nicholeati's Profile
Cannoli - North Beach
I agree, try both! The last time I was in North Beach ('05) I actually did a taste test of every cannoli we could find - research for how we wanted to make them in our store in MT. I do remember that Stella's was one of our favorites, they also make a great cappuccino to enjoy with it!
STL Recommendations - Italian
Sorry! I saw STL and Tony's and my paradigm is Tony Caputos in SLC so that's how I came to that one :)
STL Recommendations - Italian
I would recommend Cucina Toscana
http://www.cucina-toscana.com/
Fennel Pollen
I use a lot of fennel pollen. I like it sprinkled on pop corn with sea salt, scrambled eggs, pork chops, on top of thick soups like potato chowder, and in desserts like olive oil cakes.
DiPalo's now has online ordering!
you're right, at first glance it looked like it was coming from the igourmet.com site but under the shipping policy it explains how they are using igourmet.com to send their products
DiPalo's now has online ordering!
the products are actually coming from igourmet.com
Cooking Schools in Italy
I took a one day class from Caterina at Poggie Asciutto in Greve, Italy (near Florence). She teaches the class at her Agriturismo with an English interpreter. We had a lot of fun - the leek tart we made was amazing:
http://www.poggioasciutto.it/english/courses.htm
Pasta Roller (Imperia, Atlas, et cet.) questions...
I use an Atlas machine and I never go to the thinest setting. I usually stop one or two before the end. I also hang the whole sheet on a wood clothes drying rack until it feels leathery/a little dry. This will help if from sticking back together when you run it through the cutters.
I like to make nests to store the pasta, just easier to handle. I sprinkle with plenty of flour and as long as you use a LARGE pot of water and seperate the pasta right away I never have a problem with them sticking in a clump. Hope that helps :)
Do you "Comp-shop"? (esp at Whole Foods)
Caviar_and_chitlins - do you have any small cheese markets in your area? Call them up, tell them the situation, let them know the quantities you're wanting and I bet they would give you great service and beat the prices at WF's just to get your business. Then they can do the "comp-shopping" for you :)
What do YOU keep at all times in case you want "that snack"?
almonds, dark chocolate, yellow pear tomatoes (like candy to me), i also love peanut butter, montasio cheese, chick peas and the list is aways growing/morphing as i try new foods
help me enjoy salmon, recipes needed
If you get really fresh salmon that doesn't have any of the dark grey fat it shouldn't be fishy and have a great taste. I also like to grill salmon here is one of my favorites:
Grilled Salmon with Balsamic Vinegar Sauce
4 - 5 oz pieces of salmon (remember to get your fish from an experienced fishmonger)
4 - 8″ square foil pieces
2 grilled red peppers
1 c washed fresh spinach
1 c corn (use canned, frozen, or grill your own and cut off the cob)
1/2 med. onion, cut in rings
1 c dry white wine
1/2 tsp ground hot pepper
Sea salt & black pepper
2 T butter
Heat BBQ. Place foil on work surface and put a salmon fillet in the center of each. Sprinkle with sea salt, pepper, and 1/8 tsp hot pepper. Then evenly layer the spinach, onion, peppers, and corn over the fillets and top with 1/2 T butter. Fold the foil to make a bowl around the salmon and pour 1/4 c wine into each. Then tightly seal the foil at the top so the wine wont leak out. Place onto the grill and BBQ for 8-10 minutes or until the salmon flakes easily. Place the salmon on a plate and top with veggies and Balsamic Vinegar Sauce.
Balsamic Vinegar Sauce: put 1/2 c balsamic vinegar*, 1 T molasses, and 1 T maple syrup into a sauce pan. Simmer until reduced by half. Remove and whisk in 2 T butter until melted. This sauce is also excellent on steak!
Thoughts on Laminating an Old Cookbook
Do you know at what year the revisions took place? There are quite a few 1968's at Half.com -
http://product.half.ebay.com/Marion-Browns-Southern-Cook-Book_W0QQprZ354663QQtgZinfo
Favorite Chocolate Bar
I love the Trader Joe's big dark chocolate bar too! But since I live in a state w/o one I have to buy it by the case whenever I get a chance.
My other favorite would have to be Baratti from Turin - 70% dark, they have little individual squares - 4/banana and I'm in heaven!
Canning Questions: First Timer
I like the inversion method for canning jam, just put the hot jam in each jar, put on a lid that's been sitting in hot water, put the ring on tight, flip over for 5 mintues, flip back over and cover with a towel to stay hot, and they will seal themselves overnight. I know some contests don't allow this method but I've never had a problem with it and I have keep the jam for about a year this way.
I wouldn't make the jam and put it into the fridge before canning it, you want everything to be very hot to seal correctly.
cooking at home with your kids!
Most of my best memories as a child revolve around food and cooking. I remember making cookies, cinammon rolls, and helping prep most meals. I would recommend decorating gingerbread men or sugar cookies during the holidays.
Tuscany- around San Gimignano and Volterra
The wine tasting that we did at the Verrazzano Castle was a lot of fun -http://www.verrazzano.com/
This is near Greve in Chianti so it's deffinately within driving distance and you can get reservations online, request Geno as your guide if you can. If you go through Greve stop at the butcher shop in the town center and pick up some of their salami (the wild boar is great). My profile picture is from in front of the butcher shop :)
Have a great trip the food is amazing!
Tuscany- near Montaione
The wine tasting that we did at the Verrazzano Castle was a lot of fun -http://www.verrazzano.com/
This is near Greve in Chianti so it's deffinately within driving distance.
Have a great trip!
trendy ingredient or spice?
I keep seeing a lot of recipes calling for fennel pollen and botarga nowadays... I've really been enjoying using fennel pollen with pork and in desserts. It adds such a nice delicate flavor but definitely holds its own.
Do you bring your own containers to restaurants?
I think this is a great concept and is starting to gain more of a "following." We don't go out much but I do try to bring my own containers when I can. Most receptly I had my husband go pick up some ice cream and he took our mugs into the store, they didn't have a problem with that. I say go for it and as often as you can!
High fructose corn syrup commercial on Food Network?!?
Sounds like an interesting book, I'll have to check it out.
High fructose corn syrup commercial on Food Network?!?
Alanbarnes: I totally agree with your statement. I had seen in a Progressive Grocer newsletter that the Corn Growers Association was going to start an ad campain so I was glad to get the link to the commercials since I don't watch much tv.
I had the same initial response, why did they make the disagreer look like such a "moron"? There are so many of us who do see HFCS as a terrible thing to be putting in our bodies so if nothing else I hope to see some comical responsive ads on YouTube.
Fresh Pasta Lasagna w/Ricotta, need ideas
I like having a Besciamella in my lasagna and as long as it isn't to thin it wont get too sloppy. If you use a Besciamella I would take the ricotta out of the lasagna. Also if you aren't adding any meat you should add something of the same texture like crimini mushrooms or wild mushrooms to give it a better mouth feel. And a little bit of nutmeg in your Besciamella will do wonders.
Food gifts $10 or less
Some fun pastas, wine vinegars, coffee/tea sampling, maybe there is a tasting/cooking demo in the area they live that you could get a gift certificate for?
