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Posts Tagged ‘italian recipes’

How to Make Bolognese Sauce

Written by The Kitchen Hand on . Posted in the kitchen hand

how to make bolognese sauce, bolognese sauce recipe, bolognese spaghetti

How you say, Bolognese!

Spaghetti alla Bolognese, so delicious, so not Italian, but why hold ourselves to tradition when combining talents can make better food?

Bolognese sauce reminds me of the original meat loaf; the original meat loaf was beef, pork, and veal, ground separately and prepared in layers, when was the time you had traditional meat loaf?

Parsley vs Cilantro: How To Tell The Difference

Written by The Kitchen Hand on . Posted in food

parsley vs cilantro, parsley, cilantro
Learning to cook entails becoming familiar with several types of herbs. You probably cook with basil, oregano, parsley, cilantro, and other leafy herbs on a regular basis. This doesn’t mean that you know what they look like in the wild, however. I’m perfectly happy to admit that I’m very much in this category. If a basil plant sprung up in my backyard I would never recognize it.

How to Make Spaghetti Sauce Less Acidic (The Italian Secret) – Make Your Sauce Taste Better and Easier To Digest

Written by The Kitchen Hand on . Posted in the kitchen hand

how to make spaghetti sauce less acidic, acidic spaghetti sauce, how to make spaghetti sauce

Acid is a pretty important topic that we very rarely talk about. As much as I like to add a little bit of lemon juice to everything, it doesn’t always go over well. While my dishes taste wonderful, my guests who are prone to acid reflux would very much prefer that I increase the pH of my cooking.

Butternut Squash Ravioli with Maple Cream Sauce – Enjoy Delicious Autumn Pasta 

Written by The Kitchen Hand on . Posted in food

butternut squash ravioli, maple cream sauce, ravioli filling

I’ve always enjoyed gourds. While there are things about each season I enjoy, I think that squash is the single food I look forward to the most. Gourds come with great memories: for me, it’s pumpkin seeds in October, syrup laden squash with Thanksgiving dinner in November, with a smattering of local squash for dinner in December. I’ll often find myself wistfully longing to spend time with my family over a squash in mid-July.

Delicious Picotta Recipe

Written by Luisa Davis on . Posted in food

piccata recipe, chicken piccata, piccata sauce

Introduction to an Italian Flavor Style

The authentic Italian flavor known as “picotta/piccata” is a distinct and very tasteful combination of capers, lemon juice, wine and parsley. The bold flavors of each of the ingredients listed under this recipe are held by a strong bond to each other. They are further brought out with the addition of tasty butter and chicken stock and when combined altogether, they make for a smooth, delicious sauce that is perfect over any dinner dish. 

3 Crostone Recipes: Easy, Sophisticated, Italian Appetizers

Written by Luisa Davis on . Posted in food

crostone, recipe crostini, how to make crostini

The word “crostone” is derived from the Italian “crostino,” which means “little crusts” (of bread). The bread can either be toasted or grilled, and can be topped with a variety of toppings like meats, cheeses, and veggies. This dish is usually served as an appetizer or as a snacks.

Crostone is just simply the larger form of crostino. Instead of using small-bite sized pieces, crostone uses bigger pieces of bread as a vehicle for the toppings.

How to make Pesto

Written by Sean Jewett on . Posted in the kitchen hand

how to make pesto, pesto recipe, pesto sauce

Scroll down for the recipe and instruction on how to make pesto

One of my favorite times of the year is when basil plants are exploding with fresh leaves that need to be used before they turn. This is pesto season!! I like to get the whole family together for making pesto from scratch. Not only are they extra hands in processing the ingredients, it’s a great time to hang out with a captive audience who may have ideas to make a different kind of pesto. I made my first sun dried tomato pesto as a result of one of our “basil bashing” sessions.

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