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July 25th, 2010
4-7 oz. cans roasted peppers
1 cup seasoned bread crumbs
8 oz shredded fontina cheese
3 cloves minced garlic
A few sprigs of Fresh parsley, chopped fine
Salt and Pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in
Drain peppers and rinse with water. Open peppers, splitting in one side, so that they lay flat on counter. Sprinkle with small amount of breadcrumbs, reserving most to coat peppers with. Add minced garlic, shredded fontina cheese, parsley, and grated Romano cheese. Roll-up peppers, keeping as much filling inside as possible, then dredge in flour, egg, then seasoned bread crumbs and set aside. Heat olive oil on medium-high heat in a frypan. When hot, fry peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper and serve.
Posted in American Food, Appetizers
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fontina cheese, minced garlic
Food & Wine: Articles
July 20th, 2010
Spike Mendelsohn is well known to viewers of Top Chef , Bravo's hit reality cooking show, as the talented, often-provocative Season 4 contestant with a truly astounding collection of hats. Now that Top Chef Season 7 is set in Washington, DC, where Mendelsohn owns Good Stuff Eatery, he's imagining all kinds of local challenges for the rookie contestants. One is particularly close to his heart: to take over a public-school cafeteria and make healthy, inexpensive dishes that are …
Posted in Food and Wine Pairing
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Top Chef
Food & Wine: Articles
July 15th, 2010
Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes Michael Anthony (an F&W Best New Chef 2002) includes just a few coins of tender, saffron-flavored fingerling potatoes in his 50-ingredient warm vegetable salad. Grace Parisi reimagines those fingerlings for this light, fresh take on a potato salad , tossed with fennel, tomatoes and plenty of greens. Giardiniera with Ham and White Beans This recipe is a nod to the pickled vegetables (giardiniera) in the Gramercy Tavern salad. …
Posted in Appetizers, Italian Food, Uncategorized
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salad
Food & Wine: Articles
July 9th, 2010
© Stephanie Foley Lesson: Pour a crisp soave when serving a recipe with artichokes. Recipe: Grilled Fish with Artichoke Caponata © Stephanie Foley Lesson: Seek out freshly made ricotta for its milky taste and creamy texture. Recipe: Crunchy Vegetable Salad with Ricotta Crostini © Stephanie Foley Lesson: After the main ingredient, salt and acid (citrus, vinegar, wine) are key. Recipe: Angel Hair Pasta with Squid, Mussels and Zucchini Lesson: Always stir orecchiette as it cooks …
Posted in Cookbooks, Italian Food
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Italian Flavors
admin
July 7th, 2010
1/2 lb. or 2 cups dried Cavatelli or other small shell-shaped Italian Pasta
1/2 lb. or 3 links sweet Italian sausage
2 Cloves garlic, minced
1 bunch broccoli
1 1/4 cup low-salt chicken broth
1/4 cup raisins
1 tbls unsalted butter
Parmesan Cheese
Squeeze sausage from casings and saute in a heavy skillet or cast iron frying pan. Stir until no longer pink and sausage has broken down into small chunks. Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute more. Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not overcook. Finally add butter and stir to melt. Add, with sausage, to cooked pasta and serve with Parmesan cheese.
Posted in Italian Food
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broccoli, cavatelli sausage
Food & Wine: Articles
July 5th, 2010
Variations: Spicing Up Fried Chicken Flavor: Indian To the Flour or Batter, Add: 1 tablespoon garam masala Flavor: Mid-Atlantic To the Flour or Batter, Add: 1 tablespoon Old Bay seasoning Flavor: Middle Eastern To the Flour or Batter, Add: 1 tablespoon za'atar More Great Recipes: More Delicious Fried Chicken Dishes Southern Comfort Foods Picnic Classics
Posted in American Food
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Fried Chicken
admin
July 3rd, 2010
8 Eggs
2. Tsp. Salt
4 Cups all purpose Flour
In a large bowl, combine eggs and salt. Beat well. Add flour, 1 cup at a time until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15-20 minutes. Cover and let stand in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form a 2″ x2″ square. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained or use rolling pin.
Cut paste shape using pasta machine or slice desired shapes by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in plastic bags and store in cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually takes less time to cook. top with your favorite sauce.
Posted in American Food, Italian Food
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pasta dough
Food & Wine: Articles
July 1st, 2010
July 1, 2010 — Green Tomatoes with Pistachio Relish Pairing: An American rosé. Try the 2009 Sokol Blosser Rosé of Pinot Noir or 2009 Edmunds St. John Bone-Jolly.
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Paella, Salt and Pepper, Zinfandel
admin
June 26th, 2010
4 Tablespoons expresso coffee
1 Tablespoon Grappa
3 eggs, separated
1/2 Cup of Sugar
8 ounces Marscapone Cheese
24 Savoiardi Biscuits
1 ounce sweet Chocolate, grated
In a small bowl, combine the coffee and grappa; then set aside
In a medium bowl, beat the egg whites until stiff, set aside
In a large bowl, beat the egg yolks together with the sugar until thick and lemon-colored. Add the Marscapone and blend. Gently fold the egg whites into the cheese mixture.
Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 to 6 hours before serving with grated chocolate.
Posted in Desserts
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Marscapone Cheese, sweet chocolate, tiramisu
Food & Wine: Articles
June 25th, 2010
"Eat a lot of fruits and vegetables from small farmers, and you'll do OK." That's the simple approach to healthy eating put forth by chef-activist Michel Nischan, owner of the Dressing Room in Westport, Connecticut. His new book, Sustainably Delicious , explores the philosophy with dishes like a chopped salad with eight different vegetables. Nischan's efforts to get Americans to eat better go beyond cookbooks: Since 2008, he's been helping underserved communities gain …
Posted in American Food
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chopped salad, small farmers
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