http://blog.cookwithjames.com CookWithJames - Private Dinners, Underground Suppers, Weekly Cooking Classes Wed, 24 Dec 2008 21:31:11 +0000 http://backend.userland.com/rss092 en Saltimbocca means it tastes so good that the food literally jumps into your mouth. There are many different versions of this dish and some use veal instead of pork. I find that by tenderizing pork shoulder I get the benefit of a tender piece of pig while at the same ... http://blog.cookwithjames.com/2008/12/24/pork-saltimbocca/ The word carbonara comes from “carbone” which in Italian means coal. Many believe that carbonara dates back to Roman times while others believe it was the preferred dish of coal miners. There is even speculation that after WWII the Americans stationed in Rome approached the locals with ham and eggs ... http://blog.cookwithjames.com/2008/12/24/pasta-alla-carbonara-2/ It's been a while since I have updated the blog but I'm happy to say that I have been compiling a large slew of recipes over the past year and am ready to share. Most of these dishes have appeared on my supper club menus. One of my most recent ... http://blog.cookwithjames.com/2008/06/30/new-recipes-are-on-the-way/ This is a beautiful dish to start a meal. It’s elegant, light and very delicious. Burrata is cow’s milk mozarella that is extremely fresh that is stuffed with more fresh ricotta. It is best consumed the same day it’s made or as soon as possible. I recommend you visit your local ... http://blog.cookwithjames.com/2007/05/21/burrata-with-red-yellow-baby-beets-mixed-greens/ These beautiful lamb riblets from Prather Ranch are a true delicacy. I like to prepare them with a Roman mint lemon pesto which compliments the rich flavor of the lamb. Ingredients (serves 6-8 as an appetizer): -1 rack of Prather Ranch (or from another quality, organic farm) lamb riblets (I usually serve ... http://blog.cookwithjames.com/2007/05/05/lamb-riblets-alla-romana-with-mint-lemon-pesto/ Braised pork shoulder in the tradition of Puglia Every Italian family has its own special way of preparing pork shoulder. Here’s how I learned to cook this beautiful dish during my last visit to Italia. Ingredients (serves 8-12 as a main course): -4 pounds of pork shoulder (Prather Ranch highly recommended) -1 large yellow ... http://blog.cookwithjames.com/2007/04/05/brasato-di-maiale-alla-pugliese/ This is a very simple dish that it easy to prepare. However, please note that it’s only worthwhile to do this if you have find super fresh sardines (caught the same day) and make the dish the same day. Sardines are delicious but they perish very quickly. Waiting even one ... http://blog.cookwithjames.com/2007/01/06/wild-sardines-with-bread-crumbs-orange-zest-tomatoes-lemon/ This is a new dish I recently concocted and I love it! The bitterness and crunch of the rapini alongside the tomatoes, the mint and the capricious heat of the hot peppers is truly a wonderful combination. It’s a simple dish but takes some care to come together in the ... http://blog.cookwithjames.com/2007/01/05/spaghetti-with-rapini-san-marzano-tomatoes-mint-hot-pepper/ My brother-in-law, Pepi (from Napoli) taught me this very southern version of Pasta alla Bolognese. It’s made with San Marzano tomatoes and slow-cooked for at least 3-4 hours. The first time I tried this pasta I had 3 enormous helpings, something which is very unusual for me. See the video of ... http://blog.cookwithjames.com/2006/12/28/pasta-alla-bolognese-pepi%e2%80%99s-version/ Cortina is one of the oldest and most exclusive ski resorts in the world. Located in the Dolomite Mountains north of Venice, Italy, Cortina di Ampezzo is visually stunning. Every winter thousands of Italians, Europeans, Russians and others from all over the world descend onto this magical valley to enjoy ... http://blog.cookwithjames.com/2006/12/05/vip-club-nightlife-in-cortina-di-ampezzo/