In Italy, this time of year you will find street vendors selling delicious roasted chestnuts. It’s chestnut harvest season, and now is the perfect time to learn different ways to prepare this unusual but tasty nut.
The most common way to prepare chestnuts is to roast them. This is an easy task. Simply poke several holes in each chestnut or cut an “X” in the flat side of the nut prior to roasting. Then place the chestnuts on a cookie sheet and bake at 400 degrees for about 20 minutes. Placing an “X” might be a better option than simply poking holes in the nuts, because it can facilitate easier peeling of the shell when you’re ready to enjoy them. Roasted chestnuts are particularly delicious when buttered and sprinkled with a bit of sugar.
Chestnuts are often frequently boiled. This is the best method to use when you need fully cooked chestnuts to use as part of another recipe. To boil chestnuts, pierce the nut shell as described in the steps for roasting. Bring water to a boil, then boil the chestnuts at a rolling boil for about 15-20 minutes. Boiled chestnuts can be mashed, and are sometimes used as a substitute for potatoes or pasta. You will also find them used in stuffings and desserts.
Chestnuts can be used in a wide variety of recipes. You can use chestnuts to create chestnut bread, chestnut cheesecake, cream of chestnut soup, and chestnut dip. Chestnuts make an excellent addition to many holiday stuffing recipes, and chestnut puree is frequently combined with chocolate in a variety of delicious dessert recipes.
Chestnuts may also be baked, steamed in a regular vegetable steamer, baked, or stewed. You will find that many recipes, particularly dessert recipes, will call for pureed chestnuts. To puree chestnuts, follow the instructions for boiling them. After you’ve removed the brown shells, place them in a saucepan with water and boil them again for a full half hour, or until they’re easily mashable. You can then use a hand potato masher or mixer to really mash the chestnuts. After the chestnuts are well mashed, return them to a saucepan to add butter and other spices that are appropriate for your recipe. For desserts, you may want to add cinnamon and sugar, and for other recipes, salt, pepper, or other spices may be appropriate.
Do you have any delicious chestnut recipes you’d like to share? We’d love to hear your ideas!
giovedì 13 novembre 2008
From the Italian Kitchen is Back!
Well I’m sure you’ve noticed that we’ve taken a reprieve from the blog. We’ve been busy working on finalizing Maria’s newest book for you, and Maria has been quite busy with appearances and working on her books. We do apologize, but we’re back!
While in the final stages of finishing up Maria’s latest book, The Italian Kitchen, we’ve decided that we’ve kept you in suspense long enough, so we will be offering a special pre-release of some of the material that will be found in the book.
The preview books will be available on MariaLiberati.com and Lulu.com in the coming weeks. I’ll be sure to notify you immediately right here on From the Italian Kitchen as soon as the books are officially available for purchase, so check back with us often!
While in the final stages of finishing up Maria’s latest book, The Italian Kitchen, we’ve decided that we’ve kept you in suspense long enough, so we will be offering a special pre-release of some of the material that will be found in the book.
The preview books will be available on MariaLiberati.com and Lulu.com in the coming weeks. I’ll be sure to notify you immediately right here on From the Italian Kitchen as soon as the books are officially available for purchase, so check back with us often!
mercoledì 30 luglio 2008
Grilling for Your Health
Done right, grilling can be one of the healthiest ways to cook. While there has been some talk in recent years associating grilling with cancer causing agents, there are steps that can be taken to reduce that risk. The risk is actually associated with the formation of certain cancer causing substances on food exposed to high heat and flame, which can occur with other cooking methods as well.
The good news is that it has been found that the use of certain herbs, popular in the Mediterranean diet, such as basil, mint, thyme, rosemary, oregano and sage, dramatically reduced the formation of some of these substances. These herbs are also commonly found in marinades, which add flavor and reduce the formation of the free radicals that have been associated with an increased risk of cancer, when the meat is exposed to a high degree of heat.
Of course, selecting healthier foods from the get-go can make grilling an even healthier option for your family, and an enjoyable activity in the warmer months of the year. While experts are now recommending a reduction in the amount of red meat in the diet to no more than 18 ounces per week, leaner meats, such as chicken and fish, are also excellent cooked on the grill. You should trim any excess fat from your meat before cooking (regardless of your cooking method, really). Choose fresh meat over frozen whenever possible (one of the key principles of the Mediterranean diet, remember?), and try to avoid processed meats such as hot dogs or sausage.
We know that fish is rich in Omega-3 fatty acids, those wonderful cholesterol-reducing agents. Eating three meals of fish per week can reduce blood clotting, boost your immune function and help reduce heart disease.
Vegetables are also an excellent choice for a cook-out. As always, fresh local produce is best and richest in nutrients. Try to slice your vegetables so that the most surface area will be in contact with the grill surface. This will cause vegetables to be the most flavorful.
Do you have any great grilling ideas to share? We’d love to hear from you in the comments!
The good news is that it has been found that the use of certain herbs, popular in the Mediterranean diet, such as basil, mint, thyme, rosemary, oregano and sage, dramatically reduced the formation of some of these substances. These herbs are also commonly found in marinades, which add flavor and reduce the formation of the free radicals that have been associated with an increased risk of cancer, when the meat is exposed to a high degree of heat.
Of course, selecting healthier foods from the get-go can make grilling an even healthier option for your family, and an enjoyable activity in the warmer months of the year. While experts are now recommending a reduction in the amount of red meat in the diet to no more than 18 ounces per week, leaner meats, such as chicken and fish, are also excellent cooked on the grill. You should trim any excess fat from your meat before cooking (regardless of your cooking method, really). Choose fresh meat over frozen whenever possible (one of the key principles of the Mediterranean diet, remember?), and try to avoid processed meats such as hot dogs or sausage.
We know that fish is rich in Omega-3 fatty acids, those wonderful cholesterol-reducing agents. Eating three meals of fish per week can reduce blood clotting, boost your immune function and help reduce heart disease.
Vegetables are also an excellent choice for a cook-out. As always, fresh local produce is best and richest in nutrients. Try to slice your vegetables so that the most surface area will be in contact with the grill surface. This will cause vegetables to be the most flavorful.
Do you have any great grilling ideas to share? We’d love to hear from you in the comments!
venerdì 11 luglio 2008
Homemade Pasta Sauce
While Ragu is pretty tasty, nothing compares to the taste of homemade pasta sauce that you have carefully prepared using classic Italian techniques perfected through the generations, using the freshest tomatoes available from your own garden or a local farmer’s market. It doesn’t take long to make – half an hour or so, and your family will love walking in the door at the end of a long day to the smell of authentic homemade spaghetti sauce simmering on the stove. Best of all, the homemade variety is healthier for you because it contains no preservatives.
What you’ll need:
• Extra virgin olive oil
• 2 Tbsp butter
• 4 cloves garlic, minced
• 2 tsp basil
• 2 tsp marjoram
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp sage
• 1 tsp rosemary
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 Tbsp tomato paste
• ¼ cup burgundy wine
• 10 ripe tomatoes
• salt and pepper
1. Bring a pot of water to a boil. Score the bottom of the tomatoes with an X (this will make them easier to peel), and place in boiling water for about one minute, or until the skin starts to peel. Remove tomatoes and place immediately into a bowl of ice water. Let the tomatoes cool, then remove the skin and seeds. Chop two tomatoes and set aside, and chop remaining 8 tomatoes and puree in a blender.
2. In a large pot over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften. Pour in pureed tomatoes. Stir in chopped tomato, basil, marjoram, oregano, thyme, sage, rosemary and wine. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Uncover, and add salt and pepper to taste. Let cook until sauce thickens, and serve.
You can also make this sauce using a slow cooker. After bringing all ingredients to a boil, pour the mixture into a slow cooker and let cook on low for 4-6 hours. Add salt and pepper to taste. If you prefer, or have an abundance of tomatoes, you can make multiple batches of this sauce at once and freeze it for the freshest, most delicious authentic homemade Italian pasta sauce all winter long!
What you’ll need:
• Extra virgin olive oil
• 2 Tbsp butter
• 4 cloves garlic, minced
• 2 tsp basil
• 2 tsp marjoram
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp sage
• 1 tsp rosemary
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 Tbsp tomato paste
• ¼ cup burgundy wine
• 10 ripe tomatoes
• salt and pepper
1. Bring a pot of water to a boil. Score the bottom of the tomatoes with an X (this will make them easier to peel), and place in boiling water for about one minute, or until the skin starts to peel. Remove tomatoes and place immediately into a bowl of ice water. Let the tomatoes cool, then remove the skin and seeds. Chop two tomatoes and set aside, and chop remaining 8 tomatoes and puree in a blender.
2. In a large pot over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften. Pour in pureed tomatoes. Stir in chopped tomato, basil, marjoram, oregano, thyme, sage, rosemary and wine. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Uncover, and add salt and pepper to taste. Let cook until sauce thickens, and serve.
You can also make this sauce using a slow cooker. After bringing all ingredients to a boil, pour the mixture into a slow cooker and let cook on low for 4-6 hours. Add salt and pepper to taste. If you prefer, or have an abundance of tomatoes, you can make multiple batches of this sauce at once and freeze it for the freshest, most delicious authentic homemade Italian pasta sauce all winter long!
lunedì 30 giugno 2008
Torta di Cioccolato
We are working diligently to finish up The Italian Kitchen for you, but in the meantime, here’s a little teaser that will surely satisfy your sweet tooth!
Torta di Cioccolato
(Brownies, Italian Style)
(for 4)
¼ cup European butter
¼ cup dark chocolate pieces
1 whole egg
1/2 cup sugar
¼ cup flour
¼ cup walnut pieces
1 fresh orange
2 tblsps butter to butter pan
2 tblsps plain breadcrumbs
*Soften butter in bowl until it cuts into small pieces
*Break egg, separating the white and egg yolk in 2 different bowls
*Break chocolate into pieces and place in glass bowl
*Place glass bowl in microwave for 30 seconds, or until melted (all microwave times vary, so leave on for 15-30 seconds first.
*place softened butter and sugar in another bowl. Mix until comes to a smooth mixture. Add in egg yolk and continue to mix. Add in melted chocolate, a little at a time until totally mixed in.
Add in flour a small spoonful at a time, continually mixing until totally blended in.
*Grate ½ of orange and add in peel and chopped nuts. Mix well.
*beat egg white until peaks have formed and gently fold into chocolate mixture.
Preheat oven to 375 degrees
Butter round cake pan or cover with baking paper. Dust bottom with plain breadcrumbs. Pour in batter. Cook in oven for 30 minutes. To be sure it is done, place toothpick in center, it must come out dry. If necessary cook for 5 minutes more.
When done remove from oven. Dust serving plates with powdered cocoa. Cut cake into squares, serve with thin slice of orange.
Torta di Cioccolato
(Brownies, Italian Style)
(for 4)
¼ cup European butter
¼ cup dark chocolate pieces
1 whole egg
1/2 cup sugar
¼ cup flour
¼ cup walnut pieces
1 fresh orange
2 tblsps butter to butter pan
2 tblsps plain breadcrumbs
*Soften butter in bowl until it cuts into small pieces
*Break egg, separating the white and egg yolk in 2 different bowls
*Break chocolate into pieces and place in glass bowl
*Place glass bowl in microwave for 30 seconds, or until melted (all microwave times vary, so leave on for 15-30 seconds first.
*place softened butter and sugar in another bowl. Mix until comes to a smooth mixture. Add in egg yolk and continue to mix. Add in melted chocolate, a little at a time until totally mixed in.
Add in flour a small spoonful at a time, continually mixing until totally blended in.
*Grate ½ of orange and add in peel and chopped nuts. Mix well.
*beat egg white until peaks have formed and gently fold into chocolate mixture.
Preheat oven to 375 degrees
Butter round cake pan or cover with baking paper. Dust bottom with plain breadcrumbs. Pour in batter. Cook in oven for 30 minutes. To be sure it is done, place toothpick in center, it must come out dry. If necessary cook for 5 minutes more.
When done remove from oven. Dust serving plates with powdered cocoa. Cut cake into squares, serve with thin slice of orange.
lunedì 23 giugno 2008
Cooking With Bell Peppers
I hope that by now you have developed an unprecedented appreciation for the versatility, health benefits and deliciousness of vegetables. A true connoisseur of fine Italian cooking should certainly have such an appreciation, but if you haven’t just yet, not to worry! I’m not quite through with you yet. I’m about to tell you all about the fine qualities and uses of another vegetable popularly used in authentic Italian cooking: the bell pepper.
Probably the most common recipe using bell peppers as the main ingredient is stuffed bell peppers. The peppers are stuffed with meat, rice, other vegetables, or some combination of the three, seasoned, and simply baked. There are tons of variations of this particular dish, and you really can’t go wrong with any choice or combination of stuffings.
Peppers are delicious sliced into thin strips and eaten raw or enjoyed in a fresh garden salad or pasta salad. Perhaps the most overlooked use of the pepper is its incredible ability to add a zest of flavor to so many different things, often without your guests even realizing peppers were used in your cooking. (While this is a fine idea for tricking a finicky husband who refuses to eat anything healthy, it’s probably wise to disclose this information to dinner guests in the event of an allergy!)
Not only do peppers taste delicious whether they are raw or cooked, but an equally appealing feature is the wonderful aroma that will fill your kitchen and your home when you are baking or roasting peppers.
Bell peppers are unripe when green but are actually quite commonly eaten this way, which is somewhat out of the ordinary for a vegetable. Ripened varieties are usually red or yellow, but are sometimes orange, pale yellow or purple. They are an excellent source of Vitamin A, Vitamin B6, and Vitamin C. The red variety in particular also contains lycopene, which can help protect against heart disease and cancer.
So, besides enjoying them raw, with some veggie dip, in a garden or pasta salad, or stuffed and baked, what other recipes could find use for some delicious bell peppers? They make an excellent ingredient in breakfast omelettes, in soups and stews, and in spaghetti sauce. They’re a great addition to lasagna recipes, and they also make a great garnish for a lot of dishes. Simply cut up your peppers into tiny cubes and sprinkle a few on top of scrambled eggs, omelettes, hash browns, casseroles or any other idea you might have that sounds appetizing!
Mmmm…writing about all that has made me hungry, so happy cooking, and don’t forget to keep checking back with us for the release of The Italian Kitchen!
Probably the most common recipe using bell peppers as the main ingredient is stuffed bell peppers. The peppers are stuffed with meat, rice, other vegetables, or some combination of the three, seasoned, and simply baked. There are tons of variations of this particular dish, and you really can’t go wrong with any choice or combination of stuffings.
Peppers are delicious sliced into thin strips and eaten raw or enjoyed in a fresh garden salad or pasta salad. Perhaps the most overlooked use of the pepper is its incredible ability to add a zest of flavor to so many different things, often without your guests even realizing peppers were used in your cooking. (While this is a fine idea for tricking a finicky husband who refuses to eat anything healthy, it’s probably wise to disclose this information to dinner guests in the event of an allergy!)
Not only do peppers taste delicious whether they are raw or cooked, but an equally appealing feature is the wonderful aroma that will fill your kitchen and your home when you are baking or roasting peppers.
Bell peppers are unripe when green but are actually quite commonly eaten this way, which is somewhat out of the ordinary for a vegetable. Ripened varieties are usually red or yellow, but are sometimes orange, pale yellow or purple. They are an excellent source of Vitamin A, Vitamin B6, and Vitamin C. The red variety in particular also contains lycopene, which can help protect against heart disease and cancer.
So, besides enjoying them raw, with some veggie dip, in a garden or pasta salad, or stuffed and baked, what other recipes could find use for some delicious bell peppers? They make an excellent ingredient in breakfast omelettes, in soups and stews, and in spaghetti sauce. They’re a great addition to lasagna recipes, and they also make a great garnish for a lot of dishes. Simply cut up your peppers into tiny cubes and sprinkle a few on top of scrambled eggs, omelettes, hash browns, casseroles or any other idea you might have that sounds appetizing!
Mmmm…writing about all that has made me hungry, so happy cooking, and don’t forget to keep checking back with us for the release of The Italian Kitchen!
lunedì 16 giugno 2008
Ordering "Pepperoni" Pizza in Italy
Close your eyes. I mean it, really. Humor me for just a moment. Close your eyes, and visualize the first thing that comes to your mind when you think about Italian food.
In the stereotypical American vision of Italian food, one might picture a big heaping plate of spaghetti. Or perhaps a mouth-watering slice of lasagna, or maybe pizza. Whatever you might visualize, it probably involves tomatoes, or maybe even more commonly, tomato sauce of some sort. It’s also likely to include pasta. Am I right?
While pasta is an integral part of the Italian cuisine, and tomatoes are certainly central to the Mediterranean diet, peperoni, or peppers, are often forgotten despite their large role in creating many of the wonderful flavors and aromas you experience when enjoying Italian cuisine.
For those Americans who have ever had the pleasure of visiting the country of Italy: Have you ever tried to order a pizza with “pepperoni”? What did you get on your pizza? Certainly not “pepperoni,” but “peperoni”! Peppers! In Italian, what Americans call “pepperoni” is referred to as Salami. The true meaning of the word “peperoni” was kind of lost in translation and it evolved into the American “pepperoni” that we now use to refer to the thinly sliced, dry sausage that is popular on our pizza.
If you travel to an area where there are typically a lot of American tourists, you may find some restaurants who will actually give you “pepperoni” on your pizza simply because this is a common mistake made by American tourists. Or, if you’re lucky, they may ask you for clarification. But if you order “pepperoni” pizza, don’t be surprised if your pizza comes out with some delicious red and yellow bell peppers!
Check back with us later this week for more information on peppers and their use in authentic Italian cooking! And keep checking here and at MariaLiberati.com for the release of celebrity-chef Maria Liberati’s latest book, The Italian Kitchen!
In the stereotypical American vision of Italian food, one might picture a big heaping plate of spaghetti. Or perhaps a mouth-watering slice of lasagna, or maybe pizza. Whatever you might visualize, it probably involves tomatoes, or maybe even more commonly, tomato sauce of some sort. It’s also likely to include pasta. Am I right?
While pasta is an integral part of the Italian cuisine, and tomatoes are certainly central to the Mediterranean diet, peperoni, or peppers, are often forgotten despite their large role in creating many of the wonderful flavors and aromas you experience when enjoying Italian cuisine.
For those Americans who have ever had the pleasure of visiting the country of Italy: Have you ever tried to order a pizza with “pepperoni”? What did you get on your pizza? Certainly not “pepperoni,” but “peperoni”! Peppers! In Italian, what Americans call “pepperoni” is referred to as Salami. The true meaning of the word “peperoni” was kind of lost in translation and it evolved into the American “pepperoni” that we now use to refer to the thinly sliced, dry sausage that is popular on our pizza.
If you travel to an area where there are typically a lot of American tourists, you may find some restaurants who will actually give you “pepperoni” on your pizza simply because this is a common mistake made by American tourists. Or, if you’re lucky, they may ask you for clarification. But if you order “pepperoni” pizza, don’t be surprised if your pizza comes out with some delicious red and yellow bell peppers!
Check back with us later this week for more information on peppers and their use in authentic Italian cooking! And keep checking here and at MariaLiberati.com for the release of celebrity-chef Maria Liberati’s latest book, The Italian Kitchen!
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