ambra

Bread Crumbs (after it completely dries out though,) and the obvious Meatballs. But mostly for Ribollita, Pappa al Pomodoro, and Crostoni. I have that tomato bread all the time. Even on fresh bread! It's yummy!

Where I live, you can buy frozen cod that has already been soaked. It's also not vaccuum packed.

Sometimes I make crochette out of the brandade which I love..... We also eat it just coated with flour and fried. And sometimes we take the fried pieces and re-cook them in a quick tomato sauce. But, there is one recipe that for me, stands out. It's sort of a (layered) casserole made with potatoes, cod and rice that originated in Puglia. It's very similar to another dish they do down there called, Riso, Patate e Cozze which is the same thing basically but uses Mussels instead of Cod. It's got to be my all time favorite cod preparation and I only just discovered it in some random cookbook at my Mother in Laws House. You'll have to forgive me for my poor recipe writing skills, but I didn't really follow the recipe quantities, as I didn't have the book in front of me. You need: Chopped Garlic Chopped Parsley Chopped Tomatoes(Optional) Thin slices of Onion Rice (I used Carnaroli risotto rice) Olive Oil and Butter (although the butter is optional) White Wine Water Thinly Sliced Potatoes ( the whole dish doesn't take more than 30-40 mins so parboil them if necessary!) Bread crumbs Grated Pecorino cheese (optional!! I did not use as i don't like it.) Any spice you like (I used some bay leaf.) Salt/Pepper A casserole or pyrex dish Add some olive oil and thinly sliced white onions to the bottom of the pyrex. If you are using tomato, you can sprinkle some here and there as well. Then line the whole dish with potato slices. Sprinkle with garlic and parsley. Add layer of cod. Sprinkly with garlic and parsely and tomato if you are using. Sprinkle rice over the whole pan. Sprinkle in white wine, garlic and parsley. Dot with butter if you are using. Add water. Following the directions for the rice you are using. (Mine for example, was 1:2). Cover the entire pyrex with the potatoes. Add salt and pepper ( I did not salt the rest of the dish in case the cod is salty), drizzle of oil, bread crumbs and tomatoes if you are using to the top later of potatoes. Bake for as long as it take the rice to cook not usually more than 30-40 minutes. Taste it as soon as the water looks absorbed. If it seems to need more water, don't hesitate to add it!

timeline

She might know....

Shelby, Coincidentally, I live in beef Country too. In Tuscany, Italy though. There is also a lot of hunting going on around here, mostly wild boar. I don't hunt but I do see them off the side of the road though! The price of the equivalent to brisket is at least double where I am. Meat is exceptionally expensive here. People think Italy is so cheap, but it's really not. I do happen to live in an expensive area though. Thanks everyone for the tips re: the buttermilk powder. I do keep it in the fridge and in fact, I thought that was the reason it hardened.

Couple of comments: I noticed in one of your pictures that you use powdered buttermilk. I use it too as the liquid stuff isn't available where I live. I actually like it as a flavor and I think it works great. But the powder in my can always turns hard. And makes hard balls that are impossible to sift. Does yours do that? Have any solutions? I am also still in awe of the price of that brisket! I miss America! Was that a sale or the normal price???? That recipe for the pheasant in the slow cooker looked amazing. How long does it cook in there? I don't have a slow cooker actually, but would still like to try that dish!! And looking forward to the goose and noodles! All in all, I am enjoying your blog immensely. When I lived in the US, I lived in big cities. It has been a real treat reading about how you live and eat! You've created more than a blog, but a snapshot of your life and it's really a pleasure reading it.

Mitch, my brother did something similar. He went to Culinary school to eventually own his own place. He did his externship as well as his first job out in Los Angeles and realized that it wasn't what he wanted at all. He HATED it. He works in Music now. But he is still the best cook I know.

Thanks Chris, Very entertaining blog.

It's a human necessity. I am sure it's not fun for those people either. It certainly isn't fun for me! I actually DO try to go to places like Department stores as much as possible. Why don't you just put the key as FG suggested? I agree the key is gross, but that's what hand sanitizer is for!!

Agree about the prices of lobster since I am Europe where we don't even get some of that. Also, LOVE the idea of a tortilla station! Fun as well!

I do that all the time! I feel like it's part of the fun, serving something new for everyone. Life on the edge, Mitch, life on the edge.... Oh, I do it too. We still (well, others do) get a laugh from the less than successful assortment of desserts I've made over time. Like the Italian bread pudding that was impossibly dry or, or, or... BTW, I loved my late (sniff, sniff) Char Broil barbecue. The one I had was built like a tank. I made two things this year I've never made for 16 people, thankfully, all went well! I do this. I bought the containers at the restaurant supply. They came with color tabs and a place to write and wipe dates, contents etc. Except I do this for dry storage. I try to rotate my freezer at least every three months. I am loving the blog, inspired me to make daube and tortillas!

Hosting the “Vigilia” (Christmas eve) for 16 Italianos. Smoked Salmon Terrine (Sounds fancier than it is. It’s really just smoked salmon with anchovy butter.) Fried Cod Brandade Primo: Risotto all’aragosta OR Riso, Patate e Cozze. (rice, potatoes, and mussels baked together with tomatoes, percorino, wine and garlic) OR Pasta with Shrimp and Cognac Can’t decide between the three. Really want to do the tiella of riso, patate e cozze, but I need to taste the mussels first. . It’s going to depend on the freshness and availability of the fish. Secondo: Baked and Stuffed Calamari Baked Whole Fish alla Ligure (whatever is fresh and recommended by the fishmonger, but probably a branzino or orata) Sides: Potatoes baked with Calamari Fennel, Arugula, Apple, Walnut Orange and Pomegranite Salad (sounds like a lot of ingredients, but I swear it’s AWESOME) I’m a little freaked out because I was supposed to “test” some of these items this weekend but we are snowed in and can’t get to the fish market.  I haven’t made everything on this menu before so without that test…let’s just say I’m hoping for no disasters. OR hoping the snow melts by tomorrow and we get to actually test some stuff.

Risotto? We used to have a dish at a restaurant I worked out that was with Risotto and the tiniest amount of black truffle oil drizzled on at the end.

I was told by an elder Nonna that you can't make risotto to order for a crowd.She tells me big quantities never come out right. (???????) I wanted to make risotto for 15-19 people on Christmas eve. I do not want to pre-cook anything. I want to cook it all in the same pot and I want to make it all at once and serve it right away. Is there something she knows that I don't know?

Can the American diner provide a scan of the bill?

Fantastic. I come from a Jewish-Italian Catholic Household. Am looking very forward to your menus and the marriage of those two cuisines.

I don't love the no boil, but my MIL has a good trick. She dips the pieces into the ragu so as to coat the whole noodle well. She also makes the ragu and the bechamel slightly thinner. It's not as good as fresh pasta but certainly good. We did it on Sunday since that's all she had and no one felt like making pasta or running to the store!

Sounds fantastic. Care to share the recipe?

My MIL makes this delicious baked pasta dish that I always 'thought' resembled pasta puttanesca but after reading this thread I realized it doesn't actually resemble it at all. It's good though!

I might make Sticky Toffee pudding as well. I am definitely doing an Apple pie as well. I have some pumpkin, but don't really know any good desserts. Anyone have any cakey-bready type recipes?

I've been toiling over this. I'm making lunch for bunch of non-americans and on top of that, for parents of small children whose naptimes would be greatly affected. So. I am hoping to have everything on the table by 1-130. The problem with 12-1230 is that you have to wake up at the crack of dawn. And the problem with dinner is you don't have the rest of the day to digest your food before bed. heehee. For 1-130, I still have to wake up at the crack of dawn, but that extra hour will help, I think anyway.

Hi, After reading through this thread trying to find the answer to my question, I believe that the answer to my troubles is that I am not using enough water. Can someone confirm? My Problem is that my crust completely falls apart. As I roll it out it cracks- but giant gaping cracks. Even if I press them back together, i can't seem to lift the crust onto the pan with it coming apart in my hands. Is it the water? I do the basic recipe for shortcrust and I do it in the food processor. The other big difference is, that I am using 00 flour which is pretty fine. thank you!

fantastic. Thank you. I didn't post many comments, but I still followed and wished to be at your table sharing those dishes!

THREE store bought rice crispy treats. I literally feel sick to my stomach now. What the heck is wrong with me?