LOTS OF GOOD EATING FOR THE COOK

Easter weekend was a feast of eating. Easter Sunday had a great menu. For a starter, appetizers by Barb- Veggies and dip, cheese and crackers, drinks while one daughter brought rice balls and dip. I spent Friday making the lasagna, leaving it in the fridge to cook fresh on Sunday. I made two extras for my girls to take home and cook another day. This cook made a lamb roast as well as lamb chops; ham with pineapple; sausage; chicken thighs with roast potatoes as well as mashed; broccoli; peas; brussel sprouts and fresh buns from Grande Cheese. Dessert was Easter chocolate cake, cake pops for the kids brought by my other daughter, chocolates and vanilla ice cream. Beer and Sangria for those who love a little drink with dinner. Espresso or regular coffee.

Barb made some freezer meals with the leftovers so all the hard work cooking could be appreciated another day.
Since the cook does get tired, Barb and I went to our favourite little hole in the wall Fish and Chip place- Allencourt Plaza Restaurant Friday night. No cooking or cleanup. Great way to start the weekend. Granpa loves to cook but also to have a break.

CANASCIONE FOR EASTER

One post I wrote that gets reads every week is my post on Canascione. Go to my post of April 8, 2012 for full details and the recipe. It really is an authentic Ciociaria dish.

 I love this picture. I can taste the food.

                                                        Enjoy! Buon Appetito!

LAMB AND LASAGNA FOR EASTER DINNER-WITH CANASCIONE FOR A TREAT

Barb suggested I make the cooking for Easter dinner easy with an expected crowd of 15! A simple pasta with sauce she said for the first dish.  I chose to be more complicated. So yesterday I decided to make lasagna. Put it in the freezer after completing it to cook it fresh on Sunday. My mother always made a lasagna for Easter so I thought I would  keep the tradition alive. Bedsides all my grandchildren, children, guests, Barb and I like it too!

So it was a busy day with Barb away at a conference. I even had to clean up all the pots and pans as my sous chef was not available.
My family like a variety of meat. But for me lamb is a must. So I bought a lamb roast and chops that I will make with some oven roasted potatoes with rosemary as the seasoning. With the Canadians in the crowd a ham to eat with pineapple slices as well as some chicken breasts and Italian sausages. Remember there is a lot of meat in the sauce I used for the lasagna so if some of the kids do not eat the meat dish they had some in the pasta.

If time I may try to make my canascione treat- a favourite from the Ciociaria region where I was born. A egg noodle shell with an egg, cheese and sausage mixture inside which gets baked in the oven.  Easter a time for good eating. Of course everyone will bring an appetizer and dessert surprise. The kids will enjoy the Easter egg hunt that must occur before dinner. I have not finalised all the vegetables but I will make- peas, rapini for sure though.

Barb likes to make prosciutto on a bread stick as an appetizer for the guys. The kids just like the bread sticks.
For those that are new to this blog- I did write a post on making the lasagna March 2012 and making canascione- April 2012. You can find in in the listings.  For those that read regularly you know how to find the recipes I have written. Happy Easter everyone- remember to thank all the cooks in your family!

#lasangabyadolph#homemadelasagna#canascoinebyadolph#canascionefromlazio#canascioneisaciocariadish#porsciuttoonbreadsticks#lambandpotatoesforeaster#easterisagoodmealwithlamblasagnacanscione#granpalovestocook#adolphdimambro

SHRIMP FETTUCINE FOR A SATURDAY NIGHT

I made myself some bacala soup. For Barb I sautéed some shrimp in garlic and butter to put on top of the fettuccine - freshly made in a cream sauce. For vegetables, rapini and roast peppers with garlic and olive oil. Not bad for a Saturday night quick meal.
During the week, I made some fresh egg noodle pasta with a meat sauce- giving most of it to my two working daughters and families. My sons-in-law love my cooking too.
As Easter approaches, I will be trying to blend the two cultures- Canadian and Italian. I have noticed lots of reads for my Easter canascione. It really is true dish from the Ciociaria region.

Meanwhile the daily cooking continues. Barb loved her meal topped off with a little glass of white wine. It will be a busy week for traditional cooks and bakers. Easter like other holidays has its festive dishes. I was thinking I might make a lasagna. My mother used to make one every Easter. It could keep some traditions alive. Happy Palm Sunday everyone as we enter the Easter Holy Week.

#shrimpfettucine#shrimpsforasaturdaynight#peppers#rapini#pastawithveggiesisagreatsaturdaynightmeal#lovingsimplesaturdaymeals#granpalovestocook#adolphdimambro

EASTER FAVOURITES MEANS SOME CANASCIONE IS ON THE MENU

Easter is 2 weeks away. Since we will be having a gang, the menu will be modified slightly. I like lamb and lasagna at Easter. But there are others who like other foods. So I bought a big ham for the non-lamb lovers. My grandchildren like a variety of foods but a couple love chicken-so some chicken legs and thighs. I am making lasagna for my littlest granddaughter's baptism in May so will have a simple pasta dish this year-maybe homemade fettucine or even some penne. There will be lots of veggies but they are bought closer to the day. My girls usually bring the desserts. Maybe I will make my Italian Canascione- a true dish from my region of Ciociaria. I posted the recipe for this authentic dish April 2012 so do not have to write it again.

There I was sampling the Canascione. I like this photo because I was 2 years younger! Don't tell Barb but I have learned to do some planning and buying for big events. Well the food events anyway!
#canascione#easterdinner#chicken#lasagna#simplepasta#veggies#granpalovestoeat

PASQUA- EASTER A TIME FOR GOOD EATING

It's Palm Sunday-Domenica delle Palme. I do not recall any special dish for today but you go to church. Since Easter is a busy time for Italian cooks, there is a lot of activity in the home. Good Friday-Venerdi di Santo is a seafood dinner and you go to church. I thought I would tell you about the menu for Easter-Pasqua that my mother prepared and I like to follow.

Canadians make ham, Italians make lamb! Rhymes!

EASTER DINNER

Either a lamb roast or chops or a combination of both.

Depends on the size of roast or chops as to the timeframe of how long you cook it at 375 F. Put in a pan.  Slice up some potatoes and carrots to put in with the meat. Salt, pepper and put one of my favourite herbs- Rosemary-rosmarino. Put it in the oven without any cover.

The first course is the lasagna dish, I blogged previously on how to make it. Best made one or two days in advance.

Along with roast or chops when cooked, serve vegetables like rapini and red peppers. Or your choice of favourite veggies.

I don't make an appetizer as there is not a traditional one but will serve some cheese and crackers, shrimp and dip and some veggies and dip to keep everyone happy until the dinner is served.

So the menu is simple but very good to eat.

Of course there is the Easter Egg hunt enjoyed by the children-bambini! Il uovo di Pasqua. It keeps them busy before dinner is served.

Add your favourite Italian wine or any wine of your choice!

Since I am the cook I will be too busy making dinner to have time next week to blog about it. Maybe Barb will take lots of pictures while I prepare the meal!

While we all celebrate the Holy Week, think of the blessing of Jesus-Gesu Cristo!