Arancini alla Siciliana {Sicilian Croquettes}
Arancini alla Siciliana are a luscious crunchy & creamy little round treat! It simply translates to Sicilian Croquettes {or as I like to call them…just rice balls} They can be enjoyed as an appetizer {just make them a tad smaller} or as a full meal and depending on where in Italy you eat your Arancini the fillings vary as well. The ones I’ve prepared here are oozing with fresh melted Mozzarella and incredbily flavorful beef! *swoon*
read moreFoodbuzz 24×24: “Dinner in the Dark – A true sensory experience”
What is that you ask? Why no, it’s not a bustier, it’s a BLINDFOLD. And now you’re asking WHAT is a blindfold doing leading off my post? Well I had this crazy little idea for a dinner party {my friends will tell you this is how all my ideas start out LOL}. Dinner in the Dark. Yes, that’s right! The DARK! I wanted to blindfold my guests and take them on a true sensory eating experience! Not your typical dinner party is it ; )
Mascarpone
Welcome to the Cheese Chronicles! Yes, my cheese chronicles. I ADORE cheese and it’s about time I started making it myself! I’m starting out with the softer cheeses and will work my way up to the hard cheeses {I’m even trying to convince hubs that we need a Cheese Room in the house, I’ll keep you posted on that one LOL} I thought melt in your mouth Mascarpone would be a good start! Ah, I could seriously just eat this out of the container with a spoon. It’s so light, creamy, luscious.. .ah AND EXPENSIVE! Yes, stinkin expensive! Well no more will you have to pay $5, $6 or even more for the smallest container at the grocery {or in my case I have to go to a specialty store}…NOPE!
Daring Baker’s Challenge – Piece Montee’
Pssst… this is my very FIRST Daring Baker’s Challenge evah so BE NICE ; ) You all know I’m not much of a baker so this is really taking me WAY out of my comfort zone, which hopefully will end up being a good thing. Vediamo ; ) The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
Ananas Ripieno {Pineapple filled with Fruit}
If this doesn’t scream warm weather I don’t know what does! Isn’t she purty? And so festive! Not only can it serve as a stunning centerpiece it’s a juicy, luscious tasty treat! This is NOT your ordinary fruit salad though! Oh no! This perfectly coiffed pineapple is packed with a little punch!
Pollo e Asparagi {Chicken and Asparagus}
Ah, chicken how I’ve missed you ; ) Yes my love affair with chicken continues. If you like chicken and you like asparagus you’ll love this dish! And especially now since asparagus is in season it’s the perfect time! It’s quite an impressive dish too so not only it is fitting for a family dinner it’s perfect for company as well!
And the winner is…
WOW over 500 entries for this little baby! I’m not surprised though! This is one AH-MAZING knife! Really a piece of kitchen art! I’ve since thrown out all of my other knives, okay well not really, but I seriously have not used one of them since my brand spanking new New West KnifeWorks piece of kitchen art arrived at my door! Ah, I feel so professional and powerful with this knife! I’m a chopping machine lately. Who knew being in the kitchen could be more pleasureable than it already was ; )
Funghi Trifolati {Sauteed Mushrooms}
We love mushrooms! Yes, it’s true. If you search for mushrooms on bell’alimento you’ll be inundated with recipes. I make no apologies for that. Long live the shroom ; ) And now that I am a contributor for The Mushroom Channel you’ll be seeing even more shroom recipes! So naturally because we love them I’m always looking for ways to incorporate mushrooms into our meals.
New West KnifeWorks + {GIVEAWAY}
I have always heard people talk about how a GOOD knife is all they need in the kitchen. I have drooled, lusted and longed for a GOOD kitchen knife for as long as I can remember. Now, I can finally say I understand what they were talking about *swoon* I was recently sent a New West Knives Fusionwood Chef’s Knife 8″ for review. New West KnifeWorks are high quality, high end works of kitchen art. Calling them JUST a knife simply seems disrespectful. You can choose from the Phoenix line or the Fusionwood line. Choosing is not going to be easy. You’ll see!
Panna Cotta alla Nutella {Nutella Panna Cotta}
This is one of the simplest desserts you can make. And one of the tastiest! All together it takes about 10 minutes to put together {yes there is the 2 hours in the fridge to set up but that’s not really putting together time in my book LOL}. How’s that for easy peasy ; ) I love Panna Cotta. Panna Cotta is Italian for cooked cream and that’s exactly what this is. One you have the basic recipe down the flavor possibilities are endless. Naturally my first flavor addition of choice was what else…NUTELLA! Come on, you’re not surprised by this right!
Asparagi con Prosciutto Crudo {Roasted Asparagus wrapped in Prosciutto}
Asparagus are plentiful right now and I am taking full advantage of that. We LOVE asparagus and I’m always trying to find new ways to enjoy it. We’ve shown you how to make Asparagus alla Paper Bag {yes it really is cooked in a paper bag!} and Grilled Asparagus {which are ah-mazingly sweet & caramelized} Now we’re shaking things up by roasting and then wrapping with PROSCIUTTO? Glorious glorious Prosciutto *swoon*. This is a super simple side dish that you can whip up in no time. It would even be perfect as an appetizer.
And the winner is…
Thanks to all of you who entered! I’m having so much fun with the giveaways we’ve had lately & hope you have too! This one was no exception. I love the “The Silver Spoon PASTA” cookbook because hello I am a pasta addict! It has some recipes that I haven’t had in a very long time and can’t wait to try again. You definitely won’t be without pasta inspiration. You could even use the NUDO olive oil to make those incredible pasta dishes & then of course use the “Wine Secrets” book to help you pick just the right wine to go with ; ) Okay okay, you want to know who won don’t you? Of course you do… *drumroll please* the super duper uber lucky winner is…
read moreFrittata di Spinaci con Parmigiano e Funghi {Spinach & Portobello Frittata}
Did you know that May is National Egg Month? Well it is ; ) and we’re celebrating *clapping loudly” We just LOVE eggs! I mean really it’s the incredible edible egg after all, right? Or at least that’s what the television tells us LOL. I know you’re going to have that little diddy of a song just stuck in your head now, you’re welcome tee hee! And what better to make with an egg {well besides desserts} a FRITTATA!
Capellini ai Funghi e Caviale {Angel Hair w/Mushrooms & Caviar} + GIVEAWAY !
It’s almost Mother’s Day! Yes, that’s right, honey are you listening ; ) For me, it’s a day when all I really want is peace & quiet in the house {Miss Priss, Middle Man & Bruiser you listening} & for someone else to cook for me. And if there happens to be a little something extra well then that’s just icing on the cake! Okay maybe a nice bottle of wine too ; )
And the winner is…
So happy to see so many ppl love gelato & espresso as much as I do! This was such a fantastic giveaway and I want to thank Bertolli once again for being so generous! GRAZIE ; ) If you haven’t already, there’s still plenty of time to enter to win their amazing “Into the heart of Italy” giveaway for a chance to win a culinary vacation to ITALY! Remember though if you win…I’m comin with *j/k* okay maybe well only halfway kidding LOL. You can read all about it and enter the contest HERE And now because I know you’re chomping at the bit, we’ve drawn a WINNER! According to my three year old..j/k…ehem random.org the SUPER DUPER UBER lucky winner is *drumroll please*…
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