Today is Columbus Day so, of course, I decided I would make a Belgian meal… 😉 One of my favorite Belgian dishes is carbonnade, a wonderfully deep-flavored dish of beef braised in onions and beer. It is simple but satisfying, just the kind of cooking and eating that I like … Read More
Pommes Frites: the original “French” Fries
Deep fried potatoes, which in the US usually go by the misnomer “French fries“, have suffered from association with fast food and the modern aversion to deep fried foods in general, but a well-made batch of pommes frites is one of the tastiest ways to prepare potatoes. And while they … Read More
Cappelle di funghi alla griglia (Grilled Mushroom Caps)
Grilling need not come to an end just because the summer is over, especially if the weather is still fine, as it is this weekend where we live. Beautiful cloudless skies and mild temperatures are perfect for grilling—even better, if you ask me, than the sultry days of August and … Read More
Coniglio alla ligure (Ligurian Braised Rabbit)
Rabbit is another one of those foods that many people seem to feel squeamish about. Perhaps because the live animal is so cute and furry, the thought of eating them strikes people, particularly North Americans, as strange or even disgusting. That’s too bad, because rabbit is actually one of the … Read More
Sformato di finocchi (Fennel Mold)
The sformato (a term literally meaning ‘unmolded’) is something like a savory flan or perhaps a soufflé without the puff. At its most basic, it is actually a rather simple dish, a mixture of puréed or finely diced vegetables with béchamel and eggs, baked or steamed in a mold until … Read More
Risotto al nero di seppia (Squid Ink Risotto)
Here’s another installment from the colorful world of risotto. Last week we featured green risotto, this week it’s squid ink risotto aka ‘black risotto’, made with cuttlefish and its ink. Ingredients Serves 4-6 250g (8 oz) rice (see Notes) Broth, preferably homemade, or water, q.b. 250g (8 oz) cuttlefish or … Read More
Risotto verde (Green Risotto)
As explained in this basic recipe post, risotto is one of those infinitely versatile dishes that smart cooks live by. Once you know the basic recipe, you’ve can access an entire repertoire must by changing the flavoring ingredient, which can be meat, fish, vegetable or even fruit. One of my favorite ways … Read More
Purpetielli affogati (Braised Baby Octopus)
Purpetielli affogati, or Braised Baby Octopus is one of Naples’ favorite dishes. Octopus is a popular food all around the Mediterranean basin and yet elsewhere it is often, for some reason, ‘controversial’. Many people who will happily scarf down fried calamari will shudder at the thought of eating its close … Read More
