tag:blogger.com,1999:blog-70106867434993012412012-01-22T20:14:16.779-08:00Daniellenoreply@blogger.comBlogger1851100tag:blogger.com,1999:blog-7010686743499301241.post-87243450330032406602010-03-15T12:30:00.000-07:002010-03-15T12:31:20.227-07:00

Please visit me here for new posts!  http://labuonacucina70.blogspot.com/

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-75736809476544457532010-03-12T10:39:00.001-08:002010-03-13T14:25:16.459-08:00

Baba A Rum/Limoncello Ever since I first watched Babettes Feast over 10 years ago I have become completely obsessed with baking and eating Babàs, so much so that my Dad  teasingly calls me "Baba". Then five years later I went to Italy and was thrilled to see these  little babàs in the Pasticceria scattered all over southern Italy, the Neapolitans are considered the master babà-makers of

Daniellenoreply@blogger.com5tag:blogger.com,1999:blog-7010686743499301241.post-50561156165139316732010-03-12T10:37:00.000-08:002010-03-12T10:44:47.254-08:00

Vanilla Custard This is for an Italian style custard perfect for a Trifle, Zuppa Inglese or Baba. It is from one of my favorite cookbooks: Ada Boni Italian Regional Cooking. Ingredients 5 egg yolks 5 tablespoons sugar 1 teaspoon vanilla extract (Ada called for vanilla powder) 1 rounded teaspoon flour rind of 1 lemon 2 1/4 cups milk 1 tablespoon butter Directions Scald milk by heating up just

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-45736469836877091102010-03-10T05:32:00.000-08:002010-03-13T08:37:43.263-08:00

Focaccia This is my "quick" bread recipe that I go to when I realize I don't have any bread to go with dinner, a must in our house. It will be done and on your table, start to finish, in less than an hour, I promise!  Ingredients: Dough (This recipe makes 2 Focaccia) 4 1/4 cups flour 2 teaspoons salt 2 1/2 teaspoons yeast 1 1/2 cups warm water (Replace 1/2 cup with white wine and it will rise

Daniellenoreply@blogger.com6tag:blogger.com,1999:blog-7010686743499301241.post-17055723485142160092010-03-10T05:30:00.000-08:002010-03-11T09:45:20.318-08:00

Measuring Out The Flour: Always fluff the flour out before you measure it and make sure it is lightly scooped into the measuring cup and not packed or else it will not measure out correctly. I do this by fluffing it up with the measuring scoop in the flour bag or canister right before I scoop out each cup full. Then take your finger or a long tubular handle (handle a wooden spoon) and

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-44753564307413144732010-03-08T11:44:00.000-08:002010-03-15T04:45:16.893-07:00

Flour-less Chocolate Cake  This is dessert is similar to a cheesecake in it's texture, it is so rich and so chocolaty that you only need a small piece to feel satisfied! This seems like a difficult cake to make due to it's richness and density but is actually very simple and it's naturally gluten free. Note: This is an adaption of a recipe I found in my Kitchenaid  recipe booklet.  Ingredients

Daniellenoreply@blogger.com4tag:blogger.com,1999:blog-7010686743499301241.post-77695353597295782492010-03-06T10:41:00.000-08:002010-03-08T11:00:52.225-08:00

My Homemade Chicken Pot Pie I really love homemade chicken pot pie and to me the best part is the flaky pie crust that has just started to soak up the rich white sauce! Since the crust is so important I would say it is definitely worth the extra effort it takes to make it from scratch. If you need a pie crust recipe I have one here: Pie Crust Recipe Ingredients 2 pie crusts (homemade or frozen

Daniellenoreply@blogger.com3tag:blogger.com,1999:blog-7010686743499301241.post-65731174342058573252010-03-02T14:59:00.000-08:002010-03-02T15:06:23.121-08:00

Walnut & Date Cheese Ball I love the combo of walnuts and dates because they bring back some of my fondest childhood memories. Every Thanksgiving my little sister and I would stuff the dates with walnuts, squeeze them shut, and then roll them in powdered sugar! This recipe is my adaption of those stuffed dates and Aunt Susan's Cheese Ball Recipe. Ingredients 16 ounces cream cheese 2 cups walnuts

Daniellenoreply@blogger.com3tag:blogger.com,1999:blog-7010686743499301241.post-78658318434833349122010-03-01T13:46:00.000-08:002010-03-02T15:18:13.169-08:00

Aunt Susan's Cheese Ball This is my sister in-laws recipe and it has a secret ingredient that will have people asking, "Mmmmm what's in there?" Ingredients 16 ounces cream cheese 8 ounces crushed pineapple (not drained-this is the secret ingredient) 1/4 cup finely chopped green pepper 2 tablespoons finely chopped vidalia onion 1 tablespoon All-Season Mix (I am using Costco Organic No Salt

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-53038251763754864982010-03-01T05:19:00.000-08:002010-03-01T05:24:27.450-08:00

 ~Tyler & Danielle enjoying their Pasta ~ This is a recipe based on a white sauce (Balsamella) and several cheeses, very similar to Fettuccine Alfredo. I make it a lot for lunch around here because it is so quick, tasty, and very filling. When my kids were little they wanted Mac & Cheese like their friends had but I couldn't bring myself to buying that "little blue box" so I came up with this

Daniellenoreply@blogger.com4tag:blogger.com,1999:blog-7010686743499301241.post-46344364136292370122010-02-26T14:43:00.000-08:002010-02-26T15:22:45.049-08:00

~He looks a little angry ~Whole Wheat Italian Bread Ingredients 1 1/2 cups warm water (Tip: I like to replace 1/2 cup of water with white wine, this helps the rising!) 2 cups unbleached bread flour (King Arthur is my favorite) 2 1/4 cups whole wheat flour (King Arthur) 3 tablespoons olive oil 2 teaspoons salt 2 ½ teaspoons yeast Directions Food Processor Method: Place all of the dry into the

Daniellenoreply@blogger.com2tag:blogger.com,1999:blog-7010686743499301241.post-71168216616247849192010-02-26T06:19:00.000-08:002010-02-26T06:24:07.506-08:00

This is an excellent site for all of your baking questions, tips, or problems! Baking 911 Site

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-19994805711926390252010-02-18T14:11:00.000-08:002010-02-18T14:16:00.701-08:00

Spaghetti alla Funghi This recipe is based on my Zia Adella's mushrooms that she loved to cook for my sister Flora while she was visiting our family in Naples, Italy. She would shout from the kitchen, "Floraaaaa, funghi, Floraaaaaa funghi,!! " with a great big grin on her face. Several years later when I visited Italy she made the same dish for me. These are great all by themselves but I think

Daniellenoreply@blogger.com2tag:blogger.com,1999:blog-7010686743499301241.post-22942265610871626662010-02-16T16:08:00.000-08:002010-02-17T06:39:43.485-08:00

Thin & Crispy Chocolate Chip Cookies This is Alton Browns recipe and I love it. I really like the idea of having a container of homemade cookies around for my family to enjoy, it seems that was the epitome of a happy family on those old black and white sitcoms! This recipe truly is fool-proof as long as you follow the directions and measurements exactly, happy baking! Ingredients2 1/4 cups

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-73386183149015460332010-02-16T05:55:00.000-08:002010-02-16T07:37:36.379-08:00

~Soffritto Before~ ~Soffritto After~Soffritto This is the base for all of my sauces and soups. If you are wanting to learn Italian, Spanish, or Greek cuisine this is the recipe to start with. It is a "sauce" that is cooked low and slow consisting of 3-4 vegetables and a small amount of olive oil and or butter, you won't believe how much depth of flavor this adds. Southern Italians use garlic,

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-19491849714670163132010-02-15T09:18:00.000-08:002010-03-02T09:46:58.643-08:00

My Zia Antonietta's Cucina in Napoli, Italy! Braciole/Involtini (Zia Antonietta) What Neapolitans call Braciole the rest of Italy calls Involtini. This is my Great Aunt (Zia) Antonietta's recipe and I consider it an heirloom recipe in that it has passed down several generations. My Dad translated it for me and said that she stressed that it must be fresh herbs since they are basically the bulk

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-23800424917608638452010-02-13T13:47:00.000-08:002010-02-13T14:46:36.379-08:00

Favorite Brownies!After many tries at many different recipes I have finally come up with my own favorite brownie recipe! It is a not-too-sweet brownie with a texture that is right in between a cakey and a fudgey brownie, so it satisfies all of my family at once!Ingredients8 ounces semi sweet chocolate chips1 cup butter (2 sticks)5 eggs2 cups sugar1 tablespoon vanilla1 1/2 cups flour all purpose1

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-77403094009992955572010-02-12T06:00:00.000-08:002010-03-02T09:46:11.216-08:00

 ~My Dad and his Mother: Nona Flora Casolaro~ Braciole or Involtini (Andrea Casolaro) What Neapolitans call Braciole the rest of Italy calls Involtini.This is my Dad's recipe that he based on a recipe he got from his mother back in Napoli and some braciole he had at restaurant in Jersey City back in the 1960's called Le Figaro. Here is a side note: my Nona Flora was in her 70's at the time this

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-77919406803231729752010-02-05T04:27:00.000-08:002010-02-24T06:37:03.576-08:00

I am so proud of this recipe because my daughter, Danielle, and I came up with it one day in a moment of inspiration! I used my Homemade Grand Marnier but any orange flavored liqueur will do. This cake is very light so we chose to do a orange liqueur infused whipped cream topping for it which just adds to the airiness of the cake. I think this will make a nice Christmas cake because of the

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-12935892037132557302010-01-27T06:05:00.000-08:002010-01-27T06:21:28.579-08:00

Carrot Orange JuiceCarrot juice we all is know is very very good for you but if that were the only reason for drinking it my family would simply not do it. My husband has always said that as long as it tastes good he would eat healthy and I agree! That is why I came up with this delicious and healthy drink that is a nice break from regular plain orange juice in the morning. If it seems like too

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-68870940832393166142010-01-25T04:57:00.000-08:002010-01-26T06:28:19.873-08:00

Authentic Mexican TacosThis recipe is from Rick Bayless and I promise that once you taste these tacos you will never go back to those pre-packaged tacos in a kit! Make sure you use good fresh tortillas, corn or flour, or even better yet homemade. The fresh tortillas are usually in the refrigerator section near the Mexican cheeses and Chorizo, how convenient.Ingredients2 pounds Mexican Chorizo

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-19257341612862400372010-01-22T06:40:00.000-08:002010-02-18T03:26:37.258-08:00

My parents wedding in Naples, Italy.Ragu Napoletano This is the sauce I grew up on and I believe it runs through my veins! My Father is from Naples and my Mother's family is as well so I feel it was my God given birthright ;) I remember this being on the stove top cooking all day Sunday and sneaking into the kitchen dipping pieces of bread into it, by the time supper was ready I must have

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-15493059416228381322010-01-21T04:30:00.000-08:002010-01-22T09:40:15.834-08:00

Pumpkin Risotto (Risotto Con La Zucca)This recipe was adapted from one of my favorite cookbook authors Ada Boni and her cookbook Italian Regional Cooking. In the dead of winter I seem to crave color on my plate and squash is one of the best ways to get it! Squash is available all winter long just when we need it with it's rich content of vitamins, minerals, and phytonutrients like beta-carotene.

Daniellenoreply@blogger.com2tag:blogger.com,1999:blog-7010686743499301241.post-60645076710799821492010-01-20T06:47:00.000-08:002010-01-26T09:49:51.736-08:00

Mom's Old Fashioned Vanilla Milk ShakeThis is the shake my Mom used to make for us when we were little, it is the kind of old fashioned milk shake made with milk and not ice cream. She would make it for us as a "Just because I love you" treat and I did the same with my kids! I can still remember watching her as she poured the simple ingredients into the blender and then whipped it up until it

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-87453108536730230092010-01-16T16:45:00.000-08:002010-01-20T15:07:21.741-08:00

I love using liqueurs in baking because cakes or pastries spiked with a liqueur are much more complex then their "sober" versions. A flavored liqueur can help you help make your very own signature desserts or simply enhance an old and tired recipe you have already been using. The proper amount will have a note of the liqueur flavor, but it won't overwhelm the dessert. Balance, which is of utmost

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-9694198989682357592010-01-15T04:09:00.000-08:002010-01-19T07:44:36.776-08:00

Homemade Grand MarnierGrand Marnier is the orange flavored liqueur of France used with Crêpes Suzette and "crêpes au Grand Marnier".I got this recipe from this site and just finished making my first batch! I did make a few changes to the original recipe like replacing vanilla extract for the vanilla bean and I also felt like 4 oranges was just not enough so I used 6. It took 3 weeks to steep but

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-34967713923155339032010-01-12T12:00:00.000-08:002010-01-19T07:45:24.887-08:00

"Italians...seemed never to die. They eat olive oil all day long...and that's what does it."~William KennedyI LOVE olive oil and every time I am drizzling it on my bread, eggs, meat, fish, pasta, or even my face, I thank God for this beautiful liquid gold!I like to think of olive oil as Marcella Hazan puts it, "The juice of a fruit"

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-74093060784509963102010-01-12T11:14:00.000-08:002010-01-14T13:26:55.496-08:00

Marinated Skirt SteakThe skirt steak is a pretty cheap steak because it is one of the tougher cuts of meat. Therefore it needs to be marinated and cooked very quickly or very slowly, this recipe is for the quick method. Skirt steaks have a very strong graining so for maximum tenderness, slice them across the grain. My marinade is made with left over olive oil dipping sauce and lemon making it "

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-23925332464400400802010-01-08T05:53:00.000-08:002010-02-16T06:42:27.189-08:00

Shepherds PieI crave a Shepherds Pie in the winter and it's no wonder since this recipe is from Britain where they have very cold winters. What better way to flee the frigid cold than in your own cozy kitchen with a plateful of steaming hot potatoes, meat, and melted cheese! The key to a good simple dish like this is to use very good quality ingredients and since you do have so few ingredients

Daniellenoreply@blogger.com6tag:blogger.com,1999:blog-7010686743499301241.post-48773844868097674492010-01-04T12:52:00.001-08:002010-02-15T13:48:53.437-08:00

Linguine & Red Clam SauceThis is my husband's favorite way to eat clams!Ingredients1 or 2 dozen fresh clams1 large can crushed Italian plum tomatoes (San Marzano or Pomi)1 cup white wineolive oil (about 4-5 tablespoons)1 clove garlic minced6 fresh leaves basil1/4 cup fresh parsleyred pepper flakes (to taste)salt & black pepperDirectionsMince or crush garlic. Cover the bottom of a large skillet

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-82043942510640827242010-01-04T12:05:00.000-08:002010-01-25T07:19:40.552-08:00

Flour TortillasTacos with homemade tortillas became one of our family's regular weekday meals when times were very tight and I needed a money saving meal. I also used this "flat-bread" recipe for other meals such as wraps and even for desserts. I have since then changed the original recipe up a bit and have even adapted it to a Food Processor or Kitchen Aid. This recipe was and still is a nice

Daniellenoreply@blogger.com3tag:blogger.com,1999:blog-7010686743499301241.post-77662687245063421472009-12-26T05:04:00.000-08:002009-12-26T05:55:42.798-08:00

Making Bruschetta (Italian for "To roast over coals") was a tradition started by olive growers during the pressing season, November and December. The growers would bring some day old country bread with them to the press and would toast the bread slices over a grill. This would then be used to sample the oil!Ingredients1 loaf good bread sliced at a diagonal like Biscottiolive oil1 whole garlic

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-21962445370177736992009-12-22T11:14:00.000-08:002010-01-09T06:14:30.758-08:00

FrittataThis is basically an Italian omelet. A frittata is prepared in a frying pan like a traditional French omelet except it is not folded and is typically finished in an oven or under a broiler. This is for a basic frittata but is usually enriched by adding meats, cheeses, vegetables or even pasta!Ingredients (This will serve 6-8)9 large eggs at room tempsalt and peppernutmeg (A few scrapings

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-21010496482513901742009-12-14T14:05:00.001-08:002009-12-26T05:03:41.700-08:00

Mia famiglia around the family table or as it is worshipfully called Il Sacro Desco.Frutta De Mare or Fruit Of The Sea in a marinara sauce is what I ate almost every Christmas Eve as I was growing up and my husband and I have continued this tradition with our own family. The Feast Of The Seven Fishes or festa dei sette pesci is a Neapolitan traditional feast served on Christmas Eve which includes

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-74842133734793636282009-12-02T14:44:00.000-08:002010-02-08T06:33:40.627-08:00

Gato'This is my version of one of my Dad's recipes and was one of my favorite meals as a child. This is usually made with left over mashed potatoes but I love this dish so much that I make mashed potatoes just for Gato'. I like to describe Gato' as an Italian Shepherd's Pie!IngredientsPrepared Mashed Potatoes (5 large potatoes or 2 1/2 pounds of russet)You want a real moist and creamy mashed

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-54069932091295896012009-11-30T04:17:00.000-08:002009-11-30T04:50:44.216-08:00

This is one of those dishes that truly shows off the true character of Italian cooking "La buona cucina" or "The good kitchen" as it is so simple yet so very good! These mussels are great as an appetizer but they can easily be turned into a complete meal by serving them over very thin spaghetti alongside a salad and some bread.Ingredients2 pounds Frozen Mussels (I love the frozen precooked

Daniellenoreply@blogger.com2tag:blogger.com,1999:blog-7010686743499301241.post-66392396917691568762009-11-18T15:33:00.001-08:002010-02-08T07:15:43.461-08:00

Basic Pasta Dough RecipeHere is my recipe, tried and true! Homemade PastaRavioli Filling1/2 pound ricotta1 egg1/8 cup Parmesan cheese (You may need a little more if the filling is too wet, you want a dough that will hold together in a nice round mound)1 scrape or 2 of whole nutmeg across a graterTools1 small makeup brushpasta machineravioli wheelDirectionsDivide the already rested dough into 8

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-12638523797736884812009-11-05T07:15:00.000-08:002009-11-05T07:27:06.091-08:00

Peppermint Mocha Coffee CreamerI just LOVE the different seasons and I like to have different fun drinks to celebrate each everyone of them, this is what I make to say, "Welcome Christmas Holidays!". So if you love those commercial seasonal creamers but not all of the preservatives this is for you. This creamer can also be made using soy or rice milk and be dairy free! This is Crystal Miller's

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-29097674225355865272009-11-02T03:59:00.000-08:002009-11-02T17:00:48.744-08:00

This is a Sicilian dish that I have adapted to include the more common canned sardines and spinach, you really have to be a fan of sardines to enjoy this dish. It is new to me in the sense that I never had this particular dish growing up but at the same time very familiar to me in the sense that I was raised on pasta with seafood. I have always preferred my pasta with seafood over meat. This

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-58854611502169065372009-10-30T03:55:00.000-07:002009-11-02T14:47:52.585-08:00

This is my Mom's (Carolann Sasso) recipe so I named it after her! This recipe is based on some delicious Mussels my Mother and I had on our recent visit to NJ. I call them sassy because of their spicy red sauce. If you use cleaned, debearded, frozen mussels (I get mine at Walmart) they are so easy and so delicioso !SASSO'S MUSSELS & SASSY RED SAUCEIngredients 1 or 2 dozen mussels (cleaned and

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-62576870686707064022009-10-12T06:35:00.000-07:002010-02-25T06:04:26.623-08:00

The chicken is "rosso" from the wine and vinegar which makes for a nice presentation and spectacular flavor! This dish is great for a holiday meal and by using the roasting bag there is no basting and easy clean up. I love the roasting bag because not only does it keep the meat moist but it also browns well and then you just throw the bag away! Ingredients 1 Whole Chicken Roaster 2 tablespoons

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-59580707942065009822009-10-12T06:00:00.000-07:002009-10-13T04:12:34.159-07:00

This dish is good enough for company or even a holiday meal and the bonus is that it is simple and quick enough to whip up for your family even after a long day of homeschooling, running errands, or working!Ingredients2 pork tenderloins (they usually come in a pack of 2 and this will feed 10)Seasoning Mix (or any other Dry Rub you prefer, I like the Costco Organic Salt Free Seasoning mix but Mrs.

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-28212798288715769742009-10-05T10:10:00.000-07:002009-10-10T10:05:25.618-07:00

This is my Nana's recipe for Matzo Brei (rhymes with fry), which is basically an egg omelet with matzo crackers. I remember her making this for us when she was living with us as an afternoon snack and she would allow us to break up our own crackers. Both kids and adults love this dish and it can be eaten for breakfast, an afternoon snack, or anytime you get the munchies.Ingredients 2 matzo

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-21681462637718825762009-10-02T10:23:00.000-07:002010-01-09T06:04:17.432-08:00

This pumpkin Spice Cake recipe came out of my family's love for eating pumpkin all Fall long and at the same time not wanting to burn them out on Pumpkin Pie before Thanksgiving! My Pumpkin Spice Cake is very easy if you bake it in a sheet pan and then just dust it with powdered sugar as a topping. It is best served warm from the oven. This cake will make your whole home smell like Fall while

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-50672629219701218852009-10-01T15:30:00.000-07:002009-10-28T04:28:01.394-07:00

Crystal MillerThis tastes just like the Pumpkin Spice Flavored Creamer you buy at the grocery store except that it has no preservatives, corn syrup, or artificial flavors and if you are allergic to dairy you can make it with a rice or soy creamer instead of the half-n-half.Ingredients1 cup half-n-half (or a rice milk based creamer)½ cup cane juice crystals (I use white sugar instead)3 heaping

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-18644105799328255412009-09-28T13:37:00.000-07:002009-09-28T15:43:36.493-07:00

I love this time of year with the rich colors of harvest time, pumpkins everywhere, apple picking, and an abundance of great vegetables in market stalls, supermarkets and farms ! And one of my favorite autumn vegetables is the heartier squash you find in the fall and winter months. I have cooked them just about every way imaginable such as hash, purees, soups... but this recipe has to be my

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-90726776734273802382009-09-25T04:35:00.000-07:002010-01-22T06:40:16.028-08:00

This recipe is very similar to my Baked Pasta Bolognese only in the form of a lasagna. My family loves it and I hope yours will too!Ingredients1 pot of Bolognese Sauce Recipe or Ragu (meat sauce)1 package no boil lasagna (I use Barilla)1/4 cup (2 ounces) Parmesan grated1 1/2 cups Bechamel (white sauce)1 cup (8 ounces) mozzarellaDirectionsPrepare your favorite Meat Sauce and a Bechamel Sauce.

Daniellenoreply@blogger.com2tag:blogger.com,1999:blog-7010686743499301241.post-85761214346553885912009-09-23T12:46:00.001-07:002009-09-23T14:20:21.503-07:00

Pasta alla Shrimp ScampiPasta alla any seafood is a great way to help a little seafood go a long way. The seafood sauce flavors the pasta so you get the same flavor in the pasta as well as the actual seafood.The term scampi is actually a type of lobster prepared with white wine and garlic butter but has come to mean any meat prepared in that style. Here is my recipe for shrimp prepared scampi

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-68171356505415606812009-09-22T15:41:00.000-07:002010-02-16T06:43:18.164-08:00

An empanada is a stuffed bread or pastry and it literally means to wrap or coat in bread. Empanadas have many different fillings from sweet to savory and each Latin country has their own version. My pastry dough recipe is from my Mom's friend from Cuba and the filling is based on a Spanish style meat sauce. Since I have adapted the usual mini empanadas to 1 large pie so this is now a simple dish

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-45947772136890446672009-09-22T09:35:00.000-07:002010-02-16T06:32:05.049-08:00

I make my chili a lot like I make my other bean dishes, I start with a Soffritto and build from there. This helps create different layers of flavor. I have also found that Mexican Chorizo Sausage is the most flavorful meat source for chili.Ingredients1 pound Mexican Chorizo Sausage (You can buy this raw sausage in a pack without casing, it is near the fresh tortillas in the refrigerated section

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-15147911263532986952009-09-22T09:33:00.000-07:002009-10-08T05:39:21.897-07:00

This is a very basic introduction on which wine to serve with dinner. It is a simple overview but if you would like more information on wines check out this site WINES.Wine BasicsServe white with white meat and red with red meat: You have all heard that one and it is generally true. If you follow this rule you can't go wrong.Turkey: Since turkey has both white and dark meat you can serve either

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-2521735362742395262009-09-10T06:36:00.000-07:002009-10-12T06:54:21.113-07:00

This is my Grandpa Pasqualo Pompei DeMaria's recipe for a Mixed Paella Valenciana and it is called so because it is a mixture of meats, seafood, and vegetables. My Grandpa DeMaria was my Mother's Father and a first generation Italian American whose parents, Carl and Philomena DeMaria came from Naples, Italy and settled in Jersey City NJ in the early 1900's. Our family makes this dish only for

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-77757589770931627482009-09-09T05:57:00.000-07:002009-09-25T06:54:40.295-07:00

This ancient Roman dish is an appetizer of olive paste that you spread on bread, it is said that Cato, the ancient Roman orator, was partial to "herby olive tapenade". I like to use my "herby olive paste" not only as an appetizer but also as a spread on my sandwiches to give them an extra kick of flavor and to stuff chicken fillets as a main course. My recipe is for a small batch because I like

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-57767167627847461142009-09-08T11:26:00.001-07:002009-11-06T04:05:46.486-08:00

Ziti Al FornoNothing says celebration to a southern Italian family more than baked pasta, and why not? It can feed a multitude and frees the cook up to enjoy her guests! Every celebration we had growing up: baby christening, first communion, confirmation, showers, holidays...had some kind of baked pasta dish. This recipe is a Neapolitan style baked pasta and is also known as Ziti Alforno or ziti

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-47595474612110828702009-09-08T11:14:00.001-07:002010-02-26T14:33:19.420-08:00

Baked Pasta Bolognese or Ziti Al Forno Bolgnese This is another version of Ziti Al forno or baked pasta. My Mom used to make this each and every Sunday for lunch! I like to make this whenever we have a lot of Bolognese or Ragu (not the brand ragu means meat sauce in Italian) left over. Don't be intimidated by the fact that there are no amounts because there really is no set amount for each

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-27711779933950034812009-09-08T10:42:00.000-07:002010-02-18T03:47:02.682-08:00

Aglio Olio is an Italian sauce made up of garlic and oil (aglio-garlic & olio-oil) and has a long history. It is mentioned in the writings of Pliny the Elder (AD 23-79), A Roman, wrote that when garlic is “beaten up in oil and vinegar it swells up in foam to a surprising size”. This was how the ancient Romans ate their pasta before the the tomato was brought to Europe by the Spaniards. I love

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-47137376886362895122009-09-07T11:09:00.001-07:002010-02-25T06:04:51.748-08:00

I must admit that I will never make as good fried chicken as my Mother in-law but this is my feeble little attempt at it. My Mother in-law's fried chicken is more of a technique than a recipe and I really needed a recipe so when I saw this recipe on Tyler Florence's show, Tyler's Ultimate I just knew it was one to try. It is based on his Southern grandmother's recipe with a few of his extra

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-15201512880392473852009-09-07T11:08:00.001-07:002010-01-09T06:04:46.330-08:00

This is my basic apple pie I make very year right after we go apple picking, the recipe is from The New Basics Cookbook by Rosso & Lukins. I always make sure to pick atleast half "baking" apples such as Mutsu along with our regular "eating' apples. You can turn this "basic" pie into something special by adding 3/4 cup sharp cheddar cheese to the crust or by adding additional spices such as

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-88358681936879707792009-09-07T06:02:00.000-07:002010-02-18T03:41:13.483-08:00

This is a basic white sauce and was one of the first things I taught my daughter to cook because it was so simple and quick. Balsamella or Bechamel is the white sauce that is used in Fettucini Aldredo, Macaroni and Cheese, and many other baked pasta dishes such as Lasagna Bianco (lasagna with white sauce) and Baked Pasta Bolognese. Ingredients 2 cups milk 4 tablespoons butter 3 tablespoons all

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-7752437998556544242009-08-29T06:11:00.003-07:002010-03-15T04:37:46.952-07:00

Nothing says "celebration" like a platter full of cannoli! To make homemade cannoli you can either purchase the shells and make the cannoli mixture or make you make the shells and the mixture both. If you purchase them you will need 24 - 30 large or 60 -70 mini shells for this recipe. If you make them yourself it truly is a labor of love but well worth it. My mom used to make them for us on

Daniellenoreply@blogger.com3tag:blogger.com,1999:blog-7010686743499301241.post-89367232080991811402009-08-29T06:11:00.001-07:002009-09-25T06:56:23.869-07:00

This is my favorite chocolate sauce recipe. The consistency is that of Hershey Chocolate Syrup and is great for topping off cakes, pies, ice cream or coffee. You can also use it to make chocolate milk just like Hershey Chocolate Syrup! It will keep for 2 weeks in the fridge1 cup espresso or very strong coffee 3/4 cup cocoa11/2 cups sugarpinch of salt1 teaspoon vanilla extractPrepare the espresso

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-3340855716176783692009-08-27T14:25:00.000-07:002010-01-09T06:04:58.827-08:00

Every pizzeria has their own version of a "Pizza Bianco" and this is mine. My husband had a favorite pizzeria in Charleston when we met and he just loved their white pizza so I learned to make one just for him. This recipe is for 2 white pizzas.2 pizza doughs 1/2 pound provolone grated or chopped1/2 pound mozzarella shredded1 garlic butter spreadgrated Parmesan (about 1/8-1/4 cup per pizza)Olive

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-58005188717503837172009-08-24T09:10:00.000-07:002009-09-09T11:48:39.582-07:00

My family used to eat our pork, fish, lamb, and even beef this way, Milanese style, and it's still my favorite! You really can't go wrong just as long as you pound them thin and don't over cook.Ingredients & Tools3 pie pansItalian style bread crumbs 2 cups2 eggs beaten2 cups all purpose floursalt & pepper6 boneless pork chops: pounded thin between 2 plastic wrap sheets to 1/3 inch thicknessolive

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-57581518399113974582009-08-24T06:12:00.000-07:002009-08-24T14:30:02.014-07:00

This my Mom's, Carolann Sasso, recipe for caponata. What is Caponata? It is an ancient Sicilian dish with a sweet&sour taste that consists of fried eggplant, onions, celery, capers, tomatoes, and olives. It’s mainly served cold as an appetizer “antipasto” with bread but I also like it served warm as a "sauce" for spaghetti. Naples has it's own version and even though both of my parents are

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-45252470796548209972009-08-23T16:09:00.000-07:002009-09-23T14:25:10.977-07:00

This is based on my Dad's recipe for stuffed mushrooms which I have tweaked a bit over the years.. They are one of the first things I ever made for a potluck type meal at church when I was only 22 years old. I remember calling my Dad up and asking for the recipe and he said, "You know honey, you just mixa some bread crumbs, Parmigiana, garlic, and olive oil and stuffa the mushrooms. Then you cook

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-13375391012117871152009-08-14T04:22:00.000-07:002010-01-20T15:05:30.231-08:00

This cake is a traditional Southern American dessert and is actually not Italian at all. My quest for the perfect Italian Cream Cake recipe started because my sister in-law had a slice at a bakery down in Jacksonville Florida and quickly became addicted to this light~creamy~coconutty~ cake! I decided I was going to bake it for her the next time we are down there. I got a recipe off of the

Daniellenoreply@blogger.com2tag:blogger.com,1999:blog-7010686743499301241.post-31458411139129818392009-08-12T11:49:00.000-07:002009-09-25T06:55:21.726-07:00

This is my fresh tomato salsa recipe which I use with nacho chips, tacos, fajitas, and re- fried beans. You can take the basic recipe and tweak it to your family's tastes such as lemon instead of lime, a different hot sauce, fresh peppers, parsley instead of cilantro.... 4 large very (or 8 Roma tomatoes) good tomatoes (I only make this in the Summer with really good tomatoes)1/4 cup fresh chopped

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-27198604251898895072009-08-10T15:10:00.000-07:002010-03-15T04:44:47.755-07:00

This is  a creamy, smooth, and silky NY style cheesecake and it is my family's favorite. This recipe is my adaption from a recipe I got a while back off the package of  a generic cream cheese! Ingredients Crust 1 package cinnamon graham crackers (1 1/2 cups) 6 tablespoons butter  melted Crush the crackers in a large baggy with a rolling pin or better yet in a food processor. Add the melted butter

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-48268782454163613402009-08-08T08:31:00.000-07:002010-02-16T07:15:27.235-08:00

When I was growing up a grilling out only meant one thing, sausage and peppers! This recipe can be adapted to the stove top simply by cooking the sausage in a skillet but they are at their best when grilled. This is a great meal for a crowd, just double or triple up on the pepper recipe and the sausages. It's not only easy but economical as well, I get my Italian Sausages at Costco, 24 large

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-61978945731029802862009-08-08T04:38:00.000-07:002009-09-11T07:12:12.649-07:00

Greek salad or country/village salad is something that the Greeks eat at pretty much every meal. What we have all come to know as the "Greek Salad" is actually a combination of a typical Greek winter and summer salad, they eat a lettuce salad in the colder months and a tomato salad in the warmer months. This salad along with some good bread is substantial enough to stand alone, and we often eat

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-60562799566060179802009-08-01T09:30:00.000-07:002009-08-01T09:59:28.496-07:00

Tiramisu is Roman dessert that literally means "pick me up" and that is just what this dessert does as it is light, very flavorful, and it does not require any cooking! You can use any liqueur you like such as Amaretto, Rum, Whiskey, Kahlua, or even Marsala wine. It tastes best the next day so it's a great day ahead dessert to make. 3/4 cup heavy cream and 1 tablespoon sugar whipped until stiff4

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-49654008864402726092009-07-07T04:42:00.000-07:002009-09-11T07:14:30.365-07:00

This is my family's new favorite dessert! And it doesn't surprise me because I got the recipe from my new favorite cookbook! The Gourmet Cook Book edited by my already favorite food writer Ruth Reichl! Alright, enough of my favorites and more of the recipe.■ More than brownies, these are an elegant, richly layeredlittle dessert. A chocolate and espresso base supportsa sweetened cream cheese layer

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-84593216432998244382009-07-01T04:18:00.000-07:002010-02-25T06:05:13.777-08:00

My father, Andrea Casolaro (The photo is of his passport when he arrived in America circa 1962), told me that this was the first dish he prepared for my Mom in America. He was missing his mother's cooking back home in Naples, Italy and so he decided to cook an authentic Italian meal, cacciatore (Cacciatore means "hunter" in Italian and refers to chicken or rabbit that is prepared "hunter

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-30923423045287638912009-06-21T14:51:00.001-07:002009-09-11T05:37:54.139-07:00

Although frying an egg is a relatively easy thing to do there are a few hints to making a perfect fried egg. Things you will need: Non stick pan or griddleSlotted plastic or silicone spatula or a fish spatula is even betterIngredientsFresh Eggs: A bad egg will not form but rather run all over the pan and it will taste bad (just look for the date on the carton)Fat: 1/2 - 1 tablespoon per egg of

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-35453359039621674912009-06-19T08:26:00.000-07:002009-07-07T04:41:41.438-07:00

The recipe is from the Gooseberry Patch "Simple Country Pleasures." I hope this will help y'all stay cool this summer!Ingredients4 lemons3/4 cup sugar4 cups very hot water (I heat mine up in the coffee pot)Cut lemons into thin slices and remove the seeds. Place the lemon slices into a large non metal bowl, sprinkle with sugar and let it stand for 10 minutes. Press lemons with the back of a spoon

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-26216766126528286712009-06-16T05:13:00.000-07:002010-02-13T14:33:33.392-08:00

These are so simple and use very basic ingredients, my family LOVES these. They are more like a candy bar than a cookie!1 stick butter1/3 cup cocoa1 1/2 cups sugar1/2 cup milk2 teaspoons vanilla1/2 cup peanut butter (Spray the measuring cup with cooking spray for easy removal.)2 - 3 cups oats (This amount does vary depending on the day so always start with 2 cups and add 1/4 more a cup at a

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-68144040441695351432009-06-13T12:15:00.000-07:002010-03-15T04:44:12.057-07:00

Ingredients 1 pack plus 2 crackers of honey, plain, or cinnamon graham crackers 1 tablespoon sugar 1/3 cup melted butter Crush the crackers by placing in a zip lock baggy and crush and roll with a rolling pin, it helps to double the baggy and let all of the air out. Add the melted butter and sugar to the baggy and mix by smooshing with your hands. Press this mixture down into a tart or pie pan

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-35795250005953552302009-06-13T11:59:00.001-07:002010-03-15T04:43:35.326-07:00

This dessert is perfect for the Summer time, the only baking required is for the graham cracker crust! Ingredients 8 ounces cream cheese softened by leaving out for an hour or two (you must do this or else you will have lumps) 1 cup sour cream 1 cup heavy cream whipped (1 cup before whipped) plus 2 tablespoons sugar 1/3 cup sugar 2 teaspoons vanilla or lemon extract Berries for garnish (For my

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-3253278126054694942009-06-08T11:26:00.000-07:002010-02-17T12:51:17.468-08:00

My Mom's favorite food from the street vendors in Naples, Italy was the Pizza Fritta, so this recipe is for her. I put this recipe under "cooking For a crowd" because it's one those fun party foods. You just set up your griddle and dough/topping station and make them with each guest's choice of toppings! Ingredients pizza dough recipe for 2 pizzas cut into 8 slices marinara sauce 1/2 pound

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-6853667535689225482009-06-08T07:46:00.000-07:002009-09-25T06:55:41.566-07:00

This is great as a spread for garlic bread or a white pizza topping!1 stick salted butter (or use regular butter and add a pinch of salt)1 teaspoon of Italian seasoning (or more to taste)red pepper flakes (just a small pinch)1 bulb roasted garlicSet butter out at room temp to soften. Add garlic and mash up into a spread (I use a fork)and then add seasonings. If you don't use all of it just cover

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-25578219034389201102009-06-08T06:34:00.001-07:002009-09-14T16:30:20.102-07:00

This is the Italian version of Sangria and like all Italian cooking it relies on a few fresh ingredients. In this case it is the perfectly ripe peach! If you have a perfect peach in season and a simple red wine this drink will come out perfect no matter what!Serves 6Ingredients1/8 cup sugar6 ripe peaches2 1/2 cups good red wine (I like Oak Leaf for $2.97 a bottle at Walmart It's the southern

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-61339079725282456782009-06-01T06:38:00.000-07:002009-06-01T06:47:27.892-07:00

This is a very interesting fresh fruit dessert. The name, Pazzo, means "crazy" in Italian and this dessert is named so because of the "crazy" balsamic and sugar sauce you pour over the strawberries! I have also tried this with other berries and it was just as crazy-delicious! 1/4 cup superfine sugar3 tablespoons balsamic vinegarSea salt, preferably gray saltFreshly ground black pepper3 cups

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-55955908533382910212009-05-29T04:46:00.000-07:002009-05-29T08:45:22.343-07:00

As soon as the tomatoes hit the produce stands this is a regular on our table. If you wait and only eat tomatoes (raw) in season they are delicious and very much worth the wait. A home grown or local tomato is always better because they are picked closer to the time they are eaten assuring a riper tomato!Ingredients2-6 slices of bacon per sandwich (I broil my bacon on a broiler rack in the oven

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-46056259265506567452009-05-26T04:35:00.000-07:002009-08-31T07:32:08.588-07:00

This is Jamie Oliver's recipe from Food Network. When I first saw this recipe I couldn't believe how simple it looked. And it was, other than a few pots and pans to clean up it's pretty easy. In the photo above I used the zucchini/red pepper/mint leaves combo, delicious! This recipe makes 2 quarts.Pickled vegetables taste totally delicious. I'm going to give you my personal favorite vegetables

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-8808293000212879012009-05-22T07:51:00.000-07:002010-01-09T06:12:45.033-08:00

I got this recipe from a country cookbook, all though it was originally "The Best Peach Cobbler" I have used it for 3 different types of cobblers tweaking it a bit each time and it comes out perfect every time! I've made some pretty bad cobblers , wet and gooey on the bottom and hard and dry on top, but this comes out delicious every time. I think it is the boiling water that does the

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-16989592766075362972009-05-15T07:33:00.000-07:002009-09-10T06:36:26.843-07:00

This recipe is from Hershey's, it's on the back of the cocoa container, and is my all time favorite chocolate cake recipe! It's very moist and rich. I have tweaked it a bit over the years and I added these as side notes next to the original recipe. Ingredients * 2 cups sugar * 1-3/4 cups all-purpose flour (I take away 1 tablespoon of the flour and replace it with a tablespoon of corn

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-32491144831268543242009-05-15T07:21:00.000-07:002009-09-07T06:39:46.577-07:00

This pie is great for chicken pot pie or any other savory pie recipe you might have.This recipe will make 2 pie crustsIngredients3 cups all-purpose flour1 teaspoon saltpinch of sugar1 stick (8 tablespoons) cold unsalted butter, cut into small pieces1/4 to 1/2 cup water ice cold watersplash white vinegarCombine the flour, salt, and sugar in food processor. Add butter; process until mixture

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-38782895572542278212009-05-12T05:16:00.001-07:002010-01-09T06:06:13.293-08:00

Stromboli is a bread filled with various cheeses, Italian meats or vegetables. The dough used is Italian bread dough and not pizza dough like a calzone. Stromboli originated in 1950 just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. It was supposedly named after the movie Stromboli, starring Ingrid Bergman.Ingredients1 Italian bread dough ( I have a

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-84292887849326044842009-05-12T05:02:00.000-07:002010-03-10T05:43:16.889-08:00

Place your mouse over the photo slide for captions. Measuring Out The Flour: Always fluff the flour out before you measure it and make sure it is lightly scooped into the measuring cup and not packed or else it will not measure out correctly. I do this by fluffing it up with the measuring scoop in the flour bag or canister right before I scoop out each cup full. Then take your finger or a

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-29253704073374882762009-05-12T04:35:00.000-07:002010-01-09T06:06:25.105-08:00

This is my Dad's recipe. The reason I have it listed under the pizza/calzone/stromboli label is because it is kind of a cross between a calzone and a Stromboli. Or, if you add hard boiled eggs to it, which my Dad always did, you have a much quicker and easier version of Casatiella. It is almost a meal in itself. You can make it for lunch as a main dish, or for dinner to be eaten as a side, or my

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-58592442258687966932009-05-09T06:33:00.001-07:002009-08-24T06:12:43.149-07:00

This is my Dad's, Andrea Casolaro, recipe. To see my Mom's recipe for Baked Artichokes go HERE. Artichoke season is March – May. You will want large ones (for stuffing) with tight leaves and rather heavy for their size with a deep green color. The artichoke should squeak when you rub the leaves together. So now you can look like a real professional on your next artichoke shopping trip!Ingredients

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-19889567485171820272009-04-21T04:27:00.000-07:002009-11-06T04:16:29.164-08:00

Grandma Lucy's Pasta e Patata This is a Great Depression Italian American dish. It is from my Grandma Lucy (Lucia Casolaro DeMaria) she was my father’s second cousin and my Mom’s step Mom (You might be a Southern Italian if....your grandmother is your second cousin!) it wasn't for her my parents would have never found each other so I guess I owe a lot to her! She was a

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-43893102341355735492009-04-14T14:03:00.001-07:002009-04-14T16:21:03.524-07:00

This is a sticky, gooey, confection! 1&1/3 cup brown sugar1 cup butter1/2 cup honey1 tsp vanilla1/2 - 1 cup roasted salted peanuts or almondspopcorn ( I make it in a 6 quart popper, this is the size of a very large serving bowl) Pop the popcorn and remove kernels (I do this as I pour the popcorn in to the syrup, just be careful to remove them all) Mix the sugar, butter, honey and vanilla all at

Daniellenoreply@blogger.com1tag:blogger.com,1999:blog-7010686743499301241.post-82998278676084880912009-04-07T17:59:00.000-07:002009-09-25T06:56:40.692-07:00

This is my favorite vinaigrette based on Ina Garten's vinagigrette. It's so quick and easy I make it almost every night.3 tablespoons white wine, champagne vinegar, or fresh lemon juice1/2 teaspoon Dijon mustard3/4 teaspoon kosher salt1/4 teaspoon fresh ground black pepper1/2 cup olive oil1 crushed but intact garlic clove OPTIONAL - 1 tablespoon honeyIn a small bowl rub the garlic all over the

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-18062069045487644962009-03-30T04:31:00.000-07:002010-01-09T06:06:42.286-08:00

My Dad used to make this every Easter, and Easter only, for us. I literally waited all year for this Neapolitan treat. When my Dad was growing up casatiello was made only at Easter (or for Pasquetta, Little Easter, the Monday after Easter) but nowadays you can get it year-round.I t was traditionally made with lard but my Dad always used butter so that is also the way I make it. For best results

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-8296188986341732102009-03-29T04:44:00.000-07:002010-03-11T09:22:35.550-08:00

Pasta Genovese: Nona Flora This is the recipe my Mom got from my Father's Mother, Flora Casolaro, (she is the lady in the photo with my father to her right) when she married my father. She said this was my father's favorite meal growing up and when my Mom had it at their home she agreed. This recipe is very special to me and every time I make it I picture My Nona Flora showing my very young, 17

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-5772116778751644882009-03-27T05:46:00.000-07:002010-01-09T06:06:55.557-08:00

Biscuit Or *Shortcake RecipeThis is a biscuit recipe that can be simply tweaked to make *shortcake. If you use butter it will have a much richer taste but if you use margarine they will be lighter and fluffier it's really just a matter of personal preference. You have probably noticed by the photo that they are not your typical round shape. I got this idea from A cooking magazine and love it! Not

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-50060206533818333892009-03-24T09:48:00.000-07:002010-01-12T11:53:00.898-08:00

This is a slight adaption of Lidia Bastianich's Beef Braised in Barolo from Lidia's Italy. It is for special occasion as beef roast is expensive but it does go pretty far along side some pasta and bread!6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat2 teaspoons coarse sea salt or kosher salt, or to taste1/2 cup extra-virgin olive oil3 medium onions (1 1/4 pounds total)

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-45806378645113982032009-03-21T07:34:00.000-07:002010-01-09T06:07:07.153-08:00

Roll Ingredients3-4 cups all purpose flour2 1/2 teaspoons yeast3/4 teaspoon salt3 Tablespoons sugar1 cup warm milk1/8 cup melted butter1 egg beatenCinnamon mixture Ingredients1 stick of butter soft1/2 - 1 cup brown sugarseveral tablespoons cinnamonOptional: toasted pecans and or raisinsFrosting recipe (2 Choices)#1 Cream Cheese Frosting:4 ounces cream cheese, softened1/4 cup butter, softened1 1/2

Daniellenoreply@blogger.com0tag:blogger.com,1999:blog-7010686743499301241.post-9241456949296362852009-03-17T04:33:00.000-07:002009-09-15T08:01:56.666-07:00

My parents would make this dessert of us when we had some left over vanilla ice cream in the freezer. It is so simple and delicious and I have to confess that I have had it for breakfast on more than one occasion. An affogato (Italian, "choked") is basically vanilla bean ice cream and espresso, that's it! Barefoot Contessa suggests serving it with some chocolate espresso beans sprinkled on top

Daniellenoreply@blogger.com0