Monthly Archives: March 2012

Lobster Risotto

This isn’t radically different from my other risotti, but I thought I’d share it with you for a couple of reasons. Although I’m in south Florida, fresh, local seafood has been a bit elusive for me.  The best seafood vendor … Continue reading

Posted in Risotti | Leave a comment

Tuscan Kale Three Ways

I’ve been thrilled to find tuscan kale at my farmers’ market every week and I never tire of it or run out of ways to make it.  As soon as I get it home, I clean it, blanch it, then figure … Continue reading

Posted in Risotti, Uncategorized | 1 Comment

Pasta with Sauteed Mushrooms, Peas and Prosciutto

When I stated the other day, not to discard the pan drippings and onions from those chicken breasts–this is what I had in mind.  In addition to the chicken drippings, I had some leftover sauteed cremini mushrooms.  This dish is testament to … Continue reading

Posted in Pasta, Vegetables | 3 Comments

Roast Chicken Breasts with Rosemary and Lemon

This is a great dish to make for a dinner party, since it cooks (reliably) in about 45 minutes and needs almost no attention, as it perfumes the house with the irresistable aroma of roast chicken and rosemary.  It can rest … Continue reading

Posted in Poultry | Leave a comment

Lasagnette with Spinach, Butter and Parmigiano

Lasagnette are little pasta squares with curly edges–just as the name suggests–little sheets of lasagna.  This was the first course that I served with my Roast Chicken Breasts with Rosemary and Lemon.  It was so good, I thought it deserved a … Continue reading

Posted in Pasta | Leave a comment

Swordfish Milanese

Although I’m not a big consumer of takeout, last week at my local gourmet market, I noticed ‘Swordfish Milanese,’ which peeked my interest–they were broad, breaded pounded paillards of swordfish that looked crispy and golden.   They turned out to be not only crispy … Continue reading

Posted in Seafood | 1 Comment

Dinner for One–Sformato of Tuscan Kale

A sformato is basically a custard.  Different from a frittata, it isn’t fried, but gently baked in a water bath.  There is no golden-brown exterior–simply pale, rich softness, inside and out.  This is the perfect light supper or appetizer for … Continue reading

Posted in Eggs, Vegetables | Leave a comment