April 27, 2016 by chefpaulette

Will the real Alfredo please stand up?

My Dad with his father from Sicily, his stepmother from Sicily, and his sister Vera

My Dad’s name was Alfredo. Alfredo Bernani Ernani Licitra (I might be missing one name). He was named after a character in the Verdi opera “La Traviata”…Alfredo Germont.

But dad was not the inventor of Fettuccine Alfredo. (Neither was Signor Germont.)

Fettuccine Alfredo

There are a couple of Alfredo’s running around Roman Italian history who say they created the dish. And two restaurants in Rome (not too far from each other) are named “Alfredo” …each claiming to be the originator.

An Alfredo restaurant in Rome

If you’re in Rome you may as well try them both. If you’re not in Rome here’s a recipe for you to try.

When I teach Fettuccine Alfredo in my cooking classes people are surprised to discover the recipe has no cream. No. Cream. It’s a creamy dish. But you don’t use cream.

So how does the pasta get so lusciously creamy?

Butter.

butter

And parmigiano.

parmigiano

And pasta water. That’s it.

pasta water

There’s a little finesse to acquire. The right softness of the butter. Adding the right amount of cheese and pasta water. At the right moment. Enthusiastically tossing.

Becoming a master happens fast. And then you get to eat it, too.

True Fettuccine Alfredo

1 lb. fettuccine

½ lb. unsalted butter (2 sticks), room temperature

2 – 2 ½ cups grated parmigiano

salt & pepper to taste

Fill a large pasta pot with water and bring to a boil. Add salt. Add fettuccine. Stir with a large fork (to keep strands from sticking together) until the water comes back to a boil.

Meanwhile, slice the butter into thin pats and lay them out in the bottom of a large shallow serving bowl. Hold bowl over boiling water to soften butter (not melt it).

Cook fettuccine until al dente. Reserve ¾ cup of the pasta water. Drain pasta.

Place the drained pasta on top of the butter and sprinkle 1/4-1/3 cup of the cheese on top. Using a large fork and spoon (or two forks) toss the pasta quickly, coating it with the butter and cheese. Add some of the pasta water—about half. Continue to toss. Add more cheese, sprinkling it lightly, tossing, sprinkling lightly again. Add the other half of the water. Keep tossing until the pasta is coated in the creaminess of the butter-cheese-water combination. Add more water if it’s too thick of a mixture. Taste for seasoning. Add some black pepper. Serve hot.

Rome: umbrella pines

April 14, 2016 by chefpaulette

Dreaming of Positano

Positano

Maybe it’s the weather. Spring. That fresh air. Carrying the scents of baby leaves, buds about to burst, the planet’s new tip toward the sun.

But I’ve got Positano on my mind.

Positano

There is only one place like it. Adjacent towns along the Amalfi Coast are not exactly Positano. They all have their own secret charm. But only in Positano do the buildings pile up so high.

Positano

Does the beach draw you to the sea. Do the meandering, circling, serpentine streets take you from the top…

Positano

…to the bottom and back again.

Positano

And every storefront, hotel, restaurant, cafe along the way is where you want to spend hours–

Positano

each place — one at a time…

Positano

— so that you stay in Positano for an unlimited amount of days. Yes, that’s what I want.

Positano

March 24, 2016 by chefpaulette

And now for the best part: Baby Artichokes

baby artichokes

Artichokes are great any size. I can make a meal of them every day. And with each leaf I nibble I wonder: Who ever thought of cooking this thistle and eating it this way? You know: pull off a leaf, don’t eat the leaf, but eat the tip of heart at the bottom of the leaf. Why did any think we should go through all this trouble for a tip of a leaf?

Whoever it was had genius in his/her brain. The ritual is as enticing as the taste. Food that takes you on a journey. The going is a grand ride, the arrival a sumptuous feast. That concentrated heart, all on its own, full bites of genius.

But imagine eating the entire artichoke. (It puts me in mind of soft-shelled blue-claw crabs: yes, you can eat the entire crab!) Baby artichokes are easy to trim, then you cook the whole thing, and then you eat the WHOLE thing. Sometimes I wonder if baby artichokes are like baby fish or clams or lobsters. Shouldn’t we throw them back in so they can grow? But with this plant, it’s not too much of a crime to eat them while young.

baby artichoke ingredients

Here’s how:

First, cut off the top third of the leaves. And cut off the stem.

cut top off baby artichoke

Then pull off all the tough dark green leaves until you come to the pale green leaves. Trim away any bright green from heart bottom.

trim away any green

Place them in acidulated water as you go (water with the juice of lemon). This helps them keep their color and not blacken.

lemon water

Then add them to a medium or large saucepan (depending on how many artichokes you have). Add water (you can even use your acidulated water for a lemony taste). Add parsley. Add smashed garlic cloves. Add a few healthy drizzles of olive oil. And season with salt and pepper.

artichokes in water, olive oil, parsley and garlic

Bring to a simmer, then partially cover and cook for about 40 minutes, until a paring knife pokes easily into the heart.

There you have it. Eat the whole thing (I use a fork and knife). The world is your artichoke.

baby artichokes

And check out this cool story about what happens when you let the thistle grow. It turns into a wondrous purple flower. (Beautiful, yes, but I want my artichoke.)

baby artichokes

March 15, 2016 by chefpaulette

Can you Kolacky? Here’s the recipe.

Kolacky

My friend, Danusia, is originally from Poland, and came to Nashville by way of NY and Florida. She and her husband Bill came to dinner one day and she brought a LARGE bowl of these little irresistible pastries: Kolacky. Or Kolache. She said her mom made these all her life (a Polish recipe) but Danusia found the exact same recipe on Kroger’s website.

Kolacky

That night we all enjoyed the lovely dessert but there were so many (and so therefore leftovers), which didn’t last long since I single-handedly ate the rest by the end of the next day. Read: they’re SO good.

After some months passed without them I felt the need to re-create the yum and searched for the Kroger recipe. And found it. The tiny pastries have a cream cheese dough, soft and pliable. And the only other thing you need is jam.

Kolacky dough

The recipe below is a close version of Kroger’s since I can’t help but tinker.

ready to bake

And then I made a batch in chocolate. (Anything good, is also good in chocolate.)

chocolate dough

isn’t it fun to bake?

Bake these. They last for days (if you don’t polish them all off first). And they are capable of providing infinite delight.

Kolacky – 2 flavors

Kolacky Pastries

For the cream cheese dough:

2 ounces cream cheese

1/2 stick unsalted butter

1/2 cup flour

pinch salt

For the chocolate cream cheese dough:

2 ounces cream cheese

1/2 stick unsalted butter

1/2 cup flour

pinch salt

1/4 cup cocoa

2 teaspoons sugar

Filling/Topping:

1/2 cup jam strawberry, apricot, orange, or your favorite

1/4 cup powdered sugar

Preheat oven to 350 degrees F.

Pulse the ingredients for each dough separately in a food processor until large dough curds form. Pull together dough and knead a little, then flatten into a disk, wrap in plastic, and refrigerate for an hour or 2 or overnight.

Roll each dough out separately (working with one disk of dough at a time) to about 1/8” thick. Using a 1-1/2 inch or 2-inch square cutter, cut out squares from the rolled out dough. Place a 1/2 teaspoon of jam in the center, Pinch together two opposite corners of the dough squares and fold slightly, pinching to close (so the dough stays together). Repeat with all the dough. Bake on a parchment-lined sheet pan for 20 minutes until lightly golden. Let cool completely before dusting lightly with powdered sugar.

March 8, 2016 by chefpaulette

Italian Drinks – Shortest Way to Get to the Boot

Italian drinks

I have a lot of favorite Italian drinks, liquors, liqueurs. They all have distinctive flavors and assertive personalities. They are each built with the character of Italy.

Sip any one of them and feel the air of Italy, the bumpy cobblestones of a Roman street, the colliding aromas of espresso & moped fumes, the centuries-old sparkle of the Ligurian Mediterranean, the stunning (seemingly impossible) vistas of Campania & Venezia, the roller coaster ride of the language of Italy floating about your ears.

Taste one of these drinks and the sensory receptors of your palate will zap you back to where you first tasted it. It takes you there. To Italy.

And if you haven’t been to Italy, taste any one of these and be privileged to know the secret aura of true Italian taste.

Some are aperitivi (before dinner drinks), some digestivi (after dinner drinks), some find their way into any part of the day, like grappa.

Here are some of my favorites and their particular “spirit.”

Campari…

Campari

This bright red bitter drink was first spied on by my mom on her first trip to Rome. What are they all drinking that is look-at-me red and savored with ice, with soda, and straight? We had to explore. And WOW. Both my mom and I fell in love with Campari. Some say “stay away!”…they think cough syrup is at hand. But Italians (and me and mom) beg to differ. Refreshing, bright, summery (but have it in winter, too), add rocks with some soda or tonic, add a sliver of lemon or lime. Oh yes.

(In Italy you can find little adorable bottles of Campari and soda already mixed.)

Campari Soda

Punt e Mes…

Punt e Mes

This one has a secret recipe. I imagine the creator in a Torino apartment surrounded by floor to ceiling books. John Coltrane plays on the record player. A cigarette likely hangs from his mouth as he dices some onion for a risotto and in between sips Punt e Mes on the rocks. But the recipe is a lot older than that and likely involves a wearer of wide-pleated trousers, suspenders, and a broad mustache. My first sip took place on a top floor of the Ansonia Hotel in NY. My Italian teacher (who was from Verona) took out a bottle during class and served it to the five of us around her dining table. I felt like my taste buds were socked in the nose. And I was suddenly speaking Italian with ease. Che sorpresa! Where can I get this? (Also a candidate for rocks and lemon.)

Vermouth “Bianco”

Carpano Bianco

Vermouth Bianco

I usually buy the Italian Carpano Vermouth Bianco, but once in a while I go for the French version: Dolin Blanc. So look at this way. You have your dry vermouth — the stuff of martinis. And your have your sweet vermouth — the stuff of Negronis. But here we have something in the middle. A “white” vermouth with a touch of sweetness. But this sweetness is a full flavor of its own. In the “old days” you could only find this in Europe. Now the liquor stores have gotten smart. And we are the lucky ones for that. Another drink for rocks and a bit of lemon before dinner. (This could turn out to be your absolute favorite.)

Amaro…

Amaro

On the other side of dinner look for a digestivo called “amaro.” There are many. Amaro actually means bitter, but these are very easy to swallow. It’s the taste of a bouquet of unknown and foreign herbs all corralled together to give your taste buds a unique ride. Taken just straight (maybe a bit less than a shot glass quantity) after dinner. The digestivo name is quite literal: it helps you to digest.

Sambuca….

Sambuca

Speaking of after dinner: where’s the Sambuca? (Although my dad would sometimes take a nip in the morning to “clear his throat.”) This is the relative to anisette — if you remember that old classic served after dinner at Italian restaurants (and homes). It’s anise-flavored liqueur that’s a bit syrupy and sweet (yet not as sweet as anisette). I used to pour it into my espresso instead of sugar. Espresso and Sambuca are a splendid marriage — the Italian version of Irish coffee (which I LOVE). But more usually sipped in a cordial glass after dinner. Or order it on the rocks any time just for fun. They have finally stocked the black Sambuca locally. It’s as dark as ink and almost a shock when you pour it. But pure magic.

Grappa…

grappa

Grappa exists to knock your socks off. It’s what Italians make from the leftover skins, seeds, and stems of winemaking (why waste anything?). Therefore there are as many grappas as there are grapes and then some. They come in many flavors, but usually grappa is clear white (and quite high in alcohol), and packs a punch. I call it the moonshine of Italy. It’s been known to cure colds, settle stomachs, warm an icy day, and bring on a rosy complexion. I’m currently slowly rationing the gorgeous skinny bottle I brought back from Italy. This one is prosecco grappa from a wonderful wine tour we took at Frozza vineyards in the Veneto.

Sip on any of these drinks and Italy will make an appearance in your soul. Try whispering an Italian expression while sipping: “Mmmm. Molto buono!” You will feel like Sophia Loren. Or Marcello Mastroianni. And you might actually hear a careening vespa in the distance.

Italia

February 19, 2016 by chefpaulette

Marcella Hazan’s Walnut Cake

Hazan’s walnut cake

I once met Marcella Hazan at a book signing in NYC. She was with her husband Victor Hazan. I was a loyal fan of Marcella and also a fan of Victor Hazan’s book on Italian wines.

Marcella was signing her new book, Marcella Cucina, for a long line of book buyers. I already had a 2-volume paperback copy of Marcella’s The Classic Italian Cookbook, a wonderful guide to classic Italian cooking with lots of regional specialties you can’t find in other books. Her recipes were appetizing, reliable, enlightening, and tasty. Those books spent a lot of time in my kitchen.

I told Marcella, as she signed her new book for me, that I cooked with her often in my kitchen. She looked at me with a smirk and said, “Really? Am I any good?” The comment threw me. I said Yes, of course. She had no reply, handed me my book and I moved on to make way for the next person in line. What was that all about? I couldn’t figure it out. But it made me (unconsciously) put aside her books for years.

Until recently. Once again, thumbing thru the pages of The Classic Italian Cookbook, I was drawn to so many recipes. And this walnut cake is one of them.

butter and sugar creamed

I tweaked it some from her original recipe. Switched out the lemon zest for orange zest. Shortened the baking time by 10 minutes. Added orange extract and a vanilla icing swirled over the top of the cake.

The cake has more walnuts in it than batter. I used a nut grinder to get large walnut crumbs with some small walnuts chunks.

ground walnuts

batter and walnuts

The batter is dense and a bit stiff. You need to press it into the greased and lightly floured pan.

walnut batter

It bakes up dense and chewy and richly dark.

baked walnut cake

It’s not too sweet and makes me think it would make a great breakfast cake. But I opted to add a sweet vanilla glaze on top. The combination of cake and icing is way too irresistible and, therefore, don’t expect this cake to be around for more than a day. Chew, chew, yum, yum.

walnut cake w vanilla icing

Walnut-Orange Cake w Vanilla Glaze

1 stick unsalted butter, room temp, plus more for the pan

2/3 cup sugar

1 egg

2 tablespoons rum

1/2 teaspoon orange extract

zest from 1 large orange

1 cup flour

1 1/2 teaspoons baking powder

pinch salt

2 cups shelled walnuts, minced

Preheat oven to 350 degrees F.

Beat the butter and sugar together in a hand or stand mixer until creamy and smooth. Add the egg, rum, and extract. Beat well to combine. Add the flour, baking powder, and salt. Mix until just combined. Stir in the walnuts.

Butter a 9-inch spring-form pan and place a circle of parchment at the bottom. Butter parchment circle and dust pan with flour, tapping out excess. Spoon in the batter and press batter to evenly fill pan. Bake for about 50 minutes until a toothpick inserted in the middle comes out clean. Let cool slightly, then while cake is still warm run a knife along the edges where it touches pan and remove the sides of the pan. Let cake cool completely before icing the top.

Vanilla Glaze:

2 tablespoons unsalted butter, room temperature

1 cup powdered sugar

1/4 teaspoon vanilla

5-6 tablespoons very hot water, as needed

Smooth the butter in a medium mixing bowl. Add the sugar and vanilla and mix together with butter using a spoon. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add more hot water.

February 2, 2016 by chefpaulette

Fav Nashville Eats: Skyking Pizza (Kingston Springs)

Skyking pizza

It’s a well-known fact (probably just in my head) that I’m pizza-fussy. I will not eat any ole pizza. Maybe it’s my NY-Italian-American upbringing. Maybe my 30 years in NYC. Maybe my life in Roma and my many trips to Italy. Maybe my finicky tastebuds. Maybe all of this created a pizza-snob monster: me.

But when I bite into a good pizza I fall in love immediately. And a cozy spot in a small town, about a half-hour from Nashville, makes a pizza I love: Kingston Springs’ Skyking Pizza. They know how to ring that elusive yummy pizza bell.

When I first heard they were opening a pizza place in Kingston Springs (and they were importing a heavy wood-burning oven) I was skeptical. Because I’m always skeptical about pizza. But the first time I walked into Skyking Pizza I was encouraged by the open and warm environment. The impressive huge pizza oven. The appetizing menu. And the super friendly wait staff.

At first bite I knew I hit the jackpot. The crust has a crunch AND a chew. The crust reminded me of Naples-style pizza. A beautiful chew, but the blackened spots licked by the fiery oven hit you with a crunch.

Skyking pizza crust

Skyking offers about a dozen different pizzas… from Margherita to Very Veggie to “Go Forth” (which loads on the meats) and more (my fav: white pizza with ricotta, garlic, artichoke hearts, spinach, basil, and mozzarella).

Skyking white pizza

They have house-made sausage, meatball & salad side dishes. They serve beer and you can bring your own wine. They make it easy to have a good time. And to want to return as often as possible.

I’ve always been a fan of Roman-style pizza. In Rome (if you go to the right pizzeria) the crust is so thin it’s almost cracker crisp. In Rome, I almost always get pizza con funghi (mushrooms). This is me and my pizza at my fav Roman pizzeria “Dal Paino”…

me with mushroom pizza in Roma

But in recent years I’ve discovered the wonders of Naples-style pizza. Crust thicker at the edges and chewy. When done right. It’s great. Skyking delivers that taste and texture.

Skying Pizza Kingston Springs

Wondering where they got that name? Skyking? Maybe it puts you in mind of the 50’s TV show. Do you know the show?

Sky King TV show

It’s about a pilot in Arizona who, in every episode, flies around and helps people or solves mysteries with his little 2-seater plane. I used to watch it and I used to love it. I was probably a fan because I always wanted to fly. As an adult I was after getting my pilot’s license. I took a few lessons out at Teterboro Airport in NJ, but then lack of time and enough money spirited me away. The flying bug was inspired by my father, who also wanted to get his pilot’s license. We used to go to JFK airport just to watch planes take off and land.

Sky King had a niece, too…Penny. She was also a flier. I don’t really remember her as much as Sky King himself, taking to the skies in his plane named Songbird.

Sky King TV show

I asked them at Skyking pizza. My now favorite pizzeria has no connection to the TV show. Just as well. I don’t think that massive pizza oven would fit into the plane.

Skyking’s wood-burning pizza oven

January 24, 2016 by chefpaulette

My Secret Package of Mini Chocolate Donuts

mini chocolate donuts

It’s probably been years since I slipped out of a convenience store with a package of mini chocolate donuts in my hands. After paying, of course. If you ever have to go IN to the gas station store when buying gas (or maybe a lottery ticket?) you always pass those black wire sturdy stands with displays of mini crumb cakes, cupcakes, powdered mini donuts, and chocolate-iced mini donuts.

I love those little chocolate donuts. But I tell myself I’m not allowed to eat them because they’re made of junky ingredients and I don’t need the extra empty calories and I better stick to eating good stuff. Instead.

mini chocolate donut

But once in a while I fall off the wagon. Usually on long road trips when there’s a feeling of “anything goes” in the air. At each gas station stop I might buy a bag of potato chips or a package of strawberry twizzlers or the chocolate-iced mini donuts. Or–(and I’m not trying to shock you) a Slim Jim.

mini chocolate donuts – 4 left

I remember when I lived in the Bronx I once caved and bought a package of the donuts at a local grocery store. (I was probably stressed about something to put me over the edge of donuts.) I ate them on the 5-block walk home. I kept the donut package in the plastic grocery bag and took one out at a time (like I was afraid a passing car would actually see what I was eating)… until I had eaten 3. I convinced myself that 3 minis equaled 1 regular-sized donut and then threw the rest of them away.

chocolate mini donuts – 2 left

The other night I caved again (must be about 7-8 years since last cave…could even be that walk-in-the-Bronx cave). This time a whimsical “c’est la vie” got me. I ate the whole package. One at a time. And with a glass of milk.

mini chocolate donut with milk

And they were really good. (How can that be? They’re really good!)

chocolate mini donut

We just had a snow storm here in Nashville. And I wouldn’t even make pancakes. That comforting breakfast when the snow is piled up over 6 inches and you can’t go out and you’re looking for cozy. No, I wouldn’t even make pancakes.

snow in Nashville

But last week I ate the donuts. One daring thrill at a time.

empty donuts

January 16, 2016 by chefpaulette

Recipe Gift: Tuna-Stuffed Piquillo Peppers

This is such a great idea. Yes, the tuna-stuffed piquillo pepper is a great idea. But how I got the recipe is even better.

Okay, I’m coining this phrase (if there are any millions to be made for coining a phrase, please send to my PO Box): Recipe Gift.

Duane’s son, Jody, sent me a recipe gift for Christmas. A recipe plus the ingredients. For someone who loves to cook (me) this was the perfect gift. Jody had already tried the recipe and loved it. He thought that we would love it, too. What could be better?

Duane and Jody

The ingredients he sent were conveniently in a can and a jar. BUT they were from Spain. Spanish tuna and Spanish piquillo peppers. The can itself is a work of art…

bonito tuna from Spain

And so are the peppers.

Spanish piquillo peppers

Do you know piquillo peppers? They are small red peppers, roasted to remove their skins so you work with smooth sultry pepper flesh. But they remain whole (without their tops/heads) so you can stuff them, like pita pockets.

The recipe Jody sent was a link from Serious Eats. (Recipe below with a few tweaks from me.) And I just took it from there. First I made the garlic-lemon aioli…

garlic-lemon aioli

aioli, seasoned, in bowl (let it chill a bit)

Then I took out the peppers and let them drain off the jar juices on a paper towel.

piquillo peppers draining

Then opened the beautiful tuna can (which I’m washing and then hanging on the kitchen wall) to reveal the beautiful tuna…

Spanish bonito tuna

Cut up shallots, and parsley, juiced lemon, added capers, and some aioli, all to the bowl with drained tuna…

tuna mixture

Mix it up…

tuna mixture

Now the fun part: stuffing the peppers. Gently hold one pepper in your hand with the top part open (like your going to fill a pastry bag). Spoon tuna mixture in, pushing down gently, until it’s filled with as much as you can get in.

stuffed peppers

Lay each filled pepper on a slice of baguette. When all done, place on a serving platter and dollop each with aioli, drizzle with a little olive oil, sprinkle with salt and minced parsley.

Spanish Tuna-Stuffed Piquillo Peppers

Then have yourself a merry ole time. Your tastebuds will pop like fireworks, and you won’t be able to stop saying Mmmmmm!

I start with one, then move on to all.

Of course, Jody loves to cook, too. And his birthday is in March. I’m now starting to dream about my recipe gift for him.

Tuna-Stuffed Piquillo Peppers (from Serious Eats)

1 (250-gram, about 8.5 ounces) can oil-packed Spanish Bonito tuna, drained

1 recipe aioli divided (see below)

1 small shallot, minced (about 2 tablespoons)

1 tablespoon fresh juice from 1 lemon

1 tablespoon capers

3 tablespoons minced fresh flat-leaf parsley leaves, divided

1/4 cup extra-virgin olive oil, plus more for serving

Kosher salt and freshly ground black pepper

1 (12- to 14-ounce) jar piquillo peppers, drained, about 8-10 total

8-10 baguette slices, cut thinly, toasted if desired

Combine tuna, 1/4 cup aioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and mix to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or aioli if desired.

Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving dish. Top each with a stuffed pepper. Top with a dollop of aioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with salt. Serve immediately.

For the Lemon-Garlic Aioli

1 large egg yolk

4 medium cloves garlic, minced (about 4 teaspoons)

1 tablespoon water

1 tablespoon juice (from 1/2 a lemon)

1 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Place egg yolk, garlic, water, and lemon juice in the bowl of a food processor. Pulse until combined and then drizzle in the oil little by little with machine running until an emulsified mayo forms. Season with salt and pepper. to taste. Store any leftover in a jar. Refrigerate for up to a week or two.

January 11, 2016 by chefpaulette

Not Ur Grandma’s Beef Stew

beef stew

Yes, I confess. I’m an Italian food junkie. But sometimes my American side kicks in. Pancakes, hot dogs, hamburgers, mashed potatoes, grilled cheese sandwich, BLT, (endless list). The other day I was hankering for beef stew. It’s fun to gather ingredients and just dive in (following simple braising methods) and put together a yummy stew. I served it over rice. Duane and I demolished it.

Because I created it on the spot (but with the usual characters cooking in the pan), and since Duane wrote this cool music to accompany the process, I call it: Not Ur Grandma’s Beef Stew.

This under 1-minute video tells all. 🙂

Chef Paulette

A little bit of Italy at home.

Author: chefpaulette

Will the real Alfredo please stand up?

Dreaming of Positano

And now for the best part: Baby Artichokes

Can you Kolacky? Here’s the recipe.

Italian Drinks – Shortest Way to Get to the Boot

Marcella Hazan’s Walnut Cake

Fav Nashville Eats: Skyking Pizza (Kingston Springs)

My Secret Package of Mini Chocolate Donuts

Recipe Gift: Tuna-Stuffed Piquillo Peppers

Not Ur Grandma’s Beef Stew

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: