Chicken Cacciatore was the first solid food my parents introduced to me when it was time to switch from baby food. They said I ate like a little glutton
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Since Iām a chicken cacciatore expert from that day forward, Iād say the ingredients used in his version arenāt what youād find traditionally
Beware of Italian recipes from French chefs. š
āChicken Cacciatoreā means chicken āhunterās styleā. The ingredients used are simple and what might be found in camp after a day of hunting
I guess any preparation could be called āalla Cacciatoreā, but Iāve never seen calamata olives and capers used in Cacciatore. The flavors are too strong to use in the dish and take it somewhere else
We usually use carrots, onion, mushrooms and bell pepper
Fresh basil and oregano and Italian parsley
Lidiaās recipe looks good and hereās a hand-written recipe of my Motherās
Try this one next. Iām doing it tonight
Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
I hear you on the French influence inserted into Italian cooking.
Your mother has great handwriting! I will try yours next and when I make it I will post the pictures.
Here is a question for you, my grandmother made the Best Rice and Raisin Pudding I ever had. She passed before I was able to ask her to write down her recipe. I remember she used a double boiler. We take some things for granted.
Do you have a Kick Ass Rice and Raisin Pudding recipe to share? I made Jean Pierre's version last night, but I did not like it at all, in fact, I am throwing it away lol
I hear you on the French influence inserted into Italian cooking.
Your mother has great handwriting! I will try yours next and when I make it I will post the pictures.
Here is a question for you, my grandmother made the Best Rice and Raisin Pudding I ever had. She passed before I was able to ask her to write down her recipe. I remember she used a double boiler. We take some things for granted.
Do you have a Kick Ass Rice and Raisin Pudding recipe to share? I made Jean Pierre's version last night, but I did not like it at all, in fact, I am throwing it away lol
Cheers ~
Yes I do. Itās simple
Cacciatore
Hereās something more along the lines of what you did. Chicken with Kalamata olives and Tomatoes
This one was really good. Lemon and Olives
Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
Now that is a Chicken Cacciatore, Outstanding!!!! I'll bet it is great with Cottontail.
And I can't wait to try her Rice and Raisin Pudding, I was quite depressed AGAIN last night. Do you know what type of rice she used, it makes a big difference, from what I am learning "The Hard Way" lol
Thanks, man. I have it before and I'll say it again, you are the best cook on this forum.
I tried making Old Fashioned Rice and Raisin Pudding again a different way, nothing is as good as my Grandmothers.
I was very young when she made it for us all the time, it was our #1 request. I remember her using a double boiler, other than that I do not know anything. What I would give to have her recipe!
Real pain in the azz to let a simple recipe defeat me lol. My Grandmother's was very creamy and not firm like the Old Fashioned one that I just made.
I used rum-soaked raisins, which I soaked in two full bottles of rum for a month, they were good.
I tried making Old Fashioned Rice and Raisin Pudding again a different way, nothing is as good as my Grandmothers.
I was very young when she made it for us all the time, it was our #1 request. I remember her using a double boiler, other than that I do not know anything. What I would give to have her recipe!
Real pain in the azz to let a simple recipe defeat me lol. My Grandmother's was very creamy and not firm like the Old Fashioned one that I just made.
I used rum-soaked raisins, which I soaked in two full bottles of rum for a month, they were good.
I will be trying your mother's recipe next.
Bake at 350Ā° for 1 hour and 10 minutes. It will be puffed up like the recipe says but jiggly
Recipe is hard to read as it was written by my grandmother probably 50 years ago, so if you have questions, ask me for clarification
Itās a very simple recipe but if you overcook it, it will be too firm.
I plump the raisins in brandy, rum, bourbon or whatever I have
Donāt pack the rice into one cup measure. Loosely
After it bakes, youāll have rice and raisins at the bottom, and a nice custard at the top
I just brought my 93 year old mother a bowl and she pigged out!
Last edited by rcamuglia; 01/18/24.
Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
If you don't want your raisins to sink, dust them in flour, that way they stay at the top.
Next time I make it I am going to bake it for only 30 minutes, I prefer it very loose and creamy. I baked the last batch at 350 for an hour, it got way too firm.