Now is the season to take advantages of all those fresh veggies and herbs.They're perfect for all sorts fo sauces whether for pasta or pizza. Another good part is that they can come fresh and organic from your garden!They definitely beats all those canned ones.
August is definitely the time for tomatoes.Both yards and markets have them in abundance. A simple sauce recipe is just cutting up a few tomatoes and crushed garlic and then sauteing them in a pan .Toss in some fresh picked basil leaves along with some freshly ground sea salt and ground pepper and voila a perfect and quick sauce. You can also add onions for more flavor as well. Sauces aren't just limited to tomatoes either. You can make a delicious one using broccoli rape.Again cook it for about twenty minutes in olive oil until it becomes soft .Add a pinch of red pepper flakes for some heat and serve.This is usually served with cavatelli but you can also serve it with liguini or angel hair too. Another spin is using both the tomato and this for fresh pizza toppings too.
Home grown spices and herbs make wonderful sauces . Basil, which is in full bloom right now, is the base for the time honored pesto sauce, Pesto is just as easy to make as regular tomato.It just requires only a blender these days. Puree it with olive oil and garlic and then add pignoli nuts and Parmesan cheese. Herbs such as rosemary and sage make great sauces as well. You can add rosemary to butter sauce for pasta or to cream for beef medallions. Sage also makes a great ingredient for pasta sauces too, giving them an earthy taste. One only requires lemon butter and fresh picked sage leaves.
This is the season for fresh veggies and herbs. They are the perfect ingredients for all kinds of sauces for pasta and pizza. Use them to create healthy and delicious dinners!
Showing posts with label frittatta. olive oil butter. Show all posts
Showing posts with label frittatta. olive oil butter. Show all posts
Tuesday, August 16, 2011
Tuesday, May 3, 2011
Tomato Guide
The warm weather is here and with it will come a dearth of tomatoes. These wonderful garden gems are perfect in every summer dish, from sandwiches to kabobs. Yet what kind of tomato goes with what dish ?There are several different varieties to choose from and add to your summer diet. Some work well as a main ingredient .Others carry on better as second strings. What to use and when?
Tomatoes are categorized roughly into sizes and shapes. What you buy in the grocery store are mostly called "globe". These are do all tomatoes. They can be sliced for sandwiches or used in a fresh pasta sauce. They can be quartered for salads or hollowed out to hold egg or tuna salad. Beefsteaks are the biggest and they're great sliced on their own or in a hamburger. However storebought beefsteaks are not the best tomato to buy. They have very thin skin which can be easily bruised. If you do want them then buy them off a roadside stand or farm where they have been fresh picked.
Smaller tomatoes are also tasty and can be used in a variety of dishes. Plum tomatoes are good just sliced and in salads but they're better off being made into sauce. They have thicker flesh.Their cousin, the grape tomato, a recent hybrid are excellent in salads or just as a great snack or appetizer . They can be spritzed with olive oil and then sprinkled with sea salt. Cherry tomatoes are one of the season's most versatile.Bigger and juicier than They can be used in all sorts of salads from mozzarella and Romaine to grilled kabobs . They are sweet and that adds to any dish .
Tomatoes are a great addition to the summer diet. Use the right ones to create yummy and nutritous dishes . There's a big variety out there for so many good recipes
Tomatoes are categorized roughly into sizes and shapes. What you buy in the grocery store are mostly called "globe". These are do all tomatoes. They can be sliced for sandwiches or used in a fresh pasta sauce. They can be quartered for salads or hollowed out to hold egg or tuna salad. Beefsteaks are the biggest and they're great sliced on their own or in a hamburger. However storebought beefsteaks are not the best tomato to buy. They have very thin skin which can be easily bruised. If you do want them then buy them off a roadside stand or farm where they have been fresh picked.
Smaller tomatoes are also tasty and can be used in a variety of dishes. Plum tomatoes are good just sliced and in salads but they're better off being made into sauce. They have thicker flesh.Their cousin, the grape tomato, a recent hybrid are excellent in salads or just as a great snack or appetizer . They can be spritzed with olive oil and then sprinkled with sea salt. Cherry tomatoes are one of the season's most versatile.Bigger and juicier than They can be used in all sorts of salads from mozzarella and Romaine to grilled kabobs . They are sweet and that adds to any dish .
Tomatoes are a great addition to the summer diet. Use the right ones to create yummy and nutritous dishes . There's a big variety out there for so many good recipes
Monday, May 10, 2010
Mister Right
I love my news olive oil mister that I bought through that great site Sur La Table. It is just a neat gadget and I wish I had bought it sooner.There's a lot you can do with it from coating a saute or fry pan to spritzing salads.
It does take some figuring out. I didn't realize the oddly shaped cover was responsible for the nozzle to spray . t has to be pumped up and down so that the sprayer could work. The first time I over filled it by about three tablespoons which was wrong and messy. However once I got the hang of it I found that it's he most fun gadget ever. My new favorite snack is oil misted grape tomatoes. Just wash them, leave them in their container and give them a good misting. Add fresh ground sea salt, shake the container and serve. These are just a yummy go to if you're hungry or a great side with any kind of sandwich.
I'm looking forward to cooking with my mister. I bet it'll be perfect for quick frying or even sauteing spinach. I also plan on using it when I reheat pizza and spinach rolls too. Talk about mister right!
It does take some figuring out. I didn't realize the oddly shaped cover was responsible for the nozzle to spray . t has to be pumped up and down so that the sprayer could work. The first time I over filled it by about three tablespoons which was wrong and messy. However once I got the hang of it I found that it's he most fun gadget ever. My new favorite snack is oil misted grape tomatoes. Just wash them, leave them in their container and give them a good misting. Add fresh ground sea salt, shake the container and serve. These are just a yummy go to if you're hungry or a great side with any kind of sandwich.
I'm looking forward to cooking with my mister. I bet it'll be perfect for quick frying or even sauteing spinach. I also plan on using it when I reheat pizza and spinach rolls too. Talk about mister right!
Saturday, March 13, 2010
Omelets Versus Frittatas
What makes the better brunch and breakfast staple? Omelet or frittatta? There has been a battle about this for decades. some purist foodies prefer a runny omelet, gooey with cheese and redolent with tomatoes, ham and even chicken . Others prefer a flat but textured fritatta, redolent with herbs and Parmesan. There are two schools of thought on this and which makes for a better morning staple.
Both egg dishes are pretty decadent however they could also be healthy. Omelets are traditionally two to three eggs and have rich cheese thrown into them, such as Gruyere or cheddar. You can also toss in a huge handful of leftover or from the packet ham . Some foodies can also add a n American spin on this French classic with some healthy pepper bits thus creating the classic Western omlet.. Another plus in making the omelet is cooking in it pure butter ala francaiseThis gives it a rich taste but also packs on th e calories not to mention the cholesterol. A healthier version is spraying your omelet pan with Pam, and just tossing in healthy veggies like broccoli and onions.
Frittatta, the Italian version of the omelet is made a little differently and , in my opinion can be better for you. You can cook the eggs in butter however heart healthy olive oil is recommended. Mostly frittatas have veggies such as onion and spinach added to them. Omele s have this too but then there's usually the addition of bacon and cheese. Once in a while sausage is crumbled in them or some grated Parmesan but it's never in excess as with an omelet. The taste of the egg comes though. Luckily both dishes can be made with egg whites as well.
What's on your brunch plate? The omelet or the frittatta? it;s a hard choiceto make and usually one made by taste. The first is pure decadence with its' butter and lush ingredients, the second is is more flavorful with a huge dose of fresh produce and olive oil. It's your decision though. Both are the best part of breakfast or brunch,
Both egg dishes are pretty decadent however they could also be healthy. Omelets are traditionally two to three eggs and have rich cheese thrown into them, such as Gruyere or cheddar. You can also toss in a huge handful of leftover or from the packet ham . Some foodies can also add a n American spin on this French classic with some healthy pepper bits thus creating the classic Western omlet.. Another plus in making the omelet is cooking in it pure butter ala francaiseThis gives it a rich taste but also packs on th e calories not to mention the cholesterol. A healthier version is spraying your omelet pan with Pam, and just tossing in healthy veggies like broccoli and onions.
Frittatta, the Italian version of the omelet is made a little differently and , in my opinion can be better for you. You can cook the eggs in butter however heart healthy olive oil is recommended. Mostly frittatas have veggies such as onion and spinach added to them. Omele s have this too but then there's usually the addition of bacon and cheese. Once in a while sausage is crumbled in them or some grated Parmesan but it's never in excess as with an omelet. The taste of the egg comes though. Luckily both dishes can be made with egg whites as well.
What's on your brunch plate? The omelet or the frittatta? it;s a hard choiceto make and usually one made by taste. The first is pure decadence with its' butter and lush ingredients, the second is is more flavorful with a huge dose of fresh produce and olive oil. It's your decision though. Both are the best part of breakfast or brunch,
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