Wednesday, November 26, 2008
Saturday, November 22, 2008
Those who know me are UNfortunate enough know all the things that bug me:
-leftover food in the sink (it belongs in the trash, my friends)
-when the sheets get all messed up under the covers
-nose pickers (all three of my children)
-dust (it bugs me, but I rarely do anything about it...I mean, cleaning it)
-jarred sauce (it's a waste of too much oregano)
-nails on a chalkboard
-cheese that doesn't melt
Okay, this is just a short list, but this last one is my BIGGEST pet peeve right now. I've lately been confronted with issues buying cheese for my family. Mozarella, Romano, Parmiggiano, you name it.
Have you ever bought that pre-shredded cheese that you put on top of lasagne and it stays in the exact same shape...? I mean, it doesn't melt. It just looks like slightly wilted shreds of mozarella that frighteningly resemble plastic or something.
I can't stand it. It is gross. Why? because it's not real cheese. Just like the parmesan stuff in the green plastic container. How does anyone use this stuff without gagging? The only difference between this and the mozarella is that it's grated shavings of plastic. What is the culinary world coming to?
I can't even get good quality grated romano cheese at the grocery store. I have to go to a specialty Italian deli. And you can never buy pre-shredded cheese. For those of you who are lazy like me, this is a very sad realization to come to....but believe me, the arm workout that self-grating requires is worth it.
Before long, it's going to be almost impossible to find quality Italian food. There's one place I know of that still has some of the best imported stuff, www.Ditalia.com In the near future I'll be posting about some great salami and hot chili pepper jam they sell....stop drooling, "I'll be updating soon. Any other pet peeves worth venting over? I'd love to hear them:)
Monday, November 17, 2008
Tuesday, November 11, 2008
Wednesday, November 5, 2008
· 5lb potatoes
· 8 oz. mascarpone cheese
· 8 oz milk
· 1/2 - 1 stick butter, melted
· 12 oz asiago cheese, shredded
· Salt & pepper to taste
· Peel, cube, and boil potatoes until tender.
· Whip mascarpone cheese, milk, and butter together.
· In a separate bowl, begin to mash the potatoes with an electric mixer, slowly adding the cheese mixture until desired consistency. (mixture will thicken in baking)
· Butter a casserole dish and fill with the mashed potatoes.
· Sprinkle asiago cheese to coat.
· Bake at 400 degrees until bubbly and golden.
Tuesday, November 4, 2008
Monday, November 3, 2008
So I have researched and taste tested several recipes just to be able to provide you with the very best variety of the traditional arrabiata sauce. And you've got to serve it with penne or it would just break my heart (and the hearts of Italians everywhere).
Everyone better give this recipe a shot because I promise you, your eyes will water not only at the spiciness, but at the mere beauty of enjoying such buon cibo!
1TSP olive oil
1 cup chopped onion
5 cloves minced garlic (use more if you're like me)
1/2 cup red wine
2 TB brown sugar (the sweet secret!)
2 TB chopped fresh basil
1 small can tomato paste
1 1/2 TSP crushed red pepper flakes
1/4 TSP ground black pepper
2 large cans crushed tomatoes
2 TB chopped fresh parsley (for garnish)
Heat oil in large skillet. Saute onion and garlic for about 5 minutes.
Stir in the wine, sugar, basil, red pepper flakes, tomato paste, black pepper. Combine.
Mix in the crushed tomatoes and bring to a boil. Reduce heat to medium and simmer for 2o minutes (uncovered).Mix into UNRINSED penne (I like the penne rigate, the sauce just sticks better!) and top with the chopped parsley.
Saturday, November 1, 2008
(The victory is made obvious by my daughter pouncing on my son in the above wrestling match.)
So congratulations to arrabiatta sauce for being everyone's number one. I guess a lot of us just like it hot! I know I love spicy sauce...whether it makes you sweat, or cry, or get the hiccups (weird, I know, but it happens to my husband every time he eats spicy food) a little heat is always worth it!
So while I search my family recipes for the BEST variety of arrabiatta sauce I can find, I would like to ask you to do some research:
I would love to hear what you think the next poll should be.
Let's face it, we all have questions about Italian food or traditions that need answers, and I'd love to hear what boggles all of your minds!
Post ideas in the comments for this post, I hope to have a new poll up next week. Thanks everyone! CIAO!