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Archive: Jan 31, 2007
This week's feature ...
Our feature this week is Italian Cooking. But don't think red-checkered tablecloths and Chianti bottles wrapped in raffia. We're talking about northern Italian influence. The homeland of my maternal grandparents. There's a chicken dish, a fish meal, a vegetarian pasta recipe and a classic Italian dessert.
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What to eat this week ...
This is where we present the weekly meal plan: our recommendation of three dinners to make this week. Sometimes we'll even throw in an appetizer or a dessert.
For this week's meal plan, we're recommending our featured Italian recipes. Make the chicken on the weekend or when you have the time to let it simmer; it's great reheated. The other two dinners can each be prepared in under an hour.
"Panini" is the Italian word for sandwich. "Expensive grilled cheese sandwiches" (as my husband likes to call them) make a delicious and quick appetizer when you cut them into pieces and serve with toothpicks. They can be made ahead and reheated just before serving.
Pasta and beans is a classic combination in Italian cuisine. Butternut squash and a variety of beans give this vegetarian dish a hearty texture. Amazingly good flavor for such a simple dish.
A hearty, full-flavored chicken cacciatore. "Cacciatore" means "hunter style" in Italian and refers to a method of cooking fresh game by sautéing it with wild mushrooms, onions, and other vegetables and then braising the meat in wine or stock. Can be made up to three days in advance.
Swordfish is popular in areas of Italy and is used for this traditional dish called "Pesce Spada con Patate" in Italian. You can use Mahi-mahi or any firm-fleshed white fish. This simple dish has lots of flavor and makes a great weekday meal.
This Week's New Recipes
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