Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .
~In the south and around the world.
Happy Halloween!
What are you planning to do with all that left over candy? If you are like me... there is a bowlfull of temptation sitting around.
I only buy the candy that WE like.
This is a fun way to use the leftovers
Boo-tacular Kisses
Kisses, Rollos, and Reese's Pieces
Use some snyders pretzels for a salty crunchy base.
Top with an unwrapped chocolate piece
Bake in a low heat oven at 175○ for 5 minutes.
Press a Reese's Piece into each one while they are still warm.
And... because of those blue bubble gum wrappers, I can join in at
Smiling Sally for monday blues.
y'all enjoy~
Sandi
The photohunt this week is 'dark' ... like the
Natural History Museum in London.
The building is as fascinating as the exhibits.
How fun is that!
Happy hunting y'all~
Sandi
It's fall y'all!
I have been loving this cool fall weather. I can still feel the touch of summer in the air.
So... I have mixed my fall pumpkins in with some summer seashells.
I'm not ready to give it up yet.
What is your favorite today?
Y'all join in the linky party~
Sandi
I made a delicious baked polenta to go with my Veal Stew. Which got me to thinking... What exactly is the difference between the Grits that we southerners know and love, and Italian polenta.
According to Google... very little.
They are both kinds of ground corn, one is starchier than the other. They both are a versatile kind of grain that can be used in so many different ways. Polenta, like Grits, can be eaten creamy, cheesy, baked or in a sweet dessert.
I try not to mix my Italian/Southern tendencies~ so made a baked polenta as a base for my Pomodori e Vino veal.
Baked Polenta
2 cups chicken broth
1 cup polenta (instant)
1/2 cup grated parmigiano
2 Tbs butter
Heat the chicken broth. Slowly add the polenta, stirring constantly to avoid clumping. Once the polenta has thickened add the cheese and butter. Stir briskly until creamy.
To make individual servings: Butter 2 ramekins and fill with creamy polenta. Chill until ready to bake. Pre heat oven to 350° and bake 20 minutes until lightly browned.
The polenta will unmold easily when ramekin in turned onto a plate.
Y'all enjoy,
Sandi
Luckily, it has turned into a beautiful fall here in Alabama. I know I am biased... but the season's change is wonderful here. The oranges and reds of the maple trees looks like a picture. If it could just stay this way all year!
A pot of veal stew is just the ticket on a cool fall evening. Marcella's recipe is thick and flavorful... as always.
My recipe for veal stew includes tomatoes and peas. Simple ingredients, layers of flavor; once again the perfect example of 'Essentials of Italian Cooking'.
The veal is browned in butter and olive oil, then the onions are browned in the same pan. Add the best canned Italian tomatoes and cook over a low heat for about 50 minutes . Add the peas and cook until they are done. The stew will be thick and flavorful.
I served it over baked polenta, which is a lot like a grits casserole... comfort food at it's best!
Remember to follow us along daily on
Facebook or on the
Pomodori e Vino Blog. Marcella has followed us along and leaves encouraging comments!
Ciao Y'all,
Sandi
This cute little blue trailer reminds me of a road trip we took when I was little. Months in a travel trailer... 5 of us and Bonnie Sue the dog. After that . . . you either have the travel bug.~ or you'll never leave the nest again.
I am always ready to fly the coop!
SmilingSally is hosting a party with all our blue friends
Happy Monday y'all~
Sandi
Another Brilliant idea... gone to pot.
When we took our
road trip to Guntersville I had the brilliant idea to go get a couple of pints of draft beer for the guys to drink while we watched football at the lodge. Unfortunately I didn't taste it before walking out with my arms full of '
octoberfest stout'. One sip and it was
deemed 'nasty' by the experts. I wasn't about to just toss it.
So I carried it home and turned it into a delicious soup. I modified a recipe from Food Network... and it was perfect!
Beer Cheese Soup
1/4 cup olive oil
3 tablespoons flour
1 Tbs minced garlic
3 cups chicken stock
2 cups grated extra-sharp Cheddar
1 cup dark beer
Salt and freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add the garlic and cook quickly for a minute. Whisk in the flour and make a light brown roux. Whisk in the stock, stirring to prevent lumps. Bring to a boil, then reduce the heat to a simmer. Slowly add the cheese and stir until melted and smooth. Add the beer and cook until heated through. Season with salt and freshly ground pepper.
I served mine with a sprinkle of mozzarella and handful of pretzel chips on the side. Just right for a football afternoon!
Another brilliant idea... gone to the pot.
Y'all enjoy,
Sandi
The photohunt this week is 'orange' and orange you glad it is?
I have resisted posting this picture the last couple of orange Photo Hunts...
War Eagle y'all~
Sandi
What's not to ♥ about Anthropology?
The big letters E A T on the wall?
The stacks of brightly colored dishes in the Cucina?
The hot chick with the big blue bag?
Nope... ♥ 'em all to pieces!
What are you loving today?
Y'all join in~
Sandi
Blue...
That could also stretch to blue cheese~ Gorgonzola!
Since I love risotto this is a perfect side dish to accompany almost anything. . . Steaks, grilled sausages, or a pork tenderloin.
Risotto is so easy to throw together and tastes so fresh. Here I posted some
Risotto Secrets that I have learned. You can change the ingredients, but the secrets remain the same.
Gorgozola Risotto5 cups chicken stock
1 Tbs olive oil
3 Tbs butter
1 onion, diced
2 oz pancetta, diced
1 1/2 cups arborio rice
1/2 cup white wine
4 oz gorgonzola
Start by softening the onion and pancetta in olive oil and half the butter. Cook until tender, but not browned. Add rice and cook in the olive oil. When translucent add wine to the hot pan. In another pan have the broth hot. Gradually add one ladle of broth at a time to the bubbly rice. Cook until almost dry and add another ladle of broth. Cook for about 20 minutes.
Remove from the heat and vigorously stir in remaining butter and gorgonzola. Season to taste with pepper and parmesean if desired.
Smiling Sally is hosting a Blue party.
I'll be bringing some Risotto.
Happy Blue Monday y'all~
Sandi
The photohunt this week is 'miniature'.
So, I decided this week we would have a lesson in pasta...
Tortellini are miniature little pasta rings . . .
Tortelloni are the big ones.
So the story goes... Lucrezia Borgia was staying in a small Inn. The Inn Keeper was so captivated by her beauty that he had to peek through the key hole... all he could see was her navel. Allorah~ the tortellini.
Happy hunting y'all~
Sandi
It is time for another Friday's Favorite.
Have you ever watched your baby girl try on wedding dresses?
No decisions yet...
Just a lot of fun.
Aunt Holly was on the phone for a part of it...
That was the highlight of my week!
What is your favorite today?
Y'all join in~
Sandi
This chapter of Essential's of Italian cooking has been a challenge... VEAL. It is not something that we eat often. Ok... the truth... I have never cooked veal, but I do order it whenever I get the chance.
Now I have the reason to cook veal in my own kitchen.
Classic Veal with Marsala and Cream is a beautiful combination of flavors. The scaloppine is first dredged in flour then browned in butter and vegetable oil. Once the veal is lightly browned, remove it from the pan. Using the same pan, add marsalla and cook down the little bits in the pan. Add cream and cook to a thickened sauce.
This is a simple and a beautiful blend of flavors. Essentially Marcella Hazan~ Essentials of Italian Cooking.
Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...Much more Veal to come!
Ciao Y'all,
Sandi
We drove way out to the boondocks just for lunch.
Really~
Brooke and I took time out from wedding dress shopping and hopped in the Bug. We drove to Lincoln to eat at 'The Boondocks'. It is a great little place on the water.
Right now it is a fun place for fried fish on the patio.
...But, Things are changing in the Boondocks.
I have it from the cook himself!
We definitely need to go back for a friday night dinner... or maybe line dancing on tuesday!
Y'all join us~
My favorite this week is easy~ Guntersville State Park!
The guys cooked up a trip to the Lodge in Guntersville... with out any prompting from us. Good Job fellas!
The Lodge has been redone within the past few years and is really a great secret. We enjoyed dinner one night, and spent the next night in the bar watching football.
It was the perfect weekend road trip. It is only a couple of hours away, yet seems like another world. The mountains and valley's are so beautiful and the lake is huge. We could see bald headed eagles soaring in the sky.
What a fun weekend!
I hope that y'all are finding something fun to do in this beautiful fall weekend.
What is your favorite today?
Y'all join in~
Sandi
And... because of those blue bubble gum wrappers, I can join in at Smiling Sally for monday blues.
