Fab Foodie Mama

 A couple of years ago I read an article in The New Yorker where a man was describing his father recreating a pasta dish at home, made famous by the iconic River Cafe of London.  The River Cafe is a restaurant in the Borough of Hammersmith and Fulham, London, specializing in Italian cuisine.  It was opened in 1987 by chefs Ruth Rogers and Rose Gray, until Gray's death in 2010.  Since then, Rogers has been the sole owner and operator of the restaurant.    As I was reading the New Yorker article, I was intrigued about the pasta that was beautifully described.  Fragrant Italian sausage, tomatoes, herbs, cream.  I tried to recreate it myself without a specific recipe, but just from the author's description.  It turned out delicious, but I wanted to get my hands on the actual recipe so I searched for it and was able to find The River Cafe Cookbook, authored by Rogers and Gray, on Amazon.  Come to find out, there are two versions of this ...

We are still under the grips of the COVID-19  Stay- at- Home order.  Now that we are getting into late spring, the pandemic is definitely going to impact the summer plans of many.  Thankfully, we don't have any major milestones this year.  I was looking forward to my niece's HS graduation and going to visit my sister and her family in Portland, however.  Hopefully soon. The uncertainty is scary; we are all watching the devastation to many business and the toll it is taking on our local, national and global economies with each passing day.  Today, we heard there may be a drug which speeds up the recovery time.  Let's hope that is true. I'm still not sick of cooking...yet.  But it would be nice to be able to go out for a pizza or take a ride up to the Keweenaw with friends to get a burger at the Eagle Harbor Inn.  Again, hopefully soon. This is a dish I found in NYT Cooking and I thought I'd give it a try; they have great recipes and I...

Will started college at Michigan Tech this week; he's going to study Finance.  We are proud of him.  I also went there and received three degrees:  AAS in Electrical Engineering Technology, BS in Electrical Engineering and an MS in Business. Still to this day and after 21 years on the job, getting my BS in EE was my most difficult accomplishment.  It was damn hard... It is Saturday and we are doing some cleaning, purging really, and I decided to make Chicken Parmesan for lunch, it is one of Will's favorites. I thought that I had blogged the recipe previously, but I guess I hadn't.  So here it is.  The crust on the outside keeps in all the juices.  Fantastic.  I hope you enjoy my version of this popular dish. Chicken Parmesan 2 boneless, skinless chicken breasts 1/2 C all purpose flour 2 eggs 2/3 C Italian style fine breadcrumbs 1/4 C Parmesan cheese 2 C marinara sauce (plus more for the pasta).  I used my marinara sauce ...

Greetings and Happy New Year from Foodie Mama.... I hope this year is a great one for all.  Foodie Mama is hoping for a productive and fantastic one too. Here is a simple recipe I made today with things around the kitchen.  A new spin on regular pot roast and roasted potatoes and carrots that I make a lot.  It is quiet here today.  I'm cooking and listening to some Pandora and drinking a Peppermint Mocha.  Steely Dan Radio and Reggae played alternatively.  Will is at basketball practice and Ron is out plowing from the mini storm we had last night.  Ahhhh, I love peaceful Sunday afternoons.  The last two weeks have been great with the holidays, friends, family and down time from work.  Back to work and school tomorrow all rejuvenated and ready to tackle the new challenges this year brings.  Mange and I hope you enjoy this hearty dish. - Foodie Mama Italian Style Pot Roast Ingredients: 2 lb Top or Bottom Round...