Archive | November, 2015

Better than Nutella Chocolate Spread

Tweet I have made several attempts over the years to come up with a chocolate spread that I feel is worthy of sharing. The flavor was always great, rather it was the texture I had issues with. No matter how much I ground the nuts (even in a Vita-mix) the results were on the grainy […]

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Cranberry Vinaigrette

Tweet Fresh cranberries are in season from late October until early winter. They can be stored in the refrigerator for a month or so but, do not wash until you are ready to use. This tangy-sweet dressing will add pizzazz to tender lettuces, pairs well with poultry and pork and turns your leftover holiday turkey […]

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Cranberry & Toasted Walnut Scones

Tweet Whether I’m making vanilla bean or lemon-blueberry, my scone recipes have the same basic ingredients such as, flour, sugar, baking powder and salt, plus either butter or olive oil and heavy cream. Having this foundation makes it very simple to change it up a bit by swapping one or two of the ingredients for others. […]

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Farro Risotto

Tweet First cultivated in 9000 BC, emmer wheat, called farro in Italian, was the standard ration of the Roman legions. High in fiber, low in gluten (not gluten-free), this ancient food contains more protein than most grains and has a delicious, nutty flavor and chewy texture. I use it in soups, stews, salads and in […]

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Oven-Fried Zucchini

Tweet We eat a ton of vegetables in this house. Most of the time these vegetables are roasted, grilled, sauteed, marinated and eaten raw but, every now and then, they get fried. I cook zucchini this way when I want to serve it as a side dish, offer it for breakfast in place of potatoes […]

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Poached Chicken Breast

Tweet Poached chicken is simple to prepare and will reward you with tender, juicy meat that is healthy and versatile.  Enjoy it hot or at room temperature, plain or with a sauce. You can pair it with pasta, cut into slices for sandwiches or chop and add to salads. Although I use water as the cooking […]

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Jam-y Fig & Ricotta Bruschette with Crispy Prosciutto

Tweet This is another example reminding us that food does not have to be complicated to be good. A perfect bite of slightly-sweet fig jam smeared on grilled rustic bread and topped with luscious, creamy ricotta with crispy Prosciutto is good fast food. Enjoy as a light breakfast or a mid-afternoon snack for one or […]

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Griddle Cakes

Tweet The only thing Italian about this recipe is the story that goes with it. My son, Joe, and I were in Brindisi, Italy, on a volunteer-working-vacation. This was our second visit to southern Italy and although it was a different town, the mission was the same; to teach conversational English to students. Joe was […]

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Caramelized Leek Fritatta

Tweet Frittata is the Italian word for omelette. I often use the words frittata and omelette interchangeably but, technically they are different. A frittata is flat with the ingredients mixed into the eggs, rather than used for a filling, as in an omelette. The classic French omelette, with its light, fluffy texture, is best consumed immediately […]

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