Lemon Ice and Losing My Innocence in New York City

Lemon Ice and Losing My Innocence in New York City

Dessert Italian Cuisine

Whenever I make this refreshing lemon ice, I always think of a story my father told me many years ago, about the Italian ice vendors in New York, stirring a few lemon seeds into their tubs, so that people would think they were using real lemons.

They weren’t, which sort of disappointed me at the time, but eventually I came to appreciate the hustle. I loved the story, but it also had me facing the cold, hard truth that all is not what it seems. What else wasn’t real? Anyway, that’s about as heavy as I want to get on this pleasant summer evening.

This couldn’t be any easier to make, and you can really play around with the texture, depending on what you’re into. Some people will stop at the slushy stage, but I generally keep freezing and forking until I have shaved ice crystals. I love the contrast between that light texture; and bright, vibrant flavor. I really hope you give this a try soon. Enjoy!

 Ingredients for 8 portions:

4 cups cold water

7/8 cup sugar (14 tablespoons)

2 tablespoons lemon zest

1 cup freshly squeezed lemon juice (about 8 to 10 lemons)

1 teaspoon lemon extract

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Basil Ricotta Gnocchi – The Other (Better?) Gnocchi

Basil Ricotta Gnocchi – The Other (Better?) Gnocchi

Cheese Italian Cuisine Pasta

One of these days, I’ll do a proper potato-based gnocchi video, but it’s hard for me, since I enjoy this style so much more. Sure, once in a while, with the help of perfectly cooked potatoes, and trusty ricer, you’ll nail the classic technique, and achieve beautifully light, tender dumplings; but, that’s how these come out every time. Besides, I’m pretty sure since these don’t use potato, or as much flour, we get to call these “low-carb,” which is nice. 

Anyway, the point is these are easy to pull off, and great for a dinner party, since you can shape/boil your gnocchi ahead of time, and then simply brown them up in some butter when you’re ready to serve.

I tend to keep the plating fairly basic for these, but any of your favorite pasta sauces should work. They're great as a main course, especially if you accessorize with some seasonal vegetables, but "as is," they also make for a stellar side dish, or first course. I really hope you give this basil ricotta gnocchi recipe a try soon. Enjoy!

Ingredients for 4 Portions Basil Ricotta Gnocchi:

12-ounce container whole milk ricotta cheese (1 1/2 cups), *drained well

2 eggs, lightly beaten

1 cup packed fresh basil leaves, blanched in boiling water

1 1/4 teaspoons kosher salt, or to taste

1 1/2 ounces freshly grated Parmesan (about 1 not-packed cup)

pinch of cayenne pepper

1/2 cup plus 2 tablespoons all-purpose flour

 unsalted butter for optional browning

Note: Cook a test piece of dough in salted water, and check for seasoning. Add more salt if needed

*My fancy basket ricotta tends to be low-moisture, so if you’re using the much wetter supermarket brands, be sure to drain in a strainer in the fridge for a few

hours to allow the excess water to drip out.

Ditulis soni agus Pada 13.26 Komentar

Buttermilk Panna Cotta – The Magic of Barely Cooked Cream

Buttermilk Panna Cotta – The Magic of Barely Cooked Cream

Dessert Italian Cuisine

For something called “cooked cream,” there’s very little cooking involved here. Actually, there is very little anything involved here. If you can somehow manage to start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

As long as you keep the same basic gelatin to creamy liquid ratio, you can flavor this any way you want. I’ve had them scented with everything from Earl Grey tea to cardamom, so feel free to play around. Same goes for the proportion of buttermilk, which can be increased for a tangier version.

One thing I should have mentioned is not to put the plastic wrap on while they’re still warm. It looked like I wrapped mine immediately, but I actually let them cool before putting them in the fridge. It’s not a huge deal, but if you put the plastic on warm, you’ll get condensation, which will then drip, and wreck that perfectly pristine surface.

This is so perfect in the summer, and not just because it’s easy and refreshing. All that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. I hope you give this panna cotta recipe a try soon. Enjoy!

Makes about 8 servings:

1 envelope unflavored gelatin (just shy of 1 tablespoon) sprinkled over 3 tablespoons cold water

2 1/2 cups heavy cream

1/2 cup sugar

3 strips lemon peel

extremely tiny pinch salt

1/8 teaspoon vanilla extract

1/2 cup buttermilk

1 tablespoon fresh lemon juice

Ditulis soni agus Pada 18.58 Komentar

Salami Bread – Fourteen Inches of Delicious Pizza-Related Serendipity

Salami Bread – Fourteen Inches of Delicious Pizza-Related Serendipity

Breads Italian Cuisine Pizza

What started out as a frustrating attempt to test some pizza dough, turned into what we’re calling salami bread. This 14-inch long loaf of delicious serendipity was a revelation, and I didn’t even get to use it for it’s most obvious purpose…to make the world’s greatest Italian submarine sandwich.

As I mention in the video, I’m not even sure I’d do a meat sub with this, but instead may just load it up with lots of Italian cheeses, as well as fresh and pickled vegetables. Then I’d find a picnic, where I could sit back to soak in the sun, and the compliments.

There are hundreds of possible variations, so that’s going to be your homework. Why wait until the unlikely scenario of having pizza dough, but no toppings? Let’s be proactive. But no matter how you roll, and I really do hope you give this a try soon. Enjoy!

Ingredients for one salami bread:

12 to 16 ounce ball of pre-made pizza dough

8-10 slices salami or other similar meat

1/4 cup tomato sauce, or other crushed tomato product

freshly grated Parmigiano-Reggiano to cover

scattering of freshly chopped herbs, to taste

olive oil, as needed

- Bake at 400 F. for 25 to 30 minutes until browned and cooked through.

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New & Improved Chicken Parmesan – This is No April Fools Joke!

New & Improved Chicken Parmesan – This is No April Fools Joke!

Cheese Chicken Italian Cuisine

On those rare occasions I find myself dining in one of America’s casual restaurant chains, chicken parm is one of my go-to meals. I love chicken parm, especially when it’s made with fresh mozzarella, which it almost never is. 

It usually features the same bland, rubbery stuff you find on cheap pizza, and even though I know this going in, I’ll order it anyway.That’s how much I love chicken parm. Of course, at home we can use the real stuff, which is much more flavorful, and significantly less rubbery, but it can be pricey, and not everyone has access, so I decided to try something new. Instead of mozzarella, I made a cheese spread using ricotta, fortified with sharp cheddar.

The creamy ricotta made a great base into which you could add any melting cheese. I really enjoyed the cheddar, but I’d like to try this with other options, such as provolone, fontina, or even gruyere. And of course, if you prefer the tender meat of baby cows, this technique will work just the same with veal.

So, if you love chicken parm as much as I do, but aren’t crazy about the typical bland-but-bouncy mozzeralla topping, I really do hope you give this a try soon. Also, this is my last video, as I’m retiring at the end of the day. Thanks for everything, and as always, enjoy!

For 2 portions New & Improved Chicken Parmesan:

2 large boneless, skinless chicken breasts

salt and freshly ground black pepper to taste

1/2 cup flour

1 beaten egg

3/4 cup plain bread crumbs

olive oil for frying

For the cheese spread:

1/2 cup ricotta cheese

1/2 cup shredded sharp white cheddar

salt and freshly ground black pepper to taste

pinch of cayenne

1/2 teaspoon olive oil

2 tablespoons Parmigiano-Reggiano for the top

- Serve with hot marinara sauce, and chopped Italian parsley.

Ditulis soni agus Pada 10.18 Komentar