I have to tell you up front, I am biased when it comes to Lidia. Our family has watched her for years on PBS, anxiously awaiting each new episode highlighting a different region in Italy. Her new book, Lidia Cooks from the Heart of Italy, comes full circle with ten more regions in Italy, and new, unique recipes from every region. (New to us, I should say, as these recipes have been around in some form for generations.) If you have all her cookbooks, you’ve got a veritable culinary encyclopedia of the best Italy has to offer in food.
It’s true, everyone is rushed these days. However, it really doesn’t take much time to make your own pasta. It is easier if you have a Kitchen Aid mixer with pasta attachments. You can also make this with the inexpensive, manual pasta machine.
If you have ever tried to make a meatball correctly, you know how important this recipe is. The “meatball recipe” in my family was a secret for many years! I just learned how to make them the right way through trial and error three or four years ago. Try this one and see if you notice a difference.
It’s no secret that a truly romantic meal can be very expensive. Here’s a way to recreate your own romantic dinner at home. All of these ingredients are readily available right here in St. Pete. A good, local caviar source is Mazzaro’s. Probably the best beverage to serve with this meal is a quality champagne.
St. Patrick’s Day is coming soon and I had a request for a more non-traditional menu. These recipes embrace some of the bounty of Irish food. And make no mistake, Ireland is becoming a destination on the culinary map these days.
Many people I have spoken to lately have cut back on red meat consumption for one reason or another. This is a recipe I have made for years as a meatless alternative. You won’t miss the meat at all. In fact, some people have questioned whether it was really fish or not!
Herb encrusted rack of lamb with a buerre rouge, potatoes dauphinoise with gruyere and spring aspargus with roasted garlic
This a deceptively easy menu to prepare and great for a dinner party. This recipe is for four people, but you can certainly double it. Serve with an exceptional California Cabernet or a French Bordeaux.