Food Minia

This dish is super easy and I had it on the table in 15 minutes!  It has the same flavors as bulgogi, a traditional Korean dish.  But, with Bulgogi, thinly sliced sirloin has to marinate for hours.  So, not only was this quick and easy it was so flavorful.  It makes 4 small servings so if you have bigger eaters or want leftovers I would double this recipe.   INGREDIENTS 1/3 cup brown sugar, packed  1/4 cup soy sauce  1 tablespoon sesame oil  1/2 teaspoon crushed red-pepper flakes 1/4 teaspoon ground ginger  or 1/2 teaspoon grated fresh ginger 3 cloves garlic, minced  1 pound ground beef  2 green onions, thinly sliced  Cooked rice, for serving INSTRUCTIONS In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.  In a large skillet over medium high heat, brown ground beef and garlic until browned making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, a

Today we have a guset post from Ferdinando Guade. He is  contributing a sweet that is typical of his region in southern Italy. It's not something that I have ever eaten but now is the time to give something new a try.  SANNACCHIUDERE (porcidduzzi) This is an unusual name for a dessert but all is explained below. There are two legends associated with this name: one is that a poor mother, as Christmas approached, wanted to prepare some sweets for her children, but she had at home a few ingredients. She only had flour, oil and honey.  So she k neaded the flour with water and a little oil, then cut the dough into very small pieces, fried them and then dipped them in honey.   The children were attracted by the sweets and they began to eat them all. The mother, fearing that there would be none left for the husband when he returned from work, locked the children in the cupboard, saying,  “Chiste s’hanne a cchiudere pe le fa acchià à attanete” ( These should be closed so that there will be

You might be, thinking.....If this is a beet and goat cheese salad, where are they?!  They are under the greens and for two good reasons.   First,  I hate to try and crumble this soft cheese over the salad.  It gets all over my fingers, it's just so messy.  Second, when you make it this way you will get a bite of goat cheese with every bite of your salad.  Let me show you how I like to make my beet and goat cheese salad. Not everyone loves goat cheese and some brands are stronger than others but I really like President brand, it's creamy and mild.   I take a slice of the goat cheese and spread it on the bottom of the plate.   Next I layer on diced roasted beets and toss the greens in the vinaigrette. And last I top with the dressed greens, sugared walnuts and dried cherries (or cranberries).  This salad has so many textures and flavors going on.  It's creamy, crunchy, sweet and tangy.  Delicious! Ingredients 4 medium sized roasted beets (instructions below) For the Dressing

Each region makes it his own way. Every family does it in his own way. Even my mom did. She wanted to be more "Tuscan" and try the recipes of the region, but I do not appreciated because of the very particular taste. We're talking about chestnut flour, intense, sweetish, who loves her, who hates her. Now that I'm an adult, or who are aged (!) I appreciate the 100% and I tried to go back to a balance of doses that would satisfy me. I made at least a dozen, segnandomi every time corrections until you get to what I propose. For my taste, the chestnut should not be dry and crisp but dry on the surface, well cracked and morbidino inside. I eliminated the raisins and pine nuts and open the door to Rosemary who, I swear, it gives you a perfume dream. Then everyone has their own taste, of course, but where you do not compromise on the flour and height. The best meal in my opinion is that of Mount Amiata (GR), sweet, light-colored and with regard to the height, to me, should n

For early spring then a tart soft and fragrant citrus is what it takes, with a slight crust without butter and no eggs (the eggs I used for the cream). Although it is made ​​with wholemeal flour the pastry remains rather soft and crumbly. What kind of pastry will you say? This Italian recipe , with some modifications made ​​by me (I reduced the sugar) , I found the recipe on a book of Montersino. Do not expect the usual pastry buttery and very tasty , this is good but to me falls in those recipes a bit 'health-conscious . However, the overall result is pleasant tasting and testing done in the family has had positive feedback ... I think all of us moms and housewives they know a little bit of culinary criticism of family members, or not? (but that's it, but there is little sugar, too sweet, but it is cooked well? cream is too fluid ... etc ...) !!. The custard instead is enriched with the classic orange and lemon. If you like to try it I suggest you prepare it the day before a