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Like a lot of people, I'd love to go out to a great restaurant every night. Since I can't afford the bill or the calories, I became a closet gourmet. My goal was to recreate a restaurant experience at home. All it really takes is some nice china, linen napkins, silver and some fresh, seasonal ingredients to work with! Watch as we recreate lower calorie versions of modern restaurant classics. Feel free to post any comments or suggestions that you might have.
Now that's a big plate!
Click on the food pictures to view them full size
Some Favorite Foodie Links
About the Fat and Calories...
I use these posted recipes as a guide, and yes, they are generally over-salted and over-buttered. You need to use your own judgement and do what works for you. As a general rule, I use 1/2 of the rich things that most fine dining restaurants would double (i.e. butter, cream, sugar, salt). The basic pantry here consists of a canola/olive oil blend to sauté, light butter, 5% Cream, fresh ground French sea salt, and Tellicherry peppercorns from India.
Mangiamo means: "Let's Eat!"
"Where did you get the name for your blog?"
"Mangiare a Casa" is Italian for "Eating In"
What is your favorite food preparation?
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