I (Karin) have been completely obsessed with Indian food lately. First, let me preface by saying that Rob is an incredible cook who makes delicious meals without much effort. Cooking dinner for him and having him be impressed doesn’t happen much. Of course, he’s a grateful diner who is complimentary and doting and just plain [...] Read more »
Rigatoni with Tomatoes, Porcini and Tuna
This recipe was taken from Luck Peach Magazine’s Issue 6: The Apocalypse issue and was written by Chef Mark Ladner. Let us know how yours turns out!! 1 cup dried porcini 2 Tablespoons olive oil, plus a splash more to finish 2-3 Tablespoons Sicilian tomato paste 1 12oz can cherry tomatoes 1-2 Tablespoons Calabrian chili [...] Read more »
Roasted Brussels Sprouts
This recipe is incredibly simple. While fresh, roasted chestnuts are perfect as well, we carry the French, canned ones that make this recipe even quicker. 1 Cup Brussels Sprouts 1 Can French Chestnuts 4 oz Fontina val d’Aosta Cut the brussels sprouts in half and blanch for a few minutes in salted water. Place sprouts [...] Read more »
Gabure et Confit
This recipe comes from one of our favorite cookbooks The Soups of France by Lois Anne Rothert. It’s such a great book that Rob wrote one of his favorite recipes and cooked it while we were in France. 1 cup navy beans 10 quarts water 2 smoked ham hocks 4 Tbl. confit fat or lard [...] Read more »
Pasta and Lentils
One of Rob’s favorite cookbooks is Pasta by Vincenzo Buonassisi. It’s subtitle is, “The history and preperation of one of the world’s most popular foods with nearly 650 classic recipes.” This is one of his prized cookbooks. Each recipe is flawless. When we had some leftover lentils in the refrigerator, he opened this book and [...] Read more »
Pasta with Mushrooms
2 Tbl Butter 3 Tbl Olive oil 1 garlic clove 3 1/2 cups porcini, sliced 1 cup chopped tomatoes 1 Tbl chopped, fresh, flat-leaf parsley 1 pound pasta: A good Macaroni or Ziti from Rustichella d’Abruzzo is great Salt and Pepper Cook the pasta to package directions. Meanwhile: Heat the butter and oil in a [...] Read more »
Vegetable Pie
Most of you know by now that our favorite and most used cookbook is The Silver Spoon from Phaidon Press. Our copy is torn to bits! The spine is broken, the cover is scratched, the pages are splattered with sauces, butter and all kinds of bits. That’s how you know you’ve got a good, functional [...] Read more »
How to Enjoy Your Burrata
Burrata is a relatively new cheese from Puglia, Italy in the Southern tip of the “boot”. It is very similar to Mozzarella, but much creamier and richer in flavor. Burrata is essentially a cream-enriched mozzarella. The most authentic way to eat Burrata is to place a ball of the cheese on a nice plate, cut [...] Read more »
Cannoli
Let’s face it: Cannoli are the perfect Summer dessert! Especially if you buy the pre-made shell (we have a really good one from Italy). They are made with fresh cheese, best served slightly chilled and you don’t have to cook anything! This recipe is a simple one. You can choose which local Ricotta you prefer: [...] Read more »
Anchovy Butter
8 oz. Good Butter- Softened (We love the Beurre de Barratte from Rodolphe le Meunier) 6 Anchovies- minced finely (Ortiz brand in Olive Oil work best.) Salt and Pepper to taste Mix the softened butter in a medium sized bowl with a fork. Add the anchovies and cream until thoroughly combined. Add salt and pepper [...] Read more »