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Found 744 results

  1. A little background and some recipes would be appreciated
  2. ElfWorks


    ITALIAN CREAM CAKE 1/2 c BUTTER (RT) 1/2 c SHORTENING 2 c SUGAR 5 EGGS, SEPARATED 2 c AP FLOUR 1 tsp BS 1 c BUTTERMILK 5-1/2 tsp VANILLA 3-1/2 oz CAN GRATED COCONUT 1 c CHOPPED PECANS Cream Cheese Frosting 1/4 c BUTTER (RT) 8 oz CREAM CHEESE (RT) 2 c SIFTED XXX SUGAR 1 tsp VANILLA 1/2 CHOPPED PECANS 1/2 c GRATED COCONUT Cream butter and shortening. Add sugar, beating til smooth. Add egg yolks, one at a time, beating well after each addition. Combine flour and soda. Add alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and flour 9-inch cake pans at 350* for 20 to 25 mins, or until done. Cool and frost with CREAM CHEESE FROSTING. Frosting Cream butter and cream cheese. Add sugar, mixing well. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans and coconut. Keywords: Dessert, Cake ( RG1053 )
  3. The other day I purchased some baby spring artichokes. I was having my children over for dinner. They love Italian Stuffed Artichokes that "nonna" used to make. I wanted to use the baby artichokes as appetizers that would be easy to eat while standing and visiting before dinner, but would convey the same flavor as the "family favorite." I ended up fixing the baby artichokes as artichoke hearts with the stuffing dropped like a little pillow in the heart. I prepared the hearts by par boiling in chicken stock after cutting and cleaning them. Then I created the stuffing using breadcrumbs, grated cheese, minced garlic, salt, pepper, chopped fresh parsley all binded with egg white. I placed the stuffing on the heart, drizzled with EVOO and placed in the oven for about 15 minutes. They were a hit! Preparing: The final product! Since we are entering the artichoke season, does anyone have any other interesting ways to serve them?
  4. Click here for Raccolta: 2001 Tenuta Sette Ponti Oreno
  5. RichardJones

    Par-boiling pasta

    I have tried a little search but without much success. Does anyone here have any experience with par-boiling pasta in large quantities to be able to serve portions quickly à la minute? I don't know where to begin with this technique but would like to find out more. How long is the initial cooking? How do you store the pasta in the par-cooked state? What is the best way to approach the final cooking? and so on. Any experiences appreciated. Thanks, Richard
  6. 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...
  7. After candying some quince, I decided the best fate for it is panforte, then realized that there is no way I'm going to be able get the ostie (thin, flat wafers made of I'm-not-sure-what) that cover it. My first thought was 'Make them!', then I wondered whether the rice wraps used for spring rolls could be used (thin as the discs are, the seem a bit thicker than what I have in mind, and the starch looks more gelatinized than it is in ostie). Have any of you either successfully used rice wrappers, or made ostie? I could get them online, but then I'd have masses of them, and I'd rather not have to store anything I won't be using relatively quickly, since storage is at a premium (we're in a very temporary space).
  8. stscam

    Sticky Pasta

    I'm planning to offer store-made pasta in the new retail section of my bakery. We're going to do a basic egg, a spinach and a tomato basil. The plan is to make sheets, then cut them at the counter for the customer. Problem is - the cut pasta is sticking to itself and doesn't always come apart when put in boiling water; some of it clumps. We tried 100% semolina and 50% semolina - 50% all-purpose. We've tried chilling the pasta before cutting, using lots of semolina when sheeting and cutting, but nothing seems to work. We'd love to hear thoughts about how we can improve our product. Cheers,
  9. 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?
  10. I'm on parole for four days in Rome. I'll try to cadge restaurant names off the boards and rely on pluck for the rest. I am looking for exceptional food locations in the area-I even have two days entirely to myself. Whether it be bread, charcuterie, supplies, etc., I'd love to have some addresses that inspire. Thank you.
  11. Hi Mark! I'd like to first thank you for taking the time out of your busy schedule to participate in the Q&A here at eGullet. It is very much appreciated. I was wondering which region of the world (and style of cuisine) has your heart. Does French cuisine appeal most to you? Maybe it's Italian? I'd love to know! And in the same vein, how do you feel about the recently-emerging "avant-garde" style of cooking? Trio, WD-50, et al. jump immediately to mind. Have you dined at these establishments? How do you feel they fare against other cuisines? Thank you very much for your time, -Chris
  12. I'm going to alba in july, and am looking to get some bottles of barolos. I am only going to be in the area for two day, and hopfully will be going to a few winerys. I was wondering if there are wine shops that either have better selections then others or have better prices?
  13. jende

    Baked pasta dish

    I'm making a cheesy baked pasta dish for a potluck dinner on Thursday. I'm basing the recipe on one from Giada which mixes ziti with marinara and ricotta, and is topped with mozzarella. I'm leaving out the meatballs in her recipe and serving Italian sausage on the side, in consideration of the vegetarians in the group. My plan is to assemble the dish on Wednesday and refrigerate it until it's time to bake it on Thursday. This type of dish should hold ok in the fridge until it's time to bake, shouldn't it? Any recommendations for other similar recipes to look at would be appreciated, too.
  14. According to the Italian newspaper Il Corriere della Sera, the three stars for this year are Sorriso - Soriso (Piedmont) Il Pescatore - Canneto sull' Oglio (Lombardy) Le Calandre - Rubano (Veneto) (new three star restaurant) There are also three new two-star restaurants: Flipot (Torre Pellice - Piedmont), Sadler (Milan), Mulinazzo (Villafrati - Sicily). I am not aware of any demotions from 2 to 1 star but there may be as the newsfeed was fairly vague. Francesco
  15. Italian vintner likens wine to men who improve with age well this is one obscure old grape for me...goes back to the documented date of 1298...but we know it's much older... Click On Me
  16. ReelMike84

    Authentic Italian Pizza

    My lucky younger sister got to travel for a few weeks in Italy last summer and fell in love with the pizza. Now she wants me to take her somewhere in LA where she can relive the experience she had in Piacenza. I've already made it clear that wherever I take her will obviously not be 100%, but I'd do my best to get "as close to authentic" I could possibly do. Other then Antica in LB, is there anywhere else I could take her?
  17. CindyG111

    [Austin] Italian

    Hey y'all! I went to Chili's for Happy Hour with the hub last Friday (183 & Burnet - close to both our offices) and couldn't find a freekin' parkin space. Would have voted for a new location but the hub had already got us a table (what a great guy). On the rounds of the parking lot I noticed Tintinnio. It looked pretty cool and Rob Balon gave it a pretty good rating: Dining out with Rob Balon Has anyone out there been? What do you think? Is it worth the parking debacle?
  18. Makes 40 cookies, 2 loaves. 50-60 g very aromatic olive oil 80 g honey 120 to 150 g sugar (I use 120 because I like it only gently sweet) 2 eggs 2 teaspoons of fine lemon zest, from apx 1 lemon 230 g flour 1 teaspoon salt 1 teaspoon baking powder 75 g lightly toasted peeled pistachios 50 g lightly toasted almonds (you can replace some with pine nuts) Optional: a little rosemary or anise seed Optional: more olive oil for brushing Heat oven to 170 deg C. In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. Separately mix together the flour, salt and baking powder. Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. Add nuts and fold until well dispersed. On a parchment lined baking tray, create two even loaves of dough. With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. Remove from tray and let chill slightly or completely. Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. Brush with extra olive oil, if desired. This will and more olive flavor. Let chill completely before removing from tray. Cookies keep well in a closed container and are best served with desert wines or herbal tea.
  19. Suvir Saran

    Venetian Bean Soup

    I have been introduced to this soup by Ed Schoenfeld. The soup called Venetian Bean Soup at Le Zie, in Chelsea, NYC, is superb. When I asked the server what beans the chef was using, he said pinto beans. It comes garnished with a fruity olive oil and with pasta inside the soup. I add some grated parmesan into it. It seems like the soup has lots of pureed beans in it and they leave a good amount whole to play against the texture given by the perfectly cooked pasta. Could this really be an authentic Venetian Style Soup? Is it one of many variations that are popular? Does every restaurant and home chef have their own take on a soup like this? Any recipes that one could work with to make a soup that is similar to what I mention and also traditional?
  20. I havent been to a lot of places but I would find it hard to believe you can find better than Mr. Beef on Orleans. Get it 'hot and wet' which means w hot peppers and a little au jus. Man, that is good...The place is a hoot to go into too...mostly autographed pictures of Jay Leno all over the place...seeing it's Jays favorite Chicago eatery... Im having lunch at Portillo's tomorrow to check out their italian beef... Anyone else have any favorites....
  21. 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,
  22. 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.
  23. A couple of us are heading to Piedmonte in November and we are looking to do some truffle hunting. Anyone know of a guide we can hire? Any assistance is appreciated. Best Regards, Mark
  24. 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?
  25. I'm on the search for Roman dishes of contested origins. I know there's a difference of opinion about carbonara and amatriciana, but are there any other Roman dishes that are questionable in their origins? Thanks in advance for any advice or help or suggestions.