Jun 29, 2009 -
Semifreddo
The phrase "half cold" in Italian, a semifreddo is any dessert including cake, ice cream, fruit, whipped cream, or custard that's partially chilled or somewhat frozen. The term also refers to a type of ice cream sandwich in which toasted croissants act as the cookie or bread base. In Italy, the most common ingredient in a semifreddo is gelato.
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Jun 29, 2009 -
Yesterday I spent a laid-back afternoon outside, and enjoyed a meal of swordfish, hot off the grill, prepared Sicilian-style. While tonight I don't have time for open-air cooking, I'll continue my love of all plates Sicilian (and using my leftover swordfish!) with a penne avvocato. This fresh pasta toss calls for high-quality Mediterranean ingredients, like San Marzano tomatoes, anchovy fillets, capers, and basil, to build layer up on layer of flavor in under half an hour.
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Jun 28, 2009 -
After indulgence in Aspen and before any July 4th eating sprees, I've been attempting to enjoy healthier dishes that profess more delicate flavors. This weekend, I can't wait to make a simple, straightforward, yet elegant recipe from Italian culinary expert Marcella Hazan.
It's simply swordfish, drizzled with infused herb oil — no salty rubs or creamy sauces required.
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Jun 25, 2009 -
Italian cooking authority Giada De Laurentiis didn't make this Sicilian eggplant dish at her session in Aspen, but it would be a great item to prepare with her family. Can you guess what it is?
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Jun 25, 2009 -
Although her demonstration at the Food & Wine Classic was first thing on Saturday morning, Giada de Laurentiis was full of bubbly energy. In front of a huge audience she cooked three dishes — fregola salad with citrus and red onion, prosciutto lamb burgers, and a ricotta cappuccino dessert — while answering questions from the crowd. Now that she's a mother, it's very clear that Giada is all about her family.
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Jun 22, 2009 -
At the Food & Wine Classic in Aspen over the weekend I was lucky enough to attend a demonstration lead by Nancy Silverton and Mario Batali. The duo are the masterminds behind a popular Los Angeles restaurant, Osteria Mozza. Silverton works most nights at the eatery behind the mozzarella bar.
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Jun 18, 2009 -
If you love the taste of vine-ripened tomatoes, you'll enjoy this fuss-free vegetarian meal. Three (fresh, sun-dried, and paste) types of tomatoes are combined in the blender to create a quick, no-cook sauce. Tossed with piping hot pasta, the sauce coats each and every cranny.
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Jun 11, 2009 -
Parmesan cheese is quite possibly Italy's most popular cheese. The hard, dry cheese has clearly won its way into the hearts of America. It's made from skimmed (or partially skimmed) cow's milk and has a pale golden rind and light-straw interior.
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Jun 10, 2009 -
While purchasing a store-made pasta sauce is incredibly convenient, you'd be surprised how easy it is to throw together a delectable homemade tomato sauce. This recipe combines fresh tomatoes with their sun-dried counterpart. The sauce base is water, but it's flavored with garlic, herbs, and vinegar before being tossed with quick-cooking orzo and seared chicken.
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Jun 09, 2009 -
An ice-cream maker not only produces delicious homemade ice cream, but it can also make the Italian favorite pictured below. Do you know what it's called?
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