This is a recipe that I have been making for years. I am uncertain to its source, but this is how I make it. It works well as a good meal in one pot, and great for serving a many people as it is easily scalable to create more. I have tried a number of variations but almost always go back to this basic recipe. It is very easy and people usually go back for seconds (or more). Continue reading
This recipe came about one night out of ingredients that were already in the house. We were hungry, but the store was closed. I thawed out some chicken pieces and quickly threw this together. It has since evolved a little and now has become a staple. It goes well with kale and mushrooms as a side dish, as the sauce tends to bleed over and the flavors augment each other. This a good easy dish, and is great on a cold night or anytime.
We have gotten into the habit of eating a lot of Kale. This vegetable is chock full of nutrients and if prepared properly, it can be very delicious. Here’s a simple recipe that we use on a regular basis. It can be used as a side dish for just about anything; not only does it add color to the plate, but there are never any leftovers! Continue reading
On the first sunny Saturday of spring, the urge to grill was too great to resist. In the area of safe experimentation, I used a similar recipe that I had used in the past for swordfish. A good marinade seems to be something that can transfer from one medium to another, so I’ll probably use it again, maybe with some other sort of meat, or maybe with none. However, for the sake of simplicity I will describe how I made it this time. The meat and vegetables are served as one dish together, either on or beside the couscous.
Panzanella is another wonderful traditional Tuscan dish, made from items in the garden and stale or dry bread. We discovered it in the beautiful city of Montalcino. After viewing some absolutely stunning views from atop the castle, we wandered and found a nice little café for a glass of the city’s specialty wine, Brunello. On a whim we ordered this dish and it was perfect, and refreshing. We had to learn how to make it as soon as we returned home. It is served at room temperature. Below is a rough recipe. I have added a few things that may not be traditional (e.g, the mustard) but it can be modified to taste. Continue reading
One of our absolute favorites is soup that we learned about in Tuscany, known as Ribollita. This is a traditional peasant dish that is generally made up of beans, tomatoes, and whatever is in the garden, and some stale bread. It is delicous, filling, and very healthy. I love making this. This recipe is made up of a combination of ones I have found online, with a few personal touches (especially adding more and more garlic!) Continue reading
This is a simple recipe, the genesis of which was created on a cold New Year’s day. All the stores were closed, so looking through the cabinets and the freezer produced enough for a delicious meal. It has since been slightly modified to add more ingredients. Choosing which wine to add depends on your taste, following the rule that if it is good enough to drink, it is good enough to add to a meal. The updated version is here. Continue reading