New Cooking Style

Perfect pasta dinner

2012-06-17T20:41:00.001-07:00

Impress your friends and family with these pitch-perfect dinners. New favorites like spicy Vegetable Lasagna join classical traditions like the old tomato sauce meatballs.

James G

In only 30 minutes from pot to bowl of pasta, the pasta with Bolognese sauce has all the robust flavors of a traditional lasagna.

Steve Mann

If you want, you can add cooked shrimp, chicken, or tofu for this easy recipe thai pasta. If you don't like spicy food, skip the red pepper flakes.

Richard Gerhard Jung

Best pasta dishes are simple. It falls into this category: it is really easy and really good.

Thayer Allyson Gowdy

Make this delicious, comforting dish and eat now or freeze for a future meeting.

Crimini, shiitake and Oyster Mushrooms add an earthy touch to this saucy favorite.

James G

Beat eggs and lots of cheese Romano form a light creamy sauce in this dish of Italian Pasta with bacon.

Here is a pesto sauces more rapid that you may come across, perfect for Tortellini cheese or any ordinary pasta you want.

Nothing beats the taste fresh ravioli House, filled with a tasty mixture of ricotta, parmesan cheese and basil.

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"Revenue of sugar Snap peas."

Peas sweet sugar snap are a versatile summer vegetable, enrich dishes with a variety of styles and kitchens and even standing on their own.

"How Cook vegetables".

Our vegetables cooking guide is full of tips including the best methods to use in the preparation of all your favorite cooking vegetables.

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Make It or Fake It: Main Dishes

2012-02-05T21:27:00.000-08:00

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Rita Maas

Ready in about an hour, this phyllo-topped dish is a decadent mix of white and wild mushrooms, white wine, and, of course, savory chicken.

Rita Maas

Save time in the grocery store and in the kitchen: With time-saving ingredients like canned soup, frozen veggies, and refrigerated biscuits, this dish is ready in only 20 minutes, perfect for a weeknight dinner.

Ann Stratton

Worth the two-hour wait, layers of pasta, a white Bechamel sauce, and a homemade meat sauce brimming with seasoned beef, pork, and veal combine to form one of the richest and heartiest lasagnas ever.

Alan Richardson

Cutting cooking time in half as well as the amount of dishes, this speedy "lasagna" eliminates all of the tedious layering and baking, leaving you with a delicious dish complete with a homemade tomato-spinach sauce.

Redbook

Stuffed with a blend of mushrooms, these flavorful pork chops make for an impressive dinner.

Monica Buck

A sauce of Marsala wine and mushrooms gives this pork dish all of the flavor of stuffed chops, but with a slim 230 calories per serving and only 9 grams of fat.

Susie Cushner

From the creamy horseradish sauce atop to the toasted bread below, this filet mignon represents one of our most decadent steak recipes.

James Baigrie

Let the flavors of this awe-inspiring steak stand on their own, and you'll be rewarded with only 205 calories per serving, even with the crumbled Roquefort cheese topping.

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36 Easy Brunch Menu Options »

Whether you're preparing a special meal for the kids or hosting an event for all your friends, these easy recipes will make your brunch menu a hit.

Bring On the Bacon »

Versatile, indulgent, and downright good, bacon is the perfect addition to these breakfasts, lunches, and dinners.

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The Perfect Breakfast

2012-02-05T08:47:00.000-08:00

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Andrew Scrivani

This handy burrito can go everywhere you do, so there's no longer an excuse to miss the most important meal of the day.

The perfect dessert for a weekend brunch, or whenever you're expecting company.

Getty Images/StockDisc

French toast gets an upgrade with rich challah bread and a splash of Strawberry-Rhubarb Syrup.

Ann Stratton

Packed with flavor and hearty ingredients, this frittata is delicious for breakfast, brunch, or whenever hunger strikes.

Getty Images/StockDisc

Cook and peel the potatoes the night before so you don't have to get up at the crack of dawn to make.

To spice up this dish, we take store-bought tomato sauce and intensify its flavor by adding sautéed chipotle chiles, onion, garlic, and cumin.

Lisa Hubbard

Omelets are the little black dresses of cooking — simple, understated, and always in good taste.

Ngoc Minh Ngo

With our easy, make-ahead dry-mix recipe, you need only add a few wet ingredients to enjoy fluffy homemade waffles and pancakes any day of the week.

Hope Ryckman

With a liberal amount of spinach, mushrooms, and feta, this hearty quiche will make sure you have the energy to make it to lunch, and then some.

Tina Rupp

Amazing with some jam and a warm cup of tea, scones are a fancy substitute for your morning muffin routine.

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36 Easy Brunch Menu Options »

Whether you're preparing a special meal for the kids or hosting an event for all your friends, these easy recipes will make your brunch menu a hit.

Bring On the Bacon »

Versatile, indulgent, and downright good, bacon is the perfect addition to these breakfasts, lunches, and dinners.

View the original article here

Healthy Recipes to Nourish You All Day

2012-02-04T19:15:00.001-08:00

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This warming meal-in-a-bowl brims with fill-you-up soluble fiber, thanks to the lentils.

Even the most devoted bacon fan won't remember what's missing in this spicy sandwich remake.

Citrus and green olives garnish this simple roasted cauliflower and broccoli side dish.

Made with lower-fat tortillas and cheese, this treat is a splurge with heart-healthy avocado.

Instead of opening a jar of sauce, try this easy lower-fat spaghetti with meat sauce.

Herb-crusted scallops served with crispy baked leeks make an easy yet impressive dish.

Salmon is brimming with omega-3 fatty acids, which improve the ratio of good to bad cholesterol.

Both healthful and hearty, these medallions are finished with a sweet and tangy pear sauce.

These easy drop cookies are crisp on the outside and slightly chewy on the inside.

A glaze of balsamic vinegar, sugar, and a dash of pepper sweeten simple grilled plums.

These chewy cookies are a perfect treat for people on a gluten-free, low-fat, or low-cal diet.

Find more healthy recipes for breakfast, dinner, and dessert — all featuring whole-grain Quaker Oats.

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36 Easy Brunch Menu Options »

Whether you're preparing a special meal for the kids or hosting an event for all your friends, these easy recipes will make your brunch menu a hit.

Bring On the Bacon »

Versatile, indulgent, and downright good, bacon is the perfect addition to these breakfasts, lunches, and dinners.

View the original article here

How to Caramelize Onions

2011-10-09T00:45:00.000-07:00

Caramelizing onions is a great way to bring out their sweetness and can be used as a topping for breads and pizza.

What is caramelizing?

It is a method of cooking a vegetable slowly until the natural sugars develop a sweet, complex flavor. This is achieved by cooking the onion for a long time over a medium-low heat until they are reduced and turn a golden brown. You can add a sprinkle of sugar to aid the process if you like.

Process:

Heat a heavy-bottomed skillet with 1 - 2 tablespoons of olive oil over medium-high heat. Slice the onion into rings and stir them into a heated sauce pan with olive oil. Cover with a lid and cook over medium heat until wilted - about 10 minutes. Then remove the lid and lower the heat to medium-low, let them slowly caramelize uncovered for about 30 - 45 minutes stiring occasionally to make sure they brown evenly. When down they should be golden brown, very soft and sweet. This is an easy method and doesn't require much attending, but be sure to keep an eye on them so that they do not burn. If you over-caramelize the onion, you will get a bitter, burned flavor but if you keep your heat low this should not be a problem.

You can caramelize onion slices in advance and they will keep for a few days in your refrigerator ready to be used when you make your pizza.

Large pieces of onions, or whole ciopini onions, can be caramelized by roasting them in the oven. You can just toss them in with a roast and they will caramelize right with the meat adding much flavor to the juices.

Return from Caramelizing Onions to Italian Cooking Methods.

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Alfredo Sauce, an Easy Pasta Sauce

2011-10-08T21:11:00.000-07:00

Alfredo Sauce was made known in Rome, and has since become popular in the very popular Fettucine Alfredo dish commonly served in Italian-American restaurants. This well-known white sauce is not difficult to make and though it is known as the sauce for fettucine, any flat, string pasta will work. This sauce is also often served as a dip for bread or vegetables as well as over pasta. This recipe makes enough for a 12oz package of fettucine.

Ingredients: 6 cups heavy cream 1 cup freshly grated Parmesan cheese Freshly ground black pepper In a large, heavy-bottomed saucepan, melt the butter. Add the cream, cheese and season with salt and pepper. Stir until the sauce thickens.

Pour immediately over freshly cooked and drained pasta, toss to coat the pasta. Sprinkle the parsley over the top and serve immediately.

This sauce is best served fresh, but can be stored in a sealed container in the refrigerator for up to two days - best not to freeze this sauce.

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Chocolate Pizza

2011-10-08T16:35:00.000-07:00

What I love about this chocolate pizza is it combines my two favorite things - chocolate and pizza! This may sound a little unusual but I promise if you try this pizza, you will be hooked.

Ingredients: 1/2 of the dough from my Quick Pizza Dough recipe 2 tablespoons butter, melted ? cup Nutella?(chocolate-hazlenut spread) ? cup chopped walnuts ? cup semisweet or milk chocolate chips ? cup shredded coconut Preheat oven to 450° F

Press the dough into a non-stick pizza pan or spray your pan with cooking spray first.

Pierce the dough around the edges and in the middle a few times with a fork to prevent the dough from forming large bubbles. Brush the dough with the melted butter and bake for 15 minutes until crust is cooked and lightly brown.

Spread the Nutella? over the hot crust and it will melt and spread nicely. Sprinkle with the nuts and chocolate chips then top with coconut. Return to the oven and bake for 1-2 minutes just until the chocolate chips start to melt. Remove from oven and cover with coconut shreds.

Eat warm and enjoy!

If you liked Chocolate Pizza, try these other Pizza Recipes...

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Zabaglione - A Favorite Italian Dessert

2011-10-08T13:23:00.000-07:00

Zabaglione is a sweet, light custard originally from Venice. It is whisked to incorporate a lot of air, creating a light, delicate pudding. Since there is concern about the safety of raw eggs today, this recipe includes gently cooking the egg yolks. It is easy to make with a standard double boiler set, but if you don?t have one you can use a large metal bowl and place it on top of a sauce pan with hot water.

Traditional zabaglione is often served right after making and is warm or cooled to room temperature, but this recipe is great chilled and served with berries. This gives you the advantage of being able to make it ahead of time which makes this a good dessert for entertaining.

Ingredients: 5 eggs yolks 5 teaspoons superfine granulated sugar 1/4 cup dry Marsala wine 1/4 cup whipping cream

Combine egg yolks and sugar in the top bowl of double boiler. Using a wire whisk, beat until frothy. Stir in the Marsala.

Place the top of your double boiler with the egg mixture over gently boiling water and continue to whisk until smooth. Make sure you keep the double boiler out of the water and use gentle heat while continuing to whisk so that your zabaglione does not turn into scrambled eggs. When it forms soft peaks, it is done.

Remove the boiler top from the heat and put the mixture in a large bowl of ice to cool. Meanwhile whip the cream until soft peaks form. Gently fold the whipped cream into the cooled custard. Pour into individual custard cups or sundae glasses and place in the refrigerator to chill.

To garnish, sprinkle with shaved chocolate, crushed cookies or fresh berries.

If you liked Zabaglione, try these other dessert recipes

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No Cook Tomato Sauce is Great for Hot Summer Days

2011-10-08T10:11:00.000-07:00

A friend gave me this recipe for a zesty tomato sauce that does not need to be cooked. Sine you are not cooking the sauce, I find the best way to bring out the flavor of dried spices is to grind them. The easiest method is to grind them a little by hand in a mortar and pestle - I keep a small one by my stove and grind all my dried spices a little before cooking to bring out their fragrant oils. The flavor of this sauce is quite different from a slow cooked sauce and is great for thin pastas that do well with a lighter sauce.

Ingredients:

3 cloves garlic 1 can (28 ounces) tomatoes, diced 4 tablespoons tomato paste 1 teaspoon balsamic vinegar 1 teaspoon dried oregano 1 teaspoon Italian seasoning Bunch of large fresh basil leaves, chopped 1/4 teaspoon hot red pepper flakes Salt and pepper Mince the garlic and chop the fresh basil leaves. Drain the tomatoes, reserve the liquid. Transfer tomatoes to food processor or blender, add tomato paste, sugar, salt and pepper and process or blend for a few seconds to combine, adding some tomato liquid as needed. Stir in the reserved liquid, oregano, Italian seasoning, basil, hot pepper flakes, season with salt and pepper. Makes 1 ? cups.

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Pressure Cooker

2011-10-08T06:02:00.000-07:00

Toast the rice in olive oil to coat the outer layer of the kernel and prevent it from opening up too soon. A small amount of oil is always used in the first part of making risotto, and the best oil used for this, because of its unique and excellent flavors, is an extra-virgin olive oil. Combine the toasted rice and liquids in your pressure cooker, lock lid in place, and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Reduce the heat with a quick-release method. Remove the lid. The liquid will pull the starch out of the rice, building a concentration of flavor. The liquid you choose will add most of the flavor to your risotto and you will want to avoid any liquid that is it's very important that you use a too salty or overpowering. Wine and homemade stocks or broths are excellent choices for adding flavor. Cooking times alone may not necessarily tell you when the risotto is done because there are many variables that affect cooking time. To test the doneness of the rice, taste the risotto and check the texture. The rice should still have a little firmness with an overall creamy texture to the risotto. Pressure cookers cook quickly, so be careful not to overcook it. You may need to experiment with the amount of liquid you use and adjust your recipe accordingly. Additional ingredients can be added either at the beginning or after pressure cooking depending upon the ingredients you choose. Slower cooking ingredients, spice and herbs, vegetables can be added at the beginning so that the ingredients break down and flavor the dish. These can also be precooked and added last ? a great way to get rid of leftovers. Faster cooking ingredients such as seafood can be added after pressure cooking so it is not overcooked. Just about any vegetables can be used, as well as meat, fish, seafood and sausage. Try making a sweet risotto with fruit for a delicious desert. Cheese is a common ingredient for risotto with Parmigiano-Reggiano being the most common Italian cheese used. Cheeses are usually stirred in last especially with pressure cooking. Cheese adds a wonderful flavor and aroma and well as contributes to the creaminess of the risotto. Other cheeses can be used for a different taste ? try goat cheese or any other cheeses you like.

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Roasted Red Bell Pepper Pasta

2011-10-08T03:01:00.000-07:00

I love to make Roasted Red Bell Pepper Pasta in the summer when the local farmers markets have such beautiful bell peppers. This flavored pasta has a delicate flavor that goes well with light sauces. Roasted red bell peppers make a great pasta sauce as well.

Ingredients: 1 cup of roasted red bell peppers, pur?ed in food processor or blender 2 large eggs 1 tablespoon olive oil 1 teaspoon salt 2 ? cup all-purpose flour

Place bell peppers and olive oil in a food processor or blender, cover and process until smooth. Add the eggs to the food processor or blender and process just till blended.

If you are using a food process, add the flour and salt to the processor and process until you have a soft dough ball.

For hand mixing: Pour the pepper mixture into a large bowl and add the flour and salt, mix thoroughly with a fork until you form a soft dough ball. If the dough is too dry, mix in enough water to make dough easy to handle. If the dough is too sticky, gradually add flour when kneading.

Knead dough on a lightly floured surface for 5 to 10 minutes or until smooth and elastic, adding flour as needed. Cover with plastic wrap let stand for at least 30 minutes before rolling and cutting.
Tips on Homemade Pasta...

If you liked Roasted Red Bell Pepper Pasta, try these other Pasta Recipes

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Italian Pasta Sauce

2011-10-07T22:40:00.000-07:00

Have great Italian pasta sauce already made and you can have a quick and easy meal in minutes.

You can make Italian pasta sauce with or without meat ahead of time and keep them in the refrigerator for up to a week or frozen for many months. Pasta cooks quickly, and a simple toss with some great sauce and you have an instant meal tastier and healthier than any fast food.

Many sauces taste better after simmering for several hours, but these can simmer unattended and really aren't difficult to prepare. You can cook your favoriet Italian pasta sauce on weekends when you have the time for a slow cook sauce, or use your crockpot while you are at work. I keep frozen sauces in my freezer for quick weeknight meals.

There are many traditional Italian pasta sauces to choose from, with some being quicker and easier to make than others, however you can learn to make any sauce you like taste as good as any restaurant.

Meat Sauces:

Bolognese Sauce (rag? alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat based sauce for pasta originating in Bologna, Italy. Authentic Bolognese sauce have only a very small amount of tomato, perhaps a couple of tablespoons of tomato paste. In the United States, the term 'bolognese' is often applied to a tomato-and-

ground-beef sauce that bears little resemblance to the sauce served in Bologna, and is often served with rigatoni or used as the stuffing for cannelloni or lasagne.

Spaghetti alla Bolognese, or Spaghetti Bolognese, popular outside of Italy, consists of a meat sauce served on a bed of spaghetti with a good sprinkling of grated cheese: Parmigiano Reggiano.

Red Sauces:

Marinara sauce is named after the Italian word ?marinaro? or sailor, however the sauce does not contain any seafood. It is a basic tomato sauce without meat and is wonderful served over pasta. This sauce is very flavorful but quite easy to make. It can also be used a base for other Italian meat sauces. It is best made with fresh herbs, but you can substitute dried if necessary.

Ragu is popular in northern Italy's Bologna, and is typically a tomato based meat sauce usually including ground beef, onions, celery, carrots, white wine and seasonings. This sauce was made for pasta and is one of my favorite sauces.

White Sauces:

The white sauces are rich and creamy with delicious butter and cream. Alfredo Sauce is a well known white sauce consisting of cream and Parmesan cheese. It is not difficult to make and is often served as a dip for bread, vegetables or served over pasta.

Balsamella (Bechamel in France) is one of the mother sauces of French cuisine, often used as the base for other sauces, such as Mornay sauce. Popular in Italian cooking as well, this basic sauce is often a key ingredient of many lasagne recipes. It is basically a cream sauce before any cheese is added for other sauces.

Another great way to serve pasta is with pesto. Pesto is very easy to make and so much better than store bought. Toss with freshly cooked pasta, stir in some chicken or saut?ed seafood and you have an instant, delicious dinner. Pesto is made with olive oil so it is healthy as well.

Pesto is traditionally a paste made from basil, garlic, pine nuts and olive oil. There are many varieties, but I also keep a basic basil pesto around for an instant pasta sauce. The basil will turn black and fresh pesto can't be stored long in the refrigerator, but you can freeze it. It is best to eaten fresh, but by freezing, I can have my homemade pesto available anytime all year round.

Tips for freezing: Try putting your pesto in an ice-cube tray and freezing. Once frozen, transfer to a air-tight freezer bag for storage. Your individual pesto cubes are perfect to top soups. You can also store the pesto in pre-measured amounts in freezer bags and thaw for a quick sauce for pasta.

Hint: Never microwave pesto - it destroys the flavor. Instead thaw in refrigerator or place the frozen bag in hot water. Cook your pasta then stir in the pesto and serve.

Need more help making sauces? Try these Cookbooks

Try these easy Pasta Sauce recipes and Pesto recipes...

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Fresh Herbed Cheese Pizza

2011-10-07T17:40:00.000-07:00

This is my favorite in the summer when I have an abundance of fresh herbs. You can divide the pizza dough into 4 small pizzas and grill these on the a nice day. I like to use canned tomato sauce for the pizzas instead of a pizza sauce because the fresh herbs add enough flavor. Store bought pizza sauce can be too strong when you want a more delicately flavored pizza.

Ingredients: Quick Pizza Dough recipe ? Makes 1 large pizza or 4 small for the grill 1 tablespoon chopped fresh oregano or marjoram 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh Italian parsley 1 tablespoon fresh thyme leaves 1 cup finely chopped onion, Salt & pepper 1 can tomato sauce, plain 1 cup shredded mozzarella cheese 1/8 cup freshly grated Parmesan cheese

Preheat oven to 450?F. To prepare your pizza, place your pizza dough on a pizza peel dusted with cornmeal, or press dough into a greased pizza pan.

Top the crust with tomato sauce and half of the grated cheese. Spread your fresh herbs over the cheese and top with the remaining cheese.

Bake for about 12 minutes or until crust is cooked and the cheese is lightly browned.

If you like Fresh Herbed Cheese Pizza, try it on the grill.

Try these other Pizza Ideas

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Crockpot Recipes

2011-10-07T14:28:00.000-07:00

Crockpots are an easy way for the busy cook to have a homecooked meal waiting for them when the return home. I love to open the door to the wonderful smell of dinner waiting for me after working all day.

Crockpots are also great for making stocks. They can slow simmer your stock for as long as you like unattended at a nice low temperature that is perfect for stocks.

There are a few tricks you should know in order to get the best flavor when cooking with a crockpot - crockpot tips

Chicken and Herbed Dumplings
Crockpot Lasagna
Minestrone
Polenta in the Slow-Cooker
Crockpot Sausage and Peppers

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Italian Cooking Classes: Take one in Italy

2011-10-07T10:24:00.000-07:00

Enjoy authentic, hands on Italian cooking classes in Italy! Have you ever thought of combining a vacation to Italy with taking an Italian cooking class? It is possible and I have included a few links to schools in Italy that have these culinary vacation packages.

A hands-on cooking class in Italy is not only a great way to learn Italian cooking basics, but can be a fun vacation too! What better place to learn Italian cooking than a beautiful city in Italy. There are cooking schools throughout Italy, so just pick your favorite region and look for a school.

There are many Italian cooking tours available in a variety of different regions of Italy. You will cook with native Italians and learn their traditional methods. Most of these schools offer week-long courses with time away from the kitchen to explore the local sites.

Take advantage of the market and winery tours where you will be able to sightsee, taste the local wine and learn about the customs of the people. Stroll the streets and shop at their farmer's markets while tasting the authentic local cuisine. The country of Italy is beautiful to see and if a favorite for many travelers. What can be better than combining great Italian cooking with an unforgettable vacation!
Tuscany Cooking Class
www.tuscany-cooking-class.com
Experience firsthand the good tastes of Tuscany. This school has designed their cooking and wine classes to expose you to the intimate side of Italian lifestyle with tours to show you the best that Tuscany has to offer.

Welcome to Tuscany
www.welcometuscany.com
Hands-on Italian cooking lessons with Italian natives in a typical Italian countryside home in Tuscany, Chianti region, or in a family apartment in Florence. Offers wine tours and visits to local markets.

Italian Cooking School in Florence
www.cookwithpassion.com
Make your vacation in Florence a memorable one with an unforgettable introduction to Italian cooking. Half-day courses leave plenty of time to immerse yourself in the culture of Italy and the treasure of its food.

Learn Italian Cooking Methods.

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Minestrone with Chicken Easy Soup Recipe

2011-10-07T06:55:00.000-07:00

I love the wonderful, spicy flavor of minestrone. Traditionally it is not made with chicken, and it is not necessary so you may omit it for a vegetarian meal. However, by adding some chicken, it becomes a hearty meal and the chicken has a delicate flavor that does not overpower the soup. Ingredients:

12 cups of homemade chicken stock or 3 cartons (32 oz) of broth 2 skinless boneless whole chicken breasts 2 carrots peeled, then chopped into pieces 2 large zucchinis ? chopped ? inch thick pieces 1 box frozen Italian green beans 2 large onions, chopped 2 tablespoons olive oil 6 cloves garlic minced 1 can 14.5 oz of Italian stewed tomatoes 2 teaspoons dried oregano 2 teaspoons dried basil 1 large bunch of fresh basil finely chopped 1 chunk of a Parmesan cheese rind 1/2 cup small pasta (ditalini, orzo) 1 can cannellini beans salt and pepper basil pesto

In a large saucepan over medium heat, bring 6 cups of the stock to a simmer. Add the chicken breasts and simmer until just tender and no trace of pink remains. Be careful not to boil the chicken or it will become tough. Remove from the heat and set aside. Transfer the chicken to a cutting board and cut into 1 inch cubes, and strain and reserve the stock.

Chop the carrots, zucchini, and green beans into small pieces, and finely chop the onions. Or save time by chopping the vegetables in a food processor.

Heat the olive oil in a large pot over medium heat. Add the onions and saut?, stirring occasionally until tender and translucent. Add the carrots, zucchini, and green beans, and saut? them until they are slightly softened tender. Add the minced garlic and saut? for one minute. Drain the tomatoes and add with the reserved stock, plus the remaining 6 cups of stock, dried spices and the Parmesan rind to the pot. Bring to a boil, then reduce the heat to medium and cook until the vegetables are tender, about 15 minutes. Add the pasta, fresh basil and cannellini beans and cook until pasta is al dente. Stir in the chicken and simmer until heated through. Remove and discard the Parmesan rind. Season to taste with salt and pepper.

Pour soup into bowls and top with pesto. Serve immediately.

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Typical Italian Cheese Varieties

2011-10-07T01:57:00.000-07:00

Although most Americans think of mozzarella and Parmesan as typical Italian cheese, Italy produces many varieties with each individual Italian region quite proud of their own. Italian cheesemakers are quite proud of their creations, with aging for three years or more, these hard cheeses are second to none in taste. Although many delicious Italian varieties are not available in America, the following are some of the more common cheeses you can find.

Mozzarella is a generic term for the several kinds of fresh Italian varieties that are made by spinning and then cutting: the Italian verb mozzare actually means to cut. Mozzarella was first made in Italy near Naples from the milk of water buffalos. Since there was no pasteurized milk or refrigeration back then, the one had a very short shelf-life and did not spread throughout Italy from Naples. Fortunately for everyone else, with the development of pasteurization, refrigeration and transportation systems, this delicious and versatile type is now widely available.

Today two types of mozzarella are produced in the USA. Low-moisture mozzarella produced primarily for pizza, and fresh high-moisture mozzarella which is quite soft and can be eaten as appetizers or in salads. This fresh mozzarella is so much more delicious than shredded pizza cheeses and you really should give it a try.

With the increasing popularity of Italian food, fresh high-moisture mozzarella is now readily available in the USA. Most fresh mozzarella is now made from cow's milk, although it can be made from a combination of milks including goat's milk and a small amount of buffalo-milk. It is also possible to get buffalo milk mozzarella imported from Italy.

Gorgonzola is a creamy, firm bleu variety originating from Lombardy, Italy. It can range from mild to sharp and is often used in dips, salads or paired with beef.

Mascarpone is often mispronounced as if it were spelled "marscapone" and also often misspelled that way.

Mascarpone is an Italian italian cream cheese, milky-white in color, spreads easily and often is used instead of butter to thicken and enrich risotto. It is also a main ingredient of tiramisu and lasagne. Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty.

Ricotta - The name "ricotta" means "cooked again" ("re-cooked") in Italian, referring to the second processing of the liquid done to produce the cheese. A traditional creamy cheese made from the whey of cow or sheep?s milk and is very similar to cottage cheese, though considerably lighter with more flavor. Its excellent in lasagne and desserts.

Provolone is an Italian cheese that originated in southern Italy. It is basically mozzarella that has been aged and often is smoked. It is drier than fresh mozzarella and is therefore excellent on sandwiches.

Bel Paese is a mild, white creamy cheese made from cow's milk. Originally produced in Melzo, a small town near Milan in the Lombardy region, it is now made in both Italy and the United States. It has a mild, buttery flavor popular with fruity wines. It is excellent as a snack or dessert cheese and melts easily for use on pizzas or in casseroles. It can be used as a substitute for mozzarella cheese.

Fontina Val d'Aosta is one of the oldest cheeses in Italy. Fontina cheese has been made in the Aosta Valley since the 12th century. Made from cow's milk, Fontina melts well and is often used as a dessert cheese and in fondue. It is excellent on pizza as well.

Parmigiano-Reggiano is a grana, or a hard, granular Italian cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy. Parmigiano is simply the Italian adjective for Parma; the French version, parmesan, is used in English. The term 'parmesan' is also loosely used as a common term for cheeses imitating true Parmesan, especially outside Europe where its name is protected. Outside Europe, local cheeses are manufactured and sold under the generic name Parmesan in many countries, most notably in the United States. The grated, flavorless parmesan cheese sold in cans most Americans are familiar with does not resemble real Italian Parmigiano-Reggiano. You can find this Italian variety in specialty shops and some grocery stores. I have even found some imported cheeses in Sam's Club. When you buy it in bulk and grate it fresh yourself right before eating, the flavor is incredible. You will never waste your money on those canned grated cheeses again.

Grana Padano is one of the most popular cheeses of Italy. The name comes from the noun grana (?grain?), which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the river Po. Grana Padano is a semi-fat, hard cheese which is cooked and ripened slowly (for up to 18 months). Today it is made in the regions of Piedmont, Lombardy and Veneto, and in the province of Trento.

Pecorino is the name of a family of hard Italian cheese made from sheep's milk. The word pecora, from which the name derives, means sheep. Most are aged and sharp. Of the four main varieties of mature pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best known outside Italy: especially in the United States which has been an important export market for the cheese since the nineteenth century.

Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (Parmesan). It also needs to be bought whole and grated fresh to enjoy its wonderful flavor. Its distinctive, strong, very salty flavor goes well with some pasta dishes with highly-flavored sauces.

Asiago is a hard cheese from the Veneto region and develops a strong flavor as it ages. It is grated and perfect for sauces.

Is Cheese Healthy?

Because of its relatively high fat content, cheese has gotten the bad reputation as an unhealthy food. But it actually can be quite a healthy especially if eaten in moderation.

Try freshly grating Parmesan or Romano on your finished dishes, and you can add a tremendous amount of flavor without a lot of fat or calories. A little sprinkle makes just about everything taste better!

Sprinkle some of these of Italian varieties on your favorite recipes.

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Tomato Basil Penne Toss

2011-10-06T21:33:00.000-07:00

Tomato Basil Penne Toss is an easy dinner recipe that is great to make in the summer when there are plenty of fresh tomatoes and herbs. You need to use fresh basil in this recipe, so be sure to buy some or use your own home grown herbs.

Ingredients: 1 pound penne pasta 3 cups fresh tomatoes, seeded and chopped 8 oz fresh mozzarella cut into small cubes 2 garlic cloves minced 1 cup basil leaves 2 tablespoons olive oil Add the penne to a large pasta pot of boiling water, cook until al dente.

While the pasta is boiling, minced the garlic and chop the fresh tomatoes. Mix them together in a large serving bowl and stir in the olive oil. Season with salt & pepper. Slice the basil leaves into thin strips (chiffonade).

Cut the fresh mozzarella in to bite sized cubes and stir into the tomato mixture. Top with the basil and serve immediately.

Drain the penne pasta and add to the tomato mixture. Toss together to mix well.

Along with Tomato Basil Penne Toss, try these other Easy Pasta Recipes

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Basic Frittata is a Quick Easy Meal for Anytime

2011-10-06T18:06:00.000-07:00

This recipes is a basic frittata that can be used as a base for many different varieties. Just like an omelet, you can add whatever ingredients you have on hand or anything that you prefer. If you have a cast-iron skillet it works great for this basic frittata recipe. The natural non-stick surface makes it easy to remove the frittata when done and cast iron is oven proof as safe for the broiler.

Ingredients:

2 potatoes 2 onions 2 tablespoons olive oil 2 garlic cloves, minced Salt & pepper 10 eggs ? cup milk or half and half 1 cup mozzarella cheese, shredded ? cup grated Parmesan cheese 1 tsp dried Oregano 1 tsp dried Thyme

Directions:

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Basic Marinara Sauce

2011-10-06T13:16:00.000-07:00

This basic marinara sauce is named after the Italian word ?marinaro? or sailor; however, the traditional marinara sauce does not contain any seafood.

It's a tomato sauce without meat and is wonderful served over pasta.

This sauce is very flavorful and quite easy to make. It can also be used a base for other Italian meat sauces. It is best made with fresh herbs, but you can substitute dried if necessary.

INGREDIENTS: 2 large (28 oz) cans of crushed tomatoes 1 small sweet onion, finely diced 2 garlic cloves finely chopped 1 tablespoon Extra Virgin Olive Oil fresh chopped basil leaves fresh chopped Italian parsley ? tsp dried oregano salt & pepper Heat the olive oil in a large sauce pan. Add the onions and garlic and saut? just until tender and the onions are translucent. Be careful not to burn the garlic as it will become bitter.

Add the tomatoes, oregano and season with salt and pepper. Simmer the sauce for 45 minutes then remove from heat. Stir in the freshly chopped herbs and simmer for 15 minutes more.

This sauce can be used immediately or stored in the refrigerator for up to a week. It also freezes well and can be made in advance for future meals.

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Try Italian Spices to your favorite Recipes.

2011-10-06T08:17:00.000-07:00

Italians prefer fresh herbs and use spices much more cautiously. Remember dried spices are quite a bit stronger than fresh herbs and a little will go a long way. The following are some of the more commonly used spices in Italian cooking.

Allspice: the dried berry of a South American evergreen tree. The flavor is similar to cinnamon, cloves and nutmeg. It is often used in pickling, cakes and other sweet

Anise seed: Has a mild licorice and is often used in baking. It is also used in making liqueurs.

Capers:A caper is also the pickled bud of a bush common in the Mediterranean region. Common in Southern Italian regions and Sicily, often used in salads, meats, pizza and pasta sauces.

Caraway seeds: Often used in pork and sausage recipes.

Cinnamon: Great for desserts. You can buy cinnamon grinders and grind this spice fresh just like black pepper. The difference is amazing.

Fennel Seeds: These fragrant seeds are one of my favorite spices and my pizza would not be the same without it. The seeds can also be added to meatballs and Italian sausage, and lends a distinctive flavor to roasted meat or fish. For even more flavor, toast the seeds lightly before adding them to your recipes.

Ginger: Not a very popular Italian spice, but is used in the Northern regions.

Juniper berries: The berries are used in pork and game dishes and in marinades.

Nutmeg: This spice is the seed of an evergreen tree from Southeast Asia. It is best ground fresh with a microplane. Itlians use it in desserts and some sauces.

Pepper: Black pepper corns are ground fresh. Red Pepper flakes: These are dried chilis and seeds of chili peppers. They are quite hot and add heat to sausages and sauces; more common in the Abruzzo and southern regions.

Saffron: This yellow spice comes from a flower in the crocus species and is used to add flavor and color. Italians use it most commonly in risotto recipes.

Sea Salt or Kosher Salt: These are actually quite different from your typical iodized table salt. Unless you feel you need iodine, I would recommend switching to one of these salts. The flavor is far superior and sea salt melts very well in sauces, marinades and salad dressing. Kosher salt's large crystals make it a good choice for rubbing on meats before cooking. Try one and see if you don't notice the difference.

Sea salt comes from evaporated seawater and is made without processing, which allows it to retain some minerals from the sea. These minerals can add flavor, color and some people consider it more nutritios. Like kosher, it has larger crystals than table salt making it easier for chefs to add a pinch.

You will need to use a salt grinder for these salts to use them at the table, or just use them during cooking.

Vanilla bean: Italians use the fresh bean and not the bottled extracts common in America. The fresh beans have a flavor and aroma far superior to an extract.

Dried spices will gradually lose their flavor and are best used within 6 months of being dried. The problem with many store bought spices is knowing how long they have been on the shelf before you buy them. Try to find the freshest ones you can and throw them away after their expiration date. Believe me, you will notice the difference in the flavor of your cooking.

Try cooking with these popular Italian herbs.

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Low-Carb Frittata

2011-10-06T04:06:00.000-07:00

For those watching their carbohydrates, make a frittata without the potatoes and fill it with low-carb vegetables. Bell peppers, onions and mushrooms are perfect choices because they provide intense flavor without many calories or carbohydrates.

Ingredients: 2 onions 2 cups sliced mushrooms ? any variety you like 1 red bell pepper chopped 1 green bell pepper chopped 2 tablespoons olive oil 2 garlic cloves, minced Salt & pepper 10 eggs ? cup milk or half and half 1 cup mozzarella cheese, shredded ? cup grated Parmesan cheese 1 tsp dried Oregano 1 tsp dried Thyme

Directions:

Preheat oven to 375° F.

Peel and slice the onions into thin (about 1/8 inch) slices. Peel and mince the garlic cloves.

Chop the bell peppers into diced pieces and slice the mushrooms

Heat a large ovenproof skillet with olive oil over medium high heat. Add some of the dried spices to the oil to give it more flavor. Add the onions, season with salt and pepper, cover and cook for 3 minutes. Add the bell peppers, cover and cook until the onions are translucent and the peppers are just tender. Add the mushrooms slices and stir.

Meanwhile, in a large bowl beat the eggs until well blended ( an immersion blender works great for this). Add the milk and cheese, season with salt and pepper and stir in the spices and garlic.

Pour the egg mixture over vegetables and mix with a spoon or heat proof spatula. Cook for a couple of minutes just until the eggs set but are still wet. Place the pan in your preheated oven and bake for 15 ? 20 minutes until the eggs have set and the top is golden ? be careful not to overcook or the eggs will be quite dry.

If you want a more golden brown top, you can switch the oven to broil during the last few minutes of cooking, just be sure to keep an eye on it.

Serve warm.

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Tips on Making Frittatas

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Chicken Cacciatore is Healthy and Delicious!

2011-10-05T23:27:00.000-07:00

This is my family's recipe. It is wonderful served with a thin pasta like vermicelli. Add a green salad and some garlic bread for a complete meal.
Ingredients: 1 whole chicken cut-up (or 4 bone-in chicken breasts or 6 thighs) ? cup mushrooms One can (28 ounces) tomatoes; chopped, diced or whole ? cup chopped green pepper ? cup chopped onions 3 tablespoons dry white or red wine 2 cloves garlic minced ? teaspoon dried oregano or marjoram 2 tablespoons cornstarch 2 tablespoons cold water salt and pepper to taste

Add the first 8 ingredients to a large skillet, place chicken on top and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Remove chicken and sprinkle with paprika, set aside.

Mix the cornstarch with two tablespoons cold water until cornstarch is completely dissolved. Pour cornstarch liquid slowly into the sauce, stir constantly (this will prevent lumps) until the sauce is thickened. Serve chicken over pasta and top with the sauce.

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Scallops Vermicelli

2011-10-05T18:47:00.000-07:00

This is a quick dinner you can make in a skillet in about 10 minutes. Its a great way to enjoy seafood in the winter when fresh herbs are not as easy to find.

Ingredients: 4 ounces of vermicelli (angel hair or thin spaghetti will also work) 1 tablespoon olive oil 1 lb frozen bay scallops 2 garlic cloves minced or 1 tablespoon bottled minced garlic Salt & pepper 1 ? 14.5 oz can of Italian style diced tomatoes or Italian stewed tomatoes (chopped) ? cup red wine ? tsp crushed red pepper ? cup freshly chopped Italian parsley 2 tablespoons dried Italian Seasoning 1 tsp dried oregano 2 tablespoons Parmesan cheese. Directions:

Cook the pasta in a large pasta pot.

While pasta is cooking, defrost the scallops in a colander placed inside a large bowl filled with cold water. Remove the colander and replace the water every couple of minutes until the scallops are thawed. Meanwhile, chop the parsley and mince the garlic cloves.

When the scallops have defrosted, drain and dry with paper towels. Heat the olive oil and crushed red pepper flakes in a large skillet over medium-high heat. Add the scallops, season with salt and pepper and saut? for one minute. Add the garlic and saut? for about 30 seconds, just until fragrant. Add the tomatoes with the juice, wine and the dried herbs and simmer on low heat for 5 minutes.

Drain the pasta and add stir it into the skillet mixture. Serve immediately garnished with fresh parsley and sprinkle with Parmesan cheese.

If you like Scallops Vermicelli, try these other seafood recipes

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How to cook Artichokes

2011-10-05T15:14:00.000-07:00

Artichokes take a little time and effort in the preparation for cooking, but have a great flavor that compliments a variety of foods. Not only do they go with many Italian dishes, I think they make the best snack and I love to cook one just for a treat.

Choosing a good artichoke is not too difficult. Look for one that is green, compact and heavy for its size. Over-ripe

ones will be slightly purple or starting to bud. If there are a few brown patches on the leaves, this is often frost marks and will not affect the flavor.

Cooking Methods:

There are many ways to cook an artichoke - some resulting in better flavor than others. The method you use may depend on the time you have for prepping and cooking. Whole ones are great boiled or steamed. The leaves are pulled from the core, dipped into a sauce or butter, and then the meat of the leaf is eaten by pulling the base of the leaf between the teeth. The choke can then be removed and the heart can be eaten as well. The heart really is the best part.

Microwave: It is possible to cook them in the microwave. I have done it at times when I was in a hurry, but as with many foods, microwaves can dry out the leaves and make it a little tough. Be careful with this method, but it will save you time. Place the prepared artichoke in a microwave steamer with water (a must) and cook on high for about 5 minutes.

Boiling: This is an easy method and you can let it cook basically unattended much of the time. The disadvantage of boiling it that you lose some of the nutrition into the water and can overcook it where it becomes soggy and loses some flavor. Select a pan large enough to hold the artichokes upright. Lemons or garlic can be added to the cooking water for flavor. Boiling time depends upon the size but is typically around 45 minutes. Turn them upside down on a paper towel after boiling to eliminate any water from inside the leaves.

Steaming: This method is my favorite because I think this process retains the flavor and moisture of the artichoke without it becoming soggy. Place them stem side down in a steaming basket or in a steaming rack before placing them in a large pot of water. Bring the water to a boil, then turn down the heat to low, cover with a lid and steam for about 45 minutes. I find this method can take a little longer than boiling so be sure to check your water level often and make sure the pan does not become dry. To speed things up, try microwaving a few minutes first, then finishing in the steamer. Artichokes are done cooking when a fork slides easily into the center and the leaves have fallen slightly and turned darker. I like to pull off a leaf and taste it to be sure they are tender and fully cooked.

Preparing for cooking:

Wash the artichoke under cold water to remove any dirt between the leaves. Cut the stem close to the artichoke base. You can use kitchen shears to snip off the sharp tops of the leaves and make it easier to eat.

Lay the artichoke on its side and cut off the top of the artichoke with a sharp knife, removing the sharp bunch of tips at the top. You can use kitchen shears to cut off the sharp tips of the leaves. If cutting more than one, place the cut ones in a large bowl of water and some lemon juice to prevent browning. You can place a heavy plate over them to keep them down in the water.

To remove the choke, gently pull the leave from the top center to expose the choke. This is the part in the center above the heart that would become a flower if allowed to fully mature. It looks like a bunch of fuzzy strands pointing inward and is not edible. You can use a spoon to scoop it out but I find a paring knife is the easiest way. Gently cut along the edge with the knife angled sharply towards the center to avoid cutting away the heart. The heart is delicious and you don't want to lose any. I love to eat the hearts after I have finished the leaves, however, the heart can be kept in the refrigerator for a few days and added to other dishes or salads.

Baby artichokes can be grilled or roasted.The preparation methods for roasting these baby vegetables is the same as preparing the larger variety only you don't need to remove the choke when eating the babies. The choke has not been allowed to fully develop, therefore the entire plant is edible.

After cutting the stem and top, start at the bottom of the baby artichoke and begin pulling off the leaves until you have reached the center pale yellow leaves. Now cut the artichoke in halves or quarters and placed in lemon water until ready to cook. For grilling, brush with olive oil and season with salt and pepper. Place them cut side down on the grill and cook over a medium-hot fire for about 5 minutes until they are well browned. You can put the lid on the grill to speed the process.

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