Linguine alla Cipolla {Linguine with Onions}
If pasta were an actress/actor it would win the award for best actress/actor in a major motion picture. It’s such a chameleon and adapts itself perfectly to it’s surroundings {aka sauces LOL} I know I’ve said this a gazillion time but the possibilities are limitless! Today’s possibilities involve onions and mushrooms!
read moreProject Food Blog: The Classics
Whew, we made it through Challenge #1! Thank you ALL so much for your votes and support! Mwah! Challenge #2 is upon us! It’s titled “The Classics”. Sounds fun, eh? We are tasked with tackling a classic dish from another culture. Easy peasy right? Oh wait, I stopped reading the directions too quickly {a bad habit of mine} We are to pick an ethnic classic that is outside of our comfort zone. Oooooh.
Well that rules out Italian*wink wink*, French, Spanish, and American… tick tock Paula the clock is ticking. Well then I’m taking a trip ACROSS the world to JAPAN! Yes, I decided on Japanese. It’s a food that I LOVE to eat but have not really tackled at home {unless you count take out and well}. So where would I go for this authentic Japanese inspiration? To my dear friend Rachael of La Fuji Mama of course ; ) She loves {& KNOWS} Japan like I love Italy. After hours of drooling ehem contemplation GYOZA was decided on. I’ve never made Gyoza before in my life and the thought of it was a little daunting I’m not going to lie!
Gyoza are dumplings that are fried and steamed. They are sometimes referred to as pot stickers {perhaps because they stick to the bottom of the pot when you’re cooking them ; ) just a thought}. They’re filled with meat, cabbage, aromatics and more and are accompanied by a divine dipping sauce. They’re perfectly pleated half moons of pure deliciousness.
Now that the decision of what to make is complete, it was time to look over the ingredient list. I was familiar with all but ONE ingredient…Miso Paste. What in the world is Miso Paste you ask? I asked the same thing.
According to WikiPedia “Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kjikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is a very wide variety of miso available.”
Because we’re supposed to keep this challenge as close to authentic as possible I really wanted to include Miso Paste. So I set out on a mission. Psst..save yourself a lot of time and find a nice Asian Market straight away, trust me on this one. I could have bought a case of miso paste for the amount of gas I used driving around ; )
So I figured that as long as this was a challenge we should go all out right! We’re making the WRAPPERS too! Fuji Mama assured me I could and well I believed her ; )
We made the dough, let it rest as directed and began making the filling. Pork, Ginger, Garlic {hello lover}, Green Onion, Savory Sesame Oil, Miso Paste, Napa Cabbage and a few dashes of this and that…can’t you just smell it? It’s intoxicating even before they’re cooked.
So far so good. But now it’s time to roll the dough out…You may remember from the last Challenge post I mentioned we’ve been moving. Well there are a few things that still haven’t made it into my kitchen and one is my beloved rolling pin. I had to do a little Macgyver action. I used an empty wine bottle {I think that’s worth a few extra points don’t you} Well that was only working to a certain extent, SO I pulled out my handy dandy pasta machine and rolled them out! Worked liked a champ ; )
Now to get those perfect little circles…Well I’m sure that takes YEARS and YEARS of practice because my first few attempts were fruitless. So *light bulb* let’s use a cookie cutter! Again, that would have been perfect had I been able to LOCATE one. So again, my Macgyver instincts kicked in and I located a stainless cocktail shaker. I know you’re think a cocktail shaker Paula? YES, the top of the cocktail shaker is the EXACT shape and worked like a charm {I’m sensing more bonus points here}
Whew, disaster averted. Albeit for the moment LOL
Now onto filling those little babies and wrapping them into the perfect little pleated package. I dropped a nice size dollop of filling onto my perfectly circular wrappers, damped the edges and then it was time to tackle the PLEATS. Sigh. They weren’t turning out perfectly. I figured there would be a few misshapen gyoza before I hit my stride but those pleats were just eluding me. I think this is a job better suited for someone with petite hands {obviously mine are not} But being stubborn as mule I didn’t give up, and you know what, a few of them looked pretty darn good {for a novice that is} It took me about 2 hours to complete this task but I did it! Next time, I’ll have a pleating party and have some “helpers”.
That’s right 2 hours to make them and about 2 minutes to scarf them down. But I’d do it again! They were out of this world good!
Needless to say they might not be the preetiest Gyoza on the block but they are insanely delicious. Rachael’s RECIPE is spot on {plus she has some beautiful step by step photos which are incredibly helpful} and if I can do it, so can you!
Voting will be open on MONDAY so if you so desire {wink wink} I’d love it if you’d consider helping us get to Challenge 3 by placing a vote! You can use the widget below to VOTE. Grazie!
Baci!
Pollo Saporito {Zesty Chicken}
Pollo Saporito {Zesty Chicken} is the perfect name for this chicken – it’s definitely! It has big bold flavors and the most amazing color. Isn’t it incredible how just a pinch of saffron can transform a dish! It’s like an explosion of sun for the senses, or better yet, liquid gold!
Don’t let the ingredient list fool you, it’s not complicated. Actually once you brown the chicken it’s pretty much just set it and forget it {with the occasional stir here and there} I love cooking with my dutch oven. It’s a sassy bright red, incredibly beautiful and goes from stove to oven to tabletop {probably my favorite feature because it’s less dishes for moi}
If you wanted to do this with a whole chicken cut into pieces, go ahead! I like thighs because they’re all fairly uniform in size {meaning they’ll cook at the same rate} it’s a nice portion size, not too much, not too little {and who am I kidding they are always very reasonably priced}
After the chicken braises it goes under the broiler for a quick crisp. And then it’s topped off with that decadent saffron laced sauce. Oh mamma!
Baci
Pollo Saporito {Zesty Chicken}
What you’ll need:
5 tablespoons extra virgin olive oil
3.5 tablespoons unsalted butter
4 garlic cloves – crushed
2 pounds chicken thighs – washed and patted dry
1 onion – minced
1 heaping tablespoon fresh Parsley – roughly chopped
pinch of ground coriander
1 teaspoon ground ginger
salt/pepper
1/2 gram saffron
1 cup green olives
zest of 1 lemon
What to do:
1. Into a large dutch oven or deep sided pan, add the oil, butter and allow to melt over low heat. Once melted, add the crushed garlic and place the chicken thighs skin down. Brown chicken until lightly golden. Turning as necessary.
2. Add the onion, parsley, coriander, ground ginger and season well with salt and pepper. Stir to combine.Continue to cook over medium-high heat for approximately 10 minutes. Turning as necessary.
3. WHILE the chicken is cooking to two cups of warm water add the saffron. Stir to combine and set aside. When the chicken has cooked for ten minutes. Add the saffron infused water. Cover, reduce heat to low and cook for approx 40 minutes until chicken is tender.
4. Remove chicken from dutch oven and place onto a cooking sheet and into the oven under the broiler for approx 5 minutes or until skin is slightly crispy .
5. WHILE the chicken is under the broiler, add the olives and lemon zest to the sauce. Stir to combine and allow sauce to reduce.
6. Transfer chicken to serving plate and top with sauce.
Buon Appetito!
Chocolate Cheesecake with Nutella Mocha Affogato
In case you didn’t realize, I’ve been moving for the past week{ish}. Yes, I’m exhausted LOL but I’m REALLY lucky to be blessed with some amazingly talented blogging friends who have been so gracious as to whip up some tantalizing recipes to share with you all here while I’m away from my stove/oven ; ) Today you’re in for another treat. The loverly Josie from Daydreamer Desserts is here with {what else} a dessert! Not just any dessert mind you, oh no! *grinning like a Cheshire cat* A chocolate cheesecake with Nutella Mocha Affogato…I’ll give you a minute to let that sink in. Swoon!
Josie has outdone herself! Just look at it! You know you want some ; ) I’m going to be making this as soon as humanly possible. You’ll REALLY want to stop by Josie’s SITE and drool over more of her dreamy creations. Warning, do NOT visit while hungry {just sayin’} She’s pretty much a baking genius!
Baci!
Hello, I’m Josie from Daydreamer Desserts {Ciao, io sono Josie da Daydreamer Desserts} I just love Italian… it’s such a beautiful language! I speak very little but understand quite a bit. {Io parlo un po, ma capisco molto.}
A few weeks ago Paula sent me an email asking me if I would like to do a guest post for bell’alimento. (How could anyone refuse right?) I quickly responded to her email and said of course, I would love to!
I wasn’t about to pick just any recipe… it had to be one worthy of such a beautiful blog, and something she hadn’t made before. Knowing Paula, I was surprised she didn’t make Nutella a required ingredient. 
After a little research I came up with the perfect dessert for her. A rich dark chocolate cheesecake, and yes the recipe does call for just a tiny bit of Nutella.
In my opinion Cheesecake + a little Nutella = E’ davvero bell’alimento! Therefore the perfect guest post recipe!
Buon Appetito,
Josie ~ Daydreamer Desserts
Chocolate Cheesecake with Nutella Mocha Affogato
Recipe from Daydreamer Desserts, adapted from Deep Dark chocolate by Sara Perry with Jane Zwinger
Crust
8 full graham cracker sheets,
2 tablespoon granulated sugar
2 tablespoon premium unsweetened cocoa powder
2 tablespoons unsalted butter, melted
1/2 teaspoon espresso powder
Filling
5 ounces premium dark chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon hot water
16 ounces cream cheese, room temperature
2/3 granulated sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 large egg, at room temperature lightly beaten
Topping
3/4 cup sour cream
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
drop of pure almond extract
Nutella Mocha Affogato
1/4 cup granulated sugar
1/4 cup water
2 tablespoons nutella
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 2 teaspoons instant espresso powder
pinch of salt
To make the Crust
In the bowl of a food processor combine the graham crackers, sugar, and unsweetened cocoa powder. Pulse until uniform crumbs have formed. Transfer crumbs to a medium bowl, pour melted butter, stir to combine. Press crumb mixture onto the bottom of a 8 inch spring form pan.
To make the Filling
Preheat oven to 350 degrees. Melt chopped chocolate in a double broiler or in the microwave, stir until smooth. In a separate bowl, mix the cocoa powder and hot water until it becomes a smooth paste.
Combine cream cheese, sugar, sour cream, and vanilla in the bowl of a stand mixer and beat until smooth and creamy. Beat in the egg just until blended. Scrape down the sides of the bowl if necessary. Stir in the melted chocolate and cocoa paste until blended. Pour batter onto prepared pan.
Bake in the center of the oven for 40 to 45 minutes. Remove cheesecake from oven and decrease oven temperature to 300 degrees F.
To make the Topping
In a small bowl mix the sour cream, sugar, vanilla, and almond extract until well blended. Carefully spread topping over cheesecake and bake for an additional 15 – 20 minutes.
Place cheesecake over a wire rack to cool. With a thin knife loosen the parchment paper from inside the edges of the pan. Let it cool for 3 hours then wrap in plastic wrap and refrigerate until cold and set at least 6 hours or overnight.
Unmold cheesecake from spring form pan, and peel off parchment paper. Allow cheesecake to stand at room temperature for 30 minutes.
To make the Mocha Affogato
Combine sugar and water in a small saucepan over medium-high heat and bring to a boil stirring until the sugar dissolves. Remove from heat and whisk in the Nutella, cocoa, espresso powder, and salt until smooth.
Drizzle the dessert plate with a little Nutella Mocha affogato, place a slice of cheesecake and top with a few dark chocolate shavings, more affogato, or a dollop of Nutella if desired.
Place leftover cheesecake {if any} covered in the refrigerator for up to 3 days.
Manzo alla Panna {Beef Roast with Parmigiano and Cream}
Before we get to this extraordinarily scrumptious beef roast {patience my pretties, patience}, I wanted to tell you about Kitchen Play ! It’s a brand spanking new interactive site and I think you’re going to like it. Who doesn’t like to play in the kitchen after all, I know I do ; ) Because I know you’re intrigued and you’re asking so how exactly does this site work ? Well, I’m so happy you asked ; )
Kitchen Play will present a new sponsored Progressive Party each month. The premise: six bloggers tasked with the challenge of incorporating the same food product or kitchen tool into six wildly different courses. After each month’s dramatic reveal, there will be a contest open to other food bloggers who want to try that month’s recipes and post about it for a chance to win a prize. How fun right!
I was honored to be chosen to participate in this month’s Progressive Party & Sur La Table just happens to be the Sponsor {squeeee} A word from our sponsor…”Sur La Table provides inspiration, tools and techniques for those who wish to enhance their lives through creative cooking and artful entertaining. Sur La Table’s comprehensive selection of products includes tools from around the world to prepare any cuisine, as well as beautiful dishes, linens and glasses to create a striking presentation. Sur La Table shops the world for new products providing the unexpected and a sense of discovery, whether you step into one of its stores nationwide, open the pages of its catalog or visit surlatable.com.”
My assigned course was ENTREE {score} and our top secret Sur La Table product {that was provided to me at no charge, ehem disclosure} was…*drumroll please* a Digital Flip Thermometer {perfect for cooking, baking and barbecuing Accurate up to 235 degrees F/112 degrees Celsius It’s small, sleek and yes sexy! And comes in a variety of snappy colors!
So now, what to do with this sweet sexy little number, eh? Since it is now fall, and I can bear heating up the kitchen a wee bit, I thought a roast was in order. Not just any roast {you know me better than that} A Manzo alla Panna {Beef Roast with a Parmigiano Reggiano and Cream sauce} Oh yes, it’s even better than it sounds. You’ll definitely want to make this. You, your tummy and your family’s tummies will thank me ; ) }
And…psst..because the site is called KITCHEN PLAY, {you knew a contest was coming didn’t you ; ) } if you DO make this recipe {or any of the others from this progressive party – but you know you want to make THIS recipe right LOL} and post about the experience on your own sites you MIGHT just win a prize. Woo hoo! To read about all of the rules/regulations, head on over to Kitchen Play. The prize will be the same for each course: The Swissmar V-Slicer valued at $50 (6 prizes total). But wait, there will also be a GRAND PRIZE drawing (all contest entrants are eligible), *drum roll please* it’s a Le Creuset Cassis Oval Wide French Oven, 3 ½ qt. #688606 Valued at $255.00.
Now there’s a little incentive ; ) And here’s a little more…
This is not your typical roast. The Parmigiano that is studded into the roast {that just sounds wrong doesn’t it LOL} oozes creamy cheesy goodness while it cooks. The roast is kissed with a nice red wine and then soaks in a creamy bath until it reaches just the right temperature. It’s juicy, moist and will have you going back for seconds {and maybe thirds, I’m not here to judge} I served this with a bed of Risotto ai Funghi that I made with leeks instead of onions. The sauce covered the Risotto like a warm blanket. It was the perfect culinary marriage on a plate.
So go ahead, get to playing in the kitchen ; ) Baci e in bocca al lupo {good luck}!
Manzo alla Panna {Beef Roast with Parmigiano and Cream}
What you’ll need: {Easily serves 6 ppl}
3 pound Angus beef rump roast – room temperature
3/4 teaspoon fresh cracked black pepper
2 ounces Parmigiano Reggiano – cut into wedges {see directions}
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup dry red wine
3 cups heavy whipping cream
1/2 cup Parmigiano Reggiano – grated
What to do:
1. Rub the pepper onto all sides of the roast. Make small, deep slits in all sides of the roast. Cut your Parmigiano wedges so that they will fit into the slits of the roast. Insert the Parmigiano into each slit, making sure it’s inserted all the way into the roast. Set aside.
2. Into your dutch oven add butter, olive oil over medium – high heat. Once melted add your roast and brown on all sides. {use a splatter screen if desired} Add wine and cook until wine has reduced by half.
3. Once wine has reduced, reduce heat to LOW, pour 1 cup of cream over roast, cover and simmer until roast reaches an internal temperature of 150-155 degrees {medium} Approx 2 - 2.5 hours. Continue adding 1/2 cup of remaining cream every half hour. Turn your roast every so often.
4. Once roast has reached it’s internal temperature of 150-155 degrees, remove it from the dutch oven, transfer to a cutting board and allow it to rest 10-15 minutes before slicing.
5. WHILE the roast is resting, skim the fat off of the top of the sauce and discard. Add the grated Parmigiano Reggiano and stir to combine. {If you prefer your sauce thicker, return the sauce to medium heat, stirring often and allow it to thicken}
6. Once the roast has rested, slice roast into thin slices and top with sauce.
Buon Appetito!
Tips:
*You’ll want your roast to be room temperature before browning. Your roast will cook more evenly if it’s at room temperature. Same goes for the cream, you don’t want to add a COLD liquid to a WARM pot.
* Once you’re nearing the 2 hour mark start checking the internal temperature of your roast with your digital thermometer. Cooking times will vary depending on your stove and the size of the roast and how YOU like it cooked. We like our meat cooked medium which is 150 range for a warm pink center.
* It’s EXTREMELY important to let your roast rest prior to slicing. If you slice it too early all the juices from the roast will just run out onto your cutting board.
* If your sauce, simply turn up the heat, continue to stir until it reaches your desired thickness.
Project Food Blog: Ready, Set, Blog!
Am I ready? Yes! Am I set? Not exactly! You see, I’m moving this week and things are a little chaotic to say the least. But good news is I’m great at multitasking. So, fear not ; )
In an adventurous spirit, I’m joining Project Food Blog. It’s the first-ever interactive competition where a slew {nearly 2 thousand last I checked} of Foodbuzz Featured Publishers will compete in a series of culinary blogging challenges for the chance to advance and a shot at the ultimate prize: $10,000 {not too shabby, eh?} and a special feature on Foodbuzz.com for one year. It’s kind of like “The Next Food Network Star” but for Food Bloggers ; )
So this is it! My very first entry and we’re tasked with telling the world {that’s you beautiful people}: what defines me as a food blogger and why should I be the next food blog star?
I could tell you it’s because I’m good at what I do, but that might sound a little uppity {and that’s so NOT me} So instead I’ll just quietly toot our horn. Here are a few places we’ve been featured…
- Nominated for a Saveur Best of Blog Award
- Featured numerous times as a Saveur Best of Web
- Featured contributor for the following sites: PaulaDeen.Com, TheMushroomChannel.Com & ElivingMedia.Com
- Featured blogger on CNN’s Eatocracy.Com
I could tell you it’s because I excel at multitasking. I’m a Wife, Mom {to three little angels {ehem} and a proud Food Blogger. Which means I bring home a little bacon, know how to fry it up and then clean up afterwards. LOL!
I could tell you it’s because I’m stubborn as a mule, and will work at something until it’s right or die trying ; )
I could tell you it’s because I’m consistent {posting three times a week no matter what my schedule}, loyal {I love this food blogging community that I am a part of} and extremely passionate {have you heard me talk about food, my family or ITALY}. You just can’t fake those things baby!
I could tell you that I’m a self taught cook, photographer and writer and have been blogging for less than two years. I’ve learned SO much since those early entries but still know I have MUCH to learn.
For instance, compare an early photo of Risotto to my Nutella Brownies that were featured on Food Porn Daily. Big difference!
Or I could just tell you that I LOVE what I do, that I appreciate all of the opportunities that food blogging has provided me with and last but not least sincerely appreciate each and every one of you more than you’ll ever know. I to this day still get giddy from your comments and hope that never changes. Besides, it’s impossible to get too big for my britches {well okay we won’t go there LOL} because my bambini are always here to bring me right back down to earth ; )
I can’t wait to learn new things, put myself out of my comfort zone, stretch my boundaries and see where this road leads. I hope you’ll ride shotgun on this awesome culinary challenge with me!
But I’ll leave it up to y’all ; ) Voting is OPEN week and if you see fit, YOUR VOTES will help me get to the next challenges!
Edited to add: VOTING IS OPEN! You can place your votes HERE
Mwah!
Horchata
Do you all know Pati from Pati’s Mexican Table? Well if you don’t you should! I’m so happy to be able to call her my friend. She is super talented {Among her many credits she’s one of my fellow contributors on PaulaDeen.Com and just appeared on The Today Show – told you she was talented ; ) } and is one of THE sweetest people you’ll ever meet. She teaches cooking classes at the Mexican Cultural Institute in Washington. If you’re in the area you should go. Heck, if you’re not in the area, you should go. I know, my friend Lisa & I drove the 4 hours to attend her class and we would have driven further. Pati’s enthusiasm is contagious, her storytelling mesmerizing and her smile is just infectious. And yes, her food OUTSTANDING. Such a memorable evening.
Everything we ate and drank that evening was stellar but one of the items that we had that evening was a drink called Horchata. I hadn’t ever had Horchata before {gasp I know} and I was smitten from the first sip. Pati was gracious enough to let me share her recipe and story with you. You should also check out her mole’ sauce, mamma mia is it something spectacular!
Baci {or Besos}
We could all use a little Horchata…
No matter how hard we tried we just couldn’t stay dry.
A single step out of the plane and it all seemed part of a magical realism novel from Gabriel García Márquez. In that hot, humid and tropical pueblo, every move was slowed down in a permanent mist, which made my clothes feel damp. Under the open sunny sky, that mist was shiny and full of light as it transformed the colors from the exotic overgrown plants, colorful houses and small streets. There were cute little insects, bees and hummingbirds moving all around. Wide chubby trees offered some shade, as people walked by with no hurry, wearing earth colored hats.
And everything, absolutely everything, was infused with the lusciously sweet aroma of vanilla.
No. I don’t do drugs.
This is a true description of a small town in the region of Totonacapan in the state of Veracruz, where vanilla originated and is still heavily grown. Also where my husband and I were invited to a wedding, more than a decade ago. And it was in that small pueblo, where I tasted the best horchata I have ever tried.
Granted, memory has its ways of doing its own little thing. And granted, I was much younger and a complete newlywed, so probably more melodramatic. But I would bet this sweet, comforting, silky and refreshing horchata my hand is holding, that if I were there today my description would be just the same.
One could say I got lucky recently at a cooking demonstration and dinner for the Smithsonian. In small part by meticulous planning and in large part by chance, everyone there must have felt transported to Veracruz. Here’s why:
Son de Madera had just performed Son Jarocho music. The entire Mexican Cultural Institute was infused with the aroma of the vanilla beans and extract we had been cooking with all day, which was shipped from a company in that region to create the vanilla inspired menu. An unforeseen thunderstorm had left behind a wet ambiance. And to top it all off, in that hot summer evening, a couple air conditioning units decided to contribute to the programs’ authenticity and take a brake.
(Members from Son de Madera, getting ready for an outstanding performance)
As the 100 audience members listened to my description of the steamy pueblo, I kept wiping my forehead dry. I couldn’t help but laugh out loud in amazement: Indeed! It was tropical, hot and humid. All we were missing were the cute little insects, bees and hummingbirds.
It was a good thing that aside from wine and peanut Toritos, an original aperitif, we had big glass barrels filled with this cold homemade horchata. People could drink as much of it as their hearts pleased.
As it gets hotter as the summer advances, and we are not even near August, I am sharing the recipe with you too… It is very easy to make.
There are many versions of horchatas in Mexico. Some have a base of white rice while others use cantaloupe seeds. I prefer the former. But rice horchatas can be made in many ways. Some add condensed and/or evaporated milk. I add milk, which is more traditional, as well as vanilla extract and true cinnamon. And rather than grinding the rice first, I like to soak it for a couple hours before it is pureed and strained. It seems easier, and somehow, has more flavor.
(Rice and cinnamon soaking in warm water, getting ready for an outstanding performance too!)
But the special spin of this horchata, which is not that common and makes it go from delicious to you can’t have anymore because I am finishing it all up, is coconut water. It makes it thirst quenching and energizing, as it brings you a couple steps closer to those tropical pueblos. Plus, it adds a soft layer of thickness without making it heavy.
There is always a shortcut to most things in the kitchen… If you don’t want to make horchata from scratch, you can find horchata concentrate in many stores or online. Just add coconut water as you mix the concentrate with water and/or milk. But if you have a bit of extra time to spare, try making it from scratch. I am sure you will enjoy it.
HORCHATA WITH COCONUT WATER, CINNAMON AND VANILLA {Serves 6}
Recipe and photos posted with permission from Pati’s Mexican Table
INGREDIENTS:
2 cups long or extra long white rice
2 cups hot water
1 cinnamon stick, (Ceylon or true cinnamon, if you can)
2 cups coconut water, can be fresh or canned
1 tablespoon vanilla extract
3 cups milk
1 1/4 cup sugar
Ground cinnamon to sprinkle on top, optional
TO PREPARE:
1. Place the rice in a bowl, cover with hot water. Roughly crumble cinnamon piece into the rice mix and let it all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.
2. Place half of the rice mixture in the blender with the coconut water and vanilla and blend until smooth, strain into a pitcher or container. Place the other half of the rice mixture in the blender with the milk and the sugar, pure until smooth and strain into the same pitcher or container.
3. Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking and sprinkle some ground cinnamon on top if you wish to do so.
Tiramisu con succo di arancia e mirtilli {Blueberries and blood orange juice Tiramisu}
In case you didn’t know, Tiramisu is my hands-down, favorite dessert of all time. Today, I’m pleased as punch to introduce you to Giulia from Jul’s Kitchen. She’s a cutie patootie and she’s graciously agreed to stop by and share her twist on this iconic dessert. I know I’ll be making this soon, and I’m pretty sure, once you read this, you will be too.
Baci!
Paula has definitely been my first international contact, she’s gifted with creativity, patience, kindness and a mouth-watering ability to capture with her words and recipes the luscious side of life. She’s been a lovely guest at Juls’ Kitchen with her Strawberry Shortcake, so I was immediately ready to answer YES! when she asked me to contribute with a guest post here.
Obviously I wanted to offer Paula something Italian for my guest post, as Paula has the Italian style carved all over her blog and recipes. I wanted to put a twist on a traditional recipe as well, as tradition and rules are very important to be followed, but innovation brings new life and let us discover new and delicious combination of flavours.
Name an Italian dessert, just one, and I bet that one person out of two will surely answer your question with the sweet and smooth tiramisu and a wide smile, foretasting the pleasure of a velvety cream and the dark bitter aroma of coffee. What is the key to success of tiramisu? Why people from all over the world look at this Italian dessert like one of the most luscious and sensual desserts ever? I think the reason lays into its structure, lights and shadows into the same spoonful, the perfect marriage of bitter and sweet.
So, when I was thinking about a new version of tiramisu, I decided to substitute coffee with blood orange juice, to exchange a bitter flavour with a citrus one. Following the path of fruity, dark chocolate became juicy blueberries, because flavor is the leading component, but I wanted to have a nice color contrast and red blood orange juice enhanced beautifully ivory mascarpone cream and deep blueberries!
Blueberries and blood orange juice Tiramisu
by Jul’s Kitchen
Ingredients:
• mascarpone cheese, 500 g
• fresh eggs, 5
• caster sugar, 5 tablespoons
• Savoy biscuits, 1 big pack (approx. 40 biscuits or more)
• Blood orange juice
• Blueberries
• Cointreau or Grand Marnier, 2 tablespoons (optional)
Directions:
1. Divide egg yolks and egg whites. Whisk egg yolks with sugar with a wooden spoon until they become white and fluffy. Dip your finger in the egg mixture and rub it between your thumb and index finger. It should feel perfectly smooth. Now add mascarpone cheese and keep on stirring until it is all combined.
2. Beat egg whites until they form firm peaks. Add whipped egg whites to the mascarpone mixture and stir lightly. At the very end add 2 tablespoons of Cointreau to give a pleasant and aromatic aftertaste to the cream.
3. Choose your favourite container (a cup of tea for each guest or a large and deep dish or fancy glasses) and put alternatively a layer of mascarpone cheese and a layer of soaked biscuits (soak the Savoy biscuits just for a few seconds into unsweetened blood orange juice), finishing with the cream. Sprinkle some blueberries over the tiramisu to garnish and leave to set in the fridge for at least 2 hours.
This new version is light, fresh and unbelievably aromatic, with the strong flavour of bergamot tea which lingers on your tongue for hours!
Pollo in Potacchio {Braised Chicken w/Onions and Chili Pepper}
I know you’re thinking, Paula this looks like barbecue chicken. But it’s not. It’s an incredibly flavorful braised chicken. So tender that it just falls off the bone. And the sauce, oh the sauce. So good it will make your eyes roll while your licking your fingers trying to get every last drop. Well, at least that’s what I did LOL. Pollo in Potacchio is a dish from the Le Marche region of Italy.
It’s a low and slow braised chicken dish chock full of aromatic onions and chili pepper. If you don’t happen to have a fresh red chili pepper you could substitute Calabrian Red Chili Pepper Flakes. This dish tastes so amazing everyone will think you’ve slaved in the chicken for hours. Have I mentioned how I love my dutch oven. I wouldn’t have imagined when I got it that I would use it as much as I do but, it’s pretty much my stove’s best friend. As a matter of fact it sits on the top of my stove because it’s used THAT often ; ) And well it weighs a ton so it’s also convenient tee hee.
The hardest part about this meal is browning the chicken pieces {and that’s not hard at all} the rest is easy peasy. Which makes it great not only for everyday meals but it’s just as fantastic for company. A risotto or polenta side would go famously with this chicken {and help you soak up all of that glorious sauce}
Baci!
What you’ll need:
4 tablespoons extra virgin olive oil
2 cloves of garlic – crushed
1 large onion – sliced
1 red chili pepper – seeded and minced
1 whole chicken – cut into pieces and patted dry
salt/pepper
1 tablespoon tomato paste – mixed with 2 tablespoons warm water
1 cup of dry white wine
1 sprig of fresh rosemary – finely chopped
1 cup chicken stock
What to do:
1. Into your dutch oven add olive oil, garlic, onion. Stir and saute for approx 5 minutes over low heat. Add the chili pepper and chicken pieces {skin down} Season with salt and pepper. Increase heat to medium and brown on all sides.
2. Reduce heat to low, add the tomato paste and wine. Stir to combine. Cover and allow chicken to braise for approximately 30 minutes.
3. Add the chopped rosemary and SLOWLY add in the chicken stock. Continue braising until chicken is tender {Approximately 30-45 additional minutes}
4. Remove chicken from dutch oven and plate. With a whisk mix the sauce together until it’s a smooth consistency. Pour over chicken.
Garnish with additional fresh rosemary if desired.
Buon Appetito.
Datteri Ripieni {Cheese stuffed dates with Prosciutto}
I love quick and easy appetizers. I also like to shake things up. This recipe fits both of those criteria. Datteri Ripieni are Italian for stuffed Dates. These are stuffed with a creamy and luscious combination of goat cheese and mascarpone cheese. With some herbs thrown in for good measure. This is a sweet, savory and salty little package that will tickle your taste buds.
Ziti agli Asparagi {Ziti with Asparagus}
Hello Fall! Nice to see you and your cooler crisp temperatures. Your beautiful leaves that fall ever so gently {well maybe not all the ones that fall into my yard but none the less} your vibrant colors, your comfy attire {so looking forward to wearing my new Lucchese Boots – swoon} and of course your comfort foods! Oh how I’ve missed you.
Yes comfort foods. Bring on the comfort foods! For me PASTA = comfort food. Punto {period} This dish is definitely comforting. Ziti agli Asparagi {Ziti with a fresh asparagus sauce} is creamy, luscious, and full of vegetables. So that counts as healthy in my book ; )
If you don’t cook with fresh asparagus because you’re not sure what exactly to do with it, fear not. It’s easy peasy {and SO much better than the canned asparagus}. To clean the asparagus just run your asparagus under cold water. Be careful of the tips as they are delicate. To trim them, there’s a quick trick. Take one stalk, hold it from both ends and gently bend until it breaks. The point where it breaks naturally is where you should trim from. You can use this as your guide to trim the remaining asparagus.
I don’t save the trimmed asparagus pieces because I find them to be a bit tough and fiberous. And who wants to eat that right.
See cooking with fresh asparagus is easy peasy! It’s a great dish and you can make this with any short pasta, I just happen to like Ziti. Fun to say, fun to eat!
Baci!
What you’ll need:
1 large bundle of fresh asparagus – trimmed
2 tablespoons unsalted butter
2 cloves garlic – minced
1 leek – sliced thin
1 cup chicken broth
1/2 cup dry white wine
salt/pepper
1 pound ziti
1/4 cup Parmigiano Reggiano – grated
What to do:
1. Trim the asparagus {take one stalk bend it and where it snaps naturally is where you trim it} set aside.
2. Into a large saute pan add butter, garlic and leek. Cook over low heat until onions and leeks are translucent. Add chicken broth, wine and asparagus. Season with pepper. Heat to boiling, then reduce to a simmer. Cover and cook approx 10 minutes OR until asparagus are tender.
3. WHILE the sauce is cooking, place a large pot of generously salted water onto boil. Add ziti, cook until al dente. Reserve some of the pasta water in case necessary. Drain and set aside.
4. Remove the asparagus with a slotted spoon or skimmer, cut the tips and set aside. Place remaining asparagus and liquid from the pan into a food processor, blender and pulse to combine until it’s a smooth silky consistency. Return sauce to pan.
5. Place the drained ziti into the pan and toss to combine. If the mixture is too thick for your liking add a bit of pasta water to loosen. Garnish with reserved asparagus tips & Parmigiano Reggiano!
Buon Appetito!
Tortellini in Brodo {Tortellini in Broth}
Soup’s on! & this bowl I’m sending to my sweet friend Rachael {aka the oh so fabulous La Fuji Mama} all the way over on the West coast. If she lived closer I would most certainly deliver it myself. If you follow me on Twitter, you may have heard through the twitter vine that she’s recovering from having her tonsils removed so I’m helping out with a little guest post so she has time to focus on recovering {although I know she’d much prefer to be in the kitchen cooking up some fuji fabulousness}.
What do I want when I’m not feeling so hot. Soup, of course. Tortellini in Brodo {Tortellin in Broth} came to mind immediately. It’s just bliss in a bowl! You have a rich flavorful broth peppered with veggies which would be quite scrumptious on its own, but oh no, then you have little pillows of perfectly plump pasta bursting with cheese floating about just waiting on your spoon….perfection! And my little secret for making this dish great…come a little closer so I can whisper in your ear *Parmigiano Reggiano Rind* Yep, you won’t believe how much depth it will bring to your broth ; ) You know how much I love my Parmigiano Reggiano cheese, it’s like gold in my house so I try to find uses for the rind too, waste not want not ; )
Now that the temperatures are cooling off just a bit, it’s the perfect time to start enjoying bowls and ladels full of soup. And if it’s still hot where you are, just turn your air condition way down ; )
Go ahead over to La Fuji Mama’s for the RECIPE and be sure to send her some well wishes while you’re there!
Baci!
Spaghetti al Cartoccio {Spaghetti in Parchment}
I don’t know too many people that don’t enjoy spaghetti. I mean what’s not to love after all? Long luscious noodles, that you can spin and twirl to your hearts content. And they can be topped with a plethora {I just love that word} of sauces. Tomato, cream, meat, cheese, wine, and the list goes on and on. Delicious, inexpensive, and cook in a flash! Again, what’s not to love ; )
You know I obviously LURVE spaghetti. And I’m sure you all know by now that Spaghetti alla Carbonara is my ultimate favorite, I get goose bumps just thinking about it. You also know there’s not a pasta dish that I’m not fond of ; ) Just sayin. Spaghetti al Cartoccio is simply Italian for Spaghetti in parchment. If you’ve not baked with parchment this is an incredibly FUN and new way to enjoy a dish.
Parchment packs make a fantastic presentation. You set them down, carefully {we don’t want you to burn yourself now} open then and then watch as steam clouds come pouring out, and then as if on key you’ll hear the ooohs and aaaahs from your table guests. You can make one giant parchment packet OR I really like to do individual packets for each guest. Seems a little more special that way. And hello the cleanup couldn’t be easier ; )
This is a simple dish that comes together quickly. It’s a classic combination of fresh tomatoes, capers, herbs, and *smiling* Parmigiano Reggiano. Swoon! You could easily make these ahead of time and then just pop them into the oven when your guests arrive.
Baci!
What you’ll need:
2 tablespoons extra virgin olive oil
2 cloves garlic – minced
2 tablespoons fresh flat leaf Italian parsley – chopped
2 cups fresh roma tomatoes – chopped
1/2 cup dry white wine
salt/pepper
1 pound spaghetti {I like Barilla}
1/4 cup Parmigiano Reggiano – grated
2 tablespoons fresh basil – chopped
1 tablespoon capers – drained
What to do:
1. Into a large saute pan add the oil, parsley and garlic and cook over medium heat for approx 1 minute {do not let garlic brown} Add the tomatoes and wine. Season with salt and pepper and allow to come to a boil. Stir often. Once boiling, reduce heat to LOW and simmer for approx 15-20 minutes. Stirring as necessary.
2. Preheat oven to 375 degrees. Place a large pot of generously salted water onto boil. When boiling, add spaghetti and cook until al dente. Reserve some of the pasta water in case needed. Drain spaghetti and set aside.
3. WHILE pasta and sauce are cooking, prepare your parchment paper packets. For a large packet you’ll need approx 24″ of parchment paper that has been doubled for thickness. If you’re making individual packets they should be approx 6″ of parchment paper {again doubled for thickness} It’s better to have MORE parchment than less.
4. Once the pasta is cooked and drained, add it to the saute pan and toss to combine. Spread the spaghetti lengthwise onto the parchment paper. Sprinkle with cheese, capers & basil.
5. Fold the top of the parchment paper over {like you would fold a lunch bag} and then twist the sides. Place parchment packs onto a baking/cookie sheet and bake for approx 8-10 minutes.
Buon Appetito!
Note: for my gluten free friends. You can easily make this dish gluten free by substituting gluten free spaghetti!
{Not your regular} Roast Beef Sandwich
You might have heard through the web vine about the Mezzetta “Make that sandwich Recipe Contest” or as I like to call it the 2010 Summer Sandwich Smackdown ; ) It’s a contest where YOU create an original sandwich using at least 2 Mezzetta products {for rules/regulations please see their website} and up for grabs is $25,000 yes that’s right not $25, not $250, NOT even $2,500 {which is still a lot of cash these days} BUT a whopping $25,000 baby!
I had so much fun creating my Gaucho Steak Sandwich with Chimichurri Saucelast year, that I decided to do again this year. The nice folks over at Mezzetta sent me a sampling of their products to help get me started {ehem, disclosure} I toyed around with a lot of ideas but in the end I settled on something a little out of the ordinary.
*drum roll please* Roast Beef with melted provolone cheese. Kissed with a horseradish and caper sauce. Topped with caramelized onions, roasted red bell peppers and crispy fried sweet potato strips! Now that is one mouthful of a sandwich and one mouthful of a name so I’m going with {Not your regular} Roast Beef Sandwich ; )
I love the horseradish and caper sauce. It gives the sandwich a little kick. You can never go wrong with carmelized onions and roasted red bell peppers, swoon. And what’s a warm sandwich without melted cheese? And the unexpected twist…Crispy Fried Sweet Potato Strings! Everything comes together in one harmonious bite. Albeit a big bite ; )
I have a tendency to come up with ideas {IE: sweet potato strings} and then am left with the task of how to execute them. You know I’m a ”how hard can it be” kinda girl. Cutting these into super thin strings would take forever and probably end badly LOL SO I go through my kitchen drawers looking for something, anything that might do the job. After about what seemed like an hour of digging through kitchen tools I see in the back my OXO Good Grips Lemon Zester and I think, that might work ; ) Sure enough SCORE!
I served these sandwiches with some additional fried sweet potato chips! So easy to do, just thinly slice a sweet potato into rounds and fry with the remaining oil from the sweet potato strips ; ) Easy Peasy!
There’s still time for you to come up with your own sandwich creation and throw your hat into the ring! It is the sandwich smackdown after all ; ) What are you waiting for, ENTER today! While you’re there you can VOTE for your favorite celebrity sandwich. The winner will get $10,000 to put towards their favorite charity!
Go ahead and help support a worthy cause {whispering Jamie Oliver & his Food Revolution, Food Revolution, Food Revolution ; ) }
Baci e in bocca al lupo {good luck}!
What you’ll need: {Makes 2 sandwiches}
2 tablespoons Mezzetta Horseradish Cream Style
1/2 tablespoon Mezzetta Imported Capote Capers – drained and minced
1 tablespoon extra virgin olive oil
1 onion – sliced thin
pinch of salt
pinch of sugar
8 ounces Mezzetta Deli-Sliced Roasted Sweet Bell Pepper Strips
1 small sweet potato – peeled and cut into strings
1/2 cup vegetable oil
4 slices of ciabatta bread
8 slices of Roast Beef – sliced thin
2 slices of provolone cheese
What to do:
1. Into a small bowl add the Horseradish sauce and minced capers. Mix well to combine. Set aside.
2. Into a medium saute pan, add the olive oil and sliced onions. Season with salt, pepper and sugar. Mix well to combine. Cook over low heat until caramelized. Stirring every so often.
3. WHILE the onions are carmelizing, slice the sweet potato into strings. NOTE: to achieve this I used an OXO Good Grips lemon zester. Into a small saute pan add your vegetable oil and heat until you have small bubbles on the sides. CAREFULLY add the sweet potato strings and fry until golden and crispy {this will just take a minute} Using a slotted spoon transfer sweet potato strings to a plate lined with paper towels. Set aside.
4. Once the caramelized onions have cooked. Transfer them to a small bowl. Into the same pan, add the roasted red bell peppers and cook until they are just heated through. Set aside.
5. To assemble sandwiches: spread the horseradish/caper sauce onto the tops of each piece of bread. Top with 4 slices of Roast Beef and a slice of Provolone. Place the bottom half of each sandwich into a toaster oven or into the oven and allow cheese to melt. Toast the top halves of the bread at the same time. Top the roast beef/cheese with caramelized onions, roasted red bell peppers and a sprinkling of the fried sweet potato strings. Top with the remaining piece of bread.
Buon Appetito!
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