Italian
cioppino and a San Francisco mini trip
During the first week in March, Mr. S and I were in San Francisco; he was attending GDC while I was a tourist for 5 days. I had never been before and was eager to explore as much as possible and I did! Each day was packed with something new. We stayed in the Mission…
Read Moregrilled radicchio with bagna càuda
Sometimes less is more and in cooking terms it’s spot on. Simple ingredients can make any dish shine. Bagna càuda is an Italian sauce made with butter, olive oil, garlic and anchovies. The Italians eat it with fennel, peppers, carrots, cauliflower. Fresh bread dipped in this sauce is simply scrumptious! Or, give your taste buds…
Read Morefried olives stuffed with cheese
What is your favorite snack? Do you go back to the same one time after time or do you like to venture out and try new ones? If you have not tried fried olives, you must! They are a crunchy flavor bomb! I’ve made these a few times now and each time it’s with a…
Read Moreantipasto salad – a cinch to make
Antipasto (Italian – before the meal) simply refers to the dish that precedes all the others to come. It should be colorful allowing the senses to awaken and gets the palate ready for the meal that follows. It is there to whet the appetite and not be too filling. A typical antipasto dish consists of…
Read Morelinguine with clams (linguine alle vongole)
This is a busy time of the year with most of us running around doing last minute errands in preparation for the holidays. When I’m short for time, pasta is my savior and the time it takes to cook it I can have dinner on the table in 30 minutes! Toss in some clams and…
Read Morebroccoli affogato crostini
Affogato in Italian means drowned. Most are familiar with the dessert version using a scoop of vanilla ice cream and topped with a shot of hot espresso; simple and really quite scrumptious. Broccoli affagato is a simple Sicilian recipe that can be used on toast (crostini), in pasta or on its own as a side. …
Read Morepork scaloppine sandwich
Before I chat about this insanely delicious pork scaloppine sandwich, I want to give a high five to the farm-to-table experience in Nova Scotia that’s been brewing here for years. Farm-to-table movement isn’t new nor is it unique to this corner of the world. But what I will say is this; it’s the reason I…
Read Morepasta with haddock
I am the first to admit that we don’t enough fish (mea culpa). The Mayo Clinic recommends two servings a week. Some weeks we eat that and some weeks we don’t…especially when we’re on a vegetarian kick or the carnivore in me takes over. The fish balance is a thin line for me. I need…
Read MorePasta e Patate (pasta and potato)
Pasta e Patate is a recipe from a dear friend of mine. I met Francesca in Singapore back in 2001. I had heard glowing accounts of her Italian cooking classes and was eager to meet this culinary wizard. Francesca did not disappoint. Her kitchen was light and airy and her cheery disposition made all who…
Read MoreNova Scotia Mussels – Italian style
Even though I cook through the week, it’s our weekends that I look forward to the most. Whether we are entertaining or it’s just the two of us, I like to plan a nice meal. And when I say nice, it doesn’t mean a long time in the kitchen…just a few key quality ingredients. TweetFacebookLinkedInTumblrStumbleDiggDelicious
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