Author Archives: fjbnyc
Kale Slaw
This dish is not Italian (or even Italian-influenced) but today, I’m making an all-American meal–burgers, oven-fries and a slaw of raw vegetables–predominantly kale. When I make burgers, I’m always looking for a good raw vegetable salad that’s not just cabbage … Continue reading
Oven Fries
These “fries” are almost as good as french fries. To get the dry, crispy texture of a french fry in the oven, a little advance preparation is required. Two hours ahead of baking, the potatoes (Idahos or Yukon Golds) need … Continue reading
Pasta, Piselli e Pancetta
A couple of times every spring, I’ll go through the trouble of making fresh peas. When the peas are plump and fresh, they are sweet enough to eat raw (my mother enjoys them raw more than cooked). The labor of … Continue reading
Spinach and Smoked Almond Pesto
This pesto has a wonderful smokiness and intense green color, and it doesn’t blacken easily. There’s only a touch of basil, but lots of baby spinach. The predominance of spinach makes for a milder, more subtle green flavor than pesto made entirely with … Continue reading
Chicken Paillard with Olive Tapenade
I was recently reminded how good a thinly pounded, quickly grilled chicken breast can be, at Bar Pitti in Manhattan. Their grilled chicken breast is served with chopped endive and sundried tomatoes on top and is the perfect light lunch or late … Continue reading
Zucchini and Onion Frittata
I was thrilled to see a new vegetable in season at my local farm stand–zucchini. They were just picked and the perfect size for a frittata. The ideal sized zucchini is about 6 to 8 inches long–not too many seeds or … Continue reading
Arugula Caprese
This was only the appetizer for tonight’s meal, but it was so great, I had to share it with you. The dish began with a bag hanging on my back door, from my 89-year old neighbor, Beppi. Beppi’s garden (which he … Continue reading
Rice with Broccoli Pesto
For those of you who read last night’s post, you may have noticed the beautiful green color of my rice. This is a dish that vegetable lovers should try–it’s easy and GREAT–and you can even use frozen broccoli. It was my way of using … Continue reading
Chicken with Mozzarella in Eggplant Sauce
This dish makes wonderful use of more of my two-hour slow-cooked eggplant tomato sauce (see my recent post for the sauce recipe). This sauce is as versatile as plain tomato sauce, but so much more complex–the eggplant melts into the tomato … Continue reading
Chicken Under a Brick
This dish is known in Italy as “pollo sotto il mattone”. It’s a great technique for getting the maximum amount of crispness and grilled flavor from a chicken. It works best with smaller chickens (under 3 lbs) or–better yet–cornish hens or poussins. … Continue reading
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