Misc

I’ve lived in Upstate New York almost all my life – I even lived in Utica for almost a year… And yet, I’ve never even HEARD of these two treats until recently. While watching the PBS show “The Sweet Life” with Chris Xavier I’ve become aware that she hails from an hour or so north of me. (Sorry, no active website yet…) She made this great looking dish called Utica Greens? Escarole, prosciutto, cherry peppers… YUM! While reading a couple recipes and articles, I heard tell of another Utica classic - Chicken Riggies. I’m guessing that its foundation was originally Penne a la Vodka (it has a similar pink sauce – tomatoes and cream), yet this uses sherry and adds hot peppers, mushrooms, and of course, chicken Neither dish is for the “faint of heart” where heat is concerned! WHEN I make these for our crowd, I’ll make one batch with cherry peppers, one with a milder version, like Fresnos… Blasphemy for sure, so I may never be allowed in Utica again! But hey – I was working 60-70 hours per week while I was there… Perhaps THAT explains my oversight?

An unusual appetizer, or side dish, or even a different kind of meal is as simple or involved as you’d like – make a crostata! By definition, a crostata is a rustic pie or tart, filled with sweet or savory delights. For this application, I’m talking about savory. Here’s Michael John’s improv with veggies, pancetta, and cheese, as well as his picture:

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Or spent time with someone who hails from this corner of the world, you will not understand this post – unless, of course, you read my previous love letter to our remarkable Spiedie!

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I was visiting another site where a woman was asking how to increase spices in her cooking, because her SO (significant other) always dumped hot sauce on anything she made. Wrong, wrong, WRONG!!!!

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What would you make if you were asked to show your personality in a cupcake? And then again, in a pizza?

What is your “signature” dish?

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Ain’t it true?!? I've actually searched my own site and found 53 references to that wonder - just on the front page! I've often made my own, but you'll have to search the recipes for the technique... So, I’ve told you about Pub Meatloaf, and Welsh Rarebit - this one is much more delicate and could even be called elegant. Lightly marinated portions of chicken wrapped with a single slice of bacon, with a bay leaf gracefully peeking out. Easily done in yet another recipe from Rachael Ray (I suspect that she loves bacon as much as I do). Unfortunately, this is not one to be done on the grill – the bacon will burn long before the chicken is done – but for a special sit-down dinner, this is definitely worth considering. It’s certainly on my “to-do” list ps. I'm in the middle of another project that involves this delight, but I'll have to tell you more later,...

My Mom never has. In case you’ve forgotten, this Sunday is Mother’s Day. And Emeril has some great ideas if you are so inclined… I’m definitely in love with his Pecan-Praline Candied Bacon idea! And his Peach Muffins look delightful. But his...

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You can’t turn on a TV these days without hearing all the updates and speculations. So many of us can’t get enough, and the media is willing to oblige. If you’re intrigued by the whole thing and want to participate in some way – from the comfort of your kitchen - here’s the recipe for the Groom’s Cake!

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I was looking for a different side dish for Easter Dinner, and stumbled upon something I hadn’t thought about in years – make that decades… I didn’t remember it having a name, but Grandmother made it more than a few times - Coppered Carrots! This recipe is about as simple as it gets – and the marinade/sauce is based on tomato soup. Carrot, onion, bell pepper, vinegar… what could be bad? For best results, you make it the day ahead and let all the flavors blend. Better yet, it can be served warm or cold To be honest, I don’t really remember if I liked it or not – but a touch of nostalgia is never a bad thing for a family gathering.

I happened to click the remote to “The Wedding Planner” showing on TBS last week, and lo and behold, I’d forgotten about this cooking segment. Chef Claude shows the basics of a recipe whose name is somewhat related to the theme of the movie of the night, and perhaps even a few hints on technique while his cohorts fumble through… Some of their final results are quite intriguing. So, if you're looking for a fundamental manicotti recipe, this is a good one. On April 29th they’ll do Mussels and Chips in reference to “Last Holiday"? I’m sure they’ll make the reference clear...