Month: November 2015

Better than Nutella Chocolate Spread

  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…

Cranberry Vinaigrette

  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…

Cranberry & Toasted Walnut Scones

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  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…

Farro Risotto

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  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…

Oven-Fried Zucchini

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  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…

Poached Chicken Breast

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  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…

Griddle Cakes

  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…

Caramelized Leek Fritatta

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  Frittata is the Italian word for omelet. I often use the words frittata and omelet interchangeably but, technically they are different. A frittata is flat with the ingredients mixed…
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