Your recipe bank should include a meal to satisfy those fried food cravings and these Eataly: Contemporary Italian Cooking recipes could be just that for you. We decided to make the Chicken with Provencal Herbs Fritters and Potato Cakes with Black Olives, Zucchini, and Carrots on the same night.
Food
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Continue ReadingThe risottos in Eataly: Contemporary Italian Cooking are some of our favorite dishes. We have made them for meals and sides. The Tomato Risotto with Basil Puree was one we decided to make as our main dish with fresh grilled shrimp! After essentially wasting the first round of our recipe…
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Continue ReadingThis recipe was the product of comfort food cravings. Beef and potato? You can’t go wrong. We had also just purchased a pound of ground beef from Tendercrop Farms that needed a dish (they have great fresh meats). Though Eataly: Contemporary Italian Cooking doesn’t have many ground beef recipes, this…
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Continue ReadingWe primarily cook with red or white wine as an ingredient but tonight we decided to get with lager, Jack’s Abby House Lager to be exact. The Chicken with Lager recipe in Eataly: Contemporary Italian Cooking had a short list of ingredients: chicken, onion, pancetta, lager, and spices, to make…
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Continue ReadingEataly: Contemporary Italian Cooking‘s pea soup was very good BUT it did not match that of Paul’s grandma Josie. What can we say? There is something about mom and grandma’s home cooking that always wins over in the end. The book doesn’t call for many ‘side dishes’ or pairings (other…
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Continue ReadingWorking from home has been a new and insightful experience. That being said, my favorite day was Paul showing up with a cooler of fresh trout. He dropped it on the table and said ‘hey, do you have a recipe for this?’… let’s just say the cookbook has been fun…