http://blog.cookwithjames.com CookWithJames - Private Dinners, Underground Suppers, Weekly Cooking Classes Fri, 06 Aug 2010 18:33:37 +0000 http://backend.userland.com/rss092 en This is a very green and super seasonal pasta. And it’s very easy to make. I love the balance of the heat with the ricotta salata and the sweetness of the freshly shelled English peas. This dish simply exudes summer despite not having any tomatoes. INGREDIENTS (serves 4-6 as a first ... http://blog.cookwithjames.com/2010/07/21/pasta-con-piselle-e-ricotta/ This is absolutely one of my favorite comfort dishes. I take free-range organic chicken legs, brown them very well and then slowly cook them in white wine with prunes soaked in grappa & leeks. I finish the dish by adding small potatoes and--at the very end--wilting in Swiss chard with ... http://blog.cookwithjames.com/2010/03/25/chicken-legs-braised-in-white-wine-with-potatoes-swiss-chard/ This is a fun dish to do for a large group. You take the shoulder, stuff it with herbs and roll and tie it. It looks massive and impressive. I like to take it out on a platter to show everyone before I carve it. It definitely makes a statement. INGREDIENTS ... http://blog.cookwithjames.com/2010/03/03/wild-boar-shoulder-with-broccoli-romanesco/ There's nothing like a good pork shoulder from a healthy, happy and humanely raised pig. The shoulder in particular has so much fat and sinew that--when cooked properly--yields amazing flavor. This is a great dish for large groups and is not difficult to prepare so long as your ingredients are ... http://blog.cookwithjames.com/2010/02/18/slow-roasted-heritage-pork-with-fennel-wilted-chard/ Risotto is one of those dishes that–while not hard to make–requires the full attention of the cook. Almost all risottos start out the same way and the technique of adding a bit of liquid every few minutes during the cooking period is the traditional method. Here is how I like ... http://blog.cookwithjames.com/2009/11/04/autumn-squash-risotto/ As I've said many times before I love mushrooms. This is a classic Italian pasta done in the style of the "boscaiolo" or "mushroom hunter." It's simple, rustic & incredibly rich and satisfying, particularly for a dish which does not contain any meat. INGREDIENTS (serves 6-8): -1/2 pound of brown button mushrooms, ... http://blog.cookwithjames.com/2009/10/20/pasta-al-boscaiolo/ I love mushrooms, especially in the Fall and Winter months. This is a dish you can do year round as we always have beautiful brown button or "crimini" mushrooms available. In the winter months, however, feel free to mix in a few beautiful Chanterelles or even Porcinis. INGREDIENTS (serves 6-8 as ... http://blog.cookwithjames.com/2009/10/19/bruschetta-dei-funghi-misti/ This is a classic seafood paella originating from Valencia, Spain. We start by making our soffrito or flavor base and then slowly add the other components, based on cooking time, to create an amazing almost dry rice stew that is one of the most festive dishes you will ever see. ... http://blog.cookwithjames.com/2009/10/02/victorias-spanish-paella-con-pollo/ Gazpacho is a cold tomato-based soup made with bread and raw vegetables. Originating in Andalusia (southern Spain) gazpacho is consumed all over Spain, Portugal and parts of Latin America. It is especially popular and refreshing during the summer months. Here is how Victoria puts her dish together: INGREDIENTS (serves 8 - ... http://blog.cookwithjames.com/2009/10/02/victorias-spanish-gazpacho/ This is a classic seafood paella originating from Valencia, Spain. We start by making our soffrito or flavor base and then slowly add the other components, based on cooking time, to create an amazing almost dry rice stew that is one of the most festive dishes you will ever see. ... http://blog.cookwithjames.com/2009/10/02/paella-con-pescado-mariscos/