Feasting in Frascati

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a beautifully delicious day in Frascati. Wish I was there, but at least we can read about it. What is your favorite part of this meal?

Charles Scicolone's avatarCharles Scicolone on Wine

On our recent trip to Rome, Michele and I were fortunate to be invited to the home of Josephine Wennerholm, a food blogger and cooking teacher in Frascati. We follow her blog Frascati Cooking That’s Amore  and have always found it full of good information, not just on Frascati, but on Rome and the surrounding area.

Josephine’s husband Pino picked us up in Rome and drove us to Frascati, which is about 30 minutes from Rome, unless there is traffic. There we met a group of their friends, great food and wine lovers all. Josephine had prepared a real feast, and several of her guests contributed their specialties.

We started with an amazing assortment of antipasti. Josephine had made delicious suppli, Roman style rice balls, that were flavored with mushrooms and tomato and fried in a crispy breadcrumb coating.

Next we had little fried turnovers filled with greens and cheese.

There…

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Pot Roast for a Small Family

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Ingredients:

1 (small 1 1/2 lb) chuck roast
2 T all-purpose flour
Fresh ground black pepper to cover the roast
a little bit of salt to accompany the pepper
1 1/2 T vegetable oil (or your favorite high heat oil)
1 small sweet onion, cut into large pieces
3 slender carrots, peeled and sliced on the diagonal into 1 1/2” lengths
1 stalk celery, include some leaves, and cut into large diagonal pieces
1/2 green bell pepper, deseeded and cut into large pieces
3 garlic cloves
1 cup beef stock
1 T Worcestershire sauce
1/4 t dried thyme
1/4 t ground black pepper
1 bay leaf

Optional: 2 sprigs fresh thyme Read More

Pequeña Turkey and Bean Chili

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Ingredients:

1 T olive oil
1 lb ground turkey, lean (not extra lean)
1/2 medium onion, chopped
1/2 green bell pepper
1 red jalapeno or serrano, deseeded and sliced
1 1/4 T Gebhardt Chili Powder
1 1/4 t dried ground cumin
1 t ground garlic
1/4 t dried Mexican oregano
1/4 t ground black pepper
1/8 t chipotle chili powder, optional
1 1/2 T all-purpose flour
1 1/2 T tomato paste
1/4 cup roasted hot Hatch chiles, peeled and chopped
1 1/2 – 2 cup chicken stock
1 (15 oz) cans beans, drained and rinsed – pinto, great northern, kidney, small red – use your favorite

Optional garnish: chopped cilantro, cheese, green onions, avocado, tomatoes, and jalapenos Read More

Chicken Mushroom Wild Rice Soup for Four

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Ingredients:

1 T butter
8 oz boneless skinless chicken breast
2 thick sliced meaty bacon, cut into large chunks
1 (8oz) package cremini mushrooms, rinsed, patted dry, and thickly sliced
1/2 medium sweet onion, sliced into large chunks
1 celery stick with leaves, sliced on the diagonal
1 medium carrot, peeled and sliced on the diagonal
1 small shallot, minced
1 T garlic cloves, chopped
2 cups chicken stock
1/2 cup water
1/4 cup of white wine such as Pinot Gris or Sauvignon Blanc
1/3 cup wild and brown rice
3/4 t thyme
1/4 t ground black pepper
2.5 oz baby spinach
1 dash of Worcestershire Sauce
1/4 cup cream Read More