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?
Kale (Wikipedia file by Rasbak)
It was only a matter of time until I had a detailed post about kale. And at what better time than to ring in the spring (with an impending St. Patrick’s Day!) Seems like mostly everyone is talking about the health benefits of kale. The ubiquitous term ‘superfood’ is thrown around quite a bit, along with smoothie after smoothie after smoothie. And why not?
I happen to enjoy the richness in the flavor of kale. Kale is the star in an article in Chef Fabio’s magazine. While my wife feels that kale should be relegated back to its historical place as buffet decoration, I can say there will be some in our garden this year (for some kale chips!) Kale chips are really easy to make and can be embellished with any number of spices. I also like that kale holds up well in soups, as other greens don’t, and is simple to use as a base for a salad. And that’s not all… If you haven’t tried this veggie yet, now’s the time; make some space in the garden!
As the latest instance of the polar vortex moves away, I am left to re-ponder my understanding of the concept of ‘cold’, as the temperatures now seem almost spring-like in comparison! But more seriously, the seeming antithesis of everything warm and green has left me increasingly anxious for spring. (I do enjoy living in the Midwest… I do enjoy living in the Midwest…)
We are just leaving soup month, but winter is still staring intently at us for the near future. So- perhaps we need a de facto extension to soup season! As I have written before, I love soup. What a better way to fight off a vortex than with a bowl of hunger-sating warmth? Chef Fabio has some options for soup, as well. I just defrosted some eggplant chili and some mixed vegetable soup from this summer. What’s your favorite soup to beat the cold?
Irish Clover Image by George McFinnigan
Happy St. Patrick’s Day to all! Whether you are Irish or not or Irish by affiliation (mine is through my wife’s side of the family), be sure to celebrate with good food and beverage. Learn the history of the day, get some ideas for green food, make green eggs and ham with Chef Fabio, or make a classic, like corned beef and cabbage with your slow cooker. Or have corned beef and cabbage made with Guinness® with a glass of Guinness® and enjoy the river dyed green!
This week’s episode of Chow Ciao! has double the Fabio for Chicken Saltimbocca. It looks simple to make, whether you have two Fabios in your kitchen or not!
What better on Valentine’s Day Eve (or national ‘Eat Italian Food Day‘) than to look to a classic Chow Ciao! for some last minute recipe ideas: Drunken Spaghetti! In keeping with the red wine theme, Chef Fabio also offers a recipe for Red Wine Risotto via his website. In either case, you have an excellent meal idea for Valentine’s Day.
What better way to celebrate Thanksgiving than with Chef Fabio’s cooking tips and recipes? No matter what you are making, enjoy good food and the company of family and friends.
Stuffing and roast chicken, courtesy of Chef Fabio!
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…
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