We made meatballs generally following this recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-turkey-meatballs-recipe-3381279 Our modifications: instead of 1 lb ground dark turkey plus 1 lb turkey sausage, we used 1 1/3 lb ground veal, pork, and beef (aka meatloaf mix) plus 2/3 lb (2 raw links) Italian chicken sausage (1 link spicy, the other link sweet), removed from their sausage… Continue reading Giada’s meatballs (sort of)
Tag: italian
Vegetable antipasti
We marinated four bell peppers (½" vertical slices) and 1 lb cremini mushrooms (halved). Only the roasted mushrooms are pictured. Details here: https://www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe-1911133. Note: We used balsamic vinegar instead of red wine vinegar. (July 2019)
Caramelized turnips tossed with capers, lemon, and parsley
We tried this recipe, which has piccata-like flavors: https://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley We sauteed the turnips in a large wok instead of a cast-iron pan. (May 2019)
Italian pasta, bean, and potato soup
Details here: https://cooking.nytimes.com/recipes/1018484-pasta-and-bean-soup Our minor modifications: first, rather than leaving the potatoes whole, we peeled and cut them into 1.5 inch dice, and we later used a manual potato masher to roughly break up the cooked potato chunks. Second, we used 5 cups unsalted chicken broth and 3 cups water (totaling 8 cups liquid) and… Continue reading Italian pasta, bean, and potato soup
Weeknight beef and turkey ragu
We tried this recipe: https://cooking.nytimes.com/recipes/1013593-turkey-ragu Our modifications: first, in lieu of pancetta, we used 4 slices of precooked bacon, cut into matchsticks. Second, we doubled the recipe, using 1 1/3 minced turkey (which was the size we had) and 1 lb minced beef. We doubled the amount of onion, garlic, celery, and carrot, and minced… Continue reading Weeknight beef and turkey ragu
Risotto-style pasta with mixed mushrooms and chicken
This recipe reminds me of a delicious mushroom pasta dish I tried in Milan in the 1990s. The pasta is cooked, risotto-style, in unsalted chicken stock (there is no cream), in ½ cup liquid intervals. https://cooking.nytimes.com/recipes/1012898-creamy-one-pot-pasta-with-chicken-and-mushrooms We used 2 cups total shiitake and crimini mushrooms, stems off and tops thinly sliced. We used about 3… Continue reading Risotto-style pasta with mixed mushrooms and chicken
Pressure cooker lasagna casserole
We tried this recipe: https://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/ Our modifications: first, based on our pantry we used 1 large carrot, 2 stalks celery, 1 large onion, and 3 large garlic cloves - all minced in a handheld blender. We increased the beef to 1 1/3 lb and used 15 oz tomato sauce plus 2 heaping Tbsp tomato paste… Continue reading Pressure cooker lasagna casserole
Sheet-pan spicy sausage with vegetables
We tried this recipe: https://cooking.nytimes.com/recipes/1019556-spicy-sheet-pan-sausage-and-squash Our modifications: first, in lieu of 2 lb butternut squash, we used 3 small Korean sweet potatoes (skin-on and cut into 1 x ½" chunks), 1 red bell pepper (cut into ¼" slices), and 2 large shallots (cut along the grain in ½" slices). Second, we used about 1 lb… Continue reading Sheet-pan spicy sausage with vegetables
Panzanella
Somehow the original text from my 2018 Tumblr blogpost disappeared, so this is an attempt to re-create the post. I'm almost positive we followed this recipe: https://www.seriouseats.com/classic-panzanella-salad-recipe (Aug. 2018, reposted Aug. 2022)
Pan con tomate
For some reason, the text of my 2018 original Tumblr post disappeared. I know that we made this recipe: https://cooking.nytimes.com/recipes/1019423-pan-con-tomate?smid=ck-recipe-iOS-share. It was easy, refreshing, and tasty. I recommend eating quickly before the bread gets soggy. (Aug. 2018, re-posted Aug. 2022)
Cooking Adventures 