One Frittata Recipe, Two Appliances (Steam and Convection)

standard February 17, 2016 Leave a response
fritatta

Wow, what a difference. Take the same recipe and cook it in two appliances. The results taste like completely different methods.

The frittata in the JennAir convection oven is golden brown and a bit crunchy on the edges. The same recipe cooked in the JennAir combo steam convection oven yields a fluffy, creamy concoction. If you want to give it that golden-brown hue, you need to finish it  in the convection setting. Just follow the manufacturer directions. Read More

#GetForky with Trattoria Procaccini Egg Lasagna

standard February 12, 2016 Leave a response
#Getforky Trattoria Procaccini Lasagna

On Thursday, February 11th, Mrs. G hosted the Princeton Regional Chamber of Commerce Business After Business networking event. The 150 in attendance braved the freezing temperatures and warmed up with comfort food favorites catered by The Gretalia Group, the group of restaurants known for #getforky and that include PJ’s Pancake House, Osteria Procaccini and North End Bistro. Owner John Procaccini echoed Debbie Schaeffer’s comments about supporting fellow businesses by saying that “It’s important that we share the wealth among each other.” Read More

Pressure Cooker Minestrone Recipe

standard February 2, 2016 Leave a response
Minestrone in the Pressure Cooker

Here is a soup recipe I made for my pressure cooker cooking class at the Lawrence Public Library.

I like this soup on the stewy side, so I only added two cups of water. If you like yours thinner, add more water (up to 4 cups total).

Pressure cookers don’t explode these days if you follow the manufuctorer’s instructions. So it’s imperative that you carefully read the pressure cooker manual before you start using it. Read More