Such wonderful menus! We should have stayed on for a 1 day class as well😄. Weather has gotten chilly here so soup is definitely on the menu for Saturday. How nice that some farro made it home in my suitcase. Enjoy your downtime.
Hi Giulia, thanks for these monthly insights about nature and ingredients, menus, etc. I look forward to each month's descriptions of what's out your window, down the road, at the market, and on the table.
Cooking here in November has been much as you described and a good number of dishes inspired by your work and available produce. Crostini with lemon zest, topped with yogurt, and a tomato confit or jammy persimmon dollop.
Asparagus with parmesan
Bitter greens salads
Beef stew with potatoes and peas
Lasagna Di Carnevale
Passato di fagioli
Paghetti alla chitarra con pallottine
Puntarelle alla Romana
Brussels sprout slaw with hazelnuts and pomegranate
Ribolita
Fennel Cacio E Pepe
Chicken legs in Red Wine with porcini mushrooms
Plus, Sha Cha Beef, Pozole Rojo de Pollo, Roasted butternut squash pizza, miso-glazed salmon, Pollo al Chilindrón, steak fajitas, gruyere cheeseburger with red onion jam, and more…
Yesterday, being Thanksgiving here, we made a very traditional menu to share with family and friends. Turkey, stuffing, cranberry sauce, green beans, with a few variations and new dishes, like barley pilaf with chanterelle mushrooms (similar to you Orzotto ai finferli)
Today and this weekend will be variations of leftovers - my favorite part of this particular holiday.
Looking ahead to December and making the stuffed turkey breast roulade as the butcher where we shop has fresh turkey breasts available and is willing to butterfly them for us.
Ciao Giulia, a mio marito piacciono molto i biscotti con la marmellata. Quindi per il giorno di ringraziamento, ho fatto la tua crostata di marmellata della "Cucina Povera" per la prima volta. Non sono brava con la lattice, quindi ho messo un disco di pasta frolla sopra la marmellata, come per una "double crust" torta di mele americana. Era buonissima! Il mio nuovo dolce preferito. Grazie per la ricetta!
I like using my oven during the colder months of the year. Yesterday, I cooked boneless, skinless chicken breasts in a casserole dish, with celery stalks between them, seasoned generously on both sides with salt, crushed red pepper flakes, dried oregano and garlic powder.
The key, though, seems to be a can of dark red kidney beans poured into the dish, with the beans serving to protect the top of the chicken and the liquid in the can forming a shallow pool in the bottom of the dish. The chicken stayed juicy, and a I wound up with a chicken-bean gravy after everything spent 40-45 min. in the oven at 375 degrees F.
Thank you! so sorry for the confusion. I see now you had a special button on your newsletter for the discounted subscription. I went straight to your home page and did it there. I got two subscriptions, one for Maria and one for Lisa.
As usual I love reading your newsletters. It is such a joy when I see one come into my inbox. I thought I would share your site with my two daughters, but I think I did something wrong because I thought the discounted annual price would come off when it was charged to my card, but instead it charged the full amount. Is there anyway to correct that? Grazie!
Dear Angela, thank you so so much for your kind words and for choosing Letters from Tuscany as a gift for your daughter. Let me investigate how I can do that!
Hello again, Giulia…My daughter, MariaElena, received notification of my gift subscription to her, but, Lisa, my other daughter who I bought a gift subscription for hasn’t received notification. I’m wondering if I put in the wrong email address. I looked on my account page to verify, but I don’t see the order there. So sorry to bother you with this, but, could you please look up the email address I gave you for Lisa.
Such wonderful menus! We should have stayed on for a 1 day class as well😄. Weather has gotten chilly here so soup is definitely on the menu for Saturday. How nice that some farro made it home in my suitcase. Enjoy your downtime.
Hi Giulia, thanks for these monthly insights about nature and ingredients, menus, etc. I look forward to each month's descriptions of what's out your window, down the road, at the market, and on the table.
Cooking here in November has been much as you described and a good number of dishes inspired by your work and available produce. Crostini with lemon zest, topped with yogurt, and a tomato confit or jammy persimmon dollop.
Asparagus with parmesan
Bitter greens salads
Beef stew with potatoes and peas
Lasagna Di Carnevale
Passato di fagioli
Paghetti alla chitarra con pallottine
Puntarelle alla Romana
Brussels sprout slaw with hazelnuts and pomegranate
Ribolita
Fennel Cacio E Pepe
Chicken legs in Red Wine with porcini mushrooms
Plus, Sha Cha Beef, Pozole Rojo de Pollo, Roasted butternut squash pizza, miso-glazed salmon, Pollo al Chilindrón, steak fajitas, gruyere cheeseburger with red onion jam, and more…
Yesterday, being Thanksgiving here, we made a very traditional menu to share with family and friends. Turkey, stuffing, cranberry sauce, green beans, with a few variations and new dishes, like barley pilaf with chanterelle mushrooms (similar to you Orzotto ai finferli)
Today and this weekend will be variations of leftovers - my favorite part of this particular holiday.
Looking ahead to December and making the stuffed turkey breast roulade as the butcher where we shop has fresh turkey breasts available and is willing to butterfly them for us.
cheers,
Fred
Ciao Giulia, a mio marito piacciono molto i biscotti con la marmellata. Quindi per il giorno di ringraziamento, ho fatto la tua crostata di marmellata della "Cucina Povera" per la prima volta. Non sono brava con la lattice, quindi ho messo un disco di pasta frolla sopra la marmellata, come per una "double crust" torta di mele americana. Era buonissima! Il mio nuovo dolce preferito. Grazie per la ricetta!
I like using my oven during the colder months of the year. Yesterday, I cooked boneless, skinless chicken breasts in a casserole dish, with celery stalks between them, seasoned generously on both sides with salt, crushed red pepper flakes, dried oregano and garlic powder.
The key, though, seems to be a can of dark red kidney beans poured into the dish, with the beans serving to protect the top of the chicken and the liquid in the can forming a shallow pool in the bottom of the dish. The chicken stayed juicy, and a I wound up with a chicken-bean gravy after everything spent 40-45 min. in the oven at 375 degrees F.
Thank you! so sorry for the confusion. I see now you had a special button on your newsletter for the discounted subscription. I went straight to your home page and did it there. I got two subscriptions, one for Maria and one for Lisa.
I just sent you an email!
As usual I love reading your newsletters. It is such a joy when I see one come into my inbox. I thought I would share your site with my two daughters, but I think I did something wrong because I thought the discounted annual price would come off when it was charged to my card, but instead it charged the full amount. Is there anyway to correct that? Grazie!
Dear Angela, thank you so so much for your kind words and for choosing Letters from Tuscany as a gift for your daughter. Let me investigate how I can do that!
Hello again, Giulia…My daughter, MariaElena, received notification of my gift subscription to her, but, Lisa, my other daughter who I bought a gift subscription for hasn’t received notification. I’m wondering if I put in the wrong email address. I looked on my account page to verify, but I don’t see the order there. So sorry to bother you with this, but, could you please look up the email address I gave you for Lisa.