Author Archives: fjbnyc
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
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
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
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
Spinaci col Burro e Parmiggiano
Tonight’s meal is a “clean” meal–no sauces, no pasta, just some seared local bay scallops, a baked potato and a salad. That is, until I added a first course of spinach sauteed in butter with parmiggiano. Butter and parmiggiano is one … Continue reading
Rigatoni with Kale Pesto and Sausage
Every so often, I find Tuscan Kale in my produce market and I make this pesto. Tonight however, I was in the mood for this dish and there was no Tuscan Kale at my market, only regular kale. I decided to try … Continue reading
Filet and Wild Mushrooms
‘ Since I have leftover risotto with porcini from the other night, I’m building tonight’s meal around it–a grilled filet, sauteed cremini mushrooms and sauteed spinach. The recipe for the mushrooms was taught to me by my neighbor, Beppi. After having these … Continue reading
Pasta alla Carbonara
Dinner is later than usual tonight due to an evening meeting, so I’m using it as an excuse to make one of my favorite late-night dishes–pasta alla carbonara. I’ve made this dish many different ways but my favorite version of … Continue reading
Deconstructed Roast Chicken
There are many ways in which I enjoy preparing a roast chicken. There’s high heat/uncovered; medium heat covered then uncovered; brined; dry-brined; on the grill; under a brick, to name but a few. However, of all the ways, this … Continue reading
Dinner for One – Veal Marsala
The veal cutlets at the butcher today were irresistable–paper thin and no visible muscle or sinew. This looked like the perfect dinner for one. The dish requires only a couple of pieces of thinly sliced veal, some flour, some butter … Continue reading
italianatedotcom 