In the book Vegetables from an Italian Garden, this recipe is listed in English as Delicious Broccoli, and that is an apt description. Broccoli, dressed up with a splash of cream, dots of butter, and more than a glug of white wine. It’s the perfect decadent vegetable side for a Thanksgiving dinner or a steakhouse-style dinner. (more…)
A few weeks back, I decided to order some specialty meats from D’Artagnan to make a special meal for my husband. I have ordered specialty items in the past as Christmas presents for my hard-to-buy-for family members who love to cook, but it’s rare that I purchase these things for myself. So I went out on a limb and decided to try D’Artagnan, and I was really happy with their variety, shipping rates, and the overall service.
That’s how I came to have these two wild boar shanks sitting in my freezer. When ordering meats online, it seems that whatever fits into the cooler ships for (roughly) the same price. Since D’Artagnan was having a sale on their game meats, I decided to add a couple of wild boar shanks and some venison to my order, which shipped for the $20 my duck alone would have shipped for (well, okay, this is Madd Hatter math… $22 for the duck, $29 for adding wild boar and venison… all in all, we’re in the $20 range). While I’ve had wild boar often at Italian restaurants, I wasn’t quite sure what to expect when cooking it. So I decided to go with a preparation similar to what I’d had in restaurants – a wild boar ragu, perfect for coating strands of pasta. (more…)
How do I describe these carrots? Savory. Cheesy. Souffle-like speckled with bits of orange. My months-long obsession with this picture didn’t set me up only to let me down. This recipe is one that exceeded my expectations and brought a hush over the Thanksgiving dinner table as everyone dug in.
Let’s back up a moment. What is taleggio cheese? It’s an Italian cheese made from cow’s milk that is soft. While its rind looks and smells a bit funky, the inside yields a mild-yet-still-full flavor. The fat content, at 48%, tells you how happy this is going to make your taste buds. Those Northern Italians know what they’re doing.
The recipe is quite simple, though the fact that you will need to chop a lot of carrots and cook them two ways adds on a bit of time. If you’re making these for Thanksgiving (they also make a great steak-dinner side), I would suggest prepping the night before by at least slicing the carrots and grating the cheese. (more…)
It’s that time of year again! November. Kickoff to Thanksgiving planning. Kickoff to holiday seasons. For the first time in many years, I find myself not combing through recipes, trying to figure out what I’ll be doing this year, as the rest of my family will be taking the reins. But fear not! I still have last year’s menu to share with you, and I know I won’t be able to resist thinking a bit about new menus and new recipes, which of course, I’ll have to share!
What does all this have to do with salad? Well, last year, this salad was one of the two opening acts for Thanksgiving dinner. A couple of years ago I talked about why I now always make sure my Thanksgiving menu has a couple of appetizers, and this salad keeps the prep work simple while providing an amazing meld of flavors. (more…)
While I made this meal over a month ago, I’m thinking my final fling with summer might have to be a repeat of the entire thing, beginning to end. Either way, I know the final bits of squash my garden yields would be well-served in this amazing gnocchi recipe that lets each ingredient shine, feeling light but oh-so-decadent at the same time.
The ingredients are simple – gnocchi, butter, squash & zucchini, a bit of corn, garlic, and goat cheese. (more…)
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