Italian cooking | Apple Crumbles

Acclimate and Italian Salmon Rolls in Tomato Sauce

For the past few months I have been running in temperatures ranging from –5 F to high 20’s F. In less than 2 weeks, I will go from those frigid temperatures to comforting 50’s possibly into the 80’s. That sounds great right now as I look at the outside temperature gauge and it screams a whopping 15 degrees but WOW! If that won’t be a shock to my thermoregulation, can’t imagine what would?! This is why expectations in the upcoming Phoenix Marathon are up in the air. To be honest about this race, I’m conflicted. Still feeling strong from New [...]

By Joanne|2015-02-17T15:32:33-05:00February 17, 2015|Fish|Comments Off

CNYEats A Taste of Utica Smothered Greens (Cicoria Affogata)

A Taste of Utica, page 140 by Eva Russo. A recipe you’ll make over and over again. A side dish that’s easy, healthy, and always welcome at any table. This is what you need 2 lbs. fresh dandelion greens (*I used red chard. Use your favorite tender green) 3 TBS olive oil 1 clove garlic, chopped salt and pepper to taste Optional: red pepper flakes while sautéing garlic Discard wilted leaves from greens. Wash several times in cold water and cut off stems. Sauté garlic in the hot oil for one minute. Add the greens and seasonings. Cover the pan [...]

By Joanne|2011-10-15T23:21:25-04:00October 16, 2011|Taste of Utica|1 Comment

CNYEats A Taste of Utica Fresh Tomato Calzones

A folded over pizza by any other name. Meat or meatless, both versions offered here. Posted by Mario, on page 133 of our book A Taste of Utica Serves 4 These come out much better if they are cooked on a baking stone, or oil a large cookie sheet, not the insulated sheets (like airbake) for this recipe 1 lb pizza dough 3/4 lb ground beef, sausage, or pepperoni 4 to 5 fresh tomatoes, coarsely chopped 1 hot pepper (cherry pepper), fine chopped 10 – 12 fresh basil leaves, chopped grated Romano cheese (about 2 to 3 oz,or to taste) [...]

By Joanne|2011-09-10T20:00:00-04:00September 11, 2011|Taste of Utica|4 Comments

CNYEats Sausage and Polenta

This week, our book A Taste of Utica offers the recipe for Sausage and Polenta on page 111. I’ve also include recipes from page 112 and 113 for sausage and polenta recipes. Take your pick. They all look good. Recipe 1: Sausage and Polenta, page 111 by Sherry 5 1/2 cups water 1 1/2 cups yellow cornmeal 2 (7 oz) jars roasted red sweet peppers 1 onion, chopped 1 clove garlic, chopped 1/2 tsp oregano (or 1 TBS fresh chopped oregano) 1/2 tsp basil (or 1 TBS fresh chopped basil) 1 lb Italian sausage, cut into 1 1/2 inch pieces. [...]

By Joanne|2011-03-20T08:52:03-04:00March 20, 2011|Taste of Utica|2 Comments

CNYEats A Taste of Utica Italian Polenta Casserole

I was curious about this weeks Taste of Utica recipe so I made a vegetarian version using dark red kidney beans and for Ted, I made the original version using ground beef, found on page 110 of our book Neither Ted nor I have ever been fond of polenta so this was going to be a true test of whether a Utica recipe can take a not so favorite recipe and use it in a dish that turns out a success. Polenta (poh-LEHN-tah) is Italian for cornmeal. The cornmeal is cooked with liquid to form a soft mass. It may [...]

By Joanne|2011-03-13T18:38:44-04:00March 13, 2011|Taste of Utica|Comments Off

CNYEats A Taste of Utica Chicken Marsala

First, did you enter the GIVEAWAY for the 5 Day Intensive Yoga Course? If not, here is the link and good luck! Now for the Taste of Utica weekly recipe… This week, Joe Mezz introduces us to an all time favorite, Chicken Marsala, page 83 of our book Serves 4 (I used almost 2 lbs of thin chicken breasts so the meal would certainly serve up to 6 people). 1/4 cup all purpose flour to coat chicken 1/2 tsp salt 1/4 tsp ground black pepper 1/2 tsp dried oregano 4 skinless, boneless chicken breast halves – pounded 1/4 inch thick [...]

By Joanne|2010-10-31T19:23:45-04:00October 31, 2010|Taste of Utica|9 Comments