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Good Cookin Ezine, Aug. 2012 --,
August 15, 2012

Welcome! This is my first issue for Good Cooking! This summer I had a great opportunity to vacation in Florence Italy. While there I took a cooking class and had a ball and boy was the food delicious!

So in this issue I'm going to share a couple of recipes with you from that class, a bolognese sauce and Tiramisu.

In This Issue

Tip Of The Month

This Months Recipes

New YouTube Videos

Did You Know?

Tip Of The Month

Did you know you should keep your freezer set to 0 degrees F or lower? These lower temperatures will help your food retain the best color, flavor and texture.

And don't forget to label each package with the contents and date so you'll know what's in it and how old it is, months down the road.

This Months Recipes

Chicken and Rice With Wine Sauce

Bolognese Sauce


Orange Balsamic Vinaigrette

Chicken And Rice With Wine Sauce

  • 6 chicken thighs and/or legs, skin on
  • 1 yellow onion, coarsely chopped
  • 4 - 5 cloves of garlic, chopped
  • 1 Tbsp. butter
  • 6 - 7 sprigs of fresh rosemary
  • 3/4 of a bottle of inexpensive sauvignon blanc or other white wine
  • white or brown rice, cooked
  • salt to taste

Directions: Preheat oven to 350 degree F. Place the onion in a roasting pan with a lid. Lay chicken pieces on top of onion. Add the garlic and rosemary on top of the chicken.

I like to chop up some of the fresh rosemary into little pieces and sprinkle over all and then place the rest of the sprigs in there too.

Pour 3/4 of the bottle of wine over the chicken and give a light sprinkling of salt and pepper. Place the butter in the pan too.

Cover and bake for about 55 minutes or until the juices run clear and the chicken is no longer pink when you cut into it.

Serve over white or brown rice and make sure to spoon some of that delicious wine sauce over your rice too.


Bolognese Sauce

This was fun to watch the chef make in Florence. The chef was very adamant about using Italian canned tomatoes. He claimed the flavor is so much better so I purchased the Strianese brand. These are San Marzano whole peeled tomatoes.

I will be creating my own video in the future to help you make this so be sure to subscribe to my channel so you won't miss it.


  • 28 oz. canned Italian Tomatoes, whole and peeled
  • 1 lb. extra lean ground beef
  • 1 lb. ground pork
  • 1 cup red San Giovese Chianti wine
  • 1/2 cup olive oil
  • 1 carrot (about 1 cup), peeled and finely chopped
  • 1 celery rib (about 1 cup), finely chopped
  • 1 red onion, finely chopped
  • 1 tsp. dried basil
  • 1/4 cup tomato paste
  • salt to taste

Directions: In a large heavy frying pan heat the olive oil and add the carrot, celery and onion. Cook over medium heat for about 10 minutes until the vegetables are soft.

Add the ground beef and ground turkey. Break up the meat until there are no big chunks of meat. Cook for about 10 more minutes. Stir the meat mixture constantly.

Push the meat to the side of the pan and create a hole in the middle of the pan. Add the tomato paste and cook/stir the paste for 1 minute.

Pour in the wine and basil. Stir to combine ingredients. Simmer for 5 minutes.

Reduce the heat and add the tomatoes (mash them up a little), salt and simmer with cover for at least one hour, stirring occasionally. If you can simmer 2 to 3 hours, the flavors will really develop.

Serve over tagliatelle or any noodle of your choice.


Serves 6

  • 4 eggs,
  • 1 lb. Mascarpone cheese (set out for 10 minutes to soften)
  • 24 small lady finders, make sure they are the crunchy type
  • 12 Tbsp. sugar
  • 7 Tbsp. unsweetened cocoa powder
  • 2 cups black coffee


Separate the eggs, placing the yolks into a medium bowl and the whites into a big bowl.

Add the sugar to the bowl of yolks and mix with a wire whip until creamy and sugar is completely dissolved.

In a large bowl with the whites, mix with a wire whip until whites form soft stiff peaks.

Fold the cheese into the yolk mixture.

Now fold the whites into the yolk and cheese mixture.

Dip the cookies into cold coffee one at a time. Only leave the cookie in the coffee 1 to 2 seconds.

Make a layer of soaked cookies into a 10 x 10 inch dish or individual glasses. Layer with the cream and dust with the cocoa. Repeat the layers again ending with cream and then a final dusting of cocoa.

Chill at least 2 hours in the refrigerator. Keeps 1 to 2 days.

Orange Balsamic Vinegar Dressing

  • 1/4 cup orange juice
  • 3 Tbsp. balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbsp. orange zest
  • salt and pepper to taste


Place all ingredients into a bowl or jar and mix well or shake vigorously. Will keep about 5 days in the refrigerator.

New YouTube Videos

Every month I create new cooking videos on my YouTube channel to help people learn how to make different recipes. These are not always found on my website so I want to give you a heads up to let you know about them.

Please subscribe to my YouTube Channel. Just click this link and then click the subscribe button to get notified by email when I put out a new video.

How To Grill Portabella Mushrooms Marinated And Stuffed

My Easy Chicken And Rice With Wine Sauce"" is the video version of my Chicken and Rice Recipe in the Recipes Of The Month.

I also have my own Tiramisu Without Eggs Video, for anyone who doesn't want to consume raw eggs but still enjoy this delicious dessert.

Did You Know?

Did you know that if you wrap the top of a banana bunch (where all the bananas are connected together), with plastic wrap, they will last 3 to 5 days longer?

If you enjoy reading Good Cooking please do me a favor and pass it along to your friends. They can sign up for Rockin Robin's Good Cooking newsletter here.

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I hope you enjoy the newsletter and we will see you next month!

If you have any cooking questions, suggestions or you want to send me your recipe to share, click here.

I'd love to hear from you!
Until next time,
Rockin Robin
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