There is an ingredient in this recipe that is sometimes hard to find-- Panna da Cucina. I have only seen it in Chicago, I can't seem to find it anywhere else, but that at least means they import it. I'm trying to check online to see if there is anywhere you can order it from. It's basically a super thick version of heavy cream. Anyway... this recipe is probably my absolute favorite pasta ever. I like it with a noodle called spaccatelle, which I have NEVER seen in the states, but it's good with any short pasta.
If you don't have access to panna da cucina, use heavy cream and cook it down an extra few minutes til it's thick.
Pasta with cream, tuna, and cherry tomatoes
1/2 large white onion, chopped
1/2 lb cherry tomatoes
1 can tuna in oil (NOT the kind in water!!!)
1 box panna da cucina OR 2/3 c heavy cream
salt & pepper to taste
While water is heating for pasta:
Open tuna, use oil to sautee onions over medium heat. Add halved cherry tomatoes, cook until a thick sauce forms. Add tuna and cream. Simmer over medium-low heat until pasta is done. Season with salt and pepper (I like lots of black pepper with this one!)
***Just a note! NEVER put cheese with fish!!!!
Sunday, December 23, 2007
Quattro Formaggi
Four cheese pasta
This ain't no craft mac n cheese!
3.5 oz grated parmesan cheese
3 oz groviera cheese
3 oz fontina cheese
3 oz asiago cheese
3.5 oz butter
1.5 lbs pasta corta (penne, zitti, bowties, whatever you like)
Prepare the pasta, drain. Melt half the butter with the pasta over medium heat. Stir in pamesan cheese first, then slowly add the rest of the cheese. When all is melted and combined, remove from heat. Sprinkle with the rest of the butter and parmesan cheese, brown top under broiler.
This ain't no craft mac n cheese!
3.5 oz grated parmesan cheese
3 oz groviera cheese
3 oz fontina cheese
3 oz asiago cheese
3.5 oz butter
1.5 lbs pasta corta (penne, zitti, bowties, whatever you like)
Prepare the pasta, drain. Melt half the butter with the pasta over medium heat. Stir in pamesan cheese first, then slowly add the rest of the cheese. When all is melted and combined, remove from heat. Sprinkle with the rest of the butter and parmesan cheese, brown top under broiler.
pasta all'arrabbiata
1 1/2 lbs peeled tomatoes
4 to 5 oz pancetta
1 small chopped onion
2 cloves garlic
1/2 pepperoncino (or red pepper flakes if that's all you have)
This is almost the same as l'amatriciana, but a little hotter and with garlic. Make it the same way-- render the pancetta, add onions and garlic then simmer with tomatoes. Also served with pecorino cheese.
4 to 5 oz pancetta
1 small chopped onion
2 cloves garlic
1/2 pepperoncino (or red pepper flakes if that's all you have)
This is almost the same as l'amatriciana, but a little hotter and with garlic. Make it the same way-- render the pancetta, add onions and garlic then simmer with tomatoes. Also served with pecorino cheese.
Sound Principles
Well, now that I posted an italian recipe, I can comment a little on italian cuisine. I will be listing others, don't worry, but I feel some things about italian cooking should be understood first.
Italian food is simple, delicious, and easy to make. In my experiences helping out in italian kitchens I found that italian food is based on principles, not really rules. (However, it is never a good idea to argue with an italian on the subject of food) I never saw an italian swiftly cube a potato with a super sharp knife like all the fancy chefs on TV. The best food I ate in italy was prepared by hand, IN hand, what I mean by that is I rarely even saw an italian use a cutting board. Potatoes were peeled in hand. Vegetables chopped with a small knife over a pot. So don't get caught up in technique. Also, if a sauce doesn't taste quite right, add a little olive oil and cook it for another 10 minutes. It sounds strange but it seems to fix most minor problems. I have no idea how.
A few things to remember:
1. Ocean water-- GENEROUSLY salt your pasta water. It's not to make it boil faster, the point is to SEASON your pasta. A good rule of thumb is it should taste almost like the ocean.
2. Uncooked tomatoes are raw. This sounds funny, and obvious, but I never realized the difference between a RAW tomato sauce and a COOKED tomato sauce until I was in italy. Even tomato puree' from a jar is RAW. The flavor completely changes once you cook it, and so does the color. So don't just dump in some tomatoes and heat them up, unless you WANT it to taste raw, or ''fresh''
3. Baking soda and sugar: If you make a tomato sauce and it tastes too acidic (this can especially be common with canned tomatoes) you can try two things but BE CAREFUL! First, add just a tiny pinch of baking soda. It will bubble up as you stir. Try this a little bit at a time because if you add too much the sauce can taste overly salty. If your sauce tastes flat you can add a pinch of sugar, it brings out the flavor.
4. Olive oil is raw too! If you add it to a sauce towards the end, give it some time to cook out unless you are looking for a fruity flavor.
I'm sure I will think of more as I start posting more italian yummies. Buon appetito!
Italian food is simple, delicious, and easy to make. In my experiences helping out in italian kitchens I found that italian food is based on principles, not really rules. (However, it is never a good idea to argue with an italian on the subject of food) I never saw an italian swiftly cube a potato with a super sharp knife like all the fancy chefs on TV. The best food I ate in italy was prepared by hand, IN hand, what I mean by that is I rarely even saw an italian use a cutting board. Potatoes were peeled in hand. Vegetables chopped with a small knife over a pot. So don't get caught up in technique. Also, if a sauce doesn't taste quite right, add a little olive oil and cook it for another 10 minutes. It sounds strange but it seems to fix most minor problems. I have no idea how.
A few things to remember:
1. Ocean water-- GENEROUSLY salt your pasta water. It's not to make it boil faster, the point is to SEASON your pasta. A good rule of thumb is it should taste almost like the ocean.
2. Uncooked tomatoes are raw. This sounds funny, and obvious, but I never realized the difference between a RAW tomato sauce and a COOKED tomato sauce until I was in italy. Even tomato puree' from a jar is RAW. The flavor completely changes once you cook it, and so does the color. So don't just dump in some tomatoes and heat them up, unless you WANT it to taste raw, or ''fresh''
3. Baking soda and sugar: If you make a tomato sauce and it tastes too acidic (this can especially be common with canned tomatoes) you can try two things but BE CAREFUL! First, add just a tiny pinch of baking soda. It will bubble up as you stir. Try this a little bit at a time because if you add too much the sauce can taste overly salty. If your sauce tastes flat you can add a pinch of sugar, it brings out the flavor.
4. Olive oil is raw too! If you add it to a sauce towards the end, give it some time to cook out unless you are looking for a fruity flavor.
I'm sure I will think of more as I start posting more italian yummies. Buon appetito!
L'amatriciana
To avoid death threats from my favorite cousin:
Spaghetti All'amatriciana
3 to 4 oz. guaniale (pork cheek, or you can just get pancetta)
1/4 cup chopped onion
1 lb. crushed tomatoes
1/2 tsp chili flakes (more or less depending how hot you like it)
1 lb spaghetti
Boil some water to make some spaghetti. While the water is heating:
Chop the bacon (pancetta, whatever you have) and render it down, meaning cook out the fat. Sautee' the onion in the fat til transluscent. Add tomatoes and chili flakes. Cover and simmer until spaghetti is cooked.
This dish is traditionally served with lots of grated pecorino cheese. YUM!!!
Spaghetti All'amatriciana
3 to 4 oz. guaniale (pork cheek, or you can just get pancetta)
1/4 cup chopped onion
1 lb. crushed tomatoes
1/2 tsp chili flakes (more or less depending how hot you like it)
1 lb spaghetti
Boil some water to make some spaghetti. While the water is heating:
Chop the bacon (pancetta, whatever you have) and render it down, meaning cook out the fat. Sautee' the onion in the fat til transluscent. Add tomatoes and chili flakes. Cover and simmer until spaghetti is cooked.
This dish is traditionally served with lots of grated pecorino cheese. YUM!!!
Tuesday, December 18, 2007
Point taken...
So I have all this italian stuff on here, italian title, picture of the trinacria, and really no italian recipes. I'm working on a list of pasta dishes for everyone. Don't worry, there will be plenty to chose from! Just a little busy with last-minute holiday stuff. 1st recipe that will be up- l'amatriciana. SO GOOD!
Thursday, December 13, 2007
Chinese Chicken Salad
My fabulously wonderful roommate Jene' introduced me to this. It is SO GOOD you will literally not be able to stop eating it. And it's super easy to make.
Package of Coleslaw (not pre-made, just the shredded cabage)
Cold shredded or chopped Chicken Breasts (normally I do 4-6 depending on how much chicken you want in it)
8 green onions chopped
4 tablespoons toasted seasame seeds
1 Cup toasted almonds (cooked for 7 minutes at 275)
2 packets Ramen Noodles- crushed
Sauce
4 Tablespoons Sugar
6 Tablespoons Rice VInegar
1/2 teaspoon Pepper
2 packets Roman Noodle Seasoning (I prefer chicken, but my sister some times uses beef to add a variety of flavor)
3/4 Cup Canola Oil
Mix the all the stuff from the top part, then add the sauce and mix well. Let chill in the fridge for a little to mix the flavors.
Package of Coleslaw (not pre-made, just the shredded cabage)
Cold shredded or chopped Chicken Breasts (normally I do 4-6 depending on how much chicken you want in it)
8 green onions chopped
4 tablespoons toasted seasame seeds
1 Cup toasted almonds (cooked for 7 minutes at 275)
2 packets Ramen Noodles- crushed
Sauce
4 Tablespoons Sugar
6 Tablespoons Rice VInegar
1/2 teaspoon Pepper
2 packets Roman Noodle Seasoning (I prefer chicken, but my sister some times uses beef to add a variety of flavor)
3/4 Cup Canola Oil
Mix the all the stuff from the top part, then add the sauce and mix well. Let chill in the fridge for a little to mix the flavors.
Wednesday, December 12, 2007
White Chicken Chili
SO GOOD!!!
1 lb. cubed chicken
1 medium onion
1 T. vegetable oil
1 1/2 tsp garlic powder
3 cans Great Northern beans, rinsed and drained
1 can chicken broth
2 4-oz cans diced green chili (or one if you like it less hot)
1 tsp salt
1 tsp cumin
1/2 tsp. cayenne pepper
1 tsp. oregano
1 cup sour cream
1/2 cup heavy cream
Saute chicken, onion, and garlic in oil til chicken is cooked through. Add beans, chicken broth, green chili and seasonings. Reduce heat. Simmer, uncovered for 30 minutes. Remove from heat. Add sour cream and heavy cream, stir thoroughly.
1 lb. cubed chicken
1 medium onion
1 T. vegetable oil
1 1/2 tsp garlic powder
3 cans Great Northern beans, rinsed and drained
1 can chicken broth
2 4-oz cans diced green chili (or one if you like it less hot)
1 tsp salt
1 tsp cumin
1/2 tsp. cayenne pepper
1 tsp. oregano
1 cup sour cream
1/2 cup heavy cream
Saute chicken, onion, and garlic in oil til chicken is cooked through. Add beans, chicken broth, green chili and seasonings. Reduce heat. Simmer, uncovered for 30 minutes. Remove from heat. Add sour cream and heavy cream, stir thoroughly.
Christmas Toffee
Evereyone loves this one! It's so good and not that difficult-- although you do have to pay careful attention. You probably could do it with a candy thermometer but I've never used one.
2 C. sugar
1/8 C. +1 T light corn syrup
1/2 C. Water
1/2 lb. butter (2 sticks)
1/2 tsp. salt
1/4 C. sliced almonds (or whatever nut you like-- this is optional)
1/2 tsp. vanilla
melt butter, add sugar, corn syrup, water, butter, and salt. Boil at medium high, stirring constantly until hard-ball stage. You can tell a few different ways-- drop a pea sized ammount of the liquid into a glass of cold water. If it forms a ball that cracks when you bite it, it's done. OR (this is how I always tell) it should be the color of a brown paper bag and pull away from the sides of the pan just slightly.
It does take some experience to get exactly the right timin on this-- look up temps for a candy thermometer if you're concerned.
as soon as the toffee is to the right stage, pull the pan off the heat and add nuts and vanilla (it will steam and bubble, don't be scared!)
pour onto a buttered marble slab or cookie sheet. wait about a minute and sprinkle chocolate chips on top. Wait for them to melt and spread with a knife. Cool the toffee outside until chocolate is set. Break into bite sized pieces.
2 C. sugar
1/8 C. +1 T light corn syrup
1/2 C. Water
1/2 lb. butter (2 sticks)
1/2 tsp. salt
1/4 C. sliced almonds (or whatever nut you like-- this is optional)
1/2 tsp. vanilla
melt butter, add sugar, corn syrup, water, butter, and salt. Boil at medium high, stirring constantly until hard-ball stage. You can tell a few different ways-- drop a pea sized ammount of the liquid into a glass of cold water. If it forms a ball that cracks when you bite it, it's done. OR (this is how I always tell) it should be the color of a brown paper bag and pull away from the sides of the pan just slightly.
It does take some experience to get exactly the right timin on this-- look up temps for a candy thermometer if you're concerned.
as soon as the toffee is to the right stage, pull the pan off the heat and add nuts and vanilla (it will steam and bubble, don't be scared!)
pour onto a buttered marble slab or cookie sheet. wait about a minute and sprinkle chocolate chips on top. Wait for them to melt and spread with a knife. Cool the toffee outside until chocolate is set. Break into bite sized pieces.
Thursday, November 29, 2007
Blah Blah Blah
Expression of the day: That was about as fun as amateur eye surgery.
So I left Phoenix to come to Utah to move the rest of my stuff back home. We left yesterday about lunch time, so we decided to stay the night in Page (that little town by Lake Powell). We decided on Page instead of Kanab because it's bigger and we figured it would be a better place to find a good meal-- I have had it with fast food.
We were SO WRONG.
I have never before been somewhere with such horrible restaurant selections outside of fast food. We pulled up to 4 places, looked in the window, and backed out of the parking lot. Apparently "steakhouse" "mexican food" and "grill" are all codes for "poorly disguised dive bar" in Page Arizona. We finally settled on a local drive in that had decent grilled cheese and onion rings. You know it's bad when a town is so bad that not even Applebees will stoop to their level.
In honor of bad roadtrip food experiences, I am including my favorite road trip survival recipe:
1 box ritz crackers
1 can e-z-cheez
32 oz. mountain dew
consume all and wait til civilization.
So I left Phoenix to come to Utah to move the rest of my stuff back home. We left yesterday about lunch time, so we decided to stay the night in Page (that little town by Lake Powell). We decided on Page instead of Kanab because it's bigger and we figured it would be a better place to find a good meal-- I have had it with fast food.
We were SO WRONG.
I have never before been somewhere with such horrible restaurant selections outside of fast food. We pulled up to 4 places, looked in the window, and backed out of the parking lot. Apparently "steakhouse" "mexican food" and "grill" are all codes for "poorly disguised dive bar" in Page Arizona. We finally settled on a local drive in that had decent grilled cheese and onion rings. You know it's bad when a town is so bad that not even Applebees will stoop to their level.
In honor of bad roadtrip food experiences, I am including my favorite road trip survival recipe:
1 box ritz crackers
1 can e-z-cheez
32 oz. mountain dew
consume all and wait til civilization.
Sunday, November 25, 2007
Clam Chowder and Cheesy Potato Soup
We had these for dinner tonight and I remembered how many of you have asked for the recipe. The base for these two soups is basically the same, and you can use it as a creamy soup base for just about anything you can think of. Be creative! I'm brewing a recipe in my head for a creamy artichoke shrimp soup... Anyway, here is how you start:
2 to 3 cups cubed potatoes
1/2 medium onion
2 cloves fresh chopped garlic
1 chicken bouillon cube
salt and pepper to taste
place all ingredients in a saucepan and cover with water (just above potatoes, don't fill up the pot). Boil until potatoes are fork tender. While this pot is cooking make a bechamel in a large soup pot:
1 stick of butter
1/2 cup all purpose flour
3 to 4 cups milk
On medium heat melt the butter and add flour. Whisk until creamy. Stir for 60 to 90 seconds to cook the flour or it will taste raw. This butter flour mixture is called a roux. Slowly add milk while whisking. It will become thick and look like you ruined it-- don't worry! As you add milk and stir it will thin out. Just make sure you don't add the milk too fast or it will be lumpy. Remember also that this mixture will not come to its full thickness until it boils. Once it is thick enough to coat the back of a spoon you are ready to move on. Season it at least with salt and pepper, and anything else you are using to flavor your soup.
Add the potato/onion/garlic mixture, liquid and all. For a richer, creamier soup you can add 1/2 to 1 cup of heavy cream. This creamy potato mixture is your base. Now it's time to add other stuff! This is the part where you can get creative.
Clam Chowder:
1 can clams (I like minced, my mom uses whole, you can use either or a combo)
3/4 cup diced celery
black pepper
For the clam chowder, you can add the celery to the pot with the potatoes and onions in the beginning. Also, add some of the clam juice to the water for extra seafood flavor. Yum! This recipe also calls for extra black pepper for added bite. I personally love this soup with cornbread. Add the clams at the last minute-- you just need them to warm up and flavor the soup, cooking them too long makes them chewy.
Cheesy Potato:
1 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp cumin
1 1/2 cups medium to sharp cheddar cheese
1/2 cup asiago cheese
1/3 cup grated parmigiano reggiano cheese
2/3 cup heavy cream
You definitely want the cream for this one. Make sure the cheese is well melted before serving. I love this soup-- it's a great comfort food and has a light kick. I recommend serving this with garlic croutons.
Get creative with soup. It's an easy food and great for the winter. I love to make huge batches and freeze them for lunches. When reheating these you may have to add some extra milk. Try replacing clams with corn and carrots for an easy corn chowder. Or replace the potatoes with chicken and canned green chilis in the cheesy soup for a chicken fiesta soup. Add broccoli instead of potatoes for a broccoli cheese soup. I love shrimp chowder too-- just add baby shrimp and cocktail sauce instead of the clams. Or use chicken, mushrooms and rice instead of potatoes and clams. The possibilities are endless! Enjoy!
2 to 3 cups cubed potatoes
1/2 medium onion
2 cloves fresh chopped garlic
1 chicken bouillon cube
salt and pepper to taste
place all ingredients in a saucepan and cover with water (just above potatoes, don't fill up the pot). Boil until potatoes are fork tender. While this pot is cooking make a bechamel in a large soup pot:
1 stick of butter
1/2 cup all purpose flour
3 to 4 cups milk
On medium heat melt the butter and add flour. Whisk until creamy. Stir for 60 to 90 seconds to cook the flour or it will taste raw. This butter flour mixture is called a roux. Slowly add milk while whisking. It will become thick and look like you ruined it-- don't worry! As you add milk and stir it will thin out. Just make sure you don't add the milk too fast or it will be lumpy. Remember also that this mixture will not come to its full thickness until it boils. Once it is thick enough to coat the back of a spoon you are ready to move on. Season it at least with salt and pepper, and anything else you are using to flavor your soup.
Add the potato/onion/garlic mixture, liquid and all. For a richer, creamier soup you can add 1/2 to 1 cup of heavy cream. This creamy potato mixture is your base. Now it's time to add other stuff! This is the part where you can get creative.
Clam Chowder:
1 can clams (I like minced, my mom uses whole, you can use either or a combo)
3/4 cup diced celery
black pepper
For the clam chowder, you can add the celery to the pot with the potatoes and onions in the beginning. Also, add some of the clam juice to the water for extra seafood flavor. Yum! This recipe also calls for extra black pepper for added bite. I personally love this soup with cornbread. Add the clams at the last minute-- you just need them to warm up and flavor the soup, cooking them too long makes them chewy.
Cheesy Potato:
1 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp cumin
1 1/2 cups medium to sharp cheddar cheese
1/2 cup asiago cheese
1/3 cup grated parmigiano reggiano cheese
2/3 cup heavy cream
You definitely want the cream for this one. Make sure the cheese is well melted before serving. I love this soup-- it's a great comfort food and has a light kick. I recommend serving this with garlic croutons.
Get creative with soup. It's an easy food and great for the winter. I love to make huge batches and freeze them for lunches. When reheating these you may have to add some extra milk. Try replacing clams with corn and carrots for an easy corn chowder. Or replace the potatoes with chicken and canned green chilis in the cheesy soup for a chicken fiesta soup. Add broccoli instead of potatoes for a broccoli cheese soup. I love shrimp chowder too-- just add baby shrimp and cocktail sauce instead of the clams. Or use chicken, mushrooms and rice instead of potatoes and clams. The possibilities are endless! Enjoy!
Saturday, November 24, 2007
Chicken Enchilada Casserole
One of my favorite last minute meals! SO good and SO easy!
Ingredients:
1 pkg. corn tortillas
3 cooked chicken breasts, shredded
(or canned chicken, whatever you prefer)
1 large can red enchilada sauce
1 large container of sour cream
1 large bag shredded cheese (jack or cheddar)
Instructions:
It's like a lasagna. 9x13 pan, start with sauce and layer until ingredients are gone, ending with sauce and lots of cheese! Bake at 350 degrees for about 30 min or til hot and bubbly. Serve with rice and salad.
Enjoy!
Ingredients:
1 pkg. corn tortillas
3 cooked chicken breasts, shredded
(or canned chicken, whatever you prefer)
1 large can red enchilada sauce
1 large container of sour cream
1 large bag shredded cheese (jack or cheddar)
Instructions:
It's like a lasagna. 9x13 pan, start with sauce and layer until ingredients are gone, ending with sauce and lots of cheese! Bake at 350 degrees for about 30 min or til hot and bubbly. Serve with rice and salad.
Enjoy!
Welcome!
So I decided to have a blog. I know, it's a growing trend and honestly, some of my friends have blogs and I really don't read them. But since I just moved and everyone is always asking me for recipes, I decided this would be an easy way for everyone to access my vast culinary knowledge. Please feel free to request recipes as well and I will post them as soon as I can. Plus, let's face it, sometimes I am pretty darn funny, so look at it as free entertainment.
