This week we will be trying out some new recipes from Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten. I have only made a couple of her recipes in the past, and have had some great results (her chicken pot pie is delish), and one that I would never repeat. (In the interest...
Food
Frittata with Potato and Prosciutto
One frittata, two frittata. For our second frittata this week, and the final recipe from my Cookbook of the Week: Everyday Italian by Giada De Laurentiis, we enjoyed this Frittata with Potato and Prosciutto as a quick and easy breakfast-for-dinner. Between this frittata and the one we enjoyed last weekend, Frittata with Asparagus, Tomato, and...
Chicken Saltimbocca
These tender, juicy chicken breasts are filled with prosciutto, spinach, and Parmesan and then drizzled with a simple sauce of olive oil and lemon juice. Traditionally, saltimbocca (translated: "leaps in the mouth") is prepared with veal. Giada de Laurentiis prefers to use chicken, and I must agree. We really enjoyed these, and they took less...
Chocolate Hazelnut Biscotti
Happy October! It's my favorite month, which also means that it's beginning to be hot drink weather again. Looking forward to lots of cool days sipping lattes, chai, coffee, cider, or whatever. I make these biscotti around the holidays usually, but they were the perfect way to use up the rest of my leftover hazelnuts from the...
Verdure al Forno (Baked Zucchini)
This dish, whose name translates to "vegetables in the oven" is made with zucchini in this case. I can't wait to try it with another vegetable- I'm sure that cauliflower or potatoes would be spectacular as well, or a combination of a few different vegetables would be fun to try too. Since it is assembled...
Pumpkin Cookies with Brown Butter Icing
I'm not sure what is a better description of these cookies... cookies, or cupcake tops (which reminds me of the Seinfeld episode about the Muffin Tops- it's a classic, you should watch it). These are soft, cakey circles of delicious pumpkiny goodness, and the brown butter icing tops them off perfectly. One batch makes a...
Wild Mushroom Risotto with Peas
There's something about risotto that is wonderfully heartwarming and has that creamy stick-to-your-ribs richness that is exactly what we need in Michigan during the cold months. It is deceiving how creamy it is without having any cream, just using the proper technique will make these relatively simple ingredients into something special. Wild Mushroom Risotto with...
Frittata with Asparagus, Tomato, and Fontina Cheese
We enjoyed this frittata for brunch after the boys went out salmon fishing this morning. They caught a huge one, so I think it's salmon for dinner for us tonight. This recipe comes together rather quickly, and I think it would be really delicious as a breakfast-for-dinner option as well. Frittata Asparagus, Tomato, and Fontina...
Roasted Asparagus Wrapped in Prosciutto
Asparagus hasn't always been something I would voluntarily add to my plate. I've always been more of a broccoli-lover. Evidently I do like asparagus after all. (I was officially won over by Asparagi Al Gorgonzola a few months ago.) For me, not overcooking it and then adding a little something interesting to it (such as...
Salmon Baked in Foil with Tomatoes and Shallots
Traditionally, Italians cook fish al cartoccio, "in a bag", by using swordfish or sea bass wrapped in parchment paper. In Michigan, we've got plenty of salmon, so this recipe was a perfect addition to our repertoire. You could substitute canned diced tomatoes if you like, just drain them first. Salmon Baked In Foil with Tomatoes...