Florentine Chicken Meatballs

Florentine Chicken Meatballs

They are light, crispy on the outside and have a lovely gentle flavor that tastes quite luxurious. I don’t take making meatballs lightly! They have to be really good to make it onto this site. These are coated with Panko and baked which gives them a beautiful crispy outside and lovely texture inside.

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Posted in Chicken and other Birds
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Italian Seasoning

Italian Seasoning

Why buy Italian seasoning when you can make it at home with dried herbs you most likely have in the cupboard. Making this with dried herbs means it will keep for months and can be used to make a lovely Italian salad dressing or sprinkled over chicken for or any large roast,

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Posted in Herbs & Spices, Salad Dressings, Spice Rubs
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Gremolata of Egg, Parsley, Anchovy & Lemon

Gremolata of Egg, Parsley, Anchovy & Lemon

This isn’t exactly a Gremolata but I didn’t know what else to call it. It’s very close and extremely easy to make. I love it, it really perks up a meal. Use it with almost any deep-fried, sautéed or poached fish. It’s lemony freshness can give many dishes a real lift,

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Posted in Salsa, Sauces & Stocks
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Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

OK OK I understand you’re confused – That’s not Bocatelli it’s Camponelli because that’s what I had in the cupboard tonight. I am putting this recipe up because it is truly one on my top 10 favorites of all time. I can eat this once a week and I actually have to keep it down to once a month.

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Posted in Pasta & Sauces
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Tomato and Tuna Sauce with Olives

Tomato and Tuna Sauce with Olives

This is one of my favorite and easiest recipes that I know. I usually make this with Linguini or thicker Bucatini but it doesn’t matter that much which pasta you use it’s always good and spicy.

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Posted in Pasta & Sauces
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Marinated Olives

Marinated Olives

Not only do I use these for gifts but I have in my fridge a bottle of these almost all the time. Your friends will love getting a bottle of these around the holidays or really at anytime. These are really as good as any you can buy and are easy to make.

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Posted in Miscellaneous Recipes, Sides
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Marinated Cherve

Marinated Cherve

Your friends will really love getting these as gifts. Make them any size you like. Give these as gifts around the holidays this is the amount you will need for 4 – 1/2 liter (or 1/2 quart) jars. You can make as many of these as you like.

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Posted in Cheese Recipes
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Tomato Sauce with Pork

Tomato Sauce with Pork

The addition of pork to tomato sauce is a joy. The pork gives the whole thing a lovely sweetness. I remember my dad cooking meat sauce on a Sunday. That was something special. He would fill the pot with two large bits of pork shoulder and
let it simmer for a couple of hours.

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Posted in Pasta & Sauces, Sauces & Stocks
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Garlic Bread ala NYC 1970’s

Garlic Bread ala NYC 1970’s

This is the great garlic bread of my days in New York where it was served at all the really good brunch restaurants on 3rd Ave. Warm and crispy it’s a breeze to make and really garlicky (is that a word?).

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Posted in Bread, Buns, Scones & Muffins
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Roasted Asparagus with Parmesan

Roasted Asparagus with Parmesan

I wouldn’t say that this is a recipe at all. It’s so simple but tasty and gives you another idea for asparagus. You can roast them without the Parmesan and serve them with a vinaigrette.

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Posted in Sides, Vegetable Recipes
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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