Sunday suppers: Veal meatballs with artichokes & carrots

April 13, 2014

Veal Meatballs with Artichoke and Carrot

When I saw this recipe, it just screamed “Spring!!!” at me. Fresh artichokes, veal, carrots, citrus, and a bit of cream. Just heavy enough to break the chill of a spring evening, but light enough to not weigh you down as you’re moving into the warmer months. With Easter just around the corner, I thought it would be the perfect time to post this special meal that takes a little bit of time, but shines so beautifully on the dinner table and is the perfect meal to serve family style that it is worth it! (more…)

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Sunday Suppers: Lasange Verdi Alla Bolognese

January 20, 2013

Lasagne Bolnese

Continuing to build on the list of cool weather foods I intended to make this winter, I finally decided to tackle lasagne verdi, made with fresh spinach pasta and Bolognese and bechamel sauces. For many years I’ve drooled over the recipe in my Food of Italy cookbook, but it was an article in an issue of La Cucina Italiana magazine that propelled me to figure out the perfect recipe for this dish.

If I had a recipe, why the quest, you ask? Well, funny thing about the recipe in the Food of cookbook. While you could obviously see that the pasta was a spinach pasta, there was no recipe for spinach pasta in the book! A slight oversight. (more…)

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Sunday Suppers: Wild Boar Ragu with Pappardelle

November 18, 2012

Wild Boar Pappardelle with Brunello

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…)

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Shaved fennel, red onion and celery salad with salami

November 2, 2012

Shaved fennel, red onion and celery salad with salami

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…)

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A simple pasta and a special sauce

September 22, 2011

Trofie with Rabbit

It’s been a while since we’ve had a rabbit recipe on here, hasn’t it? While many of my rabbit recipes have been heavier meals, this one is versatile. You can make it a bit heavier, or a bit on the lighter side. This evening I made it lighter, on accident, but decided it was the preferred way to serve this dish during the summer months.

I was first attracted to this recipe because of its use of the liver in the sauce. It’s not that I’m gaga for livers, I just like the idea of using all the bits that might otherwise find their way to the trash. The other reason I was attracted to this recipe was the pasta; it looked super simple to make. When doughs are involved, even pasta dough, it’s really 50/50 as to whether or not it will turn out right for me. So let’s take a look at this super-simple recipe. (more…)

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