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“Concetta, Put The Water On”

My kids laugh when I tell them, “Everything I am, I owe to the meatball.”  But it’s so true, figuratively of course.  My most distant memories begin standing in my grandparent’s kitchen and my Grandmom (Constance) handing out chunks of locatelli cheese as...

Uncle Joe Foster

We were so lucky to have Uncle Joe in our lives for so many years. Sadly he passed away yesterday at the age of 87. Joe was the younger brother of Julia Stampone’s father, Bill. Joe was an icon in the Philadelphia legal community. He began his career at...

More Than Life Itself

It’s rare in life that you meet someone who changes everything.  Someone who fills your heart with joy and gives you a reason to live.  Someone you can’t stop thinking about because just the thought brings a smile to your face.  Your wife, your husband,...

The Next Great Wine Frontier…New Jersey

There was an interesting NPR Planet Money podcast which talked about the next great wine frontier – no, not Spain, France, or even California, the story covered the interesting tale of New Jersey wine. People from around the country often associate New...

Yo Coglione! Be Happy He Only Cut Your Hair

It was just one week ago I was taking a seat at Mario’s barbershop in Maple Glen when I noticed a calendar hanging on the wall with a familiar image on the cover. I did not envision the picture as most would perceive, but as I had remembered it; peering...

Italy is Eataly

Made in America used to embody ruggedness, but recently has morphed into a symbol of artisanal design. Fueled by a new enthusiasm for high-quality goods sourced and produced in the USA, a new version of made in America is gaining steam. From the corner...

“Monicker Mockers” or “Life in Tacony”

Over the years I have heard my grandfather  reminisce about his youth on innumerous occasions and no matter the theme of his story; whether it be tragedy or triumph, they always end the same way; with a good laugh. The common thread found in these...

William Carlyle Foster – “Family Hero”

“Time certainly changes the complexion of things very quickly – - it seems but a few months ago that Billy was only a little boy in knee-pants when I made some of my first visits to Philadelphia.  He is grown up now; his development has been fast; he has...

Joe’s Italian Kitchen

Tiramisu

Italians know how to have their dessert, coffee and nightcap all on one plate — TIRAMISU. This recipe is quite easy, but you must use the best ingredients. 1 cup heavy cream 1 pound (16 ounces) mascarpone cheese 1 tsp vanilla extract 1 cup super fine sugar...

Homemade Egg Nog

Best when mellowed for days before serving Serves 12 6 large eggs (pasteurized eggs be substituted for raw) 1/2 cup sugar 1/4 teaspoon salt 2 cups heavy cream, whipped 2 cups bourbon 1/2 cup dark rum grated nutmeg for garnish In a large bowl, beat eggs...

Grandma’s Biscotti

When we were kids, Grandmom called these “anisette toast.” In the last ten years, with the coffee-house craze, “biscotti” are suddenly a huge success. The anise (licorice) flavor makes it a great dipper. 1/2 cup (1 stick) unsalted butter, softened 1 1/2...

Cannoli di Ricotta

Good cannolis are truly hard to find. If you can buy good fresh ricotta and good candied citrus zest, and if you stuff them only when you are ready to eat them, then you will enjoy a crisp and delicious cannoli. If you skip any of the details in this...

Spaghetti Alla Puttanesca

3/4 cup olive oil 1 cup diced onion 4 garlic cloves, minced 6 anchovy fillets chopped (don’t worry, you won’t taste them) 1/4 cup dry white wine 4 cups hand-crushed, canned imported San Marzano Italian plum tomatoes with juice 1 cup black Kalamata olives,...

Sizzlin’ Andouille Burgers with Asiago Cheese

Ingredients (serves 6): 4 oil-packed sun-dried tomatoes, drained 1/2 cup mayonnaise 1 tablespoon dijon mustard 8 ounces of andouille sausages cut into I-inch pieces 2 1/2 lbs. ground beef 2 large shallots, minced 2 teaspoons of salt 2 teaspoons ground...

Scallops with Bacon and Maple Dijon Cream

4 bacon slices 8 sea scallops (Maine diver scallops preferred) 1 tablespoon peanut oil Minced, fresh snipped chive blossoms or fresh chives for garnishMaple Dijon Cream Ingredients 1 teaspoon butter 1 shallot, minced 2 tablespoons brandy 1 cup heavy...

Veal Valdostana

Ingredients: 2 veal cutlets pounded thin 2 slices Prosciutto diParma 4 ounces of Fontina cheese cut into 2 sticks, approximately ½-inch thick and 3 inches long Salt and freshly ground pepper 2 eggs, beaten to blend dry Italian breadcrumbs 1 stick unsalted...

Linguine with Garlic and Oil

1 lb. linguine 1 cup olive oil 4 garlic cloves peeled and minced Pinch of dried red pepper flakes 1tablespoon chopped Italian parsley 6 finely chopped anchovie filets packed in oil Salt to taste Locatelli cheese to taste 1. Cook linguine in rapidly boiling...

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