Month: June 2013

Marinated Melanzane

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  The Italian eggplant (melanzane) is smaller than the American variety, although, both have a shiny, deep purple color. In Sicily, there are small, round eggplants that are mauve-colored with…

Grilled Romaine

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  Salads and Summer go hand-in-hand. There are countless choices from light fresh fruit salads (Watermelon & Gorgonzola with Balsamic Drizzle, Melone e Mozzarella, Gorgonzola e Pera) to substantial main dish types…

Ricotta Salata Dressing

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  Ricotta salata is not the ricotta used in dishes, such as lasagna. This ricotta is pressed, dried and salted, (salata) with a firm but crumbly texture and mild, milky…

Summer Squash A Scapace

  “A Scapece” is a two-step method of preparing vegetables. First, le verdure (vegetables) are fried, then marinated in vinegar overnight. Typically, they are served as Merende or as a…

Broccolini

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  Referred to as baby broccoli and used in Italian cooking, this vegetable was first developed in Japan. Broccolini is a hybrid of broccoli and Chinese kale (kai pan). Unlike…

Potate in Insalata

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  A potato salad in Italy is quite different from a salad by the same name here in the states. Consisting of boiled, cooked and peeled potatoes, this salad is…

American as Baseball & Apple Pie

  This weekend, on the heels of last month’s cool weather (68*) vacation, I am in Phoenix, Arizona. The weather is a sweltering 111 degrees … in the shade. A…

Pecan Pie French Toast

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  Mother’s Day Brunch, held in the historic ballroom of the Bourbon Orleans, live jazz and amazing food was a delectable triple treat. The Bourbon Orleans, my favorite hotel in the…

Bourbon Orleans

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  My favorite hotel in the Vieux Carre (French Quarter) is the Bourbon Orleans. The original building that is the Historic Orleans Ballroom, consists of the lobby, cafe and kitchens.…
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