Monthly Archives: February 2011

Spinaci e Riso

Spinaci e riso (rice and spinach) is a great first course or side dish and is much simpler to make than risotto.  It requires only simmering–no sauteing of onions or of rice. There is no wine required–only butter, broth, spinach … Continue reading

Posted in Risotti, Vegetables | Leave a comment

Veal Chops with Butter and Sage

There is no meat as delicate as a veal chop.  They are usually tender, and very clean and neutral-flavored–not gamey or rich the way pork or lamb can be (not that there’s anything wrong with that).   Here, I’m using loin … Continue reading

Posted in Meat | Leave a comment

Quinoa with Cauliflower and Mint

This is a terrific and healthy dish that can accompany a variety of things (meats, poultry, fish) and makes a great leftover.  Although it’s not native to Italy, it can be accompanied by some very Italian flavors–like cauliflower and mint.  … Continue reading

Posted in Vegetables | Leave a comment

Brined Turkey Breast

This simple turkey breast is dripping with flavor and moisture from the simple act of placing it in salt water about 8 hours prior to cooking.  The brine penetrates the entire roast and seasons the meat from the inside.  It … Continue reading

Posted in Poultry | Leave a comment

Pappardelle with Pork Shoulder Ragu

For anyone who’s read about my pork shoulder from the other evening, it should come as no surprise that I’m recycling leftovers (happily) tonight.   I have a large amount of roast in braising liquid left, and all weekend long,  I’ve been looking … Continue reading

Posted in Pasta, Sauces | Leave a comment

Gnocchi

The whole purpose for the pork sauce from last night was to dress my homemade gnocchi.  But tonight, we’ve decided to dress the gnocchi simply with butter and parmigiano The trick to making good gnocchi is to begin with baked, rather … Continue reading

Posted in Pasta | Leave a comment

Braised Pork Shoulder

  I’m expecting one of my oldest friends and partners in food crime this weekend.  It’s the perfect opportunity to make a 7 pound pork roast, dripping with fat and flavor!  Unlike the relatively austere veal roast I made for my … Continue reading

Posted in Meat | 2 Comments