Foodie In Training

Wednesday, December 26, 2007


In the world of food, Christmas is a dynamic time for Erin and me. First, since we started to get into the world of food many of our gifts from each other and others are based on things for our kitchen. Second, my grandma makes several of her most incredible dishes every year for my family and it is probably my favorite meal of the year.

As far as gifts go, between Erin and I we got several cookbooks, including and Cooking Light: Italian and Essentials of Italian from Williams-Sonoma. We also got our first food processor! We are both very excited to use it. The possibilities are endless. It seems like most of our favorite cooking shows use food processors each episode, and it just seems like it will save a lot of time chopping and the like. Finally, we got a new digital camera, so you will start seeing lots of pictures here on Foodie in Training.

Now, on to my grandma's Christmas dinner. For appetizers we had pannacunsata (Sicilian cheesy garlic bread, a family dish), roasted sweet red peppers and garlic; and some traditional antipasta meats and cheeses (including delicate and delicious fresh mozzarella). For dinner my grandma made a giant prime rib; lightly breaded baked shrimp; green beans with garlic; broccoli rabe; pazella (green peas with onion seasoned with olive oil and sugar); lasagna.... For desert we had some fresh panettone (pronounced pan-a-ton-eh); chocolates; espresso; and some fruit. We then had some fresh fennel and sparkling water to help us digest the wonderful meal. Each of these dishes probably deserves their own post and as Erin and I attempt to recreate them, we'll write more about them.

P.S. Erin's biscotti were a hit, they were awesome!

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