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When In Rome Tours - A Food Lover's Top 10 List in Rome

When In Rome Tours - A Food Lover's Top 10 List in Rome
Perhaps you arrived here instead of on one of our Rome tour pages, or perhaps you just wanted to read about Rome or something else. Anyway, we hope that the following links will help you find what you're looking for! Small group Rome tours - we offer many fascinating walks through ancient Rome. Small group Vatican tours - we have several interesting Vatican city tour options available Monday - Saturday. Private Rome tours - see and learn about the Rome which many tourists miss out on. Private Vatican tours - academic walks through the Vatican city with docents of repute. Rome blog - We have been known to write about Rome from time to time...

Thanksgiving Stuffing Balls This post could get me in some trouble. You see, this is a serious traditional side in our family and I don't know how they'll feel about me putting it out "in the wild", as it were. It might be surprising to some that, although I've been making these since I left home 24 years ago, I've never had a recipe. The idea of stuffing balls might seem odd, but it really makes a lot of sense. Enough of the explanation, let's get on the business end of some cooking. Ingredients1 bag (14 oz) Cubed herb stuffing (I prefer Pepperidge Farm)2 cups Chicken broth2 stalks Celery, diced to about 1/4" (approximately 1 cup)1/2 medium Onion, diced to about 1/4" (approximately 1/2 cup)1 can (10 3/4 oz) Condensed cream of mushroom soup (Campbell's of course)3 Tbsp Unsalted butter, melted2 Tbsp Olive oil1 tsp Garlic salt1/2 tsp Ground poultry seasoning1/4 tsp Ground white pepper MethodHeat the olive oil in a medium saute pan over medium-high heat. Add the celery and saute five minutes. Preheat your oven to 375º.

fish and chips or homemade fish sticks and oven fries Lately, more than usual, I find myself strapped for time. Keeping up this blog is definitely one of the reasons. Not wanting to cut back on posts, nor have my kids need to go out and join Big Brothers Big Sisters, I’ve decided they’re just gonna have to help in the kitchen. Now we can spend more time together, they can learn how to cook, and the best reason of all: they’ll look cute in the pictures. I used halibut in this recipe. It’s firm, white, tender, and cuts clean to make perfect fish sticks. It’s a good idea to wash hands before beginning. fish sticks 1 pound (450g) firm white fish, such as halibut salt and pepper 1/3 cup (50g) unbleached all-purpose flour 1-2 eggs, lightly beaten 1 cup (100g) panko breadcrumbs pinch cayenne pepper 2-4 tablespoons oil 1-2 tablespoons butter tartar sauce (recipe follows) french fry dipping sauce (now that I’ve lived in Utah, ketchup just won’t do) 1. 2. 3. 4. tartar sauce: It’s pretty obvious: Stir all ingredients together. chips (oven fries) 1. 2. 3.

Lasagna Roll Ups Recipe Unfortunately, I have yet to post a lasagna recipe but I have something just as good- Lasagna roll ups. Lasagna roll ups are cooked lasagna noodles rolled up with a cheese mixture and baked in a sauce. If you are not a fan of cottage cheese it could be replaced with ricotta. This dish uses three different types of cheeses- cottage, parmesan and mozzarella. Don’t worry if you want meat in your meals, the sauce is a meat sauce. Ingredients:Sauce- ¼ lb ground beef 2 tablespoons onion (chopped) 2 garlic cloves (minced) 1 (16 oz) can crushed tomatoes ½ teaspoon salt ½ teaspoon dried oregano 1 dash cayenne pepper (or more to your taste)Filling- 1 ¼ cups small curd cottage cheese ¼ cup grated parmesan cheese 1 egg (lightly beaten) 1 tablespoon fresh parsley (minced) ¼ teaspoon onion powder 6 lasagna noodles (cooked) ½ cup shredded mozzarella cheese Cooking Instructions: Step 1: In a large skillet cook ground beef, onion and garlic until the beef is no longer pink.

Bagels Living in Bermuda, I have cooked some things I would never make if I was living in the US. Homemade bagels are definitely one of them. Why would I bother making bagels if I lived in a city that had great bagels on every corner? It was a very dense yet soft dough. We halfed the recipe to make 6 bagels. It's best to make a smooth ball and then poke a hole through it rather than rolling out a log and trying to connect it. Making the onion topping. We like everything bagels. Salt and pepper added to the previous ingredients. Just like pretzels, bagels are boiled before baking. Lots of cornmeal to prevent sticking. Yum. The interior was soft and chewey, the outside had some crunch. We decided to make what might have been the best egg sandwich of my life. Bagels The recipe we were hoping to try was here, but we ended up doing this easier one.

Cheesy Chicken, Bacon & Avocado Quesadillas What is it about bacon & avocado that I absolutely love?? And these quesadillas… with their buttery, crispy, heavenly tortilla shells… are seriously yum. Don’t let the green scare ya, avocados have a really delicious taste. I promise they’re not just thrown in to “healthify” this recipe! ;) Quesadillas are one of our favorite quick and easy weeknight meals. Come on, let’s make these, you’ll love ‘em! Let’s start with the bacon. Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken & scallions to a plate and rinse out the skillet. Then add a little butter over medium heat… And when foamy, add a tortilla and swirl it around to get it nice and buttery. Now we can start layering with the good stuff. Bacon. Avocado. Do you know how to pick out a good avocado?

Dulce de Leche Brownies : : Miss in the Kitchen Dulce de Leche Brownies At seven o’clock last night I had a chocolate craving. I approach the pantry and see a can of Dulce de Leche and instantly think caramel brownies. I have been wanting to try a new brownie so I did a quick Google search and found these babies. Being seven at night and the fact that I live in the middle of nowhere, I used semi-sweet chocolate chips because that’s what I had. If you have fancy- shmancy chocolate feel free to use it, I am sure it would elevate these already fantastic brownies! If you aren’t familiar with Dulce de Leche it is basically caramel, like caramelized sweetened condensed milk (I can eat it straight out of the can). Dulce de Leche Brownies Adapted from The Sweet Life in Paris (Broadway Books) David Lebovitz Cooking Directions: Preheat the oven to 350 degrees. Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom up over the sides. Pour half of the batter into baking dish. Bake for 35 to 45 minutes. Enjoy! Miss

Risotto Balls (Arancini) Remember that butternut squash risotto I made a few weeks back? Well, we had tons leftover. (Why can't I remember that there are just the three of us now?) Anyway, I froze the leftovers and finally found time to make them into one of my most favorite appetizers ever, risotto balls. The beauty of these babies as it relates to entertaining is that the risotto is made in advance and the only prep work involved at party time is the dredging and frying. These risotto balls are stuffed with a little cube of cheese just to put them over the top. Risotto Balls (Arancini)2 cups risotto, chilled2 ounces cheese, cubed 1/2"1 cup all-purpose floursalt and pepper2 large eggs, lightly beatenTabasco (optional)1 1/2 cups Panko bread crumbs1 tsp Italian seasoning2 TBSP fresh parsley, choppedvegetable oil, for deep frying I used my deep fryer to make these, but if you're going to make them on the stove, use a heavy pan and heat about 3" of oil to 350 degrees. Prepare a baking sheet with waxed paper.

*Simply Scratch*: {Best} Fried Egg Sandwich In my last post I talked about joining a co-op, and how I mainly did it for the eggs. If you have time read this blog post {} about eggs and you’ll understand why! It will tell you what eggs to get if you can’t get local, free range organic eggs and the benefits. Pretty interesting stuff! Perfect for breakfast or lunch! When I make fried egg sandwiches for my girls, they always ask if the special salt is on the eggs, which would be the Lawry’s seasoning. *8/18/2010: SOOO exciting!! Here is what you will need: Bread, Cheese, Eggs, Lawry’s Season Salt, Black Pepper, Butter and Olive oil. Let’s get something straight. Toast your bread… …And when they ‘pop’ and are still hot, lay your slice of cheese on top to soften it up a bit. In a large pan over medium heat, add your olive oil and a tablespoon of butter. When the pan is heated up add your eggs. Fried egg goodness! Sprinkle with Lawry’s and black pepper. I like my egg yolks on the runny side but the whites have to be cooked.

Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.

America’s Top 10 New Sandwiches Forget who piles pastrami highest or fits the most varieties of cold cuts onto one hero roll. A great sandwich has come to mean more than just bigger, better and meatier. Across the country, a new breed of sandwich artisans are taking lunchtime to a whole ‘nother level. From California to New England, here are Endless Simmer’s top ten favorite new sandwiches. 10. The Spuckie — Cutty’s, Boston Spuckie is a term used by old-school Bostonians to identify any sub sandwich, but it’s increasingly associated with this year-old Brookline shop. 9. At the risk of outraging an entire city, we’re going to say it: the Philly cheesesteak is boring. 8.Crispy Drunken Sandwich — Baguette Box, Seattle Have you ever dug into a steamy styrofoam container of General Tso’s chicken and thought, “this is delicious, but it would be even tastier on a bun?” 7. 6. Next: The top 5 Pages: 1 2

Better Grilled Cheese Funky versions of America's simplest sandwich have been popping up at national restaurants and quick-service chains more and more in recent years. Problem is, when restaurants start to get creative, it usually spells trouble for your waistline. Au Bon Pain's Prosciutto Mozzarella Sandwich is a perfect example of this "more is more" mantra, where a few thin slices of cured ham and a mozzarella blanket turn a lunchtime bite into a sandwich that packs as much saturated fat as 5 scoops of Breyers vanilla ice cream. We're all for innovating, but if you're going to do it, do it right. You'll Need: 1 Tbsp butter 8 slices whole-grain bread (we love Martin's Whole Wheat) 1 Tbsp Dijon mustard 6 oz shredded sharp Cheddar cheese 1 Granny Smith apple, peeled, cored, and sliced 8 strips cooked bacon How to Make It: Heat the butter in a large skillet or nonstick saute pan over low heat. Makes 4 servings Cost per serving: $1.55 330 calories 15 g fat (6 g saturated) 790 mg sodium