One of the Naked Chef (Food Network) shows had him preparing simple braised chicken. Slow cooked in a pan with olives, garlic, tomatoes, rosemary and white wine to deglaze. I like that each simple ingredient adds a component (olive = salty, tomato = acid, rosemary = spice). Here is a variation with arugula and red onion rings.
My wife, who has spent time in Italy, showed me the way of pizza. Specifically the dough. And I can’t thank her enough. Cheap, quick, comforting. The trick is to give it the time to rise and roll it out thin.
I think I learn something from every cookbook I buy. Unfortunately, I didn’t see this picture when I bought this book (Crave). For some reason this book is useless to me now.
Five eggs and four cups of flour (and maybe some parsley folded in). Let it sit for an hour, roll it out and boil it up.
Mushrooms, cream, onions, salami… a little Parmesan on top.
I can’t wait. I think I will start them from seed in the garage. Above are some from last year.
The book “Heat”, by Bill Buford, had a great passage on Risotto. Let the rice almost stick to the bottom of the pan before you add more liquid, to get it to release more starch.