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Polpettone classico. Easy Meatballs With Herbs. These easy meatballs are flavored with dried herbs and fresh parsley and baked to perfection.

Easy Meatballs With Herbs

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 Ingredients: 2 pounds 85% ground beef1/3 cup fine dry bread crumbs, garlic flavored or plain3 cloves garlic, finely minced2 tablespoons finely chopped fresh parsley1/2 teaspoon dried leaf thyme1/2 teaspoon dried leaf basil1/2 teaspoon dried leaf oregano3/4 teaspoon salt1/4 teaspoon ground black pepper1 large egg, slightly beaten1/4 cup milk or evaporated milk Preparation: Heat oven to 350°.

Bake for 35 to 40 minutes, until cooked through and nicely browned. 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).

Ginger and Pork Dumplings

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. When I was in Birmingham last month speaking at Food Blog South, I was introduced to Gourmet Garden products, they shipped me a few samples to try out and I have to say I loved the convenience of using their GINGER and GARLIC in this recipe. Baci! What You Will Need: What To Do: 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.

italian stuffed cabbage

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. And yet, when a dish torments you as long as this one has and you finally have a potential path to unlocking its greatness at home, am I the only one who melodramatically fears disappointment? Okay, now you can dig in. 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.

Herb Pork Chops with Caramelized Shallots

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. Combine the olive oil, chopped chives, thyme, and parsley together with the minced garlic. Heat a grill pan over medium high heat then coat with cooking spray. Heat a small skillet over medium heat. Ham & Cheese Endive Nachos Recipe. Is it just me, or does the word “nachos” strike a comfort food chord for you too?

Ham & Cheese Endive Nachos Recipe

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. Well, I recently came up with a lighter, healthier version of nachos when I needed a quick snack for my kiddos. These nachos were one of those happy accidents, where I grabbed a few things from the refrigerator and threw them together and it worked out better than anticipated.

It worked out so well, in fact, that I decided it was the perfect snack to share with you as my OnDiva post this moth for Discover Endive! Instead of chips, I substituted crispy endive leaves, topping them with a bit of sliced ham, quartered plum tomatoes, and shredded aged cheddar cheese. Hurray for kids eating their veggies!! Makes 2 servings 1. 2. 3. Tagged as: aged cheddar cheese, endive, ham, OnDiva, plum tomatoes. 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.

Creamy Onion Tart Recipe

–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 1.

Hungry for more? Creamy Onion Tart Recipe © 2011 Jean-Georges Vongerichten. Roast Chicken with Fennel, Potatoes, and Citrus: Recipe. Preheat oven to 450°.

Roast Chicken with Fennel, Potatoes, and Citrus: Recipe

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. Place fennel wedges, potatoes, carrots, shallots, and lemon and orange slices in a large heavy roasting pan. 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.

Tartelette

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. While B. tends to crave fruits and juice when he is sick, I tune in to hot, energizing, shock-full-of-good-for-you ingredients soups. And it's good for the soul too. Taking the next couple of days off and staying under the cover to get better. Lemon, Chicken & Orzo Soup: Serves 4 to 6 Ingredients:2 teaspoons olive oil1 medium carrot, peeled and cut into fine matchsticks (or diced)1 small celery stalk, diced1 small onion, finely chopped6 ounces boneless, skinless chicken breast1/2 cup roughly chopped fresh spinach1 teaspoon chopped fresh oregano1 cup gluten free orzosalt and pepper8 cups chicken broth (or water if you prefer)Zest and juice of a lemon.

Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?

Scalloped Hasselback Potatoes

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. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.

Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description. Reuben Bread. Reuben Bread My Irish husband has been demanding Corned Beef lately.

Reuben Bread

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. Since I so slyly got out of making that much-requested corned beef, I went another route instead and prepared a corned beef-stuffed Reuben Bread for our pre- St.

This reuben bread recipe was adapted from a 10-year-old Junior League cookbook - Come On In! If you have a stand mixer, this recipe is a no-brainer. The dough is very easy to work with. Spread Thousand Island salad dressing in the middle of the dough. Top it with corned beef (purchased from the deli, or leftovers from your St. Sprinkle Swiss cheese on top of the corned beef. Put sauerkraut on top (the canned or jarred stuff is fine… just drain it first). Here’s where it gets fancy. Tuck the ends in first. 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.

Season the pork and lamb with salt and pepper. Add the onions and garlic to the bacon fat and sauté until translucent, set aside. Twenty minutes before the posole is ready to serve, prepare the sausages. Place the posole in a heated crock or bowl. . © Christopher Idone. » Melanzane ripiene - Ricetta Melanzane ripiene. » 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. » Spezzatino di tacchino patate e funghi - Ricetta Spezzatino di tacchino patate e funghi. » Ali di pollo alle erbe - Ricetta Ali di pollo alle erbe. Pollo alla Messicana. » Polpettine al rosmarino - Ricetta 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.