Benefits Of Coconut Oil

Coconut oil is an edtible oil that has been consumed in tropical places for thousands of years. Studies done on native diets high in coconut consumption show that these populations are generally in good health, and don't suffer as much from many of the modern diseases of western nations.

The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.

Baby formulas often include pure coconut oil as an ingredient because coconut is such a healthy super food. Virgin coconut oil is rich in the essential fatty acids, the “good fats” that doctors recommend and is cholesterol – and trans fat-free.

One of the “good fats” that makes up about 50% of coconut oil, is lauric acid. Lauric acid is a rare medium-chain fatty acid found in mother’s milk. It is now being shown to have anti-fungal, anti-viral, and anti-bacterial health-protecting properties. Some researchers predict that lauric acid will one day become as well known in health circles as Omega-3 is today.

Eggplant Ravioli In Roasted Red Pepper Sauce

Pasta is so versatile it can literally become anything. Typically served as a savoury dish, stuffed pastas can be ballooned with cheese, meat, vegetables or a combination of all three. I do recall watching an episode of Giada at Home where she made a sweet Nutella-stuffed pasta. All I can tell you is that I was terribly sad I was not in her kitchen that day.

There's something to be said for those who take the time to make pasta from scratch. A big round of applause goes to gingerrose who took this feat upon herself along with a couple of helpers. Most impressive, is their Eggplant Ravioli in Roasted Red Pepper Sauce. They toyed around with ingredients to craft what they've deemed is utter perfection, so much so, they believe it's good enough to be sold in a quality restaurant. Too bad there aren't any leftovers to share. You can attempt this charming dish by following the recipe on gingerrose's blog.

      

Ask a Vegetarian Chef: What is Tofu Exactly and What are the Different Kinds?

Marty asks: What exactly is tofu, and what are the different kinds?

Chef Sara: Tofu is a high-protein, curdled soymilk product with ancient roots in Asia. It’s produced in a similar manner to cheese. Soymilk is coagulated and the resulting curds are pressed into blocks. Different brands and types of tofu may have a different taste and texture depending on the variety of soymilk, coagulants and processing methods. Herbs, spices, sauces and sweet flavourings may also be added.

Some people love the taste of plain tofu all on its own, or simply seasoned with soy sauce, pickled ginger and scallions. Others find the bean-y flavour either too overpowering or too bland on its own. Different brands of the same type of tofu really do taste different, so experiment until you find one you like.

Tofu can be purchased in many ways including:

Fresh, unpackaged - sold in bins or pails covered in water. Usually found in Asian grocers. Fresh, packaged – found in refrigerated produce section of most major grocers.Aseptic – similar to tetra-pack juice containers, does not need to be refrigerated until openedDried – available mainly in Asian and health food stores. The tofu is first frozen and then dried. Does not need refrigeration, but must be reconstituted for cooking.

Once opened, store fresh and aseptic tofu in the refrigerator, covered in water. Change the water daily. Will keep for a few days.

Different types of tofu include:

Soft or Silken – a custard-like tofu; great for puddings, sauces, dressings, and desserts. Does not hold its shape.
Medium, Firm or Extra Firm – is chewier and holds its shape when sliced or cubed. Extra-firm is the chewiest, with the least water content. Great for frying and stir-frying, can be chopping finely to add a ‘meaty’ texture to casseroles and chili.
Flavoured – different flavours can be added to plain tofu during the manufacturing process, such as herbs, sugars, and fruits. Dessert tofu is flavoured and sweetened and sold ready to eat right out of the package.
Fried – prepared firm or dried tofu is fried to develop a golden brown surface and a very chewy texture.
Puffs – silken and thin varieties are deep-fried in oil until they are light as air and hollow inside, like a pillow. This type is great for stuffing. Sold mainly in Asian markets.

Those who are unfamiliar with or have trepidation about tofu can be gently introduced to it by disguising it in different recipes. One of my favourite ways to introduce tofu to carnivores or children is to first freeze firm or extra-firm tofu solid, defrost it and then squeeze all the water out of it. Frozen and defrosted tofu transforms into a very chewy, sauce-absorbing tofu. Simply chop or tear into small pieces and slip it into your favourite tomato-based pasta sauce or chili. Tell them after they’ve finished seconds!

Top 5: Foods to Try in 2011

It's 2011 and here are some culinary delights you may (or may not) want to try.

 

Bison – Not only is bison delicious, they are raised in a way that’s ethical and environmentally sustainable – grass-fed, free roaming and free of homones and antibiotics.  The second episode of Pitchin’ In with Lynn Crawford was shot on a bison farm in Alberta. Lynn is a HUGE fan of the meat which is lower in fat, calories and cholesterol than beef.  They say once you go bison you never go back. Actually I don't know if folks actually say that but it sounds good no?

Whoopie Pie – Our web producer Nadine voted with her head when she predicted macarons (NOT to be confused with macaroons) will be the dessert of 2011, but her heart was really with whoopie pie. One of our bloggers wrote about whoopie pies, and I haven't been able to get my mind off of them ever since. They're sinfully rich, guiltily pleasurable and so much fun to say! I challenge you to keep a straigt face and say whoopie pie fast three times. 

Salsify –  No it's not some jazzed up version of Mexican salsa, it's actually a root vegetable that's been popping up on many menus. It has a sweet flavour with a hint of the sea.Try it on its own to appreciate its flavour. It's the perfect side dish for a mid or late winter meal. 

Gochujang –  Korean hot pepper paste naturally fermented in large earthen pots outdoors. It's spicy and sweet and Koreans put it on pretty much everything. Dried squid served with a side of mayo and gochujang is my favourite beer snack ever!  Nigella Lawson was excited about this pungent paste. You can find it in any ethnic grocery store. Put some in a stir fry, use it as a dip for your crudites or in a BBQ marinade to kick it up a notch. 

Horsemeat –  At the risk of upsetting horse lovers out there, I'm willing to dodge tomatoes and put this on the list. Gordon Ramsay talked about the amazing horse mortadella he ate Toronto's acclaimed Black Hoof Restaurant, (see that video here) and there have been articles devoted the the deliciousness of horsemeat in at least one national newspaper. Not to mention the French have been eating horse for centuries. Mind you I come from a culture where people have been known to eat dogs so horse seems a bit benign truth be told. 

Related: 

Posted Thu, Jan 13 2011 12:00 PM by Catherine Jheon Filed under: Trends, Food Products, Top 5, New & Now

Marinated Pork Tenderloin

A dish of delicious and slightly sweet marinade pork for your family

Ingredients

• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons sherry
• 1 1/2 teaspoons dried minced onion
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 pinch garlic powder
• 2 (3/4 pound) pork tenderloins

Directions

1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Fuego Offers Fine Dining with Love in Yellowknife

Chef Kaven Paradis opened Fuego in Yellowknife two years ago to great reviews and it's been going strong ever since.

If you were to ask him how he would describe his restaurant, his answer would probably be, "love."  You can't help but notice his passion for good food and for sharing it with the rest of us.   In Yellowknife we’re a small community, and what Chef Kaven has done is create a menu that changes every few months so that we don’t get bored with it.

You may think that it would be upsetting to lose one of your favourite items (where did the steak tartare go?),  but he always has something new and tasty to fill the spot (ooh, lets try the buffalo fire balls!) . And let me tell you – adding variety is a big deal when you have limited options available to you. 

Being in a small community also doesn’t mean presentation goes out the window. To the contrary, presentation is something that the restaurant takes very seriously, even if it is difficult to get their famous bread cage thingies to stand up in the couscous! (see pic above)

Fuego’s excels in offering a selection of game meats including wild boar, elk, buffalo and ostrich. You’re also likely to come across pheasant, duck, whitefish and arctic char. Vegetarians need not worry though – the restaurant takes care of them with options on both the lunch and dinner menu.  And we’re all in love with the sweet potato fries with the balsamic reduction.

However, variety would be nothing if they didn’t have the quality to go along with it.  My last dinner there included a beef tenderloin with a stellar morel and chanterelle mushroom sauce.  I ate the whole 10 oz, which is saying something for me, but it would have been a sin to leave any of it on the plate.  And this was after the appetizer of duck confit wrapped in phyllo (with a beautiful spiced caramel sauce). 

I’m itching to try out the new lamb dish: Gingerbread spiced rack of lamb with a maple coffee sauce so I’ll definitely go back soon. Great food, excellent service, live music on Friday and Saturday, and a great wine list will ensure Yellowknifers will continue to bask in Chef Kaven’s passion. Not to mention those heavenly sweet potato fries.

Katherine Silcock is an environmental scientist and long term Yellowknifer. When she heads out of the north she likes to seek out good food and chocolate shops...she also may own far too many cookbooks for her own good!  

January's Cooking Club Challenge Mid-Month Round-Up!

Ooh la la, look at what we have here, Bitchin' Kitchen's spectacular Italian Stracciatella with Mini Meatballs, Tender Cheese Tortellini and Baby Spinach courtesy of Nadia G. I'll be making mine over the weekend, and based on these results I can't wait. We've got about a week and a half left, so get cracking with this one. Who knows, you might just be the next CCC winner.

Results please...

Chef Julie M: "I knew I wouldn't be able to find gluten free tortellini so I made them from scratch. It was my first time making pasta and I'm very pleased to say they turned out wonderful. The meatballs turned out delicious as well. Overall this soup was a complete success. A lot of work, but the outcome was well worth it. I will definitely be making it again in the near future... Probably tomorrow!"

      

Chef Nicole D: "I think soup was the perfect thing to kick off this year's CCC, especially since we've been getting dump after dump of snow here. No one wants to go outside so this is lovely comfort food. I had mixed feelings - I loved the broth, the inclusion of tortellini and the spinach, but I was not quite as keen on the meatballs. The smell of the soup as I made it was amazing though."  

     

Chef Wanyer100: "I tried Nadia's "Liquid Gold" stock recipe, except I roasted the chicken and veggies for extra flavor. The resulting stock was more opaque, but very rich. Because my pasta was larger, I had to strain them and the meatballs to make the egg "rags”. Overall a very pleasant meal. Maybe a little more spice kick in the meatballs for my taste. Thanks Nadia. (Man I never thought I would say that!)"

      

Chef Annastable: "In the spirit of this month's challenge, I went with my family's version of stracciatella soup (from the Italian word stracci, "rags") which is really closer to Giada De Laurentiis’ recipe than Nadia G's." 

      

Here's how the Cooking Club Challenge works:

Make the recipe posted belowFollow the recipe either to a "T" or add your creative flairEmail us (community@foodnetwork.ca) a picture (jpg. format) and a short descriptive paragraph - 50 words - before month's end for your chance to win!

......................................

1 egghandful parsley, finely mincedbig pinch of Greek oregano1 clove garlic, minced1/3 cup parmesan cheese, finely grated1 teaspoon Italian seasoned breadcrumbs1/4 pound ground pork, Boston butt1/4 pound ground sirloin6 cups “Liquid Gold” Chicken broth (see recipe)Mini tortellini1 eggpinch sea salt1 cup fresh baby spinachParmesan cheese, freshly grated for toppingIn a bowl, combine the egg, parsley, Greek oregano, garlic, parmesan and Italian seasoned breadcrumbs. Mix together. Add the Boston butt and sirloin and mix for a coupla seconds more until flavors are incorporated into meat, don’t over-mix. Roll into tiny balls the size of marbles.Bring the chicken broth to a simmer in a large pot. Throw in the mini meatballs and tortellini. Simmer for 8 minutes.In a small bowl, beat together the egg and sea salt. Slowly stream the egg into the pot while whisking the broth quickly with a fork to form stracciatella.Place a portion of the baby spinach in a soup bowl. Pour hot soup over spinach and top with freshly grated parmesan.......................................

Eye Candy: Stunning Soups

Baby, it's cold outside. Nothing warms you up better than a bowl of hot soup, so this month we're keeping up with the Cooking Club Challenge, by featuring some stunning soup photography from the Food Network Canada Flickr pool!

Above: Check out this fresh and filling Rustic Soup by latartinegourmande or maybe you'd enjoy this Oxtail Soup by Rubber Slippers in Italy, the garnishes alone get my mouth watering.

Below: Just look at that Veg Noodle Soup by Kym. the bright red pepper really pops! And the deep colours and thick look of  You Can Count On Me's vampire soup makes you want to sink your teeth into the veggies and pasta.  

Below: This Chicken Noodle Soup by Suzie Ridler is one of my favourites! Looking at the steam lingering over the hot bowl makes you feel just a little warmer. Finally, you can forget about pumpkin being a fall dish, instead focus on Bitter-Sweet's Creamy Pumpkin Soup, this bowl is restaurant ready any time of year. 

Got your own mouthwatering food photos to share?  Upload your best food photography and you could be featured in the next post!

Italian Lasagna recipe and Cooking Technique

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Cooking Techniques for Good and fast recipe for chicken stock

Chicken stock is one of the easiest and quickest stocks to make and it can be used whenever a well flavored stock is required in a recipe. You will get the best flavor if you use a raw chicken carcass plus the giblets, but if you have cooked a roast chicken, you can use the leftover carcass from that instead. Include any uneaten pieces of chicken wing or drumstick in the stockpot; they will help to give the stock extra flavor.

Chicken Stock Recipe
Makes: 1 liter
Preparation Time: 5 minutes
Cooking Time: 2 hours

Ingredients:
1 chicken carcass (raw or remains from a roasted chicken)
Chicken giblets, but not the liver, optional
1 onion, roughly chopped or sliced
1 carrot, roughly chopped or sliced
1 stalk celery, roughly sliced, optional
1 leek, sliced, optional
1 mushroom or a few stalks, roughly chopped, optional
1 bouquet garni
6 peppercorns

Method:
Bread up the carcass into several pieces and put it in a large saucepan. Add 2 liters of cold water and bring it to the boil. With a slotted spoon, remove any scum that rises to the surface of the stock, then add the vegetables and flavorings.

Half cover the pan, reduce the heat and simmer gently for 2 hours until the stock has reduced by half.

Remove the saucepan from the heat and strain the stock, discarding the bones and vegetables. Reduce the strained stock if necessary then leave it to cool before skimming off any fat that rises to the surface. Use the stock immediately or store it, chilled, for up to four days.

Cooking Techniques for Thai Stir-Fry Sauce Recipe

There is no standard stir-fry sauce when it comes to Thai cuisines. Thai cooking has adapted the basic Chinese stir-fry sauces by adding chilies to give the flavor a little kick. The basic seasoning in Chinese stir0frying is soy-sauce. Thai cooks will generally use fish sauce which is also known as nam pla instead, which is basically soy sauce infused with fermented fish extracts taken from various fish. Nam pla tastes salty, very much like strong anchovy sauce, and can be found in Asian shops and some supermarkets.

Like the Chinese, Thai cooks use sesame oil, garlic and ginger to season their stir-fries. The recipe below is for an all-purpose sauce that you can use to give your usual stir-fry dishes a Thai taste:

Thai Stir-Fry Sauce Recipe
Makes: Enough to season
500g vegetables, fish or meat
Preparation time: 5 minutes
Cooking time: none

Ingredients:
1 tablespoon sesame oil
2 teaspoons chili paste
1 teaspoon palm or brown sugar
1/2 teaspoon black pepper
2 cloves garlic, very finely chopped
2 teaspoons finely chopped green ginger
2 tablespoons fish sauce

Method:
Mix together the oil, chili paste, sugar, pepper, garlic and ginger. Add some cooking oil to the wok according to your usual recipe, then add the sesame oil mixture. When it comes to the boil, add the fish sauce, then your other stir-fry ingredients and cook in the usual way.

Cooking Techniques for Miso, the Japanese fermented soybean paste

Miso is often used for seasoning soups and sauces. It is a salty-tasting Japanese fermented soybean paste. During the fermentation process, a dark liquid rises to the top. Known as tamari, this dark liquid is a strong-tasting form of soy sauce. Miso is ordinarily sold in vacuum-sealed pouches or tubs. There are darker, stronger,and chunkier misos, and dozens of variations in between. Experiment and find the ones that you like best.

When choosing and using miso, keep in mind that the darker the color, the stronger, saltier, richer, and more robust the flavor will be. There are four basic varieties of miso, each with a different color and flavor. Aka (red miso) is dark reddish-brown in color and has the most intense, salty flavor. Shiro (white miso) has a gold color, a fine texture, and a mild, mellow, slightly sweet, less salty taste. Hatcho (dark brown miso) has a rich, mellow flavor.

To store miso after opening, seal tightly (in a separate jar with a tight-fitting lid, if necessary) and refrigerate for up to 2 years. Miso keeps well due to a very high sodium content. When using miso in heated mixtures, dissolve it first in a small amount of the hot liquid in a separate bowl (using 2 parts liquid to 1 part miso), then stir back into the entire mixture.

Italian Cooking for Fettuccine With Artichoke Hearts

Fettuccine con Carciofi

The very delicate flavor of artichoke hearts combined with fresh pasta makes a light but delicious Northern Italian dish. Enjoy this tasty Italian recipe with friends, family and your favorite bottle of Italian wine!

Ingredients:

2 packages frozen artichoke hearts
3 tbsp olive oil
unsalted butter
2 cloves garlic
1 cup thinly sliced scallions
1/3 cup chicken broth
salt
1/2 tsp freshly milled pepper
1/2 cup heavy cream
1 lb fettuccine
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves

Preparation:

1 – Rinse frozen artichokes under warm water and separate. Cut each artichoke heart into 1/2-inch wedges and place in a strainer to drain.

2 – In a large saute pan, heat olive oil over medium heat, then add 1 tbsp butter. Saute garlic, stirring constantly, until very lightly golden; remove garlic and discard. Add scallions and cook, stirring constantly, until barely tender, for about 1 minute. Add artichoke wedges and continue cooking for 3 minutes. Stir in chicken broth, 1 tsp salt and pepper and mix well; cook an additional minute. Stir in heavy cream, turn heat down to low, and cook until sauce thickens slightly, about 2 minutes. Remove from heat and set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix pasta with 3/4 of the sauce and Parmigiano cheese; toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve with additional freshly grated Parmigiano cheese.

Italian Cooking for Linguine with Fried Zucchini and Ricotta

Linguine alla Lorenza

Make this Sicilian specialty with small, tender zucchini and enjoy it with friends, family or with a glass of wine!

Ingredients:

2 lbs small zucchini
1/2 cup olive oil
4 garlic cloves, thinly sliced
Salt
Pepper
1 lb linguine
1/2 cup freshly grated Romano cheese
8 ounces whole milk ricotta cheese

Preparation:

1 – Scrub zucchini and blot dry with paper towel. Trim both ends and cut into 2-inch lenghts. Slice again lengthwise into 1/2-inch widths. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.

2 – In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and saute, stirring constantly, until very lightly golden. With a spoon, remove garlic and reserve. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel. Season with 1 teaspoon salt and pepper. Remove pan from heat and let oil cool a little; return garlic to pan. Set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture. Toss pasta again with half of the fried zucchini and romano cheese. Place individual servings of pasta in bowls and place 3 or 4 slices of fried zucchini on top of each. Spoon 2 Tablespoons of ricotta on top of zucchini. Serve with remaining ricotta and additional grated Romano cheese.

Italian Cooking for Penne with Mushrooms and Prosciutto

Penne con Funghi e Prosciutto

Sauteed mushrooms, prosciutto and a light white sauce make a creamy, delicate Tuscan trio.

Ingredients:

1 tbsp unsalted butter
1 tbsp flour
1 cup chicken broth
Salt
Black pepper
1/2 tsp freshly milled black pepper
1/2 tsp freshly grated nutmeg
2 tbsp olive oil
3 tbsp unsalted butter
1 cup thinly sliced scallions
4 ounces thinly sliced prosciutto, diced
1 lb thinly sliced, trimmed mushrooms
1 lb penne pasta
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves

Preparation:

1 – In a 1 1/2 quart saucepan, melt 1 tbsp butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden. Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg. Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes. Cover saucepan and set white sauce aside.

2 – In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Add scallions and cook, stirring constantly, until barely tender, about 1 minute. Stir in prosciutto and cook, stirring, until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook, stirring, until mushrroms just begin to exude their juices, about 1 minute. Season with salt and pepper. Pour white sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 minutes. Remove from heat.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce and Parmigiano cheese with pasta. Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese.

Fusilli with Tomatoes and Olives

Fusilli con Pomodoro e Olive

The sparkling flavor of tomatoes marinated with Gaeta olives makes this uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet. One of my favorite Italian dishes!

Ingredients:

12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese

Preparation:

1 – Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

2 – In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small kar, cover and refrigerate.

3 – Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

4 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining suace on top and serve with freshly grated Romano cheese.

Italian Cooking for Farfalle with Spinach Pesto

Farfalle con Pesto di Spinaci

This classic Italian dish can be made and enjoyed year round.

Ingredients:

1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
1/3 cup tightly packed Italian parsley leaves
1/2 cup olive oil
salt
freshly milled black pepper
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)

Preparation:

1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.

2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.

3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.

4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.

5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.