Posts Tagged ‘Recipes’

Previously published in The Wave. A few weeks ago on the drive to my cousin Sarah’s baby shower (Yay! Sarah and Dan!), I was talking with my Aunt Brenda about dieting. I told her since I’m not eating much meat, I’ve been munching on way to many carbs. Brenda said she’s been experimenting, using cauliflower as a bread substitute. “It’s really trendy now Paula, you should give it a shot!” And so I did! If you’re looking for a creative low-carb bread alternative, make a batch of cauliflower “bread”. I was […]

My brother-in-law JUMBO says it’s like eating a salty wet sponge. This is highly upsetting to me. He and other olive-haters are missing out on one of the most delicious of Italian pleasures. The olive tree is native to the Mediterranean region, Asia, and Africa. It was one of the first trees harvested by humans some 7,000 years ago.  Now, it’s grown in warm climates worldwide. There are hundreds of cultivars with distinct, rich, savory flavors. Olives are commonly served in all manners of deliciousness – marinated, cured and stuffed. They’re […]

Shortly after my sister Natalie got married she hosted her first family party. “Bryon, can you go to the food store and get the pickies?” she said to her husband. Bryon was happy to help and went to the store. An hour passed. Bryon came home frustrated and empty-handed. “I asked everyone in the supermarket where the pickies were and know one knew what the hell I was talking about??!” Natalie realized he was clueless about what she meant, and rightfully so. “Pickies” is a DiGioia-ism, a word used by […]

I had a little get together with some friends last week to carve pumpkins. My friend Meredith Urban, designer and owner of De La Mer 1981 clothing, brought to the party her grandmother’s sweet pickles. They’re honeyed and buttery with a tang, sliced thin and so so delicious (Grandma Rita we need that recipe!). My husband is a pickle fanatic. I had to hide them in the back of the fridge so he wouldn’t eat the jar in one sitting (gavone!). Grandma’s Rita’s pickles reminded me of a recipe for […]

My friend Melissa brought over homemade dressing the other night and wow, it was delicious. Not only is Melissa a creative talent (she’s a jewelry designer) she is an excellent cook. Making dressing in advance means less mess. Prepare it for the week and your not bringing out the oil, vinegar, and spices every day. The dressing is sweet, tart, and rich – but not overpowering. I used it on salad. The dressing would also work very well over roasted chicken or sautéed veggies – yummers! Give it a shot and get creative. I want to experiment with Melissa’s dressing and maybe add chopped […]

I’ve been making this tomato salad for a decade, at least. Gosh, that sounds like a long time doesn’t? The weather is getting colder and my inclination is to eat cheese, bread and meat but I’m really trying to keep the veggies in the forefront this fall.  I over-bought  tomatoes last week and thought this was the perfect dish to make with them. This salad doesn’t take much time to prepare. I like making it in advance so when I’m hungry and looking for something  to eat, it’s ready to go. […]

I found this recipe for onion dip on marthastewart.com. I’ve made it twice so far – for Jumbo’s JUMBAQ and my niece Annie’s Christening party. It was a crowd pleaser at both events. You can make this dipping sauce in advance, which is always a bonus when you’re having company. You would think using one pound of onions is overkill but it’s not. The flavor is sweet because of the caramelization of the onions. I added a healthy amount of fresh oregano. The oregano’s peppery kick works nicely with the sweetness of the onion mixture.  I used […]

I received the book Make It Ahead – Barefoot Contessa as a gift and I’ve been using it all the time lately! Cooking in advance is stress-free! Here’s one that was a hit at our Easter Brunch. This recipe is a spin off of a traditional Passover kugel. Spinach and Ricotta Noodle Pudding 2 1/2 cups seasoned croutons 1 lb. roll sausage 4 eggs 2 1/4 c.milk 1 (10 1/2 oz.) can condensed cream of mushroom soup 1 (10) oz) package frozen chopped spinach, thawed and squeezed dry 1 (4 […]

Macaroni and Cheese dates back to the 14th century’s. It was first recorded in the Liber de Coquina, one of the oldest medieval cookbooks. America was introduced to Mac & Cheese in the late 1700’s thanks to Thomas Jefferson. The future American president Thomas Jefferson encountered macaroni both in Paris and in northern Italy. He drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned American ambassador to Paris William Short to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both […]

I called a co-worker at home over the Christmas break and as we were speaking he said, “I’m making a risotto right now, and as you know, you have to stir, stir, stir!”. I didn’t know but he assumed since I cook a lot, risotto was in my repertoire, but it wasn’t. A few days later, I asked my brothers girlfriend for some recipes, and she sent me a risotto recipe, which seemed like the universe was telling me to make a risotto. Below is the recipe she sent me, […]