This was a yummy little antipasti we prepared this week: bagna cauda with raw radicchio, fennel, carrots and radishes, and blanched cauliflower and romanesco. We made a simple bagna cauda with butter, green garlic, anchovies and oil.
Category Archives: RSFP
Too Much Meat at Officina Della Bistecca in Panzano
We went to collect Miles from the Antica Macelleria Cecchini last weekend and had a long, five course meal, all meat. It was about a three hour drive and a three hour meal. So it kind of evens out. The meat was mostly consumed raw or seared. The menu was as follows:
- Brustico di suhi del Chianti – beef sushi
- Costata alla Fiorentina – bone-in Rib eye or Strip steak
- Bistecca Panzanese – Panzanese steak
- Bistecca Fiorentina – T-bone or Porterhouse steak
all served with
- Pinzimonio di verdure dell’orto – Garden vegetables with olive oil
- Fagioli all’olio – Tuscan beans with olive oil
- Patate e cipolle al cartoccio – Baked potatoes and onions
- Burro del Chianti – Chianti butter – LARDO BUTTER!
- Pane Toscano
- Vino mio – house red wine
- Torta all’olio – olive oil cake
- Caffe alla moka – coffee
- Grappa del Macellaio – Grappa Cecchini
The meal was pretty darn tasty. So much meat. If you’re craving meat,lots and lots of meat, this is your place. Here’s Dario declaring that the meat is ready. Many, many more pictures after the jump. Check ’em out.
Making Corzetti – stamping pasta
This was a fun pasta to make. We used ancient grain varieties to make it so that even the non-gluten eaters could enjoy it. We might go a bit thicker next time so the cool stamp designs show better.
Valentine’s Day Dinner
This ranks as one of the best dinners we’ve prepared. So good. Potato, green garlic ravioli, hanger steak with breadcrumb salsa and flour-less chocolate cake with a grappa soaked cherry reduction and a cherry. Wow. Happy Valentine’s Day.
After Gio and I cranked out over 400 ravioli, I went ahead and used the sweet looking tool below to make about 200 or so farfalle for lunch the next day. Very cool little tool.
Pistachio Cookies — the best
These are hands down my favorite little biscotti from the biscotti book. Gio likes them too.
Miles Turning the Compost – easily
Green Pasta on the Chitarra
One of the coolest little cook devices I’ve ever seen: the Guitara. Miles and Chris made some green pasta alla guitara. Turned out pretty deliciously.
Who wants a chicken skin sandwich?
I’m starting to realize that cooking is half about preparing delicious and healthy food for people while consuming as much unhealthy byproducts of that food as possible. Here’s one special Miles creation that nearly put Sous-chef Chris over the edge.
Ingredients:
- 4 pieces of chicken skin, preferably stripped from some kind of slow, roasty chicken dish
- 2 slices bread
- baby aspirin
When the Power Goes Out, We Cook by Candlelight
Power outage? No problem. We’ll just cook with these joke sized candelabras.
Lizzie Leaves
This is long overdue… When Lizzie left we had a sweet going away party for her and grilled about 4 kilos of steak. A full fiorentia. It was a massive meal, to celebrate a wonderful woman with a massive heart of gold. Or something like that. Giovanni served as grill-master and his son, Georgio served as steak-eating-master. Oh, it was also a great way to celebrate Chanukkah!