Articles tagged “Italian Food”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

Make Summer Salads Perfect for Picnic or Entertaining By Kelly Rossiter IN Food & Health Aug 5 2008 There's no question that when you invited friends and family over for a barbeque, the grilled items are the star attractions. But honestly, every star needs a good supporting cast, and that's where salads come in. When I'm planning a party, I decide on the main course and then choose salads that will work best with that dish. If I'm having a buffet, I make a number of different types of salads so that the meat entree will be one of maybe five or six things on the plate. + READ MORE

Emeril's Spaghetti Squash with Marinara Sauce By Team Planet Green IN Food & Health Jul 31 2008 Sprinkle the bottom of a large shallow baking dish with salt and pepper. (The halved squash should just fit in one layer.) Place the squash flesh side down in the pan and add enough water to come up about one inch. Cover tightly with foil and cook in the oven until squash is fork tender, 1 to 1 1/2 hours. + READ MORE

Emeril's Truffled Risotto By Team Planet Green IN Food & Health Jul 23 2008 2 tablespoons olive oil 2 tablespoons minced shallots 1 tablespoon minced garlic 1 cup mixed wild mushrooms, sliced 2 cups Arborio rice 4 cups vegetable broth 1 cup heavy cream 2 truffles, shaved 2/3 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish Salt and pepper 1 truffle to shave 2 tablespoons chopped... + READ MORE

Emeril's Grilled Vegetables By Team Planet Green IN Food & Health Jul 23 2008 1 cup extra virgin olive oil 1/4 cup balsamic vinegar 3 tablespoons minced fresh Italian herbs, such as oregano, basil, marjoram and parsley 1 tablespoon minced garlic 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into 1/4-inch thick... + READ MORE

Emeril's Basic Pizza Dough By Team Planet Green IN Food & Health Jul 23 2008 In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. + READ MORE

Emeril's Basic Pizza Sauce By Team Planet Green IN Food & Health Jul 23 2008 In a medium saucepot, heat the oil over medium heat. Add the onions, garlic, tomato paste, salt, basil, oregano, crushed red pepper, and black pepper, and cook, stirring, until soft, 5 minutes. + READ MORE

Emeril's Summer Vegetable Saute By Team Planet Green IN Food & Health Jul 15 2008 2 tablespoons olive oil 2 zucchini, sliced into 1/2 inch coins 2 summer squash, sliced into 1/2 inch coins 1 white onion, sliced thinly 1 red onion, sliced thinly 1 teaspoon crushed red pepper 1/2 teaspoon salt Freshly Ground Black Pepper 2 tablespoons freshly grated Parmesan 1 sprig basil, for garnish In a large saut?. + READ MORE

Emeril's Recipe: Basic Tomato Sauce By Team Planet Green IN Food & Health Jul 15 2008 1 tablespoon olive oil 3/4 cup chopped yellow onions (1 medium yellow onion) 1/2 teaspoon minced garlic (2 cloves garlic) 1/4 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon ground black pepper 1 (28-ounce) can whole peeled tomatoes 1 (15-ounce) can tomato sauce 4 1/2 teaspoons tomato... + READ MORE

Scoot on a Scooter! By Leslie Billera IN Tech & Transport Jun 12 2008 David Newsom got behind the wheel of a high-performance electric car in a recent G Word episode... but unfortunately, not all of us are able to invest in this astounding car of the future. Want something a little more wallet-friendly? Motor scooters are a hot emerging marketplace in the U.S. + READ MORE

Pick Some Dandelions for Dinner By Kelly Rossiter IN Food & Health Apr 23 2008 I picked up some organic dandelions last week. There is a pretty large Italian population in Toronto and it isn't unusual to see women out with huge bags and long knives collecting tender dandelions in the spring. + READ MORE

Get Recession-Ready: Make Friends With Your Freezer By Kelly Rossiter IN Food & Health Jan 30 2008 In my post on getting recession-ready in the kitchen, I suggested that you could make good use of your freezer in order to "bank" meals. Tomato Sauce 2 pounds fresh or 2 cups canned plum tomatoes2/3 cup chopped carrot2/3 cup chopped celery2/3 cup chopped onionSalt1/4 tsp granulated sugar1/2 cup olive oil 1. + READ MORE

Soup of the Week: Stir Up a Roasted Celeriac Soup By Kelly Rossiter IN Food & Health Jan 24 2008 I just couldn't get that celeriac out of my head. This time, I got a larger one and it was a bit hollow in the middle.Roasted Celeriac SoupServes 6 to 8 4 cups peeled and cubed celeriac2 tbsp olive oil1 onion, chopped2 cloves garlic, chopped2 stalks celery, chopped1 leek, white and light part only, chopped1 potato,... + READ MORE

Homemade Pizza By Kelly Rossiter IN Food & Health Dec 18 2007 This the first in a series of cooking your favourite takeout foods yourself.Pizza Dough 3/4 cup warm water (105°F to 115°F) 1 envelope active dry yeast 2 cups (or more) all purpose flour 1 teaspoon sugar 3/4 tsp salt 3 tbs olive oil 1. + READ MORE

Make A Chickpea Soup By Kelly Rossiter IN Food & Health Dec 14 2007 Yesterday I introduced you to The Classic Italian Cook Book by Marcella Hazen, and today I'm going to give you a recipe from that book. Chick-Pea SoupServes 4 2 16 oz cans chick-peas4 whole cloves of garlic, peeled1/2 cup olive oil1 1/2 tsp finely crushed rosemary leaves2/3 cup canned Italian tomatoes, roughly chopped, + READ MORE

Make A Potluck Party Contribution: Tuna and Bean Salad By Kelly Rossiter IN Food & Health Dec 13 2007 wordridden I know I suggested a bean dish earlier in the week as a potluck contribution, but this recipe is quite different. Tuna and Bean SaladServes 4 1 cup dried white kidney beans, or cannellini beans (navy) or 1 20 oz. can of either1/2 Bermuda onion, thinly sliced and soaked in water for 1 hourSalt to taste1 7 oz... + READ MORE

Create a Cookbook Library: The Classic Italian Cookbook by Marcella Hazen By Kelly Rossiter IN Food & Health Dec 13 2007 Published in 1976 by Ballantine Books, The Classic Italian Cookbook by Marcella Hazen isn't a new cookbook, nor is it a flashy photo-laden one. The recipes are straightforward and mostly easy to make, although there are a few tricky things that take a bit of practice.All of the ingredients are standard items that you... + READ MORE

Harvest Favorites: The Best From Our Files By Kelly Rossiter IN Food & Health Oct 20 2007 Kelly Rossiter is offering ideas about cooking basics; see introduction here.Try them with your favourite burger condiments-lettuce, tomatoes, onion, cheese and yogurt are all good accompaniments."Spaghetti with Rubies: "Once again this week I found myself at the farmer's market loading up on everything I could carry... + READ MORE