Aperitivo, a pre-dinner cocktail hour, is a classic Italian tradition. It usually takes place between 6:00 and 9:00 p.m., and includes snacks in addition, of course, to fine cocktails. The aperitivo is a chance to relax and socialize before the meal begins, and during the week, serves as a way to wind down after the workday.
Food is a big part of aperitivo, mainly because it is very uncommon for Italians to drink alcohol on an empty stomach. Lighter fare is always a must, but many bars in Italy feature elaborate spreads during the aperitivo hour (we say “hour”, but actually the aperitivo spans several hours!). The food is often complimentary with the purchase of drinks.
Some bars feature potato chips and olives as snacks during aperitivo, and others feature entire buffets with a variety of selections, including pasta dishes. While some stay on the lighter side, other bars have such a large amount of food available that it is possible to have an entire meal just from the aperitivo buffet! The food isn’t the only reason people are drawn to bars during aperitivo hour; it’s also an important social event. Many go to “see and be seen,” as well as to enjoy the food and drinks.
For a tasty aperitivo, try some French bread with some dipping sauces – hot pepper dipping sauce is a favorite, or even some sliced hot peppers in oil. Deli meats, fruit and pasta salads are often common foods featured during aperitivo hour. Bruschetta is also a popular and tasty choice. Be sure to check back here and at MariaLiberati.com for The Italian Kitchen. We are working on a special Cocktail Collection featuring special cocktail recipes by Maria Liberati, and tips for making fantastic cocktails that will be available exclusively to those who purchase The Italian Kitchen!
mercoledì 27 febbraio 2008
sabato 23 febbraio 2008
Make your own "Italian Seasoning"
For those of you who don’t know exactly what Italian Seasoning is, it’s a wonderful blend of herbs commonly used in authentic Italian cooking. Different varieties are available, and you can create your own custom blends using dried herbs that you’ve grown in your own herb garden, or by mixing dried herbs that you’ve purchased at the store.
Common ingredients in Italian Seasoning include rosemary, thyme, sage, basil, oregano, pepper, onion powder, garlic powder, parsley and marjoram. I’ve seen recipes that call for equal parts of all ingredients and others that have more of certain ingredients and less of others. The great part is that there really is no right or wrong way to make your own custom seasoning blend, so have fun, experiment, and find the combination that pleases your family’s taste buds. You certainly don’t have to include all the ingredients mentioned, and you can also add a little something extra or out of the ordinary to make it all your own. Some other things you might try include paprika, salt, curry powder, garlic salt, dill weed, celery salt or dry mustard. The sky is truly the limit with the number of variations you could make.
Once you’ve come up with one (or several!) custom seasoning blends of your very own, you can try them out in everything from basic chicken dishes, to your favorite classy seafood dish, to sauces and pasta dinners. Custom Italian seasoning blends can be a great alternative to using salt, for those who are trying to watch their sodium intake (just be careful not to use too much salt in the recipe!). Use your different blends when you try all of the recipes in your copy of The Italian Kitchen where the recipe calls for herbs and spices. And, be sure to leave a comment here to share your favorite blend with everyone here and let us know what recipes to try it with!
Common ingredients in Italian Seasoning include rosemary, thyme, sage, basil, oregano, pepper, onion powder, garlic powder, parsley and marjoram. I’ve seen recipes that call for equal parts of all ingredients and others that have more of certain ingredients and less of others. The great part is that there really is no right or wrong way to make your own custom seasoning blend, so have fun, experiment, and find the combination that pleases your family’s taste buds. You certainly don’t have to include all the ingredients mentioned, and you can also add a little something extra or out of the ordinary to make it all your own. Some other things you might try include paprika, salt, curry powder, garlic salt, dill weed, celery salt or dry mustard. The sky is truly the limit with the number of variations you could make.
Once you’ve come up with one (or several!) custom seasoning blends of your very own, you can try them out in everything from basic chicken dishes, to your favorite classy seafood dish, to sauces and pasta dinners. Custom Italian seasoning blends can be a great alternative to using salt, for those who are trying to watch their sodium intake (just be careful not to use too much salt in the recipe!). Use your different blends when you try all of the recipes in your copy of The Italian Kitchen where the recipe calls for herbs and spices. And, be sure to leave a comment here to share your favorite blend with everyone here and let us know what recipes to try it with!
mercoledì 20 febbraio 2008
Pasta Perfection
Pasta is a healthy, affordable and easy to prepare meal choice for many busy families. Whole wheat and other enriched varieties are available for the extra health-conscious. Because dried pasta keeps so long and there is such a variety of dishes you can prepare using pasta, it can be a perfect choice for everything from a quick weekday meal to an elegant special occasion feast. Unfortunately, some burgeoning cooks learning to master the art of Italian cooking have difficulty preparing pasta properly. Follow these tips to cook your next pasta dish to perfection.
Be sure to use plenty of water in an adequately sized pot to give the pasta room to move around. This and frequent stirring will help prevent your pasta from sticking. It is actually not necessary to add oil to the pot if you use enough water and stir frequently. Adding salt to the water will give the pasta a little flavor and help the pasta absorb your sauce.
Do not rinse your pasta after cooking. Rinsing washes the starch away, which will also help your sauce stick to the pasta. Strain for a few minutes after cooking, and then mix immediately with sauce or olive oil to avoid clumping. If you are using a drier sauce, you can add a bit of the water you used to cook the pasta – the starch remaining in the water will help it stick to your pasta better.
The main problem cooks encounter when trying to prepare pasta is that their pasta becomes somewhat slimy and mushy. This is usually a result of cooking the pasta too long. The perfect pasta is referred to as “al dente,” which literally means “to the tooth,” or slightly firm when bitten down on. The phrase actually comes from the trick cooks use of biting their pasta in a certain way to determine if it is cooked to perfection.
This mushy pasta problem can also occur if you put your pasta in the water before the water comes to a complete boil, again resulting in overcooking. Wait until your water is at a rolling boil, then place your pasta in the pot and stir immediately and almost continuously until the pasta becomes soft enough that it sinks into the water. Then cover the pot just long enough to reach a boil again, and then uncover and begin timing. Start checking your pasta to see if it is “al dente” several minutes before cooking time ends, because recommended cooking times given on packages can vary from what is actually needed based on how much pasta you are cooking at one time.
If you follow these simple tips for your next pasta dish, your guests will be asking you what your pasta cooking secret is! Don’t forget to check back here or at MariaLiberati.com to pick up your copy of The Italian Kitchen, where you will find fabulous pasta recipes that will be sure to impress any guest.
Be sure to use plenty of water in an adequately sized pot to give the pasta room to move around. This and frequent stirring will help prevent your pasta from sticking. It is actually not necessary to add oil to the pot if you use enough water and stir frequently. Adding salt to the water will give the pasta a little flavor and help the pasta absorb your sauce.
Do not rinse your pasta after cooking. Rinsing washes the starch away, which will also help your sauce stick to the pasta. Strain for a few minutes after cooking, and then mix immediately with sauce or olive oil to avoid clumping. If you are using a drier sauce, you can add a bit of the water you used to cook the pasta – the starch remaining in the water will help it stick to your pasta better.
The main problem cooks encounter when trying to prepare pasta is that their pasta becomes somewhat slimy and mushy. This is usually a result of cooking the pasta too long. The perfect pasta is referred to as “al dente,” which literally means “to the tooth,” or slightly firm when bitten down on. The phrase actually comes from the trick cooks use of biting their pasta in a certain way to determine if it is cooked to perfection.
This mushy pasta problem can also occur if you put your pasta in the water before the water comes to a complete boil, again resulting in overcooking. Wait until your water is at a rolling boil, then place your pasta in the pot and stir immediately and almost continuously until the pasta becomes soft enough that it sinks into the water. Then cover the pot just long enough to reach a boil again, and then uncover and begin timing. Start checking your pasta to see if it is “al dente” several minutes before cooking time ends, because recommended cooking times given on packages can vary from what is actually needed based on how much pasta you are cooking at one time.
If you follow these simple tips for your next pasta dish, your guests will be asking you what your pasta cooking secret is! Don’t forget to check back here or at MariaLiberati.com to pick up your copy of The Italian Kitchen, where you will find fabulous pasta recipes that will be sure to impress any guest.
domenica 17 febbraio 2008
Bruschetta Gratinate
Bruschetta is a very popular appetizer, and many varieties of this flavorful dish can be found in fine and casual restaurants everywhere. A fine combination of fresh tomatoes, cheeses and delicious varieties of bread, bruschetta is sure to be a crowd-pleasing appetizer for your next dinner or gathering. Try this spectacular version of the classic favorite, a sampler from the upcoming book, The Italian Kitchen:
Bruschetta Gratinate
¼ pound of Fontina or Swiss or baby Swiss cheese
3 leaves of fresh arugula
1 large or 2 small very ripe tomatoes
4 slices of crusty Italian bread (can be day old)
2 tablespoons of olive oil
1 tsp of Sapori D’Italia herbs- Tuscan Picnic blend (by Maria Liberati’s The Basic Art of Italian Cooking)
Cut fontina or Swiss cheese into small slices or small cubes. Wash and dry tomatoes, cut into small cubes and eliminate seeds. Wash and dry arugula and chop finely. Preheat oven to 400 degrees. Place bread slices on cookie sheet, drizzle with 1 tsp of olive oil and sprinkle spice blend on top. Place in oven till slices begin to get crusty and turn golden- for about 1 minute.
Remove from oven. Layer remaining ingredients in this way: First place cheese cubes or slices, then chopped arugula, then tomatoes. Drizzle with remaining olive oil and remaining ½ tsp of spice blend. Place under broiler of oven till cheese begins to bubble. Broiler times vary- should be 1-4 minutes depending on broiler.
Get over 100 more of Maria Liberati’s famous authentic Italian recipes like this one right here at From the Italian Kitchen, or at MariaLiberati.com, with the coming release of The Italian Kitchen.
Bruschetta Gratinate
¼ pound of Fontina or Swiss or baby Swiss cheese
3 leaves of fresh arugula
1 large or 2 small very ripe tomatoes
4 slices of crusty Italian bread (can be day old)
2 tablespoons of olive oil
1 tsp of Sapori D’Italia herbs- Tuscan Picnic blend (by Maria Liberati’s The Basic Art of Italian Cooking)
Cut fontina or Swiss cheese into small slices or small cubes. Wash and dry tomatoes, cut into small cubes and eliminate seeds. Wash and dry arugula and chop finely. Preheat oven to 400 degrees. Place bread slices on cookie sheet, drizzle with 1 tsp of olive oil and sprinkle spice blend on top. Place in oven till slices begin to get crusty and turn golden- for about 1 minute.
Remove from oven. Layer remaining ingredients in this way: First place cheese cubes or slices, then chopped arugula, then tomatoes. Drizzle with remaining olive oil and remaining ½ tsp of spice blend. Place under broiler of oven till cheese begins to bubble. Broiler times vary- should be 1-4 minutes depending on broiler.
Get Linked from 65,000+ sites with one click.
Get over 100 more of Maria Liberati’s famous authentic Italian recipes like this one right here at From the Italian Kitchen, or at MariaLiberati.com, with the coming release of The Italian Kitchen.
giovedì 14 febbraio 2008
Parmigiano-Reggiano Cheese
Parmigiano cheese has been around since the Middle Ages, and has always been very similar to the way we know it today. The name Parmigiano-Reggiano comes from its origin in the province of Reggio Emilia, in Bibbiano. In English, it is known as Parmesan cheese. Since the word “parmesan” is a protected designation of origin in Europe, the American brands that use the name “Parmesan” must use a different name to market their products in Europe.
Parmigiano cheese is typically aged anywhere from twelve to twenty-four months. Cheese that has been aged longer is typically considered higher quality. The cheese from a parmigiano cheese wheel is harder the further from the center of the wheel it is. This hard cheese near the crust is best for grating, and has the best flavor and aroma.
CLICK HERE TO SIGNUP FOR HostMonster.COM NOW.
Parmigiano cheese is a key ingredient in alfredo sauce and pesto. It may be grated or thinly sliced and added to soup or risotto, or grated over pasta or salads. It is also eaten in chunks with balsamic vinegar, or served with red wines. It makes an excellent companion to fruits such as apples, pears and melon. When grated, it is also a fine addition to many breads and a zest of flavor to pizza or mashed potatoes, and is frequently used as an extra flavor for chicken dishes.
Typically, Americans think of the pre-grated and packaged variety of parmigiano cheese marketed as “Parmesan” cheese. Most have not experienced the rich flavor of freshly grated parmigiano and truly taken advantage of the wonderful rich taste that can enhance their classic Italian recipes. Learn how to cook with fresh parmigiano cheese in the many recipes you’ll get when you purchase The Italian Kitchen from this website or from www.marialiberati.com, coming soon!
Parmigiano cheese is typically aged anywhere from twelve to twenty-four months. Cheese that has been aged longer is typically considered higher quality. The cheese from a parmigiano cheese wheel is harder the further from the center of the wheel it is. This hard cheese near the crust is best for grating, and has the best flavor and aroma.
CLICK HERE TO SIGNUP FOR HostMonster.COM NOW.
Parmigiano cheese is a key ingredient in alfredo sauce and pesto. It may be grated or thinly sliced and added to soup or risotto, or grated over pasta or salads. It is also eaten in chunks with balsamic vinegar, or served with red wines. It makes an excellent companion to fruits such as apples, pears and melon. When grated, it is also a fine addition to many breads and a zest of flavor to pizza or mashed potatoes, and is frequently used as an extra flavor for chicken dishes.
Typically, Americans think of the pre-grated and packaged variety of parmigiano cheese marketed as “Parmesan” cheese. Most have not experienced the rich flavor of freshly grated parmigiano and truly taken advantage of the wonderful rich taste that can enhance their classic Italian recipes. Learn how to cook with fresh parmigiano cheese in the many recipes you’ll get when you purchase The Italian Kitchen from this website or from www.marialiberati.com, coming soon!
venerdì 8 febbraio 2008
Growing an Indoor Herb Garden, Part II
When creating your own indoor herb garden, you can start with seeds or with small herb plants that you purchased at a nursery or gardening center, it really doesn’t matter. Seeds will, of course, take slightly longer to get started but neither choice is easier than the other. Place wood chips or stones at the bottom of the pots in which you’re going to plant your herbs. This will allow the air to circulate better through the soil.
If you are starting seeds instead of small plants, use a soil free mixture, such as a peat mixture, to start with, until you get the plants going. Loose soil may be used if you are starting with small herb plants. You won’t need to water your herbs every day, once a week is probably sufficient. You should feel the soil to see if it is moist, if it is moist, wait a day or two and check it again. Wait until your soil feels slightly dry to the touch before watering your herbs again, and don’t completely soak them when you do water them. Light moisture is best. You may even want to consider using a plant mister instead of actually pouring water into your pots.
Once you have your herb garden going, don’t be afraid to use it regularly. It’s like a haircut for your herbs – the more you cut, the healthier they are and the more they will grow. You can also dry and store your own herbs, or freeze them for more of a fresh herb taste later. Freshly dried herbs from your personal indoor herb garden would make a lovely addition to a gift of fresh baked bread for a friend, or packaged nicely with a pack of your favorite Italian recipes printed on decorative paper and given as a welcome gift for your new neighbors. Don’t miss all the great classic Italian recipes in The Italian Kitchen, which will be available soon for purchase here and at www.marialiberati.com!
If you are starting seeds instead of small plants, use a soil free mixture, such as a peat mixture, to start with, until you get the plants going. Loose soil may be used if you are starting with small herb plants. You won’t need to water your herbs every day, once a week is probably sufficient. You should feel the soil to see if it is moist, if it is moist, wait a day or two and check it again. Wait until your soil feels slightly dry to the touch before watering your herbs again, and don’t completely soak them when you do water them. Light moisture is best. You may even want to consider using a plant mister instead of actually pouring water into your pots.
Once you have your herb garden going, don’t be afraid to use it regularly. It’s like a haircut for your herbs – the more you cut, the healthier they are and the more they will grow. You can also dry and store your own herbs, or freeze them for more of a fresh herb taste later. Freshly dried herbs from your personal indoor herb garden would make a lovely addition to a gift of fresh baked bread for a friend, or packaged nicely with a pack of your favorite Italian recipes printed on decorative paper and given as a welcome gift for your new neighbors. Don’t miss all the great classic Italian recipes in The Italian Kitchen, which will be available soon for purchase here and at www.marialiberati.com!
martedì 5 febbraio 2008
Growing an Indoor Herb Garden, Part I
Growing an herb garden indoors is a smart move because you can use the fresh herbs all year round instead of only during the summer months when you are able to garden outside. Growing your own fresh herbs is also considerably cheaper than buying fresh herbs at the grocery store. Plus, you will have fresh herbs at your fingertips continuously, instead of having to run out to the store because you forgot to pick up parsley or you suddenly find that the sage you bought last week is no longer usable. An added benefit is that an herb garden can be a very attractive decorative addition to your home, and a conversation piece when you have guests.
You should try to locate your herb garden at a south or south-west facing window, because this is the direction that will provide the most sunlight. In the winter months, you will need a sun lamp, also called a fluorescent lamp or grow lamp, to make up for the lack of natural light. If you choose not to locate your herb garden at a window (some people prefer to keep theirs on a center kitchen island, for example), you will always need to use an artificial source of light. Your herbs will require ten to twelve hours of sunlight per day, so plan accordingly for the ideal combination of artificial and natural light.
Terra cotta pots or heavy clay pots with a six inch top diameter are ideal. Terra cotta or clay allows air flow and a six inch diameter at the top will not be too large to be overwhelming, but will provide enough room for your little herbs to grow well. Plant only one type of herb in each pot, so that you don’t get confused about which herb is which. Try to label them, either with the tags that come with your seedlings or seeds or with some other label that you create, just so you know which herb is which.
Check back later this week for the rest of the details on starting your very own indoor herb garden!
CLICK HERE TO SIGNUP FOR HostMonster.COM NOW.
You should try to locate your herb garden at a south or south-west facing window, because this is the direction that will provide the most sunlight. In the winter months, you will need a sun lamp, also called a fluorescent lamp or grow lamp, to make up for the lack of natural light. If you choose not to locate your herb garden at a window (some people prefer to keep theirs on a center kitchen island, for example), you will always need to use an artificial source of light. Your herbs will require ten to twelve hours of sunlight per day, so plan accordingly for the ideal combination of artificial and natural light.
Terra cotta pots or heavy clay pots with a six inch top diameter are ideal. Terra cotta or clay allows air flow and a six inch diameter at the top will not be too large to be overwhelming, but will provide enough room for your little herbs to grow well. Plant only one type of herb in each pot, so that you don’t get confused about which herb is which. Try to label them, either with the tags that come with your seedlings or seeds or with some other label that you create, just so you know which herb is which.
Check back later this week for the rest of the details on starting your very own indoor herb garden!
CLICK HERE TO SIGNUP FOR HostMonster.COM NOW.
Iscriviti a:
Post (Atom)
