Casalbordino's Profile

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Mastering the Mortar and Pestle

I use a solid metal one from the 1920 belonging to my grandmother. Due to its weight (15 lbs.) no popping out of spices ever.

Oct 12, 2012
Casalbordino in Features

Why Do We Need Tomato Paste Anyway?

I use it to add color and taste to Pasta e Piselli (Pasta snd Peas).

Jul 14, 2012
Casalbordino in Features

Ideas for Thick-Cut Pork Chops

I like my thick pork chops plain...no sauces needed. I like them grilled...No grill...no problem. I use a cast iron ridged pot very hot.

Jun 28, 2012
Casalbordino in Features

Taking Broccoli from Boring to Awesome

pasta and broccoli are great. Brown the garlic in olive oil, add the washed broccoli, salt and pepper (red pepper flakes)and cover. Cook until tender. Cook short pasta al dente. Drain and save a little water. Mix pasta with broccoli, add pasta water if necessary, and serve.

Jun 21, 2012
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Fettuccine with Pesto, Asparagus, and Artichoke

I would have braised the artichokes and asparagus rather than boil. In my opinion, it would have resulted in a tastier dish.

May 08, 2012
Casalbordino in Recipes

Dandelion Greens: Weeds That Are Good Eating

We eat them wilted in olive oil, garlic, red pepper flakes. We also like them with fresh fava beans. One of our favorites.

Apr 21, 2012
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Food makes us who we are, especially when we cook it ourselves.

Fresh ingredients and keep it simple.

Apr 13, 2012
Casalbordino in General Topics

I always ruin dried chickpeas - any tips?

I was the chickpeas thoroughly, In a large add the chickpeas and 3 times the amount of water. Bring to a boil. Add a pinch of baking powder. Cover and simmer gently for about an hour or so. DO NOT ADD SALT WHILE COOKING. Much better than canned chickpeas. The broth from the cooked chickpeas adds much flavor to any recipe. On occasion, I just add extra virgin olive oil, chopped red onion, salt and black pepper, Hot pepper flakes optional.

Apr 13, 2012
Casalbordino in Home Cooking

Easy Fish That's Fit for Company

About Swordfish Rolls Stuffed with Zucchini?

Mar 17, 2012
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When Pasta Met Sauce

Acini di pepe in vegetable soup
Anellini for chicken soup
Bavette with clams
Bucatini all'Amatriciana
Calamari with meat sauce
Cavatelli and broccoli
Conchiglie and peas
Ditalini in minestrone

Mar 13, 2012
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Crazy DIY Flavored Nuts for March Madness

Our favorite snack - roasted chickpeas.

Mar 12, 2012
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How We Rediscovered Meatloaf

I saute' chopped peppers and onions. When cool, I add the vegetables to the ground meat with an egg, some crumbled, day-old bread, and a chopped tomato. The meatloaf is juicy and far from boring.

Mar 12, 2012
Casalbordino in Features

Need advice with cooking fresh homemade sausages. Please help!

ground pork could be too fine. Ask for sausage meat next time or chop your own. The ends should be tied tightly with butcher's twine. As to cooking, first cook sausages covered to create moisture for 20 minutes or so, then uncover, with heat at medium high bring the sausages to crisp. Turn occasionally.

Feb 11, 2012
Casalbordino in Home Cooking

Rabbit: Too Cute to Eat?

Rabbit stuffed with sausage meat. Delicious.

Feb 11, 2012
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Tasty and Convenient Prepackaged Artichoke Hearts

I buy fresh baby artichokes (Del Monte brand) 9 in package for 3.99. Practically available all year long. Delicious stuffed or with fava been or just plain sauteed. Love them.
http://casa-giardino.blogspot.com

Feb 11, 2012
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Leftovers better than the original?

A dish I make with zucchini, potatoes and eggplant tastes much better the next day. (my version of ratatouille.

Sep 23, 2011
Casalbordino in Home Cooking

When Leftovers Aren't Second Best

I make a dish with zucchini, potatoes and egglants (my version of ratatouille) and definetely tastes better the next day.

Sep 23, 2011
Casalbordino in Features

How to Make Crispy Oven Fries

I cut the potatoes finger-width, salt them, drizzle with olive oil, salt and pepper and broil close to flame. Check and turn every 5 minutes so as not to burn.

Aug 25, 2011
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Creative Lentil Salads

I prefer lentils in soups as in Lentils and left over ham, a very sustainable dish by using leftoever ham.

Aug 25, 2011
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Fresh Peas Are Summertime Ambrosia

I love shell pasta with fresh peas. I choose shell pasta so that the small peas fit into the shells. Attractive and delicious.

Jul 29, 2011
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Best Bite on the Chicken

Wing tips (crispy and crunchy)

May 15, 2011
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Is there any real reason to eat squid or octopus?

What you ate were simply over-cooked. I cleaned and fried 6 lbs. of squid for Easter - not a piece leftover. Stuffed - they are to die for.

Apr 26, 2011
Casalbordino in General Topics

is RECYCLING the jars of commercially sold tomato sauce is inferior to buying new MASON JARS for canning cooked tomato sauce?

I do a great deal of canning. I reuse the jars but replace the lids with new ones if used for canning. They are good for storage "as is".

Apr 26, 2011
Casalbordino in General Topics

honey on pasta?

Hot chiles over pasta, yes.
Honey, no.

Apr 08, 2011
Casalbordino in General Topics

Lenten Food Around the World

Baccala' (salted cod) and potatoes; Linguine with tuna sauce; chick peas, esacrole and beans, grilled sardines, etc. etc.

Mar 11, 2011
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Frozen Peas in a Starring Role

We love "pasta e piselli" or pasta and peas. I use frozen almost all year except when avaiable fresh at the farmers' markets.

Mar 11, 2011
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Braised White Beans with Chard

Too salty using chicken broth.
Had you cooked the beans from scratch (no effort) it would have created its own broth. The results:
1. Less salty
2. Healthier
3. Cost effective . (1 lb. bag of beans for $1.29 would have created several meals.)

Feb 24, 2011
Casalbordino in Recipes

Soups with Winter Greens

In our household we love escarole and beans with some pancetta thrown in.

Feb 24, 2011
Casalbordino in Features

Sunchokes in the Dead of Winter

I like them peeled, cut into chuncks, boiled for a while, then drain. In the meantime make a little marinara sauce, throw back the sunchokes and simmer covered until tender. Lastly, take an egg or two, slightly beat them, mix in some Parmisan cheese and stir. Throw egg mixture over sunchokes, cover and simmer until egg mixture is firm. Great side dish.

Feb 24, 2011
Casalbordino in Features

Real Italian Food Vs. American Italian Food

I am Italian and I only cook Italian and more specifically traditional dishes.
Real Italian food is simple - use of humble ingredients
Usually uses ingredients close to the source (fresh fish almost wiggling)
Tomato sauce is not purchased in a jar but cooked with fresh tomatoes (if available)
All recipes are cooked from scratch with fresh and seasonal ingredients
Many dishes combine a mix of legumes and pasta or pasta and vegetables
Cured meats (like pancetta) are used in many recipes.

Feb 19, 2011
Casalbordino in General Topics