Brasato {Braised Short Ribs with Vegetables and Herbs}
Who doesn’t love braised short ribs? Not only are they incredibly flavorful because of the sheer amount of time they spend bubbling away in their own special little jacuzzi, they’re so tender they fall off the bone. And if that wasn’t enough it’s pretty much pot to table! Hey, what can I say, I like to cook but detest doing dishes…sigh
read moreProject Food Blog: Picture Perfect
Thank you ALL so much for your votes and support! Mwah! Thanks to YOU we’ve advanced to Challenge 4 in Project Food Blog! For this challenge we were prompted to go above and beyond and use photography to create a step-by-step, instructional photo tutorial. Sounds easy right? NOT! For inspiration, I looked to one of my favorite step by step blogs written by someone I admire greatly. Her name is Ree. Maybe you’ve heard of her ; ) LOL, If you haven’t I’m going to need for you to come out from underneath that rock : )
read moreFrico con Patate {Potato and Cheese Fry}
I think it’s HIGH time that I focus on food from my most favorite region in Italy. While you all know I adore Italian food, you might not know that I REALLY adore Friulano food. That is food from the Fruili Venezia Giulia region of Italy or Friuli for short ; ) All of my years living there might have something to do with that ; )
read moreZucca al Forno {Baked Squash}
Butternut squash are quite odd looking but are incredibly tasty! One goes a long way. They are after all HUGE. When in season, you can find them in almost every produce market and obviously with their size they’re not hard to miss ; ) If you’ve never cooked with them, what are you waiting for, not only are they good for you they’re just plain GOOD!
read moreManzo 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.
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.
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.
Risotto al Latte {Milk Risotto}
I thought I had tried just about every version of Risotto out there. UNTIL I saw this one. It was made using milk instead of the traditional broth or even wine as a variation. I was intrigued. VERY intrigued. I simply had to make this Risotto. There was no if and or but about it!
My sweet friend Rachael sent me a cookbook for my birthday. It’s called Venezia {Venice} and it’s a compilation of, what else, Venetian recipes. The book might just be one of the most beautiful cookbooks I have ever laid my eyes upon. It’s a feast for the eyes and {my} soul. No detail was left out. It definitely reflects the grandeur of Venice. It’s hardback, elegant, has gold trimmed pages and a beautiful velvet bookmark. All that is even before you OPEN the book. Then you see the pictures. Oh the pictures. I’ve been in Venezia all week ; ) They’re STUNNING and the recipes are no exception, they’re just ah-mazing. I’ve come across recipes that I haven’t had in a long time and can’t wait to re-discover.
This Risotto al Latte {Milk Risotto} is one from the book. It’s incredibly creamy and decadent and obviously VERY VENETIAN. I am in love with this risotto and will be adding it to my risotto rotation.
I noticed that it does take a little longer to make than a basic risotto and you do need to SIMMER this rice or you’ll have milk frothing over the sides of your pan, just sayin’. I think it would also be wonderful with some add in’s, maybe some asparagus.
Baci!
{Adapted from the cookbook “Venezia” by Tessa Kiros }
What you’ll need:
3 tablespoons extra virgin olive oil
1 shallot – minced
1 1/3 cups arborio rice
6 cups whole milk
salt
4 tablespoons Parmigiano Reggiano – grated
1 tablespoon unsalted butter
pinch of ground nutmeg
What to do:
1. Into a heavy bottom large sauce pan add the olive oil and shallots. Over medium heat saute the shallot until translucent. Add the rice, stir well to coat and cook for a minute or two. Season with salt.
2. WHILE the shallot/rice is cooking warm the milk in a separate sauce pan. Set aside.
3. When milk is warm, add half {3 cups} to the rice mixture. Reduce heat to LOW, stir well to combine. Stir as necessary and simmer until almost all of the liquid has evaporated. Add another 2 cups of milk and continue cooking until the rice is tender {approx 20-25 minutes}, stirring as necessary. Add the last cup of milk towards the end of the cooking time.
4. Check for seasoning, add salt if necessary. Add butter, Parmigiano and nutmeg. Stir well to combine. Serve immediately.
Buon Appetito!
Confettura di Olive {Olive Spread}
Olives…they’re simply fantastic little bites of deliciousness. They come in many shapes and sizes and of course flavors. There’s just about an olive to satisfy every taste bud {and recipe ; } Yes, we’re obviously fans of the flavor packed OLIVE. And not only are they delectable, without them I wouldn’t have my beloved extra virgin olive oil so big bonus points there.
Charlotte di Lamponi {Raspberry Charlotte}
Okay okay for those dessert purists out there this is not exactly a Charlotte…It did start out as a Charlotte mind you and ended up as a Charlotte of sorts. How about that? Yes, I must explain…I thought I could get away with making this without a Charlotte Mould, because I have always had the “how hard can it be mentality” or just stubborn as my Mamma would tell you. Either way, I set about making this beautiful dessert using what I had on hand which was a souffle mould.
{Gluten Free} Peanut Butter and Nutella Thumbprint Cookies
It seems I have been falling down on posting Nutella recipes. I know, I know, *GASP* what is wrong with me? It’s not {I promise} for lack of consumption. You all know by now that I am a Nutella-holic and it goes without saying that there is ALWAYS Nutella in our house ; ) It just seems it’s being consumed far too quickly and when I have an idea for a recipe there simply isn’t enough to work with *sigh* but I did manage to reserve a little and wanted to share one of our favorite cookie recipes.
Pizza Margherita senza glutine {Grilled Gluten Free Pizza Margherita}
It’s always the right time for PIZZA! And grilling the pizza just makes sense right now. We don’t need an excuse to heat up our ovens with this sweltering heat & well grilling the pizza is just plain fun! Did you happen to notice those other two little words in the title… GLUTEN FREE ? YES, it’s not a typo, don’t click away this recipe happens to be delicious and GLUTEN FREE.
Gelato al Kiwi {Kiwi Gelato}
Ah, sweet summertime! So along with the blistering heat that we’re already experiencing here in the South East comes the need for all things cold and refreshing! And that of course means GELATO! Yes, go ahead and prepare yourself for the barrage of gelato and sorbet recipes that are going to be coming your way. It’s inevitable!
Pesto
Ah PESTO! I’m going back to basics here. I was recently surprised to hear how many people didn’t know how to make Pesto. They’ve been buying it in the jars. Quite pricey jars might I add. There’s nothing wrong with that BUT I’m going to let them in on a secret…It’s easy peasy & oh so good made fresh.
read morePollo al Rhum {Chicken with Rum}
I am crazy for chicken thighs lately! Perhaps I purchased way too many of them at my bulk store. I’ll never tell, but this Pollo al Rhum {Italian for Chicken with Rum} is one amazing recipe & makes me happy I had them on hand. If you’re tired of the same old, same old chicken, you should try this out. Also equally fab is last week’s Galletti alle Olive. You should buy the thighs in bulk & try that one as well – just a thought!
In this penny-pinching season chicken thighs are a blessing. (Yes, only chicken thighs – not thunder thighs – but I’m not going to mention those again!)
read moreRoasted Brussel Sprouts & Mushrooms
Okay, I must admit until recently I was NOT a fan of the Brussel Sprout. At the very mention of the word, I conjured up memories of small, soggy, green vegetable balls from my childhood that I was told to eat because they were “good for me”. They were tasteless & lifeless & I wanted nothing to do with them. Until now that is!
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