This evening I made a couple loaves of honey-whole wheat bread, and as is sometimes the case–like tonight–I pinched off a piece of the dough to make a pizza for dinner (some believe that this was actually the origin of pizza…the bakers made themselves a little something to eat while the rest of theContinue reading “Two Loaves and a Pie…”
Tag Archives: Italian Cuisine
Verdure aglio e olio (due ricette)
Okay. By now–if you’ve been to this blog before–you know that I like things cooked with olive oil and garlic. A lot. I could eat it in variation nearly every day…and I almost do. I posted a similar recipe about a month ago but this combo was too good not to share…whole wheat penne withContinue reading “Verdure aglio e olio (due ricette)”
Turkey Meatballs with Red Pepper, Green Onion, Jalapeño, and Feta
These tasty little nuggets are a variation on a theme…I used turkey for this recipe but they can be made with nearly any protein you like (meat, fish, or fowl). They are really delicious but the best part is how easy they are to make…mix everything together and cook them. Simple as that. Turkey MeatballsContinue reading “Turkey Meatballs with Red Pepper, Green Onion, Jalapeño, and Feta”
Baked Lamb Ragù with Macaroni and Three Cheeses
So I have to start this post off with a word that comes to mind…Yum! Geeze o’ man is this delicious; I made this tonight for dinner for my son and myself. This is the type of recipe that can be tailored to your own tastes. It would work equally well, for example, with beefContinue reading “Baked Lamb Ragù with Macaroni and Three Cheeses”
Two Recipes Made for Each Other…
I made these tonight for my son and myself…Penne and Halibut Fra Diavolo and Spaghetti Squash Aglio e Olio. How was it, you may be wondering? Let’s just say there is not much left 🙂 Delicious. Both recipes are really easy to make and bursting with flavor. If you want more pic and the historyContinue reading “Two Recipes Made for Each Other…”
Parmesan and Black Pepper Grissini
Pencil-thin breadsticks…grissini. Beautiful, aren’t they? Easy to make, too. These are coated with Parmesan and black pepper making them even more tasty. But you may be wondering why I am making bread with refined flour (opposed to whole wheat). Well, I do now and again. But the real reason is that I just received thisContinue reading “Parmesan and Black Pepper Grissini”
Two Plus Pi…
I bake bread about once a week, sometimes more frequently. And most often it is made with whole wheat flour. Sometimes the bread making coincides with dinner time, as it did tonight. So after the first rise I will sometimes pinch a piece of the dough off and make a small pizza for dinner asContinue reading “Two Plus Pi…”
Broth, Bouillon, Brodo (y Caldo)
“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”–LouisP. De Gouy A couple things… Firstly, I have relatively little trouble eating (and ultimatley sustaining on) meatless or near-meatless meals. Actually, I prefer it. But IContinue reading “Broth, Bouillon, Brodo (y Caldo)”
Pasta Fra Diavolo
Pasta with seafood…yum! It is one of my favorites. And Fra Diavolo is likely my all-time version of seafood pasta. It’s name–Fra Diavolo–translates from Italian to “Brother Devil,” and the dish has a somewhat interesting history (to read about it go to this post). This recipe can be made with nearly any seafood and anyContinue reading “Pasta Fra Diavolo”
Warm Weather and a Recipe…
Okay, so as I type these words it is 4:00pm in the afternoon, December 3rd, and it is a balmy 55f/12c…and I am typing in Buffalo, NY, where we are known for our often harsh winters. I’m sure we’re going to get a taste of it soon enough (though last year it hardly snowed atContinue reading “Warm Weather and a Recipe…”
Urban Simplicty 