SARDINIAN RAVIOLI COOKIES

I MADE THESE BACK IN SEPTEMBER OF 2012.

EASY TO MAKE AND VERY DELICIOUS.

GOES WELL WITH A CUP OF COFFEE OR TEA!!

CHICKEN PICCATA

HERE WE GO AGAIN!  BEEN AWAY FOR AWHILE BUT I'M STILL COOKING.  I JUST HAVE BEEN A LITTLE LAZY POSTING.  

CHICKEN PICCATA!

VERY SIMPLE.  CHICKEN DREDGED IN FLOUR SEASONED WITH SALT AND PEPPER.

CHICKEN IS FINISHED WITH CAPERS AND 1 CUP OF DRY WHITE WINE.

THE BEST CAPERS ARE THE ONES THAT ARE SALT PACKED.

UOVA IN PURGATORIO (EGGS IN PURGATORY)

CINNAMON ROLLS!! WITH EVERYONE HOME FOR THE HOLIDAYS I WAS MAKING THESE EVERYDAY FOR A WEEK. I FOUND A COUPLE RECIPES WHICH I COMBINED AND JUST WINGED IT. I DID MAKE MY OWN DOUGH THOUGH!!!!

DEADLY!!

EGGS IN PURGATORY. THIS IS FROM MARIO'S "HOLIDAY FOOD" BOOK. I'VE MADE THIS EVERY CHRISTMAS MORNING NOW FOR THREE YEARS. IT IS NOW A FAMILY TRADITION.

ARE YOU READY FOR YOUR CLOSEUP!!

STUFFED TURKEY WITH PRUNES (TACCHINO RIPIENO CON PRUGNE)

I ACTUALLY MADE THIS RECIPE BEFORE I STARTED MY BLOG. I DECIDED TO CHANGE IT UP A LITTLE BIT FROM THE LAST TIME I MADE IT.

THE STUFFING FOR THE TURKEY HAD PANCETTA, GROUND PORK, PRUNES, FRESH BREAD CRUMBS, EGGS, NUTMEG, ROSEMARY, SAGE, WHITE WINE AND PARMIGIANO CHEESE

THE RECIPE CALLED FOR THE TURKEY TO BE BUTTERFLIED WITHOUT THE BONE AND JELLY ROLLED WITH THE STUFFING. I DECIDED TO LEAVE IT ON THE BONE AND STUFF EACH BREAST WITH THE STUFFING. I CHEATED ON THIS ONE A LITTLE BECAUSE I HAD THE EXECUTIVE CHEF AT HANNA'S RESTAURANT AND BAR , SEAN REYNOLDS, BUTTERFLY AND SEAR THEM FOR ME.

I ALSO MADE THIS MARINATED BUTTERNUT SQUASH (SCARPECE DI ZUCCA), FROM MARIO'S "HOLIDAY FOOD" BOOK. THIS WAS VERY EASY TO MAKE AND EVERYONE LIKED IT!

THE HANNA WOMEN ON CHRISTMAS EVE!

CHRISTMAS HONEY FRITTERS (STRUFFOLI)

I MADE THESE LITTLE GUYS CHRISTMAS EVE DAY! THE MAIN INGREDIENTS ARE EGGS, LEMON AND ORANGE ZEST, LIMONCELLO, AND HONEY.

THE LEMON AND ORANGE ZEST ALONG WITH THE LIMONCELLO ARE INCORPORATED INTO THE DOUGH.

STRUFFOLI JUST WAITING TO BE FRIED!!!

I FRIED THEM AT 375 DEGREES.

AFTER I FRIED THEM I RETURNED THEM TO THE PAN AND COATED THEM WITH HONEY. THEY DIDN'T TURN OUT AS ROUND AS I WOULD HAVE LIKED. MY DOUGH GOT A LITTLE DRY ON ME WHEN I ROLLED THEM, BUT THEY STILL TURNED OUT NICE AND FLUFFY.

STRUFFOLI PLATED BY MY PRODUCTION MANAGER.

BITTERSWEET CHOCOLATE PUDDING (SANGUINACCIO)

I MADE THIS FOR THOMAS' BIRTHDAY. IF YOU LIKE CHOCOLATE THIS IS FOR YOU.

CHOCOLATE, CHOCOLATE, WITH TOASTED PINE NUTS!!

THOMAS AND KAREN.

ONE MONTH BEFORE LEAVING FOR THE ARMY!

BIG TURKEY MEATBALLS (POLPETTE DI TACCHINO)

I've had this one in the vault since September along with a few more. These little babies were easy to make. The main ingredients are ground fresh turkey, italian sausage and prosciutto di parma.

They also had eggs, pecorino and parmigiano cheese, parsley, day old bread soaked in water, white wine and nutmeg!!

I browned the meatballs in olive oil and removed them from the pan and then added the basic tomato sauce in the pan and brought it to a boil and then added the meatballs back in the pan to simmer for 30 minutes.

The meatballs were excellent. They were very moist and flavorful.

Candis, Becca and Sarah working hard on something?

These meatballs are a definite do-over. All smile from the panel!

PORKCHOPS WITH PEPPERS AND CAPERS (Cotolette alla Zingara)

I decided to make pork chops for dinner this evening. I had my butcher cut me six nice chops.
While the recipe called for an over night brine I thought I could make some adjustments and do it in two hours.

The chops dredged in flour seasoned with salt and pepper.

The chops sauteing in olive oil!

The back side of my chops.

Once browned on both sides I added peppers, onions, olives, capers, and red pepper flakes to the pan. Then I added white wine and brought it all to a boil for, and then let it simmer for ten minutes.

Better looking then they tasted. Apparently my attempts to rush the brine process failed leaving me with very salty chops. The panel was not too pleased.

GRAPE LEAVES

We are going to mix it up a little bit. Most of you know our son Thomas is joining the U.S. Army. I asked him to compile a list of his favorite meals. One of the items on his list is Grape Leaves. Well this turned into a "throwdown" with my production manager Karen. She has years of experience making Grape Leaves. I have never made them before. I knew I was at a disadvantage from the get go. I felt like Bobby Flay (sorry Mario), so I had to put a different spin on my Grape Leaves.

Karen with her pot of gold ready for the stove top. Karen stuck with her recipe of ground chuck, rice, salt , pepper and fresh lemon juice. You can use ground lamb instead of the ground chuck.

Karen used the pot that I was going to use. Advantage Karen!

I used a different pot which didn't allow me to pack my Grape Leaves as cozy as Karen's. I used the same ingredients as Karen, except I added a touch of cinnamon to mine.

The winner of the "throwdown" was unanimous. The judges voted 3-0 in Karen's favor. I didn't stand a chance! Google "18x".

FIRE-ROASTED ARTICHOKES (CARCIOFI AL CARBONE)

It's been awhile but here we go again. I made these with my production manager, Karen. I did these on the grill. Karen loves artichokes, so I just had to make these for her. I stuffed these babies with garlic, almonds, salt, pepper, and lemons and oregano from our garden. I wrapped them in foil and put them on the barbeque. My production manager said they were delicious!!

FIRE-ROASTED ARTICHOKES

VEAL CHOPS WITH PORCINI and PUNTARELLE IN ANCHOVY SAUCE

I had a request this week from "The Unknown" and Nicholas. They wanted me to make something with veal. I went to my butcher and had him cut these beauties!!

Everything was done in the saute pan. The chops were seared and cooked for about 5 minutes on each side.

After they were cooked I removed them from the pan and kept them warm and proceeded to make the sauce in the same pan.

The sauce consisted of red onion, garlic, white wine, chicken stock, lemon and butter.

Veal Chops topped with the sauce from the pan!

Puntarelle in Anchovy Sauce. Puntarelle is similar to endive. I used the leaf lettuce from our garden. The Anchovy Sauce consisted of anchovies, garlic, white wine vinegar, olive oil and salt and pepper to taste. It tasted like Caesar dressing, but had a little more kick to it!

Thomas, Candace and Nicholas enjoying their Veal Chops!!

FRITTATA ALLE ERBE (FRITTATA WITH HERBS)

I whipped this up after we had returned home from our Memorial Day Weekend in Las Vegas.

The Frittata in the skillet waiting to be flipped!

All of the herbs came from our garden. I used marjoram, italian parsley, basil, chives, thyme, sage and rosemary.

The Frittata was very easy and quick to make. This is a definite do-over!