Posts by FL Italian

How odd... one of my friends who owns a restaurant in Perugia Italy is going to be coming over to cook with them!! He's probably one of the most adventurous chef's I know and all of it is self taught!! His restaurant is called...

As an Italian, which MissyJean must also be, on Christmas Eve it's fish, fish, fish. On Christmas day, it doesn't change for my family either: Antipasti.... the way our family makes it with a very large platter lined with soppresatta....

Okay.. tonight for the guests are roast pork tenderloin with sage and olive oil. It's accompanied by a sage pesto I make to serve with the sliced pork. As a side, I'm making butternut squash stuffed ravioli. Normally, I serve these...

Over the years my mother's candies sweets recipe has fallen by the wayside as I've adapted a more unique take on the age old tradition. I take sliced cooked sweet potatoes and layer them in a pan with the sauce I made. The sauce is...

Recently, I took a couple of left over baked sweet potatoes and decided to make some stuffed shells with them. A little ricotta, nutmeg, cinnamon and salt and the mixture was perfect. The consistency perfect as well. Now, what sauce...

BDL... Thanks.. it's the info I was looking for. To put it in perspective... they are better than the others we had 'before' I got into cooking. The goal is to have a full set of Wusthoff as I love Solingen steel blades! I'll let...

Anyone using these at all out there? I just bought a 9" & 6" Chef's knife to go along with my Wusthoff Santoku which I love. The price of Wusthoff is what kept me from adding those. Oddly enough, while making a sales...

Each morning I make cappuccino with our machine and get the benefit of a frothing wand on the machine to steam the milk. With that said, I've found that I can get a better froth (especially 'stretching' the milk from non fat over fatted...

The only way I've seen it done and, I've done it myself, is to bake the fish in a heavy course salt coating which does more of a steaming the fish than getting it crispy. I usually pack the cavity with herbs and lemon and then coat the...

From my old clamming days, when we made chowder, we would keep the clams cold but no in water. Remember, a clam lives in water and uses a 'foot' which is a piece of muscle to dig its way into the sand. When in water, the natural...