Collection of the ‘italian’ Category
You will thank Food Nation Radio Network for this one. It’s so rich. It’s so creamy. It’s so QUICK!
Here’s the recipe:
Ingredients (organic, if possible)
1 cup cream
1 cup whole milk
2 cups water
1 1/2 tsp sea salt
1 1/2 cups organic corn flour
2 TB fresh rosemary, stems removed
4 oz fresh goat cheese
3 TB butter
Bring the cream, milk and water to a simmer. Add the sea salt. Slowly whisk in the corn flour. Stir for 5 minutes. Add the rosemary. Stir in the goat cheese. Stir in the butter. Serve!
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday morning at 8 on the Business Talk Radio Network (beginning June 1st 2013), Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on both WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
We were just in the mood to make pasta. The best part of making your own fresh pasta, is the items to make it should already be in your pantry. We made the flavor of pasta and fillings with leftovers straight from the fridge. Check this out from Food Nation Radio Network.
3 1/2 cups AP flour
1 tsp sea salt
1/4 cup roasted red pepper
1/4 cup fresh tomato
Put flour and salt in a stand mixer, stir to combine. Make a well in the center and add other ingredients. Mix with a dough hook until it forms a ball. Remove to a cutting board, form a ball with it and place it back in the mixing bowl. Cover with plastic wrap and let sit for 30 minutes. Using your pasta machine or attachment, make sheets thinned to setting 5 on your machine and about a foot long. Make your filling. See below.
3/4 cup mashed sweet potato
8 oz mascarpone cheese
1/2 tsp sea salt
Following directions for your ravioli press, place one sheet over the bottom tray, add your filling in the pockets, place another sheet on top and press with the top tray, forming perfect pillows of love. Boil in salted water for about two minutes and remove to a deep frying pan. See below.
1/2 stick butter
2 tsp sage
In a deep saucepan (while the ravioli water is coming to a boil) melt the butter, add the sage and about 1/8 cup of water. Whisk until the sauce becomes emulsified with the water. That way, the butter sauce won’t seize on you as it cools. Remove boiled ravioli with a slotted spoon to the frying pan and toss in the sauce. Add parmesan on top and serve immediately.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
I get emails and social media messages from readers and listeners once in a while.
Most of them are pretty benign. “How do I make braciole?” “How do I make pizza?” Very occasionally, I get some really interesting comments. “Sometimes your recipes sound erotic.”
Food Network is really the hallmark of that type of broadcasting, in my opinion, but maybe there’s such an association between the basic needs of food and sex that people get confused or the lines get blurred. In the wayback machine, there was even a segment on Seinfeld about the urges of food and sex:
Here’s the segment from Food Nation Radio Network that received a few savory comments: FNRN Celebrates Pizza
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
Tired of that same old pot roast or stew? This recipe elevates that simple chuck roast to a fine dining experience. The best part is, there is absolutely no work involved except for the stirring of that creamy, savory risotto. But that’s a labor of love, right? Here it is:
2 1/2 lb chuck roast
16 oz frozen pearl onions
8 oz whole button mushrooms
750 ml white wine
1/2 tsp dried thyme
1 tsp sea salt
1/4 tsp ground, black pepper
Arborio rice, 1 cup, uncooked
1 TB olive oil
2 TB cold butter
1 medium tomato
1/4 cup parmesan cheese
parsley for garnish
Empty the bag of frozen onions into a crock pot or dutch oven. Season the chuck roast with the salt and pepper and put on top of the onions. Add the thyme and mushrooms over the top. Pour the white wine over the roast. Cook according to crock pot directions. If using a dutch oven, bring up to a simmer and cook over medium-low heat for two to two and half hours. Remove the roast to a plate and keep warm.
Using a two quart saucepan over medium high heat, add the olive oil and 1 TB of the butter. When the butter is melted, add 1/2 cup of cooked onions from the roast and 1/4 cup of the mushrooms. Cut the tomato into 1/4″ dice and add to the pot. Add the rice and stir for about 2 minutes, until the rice almost starts to toast. Ladle one cup of stock from the roast into the rice and stir slowly with a wooden spoon. Continue adding stock and stirring until the rice is al dente (about 18 minutes). Take off the heat and stir in the other TB of butter and the parmesan. Serve on a platter with the beef shredded over the top.
Do you ever have that savory craving? You know, the one that requires something acidic, a little salty with just a bit of decadence (the power of cheese) to make it complete? This dish is low-carb but still lends satisfying flavors without heading off the plank. It’s chicken piccata with sautéed spinach, and not like Mom used to make. That’s okay sometimes, you know.
2 boneless, skinless chicken breasts
sea salt, pepper, to taste
8 oz mozzarella cheese, shredded
2 slices of bacon
2 TB flour
juice of one lemon
1 TB capers
¼ cup chicken stock
1 10oz package fresh spinach
1/8 tsp fresh nutmeg
½ tsp minced garlic
Preheat oven to 350 degrees F.
Carefully slice the chicken breasts lengthwise to create four fillets. Pound them until thin with a mallet. Season them with sea salt and pepper. Put two oz of cheese on each and roll up. Set in a baking dish.
Saute bacon until cooked, but still soft. Cut each slice in the middle, for four pieces. Wrap one piece around each chicken roll (it will go about halfway).
Sprinkle flour over the breasts and into the baking dish. Add lemon juice, capers and chicken stock.
Bake for 30 minutes.
While they are baking, and using the pan you sautéed the bacon in, heat it to medium-high heat. Add the spinach, nutmeg, garlic, and season with salt and pepper. Saute briefly until wilted. Remove to a plate.
When the chicken is done, place each roll on a plate and serve with spinach and lemon wedges. Serves 2 as an entrée, 4 as an appetizer.