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Tag Archives: chianti

Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

Posted by Bob and Robin in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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Tags

chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala


Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.

Chicken Marsala with Mushrooms Housemade Angel Hair Pasta Steamed Green Beans 2008 Frescobaldi Chianti Rufina

Chicken Marsala with Mushrooms
on a bed of
housemade angel hair pasta

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Strawberry Boston Chocolate Cake

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Boise Farmers Market – 09 August

09 Saturday Aug 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Android Photos, Antipasto, Arugula, Boise Farmers Market, Buy Idaho, Captain's Shack, Chianti, Classic Cuisines, Dinner With Robin, Heirloom Tomatoes, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Mediterrean Foods, Photos By: Bob Young, Purple Sage Farms, Rice Family Farms, Sourdough Bread, What's For Dinner?

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Tags

Acme Bake Shop, Chesnok Red, chianti, green and yellow zucchini, heirloom tomatoes, muffeletta, Roma tomatoes


19July2014_1a_Boise-Farmers-Market_Acme-Bake-ShopWe were not in town last week, so I missed the market. But, I made up for it today. Wonderful green and yellow zucchini squash, fresh heirloom tomatoes, fresh Roma tomatoes, fresh Chesnok Red garlic, fresh arugula, fresh eggs and fresh, still warm Acme Bake Shop sourdough bread – I have two Muffulettas to make – there is a photo of the sandwich on the recipe at the link. Fresh spinach is probably done for the year – it’s too hot and the spinach bolts (goes to seed).

Some the the market area. The tent in the foreground is Meadowlark Farms, where I get my eggs.

Some the the market area. The tent in the foreground is Meadowlark Farms, where I get my eggs.

For thos of you who might be interested, this looks like a great symposium coming to the Nampa Civic Center this Fall. It might be a good thing to sign up for early. It is a very popular subject.

For those of you who might be interested, this looks like a great symposium coming to the Nampa Civic Center this Fall. It might be a good thing to sign up for early. It is a very popular subject. You can use the QR code on the graphic to register.

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Cannelloni For Dinner

09 Monday Jun 2014

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Breads, Acme Bake Shop Sourdough, Acme Bakery, Avocado, Boise Farmers Market, Brocolli, Buy Idaho, Captain's Shack, Cheese, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, Italian Food, Local Farmers Markets, Local Harvests, Local Markets, Pasta, Photos By: Bob Young, Salad, Sourdough Bread, What's For Dinner?, Wine and Food, Wines - Italian

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cannelloni, chianti, classico chianti


Another really good dinner tonight. We really try to observe the Meatless Monday, along with seafood on Friday. The wine went so very well with the cannelloni and the cheese. It is fun to try to keep the dinners inline with what day of the week it is. We are not always successful. But tonight, we were. Enjoy!

Ricotta Spinach Cannelloni Acme Bake Shop Toated Sourdough Fresh Green Salad with Avocado and Garlic Dressing 2009 Santa Margherita Chianti Classico Reserva

Ricotta and Spinach Cannelloni

Acme Bake Shop Toasted Sourdough

Fresh Green Salad
with
avocado and garlic dressing

2009 Santa Margherita Chianti Classico Riserva

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What is the Tuscan Cooking Style?

28 Monday Apr 2014

Posted by Bob and Robin in Beef, Classic Cuisines, Classics, Cooking Styles, Interesting Information, Italian Food, Italian foods, Lamb, Main Dish, Recipe by: Robin and Bob Young, Tuscan Cuisine, What's For Dinner?, Wild Game, Wine and Food, Wines - Italian

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chianti, osso buco, Tuscan cuisine, wild game, Wine


(comonstock.com)

(comonstock.com)

I had an interesting question the other day as to what is the Tuscan Cooking Style. Quite simply – It is a very basic style of Italian cooking using the barest of food essentials. Fresh herb, pasta, wine, bread. Not particularly a heavy tomato sauce, although tomatoes are used. Only a light sauce, if any, and pasta with herbs and cheese. There is a wide variety of information on the Tuscan Style of cooking on the web. I offer only a small portion of that information here.
If you are looking for some Tuscan traditional recipes, here is one source: Tuscan Recipes. And if you want that well known 3″ thick Tuscan Porterhouse steak, aka Bistecca alla Fiorentina, here is that recipe: Tuscan Porterhouse. And the traditional Tuscan dish of Osso Buco – here is a recipe for Veal Osso Buco. Or maybe you prefer a Lamb Osso Buco. An Osso Buco is referred to in the article by Delallo (dot) com below.
Information from the Examiner,

Tuscany is the land of simple and honest flavors with cooking that might be heartier than much of the rest of the country. It features excellent ingredients including a fair variety of herbs such as basil, rosemary and sage, strongly flavored olive oils, meat dishes from cattle and wild game like wild boar, and seafood on the coasts. Soffritto, a mixture of chopped celery, onions, garlic, peppers and herbs sautéed in olive oil, similar to the French mirepoix, is used as a base for soups and sauces, might be more popular here than elsewhere. Beans have long been a big part of the diet, and spinach is the most popular green vegetable. Excepting the spinach and the few tomato dishes, much of the cooking is unattractively brown… Commonly found dishes include the hearty peasant bread soup, ribollita, pappa al pomodoro (bread and tomato soup), pappardelle sulla lepre (fresh pasta ribbons with wild hare), pappardelle con cinghiale (with wild boar), fritto misto (fried meats, offal and vegetables), tagliata (thinly sliced beef served with arugla), and the famous bistecca alla fiorentina (a thick steak traditionally from the prized and enormous Chiana cattle that used to clutter the Chianti hills, simply prepared and grilled over an wood-fired flame).

And here is some information fro EHow,

Tuscan-style cooking evolved from “la cucina povera,” or peasant cooking. The cuisine relies on home-grown ingredients, prepared fresh with nothing left to waste … Tuscan-style cooking employs a wealth of vegetables: artichokes, asparagus, green beans, fava beans, peas and all types of greens, including Swiss chard, spinach and escarole. Peaches and pears are popular fruits … The most famous Tuscan meat is the bistecca alla fiorentina, a large grilled porterhouse. Game meats, including wild boar, duck and rabbit are also important to Tuscan-style cooking … Wild porcini mushrooms and truffles add an exotic touch to Tuscan dishes. The porcini can be served raw, grilled, sauteed in olive oil and garlic. Truffles are added to pasta dishes or shaved over eggs or steak … The basis of many Tuscan dishes is soffritto, which means “under-fried” in Italian. Soffritto is made by lightly frying minced vegetables in olive oil. The soffritto goes into sauces, soups and other recipes.

And finally from Delallo (dot) com,

… The single most pervasive food image associated with Tuscany is likely that of the olive tree, which grows in a gnarled profusion throughout the region. But Tuscany’s climate also provides ideal soil for the grapes grown to create the region’s world-renowned Chianti wine. Cattle also weigh heavily in the region’s food production. Chianina cattle is one of the oldest breeds of cattle in the world, as well as one of the largest, producing prized Fiorentina beef for bistecca alla fiorentina (a T-bone steak brushed with olive oil and grilled perfectly rare).
Game meats and fowl, fish, pork, beans, figs, pomegranates, rice, chestnuts and cheese are earthy staples of the Tuscan table, and the coveted white truffle abounds in the region. Tuscan cooking is an interesting blend of dishes made from odds and ends for poor tables, as well as choosier fare created for the powerful noble house of Medici which once occupied and ruled from the Tuscany area. Osso bucco is a well-known favorite of the area, as are finocchiona (a rustic salami with fennel seeds), cacciucco (a delicate fish stew), pollo al mattone (chicken roasted under heated bricks), and biscotti di prato (hard almond cookies made for dipping in the local desert wine, vin santo). Barlotti beans, kidney-shaped and pink-speckled, provide a savory flavor to meatless dishes, and cannellinibeans form the basis for many a pot of slowly simmered soup. Breads are many and varied in Tuscan baking, with varieties including donzelle (a bread fried in olive oil), filone (an unsalted traditional Tuscan bread) and the sweetschiacciata con l’uva (a rolled dough with grapes and sugar on top). Pastas are not heavily relied upon in Tuscan cooking, and papparadelle (a wide egg noodle) is one of the region’s few traditional cuts. Pecorino Toscano cheese is native to Tuscany, as are semi-soft cow’s milk Tendaio and mixed sheep and cow’s milk Accasciato cheeses.
Soups, sauces and stews are the cornerstones of Tuscan cooking, many beginning with and relying upon the mastery of a perfect soffritto on which to build more complex flavors. A soffritto can be considered a sort-of Italian cookedmirepoix, and is a “pre-prep” combination of olive oil and minced browned vegetables (usually onion, carrot and celery) that creates a base for a variety of slow-cooked dishes. Herbs (sage and rosemary are used in many Tuscan dishes) and seasonings can be added to the soffritto as needed to bring out the unique flavors of each different recipe. Try the following Ribollita Toscana (Tuscan soup) recipe any time of year to transform your kitchen with the smells and flavors of the Tuscan countryside.

Wait a minute! What about the big, bold, deep red to purple wines of Tuscany? Have no fear. Here is some delightful information http://www.winecountry.it:

Wines of Tuscany – Tuscany’s winemaking industry counts on one of the most noble and ancient traditions that predates the universally known Chianti wine that often springs to mind when this region is discussed … Nowadays, the most grown variety is the noble Sangiovese, which is often combined with small amounts of locally grown Cabernet Sauvignon, Canaiolo, Ciliegiolo and other grapes into wonderful blends such as the Brunello di Montalcino, Morellino di Scansano, Carmignano and, of course, the signature Tuscan wines, the Chianti and Chianti Classico, which probably are the best known Italian wines in the world. Other grapes grown here are the Mammolo, Malvasia, Colorino, Raspirosso, Gamay, Grand Noir, Barbera, Moscatello, Aleatico and Vernaccia, among others.

Some interesting reading. But like I say, there is much, much more information available on the web about the Tuscan style of cooking. Indulge yourselves and look for more specific answers to your questions. Cheers!

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Maggie’s Dinner, II

31 Wednesday Jul 2013

Posted by Bob and Robin in Calves (Veal) Liver, Captain's Shack, Chianti, Food, Food Photos, Garlic, Local Harvests, Main Dish, Onion, Photos By: Bob Young, Special Dinners, Stella Artois, Things To Do, Tomatoes, What's For Dinner?

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Tags

chianti, garlic mashed potatoes, green salad, liver and onions, stella artois


Sunday we made Baked Chicken for Maggie and Trish. (See below) I asked her what she was hungry for4 and she said, "Liver and onions and a Stella Artois and/or a Chiant." Well, her is what we made for Trish and Maggie: Liver and Onions Green Salad Roasted Garlic Mashed Potatoes Trish is a friend of Maggie's that is staying with her a lot of the time and cooking for her. Three of us decided that Trish does enough. We can make some dinners. We love doing this for those two!

Sunday we made Baked Chicken for Maggie and Trish. (See below) I asked her what she was hungry for and she said, “Liver and onions and a Stella Artois and/or a Chianti.” Well, here is what we made for Trish and Maggie:

Liver and Onions with Bacon
Green Salad with Fresh Tomato Cubes
Roasted Garlic Mashed Potatoes

Trish is a friend of Maggie’s that is staying with her a lot of the time and cooking for her. Three of us decided that Trish does enough. We can make some dinners. We love doing this for those two! And yes, she was resupplied with Stella and some new Chianti.

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