Saturday, May 27, 2023
NICE RACK!
Friday, May 5, 2023
Happy Cinco de Mayo!
Mexican Recipes:
La Margarita Original
Pan de Muertos
Chicken Tortilla Soup (really a south Texas thing, but close enough!)
Salsa Mexicana (Pico de Gallo)
Simmered Tomatillo Salsa (Salsa Verde Cocida)
Roasted Tomato-Jalapeno Salsa (Salsa de Molcajete)
Roasted Tomato-Chipotle Salsa (Salsa de Chile Chipotle)
Guacamole
Black Bean-Chicken Tostadas with Salsa and Tangy Romaine
Smoky Shredded Chicken and Potatoes with Roasted Tomatoes (Tinga de Pollo y Papas)
Enchiladas Suizas
The Great After-Thanksgiving Turkey Enchiladas
Pork Carnitas
Drunken Pintos with Cilantro and Bacon (Frijoles Borrachos)
Mexican Achiote Rice (Arroz Amarillo)
Coconut Ice Cream (very popular in Mexico and south Texas)
Pastelitos de Boda (Mexican Wedding Cookies)
Buen Apetito!
Thursday, April 27, 2023
Wine Doors and Pizza Napoli 1955
I am recovering from Achilles tendonitis after visiting my beloved daughter in the Renaissance city, Florence. What a beautiful city that escapes the modern aesthetic, choosing to live in it's past of medieval and Renaissance history and breathtaking art. I last visited Florence 24 years ago, and I can say nothing has changed! As Emiko Davies says in her lovely cookbook Florentine, " In every nook and cranny, history seeps out onto the well-trodden stone streets and into the every day."
The first time I visited, I was just out of college, newly married, and surprise pregnant with my first daughter. Although it was very early, I was not able to enjoy the wine culture of Florence. Total bummer. Although, this time I was ready for a party and my 19 year old daughter was able to celebrate with me! Perhaps the best time I have ever had!
I have to admit the weather was a little chilly and rainy the entire trip, with the exception of Rome (which I will post about soon). With umbrella up, I was surprised to stumble upon the most lovely wine door! Completely by accident! These small stone arch doors, which are supposed to mimic the noble Renaissance palazzos to which they are attached, sold wine to passerby's to help struggling aristocratic families sell wine from their vineyards. Brillante!
I happened to stumble onto the wine door on my way to Pizza Napoli 1955, located Via Dei Neri 73/R, 50122, Firenze, Italia. Tired, wet, and hungry, I was met with a chair to rest, glass of wine, and the BEST pizza I have ever had! The best part is that when my pizza de bufala arrived in all it's pillowy glory, it was heart shaped! So delicious! I highly recommend checking it out if you are ever able! Anyway, when I got home I searched how to shape a heart pizza! I still use my go to My Basic Pizza Dough and this video! Mine didn't turn out as good as Pizza Napoli, but they've got 67 years experience! Enjoy!
https://www.youtube.com/watch?v=3K0H0-hb9RY
Friday, April 21, 2023
When in Rome!
Is there a better place than the Eternal City? Everyone should go at least once in their life. It is truly breathtaking and dripping with history. We checked into the Hotel Hiberia located in a palace in the historical center of Rome. The lovely gentleman at the front desk said, "I have given you a room with amazing views!" I thanked him and when we entered our room I was shocked to say the least! Not only did it have views of almost all of Rome's landmarks, it was a corner room with two windows, and the view from the bathroom was just as stunning! My daughter and I now joke that it will always be the best bathroom in the world! Haha!
After a long day of walking and enjoying la dolce vita, we were starving! I knew exactly what I wanted, one of Rome's four classic pastas, "Cacio e Pepe!" Cacio is a local Italian word meaning cheese from the Latin word caseus. So it's basically pasta with Pecorino Romano, black pepper and mixed with pasta water to emulsify into a mesmerizing sauce of simplicity. However, don't let the minimal ingredients fool you into thinking it's easy! It's all about technique and practice!
We ate at L'Hostaria Boschetto in the Monti District. With it's charming stone arches and everything porcini, I highly recommend visiting! I ordered the Tonnarelli Cacio e Pepe to see what all the fuss was. Verdict? Delicious! In fact, the couple next to us asked what I ordered and they nodded in satisfaction saying, "It is the best!"
Tonnarelli Cacio e Pepe from L'Hostaria Boschetto. |
*If you want to practice making a single serving use 3 oz pasta, 2 oz Pecorino, and 1/4 tsp black pepper!*
Cacio e Pepe di Leonardo Vignoli
Turned out great! Finally! |
Serves 4-6
Ingredients:
Tuesday, April 11, 2023
Got Ham?
Mmmmmm! |
Wednesday, April 5, 2023
The Best Arista!
Sunday, March 19, 2023
On the Fourth Day, Let There be Pastrami
Wednesday, February 22, 2023
Time for some Sole-Searching
This recipe for "Sole with Spinach (Sole aux Epinards)" from My French Kitchen, by Joanne Harris and Fran Warde, is simplicity at its best. The slight bitterness of the wilted greens contrasts nicely to the buttery sweetness of the sole and the creamy shallot sauce is to die for! Not only is this recipe fast and easy, it is perfect for a simple yet elegant multi-course menu. I would start the meal with a small starter, like a small bowl or teacup of Spring Pea Soup or Carrot and Cumin Soup, or a tiny plate of Stuffed Mushroom Caps. I would then dazzle my guests with this recipe and a crusty baguette. For dessert, a beautiful small bowl of Bouchon Strawberry Sorbet or Ginger, Lemon, and Mint Granita will leave you and your guests extremely gratified! Now it's time for you to do some sole-searching!
Friday, February 17, 2023
Mardis Gras and the Best Jambalaya!
Monday, February 13, 2023
The Birth of Aphrodite
Birth of Venus, by Sandro Botticelli, c. 1484-86 |
Seared Scallops, Saffron Risotto and Beurre Blanc
Serves 4 (I have halved this recipe with great success, if you prefer dinner for two!)
Ingredients:
For the Beurre Blanc
1 lemon
1 bay leaf
1 shallot, minced
2 tablespoons plus 2 teaspoons white wine
2 tablespoons white vinegar
1/4 cup heavy cream
1/4 pound (8 tablespoons) butter, softened
For the Saffron Risotto
1 pinch saffron
2 quarts chicken stock
2 tablespoons butter, divided
1/4 cup minced shallots
2 cups Arborio rice
1/2 cup white wine
1/4 cup fresh peas
Kosher salt and pepper, to taste
For the Scallops
12 dry-packed sea scallops
Kosher salt
3 tablespoons olive oil
Sunday, February 12, 2023
Love on the Rocks?
Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter
Serves 4-6, (Can be made ahead!)
Ingredients:
For the ravioli
2 tablespoons olive oil
3 large shallots, minced
3 ounces arugula, chopped (about 3 1/2 cups)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
Nonstick vegetable oil spray
Approximately 30-40 wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy
For the tomato-pancetta butter
6 ounces thinly sliced pancetta or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced small
1 teaspoon chopped fresh thyme
For serving
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme
Directions:
For the ravioli
Heat the oil in a heavy skillet over medium heat. Add shallots, saute for 10 minutes. Add arugula, toss until wilted but still bright green, about 3 minutes. Transfer the arugula mixture to a large bowl and cool. Mix in the goat cheese and Parmesan cheese. Season the filling with salt and pepper.
Line 2 baking sheets with heavy-duty foil, spray with nonstick spray. (I use 1 baking sheet lined with parchment paper and no nonstick spray. When the first layer is done, I place a sheet of plastic wrap over and stack the second layer on top. That way you can store in the fridge easier.) Place 4 wonton wrappers on work surface, cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon (I put 1 tablespoon) filling into the center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal, avoiding any air bubbles inside the ravioli.
Arrange ravioli on prepared sheets. Repeat with the remaining wrappers until the filling is gone. (Can be made ahead. Cover with plastic and chill up to 1 day.)
Saturday, February 11, 2023
Montezuma, Casanova, and Chocolat
Sunday, January 1, 2023
The Chili Queens and the Five Commandments of Authentic Texas Chili
Chili con carne (simply known as "Chili") is a Texas obsession, even passing legislation making it the official dish of Texas in 1977! But who do we thank for this deliciously spicy Tex-Mex concoction? Why, the Chili Queens! The Chili Queens were the most beautiful, voluptuous, dark-eyed senoritas who would transport their perfected homemade chili in colorful chili wagons to Military Plaza in San Antonio, Texas, cheerfully serving stockmen, soldiers, rounders, and prowlers. Even Teddy Roosevelt was not immune to their allure!
- Thou shalt only use beef, cut into small chunks, never ground.
- Thou shalt never include beans.
- Thou shalt never use tomatoes, tomato sauce, or even paste.
- Thou shalt never include bell peppers. (That goes for salsas as well!)
- Thou shalt only use Texas beer. (preferably Shiner Bock)
Sliced jalapeno, seeds and all