COOKING BRINGS COMFORT-AH STUFFED RED PEPPERS

Everyone has a a hobby. Some ordinary activities like cooking can be one. For this cooking granpa, home for me is the kitchen. Near food. Around food. Cooking food. Eating food.
Barb has to do all the grocery shopping now but I can still cook.
So my latest dish was some stuffed red peppers. The bell peppers are best for stuffing.

Clean them out.Lots of  ground beef meat, onion parsley, bread crumbs and Parmesan cheese on top. Some people may stuff with rice but we prefer it as a meat dish.

An all in one meal with a little salad on the side. Barb loves red peppers so it is a good week day meal.
#cookingforcomfort#stuffedredpeppers#meat#breadcrumbs#inthekitchen#groceryshopping

GRANPA SAYS FEBRUARY COOKING NEEDS SOME ENCOURAGEMENT

Cooking every day can become monotonous. The same old. So I have been making some eggplant casserole. Good hot and cold. Over the weekend made a big pot of vegetable soup. Barb likes to freeze some and take it for her lunches to heat up at work. We made some gnochhi with the ricotta cheese recently as we received it as a bonus from spending more than $50.00 at Grande Cheese. Barb always has trouble spending under $50.00. It is her favourite store! Of course when the grandchildren slept over, pancakes, bacon and scrambled eggs for breakfast were a standard hit for them. They love Granpa's pancakes! Barb is an easy customer- she is not fancy about her food like I am. As long as there are several food groups she is fine! Maybe I need to watch some more food shows to get inspired or even check my own recipes on this blog! Now that's an idea! Happy cooking everyone!
#februarycooking#eggplantcasserole#vegetablesoup#cookingforthefamily#gnocchiwithricottacheese#grandchildrenlovepancakes#breakfastistheasymeal#scrambledeggs#cookingeverydaycanbeboring

GRANPA COOKED FOR A BIRTHDAY CELEBRATION

Barb and my son-in-law celebrate the same birthday. So my daughter Natasha had a family get-together for both family groups. She did not know what to order or have. So Granpa decided to make a good ragu/meat sauce to have with Cheese Tortellini- store bought. So I made chicken thighs with salt, pepper and rosemary roasted in the oven with some wedge potatoes and some chicken breasts for the girls too! Natasha brought the sweet and hot sausages to cook at my house too. To help with the appetizers, Barb made her devilled eggs. Salads, salami and cheese, cakes, drinks and coffee were at the birthday house. A basic fun family time with all enjoying a good meal! Granpa loves to cook for his family. Hearing my grandson Brody say- Granpa makes the best chicken made it all worthwhile! And there were few leftovers which I really like. I hate leftovers!
#celebratingbirthdsy#granpalovestocook#familygettogether#ragumeatsaucewithcheesetortellini#chichenthighs#usingrosemaryincooking#wedgepotatoes#chickenbreasts#sweetsausages#hotsausages

FALL COOKING

Trying to embrace my zest for cooking. Sauces and soups are starting to happen. However, I am a little bored lately. Making the same old, same old is routine. Barb is an easy person and enjoys all my meals. I have been cheating lately. I even bought a veal sandwich from Longos for her dinner last night! Since I am trying to diet making myself a bowl of rapini, I did not want any carbs. Barb took pity and gave me 1/4 of her big sandwich! Maybe I should read my own posts and try a recipe or two!

FALL COOKING

Time for soups and sauces as the cooler weather arrives. But last night a barbecue with the last of ours steaks from an order in June. Warm enough to eat outside which Barb loves. So some Fall nights let us be outside. Maybe time for some fresh pasta for the girls! Now that the humidity is gone I feel human again!

GRANPA CELEBRATES 45 YEARS MARRIED

marriage
Barb and I celebrated 45 years of marriage May 15th. Since it was a special occasion, she took a week's staycation to rest and celebrate. We started her week off with a dinner out at our favourite Chinese restaurant- Choice of the Orient in Richmond Hill on Friday night. Sunday was a Toronto Harbour Cruise with a lunch/brunch buffet. The food was okay but not nothing stellar. I cook much better but it was a time to sit down, eat and enjoy the view with Barb snapping pictures- even of one of me sleeping. I can sleep anywhere.
Last night we used a gift card to Montana's. I had the 8 oz steak, baked potato-loaded and corn. Barb had the sampler- chicken breast with sauce, shrimps, coleslaw. Drinks two loads mugs of coffee!
Barb always likes projects so for our 45th she finished our Cookbook of food from the Ciociaria region was finished in March. Of course entitled- Granpa Loves To Cook! Initially she wanted it written by me but if anyone really knows me not in this lifetime so Barb succumbed and has it written by both of us. It is a finished draft one of many drafts over the years. 85 pages.Three copies were made to be reviewed over the next couple of months by us and the girls. Deadline for September for any revisions. We want to self publish it for ourselves, family and see where it goes. Meanwhile, years of effort has been finished. Barb showed Sophia the picture of her making homemade pasta with her grandpa.

Sophia did not remember the picture but it was at a time when I watched her one or two days weekly to help out my daughter. My post from that time gives good instructions on how to make the "egg noodle" as it is called.
It is hard to come up with new recipes as the main ones from my original area have been written on my blog.
So what is next!! More cook trips to Farmer's Markets of course. Barb hopes to use these trips and photo journalism for guess what! Volume two of "Granpa Loves To Cook". Barb actually as you must know has already started it even before Volume One was done. She always has ideas floating in her head, then writes them down and keeps on going.

The most read post on my blog is Canascione- one of the most traditional dishes from Ciociaria. For some reasons it get page views weekly, As has been seen from my blog I do make some traditional Canadian dishes as well. Barb used to make the potato salad in the summer, for example, but it is now in my domain. She takes the pictures and writes up the information and even does more of the research. I mention some Italian concept and she takes it from there. So I have no choice but to continue to go along for the ride of market visits, pictures, and little posts about the visits.
As you know I love to cook because I really just love to eat. If I can cook for others like my daughters and families then it is even more enjoyable.

Remembering my traditions and blending them with modern times keeps me busy and out of trouble. Besides I get to eat!
#45yearsmarried#lotsofgoodcookingduringourmarriage#teachingmygranddaughtertomakeeggnoodles#beingagoodsportaboutthisblog#granpalovestocook#adolphdimambro#ciociariacooking#recipesfromciociaria#canascione#unpublishedcookbookonregionaldishes

COOKING HELPS THE HEALING PROCESS

I was so bored with having to heal after my knee surgery. So one day when Barb was home she passed me the cutting board with carrots, onions, celery, garlic. She got the passata and meat. "Make me a sauce." So unable to stand by the stove, I prepared the items for the ragu sauce sitting. Barb helped with the pot on the stove. I put in the ingredients, stirred and added the rest of the items and let the sauce simmer. Yes the aroma in the house was good. I had knee surgery and some glitches but I am back. The cook is back! Getting back to normal routines is a great way to heal and work through the pain! And eat well!!

GRANPA IS ON THE MEND

After knee surgery I can make some simple things but have to leave the cooking for meals up to Barb. We had take out Chinese Food on Friday as we did not get home from the hospital until 6 pm. Barb has made farafalle pasta with rapini. A slow cooker pot roast with potatoes, carrots, onions and beans was made for dinner last night. The kids came by yesterday with some buns and pizza from my favourite bakery. She made peameal bacon and a fried egg for breakfast.  Of course when Barb cooks I always need salt. It is our standing joke- not enough salt!! Then she does give me that look sometimes- you know the one wives make!!

A CANADIAN THANKSGIVING

The start of the long weekend. Time to shop. Already have a frozen turkey in the freezer with extra thighs to have more dark meat. Barb does the dinner while I prepare the vegetables. Most posts coming about the meal. This cook has to shop!!

CHRISTMAS COOKING NEEDS PLANNING

As the busy Christmas cooking season is around the corner, it takes planning to know when to buy the ingredients. For Italians, the Feast of the Seven Fishes is huge for Christmas Eve. I have written posts on these dishes and may revisit some over the next few weeks. Some fish items can be bought frozen but many need to be fresh. So knowing which fish market is best really helps. I will be thinking about what to give my two working daughters to help with the season too. Time for more soups that can be provided in "take out" containers to them. I get to cook. Barb gets to do all the other stuff that comes with Christmas. But she does get to eat to keep her energy going!!

A hearty December soup to start the week was good.

GRANPA IS BACK AFTER A SICK BREAK

After two weeks of being sick, my appetite is back. So is my desire to cook! Barb had picked up the slack of shopping and cooking. The festive season is around the corner so I will be making some of the Italian seasonal dishes again. The colder temperatures bring soups and sauces so the house will have good aroma in it. A daughter's birthday coming so maybe some gnocchi for her as it is her favourite food! Well I do enjoy it too! So much to do, so much to cook!

PARSLEY/PREZZEMOLO-AN ITALIAN COOK'S STAPLE

Parsley can not be made into an individual dish. It is an ingredient that is added to so many dishes.

I like to grow some in my summer garden to use it fresh in dishes. Drying the excess allows a nice stash in the house. Although now, it is possible to buy bunches of parsley fresh year round. It is a staple in Italian cooking as it is added to my sauce, soups, stew and even the Easter Canascione for a little colour and taste. Barb adds it to her devilled eggs as a garnish on top and her turkey bread stuffing. It even adds some calcium to the meal. It is a rather an understated vegetable or is it a herb? 

This post may warrant some research about parsley. Barb asked me. Where did it originate? Why do Italians use so much of it in their cooking? I just know that it is one of my staples in the kitchen.

GRANPA COOKS AND DADS CAN TOO!

Today is Father's Day here in Canada. A celebration of being a Dad and now a Granpa! Back in Italy we had thriving businesses, then life made us come to Canada when I was 9. My father-padre died when I was 24 from ALS-Lou Gherig's disease.  My mother had worked and at the same time cared for him for years.

The picture is me when I was young with my father at one of his companies in Cassino Italy. He loved my mother's cooking. I was a different Dad. I am a different Granpa than others from my area. Guys cook for the women in your lives when you can! Change with the times and the women that you love!So another recipe next week, today I am enjoying my day!

MAMMA- A RECIPE FOR LOVE

Since it's Mothers's Day- Festa delle Mamme- I thought I would share some pictures and information about my mother-madre. I dedicated this blog to my mother and grandchildren. I learned to cook from my mother. One of her favourite places was the kitchen. I asked Barb to find me photos of my Mother in the Kitchen!

Well not all are from the kitchen. She can be seen cutting a birthday cake which was one of her best dishes. The kind with the cream in the middle. Actually it was my favourite type of cake- not too sweet. Her dishes were from the Ciociaria area in Italy as well as learning to cook Canadian foods as can be seen by the Turkey served at my old house in Thornhill. Like the espresso pots everywhere!

As you can see her kitchen was not fancy but the food made there was so good! Yes that's me drying dishes in a suit!

She taught me to cook with a lot of love! Anyone who sat at her dinner table always enjoyed a great meal. There will be more recipes coming in future posts. Today- here's to Mamma! Ciao Bella Donna!

#mamaforlove#mama'scookingwassogood#adolphcookslikehismother#shelovedtocookforherfamily#cookinglikemama#mother'sdaybringsmemoriesofmama'scooking#granpalovestocook#adolphdimambro

GRANPA LOVES TO MAKE RAGU SAUCE FOR PASTAD-ADOLPH'S RAGU OR MEAT SAUCE

Adolph's Ragu or Meat Sauce

Most Italian regional cooking has their own version of the Ragu- Meat Sauce. Ciociaria cooking is no different.

A flavourful sauce is the base of any pasta dish that calls for tomato sauce.

INGREDIENTS

Bottled Passata di Pomodoro
Store bought or homemade- I usually use 2 bottles to make a good batch. A can of peeled plum tomatoes or a couple of frozen tomatoes can be added depending on what taste or texture you want the sauce.

1 onion- chopped

1 carrot-shredded or diced( optional)

Meat for flavour-
pork side ribs- 6-8
or veal- 1 lb ( 450 gms) shoulder blade cut
or pork sausages- 4

Ground beef- 1/4 lb ( 200 gms)- you can add more if you want a meatier sauce. Or make 6-8 medium size meatballs.

Garlic- 2-3 buds- chopped.

Olive Oil-EVOO- Extra Virgin Olive Oil

Salt to taste

Pepper 1/2 teaspoon ( 25 ml )

Parsley- 2 tablespoons ( 30 ml ) chopped

DIRECTIONS

In a large pot add some olive oil to  cover the bottom thinly.

Add the chopped onion, diced carrot, garlic and parsley.

Saute 4-5 minutes.

Add the ground beef in small pieces so it cooks thoroughly.

Add your other meat for flavour, making sure to sear or brown thoroughly.

Salt and pepper to taste.

Add one 1 can of crushed plum tomatoes.

Add the bottled passata.

Bring the sauce to a boil stirring to make sure all the ingredients are mixed.

Lower the heat and let the sauce simmer for a minimum of two hours, stirring occasionally to allow the ingredients to be in the body of the sauce.

Be careful not to let the meat stay at the bottom or you risk a chance of burning it.

Some cooks like to add tomato paste now to thicken the sauce, but I rarely use it so did not include it in the ingredients.

A good sauce can be made for more than one meal. Use the sauce with penne, rigatoni or any variety of long pasta- like my homemade spaghetti or fettucine. Top with parmesean or parmiagiano cheese. Barb likes to add some hot peppers for flavour on her pasta.

ADDED NOTES

Modern busy cooks may like to make a batch on Sundays to use during the week for more than one meal. If you have a crock pot or slow cooker, it also can be made before going to work. Start the sauce as above. transfer the sauteed meat and vegetables to a lightly greased crock pot or slow cooker then add the passata and tomatoes. Slow cooking will allow the sauce to simmer slowly all day. There is nothing better than to come home from a busy day and smell homemade sauce in the the house.

As a teenager I would monitor my mother's sauce. My Nonna Maria- my Dad's Mom- lived with us. I remember one time tasting the sauce finding it a bit runny. I asked- Nonna- what did you do to the sauce? Did you add some water? Nonna replied- no! I asked again-Then what did you did? She replied - oh, I added some water- un poco d'acqua!!

Christmas Eve is usually seafood. But the last one-2011, I made two types of sauce along with the homemade pasta to satisfy all the guests at my daughter, Sonya and son-in-law- Andrew's home.

The fettucine with ragu sauce and meatballs for the grandchildren is in the foreground and the clam sauce in the background. Yes, don't worry I will provide that clam sauce recipe at some future time.

The aroma of sauce simmering in the home always brings childhood memories for me. It is such a traditional food item for any Italian home.

#ragumeatsauce#meatsaucebygranpa#groundbeef#goodonhomemadepasta#granpalovestocook#adolphdimambro#ciociariacooking#foodfromcassinolazioitaly#adolphlearnttocookfromhismother

I LOVE TO COOK

My wife Barbara convinced me to blog about my cooking. I am not a chef. I just love to cook because I love to eat good food. There are several recipes I will share with you over the next few months. My cooking skills come from two main sources- the ciociaria area in Italy and the style adopted from my mother Concetta. There will be a Canadian slant to some dishes. I hope you are going to enjoy what I have to share with you.

#granpalovestocook#Barbmademedoit#goodfood#mymotherthecook#Concettaisagoodcook#ciociariaareainItaly#CanadianandItalianfood