For the most part, I like to think I demonstrate a healthy measure of self-control. For instance, I’ve learned to avoid getting groceries while ravenous and that shopping for a new wardrobe after consuming a few cocktails is not always the brightest idea (although that leather jacket really does go with everything).
But catch me in the checkout aisles of a certain department store where the latest “As Seen On TV” culinary tools and toys are displayed, and I’m put to the test. I mean, who can honestly resist a vegetable spiralizer named The Veggetti?
I’m beginning to wonder if Jimi and I are compatible.
Perhaps a Roasted Cherry-Tomato, Basil Bolognese with Gluten-Free Gnocchi will smooth things over…
This authentic “Abruzzese” style gnocchi (gluten-free) can be served in a low simmered veal/beef sauce or in a sauce of your preference. Accompanied by ground hot peppers in olive oil and a sprinkle of parsley, this recipe is a must! Today we drank Tony Cesaroni’s homemade Merlot-San Giovese red wine and finished with peaches in homemade wine for dessert. Please visit next week if you wish to acquire this delicious sauce recipe! Continue reading
Rapini , also known as broccoli raab, is a bitter green primarily used in Italian and Portuguese cooking. Rapini is low in calorie content but rich in vitamin A, B-6, C, Calcium, Magnesium and Fibre. If bitter doesn’t appeal to you, there are many ways to prepare Rapini to cut its bitterness. Once I tired rapini that had been prepared along with other fragrant ingredients, I became hooked, and it is now one of my favourite vegetables.
Behind every great dish, is a story…