Oh Cannoli!

Chow Ciao logo

 

 

 

Chef Fabio shows us a fan-selected favorite: how to make homemade ricotta into quick cannoli filling.  (Perhaps the perfect dessert for an Italian Easter brunch – with p!&$ed off eggs?)  It is easy to adjust the ricotta for flavor variety and is perfect for the recipe.

(I’m also a fan of the cannoli in the dessert case at Tenuta’s in Kenosha.)

What are your Easter favorites?

Advertisements

Prelude to Spring

Yes, we’re still in January, but I’m thinking spring.  That’s not just because I can’t wait to enjoy warmer weather!  Hopefully to help you ‘think warm’, I’m sharing some recipes…

Salmon and Potato Salad with Caper Dijon Vinaigrette

Cheesy Pasta Ideas

Spiced Pear Sauce

More to come, now that we have Internet back, and spring gets ever closer!

What’s cooking on Thanksgiving Eve?

Butternut Squash Risotto

Photograph from recipe

As I’m writing this, my wife and I are finishing up applesauce and baking butternut squash for butternut squash risotto for Thanksgiving.  Risotto is one of my favorite thing to make, given that the recipe is so versatile with add-in ingredients.  I especially enjoyed my mother-in-law’s response upon tasting it- “How can we make our rice taste like this?”   I will often make it with portabellas (with some modifications), but this version with butternut squash is another of my favorites.  I love the flavor of butternut squash, as it can savory or slightly sweet, depending on how it’s made.  I have made this recipe previously, to excellent results.  It doesn’t call for other herbs or spices other than salt and pepper, but it can easily be adjusted.  I use a little cinnamon and nutmeg to add a little spice to the recipe.  Butternut squash risotto is a nice alternative to cheesy potatoes (though I love cheesy potatoes, as well!) and adds in an extra vegetable with the starch.  Happy Thanksgiving!

Grilled Cheese… with a Brick?!

Chow Ciao logo

 

 

 

Chef Fabio provides his take on grilled cheese on Chow Ciao!  An abundance of excellent local cheese is something I am thankful for, living in Wisconsin.  It’s one of those foods that’s a personal favorite, with all the different flavors and varieties.  Fabio offers a cheese primer… I’d also add that reduced fat cheese, while still good in some recipes (to keep flavor and cut a few calories), won’t produce the necessary melting one might hope for.

And don’t miss it- cooking with a brick!  And I’m not talking about brick cheese…  but you could make a cheese sandwich with a brick and brick cheese

The recipe(s)!  (Plus a bonus- soup!)