Have you ever purchased a specific dried herb or spice for one recipe and then let the bottle sit on your spice rack or in the back of your pantry untouched for months, or even years? Do you have herbs or spices in your cabinet that you’ve never even used? I bet you do; I used to as well. Continue reading →
I grew up in central California where I certainly ate my fair share of artichokes over the years. And during those four years I spent in Sicily, I probably ate way more than my fair share. Sorry, it couldn’t be helped.
My standard way of cooking/eating artichokes is to steam them whole then peel off the leaves one by one, dipping each into mayo before scraping off the tiny bits of artichoke “meat” with my teeth. I continue to do this until I have ingested way more mayonnaise than any person needs to consume in one sitting (as evidenced by the huge pile of artichoke leaves towering in front of me by the time I’m done) and I have made my way to the heart, which I carefully trim and clean before eating it with even more mayo. Don’t judge. Continue reading →
Last summer I made my first batch of homemade jam – peach jam, to be exact. While not difficult, the process was a bit labor-intensive: I sterilized jars, peeled and chopped fruit, boiled down the fruit and sugar, and even processed the filled jars in a water bath. It was well worth the effort and I was quite proud of myself for successfully preserving that small bit of the summer’s bounty. And with that first batch of jam under my belt, I had been making plans to can all kinds of jam this summer. Continue reading →
As I mentioned the other day, Pollo al Mattone, or Chicken Under a Brick is a Tuscan style of grilling chicken. The chicken cooks quickly since it is flattened under the weight of the brick and you end up with crispy delicious skin and juicy, perfectly cooked meat. What more could one want from a chicken? Continue reading →
My favorite way to grill chicken is to butterfly (a.k.a. spatchcock) a whole bird, flatten it, and place it directly on the grill with a large brick on top to weigh it down. Pollo al Mattone, or Chicken Under a Brick is a Tuscan style of grilling chicken and the results are fantastic! The chicken cooks quickly since it is flattened under the weight of the brick and you end up with skin so crispy and delicious, a fight might break out before it hits the table.
I have a butterflied chicken marinating in the fridge right now that I plan on grilling later this afternoon. I’m documenting all the steps with my camera, and I’ll show you the results tomorrow. But in the meantime, I want you to watch this great video on how to butterfly a chicken, courtesy of the folks over at The Virtual Weber Bullet. Since this is a skill I’ve only picked up recently, I figure there are a few others out there who might benefit from the lesson as well!
So this is the second installment of our holiday recipe series, and I couldn’t be happier to share this dinner roll recipe with you!
In my family, the dinner rolls at our holiday meals are never homemade. For years, my grandmother would pick them up at a local bakery, but at some point we switched to the big bag of dinner rolls from Costco. And I don’t think there’s anything wrong it. My sister and I still love those rolls from Costco. And really, even supermarket bakery rolls taste pretty good if you pop them in the oven for a few minutes. Continue reading →
I won’t bother apologizing for another extended absence. If you’ve been following my adventures at all, you know that I recently located back to the United States after four years in Sicily. If that’s not a reason to take a month off, I don’t know what is! Continue reading →