Extra Time on Saturday | Pasta and Focaccia

The quick and dirty version of a Saturday dinner: Because I made a veal stock today (with lovely bones from Bluescreek Farm Meats), it meant that there was quite a bit of tasty meat left on the bones after the stock was all said and done.  It was dropped into the quick tomato sauce, that… Read More Extra Time on Saturday | Pasta and Focaccia

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Winter Kitchen | Fritto Misto, Crudités and Bagna Càuda

Traditionally fritto misto is a dish of fried seafood and vegetables.  Last night, I lightened it up by leaving the vegetables uncooked for dipping into a luxurious sauce flavored with garlic and anchovies.  Bagna càuda loosely translates as hot bath.  Intensely flavored, it heightens the fresh crunch of vegetables that have gone for a quick… Read More Winter Kitchen | Fritto Misto, Crudités and Bagna Càuda

Winter Kitchen | Zuppa di Cavoli

Every winter kitchen needs a good, sturdy soup.  This zuppa, made with lacinato kale, pancetta and fennel, is amazingly versatile.  The leftovers even result in perfect little hors d’oeuvres.  Who knew? While this recipe contains the classic French base (i.e., carrot, onion, celery), the ingredients are cooked slightly differently than most other soups I make… Read More Winter Kitchen | Zuppa di Cavoli