Great Giveaways, and a Great Blog, too!

Lori over at My Wooden Spoon has just started a 3 month weekly giveaway contest with some FANTASTIC prizes! I mean really, who wouldn't love a free Cuisinart Food Prep, or a Kitchenaid Stand Mixer??
As an added bonus, Lori's got an awesome food blog - I've spent 'way more time than I should exploring it.
Head on over to My Wooden Spoon and see what I mean! While you're there, check out her 'Buttery Shrimp Scampi with Linguine' recipe, complete with step by step directions, and wonderful photos.

Herbed Olive Oil

Some of you know that my love of gardening follows very closely behind my passion for food. As I was transplanting my little herb seedlings to their strawberry pot today, I was already making plans for the sprigs of fresh new growth they'll soon be producing. Most herbs benefit greatly by regular trimming, this provides us with a constant supply of fresh herbs over the summer.


This morning's transplanting inspired me to share one of my favorite herb recipes with you...

Herbed Olive Oil

Makes 3/4 cup

3 Tbl fresh parsley, chopped
1 Tbl fresh rosemary, chopped, or one small sprig
1 and 1/2 Tbl fresh oregano, chopped
1 garlic clove, crushed through a press
1 tsp salt
1/2 tsp fresh ground peppercorns
1/2 cup extra-virgin olive oil

Assembly:

In a food processor or blender, combine parsley, rosemary, oregano, garlic, salt and pepper. Process until herbs are finely minced. Add olive oil and blend well. Let stand at least 10 minutes before serving or transfer to a covered jar and store in refrigerator for up to one week.

**Please do not increase this recipe unless you plan to share with others. Due to the lack of preservatives in this oil, dangerous bacterial growth is possible if stored for over a week, even in the refrigerator.

Healthier Than You Thought...

I ran across a very interesting article at Webmd, and thought I would share it here. These days, almost everyone is interested in healthier eating - this article is reassuring in that we may already be eating healthier than we thought!


From Webmd
Cooking Veggies May Not Cut Nutrients
Study: Some Cooking Methods Maintain or Boost Certain Nutrients in Vegetables
By Miranda Hitti
WebMD Medical News
Reviewed by Louise Chang, MD

Dec. 21, 2007 -- Cooking vegetables may not reduce all of the nutrients in those veggies, according to a new Italian study.

The University of Parma's Nicoletta Pellegrini, PhD, and colleagues bought freshly harvested carrots, zucchini, and broccoli at a local market.

In their lab, the scientists measured levels of various antioxidants in the raw vegetables. Then they boiled, steamed, or fried the vegetables. Lastly, they measured antioxidant levels in the cooked vegetables.

Raw vegetables were loaded with antioxidants. After cooking, their antioxidant levels were a mixed bag.

In some cases, the veggies lost antioxidants to cooking. But not all antioxidants decreased when cooked -- and in some cases, certain antioxidant levels rose when cooked.

For instance, steamed broccoli contained higher levels than raw broccoli of glucosinolate compounds, which may reduce cancer risk. And boiled carrots contained higher levels than raw carrots of carotenoids, which give carrots their bright orange color.

No single method of cooking stood out as being best for all antioxidants.

"Our results suggest that for each vegetable a preferential cooking method could be selected to preserve or improve its nutritional qualities," write the researchers.

Their findings appear in the Journal of Agricultural and Food Chemistry.

Prosciutto Basil Pasta Shells

These jumbo pasta shells look fancy, but are really very easy, and fairly quick to make.



* 12 jumbo pasta shells
* 1 Tbl olive oil
* 2 garlic cloves, minced
* 3/4 cup sliced prosciutto (cooked ham may be substituted, by lessens the flavor)
* 1 cup ricotta cheese
* 1/3 cup grated Parmesan cheese
* 1/2 tsp dried basil
* 1 egg
* 14 oz of your favorite homemade or purchased tomato sauce


# Heat oven to 375F.
# Spray 2 qt. square baking dish with nonstick cooking spray.
# Cook pasta according to package directions. (I find it easier to lessen the recommended cooking time by about 2 minutes - the shells are firmer, less likely to fall apart, and they will finish cooking in the oven) Drain pasta, and rinse with cold water to cool.
# Heat oil in a medium skillet over medium heat until hot. Add garlic and prosciutto and cook 2-3 minutes or until garlic is light golden brown.
# In medium bowl, combine 1/2 the prosciutto mixture with ricotta cheese, Parmesan cheese, basil, and egg and mix well. Stir spaghetti sauce into prosciutto mixture remaining in skillet.
# Spoon ricotta mixture into pasta shells and place in baking dish. Spoon spaghetti sauce mixture over shells. Cover with foil.
# Bake for 35 -40 minutes or until thoroughly heated.
# Serve immediately.

Basic Ingredients in the Italian Pantry

Italian cooks always have several basic ingredients on hand in the kitchen. These staples, when added to recipe-specific ingredients, make almost any Italian recipe a snap!

Herbs and Spices

Basil
A small potted basil plant is common on the windowsill of many an Italian kitchen. While dried basil leaves can be used if no other alternative is available, the taste of fresh basil (regular basil, not the fancy 'hybrid' varieties) can't be beat for flavor.

Bay Leaves
Fresh bay leaves can be quite hard to obtain, (bay, or laurel, grows more in a tree form, not suited to the average windowsill) so dried bay leaves that retain their green color are an acceptable substitute.

Parsley
Parsley is another herb that is perfectly suited to a pot on the windowsill, it is easily grown, and there is really no reason to use the prepackaged, dried, ground parsley flakes. Always grow the large-leaved, so-called Italian parsle, rather than the curly-leaved varieties, which are devoid of flavor.

Rosemary
Rosemary is yet another herb that is easily grown indoors, although the size of the plant may require more space than the average windowsill. Rosemary does most of its growing in the winter, so it should be placed near a window that can be opened slightly. Indoor Rosemary plant require plenty of circulated fresh air and light.

Sage
Most dried sage does not have a flavor that is appropriate for Italian cooking. It is best to try to find fresh sage, if possible. Fresh American sage is the same as Italian sage.

Olive Oil

The cult of olive oil and the critical refinement about it equals the fanaticism of wine expertise. Flavor varies according to climate and soil and the more than sixty varieties grown for oil production in Italy. Darker oils may or may not have a richer flavor,it depends on the region and production.
the best olive oilis extra-virgin, in which the olives are hand-gathered, and the acidity must not exceed 1%of the weight. The best extra-virgin oil is produced on farms, often connected with vineyards. In addition, in recent years, it has been documented that olive oil (especially extra-virgin) is extremely good for us.

Prosciutto, Salami, and Pancetta

'Prosciutto' is usually considered the uncooked, unsmoked ham, cured in salt. The proscuitto of Parma from Langhirano is the prosciutto that goes so well with fresh figs or melon as an antipasto.
Tuscan prosciutto, which is more salty, is used with salamio for antipasto.

Genoese and Milanese salamis are useful for regional dishes.
Tuscan salamis are also celebrated in Italy, and are usually made on farms connected to vineyards.

Pancetta, the same cut of pork as bacon but salted rather than smoked, is very important to Italian cooking. it can be found in better supermarkets, and Italian food specialty stores.

Mushrooms

Porcini mushrooms are perhaps the best known in Italian cooking. They often grow to great size, and their caps are broiled and eaten as a main dish. The wonderful flavor of porcini is preserved, and even intensified, by drying. Dried porcini are available in Italian markets and specialty stores. Although they may seem expensive, a little goes a long way, and the flavor is worth the price.

Anchovies

Anchovies are preserved in two ways: dieid in oil, filleted and lightly salted; and in salt unfilleted. The first is much more readily available. The second is preferred by Italian cooks for their taste.

There are other items which are considered 'staples' in the Italian pantry, but these are the most basic. As you explore the Flavors of Italy, you will find your own staples to keep on hand, depending on your favorite recipes.

A Lesson on Cheeses

As many people know, cheeses are some of the most important ingredients in Italian recipes. In this post, we'll cover the characteristics of some of the most often used Italian cheeses.

**Before we begin, I must offer this tried-and-true advice: Please do not waste your time and money on the pre-processed, packaged 'supermarket' varieties of these cheeses. Always purchase your cheeses at Italian specialty stores if possible, as many specialty stores import their cheeses directly from Italy. If you can't find a specialty store in your area, there are several online Italian cheese sites. If nothing else, at least try to find Italian cheeses in the deli section of your supermarket, where they may be purchased by the pound, in block form. YOu will be amazed at the difference these fresh cheeses will make in your recipes, as opposed to the rubbery, bland, and over processed choices available in the dairy case. Not only will your recipes abound will flavor, your guests or family will thank you for the extra effort!

Now, on to our lesson...

Parmigiano - Reggiano
One of the most frequently used Italian cheeses, Parmigiano - Reggiano is produced under strict regulations in the provinces of Parma, Reggio, Modeno, Mantua, and Bologna. It is made with milk produced between the first of April and the elenth of November. Parmigiano - Reggiano is made by hand by artisan cheesemakers, following a tradition unchanged for seven centuries.
Parmigiano - Reggiano, served by the chunk and sliced, can begin or end a meal. Its gentle flavor enriches soups, pasta, and risotto. It is also a frequent ingredient in simple or complex salads. It is a low-fat, high-protien cheese, and is completly free of additives.
By law. Parmigian-Reggiano is aged at least one year. (aged 2 years, if you can find it, is even better!) Good Parmigiano has a straw yellow color, with a crumbly but moist texture.
Fresh Parmigiano is expensive, but a little goes a long way. It may be stored wrapped in plastic wrap, in the refrigerator, for up to three weeks without losing its freshness. If it begins to dry out, wrap it in a damp cloth and keep in refrigerator for a few hours, then remove the cloth and wrap in plastic wrap. Grate the cheese only as you need it.
Pre-grated domestic 'parmesan' (in the plastic bag) has absolutely no relation to Parmigiano - Reggiano, as you will see if you compare the taste of the two.

Mozzarella

Mozzarella is very popular in Southern Italian recipes. The most favored Mozzarella in Italy is made from the curd of water buffalo milk. Unfortunately, what we find most often today is prepared with a percentage of buffalo milk and a percentage of cow's milk, due to the lack of domesticated water buffalo. Again, visit your local Italian specialty store for the best selection of imported mozzarella. If you are lucky enough to find a good imported mozzarella, buy extra, and freeze that which you won't use immediately. Good mozzarella freezes well, and freezing is universally approved by the cheesemakers of Italy. Thaw overnight in refirgetor before using.
Smoked mozzarella is also available. When using smoked mozzarella in recipes, remember that it is quite salty.

Ricotta

Ricotta is a cheese byproduct made from whey, the watery part of the cow's milk. This soft cheese is used in the filling of many pasta preparations and desserts of southern Italy. Fresh ricotta is often not available imported from Italy, as it is very perishable. However, good fresh ricotta can be found in Italian specialty stores. Unlike most italian cheeses, the whole milk ricotta found in supermarkets is an acceptable substitute.

Fontina

Fontina is a wonderful table cheese. It is a tender, mild cow's milk chesse, produced in Val d'Aosta, dating back to the Middle Ages. Its soft, esy melting quality makes it a favorite for cooking also.

Pecorino

Pecorino cheese is made from sheep's milk. There are many varieties, but the most well-known in this country is pecorino romano, which is a sharp, stronlgy flavored hard cheese, mainly used as a grating cheese.

Mascarpone

Mascarpone is a double creamed cheese. Heavy cream is coaguated by the additon of citric acid, which gives this cheese its slightly sour taste. It is high in fat content, and somewhat resembles sour cream, which its thick, heavy consistency. it is used primarily in delicate pasta dishes and desserts, and is the essential ingredient in one of the most well known Italian desserts, Tiramisu. Please, please, do not substitute cream cheesse for this wonderful Italian cheese - you will be doing your recipes a great injustice!

There are many other, less well known Italian cheeses, wonderful in their own rite. This is just a list of those most commonly used in cooking. If you are fortunate enough to have an Italian specialty food store nearby, it's definitely worth a visit, if only to learn more about the fine cheeses that Italy has to offer.

Italian Food Forever!

Not only is that my motto, it's also the name of a great Italian food website!

Loaded with all sorts of information on Italian cooking, types of Italian food, and many, many great recipes, this is a site where you can easily spend an hour or two. I find myself visiting it almost daily for it's frequently updated new information.

Give it a look: Italian Food Forever!

'Al Dente' Pasta

From the number of questions I get regarding the phrase 'al dente' concerning the cooking of pasta, it appears there may be quite a bit of confusion as to what the phrase actually means.

While 'al dente' literally translates to 'to the tooth', it does not mean that the pasta should stick to the teeth!

Pasta that is cooked 'al dente' will be tender, but still firm to the bite.

Here is the proper way to cook pasta al dente, according to the National Pasta Association:

1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)

2. Add the pasta with a stir and return the water to a boil.

3. Stir the pasta occasionally during cooking.

4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.

5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through.

6. Drain pasta immediately and follow the rest of the recipe.

Here is the proper way to cook pasta al dente, according Nonna (and of course, my preferred way!)

1) Boil at least 4 quarts pasta (more is even better, it helps to prevent sticking) per each pound of pasta.

2) When water is at a full boil, add pasta (stir continuously while adding).

3) Cook pasta for the amount of time recommended on package, plus 1-2 minutes. (this extra time allows for the water to return to a full boil)

4) If pasta is to be used in a baked dish, reduce recommended cooking time by 4-5 minutes.

5) Stir pasta while cooking to prevent sticking.

6) You may taste pasta to determine if it is 'firm to the bite' (firm, but cooked through), but to follow Nonna's procedure exactly (don't laugh, I'm really serious here) remove pasta from pot and toss at the refrigerator. No, it's not a joke - it may sound crazy, but perfectly cooked pasta will stick to the fridge door, and Nonna swore by this method!

7) When the pasta is at that perfect stage, rinse with cold water (unless pasta is to be served immediately, and I mean immediately, in which case rinse with warm water), so that the cooking process stops.

Now, I'll explain what 'al dente' is not:

-Pasta that's so undercooked it sticks in the teeth when chewed.

-Pasta that's so overcooked that the starch is a gooey mess that's visible on the outside of the pasta, and has to be rinsed off.

Well, that's today's lesson in Italian cooking terminology, I hope it makes things a little clearer for someone.