HELLO ITALIAN FOOD FOREVER FRIENDS! It has now been almost two weeks since we left Umbria and we have been busy getting settled back here in North Am
| Hello Italian Food Forever Friends!It has now been almost two weeks since we left Umbria and we have been busy getting settled back here in North America. Although it is always a culture shock moving back and forth every six months, we are looking forward to a slower pace for a while. I know as 2014 rolls around however, we will begin to start to look forward to returning to Umbria and for our new season to begin. In just two weeks I'll be heading north for a couple of weeks to complete some family business as well as to celebrate Thanksgiving with our family. This is an annual event we all look forward to and we hope to have around 30 at our table (or tables) this year. I am the one who plans the holiday menu, and then I have some help preparing it. I usually tend to plan an overly ambitious meal that leaves us all exhausted afterwards, so this year I am hoping to simplify things. Wish me luck! Congratulations Ellen Hendrick for winning the Pizza Party Contest! |
Chicken Saltimbocca
There are many variations of this Italian classic which is most often made by sautéing veal scaloppini topped with fresh sage and thin slices of prosciutto. This version uses less expensive chicken breasts in place of the veal and is kept light by simply dredging the scaloppini in flour rather than the breadcrumbs found in some recipes. You probably know that saltimbocca means to "jump in your mouth" which is exactly what this dish does when properly prepared. Get The Recipe...... |
Italian Inspired Thanksgiving Vegetable Sides
Planning our Thanksgiving feast is not something I take lightly, and there really are many factors to consider when creating a holiday menu. My family are traditionalists, and they really feel that Thanksgiving wouldn't be Thanksgiving without a turkey.As well as the turkey and squash dish, my family have other likes and dislikes which makes holiday menu planning a tad tricky. Read More...... |
Bucatini With Oven Roasted Canned Tomato Sauce
I love a big bowl of pasta topped with a sauce made of roasted tomatoes, and I do make it often when I am lucky enough to be able to buy fresh, locally grown plum tomatoes. In this month's Bon Appetit magazine however, they had a recipe for pasta with roasted tomatoes using canned tomatoes. I do not know why I never thought about doing this myself, because I certainly know that when you roast any vegetable you caramelize the natural sugars which intensifies the flavors and brings out the sweetness of the vegetable. I was intrigued enough to make the pasta using oven roasted canned tomatoes soon after reading about it in the magazine with just a few changes. Get The Recipe...... |
Roasted Cauliflower Soup
Something special happens when you roast vegetables……the sugars caramelize and the flavors intensify creating an entirely new flavor profile. I have been roasting vegetables for many years, and when I just want a simple side dish, I'll toss my prepared vegetables with a little olive oil and seasonings and pop them into a very hot oven to roast. Some of my favorite vegetables to roast are broccoli, cauliflower, Brussels sprouts, and winter squash. I had a big bowl of leftover roasted cauliflower in the refrigerator this past week and decided to turn it into a creamy soup. Read More...... |
|
|
|
|
No comments:
Post a Comment