Persimmons are a fruit you either love or hate. In the Central Valley of California where I grew up, Persimmon Trees were plentiful, yet mostly unloved by most people. But how can you not admire a fruit that dares to sport a bright orange color during a time when all other fruit trees are shedding their leaves barren of fruit? In fact, I have memories of the bold, plump, orange persimmon fruit dangling on bare branches in the cold months of winter. I remember looking at this strange tree in a field of fog, barren of all leaves but the orange fruit still clings tight to its branch.
Spanish Seafood Paella
I am always so impressed when I see a large Paella pan filled with red rice, succulent pink shrimp, black mussels opened up, sausage and chicken, topped with parsley and lemon wedges. There is something so romantic and festive about cooking this large dish over an open fire in a special pan with a large group of friends.
Mexican Chicken Tortilla Soup (Keto friendly)
How comforting it is to have a steaming bowl of soup on a cold November day. One of our favorite soups in my house is Mexican Chicken Tortilla Soup. It’s like a party in a bowl and is a real crowd pleaser. I can’t even count how many countries I have made this soup in: America, Italy, Mexico, Nicaragua, Japan…I have been making this Tortilla Soup for years now and it never disappoints.
Old Fashioned American Apple Pie
The Autumn air is crisp, the leaves are falling and the apples are ready for harvest. Its time to pack the family up and take a drive to the apple orchards and partake of the yearly tradition of picking apples.
Fried Polenta
Now that you have made a big beautiful batch of Creamy Polenta with Ragu, you may be fortunate enough to have some leftovers! You may have been surprised when you placed that smooth polenta into a bowl to have seen in completely congealed into a solid mass when you opened the container the next day!
Polenta with Sausage and Pork Rib Ragu
I have made this Polenta and Ragu on several occasions now. My first attempt was actually not mine at all but a generous Italian friend volunteered to come over and cook this hearty dish for some visiting friends. I loved the experience from top to bottom. My friends gathered in the kitchen and began preparing the polenta.
Pumpkin Risotto (Risotto alla Zucca)
Mmmmm, Pumpkin Risotto! It was one of my first acquired recipes while living in Italy and one of my favorites! The Autumn, with its sunny days and cold nights is the perfect time to enjoy this Autumn vegetable while it warms your home and your family. Pumpkin Risotto is like eating macaroni and cheese, the color is orange and the texture creamy. The addition of butter and parmesan at the end adds that cheesy goodness that we all crave.
Jewish Style Artichokes (Carciofi alla Giudia)
My region of Italy is Lazio and it is famous for its Artichokes, in Rome you can enjoy them Roman Style or Jewish Style. Both styles trim the artichoke all the way down to only the edible parts. The Roman Style is then simmered in water and olive oil along with spices until soft. It is then eaten in its entirety, no peeling back leaf by leaf until you reach the heart. Nope, you just dig right in. The Chef did all of the work for you.
Porcini Fettucini
There are some things I will really miss about living in Italy, such as the produce I will just not be able to taste again until I return. One is the Porcini. This mushroom is available in the spring and fall and is native to the forests in this part of Europe. It does not have “gills” like the large Portobella we are familiar with in America. But it is similar in size. It is medium golden brown and thicker than a Portobello. The flavor is intense and woodsy but not as intense as a truffle.
Chocolate Cake with Berries and White Chocolate Mousse
I recently bought a new springform pan to make the Lemon Torta and have been dying to use it again. A springform pan is great for layered cakes with Savoiardi (ladyfingers) or mousse. It has a base that can be detached from the sides.