Gluten Free

Grilled Marinated Chicken Breast and The Today Show

April 30, 2012
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(Grilled and Marinated Chicken) is a casual dish that solves the problem of dried out chicken. Marinating it with lemon starts the cooking process and actually reduces the time on the grill. The breasts come out succulent and flavorful, wonderful for all of us in the rest of the family who enjoy chicken.

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Beef Tenderloin on a Salt Block

March 14, 2012
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After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.

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Easy Truffle Cheese Scrambled Eggs

February 27, 2012
Easy Scrambled Eggs with Truffle Cheese

We woke up late on a Sunday morning and didn’t have to rush anywhere. We were able to enjoy each other’s company like the old, still in love, married couple that we are. I made these Easy sottocenre eggs for Giuliano and he pronounced them delicious.

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Grilled Endive Recipe

March 1, 2011
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A wonderful way of preparing endive is to grill it, which gives it a deep, nutty flavor and sweetens it. Last week Giuliano grilled some and the children liked it so much it was gone in an instant.

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Valentine’s Day Strawberry Gelato Recipe

February 13, 2011
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In Italy, il giorno della festa degli innamorati or Valentine’s day is considered to be an imported American holiday. But that doesn’t mean it isn’t celebrated, particularly with chocolates, roses, or in this case, Strawberry Gelato!

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Salmon in a Pouch Recipe and a hands on Cooking Class

January 25, 2011
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Although salmon is not a native Italian fish, and is rarely seen on restaurant menus in Italy, it lends itself well to Italian preparations. In this recipe, it is baked in a pouch, which is an easy and forgiving way to cook fish, ensuring it will turn out moist and flavorful. The presentation is impressive and your guests will ooh and ahh both when the y see it as well as when they taste it.

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Sautéed Mixed Greens

November 29, 2010
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Usually prepared and served out of a small shack that may have a few plastic tables, piadina is a flat bread that is chewy but tender. Until not very long ago it used to be the everyday bread of Romagna. It is baked to order on a griddle (traditionally made of terracotta) and served with a variety of salumi, cured meats, and cheeses. One of our favorite toppings is sautéed mixed greens using a combination of mild and slightly bitter greens. It is both savory and soothing. Even without piadina, it is a side dish Giuliano often enjoys making. Made with Savoy cabbage, Swiss chard, and broccoli rabe, it appeared most recently on our Thanksgiving table.

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Kiwi Gelato

October 12, 2010
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We enjoyed our kiwi dessert with friends during one of the last of the swim parties of the season. The adults were thrilled to “actually taste the fruit” and the older kids were delighted at its revitalizing flavor. A few people went back for extra bowels, next time; we will know to make more.

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