I am an American Italian, but feel I am more Italian. My grandparents and two aunts Mary and Alfonsina came from the old country, North of Bologna a small town called Renazzo in the Province of Farrara. They settled in Sagamore. My father, mother and I lived with my grandparents […]
Read MoreHarvest
Recipe for the Pasta cooked in “Pasta Made Simple”.
Ingredients for 4 persons I decided to give you this recipe from Roberto, who gave it to me after he made it for a group of us at the home of a friend for a late night dinner. This is his mothers recipe who lives in Sicily. I did not […]
Read MoreLinguini & Clam Sauce
FRESH WHITE CLAM (QUAHOG) SAUCE 3 pounds (about 13) quahog ¼ teaspoon fresh thyme Fresh ground pepper ¾ to 1 cup dry white wine Fresh pasta like linguini or one pound dried Parmesan cheese (optional) Wash and scrub the quahogs and the cherrystone clams. Put the quahogs in a large […]
Read MoreBagnet (Salsa Verde)
I use this as a appetizer on toast points. It can also be used tossed into fresh pasta. Bagnet or Salsa Verde I am not sure how this Salsa Verde (green sauce) got its name Bagnet. It could come from what I wrote about in an earlier issue on Bagna […]
Read MoreBuon Pasqua on Maple Street
An unusual Easter dinner. I cooked a mini Bolito Misto. Boiled chicken for the broth and meat. First course a matzo ball soup. Second course was the chicken, cotechino served with whipped potato, lentils, sautéed cicoria in garlic and olive oil and accompanied with condiments of my homemade mostada, salsa […]
Read MoreThe Blooming on Maple Street
The fist sign of spring are these three threes: two ornamental cherries and the red maple.
Read MoreJohn’s Orchard
These were the cherries harvested this year. I put them in a beautiful jar with sugar and vodka and will serve it at Christmas time as a liquor.
Read MoreFigs and More Figs
Last year I bought a fig tree at the local grocery store for $16, put it in a large pot and placed it on my sunny deck. When the leaves fell off, I put it in a large bucket, wrapped it with insulation and plastic and put it in the […]
Read MorePreserving For Winter
I preserved these multi colored tomatoes. They were given to me by Susan & Jim at Miss Scarlett’s Blue Ribbon Farm in Yarmouth Port. They grew fifty-four varieties. In the small jars is the recipe from Mary ann Esposito, dehydrated tomatoes. Check out her blog in previous entry.
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