Author Gabriele Corcos
Posted 01/04/2008
Welcome to our first episode of the season.
Today, to fulfill the requests of many of you that read the article on People Magazine, we are cooking for you the famous Pappa al Pomodoro!
A brief note about what you will see, as there are two small differences in the way Rosanna and I prepare the Pappa.
She sautes the whole cloves of garlic to flavor the oil, and then she takes them out.
I chop the garlic and I leave it in…I love garlic! Continue Reading…
Author Gabriele Corcos
Posted 12/30/2007
We finally are keeping up with the promises.
Today we had a very special guest for lunch.
A very sweet woman that is very close to our family and that we have the pleasure to share many meals and celebrations with…
She is a great actress of Italian heritage, and always reminded Deb and I of a modern Anna Magnani…
Ladies and Gents,
from the HBO hit show The Sopranos we happily and proudly introduce,
Katherine Narducci!!! Applause… Continue Reading…
Author Gabriele Corcos
Posted 12/20/2007
Hi Everybody,
welcome back to our little cooking show.
Deb has been flying around for the past few days…
Therefore I decided to shoot a solo episode.
First of all I did not want to leave you without something new before the weekend,
and second, I wanted to dedicate an episode to all the men out there that care about treating their girls (yes, I know, or their partners in general). Continue Reading…
Author Gabriele Corcos
Posted 12/06/2007
Debi and I have been experimenting a bit…
We wanted to do this episode a few weeks ago, but by the time we get to the evening, well…
comes the night…the eylashes get heavy and we get camera shy.
We then decided to shot a bunch of stills of very sexy and fresh midnight snack you can throw together with ease,
and not feel too guilty about. Continue Reading…
Author Gabriele Corcos
Posted 11/09/2007
Welcome Back!
This is the first episode in which Deb and I will cook a full meal, all at the same time.
Please remember: Getting ready is half of the Job!
If you do a smart grocery, if you know the ingredients you are going to use (which are pretty basic and already have been covered several times on these pages), you should not have problems at all. Make sure you have enough time to buzz around the kitchen to stir the stew, do not overcook the string beans, and wait until last minute to prepare the polenta. Continue Reading…
Author Gabriele Corcos
Posted 10/07/2007
What to say,
we are overwhelmed by the response we are getting on our little website!
Many emails are coming in, please do not take it personal if we are not able to respond right away…
we did not expect this project to blow up so fast, and we already have to improve our server capabilities and probably the website itself will undergo some upgrades.
For the time being! Deb and I would like to THANK YOU, THANK YOU, THANK YOU!!! Continue Reading…
Author Gabriele Corcos
Posted 09/03/2007
We are at our third episode! Very happy about it.
Today we had lunch with a delicious Risotto with Sausage and Asparagus to celebrate the arrival of Fall, and we popped open two bottles of wine!
Risotto is a very nice, comforting and filling dish; you might like a light appetizer before you get to it, or a fresh salad right after…either or, it will be a great meal. We drank: Yellow Tail – Pinot Grigio Reserve 2003 and Chianti Ruffino – Il Ducale Reserve 2003. Continue Reading…
Author Gabriele Corcos
Posted 08/26/2007
I need to tell you a few things about getting ready to cook Tuscan food… I started writing this “cook book” over five years ago, when Deb got pregnant with Evelina. The original Title was “Tuscan Cook Book: For The Pregnant Male”.
It was my intention to reach out to all the young new parents of my generation, especially men that do not cook habitually, and share everything I know…everything I feed my family with…explain how easy it is, how natural, how healthy…. I will let Deb tell you the story on how we ended up deciding to be in control of our creativity and do everything on our own…I’m sure her story will come out very entertaining! I am posting here three general rules that I always follow when I approach a new recipe, and how I interpret the kitchen I am cooking in: I hope this post will be useful. Continue Reading…
Author Gabriele Corcos
Posted 08/15/2007
I was born and raised in Fiesole, a small town village on the hills right above Florence…in the heart of Tuscany. Since I can remember, it has always been about food!
My great grandma, my grandma, and in the following years my mother…of all the sweet things that one can remember of his early youth, well…the kitchen table and the dining room, and everything that can happen when you let those women alone in front of a stove. Needless to say…I can cook! Like most of Italian men, I lived with my parents long enough to learn a few tricks in the kitchen…. Continue Reading…
Author Gabriele Corcos
Posted 08/13/2007
Today’s recipe is a real Trattoria standard dish: Sausages with “Fagioli all’Uccelletta” (kidney beans in a spicy fresh tomato sauce).
In Italy, when we talk about sausages we usually refer to pork meat, it is very rare to come across anything different, at least not in Tuscany…oh, well, yes…boar sausage…still pork is! Continue Reading…
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