I made this delicious chicken piccata, last night, for dinner. As soon as Scott walked in the house, he said “Whatever you’re making, it smells delicious!” That’s a good sign. Because, this is the first time I made this dish without butter, flour, and eggs. (Even though eggs are ok on the Whole 30 & Paleo Diet.) Thankfully, this recipe turned out as good (if not better) than Scott and I thought!
I’ve been making my own Biscotti Cookies for 25 years. I spent the first ten of those years perfecting this recipe.
I like making biscotti around the holidays. My guests love dipping them in coffee or espresso. But, I truly feel that what makes these biscotti cookies stand out from most biscotti cookies is that they are moist and soft on the inside and crispy on the outside. Just sheer perfection.
So, here is my rationale to why Italians call their meat sauce, gravy. It has meat in it! If it does not have meat in it, then we call it a sauce or marinara. My grandmother (like her mom and her mom’s mom and her mom’s grandmother, and so on) made gravy using several cuts of meats (veal, pork, sausage, etc.) and two pots. One for the meat and one for the sauce. She’d marry the two together after a few steps and BAM, it became Italian style gravy.
I was recently asked for some advice on kitchen tools and gadgets. It wasn’t easy narrowing it down to my top ten. But, these are my top 10 kitchen items based on convenience, durability, and value.*
The first time I had a salmon dish like this was in Ithaca, New York. A few years ago, Scott had taken me to this secluded, yet rustic and beautiful bed and breakfast, outside of the main town. It was called Casper’s Farm & Villa. Michael, the host, prepared a gourmet meal for Scott and me that I would say was the third most memorable meal I’ve ever eaten. In my life! (First was Frances’ Lodge in Tuscany. Second was a Trattoria in Ravello.)
Scott and I just returned from a glorious, seven night cruise to the Caribbean. It was everything we wanted it to be. Romantic. Fun. Relaxing. The weather was perfect. The scenery was beautiful. And, the food was so delicious. I rarely eat 100% healthy on vacation. I just feel that it goes against what a vacation should be. Indulgence!
Yesterday, I made a delicious short rib ragu for our dear friends, from Nyack, New York. We travel to one another’s home at least once a year. This is an extraordinary couple whom I’ve known since I was eighteen years old!
New year. New me.
I know. What a cliche’. How many times have we made New Year’s resolutions that we failed to sustain? Too many to count, for me. However, I wanted to share a few goals I have for 2018. Hopefully, this will motivate you, while holding myself accountable.
Would you believe that I had never tried eggs benedict, before I was in my thirties? I’m ashamed to admit that I misjudged its delightfulness. While the origin of “eggs benedict” is somewhat disputed, I can share how this dish became an annual tradition at The House on High Street.
When I was a kid, mom made her Thanksgiving stuffing with liver. To this day, I cannot stomach liver. I’ve always loved the flavor of stuffing with Thanksgiving turkey and gravy. But, I remember the frustration of picking out the liver before getting to the good parts. Years later, as a young adult, I came across a variation that would not only change my preference for stuffing, but my mom’s long-standing, family recipe, as well! Stuffing with SAUSAGE!