Tag Archives: Italian

The ethnic eats of Utica, NY

Posted on April 24, 2018 by Burnt My Fingers

Utica is the hardscrabble central New York city known for tomato pie, Utica Greens and Chicken Riggies, attributed to the Italian immigrants who came here to work in the factories and mills in the early 20th century. But there’s another, … Continue reading →

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Recipe: Jacqueline’s Rice-A-Roni

Posted on April 20, 2018 by Burnt My Fingers

Jacqueline, the granddaughter-in-law of the originator of Rice-A-Roni, makes this rendition for family gatherings. She starts with rice and vermicelli, but I wanted to try it with the actual product. Serves 4. Ingredient: 1 package Rice-A-Roni, chicken flavor 1/4 c … Continue reading →

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ISO Rice-A-Roni, the San Francisco Treat

Posted on April 3, 2018 by Burnt My Fingers

I had disdain for Rice-A-Roni when I lived in San Francisco. How dare they put a cable car on their box and pound our ears with a jingle that called it “the San Francisco Treat”? I equated the packaged mix … Continue reading →

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Recipe: Gluten-Free Paleo Eggplant Parmigiana

Posted on February 13, 2018 by Burnt My Fingers

Eggplant parm as it’s made in Italy does not include breadcrumbs, so it’s naturally paleo-friendly and gluten-free. I’ve also included an option using a coating of almond flour to approximate the breadcrumb effect, which is a modification created in American … Continue reading →

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Recipe: Panzanella Sandwich, AKA Poor Man’s (or Rich Man’s) Panzanella

Posted on December 14, 2017 by Burnt My Fingers

Panzanella is a summery Italian salad that features chunks of rustic bread tossed with vegetables and doused in vinaigrette. And guess what? You can get pretty much the same product with a few hacks to your favorite sub to make … Continue reading →

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Recipe: Marinated Roasted Red Peppers

Posted on March 21, 2017 by Burnt My Fingers

[This recipe has been updated with improved technique.] Red bell peppers have been showing up at more reasonable prices recently. Which is great, because marinated roasted red peppers are one of the supreme tasty and healthy pleasures of life on … Continue reading →

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Recipe: Giardinara (Mixed Pickled Vegetables)

Posted on February 16, 2017 by Burnt My Fingers

Here is a simple Giardinara recipe that uses no oil or sugar so the fresh flavor of the vegetables comes through. Feel free to vary based on what’s on sale/looks good/is on hand. Makes 3 quarts. Ingredients: 1 medium head … Continue reading →

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Recipe: Utica Greens

Posted on August 18, 2016 by Burnt My Fingers

Utica Greens, named after that central New York city, are the traditional accompaniment to Chicken Riggies. They are also nice with grilled steak or chicken, or maybe as a topping on an eggplant parm sandwich. Note that my version is … Continue reading →

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Recipe: Sautéed Spinach

Posted on May 10, 2016 by Burnt My Fingers

There are two keys to successful sautéed spinach: wash the hell out of the raw leaves, and then cook the leaves with no additional water after washing. This will eliminate the fails that affect most spinach preps. Serves 4 as … Continue reading →

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Recipe: Garlic Mashed Potatoes

Posted on April 27, 2016 by Burnt My Fingers

Along with Sautéed Spinach, Garlic Mashed Potatoes are the classic accompaniment to Pork Chops with Vinegar Peppers. Serves 4. Ingredient: 1 lb potatoes (new, Yukon Gold or white, but not russets), peeled 4 cloves garlic, raw or roasted*, peeled and … Continue reading →

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