Pumpkin Risotto

  I don’t love the cold, but I DO love fall.  I love the colors and flavors of fall.  I love football, Halloween & Thanksgiving.  There’s also something to be said about the spirit of fall… for me, it reminds me of being a Pom Pon Girl in high school- dance competitions, senior nights & kick lines. Favorite fall foods: pumpkin, butternut squash, acorn squash, spaghetti squash… okay so a lot of squashes.  But they’re DELICIOUS!! Our inspiration: Believe it or not, it came from an All You Magazine.  When I saw it I immediately said … I MUST make

Summer Sea Bass

1 Mar 1 Comment Cooking with Jeff and Cristina Cooking at Home , ,

Did I mention that we have a lot of good eats to catch up on? For those who share our love for seafood, then you’ll agree that fresh sea bass is definitely one of the best fishes there is to eat.  But it can be tricky to cook!  Sea bass is a thicker, meatier fish so it’s important not to cook for too long (because you’ll dry it out completely) OR undercook it (for obvious reasons & because the texture will be off). This recipe is 100% made up and one of our TRUE masterpieces.  For maximum results, we suggest

Veal Meatballs

29 Feb No Comments Cooking with Jeff and Cristina Cooking at Home , , , , ,

Mmmm.. Veal.  Once in a while, it’s totally worth it to splurge on something expensive at the grocery store.  Although it’s pricey, veal is absolutely delicious.  Veal is not only nutritious, but low in fat and a great way to cut calories. In fact, a standard 3 oz. portion of many veal dishes is less than 400 calories! Our inspiration:  Enzo’s, located on Arthur Ave in the Bronx, NY, has probably the best veal meatball appetizer we’ve ever had. The meatballs are juicy and fried to perfection.  They are meaty and full of flavor.  Enzo’s serves them over sauteed hot

Pappa al Pomodoro

28 Feb No Comments Cooking with Jeff and Cristina Cooking at Home , , , , ,

Pappa al Pomodoro… aka Tomato Bread Soup.  This was one of my favorite dishes of Florence, Italy.  Although this is known as a peasant dish, it does not lack in flavor or heartiness.  There’s nothing like a dish of Pappa al Pomodoro after some shopping on Via Roma on a cool November day.  The main ingredients… tomatoes and stale bread. Since we had almost an entire loaf of Italian bread left over, I decided to this would be a perfect dinner to make.  I made my variation of this recipe with fresh tomatoes, but I suggest not.  Pappa al Pomodoro

Cominciamo! (Let’s Begin!)

Finally, our first blog post!  For about a year I’ve been planning to start a food blog highlighting all our masterpieces… and it’s finally here!!  Welcome to Cooking with Jeff & Cristina!!  Benvenuti! I’ve decided to start with Valentine’s Day.  Why go out to a crowded restaurant when your own kitchen can become your personal private restaurant?  I knew Jeff would serve up something special, but he (per usual) never fails to amaze me. We began our feast with a small tasting of fresh olive fougasse, which is a type of French bread typically associated with Provence, but found (with

%d bloggers like this: