Analytics on the art of Cooking
Made by combining Lemon with veal, pork or a combination of the two and finished with a white wine reduction this lighter approach to meatballs is perfect for outdoor dining accompanied by spring or summer vegetables. As with the pattern of Italian meatballs, dusting the meatballs with flour before cooking becomes the base of...
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The Venice bar snack version of Meatballs. These are smaller and fried made to snack on while sipping a refreshing glass of wine. Or for lighter mains for a meal. Exploration of this sub-topic of Italian polpette reveals that these meatballs certainly fit the traditional purpose of meatballes, that is to use what is...
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Quite a few passionate Italian cooks will get indignant about the mention of spaghetti and meatballs. Insisting that is not how meatballs (Polpettes) should be served. After tasting these you will understand. In this recipe the meatballs are cooked in the tomato sauce. Following the Italian line of thought, the meatballs are rolled in...
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One of the advantages of purchasing from a market is that the produce is usually younger and more tender and of course fresher. Those qualities lead to this simple recipe that focuses on one simple great ingredient that could easily be discarded. The beet leaves are very tinder. If possible this is lunch on...
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If you are lucky enough to get an early spring Vidalia onion complete with greens that is what you are going to use for this dish. If the greens are not available, a small to medium Vidalia onion will do. This recipe also uses spring market vegetable stock that hopefully you will find in...
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Fresh Vidalia Onions contain a very large amount of water and sugar. Caramelizing (browning) in a little bacon fat and butter releases wonderful flavors. This recipe calls for bacon bits. This are the leftover hunks of bacon that cannot be sliced into traditional bacon slices. Usually more cost effective, they are often available from...
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This variation uses two of the most common items from spring and summer markets — turnips and chard. Using the perfect savory tart dough these are formed into an excellent light dish. It can be made ahead of time and is frankly better at room temperature. Turnips seem to arrive before anything else in...
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Evaluating the components of the simple the flour, egg and butter shell produced by Escoffier and the latest recommendations, a general purpose shell was developed producing a flexible, sizable, flaky, tasty and easy to work with tart dough. Sounds perfect huh? By replacing some butter with crème fraiche, but still keeping an egg this...
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This dish is about the ramps. Cooking them with the Halibut in steamed in the papillotes permeates the favor throughout and is simply breathtaking. And bold. Including a side green (spinach, snow peas, etc.) to the dish makes the whole preparation simple. This wild product’s popularity is putting pressure on the availability. They grow...
Continue readingMaking your own vegetable stock is likely the cheapest easiest way to improve your cooking. Basically it comes down to a simple step. Anytime you find yourself trimming a significant amount of stems that will be too tough to cook — throw it in the freezer. Almost any batch of greens is going to...
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