I often ask people what part of Thanksgiving's meal they like the best - you'd be surprised how many people say the stuffing and the sides. Here's my favorite sausage stuffing recipe. I put a lot of love in to this recipe every year and those family members reaching for seconds are living proof. Stay tuned more sides tomorrow.
New Year, Classic Mac-n-Cheese
Let’s get this decade started with one of America’s classic and favorite dishes for people of all ages. My spin on this one-pot-dish is so popular- when I prepared it on Live with Regis and Kelly as a side dish, the viewer response was terrific. I was deluged with email recipe requests, even from our neighbors way north in Canada! It's also easy-n-quick to make. BTW, mac-n-cheese is one of my Top 10 Lifestyle Food Trends for 2010.
Use the recipe as a guide and feel free to add smoked ham, cooked bacon, grilled chicken or grilled shrimp to make your own home-spin.
Tip: If your are starting a new diet resolution, feel free to cut down on the fat of this recipe. Replace all of or part of the half and half with chicken broth, and use olive oil in place of butter. Or, just make up for it by exercising a little extra this weekend.
For George's Cheddar & Jack Mac Recipe
© GingerBlossom | istock
Food as a Translator
Forget about the stories of screaming chefs throwing pots and pans in a hot kitchen to get their point across. Today, I'd like to think it’s more of a calm environment with chefs communicating on-and-beyond behind the line. A few words resinate; local and sustainable. Chefs are sharing the important message of what’s not only fresh on today’s menu- that's local; but they are putting emphasis on using ingredients that haven’t spent unnecessary time on the back of a truck to get to your plate.
There’s a lot to be said for my brothers and sisters in the kitchen and the connection we all share no matter where we are in the world. My friend Gino, owner L’Orciaia Trattoria, in the historic village of Montebenichi- (halfway between Siena and Arezzo, in the Tuscany region) and I shared an instant connection as if we've known each other for many years. The thing is Gino speaks no English, and my Italian is, well- niente.
I'd like to think the bond is because we share the same love of food, prepared simply with the purpose to feed and nurture others.
Here's a recipe that I learned from Gino. He serves this local speciality, a typical Sienese dish. You would die for his Fagioli al Fiasco, Beans in the Flask; basically beans cooked in a Chianti bottle. Note, without the wrapped straw. It's so simple, yet one of my most memorable dishes I tasted traveling in Italy.
Fagioli al Fiasco aka Beans in the Flask
Cannellini beans are soaked overnight in water with salt.
The next day put into the ‘fiasco’ or heat-proof crock with 2 Tbsp of olive oil and 2 cloves of garlic, a quarter onion, 2 sage leaves, a small piece of fresh rosemary. Then fill 3/4 full of water or better yet chicken or meat broth. Bring beans up to a boil, then moved to a lower temperature, cap and gently simmered for an hour. Traditionally the fiasco was capped and put next to a dying fire in the hearth and slowly cook until the next day.
Oh, the translation of this recipe- I promise it didn’t suffer when Gino and I talk over a few Grappas!