Cast Iron Griddle and a Simple Fish Halibut

Halibut, griddled Cooking with cast iron is an overlooked, yet simple and convenient way of cooking food.  Here I take a halibut steak and simply place it on a preheated griddle to cook to perfection.  You can learn more about cast iron cooking by taking my Craftsy COOKING WITH CAST IRON class.  Craftsy is a leader in online classes and you’ll certainly enjoy and learn a lot about your underused cast iron cookware.


Fabulous Fava for a Spring Pasta Dish

Pappardelle with Rock Shrimp, Porcini Mushrooms, and Fava (CAWCOM)CC Pappardelle with Rock Shrimp, Porcini Mushrooms, and Fava Beans
This extraordinary preparation is a special spring dish. In this case, if you can manage it, everything should be homemade and fresh, the pasta, the shrimp, the porcini, and the fava beans. That means you should be thinking of making this recipe in May. Now, if that’s just impossible then you can use store-bought pappardelle, any kind of mushroom including dried porcini, defrosted shrimp tails, crab, or lobster, and frozen peas if there are no fava. To peel the fresh fava beans drop them in boiling water for 5 minutes, then drain and pinch off the light green skin. Porcini mushroom season in Italy is during September and October, but in California, the porcini mushrooms are in season for about a month from mid-May to mid-June and they come from colder climes near the Oregon-California border.
2 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
½ small onion, finely chopped
2 large garlic cloves, finely chopped
½ pound fresh porcini mushrooms, thinly sliced or ½ cup dried porcini, soaked in water for 30 minutes, drained
¼ cup dry white wine
¾ pound fresh shelled rock shrimp or 1 pound defrosted shrimp tails, shelled
½ pound tomatoes, peeled, seeded, and chopped
1 ½ pounds fava bean pods, beans removed and beans peeled (yields 1/2 pound double-peeled beans)
Salt and freshly ground black pepper to taste
1 pound pappardelle
3 tablespoons finely chopped fresh parsley
1. In a large casserole that can hold all the pasta, melt the butter with 4 tablespoons olive oil over medium-high heat, then cook the onion and garlic, stirring, until soft, 2 to 3 minutes. Add the porcini mushrooms and fava beans and cook, stirring gently, until the mushrooms soften, about 5 minutes. Add the white wine and once it has evaporated a bit add the shrimp and tomatoes, season with salt and pepper, and cook, stirring, until the shrimp are orange-red and firm, 3 to 4 minutes.
2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing.
3. Transfer the pasta to the casserole and toss gently with the shrimp and mushrooms until well blended. Drizzle on the remaining 2 tablespoons olive oil and sprinkle on the parsley, toss again, then serve.
Makes 4 to 6 servings

Rabbit on the Grill for a BBQ Season Opener

Coniglio all Molisana (Molise) (3)

As warm weather tempts Americans to launch our annual outdoor-cooking adventures, most of us are too content with traditional American fare for the grill. Steaks and burgers are fine, but to wow the crowd consider some Italian classics well-suited … [Continue reading]

Cooking with Cast Iron

 Sign up for COOKING WITH CAST IRON … [Continue reading]

Cooking with Cast Iron


Everyone has a cast iron skillet or griddle or should have one as they are easy to use, cook food beautifully from pan-searing steaks to simmering stews. Check out my new class on COOKING WITH CAST IRON.   … [Continue reading]

Cook with Cast Iron: Griddlecakes with Blueberries


My class on Cooking with Cast Iron will launch shortly and I encourage you to check it out and start cooking with cast iron.  In fact click on this link for a free giveaway class compliments from me.  One of my favorite uses of my cast … [Continue reading]

Cabbage Lasagna with Braised Veal for a Cold Evening

Braised Veal with Cabbage Lasagne (CAWCOM) (2)

In the old days when I first started cooking I cooked exclusively from cookbooks and I never looked for “easy” recipes or quick recipes—especially on weekends—as I reveled in the all-day affair of cooking. I would look for a particularly involved … [Continue reading]

3 Easy Homemade Mayos Elevate The Sandwich


When you make your own homemade mayonnaise, it is one of those magical moments for a cook that both surprises and empowers. That mayonnaise is an emulsion and that the process of emulsion works will always amaze you. Once you’ve done it yourself you … [Continue reading]

Amazing Rice Dishes from Spain

Arros Cordobesa (Andalusia) (2)

The southern region of Spain is Andalusia famous for its invention of tapas, of gazpacho, and a myriad of amazingly delicious rice dishes not well known in the United States. Unlike the paella of Valencia, Andalusian rice dishes are usually baked in … [Continue reading]

Make Rigatoni Like Romans–With Chitterlings

Rigatoni co’ la Pajata (Lazio) (1)

Virtually everyone who has been to Italy has been to Rome, but not everyone who has been to Rome has had Roman cuisine. Most of the famous foods of Rome, such as pizza, fettuccine alfredo or spaghetti carbonara, either were invented for tourists or … [Continue reading]

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