Monthly Archives: May 2011
Graduation Weekend
I’m off to a weekend of festivity and celebration for a family member’s college graduation at Cornell. Posts will resume early next week. Happy beginning of summer!
Broccoli and Potato Soup
To some people, “spring cleaning” implies a thorough sweep of every corner of a house from the inside out. This week, I’ve been doing my own spring cleaning, not of my house–but of my freezer. Among the many things in my freezer is … Continue reading
Sorrel Salad with Grapes and Ricotta Salata
Although sorrel is a strong green to use in salad, I’m tempering it with some arugula as well. The salad is a simple sweet-tart combination of greens, grapes, caramelized walnuts and ricotta salata. The walnuts are easy enough to prepare–simply saute … Continue reading
Rigatoni with Luganiga Sausage and Kale
I’ve posted other versions of pasta with kale for you but this version is slightly different. I’m using Luganiga sausage instead of regular pork sausage. It’s sweeter and more delicate than regular Italian sausage. Because of its sweetness I used … Continue reading
Spring Chicken Soup with Sorrel
Sorrel is truly a fleeting spring treat. It’s at its peak in early spring, but then goes to seed (and becomes tough and overly assertive). I never see it in my market, but I’m fortunate enough to have friends who are … Continue reading
Pasta with Chorizo and Baby Spinach
This is a dish we used to serve at Po sometimes. The hallmark of Mario’s cooking is big assertive flavor, and chorizo definitely fits that bill. Chorizo is a cured Spanish sausage made with pork and lots of fragrant deep red Spanish paprika. … Continue reading
Bitter Greens and Crispy Polenta
The greens I’m using here are broccoli di rapa, but you could use any bitter greens, such as dandelion or escarole. In order to heighten the bitterness of the greens, I’ve sauteed the broccoli raw, the way my mother does … Continue reading
Pasta with Ham and Asparagus
Generally, the fewer the ingredients in a dish, the more crucial the quality of those ingredients. When asparagus is picked the same day it’s cooked, it’s a totally different vegetable than the asparagus most of us are accustomed to eating … Continue reading
Spinach and Grapes with Ricotta Bruschetta
This is another dish which has so few ingredients, they must all be impeccable–particularly the ricotta. The fresher and creamier the ricotta, the more you will be seduced by this dish. It’s a wonderful appetizer, but it’s also so sweet … Continue reading
Gratinata of Scallops
I was inspired by Beppi’s gratinata of asparagus the other night, and it reminded me how good most things are when smothered in toasted bread crumbs, butter and cheese. Scallops are particularly good in this preparation because they are light … Continue reading
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