4 Low-Cost Foods for Everyday Italian Cooking Popular in Food & Drink I have to admit I have a few pet peeves when it comes to cooking Italian food at home. My biggest issue is with the claim that good Italian food costs too much and is time consuming to prepare. I say "Nonsense!" and counter with a story near and dear to my heart: namely, my Italian parents' food odysey upon arriving in the United States in the 1970s. Eventually, however, enough Italians immigrated to our region of the United States, and prices for Italian specialty foods came down. The solution to cooking great Italian at home isn't complex; it's centered on knowing which ingredients to buy, which dishes to prepare, and how to most effectively spend time in the kitchen. Pasta I'm sure you expected this; it's at the heart of Italian cooking. Beans for Soup Our Italian family consumes soup two times per week at least, and we refer to soup as our secret "diet food;" that is to say, it's incredibly tasty, satisfying, and low calorie. Bread
Green Lemonade The healthiest drink in the world? Lemonade stands will never be the same. I don’t think I ever sold lemonade as a kid. Sorry to say, I missed out on selling lemonade. With its vibrant green hue, this crazy-healthy recipe comes close: The best part about blender recipes is that, unlike with baked goods, you can keep adding ingredients if you’re not happy with the initial result. Green Lemonade (no added sugar) Recipe inspired by this drink. 1 to 2 very large apples (200-400g)1 to 2 cups kale (or another green, or omit) (40g)1 to 2 stalks celery, broken into a few pieces, and bottoms cut off (80g)1/3 cup lemon juice3/4 cup wateroptional: a small piece of fresh ginger (or more, for a spicier juice) Core the apples (no need to take off the skin), and combine all ingredients in a super-high-powered blender like a Vita-Mix. View Nutrition Facts Did you ever sell lemonade as a kid? Sadly I don’t see very many kids selling lemonade anymore. Link of the Day: ……Chocolate Grasshopper Pie
runnyrunny999's Channel If you don't like cold noodle, you just don't have to chill the noodle, no need chill the meat sauce. Then you can enjoy it with hot. It's even less time consuming that way. : Zhajiangmian(China): JjaJjangMyun(Korea): JaaJaamen (Japan) Each one of country has their own recipe, ingredients, and the style. Ingredients I used (serving 2) ~ Niku miso (meat sauce) ~: 160g~200g ground pork: 30g minced green onion: 3g minced garlic: 3g minced ginger: 1 tsp doubanjiang (or sriracha instead) ~ seasoning sauce ~: 2 tbsp or 40g Tenmenjan: 100ml chicken stock: 1 tsp sake: 1 tsp sugar: 1 tsp soy sauce - Tenmenjan substitute -: 2 tbsp red miso(reduced sodium) + 1 tsp sugar: 2 tbsp Hoisin sauce (never tried before, so I can't promise) ~ veggy topping ~: Green onion stips (3 inch white part): Cucumber strips (1/2) My old video of Jar-Jar noodle (2010) Today's customerBerkay Olgun from Turkey ''What's cooking'' Intro theme song
Anna Tasca Lanza Italian and Sicilian Cooking Courses 5 Day Course | 3 Day Course | Overnight Stay | Lesson & Lunch Regaleali-Tasca d’Almerita is one of the most important wine-producing estates in Sicily. Most of the food that appears on its tables is produced on the farm: poultry, lamb, sheep’s milk cheese, wheat, olive oil, vegetables and fruit. Courses are held in the fall – late September, October an early November – and in the spring – March, April and May. Regaleali is located in the “Heart of Sicily”, about one-and-a-half hours’ drive from Palermo. Traditional The course is designed for visitors to Sicily who would like to enjoy a very relaxed week cooking and tasting new recipes and foods and, above all, drinking good wines in the company of Anna and her family. Starts on Monday afternoon and finishes Saturday after breakfast. Food & Culture The course is designed for those who want a full immersion in Sicilian cuisine, not only through lessons but also through visits to the island culinary festivities.
Banana Chocolate Chip Bread and Mini Loaves I love banana bread, but more importantly, I love good banana bread. I like it to be dense and moist. I’m not too picky on the nuts vs. no nuts debate. I like them both.Ole considers himself a banana bread “purist.” One of my favorite things about quick breads is the ability to just dump ingredients into a mixer and turn it on. Banana Chocolate Chip Bread and Mini Loaves adapted from Pillsbury: The Complete Book of Baking Ingredients3/4 cup sugar 1 stick / 1/2 cup softened butter 2 medium-sized ripe (or overripe) bananas 1/2 cup sour cream 2 large eggs 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mini semi-sweet chocolate chips Preheat oven to 350ºF. Easy Italian Cooking Fruit “Caviar” – Adventures in Molecular Cooking [3] | my last bite… “Fruit Caviar” Last week I received the elBulli Texturas MiniKit that I ordered from the UK. Not only did it include the groovy Texturas ingredients, but also the tools and guidebook that I needed to really jump into this brave new world. The tools that came with the elBulli Texturas kit included a collecting (straining) spoon, measuring spoons and a syringe. I have to say, there is something sort of thrilling about using tools with “Albert Y Ferran Adrià” ENGRAVED on them. The phrase “Molecular Gastronomy ” (or molecular cooking) used to scare me. My current obsession with it began after I attended a “Molecular Gastronomy” class in November. A couple of years ago, I remember being dumbfounded while watching Ferran and Albert Adrià working at their elBulliTaller (laboratory) in Barcelona, Spain. Well I’m very proud to say that yesterday… I did it. What I’ve discovered thus far is that “molecular cooking” requires three SIMPLE things: 1. 2. 3. 9 oz. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Rustico Cooking - Italian Cheeses Focaccine Calde con Finocchio e Mozzarella Piccante Roasted Fennel & Spiced Mozzarella Panini Store-bought focaccia will work, but why not try our foolproof focaccia recipe for this succulent panino? For the fennel: 1 large fennel bulb, quartered, trimmed, cored, and thinly sliced 2 tablespoons salt 2 tablespoons extra-virgin olive oil1/4 cup freshly grated Parmigiano Reggiano1/4 teaspoon freshly ground black pepper For the panini: 4 small focaccia breads, split horizontally, or 1 large focaccia, cut into 4 equal pieces and split horizontally1/4 cup black olive paste1/2 pound fresh Mozzarella (preferably di Bufala), thinly sliced 1/4 teaspoon salt1/4 teaspoon Aleppo pepper or chili flakes Preheat the oven to 400 degrees (preferably set on convection bake). Make the fennel: Bring 2 quarts of water to a boil and drop in the fennel. Toss with the olive oil, Parmigiano, and pepper. Make the panini: Line a baking sheet with parchment paper. Cavatelli con Ricotta, Pomodorini e Basilico For the sauce:
Our Veggie Kitchen: Seitan Parmesan I used to make chicken Parmesan whenever I wanted a good old-fashioned indulgence, but I'd abandoned thoughts of veganizing it long ago. After my fist bite of Daiya vegan cheese, though, I thought "I've gotta make Seitan Parmesan." I added some lemon zest and salt to the breading and it made for a tasty crust and, with the cheese and sauce, I was back in good-old-fashioned heaven again. Seitan Parmesan 1/2 Recipe Marinara Sauce (about 2 cups) 4 Chicken-y seitan cutlets 1 cup vegan mozzarella cheese oil for frying Breading: 1 cup bread crumbs (I used whole wheat) 1/4 cup flour 1/2 tsp lemon zest 1/4 tsp salt Batter: 1/2 cup unsweetened soy milk 1 tbs Vegenaise Prepare the marinara ahead of time or have your favorite jarred sauce ready. For each cutlet, dip into the milk, then toss with the bread crumbs. Heat the oil over medium-high heat in a large saute apn. While frying, preheat the oven to 450 degrees. 4 Servings: 771 cal (30g fat, 89g carbs, 38g protein)
Italian Food - Italian Wine - Italian Recipes - Italian Cooking Each region of Italy has a distinct cuisine and traditional dish incorporating fresh ingredients and local products. Links to Italian recipes and articles on Italian food - it's not just red sauce and pizza! And learn about Italian wines and the history, tradition, and culture of wine-making in Italy. Buon RicordoWhen visiting Italy have you ever had a restaurant meal that was so delicious that you wished you could take it with you? Deciphering the Menu in ItalyIn Italy, dishes are usually served on separate plates in a specific order. How To Decipher An Italian MenuIf spaghetti and meatballs with a glass of red wine from a straw-covered flask is the closest you've come to authentic Italian cuisine, then these quick, step-by-step instructions will help you order like a native when traveling to Italy. Italian FoodThe starting place for exploring Italian Food, from your About SiteGuide Kyle Phillips. WineThe starting place for exploring Wine, from your About.com SiteGuide Stacy Slinkard.