Posts Tagged ‘ olive oil ’

Through my contacts at Amazon, I am able to get some good discounts and can pass those savings onto you! Some items automatically have free shipping. The usual Amazon shipping is free if you purchase $25 or more. Here are the items I know would make many cooks, or aspiring cooks, happy this Christmas!

Gourmet Magazine is the best of the best of magazines for those who love to cook!

Order Gourmet Magazine here: Gourmet (1-year)

 

I love my Cuisinart Griddler! We make panini, bruschetta and even cook sausages on ours! A must for every kitchen.

Order Cuisinart Griddler here: Cuisinart GR-4 Griddler

 

Dave and I have been doing low-carb and find making own own beef jerky from flank steak and beef brisket is a breeze, and affordable compared to supermarket prices for beef jerky!

Order Ronco Electric Food Dehydrator here: Ronco FD1005WHGEN 5-Tray Electric Food Dehydrator

 

The ultimate in wine bottle openers!

Order Connosseur Countertop Wine Opener here: Connoisseurs Countertop Wine Opener

 

We love to inject our roasts and poultry with marinades – it adds much flavor and tenderizes, too!

Order Weston Meat Injector here: Weston 23-0402-W Meat Injector, Nickel Plated (2 oz.)

 

One of the best general cookbooks I’ve got is the Good Housekeeping Illustrated Cookbook. It has been updated recently and should be in the cookbook collection of every kitchen!

Order Good Housekeeping Illustrated Cookbook here: The Good Housekeeping Illustrated Cookbook: America’s Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes

 

Have you ever wondered how Red Lobster makes those Cheddar Bay Biscuits? Recipes in here include famous items from Cheesecake Factory, KFC, Hard Rock Cafe, Olive Garden, PF Changs, Applebees, and more!

Order Most Wanted Restaurant Recipes here: America’s Most Wanted Recipes – Volume 1

 

Delectable Olive Oils – Basil, Garlic and Roasted Red Pepper – all in an Ottavio Extra Virgin Olive Oil. Great for cooking or for dipping!

Order 3-Pak Italian Olive Oil Set here: 3 Pack Italian Extra Virgin Olive Oil – Garlic, Basil, Roasted Pepper

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admin November 14th, 2008      No Comments »

This pasta e fagioli (pasta and beans) recipe is a classic Italian recipe, fondly known as “pasta fazool”.  I made it the other night since it was getting quite chilly here and it seemed right to do a nice warm meal.  Rachel Ray calls dishes like this “stoup” – a thick soup or a thin stew! 

My recipe for Pasta Fazool – makes at least 12 servings:

  • enough olive oil to cover the bottom of a large pan (I use my Dutch Oven)
  • 2 medium onions, finely chopped
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely choppped
  • 8 large cloves of garlic, thinly sliced
  • 4 sprigs rosemary
  • 1 sprig thyme
  • Sea salt and fresh ground pepper, to taste
  • 3 15-oz cans cannellini or great northern beans
  • 1 15-oz can kidney beans
  • 2 15-oz cans petite diced tomatoes
  • 2 qts chicken broth
  • 1 cup dry wine (red or white)
  • 3 cups small pasta (I used Ditalini)
  • 4 cups raw spinach
  • Grated Parmesan cheese, at serving

Heat the oil in a large pan or Dutch Oven.  Add the onion, carrot, celery and garlic; saute until translucent.  Add rosemary, thyme, salt and pepper.  Simmer for 3 minutes.

Add beans, tomatoes, chicken broth and wine.  Bring to a boil.  Boil 3 minutes; reduce heat to low and simmer for 5 minutes. 

Increase heat to medium.  Add pasta and spinach.  Cook for 10 minutes, until pasta is done al dente.  Reduce heat to very low.

You can leave soup simmering on low for quite awhile, or serve immediately.

Serve in large bowls, topped with parmesan cheese and accompanied with crusty bread for sopping up the soup. 

It is very good warmed over the next day.  Also easy to freeze.

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admin October 14th, 2008      No Comments »

With the weather getting a bit chilly, it is good to start thinking about warm, hearty meals.  The gist of this recipe works with just about any cut of pork roast:  Loin, Crown, Butt, Shoulder, Tenderloin.  The first pic below is a center tenderloin; the second pic is a pork shoulder – both I made recently.  The garlic is a natural marinade, moistening and flavoring the roast at the same time.

  • 3-4 lb pork roast
  • 10-15 whole cloves garlic, peeled and cut in half long-wise
  • olive oil
  • salt & pepper
  • fresh rosemary branches

Preheat oven to 350 degrees.

Make 20-30 1/2-inch slices uniformly over the roast.  Insert half a garlic clove into each slice.  Place roast into a PAM sprayed roasting pan.

Rub outside of roast with olive oil.  Sprinkle with salt and pepper.  Place rosemary branches on top of the roast.

Bake for 20-25 minutes per pound or until thermometer inserted into middle of roast reads 160-170.

Remove from oven.  Let stand 5 minutes.  Slice and serve.

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admin October 14th, 2008      No Comments »

I catered a dinner party the other night and normally I don’t use a recipe I have never prepared before at a party.  But I saw these and came up with a variation of my own, and they were a hit!

Fried Ravioli

  • Olive oil for frying
  • 1 pkg frozen ravioli, any kind (I used cheese)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped pecans
  • 2 tbsps chopped parsley
  • 1/2 cup milk
  • 3 eggs
  • salt & pepper

Boil ravioli for about 2-3 minutes only, then transfer to bowl of ice water to stop cooking.

Heat oil in deep skillet or deep fryer.  Mix cheese, pecans and parsley in a large shallow plate.  Beat milk, eggs, salt & pepper in a separate bowl.

Dip the ravioli in the milk/egg mixture, then dredge in the cheese/nut mixture, twice.

Fry in oil about 2 minutes on each side, or 3 minutes total in a deep fryer, until golden.  Drain on paper towels.

Serve hot with a creamy marinara sauce.  I used a jarred marinara sauce, added about 1/2 cup of whipping cream, and doctored it up with some fresh rosemary and fresh garlic.

Mangia Bene!

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admin September 8th, 2008      1 Comment »

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