Mangia! Mangia! I just can’t get enough of the great taste of Italian foods. Italian pasta, pizza, pork, beef and seafood recipes are much a part of my everyday life.
Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.
Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.
Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.
So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.
Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does
Grandma Theresa’s Pasta and Cauliflower
Ingredients
# 1 pound box of mostaccioli or rotini
# 2 medium size heads of cauliflower
# 3 or 4 cloves of garlic chopped
# 3 or 4 bunches of long green onions chopped
# 1 stick of butter
# 2 Tbls of vegetable oil
# 1 cup of seasoned bread crumbs
# Freshly grated Parmesan cheese
# Salt to taste
# Freshly ground black pepper to taste
Preparation
# Clean and cut cauliflower into bite size pieces.
# Boil cauliflower in around 6 quarts of water until tender.
# In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.
# Add ½ cup of bread crumbs and sauté until slightly brown.
# With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.
# Cook the pasta in the cauliflower water until al dente. Around ten minutes.
# Add remaining butter and breadcrumb to the cauliflower mixture.
# Add around a cup of cauliflower water to the mixture to moisten.
# Stir and cook for around 15 minutes more.
# Mix the pasta and cauliflower together.
# Sprinkle with parmesan cheese and your ready to eat.
I hope this recipe makes many memories for your family and friends.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
Sunday, May 24, 2009
The Best Garlic Bread in the World (Great with Pasta)!
A fabulous garlic bread is every bit as complimentary to a great bowl of pasta as a great icing is to a cake. If the icing is only fair, it is hard for the cake to really stand out. Lets say you go to a restaurant. They bring out an incredible bowl of steaming hot pasta and the first thing you try is the garlic bread. If the garlic bread is only mediocre, the pasta will have a really hard time selling itself. If after the first bite you grab the whole bread basket claiming it as your own, even a fair pasta will at least have a chance!
There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.
Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!
Addendum:
My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).
"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."
Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.
Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!
Addendum:
My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).
"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."
Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
Romance And Pasta: A Match Made In Heaven
With Valentine's Day just around the corner, hopeless romantics all over the world are racking their brains for something spectacular with which to surprise that special person this year. But what many don't realize is that this amorous task is easier than it seems. If you're looking for something that emits a bit more ingenuity than flowers and chocolates, why not opt to give someone the experience of a lifetime with a trip?
One of the best gifts anyone can give another person is the gift of good memories. And what better time is there for such a gift than Valentine's Day? After all, it's an opportunity for you and that special person to build those memories together. However, in planning this spectacular getaway, you'll carefully want to consider your destination options: where can you go that emanates true romance in the best way possible? Think wine, pasta and gelato - think Italy.
Often referred to as "il Belpaese" - "the beautiful country" - Italy is a top destination for romantic getaways. This is accredited just as much to the country's tranquil pace of life as it is to its stunning surroundings. So if you're looking for a holiday destination which will allow you and that one special person to enjoy each others' company to the fullest, pack your bags and begin practicing your Italian.
One of the most popular destinations for romantic getaways in Italy is Florence - and it's no surprise why. Although Florence is a city of considerable size, it boasts much of the charm of a small and intimate town. Couples can take a horse-drawn carriage ride through the city centre, stroll in the Boboli Gardens - a grandiose sixteenth century garden built by the Medici family - or head to Piazza Michelangelo - a landmark romantic viewpoint over the city. And apart from exquisite sightseeing opportunities, the city affords spectacular shopping in districts such as San Lorenzo or Santa Croce. Tuscan wine-tasting excursions also depart daily from the city - so you and your loved one can truly experience one of the gems of Italian culture. And as each day comes to an end, you can choose to watch the sunset from Ponte Trinita, walk along the moon-lit River Arno, or dine in one of the city's countless gourmet restaurants.
Alternatively, why not visit Rome? Appropriately called "The City of Love", Rome has a great deal to offer couples who are on a romantic getaway. Visit the Villa Borghese, which once belonged to the royal family and is now a beautiful park; or visit the Monte Mario, which offers breathtaking panoramic views of the city. Alternatively, sit on the Spanish Steps with a picnic while taking in the beauty of the city, or visit one of Rome's most romantic spots, Piazza Navona, which bustles with life once the sun goes down. From sightseeing to simply unwinding together in the city's charming cafes, a couple in Rome will never have a dull moment.
Article Source: http://EzineArticles.com/?expert=Martin_McAllister
One of the best gifts anyone can give another person is the gift of good memories. And what better time is there for such a gift than Valentine's Day? After all, it's an opportunity for you and that special person to build those memories together. However, in planning this spectacular getaway, you'll carefully want to consider your destination options: where can you go that emanates true romance in the best way possible? Think wine, pasta and gelato - think Italy.
Often referred to as "il Belpaese" - "the beautiful country" - Italy is a top destination for romantic getaways. This is accredited just as much to the country's tranquil pace of life as it is to its stunning surroundings. So if you're looking for a holiday destination which will allow you and that one special person to enjoy each others' company to the fullest, pack your bags and begin practicing your Italian.
One of the most popular destinations for romantic getaways in Italy is Florence - and it's no surprise why. Although Florence is a city of considerable size, it boasts much of the charm of a small and intimate town. Couples can take a horse-drawn carriage ride through the city centre, stroll in the Boboli Gardens - a grandiose sixteenth century garden built by the Medici family - or head to Piazza Michelangelo - a landmark romantic viewpoint over the city. And apart from exquisite sightseeing opportunities, the city affords spectacular shopping in districts such as San Lorenzo or Santa Croce. Tuscan wine-tasting excursions also depart daily from the city - so you and your loved one can truly experience one of the gems of Italian culture. And as each day comes to an end, you can choose to watch the sunset from Ponte Trinita, walk along the moon-lit River Arno, or dine in one of the city's countless gourmet restaurants.
Alternatively, why not visit Rome? Appropriately called "The City of Love", Rome has a great deal to offer couples who are on a romantic getaway. Visit the Villa Borghese, which once belonged to the royal family and is now a beautiful park; or visit the Monte Mario, which offers breathtaking panoramic views of the city. Alternatively, sit on the Spanish Steps with a picnic while taking in the beauty of the city, or visit one of Rome's most romantic spots, Piazza Navona, which bustles with life once the sun goes down. From sightseeing to simply unwinding together in the city's charming cafes, a couple in Rome will never have a dull moment.
Article Source: http://EzineArticles.com/?expert=Martin_McAllister
Tuesday, March 3, 2009
Avocado Pasta Recipe for the Summer
Summer Avocado Pasta
My wife just made the most fabulous pasta dish for me. It's ten o clock at night and I never like to eat that late so I told her I would just have a taste. I am now about to finish my second bowl ! This is a simple recipe that anyone can make, but the complexity of flavors is excellent. This is good for those who avoid meat as well.
These are the reasons I like this. We are experiencing 100+ degree temperatures where we live. The last thing I like when it's this hot is a big heavy meal with a thick sauce. This one is nice and light for days like this. Her choice of a Linguine for the pasta kept it light too. My wife and a few other great chefs have opened my initially skeptical eyes to the world of and importance of textures in cooking. Now I notice that much more in a dish. I noticed right away with this one how well the cool juicy texture of the tomatoes complimented the warmer more dry avocado chunks. Just as you are experiencing this combination of flavors and textures you hit a bit of the crumbly Feta cheese, and lookout ! This combination just really works.
This is a nice light pasta dish filled with great flavors and textures for a hot summer day! I hope you enjoy this one as much as I have!
1 Package of a flavored pasta (We used Trader Joe's Spinach & Chive Linguine Pasta)
1 Tbsp Balsamic Vinegar
1 14.5 oz. can of S&W Ready–Cut Tomatoes diced with roasted garlic
1-2 Diced Avocados
1 4 oz. Package Crumbled Traditional Feta Cheese
Cook pasta according to directions. When the pasta is done, drain and put it back in the pot. Add the chopped tomatoes and balsamic vinegar and heat. Plate the pasta and add the avocados and feta cheese on top. If you desire, you can add some parmesan cheese on top as well.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
My wife just made the most fabulous pasta dish for me. It's ten o clock at night and I never like to eat that late so I told her I would just have a taste. I am now about to finish my second bowl ! This is a simple recipe that anyone can make, but the complexity of flavors is excellent. This is good for those who avoid meat as well.
These are the reasons I like this. We are experiencing 100+ degree temperatures where we live. The last thing I like when it's this hot is a big heavy meal with a thick sauce. This one is nice and light for days like this. Her choice of a Linguine for the pasta kept it light too. My wife and a few other great chefs have opened my initially skeptical eyes to the world of and importance of textures in cooking. Now I notice that much more in a dish. I noticed right away with this one how well the cool juicy texture of the tomatoes complimented the warmer more dry avocado chunks. Just as you are experiencing this combination of flavors and textures you hit a bit of the crumbly Feta cheese, and lookout ! This combination just really works.
This is a nice light pasta dish filled with great flavors and textures for a hot summer day! I hope you enjoy this one as much as I have!
1 Package of a flavored pasta (We used Trader Joe's Spinach & Chive Linguine Pasta)
1 Tbsp Balsamic Vinegar
1 14.5 oz. can of S&W Ready–Cut Tomatoes diced with roasted garlic
1-2 Diced Avocados
1 4 oz. Package Crumbled Traditional Feta Cheese
Cook pasta according to directions. When the pasta is done, drain and put it back in the pot. Add the chopped tomatoes and balsamic vinegar and heat. Plate the pasta and add the avocados and feta cheese on top. If you desire, you can add some parmesan cheese on top as well.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
Warm Seafood and Pasta Salad - Omega 3 Tasty!
Eating oily fish is a great way to add Omega-3 Essential Fatty Acids to our diets and seafood provides good variety as well as being one of the richest sources of this health boosting nutrient.
Made with fresh pasta and a generous portion of garlic this dish is a healthy and tasty recipe which can be eaten at any time.
To serve 4 people you will need;
2 cloves of garlic, crushed
2cm (1in) fresh ginger, grated
1 bunch of spring onions, chopped
1 tbsp of extra virgin olive oil
3 tbsp of white wine or stock
350g (12oz) of mixed seafood, such as shrimps, clams, squid
2 tbsp of chopped fresh herbs, such as dill, coriander, parsley
4 tbsp of low-calorie dressing or low-calorie mayonnaise
275g (10oz) of fresh pasta, for example linguine or tagliatelle
1 lemon or lime
Look out for organic or "free range" seafood and if in doubt ask your fishmonger or supermarket for advice. Much of the seafood available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.
We know this recipe is going to be good for us so lets get cooking!
Sauté the garlic, ginger and spring onions in the olive oil for 2 to 3 minutes until it has softened. Add the white wine or stock and allow to simmer for 2 minutes before adding the seafood.
Cook for a further 2 minutes to ensure the seafood is fully heated through. Remove from the heat and stir in both the herbs and low-calorie dressing or low-calorie mayonnaise.
Meanwhile, cook the pasta and ensure it is well drained before serving.
Serve the pasta topped with the seafood and garnished with the lemon or lime wedges.
For further advice on Omega-3s, Fish Oils and Essential Fatty Acids, visit the Healthy Fish Oils website.
Article Source: http://EzineArticles.com/?expert=Jack_Prime
Made with fresh pasta and a generous portion of garlic this dish is a healthy and tasty recipe which can be eaten at any time.
To serve 4 people you will need;
2 cloves of garlic, crushed
2cm (1in) fresh ginger, grated
1 bunch of spring onions, chopped
1 tbsp of extra virgin olive oil
3 tbsp of white wine or stock
350g (12oz) of mixed seafood, such as shrimps, clams, squid
2 tbsp of chopped fresh herbs, such as dill, coriander, parsley
4 tbsp of low-calorie dressing or low-calorie mayonnaise
275g (10oz) of fresh pasta, for example linguine or tagliatelle
1 lemon or lime
Look out for organic or "free range" seafood and if in doubt ask your fishmonger or supermarket for advice. Much of the seafood available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.
We know this recipe is going to be good for us so lets get cooking!
Sauté the garlic, ginger and spring onions in the olive oil for 2 to 3 minutes until it has softened. Add the white wine or stock and allow to simmer for 2 minutes before adding the seafood.
Cook for a further 2 minutes to ensure the seafood is fully heated through. Remove from the heat and stir in both the herbs and low-calorie dressing or low-calorie mayonnaise.
Meanwhile, cook the pasta and ensure it is well drained before serving.
Serve the pasta topped with the seafood and garnished with the lemon or lime wedges.
For further advice on Omega-3s, Fish Oils and Essential Fatty Acids, visit the Healthy Fish Oils website.
Article Source: http://EzineArticles.com/?expert=Jack_Prime
Craft Ideas For Kids - Kids and Pasta
Pasta is not just for tomato sauce. My kids loved pasta for many different art projects. Next time you find a sale on pasta grab several varieties. Here are just a few ideas of what kids can make with pasta.
Photo frames - We use either the bow pasta or the shell pasta. Start with thick cardboard. I tend to use white so that we can add any color we want. Your frame can either be circular or square. Cut out the frame, this is the actual full size you’ll want at the end. Then cut out the middle to fit the size of the photo you want to put in there.
Now decide if you want to spray paint the pasta or use food coloring. Gold metallic spray paint looks great. We have also made various colors of pasta and made rainbow frames.
If you want to turn your frame into a magnet, add some magnetic tape to the back.
Necklaces and Bracelets – Penne pasta and macaroni noodles make wonderful necklaces and bracelets. I suggest fishing line. It just doesn’t break. As with the frames, you can use multiple colors of pasta by adding food dye or you can spray paint the pasta, allow to dry and then string the pasta onto your fishing line.
Decorative Jars - Save empty jars. Then fill the far with an assortment of shapes and colors of pasta. These jars make pretty decorations for bathrooms, bedrooms or even end tables.
Pipe Cleaner Figurines - Grab a pipe cleaner. Now arrange pasta on the pipe cleaner to create people and animals. Mix and match shapes and sizes and then bend to create almost anything.
Self Portraits - Use spaghetti and linguini. Boil just until soft. Then press the pasta onto construction paper into a self portrait. You can also create landscape scenes using the soft long noodles.
These are just a few ideas of how to use pasta to create great art projects made by kids.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Photo frames - We use either the bow pasta or the shell pasta. Start with thick cardboard. I tend to use white so that we can add any color we want. Your frame can either be circular or square. Cut out the frame, this is the actual full size you’ll want at the end. Then cut out the middle to fit the size of the photo you want to put in there.
Now decide if you want to spray paint the pasta or use food coloring. Gold metallic spray paint looks great. We have also made various colors of pasta and made rainbow frames.
If you want to turn your frame into a magnet, add some magnetic tape to the back.
Necklaces and Bracelets – Penne pasta and macaroni noodles make wonderful necklaces and bracelets. I suggest fishing line. It just doesn’t break. As with the frames, you can use multiple colors of pasta by adding food dye or you can spray paint the pasta, allow to dry and then string the pasta onto your fishing line.
Decorative Jars - Save empty jars. Then fill the far with an assortment of shapes and colors of pasta. These jars make pretty decorations for bathrooms, bedrooms or even end tables.
Pipe Cleaner Figurines - Grab a pipe cleaner. Now arrange pasta on the pipe cleaner to create people and animals. Mix and match shapes and sizes and then bend to create almost anything.
Self Portraits - Use spaghetti and linguini. Boil just until soft. Then press the pasta onto construction paper into a self portrait. You can also create landscape scenes using the soft long noodles.
These are just a few ideas of how to use pasta to create great art projects made by kids.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Friday, January 30, 2009
Warm Seafood and Pasta Salad - Omega 3 Tasty!
Eating oily fish is a great way to add Omega-3 Essential Fatty Acids to our diets and seafood provides good variety as well as being one of the richest sources of this health boosting nutrient.
Made with fresh pasta and a generous portion of garlic this dish is a healthy and tasty recipe which can be eaten at any time.
To serve 4 people you will need;
2 cloves of garlic, crushed
2cm (1in) fresh ginger, grated
1 bunch of spring onions, chopped
1 tbsp of extra virgin olive oil
3 tbsp of white wine or stock
350g (12oz) of mixed seafood, such as shrimps, clams, squid
2 tbsp of chopped fresh herbs, such as dill, coriander, parsley
4 tbsp of low-calorie dressing or low-calorie mayonnaise
275g (10oz) of fresh pasta, for example linguine or tagliatelle
1 lemon or lime
Look out for organic or "free range" seafood and if in doubt ask your fishmonger or supermarket for advice. Much of the seafood available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.
We know this recipe is going to be good for us so lets get cooking!
Sauté the garlic, ginger and spring onions in the olive oil for 2 to 3 minutes until it has softened. Add the white wine or stock and allow to simmer for 2 minutes before adding the seafood.
Cook for a further 2 minutes to ensure the seafood is fully heated through. Remove from the heat and stir in both the herbs and low-calorie dressing or low-calorie mayonnaise.
Meanwhile, cook the pasta and ensure it is well drained before serving.
Serve the pasta topped with the seafood and garnished with the lemon or lime wedges.
Article Source: http://EzineArticles.com/?expert=Jack_Prime
Made with fresh pasta and a generous portion of garlic this dish is a healthy and tasty recipe which can be eaten at any time.
To serve 4 people you will need;
2 cloves of garlic, crushed
2cm (1in) fresh ginger, grated
1 bunch of spring onions, chopped
1 tbsp of extra virgin olive oil
3 tbsp of white wine or stock
350g (12oz) of mixed seafood, such as shrimps, clams, squid
2 tbsp of chopped fresh herbs, such as dill, coriander, parsley
4 tbsp of low-calorie dressing or low-calorie mayonnaise
275g (10oz) of fresh pasta, for example linguine or tagliatelle
1 lemon or lime
Look out for organic or "free range" seafood and if in doubt ask your fishmonger or supermarket for advice. Much of the seafood available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.
We know this recipe is going to be good for us so lets get cooking!
Sauté the garlic, ginger and spring onions in the olive oil for 2 to 3 minutes until it has softened. Add the white wine or stock and allow to simmer for 2 minutes before adding the seafood.
Cook for a further 2 minutes to ensure the seafood is fully heated through. Remove from the heat and stir in both the herbs and low-calorie dressing or low-calorie mayonnaise.
Meanwhile, cook the pasta and ensure it is well drained before serving.
Serve the pasta topped with the seafood and garnished with the lemon or lime wedges.
Article Source: http://EzineArticles.com/?expert=Jack_Prime
Subscribe to:
Posts (Atom)