Proud Italian Cook

Born and raised in Chicago to Italian American parents. Married at age 19 to a nice Italian guy and guess what, we’re still happily married, what can I say, he likes my food! I have one daughter and one son all grown with families of their own.

As a child I can remember platters of food spread all over tables, ravioli drying on beds, family gathering together for special occasions, that’s the kind of memories I wanted to recreate for my own kids.

My blog is about sharing those traditions as well as updating some of the classics with a more modern and contemporary flair.

Kale and Quinoa Patties with Sundried Tomatoes and Romano Cheese

I opened my freezer the other day and saw a quart size container of cooked quinoa, I like to do that with different grains, I always make extra and freeze some, it’s nice and handy, and makes for some quick meals during the week. I do it with quinoa, couscous, farro and rice, a quick defrost and you’re ready to go! ...more

Roasted Winter Citrus with Shrimp

In my last blog post I roasted grapes for the very first time and now I’m doing it with winter citrus. As I stated before, when roasting vegetables and fruit a nice caramelization starts to occur and then all the flavors deeply intensify, it’s a wonderful thing! ...more

Winter Salad with Roasted Grapes and Farro

Here’s a hearty winter salad that doesn’t include any pale wimpy tomatoes, it’s filled with delicious and nutty tasting farro, butternut squash, fresh spinach, honey goat cheese, pecans for crunch and my new favorite ingredient, roasted grapes! ...more

My Top Ten Most Popular Recipes of 2014

As 2014 comes to a close I want to thank you my dear readers for all your support throughout the year. All your comments, emails, Instagram and Facebook “likes”, pins, photos you sent me of recipes you made were so much appreciated! Wishing you all good health, happiness, and success in the coming year, and more good food ....more

From My Home to Yours…

The post From My Home to Yours… appeared first on Proud Italian Cook ....more

The Inaugural Italian Gals Cookie Exchange

This cookie platter is the result of four Italian gals chatting on Facebook about some of the cookies we were baking, Adri, Linda, Domenica and myself. Over the years we have formed friendships through the world of blogging, and have expressed several times how fun it would be if we could cook and bake together. Almost immediately Linda ...more

Pandoro Christmas Tree Cake with Amaretto and Mascarpone Whipped Cream

I’m excited to share this festive cake with you and you don’t even have to do any baking, it has a beautiful presentation because it resembles a snowy Christmas tree, it comes together in no time and it will certainly impress your guests! Do you want to know what it is? ...more

Cappuccino Biscotti

Tis the season to start your Christmas baking! Each year you can count on me to make my two favorite biscotti, ...more

Brussels Sprout, Kale and Corn Pie

With Thanksgiving less than a week away I’m sure all of your menus are pretty much planned and now the cooking and prepping begins! I don’t know about you, but until then I’m not cooking anything very elaborate, in fact all these ingredients for this luscious pie were just sitting in my fridge, and I bet most of them are in your fridge right about now. I went easy on myself, I had a store-bought pie crust handy, some brussels sprouts that I bought way too much of, and kale, I always have kale, but spinach or swiss chard would work equally as well ....more

Stuffed Cabbage Cake

I have to say right off the bat that this post was solely inspired by a photo I saw in the beautiful new cookbook by Mimi Thorisson, A Kitchen In France. In fact she posted the recipe recently on her blog, the name she calls it is, Chou Farci. Instead of individual rolls of stuffed cabbage like most of us are use to seeing, her recipe was made and molded into a cake-like form by building layers of meat and vegetable filling and then wrapping it all into a beautiful little package of lacy savoy cabbage leaves ....more