Winter cooking is among my favorite – the oven is warming both to the kitchen and to my spirit. Aromas rich and comforting in the quiet of February set me at ease as I begin to pine for warmer days ahead. With winter lemons on my counter, a bag of quality orzo in the pantry, my favorite cheese in the fridge, and local chicken cutlets from my trusted butcher – I’m ready to build a fantastic one-pot dinner. A handful of frozen peas and briny capers are the perfection addition for a pop of much needed winter color and flavor. For ease, I stuffed the chicken earlier in the day…
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Polpettone alla Ricotta, otherwise known as Meatloaf with Ricotta, is a delectable Italian upgrade to the standard staple of American comfort food. Many people are surprised to learn that meatloaf exists beyond the borders of America, and the ingredients used are as varied as the cultures in which meatloaf can be found. I’ve adapted this version over the years to include fresh ricotta cheese gently mixed into the meat, originally inspired by the queen of the Italian kitchen, Lidia Bastianich. The addition of ricotta creates a deliciously soft and tender inside. The outside of the meatloaf is golden and lightly crisp, both from the high heat and the addition of…
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“…like the perfumed beans from the coffee stall on the market… a smoky, burned flavor that enters my mouth somehow and makes it water. There is a silver jug of the stuff on the counter, from which a vapor rises…” –Joanne Harris, Chocolat I channel my inner Vianne Rocher when I prepare this magical molten elixir (if you’ve seen the movie Chocolat, you’ll understand). Cioccolata calda is an Italian hot chocolate – though I liken it more to a winter’s night potion, its warm swallow and intoxicating richness coursing into my soul.
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Whether you call it “stuffing” like us in the north, or “dressing” (likely to consist of delicious cornbread) like my southern friends, or “filling” like those located somewhere around and in-between, we can all agree that no Thanksgiving table is complete without it. In my Rustic Sausage, Apple and Cranberry Stuffing, we’ll use day old rustic bread, hand-picked apples, local sweet Italian sausage, and plump ruby-red cranberries that come together (the night before the big day) in a gentle perfume of sage and rosemary – along with a good measure of butter, always butter.
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Since we are deep into autumn and the apples are plenty, I wanted to share an easy recipe for candy apples with a grown-up twist. These maple and bourbon candy apples were initially intended as an Instagram photo only, as the recipe was a whim after I had made a batch of traditional candy apples for my children. However, after several requests for the recipe, I decided to create a quick and short post to share these delicious glass-like beauties with you.
