Thursday, August 28, 2014

Cook Italian Meals at Home

There are not too many people who do not love Italian cooking. Unfortunately, far too many of us discount the possibility of bringing Italian cooking into our very own kitchens for fear that many of the recipes are far too difficult. The truth is that learning to cook Italian food just might make your home the favorite drop in dining spot for friends and family all over.
Believe it or not, most great Italian recipes have an easier version that can be made with very similar effects when it comes to flavor and aroma. Also, despite the commercials of old, all Italian cooking does not require an entire day of simmering in order to achieve great flavor. Though you do not have to let your friends and family in on that little secret. Be a martyr for flavor and they will love you even more. You do not have to let anyone in on your best-kept secrets when it comes to preparing these often simple dishes.
The biggest challenge that most Americans face when it comes to Italian cooking is basically learning a new set of essential ingredients. The cheese, meats, or grains that are used in their creation most often identify or define Italian cuisine. It’s the combination of these primary ingredients that create some of the most distinctive flavors on earth. Learn about these ingredients. Identify the flavors and study the combinations of flavors and you should be able to not only follow many great Italian recipes but also to invent a few of your very own Italian inspired recipes.
The greatest thing when it comes to cooking Italian food is that most of these dishes are rather difficult to destroy. This of course does not indicate that it cannot be done, only that it isn’t as simple as with some of the more delicate cuisines around the world. Italian food is durable and flavorful but for the most part not too terribly delicate when it comes to flavor. You can go a little heavy with some spice or cheese without completely ruining the dish in most instances. If you are anything like me, this is a regular occurrence when cooking and one of the reasons I enjoy cooking Italian food so much.
Whether you are a beginner when it comes to the culinary arts or a seasoned pro there is something that will provide the appropriate challenge for you when it comes to Italian cooking. Take a look around there are recipes in abundance across the Internet, at your local library, in specialty cook books, and even in your favorite block buster best selling novels.
Another thing you should keep in mind when cooking Italian food is that nothing seems to bring out the flavor of Italian food better than a good bottle of wine to match. Perhaps this is the reason that it is difficult to ruin an Italian meal, no matter how bad it is, the good wine paired with it, will erase all ill will and tastes in very short order. You will want to spend a little time researching and studying the science (though some will argue that this is truly an art form) that goes along with pairing a good bottle of wine with the right flavor combination when it comes to Italian cooking. Once you’ve mastered this, there is nothing to prevent you from being the diva of all things Italian when it comes to food preparation.
The most important thing for you to remember when cooking Italian food is not to take the cooking too seriously. Good Italians know that the enjoyment of the meal is far more important than the process of preparing the meal. Make your meal an event with plenty of time for pleasant conversation and enjoyment of your company in between courses. The point of a good Italian meal is the pleasure of enjoying it with fine wine and good conversation.
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Sunday, August 24, 2014

Baked Macaroni and Cheese


Directions:
1,   
Preheat the oven to 350 degrees F (175 degrees C).
2,
Lightly grease a 2-quart baking dish.
3,
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
4,
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk.
5,
Stir well.
6,
Place the lightly cooked macaroni in the prepared baking dish.
7,
Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
8,
Bake uncovered, for 30 to 40 minutes, or until the top is brown.

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Wednesday, August 20, 2014


Jellied Pig's (Kocsonya)
1  
Wash and cut up the pork loin, the feet, ears, and tails into smaller pieces you can, or ask your butcher to do it for you.
2
Put the feet, ears, and tails pieces into large pot (not the pork loin) covering them with water. Bring to a boil and simmer covered, very slowly until done and the meat comes off the bones easily.
3
Throw away water, and wash the feet’s, ears and tails l in cold water.
4
Rinse out and add two quarts of cold water to the pot and the pork loin, (feet, ears, tails) onions, carrots, celery, parsley, parsnip, peppercorns, garlic, paprika, salt.
5
Cook for about 3 hours or until the skin on the meat become tender, and keep skimming the water to keep the broth clear.
6
Distribute the meat into several soup bowls. (3-4 pieces to the bowl)
7
Strain the broth and pour over the meat, than let at cool down before storing in a refrigerator.
8
Sprinkle with some paprika, and serve with good hearty bread.

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Friday, August 15, 2014

Remove the fat from soups. Remove the fat from homemade soups by tossing in four ice cubes.  The fat will congeal around the ice, which can then be removed. This will cool the soup, so you may need to reheat after completing the process
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Thursday, August 14, 2014

Interesting uses for apples.
You may have heard before that it’s best to keep apples stored separately from other fruits and vegetables because they give off gases that speed up ripening. Well those same gases are actually useful for some things.
An apple wedge in the bag will soften clumped brown sugar over night.  It will also keep your potatoes from sprouting.
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Sunday, August 10, 2014

Creamy Pea and Barley Soup with Meat
1  
In a large pot, (9- to 10-qt) over medium-high heat cook the neck bone until the meat slipped of the bone about 40 minutes.
2
Remove the meat from the bones Shred the meat with forks and set aside.
3
In a large pot, heat the olive oil over moderately-low heat, add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes, and add to the some pot used to cook the meat.
4
Add the meat, butter, salt, pepper, garlic, peas, potato, barley, shallots, carrots, bay leaf, celery cloves, thyme, and marjoram.
5
Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the peas are very tender.
6
Season to taste with additional sea salt and pepper.
7
Serve with little cream and lots of roughly cut wheat croutons fried in olive oil, and tossed with garlic, sea salt and chopped parsley.
8
(For a leaner, vegetarian version you could omit the meat.)
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Saturday, August 9, 2014

Fettuccine With Shellfish, Tomatoes, and Olives
1   
Bring a large pot of lightly salted water to a boil. Add the fettuccini pasta and cook for 8 minutes, then strain the pasta.
2
Heat the oil and butter in heavy large skillet over medium heat.
3
Add tomatoes, capers, and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.
4
Add shrimp and scallops and sauté until cooked through about 2 to 3 minutes
5
Mix in Kalamata olives.
6
Stir in cheese over medium heat until melted; this will thicken the sauce.
7
Add pasta to seafood mixture and toss to heat through, sprinkle fresh parsley and rosemary on the top and serve.

Saturday, August 2, 2014




Cheese Pasta Bacon Dinner
1
Bring a large pot of lightly-salted water to a boil.
2
Cook the egg noodles according to package instructions.
3
Cut up bacon add to skillet cover and begin to cook over medium heat until crisp.
4
Add egg noodles, bacon, some of the bacon grease, sour cream and cottage cheese together in skillet.
5  
Stir and serve.
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