Monday, September 23, 2013

Buona sera

Photos by David McBride Animation









video




Fried Eggplant
Eggplant Parmesan

 




Pork Chop with Broccoli Rabe and Roasted Tomatoes
Preparing for Eggplant Parmesan
                                         video

Preparing Lasagna

my favorite
Williams-Sonoma







  


Preparing for Handmade Cavatelli


  

      

   










LUPO



POTATO SOUP


CHICKEN PICANTE



CHICKEN PARMIGIANA



SHRIMP AND PEPPERS  OREGANTA
ORZO MILANESE AND BROCCOLI RABE


Pollo con pomodori
(chicken with tomatoes)

SWEET POTATO WITH PINEAPPLES


CHICKEN WITH BLISTERED ONIONS AND SALT DRIED OLIVES
‎pollo con cipolla e olive vesciche sale essiccato

Tuesday, September 3, 2013

Boungiorno

                                                                        Fried Eggs
                                                                   Sweet Potato Hash





GRANDMOM "PASQUALINA"
EASTER EGGS




PREPARING FOR PASTIERA NAPOLETANA




PASTIERA NAPOLETANA
ITALIAN EASTER RICOTTA PIE







BLACKBERRY PANCAKES


BLACKBERRY PANCAKES



WATERMELON
WITH
RICOTTA AND BLUEBERRIES





PASTA TUESDAY
AT
THE WASHINGTON










My cousin Linda's Cream Puffs






PASTA TUESDAY CREAM PUFF RECIPE

Utensils

1 Wooden Spoon
1 medium pot
1 medium bowl
2 cookie trays
2 tsps for dropping batter onto tray
Sugar shaker

Cream Puffs

1 stick of butter(cut in cubes)
1 cup of unbleached flour
1 cup of water
4 medium eggs
3 tbsp sugar
1/4 tsp salt
1 tsp baking powder

Preparation
Preheat oven to 400 degrees
Heat water and butter to boiling
Remove from heat
Add the flour to the butter and water
Stir vigorously till mixture forms a ball
Add one egg and beat until you have the consistency of peach slices.  Keep beating until mixture forms a ball again.  Do this with each egg.
After all eggs are added,  stir into batter the baking powder, salt and sugar
Batter is ready when you can drop level tsp on to the top of the batter and it peaks
Drop by level tsps on cookie trays using two tsps one for dropping and one for pushing batter off of spoon
Drop 2 inches apart
Bake at 400 degrees for 35 minutes
Leave in oven to cool so they do not deflate.
Slice cream puffs in half for filling

Ricotta Filling
2 Dozen Cream Puffs

1 & 1/2 lbs Ricotta( I use non-fat)
2 tbsps juice of fresh orange
1/2 cup finely grated orange peel
1/4 tsp cinnamon
1/4 tsp nutmeg
3 cups powdered sugar
1/2 cup of powdered sugar in shaker for dusting
Preparing Filling
Blend ricotta and remaining ingredients in medium bowl. Set aside in refrigerator to stay cool.
Fill puffs that are cut in half.  Place tops of cream puffs back on top of ricotta.  Dust with powdered sugar in shaker.


Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Enjoy
I migliori auguri





Sunday, June 30, 2013

il quattro di luglio

                                                                      Rigatoni Marinara
                                                                      Barbecue Chicken
                                                      Watermelon, Ricotta and Blueberries

                                          Chicken parmesan, gemelli and broccoli oreganato
                                                       Spaghetti  e BroccoliAglio e Olio

                                                               Italian Fried Chicken
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