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Found 744 results

  1. Hey all, I've tried zeppoles from many Italian bakeries ( in Toronto) but today I had the best!!! I always thought that zeppoles had to be fried but these were baked and just awesome. Some lovely custard cream on the inside and a light dusting of icing sugar on the outside. Anyone tried making these?
  2. JeanneCake

    broken atlas pasta maker

    I use my Atlas pasta maker to roll out fondant, chocolate plastique, and gum paste. I've had it for almost a year, and I probably use it once or twice a month (it has a motor). To clean it, I usually run a damp paper towel through it (although the first time I wasn't paying attention and was wiping it with a dish towel, which promptly got stuck in the rollers! I had to cut it away and then it worked like a champ.) Now, it doesn't "grab" the dough, no matter what setting it is on. The rollers move toward each other when it is on; they also slide wider or narrower depending on which setting is chosen. The fondant (think dough) doesn't catch automatically, so I try to guide it, but it doesn't grab even then. Any clues? Is it hopeless? This is the first sign of trouble, it's been fine up to now. The motor still works, maybe I should just get another pasta machine...?
  3. Sam Salmon

    Creamy Sauce For Pasta?

    Hello everyone-once again I'm back asking for ideas to help me consume a surfeit of Salmon. The Fishcakes as suggested earlier have worked very well-that's what I'm having tonight. However with all the cooked Coho in the fridge I'm having friends over tommorow and I thought I could use up the rest by adding it to a creamy sauce over pasta. Times and waistlines being what they are I need a simple recipe that's not too heavy on cream or cheese-obviously I need some though ;) TIA Also-we caught one Spring Salmon over 30# today and another Coho about 15#. Tonight I'm processing Salmon Caviar about 5 pounds of that from just 2 fish.
  4. Paul Bacino

    Electric pasta roller machines

    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
  5. Has anyone noticed that once you cross the border from Italy into France, Switzerland, Germany or Austria that you can no longer get real-taasting Italian food? I haven't tried Italian food in Austria or near the German-Italian border part of Germany. However, I have been to the two"best" Italian restgaurants in Nice-L'Allegro and Auberge de Theo" and the food tastes (and the restaurants smell) just like I get in New York. I have also eaten in the Ticino, but have never had a seemingly authentic Italian meal, although it has been a long time since I was last there. Am I mislead by somehow being psychologically affected by stepping across the Italian-Something border? Is it possible that great Italian cooking is so regionalized that once you leave the area for obtaining the proper ingredients it deteriorates into a vulgarized version of "internationale" Italian food? What do you think?
  6. Hey Kids, I have a friend looking for an old (I mean OLD) Italian resty. Not all remodeled and shiny. He loves mid-century and doesn't mind peeling plaster. Any ideas?
  7. J_elias86

    The Italian

    Hey all, Thought I'd share a nice place with you all. The Italian. New up market restaraunt in the Melbourne CBD. (I think little collins, Can't remember) I think it had a nice balance between rustic and honest fare. Its seasonal, with its mainstays. Mind you, its only been open for seven months, So whose to know what a Mainstay is! The decor is tacky. bad and all thing crap. But last time a checked, I don't eat the surroundings. Don't get me wrong, were not talking grungey, dirty back bar. We are talking try hard, nouvelle, modern architure, with high ceilings and asian tastes. In a place with as authentic italian food as this, i think there is an identity crisis. Nonethelss, lets talk food. Nyway on to the food. For entree had soft polenta with trippa with a sweetish tomato sauce. It was great. I went to italy last year and really felt like a hit of tradition. The polenta was creamy without resembling a cup full of butter, and the trippa was amongst the most tender I've ever had. For main, gnocci with veal stew. Again, the sauce was quite sweet to taste, not dessert sweet but prob some sugar in there to deal with those out of season tomatoes. The veal was tender and the gnocci was fresh, as gnocci should be! For dessert, chocolate fondant. Not as oooozeing as anticpated, somewhat more cakey. But, it was a welcome twist, and still tasted fantastic with the vanilla icecream. John Lethlean (the agre head critic) wrote it up during the year as one of the best meals he had eaten during the year. (pan fired lambs brains). I must have lost it somewhere amidst the massive menu. In any case, I'm going this weekend! If any more q's about it. feel free to ask. Sorry got uni exams, otherwise, if i get a chance I'll add some more places. Cheers. J
  8. GordonCooks

    WTN: Italian

    2002 Antinori Orvieto Classico Campogrande A decent wine to serve ice cold. Clean with a little citrus and not much else going on. (like a Michelob ultra-light) A perfect party bottle i.e. “I’m coming to your party and I’ll bring a bottle of Antinori” 2001 Tenuta Dell'Ornellia Le Serre Nuove Lots of berry and what I would describe as peppermint (without the mint more like rosemary) on the nose. Round, fleshy with dark fruit and soft tannins. A delicious wine that makes me wonder what I’m missing with the first class Ornellia
  9. As I am getting lots of useful advice today, why not go the whole hog and run tonight's intended main by you? I came back from Borough with a bunch of vegetables, some of which will go into Italianate lukewarm starters and some into a salad, but I think I will use the trevise I bought, along with a jar of those Spanish Navarrico broad beans in brine, for a risotto. Now, trying an unpracticed recipe on friends is one thing but improvising it is even more risky. My main concern is that I haven't used these jarred broad beans before and am not sure how I should treat them v. fresh. Also whether this will end up too bitter unless i do something to the trevise tips first. Anyway, here is roughly what I intend to do. Is there anything you would do differently? Finely chop trevise stems. Roughly chop tips (maybe burn them slightly on a ridged grill first?) Blanch broad beans for 3-4 minutes. Drain (not too dry), add some butter, s&p. With hand blender, turn about a third of this to a rough paste. Melt finely chopped red onion and celery heart in butter (maybe a crumbled red chilli or two in there). Add stems of trevise and and stir for a minute, then add broad bean paste and wait another minute or so before adding rice. Make risotto as normal (glass of white wine or prosecco; then thin Swiss marigold stock [so sue me]), aiming for soupy Venetian-type consistency (rice=vialone nano). Stir in whole broad beans and most of trevise tips, a bit of chopped parsley, s&p. Scatter with remaining trevise tips to serve.
  10. Rachel Perlow

    3rd NJ eGullet Dinner - Italian

    I haven't finalized plans yet, but assuming we do the next dinner at Bella Rosa in East Hanover on May 18th (that's a Saturday), who would be interested in attending? The price would be similar to the previous dinners and it is BYOB. Here are some links about this restaurant: Recent eGullet thread Daily Record review from March 2002 eGullet thread from Dec 2001/Jan 2002
  11. jackal10

    Chocolate orange pasta

    A friend has given me some chocolate orange farfalle. a) Please tell me they are not as much of a perversion as I think they might be. b) What do I do with them? Sweet: Creme Anglais, strawberries or raspberries, maybe pistachio ice cream Savoury: Duck strips, mole,
  12. MITllama

    pasta sauce

    I am bored with red pasta sauce, and don't like heavy Alfredo sauce. I have been experimenting with making sauce from cooked sweet potatoes or green peas, but both seem to lack oomph. I added crushed pineapple to the sweet potatoes and that helped, but it needs something more. I tried adding tomatillo salsa to the green peas, but that wasn't quite right either (or not to my taste). Any suggestions? I'm open to any vegetable base.
  13. Norman Walsh

    Italian Bread

    On a recent visit to Toronto I had for the first time Italian bread and it was the best bread I have ever tasted. I would love the recipe for this bread or does it use ingredients only obtained commercially? Any information on this would be very gratefully received. Thanks norm
  14. We're heading off next week to a big gathering of friends in a house in the South of Le Marche, on the edge of the Sibillini mountains. I've volunteered to be one of the cooks. Is anyone familiar with the region at this time of year? Would absolutely love any tips on exciting seasonal treats that we should be making a beeline for in the markets, or favourite recipes involving local ingredients. I'm feeling hungry already...
  15. I've poured over both the Chester County and Montco threads, but there seems to be a dearth of recommendations for Italian - posting a new topic as my area sort of straddles the topics of those threads. Looking for something with a nice atmosphere suitable for taking a lady-friend one might be in the early stages of trying to convince to spend more time with him, pref with entrees in the $25 range. BYO preferred, but not an absolute requirement. Ideally somewhere in the rough triangle formed by KoP, Phoenixville, and Skippack - I'm willing to stray a bit farther, but much beyond that area and I may as well go down the city. Thanks!
  16. Does anyone have any recommendation for a short term {month or more} professional or at the very least a very serious amateur cook, school in the Naples area?
  17. shugga

    Max's Italian Grill

    Stopped here for dinner last evening after Mass. The food was extremely good. I had the veal chop with gorgonzola sauce and the Insalata Mista. The salad was very fresh and had a good mixture of greens with some slivers of red pepper, plum tomatoes and onion, in a very good house vinegarette. My husband had the Caesar Salad and the filet mignon special, which he said was excellent. We did not have dessert just coffee. It is BYOB, which we did not know, but we will the next time.
  18. Craig Camp

    Down Your eGullet: weekly Italian Wines

    Click below for Raccolta: Ruché is a bit of a mystery vine. Local wisdom says it is an ancient variety probably indigenous to the Monferrato hills. Even the origin of the name is unclear with some claiming it came from the name of a local monastery while another source points to a resistance to a particular vine disease. Whatever the case, little documentary evidence exists and the history of ruché is more folklore than fact.
  19. Craig Camp

    Down Your eGullet: weekly Italian wines

    Click here to visit Villa Bucci
  20. So lets hear it people! What do you think the best is for Italian cuisine in these areas? Not that have to be the most expensive haut cuisine, just really good Italian food! From Italian American to regional Italian specialty restaraunts. Let us try these places or comment on ones we have tried already, and thanks for the input from the new guy, CTchef! Great site by the way. Now I think for the price, and quality of their seafood dishes Gabrielles restaurant in Orange, CT. on the Post road is delectible! Try their calamari, melt in your mouth! And the Marinara is suberb over shrimp or Scrod with Linguini. The price is reasonable and the portions very nice. THe warm bread at the beginning of your meal is to die for! Don't fill up though, leave room for a great appetizer and main course, and if you are brave and still hungry enough try their homemade mousse, or taramisu, suberb! This is a place I think many will enjoy if you havent been there, reservations recommended on the weekends, but it is worth it, plus they have a good sized bar area to wait if need be. Now lets hear what else is out there to try.
  21. Thought I'd get another discussion going. What's your favorite "Red Sauce" Italian place in the Denver area? My favorite is the Gondolier in Boulder. I've been going there since high school for the all you can eat spaghetti special that they have on Tuesday and Wednesday nights. Homemade noodles and (to me) a great sauce. Plus, in their new location, they have a great patio. Thoughts?
  22. Hello Mario ! What are your thoughts on the (possibly) simplistic feeling that Northern Italian cuisine is light and delicate whereas a dish in Sicily is sure to come with more heavy red sauce than pasta? I always thought I'd prefer the food of Northern Italy...but, after three trips ranging from Lake Como to Taormina I'm not sure I agree....anxious to hear your thoughts. Babbo is a fantastic restaurant with lunch at Salumi another favorite ! Char
  23. Catherine Iino

    Tromboncino squash

    Having read about how delicious the tromboncino is and having failed at growing them in my garden, I have now acquired one from a neighbor. I'd love to hear about traditional ways of preparing this wacky-looking squash. (My neighbor calls it by the Italian nickname which I can't begin to spell but which I suspect is rather off-color.)
  24. On October the 11th Gambero Rosso will announce its annual Tre Forchette prizes for the best restaurants in Italy. On their newly started blog Papero Giallo the chief editor, Stefano Bonilli, gives a few hints on the chefs that will be honoured with the pirze this year. A few names get explicitly mentioned: Pierangelini, Vissani, Alajmo, Tamani and Santini. The usual suspects, one might add. Maybe more intriguing is the reference to "a squad of new entries". Considering the media coverage some restaurants have recieved from GR itself I wouldn't be surprised if the following would get the three forchette this year: Bill Klapp's favourite Combal.0, Cracco-Peck in Milan and Uliassi in Senigallia. Just for kicks, is there any other places you think might or should get the prize?
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