italian boy

italian boy

Wednesday, May 30, 2012

best summer beverage.. maybe ever

One bag of mixed frozen berries + a couple bottles of chilled prosecco = enough said.

(add some mint leaves if you wanna get fancy)

brussels sprouts and pancetta

Chop some pancetta (use bacon if you have to), and sautee with chili peppers and onion till they just start to cook then drain the fat, and a handful of halved brussels sprouts and cook till the bacon starts to get crispy.  Add a 1-2 cups of white wine to deglaze let that simmer and reduce then remove from heat, cover and store till your ready.  Prepare this well in advance and serve as a side at room temperature so you don't have to worry about steaming up your kitchen in mid-summer heat.  Goes GREAT with steamed corn and your favorite meat on the grill.

Monday, May 21, 2012

REPOST: deviled eggs with shrimp

I just saw this fun recipe on a Whole Foods email.  GREAT idea for Memorial Day!  Check out the entire recipe here

Monday, May 14, 2012


THIS IS EXACTLY THE READER CONTRIBUTION I LIKE TO SEE.  The kind where the food gets devoured before the reader remembers to snap the pic!  From D. Barnes, this burger is ground beef with egg whites, parmesan, pepper, garlic and old bay all on the grill.  Sounds like a perfect combo of spices... aaaaand I think I'd like this with some bacon and an Old Bay bloody Mary for as a brunch burger.  YUM!  

Thursday, May 10, 2012

food and sex - music video

OMG this is ridiculous... hahahaha I can't help but laugh... It's totally PG (like all these videos) but can be interpreted as "not safe for work."  Haha enjoy!

Review: The Pinch, Washington DC

You will never guess what in the world you're going to get here.  EVERYTHING is so above what you'd expect it'll knock your slippers off.  This is totally what happens when a bunch of foodie nerds decide to open up a casual, possibly hipster, possibly dive gastropub in upper Columbia Heights. Last night we split the Pretzel Crusted Fried Pickles with horseradish mustard.... which you HAVE to get when you try this place.  Then we also split the Jerk Turkey Burger which is like nothing you've ever tasted and the Pulled Duck Sandwich with hoisin bbq.  Oh and they all came with about a thousand parmesan fries.  They have plenty of healthy things on the menu but take advantage and make this the place for your cheat night.  Lots more is coming to this space including outdoor cafe seating, (bottomless?) brunch, and a lower level lounge with communal tables, couches, a stage for performances and big screen for movie nights.  CHECK THIS PLACE OUT!  The Pinch 548 14th St NW (4/5 blocks north of Target)   ....I might have to stop by again tonight on my way home.

Wednesday, May 9, 2012

easiest "stuffed" zucchini ever

This is so easy, you can prep it way in advance and it basically cooks itself.  Get your zucchini, wash and cut them in half.  Place them on an aluminum foil covered cookie sheet or baking pan, season with some olive oil, salt and pepper then spoon on your favorite Italian-style dip or tapanade.  A few spoons of pesto, an olive tapanade from Harris Teeter or even an artichoke bruschetta topping. Make your own or buy it already made.  Toss it in the oven at 275-300 for 15-20 minutes or until the zucchini are tender with your fork.  Serve warm or room temperature.  An awesome vegan, gluten & dairy free and light carb dish! 

Tuesday, May 8, 2012

skinny guacamole

Well, we all love our Skinny Margaritas and whole grain tortillas but look at this great tip I got from June Eating Well magazine.  Replace half your avocado with cooked zucchini to cut about 100 calories and 6 grams of fat per serving.  I tried and and it tastes great. Its the same color, consistency and even has more nutritional diversity than regular guac.  If you're not making your own I also don't see why you can't mix in half part zucchini into your favorite store-bought brand.  Eat up and stay skinny!

Wednesday, May 2, 2012

2 pot 1 platter meal. roasted lamb and risotto

So I told you a while ago how to make real risotto here and how to cheat and make a super easy risotto here, but now we'll quickly and easily round off our meal with a ruota di carne.  So easy it cooks itself.  Get a leg of lamb (you can use it whole or  butterflied and in smaller pieces is even easier) mix it with a pile of your favorite root vegetables like carrots, onions, and potatoes; season and marinate them however you'd like (I love to throw in fresh rosemary, sage, garlic and cured olives) then toss everything in an oiled pan or casserole, cover and cook at 400 degrees, for about 15-20 minutes per pound.  Calculate more or less how long everything will be the oven and plan dinner accordingly.  When the meat is done, take everything out, serve it over your favorite risotto and WHAM, that's a hearty dinner.

About Me

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Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!

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