When cooking authentic Italian cuisine, it’s important to know your herbs. Some of the more commonly used herbs in an Italian kitchen include rosemary, basil, sage, parsley, oregano, and thyme. You will see these ingredients in many recipes in The Italian Kitchen, which will soon be available for purchase here and at www.marialiberati.com. Following is a brief discussion of each of these common herbs, including their most common uses.
Many people don’t realize that rosemary is probably the most commonly used herb in Italian cooking, next to the obvious choice of parsley. It has a tea-like aroma and an appearance like that of a sprig of some types of pine trees. It is used most often with potatoes and meat.
Basil’s most common use in the Italian kitchen is for pesto, but is also paired quite frequently with tomatoes and in tomato sauce. Basil has quite a wide variety of uses, used commonly with fish, poultry, pasta, marinades, soups and vegetables. Oregano is one herb that seems to hold up well in the dried variety, so it can be used without concern in both the fresh and dried varieties. It is great paired with basil, so you will often see these two ingredients in the same recipe. Oregano is often used in marinades.
Sage can also be used fresh or dried. It is used most commonly for fish and poultry, as well as some pasta sauces. It is excellent used in salads and dressings, and a delicious addition to meat. Parsley is used in a variety of dishes in Italian cooking. The best way to use parsley is to finely chop fresh leaves and add it to sauces, fish, salad, or meat. You will also see parsley used frequently with vegetable dishes. Thyme is used in all types of foods, from soups and sauces to salads, fish, and meat. It is a strong herb with intense flavor so it doesn’t take much to achieve the desired effect.
Whenever possible, use fresh herbs instead of dried. If you buy fresh herbs at the supermarket, they will typically keep for a couple of days. If you must use dried herbs, use about half as much as you would fresh herbs, because the flavor tends to be quite strong in dried herbs. It is becoming increasingly popular for cooks to grow their own fresh herb gardens, which is pretty simple to do and can even be done indoors for those who live in regions with distinct seasons, making it impossible to keep an outdoor garden year-round.
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giovedì 31 gennaio 2008
sabato 26 gennaio 2008
Tomato Tips
Italy was the first European country to really make use of the tomato. It used to be thought that tomatoes were highly poisonous. Originally, tomatoes were known as pomi d’oro in Italy, which means “yellow apple,” because the tomatoes first used were actually yellow.
Tomatoes are an important part of Italian cooking. Obviously, they are the key ingredient in many sauces used in Italian cooking, but they are also essential for many other classic Italian dishes, such as Bruschetta, which is a delicious favorite appetizer. Get some of Maria Liberati’s fantastic Bruschetta recipes, coming soon in The Italian Kitchen! Here are some important tips to remember when working with tomatoes.
Use a sharp serrated knife to cut tomatoes, instead of a flat-edge knife. A flat-edge knife may squash the tomato, and your finished dish may not look as fabulous. We know that fabulous looking dishes are almost as important as fabulous tasting dishes!
While round tomatoes are best for slicing, and cherry tomatoes are best for salads, the Roma tomato is the best tomato for making sauces. They are also known as plum tomatoes, and work well for sauce because there is more flesh to them than skin and seeds, which need to be removed for making sauce. It is best to peel and seed tomatoes for any type of cooking, because it results in better flavor.
When purchasing tomatoes, select fruits with the richest color, and those that have the heartiest smell. Smell the tomato at the bottom, not where the stem comes out. The optimal temperature for storing tomatoes is 50 degrees. They DO NOT need to be refrigerated; in fact, refrigerating tomatoes can result in a loss of flavor. Store tomatoes in a cool dark place, and use them within a few days.
Tomatoes are an important part of Italian cooking. Obviously, they are the key ingredient in many sauces used in Italian cooking, but they are also essential for many other classic Italian dishes, such as Bruschetta, which is a delicious favorite appetizer. Get some of Maria Liberati’s fantastic Bruschetta recipes, coming soon in The Italian Kitchen! Here are some important tips to remember when working with tomatoes.
Use a sharp serrated knife to cut tomatoes, instead of a flat-edge knife. A flat-edge knife may squash the tomato, and your finished dish may not look as fabulous. We know that fabulous looking dishes are almost as important as fabulous tasting dishes!
While round tomatoes are best for slicing, and cherry tomatoes are best for salads, the Roma tomato is the best tomato for making sauces. They are also known as plum tomatoes, and work well for sauce because there is more flesh to them than skin and seeds, which need to be removed for making sauce. It is best to peel and seed tomatoes for any type of cooking, because it results in better flavor.
When purchasing tomatoes, select fruits with the richest color, and those that have the heartiest smell. Smell the tomato at the bottom, not where the stem comes out. The optimal temperature for storing tomatoes is 50 degrees. They DO NOT need to be refrigerated; in fact, refrigerating tomatoes can result in a loss of flavor. Store tomatoes in a cool dark place, and use them within a few days.
mercoledì 23 gennaio 2008
Thoughts on Pasta
Let’s face it. When most of the world thinks about Italian food, we think about pasta, right? While it’s true that many popular Italian dishes are pasta dishes, pasta in Italy is actually served as one of the first courses of a meal, rather than the main course, and in a much smaller portion than it is typically served in the United States. This could help to explain why pasta has gotten such a bad name among those that are anti-carbohydrate. While pasta is rich in carbohydrates, they are complex carbohydrates, which are actually better for you than the simple sugar type of carbohydrates you really want to avoid. The key, as with most diet plans, is simply moderation. Too much of anything can be a bad thing!
There are literally hundreds of shapes and sizes of pasta, and probably twice as many names for them. The intricate designs of pasta shapes actually do serve a purpose other than just looking pretty: the shapes allow different sauces to stick better. Pasta is basically a mixture of flour, water, and egg, although there are many different variations in recipes and many include different spices and seasonings. Fresh pasta is cooked immediately after it is made, but the pasta that you buy in your typical grocery store has been dried completely before it was packaged, which greatly enhances the shelf-life.
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Pasta is an extremely versatile food. The taste of the pasta itself is such that it lends itself to being combined with a wide array of other foods. Because it comes in so many forms, it can be used in an incredible variety of different recipes, resulting in vastly different flavors and tastes. It is also highly convenient due to its ease of cooking – it simply requires boiling and flavoring. If you’re in a pinch trying to think of a side dish to go with just about any meal, it’s quite easy to boil a small amount of almost any type of pasta noodle and simply add some butter and some garlic salt or other seasoning of your choice. Instantly you have a delicious side dish and you appear as though you spent hours thinking of a perfect menu!
Look for more great pasta tips coming with the release of The Italian Kitchen, coming soon!
There are literally hundreds of shapes and sizes of pasta, and probably twice as many names for them. The intricate designs of pasta shapes actually do serve a purpose other than just looking pretty: the shapes allow different sauces to stick better. Pasta is basically a mixture of flour, water, and egg, although there are many different variations in recipes and many include different spices and seasonings. Fresh pasta is cooked immediately after it is made, but the pasta that you buy in your typical grocery store has been dried completely before it was packaged, which greatly enhances the shelf-life.
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Pasta is an extremely versatile food. The taste of the pasta itself is such that it lends itself to being combined with a wide array of other foods. Because it comes in so many forms, it can be used in an incredible variety of different recipes, resulting in vastly different flavors and tastes. It is also highly convenient due to its ease of cooking – it simply requires boiling and flavoring. If you’re in a pinch trying to think of a side dish to go with just about any meal, it’s quite easy to boil a small amount of almost any type of pasta noodle and simply add some butter and some garlic salt or other seasoning of your choice. Instantly you have a delicious side dish and you appear as though you spent hours thinking of a perfect menu!
Look for more great pasta tips coming with the release of The Italian Kitchen, coming soon!
lunedì 21 gennaio 2008
Olive Oil - A Healthy Staple
There are many advantages to using olive oil, including, of course, the rich and delicious taste. Extra virgin is the preferred variety, because the flavor is the richest and the health benefits are greater. Olive oil is an essential ingredient in an Italian kitchen, and a staple of the Mediterranean diet.
Olive oil is rich is monounsaturated fat, which helps to raise good cholesterol and lower bad cholesterol levels. It also contains antioxidants, good for fighting off disease. Many studies have shown that people who use olive oil regularly show a lower incidence of certain diseases, such as colon cancer, diabetes and heart disease. It has also been shown to help combat osteoporosis. The benefit is particularly evident when olive oil is used in place of other fats in the diet, such as animal fats.
The use of olive oil as a primary dietary fat, combined with a diet consisting of fresh fruits, vegetables and poultry, is a basic principle of the Mediterranean diet, which is now being followed by people all over the world because of its tremendous health benefits.
An easy and fun way to incorporate olive oil into your diet is to try bread-dipping. This can be used as a snack or as an appetizer before your favorite meal. To experience the full flavor sensation, make sure you use a fine-quality extra virgin olive oil. Add a few drops of balsamic vinegar, some herbs or spices, and dip your bread in this instead of using butter.
Some fun ingredients you can try adding to your olive oil dip are lemon juice, cracked black pepper, basil, pesto, cilantro, oregano, pressed garlic (alone or in combination with other herbs or spices), simple salt and pepper, or any fresh herb or combination of your choice. The possibilities are endless! You can also try dipping fresh vegetables in your dip instead of bread.
Do you have a great idea for some fabulous bread dip? Leave a comment and share your ideas with us!
Olive oil is rich is monounsaturated fat, which helps to raise good cholesterol and lower bad cholesterol levels. It also contains antioxidants, good for fighting off disease. Many studies have shown that people who use olive oil regularly show a lower incidence of certain diseases, such as colon cancer, diabetes and heart disease. It has also been shown to help combat osteoporosis. The benefit is particularly evident when olive oil is used in place of other fats in the diet, such as animal fats.
The use of olive oil as a primary dietary fat, combined with a diet consisting of fresh fruits, vegetables and poultry, is a basic principle of the Mediterranean diet, which is now being followed by people all over the world because of its tremendous health benefits.
An easy and fun way to incorporate olive oil into your diet is to try bread-dipping. This can be used as a snack or as an appetizer before your favorite meal. To experience the full flavor sensation, make sure you use a fine-quality extra virgin olive oil. Add a few drops of balsamic vinegar, some herbs or spices, and dip your bread in this instead of using butter.
Some fun ingredients you can try adding to your olive oil dip are lemon juice, cracked black pepper, basil, pesto, cilantro, oregano, pressed garlic (alone or in combination with other herbs or spices), simple salt and pepper, or any fresh herb or combination of your choice. The possibilities are endless! You can also try dipping fresh vegetables in your dip instead of bread.
Do you have a great idea for some fabulous bread dip? Leave a comment and share your ideas with us!
giovedì 17 gennaio 2008
Italian Food Traditions
Food is an incredibly important part of Italian culture. Italians take great pride in their traditions, and their cuisine is certainly no exception. Mealtime in Italy is an integral part of the daily routine, an opportunity for connection with family, and socialization with good friends. It is also a healthful part of life, as traditional dishes are prepared using the freshest ingredients and cooked to maintain the rich natural flavors and nutrients.
Traditionally, the largest and most important meal of the day is the midday meal. This meal commonly lasts two or more hours, giving the family a chance to catch up on the happenings of the day and allowing them the time it takes to truly enjoy the flavors of the classic Italian cuisine. Modern culture has, of course, affected this tradition somewhat, but many Italians still hold to this tradition every chance they get, especially on weekends and holidays.
The midday meal is typically a three to five course meal (no wonder it takes two hours to enjoy!). The meal begins with the antipasto, which literally means “before the meal”, followed by the primo, which is a small serving of pasta. The secondo is the main course, which consists of small portions of meat, poultry or fish. The contorno, a selection of vegetables, accompanies the main dish. The meal finishes with the dolce, or dessert.
Meal times tend to be later in the day in Italy, so the large midday meal could occur sometime around 1:00 to 3:00 p.m. Dinner is often 8:00 p.m. or later, which is why this meal is often lighter. Different regions in Italy have different traditions and specialties that the people local to the area are often very proud of. This is one of the things that make a tour of Italy so absolutely fascinating – having the opportunity to experience such rich local tradition and fabulous cultural cuisine.
Welcome to From the Italian Kitchen. Please check back with us frequently for more information and recipes, and keep a lookout for the release of the new book, The Italian Kitchen, to help you bring a taste of Italy into the comfort of your own home!
Traditionally, the largest and most important meal of the day is the midday meal. This meal commonly lasts two or more hours, giving the family a chance to catch up on the happenings of the day and allowing them the time it takes to truly enjoy the flavors of the classic Italian cuisine. Modern culture has, of course, affected this tradition somewhat, but many Italians still hold to this tradition every chance they get, especially on weekends and holidays.
The midday meal is typically a three to five course meal (no wonder it takes two hours to enjoy!). The meal begins with the antipasto, which literally means “before the meal”, followed by the primo, which is a small serving of pasta. The secondo is the main course, which consists of small portions of meat, poultry or fish. The contorno, a selection of vegetables, accompanies the main dish. The meal finishes with the dolce, or dessert.
Meal times tend to be later in the day in Italy, so the large midday meal could occur sometime around 1:00 to 3:00 p.m. Dinner is often 8:00 p.m. or later, which is why this meal is often lighter. Different regions in Italy have different traditions and specialties that the people local to the area are often very proud of. This is one of the things that make a tour of Italy so absolutely fascinating – having the opportunity to experience such rich local tradition and fabulous cultural cuisine.
Welcome to From the Italian Kitchen. Please check back with us frequently for more information and recipes, and keep a lookout for the release of the new book, The Italian Kitchen, to help you bring a taste of Italy into the comfort of your own home!
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