Food Minia

  I had some cooked chicken breasts today that I needed to use up.   I had bought some already cooked ones  at the weekend for something and then hadn't used them all, and so today I thought I better make good use of them.   You could use home cooked chicken breasts for this, or even leftover roast chicken.  It's all a matter of using what you have on hand. I like to use up all of my leftovers.  I just hate waste and in today's economic climate, it just makes sense to use up all that we have.   Good use of leftovers makes good food budget economy, and I am all for that! I think baked jacket potatoes have to be the most versatile ingredient in the world.  It's so easy to just throw them in the oven and get on with other things, and presto, an hour later you have the perfect canvas to paint a supper meal on! Today I browned some pancetta cubetti along with the chopped cooked chicken breasts, and threw in some spinach and seasoning.  You could use fresh spinach or even

It was Pam birthday and her lovely husband set the cooking party with good friends  for her as she love cooking and Thai food. They are really good cook and nice people in the class.Thank for letting me host such a special day in my class.

It was so fun with this group-- what a good mix- from difference places but mingling well as a team.. Good job and thank you everyone for a great night -esp Evan who came back again after took this class last 4 years and this time with his friend.

    Love bites: over half of Brits say a dinner party is the best place to find love Forget Tinder and dodgy bars, 51% of Brits say that their favourite place to look for love is at a good old fashioned dinner party. As part of a report by Denby Pottery examining the UK’s entertaining habits, 44% of Brits also admitted to having the most success with dating following a dinner party ‘set up’. And thankfully, there’s plenty of opportunity for love to blossom, as 87%  regularly host friends for dinner . - 60% claim they get to know a person better at a dinner party than at a bar - - 6% of the nation has found the love of their lives at a dinner party - - That 6% jumps to 1 in 10 for Londoners and Scots - - 17% of people have been set up at a dinner party at least once - - Under 35s are the most likely to be set up at a dinner party - These stats form part of The Art of Entertaining report by iconic British brand, Denby, which delves into trends and eating habits of British peopl

It's anybody's guess whether this dish is really Italian or not. Some claim the dish was invented at Dante's, a restaurant in Bologna, Italy. Luigi Franzese, a chef at New York's Orsini restaurant in the 1970s is also sometimes credited. But other sources relate that a certain James Doty, a graduate of Colombia University, was the originator. While its origins are murky, the flavor is not. I've never seen it on a menu in Italy, but it's certainly ubiquitous here in the states and for good reason -- it tastes delicious. It's also perfect for the home cook owing to its ease of preparation. The whole dish comes together in less than 30 minutes. It's also perfect for those of you thinking of meatless dishes to prepare for Lent. So what are you waiting for? Pour yourself a Bloody Mary, but set aside a little of that vodka for Penne Alla Vodka. Want more Ciao Chow Linda? Check out my Instagram page  here  to see more of what I'm cooking up each day.  You

Classic Piselli (Italian Style Peas) INGREDIENTS 2 1/4 Pounds of freshly shelled peas (frozen if you have to) 1 Small white onion - sliced 2 Fairly thick slices of prosciutto or pancetta - minced Pepper to taste 2 Tbs. Extra Virgin Olive Oil 2 Tbs. Minced Italian Parsley Large Pot of boiling salted water Shell your peas.  This can be done a day ahead of time, as the peas will stay fresh in the crisper for 24 hours. Using a large pot, saute the onion in the olive oil.  Do not heat the oil first. Saute until golden.  If you are using pancetta, saute it with the onions. Add the peas and enough boiling salted water to keep them from sticking and burning, adding more water a little at a time as you go. If you are using prosciutto instead of pancetta, add at this point. Simmer the peas until they’ve reached the texture you prefer. If you are using prosciutto, instead of pancetta, add at this point, along with the parsley.  Simmer for 2 minutes, drain, and serve in a warmed dish. Drizzle with

Peach Bellini Preparing and serving is wonderfully simple. Only 2 ingredients required. Prosecco ,a sparkling Italian wine and peach puree.  Other sparkling wines are often used in place of Prosecco. It’s no longer a Bellini. I’ve experimented and want to share that I believe in this case the originally recipe is the best.  In fact, using a beautiful and luxuriously flavored French champagne does not enhance the drink. Classic French champagne does not pair well with the light, fruity flavor of the Bellini. 2 oz. fresh peach purée 4 oz. Prosecco Pour puree into chilled flute, add Prosecco. Stir gently. Serve straight up and without ice If you’d like the kids to be able to enjoy a fresh peach drink with the grown ups, you can substitute sparkling juice, sparkling water or seltzer in place of the Prosecco.

 Peaches in Red Wine.  6 peaches  6 Tbs. granulated sugar 1/2 lemon Red wine (Your choice. I like to use San Giovesse, Merlot or Pinot) Wash peaches in cold water.  Peel and slice into wedges. Discard pits. Place wedges in large bowl. Sprinkle peaches with sugar and the juice of half a lemon. Mix gently with a wooden spoon or by hand to avoid bruising the fruit. Peaches are delicate. Allow peaches to sit with sugar for 20 minutes, or until sugar has thoroughly dissolved. The fruit will soften slightly in the process. Place peach wedges into individual serving bowls. Add enough red wine to each serving to just cover the peaches.  Allow them to sit another 30 - 45 minutes. The longer they sit, to more intense the wine flavor.  I don’t recommend allowing them to sit any longer than 45 minutes or the wine flavor will dominate the peach flavor. Can be served room temp or slightly chilled. Serves 6

Shrimp with Pistachio Sauce (Serves 6 to 8) Shrimp with Pistachio Sauce 1 pound large shrimp in shell 2 ounces shelled pistachios 4 anchovy fillets 1 tablespoon capers, rinsed 3 tablespoons olive oil, divided 1 tablespoon lemon juice 2 tablespoons water Cook shrimp in boiling water until pink, about 3 minutes. Drain the shrimp and allow them to cool enough to handle them. Remove shells (leaving tails on) and devein the shrimp.  Set aside. In a food processor, combine pistachios, anchovies, capers, 2 tablespoons of oil, and lemon juice. Puree to a smooth consistency. Add water and puree again to incorporate the water. Put cooked shrimp together with sauce in a bowl; toss gently. Sprinkle the top with the remaining tablespoon of oil. Serve warm with slices of Italian bread.

Shrimp in Tomato, Caper and Pine Nut Sauce (Serves 6) 2 pounds large shrimp, peeled and deveined 1/2 cup olive oil 1 medium onion, finely chopped 1 fennel bulb, thinly sliced 2 garlic cloves, minced 2 cups diced canned tomatoes, drained Salt and pepper 3 tablespoons pine nuts 6 tablespoons capers, drained and rinsed 4 bay leaves Juice of 1 lemon 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley Heat olive oil in a large saucepan over medium heat. Add the onion and fennel.   Sauté for 15 minutes, until the vegetables are tender. Add the garlic and cook for 1 minute. Add the tomatoes and cook for 15 minutes, stirring often. Season with salt and pepper. Add pine nuts and capers and cook for 10 minutes. Arrange the shrimp on top of the sauce. Insert the bay leaves among the shrimp. Drizzle the lemon juice over the top. Cover and cook for 3 to 5 minutes, until the shrimp are cooked through. Remove and discard the bay leaves. Transfer to a serving platter. Distribute the

SPAGHETTI WITH BREAD SAUCE SERVES 8 INGREDIENTS FOR SAUCE: 1 CUP DAY OLD UNSALTED BREAD MADE INTO CRUMBS (DON’T TOAST BREAD)  1/4 CUP EXTRA VIRGIN OLIVE OIL ½ CUP FRESH CHOPPED PARSLEY SALT & PEPPER TO TASTE POUR OLIVE OIL INTO COLD FRY PAN.  ADD BREAD CRUMBS TO OIL AND SAUTE ON LOW.  ADD PARSLEY AND SALT & PEPPER TO TASTE AND SAUTE UNTIL GOLDEN BROWN AND CRUNCHY.  SET ASIDE  INGREDIENTS FOR SPAGHETTI: 16 OZS. TRADITIONAL STYLE SPAGHETTI 1 CUP FRESH GRATED PARMESAN CHEESE LARGE POT OF SLIGHTLY SALTED BOILING WATER 1/3 CUP EXTRA VIRGIN OLIVE OIL BOIL SPAGHETTI AL DENTE IN LIGHTLY SALTED WATER.  KEEP THE WATER AND SET ASIDE. DRAIN SPAGHETTI AND PLACE IN 1/3 CUP OLIVE OIL IN LARGE FRY PAN AND SAUTE ON LOW FOR 2 MINUTES.  ADD 2 CUPS SALTED WATER FROM PASTA BOIL. AND SIMMER 2 MINUTES.  DRAIN AGAIN. PLACE BREAD SAUCE ON LOW FIRE TO WARM. FILL LARGE INDIVIDUAL RAMEKINS WITH SPAGHETTI USING THE TRADITIONAL TWIRLING METHOD UNTIL SPAGHETTI IS PACKED FIRMLY INTO RAMEKIN. INVERT EACH RAMEK

Saffron Sauce  (For Chicken) Ingredients 4 Tbs. unsalted butter 1 lg. leek - white and light green parts only - thinly sliced 1 glove garlic minced finely ½ cup white wine 1 ½ cups chicken broth 1/4 tsp. saffron threads (or equivalent in powder) ½ cup heavy cream 3/4 tsp. sea salt 1/4 tsp. pepper Directions  In warm pan melt butter.  Add leeks and garlic. Cook until tender about 5 minutes. Deglaze the pan with white wine. Cook until wine is reduced by ½. Add broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add cream, salt, and pepper. Stir to combine and simmer for 5 minutes: Remove from heat and whip with hand blender just until creamy, with no chunks.  If too thin add more cream, if too thick, a bit more broth. Pour over chicken and garnish with bits of parsley if you like 

Saffron Sauce For Seafood Ingredients 1/2 cup finely minced shallots 1/2 cup dry white wine 1 pinch saffron threads 2 tablespoons heavy cream 1 stick of cold unsalted butter, cut into pieces 2 teaspoons fresh lemon juice   Salt and pepper - Peel shallots and mince - Set aside Squeeze fresh lemon juice. Remove any seeds - Set aside Cut butter into 8 pieces. Return to refrigerator until you are ready to use it.  Butter must be very cold when added. - Put wine and shallots into a small, heavy pot On medium-high heat bring wine and shallots to a boil. Continue to boil everything down to about 2 Tablespoons. About 5 minutes. Lower heat to medium - low and add the saffron. Add the heavy cream. Whisk in the butter. Add each piece before the last one has completely melted. Stir constantly! Don’t allow mixture to come to a boil. Add 2 teaspoons fresh lemon juice. Add some salt and pepper to taste. Strain the sauce and discard the cooked shallots or retain the shallots and puree sauce before ser

FILETTO DI AGNELLO FRITTO AL LIMONE (Fillet of Lamb with Lemon) 8 rib lamb chops Flour 3-4 eggs Sea Salt Unseasoned Breadcrumbs Salt Extra Virgin Olive Oil Fine Zest From 1 Lemon ~ Mix lemon zest into breadcrumbs Trim fat from lamb chops and remove meat from bone Flatten each fillet with a meat pounder  Beat eggs and season with a pinch of Sea Salt Dip each fillet generously through the flour, egg and then breadcrumbs, in this order. Add olive oil to a skillet so it’s about 1/3" deep.  Oil should bubble up around sides of the meat, but they should not be deep fried.  Heat oil until it is moderately hot and add the fillets. Fry gently until golden brown on each side. Make sure oil is only moderately hot so as not to over cook As fillets are done, transfer them to a rack or dish lined with paper towels.  Sprinkle with sea salt and a drizzle of Extra Virgin Olive Oil  Serve hot or at room temperature

TUSCAN CURRY POWDER INGREDIENTS ½ TSP. CORIANDER SEED 1 TBS. JUNIPER BERRIES 2 PINCH’S CUMIN SEEDS 1/4 TSP. GROUND GINGER PINCH DRIED RED PEPPER FLAKES PINCH OF GROUND CINNAMON PINCH SEA SALT PINCH FENNEL SEED  2 WHOLE CLOVES USING MORTAR & PESTLE OR SPICE GRINDER CRUSH TO A FINE POWDER.

Pasta With Sage & Butter Sauce Sea salt and freshly ground black pepper to taste 1 pound pasta ** See Note for use with Ravioli 3 tablespoons unsalted butter 30 fresh sage leaves ***Alternate method : 1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano Bring a large pot of water to a boil. Cook pasta until it is tender, but not quite done.  Al dente. Place butter in a skillet or saucepan large enough to hold the cooked pasta. Turn heat to medium and add sage. Cook until butter turns nut-brown and sage shrivels. Turn heat to low. When the pasta is just about done, scoop out 1 cup of the cooking water.  Drain the pasta.  DO NOT RINSE.  Immediately add pasta to the butter-sage mixture, and raise heat to medium.  Add 3/4 cup of the water, and stir.  Mixture will be loose and a little soupy.  Turn heat to medium and cook for about 1 minute or until all water is reduced and the pasta is perfectly done. ** For Ravioli version, cook ravioli in boiling water until they begin to floa

ITALIAN VEGETABLE SOUP AND RIBOLITA SERVES 10 -12 2 1/4 CUPS DRY WHITE BEANS OR  8 CUPS FRESH WHITE BEANS 1 HEAD OF GREEN LEAF CABBAGE ½ HEAD SAVOY CABBAGE 1 BUNCH SWISS CHARD 3 VERY RIPE TOMATO’S 2 STALKS CELERY 2 CARROTS (UN-PEELED)  1 LARGE RED ONION 1 MEDIUM LEEK 2 CLOVES GARLIC 1/3 CUP OLIVE OIL 2 - 3 SPRIG’S OF FRESH THYME 1 LOAF ITALIAN BREAD (SAVE THE BREAD FOR DAY #2 LEFT OVERS) SALT & PEPPER TO TASTE 13 ½ CUPS WARM WATER ***NOTE THAT ON CABBAGE CHOICES YOU CAN SUBSTITUTE 2 OR 3 CABBAGES FROM YOUR PERSONAL FAVORITES, BUT NO “RED” CABBAGE*** PREPARE BEANS AS SHOWN IN THE PASTA FAGIOLI RECIPE. KEEP ½ OF COOKED BEANS WHOLE, AND PUREE ½. THINLY SLICE YOUR CABBAGES.  COARSELY CHOP THE SWISS CHARD. SAUTE THE CABBAGE IN HEATED OLIVE OIL UNTIL TENDER. ADD CHOPPED SWISS CHARD AND THYME ABOUT HALF WAY THROUGH. ADD WARM WATER. COARSELY CHOP CARROT’S, CELERY, ONION, LEEK AND TOMATO’S.  ADD TO SOUP. SIMMER AND REDUCE FOR 1 HOUR. ADD COOKED AND PUREED BEANS. SIMMER 20 MINUTES. ADD SALT

ZUPPA DI PASSATELLI  MEAT BROTH 3 ½ LBS. BONES AND MEAT SCRAPS FROM BEEF, CHICKEN AND/OR VEAL ½ CUP FLAT LEAF ITALIAN PARSLEY 2 CARROTS - CHOPPED 2 STALKS CELERY - CHOPPED 1 MEDIUM ONION - SLICED 2 MEDIUM TOMATOES - CHOPPED (CAN BE SUBSTITUTED WITH 1 HEAPING TBS. TOMATO PASTE) 4 QTS. WATER  1 TBS. SEA SALT PLACE ALL INGREDIENTS, EXCEPT THE SALT, INTO A LARGE SOUP POT.  COVER AND BRING TO A ROLLING BOIL.  REDUCE HEAT TO LOW AND SIMMER COVERED FOR 3 HOURS.   SKIM THE SURFACE SEVERAL TIMES WITH A SLOTTED SPOON TO REMOVE THE FOAM THAT ACCUMULATES.   ADD THE SALT AT THE END OF THE COOKING PROCESS. STRAIN BROTH AND IT’S READY TO USE.  IF YOU WOULD LIKE TO FREEZE THE BROTH, ALLOW TO COOL THOROUGHLY BEFORE FREEZING. IF PURCHASING YOUR MEAT STOCK/ BROTH YOU WILL REQUIRE 12 CUPS. INGREDIENTS FOR PASSATELLI: 12 CUPS MEAT STOCK/BROTH 3/4 CUP FRESHLY GRATED PARMESAN CHEESE ½ CUP FINE UNFLAVORED BREAD CRUMBS ½ TSP. FRESHLY GRATED NUTMEG 2 LARGE EGGS ADDITIONAL PARMESAN CHEESE IN A LARGE BOWL COMBINE

Torta di Pistacchio  Pistachio Cake Serves 8 Ingredients For the cake 1 2/3 cups raw shelled pistachios - Peel off red skin (see note below) 6 large eggs, separated, at room temperature Pinch of kosher or sea salt 3/4 cup granulated sugar Finely grated zest of 1 lemon Confectioners' sugar, for dusting For the ricotta cream 1 firmly packed cup well-drained whole milk ricotta, patted dry 2/3 cup heavy cream ½ cup mascarpone  1/3 cup confectioners' sugar ½  tsp. vanilla paste or pure vanilla extract Preheat oven to 325 degrees F with a rack in the center. Butter bottom and sides of a 9" springform pan with at least 2 3/4-inch-high sides. Process pistachios in a food processor in two batches until they are the texture of fine cornmeal. Set aside. Using a stand mixer with whisk attachment, beat egg whites and salt at low speed to break them up, then raise speed to medium and beat until soft peaks are formed. Increase speed to medium-high and gradually add 6 Tbs. granulated suga

Torrone Nougat Almond Candy Makes 15 - 20 pieces                                           2 to 3 edible wafer papers (cook stores and party stores) 3 egg whites ¼ teaspoon cream of tartar ½ cup honey 2 cups granulated sugar 1/8 tsp. salt 3 cups whole blanched almonds 1 tsp. vanilla extract Kitchen thermometer  Preheat oven to 350 degrees. Spray  8-inch square baking pan with non-stick cooking spray. Line bottom and sides of pan with edible wafer paper. Cut pieces as needed to fit. Set aside. Place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment. Put honey into medium saucepan. Pour sugar and salt into the center of the pan. Cook mixture over medium heat, without stirring, until honey begins to simmer around the edges of  pan. About 5 minutes. Reduce heat to medium-low, cooking gently and swirling the plan until sugar is dissolved. Mixture should turn to dark amber color and reach 320 degrees on kitchen thermometer. Takes from 10 to 12 minutes.

The creamy strawberry cheesecake is perfect for any special occasion. The two layer cake made with pureed strawberries giving an intense flavor. Here is an   amazing and no-bake strawberry cheese cake recipe and it is of course one of the great gathering treat.  Related:   Strawberry cake with cream cheese frosting Ingredients for the base: Digestive biscuits-250 gm Butter melted-100 gm Ingredients for the Cheesecake filling: Cream cheese-500 gm Whipping cream-200 gm Caster Sugar-100 gm Pureed Strawberry-2 tbsp Lemon juice-1 tbsp Gelatin (unflavored)-10 gm Ingredients For Topping: Strawberry (fresh or frozen)-1 1/2 cup Sugar-1 cup Water-1/4 cup Lemon juice-1 tsp Preparation: In a large bowl (or use blender) crumble the digestive biscuits to fine powder; add melted butter in to it and mix well. Grease a spring form cake tin with butter. Add the biscuit mix in to baking pan and press firmly. Keep it in fridge until the filling gets ready. Beat whip cream in a chilled bowl until smooth an

These heart-shaped, chocolate-filled hand pies  are a sure way to win your sweetheart's heart  Made with LOVE Say hello to my 💓 My heart is sweet and warm ... and stuffed with smooth and creamy chocolate, of course :) These hand pies are all you love about pie crust and spreadable chocolate bundled up in cute and most dangerous heart-shaped cookie.  Each one of this has a buttery, flaky and

Country fried steak is a big favorite around here, there is just nothing like it.  These steak fingers were perfect and a great way to serve this classic southern dish to children.  They can eat them with their hands and dip them in the delicious gravy. 3lbs cube steak 1 1/2 cup whole milk 2 eggs 3 cups flour 2 tbsp seasoning salt 1 tbsp black pepper Canola Oil (for frying) 1/3 cup flour 2 cups whole milk salt and pepper to taste Cut the cube steak into strips. In one small mixing bowl combine the flour, seasoning salt and pepper. In another small bowl combine the whole milk and eggs, whisk well.  Dip the cube steak into the flour then into the milk mixture then back into the flour and place on a clean plate. Continue with the remaining cube steak.  Heat canola oil in a deep pan over medium heat.  Place 3-4 steak fingers into the oil at once and let cook until they are golden brown and cooked through. Remove to a clean plate lined with a paper towel. Continue with the remaining steak f

Now a days pasta is one of the comfortable food for all. A big bowl of pasta with rich creamy sauce and the addition of mixed vegetables is a perfect and easy choice for dinner. Here is a quick and delicious recipe of creamy vegetable pasta in spicy and rich thick coconut milk sauce (malai sauce). Ingredients: Pasta-1 cup Butter-2 tbsp Thinly chopped garlic-1 tbsp Thinly chopped onion-1  Chilly powder-1 tsp Pepper powder-1/4 tsp Cumin powder-1/4 tsp Salt-to taste Chopped carrot-1/4 cup Green pea-1/4 cup (fresh / or cooked dried) All purpose flour (maida)-1 tbsp Thick coconut milk- 3/4 cup Chopped cilantro/ basil leaves- to garnish Preparation: Cook pasta in enough boiling water by adding salt until done (8-10 minutes). Drain it and keep aside. Heat butter in a pan; add thinly chopped garlic and onion; saute for a minute. Add chilly powder, pepper powder and cumin powder . Add chopped carrots and green pea; saute 3-4 minutes. Then add all purpose flour and mix well on low flame for two

It was great having Rollball with me this afternoon for cooking team building. The whole company in my class today was amazing meeting everyone and working with them fast and excellent team.Sorry , no more wine :))

It was a fun evening with Autodesk and big thank to Seth who recommenced my class to this company and the team..Great team work mastering three course meals with al ot of laugh and bonding....

       Join me for a week on Lake Como, to write about that childhood memory, travel experience, or any other event you've been wanting to capture in print.  Spend the mornings in writing instruction, and afternoons in leisure touring the area, eating exquisite foods and pinching yourself that it's real. Kathryn Abajian and I hold the writing retreat at Villa Monastero (pictured above) in Varenna, on the banks of Lake Como, Italy. We're scheduled to repeat it September 24-30., 2017.      Come along with me for an armchair visit to learn about the villa and its origins. Maybe you'll decide you'd like to spend a week here with us too, improving your writing skills, and partaking of the region's foods, wines and nearby sights.                                The villa was founded as a Cistercian monastery in 1208, but its mission foundered in 1667, when the nuns left for Lecco, a city to the south. After three years, the villa was sold to the Mornico family, whose