Pizza can wreak havoc to an Italian girl’s hips, so I suggest an alternative that is just as delicious, with less the calorie or carb overload! The Flatbread Pizza! Continue reading
Anyone who knows me will tell you I adore pretty things and have a bit of a sweet tooth! So when I came across this wonderful recipe for Almond and Pomegranate Swirl Meringues from Silvia’s Cucina, I could not resist but to pass this along to my friends! I look forward to making these for the holidays or a birthday party! Thank you for allowing me to share the recipe for this delectable looking dessert!
My undeniable attraction for whipped egg whites has struck again! Yes, I am not new to posts dedicated to the ineffable and weightless world of meringues. The truth is that I can barely contain my excitement when recipes call for egg yolks only because I know I can turn the leftover whites into whimsical, frothy creations, so irresistible in their snow white perfection, or eager to be enriched by a vibrant touch of pink. And if you don’t feel confident whipping a batch of these, here are my top tips on meringue making:
1. Make sure your egg whites are at room temperature
2. Mix them in a clean and dry bowl
3. Add a pinch of salt to encourage the frothing action
4. Don’t over whip
5. Weigh the egg whites (I know, a little bit of a pain in the neck, but well worth it)
6. Be patient, bake them…
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An arugula, tenderloin, gorganzola-focaccia feast.
My version of Brio Tuscan Grille’s http://www.brioitalian.com
Sliced Steak Bruschetta Arugula/Tenderloin/Gorganzola cheese on focaccia bread.
Anything with gorgonzola cheese has my full attention and devotion. Add tenderloin and Italian bread, I turn to mush!
The arugula is lightly dressed in a balsamic vinaigrette. The bed of greens holds the the tenderloin and gorgonzola with a modest amount of parmigiano reggiano tossed in for just the right combination of bite size tang and meat flavor.
Earlier this year, I tasted this dish for the first time at Brio Tuscan Grille Restaurant. a trendy, casual-fun eatery at the exclusive Promenade Shopping Center in Marlton, New Jersey, while on a shopping tryst with a good friend.
She was kind enough to treat me and I was excited to try something I had not tasted before with all my favorite flavors. It turned out to be a win situation for me!
Itching to imitate the dish and even claim it for my own, I added chopped bits of sundried tomatoes for color and in my opinion, it jump kicked the flavor up a notch! The dish made its debut as a party appetizer served to good friends and a lovely evening was had by all!
Zucchini halves house a mirepoix of carrots, onions, spinach and the “meat” of the zucchini tossed with parmigiano-reggiano cheese and flavored with a pesto sauce. Ingredients: 2 carrots, 1 small onion, 1 cup of spinach (finely chopped) 2-4 tablespoons of … Continue reading
I finally got to make the coveted cornmeal dish but a more than slight variation from the polenta I grew up on. Embellished with ground sausage, crumble of blue cheese and baked is a recipe I stumbled upon from a … Continue reading
Yes! It is as delicious and intriguing as it looks!
Not a big fan of the infamous eggplant parmigiana as my Italian family and friends claim. So when I spotted this eggplant appetizer on the menu of the Dogtooth Bar and Grill, one steamy, summer night,in Wildwood, New Jersey, the timbale tower peaked my interest.
Before you cast me as an imposter Italian, let me explain: while I enjoy the cheese and fried/baked eggplant, I don’t care so much for the red sauce the eggplant parmigiana usually swims in. (I said it, but I will deny this statement to my nonna…or any nonna for that matter)
The romantic in me always knew there was a soulmate out there, with exactly the same taste! Could someone else have developed an affinity for fried eggplant and cheese sans all the red stuff? I am in love with eggplant, all over again!
The eggplant timbale is my new way of eating this all too familiar and (maybe somewhat over done) nightshade vegetable. http://www.livestrong.com/article/367949-list-of-nightshade-vegetables-fruits/
This dish from the appetizer section of the Dogtooth’s menu is served stacked on a bed of arugula with a balsamic vinegar reduction oozing down the sides to complement the greens. Sandwiched in between the eggplant is a slice of buffalo mozzarella and a brush stroke of tomato marinara to adhere each layer.
The Dogtooth itself is a funspot for the shore crowd with its medley of craft beers and mixed concoctions to quench your thirst as well as some interesting bar and grill food to satisfy the munchies for lunch and dinner. Host to different summer bands and activities such as Karaoke and other musical games, it is as entertaining as it will be satisfying!
I consented to eating there with friends, because I liked the name (big time dog lover-here) but have since returned for the always-friendly service and good food.
August is the season of bountiful, red tomatoes of all shapes and sizes. If you find yourself at a loss with what to do with this juicy fruit, try stuffing it.
I found Giada De Laurentis’s recipe from the Food Network to be the most simplest and tweaked it with brown rice to make it suitable for me.
Add veggies or meat to the rice in order to make it a heartier meal!
- Brown Rice and Quinoa Salad with Stuffed Pepper(s) (annascuisine.wordpress.com)
Before you have a chance to store your beach umbrella and chairs, the season of celebration will creep up and sting you like bad sunburn, if you are not prepared! Do holiday parties have you in a tizzy and turning … Continue reading
Guess what we had this week with family and good friends at the Jersey shore? The summer would not be complete without my husband making this dish at least once during the season of sun! Add some baby clams, along … Continue reading
We recently dined al fresco at Domenico’s in Ventnor City, NJ. The quaint, white table cloth restaurant serving Mediterranean cuisine with subtle touches of Asian flavor is a byob restaurant. This alleviates the unpleasant task (usually assigned to me) of … Continue reading