|Not much better...|
|Aunt Phyl & Uncle Jake|
The recipe called for cremini mushrooms ~ I had button mushrooms on hand and used them. Sometimes, I like the high gloss of Kitchen Bouquet (“tsk, tsk!”) added to a dish such as this. Besides the gloss, it also gives the gravy a deep color and steps-up the flavor a tad. An added teaspoon of dry mustard provides a little zing. And, for a little additional color, there’s chopped parsley. Pick and choose what you want in it.
I’ve liked mustard from the very beginning, when I watched my grandfather slather a hunk of bread with mustard at most meals. I’m a full-fledged mustard addict now and understand perfectly his love for it.
|Blurry but GOOD!|
|Rocco & Mama|
Rocco’s Italian American cookbook is packed with recipes there were passed on through the generations in his family, in versions specially adapted for today’s home kitchen. All the recipes in the cookbook have fewer than 10 ingredients and the first one I made was Penne with White Pesto. I love penne pasta and the white pesto intrigued me because it is packed with walnuts. It’s delicious and easy too!
Penne with White Pesto
|Maryland blue crab|
|San Francisco dungeness crab|
|Our "fresh" crabmeat|
I’ve never made, nor even eaten, Chicken Pizzaiola before, but I positively plan on cooking it again!
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea