Egg noodles have been a kitchen staple forever. Many of our mother's and grandmother's recipes centered around them. They're still as versatile and delicious as ever. They could be the main dish or part of a side.They can even be used in desserts.Egg noodles are what you make them whether in savory or sweet dishes.
Egg noodles originated in China not in Europe as many would believe. They were first made about 4000 years ago and preserved ones were unearthed at Lajia in Quinghai ,China in 2005. They made their way to Europe where most German and Scandinavian households used them on a regular basis. Egg noodles were in savory dishes, sopping up gravy and providing the carb part of the meal. German Jews used the noodles in sweet dishes such as kugel.They're different from pasta in the sense of whole eggs or egg yolks mixed with wheat flour and then boiled in water. Pasta can come with or without eggs. Sometimes olive oil and vegetables can be incorporated in the recipe. Noodles are generally one length and shape while the other,as we all know, comes in avariety of shapes and sizes. Like pasta, egg noodles can be bought or made at home. It's just taking two cups of flour and mixing ot with one teaspoon of salt and one teaspoon of baking powder . Two whole eggs are added and this is what gives the noodles their rich , sunny color.Half a cup of milk is added as well.It's left to sit for half an hour before rolling out. You can use a pasta machine to make them or a knife.It's then dropping them into boiling waiter for two to four minutes.
Whether they're home made or store bought egg noodles are a great base for so many dishes. The Swabian Germans from southwest Germany cook boiled ones with eggs for Lent. This traditional and delicious dish also has sliced peaches on the side to cut the intensity of the eggs.Germans also use them with meat and gravy recipes. They can be used instead of the traditional spaetzle, a kind of noodle itself. Another delicious recipe is beef tips and gravy over egg noodles. The noodles' mildness is the perfect foil for the beef's and sauce's strong flavors.Try them with either beef or chicken paprikash, the famed Austrian dish, known for its spicy ' paprika sauce. Of course egg noodles taste their best in chicken soup. Nothing beats a homemade one, thick with those luscious eggy, strands and hearty chicken chunks. You can also think out of the box and put the noodles in a minestrone for a chunkier version of the original recipe. Egg noodles have a sweet side. They give body to cinnamon laced sweet casserole along with providing the base. A lush one involves egg noodles,cherries and sour cream baked together for truly rich dessert.
Egg noodles are a versatile staple every pantry and kitchen should have. They're easy to use and easy to create hearty dinners and desserts. Make them, buy them but definitely use them in your next dish.,
Tuesday, March 6, 2018
Monday, March 5, 2018
A Diet That Can Change Your Life :Always Delicious
Can a recipe book change the way you eat and the way you look? Absolutely!! Always Delicious is a book that can help in not only shedding those pounds but stopping those cravings.It guides home chefs towards a healthy and tasty way of cooking.It's a win-win situation.
Always Delicious (Hachette Book Group 2018) was written by Dr. David Ludwig and his wife, Dawn. Some may recognize their names from their first success, Always Hungry. Dr.Ludwig oversees the New Balance Obesity Foundation Prevention Center at Boston's Children Hospital. He has also fought for policy changes in how junk food is advertised to young children. His wife , Dawn, created the Natural Epicurean Academy of Culinary Arts in Austen Texas. Like her
husband, she has written and taught about bringing more nutritional ingredients into the home kitchen. This book has their philosophies along with recipes that are far from the usual diet fare.The first few chapters are explanatory , along with guiding readers to the three phase program. This discipline first jump starts weight loss where grain products, sugars and potatoes for a few weeks. The second phase is reaching your new body weight set point where all natural and ancient grains are reintroduced back into the diet.Non starchy vegetables like yams and squash are allowed. Phase three is designing your personal prescription for life.The Ludwigs recommend adding modest amounts of more processed carbohydrates.It's basically forty per cent fat , twenty percent protein and forty per cent carbohydrate. There is an extensive and detailed list of what tools and gadgets to have along with advice on fresh and seasonal ingredients. Chef Dawn also recommends decorating dishes with colorful flourishes like carrot roses. and scallions.
The recipes are geared for the phases. Some are for all, while others are just for the first, second or third or a combination of the two.The book is also divided into chapters revolving around the three meals. There are also ones on soups, salads and Buddha bowls , snacks and appetizers along with desserts and beverages. Chef Dawn has also included a chapter on rubs, sauces and marinades which aid in creating a flavorful main dish. No matter what phase , the recipes are tasty Breakfast can be a bacon-cheddar quiche, a perfect dish for a brunch or apple spice pancakes. Home chefs will enjoy making the entree of summer squash casserole that is topped with a creamy Parmesan cheese sauce. A hearty cold weather lunch or dinner dish is the Sicilian Fava Bean Soup that is rich with fennel celery along with tomatoes. Slow cookers recipes shine here too.Beef chuck roast is turned into a yummy shredded beef cooked with a sugar free Worcester sauce that's also included in the book.Side dishes are also tasty. Families will love the cauliflower couscous riced in a blender until it has the consistency of couscous.. Roasted chicken or beef would benefit from the herb roasted root vegetables. Desserts are the tasty chocolate dipped fruit and almond coconut macaroons.Dieters will love the decadent peppermint hot chocolate and in warmer months blueberry lime mint fizz.
A diet dosesn;t have to mean deprivation. It can be tasty dishes and drinks without the refined sugars and fats. Always Delicious is that diet plan, chock full of delicious and satisfying recipes
Always Delicious (Hachette Book Group 2018) was written by Dr. David Ludwig and his wife, Dawn. Some may recognize their names from their first success, Always Hungry. Dr.Ludwig oversees the New Balance Obesity Foundation Prevention Center at Boston's Children Hospital. He has also fought for policy changes in how junk food is advertised to young children. His wife , Dawn, created the Natural Epicurean Academy of Culinary Arts in Austen Texas. Like her
husband, she has written and taught about bringing more nutritional ingredients into the home kitchen. This book has their philosophies along with recipes that are far from the usual diet fare.The first few chapters are explanatory , along with guiding readers to the three phase program. This discipline first jump starts weight loss where grain products, sugars and potatoes for a few weeks. The second phase is reaching your new body weight set point where all natural and ancient grains are reintroduced back into the diet.Non starchy vegetables like yams and squash are allowed. Phase three is designing your personal prescription for life.The Ludwigs recommend adding modest amounts of more processed carbohydrates.It's basically forty per cent fat , twenty percent protein and forty per cent carbohydrate. There is an extensive and detailed list of what tools and gadgets to have along with advice on fresh and seasonal ingredients. Chef Dawn also recommends decorating dishes with colorful flourishes like carrot roses. and scallions.
The recipes are geared for the phases. Some are for all, while others are just for the first, second or third or a combination of the two.The book is also divided into chapters revolving around the three meals. There are also ones on soups, salads and Buddha bowls , snacks and appetizers along with desserts and beverages. Chef Dawn has also included a chapter on rubs, sauces and marinades which aid in creating a flavorful main dish. No matter what phase , the recipes are tasty Breakfast can be a bacon-cheddar quiche, a perfect dish for a brunch or apple spice pancakes. Home chefs will enjoy making the entree of summer squash casserole that is topped with a creamy Parmesan cheese sauce. A hearty cold weather lunch or dinner dish is the Sicilian Fava Bean Soup that is rich with fennel celery along with tomatoes. Slow cookers recipes shine here too.Beef chuck roast is turned into a yummy shredded beef cooked with a sugar free Worcester sauce that's also included in the book.Side dishes are also tasty. Families will love the cauliflower couscous riced in a blender until it has the consistency of couscous.. Roasted chicken or beef would benefit from the herb roasted root vegetables. Desserts are the tasty chocolate dipped fruit and almond coconut macaroons.Dieters will love the decadent peppermint hot chocolate and in warmer months blueberry lime mint fizz.
A diet dosesn;t have to mean deprivation. It can be tasty dishes and drinks without the refined sugars and fats. Always Delicious is that diet plan, chock full of delicious and satisfying recipes
Saturday, March 3, 2018
Oscar Party - A Glam Night In
Nothing beats an Oscar party. There's fun and excitement along with a chance to celebrate the winners and favorites. It's also a chance to have lush food, and eat your beloved stars and directors. Get out the champagne bottles and party rich !!!.
Of course you could have foods that tie into the nominated movies. The Darkest Hour could be celebrated with fish and chips. It's a great choice but choose something a bit more decadent. Think clotted cream with strawberries or smoked Scottish salmon on Melba toast.You could also do Yorkshire pudding cups filled with roast beef and gravy. The Shape Of Water takes place in Baltimore and you could serve crab cake sliders with cole slaw but try the more elegant.crab legs in butter.Crab legs can be bought at any seafood market or grocery store. If these are a bit out of your budget then think shrimp instead. Serve it with the easy to make champagne beurre blanc sauce. This is just sauteing champagne vinegar, and brut champagne with shallots and thyme and then adding one cup of chilled and diced butter.Chopped button mushrooms are also thrown in for texture and flavor. Call Me By Your Name takes place in Northern Italy. A truly posh dish is risotto with truffle oil. If this is just a bit too expensive, then just think about a Parmesan risotto laced with cremini mushrooms. Finish with a truly decadent sabayon, the Madeira laced eggy custard of Northern Italy.
Another idea is eating like the stars. Caviar can be spooned on crackers. Pair it with a dry water cracker so that the taste isn't overshadowed. The roe can be mixed with crab and put on a roasted potato slice. Many after Oscar parties will feature filet mignon. This tender cut can be turned into a tasty hors d'ouvre by putting them on crostini.Another idea is turning them into kebobs with the addition of grape tomatoes and green peppers. The meat can also be turned into mini Beef Wellingtons.They're relaltively easy to make, thanks to using store bought puff pastry.Mushrooms, shallots and onions are finely chopped up to create duxelles which are also included in the puff. Prosciutto can be added as well, wrapped around the filet mignon before it's enrobed in dough.What to drink with all of this? Champagne , of course! You could splurge on Dom Perignon at $150 a bottle or Cristal at a whopping $199 a bottle. For a more affordable yet still rich sip, try Moet & Chandon for $60. End with cupcakes dusted with gold sanding sugar and the lush coffee Kopi Iwuak,which is made from a Asian palm civet's poo. Yup civet mess.,It may be gross but it's supposed to be the best in the world. If this is too gross then settle on Starbucks Rwanda Blue Bourbon blend at $24 a pound.It has a black cherry and butter flavor, perfect with Godiva truffles .
Oscar night is a time of celebrating and eating well. Toast your faves with a glass of champagne and lush, rich nibbles and treats. There's nothing like a glam night of fun!!!
Of course you could have foods that tie into the nominated movies. The Darkest Hour could be celebrated with fish and chips. It's a great choice but choose something a bit more decadent. Think clotted cream with strawberries or smoked Scottish salmon on Melba toast.You could also do Yorkshire pudding cups filled with roast beef and gravy. The Shape Of Water takes place in Baltimore and you could serve crab cake sliders with cole slaw but try the more elegant.crab legs in butter.Crab legs can be bought at any seafood market or grocery store. If these are a bit out of your budget then think shrimp instead. Serve it with the easy to make champagne beurre blanc sauce. This is just sauteing champagne vinegar, and brut champagne with shallots and thyme and then adding one cup of chilled and diced butter.Chopped button mushrooms are also thrown in for texture and flavor. Call Me By Your Name takes place in Northern Italy. A truly posh dish is risotto with truffle oil. If this is just a bit too expensive, then just think about a Parmesan risotto laced with cremini mushrooms. Finish with a truly decadent sabayon, the Madeira laced eggy custard of Northern Italy.
Another idea is eating like the stars. Caviar can be spooned on crackers. Pair it with a dry water cracker so that the taste isn't overshadowed. The roe can be mixed with crab and put on a roasted potato slice. Many after Oscar parties will feature filet mignon. This tender cut can be turned into a tasty hors d'ouvre by putting them on crostini.Another idea is turning them into kebobs with the addition of grape tomatoes and green peppers. The meat can also be turned into mini Beef Wellingtons.They're relaltively easy to make, thanks to using store bought puff pastry.Mushrooms, shallots and onions are finely chopped up to create duxelles which are also included in the puff. Prosciutto can be added as well, wrapped around the filet mignon before it's enrobed in dough.What to drink with all of this? Champagne , of course! You could splurge on Dom Perignon at $150 a bottle or Cristal at a whopping $199 a bottle. For a more affordable yet still rich sip, try Moet & Chandon for $60. End with cupcakes dusted with gold sanding sugar and the lush coffee Kopi Iwuak,which is made from a Asian palm civet's poo. Yup civet mess.,It may be gross but it's supposed to be the best in the world. If this is too gross then settle on Starbucks Rwanda Blue Bourbon blend at $24 a pound.It has a black cherry and butter flavor, perfect with Godiva truffles .
Oscar night is a time of celebrating and eating well. Toast your faves with a glass of champagne and lush, rich nibbles and treats. There's nothing like a glam night of fun!!!
Friday, March 2, 2018
Decadent and Diabetic Friendly
For decades anyone with diabetes had to be put on a special diet. It was basically a bland low calorie one that ensured no weight gain along with no taste. However that's changing, thanks to a new cookbook,It's a chance to enjoy yummy dishes packed with flavor.
Devin Alexander ,a cook and TV personality has written You Can Have It (published by the American Diabetes Association 2018.) a true treat of a recipe book.. This has been approved by the ADA , the American Diabetes Association yet the recipes can be made by anyone watching their weight along with their salt and sugar intake.Ms. Alexander is known for creating low calorie dishes and has made appearances on the NBC show "The Biggest Loser." which has inspired her to write four books centering around the show's recipes.. The introduction is good for novice home chefs because it tells them everything from how to wash and dry vegetables to making olive oil spray a large part of cooking. What's interesting is there's really no introduction.They have to go to her website to read it (where they can also see clips of her TV appearances and other recipes) The book doesn't have chapters, instead she has recipes grouped into lists. They're under such clever headings as "Bet Your Going To Love Breakfasts" and "Devinly Desserts And Sweet Sips." Ms. Alexander has even coined an adjective "Devinly" meaning she created it and it's heavenly.
The recipes are sinful in taste but puritanical in calories and fats.For a decadent breakfast try the scrambled egg with sauteed shrimp. It's a variation of Manhattan's Bryant Park Grill, sparked with pico di gallo and freshly minced garlic.Those who want a healthier start could try the bacon and egg
sweet potato breakfast sandwich where the sweet potato subs in for an English muffin.Home chefs will enjoy the London Broil, spiked with chili powder and cayenne. There is also a Japanese version that uses seaweed or nori along with sesame seeds and ginger.The childhood favorite potato chip crusted chicken has been update to have the chicken marinated overnight in buttermilk. They're also baked instead of fried which makes them only 220 calories.Sides include a take on seasoned curly fries and homemade baked crinkle cut fries. Green are represented here too. Anyone would love the Dijon roasted Brussels sprouts made crunchy by roasting. There's also a delicious papaya slaw that adds papaya and orange juice to shredded cabbage. Desserts are here as well There's a dark chocolate pudding made with the healthy cheese quark, zero calorie sweetener and dark cocoa powder.It's topped with Devinly whipped topping, a mix of egg whites, cream of tartar, xanthan gum, and agave nectar. A lovely dessert for company would be the Perfect Pumpkin Pie-lets,made with pre made filo shells and topped with - what else - Devinly whipped topping.
You Can Have It gives delicious recipes that are tasty without being bad for you. They are big on flavor and goodness., the perfect combination. They make it easy to enjoy these heavenly
dishes and treats.
Devin Alexander ,a cook and TV personality has written You Can Have It (published by the American Diabetes Association 2018.) a true treat of a recipe book.. This has been approved by the ADA , the American Diabetes Association yet the recipes can be made by anyone watching their weight along with their salt and sugar intake.Ms. Alexander is known for creating low calorie dishes and has made appearances on the NBC show "The Biggest Loser." which has inspired her to write four books centering around the show's recipes.. The introduction is good for novice home chefs because it tells them everything from how to wash and dry vegetables to making olive oil spray a large part of cooking. What's interesting is there's really no introduction.They have to go to her website to read it (where they can also see clips of her TV appearances and other recipes) The book doesn't have chapters, instead she has recipes grouped into lists. They're under such clever headings as "Bet Your Going To Love Breakfasts" and "Devinly Desserts And Sweet Sips." Ms. Alexander has even coined an adjective "Devinly" meaning she created it and it's heavenly.
The recipes are sinful in taste but puritanical in calories and fats.For a decadent breakfast try the scrambled egg with sauteed shrimp. It's a variation of Manhattan's Bryant Park Grill, sparked with pico di gallo and freshly minced garlic.Those who want a healthier start could try the bacon and egg
sweet potato breakfast sandwich where the sweet potato subs in for an English muffin.Home chefs will enjoy the London Broil, spiked with chili powder and cayenne. There is also a Japanese version that uses seaweed or nori along with sesame seeds and ginger.The childhood favorite potato chip crusted chicken has been update to have the chicken marinated overnight in buttermilk. They're also baked instead of fried which makes them only 220 calories.Sides include a take on seasoned curly fries and homemade baked crinkle cut fries. Green are represented here too. Anyone would love the Dijon roasted Brussels sprouts made crunchy by roasting. There's also a delicious papaya slaw that adds papaya and orange juice to shredded cabbage. Desserts are here as well There's a dark chocolate pudding made with the healthy cheese quark, zero calorie sweetener and dark cocoa powder.It's topped with Devinly whipped topping, a mix of egg whites, cream of tartar, xanthan gum, and agave nectar. A lovely dessert for company would be the Perfect Pumpkin Pie-lets,made with pre made filo shells and topped with - what else - Devinly whipped topping.
You Can Have It gives delicious recipes that are tasty without being bad for you. They are big on flavor and goodness., the perfect combination. They make it easy to enjoy these heavenly
Thursday, March 1, 2018
New Zealand's Secret Ingredients Sea Salt And Honey
New Zealand is primarily known for amazing landscapes, beautiful beaches and lovable people. What may surprise home chefs is that this country down under is also famed for their sea salt and honey. The company PRI - Pacific Resources International is shedding a bright light on these natural ingredients, making them now known in the States.
This very Kiwi company was actually started by an American transplant in this wondrous land. David Noll, left four decades ago , just with his guitar and surfboard. It was going to be a short stay but he fell for Linda, married her and stayed. He founded Pacific Resources International in 1987. Four years later he introduced Manuka honey to the US. Manuka honey originates from the manuka bush which has healing properties, including antibacterial properties.It also lowers cholesterol as well as treating diabetes and curing sinus, ear and eye infections. .PRI is also known for their sea salt, harvested from the purer waters of the South Pacific.It's different from other salts because after it's been harvested, it washed in brine before it's stacked in large, snowy drifts. They're something of a landmark seen from the Blenheim-Christchurch highway. The company also manufactures all natural potato and sweet potato chips in such delicious flavors as paprika and rosemary and thyme, There is also one flavored with Marlborough sea salt too.
I love this brand! Sea salt is one of my favorite ingredients and what draws me is the texture along with the taste.PRI's flaky sea salt is so light and fluffy, It is heaven on tomatoes, giving the flesh a gentle crunch and a lighter saltiness than other sea salts.It is really the perfect salt to sprinkle on scrambled eggs or a salad and it would definitely be the perfect topping on brownies and on top of fudge frosting. Another favorite is the Mesquite BBQ salt , a perfect marriage of mesquite and the sea salt.I can see this dusting a grilled steak or even chicken.I also love their chipotle BBQ salt. This is a mixture of pure fire with salt and a whiff of sweetness.This is definitely getting added to my chili and sprinkled over chicken patties. PRI's sweets have also captured my heart. Their Manuka honey caramels are the best caramels ever! They have a dusting of sea salt on them which makes a perfect foil to the honey caramel's creamy sweetness.Their dark chocolate mint and ginger discs are also wonderful snacks, .Flavored honey is enrobed in 99 per cent dark chocolate discs.They'd make the perfect Easter candy , having the extra bonus of the healing honey.
If you're looking for a fantastic sea salt and honey, look no further than PRI. They produce great salts and honey as well as potato chips that are not only good tasting but good for you. They have so many benefits as well as being a bonus addition to any kitchen.
This very Kiwi company was actually started by an American transplant in this wondrous land. David Noll, left four decades ago , just with his guitar and surfboard. It was going to be a short stay but he fell for Linda, married her and stayed. He founded Pacific Resources International in 1987. Four years later he introduced Manuka honey to the US. Manuka honey originates from the manuka bush which has healing properties, including antibacterial properties.It also lowers cholesterol as well as treating diabetes and curing sinus, ear and eye infections. .PRI is also known for their sea salt, harvested from the purer waters of the South Pacific.It's different from other salts because after it's been harvested, it washed in brine before it's stacked in large, snowy drifts. They're something of a landmark seen from the Blenheim-Christchurch highway. The company also manufactures all natural potato and sweet potato chips in such delicious flavors as paprika and rosemary and thyme, There is also one flavored with Marlborough sea salt too.
I love this brand! Sea salt is one of my favorite ingredients and what draws me is the texture along with the taste.PRI's flaky sea salt is so light and fluffy, It is heaven on tomatoes, giving the flesh a gentle crunch and a lighter saltiness than other sea salts.It is really the perfect salt to sprinkle on scrambled eggs or a salad and it would definitely be the perfect topping on brownies and on top of fudge frosting. Another favorite is the Mesquite BBQ salt , a perfect marriage of mesquite and the sea salt.I can see this dusting a grilled steak or even chicken.I also love their chipotle BBQ salt. This is a mixture of pure fire with salt and a whiff of sweetness.This is definitely getting added to my chili and sprinkled over chicken patties. PRI's sweets have also captured my heart. Their Manuka honey caramels are the best caramels ever! They have a dusting of sea salt on them which makes a perfect foil to the honey caramel's creamy sweetness.Their dark chocolate mint and ginger discs are also wonderful snacks, .Flavored honey is enrobed in 99 per cent dark chocolate discs.They'd make the perfect Easter candy , having the extra bonus of the healing honey.
If you're looking for a fantastic sea salt and honey, look no further than PRI. They produce great salts and honey as well as potato chips that are not only good tasting but good for you. They have so many benefits as well as being a bonus addition to any kitchen.
Wednesday, February 28, 2018
The New Must Have - The Quarter Sheet Pan
Sheet pans are now must have items.They're used for cooking whole dinners which unfortunately means overcooked meat or sides. However a smaller version is out , the quarter pan, and it's making waves in the home cooking society.
Melissa Clark wrote about them along with giving some good recipes in today's New York Times Food section.A sheet pan is ubiquitous kitchen necessity these days. Many home chefs swear by it , loving the fact they can cook any meat and veggies together. There's a problem with that. The meat , especially if it's a roast can take longer. Veggies then burn or dry out which ruins the meal. An easier solution would be having two separate pans in which the foods can cook at their different rates. Two different sheet pans means also taking one out when it's done and turning up the oven temp for the other , without worrying about over cooking. Also meat fat won't run onto the vegetables, making them safe for vegans and vegetariansThey're basically a thin but sturdy tray about 9 by 12 inches as opposed to the full sheet pan's 13 by 18 inches. Four can fit comfortable in any oven as well as the dishwasher. Another plus is they're only ten dollars so buy a couple and if you're worried about them not fitting, they're stackable. Again, they'll come in handy for the holidays when they're doing double duty as cookie sheets.
Ms. Clark gives two very tasty recipes. One is cumin roasted pork chops and Brussels sprouts. The chops are smeared/rubbed with a fiery sweet mix of cumin,brown sugar , black pepper and red pepper flakes. It should then sit for at least twenty minutes and then refrigerated up until overnight. The Brussels sprouts only have to be tossed with sage along with extra virgin olive oil with just salt and pepper. The other recipe is sausage with broccoli accompanied by homemade tomato sauce and ricotta. This is a little more labor intensive because you have to make the sauce on the stovetop. The meat and broccoli are cooked in a 450 degree Farenheit oven. The sausage should be laid out on the pan after its' been pricked with a fork (use the sweet or hot Italian kind). The broccoli is tossed with red pepper flakes for heat and bite along with olive oil. Flip the sausages and remove the broccoli after fifteen minutes of cooking. The broccoli is then tossed with sliced garlic. Return them to the oven for five minutes until the sausages and broccoli are browned and the second is tender. Serve with ricotta and tomato sauce. Ms. Clark recommends serving with a crusty Italian bread to sop up the sauces.
Sheet pan dinners are the recipe of choice nowadays. Make it easier by using two quarter sheet pans. It gives a tasty full cooked meal with two perfectly cooks dishes.
Melissa Clark wrote about them along with giving some good recipes in today's New York Times Food section.A sheet pan is ubiquitous kitchen necessity these days. Many home chefs swear by it , loving the fact they can cook any meat and veggies together. There's a problem with that. The meat , especially if it's a roast can take longer. Veggies then burn or dry out which ruins the meal. An easier solution would be having two separate pans in which the foods can cook at their different rates. Two different sheet pans means also taking one out when it's done and turning up the oven temp for the other , without worrying about over cooking. Also meat fat won't run onto the vegetables, making them safe for vegans and vegetariansThey're basically a thin but sturdy tray about 9 by 12 inches as opposed to the full sheet pan's 13 by 18 inches. Four can fit comfortable in any oven as well as the dishwasher. Another plus is they're only ten dollars so buy a couple and if you're worried about them not fitting, they're stackable. Again, they'll come in handy for the holidays when they're doing double duty as cookie sheets.
Ms. Clark gives two very tasty recipes. One is cumin roasted pork chops and Brussels sprouts. The chops are smeared/rubbed with a fiery sweet mix of cumin,brown sugar , black pepper and red pepper flakes. It should then sit for at least twenty minutes and then refrigerated up until overnight. The Brussels sprouts only have to be tossed with sage along with extra virgin olive oil with just salt and pepper. The other recipe is sausage with broccoli accompanied by homemade tomato sauce and ricotta. This is a little more labor intensive because you have to make the sauce on the stovetop. The meat and broccoli are cooked in a 450 degree Farenheit oven. The sausage should be laid out on the pan after its' been pricked with a fork (use the sweet or hot Italian kind). The broccoli is tossed with red pepper flakes for heat and bite along with olive oil. Flip the sausages and remove the broccoli after fifteen minutes of cooking. The broccoli is then tossed with sliced garlic. Return them to the oven for five minutes until the sausages and broccoli are browned and the second is tender. Serve with ricotta and tomato sauce. Ms. Clark recommends serving with a crusty Italian bread to sop up the sauces.
Sheet pan dinners are the recipe of choice nowadays. Make it easier by using two quarter sheet pans. It gives a tasty full cooked meal with two perfectly cooks dishes.
Tuesday, February 27, 2018
Your Sauce Guide
Pasta with sauce is one if the simplest and possibly the most delicious dishes to make. What create a memorable bowl is the sauce itself. Whether it's the springy basil or a rich marinara , what goes on your spaghetti or lasagna is the the ingredient that makes it.Yet don't get stuck in a rut. There are so many different kinds out there. You can have one type of pasta three different ways and each time it will be unique.
If you're a novice home chef, you may want to stick to the easiest.which is burro or butter. This is simply melted butter , either warmed in the microwave or in a saucepan over a low flame. Some add fresh parsley and/or onions but that's up to you. Just plain butter is good, especially if it's Kerrygold, Pasta con burro is a late night treat, especially at all night trattorias where young Italians go after the movies. Another no fuss sauce is aglia olio.This is a little more involved but worth it. It's thinly slicing six (!) garlic cloves and sauteing them in half a cup of olive oil. (I actually use a little more than half a cup). Peperincino or red pepper flakes are added for heat and bite. Again using these are a matter of taste.If they're too fiery just sub in a grind of fresh black pepper. The pasta and the sauce must be cooked at the same time. If not the garlic will burn and will taste bitter.A cup or more of the pasta water also has to be added , mostly to thin out the sauce and add some salinity to it. This sauce should be served with spaghetti, but it also works with rigatoni and penne too.
Tomato sauces are any pastas best friend. You can make them over a stove pot or in a crockpot.I prefer the last because the slow cooking lets all the flavors meld together and gives it a richer, deeper flavor.The basic sauce calls for first sauteing sliced garlic then adding tomato sauce and paste. Chopped onion give it that unique, fresh flavor while dark honey gives the entire sauce a certain mellowness.The last is up for debate. Many home and professional chefs will either add refined white sugar - no - or grated carrot - acceptable. I've added sugar to mine when I didn't have honey and it just gave the sauce a kind of candy like taste. Dark honey is is the best. It has more flavor - and more nutrients than light or golden honey. Bolognese sauce is the same but ground beef is cooked first with the garlic. Some Neopolitan chefs throw in ground pork. For a leaner sauce, try ground turkey. One of the hardest and most complex is pesto. Some think this is just ground basil but it's so much more.. It ground basil leaves blended with walnuts and pignoli or pine nuts.. Only the best olive oil is used (Bertoli is recommended) and all the ingredients are put through a food processor or blender. Parmesan cheese is then added later. It's the only sauce that isn't cooked.It's not only good with pasta but also excellent with chicken and grilled steak.
There's a whole range of pasta sauces to try. Vary it with a traditional Bolognese or a simple aglia olio. It's a great way to expand your palate and sauce knowledge.
If you're a novice home chef, you may want to stick to the easiest.which is burro or butter. This is simply melted butter , either warmed in the microwave or in a saucepan over a low flame. Some add fresh parsley and/or onions but that's up to you. Just plain butter is good, especially if it's Kerrygold, Pasta con burro is a late night treat, especially at all night trattorias where young Italians go after the movies. Another no fuss sauce is aglia olio.This is a little more involved but worth it. It's thinly slicing six (!) garlic cloves and sauteing them in half a cup of olive oil. (I actually use a little more than half a cup). Peperincino or red pepper flakes are added for heat and bite. Again using these are a matter of taste.If they're too fiery just sub in a grind of fresh black pepper. The pasta and the sauce must be cooked at the same time. If not the garlic will burn and will taste bitter.A cup or more of the pasta water also has to be added , mostly to thin out the sauce and add some salinity to it. This sauce should be served with spaghetti, but it also works with rigatoni and penne too.
Tomato sauces are any pastas best friend. You can make them over a stove pot or in a crockpot.I prefer the last because the slow cooking lets all the flavors meld together and gives it a richer, deeper flavor.The basic sauce calls for first sauteing sliced garlic then adding tomato sauce and paste. Chopped onion give it that unique, fresh flavor while dark honey gives the entire sauce a certain mellowness.The last is up for debate. Many home and professional chefs will either add refined white sugar - no - or grated carrot - acceptable. I've added sugar to mine when I didn't have honey and it just gave the sauce a kind of candy like taste. Dark honey is is the best. It has more flavor - and more nutrients than light or golden honey. Bolognese sauce is the same but ground beef is cooked first with the garlic. Some Neopolitan chefs throw in ground pork. For a leaner sauce, try ground turkey. One of the hardest and most complex is pesto. Some think this is just ground basil but it's so much more.. It ground basil leaves blended with walnuts and pignoli or pine nuts.. Only the best olive oil is used (Bertoli is recommended) and all the ingredients are put through a food processor or blender. Parmesan cheese is then added later. It's the only sauce that isn't cooked.It's not only good with pasta but also excellent with chicken and grilled steak.
There's a whole range of pasta sauces to try. Vary it with a traditional Bolognese or a simple aglia olio. It's a great way to expand your palate and sauce knowledge.
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