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Source: www.moreover.com --- 24 days ago
Food Network Aug 12 2008 12:10AM GMT ...
Source: www.emaxhealth.com --- 3 days ago
Bruschetta and crostini? What's the difference? They’re both wildly popular, easy-to-make Italian appetizers of toasted bread with toppings. In my family, bruschetta was toasted bread rubbed with garlic and topped with olive oil, tomatoes, and basil, while smaller slices of toasted bread with various toppings were called crostini. read more ...
Source: pacificoutpost.wordpress.com --- 19 days ago
I don’t watch much TV, but when I do it’s almost always one of the following: 1. CNN with my tea and breakfast on the weekdays, no exceptions 2. The Daily Show with Jon Stewart and The Cobert Report hour 3. Project Runway 4. Competitive cooking [...] ... Source: diabetic.lotsofgreatrecipes.com --- 4 days ago
1 narrow loaf of Italian or French bread, about 1 pound (450 g) 2 garlic cloves, peeled and cut in half Tomato and Pepper Topping olive oil cooking spray 1/4 cup (22.5 g) chopped yellow onion 1 clove garlic, minced 1 14 1/2 ounce (411 g) can no-salt added diced tomatoes, well drained 1 large red bell pepper, 8 ounces (240 g), seeded, deveined, and chopped 1 large yellow bell [...] ... Source: habeasbrulee.com --- 12 days ago
Figs are marvelous. Dave and I have been eating them with duck confit (as in this spectacularly tasty recipe, all rich luscious duck and bright fresh figs with mustard seeds and curry leaves to perk everything up), pickling them, and just generally reveling in their availability lately. Instead of apologizing for not updating this blog often [...] ... Source: www.msadventuresinitaly.com --- 13 hours ago
This past weekend was Labor Day in the U.S., and while Italy, like the rest of Europe celebrates Labor Day on May 1st, I was thinking about the multiple barbecues and party food eaten this weekend. One of the ultimate party foods is the (Mexican) 7-layer dip with refried beans, guacamole, sour cream, cheese, olives, [...] ... Source: www.fwicki.com --- 15 days ago
While rosemary is my all-time favorite herb, I have a special place in my heart for fresh thyme. ... Source: diabetic.lotsofgreatrecipes.com --- 4 days ago
1 1-pound (480 g) narrow loaf of Italian or French bread olive oil cooking spray 2 garlic cloves, peeled and cut in half 1. Preheat oven to 350�F (180�C), Gas Mark 4. Slice the bread into 20 1/4-inch thick slices, discarding the ends. Arrange the bread in a single layer on a large baking sheet. Lightly spritz [...] ... Source: thebittenword.typepad.com --- 32 days ago
Food & Wine (August 2008) For our Dinner with Mom , we wanted a meal that would be light and summery, but full of delicious flavors that would highlight the vegetables in season. And since we were having a few friends over, we wanted a dinner that would lend itself to sharing and fun conversation. Our solution? Small plates. By now, tapas are a familiar part of American menus. But the idea of cooking small plates at home can be a little daunting: How will you cook every item you need? How can you ensure it will all be ready at the right time? Won't you spend the entire meal jumping up to prepare the next dish? As it turned out, our small-plates dinner was a blast, and -- with three sets of hands and a little extra organization -- it was pretty simple to prepare. And it was a fun way to showcase some delicious seasonal tastes. And there was no better way to kick off the meal than with these delectable beet crostini. Our beet love is well documented. The beets we got from our local farmers market were fresh and tasty. In this recipe, they give a lovely ruddy spice that blends fantastically with the burrata. This was actually the first time we'd ever encountered burrata, which is a cream-filled mozzarella cheese. It was lush, delicious cheese, but, to be honest, we found it a little tricky to work with. The very idea of slicing cream is, well, difficult. Our suggestion? Don't get hung up on pretty slices here. Just use your fingers to pi ... Source: mikelok.spaces.live.com --- 2 days ago
Penultimate extract from my book. crostini Italian for “little toast”, you can use any kinda bread you like; I would stay away from sliced white though. This is a good item to add to your starters list, easy to make, great value and loads of variations. I like to use a large ciabatta, sliced on a diagonal; this gives you more greedy surface area to put toppings on and looks good too. Prepare the slices of bread by toasting it then rub one side sparingly with a clove of garlic finishing off with a drizzling of extra virgin olive oil, you can just season and eat as is or add the following toppings before seasoning. Fresh tomatoes rubbed onto the bread Slices of tomato, basil leaves and olive oil Chorizo slices with chopped tomato, chilli and spring onion salsa Slices of tomato, basil and mozzarella Anchovies, capers, olives, rocket and lemon dressing Griddle thin slices of aubergine or courgette with a chive dressing Palma ham with rocket and lemon dressing Roasted red peppers from a jar, crumbled feta cheese and a oregano dressing Preserved chilli peppers, parmesan shavings and honey and basil dressing Tinned tuna, sun dried tomatoes, olives and rocket You get the idea; the list is endless, think of the bread as plate. Stick to cold ingredients and experiment. TIP: a DIY communal starter, toast a stack of sliced ciabatta. Get a bowl of garlic cloves, bottle of extra virgin olive oil, fresh herbs and loads of various toppings on a large p ... Source: cookinghussy.wordpress.com --- 26 days ago
This tasty little concoction came from my co-worker’s chef boyfriend. When she told me about it, I knew I would make it because all I’d have to do is spread and layer and cut things. Easy appetizers are my favorites. Rye bread (I used bread, but rye crisps would be good too) Apricot jam Blue cheese Candied Walnuts (I [...] ...
Source: www.accessatlanta.com --- 29 days ago
LAWRENCEVILLE McCray's Tavern on the Square One of the busiest restaurants in Lawrenceville, with a spectacular view from the rooftop patio, makes super-fresh bruschetta set off by a house-made whole milk mozzarella. Four crostini sit in a bed of spring mix dressed in lemon and white wine vinaigrette topped with Kalamata tapenade, fresh basil and marinated Roma tomatoes and mozzarella. The whole dish is drizzled in a sweet balsamic glaze. "I've never been a big bruschetta person, but I love this dish," says chef Steven Green. "It's marinated and tossed to order so it's very fresh tasting." Green has been onboard at McCray's for two months and is developing a few menu changes planned to debut next month, including his crab cakes and ribs. ...
Source: www.neatorama.com --- 1 day ago
Ken of Onlyknives blog has just posted a how-to guide on making your own Jar Jar Binks out of jicama: Jar Jar Binks was easily the worst thing about The Phantom Menace. If I could create a scrumptious salad out of him and serve him up with a tasty crostini, perhaps I might have my revenge. Jicama [...] ... Source: www.localwineevents.com --- 6 days ago
Aug 30, 2008 (Sat): Hors d'oeuvres by Roy Harland crostini with Pointe Reyes Blue Cheese & Fig Jam Thin-Crust Pizza Squares with Caramelized Onions, Figs & Manchego Cheese Salmon Cakes with Caper Aioli Pear-Pecan and Cambozola Canapes Tasting lead by Francois Cinq-Mars Pear-Pecan and Cambozola[...] ... Source: www.localwineevents.com --- 2 hours ago
Sep 06, 2008 (Sat): Herbed Cheese crostini Fried Chicken Bites with Chili Jelly Little Roasted Sweet Peppers Stuffed with Goat Cheese Mini Potato Skins with Guajillo Salsa & Sour Cream Tasting lead by Francois Cinq-Mars Chateau Julien Chardonnay 2006 Hints of lemon drops and ripe pear frui[...] ... Source: www.localwineevents.com --- 9 days ago
Aug 27, 2008 (Wed): Italy- From 30,000 ft. August 27, 2008 7:00pm Course 1 Wild Mushroom Soup with truffle crostini Course 2 House Made Tagliatelle with calamari, broccoli rabe, & house pancettaCourse 3 Roasted Lamb Chop & Braised Lamb with cavolo nero & white beansCourse 4 Pista[...] ... Find more results for crostini on RSSMicro.com |
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It's not everyday that you find yourself on a sun-kissed terrace in Argentina looking out at a few stray clouds dancing around the tip-tops of the Andes Mountains . It is the best kind of theater. I found myself standing, and staring, and then letting my eyes come back to close range when someone generously offered me a bite-sized treat. A small cracker topped with what looked like zucchini relish, a tiny kiss of creme fraiche, and a couple flecks of black pepper. I reached toward the platter with the hand that wasn't holding a crisp glass of Chardonnay . The crostini had a pronounced lemony tang, and the snap of the cracker played nicely with the relish-like toppings. This was the start of what amounted to a wonderful meal with both old and new friends at Bodega Ruca Malen in Luján de Cuyo. This version is a "broad-strokes" recreation based on my (somewhat) hazy memory, and a nearly illegible scribble in my notebook. The scribble said - cracker, zesty saute of apple and zucchini, creme fraiche, pepper. I got a third hand account of the ingredients when I was there (chef --> waiter --> friend --> me), the culinary version of telephone. I used thinned out goat cheese and in addition to that I'm sure I have other ingredients in this version that weren't in the original, and one or two that might have been in the original that escaped me. Anyhow, this version is going to be a keeper and might very well (finally) dethrone the lentil ...
The September Bon Appetit is its 15th annual restaurant issue. In a story on the best Italian food in America, Baltimore's Cinghiale is featured for its wild mushroom crostini and fresh artichoke and white bean crostini (recipes included). Of course, I would love to know how the magazine discovered Cinghiale, but I'm probably not going to find that out. More importantly for me, I'm so used to national publications presenting Baltimore as a place to pick steamed crabs, go to Little Italy or get a meal in the Inner Harbor that I'm delighted for another side of the city's culinary scene to be recognized -- one that shows we have some variety here. For one thing, every tourist who is coming to town picks up the phone or e-mails to ask me for one of those three things. It gets boring. But this reminded me that I had more to say about the imaginary restaurant that won the Award of Excellence from the Wine Spectator . (Not because there's any question about Cinghiale's wine list, or crostini for that matter, but just because foodies place a lot of importance on this kind of national recognition.) ... ...
Good news pizza lovers! Alforno Restaurant in Old Saybrook, the purveyor of that yummy New Haven-style pizza, is going to re-open tonight now that its new stainless steel brick oven has been successfully installed. I met with Alforno owner Robert Zemmell at the restaurant today, to see the new oven, which he told me, has the capacity to cook as many as 27 large pizzas at one time. So the place went from no pizza earlier this week, to pizza opportunities galore! That is in addition to the home made pastas, gourmet Italian specialties, salads and desserts that are on the menu - such as Heirloom tomato and crostini salad, Eggplant Rollatini Topped with Arugula, and Amaretto bread pudding. Here is a shot of the new oven with its three cooking shelves to cook pizzas on. You can't see inside, I know, but it is lined with bricks, which in pizza-making is molto bene! (The man in the photo, Jim Darra, came all the way from Ohio to install this specially made oven.) Mr. Zemmell told me his original oven, a large brick number with a gigantic dome cast in refactory concrete that is generally used for crematoriums, was custom built by an Italian designer named Nabile Attie. While Zemmell was attending an show at a NYC art gallery earlier this week, he recieved a call from one of his chefs, who told him there was a problem with the oven. When he returned to Old Saybrook, Zemmell said he discovered that the oven had cracked beyond repair ...