kitchenantics in http://kitchenantics.net/
total posts: 9
kitchenantics.net
Lobster cooked on a Tuscan grill. Killing the lobster in your kitchen isn't fun, but once the deed is done you are left with something wonderful to cook... in my case on a Tuscan grill in my fireplace.
kitchenantics.net
In memory of my recently deceased Italian grandmother, a wonderfully simple yet classic Italian dish: tonno e fagioli (tuna with cannellini beans).
kitchenantics.net
I don't like my fish soups too smooth. I like them teeming with tentacles, pincers, carapaces and antennae. Bouillabaisse is a good place to start.
kitchenantics.net
A White Truffle infusing some eggs with its intoxicating scent. But are white truffles worth the eye-watering expense? If you really deserve a treat, then yes.
kitchenantics.net
If you are prepared to leave your comfort zone, Italian food has many worthwhile surprises. Like the complex, satisfying fishiness of Bottarga.
kitchenantics.net
Posh Mushrooms on Toast. With Chanterelles and Blue Foots. A lovely treat when wild mushrooms are in abundance (like they are now, thanks to Hurricane Irene!) Just what you need the day after a bad night out.
kitchenantics.net
The wonderful and timeless Italian appetizer: the Insalata Caprese. A lesson in the virtues of minalism. Just please make sure you use genuine "mozzarella di bufala" and heirloom tomatoes.
kitchenantics.net
Kofta alla Shish (a.k.a. minced lamb on skewers) accompanied by a remarkable homemade chili sauce known to its faithful as "The Punisher."
kitchenantics.net
"There's the Rub." Rubs are where the alchemy of barbecue begins. Rubs are easy to make, fun to experiment with, and everyone thinks theirs is the best.{no recipe}
