And by shrimpy-shrimp, I do mean small shrimp. As I was discussing with my friend Debby this morning, I wasn’t so sure I would serve these shrimp to guests, but then she described a conversation she had with a friend of hers regarding shrimp, which caused me to reevaluate my stance on the shrimpy-shrimp. It… Continue Reading
Author Archives: Amy
Finca el Origen 2007 Torrontes Riserva
What’s this? A white wine? In honor of the white snow? Or perhaps because I wish I were in Argentina – from whence this wine comes – soaking up the summer sun rather than New England surrounded by a foot of fresh snow at this moment? I’m not sure I can come up with an… Continue Reading
Sweet Caramelized Bliss
In the neighborhood where JR lived as a child, there was a family that he insists ate caramelized onions at dinner every night. This makes me believe that they must have also eaten either beef or pork every night as well as caramelized onions best complement meaty dishes – you wouldn’t normally think of having… Continue Reading
Who goes to the wine store at 10am?
Yeah. I do. That’s right. And I tell anyone who will listen why I’m there. Frequently, when I’m making a dish that calls for wine, I use leftover wine that I had purchased to drink. This causes me to think of the wine in the dish as “free” in terms of the overall tally for… Continue Reading
Unsmoked Pork Belly
I was on the fence about what to have for dinner tonight – pancetta and peas or the last of the ribollita (Tuscan bean and vegetable) soup, but selecting the photographs for today’s post has ended my quandary. Pancetta and peas it is. Pancetta is an Italian cured pork product. It is also produced in… Continue Reading