One of the things we learned at the cooking class we took in Tuscany was crostinis. Easy to make and great for a light meal or starters. My husband makes amazing bread and he did up the baguettes for this. Unfortunately I was at work so I don’t have any photos. When I make them I will do a post.
To start I gathered some fresh rosemary from the garden.
Then I chopped up some bacon and onion. The bacon is nitrate free that we can get at our grocery store.
I start rendering the bacon first, once there is enough bacon fat I through in the onions and rosemary to cook through. To deglaze the pan and add flavour I usually splash in a bit of white balsamic vinegar. It’s not real balsamic obviously but that’s what it says on the label. I got distracted and splashed in dry sherry instead. Fortunately it worked just as well.
While this is cooking put some olive oil on the sliced bread and toast. Top the crostini and enjoy!
I usually do a decent batch of this because it is so delicious. This is very good paired with a chablis or pinot grigio.
I love mushrooms. Just not raw. Fortunately there are an endless number of recipes out there. It was just Rich and I last night for dinner so I thought I would do Chicken Marsala and Roast Potatoes. I had to go buy Marsala wine and I couldn’t find it. I was looking in the wine section because if you don’t want to drink plonk you don’t want to cook with plonk! But I had to ask. The two young guys thought I wanted to use cooking wine so they thought they needed to set me straight! Took a moment to get through to them that I wanted the good stuff. They were really nice about it but they were trying to convert a convert!
I used regular white button mushrooms as that is what I had on hand but I usually like to use shitake mushrooms for something like this.
The recipe called for pounding out the chicken. I don’t do this as a general rule as I find you can end up with dry chicken. I took one breast and sliced it in half lengthwise for two small pieces and added salt and pepper before dredging it in flour.
These are potatoes from our garden and they are delicious! A trick I learned from my mum is to microwave the potatoes prior to roasting or baking them. Cuts the cooking time significantly and you don’t notice they have been microwaved. Depending on the quantity I microwave the potatoes 6-9 minutes. I do them in our toaster oven and I put the temp at 450F. This time I roasted them in olive oil and salt and pepper. Don’t get me wrong I love them roasted in lard or shortening but it’s not as healthy!
Per the recipe suggestion I used oregano from our garden. This is such an easy recipe and takes less than 20 minutes to through together. The potatoes can take longer depending on how browned you want them.