food&drinks

Meatball Submarine, filling

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Meaty, saucy, bready, and filling – this is the meatball submarine sandwich. To make the sauce, take 2 tablespoons extra-virgin olive oil, 1/2 small onion, finely chopped 1 stalk celery, finely chopped, 1/2 medium carrotchopped, salt, 1 28-ounce can whole plum tomatoes, crushed, 1 bay leaf, 2 fresh basil leaves.

 

For the meatballs take 4 ounces russet potato, peeled, salt,1 pound ground veal shoulder, 1/3 cup grated parmesan cheese, 2 tablespoons whole milk, 1 1/2 teaspoons minced garlic, 1 teaspoon chopped fresh thyme, 1/4 cup extra-virgin olive oil, ground pepper, and 4 to 6 pieces baguette.

 

To make the sauce heat the oil in a saucepan over medium flame and add onion, celery, carrot, and salt and cook. Stir occasionally, until soft. Stir in tomatoes and their juices, the bay leaf, basil and 1/2 cup water.

 

Bring to a simmer and cook, stirring occasionally, until the sauce thickens. Season. Make the meatballs by putting the potato in a saucepan with salted water and bring to a boil. Cook until the potato is tender. Cool then grate.

 

Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper, and salt with your hands until combined. Form the mixture into 1-inch meatballs.

 

Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until browned. Add sauce and cook for a further 5 minutes. Fill the baguettepieces with meatballs and add more sauce.

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Zabaglione with berries, simple and delicious

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Zabaglione (read here other news), this Italian dessert which sometimes doubles as a beverage, has been making waves in the United States for over 40 years.

As a dessert it is sometimes served in restaurants. It is also popular in France, Dalmatia, and in the South American countries of Argentina and Uruguay where it is known as sambayon.

To make this simple treat you will need 1 quart sliced strawberries, 1 tablespoon sugar, 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon Marsala wine, 1/2 teaspoon vanilla, salt, and biscotti.

To prepare, toss 1 quart sliced with 1 tablespoon of sugar in a bowl and allow to macerate for 10 minutes.

Place egg yolks, egg white, 3 tablespoons sugar, wine, vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water. Be careful not to let the saucepan touch the bowl with water.

Whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti. 

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Tiramisu, tasty coffee cake

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tiramisu
Tiramisu… (read here other news) aah…what a guilty pleasure. This coffee and brandy flavoured cake has been winning hearts for generations.

To make, you need 6 large egg yolks, 3/4 cup sugar, 3/4 cup whole milk, 4 8-ounce mascarpone cheese,1 1/2 cups espresso, at room temperature, 1/2 cup brandy, 30 to 32 crispItalian ladyfingers, 1/4 cup cocoa powder, and bittersweet chocolate.

First line an 8-inch-square baking dish with plastic wrap. Leave a 3-inch overhang on all sides and fill a large bowl with ice water.

To make the custard whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water until the sugar dissolves. Be careful not to let the bowl touch the water. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy.

Remove the bowl from the saucepanand set in the bowl of ice water. Whish until the custard is cool for a minute. Place the mascarpone in a large bowl and fold in the custard with a rubber spatula until almost combined; whisk until just smooth.

Combine espresso and brandy and singly dip the ladyfingers until soaked but not soggy. Arrange 2 rows of about 5 biscuits each in the baking dish and spread 1/3 of the mascarpone custard over the ladyfingers. Repeat with a second layer while arranging in the opposite direction. Top with another 1/3 of custard. Repeat and dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours.

Invert a plate on top of the tiramisu. Flip the tiramisu with the plate. Remove baking dish and plastic wrap. Invert a serving plate on top and flip again so cocoa-side id up. Shave curls of on top. 

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Linguine Tuna Puttanesca, tangy Italian

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Linguine Puttanesca
The name Puttanesca (read other news here) may raise eyebrows but your taste buds will be even more aroused by the pungent tomato sauce of a Linguine Tuna Puttanesca.

To make this saucy Italian delight you will need salt, 12 ounces linguine, 2 tablespoons extra-virgin olive oil, 4 cloves garlic, thinly sliced, 1/4 to 1/2 teaspoon red pepper flakes, 2 tablespoons capers, drained, 1/2 cup roughly chopped kalamata olives, 1 28-ounce can San Marzano plum tomatoes, 4 basil leaves, torn, plus more for garnish, 1 5-ounce can albacore tuna, packed in olive oil, and freshly ground pepper.

To prepare, first bring a large pot of salted water to a boil, add linguine, and a few drops of oil and cook until al dente. In a large skillet, heat the olive oil over a medium flame and add garlic and red pepper flakes and cook until slightly toasted. Next add the capers and the olives and fry for about 2 minutes and add crushed tomatoes to the skillet. Cook the tomatoes until they are slightly dry and add tomato juice, basil, and salt, and cook until the sauce thickens.

Add the tuna in oil, drain the pasta, and return it to the pot. Add the sauce and toss; Season with pepper and garnish with more basil.

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Chicken parmesan

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Cheese, especially parmesan cheese (read here other news) adds a little touch of flavor to just about every meal. It spices up chicken, beef, or pork.

To make chicken parmesan, you need 4 skinless, boneless chicken breasts, salt, black pepper, 2 eggs, 4 cups bread crumbs, 3/4 cup grated Parmesan cheese, 2 tablespoons all-purpose flour, 1 cup olive oil, 1/2 cup tomato sauce, 1/4 cup fresh mozzarella, cut into cubes, 1/4 cup chopped fresh basil, 1/2 cup grated provolone cheese, and 1 tablespoon olive oil.

Preheat oven to 450 degrees F. Put chicken breasts between two sheets of heavy plastic on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to pieces ½ inch thick; season with salt and pepper. Next beat eggs and set aside. Then mix bread crumbs and 1/2 cup Parmesan in a separate bowl and set aside. Sift flour and sprinkle over chicken breasts, evenly coating both sides. Dip in beaten eggs and transfer to breadcrumb mixture, pressing the crumbs into both sides.

Repeat for each breast and set aside for about 15 minutes. Heat olive oil in a large skillet over a medium flame and cook chicken until golden for about 2 minutes on either side.

Place chicken in a baking dish and top with about 1/3 cup of tomato sauce. Then layer each breast with mozzarella, basil, and provolone. Sprinkle about 2 tablespoons of Parmesan cheese and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes.

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Bean and Chicken sausage stew

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There’s nothing like a hearty warm stew (read here other news) to fill you up and bring you back to those old nights by the fire at home.

Bean and chicken sausage stew is just one of those soups. The recipe calls for 1 tablespoon olive oil, 1 12-ounce package fully cooked chicken sausage links, sliced, 2 cloves garlic, thinly sliced, 1 19-ounce can cannellini beans, rinsed, 1 14.5-ounce can low-sodium chicken broth, 1 14.5-ounce can diced tomatoes, 1 bunch kale leaves, torn into 2-inch pieces, kosher salt and black pepper, and 1 loaf country bread.

To prepare first heat the olive oil in a large saucepan or a Dutch oven over a medium flame. Next add the sausage and cook, stirring once, until browned for about 2 to 3 minutes. Then stir in the garlic and cook for another 2 minutes. Add the beans, broth, and tomatoes as well as their liquid and bring to a boil. Next add the kale and ¼ teaspoon each of salt and pepper. Allow to simmer, stirring occasionally, until wilted for 2 to 3 minutes. Warm the bread and serve with the stew.

For this recipe you may also use a variety of pork or beef sausages.

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Peanut noodles, meatless option

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peanut_noodles

Peanut noodles (read here other news about noodles) are an easy option to prepare for those who don’t eat meat or just and want a change from the regular pasta with chicken, beef, or shrimp.

The recipe requires 8 ounces ofspaghetti , 1 bunchgreen onions, with the white parts only sliced, 2 tablespoonssesame oil , 1 teaspoonminced fresh ginger root ,1/3 cuppeanut butter,1/4 cupsoy sauce, 1/4 cuphot water, 1 tablespooncider vinegar, 1 teaspoonwhite sugar, and 1/4 teaspooncrushed red pepper flakes.

To prepare, first cook the pasta in a large pot of salted boiling water until done. Add a few drops of oil to the water to prevent pasta sticking while cooking. Drain when cooked.

Heat oil in a skillet and add onions, cooking until tender. Add ginger and cook for a few minutes. Next mix in the peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from the flame. Add the noodles to the peanut sauce and toss. Serve.

It is also possible to add other vegetables to this recipe. Some vegetable options include broccoli,shredded cabbage, shredded carrots, cucumber, red peppers, bean sprouts, kale, baby corn, and fried tofu cubes.

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Meatloaf, so easy

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meat_loaf
There are many ways to prepare ground beef which can make it tasty, interesting, different and enjoyable. Be it Shepherd’s pie or meatballs, beef is very versatile. One way to enjoy it is in meatloaf (read here other news).

This recipe requires 11/2 pounds ground beef, 1 egg,1 onion, chopped,1 cup milk,1 cup dried bread crumbs,salt and pepper to taste,2 tablespoons brown sugar,2 tablespoons prepared mustard, and 1/3 cup ketchup.

To prepare first preheat an oven to 350 degrees F. Then in a large bowl, combine the beef, egg, onion, milk and bread. Cracker crumbs can be used in place of bread crumbs.

Next season the mixture with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan. You can also re into a loaf and place in a lightly greased 9×13 inch baking dish.

Next, in a separate small bowl, combine the brown sugar, mustard and ketchup and mix well before pour over the meatloaf. Bake the meatloaf at 350 degrees F for 1 hour.

Meatloaf can be served with a fresh salad of lettuce, tomatoes, and shredded carrots with vinaigrette. You can also add cucumbers and olives to a salad for a little extra oomph!

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Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese

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For a meal with a taste of Italian try Fettuccine Alfredo (read here other news). This is a dish to which one can add a variety of meats or seafood such as chicken and shrimp.

The recipe requires 12 ounces dried fettuccine,3 tablespoons butter, 12 ounces skinless, boneless chicken breast, cut into bite-size pieces, 2 large red or yellowbell peppers, cut into bit-size strips, 3 cloves garlic, minced, 1 1/4 cups heavy whipping cream,1/2 teaspoon salt,1/8 teaspoon black pepper 2/3 cup grated Parmesan cheese, and Fresh basil.

To prepare, first cook the fettuccine in a large pot and according to directions on the package, then drain and return to the pot and cover to keep warm. You can add a few teaspoons of vegetable or olive oil t the salted water to prevent pasta from sticking together.

Next melt butter over medium flame in a large skillet and add chicken. Cook for 3 to 4 minutes or until cooked through and no pink remains. Remove the chicken from the pot with a slotted spoon.

Add bell peppers to pan and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Then add whipping cream, salt, and black pepper and bring to a boil.

Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken. Add the cooked fettuccine to the pan, stir gently and serve with additional Parmesan cheese and fresh basil.

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Poached shrimp with Succotash

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Shrimp (read here more news about shrimp) is versatile and can be prepared in various ways with a variety of accompaniments including staples and vegetables.

The poached shrimp with succotash is one such meal which requires simply 1 teaspoon Old Bay seasoning, 1 lemon, halved,1 pound large shrimp, peeled, 2 tablespoons champagne or white-wine vinegar,1 teaspoon Dijon mustard,1/4 cup extra-virgin olive oil, divided, 1/2 pound green beans, trimmed and cut,2 cups corn kernels, 2 medium zucchini, diced medium, salt and pepper.

To prepare the dish first poach shrimp by combining 6 cups of water, Old Bay, and lemon in a medium pot. Bring to a boil then add shrimp and simmer until the shrimp is opaque throughout for about 2 to 3 minutes. Drain, discard lemon, and place in a bowl.

Next toss the shrimp with vinegar, mustard, and 2 tablespoons oil. Then in a large skillet, heat the remaining 2 tablespoons oil over medium-high flame, add green beans and cook until bright green. Add corn and zucchini and saute until crisp-tender. Transfer to a platter, top with the shrimp mixture, season with salt and pepper, and serve.

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