Case of the missing blogs…
Another 2 weeks seemed to have slipped by and I have inadvertently not logged any of the dishes I’ve been making at home! So sorry! So, for all you curious souls, here’s what’s been happening... (working from memory here, so bear with me)
Yesterday I realized that today marked the beginning of the Lenten fast for catholics everywhere. As such, I have decided to give up meat for the next 40 days and opt for the shellfish/fish and veggie options in the book. In preparation for today, I made lentil soup (p. 99) as my meagre meal for the day. Granted that it consisted of some pancetta, I decided that it was ok because it wasn’t a proper piece of meat… right? The idea behind this soup was humble-ness, a trait that I should be eminating more often. And that is exactly what this soup was – a down-to-earth hearty soup that you can imagine coming from the kitchens of some small town in Tuscany. Accompanied with some thick hearty bread and presto, meal made.
Last week was super hectic and I tried to find a short cut for a good tomato sauce. I used canned tomatoes, frozen diced veggie mix and some butter. Result: not so good. The balance was completely off and the entire pot was way to acidic. Definitely still needs some tweeking. This was done with the tomato sauce with olive oil and chopped vegetables (pg. 153) in mind and all I can say, it didn’t work out the way it was supposed to. Must be reattempted.
Frittata with cheese (pg. 279)
Be careful with this one. The cheese almost burnt on me, even when I had the pan on medium (like the directions said). Definitely use a non-stick pan when attempting ANY frittata!
Frittata with Zucchini and Basil (pg. 280)
Yum-o! Definitely my favourite frittata yet. Maybe it’s my obsession with zucchini, but may man this was good (and I even cheated and used dried basil!!! :D)
Frittata with Green Beans (pg. 284)
I didn’t think I’d like green beans in a frittata, but I ended up loving it! The key to any green bean dish, is a quick boil in hot salted water so that the rest of your dish doesn’t burn while waiting for them to cook.
Frittata with Pan-Fried Onions and Potatoes (pg. 284)
Don’t make the pan too hot and be patient. The rewards are a well-balanced omelette like thing that can be served any time of the day! :D
Oven-Roated Chicken with Garlic and Rosemary (pg. 328)
The last time I followed a roasted chicken recipe from this book, I was disappointed with the final flavour of meat after 2 hrs of roasting (lacking in flavour), so this time, I tweeked the application of the ingredients and made a very successful bird. Instead of just cloves of whole garlic being put in, I used my pre-minced garlic packed in oil – worked soo well! I should have increased the amount of rosemary, but meh, now I’ll know for next time J
Honeycomb tripe with Parmesean (pg. 448)
:s tripe is not for me. While I can say now that I have cooked it and understand that it takes a long time for the tripe to soften, I don’t think I’ll be making this again. The smell that fills the room is so overwhelming that I was surprised that my entire closet smelt normal after cooking it in the kitchen down the hallway. But, if it is your thing, be sure to leave it to simmer away for hours…
Pan-roasted diced potatoes (pg. 520)
While this isn’t the fanciest of dishes, it is very satisfying for that pang of “I want fries”. I was surprised at how little oil I actually needed to get that golden brown crispness. Yum.
Fried Zucchini in Vinegar and Garlic (pg. 531)
I couldn’t bring myself to use the amount of oil required, so I sautéed them instead and they were soooo yummy. I’ve already re-made this (with my variations) 3 times since…
Sauteed Zucchini rounds with onions (pg. 532)
Another good variation with zucchini. Technically not challenging at all. Good practice of slicing skills?
Sauteed zucchini rounds with oregano (pg. 532)
Honestly, I think I’m addicted. I’ve remade this one a number of times as well! Conclusion: zucchini, such a versatile thing!
Green Beans with Yellow Peppers, Tomatoes and Chili Pepper (pg. 474)
I officially love this method of cooking. Nothing can beat tomatoes simmered on the stove to give a long cooked feel and taste…. Yum.
Green Beans and Potato Pie, Genoa Style (pg. 473)
While being made of just eggs and green beans, while baking, it smelt like meat. Weird? I really liked the taste of it, however I was disappointed that it stuck to a non-stick pan sprayed with oil. I’d say that this would be a great stuffing for a phyllo crust pie because it that way, it won’t stick to the pan and come out in chunks rather than wedges L
As I continue cooking, I realize that things are becoming easier. I mean, technique wise. While I don’t stress anymore about following everything down to a T, I’ve gotten back into my old groove and can now comfortably rely on my instincts to produce an authentic tasting Italian meal… a proud moment for sure. Anyway, that’s it for now!
After all of this, my count is 14 more down and 446 to go!
