Polpettone classico. Easy Meatballs With Herbs. These easy meatballs are flavored with dried herbs and fresh parsley and baked to perfection.
Use 85% ground beef for the most flavorful and moist meatballs. I use a small cookie scoop to help shape these meatballs. Wet your hands occasionally to keep the meat mixture from sticking as you shape them. Enjoy these tasty meatballs in your favorite pasta sauce or serve from the slow cooker with a barbecue sauce, sweet and sour sauce and pineapple chunks, or other appetizer sauce. Yield: Makes about 4 dozen meatballs. Polpette alle erbe aromatiche con salsa di peperoni e paprika.
Ginger and Pork Dumplings. Next to Italian, Asian food is one of my most favorite cuisines (btw if you’re ever in Birmingham you MUST go to Jensei, and order the Kadoma tuna, I can’t stop dreaming about that one along with the tempura green beans oh sweet Mamma).
I could eat my weight in sushi, and dumplings don’t stand a chance around me. It’s embarrassing how many I can eat. I actually shared Ginger Pork Dumplings 4 years ago when I started my blog and I’m sure only 10 people saw it then so I’m revisiting because I’m a dumpling fiend and I think you should be too. My Mom has made these dumplings for years, in fact when she comes to visit it’s one recipe we always make.
We make dozens upon dozens and then freeze a good portion for later. Italian stuffed cabbage. Prior to November, what I knew of stuffed cabbage rolls were limited to the Jewish/Eastern European variety, which I make the way my mother-in-law does.
I hadn’t given it further thought because as far as I was concerned, it was never broken, and needed little improvement, and when there’s little room for me to tinker in the kitchen, I quickly lose interest. But if I had, it might have occurred to me that cabbage, being one of the ultimate peasant foods, has probably been wrapped around meat that’s been ground and then stretched (always budget-minded, those peasants) with other ingredients and cooked in a sauce in a zillion different ways over the centuries.
And oh, the fun we might have been having this whole time. You could say I ran to the kitchen. Cardamom Chicken with Salt and Pepper Crust Recipe. Bahian Chicken and Shrimp Stew Recipe. Herb Pork Chops with Caramelized Shallots. Herb Pork Chops with Caramelized Shallots I had to adapt this Cooking Light recipe a little bit to suit what I had on hand.
The pork turned out tender, juicy, and so flavorful. I really loved the herb flavor on the pork and the caramelized shallots added right before serving. The original recipe said to mix shallots and butter together then add some to the cooked pork by my shallots were much too strong so I caramelized them instead. The pork was a big hit with everyone and we gobbled it right up. Ham & Cheese Endive Nachos Recipe. Is it just me, or does the word “nachos” strike a comfort food chord for you too?
There’s something about the combo of crunchy, cheesy, salty, and juicy that tastes so darn good! The non-comforting part about nachos is their tendency to be a bit higher in the calorie and fat counts. Creamy Onion Tart Recipe. Home Cooking with Jean-Georges | Clarkson Potter, 2011 For four generations, the Vongerichten family has been turning out this tart, which is like a quiche but creamier.
–Jean-Georges Vongerichten LC Simple Sophistication Note “Its greatness lies in its simplicity,” wrote LC recipe tester Susan B. of this tart after making it–and promptly swooning to it. Who are we to argue with such sophisticated logic? Quick Glance 20 M 40 M Serves 6 Ingredients 1 large white onion, very thinly sliced4 tablespoons (1/2 stick) unsalted butter Kosher salt and freshly ground pepper1/4 cup all-purpose flour3/4 cup whole milk, warmed1/3 cup heavy cream, warmed2 large eggs, at room temperature, lightly beaten Freshly grated nutmeg1/2 recipe Pate Brisee, blind baked in an 8-inch round fluted tart pan with a removable bottom Directions. Roast Chicken with Fennel, Potatoes, and Citrus: Recipe. Preheat oven to 450°.
Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant and slightly darker, 2–3 minutes. Let cool; finely grind in spice mill. Mix fennel, lemon zest, garlic, 4 tsp. salt, 1 tsp. pepper, and red pepper flakes in a small bowl. Set spice mixture aside. Tartelette. It looks like the bout of bronchitis going around town has find a way to sneak into our house and beat me to pulp.
Or at least it feels like it. I can't complain though. We each get sick about once a year and thankfully not at the same time. That would be miserable for everyone around us...and we would drive each other crazy. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. Reuben Bread. Reuben Bread My Irish husband has been demanding Corned Beef lately.
Must be something in the air causing this uncontrollable craving… or it must be that St. Patrick’s Day is almost here! We actually won’t be home for the big day– we’ll be with friends celebrating an Irish-themed dinner. Posole Stew. Recipe Yield : Serves 8 to 10 Ingredients 3 thick slices slab bacon¾ pound pork shoulder or neck, cut into 1-inch cubes¾ pound lamb shoulder or neck, cut into 1-inch cubesSalt and freshly milled pepper2 medium onions, chopped4 cloves garlic, minced3 to 4 quarts chicken stock, as needed2 pounds dried posole10 fresh green chile peppers-seeded, deveined, and chopped2 teaspoons chopped fresh oregano2 pinches saffron threads¾ pound linguica sausage¾ pound chorizo or Italian sweet sausage1 tablespoon chopped fresh cilantro or parsley Directions In a heavy skillet, render the bacon.
» Melanzane ripiene - Ricetta Melanzane ripiene. Questa mattina vi do la ricetta per preparare le melanzane ripiene di carne, una vera specialità, dalle mie parti questa preparazione prende il nome di “mulignan mbuttunat” che è una versione più ricca delle classiche melanzane a barchetta preparate invece con un ripieno vegetariano. » Pollo ai peperoni alla romana - Ricetta Pollo ai peperoni alla romana. » Straccetti pomodorini e rucola - Ricetta Straccetti pomodorini e rucola. » Straccetti di pollo con verdure - Ricetta Straccetti di pollo con verdure. Ho il freezer zeppo da svuotare e questo mi sta facendo inventare ricette svuota frigo. » Spezzatino di tacchino patate e funghi - Ricetta Spezzatino di tacchino patate e funghi. Lo spezzatino è un piatto ideale da preparare durante le sere d’inverno. è un piatto caldo e completo nonchè un classico della cucina italiana.
» Ali di pollo alle erbe - Ricetta Ali di pollo alle erbe. Non avevo mai preso in considerazioni le alette di pollo, poi mia mamma mi ha convinto a provare la sua ricetta e devo dire che le ho trovate davvero ottime. Pollo alla Messicana. » Polpettine al rosmarino - Ricetta Polpettine al rosmarino. Visto che la mia pianta di rosmarino è rigogliosa (come tutte le mie piante aromatiche del resto) e che sono stanca delle solite polpette, ho deciso di inventarmi delle polpettine sfiziose ecco a voi le polpettine al rosmarino. » Polpettone al forno - Ricetta Polpettone al forno. Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen) Preheat oven to 275°F. Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and shallot in a medium saucepan over high heat until boiling.
Add pork belly (it won't be submerged). Cover with a lid left slightly ajar. Transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or thin knife inserted into its center meets little resistance, 3 to 4 hours.Transfer contents to a sealed container and refrigerate until completely cool. Tortilla di patate, ricetta della frittata di patate tipica della Spagna. Le mie vacanze sono finite, quest’anno è stato davvero un anno intenso tanto da meritarmi 2 viaggi fantastici, il primo in Thailandia e il secondo in Spagna. In ricordo della mia vacanza spagnola e come ringraziamento alla mia amica Flavia che ci ha ospitato e scarrozzato in giro per l’Andalusia stamattina vi posto la ricetta della frittata più famosa della Spagna… la frittata di patate o tortilla de patatas per dirla alla spagnola! La tortilla di patate è una ricetta con le patate facilissima, ma molto gustosa che si presta sia come secondo se tagliata a spicchi, sia come antipasto o tapa se tagliata a cubetti e accompagnata ad una bella birra.