This photo is the Saltimbocca alla Romana I had in Rome.
For years I thought I was making Saltimbocca alla Rormana or Veal Scallops, Roman Style.
I was wrong.
Travel can be enlightening.
I was so excited to see my favorite veal dish on the menu as a house specialty in one of the restaurants we went to for dinner.… Continue reading.....
A few months (or more) ago, mon beau-frère, who lives in Hawaii, sent me a simple recipe for Pasta with Sage and Carrots.
He knows how much mon mari (his brother) loves sage. Must be a family thing,,,,
Anyway….. I read it, liked it, saved it, and promptly forgot about it.
In my defense I think I had already … Continue reading.....
Risotto season.
Yes, I know, one can eat risotto year-round but we don’t chez nous….. We only eat it during the cooler months.
We only use the barbecue in the warmer months although I have known Minnesotans to be heroically tending the grill outdoors in the snow in December.
We’re much more sensible.
We’re also very happy when risotto … Continue reading.....
My tomatoes were late starters this year…. Which means they’re finishing late as well.
I have a lot of green tomatoes.
They’re ripening, slowly, but according to the experts it’s getting late and they will likely not all get ripe.
Which gives me two choices: pick some of them for the compost so that the rest will ripen or wait … Continue reading.....
Mon mari loves sage.
I may have mentioned that in the past….
In recent weeks we’ve had Fried Gnocchi with Sage and Pecorino and Pasta with Sage and Parmesan. (The pasta recipe also has a story about the tavern I used to buy popsicles at when I was 5…. small town life and all that.)
Those were both side … Continue reading.....
I haven’t been cooking lately.
It’s been hot and I haven’t been in the mood.
Normally this is the time of year that I start getting excited about being in the kitchen again after a lazy summer of mon mari cooking on the grill.
I look forward to fall cooking with all the wonderful fall vegetables. I can’t wait to … Continue reading.....
My mother made the Thanksgiving turkey every year. She always made it with Sage Stuffing. For a stuffed 20 lb turkey and enough dressing to feed a dozen people she used a teaspoon or so of sage.
It could have been less. She was careful not to use too much.
I, on the other hand, would have used a few … Continue reading.....
I love pasta.
Mon mari likes pasta…. But it’s a challenge for him to gauge the insulin right. After many, many attempts at figuring out why sometimes his blood sugar goes very high and other times low, we’ve just accepted the mystery and limit the pasta.
We used to eat it once or twice a week. Now it’s once every … Continue reading.....
