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Sep

The Key to Good Cooking

penne pasta The Key to Good Cooking The key to good cooking is not using all the fancy tools, though they certainly come in handy. It’s not about following the latest restaurant trends or who’s doing what on the different cooking shows. It’s all about patience.

The other day, I made one of my all-time favorite Italian dishes, Penne Bologonese. My favorite recipe is from “The Essential Italian Cookbook.” When you first look it over, the recipe sounds daunting. The ingredient list is long, but not outlandish by any means. The 2 to 2 1/2 hours simmer time may turn you off. Being as I work from home, it’s not a big deal to take a break and chop some onions.

The recipe gives specific instructions, with some nice photos. What they don’t list is patience. You have to brown your meats until, well, brown. You have to wait for the wine to be absorbed, likewise, the milk. It’s not about rushing through this recipe. All totaled, you’re looking at more like three hours to get this one done. Truly, it is an act of love.

I challenged myself to do this recipe as written, to give it all the time to do what it needed to create its magic. You know what? It was the best version I ever made. It was worth the time to do it as instructed. My conclusion is that if you want to succeed as a good cook, follow the recipe to the tee. You won’t be disappointed.

Photo by yenhoon

Category: Foods and Recipes Tags: pasta, recipe Comments off

Feb

Bring It On! National Alfredo Fettuccine Day

Chris

First off, I can’t say that Alfredo fettuccine is my favorite type of pasta. I only say that for lack of trying. When I eat Italian, I prefer a yummy marinara sauce any day. For others, they don’t need a National Alfredo Fettuccine Day to indulge in their favorite pasta.

A look at some recipes reveals one fitness fact straightaway—this is a dieting mine field. With plenty of butter, cream, and cheese, it’s easy to see that there are some serious calorie issues.

I’m not one for depravation diets. Your success depends upon you not feeling as if you are deprived in any way. Besides, pasta is good. Butter is very good. What’s not to like?

This is definitely one of those recipes you have to save for a free meal. As yummy as it is, you won’t be reducing significant fat from your diet if you indulge too much. Here are a couple hints to make your indulgence worthwhile.

Make it homemade.
Making it homemade gives you a bit more control over calories and fat. Besides, if you like extra cheese, you can make sure it’s included.

Use the highest quality products.
Hey, if you’re going to indulge, at least make it worthwhile Skip the store-brand butter. Go for the good stuff. I use Plugra exclusively for my butter of choice. It has a clean taste that is a bit higher in fat, making it sinfully delicious.

Go for the good Parmesan.
Good Italian cooking demands a good Parmesan. Splurge on a wedge of a good, aged Parmesan and enjoy!

Photo by mroach

Technorati Tags: pasta,alfredo fettuccine

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Aug

Weekly Recipe–Barilla Whole Grain Linguine with a Roasted Red Pepper Sauce

Chris

red pepper Weekly Recipe Barilla Whole Grain Linguine with a Roasted Red Pepper Sauce This week’s weekly recipe features one of my favorite ingredients for any main course–roasted red peppers. I just love the smell of peppers roasting in the oven. The taste is out of this world. To experience the true flavor, try Barilla’s Whole Grain Linguine with a Roasted Red Pepper Sauce.

As I mentioned, definitely roast the peppers yourself rather than buying jarred. A good quality Pecorino Romano cheese will make this recipe shine. Definitely, as the recipe suggests, add salt to your pasta water. The difference is night and day. Figure about one tablespoon per gallon of water. I prefer kosher sea salt for all of my cooking. I added a second clove of garlic. Garlic is another of those ingredients I adore. I’d eat it with ice cream if I thought it would work. Bon appetit!

1 box BARILLA Whole Grain Linguine
2 tablespoons
1/4 each onion, chopped
1 clove garlic, chopped
1 tablespoon fresh parsley, chopped
2 each roasted red bell peppers, sliced thin
1 teaspoon lemon juice
1/4 cup water
1 cup Pecorino Romano cheese, freshly shredded
to taste salt
to taste freshly ground black pepper

BRING a large salted pot of water to a boil.
SAUTÉ garlic in olive oil iIn a large skillet over medium heat.
ADD onions and continuing cooking until the onions appear translucent.
ADD chopped garlic and sauté for 2 minutes over medium heat.
ADD roasted red peppers, lemon juice and water; bring to a simmer. Season with salt and pepper.
COOK Whole Grain Linguine according to the package directions.
Meanwhile, TRANSFER sauce mixture to a blender and blend until smooth; pour back into skillet and bring to a simmer.
DRAIN Whole Grain Linguine and toss with sauce. Sprinkle cheese on top and allow to melt before serving

Serves 4-6

Photo by modomatic