A good soup is the best remedy against bugs

Dear readers and fellow bloggers:

Good morning. Thank you very much for all the expressions of sympathy and encouragement we have received in the past few days, including a very nice message form Ms. Sarah, one of the Happiness Engineers at WordPress. Slowly, yet steadily, we are recovering our lost mental and physical strength as a consequence of a febrile-articular syndrome after receiving the two dosages of the Pfizer-BioNtech vaccine. However, we are still praising the medical, psychological and social advantages of vaccinating against the lethal SARS-C0V-2 virus. If our children would not have gotten us the appointment in Jackson South Hospital, we could not have survived a random infection with it.

When we were kids, both our “French” and “Italian” grandmothers (they were both born in Uruguay but faithfully followed the cultural guidelines of their country of ancestry) would invariably prepare a good soup to fix an ailment. Had a fever, get a soup. Had a toothache, get a soup. Had sadness, get a soup, etc. We were literally over-souped. Therefore, following family traditions, we prepared this soup with plenty of potatoes, veggies and arborio rice. Voilà!

We have fixed a serving of our concoction. Just by being surrounded by its bewitching aroma, we are feeling better.

Please join us at our humble table for this time-tested remedy against all bugs and plenty of conversation. Enjoy it!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

 

A gnocchiatta alla Dotta Pellegrina to dispel the vaccine’s hangover

Dear readers and fellow bloggers:

Happy Sunday. To dispel the last symptoms of our moderately serious reaction to the second shot of the PfizerBioNtech vaccine that we got on Monday, we fixed an energizing dish of gnocchi with the Dotta Pellegrina sauce.

Then we boiled the potato gnocchi and served them on a plate, to the delight of our family members. Eccole qua! 

Do you think this might do the trick to fully replenish all our lost energies? Here is a serving for your consideration.

Buon appetito!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

A hearty peasant’s soup for the vaccine’s hangover

Dear readers and fellow bloggers:

Good morning. As we told you in our previous article, after the injection of the second dosage of the providential Pfizer-BioNtech vaccine last Monday, we have had a febrile-articular syndrome. which, thank God Almighty, has developed with less dramatic symptoms and progressively winding down after only four days of the event itself. In order to speed up the recovery, we just prepared a hearty peasant’s soup with plenty of veggies and chicken.

First we prepared a vegetable broth with the addition of a pinch of salt, oregano, garlic powder, black pepper, sweet paprika and, last but not least, the critically important moringa.  We sliced potatoes, sweet potatoes, carrots, corn on the cob and chunks of previously grilled chicken; we added peas, broccoli and a moderate amount of arborio rice.

Of course we did not forget to plant a whole little bar of cinnamon, which will add a touch of feminine sweetness.

Your bowl of fuming peasant’s soup is served. Please join us at our humble table for a nice meal and spicy chit chat.

Buon appetito!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

 

Pastaciutta alla Gian Luca

-“Dad, I really didn’t like that Alfredo sauce you bought in the store….Can you prepare a fresh white sauce for me?”

Good morning. Yesterday we were hoping not to dabble in the kitchen, except to just boil some pasta and serve it. We were counting on the leftover pink sauce we had prepared the weekend before last with that a small addition. However, life is never that easy, as you may all well know. Faced with the request of our son Gian Luca (the very best friend that we could ever have in Life) we started to rummage our freezer for alternatives and some inspiration. When we spotted two bags with some enticing sweetbreads, we casually asked Giani: “Have you ever tasted this?” You know the answer, don’t you? As proud Italian-Americans, we heard the commanding clarion call from Antiquity.

Rimboccare le maniche! (roll up your sleeves)

In order to tenderize the sweetbreads, first you must boil them in a thick broth with veggies for at least one hours.

The second step is to grill the sweetbreads for at least half an hour in our homemade rotisserie machine. Great buy.

The sweetbreads should have a crispy exterior, while maintaining its inner juiciness. This is how they will look like.

With our Japanese knife, we sliced the sweetbreads into smaller pieces, as well as the grilled sausages (chorizo)

Now we are ready to prepare the Bechamel sauce, for which you should consult our previous article on this process. After adding the sweetbreads, sausages and walnuts, the sauce should look like this: creamy but without clumps.

We boiled the pasta separately and then laid it on La Bestia, before slowly adding the sauce and parmesan cheese.

Allow us to introduce you a dish fully imagined and conceived in our humble kitchen: Pastaciutta alla Gian Luca.

Buon appetito!

Our son said that it was one of the best pasta dishes he tasted. As he wolfed down two full plates, we believe him.

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Rotisserie chicken right at home

Dear readers and fellow bloggers:

Good evening. One of the little great discoveries we made during the forced confinement at home (and the inability to visit our favorite restos) was the Nuwave Air Fryer and Oven that we had bought at the beginning of the year. Today we decided to dabble with the Rotisserie option in order to prepare a delicious chicken for our family. Here is the machine working its way to slowly finish the cooking that we had started by boiling it in a broth with veggies. We initially shared it with our close family members in the USA, Argentina, Uruguay and Italy, speaking in Spanish.

Slowly but steadily the skin and the outer layer of meat got progressively browned while the inside stayed very juicy.

After half and hour of grilling “al spiedo”. we took the chicken out to slice it with our Japanese knife on the board.

First we cut alongside the vertebral spine (not on it) and we pried it open in half. Is it juicy enough for your taste?

Now we’ll complete the cutting process and lay the pieces on a tray, together with sides of French fries and a salad. The golden crinkles were not fried in oil, but rather cooked in the air fryer for a more healthy outcome.

Our table is ready. We welcome you to join us for a TV dinner, watching first a football game and then prize boxing.

Buon appetito!

What do you think? Please tell us.

Don’t leave me alone.

 

 

Buona domenica con la Raviolatta alla Dotta Pellegrina

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. We are approaching the end of the year and our 2019 blogging season ; there are only two articles left before we take an extended, postponed for untold years, and, false modesty apart, well deserved vacation until sometime in March. Today we decided to prepare for dinner some spinach and cheese ravioli with a Dotta Pellegrina sauce, which you must be already familiar with. Here is our final preparation in La Bestia.

Please join our humble table for this hearty dish in a wintery evening with plenty of conversation and camaraderie.

Buon appettito!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

 

Gratin Dauphinois avec des gros sanglots pour le Grand Amour Perdu

Cher lecteurs, lectrices, blogueurs et blogueuses:

Bon soir. Dans cette époque de l’année ça commence à faire un peu de froid dans le Sud de la Floride et on peut finallement bricoler avec quelques recettes que nous avons apris dans la saison froide en Europe ou en Amérique du Sud. C’est le cas du vénérable Gratin Dauphinois, un des classiques de la Cuisine Française Traditionelle. Le voici!

Est-ce que vous pensez que c’est assez creimeux pour votre goût si délicat? Allez-y. Essayez un peu, s’il vous plaît!

Une ravissante jeune femme de la Savoie (un de mes Trois Grand Amours dans ma Vie) m’a enseignée à le faire. C’est pour ça que j’ai pleuré tellement quand je l’ai préparé aujourd’hui…Elle me manque beaucoup maintenant….

Notre humble table est servie. Veuillez nous joindre pour partager un plat délicieux et de la bonne conversation.

Bon apétit!

Qu’est ce-que vous en pensez? Dîtes-nous.

Ne me laissez pas seul.

Feliz Navidad con un sanguche de Milanga

Querido lectores y colegas blogeros:

Buenos y Muy Feliz Navidad para todo(a)s ustedes. Hoy amancimos con unas ganas irresistibles de desayunar con un rico sanguche de una gloriosa Milanga (creacióm inigualable de nuestra Cocina Rioplatense) Nos pusimos manos a la obra: tostamos un pan cibatta importado de Francia y le pusimos toda esta munición gruesa adentro.

Tiene una milanesa napolitana de pollo (con mucho jamón y queso mozzarella pero poca salsa de tomate) que apoyamos en un lecho de una rodaja gruesa de cebolla con unas lajas de tomate fresco adobado con orégano, guacamole  y un poquitín de aceite de oliva. Que les parece como quedó este delirio culinario en una fría matina ?

Están cordialmente invitados a compartir un cachito con nosotros en una mesa cordial. A morfar se ha dicho!

Bon apétit!

Que les parece? Dígannos lo que piensan.

No me dejen solo.

Badass risotto to fend off the Wandering Spirits tonight

Dear readers and fellow blogger:

Good evening. It is getting dark and cold in South Florida, in an unusually gloomy day in the midst of this terrible pandemic. As we said in our previous article, our Celtic ancestors commanded us to get ready for the long night. We prepared a powerful risotto with plenty of rice, veggies, sausages and species like oregano, pepper, moringa, etc.

After relishing a big bowl of this hearty meal, we might feel better prepared for tonight’s action. What do you think?

When we’ll hear a knock-knock in the middle of the night on our door, we will yell: Who are you? Friend or foe?

After this meal and a few beers (and maybe a little shot of Jack Daniel’s) we’ll be ready to face these spirits head on.

“No dije cuantos son, sino que vayan saliendo!” ( I did not say how much they were, but start coming out)

Buon appetito!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.