Food & Lifestyle Archives - Page 4 of 9

Giambotte: Sausage, Chicken, Peppers, and Potatoes

This is a great dish to make on a cold night!

I found this recipe in a cookbook my mom gave me years ago. The cookbook is Elodia Rigante’s Italian Immigrant Cookbook and it is filled with many wonderful recipes. She also shares stories and pictures of her family throughout the book. Many of the dishes are from her mother, whom she calls Mammanon. She says Giambotte is from Bari, her father’s hometown in southern Italy.

The word Giambotte means mixture and is a peasant dish. The original recipe calls for boneless chicken breasts, but I like to use bone-in pieces as they tend to stay moist when cooking. I also add chicken stock to the recipe, which creates a delicious sauce. If you use sweet sausage, you may want to add hot red pepper flakes to make a spicy Gambotte. If you use hot sausage, the dish will be spicy enough. Either way, it is a great dish to make on a cold night!

INGREDIENTS

1 lb sweet sausage

1 lb hot sausage

2 lbs of either hot or sweet sausage

4 whole boneless, skinless chicken breasts, sliced in 2 inch pieces

2 whole chicken breasts, bone in, skin removed, cut in half, then each half cut again

4 to 6 drumsticks

¼ cup olive oil

1 bag small yellow creamer potatoes, halved

1 red pepper, sliced

2 Italian green peppers, sliced

1 large onion, sliced

chicken stock (optional)

1 teaspoon oregano

½ cup each chopped fresh basil and parsley

2 whole bay leaves

salt and pepper to taste

hot red pepper flakes (optional)

Serves 4 to 6

In a large skillet, add some of the olive oil. Add the sausage and sauté over medium heat until browned. Remove the sausage and set aside in bowl.

Sauté the chicken pieces in the oils from the sausage in the skillet. Season with black pepper and cook until brown. Reduce the heat to low; add the sausage back to the skillet and simmer.

In a separate skillet, heat up some olive oil and add the peppers, onions and potatoes. Season with salt and pepper, brown the vegetables and cook until tender. Transfer the vegetables to the skillet with the sausage and chicken. If using the chicken stock, add to the mixture. Add the chopped parsley and basil, the whole bay leaves, and season with salt and pepper to taste. Simmer until all flavors are mixed together. For additional spiciness, add ¼ tsp of hot red pepper flakes; adjust accordingly. Remove whole bay leaves before serving.

Serve the Giambotte with warm, crusty Italian bread and your favorite salad!

Cover images courtesy of Burpee

Ashley Pittman Collection

During the winter, I tend to gravitate toward chunkier jewelry like the pieces designed by Ashley Pittman.

During the winter, I tend to gravitate toward chunkier jewelry like the pieces designed by Ashley Pittman. Her jewelry is so edgy and can make an entire outfit. I like the way many of these jewelry designs make sounds as I wear them, adding another layer of sensation.

Ashley Pittman Collection jewelry is handmade in Africa, with a portion of the profits helping to fund education and health improvements in rural Kenya. Each piece is hand crafted from natural indigenous materials such as ethically sourced horn, bronze, and semi-precious gemstones. I consider my Ashley Pittman jewelry to be heavy artillery in my collection of accessories.

Shaba Bangles, horn and gold-toned bronze.

You can find Ashley Pittman on Facebook or see more of her designs on her website.

Primary Food and Drink, Greenwich

I recently had the pleasure of trying a new restaurant in Greenwich: Primary Food and Drink.

I recently had the pleasure of trying a new restaurant in Greenwich: Primary Food and Drink. Located at 409 Greenwich Avenue, Primary is the newest restaurant from celebrity chef Graham Eliot Bowles. In addition to being a critically acclaimed chef with two Michelin starred restaurants and the more casual Graham Eliot Bistro, he is one of the stars of the reality television shows Master Chef and Master Chef Junior. The Chicago native opened Primary with longtime culinary and business partner Merlin Verrier, who will act as Primary’s Executive Chef and Managing Partner.

The experience and talent behind Primary is quickly evident when you visit this unique restaurant. The menu offers modern, gourmet takes on classic dishes such as Caesar Salad, Beef Stroganoff, and Gnocchi. The menu is not extensive but focuses on high quality, fresh ingredients prepared artfully and with the utmost attention to flavor. At Primary, the food really is art. Each bite is so delicious; you can easily tell how thoughtfully the various flavors are paired together. The Lobster Schnitzel, for example, is such a different way to serve this classic New England seafood.

Beef Stroganoff, made with braised short rib. Image via Connecticut Lifestyles Magazine.

The interior of Primary is a great reflection of the menu. It is simple and open, with some seating that allows for a view into the open kitchen. Wood tables, leather seating, and wall decorations consisting of mirrors and understated lighting are playfully balanced by a tile mosaic floor. The bar area also features a clean, simple look that works well with the restaurant’s modern vibe. The waitstaff’s uniform of checkered shirts and jeans reflect Primary’s casual mood and allow the food to be the main attraction.

The tile floor mosaic with the Primary logo.

I really enjoyed visiting Primary and am already looking forward to going back. You can see their full menu and make reservations at Primary’s website. They are also on Facebook and Twitter.

Favorite Things: The Art of Wrapping

The only thing better than receiving a well wrapped gift, is giving a well wrapped gift.

The only thing better than receiving a well wrapped gift, is giving a well wrapped gift. Beautiful wrapping shows care and thoughtfulness, whether you are presenting a gift to a cherished loved one or the hostess at a holiday party. I love great wrapping paper and bows. There are so many creative ways to wrap gifts with varying textures, layers, and materials. When wrapping holiday gifts, you don’t need to feel constrained by typical colors and themes. Not everything has to be red and green! Think of less obvious elements that invoke the season and incorporate those into your gift wrapping instead. Creating a uniquely pretty gift is definitely an art form, and certainly one that will be appreciated by your family and friends. Here are some of my favorite paper products and inspirations for wrapping holiday gifts.

1. Eclectic, but cohesive, gift wrap inspiration. Photo by Max Kim-Bee.

2. Peach Berries paper from Kate & Birdie Paper Company.

3. Chalkstock Tags from Paper Source.

4. Vintage Trees paper from Paper Source.

5. Box of Gorgeous Ribbons from Cox & Cox.

6. Chevron paper from Paper Source.

7. Burlap wrap and bow from May Arts.

8. Corner Peach Washi tape from Paper Source.

9. Forest-Found Gift Tags from Anthropologie.

10. Gift wrapping inspiration with natural greenery by Flora Grubb Gardens.

11. Chevron paper from ruffhouseart on Etsy.

12. Good Tidings paper from Anthropologie.

Cheesecake

With the holidays here, I decided to bake a dessert that I have not made in quite a while.

With the holidays here, I decided to bake a dessert that I have not made in quite a while. Going through my old recipes, I came across this delicious cheesecake. This year I made it for Thanksgiving and it was a big hit. My mother got this recipe from a friend of hers years ago and handed it down to me. This is a great recipe that can be made in a variety of ways. I have added crushed pineapples to the cake before baking it, which is always a favorite in our house. Or, you can serve it topped with cherries, blueberries, raspberries, or strawberries.

Ingredients:

Graham Cracker Nut Crust

1 ¾ cup fine graham cracker crumbs

¼ cup finely chopped walnuts

½ tsp cinnamon

¼ cup melted margarine or butter

Combine all ingredients in a bowl and mix with a fork until moistened. Reserve 3 Tbsp. of mixture. Press remaining mixture in the bottom and 2 ½ inches up sides of a greased 10”spring form pan.

Mixing the crust. Photo by Kona Gallagher

Cheesecake:

3 eggs

2 8 oz packages of cream cheese softened

1 cup sugar

¼ tsp salt

2 tsp vanilla

1 tsp almond extract

3 cups sour cream

1 capful of rum or brandy (optional)

1 can of cherries or blueberries in syrup (optional)

1 can crushed pineapples, drained (optional, see note)

Combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add the rest of the ingredients and beat well until smooth. Blend in sour cream. Add the capful of rum or brandy if using. Pour mixture into prepared graham cracker crust and top with reserved crumbs if desired.

Note: Pineapples can be spread over the graham cracker crust before pouring in the cheesecake mixture.

Preheat the oven to 375 degrees. Place the cheesecake into the oven and bake for 35 minutes or until set. Oven temperatures will vary, so your cake may take longer to bake. To test for doneness, stick a toothpick in the middle. It will come out clean when cake is done. The cake should still have a little wiggle in it; do not overbake. Once the cheesecake is done, let it sit for a few hours. Run a knife around the rim of the pan to loosen it, then undo spring form and remove. Cool the cake in the refrigerator for at least 5 hours, or overnight, before serving.

A finished cheesecake. Photo via Wikimedia

You can serve the cheesecake as-is or top it with cherries or berries in their syrup.

Topped with cherries. Image via Ken's Oven — Topped with cherries. Image via Ken’s Oven

I hope you enjoy this most delicious dessert!

Cover image via Better Homes and Gardens

Jewelry from J Crew

For a statement piece or to dress up an outfit, these are my favorite examples of J Crew’s current jewelry line.

I picked up a J Crew catalog the other day and saw this amazing jewelry. Many of the pieces have a retro look with great colors and textures, a sort of Art Deco vibe that I find so appealing. For a statement piece or to dress up an outfit, these are my favorite examples of J Crew’s current jewelry line.

1. Compass Rose Necklace: From the Lulu Frost line by Lisa Salzer, inspired by estate jewelry. I love the modern twist to this retro style.

2. Embroidered Cascade Necklace: I love the rich tones of this asymmetrical piece.

3. Compass Rose Earrings: Great pairing of modern and vintage design.

4. Citron Stone Necklace: Love the contrast of citron and darker hues.

5. Fanned Leaf Necklace: Great texture to this necklace.

What would you pair these pieces with?

House of Eleven

I recently discovered House of Eleven, a new fashion line that I really love.

I recently discovered House of Eleven, a new fashion line that I really love. Their urban designs are right up my alley! Edgy but feminine with great use of leather and an appealing price point, this is clothing I could easily wear during the day and still be ready to go out at night. Here are some of my favorite pieces from House of Eleven’s current line:

1. Taylor Leather Rider Leggings: So versatile, a must-have item.

2. Chantal Dress: So chic! You could add a blazer and some great jewelry.

3. Emma Mohair and Croc Leather: Playful yet funky, I love the combination of textures.

4. Lola Boyfriend Muscle Tee: You can dress this up or down.

5. Kelly Short Lace and Leather Dress: A touch of glam with such a cool pattern.

6. Naomi Leather Bomber Jacket: So great with a white shirt!

What do you think of House of Eleven’s look? You can view more of their styles by visiting their website. House of Eleven is also on Facebook and Twitter.

Granny’s Meatballs

Of all of my childhood memories, one of the most vivid was being at my great grandmother’s house on a Sunday and eating her delicious meatballs.

Of all of my childhood memories, one of the most vivid was being at my great grandmother’s house on a Sunday and eating her delicious meatballs. They would be piled high in a bowl and she would have them in the oven to stay warm. I think every one of us will tell you Granny’s meatballs were the best!

Her recipe has been handed down through the generations, and while I know the recipe has changed over time, what is most important is that it represents a tradition that has remained in my family to this day.

As a child, every Wednesday we had macaroni and meatballs, which I continued when I had my own family. To this day, I will keep a dish of meatballs in the oven after I cook them. It is the first place everyone looks when it is pasta night at our house!

I learned how to cook these morsels at a very young age and I have never measured any of the ingredients! I have done my best to give you estimates in measuring the ingredients.

I have also included my recipe for a marinara sauce that I use for pasta. I start my sauce with sausage, which gives it a great flavor. Whenever possible, use fresh ingredients.

Ingredients for Sauce:

1lb of Hot Italian sausage, cut into 2 inch pieces

1lb of Sweet Italian sausage, cut into 2 inch pieces

1 large onion, chopped

1 clove garlic, chopped

1 35 oz can of crushed tomatoes

2 6 oz cans of tomato paste

Salt to taste

Pepper to taste

1 cup fresh basil, chopped

½ cup fresh parsley, chopped

¼ cup fresh oregano, chopped

½ cup of water

Olive oil

1lb of dried pasta

In a large, heavy sauce pan or Dutch oven, heat olive oil. Place sausage in pan and brown on all sides. Add chopped onion and garlic and cook for a few minutes till translucent. Add water to pan with tomatoes and tomato paste. Fill one of the small and the large can with water, scraping any tomatoes from the can and add to pot, less water will give you a thicker sauce. Add the salt, pepper, basil, parsley and oregano. Bring to a boil, then simmer for 1 1/2 to 2 hours.
Ingredients for Meatballs:

1 ½ lb of ground beef, veal, and pork (ground beef can be used alone if preferred)

2 eggs

½ cup grated Locatelli Romano cheese (adjust if needed)

4 to 5 slices white bread or Italian bread, ground in a food processor (do not pulse into crumbs I like to keep them a little coarse)

Salt, to taste

Pepper, to taste

1 clove of garlic, or to taste

1 cup fresh parsley

½ cup fresh basil

¼ cup of water (or less)

Crisco oil

Place the ground meat mixture and eggs in a bowl. Chop the parsley, basil, and garlic in a food processor and add to mixture. Grind the bread in food processor and place in bowl. Add the Romano cheese and season mixture with salt and pepper. Add some of the water and mix together; if needed, you can add more bread. You do not want the mixture to get too soft or it will be hard to roll into meatballs.

In a large frying pan, add enough Crisco oil to cover the bottom of the pan. If you like, you can use olive oil, though I feel olive oil makes the meatballs get too soggy. Make sure the oil is hot as this will make a difference in how they cook. Roll the meatballs with your hands, and place into hot oil. Cook the meatballs until they are crusty, then turn. If you do not want them to be crusty on the outside, you can turn them earlier. Cook the meatballs until they browned all over and cooked through.

With a slotted spoon remove the meatballs from the frying pan. If you want to, place a few meatballs in a bowl to keep warm in the oven until ready to serve. Place the remaining meatballs in the marinara sauce until ready to serve.

Just before serving, cook your favorite pasta as directed and drain. Use a slotted spoon to remove the sausage and meatballs from the sauce and place in a separate bowl to serve. Ladle some of the marinara sauce into the bottom of a large pasta bowl, add the pasta and additional marinara sauce, and toss the pasta to coat. Serve with the meatballs, sausage, grated Locatelli Romano cheese, crusty Italian bread, and a salad.

I hope you enjoy this meal as much as we have throughout the years!

My Fitness Routine

I make fitness a priority in my life for a few reasons.

I make fitness a priority in my life for a few reasons. Not only do I appreciate the health aspect of staying physically fit, but I feel rejuvenated and full of positive energy after a good workout. Exercising clears my mind and helps me focus throughout the day. If I don’t stick to my routine, I feel completely off kilter. Working out preserves my sanity and, now that I have children, sets a good example for maintaining a healthy lifestyle.

fitness routine 7 — Consistency is so important.

fitness routine 6 — My focus is on health and fitness.

fitness routine 3 — Whatever you do to stay fit, stick with it.

My own routine is consistent in timing even though each work out is unique. Three days a week, I work out with an amazing personal trainer: Bill Curcio of Curcio Training. I worked out with Bill religiously for a year before I got married. He once told me I’d stop coming to our regular sessions after my wedding, but I didn’t believe him. He was right though; life and work simply got in the way and for years I didn’t work with a trainer at all. However, a couple of years ago I committed to getting back into my previous routine and am again training with Bill. Three days a week at 5:30 a.m. we focus on interval training and Cross Fit. One morning each week, I’ll do a three mile run instead. I try to never do the same thing two days in a row, but use interval training, Tabata, and Cross Fit to focus on my core. The continuity I find in staying with this routine is a big part of my own personal wellness.

fitness routine 2 — Some interval training exercises.

In addition to having a consistent routine for working out, I also have preferences for fitness wear. I love Lululemon‘s workout clothes. They are comfortable, no fuss, and have a great fit. As with anything else in life, it’s a matter of liking what I know is right for me. One thing about Lululemon that you have to keep in mind is that once they sell out of a certain item, you can’t get it again. When you find something you really like, it’s best to stock up while you can! For shoes, I love New Balance. They are great for training and light running.

workout clothes 2 — Clarity Tank from Lululemon

What are your routines for staying healthy and fit?

Fall Gardening

This year it was a pleasant surprise to see my gardens showing color longer than usual.

This year it was a pleasant surprise to see my gardens showing color longer than usual. The warmer weather has kept the gardens alive. I am not a fall or winter person, but I love to see the trees turn and with the red, pink and orange hues, the gardens take on a whole other dimension. When planting the garden you have to plan so there will be constant color throughout the season. There are quite a few plants that bloom late in the season, adding color to the gardens into the fall.

Hydrangea Trees are a wonderful addition to your garden if you have space for them. I have a few different varieties, but one that I love is Hydrangea paniculata “Pink Diamond,” which starts out white and turns a deep pink and is so beautiful this time of year. Other late blooming plants are Chelone “Hot Lips,” a dark green leaf with a pink flower; Chelone “Alba,” which has a white flower, and Anemones “September Charm,” which is a wonderful plant with a delicate light pink flower. I also have Asters, a vibrant light blue plant variety called “Woods Light Blue” that is quite gorgeous. Eupatorium Rugosum “Chocolate” is a variety that has white flowers with chocolate leaves and looks great mixed in a bouquet of roses.

Chelone “Hotlips," Pennisetum “Karley Rose," and Anemone — Chelone “Hotlips,” Pennisetum “Karley Rose,” and Anemone

Of course knock out roses and shrub roses will keep going for quite awhile. “Lady Elsie May” is an ever-blooming shrub rose which is great. Dahlias make great cut flowers this time of year. Grasses they are the true beauty of a fall garden, especially when the sun glistens through them and they sway in the breeze. There are so many different varieties to choose from. A few of my favorites are Miscanthus Sinensis “ Morning Light,” Penniseteum Orientle “Karly Rose,” and Panicum V. “Red Switch Grass.” Of course, do not forget the sedums! “Autumn Joy” is my favorite.

As I write this the gardens are fading and in a few weeks it will be time to get the gardens ready for the winter by cutting back the perennials and cleaning up the beds. If you have any delicate trees or fruit trees, you will want to cover them for the winter. It is also the time to think about next year. Fall is a great time to plant any new plants and shrubs, and to transplant any plants that you want to move or divide. It is also the time to plant bulbs for spring flowers and place a thin layer of mulch down. When this work is done, you’ll have all winter to look forward to new blooms in spring!