Tag Archives: Cooking

Prosecco – What it is, and what it is not…

by chefbikeski Posted on February 18, 2011

  Prosecco is a wine hailing from the Veneto region in Northeastern Italy that is growing in popularity worldwide. A fresh, crisp, sparkling white wine that is the classic Italian aperitif, it is also used in the famous Bellini cocktail … Continue reading →

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Brackett Basin Granola Bars

by chefbikeski Posted on February 13, 2011

A momentary deviation from my stated focus on Italian food. But hopefully one you will enjoy! In my opinion, food should be passionate and fun and not be about following the rules all of the time, so I’m going to … Continue reading →

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Lentils with Sausage – Two Ways

by chefbikeski Posted on February 8, 2011

Lentils with some sort of pork, various sausages, pigs feet, bacon, and other cuts, is a fairly common dish in Italy. It is traditionally served on the New Year, as it is believed to bring good fortune – the rounded … Continue reading →

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A Full Day: Filthly Fifties, Ski School, and a Second Risotto Class

by chefbikeski Posted on February 3, 2011

My last Risotto cooking class was so popular, we couldn’t all fit into one evening. I scheduled a second class the following Monday for the overflow. I was reluctant to take another day off of work (if you can call … Continue reading →

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Cooking Class: How to Cook Risotto, and Narrowly Avoid Burning Your Friends’ House Down…

by chefbikeski Posted on January 29, 2011

Last Monday we had another very enjoyable cooking class in the back woods of Sugarloaf, ME. A enthusiastic group of women, plus two brave men faced brutal sub-zero temperatures to gather at my friend Nancy Marshall’s house for an evening … Continue reading →

Posted in Gambellara, Manzoni Bianco, Mascarpone, Radicchio, Risotto, Soave, Uncategorized, Veneto Food | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment