~In the south and around the world.
Thursday, September 30, 2010
I just call it delightful!
Grilled Chicken alla Diavola ~ Roman Style is a wonderful way to grill a chicken. Marcella goes into detail about getting a whole chicken and having it flattened to cook it on the grill. I was in a bit of a 'workin' full time, cook it in a hurry' bind (y'all never find yourself in that situation do you?) I used chicken breasts... and they were great! The chicken is well coated with coarsly ground black peppercorn and then marinated for 2 hours in a mixture of olive oil and lemon juice. The freshness of the lemons and the bite of the pepper makes this a recipe I will do again and again! I can only imagine this aroma with grilled salmon or pork chops.
Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog~ there's more to come!
Monday, September 27, 2010
If I had a bike like this I'd think about riding it to work...
Saturday, September 25, 2010
Friday, September 24, 2010
First the photo of my map spread out with a glass of wine and some bread. Lost in Venice~ That memory is favorite enough... but now I get to have the picture on my Capitol One credit card. So everytime I charge something, I can think of the miles I'm earning.
Co-pay at the dermatologist~~~ air miles
Crown at the dentist~~~air miles
Groceries at the Pig~~~air miles
What is making you smile today?
Y'all join in~
Thursday, September 23, 2010
We are through the fishy squid section. Now we get to move on to bigger and better things... Like Chicken! Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ... because this section is going to be great.
There are some beautiful roasted chicken recipes in The Essentials of Italian cooking. Simple ingredients that can make an old bird fabulous. (remember that ladies... in cooking and in fashion)
This recipe includes a cut up chicken (skin on), sprigs of fresh rosemary, cloves of garlic, butter and oil. Pan fry the chicken in the butter and oil until the skin is crispy. Add garlic and herbs, 1/2 cup of white wine, and generous salt and pepper.Allow the chicken to cook in it's broth until done. Serve it with some good bread to sop up the juices... You'll thank me later!
(for the recipe and the fashion advise)
Monday, September 20, 2010
It is also time for Novel Food at Champaign Taste. For several years now we have joined in to post a recipe that is inspired by a novel.
This year, I am going back to our roots... With a recipe from 'Fried Green Tomatoes @ the WhistleStop Cafe'. If you haven't read the book lately... it is perfect for that first fall weekend. My recipe from the novel is Buttermilk Biscuits~ just like Sipsey would make. They just wouldn't be the same with out a little Crisco.
In the BLUE can!
Sipsey's Buttermilk Biscuits
2 cups flour
2 tsp baking powder
2 tsp salt
1/4 tsp soda
1/2 cup Crisco
1 cup buttermilk
Sift dry ingredients together. add Crisco and blend well until like a fine meal. Add buttermilk and mix. Roll out thin and cut into desired sized biscuit. Bake in a greased pan at 450 until golden brown.
We are looking forward to Fannie Flagg's visit this fall.
~ she's got a new book coming out soon! Y'all enjoy!
Saturday, September 18, 2010
Friday, September 17, 2010
Thursday, September 16, 2010
The true challenge was to find a fresh squid in Birmingham. When Jan and I were cooking up our Bottarga in Venice... I wish we had bought some of these babies at the Rialto Fish Market and fried them up right then and there.
'Allora'~ I was on a search. My first stop was Snapper Grabber's in Vestavia~ the best place for fresh seafood in this area. (one word of advise... don't go on monday because they are closed) I ended up at Whole Foods... and paid a whole paycheck for a bag of frozen squid. The best part about these squid are that they are already cleaned!
This vision played in my mind as I was prepping my little squids for frying~ If you can't see it... it's a you tube video of the Pescheria from Venice Travel Blog.
The sights and sounds are perfect~ the smells are undefinable!
The process of frying the calamari rings is very simple. Pat the rings dry, lightly coat with flour and shake off the excess. Fry in vegetable oil without crowding, drain and sprinkle with salt.
Once again, Marcella has provided us with the taste of fresh Italian cooking: one that swells with memories of the Pescheria in Venice.
Tuesday, September 14, 2010
Monday, September 13, 2010
While everyone is headed to start another work week,I am thinking about what I will do when our Florida Lottery ticket comes in.
Don't be blue y'all~
Saturday, September 11, 2010
Friday, September 10, 2010
I love showing off my Favorites.
This week it is a McMichael family fav
1/2 cup crumbled blue cheese
12 oz low fat cottage cheese
1/4 cup light mayo
1/4 tsp pepper
1 tsp seasoned salt
1 tsp garlic powder
1/2 cup grated cheddar cheese
Mix all ingredients until well blended. Refrigerate in an air tight container. Serve with celery How simple is that? ~and perfect for football munchies.
Now that's a friday's favorite :-)
What is your favorite today?
Y'all join in~
Wednesday, September 08, 2010
French Bread Pudding
1/2 Cup Butter
5 Eggs, beaten
1 Cups Cream
1 Cups Milk
Dash of Cinnamon
1 Tablespoon Vanilla Extract
10 to 20 slices (inch to inch and a half thick)
Fresh or Stale French Bread
Preheat oven to 350°. In the large bowl of mixer cream together butter and sugar. Add eggs, cream, milk, vanilla and cinnamon. Mix well.
Place bread slices to cover bottom of a 9 x 13 baking pan or similar size casserole that is a bit deeper. Pour egg mixture slowly over bread, push down slices until thoroughly soaked. Set the pan into a larger baking pan with water to reach halfway up the sides of the pudding casserole. Bake for 45 minutes, until custard still soft, not firm
1/2 cup sugar
1/2 cup melted butter
1/4 cup maple syrup
1/4 cup bourbon
Monday, September 06, 2010
Saturday, September 04, 2010
Friday, September 03, 2010
Wednesday, September 01, 2010
I have a special treat this month. Although September in some parts of the country is Fall~ in Alabama we are still in Summer! It is hot enough that I didn't want to turn on the stove and heat up the kitchen. So instead of a pecan pie, I decided to bring some Pecan Pie Ice Cream. (click on the link for the recipe)
We have plenty of experience with my ice cream machine (Bill would say about 30pounds worth). I have posted more than 20 Ice Cream Recipes over the past several years. So in making this cooking light recipe, I did have to pull out my 'Perfect Scoops' cookbook to layer the pecan pie filling. This recipe wasn't very clear...
To have the perfect layers of pecan filling and ice cream, you will first make the filling and chill in the fridge. Then make the ice cream custard style and freeze that in an ice cream freezer.
Then you will layer the pie filling, and a layer of ice cream, repeating until the container is full. When you scoop out the perfect ball of ice cream, it will have ripples of pecan pie filling in it. The perfect garnish, of course, is a star cut from a pie crust (which I never got around to doing!).
The bowl says ice cream... the mouth says pecan pie a la mode!
Now let's see what everyone else has brought for our festival of fall favorites!
Shelby is bringing Butternut Squash Blue Cheese Gratin (I'm interested to try this one!)
Jamie has made Beef Daube Provencal
Val is bringing a salad of Frisée, Baby Spinach, and Golden Beets
Patsy is bringing Roasted Cauliflower with Browned Butter
Don't forget, that y'all are welcome to join in our virtual supper!