Food

avatar
Author

Posted 05/15/2012

Roasted Beet Salad

I love beets. Can’t say the same for when I was younger though. When I was kid, I had no interest in beets and the same goes for my kids on most days, but over the years, after developing recipes around this unique vegetable and my taste buds, I have come to respect the beet as an adult flavor and acquired taste that is definitely worth the wait. Cooked or uncooked, this root vegetable has a long shelf life, are versatile and rich in folic acid, calcium and iron. Continue Reading…

avatar
Author

Posted 05/14/2012

Fried Olives

I really like finger foods; so much flavor packed and delivered in just one bite or two! Filled with spicy pork sausage, good parmesan cheese, breaded and deep fried, these Fried Olives certainly pack a punch and are the perfect way to tickle your guests taste buds and get them ready for the main course.

Continue Reading…

avatar
Author

Posted 05/11/2012

Wines By Nature

Though I love to throw dinner parties, it is rare that someone does me the same honor. However, two months ago my friends Liz and Joel did just that—using the visit of my boyfriend and me as an excuse to host an eight-person dinner party around their lovely black wood table. It was the best kind of night in, good company, raucous laughter, and simple, satisfying food prepared with fresh, flavorful ingredients. Continue Reading…

avatar
Author

Posted 05/03/2012

Skip the Mint Julep! Great Beer Alternatives for the Kentucky Derby

Like Horse Racing? Yeah, me too. And this Saturday is the Kentucky Derby (I know it’s also Cinco de Mayo, but that’s just a stupid, made-up, get-drunk, American-media-marketing holiday in the US). Now, as much as I enjoy the actual racing event, I’m not all about the hoity-toity mint julep drinking atmosphere. Instead, since I know you guys are wicked cool, I’m going to offer a few beer alternatives. Continue Reading…

avatar
Author

Posted 05/02/2012

Polenta Pasticciata

Sorry, I have been thinking for a couple of days on how to translate “Pasticciata”. The word in Italian means “Messed Up”, with no particular dedicated shape…
Then the proverbial light bulb went off in my head, and I finally found the immigrant in me! The word Parmesan appeared in my head along with a WTF, but I finally (probably) found the reason for this too commonly used adjective in Italian-American cooking lingo and restaurant menus. From now on, I promise, I won’t bitch about it anymore… Whoever used the word Parmesan first, when indicating the preparation of a dish that requires Red Sauce, Mozzarella and Parmesan, did the only possible thing…linguistically. Hopefully he or she, was also a good cook!
Clean up your kitchen counter and wash your hands, let’s get going. Continue Reading…

avatar
Author

Posted 05/01/2012

Shrimp and Zucchini Risotto

Debi and I very often look at each other and say: “We need to go out, We need to have a fantastic dinner and celebrate ourselves, our Love!”. Then we pause.We smile and we say: “Nahhh, what do we make for dinner?”

Do not get me wrong, we love getting out of the house, indulge in a meal that for once is served to us, cooked by others, drink some good wine and then come home to a clean kitchen… no dishes to be done, the kids possibly asleep. Then strip our clothes off and keep on celebrating.  Continue Reading…

avatar
Author

Posted 04/27/2012

Italian Coffee Roasters

Italian coffee history  begins at the Salerno medical school when texts written between the 10th and 13th centuries mentioned the dark brew. Probably due to the high cost, coffee disappeared from Europe completely thereafter. Only in 1615 did Venetian merchants again bring coffee beans to the European continent. Continue Reading…

avatar
Author

Posted 04/25/2012

Risotto with “La Tur” and Wild Carrot Honey

There is something incredibly special about rice. Aside from being a very political correct ingredient, affordable, with a long shelf life and always filling, it is probably the most versatile pantry item after flour.

From appetizers to desserts to distilled liquor, this grain has been interpreted and enjoyed by many cultures around the world throughout history. They say “If life gives you Lemons, make Lemonade”; Italians were given Rice, and they made Risotto! With the exception of a couple of “rice based” desserts, some stuffed summer vegetables like peppers or zucchini and a Sicilian Paella I cannot recall any traditional Italian recipe other than Risotto that uses rice as the main ingredient. Continue Reading…

avatar
Author

Posted 04/18/2012

After Dinner Beers, Anyone?

Sometimes it’s not about what you’re drinking with the food but rather what what you’re drinking when relaxing after the meal. Yes, you can have Scotch or Cognac and probably be satisfied, but I’m here to show you how diverse beer can be. It really is quite the enjoyable after-dinner drink! Continue Reading…

avatar
Author

Posted 04/06/2012

Campari: The True Kiss of La Dolce Vita

Has love ever turned a bad eye on you? Your mate took and took until the last thing left to take was your heart. Tossing it aside like one would a peach pit when there is nothing sweet left to taste. The emotional drain guides you through a bevy of feelings until one day there is nothing left but bitterness. But is Bitter something that should be shunned and pushed away? Continue Reading…

«...678910...»
Lista de E-mails