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Bertolli Premium Pasta Sauces
2008-09-04 20:00:00 I have a favorite jarred pasta sauce and I have a favorite homemade version, as well. I usually don't stray from those two and I'm a very hard sell on any other sauce.I tried the new Bertolli Premium Pasta Sauce pouches and I have to say that I would buy them again. That's huge for me; I'm very loyal - especially when it comes to particular foods.I picked up all three flavors: Champignon and Portobello Mushroom, Summer Crushed Tomato & Basil, and Sun Ripened Tomato & Olive. Of the three, which I thought were all very good, my favorite is the Sun Ripened Tomato and Olive. I just whipped up a batch of Pasta with Tuna Sauce for a post at Short Order Mom, and that particular sauce was perfect for it.I admit I balked at the idea of microwaving the pouch, which is one of the selling points for this item, but I did it and was truly surprised that it took so little time to heat completely through (90 seconds!), and the best part was that there was NO DISH TO WASH. Read that agai...
Homemade Farm Fresh Jams, Fruit Butters, Salsas, BBQ Sauces Dip Mixes
2008-07-26 19:51:00 Homemade Products Gifts Wonderful Poconos Homemade Jams and More After waiting for more than a year, I can finally write about a great American company that makes homemade products you can love! Homemade Farm Fresh Jams, Fruit Butters, Salsas, BBQ Sauces Dip Mixes Homemade products make wonderful gifts because someone actually cared enough to put their hard ...
Cooking with Anna: Involtini e Melenzane
2008-06-04 16:54:00 So we are going to go back in time a little with this post. I hope you all don’t mind the time warp this blog sometimes is! It is hard sometimes figuring out when to post what! The life of a food blogger is all about organization…and sometimes the lack thereof. Anyway, as you all know, the week before our wedding, Anna, Roberto’s mom came to stay with us. She is a food blogger and member of The Foodie Blogroll! Her blog AnnaGarau.com features recipes from her native Sardinia. It is a great blog, full of wonderful anecdotes about Sardinia as well as beautiful pictures and she is quite the chef. It is in Italian, so if you want to check it out, and I recommend that you do, use one of those handy dandy translators like this translator from Google. You can even watch a video of traditional Sardinian dancing and singing - something Sardinians are known for. When she was here at our house, she was updating that post and we were having such a good time. I was really ...
Herbal Abundance: What to do with a plethora of herbs?
2008-06-02 17:40:00 Summer is here and with it comes a fresh plethora of herbs! If you are like me, sometimes you get really excited about that and can’t help but scoop up big bunches of fresh herbs when you see them at the Farmers Markets or the grocery store. Then you end up throwing half of them away after they have sat rotting in your fridge for days on end…well that is just no good. Herbs are a wonderful way to get more greens into your diet and many of them also have other health properties - not to mention they improve the smell of ones breath! So what does one do with an over abundance of herbs? On a recent trip to the Farmers Market I procured rather large bunches of Arugala, Basil, Mint and Dill. I brought them home, filled up some vases with water, stuck the herbs in the vases and put them promptly into the fridge to use whenever the mood took me. Then, said herbs, sat all pretty in my fridge for about 2 weeks. I had barely touched them. They were still looking pretty good, but ...
Presto Pasta Night! Easy Vegan Penne Portabello
2008-05-29 15:57:00 This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing. I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then ...
By: Baking Delights
Daring Bakers: Let Them Eat Cake?at L?Opera!
2008-05-28 15:07:00 I want to start off by saying this is by far my favorite Daring Bakers Challenge yet. Why? Well, true to its name… It was very challenging, and it was a lot of firsts for me as well: first buttercream (that worked), first mousse (that worked), first time making almond flour and first time making dulce de leche. So after creating this cake, or 15 mini cakes, in my case, I felt really really accomplished and super happy about how delicious they were. So thank you very much Lis and Ivonne, our fearless founders for this wallop of a pastry! So here we are, just getting back from our wedding (there was cake there) and then our fabulous honeymoon in Jamaica (yes, there was cake involved there too) and when I check to see what the DB challenge for May is, I am faced again, with cake. Opera Cake to be exact, and when I printed out the directions and it was 9 pages long, I almost passed out from spiking glucose levels!!! BUT, I had missed the challenges for March and April and I was n...
Why do the marinade sauces do such wanders on BBQ meat?
2008-05-28 05:48:00 That is because most of these marinade sauces contain acids. These acids act on the proteins in meat, helping them break down and become more tender. As the proteins break down, they leave space within the meat for flavor and moisture to seep in. Some acids that are usually found in marinades include the following: + ...
Movie Night: A New Tradition - Recipes: Olive Cheese Balls, Lentil Koftas,
2008-05-12 16:05:00 I am all about tradition. Even as a young child, I always enjoyed re-occuring events based on a date, an event, or time. I don’t know what it is about me that just loves a good ritualistic event. Maybe it’s the food. Most likely…Now that I am an adult and getting older and recently married, I have started thinking more about traditions, what they mean to me and what kinds of traditions I want to start for my own family. When we lived in Vermont, we used to have Roberto’s girls with us every other weekend, and I loved cooking special things when they were there. Especially in anticipation of Movie Night. We would rent a movie and then make fun food, perfect for watching and eating at the same time. Recently Roberto and I decided that we really need to bring back Movie Night ? even if only for us. A time to get our jammies on and eat fun foods. We have done this three times so far and it seems to be sticking. We have prepared some really fun finger foods and m...
Recipe: Tiella di Cozze (Mussel Casserole) and Yogurt Carrot Cake redux
2008-03-31 15:59:00 Recently we had my family over for an open house. We have been in our new place for a while now and not everyone had been here to see it. So we decided to do a luncheon. I had two ideas going into this party ? I wanted to make something rustic and old-school hearkening back to the times that Italians stopped what they were doing to enjoy a nice lunch spread together out in the fields, on a big slab of wood turned into a table. Also along this theme, I really wanted to make something using ingredients that we already had at home. Too many times when preparing for a party, I decide on a menu and then go and buy all the ingredients. This time, I wanted to challenge myself more and use what was around. We had been to the Farmer’s market the day before and had gotten our staples: potatoes, tomatoes, squashes, onions and beautiful bread. We also had a bag of frozen mussels in the freezer. So I decided to make a regional dish from Puglia, called Tiella di Cozze or Mussel Casserole ?...
Recipe: Polenta Lasagna with Fire Roasted Tomato Sauce
2008-03-03 15:10:00 I love polenta ? it is total comfort food and a great base for a variety of vegetables and great with tomato sauce and cheese. My favorite way to make polenta is with sundried tomatoes, olives, cheese and spinach ? put it in the fridge until it gets hard, dust it with flour and pan fry in olive oil. Served with a hearty tomato sauce it is really one of the best things to eat. This time though, I didn’t feel like frying the polenta ? I wanted something lighter but still comforting and flavorful, so I decided to use the polenta rectangles as a base for lasagna. It was really good and something I will certainly make again. This is also my contribution to Marie of Proud Italian Cook and Maryann of Finding La Dolce Vita ’s Event: Festa Italiana. All Entries due March 22nd. Please click on either of their links for participation guidelines! INGREDIENTS: for the polenta: 4 cups vegetable broth 1 cup polenta ½ cup Parmesan cheese, shredded ½ cup extra sharp cheddar, shredd...
Foodie Event: Eat To The Beat
2008-02-28 16:35:00 Man, I am getting in a lot of blog posts this week! I guess there is just so much good stuff going on in the food blogoshpere that I want to support and be a part of. Sometimes, I get so backed up with other food related posts that I wait until the last minute to get my entry in for a Foodie Event. I wish I had time to do them all! I just love the creativity in this community! Food Bloggers ROCK! Which leads me exactly to this post and this Foodie Event which is called Eat To The Beat and is the brainchild of my friend Elly from Elly Says Opa! Elly says she was inspired to create this event because her love of music is about as big as her love for food! I completely concur. I have always believed that my life would be so much better if it had a soundtrack. So since I have started working from home, I can listen to music all day long and it just makes my life so complete. I can’t imagine cooking without music, dinner parties or meals without some kind of music playing the the ...
Loaded Mushrooms
2008-02-28 11:18:00 These are fresh button buttons, de-stalked and lightly sauteed in sesame oil - then stuffed with a spicy mixture of mushrooms, chicken and peanuts. First de-stalk the mushrooms and then quickly stir fry them in some hot sesame oil - remember to use very little oil. Set aside. Now for the filling. Finely puree some wood ear ...
By: Food...!
Fish Patties with Two Dipping Sauces
2008-02-21 08:35:00 These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own.Ingredients1 Carrot, grated1 Zucchini, grated3 Green onions, sliced thinly3 Garlic cloves, quartered1 Red chili, seeded, chopped2 Teaspoons fresh ginger, grated11/2 Tablespoons fresh coriander, chopped1 Teaspoon grated lemon rind500g White fish fillets, chopped1 Tablespoon fish sauce1 Teaspoon turmeric1 Tablespoon oyster sauce1/2 Cup panko flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)40-50ml Peanut oilSweet Chili-Coriander Sauce1 Tablespoon white wine vinegar1 Teaspoon brown sugar100ml Sweet chili sauce1 Teaspoon dried basil or 1 Tablespoon fresh11/2 Tablespoons fresh coriander, finely choppedCoriander Chili...
By: The Best Recipes
Recipe: Golubki, Polish Comfort Food
2008-02-18 16:16:00 The winter is coming to an end here in the Sunshine State (I won’t rub it in that Roberto and I spent the weekend at the beach…), and before it gets too warm in the rest of the world, I thought I’d post about this wintery dish. A few weekends ago we went to visit my mom. It was cold and gray and so she decided we were going to make stuffed cabbage rolls. This is an old family favorite. My Nana had two best friends as an adult ? one was British and the other Liz, was what they called ?Slavic? back in the old days. I am not sure if that means she is Polish, Czech, Ukrainian or something in between. According to my mom, Liz always referred to these cabbage rolls as Halupky. Well, inevitably walking in my Nana’s footsteps, my best friend Jen also happens to be Polish and I knew quite a few people of Polish decent when I lived in Western Mass. Jen’s family and most of the polish people I know call cabbage rolls Golubki. So in honor of Jen, that is what I ca...
Creamy Corn Spring Rolls
2008-02-17 14:20:00 These creamy, crunchy and delicious spring rolls are light, crisp and quite simple to make. We had a few friends over for lunch and thought the kids would like them. The adults loved them too! First the filling - thinly slice some cabbage, mix with tartar sauce, corn kernels, five spice powder, tabasco, salt and worcestershire ...
By: Food...!
Spinach and Meat Stew With Yogurt Dip (Yo?urtlu Ispanak)
2008-02-16 15:18:00 Makes 2-3 servings 500 g spinach * 4 tbsp olive oil * 1 onion * 200 g ground beef or veal * 1/2 cup rice * 2 cups water * salt * ½ tsp red pepper For the yogurt dip: 1 cup plain yogurt * 2 garlic... This is a summary. Click in Turkish & Delicious (top of the page) and visit the website for full content. Thank you!
Recipe: Lebanesesque Cauliflower & Bruschetta di Roma
2008-02-12 16:15:00 If you have never had fried cauliflower, you are missing out. My Nana used to make it, just dusted in flower and pan fried. I used to eat it with ketchup when I was a kid! It was delicious. Years later, as an adult, I had fried cauliflower, known as Zahra Mekleyah, again, at a Lebanese friend’s house, then again at a Lebanese restaurant. They traditionally serve it with a delicious Tahini sauce and it is out of this world. Blows ketchup right out of the water! I have always tried to take fried things I have enjoyed in a restaurant and see if I can make them healthier at home. I still enjoy all the fried stuff when I go out sometimes, but I hate the mess of all the oil splatters in MY kitchen. Yes, I am a neat freak,that is established. My favorite way to get a similar crunchy texture in the oven to frying is either to bake it at 450F, maybe 475F or broil it. These cauliflower, I did the former. Instead of creating a Tahini dipping sauce, I decided to toss the cauliflower in it...
Republic Day Eggs
2008-01-27 15:25:00 Funny name for eggs, I know. Thing is, firstly, I made them on [a day after actually] Republic Day. Secondly, and this is stretching it a bit, these eggs are free from the traditional bondage/dominion of buttered toast. If you believed that, good! If you didn’t, actually, I couldn’t think of any other name for ...
By: Food...!
Recipe: Tamarind Chicken
2008-01-25 15:50:00 I {heart} Tamarind. For the longest time, I never even knew what it was. All I knew was there was a certain sauce at the Indian restaurant that I wanted to buy by the bottle so I could put it on every thing. Slightly sweet and tangy and full of an indescribable flavor. Makes my mouth water just thinking about it. Anyway, I just went about my life blissfully ignorant of what made up this sauce and how it was going to become an obsession years later. Several years ago my cousin Michelle and I went on a field trip to Biscayne Bay near Homestead, Florida ? the last city on the Florida mainland. She is a marine mammal researcher and we were going to the bay to get samples of plants that make up the diet of wild manatees. She had a friend in her lab, whose family was from Homestead and she told us we had to go to this huge fruit stand, called Robert is Here! famous for tropical milkshakes. I love milkshakes, hands down, so I was there. When we got to Robert is Here! we were overwhelme...
Farmer?s Market Series: Abundance: Recipe: Sausage, Beans & Greens
2008-01-23 16:25:00 This is my second to last recipe from dishes I made from my first foray into the world of local produce. These are meals from 2 weeks ago that I haven’t posted yet. So here we go, one more installment… See, there is a lot you can do with greens. This little Farmer’s market series is my attempt to use a lot of the same ingredients in a variety of ways, so that you aren’t stuck in a rut wondering what to do with an over abundance of greens. These are some of the greatest of cooking challenges ? what to do when you have TONS of one ingredient. How do you keep it interesting and tasty night after night? Of course you can freeze some, which I did do, but even at that you have a lot to contend with. These are the types of things I am going to challenge myself with this year ? Farmer’s Market purchases, buying produce on sale and trying to keep my food bill down by getting really creative with what is available. I am going to try to take this seasonal eating ...
Recipe: Lemony-Yogurt Shrimp Pasta
2008-01-21 16:43:00 Okay guys, I am giving away secrets here. I use yogurt in a lot of my cooking. It is one of my culinary secrets. When a dish needs a little extra tang or some creaminess, I dig out the ubiquitous carton of plain yogurt in my fridge. I prefer the Greek style yogurt, as many of you know, but sometimes it is not available, so I just go for the all natural, organic plain stuff. No one can ever guess that it is in there, but it really adds a wonderful element to some of the best dishes I have made. My Dad and Step mom were here this weekend visiting us. I wanted them to see the things about St. Augustine that we love so much, so on Saturday AM, bright and early we took a trip to the Farmer’s Market. We picked up some beautiful fresh local shrimp. We got some more of those huge Meyer lemons. I had pasta at home already and standing there at the market with fresh shrimp, lemons and beautiful green spring onions a plan began to form. This is the kind of cooking I love ? being inspired...
Recipe: Imam Bayildi and Help From a ?Little Greek Cookbook?
2008-01-15 19:20:00 On our last trip to the Farmer’s Market we also procured some little eggplants. Not the Japanese kind, just small eggplants. I love getting these because they taste so amazing ? like eggplant is supposed to taste. Many times when I get the big ones they are full of seeds and the flesh is bitter, even when you salt them and let them drain. But these small ones are delicious and need no salting. One of my favorite things to make with eggplant is Imam Bayildi or The Imam Fainted. Apparently it is the copious amounts of olive oil in the dish that made him faint, but it is not clear whether he fainted from meanness or delight, so the legend says. I have loved cooking since I was a young girl. I spent many many hours in the kitchen with my grandmother and my mother watching. That is what they say about writers ? we are observers first and foremost, as being involved would make us lose our perspective. But I also helped these ladies of the kitchens. I was cooking full meals by the ti...
Spices and Sauces Adding Flavor and Taste But No Calories
2008-01-12 11:05:00 Did you know that most of us worry far too much about what we are eating and settle for tasteless food on our diets based on the grounds that all healthy food has to taste horrible where as unhealthy food tastes great. It is for that reason only why Mickeys D’s sells millions of burgers and ...
By: Dreambody Now
Barbeque Sauces
2008-01-11 18:37:00 Barbeque SaucesBy Rhys Jackson A cookout without sauce is same Thanksgiving without the turkey, or Christmastime without presents! If you are tired of the “simple” there are some assorted structure to add unequalled flavours and alter a goods sauce into something amazing. Fruit crapper alter a cookout sauce into something tangy and original. There are different fruits ...
By: health food tip
Different Types of Italian Sauces
2008-01-09 16:02:00 Basically, a sauce is defined as a flavored liquid intended to accompany a food enhancing its flavor. Italians have developed their list of culinary sauces to accompany everything from pasta to chicken. Here is a list: Alfredo: It is a rich with heavy cream, butter, freshly grated Parmesan cheese and freshly ground black pepper, this sauce ...
Happy New Year everyone?and a Happy (belated) Birthday?to me!
2008-01-04 15:56:00 Every year, right around the holidays, I turn a year older (don’t I look so much older and wiser here snapping this poor green bean?!). Since most of my family has migrated to Florida over the past 10 years, we now make a point to celebrate birthdays together. Since my birthday is in December, right around the holidays, I usually save my family party for a time when most of my relatives are here ? from Florida and from out of state. So in between Christmas and New Years and MOVING, we put this shindig on - nothing is getting in the way of a party with good food. So this year we celebrated my birthday on January 1st ? New Year’s Day. Per tradition, the birthday person, (in this case, me) gets to choose the menu. The weather has turned a bit cold here in The Sunshine State and so I was after more hearty fare. I chose an Armenian Vegetable Stew, called Kharn Panchareghen, out of one of my favorite cookbooks called Secrets of Cooking: Armenian/Lebanese/Persian which is an ...
Cucumber and Cilantro Dip
2007-12-25 03:39:00 Chips and Dip are a favorite finger food for most of us, and with a wide variety of dips available in the markets, there's no end to the choices we have. But there's nothing that comes close to a fresh dip made at home! Plus, these are the best ways to make use of veggies and ingredients we have in our pantry. The possibilities are numerous, and you can actually enjoy dips with a lot of food like your raw veggies, as a salad topping, ot with your tortilla chips! Here's a simple yet tasty and nutritious Cilantro and Cucumber dip made with light sour cream. I add some mint and green chillies for the fresh taste and a spice kick, and the resultant dip is sure to make a lovely addition to your dinner table.Ingredients1 cup of low-fat (light) sour cream1 fresh cucumbera fistful of cilantro - finely chopped6-7 mint leaves1-2 tbsp lemon juicesalt - to taste3 green chillies (choose the spicy ones)MethodMince the green chillies, cilantro, mint leaves and cucumber in a blender with one spo...
By: Fun and Food
Simple Chickpea and Mung Salad - A bowl full of Protein
2007-12-17 22:31:00 There are days when you feel like eating the most simple and nutritious things in life, and naturally, the first thing that comes to your mind is a Salad. There are loads of salad dressings available in the market these days, but if you closely look at the labels on them, you'll find they are not always less in calories. It's best to stick to simple and traditional home-dressings when you are trying to fill yourself up with something nutritious. Here's my favorite salad, which I call a bowlful of protein, as it's made of lentils, spinach and peppers, no fancy dressing, no additional pizzazz, just plain old simple Indian salad!Ingredients2 cups of washed fresh spinach leaves2 cans of boiled chickpeas (garbanzo beans)2 cups of boiled green mung beans1 green or yellow bell pepper1 small onion - chopped finely1 green cucumber - diced1/2 cup of lemon juice1 firm tomato - chopped finelysalt and pepper - to tastechaat masala - to sprinkle on the topa handful of coriander leaves - chopp...
By: Fun and Food
Beetroot and Yogurt Dip (Yo?urtlu Pancar Mezesi)
2007-11-24 23:40:00 Makes 2 servings4 tbsp plain yogurt * 1 beetroot * 2 garlic cloves * 1 tbsp thyme * saltPlace the beet in a cooking pan, cover with water and cook until it gets soft. Filter and let it cool down. Cut into small and thin pieces. Reserve. Place the yogurt in a small bowl. Add the beet, the minced garlic, the salt and the thyme and mix.This dipping sauce can be served as an appetizer combined with other meze, or as a complement of a main dish.
Recipe: Clarence?s Throw Down Teriyaki Chicken
2007-11-24 22:04:00 Roberto and I have a good friend Clarence who lives in Toronto, Canada. You can read all about Clarence and what a wonderful host he was when Roberto and I went to Toronto about a year and a half ago here. Clarence enjoys cooking and eating and he sent me a recipe for his Thrown Down Teriyaki Chicken. I think you all will appreciate this fast and quick but delicious meal. Perhaps you could even substitute leftover Thanksgiving turkey for the chicken? Oh and don’t forget - only a week to get your entry in for this month’s Royal Foodie joust! So take it away Clarence! (Stay tuned ? Clarence should be sending me a foodie tour of his trip to Hong Kong). Clarence’s Throw-Down Dinner: Teriyaki Chicken Your boyfriend or girlfriend telling you to eat healthier? Your husband or wife wishing you would stop eating minute noodles? Well here’s a throw-down dinner that is SO DANG EASY that I could do it in my sleep! —Ingredients—Vegeta-ble Oil Teriyaki Sauce...
Spice-up Your Meals With A Dash Of Chinese Cooking Sauces!
2007-11-17 00:00:00 Think of Chinese cooking methods and you can’t help but imagine putting in a dash of Chinese cooking sauces, which work to balance the flavors in a meal and to bring out the best taste in each ingredient as they release the nutrients and act as a flavoring agent too! Thus Chinese cooking sauces are an ...
Chocolate Volcano Birthday Cake: An Ode to My Mom
2007-11-09 13:12:00 This past weekend we celebrated my mom?s birthday and I wanted to share with everyone the cake I baked to commemorate this special day and tell the story of my mom and I and our love of food. I have been thinking for a while how best to participate in Jeni and Inge?s blogging event Apples & Thyme which is dedicated to all the women relatives in our lives that helped influence the way we cook and eat. I have discussed often the influence my family has had on my cooking here, I have shared some of my Nana’s signature recipes here and here. I have also posted other family recipes like my Aunt Theresa?s Zucchini Cake and my Aunt Sylvia?s Easter Bunny Breads. But this time I wanted to talk about my mom, the person who taught me how to really experience and LOVE food and who I have shared a great passion for food with all my life. I grew up near Washington DC and that in itself greatly influenced my food philosophy. My mom and I always tried different restaurants of various cu...
SIRLOIN STEAK WITH SAUCES
2007-11-08 08:41:00 Amount Measure Ingredient — Preparation Method ——– ———— ————&md-ash;———&mdash-;—– 1 tb Butter or margarine 1 1/2 lb Boneless sirloin steak,1″ Thick Mushroom onion sauce, Onion Butter sauce, or Sour cream Sauce Preheat Sizzling Skillet in microwave oven at high for about 6 1/2 minutes.Place butter on preheated skillet to melt.Spread evenly across surface.Place steak on skillet.Microwave at high for 4 minutes turn steak over.Microwave until medium-rare doneness,3 to 4 minutes longer.Serve with one of the sauces.Serves 4 to 5.
The Sauces on the Side
2007-11-07 02:37:00 I went to Denny's today. I ordered buffalo wings with the sauces on the side. I don't really like the buffalo sauce all on my wings because it's messy, and people say I'm an "organized eater". I like to control how much hot sauce and ranch is on my wings - so it can taste the BEST that it can. So I ordered it. And before she left, I made sure she know what I was talking about, I said, "...so the hot sauce would be on the side, a little bowl, instead of on the buffalo wings." Then the waitress came back and gave me about 4 sausages on a big plate. Then she claimed that I said I wanted "sausages on the side, not on the buffalo wings". I then explained to her that I didn't want the sausages on the side, I wanted the sauces on the side." She was confused. Then she walked to the back where the kitchen was and started yelling at the workers, and the cooks.
By: Mark D's Blog
The Sauces on the Side
2007-11-07 02:37:00 I went to Denny's today. I ordered buffalo wings with the sauces on the side. I don't really like the buffalo sauce all on my wings because it's messy, and people say I'm an "organized eater". I like to control how much hot sauce and ranch is on my wings - so it can taste the BEST that it can. So I ordered it. And before she left, I made sure she know what I was talking about, I said, "...so the hot sauce would be on the side, a little bowl, instead of on the buffalo wings." Then the waitress came back and gave me about 4 sausages on a big plate. Then she claimed that I said I wanted "sausages on the side, not on the buffalo wings". I then explained to her that I didn't want the sausages on the side, I wanted the sauces on the side." She was confused. Then she walked to the back where the kitchen was and started yelling at the workers, and the cooks.
By: Mark D's Blog
Recipe: Steak Pizzaiola
2007-11-04 16:43:00 Steak Pizzaiola is an Italian American classic. Although the dish originates in Naples, home of Pizza, it has passed into the homes of Italian cooks in America, as a staple recipe, as a large majority of immigrants from Italy in America are of Southern Italian decent. As Naples is the home of Pizza, this dish is created using a tomato sauce as well. It is a hearty dish, best enjoyed with mashed garlic potatoes. Can you say YUM? INGEDIENTS: 1 lb beef steaks, thinly sliced 3 TBS flour, for dredging 3 TBS olive oil 3 cloves of garlic peeled and crushed 1 14 oz. can of Italian plum tomatoes with their juices, hand crushed 2 TBS fresh chopped basil salt & pepper to taste METHOD: Trim excess fat from the steaks and notch the edges slightly with a sharp knife to keep steaks from curling while cooking. Pat the meat dry and dredge lightly in the flour. Throw away any flour that is not used. In a large heavy skillet heat 2 TBS of oil with garlic over medium heat. As soon as the cloves a...
Harissa Twist
2007-11-01 05:05:00 Tragedy has struck. I’ve been asked, no - ordered, by my doctor to cease and desist from consuming any spicy or fried food. Looks like its cottage cheese cubes and celery for me from now… or thats what he thinks. <grin> Here’s a defiant recipe. 3 cups dried red chillies 1 cup whole garlic pods, peeled 1 cup ...
By: Food...!
Recipe: Chicken Chianti: One For The Road
2007-10-11 13:21:00 Well guys, I am just posting obsessed. I just couldn’t leave for 10 days without posting yet another fall favorite to really get me in the mood to go to New England! I have been gearing up by drinking apple cider and hot chai teas and eating things with maple - but this is such a unique take on a comfort food - pan seared chicken. This is a recipe we tried from my ?bible? of Italian cooking ? Italian: The Definitive Professional Guide to Italian Ingredients and Cooking Techniques. This is a Barnes and Noble book my mom picked up for me years ago ? and it contains all the classic, regional Italian dishes with step-by-step, pictures and instructions. There is also 120 pages discussing Italian ingredients and how they are used regionally. Very informative! The funny thing about it is that it shows up in the households of many Italian Americans I know! It has become my bible because everything we make from it turns out wonderful and tastes exactly as it should. It is a beautifu...
Roasted Tomato and Peanut Chutney
2007-09-29 01:02:00 Tomatoes, the beautiful and highly nutritious red delights add flavor to so many of our foods. I posted about the Green Tomato chutney recently, and so the circle wouldn't have been complete without using the ripe red tomatoes too to make one! So this time, I combined tomatoes with peanuts, onions and spices to make this Roasted Tomato Chutney. We savored this with Rava Dhokla, but you can use this as a dip or sauce with any finger food, even french fries. It might look similar to Marinara sauce, but believe me, the similarity ends at the looks. The spices bring an indian touch, yet peanuts add a crunch that reminds you of the asian cuisine. So hope you enjoy this spicy fusion chutney just as much as we did!!Ingredients3-4 fresh firm tomatoes - chopped finely1/2 cup peanuts - roasted and ground2 tbsp (split pea) chana dal1/2 cup onion - chopped1 tbsp ginger-garlic paste2 tbsp oil1 tbsp red chilli powder2 tsp cumin2 tsp mustard seeds1 tsp turmeric powdersalt - to taste1 tbsp sugarMe...
By: Fun and Food
Grape and Green Tomato Chutney (Sauce)
2007-09-28 19:19:00 Its amazing how most of the times, it is the sidekick which brings more flavor to the main course, right? The dips, sauces, pickles and salads make all the difference between good food and great food on a table, so it's important to give due respect to these side dishes and accompaniments which add more value to what you cook. One such experiment I tried last week was with green tomatoes and grapes. The markets are flooded with ripe tomatoes, yet there are so many green ones too that I was tempted to try making a dip using these. Grapes are found in abundance in CA, and when I came across this grape chutney recipe over at Food Network, I couldn't resist the temptation to combine tomatoes with grapes and add some green apple to it to form a nice savoury sauce. With the seasoning and green chillies, it turned out to be a wonderfully successful experiment!Ingredients5-6 large green tomatoes - sliced1 semi-ripe green apple3 cups green seedless grapes1 tbsp salt1/3 cup chopped onions1 ...
By: Fun and Food
Low Fat Pesto Sauce
2007-09-27 17:35:00 I enjoy a fresh pesto sauce now and again. For my birthday this year, my girlfriend Katie took me into Manhattan for dinner and a show. We ate at this nice little Italian restaurant. For our appetizer we ordered fresh tomato and mozzarella. They served it with a little drop of ...
By: Chef Tom Cooks
Date and Raisin Chutney (Sweet n Sour)
2007-09-10 21:36:00 Dates and tamarinds have long been favourites for a chutney; Yet recently I discovered this amazing variation which adds raisins and fennel seeds to these to make a wonderful sweet and sour sauce that has a unique flavour and aroma. This Date and Raisin Chutney can also be preserved for sometime. It looks as appetizing as it tastes, and even if the ingredients make you skeptical, I would urge all of you to definitely give it a try. It tastes great with parathas, snacks or as a spread!Ingredients1 cup pitted dates - chopped1 cup raisins (dried grapes)1/2 cup tamarind paste2 tsp fennel seeds1 tsp chilli powder1/2 cup jaggery (or to taste)1 tbsp oil1/2 tsp mustard seeds2-3 slit green chillies - slit and cut into 2-3 piecesMethodTake a pan and dry roast the fennel seeds and mustard seeds over low flame until you can smell the aroma. Grind it to a fine powder using a spice grinder or stone and mortar. Now add this to tamarind, dates, raisins, chilly powder and jaggery and green chillies....
By: Fun and Food
Figs Glorious Figs: Ode To The Fig At Summer?s End
2007-09-09 23:09:00 As everyone here knows, I am obsessed with figs and fig recipes. Their exterior beauty is exotic and captivating, while the soft, creamy sweet fruit on the inside is so unexpected. I just adore the fig and since summer is drawing to an end, I am posting two more fig recipes I think you will enjoy: Parmesan Stuffed Figs with Balsamic Reduction and Drunken Figs. There is just something magical about the pairing of figs and balsamic vinegar. The sweet, syrupy richness of the vinegar cutting through the sweetness of the fig is unparalleled. To make the Balsamic Reduction: Heat a saucepan over high heat. Add ¼ cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately. To make the stuffed figs: While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for...
Recipe: Rigatoni with Butternut Squash and Prawns
2007-09-05 13:22:00 It is not very often that I feature recipes of celebrity chefs on this blog. Of course, I watch cooking shows, frequently and I have my favorites, but mostly they give me ideas and inspiration for creating my own recipes. I will learn a new technique and I will want to try it out ? not necessarily in the same way as it was laid out on TV. However, it just so happened that I fell in love with two recipes done by everyone?s favorite Italian chef ? Giada De Laurentiis ( I will post the second recipe at a later date). This dish, is a pasta dish where the sauce is made from squash. I love squash and I am always looking for new and interesting ways to cook this, and I was just enamored by this dish. So for once, I followed a recipe exactly how it was written. There are of course a few changes I would make in the future, which I will note at the end of this post, but all in all it was a delicious and unique dish! It is perfect to stock away for the fall season when many of you will have ...
Recipe: Sun-Dried Tomato Ratatouille
2007-09-02 18:43:00 Here is a quick reminder that the voting for this month’s Royal Foodie Joust challenge is underway. So please stop by the forum to place the vote for your favorite! Now on to Ratatouille! Ratatouille is the perfect summer dish as it incorporates all of the season?s bountiful vegetables like eggplant, zucchini and bell peppers so it is a perfect way to close out the summer, which is quickly drawing to an end. For those with a nightshade allergy or sensitivity this is the worst thing you can eat, but for those of us fortunate enough not to have that issue, it is a welcomed treat and a solution to a surplus of summer vegetables. Ratatouille, besides being the name of a wonderful movie, it is a traditional French Provencal comfort food - a dish of stewed vegetables. It can be served as it is with a nice crusty bread for scarpetta ? the Italian word for “sopping up the juices? or wiping your plate clean with a piece of crusty bread ? something I am a pro at! Clearly the Ital...
Homemade Mexican Salsa
2007-08-29 02:12:00 "Chips and Salsa" is a universal favourite, and though Salsa finds its origin in the mexican cuisine, it's fame has crossed borders and travelled far and wide. It is similar to ketchup, but much more tasty and spicy. In fact, different cuisines have added their touches to salsa and hence you'll find a variety of salsa bottles on supermarket aisles. I'm sure most of you know how to make this, but just for the benefit of a few of my readers who might not, here's my homemade authentic mexican salsa recipe.Ingredients1/2 medium onion - finely chopped3 medium tomatoes1/2 capsicum - chopped finely3 serrano chillies - choppedred chilly powder (optional)salt/pepper - to taste2 tsp oilMethodTake a pan, add 2 tsp oil and add the chopped onion, capsicum and the serrano chillies. Saute for 1-2 mins, but not so that they become soggy. Then add the chopped tomato. Add some salt, and red chilli powder and mix everything together. Remove from flame and let the mixture cool a little. Finally pul...
By: Fun and Food
Fried Mussels with Dipping Sauce (Midye Tava)
2007-08-28 20:40:00 Makes 4 servings30 mussels * 4 tbsp flour * 1 egg * 1/2 cup beer * salt * black pepper * 1 cup oil for fryingFor the dipping sauce:2 tbsp pine-nuts * 2 tbsp milk * 1 tbsp cream * 2 garlic cloves * 1 tbsp lemon juice * salt * black pepperMix the flour with the egg, the beer, the salt and the black pepper. Put each mussel in this mixture and fry in hot oil. When the mussels become cooked place them on a paper towel.Prepare the sauce. Beat the milk with the cream and the minced garlic. Add the lemon, the salt, the black pepper and the pine-nuts.Serve the mussels with the dipping sauce in different plates. Each person can cover the mussels with the desired amount of sauce. These mussels can also be eaten inside the bread. In that case, they can be also covered with the sauce.
Apricot Peach and Mixed Green Salad with Feta Cheese
2007-08-25 18:42:00 I have loved the dry apricots since a long time now, and recently, I've started enjoying peaches too. I suffered from a negative notion about peaches for some years, until a friend started getting them for me to share at lunch, and slowly I started liking them. Same is the case for Green Salads. The concept of salads in India is very different from what we see in the US. And believe me, it took me almost 4 years to finally start appreciating the flavors in a bowl of salad. I always knew it was healthy, but never really got to savour it!! But not anymore; I enjoy eating then and here's a recipe that I recently tried. It turned out great- a hand-tossed mixed green salad with apricots, peaches and Ceasar dressing. Ingredients1 bag of mixed greens1 large ripe peach - cut into thin slices1 fresh apricot or canned slices2 tbsp fresh lemon juice2 tbsp orange juice6 tbsp olive oil2-3 tbsp Ceasar dressing8-10 garlic-flavored croutons (optional)3 large tbsp Feta Cheesesalt and pepper - to t...
By: Fun and Food
Recipe: Zucchini Fritters with Chipotle Harissa Yogurt
2007-08-20 18:32:00 This is my entry for this month?s Royal Foodie Joust! The ingredients for this month?s challenge are: chipotle peppers, zucchini and buttermilk. The three items were picked by Marye of Apron Strings and Simmering Things who was the Joust?s winner last month. My inspiration for this dish is my love of spicy condiments and my love of all things Mediterranean. Harissa is a North African spicy pepper relish, often found in many forms on the streets of Tunisia. I love Harissa and usually get around to making it once a year. It is a wonderful treat gotten with quite a bit of culinary effort and time, but it is worth it. I keep telling myself that I really need to make a bigger batch next time, but always forget! Maybe next year! Anyway, I hope you enjoy this dish! The fritters are nice and crispy on the outside and deliciously creamy on the inside, topped with the spicy Harissa and the cooling Greek yogurt it is a perfect combination! If you want to join us this month for the Royal Food...
Australian Hot Sauces by Byron Bay Chilli Co.
2007-08-14 05:56:00 Each of these innovative flavors have been a first place winner at the International Scovie Competitions held every year in Albuquerque, New Mexico. Delicious as a condiment, barbeque sauce, stirfry sauce, grilling sauce, simmering sauce, dipping sauce with chicken, meats, fish, tofu, tempeh, rice, veggies and spring rolls. Smokin’ Mango Chilli Sauce A mango twang with ...
By: Gourmet Insider
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