#italian cooking&039;

[beingjellybeans]

Delightfully Yours: Classic Favorites and New Discoveries at Conti's, Sierra Valley

When it comes to dining out, my family’s heart belongs to places that not only serve delicious food but also offer a warm and inviting atmosphere. And that’s precisely why Conti’s Bakeshop and Restaurant has been a family favorite for years. Not only does this Filipino restaurant chain have an uncanny knack for making us feel right at home even when we’re dining out, it also gave us our first…

[andylynes-blog]

Let's Eat Italy by François-Régis Gaudry and Friends

New review from @srotzschthomas posted at cookbookreview.blog

What’s the USP? A deep dive on Italian food culture in an ‘oversized, obsessively complete, visual feast of a book’. And the marketing folk at publisher Artisan really do mean over-sized. This is the sort of coffee table book that might be better suited to artful placement on a picnic bench. Never mind doorstop tomes, this book is the size of an actual door. You get the idea: woe betide anyone…

[portlygourmet]

Portly Cooks | Truffled Mac n Cheese

Portly Cooks | Truffled Mac n Cheese

Mac n cheese is up there as one of the all-time great comfort foods. I made this one on a whim as I couldn’t be bothered to go to the supermarket to get anything else for dinner, so it was a case of ‘what do I have in the cupboards and fridge!?’

100g Macaroni

1 ball Mozzarella

50g Cheddar

50g Cheddar (to top)

20g Parmesan

½ tsp Truffle Oil

1 tbsp Cheese Sauce powder

Water

25ml Soya Cream

In some…

[patox20-blog1]

Munchies Presents: Old-School Italian Cooking With Danny Smiles

Munchies Presents: Old-School Italian Cooking With Danny Smiles

Le Bremner chef Danny Smiles hits up the east end of Montreal to learn the secrets of old-school Italian food prep and preservation from Mario Terrone and his wife Cathy. Under their watchful eye, Smiles gets a master class on backyard gardening, pickling, and making cavatelli by hand. He even gets a quick peek inside the Terrones’…

[globetrottingwino]

Romeo and Juliet's Romantic City of Verona: A UNESCO Site near Venice Italy

Romeo and Juliet's Romantic City of Verona:A UNESCO Site near Venice Italy

The historic city of Verona in Italy has charming pastel candy-colored buildings in northern Italy’s Veneto region. It was founded in the first century B.C. and is located at the foot of  Monte Lessini. Verona is the second most important art center in the Venato region outside of Venice.

Verona has a medieval old town built between the Adige River. It’s famous for being the setting of…

[gourmet4living]

Italian Chocolate-Almond Cake

The talented chefs at Cook’s Illustrated have come up with a delightful variation of the Italian Chocolate-Almond cake or “torta Caprese.”

Italian Chocolate-Almond Cake from Cook’s Illustrated

While there are hundreds of variations of this tasty recipe, the folks at Cook’s Illustrated have discovered that whipping whole eggs separately in two parts (i.e. the white and the yolk) allows you…

[sistercelluloid]

Seeing a pristine print of a favorite film on the big screen—and then listening to one of the stars reminisce about it afterward? Now that’s a Big Night.

Last night, RogerEbert.com editor-at-large Matt Zoller Seitz presented the 1996 classic as part of his fabulous “Movies with MZS series” at the IFC Center in New York’s West Village. Normally after seeing this film, audience members scramble into the streets, starving and salivating, to the nearest Italian restaurant, or even a pizzeria if that’s the only thing handy. But this time, as the closing credits rolled, Tony Shaloub and Seitz took the stage. And a great conversation made us forget how hungry we were.

Here are some of the many highlights:

In the original run-throughs, with just a script at hand but no financing, Shaloub played Pascal. But by the time they were ready to roll, they decided he and Tucci—who were good friends and close in age—should play the brothers, Primo and Secondo. Then Giancarlo Giannini was slated to play Pascal, but backed out at the last minute. (Kind of making him the real-life Louis Prima.) Far from having to settle, though, they snagged Ian Holm for the role. “I idolized him from the time I was an acting student,” Shaloub recalled, his voice breaking up. “He was just… so great.” (And now, could you picture anyone else playing Pascal?)

How did Big Night end up with two directors, Stanley Tucci and Campbell Scott (who also played Bob, the cheerfully relentless car salesman)? Shaloub explained that because Tucci is in almost every shot, he wanted a second pair of eyes, and he and Scott had known each other since high school and had a great rhythm together. What was it like with two men behind the lens? “It was great,” said Shaloub. “I felt like I had twice the help, twice the input.”

Asked if it feels different to be guided by actors as opposed to full-time directors, Shaloub smiled and put his hands over his heart. “Oh yes. Oh yes. They know what you’re going through. You feel safe.” But, he added, they also nudge you to get out of your comfort zone, even as they protect you. Tucci and Scott also helped him work out Primo’s feelings toward Ann (Allison Janney): Did he really have a crush on her, or was he just doing what others expected of him? Turns out yeah, he was kinda crazy about her, as was Shaloub about his co-star: “Allison, she’s so open, she has such a big heart.”

Shaloub was surprised that a couple of bits of business he added on his own were kept in by Tucci, including one where the shy Primo—who, he said, “would really rather just stay in the kitchen”—climbs into the display case while picking out flowers with Ann. “Stanley said ‘That was a little cheap!’” he laughed. “But then used it!”

You know that awkward pause in the scene where Primo can’t understand why Secondo laughs when he says “It’s raining outside”? It was genuinely awkward. One of the actors—Shaloub couldn’t recall which—went up on his line, and you can actually see the discomfort on Tucci’s face as he looks from one co-star to the other. Holm finally broke the silence with “What the fuck?”

When it came time to master his Italian accent, Shaloub reminded Tucci that he had a bit of a head start after playing Antonio Scarpacci on Wings for five years. “No,” Tucci drolly shot back. “Not that accent.” He ultimately had two dialogue coaches to help him nail it. Tucci, on the other hand, speaks fluent Italian. “Sometimes [when we were going back and forth] he’d start to improvise,” Shaloub laughed. “And I’d be there like… I got nothin’.”

Shaloub also got some coaching with the cooking, working in restaurants on both coasts (and for years after, scoring scads of free meals from chefs who adored the film). Tucci, who wrote a family cookbook in 2012, already knew his way around the kitchen—as is clear in the film’s final, extraordinary scene, where the camera is a still, silent witness as Secondo, Cristiano (Marc Anthony) and Primo recover from the night before, and the brothers literally fall back on one another as the screen goes black. Because it’s all shot in one long take, the slightest misstep would have shattered everything. “I think we ended up getting it in about six takes,” said Shaloub. “And Stanley, flipping those eggs, got it right every time.”

Oh and no mention of Big Night would be complete without talking about the timpano.

In the New York Times review of the film, the dish got its own sidebar, with Frank Bruni calling it “an impressive, delectable mountain of perfectly cooked pasta, tender meatballs, egg and salami, swathed in a rich ragu and folded all together in a lissome dough. It is an excavation to eat this, and one to be undertaken slowly, carefully, so as to catch every prism of flavor. The vivid compliments given to this in the film Big Night are unrepeatable here, but we are sure you’ll find some choice adjectives of your own.”

We’ll leave you here with the recipe, which includes links to the meatballs and sauce in Tucci’s cookbook. Hope you weren’t planning on doing anything else this holiday season. Mangia!

INGREDIENTS

FOR THE DOUGH

4 cups all-purpose flour, more for dusting

4 large eggs

1 teaspoon kosher salt

3tablespoons olive oil, more for greasing pan

Butter

FOR THE FILLING

4 cups 1/4-inch by 1/2-inch Genoa salami pieces, cut 1/4-inch thick

4 cups sharp provolone cheese chunks, about 1/4 by 1/2 inch

12 hard-cooked eggs, shelled and quartered lengthwise, each quarter cut in half

4 cups small meatballs

7 ½ cups Tucci ragù sauce, meat removed and reserved for another use

3 pounds ziti, cooked very al dente (about half the time recommended on the package) and drained

2 tablespoons olive oil

1 cup finely grated pecorino Romano

6 large eggs, beaten

PREPARATION

Prepare the dough: Place flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with a dough hook. (A large-capacity food processor may also be used.) Add 3 tablespoons water and process. Add more water, 1 tablespoon at a time, until mixture comes together and forms a ball. Turn dough out onto a lightly floured work surface and knead to make sure it is well mixed, about 10 minutes. Set aside to rest for 5 minutes. (The dough may be made in advance and refrigerated overnight; return to room temperature before rolling out.)

Flatten dough on a lightly floured work surface. Dust top with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16-inch thick and is the desired diameter. (To calculate the diameter for the dough round, add the diameter of the bottom of a heavy 6-quart baking pan, the diameter of the top of the pan and twice the height of the pan.) Grease the baking pan generously with butter and olive oil. Fold dough in half and then in half again, to form a triangle, and place in pan. Open dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping extra dough over the sides. Set aside.

Prepare the filling: Heat oven to 350 degrees. Have salami, provolone, hard-cooked eggs, meatballs and ragù sauce at room temperature. Stir 1/2 cup water into sauce to thin it. Toss pasta with olive oil and allow to cool slightly before tossing with 2 cups sauce. Distribute 4 generous cups of pasta on bottom of timpano. Top with 1 cup salami, 1 cup provolone, 3 eggs, 1 cup meatballs and 1/3 cup Romano cheese. Pour 2 cups sauce over ingredients. Repeat process to create additional layers until filling comes within 1 inch of the top of the pan, ending with 2 cups sauce. Pour beaten eggs over the filling. Fold pasta dough over filling to seal completely. Trim away and discard any double layers of dough. Make sure timpano is tightly sealed. If you notice any small openings cut a piece of trimmed dough to fit over opening. Use a small amount of water to moisten these scraps of dough to ensure that a tight seal has been made.

Bake until lightly browned, about 1 hour. Cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (and reaches an internal temperature of 120 degrees), about 30 minutes. Remove from oven and allow to rest for 30 or more minutes to allow timpano to cool and contract before attempting to remove from pan. The baked timpano should not adhere to the pan. To test, gently shake pan to the left and then to the right. It should slightly spin in the pan. If any part is still attached, carefully detach with a knife.

To remove timpano from pan, place a baking sheet or thin cutting board that covers the entire diameter on the pan on top of the timpano. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert timpano. Remove pan and allow timpano to cool for 30 minutes. Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom. Then slice timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces. The cut pieces should hold together, revealing built-up layers of great stuff.

You may assemble the timpano in the pan it will be baked in and freeze it. It will take three days to fully defrost in the refrigerator before it can be baked as directed.

Tony Shaloub Affectionately Recalls His BIG NIGHT Seeing a pristine print of a favorite film on the big screen—and then listening to one of the stars reminisce about it afterward?

[thinkaboutnetwork-blog]

Apple Introduces iMac Pro, Refreshes Mac Lineup And iPad Pro

Apple Introduces iMac Pro, Refreshes Mac Lineup And iPad Pro

Apple on Monday launched a bunch of refinements in its all four platforms — tvOS, watchOS, macOS and iOS — at this years annual Worldwide Developers Conference (WWDC) with iOS 11, watchOS 4 and updates to its Mac line of desktops and notebooks.

The event started with Apple CEO welcoming the audience at the 15th WWDC in San Jose, the heart of Silicon Valley where Apple is building its new campus.

[ariadnestuff]

Super Bowl & Snow

Super Bowl & Snow

Today I share January 25th from 3 years, 2015, 2016, and this year, 2017.

In 2015 I got my wires crossed and thought that the Super Bowl was on the 25th of January. My children read the board and told me I had the wrong date. Oops, I quickly added the word “practice” after realizing my mistake. Also on the board is the word that no one can ever spell including myself “hors d’oeuvres”. I got to…

[starstruckcloudgalaxy]

Well, dear friends, we’ve been making snacks, main courses and desserts – but how about a nice starter for a really rounded dinner? There are few tastier things in the world than a choice of appetisers prepared with love and savoir faire.

Mediterranean countries excel in this art of making delicious starters; I’ve been concentrating here on Turkey, Greece, Italy and France. In Turkey they’re called mezze, in Greece mezedakia, in Italy antipasti, and in France hors d’oeuvre – and they’re all a lot easier to do than you might think!

Ingredients are for 2 or more, according to how many of them you prepare at the same time…

  Stuffed pointed peppers

2 pointed sweet red peppers (ramiro or florina), 150g feta cheese, olive oil

Let’s start with a famous Turkish mezze: Cut the tops off the peppers and remove the seeds; cube the feta cheese into small cubes.

Stuff the peppers with the feta cubes and fry them from all sides for 2-3 minutes, then reduce the heat, cover and simmer for about 10-15 minutes. Serve with pita bread or flatbread!

  Baked aubergine with honey

1 aubergine, 3-4tbsp flour, 100ml honey, olive oil

This is a recipe from Asia Minor which we’ve had lots of times at our restaurant in Piraeus which specialises in this wonderful Greek-Turkish food mix – and believe me, friends, it’s simply unbelievably tasty! And when I first did it myself very recently, I found out it’s surprisingly easy to do at home as well:

Cut the aubergine into cubes about 1 ½ to 2cm big. Put the flour on a plate and roll the aubergine bits in them. Put them in a baking tin laid out with baking foil, brush them with olive oil all around and then pour the honey over them.

Bake them in the oven at 180°C for 25 minutes; after about 15 minutes, take the tin out and turn all the bits around with the help of two spatulas. A great treat to make any dinner special!

  Tzatziki

200g Greek yoghurt, ½ cucumber, 1tsp lemon juice, 1-2 cloves garlic, 1tbsp olive oil, mint, salt

Now let’s move on to Greece, where the mezedakia make up a big – and often the most delicious – part of a dinner; and tzatziki is an indispensable part of them!

Peel and grate the cucumber, put it into a sieve or on several layers of kitchen paper and squeeze the water out with more kitchen paper. Grate the garlic finely. Then, in a bowl, mix the cucumber with the yoghurt, the garlic, the oil and the lemon juice and season with mint and salt. Serve with an olive or a cocktail tomato on top and fresh white bread!

  Fried courgettes

2 courgettes, flour, salt, pepper, olive oil

Another Greek favourite that’s literally child’s play to do at home:

Slice the courgettes lengthwise into slices about 5mm thick; put flour on a plate and dip the courgette slices into it, then salt and pepper them on both sides. In a big frying pan with a lot of oil, fry the slices on both sides for 7-8 minutes until they’re brown and then serve them on a dessert plate with white bread. You can do this with aubergines as well, by the way!

  Feta saganaki

200g feta cheese, 1 egg, 5-6tbsp flour, ¼ lemon, salt, pepper, oregano, olive oil

A saganaki basically is a small frying pan in Greece, in which you can prepare all sorts of tasty starters; but the most famous of them is feta saganaki – fried feta cheese.

Slice the feta into 8-10 slices; beat the egg with salt, pepper and oregano and put it on a plate. On another plate, spread the flour. Then, dip the feta slices first in the egg and then in the flour and fry in very hot oil for a few minutes until they turn golden brown.

Serve with the lemon slice and, if you like, a sliced tomato or a leaf of lettuce and white bread.

  Fried aubergines in tomato sauce

1 aubergine, 100ml passata, salt, pepper, paprika, cayenne pepper, parsley, olive oil

And here’s a favourite and very easy Italian antipasto: slice the aubergine into slices about 5mm thick. Fry them in a big pan with a lot of oil; when they’ve soaked up all the oil and start getting golden brown, add the passata and the spices and simmer until the sauce is really thick and the aubergine slices almost start falling apart. Serve with olives or tomato slices and fresh white bread!

  Bruschetta

1 tomato, 2 slices ciabatta (or other white) bread, 50g parmesan, salt, garlic powder, 2tbsp olive oil

Put the bread slices on a baking tray laid out with baking foil; preheat the oven to 220°C. Mix the olive oil, salt and garlic powder and brush the slices with it.

Slice the tomato and put the slices on the bread slices, then top with parmesan. Grill in the oven for 5-6 minutes – ready!

  Prosciutto with honey melon

200g thinly sliced prosciutto, ½ honey melon

A very simple starter that doesn’t involve any cooking! Cut the honey melon half into 6 slices and peel them. Then, cut into smaller pieces about 3-4cm big and wrap each bit in a slice of prosciutto. Put a little skewer on each of them and serve on a big plate – very refreshing in hot weather!

  Devilled eggs (Uova ripiene)

4 eggs, 2tbsp mayonnaise, 1tsp mustard, salt, paprika

This recipe goes way back to ancient Rome – and you can get as creative as you like here, because hard-boiled eggs go with anything from mayonnaise to chopped onions to caviar!

Here’s a classic recipe, though: Boil the eggs in water for 7-8 minutes. Let them cool down, then peel and halve them; remove the egg yolks and mix them in a bowl with the other ingredients. Spoon the mixture back onto the egg whites and put into the fridge for 30 minutes before serving. You can decorate them with leaves of parsley or dill!

And, if you don’t like it too complicated, you can just put the mayonnaise-mustard-salt-paprika mix on top of the halved eggs…

  Hors d’oeuvre plate

100g salami, 100g ham, 100g prosciutto, 100g goose liver pate, 10-12 olives, 100g anchovis in oil, 100g cubed cheese (gouda, edam, cheddar or whatever you prefer), ½ honey melon, 200g grapes, ¼ lemon, fresh parsley

Here’s what a typical French hors d’oeuvre plate looks like: drape the cold meats, the fish and the cheese nicely on one half of a big plate, slice and peel the melon, cut it into bits and add it together with the grapes and the lemon slice (which you can then squeeze on the cold meats and the fish) on the other side of the plate. Decorate with branches of fresh parsley and serve with slices of fresh white bread.

  Baked camembert

1 camembert cheese, 1 tomato, 1 egg, 4-6 olives, 50g grated walnuts, 2tbsp flour, salt, pepper, thyme, basil, parsley, olive oil

Another French classic: mix the nuts with the spices and herbs and the flour and spread them on a plate; whisk the egg and put it on another plate. Cut the camembert into 4 quarters and dip the pieces first into the whisked egg, then into the flour mixture and then fry them in oil until they’re golden brown and start melting.

Serve on a plate with the sliced or quartered tomato, the olives and sliced white bread.

  Summer is coming, dear friends; you may not be able to go abroad this year, but you can bring the Mediterranean cuisine right into your own kitchen! Enjoy preparing and eating…

Roberta’s Recipes: The art of antipasti Well, dear friends, we’ve been making snacks, main courses and desserts – but how about a nice starter for a really rounded dinner?

[themanwhoatethetown]

The Man Who Ate the Town Podcast Episode 167

The Man Who Ate the Town Podcast Episode 167 #podernfamily #podcasts #podcast #podcastlife #wsnc #TheManWhoAteTheTown #tldnetwork #industryhill #foodie #wsncfood #wsncfoodie

Chef Myers with TMWATT Crew!

In Episode #167, proudly recorded in The Less Desirables Studios (South). Zoom sponsored by Bull’s Tavern:

Tim, Ray, and Lea talk about:

Chef Travis Myers is here for the big reveal of the name of his and Ryan Oberle’s new, long-anticipated restaurant, slated to open late this year, early next year.

Tony DiLisio.

Carmine’s Italian Restaurant closes for good, becomes…

[woodlandrose]

Viral Gratitude ~ 3.30.20

On Saturday I made pizza for the first time in thirty years! I made the dough from scratch—it only takes four ingredients: flour, water, yeast and salt with added optional dried rosemary from last year’s garden for a savory touch. I rolled out the dough on my green linoleum farmhouse countertop and stretched the clingy mass into abstract shapes in well-worn rectangular cookie tins. Voila, about…

[itmocca]

Jamie’s Quick and Easy Food episode 6 2019

Jamie’s Quick and Easy Food episode 6 2019 - on the menu this time is a sensational Italian seared beef, aubergine arrabiata, dressed beets and a speedy spiced prawn soup. #cooking #food #recipes

Beef, Pasta, Prawn Soup

  In Jamie’s Quick and Easy Food episode 6 2019: on the menu this time is a sensational Italian seared beef, aubergine arrabiata, dressed beets and a speedy spiced prawn soup.

  

  Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it’s outrageous.

  Jamie’s Quick and Easy Food episode 6 2019 recipes:

 I…

[franceyjesson]

What's For Dinner? Dementia

What’s For Dinner? Dementia

My brother is in town, which is always a good reason for a big family dinner. We were all getting together at my sister’s yesterday for a traditional family favorite—homemade sauce, pasta, and breaded meat. Everyone will be there—Mom’s three children (my brother, sister, and me), her two grandchildren (my sister’s son and daughter, and their spouses), and her five great-granddaughters. Four…

[dianakingsley]

Pasta Mistakes to Stop Making

Pasta Mistakes to Stop Making

This is a great article originally from my recipes.

Pasta is one of those things you’ve never going to stop making, so you should probably know how to do it well.  From the right size of pot to cooking time to storing leftovers, here are some pasta mistakes I suggest you stop making immediately.

Note: this guide is exclusive to standard, Italian-style wheat pasta. Many other…

[nationaldaycalendar]

November 1, 2018 - NATIONAL AUTHOR'S DAY - NATIONAL MEN MAKE DINNER DAY - NATIONAL FAMILY LITERACY DAY - NATIONAL BRUSH DAY - NATIONAL COOK FOR YOUR PETS DAY - NATIONAL CALZONE DAY - NATIONAL VINEGAR DAY - NATIONAL DEEP FRIED CLAMS DAY

November 1, 2018 – NATIONAL AUTHOR’S DAY – NATIONAL MEN MAKE DINNER DAY – NATIONAL FAMILY LITERACY DAY – NATIONAL BRUSH DAY – NATIONAL COOK FOR YOUR PETS DAY – NATIONAL CALZONE DAY – NATIONAL VINEGAR DAY – NATIONAL DEEP FRIED CLAMS DAY

[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.17.2″ border_style=”solid”]

NOVEMBER 1, 2018 | NATIONAL AUTHOR’S DAY | NATIONAL MEN MAKE DINNER DAY | NATIONAL FAMILY LITERACY DAY | NATIONAL BRUSH DAY | NATIONAL COOK FOR YOUR PETS DAY | NATIONAL CALZONE DAY | NATIONAL VINEGAR DAY | NATIONAL DEEP FRIED CLAMS DAY

NATIONAL AUTHOR’S DAY

Every year on…