally order dessert when dining out because they are just too big, fat-filled, and achingly sweet for me.  When I do go for a dolce, I prefer it to be fruit-based.  I also prefer to make my own so

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-89707404528523177452009-11-28T17:27:00.001-05:002009-12-21T09:40:26.926-05:00

Or, what to do when you friends make enough Thanksgiving goodies to feed twenty but only invited six...and send copious quantities of leftovers home with you?  Improvise, of couse! My turkey will be reborn as enchiladas smothered in green chile sauce tomorrow, so no problem there.  But the huge container of now-dry stuffing and a glob of mashed potatoes are another thing.  Instead of merely

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-38521810938296636282009-11-13T14:53:00.002-05:002009-12-21T09:38:57.526-05:00

A very common method of preservation in Italy is sott'olio, which means "under oil".  Vegetables in particular are "canned" this way to keep them through the winter.  My friend Giorgio preserves many various veggies - from rapini to carrots to grilled pumpkin.  He rolls up grilled eggplant and stuffs them in jars, and submerges roasted garlic cloves, too.  His strict advice is that the olive oil

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-12695358427025705212009-11-04T10:24:00.006-05:002010-04-23T17:23:58.130-04:00

La salsiccia con le patate al forno. This is a great cool-weather meal where the simple flavors of each ingredient meld to make a delectable dish.  In Basilicata (or southern Italy in general) it is made with lucanica, a regional sausage that could date back to the ancient Lucanians, or maybe the Greeks who inhabited that area of Magna Grecia.  In Greece there is still a similar product called

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-10316114413941913652009-10-22T09:55:00.005-04:002009-11-06T09:26:25.508-05:00

National Pasta Month continues!  This time around I have a zinger for you...roasted penne.  Okay, the penne isn't roasted, but the vegetables that you toss it with are.  I came up with this one by accident while using up some of the remnants in my sister's fridge, what my grandmother used to call an "icebox clean-up" recipe. The sweet-smokey flavors that come out from roasting vegetables just

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-37818039300825019862009-10-12T17:57:00.001-04:002009-11-06T08:48:32.206-05:00

In honor of National Pasta Month, I'm posting one of my all-time favorite recipes.  It hails from Lucania, or what is now called Basilicata, in southern Italy, where my roots are planted on a rocky mountain top.  In those high altitude peaks, sheep are still an everyday sight, so lamb plays an understandably important role in the region's cuisine. Ragu Lucano is just the basic "Sunday sauce"

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-44068862512459445682009-10-11T17:28:00.003-04:002009-11-06T08:51:33.409-05:00

Well, I don't know how the inauguration of this month-long event slipped by me, but I just discovered that October is National Pasta Month!  Not that I really need an excuse to eat more pasta; I don't know if it's possible to eat *more* of it than we already do ;) But it certainly warrants a mention and a few recipes in its honor, don't you think? To kick it off, we broke out the hand-crank

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com4tag:blogger.com,1999:blog-12805949.post-91048665402990312532009-09-29T16:58:00.003-04:002009-11-06T09:28:35.634-05:00

I'm a big fan of salmon, especially the wild Alaskan variety.  It has so much flavor, and the beautiful scarlet hue makes a lovely presentation.  This is another one of those go-to dishes that I can make in a flash, but it's still impressive enough for guests.  The smokey-sweetness of the sundried tomatoes and balsamic vinegar compliment the hearty salmon well. 4 Salmon fillets, rinsed and

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-49142807267010337062009-09-03T16:08:00.003-04:002009-11-06T08:50:29.811-05:00

Everyone has one.  At least, everyone in Italy, where the name Pellegrino Artusi is synonomous with home cooking.  If you aren't familiar with this icon of Italian food, read about him in my post, Do The Artusi, on my 'other' blog, 2 Baci in a Pinon Tree. Yes, everyone has a favorite recipe from Artusi's volume, and mine is maccheroni.  There are lots of great dishes that I regularly prepare,

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com4tag:blogger.com,1999:blog-12805949.post-66858452201524194032009-08-24T15:29:00.006-04:002009-11-06T08:51:08.754-05:00

If you missed the introduction and background about this delicacy, be sure to ready Part I. Olive all'Ascolana (pronounced oh-LEE-vay) - Ascoli-style Stuffed Olives I have eaten an uncountable quantity of these critters while living in Ascoli Piceno, and watched them being prepared, had verbal recipes recited to me, along with a couple of sketchy hand-written instructions. I decided to take the

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com8tag:blogger.com,1999:blog-12805949.post-54624126869500410152009-08-21T09:12:00.004-04:002009-11-06T08:52:16.127-05:00

Part I of a two-part series. The local specialty food of Ascoli Piceno is an addictive one: gigantic olives that are stuffed with meat and deep-fried. It may sound odd, but they are very good. In fact, Bryan loves them, and he normally does not eat olives! Around the Piceno, no party or antipasto plate is complete without them. The Ascolani say that this tradition actually dates back to Roman

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-90073740649257002802009-08-13T14:19:00.002-04:002009-11-06T08:52:44.545-05:00

You may have noticed that I don't post many dessert recipes. I used to bake quite a lot, but got out of the habit while living in Italy, for various reasons. For one, my oven was miniscule so the cookie sheets didn't fit in it. Second, the flour was finer, the butter denser, and the oven temperature fluctuated like a yo-yo, so most of my baking attempts were sadly hindered. Then there is the

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-55769008899376176552009-07-28T16:45:00.002-04:002009-11-06T08:54:24.494-05:00

It's summer. I know this not because of the heat or beach-side fun. There haven't been much of either this year, and I'm feeling a little blue about it. No, I know it's summer because sweet corn is appearing and blueberries are everywhere. I love the little blue orbs. I eat them plain, with fresh cream (or gelato), and toss a handful in my meusli. I like how they burst in my mouth, and their

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-46091847360784724842009-07-15T17:11:00.001-04:002009-11-06T08:54:56.377-05:00

One of the things I enjoy about la cucina del sud (southern cooking) in Italy, is that they are willing to take things up a notch on the spicy scale. We love Italian cuisine but around Ascoli Piceno, the faintest hint of heat and they are crying "pizzica!" (It stings!) Not so down in the mother land. They will sprinkle peperoncino on pasta and drizzle chile oil on veggies. They also make these

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-16312197981238055692009-06-24T17:09:00.002-04:002009-11-06T09:27:11.814-05:00

My friend Francesca is golosa (a sweet-tooth). She loves and craves sweets and will gobble up a handful of cioccolatini or polish off a tray of pastries before she realizes how many she has eaten. But while she loves to eat dolci, she doesn't much like to bake them. That's why she makes tiramisu` whenever the need for a homemade dessert arises. No baking required and it is a simple and

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-26712305477938646932009-05-26T07:50:00.001-04:002009-11-06T08:55:59.463-05:00

In Basilicata sheep speckle almost hillside, tended by a shepherd who is accompanied by several wooly dogs. They provide a timeless, pastoral image - as well as lots of delicious pecorino cheese. "Pecorino" literally means little pecora, or sheep, and is used to denote cheese made from sheep's milk. There are many varieties depending on the producer and region. At the agriturismo we recently

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-35027647314266638792009-03-22T09:20:00.001-04:002009-11-06T08:56:36.046-05:00

What a shock to peruse my archives and realize that I hadn't already provided one of my most stand-by recipes of all time! Spaghetti all'Amatriciana hails from the town of Amatrice (oddly enough), which is located in the mountains of Lazio, skirting the Abruzzo border. Romans often try to claim it as their own, though they use bucatini instead of spaghetti, and frequently make it using onion and

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com5tag:blogger.com,1999:blog-12805949.post-90770741937569768472009-03-05T04:05:00.002-05:002009-11-06T09:27:38.601-05:00

We met Elia through my dear friend, Maria. She and her husband came for a visit and reconnected with her cousin, whom she had not seen in 40 years. It was touching and heart-warming to see them talking, laughing and gesticulating as if it had just been a few years instead of forty. Elia (Italian form of Elijiah) is a fashion designer who is opening a boutique hotel in the hills of central Le

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-88689175694739909142009-02-02T08:46:00.001-05:002009-11-06T08:57:56.788-05:00

One of the cool things about coming "down south" for the winter is the chance to see the regional differences in cooking. You see, Italy is still very region-centric and proud (rightfully) of their own unique history, culture, and traditions...especially as relates to food and wine. Here in southern Campania there is a heavier emphasis on citrus (closer to the groves) and the bread, we have

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-91320795508740788172009-01-12T12:34:00.001-05:002009-11-06T08:58:21.154-05:00

Farro and Cannellini Bean Soup I first enjoyed a version of this dish in Umbria, where it was made with garbanzos instead of cannellini beans. The thick, rosemary scented soup warmed us on a cold night. The waiter brought a bottle of fresh-pressed olive oil to drizzle un filo (literally, a thread) on top. Wonderful! I've since seen various versions in other regions, including our area of Le

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com4tag:blogger.com,1999:blog-12805949.post-89797415022568367812008-11-21T12:11:00.002-05:002009-11-06T08:58:59.097-05:00

It's olive season over here. The trees are being stripped and the new oil is out. We went to the frantoio last week to watch the process and buy a healthy-sized jug. The gorgeous green color and fruity yet peppery flavor is unmatched. Is it any wonder I love autumn? While many of the local olives are being pressed, a good portion are also being cured. Most of those are destined to become the

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-87941816064019660252008-10-17T07:21:00.001-04:002009-11-06T08:59:22.307-05:00

While visiting la famiglia in Basilicata, my cousin's wife broke open a jar of home-canned treats packed in olive oil. They had a slightly bitter bite, similar to radicchio but with a hint of orange peel. When we asked, "ma cos'e? Cipollini?" she smiled slyly and proudly replied, "no, they're not onions, they're lampascioni." Lampascioni look deceivingly like baby onions, but they're actually

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-32484380602928037512008-09-10T13:16:00.001-04:002009-11-06T09:00:15.624-05:00

We just returned from another foray in the motherland of Basilicata. As always, the simplicity and freshness of the food is just fantastic. We stayed at an agriturismo where la signora prepared a fabulous meal for us, on the one evening we were able to escape la famiglia. She made this dish with freshly-made cavatelli, but as I don't make my own pasta, I am substituting packaged penne. Feel free

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-16948285480513222022008-07-20T10:51:00.001-04:002009-11-06T09:01:00.688-05:00

It's been hotter than Hades around these parts lately. Which means I don't want to cook. Without air-conditioning, lighting up the stove even to boil pasta makes the whole apartment feel like inferno. We've been eating a lot of piatti freddi (cold dishes). The typical ones around Italy are prosciutto e melone, la caprese (mozzerella di bufala, tomatoes, and basil drizzled with olive oil), and

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-2362862516286626202008-06-26T03:29:00.001-04:002009-11-06T09:01:20.256-05:00

The heat has set in...the infamous summer sizzle is scorching the city and making everyone scurry for shade or hibernate inside until the sun sets. The shutters and windows get closed up tight from midmorning until evening in an attempt to keep the heat at bay. It's too hot to cook, making cold plates de riguer. We're also clamouring for cold drinks. My local barista served us this refreshing

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-11513877228723678742008-04-17T04:04:00.001-04:002009-11-06T09:01:55.059-05:00

It's asparagus season! Woohoo. I adore them, especially the thin and twiggy wild version that I found in the mercato this week. I frequently just parboil them, drizzle on a bit of olive oil and sprinkle with salt...basta. But I also like this go-to dish when I can find the truly thin babies. Too thick and this recipe just doesn't turn out right. (But if you can't find the thin ones, you can slice

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-75472594514886251302008-02-27T05:43:00.002-05:002009-11-06T09:02:50.847-05:00

Or, pasta with a meatball sauce. While the American version of spaghetti and meatballs doesn't really exist here in Italy, I did happen to see this down-home dish in a country restaurant in remote Basilicata, which is where my family came from. Cavatelli is one of the preferred regional pastas, along with orecchiette, widely used in that area. They are short little things, sort of like curled- up

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-85313758138402963782008-01-02T13:39:00.001-05:002009-11-06T09:03:09.262-05:00

This is the simplest of side dishes but with amazing flavor! I've served this several times when we've had company for dinner and they've raved about it, even those who normally aren't wild about peas. It's amazing what a little cured meat can do for the taste of the humble pea. 1 shallot extra virgin olive oil 2 slices of prosciutto, cut into little pieces Fresh or frozen peas In a skillet,

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-16234748151738051372007-11-30T11:43:00.002-05:002009-11-06T09:03:35.056-05:00

What is otherwise known as a Hot Toddy in English, our neighborhood barista recently introduced me to the tastes of vin brule` when I complained about my cold. "This will fix you up," he promised. He must know my mom. She always recommends a hot toddy for such ailments. The Italian version tastes sort of like a cross between spiced cider and sweet wine. 1 cup port wine (some Ascolani substitute

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-28854796571822427892007-10-26T05:17:00.002-04:002009-11-06T09:04:19.510-05:00

Green Bean Soup I have childhood memories of my nana making a soup of fresh green beans. Some tomato, basil and lots of sweet beans, that much I knew, but I couldn't find the recipe. My mom had never written it down and couldn't remember exactly how to make it. Never mind; I figured it out and I think it tastes pretty darn close to what I remember; at least, the aroma seemed very reminiscent. I

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-40716297185422959542007-10-01T04:53:00.001-04:002009-11-06T09:04:40.968-05:00

On recent forays into the Motherland of Lucania (the region of Basilicata, which locals still refer to by its ancient name) I became quite enamored by the local delicacy of peperoni cruschi. The dialect name is paparul crushk, a word that sounds more German than Italian to my ears, but spells delicious whatever way they prefer to pronounce it. The strings of peppers that one sees hanging in the

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com7tag:blogger.com,1999:blog-12805949.post-1719260316464583452007-08-16T05:43:00.001-04:002009-11-06T09:05:59.541-05:00

To say "shrimp scampi" is a repetition...in Italian, scampi means shrimp (though in this area, at least, gamberi is the word most commonly used). There are numerous ways to prepare the little critters; unfortunately, here in the bel paese most of those ways involve the entire creature...heads, peels and all. Not so hard if it's a plate of large shrimp simply prepared. When it's a sauce it's

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-25387596556874751672007-06-19T12:17:00.001-04:002009-11-06T09:06:21.647-05:00

A local specialty pasta, this dish makes an appearance on just about every menu in town, especially this time of year when the weather heats up. I'm not sure what tuna has to do with Ascoli Piceno, but they are wild about the stuff around here. The aisles at the supermarket have more varieties of canned tuna than I knew could possibly exist! Simple ingredients make for a tasty combination, and

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-27387804647785587292007-06-11T05:13:00.001-04:002009-11-06T09:06:45.020-05:00

Raviolini al Gorgonzola-Pomodoro I love ravioli when they are freshly made. The pasta all’uova shop in town has two varieties…the plump, crescent-shaped ricotta-filled “normal” ravioli, and the little square ones filled with a ground meat and pecorino mixture, known as raviolini. If you can find such a thing, snatch them up! They are delicious. But if not, don’t fret. This recipe works well with

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-19486414154093990952007-05-11T09:28:00.001-04:002009-11-06T09:07:29.944-05:00

Lately we have become enamored with the aperitivo hour, not just for the nice glass of wine to unwind with, but the little snacks they serve alongside. Called stuzzichini, meaning little teasers, they are presented when you order a drink (including non-alcoholic beverages) in the late afternoon. They are tasty little things, and serve to tide you over until the later dinner hour. We’ve been on a

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-71587144616097643182007-04-20T15:07:00.001-04:002009-11-06T09:07:49.718-05:00

...or, linguini with clam sauce. Forget about that $12 plate of overcooked noodles dripping with tomato-based sauce and a couple of canned clams floating about that may form your impression of linguini with clams. This dish is much lighter on the palate and very tasty. It's also a snap to prepare. Here it is usually made with spaghetti rather than linguini. Today, though, I procured a nice

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-70684121273305642902007-03-19T06:51:00.001-04:002009-11-06T09:08:43.530-05:00

Last week I received a nice email from a lady named Barbara Marx telling me how she’d found La Cucina and enjoyed the recipes. That brought a smile to my face. She mentioned that she made Nana’s Tomato Salad to accompany a recipe she had been given for a Sformato di Cappellini. Incredibly, she is from New Mexico and the dinner she was preparing was for our former neighbors in Corrales, of all

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-10518701265284711272007-03-05T12:10:00.001-05:002009-11-06T09:09:07.298-05:00

This dish is Greek-inspired, though it tastes very Middle Eastern with the spices and lamb. Though it dramatically raised my butcher's eyebrows when I requested the ground lamb, it is very delicious. About 1/2 pound of ground lamb 2 TBSP minced parsley salt and pepper 1/4 tsp. each coriander, cumin and cardamon 1 egg, beaten Combine all together, mixing well. Set aside. 1 small onion, chopped 2

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-84668913871026567332007-02-26T05:57:00.001-05:002009-11-06T09:09:31.787-05:00

Risotto with Mushrooms Following on the heels of successfully getting my previously-mushroom shy hubby to eat the little critters, I quickly prepared another dish he enjoyed. This is amazing! He's never consumed mushrooms before; now he's actually enjoying them! They are in season and we are finding them on every menu and in every little vegetable market...big, plump and freshly harvested.

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-63812621481472075332007-02-20T12:43:00.001-05:002009-11-06T09:10:08.798-05:00

Being rainy and dreary, and generally winter-feeling, we wanted something a bit hearty and warming for dinner, something that heat the oven and the house, as well as fill us up. A casserole always fit the bill for that description! This one is made with potatoes, a bit of ground beef, and mushrooms. This serves 2 people, but is very easy to double. You'll need: potatoes, ground beef, mushrooms,

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1169458510145906912007-01-22T04:31:00.001-05:002009-11-06T09:10:26.948-05:00

Everyone loves Italian cuisine, right? It’s the age-old classic, the restaurant stand-by for untold Americans, the cuisine everyone can agree on when dining out with a group. Trouble is, most Italian food as it is known in America isn’t really la vera cucina Italiana. Let’s debunk a few myths. Spaghetti and Meatballs, the real classic dish Actually, no. Sure, you find spaghetti all over the

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-1165781470077294112006-12-10T14:44:00.001-05:002009-11-06T09:11:06.566-05:00

My grandmother used to make this recipe in the summer when tomatoes are abundant. Here in Italy we're still finding ripe, fresh tomatoes in the market so I'm still throwing this simple dish together. It's good on it's own with fresh, crusty bread to soak up the sauce. But I've found it's also good used as a salad dressing by splashing in a little bit of balsamic vinegar and then pouring it over

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1162680770067113402006-11-04T17:49:00.002-05:002009-11-06T09:12:50.188-05:00

A couple of weeks ago we traveled into remote Basilicata accompanied by two cousins. It was an astounding trip in many respects, not the least of which because we connected with distant family members there in my great-grandfather’s hometown. Michele and his wife Milena, generous and welcoming, treated us to a feast the likes of which I had never experienced before. This was a meal to remember

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-1160212691541964302006-10-07T05:12:00.001-04:002009-11-06T09:13:11.040-05:00

A frittata in Italy is basically an omelet, mixing in a generous helping of meats, cheeses, and/or veggies to make a substantial meal. But this one is a bit difference as it is a Frittata di Maccheroni. An ingenious use of leftover pasta, it is simple and satisfying. Leave it to Giorgio to come up with this meal! I made it using leftover ziti con lenticchie and a handful of cooked tortellini I

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1157376667590265342006-09-04T09:29:00.001-04:002009-11-06T09:13:38.065-05:00

Tuna Salad Reborn This simple salad takes basic pantry ingredients and turns them into a refreshing summer lunch. 1 can tuna, packed in olive oil 1 can cannellini beans, drained ½ onion, sliced thinly red chile flakes salt and pepper 1 to 2 fresh ripe tomatoes, sliced 5 or so fresh basil leaves Combine the tuna, beans, onion, and seasonings together and put in the middle of a bowl. Arrange the

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1155561910135222552006-08-14T09:23:00.001-04:002009-11-06T09:14:08.886-05:00

Salty-Sweet Panino With summer in full swing, our friends’ garden is bursting with flavors – golden tart apples, plump plums, and fleshy figs. With a basketful of the exotic, sweet fichi in the house, Francesca proposed a lunch of “pizza con fichi e prosciutto”. Okaaay, pizza with figs sounded a little odd to me, but I’m willing to try anything once. What she meant was pizza bianca, plain

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1154271196652894002006-07-30T10:52:00.001-04:002009-11-06T09:14:29.195-05:00

Spaghetti con Salsiccie Sausage figures widely in Italian cooking. It is grilled, marinated and baked, sautéed and crumbled into sauces. This dish uses it as the base for a pasta sauce. You can vary the spices to make it sweeter-tasting or more piccante, as you prefer. ½ onion, chopped 2 cloves garlic, minced 1 hot Italian sausage link 1 sweet Italian sausage link 4-5 tomatoes, peeled and

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1145289834566814852006-04-17T11:46:00.001-04:002009-11-06T09:14:55.938-05:00

Since childhood Easter has always meant spring dresses (usually with parkas over them), a forsythia branch decorated with egg ornaments, and lasagna. I knew nothing else; my Italian-descended family always made lasagna, and my friends in the strongly-Italian town I grew up in also had the same tradition. When I first got married, Bryan asked what we were doing for our first Easter together. I

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1142287379928937032006-03-13T16:56:00.001-05:002009-11-06T09:15:15.122-05:00

Chicken Piccata is found on many menus in America. Lemony sauce with capers is the trademark of this simple dish. Boneless chicken breast cutlets 1 clove garlic white wine (about 1/4 - 1/3 cup) lemon juice (2 lemons) chicken broth (about 1/3 cup) capers Lightly dust the cutles in flour, sprinkle with salt and pepper, and saute in hot olive oil. When they are browned on both sides, add the

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1140219387231523202006-02-17T18:27:00.001-05:002009-11-06T09:15:34.165-05:00

Homey and comfort food at its best, the aroma of meatballs on the stove brings back feel-good memories. Italians do not serve them atop a bed of spaghetti, as Americans do, however. Pasta is one course, meat is another, so polpettine are served either as an appetizer (when made in bite sized balls) or as a main course. Cooking them in broth keeps them so moist and give them a rich flavor not

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1138757891051362612006-01-31T20:32:00.001-05:002009-11-06T09:15:53.458-05:00

This simple (and simply delicious) dish combines the sweetness of basil pesto and the nutty, melty goodness of parmigiano cheese. Oh-so-easy but nice enough for guests. Done in 20 minutes! 4 salmon fillets 1/2 cup basil pesto (I usually make my own, but you can use store-bought if you prefer) 1/4 cup grated parmigiano-reggiano cheese Oven 425. Put the pesto in a dish and coat each salmon

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1137078569244439972006-01-12T10:03:00.001-05:002009-11-06T09:16:14.220-05:00

Grilled Salad. I've made this several times this winter when entertaining and it always receives rave reviews. You can use just use the chopped-up veggies, or toss them all in a bed of leafy greens. It's good with a little gorgonzola sprinkled on top, too. 2 zucchini, sliced in half lengthwise 1 small onion, peeled, cut off core and slice lengthwise 1 fennel bulb, trimmed and sliced in half

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1136072170231499542005-12-31T18:25:00.001-05:002009-11-06T09:16:52.461-05:00

As previously noted I love feta cheese! For a special occasion dinner, like tonight's New Year's Eve feast, this seems decadent and novel but is oh-so-simple to prepare that you'll not spend the whole celebration in the kitchen. 1 pound peeled shrimp (raw) juice and zest of 1 lemon 2 cloves garlic, minced 1 shallot, minced a sprig of thyme 2 tsp. minced oregano 2 tbsp. minced parsley white wine

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1134487467762490282005-12-13T10:17:00.001-05:002009-11-06T09:17:11.695-05:00

With the holiday season upon us, we've been entertaining friends and have been invited to potluck-type parties. With limited time there's always the dilemma of what to take, what to put out for nibbles while I finish cooking. I've concocted a couple simple antipasti that go over extremely well and take only minutes to prepare. Both involve prosciutto, a satisfying "decadence" that gives an

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1133622680468203402005-12-03T10:01:00.001-05:002009-11-06T09:17:33.328-05:00

On my last visit to Italy, friends Giorgio and Francesca took us to their seaside home for lunch. After a mixed grill feast that left me ready for a three-day nap, Giorgio took me by the arm, led back to the table, handed me a pen and paper and said, "Write down this recipe. It's spaghetti al'limone, but you can call it Spaghetti all'Giorgio!". He proceeded to dictate the simple concoction to me

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-1131489041857798252005-11-08T17:24:00.001-05:002009-11-06T09:17:47.840-05:00

Smooth, sweet-tart, and bursting with sunshine, Limoncello is a liqueur from the Amalfi Coast region of Italy. It's a great finale to a meal, delicious year-round, and makes a wonderful gift, too. It's easy to make. You just need lemons, alcohol and sugar. Carefully peel the yellow skin from about a dozen organic lemons. Because you're infusing the skins, the lemons do need to be organic; you

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1130122665519378692005-10-23T22:51:00.001-04:002009-11-06T09:18:11.992-05:00

With cooler weather, a pot roast has been sounding good. Something that slow-cooks and gives up a hearty, warming aroma and taste is perfect in cooler weather. This is sort of like a classic pot roast but with chicken for a lighter touch. 4 boneless, skinless chicken breasts, cut in half across 4 carrots 4 celery stalks 1 onion 5 potatoes 2 to 3 cloves garlic 1 or 2 bay leaves 1/3 c. dry red

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1129155830404645622005-10-12T18:18:00.001-04:002009-11-06T09:18:33.338-05:00

I adore feta cheese! Salty and crumbly, it adds taste and texture to many dishes. As a dip for crisped pitas and veggies, it can't be beat. These two spreads are simple to prepare, too. I buy "bricks" of feta, either in a package or in whey, then break off a good-sized chunk. 1) Feta and Walnut Dip/Spread In a blender or food processor combine: 1/2 brick feta 1 clove garlic a handful of toasted

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1128733698188005782005-10-07T21:04:00.001-04:002009-11-06T09:18:51.470-05:00

This recipe is for you, Cara, my blue cheese-lovin' sister! 1/2 a shallot, minced 1 small clove garlic, minced 1 tsp. Dijon mustard salt and pepper to taste 1 sprig fresh thyme, strip the leaves off the stem aobut 1 tbsp. chopped fresh parsley 2 tsp. red wine vinegar In a small bowl combine all the above. Whisk in: 1 tbsp. olive oil 1 tbsp. mayonnaise Then add: a good handful of crumbled

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1128353161350132942005-10-03T11:19:00.002-04:002009-11-06T09:19:42.082-05:00

It's that time of year again...autumn means squash are in the stores again. I like the little delicata squash, mainly because one is the perfect size for a meal for two, and because they are the easiest squash to peel. I just use a regular veggie peeler on them then cut off the ends, scoop out the seeds and you're ready to go! This is a fantastic autumn and winter dish, and of course, super easy

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-1127425282623987862005-09-22T17:36:00.000-04:002005-09-22T17:41:22.626-04:00

I love the flavors and textures of Middle Eastern foods. The aromas of the exotic spices are intoxicating. Probably the easiest of dishes to prepare is hummus. I just throw all the ingredients in the food processor or blender and call it done! Hummus1 can chickpeas, drained and rinsed2 to 3 tbsp. tahinijuice of 1/2 lemondash of red chile flakes1 clove garlic1 tsp. cumin2 tsp. corianderdash

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1126995432059157062005-09-17T18:11:00.001-04:002009-11-06T09:20:09.560-05:00

I admit that I have a liking for lamb. Bryan, on the other hand, has an obsession for it. I always tell people that "he never met a lamb he didn't like". If lamb is on a menu, he's sure to order it. My step-father, too, loves it, as is evidenced by the fact that we've had to hear about his Croatian "lamb cooked under a bell" at least ten times. I like it, but I haven't made it too often at home..

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1121288458879488622005-07-13T17:55:00.001-04:002009-11-06T09:20:33.038-05:00

This is an adaptation of one of my grandma's recipes. These no-bake cookies are perfect for the hot weather, when you want to pack some sweets for a picnic but don't want to heat up the kitchen! 1/4. cup cocoa 1/4 cup milk 1/2 cup sucanat* 1/2 stick butter 1 1/2 cups granola 1/4 cup sliced almonds or chopped nuts 1/4 cup peanut butter Place the cocoa in a saucepan and gradually add the milk,

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1120684091726979912005-07-06T18:03:00.001-04:002009-11-06T09:20:48.368-05:00

The heat of summer is very conducive to a nice cool, light wine drink. Sangria traditionally is red, sangre being Spanish for "blood", but I like it also with a nice dry fruity white in the warmer weather. I made a pitcher of this for the Fourth of July and it tasted very refreshing. 1 bottle dry white wine, chilled (I used Pinot Grigio) 1 lemon, lime or orange, sliced thin juice of 1 lemon 1

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1120142558577246762005-06-30T11:43:00.001-04:002009-11-06T09:21:08.443-05:00

In the impossibly beautiful hilltown of Trevi, located in Umbria, we enjoyed a quiet day and night strolling the narrow streets, gawking at Roman and medievel architecture, and dining on fabulously fresh foods. Okay, that could describe just about any day in any hilltown in Italy. But this one...we felt such a sense of place and comfort here. Dinner was at Osteria Posta Vecchia, at the top of the

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1119134804639441752005-06-18T19:40:00.001-04:002009-11-06T09:21:26.095-05:00

I have a gigantic rosemary bush in my back courtyard. It has been hacked at several times but always grows out of control again. It provides a nice vibrant green next to the house, and a gives off its fragrant aroma whenever we brush past it. But what to do with the overgrowing herb other than using bits of it at a time to flavor dishes? I cut branches and put them in a vase as greenery with my

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1118451242505996892005-06-10T21:53:00.001-04:002009-11-06T09:21:42.395-05:00

On our last trip to Italy we stayed at a fabulous villa in a small town up the hillside from the city of Agropoli. We loved it! The countryside was beautiful, the little town was cute and friendly, and the house had such a relaxing atmosphere. We cooked there a couple times, but visited and then revisted a great trattoria in Agropoli which offered simple fare at great prices. This dish was so

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1118330210701289262005-06-09T12:16:00.001-04:002009-11-06T09:22:03.684-05:00

It's that time of year, when green, fresh produce begins to appear in the stores and in my garden. We've been enjoying the peas we planted in early spring, harvested a handful or two at a time, and are awaiting the appearance of the green beans. I found some beautiful, thin beans at the store, though and whipped them up for a delicious side dish to our grilled steak last night. Fagiolini con

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1118088839218221012005-06-06T17:07:00.001-04:002009-11-06T09:22:26.615-05:00

I love a picnic. I must get that from my grandma, whose greatest joys were spent eating outdoors...either on her back porch or at a nearby wooded park that ran along the town's reservoir. And while I like to grill, for most picnics I prefer a more "grab-and-go" approach, taking things that can be easily transported and easily eaten, rather than having to cook once we arrive at our picnic spot.

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1117658698540200932005-06-01T17:40:00.001-04:002009-11-06T09:22:44.766-05:00

A local restaurant, Flying Star, makes these tasty sandwiches. I love the flavor - the green chile really makes the sandwich! - and they're a super-easy lunch or a quick dinner, especially when paired with a crispy green salad with lots of veggies on it! Sliced turkey slices of Monterrey Jack cheese chopped green chile - don't leave this out! good Sourdough bread butter Butter one side of each

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1116883602912169042005-05-23T18:18:00.001-04:002009-11-06T09:23:03.931-05:00

Summer has suddenly arrived! It's hot - hotter than normal for this time of year - and I don't like heating up the kitchen, so it's time to turn to hot weather items and the grill for sustenance. This salad is simple and fast....couscous cooks up in no time at all. 3/4 cup couscous Bring 1 1/3 cups of water to a boil, then turn off heat, add the couscous and cover. Let stand five minutes. Fluff

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-1116712491786743072005-05-21T18:49:00.001-04:002009-11-06T09:23:25.535-05:00

In other words, Rice Salad! This is a great hot-weather dish, and since the weather has suddenly shot up into the 90s here, it was a very refreshing side dish to our grilled chicken last night. I vary the veggies based on what's freshest or what is left-over in the fridge. 1 cup arborio rice Bring abundant water to a boil, add the rice and boil, uncovered, until al dente. Drain and rinse. Cool.

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1116514046916935782005-05-19T11:34:00.001-04:002009-11-06T09:23:51.122-05:00

Lenticchie Lentils are a great legume. They do not require soaking, they cook up fairly quickly, and they're a good source of both protein and fiber. They're also pretty versatile, taking on flavors easily. I throw them into tacos, mix them into risotto, and add them to soup. In Italy, it's traditional to eat lentils with sausages on New Year's, the coin shape of the lentils are thought to usher

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-1116294180093417102005-05-16T22:42:00.001-04:002009-11-06T09:24:13.079-05:00

Turkish Stuffed Eggplant (Karniyarik) with Yogurt Sauce I can't take credit for this recipe; it came from my friends, Mary and Ahmet. Ahmet is from Ankara, and this is one of the many Turkish dishes he likes to prepare. It's quite easy and very delicious. I made this several times last summer when my garden was overflowing with eggplant. Once it's in the oven baking, you can attend to side dishes

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-1116017853253879222005-05-13T16:48:00.001-04:002009-11-06T09:24:32.911-05:00

Ziti alla Valeria - for lack of a better title! I concocted this recipe one evening a few years ago when time was short, I had a chicken breast in the fridge that needed to be used, and little else in the house after a few weeks' of traveling. I used the Italian ingenuity for coming up with simple dishes based on only a few ingredients on hand. This has been a much-used recipe ever since. I

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1115937517406731192005-05-12T18:27:00.001-04:002009-11-06T09:24:53.927-05:00

Mr. B's Bistro is a lively place in the heart of New Orleans' famed French Quarter. The house specialty is barbecue shrimp, which arrives at the table in a large bowl, the whole shrimp swimming in sauce. "There's only one way," laughed our waiter, "you got to get your hands wet!" With a plastic bib around his neck, Bryan plunged in and used his fingers to behead and peel all the shrimp. The

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-1115819613504024152005-05-11T10:53:00.001-04:002009-11-06T09:25:13.472-05:00

Beans with Radicchio I took a recipe I had for an Italian version of "beans and greens" and substituted chopped radicchio instead. Buono! Radicchio is a red chicory, slightly bitter, which can be used in salads, but is also good grilled or wilted, as in this recipe. When I buy radicchio in the grocery store, I always seem to stump the clerk who thinks it is a head of red cabbage. 1/2 small onion

Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2