Okay, I know it has been a while since I last posted, but, nonetheless, January 2011 I will start posting regularly again. January will be filled with recipes, tips, and stories about one of my favorites animals...PORK! We will start Monday, January 3rd. But here's some food for thought until then....
"It's good to get beefed, but it's better to get porked."
Wednesday, December 29, 2010
Wednesday, September 15, 2010
Cappellini with Sun Dried Tomatoes
Yes I have been a little lazy about this for the past week or two but, nonetheless, I'm back, and with a great recipe for everyone to try. Here is a sure-to-become classic in your house. It's easy and delicious. Yes I did use my homemade dried tomatoes for this but you could absolutely purchase them at any sepcialty shoppe. Give this one a try and post your comments....
1 lb. Angel Hair Pasta
1 cup Extra Virgin Olive Oil
4 Garlic Cloves, minced
2 handfuls Sun Dried Tomatoes, cut into strips
1 glass Red Wine
5-6 Basil Leaves
1 tsp. Fresh Ground Black Pepper
PLENTY OF GRATED CHEESE (I use Pecorino Romano or Parmigiano Reggiano)
Put the Oil and the Garlic into a large skillet and place over medium heat and allow the Garlic to begin to sweat. Once the Garlic is sautéing nicely, add the Sun-Dried Tomatoes and continue sautéing. At this point you can start to boil the Pasta according to the packages instructions in PLENTY of boiling salted water.
Add the Glass of Wine to the skillet (I never used to use wine in this but I happened to be drinking a glass when I made this and decided to throw some in the pan, worked-out wonderfully) and cook for a few minutes. Then, you can add your Basil Leaves. Make sure you tear them a few times before adding them. At this point, when the Pasta is done, drain it well and add it to the skillet. Mix the Pasta in the sauce in the pan and add the Black Pepper.
Serve with lots of your favorite grated cheese!!
Buon Appetito!!
Tuesday, September 7, 2010
Pastina!!
Okay so, we all took the Holiday Weekend to relax, now it's back to the old bump-and-grind and that means, back to blogging!
I had a request from a friend to write something about Pastina and I thought that, since this is the first Pasta that most (okay ALL) Italian kids eat, it would be most fitting. So, here goes...
After talking to my Grandmother, I learned that she used to boil the Pastina, then mix it with an egg and some grated cheese and the heat from the pasta would cook the egg. I know that for myself, I have done butter and cheese. Big surprise, huh? Also there's the old stand-by, just tomato sauce and cheese. Pastina is also a great addition to any soup. Although, I recomend boiling it separate and adding it to the soup after it's done.
Of course, like everything else, name brands count! Especially with pasta!
How do you like your Pastina?
I had a request from a friend to write something about Pastina and I thought that, since this is the first Pasta that most (okay ALL) Italian kids eat, it would be most fitting. So, here goes...
After talking to my Grandmother, I learned that she used to boil the Pastina, then mix it with an egg and some grated cheese and the heat from the pasta would cook the egg. I know that for myself, I have done butter and cheese. Big surprise, huh? Also there's the old stand-by, just tomato sauce and cheese. Pastina is also a great addition to any soup. Although, I recomend boiling it separate and adding it to the soup after it's done.
Of course, like everything else, name brands count! Especially with pasta!
How do you like your Pastina?
Thursday, September 2, 2010
Oven-Dried Tomatoes
Ciao Amici!
Well, to close out the month of Tomatoes, August (yes, I know it's September 2nd), I'd like to share with you how I did my "Oven-Dried Tomatoes". First off, if you prefer, you can call them "Sun-Dried Tomatoes". I don't think anyone will know, or care.
First, I made sure to choose small to medium sized ripe plum tomatoes. I took the core out with the point of a sharp knife and sliced them in half from top to bottom. Next, I laid them on a sheet-pan (cookie sheet) with the inside of the tomato facing UP. I lightly salted the open part of the tomato halves and put them into the oven. The lowest setting on my oven is 170 degrees, this proved to be too low. So, my official decision is to dry them at 200 degrees until they are completely dry. For me, this took about 24 hours. I did 2, 12 hour increments and yes, I allowed the oven to stay on while I slept during the night. I have to say, I woke up to a wonderfully-smelling house the next morning.
After they dried, I allowed them to sit out for a half-day or so to finish drying. They're REALLY dry! (If they're not totally dry they can mold in the jars and of course you don't want that.) After that, I packed them very firmly into small jars with leaves of basil and filled the jars with Extra Virgin Olive Oil. Now I'll store them in the cupboard or even on the kitchen counter per bellezza (for looks) as long as I need them.
Well, to close out the month of Tomatoes, August (yes, I know it's September 2nd), I'd like to share with you how I did my "Oven-Dried Tomatoes". First off, if you prefer, you can call them "Sun-Dried Tomatoes". I don't think anyone will know, or care.
First, I made sure to choose small to medium sized ripe plum tomatoes. I took the core out with the point of a sharp knife and sliced them in half from top to bottom. Next, I laid them on a sheet-pan (cookie sheet) with the inside of the tomato facing UP. I lightly salted the open part of the tomato halves and put them into the oven. The lowest setting on my oven is 170 degrees, this proved to be too low. So, my official decision is to dry them at 200 degrees until they are completely dry. For me, this took about 24 hours. I did 2, 12 hour increments and yes, I allowed the oven to stay on while I slept during the night. I have to say, I woke up to a wonderfully-smelling house the next morning.
After they dried, I allowed them to sit out for a half-day or so to finish drying. They're REALLY dry! (If they're not totally dry they can mold in the jars and of course you don't want that.) After that, I packed them very firmly into small jars with leaves of basil and filled the jars with Extra Virgin Olive Oil. Now I'll store them in the cupboard or even on the kitchen counter per bellezza (for looks) as long as I need them.
Buon Appetito!
Now let's start September!!
PASTA E' BASTA!!!!
Pasta and that's all!!
Monday, August 30, 2010
The Perfect Tomato Sauce
In the spirit of the subject, tomatoes, and, realizing that so few people will actually preserve their own, I put together a little recipe that should work wonderfully! Always remember, the quality of the ingredients you use will have a direct result on your final product. So, name brands people, name brands!! Always!
Tomato Basil Sauce (Marinara)
½ cup Extra Virgin Olive Oil (I use Colavita)
1 Small Onion, chopped very finely
3 Garlic Cloves, minced
1 6 oz. can Good Tomato Paste (I like Rienzi, Contadina, or Pagliacci)
2 -1lb 12oz. cans Good Crushed Tomatoes (I like 6 in 1, 7/11 or Tomato Magic)
1 bunch FRESH Basil Leaves
Salt and pepper to taste.
In a large sauce pot, put half of the Olive Oil and the Onions and cook over medium heat until the onions become translucent. Then, add the garlic and continue to sauté until the edges of the onions barely start to become golden brown. At this point, add the Tomato Paste and stir with a wooden spoon (preferably the one your Mother or Nonna hit you with as a kid) and “fry” the paste a little to bring-out its sweetness, about 3 minutes. Then, fill the paste can with some water, scraping the sides of the can and add the water to the pot and stir.
Then you can add the Crushed Tomatoes and use about 1 cup of water to rinse the cans and empty the contents into the pot. Stir to combine. Add the salt and pepper to taste.
Now here’s a technique I like to use for the Basil. Place the basil leaves on the top of the sauce and heat the other half of E.V.O.O. (by the way, I was using the initials E.V.O.O. way before anyone knew who Rachel Ray was) in a pan over high heat until it’s very hot. Then, gently pour the hot oil over the Basil. The leaves will sizzle and spatter a bit, but this will help to bring-out the essential oils of the basil and make it very aromatic. Or you could just stir-in the Basil as is.
Simmer the sauce until the acidity of the tomatoes has been cooked out, usually about 30 minutes to 1 hour and you will have a perfect, REAL ITALIAN “Marinara”.
Buon Appetito!!!
Tomato Basil Sauce (Marinara)
½ cup Extra Virgin Olive Oil (I use Colavita)
1 Small Onion, chopped very finely
3 Garlic Cloves, minced
1 6 oz. can Good Tomato Paste (I like Rienzi, Contadina, or Pagliacci)
2 -1lb 12oz. cans Good Crushed Tomatoes (I like 6 in 1, 7/11 or Tomato Magic)
1 bunch FRESH Basil Leaves
Salt and pepper to taste.
In a large sauce pot, put half of the Olive Oil and the Onions and cook over medium heat until the onions become translucent. Then, add the garlic and continue to sauté until the edges of the onions barely start to become golden brown. At this point, add the Tomato Paste and stir with a wooden spoon (preferably the one your Mother or Nonna hit you with as a kid) and “fry” the paste a little to bring-out its sweetness, about 3 minutes. Then, fill the paste can with some water, scraping the sides of the can and add the water to the pot and stir.
Then you can add the Crushed Tomatoes and use about 1 cup of water to rinse the cans and empty the contents into the pot. Stir to combine. Add the salt and pepper to taste.
Now here’s a technique I like to use for the Basil. Place the basil leaves on the top of the sauce and heat the other half of E.V.O.O. (by the way, I was using the initials E.V.O.O. way before anyone knew who Rachel Ray was) in a pan over high heat until it’s very hot. Then, gently pour the hot oil over the Basil. The leaves will sizzle and spatter a bit, but this will help to bring-out the essential oils of the basil and make it very aromatic. Or you could just stir-in the Basil as is.
Simmer the sauce until the acidity of the tomatoes has been cooked out, usually about 30 minutes to 1 hour and you will have a perfect, REAL ITALIAN “Marinara”.
Buon Appetito!!!
Sunday, August 29, 2010
August 2010, Tomatoes!!!
This weekend I canned tomatoes as I do each year. I went to Herr's Farms in Lowell, In (they grow for "Red Gold" brand tomato products), I picked 6 1/2 bushels of plum tomatoes, wich is far less than so many others I know. Once I got them home, my wonderful girlfriend washed them, and I processed them to make tomato sauce, peeled whole tomatoes, chopped chili garlic tomatoes, and "sun-dried" tomatoes. What a weekend!
What kind of canning and/or preserving do you do?
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