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Forno Bravo Community Cookbook - roasted chestnuts with brown butter and lemon

2011-12-15T08:29:35-07:00

Forno Bravo Community Cookbook - roasted chestnuts with brown butter and lemon

Chestnuts with Brown Butter and Lemon! Sounds great! Just in time for Christmas! I would roast mine at 450 degrees, but if you have a wood fired pizza oven then you can roast them at 700 as Dan Compton mentions.

Italian Thanksgiving

2011-11-22T13:17:29-07:00

ITALIAN THANKSGIVING

When I was a kid growing up, Thanksgiving was a day to reflect on what we had to be thankful for and to see my family together.

After this peaceful moment, of no one screaming at each other, it was time to eat! ANDIAMO!

Now Italians do it all little bit different than the rest, but what else is new.

First we start with:

ANTIPASTO

then LASAGNA or

MANICOTTI (depending on what you had last year) with

MEAT IN THE GRAVY

then SOUP

Now we get to the Meal:

TURKEY

STUFFING

ROASTED POTATOES

BROCCOLI RABE

and / or ESCAROLE

ROASTED RED PEPPERS

SAUTEED MUSHROOMS

SAUTEED STRING BEANS

THE BREAD (that Grandma made)

and GOD FORBID YOU FORGET THE SALAD!!!

To wash it all down, we had:

HOMEMADE WINE

and 7 UP (IN THE GLASS BOTTLE)

Then after the men had a 2 hour nap and the woman cleaned all the dishes, we had:

CHESTNUTS

MIXED NUTS

FRESH FRUIT

DRIED FIGS

and FINOCCHIO

Then we started the dessert:

ITALIAN COOKIES

SFOGLIATELLE

CANNOLI

and ITALIAN PASTRY (just in case we missed something)

During this feast we enjoyed a nice ESPRESSO with

ANISETTE or

ROMANA SAMBUCA

Then after that we needed a little something for DIGESTIVO

We went straight for the BRIOSCHI!!!

HAPPY THANKSGIVING!

Cook-Italian.com!

Pumpkin Cheesecake

2011-11-15T11:25:37-07:00

Pumpkin Cheesecake

Chef Andrew Selvaggio
Steven Restaurant , Scottsdale, Arizona - 1984
Servings 12

A cream cheese cottage cheese Pumpkin Cheesecake with nut crust and sour cream orange marmalade top.

Ingredients

1 1/2 cups graham cracker crumbs
1 1/2 cups chopped pecans
3 tbsp sugar

6 fluid oz melted butter

1/4 tsp pumpkin pie spice
2 cups cottage cheese 2% fat
4 large eggs
8 oz cream cheese
1 cup sugar
2 tbsp all purpose flour
1 tsp orange peel grated
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 pound canned pumpkin

1/4 tablespoon vanilla extract

1 pint sour cream
1 cup orange marmalade

Method

In a food processor blend the pecans till chopped fine.

in a large bowl add the sugar, nuts, 1/4 tsp pie spice and graham cracker crumbs then moisten with the melted butter

Press nut crumb mix into a lightly buttered 9 inch springform pan, both bottom and sides.
Prebake for 10 min in a 375 degree oven. Remove and let cool, proceed to make the cheesecake batter.

In a food processor blend on low speed the cream cheese with the granulated sugar till smooth. Add the cottage cheese in two parts scraping the sides after each addition.

Add the flour, salt, vanilla, orange peel and pumpkin pie spice.

Add the pumpkin in two parts scraping the sides after each addition.

Gradually add the eggs one at a time scraping down the sides of the bowl occasionally, proceed until all eggs are incorporated into the batter.

Fill the springform pan with the prebaked crust with the batter mixture. Place the cheesecake into a water bath. Place into a 300 degree oven

Bake for 50 minutes, remove and top with sour cream topping.

For sour cream topping place sour cream into a mixing bowl, add orange marmalade and mix well.

Pour the sour cream mixture onto the cheese cake then return it to a 400 degree oven for 10 minutes.

Remove finished cheesecake and allow to cool to room temperature.

When chilled run a knife around the springform to release the ring. Slice cheesecake into 12 even slices. Serve at room temperature.

Calphalon 9-in. Nonstick Classic Nonstick Bakeware Springform Pan

For cheesecakes or layered dishes that need unveiling without torn sides, this springform pan works beautifully each and every time.

Calphalon Classic Nonstick Bakeware brings to baking what Calphalon cookware brings to cooking - classic quality construction and advanced features for reliably spectacular reults. Like the cookware, Classic Nonstick Bakeware is made using construction standards of culinary professionals.

It features a durable, reinforced nonstick coating which provides effortless release of even the stickiest baked goods. Calphalon Classic Nonstick Bakeware is an ideal choice for a lifetime of demanding use.

Features: Vessel Construction: Heavy-gauge aluminized steel with multiple layers of a specially formulated nonstick coating. Drawn construction ensures consistent pan thickness for even heating. Folded construction on square and rectangular pans give baked goods clean, crisp edges and keep pans level and true. Rolled reinforced edges (some reinforced with steel rods) to maintain shape and help pans stay level and true.

Key Performance: Aluminized steel and multiple nonstick layers create a slippery interior for release of high-sugar foods. Exterior: Medium-gray guarantees the perfect degree of browning. Interior: Medium-gray nonstick finish. Highly conductive for more efficient baking. Non-reactive with foods. Easy clean-up. Safe for use with nylon, coated and wooden utensils.

Cucina Classica: Maintaining a Tradition

2011-11-01T15:09:04-06:00

Cucina Classica: "Maintaining a Tradition"

Recently a reader wrote for some recipe assistance.

"My friend says his mom made a red gravy/sauce called Amargia (?) with the meat drippings. There never was a large amount but just enough to flavor the meat. The family is Italian/Sicilian settled in New Orleans for generations. Mom has passed over and no one remembers how to make this... delicious sauce. Thank you for your help."

Through the Facebook fan site Rhonda, found the absolute BEST gravy/sauce recipe in her Sons of Italy cookbook...which starts with the drippings from 5 - 6 pork chops!

I plan on buying Cucina Classica: "Maintaining a Tradition" for my cookbook collection!

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2010-02-16T00:00:00-08:00

Risotto with Sweet Peas - Risi e Bisi (Recipe)
Good recipe to learn how to make risotto

Links for 2010-01-16 [del.icio.us]

2010-01-17T00:00:00-08:00

Braciole
Dining in an Italian American Home (Humor)
Some of these realy hit home!

Links for 2009-12-23 [del.icio.us]

2009-12-24T00:00:00-08:00

Cook-Italian.com! Italian Family Photo Album!
This is cool, if you have vintage or curent family pictures form your Italian Family he will post it on the blog with a description that you provide! Plus some great recipes too

Links for 2009-06-08 [del.icio.us]

2009-06-09T00:00:00-07:00

Dessert Recipes - Pana Cotta
I love this dessert especialy when I dip Italian cookies into it!

Links for 2009-05-09 [del.icio.us]

2009-05-10T00:00:00-07:00

Shrimp Fra Diavolo
Ravioli alla Ricotta - Ricotta Cheese Ravioli
I just look at that picture and fear comes into my mind, the fear that my brother will get more than me! We all waited for the call to the table! There were so many Raviolis on the bed that we had to hang up our coats! The kitchen filled with family all catching up on what's new with who and sharing stories of past times. The aroma of a pot of Gravy cooking on the stove, fresh Basil growing in the window in tomato cans and the faint hint of gas from an old space heater in the kitchen. The table was set with a mix match of glasses plastic, metal and cut crystal. The table was covered in special linen and the kids table in newspaper! Homemade Wine on the table in gallons!

Links for 2009-03-09 [del.icio.us]

2009-03-10T00:00:00-07:00

Cook Italian! TV

Links for 2008-10-25 [del.icio.us]

2008-10-26T00:00:00-07:00

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