All posts tagged: Italian cooking

Food: Butternut Squash Cake And A Cup of Coffee

When I work from home, I opt for a slice of something baked from scratch with my cup of coffee. More so,during the winter months. And this gluten-free cake will be baked tonight for my Friday work from home ritual. Ingredients 350 g of butternut squash peeled and cubed 180 g of fruity extra virgin olive oil 3 free-range eggs 180 g of cane sugar 150 g of gluten-free flour mix * 100 g of almond flour 15 g of baking powder 1 teaspoon of grated nutmeg 1 teaspoon of orange powder or orange zest 100 g of shelled pistachios coarsely chopped Ingredients to decorate the cake 4 tablespoons of apricot jam 1 tablespoon of water 100 g of shelled pistachios coarsely chopped {More} For how to convert grams to ounces and more go here

Recap and a Brioche Bread Recipe

I realized while pacing the airport waiting for a flight to board, that I haven’t added my two or three cents here for your reading pleasure or boredom – depending on your mood while scrolling through the madness otherwise known as the web and stumbling upon my blog. But truth be told, I was also being mindful of the black Friday extending to the weekend after Thanksgiving and cyber Monday shopping frenzy we are conditioned to embark upon – in the U.S. So, now on Wednesday, I am hopeful you have survived the Turkey feast, the family in town or otherwise, the Friendsgiving, and doorbuster shopping you may have done over the long weekend. I actually spent a soft (stress-free) thanksgiving with one of my favorite gals –  a last-minute shifting gears from the normal meal planned at home. I simply got in the car, drove down south and spend a few days in a pretty mellow environment – away from the ash and smoke-filled skies over the bay area. Although the day I left, it …

Food: Dinner Tonight – White or Cannellini Bean Stew

In Rome, for a mid day fuel, I searched for restaurants which served Cannellini bean stew and if they didn’t offer it, I kept on walking until I found the one place that did. Cannellini bean stew drizzled with olive oil and dusted with fresh Parmesan cheese – is probably the best meal I’ve had in Italy. Anyway, tonight, we are having cannellini bean stew in my household, and this recipe is one that sparked an interest because…1 tablespoon of tomato paste added to the beans. Which is something my mother used to do with the white bean stew she made centuries ago in her Mediterranean kitchen.   The other part I plan to do is instead of the meatballs, I will saute Italian sausage without the case in a touch of olive oil and garlic, and then add it to the bean stew. Sprinkle the Parmesan cheese, and a pinch of finally chopped Italian parsley and serve. This cuts down on time and tastes equally good.  Ingredients For meatballs 200 g (7 oz) of ground beef 100 g (3,5 oz) of fresh …

Food: Are You Particular About Your Pasta?

I ask because I am. I take my pasta very seriously and will only buy certain brands from different grocery stores and a few from specialty stores. I also appreciate how wonderful home/restaurant-made pasta is. So, here’s an article you can read on your train commute home, about pasta and one chef’s list of which to buy and why? Dececco Rummo Rustichella D’Abruzzo Why does quality make a difference? “If you buy better brands of dry pasta, you’ll find you have a much broader window of how long you can cook them,” Easton explains. “They’ll typically take a little bit longer to cook because they have a higher protein content, and just a better strength and gluten development in the pasta… You can overcook them a couple minutes, and they still have beautiful texture and are absolutely al dente.”(more)

Food: Dinner Tonight – Buttered Wild Mushroom Pasta

My body is a temple and I listen to it wholeheartedly, especially when it craves…PASTA! Here’s what’s happening for dinner tonight: Ingredients 3/4 pound tagliatelle or other long cut pasta 2 tablespoons extra virgin olive oil 1 pound mixed wild mushrooms kosher salt and pepper 6 tablespoons butter 2 cloves garlic cloves, smashed 1 cup fresh basil, roughly chopped 2 tablespoons fresh thyme leaves 1 tablespoon fresh chopped sage 3/4 cup dry white wine 2 tablespoons fresh lemon juice 8 ounces burrata cheese 1/4 cup shaved manchego cheese

Food: Avocado, Zucchini Pasta Carbonara

In Italy, everywhere I sat down for dinner or lunch even, I ordered Pasta Carbonara – my favorite – but only in Italy.  I haven’t yet found a place in San Francisco that serves such an authentic dish. The downside to this tasty meal is the carbs it is packed with  – so when I found this tasty variation, I had to share – in case you happen to share my passion for the meal: Ingredients 1 pound bucatini pasta 2 ripe, small to medium avocado, halved 1 egg 1/4 cup fresh basil, plus more for serving kosher salt and pepper 6 slices thick cut bacon, chopped 2 small zucchini, cut into ribbons 2 tablespoons chopped fresh thyme or oregano 1 teaspoon crushed red pepper flakes, or to taste 1 cup grated parmesan cheese, plus more for serving

Food: Cheesy Zucchini Ravioli

I never say no to Italian food, but I know that since I need to watch what I eat to maintain a healthy lifestyle, I try to minimize eating Italian to once a month. Okay, maybe twice a month if I happen to be around pizza I cannot resist at a company lunch or a quick bite at a sports bar to watch a Giants game. Anyway. I was very glad to find this no-carb recipe for a 3-cheese zucchini ravioli bake which is not only easy to put together, but fun to eat for the entire family. Maybe consider adding ground turkey or chicken in my household if meat-protein is your thing.  But check it out: Ingredients 2 heirloom tomatoes, sliced 1 cup cherry tomatoes 4 cloves garlic, minced or grated 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar large handful fresh basil, roughly chopped 4 sprigs fresh thyme 1 pinch crushed red pepper flakes kosher salt and pepper 3 medium zucchini or summer squash kosher salt and pepper 1 cup whole milk ricotta cheese 1/2 cup crumbled feta cheese 1/2 cup grated parmesan cheese 2 tablespoons chopped fresh basil

comfort food – lasagna with caramelized onions

Eating healthy is a challenge during the colder months of the year, and although I maintain a pretty regimented meal plan on a weekly basis, once in a while I crave the greasiest, the fattiest meal and no matter how much I fight the crave, I give in to it, once a week. Here is a recipe I found, as usual from my favorite site here, which I cannot wait to try over the weekend and of course share with everyone, who is very loyal to my blog. Let me know what you think? Ground Beef, Caramelized Onion, and Spinach Lasagna: Recipe and photos by For the Love of Cooking.net 1 tbsp olive oil, more if needed 2 sweet yellow onions, sliced thickly 1 pound of lean ground beef (I used 93/7) 1 tsp dried basil 1/2 teaspoon garlic powder 1/2 tsp dried oregano 1/4 tsp onion powder 1 pinch of red pepper flakes Sea salt and freshly cracked pepper, to taste 5 cloves garlic, minced 1 (15 ounce) container ricotta cheese 1 egg 1 …

recipe: panna cotta perfected

Yes I am going to start the week off with a recipe because I feel as if I need a pick me up and usually sensual – yes food can be sensual – dessert recipes will do the trick, that is only if I cannot travel to Europe at the particular time. Anyway, I found this recipe here and in my opinion it is one of the best Panna Cotta I have ever tasted, well, outside of my “late” chef cousin who used to make them for me. So here it goes and if you try it, please let me know how you liked it. One piece of advice, get creative with the toppings. Also, if you are on a strict diet or a healthy eating kick, this recipe is not one to follow. Panna Cotta Eight servings Adapted from Secrets From My Tuscan Kitchen by Judy Witts I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days …