In Season Recipes

Blundin2005

Teka -- funny those creatures!

We needed to use the eggs....so an experiment with what was in the frig:

Cleaned the artichokes...diced the garlic and fresh mint....stuffed the artichokes with a tablespoon of the herbs...steamed the artichokes

Diced the steamed artichoke (hearts & stems) with mazzencolle (shrimp) together...wisked the eggs with a splash of water. 

Put the artichokes and shrimp on the bottom of the pasta forolla (flaky crust), and poured the eggs on top...folded the crust over.

Baked about 30 min at 350 F. 

"

Buon appettito!

On our way to the pasta shop for lasagna. Buon weekend.

Marilyn 

Anonymous

Marilyn,   Looks delicious as usual.....your posts are sort of like a virtual cooking show.   I just finished making my German potato salad to take over to a friend's who lost her mother-in-law and know extra food is always appreciated when there is a lot of family gathering.   I will go to the visitation and then am off to my Dad's for the weekend.....hope to get the kitchen island installed this weekend.   The countertop is being made out of wood and I am doing one of my faux finishes on it so it will be similar to the one I have in my kitchen here.....sort of my own little personal addition to the project.   

Last night we went to one of the local fish fries.....they are everywhere this time of year and I decided to make it a goal to find the best.....the one last night had great fish and slaw, but the sides were rather blah.  Next week we will try another church I heard had a really good one. 

Have a good weekend, Ladies.    Marybe

Mandy1313

Marilyn: Your meal looks fabulous. On my next trip to Italy, I am certain to invite myself over for dinner. :-)

Blundin2005

Mandy1313-- il mio piacere.

 

Here's the photos from the pasta shop yesterday. The pasta is made with eggs and flour. As I watched the ravioli come out of the machine, the lady offered one to me to eat. I asked "raw?" (crudo?) She said yes and added that the children eat it in this manner often. So the kid inside of me thanked her and I ate it. I was surprised that to find the flavor fresh and enjoyable.

 

We arrived to the shop late...almost lunch time. So the selections in the case were fewer. But we called ahead to set aside our order. Yesterday we had lasagna made with radicchio and speck in white cream. Heavenly. 

 

I told them I was posting their pictures here. I should have taken a picture of the shop from the outside...next time. 

 

"

 

 

"

 

Pasta all' uovo da Raffaella 

via A. Fausti, 22

Bracciano (RM) 00062

Italy 

 

The don't make deliveries so I didn't add the phone number 

 

Buon appetito!

 

Teka

^..^

Teka

^..^

Mandy1313

Thanks for the update to the recipe Teka. I just added it. 

To answer your question:  Actually I don't get to Italy that often--I was there summer 2010 and I always figure I never know where I will end up---so why not invite myself to a great meal (and the pleasure of meeting Marilyn and her hubby, just in case. And Marilyn, thanks for accepting my inviting myself. :-)

Sherryc

Marilyn your dish looks so yummy. 

Marybe you will have to post a pic of the kitchen island.

I used to love to watch my grandmother make homemade egg noodles.  She would have them draped all over the chairs and back of the couch.  She always rolled them and cut them by hand.  Too bad I did not learn how to make them.

Blundin2005

Teka--that sweet bisquit recipe sounds like what my mother made for strawberry short cake. I loved that with home made vanilla pudding, strawberries...it was my favorite. I'll try your bisquit recipe for this.

I'm making plans for a US trip from 29 March to 19 Apr to visit family on both coasts. Is anyone near Philadelphia, San Jose or Los Angeles? I might be in New York area April 1 & 2 although not certain yet. 

Teka

^..^

Mandy1313

Marilyn: I am a Philly girl. 

Teka, I agree with Marilyn--I think those biscuits would be sensational as a base for strawberry short cake. Do you ever serve them that way?

 Cheers

Mandy

Teka

^..^

apple

so soon.. in the next few days I will make my gallon or so of hummus.

I pack it into 4 - 6  containers and make at least 4 variations (with harissa, with a bit of babaghanoug (kind of ) mixed in.  whatever.  It freezes really well.  I soak 2 pounds of garbanzoes to start.  It's a big fun production for the kids to help with.. Someone peels garlic, someone squeezes the lemons yum yum yum. and someone stirs the tahini.. (what a pain.. why does it separate?)  Sometimes i love my kids.

What I really want to do is make falafel.. I haven't had it for so long.  It's kind of a pain but i could eat a million of them.

apple

When I was a chef.. (we all knew each other and would occasionally give each other vacations (paid of course) Once a year, i worked for a couple weeks at nite after my day job for this girl who made the home made pasta for an awesome restaurant back in the early 80s.  Spinach fettucine,  extruded macaroni things, tomato basil linguini.. lots of stuff.  I would be there till 1 AM filling the order for the next day.  It was a lot of work to put it thru the awesome machines, cut it, dry it, roll it into nests.

Fortunately i could eat (and drink) WHATEVER  i wanted and they had extraordinarily great food.

So i bought a little table top pasta maker for my son.. we stil haven't used it, but he likes to cook a lot and we soon will.  Fresh pasta is so delish.

Sherryc

Apple the hummus sounds wonderful.  What a smart idea to make a big batch and freeze it.

Teka

^..^

Sherryc

I was at yoga class yesterday and they had the windows open and you could here all the birds just a signing away. 

Blundin2005

Mornin'

No more garden work until I come back from US on 20 Apr. I'm exhausted. I got the tomato plants in and maybe a bit early. It's still chilly at night as evidenced by the two lettuce plants that shriveled along with some pansies. But I'm amazed at plants that survived our snow storms and sad for those that did not. I'm still urging a few along with just hints of green. I have faith.

When I come back I can enjoy the garden and the hard work done. I even made a spot to shoot my bow...one of the rosemary bush died and I cut it down. It was the perfect space to put the target...7.28 meters is better than nothing. I was accustomed to shoot 18 meters. It's still fun. I was surprised that I had the strength to string the bow!

Pomadori chorus ....

"

A very sad lemon tree. Probably no lemons this year. We'll need to find a way to protect it next year. 

"

First time trying lettuce in the pots. Some I planted only to go to seed for the birds. The table below is for my archery bag.

"

I'll get my vitamin D when I shoot the bow and enjoy the shade for a cool glass of water when I rest in the betweens. 

New plants and a few old...and a few that didn't make it through the snow. The rose bush is thriving.

Have a good week. I visit with my son here on Wednesday, I leave for US on Thursday and see him again for Easter in LA. I'm taking my vitamins!

I'll try to post when I'm on the road. I expect to do some cooking !

Best wishes to all as always,

Marilyn 

Blundin2005

Teka....I mapped from Lake Placid to Newark...five hours. I'm not even certain yet if I'll make it to Newark. Time is running thin and the family there may come to me at my mother's. But the idea to meet you was a pleasant one! Maybe one day.

My cousin wanted that I stop in St. Paul MN on my was West, but even that will take time away from my sons visit. I asked her and my aunt to come to Italy instead.  

Blundin2005

One last thing... my cousin lent me "The Shoestring Gardener" (Amazon--on Kindle Cloud). I'm loving it...good writer too.  I really like that we can lend and borrow books on Amazon.

ciao,

M 

apple

Marilyn.. enjoy the states.  How neat that you shoot a bow.  My boys have a couple hunting grade big bows.. I can't even pull them open and i used to be able to.

Blundin2005

Apple--I shot bare bow (arco nudo) until my breast cancer surgery. I haven't competed since. First because I lost strength and second because Arimidex is listed as anti-doping. I had a letter of medical necessity. The problem was the Arimidex side effects...too much for me. 

http://www.fitarco-italia.org/gare/classificaDB.php?Codice=R0412002  Scroll down to Arco Nudo - Master Femminile

Teka

^..^

Teka

^..^

apple

i am looking forward to rhubarb pie made with sugar

Teka

^..^

carollynn79

Hello Everyone, you have all been very busy this winter.  WE had a good trip to Hawaii in February and March has been busy with work, gardening and Saturday Card clubs. Two week ago we had great weather int eh 70's all the plants started to grow, the apricots were in full bloom and then reality struck weather in the mid 20's and 30's so probably little to none of the early stone fruits.  The rhubarb is growing and the asparagus are peeking out so hopefully it will warm back up into the 50's

We have peas, beets, onion, spinach in the garden and the cold frame is doing well with broccoli, caulifliwer, cabbage, kholarabi and lettuce.  Looking forward to new frsh fruit and veggie plates.  We have card club at our home tonight so I am making a homemade German Chocolate cake for my DH's birthday.  It is rich but it sounds good, hopefully all will like it so there is not many left overs.  I think I am so greatly blessed to live in a rural area where we can produce so much of our own food.  We eat a lot of beef but we raise it.  It is out on grass April to Novemeber and int he winter they are feed forages and grains, we really like eating our beef.  A neighbor raises chickens every year adn we are lucky enough to get 3-4 they are just so different than store bought.  Hopefully this summer I will take the time to go fishing and catch some nice walleye or perch. 

 We made maple syrup a couple of weeks ago with the warm weqther it only ran a few days but we were diligent and were able to collect enough to make 40 pints.  We have been using it for more recipes I am going to try some pickled beets using maple syrup, and will try making some jams with it too.

Teka

^..^

apple

making a large baked NY cheesecake for Easter dinner for many.... actually teaching the dear daughter.

Mandy1313

And I do Passover with the first sedar tonight.  Will be a vegetarian sedar so a little different from the foods I grew up with.