A San Francisco Based Fashion and Lifestyle Blog

Recipe #14: Grandma’s Meatballs with Shallots and Prunes

Hello All, We have made another recipe, and this time it involved prunes. I know, right? Prunes and meatballs? Well, make sure to check out the video to see if our American palates enjoy the combination. On the other hand, Stephan and I both ate our first prune and it was actually good. I always just associate prunes with older people due to their heath…

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RECIPE #13: FUSILLI PASTA WITH GARLIC OLIVE OIL, ENDIVE, CHILIES, CAPERS & BREADCRUMBS

  Recipe #13 is complete! Each time we do one of these recipes we seem to discover a new ingredient, and in this recipe we discovered endives. Check out the video to find out if we like them or not. 😉   Thanks for watching! Sincerely, Bri & Stephan…

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Recipe #11: Thursday’s Ricotta Gnocchi with Shrimp and Pistachios

Hello Everyone! This is the latest recipe in our 1 Couple 1 Cookbook series, but this time we have a couple of special guests! We had such an amazing time making this recipe together, and we enjoyed a perfect drink addition – Aperol Spritz’ – made by our guests! Sincerely, Bri…

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Recipe #10: Braised Sausages with Lentils, Leeks & Fennel

Hello All, Recipe #10! Wow! Even though we have not made it as far as we would like, we are still totally committed to finishing every recipe in “As the Roman’s Do.” Here are a few things we’ve realized so far… We try to work each recipe into our bi-weekly meal plan so we are eating the food we make as a meal, not just…

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Recipe #9: Roman-Style Ravioli with Broccoli, Sun-Dried Tomatoes, Anchovies and Ricotta

As this is our first recipe in a couple of months, I decided to reformat our new videos, starting with this one. From now on the videos will include a little bit more of us cooking, drinking wine, and any mishaps we have along the way… This video has one so look out for it!  I also COMPLETELY FAILED at taking pictures while making this…

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Recipe #8: Roman-Style Semolina Gnocchi with Pork Rib Sauce

Each time we make a recipe from the book I am always assuming something will taste like some other dish we’ve had, but no matter how simple the ingredients they always taste unique and different. This recipe took a while to make because you have to let the sauce simmer for a few hours, but for a Sunday recipe this is one amazing  meal! It…

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Recipe #7: Mini Pizzas with Tomato Sauce

I will occasionally make some pizza dough at home for Stephan and I to make individual pizzas. The dough recipe I have been using for the past couple of years serves its purpose, but honestly is mediocre. I was excited to try this dough recipe and I can tell you it will be my go-to from now on. It is still just as simple as…

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Recipe #6: Roman-Style Chicken with Bell Peppers

The 6th recipe we chose was Roman-Style Chicken with Bell Peppers. The recipe called for pieces of a whole chicken, but to make it easy we used free range chicken legs as our protein ingredient. The thing we found most interesting about this recipe was that it called for so few ingredients, and no spices except salt and pepper, yet it packed a punch of…

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Recipe #5: Spaghetti Omelette

To be completely honest, I was not quite sure about this recipe when we chose to make this next. I love omelettes and I love pasta, but together I wasn’t so sure. After tasting this concoction I am not sure why I ever second guessed it! Hello, why would we not like it? After all it’s pasta, pancetta and cheese with some egg thrown in…

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Recipe #4: Roman-Style Carnival Sweet Dough Balls

This recipe turned out to be my favorite dessert so far, but I have a feeling we messed it up a little. It was the first recipe we made that did not have a picture associated with it in the book so we had to go strictly off the written recipe for reference. If you love lemon, vanilla bean and overall delicious balls of heavenly…

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