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Showing results for tags 'Italian'.
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So, Looking at purchasing one. Under 1500$ I'm not a fan of the add on, KA or Atlas roller/motor. I was looking at an Imperial 220, looks o.k . But is their anything else out , that is stand alone. Not the Roma either. This is for home use, as we periodically entertain for 12-16 people. Paul Ideas
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Is there such a think anymore as an Italian bakery that bakes without shortening? If so, I would like to check them out on my upcoming visit to the city. I will be staying in the Financial District but will travel anywhere for a really great Italian bakery that doesn't use shortening. Specifically, I am looking for places that make all butter or butter/lard sfogliatelle. I assume that if bakeries in NYC use lard it is non-hydrogenated lard? Doesn't even have to be an Italian bakery. Really my search is for sfogliatelle so if there are notable ones in non-Italian bakeries I would love to find them.
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Occasionally, I will create a dish in which I cook pasta directly in the sauce. The sauce is usually pretty brothy to start out with but the starch from the pasta converts it into a rich, creamy sauce. It's a technique that I've never seen in a recipe book or described anywhere but it makes a lot of sense to me. Does anyone else do this? What are some great applications?
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I've been fooling around more often with homemade pasta lately, and I've been trying my hand at making different pasta shapes. I'm no expert at all, and I'm hoping that others can chime in with ideas and photos of techniques. Besides long shapes like tagliatelle and linguini, the two shapes that I have been making are farfalle and orecchiette, and I documented the exceptionally easy and forgiving orecchiette below. I always use the dough from the eGCI course on stuffed pasta: 400g ‘00’ flour 4 large eggs 1 additional egg yolk 1 tablespoon olive oil pinch of salt Once the dough rested, I rolled it out two about 1/2" and then cut it into strips about the same width. Then I rolled the strips into tubes. I then cut the tubes into small bits: Then, one at a time, I'd center them on my thumb: Push them down: The pull them slightly to release: Halfway there: The whole batch: After cooking in well-salted water and draining them, I sautéed them with some cavola nero, onions, sausage, and S&P: I'm sure others have a broader repertoire of shapes than I do. I've never tried strozzapreti, for example, and would appreciate a tutorial. The examples I've seen on the internet must make shapes the length and thickness of a large carrot.
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How do you all compute pasta serving sizes?
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(Please forgive the double post if you've already read this on Chowhound.) I'd appreciate your help in tracking down old-fashioned NYC Italian bread. I'm about to make a New Orleans bread pudding, which calls for traditional New Orleans French bread. NOLA French bread is thin-crusted, and has a light, airy crumb. When I moved to NYC in 1970, I used to make this recipe with NYC Italian loaves. While not as light as New Orleans French, Italian bread was a credible stand-in. Most importantly, the crust (sometimes sprinkled with sesame seeds) was neither too thick nor too chewy. Thick, chewy crusts or a chewy crumb make for a dense, heavy pudding. Do any Manhattan bakeries still sell old-fashioned Italian bread? It used to be everywhere, but I haven't seen it in ages. Crusty "artisan" breads are easy to find, but I'm searching for a lighter, humbler loaf. Thanks for the help.
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A friend of mine, who used to live in the NY area, is visiting currently, and said he wanted to eat "New York Italian". In my mind (and I'm pretty sure his, too), this refers to the sort of old school, red sauce driven style we all used to think of as Italian food. While we've moved on from that style in many ways, it can still be really good and satisfying, so I was wondering what people thought were the best places to get that kind of fare currently. Specifically, we're looking at Manhattan spots (not Bronx/Arthur Avenue, etc.), preferably downtown, or easily reached parts of Brooklyn. My first thought was that a good option would be Torrisi and/or Parm, since they are essentially odes to that style of food, but executed better. And I guess to some extent, places like Roberta's, Frank, Piccolo Angolo, and Franny's might be evolutions of the style. Il Mulino, Emilio's Ballato and Ponte's are still open, though I never hear anyone mention them much these days. Any thoughts on these and others?
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Does anyone know of anywhere in (preferably central) London selling decent guanciale?
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Not talking tuna casserole. I have quite a few jars of tuna, including belly, that i canned this past year. I am looking for some of your favorite recipes? I feel greedy about these jars and don't want to waste them on run of the mill.
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Society members Alex and Aki (twodogs) over at Ideas in Food have been displaying some remarkable pasta made with their Arcobaleno extruder. I need another kitchen gadget like I need a whole in my head, particularly one that has no price listed on the website but instead offers a "Financing" tab. But that doesn't prevent me from living vicariously from y'all. So who's got a good extruder out there these days? Even the hand-cranked ones are in the $400 range, it seems. Any budget options for those of us who just must make bucatini at home somehow?
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My girlfriend recently returned from a trip to Milan with a 1k (2.2lb) bar of chocolate for me to use in a cooking application. It's not marked, but it tastes like it is 60% cacao. While I know of a couple recipes that use a couple ounces of chocolate, I can't think of one that would use this much. Any ideas on something I could make that would use up a large portion of it?
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Some of these questions may be answered in the upcoming eGCI pasta session. But, to get a head start, here are some questions that have arisen as I've made my first attempts at making fresh pasta. Any help is appreciated. 1) I've been using Hazan's recipe of 1 cup of flour (unbleached all purpose) to 2 large eggs. Doing so leaves me with a very sticky dough. I end up having to work in a lot more flour to get it to a rollable texture. So far, this has been a very time consuming process. Is there a faster or easier way to combine the eggs and flour? Or is a half-hour hand workout what I can expect every time? 2) I'm having trouble producing sheets of pasta, rather than long 1.5" to 2" strips. (I'm using the Kitchenaid rolling attachment, widest setting, low speed.) While the strips taste fine when cut and cooked, they pose some problems. First, they're very unwieldy (as in 5 to 6 feet long). Second, when fed through the cutters, because they're so thin they result in a lot more waste (because of the long irregular edges). And, third, their narrow width makes them unsuitable for lasagna, pappardelle, and all but the smallest ravioli. How can I produce wider sheets of pasta? 3) I've tried forming the "nests" that Hazan recommends for drying pasta. But, when I cook the nests, parts of them tend to stick together (and, therefore, remain undercooked and unattractive). I've tried letting the pasta dry a little longer before forming it into the nests, but tend to get the same result. Suggestions? 4) What about refrigerating unrolled dough for later use? Are there any problems (health or taste) with that? Should it be refrigerated before or after kneading? Would it need to be kneaded again before being rolled? How long will it keep in the refrigerator? Any info along those lines would be great. Thanks! Scott
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Friend in Gillette posted this article about the pizza place they took me when I was passing through. Not all traditional pizza but seriously among the best I've had. I mean Gillette? Really? Always inspiring to see good food off the beaten track. Worth a visit if you are anywhere within a few hours.
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Was checking on gemelli and found a couple of nice sites running down the pasta shapes: http://www.ilovepasta.org/shapes.html http://www.foodsubs.com/PastaShapes.html
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I've been following various seemingly legit recipes and have made nothing edible. The balls fall apart as I'm breading them and those that survive don't have a nice coating. Anyone have an idiot proof recipe?
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Not sure if this is the right place for this thread... I've just received a copy of Edda Servi Machlin's "Classic Dolci of the Italian Jews", (ISBN 1-878857-12-6) and I'm blown away. Its the third volume of her "Classic Cuisine of the Italian Jews". click for pix Lots of recipes new to me, in the Italian biscuit tradition, with chestnuts, almonds and often flavoured with anise. Its where my Pannetone recipe will come from this year. I usually use Cresci, but this seems a simpler and more direct recipe.
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My wife, knowing that she would get to play with it often, bought pasta maker attachments for the KitchAid and they are spectacular and addictive. I thought this weekend I might try to replicate the rabbit-sage raviolis I once deeply enjoyed at a local trattoria. But then I realized I have no idea how they were made. My thought is to braise the duck in red wine and the usual garni-type stuff, strip the meat, turn the bones into a rich broth and lightly warm the meat with sage, a little garlic and a little fat before stuffing. But I am wide open to suggestion, if anyone has been there and done that. Thanks.
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DOES ANYONE KNOW A SOURCE TO BUY THE EGGS FROM PAOLO PARISI? HE FEEDS THE CHICKENS GOATS MILK AND THESE EGGS ARE SUPPOSED TO MAKE THE BEST PASTA ALLA CARBONARA.
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The absolute best meal of my life was in Italy -- a cuttlefish stuffed with chopped squid in a garlic sauce. I've been chasing this dragon for a very, VERY long time. I was a kid and I don't even know the name of the trattoria. But I can still taste it like it was yesterday's dinner. Without a doubt, it's the meal that set me on this path. I can score cuttlefish from my local Asian market, so that part is easy. The problem is the timing -- the squid need to be cooked quick (otherwise it has that murky deep sea taste, the dish in question was certainly sautéed in a very hot pan for a couple minutes, tops), the calamari has to be cooked slow so it's almost fork tender. Next time I attempt this, I'm going to sous vide the cuttlefish, stuff it with sauteed squid, and give the whole shebang a quick sear. If anyone is saying, "oh yeah, I know this dish," please, please, please reply.
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I feel like having pasta for dinner. I have a bunch of green peppers in the fridge. Suggestions?
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Can anyone recommend a few good Italian baking/pastry books? (in English, I mean) I have Carol Field's The Italian Baker, the newish Biscotti by the American Academy in Rome Sustainable Food Project, and Gina de Palma's Dolce Italiano. Oh, and Sweet Maria's Italian Cookie Tray. TIA.
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Event: Dinner at Maison Boulud Montreal May 31st 2012 type of cuisine: Contemporary French / Italian Full photo & text review can be found here. Just dined at this new restaurant in Montreal. Although it is way too early to judge this table (only in its first week), here are some first impressions: -Service: of top level, on this dinner (attentive, courteous, great balance between formal and casual) -Food: technically without any particular flaw (cooking well timed, modern presentation where it needs to, slightly more rustic where it has to). The cooking of meats (had a superb veal filet and their lamb rabbit ragu was succulent) seems to be their strength. They just need to be a bit less liberal with the salt (some of the dishes were a tad over-salted, although still packed with great flavors). -Decor: lovely contemporary setting, with comfy chairs, plenty of wood and granite, you can look inside the kitchen through a big glass window.
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I stopped in at my local fish shop to get some clams (Maine steamer/softshell) so I could steam a few for supper, but Kendall's wife was feeling generous and gave me almost twice as many as I wanted (and paid for ) so now I have many more clams than I'll eat tonight. I'll cook them all tonight and shuck out what I don't eat so I can make a spaghetti/pasta clam sauce tomorrow for supper. I usually just use onions and garlic sautéed in some EVOO/butter and toss in some flat leaf parsley with the clams and that's it. Any ideas to do something else will be appreciated - but no exotic ingredients please. This is the coast of Maine.
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The original The Italian Baker was a groundbreaking book with it's well researched recipes and techniques on rustic Italian breads and pastries. It was a huge influence on my style of baking and I'm excited to see there is an updated version. I'll be picking up a copy in the next couple of weeks but I was wondering if anyone has gotten their hands on the new version and can comment on how much it has evolved?
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Is it me or is it impossible to keep orecchiette from sticking together when you cook them? I've had this happen to me twice recently. I'm pretty sure I've done everything right: tons of water, stirring immediately -- yet many of them nest inside one another and stick. What's the issue here?