and now, i cook

A shock to all who know me.

Since COVID began and lock down was the new normal, I began trying new things, as I am sure you have too. I started out by baking a different cookie, cake, bar or sweet treat everyday. It gave me something to do other than work. By scheduling it into my day I had something new to look forward to. (I then started sharing, blogging and posting on Instagram under “The Well Heeled Baker.”) @DebbiDiMaggio

Fast forward, hard to believe it’s been almost one year since the world locked down in March, I moved from baking ( high calorie sweets ) into cooking. YouTube has become my go to since COVID began, and is where I discovered a few talented and inspiring chefs. And yes, my favorite shows take place in Italy.

I have only tried a few recipes thus far. Last week I made my parents and husband a little something I discovered on YouTube from Gino’s Italian Escape. If you make it past the video, below you will find Gino’s breaded pork chops and fresh arugula and radicchio salad recipes.

But first, meet Gino.

Photos Above, My Own

Arugula Salad

Arugula + Radicchio Mix + Add Juice from 1 Lemon, Olive Oil + Top with Parmigiano-Reggiano

and

Breaded Pork Chops

Gino pounds the pork chops to get them thin and flat but we had the butcher cut two pork chops each into thirds — so no pounding necessary. See Above.

Ingredients

2 Eggs

Flour

Bread crumbs

Rosemary

Garlic

Olive Oil

Salt & Pepper

In three bowls, beaten eggs, flour and bread crumbs.

On the stove, pour olive oil into a pan with rosemary sprigs

Put pork chop in the egg, dust both sides with flour, and then in the bread crumbs and lay into heated oil with rosemary and chopped garlic.

Repeat and then when all are cooked let rest.