Devil’s Shrimp with Brandy & Fresh Tomatoes

Cooking from Books

Devil’s Shrimp

While self-quarantining these days, I’m cooking even more often than usual. I might attribute this increase to my attempt to avoid waste by using up ingredients before they go bad. I’m sure many of you face the same predicament. We buy more than we need at the market fearing that a long sought-after item might not be available the next time we’re there.

A recent case in point for me was with Roma tomatoes. Because the ones I purchased needed a little more ripening, I had set them aside on window sill where they enjoyed some California sunshine. Well, the proverbial out-of-sight out-of-mind maxim proved true and, if my better half hadn’t noticed them just in time, they might have been out-of-kitchen.

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Pork Loin Roasted in Milk

Cooking from Books

Pork Loin Roasted in Milk

Who says you can’t teach an old dog new tricks? Well, this hoary hound recently learned a new one when he looked for recipes for a pork loin. I had a few parameters for my search: stovetop as opposed to oven; no fresh herbs (none were on hand); and easy (it was a weeknight). Ultimately, I found one that met all the requirements in Carol Field’s In Nonna’s Kitchen: “Pork Loin Roasted in Milk.”

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Musing: Dining in the Time of Pandemic

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A Pasta Frittata

Solace and joy. This is what I feel almost every night I prepare our dinner while confined during this pandemic. The relief and comfort that come from making an old family recipe or the joy from discovering a new one, along with a nightly cocktail, keeps us going.

Today, I’m highlighting just two examples of dishes from last week that sustained not only our bodies but our souls.

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Burst Cherry Tomato Pasta

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Burst Cherry Tomato Pasta

Summer’s finally here and, at least in California, we already have some delicious tomatoes, specifically those of the cherry variety. Thanks to the kindness of our neighbors brave enough to venture out to our local farmers market, we were able to obtain a nice supply. More often than not, we enjoy these tomatoes raw, perhaps sprinkled with a little salt, drizzled with olive oil, and served along side slices of fresh mozzarella. Last night, however, I decided to so something a little different.

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Braised Duck Legs Venetian Style

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Braised Duck Legs Venetian Style

After months of sheltering in place and thinking we deserved a treat, my better half suggested splurging on a delivery from D’Artagnan, a purveyor of organic meats, poultry, and sausage as well as luxury items like foie gras, wild mushrooms, and truffles. Known for high quality, they cater to some of the finest restaurants in New York City. As might be expected, they’re also expensive.

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Musing: Mystery Meals

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Our Mystery Meal

During this pandemic and while sheltering in place, my husband and I have been struggling to make room in our over packed freezer. One by-product of this effort has been the “mystery meal,” something frozen so long ago that we don’t know what it is. Sometimes even after opening the container, we’re not able to identify it.

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Pasta with Red-Pepper Sauce

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Pasta with Red-Pepper Sauce

Sometimes what’s in our refrigerator dictates what’s for dinner—especially when it’s produce a little past its prime. This was the case last week when I found two red bell peppers on the decline as well as a large onion in a similar state. Not surprisingly, the first thing that came to mind was pasta.

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Tuscan Fried Chicken (Pollo Fritto)

Cooking from Books

Tuscan Fried Chicken

When it comes to cooking, Tuscany may be famous for its Florentine beefsteak, crostini with chicken-liver spread, thick ribolitta soup, and even its panzanella bread salad, not to mention extra-virgin olive oil and truffles. I believe few, however, would associate the area with fried chicken. Indeed, even after numerous trips to this region and having enjoyed many meals there, I never came across it. In fact, I only discovered it recently while preparing a recipe for a chicken and onion stew from Wilma Pezzini’s The Tuscan Cookbook, which I wrote about here a few weeks ago.

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Musing: A New Way with Lamb Chops

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Grilled Lamb Chops

During these days of sheltering in place, avoiding crowds, and making the most out of what’s available at the supermarket, I’ve grown more flexible in the kitchen. This short post is one example of an old dog learning new tricks.

More often than not, when it comes to lamb chops, I opt for baby lamb chops cooked scottadito (Italian for burnt finger). Thin, lightly marinated chops are placed on hot grill pan, cooked on high for two minutes a side, and then served with a dollop of green sauce or pesto. I’ve written about them here.

Lately, however, I’ve been unable to procure these baby chops and have had to settle for thicker loin chops, which until recently weren’t turning out quite right for me. Because of their size, they were coming out either dry and over cooked or too rare and chewy.

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