Thought for Food

Ingredients:

Biga:

• 1/2 Teas. Active Dry Yeast
• 1 Cup Lukewarm water
• 2 Cups Unbleached, All−purpose Flour

Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight.

Bread:

• 2 Cups Warm Water (about 90 degrees F.)
• 1 Pkg. Active Dry Yeast
• 5−6 Cups All−purpose, Unbleached Flour
• 2 Ts. Salt

Directions:

1. Place the water in a large bowl, sprinkle the yeast overtop and mix well.
2. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume.
3. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour.
4. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a sharp knife just prior to baking.
5. Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes.
6. Cool to room temperature and serve.

Posted by Ian McKenzie at 01:08 PM | Permalink | Comments (0) | TrackBacks (0)

NGREDIENTS:

• 1 9-oz. pkg. refrigerated or frozen tortellini pasta
• 2 cups frozen baby peas
• 3 Tbsp. butter
• 1/2 cup grated Parmesan cheese

PREPARATION:

Posted by Ian McKenzie at 01:58 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
2 large onions, diced
3 medium carrots, diced
2 celery stalks, diced
150 ml (5 0z) olive oil
2 large white (starchy) potatoes, diced
2 bok choy, diced
3 l (6.5 p) chicken stock
parmesan crust
1 400 g (14 oz) tin canellini beans
1 400 g (14 oz) tin diced tomato
3/4 cup small pasta shapes
salt & pepper

Directions:
In a large saucepan, saute the onions, carrots and celery in the olive oil until bits of gold start to form. Add the potatoes and bok choy and saute 2 minutes longer. Add chicken stock, parmesan crust, canellini beans and tomatoes and cook for about 40 minutes. Season and add pasta and cook until pasta is cooked, stirring all the time. Serve. It also better reheated the next day. Some recipes will have you cook the soup for hours to get the vegetables to merge together, but I like to differentiate between them.

Posted by Ian McKenzie at 06:50 PM | Permalink | Comments (0) | TrackBacks (0)

Yield:  4

Ingredients:
    * 1 x loaf day old Tuscan or country bread, cut into small pieces
    * 1 cup extra virgin olive oil, plus extra for drizzling
    * 2 x celery stalks, finely chopped
    * 2 x carrots, finely chopped
    * 1 x onion, finely chopped
    * 5 leaves of basil
    * 28 oz can pealed plum tomatoes w/ juices
    * 2 – 3 cups vegetable stock
    * Salt and pepper to season

 
Directions:
In a large pot, heat olive oil and throw in celery, carrots, onions and basil. Fry up vegetables until soft and add bread. Stir thoroughly until bread has absorbed all the extra virgin olive oil. Add a few ladles of vegetable broth and continue to stir very well. The vegetable broth helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let reduce.

Add pealed plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes making sure the pappa is dense, not soupy. Serve at room temperature and drizzle with the best extra virgin olive oil you can find.

Posted by Ian McKenzie at 09:39 AM | Permalink | Comments (0) | TrackBacks (0)

Yield: 2

Ingredients:

• butter
• 2 ears of corn, husked
• 1/2 red bell pepper, diced
• 1/4 cup cornmeal or 1/4 cup flour
• 1 x 4 inch ball of prepared dough, let rise to room temp.
• 2 tbsp olive oil
• 4 oz store bought pesto
• 4 oz brie cheese, cut into thin slices
• salt, and, freshly ground black pepper

Directions:

• Melt 2 tablespoons butter in a saute pan over medium heat.
• Stand corn on its end in the pan and cut kernels directly into the pan.
• Add red bell pepper and cook for 10 minutes, or until corn begins to brown.
• Remove from heat and reserve.
• Sprinkle your rolling surface with a handful of cornmeal or flour.
• Place dough in the middle of the surface
• Roll out the dough gently into either a 12-inch rectangle or circle, 1/4-inch thick.
• Brush both sides with olive oil and set aside until ready to grill.
• If you are grilling on a charcoal grill, set coals on one side of the grill.
• Place dough directly on the cooking grate over medium heat for one to three minutes, until the crust is well marked and browned.
• Flip dough and spread pesto evenly over crust.
• Sprinkle corn and bell pepper over top, then place cheese overtop.
• Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza.)
• Cover grill and cook for 5 -10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper and slice.
• Serve immediately

Technorati Tags: Cooking, Recipes, Pizza, Italian, BBQ

Posted by Ian McKenzie at 03:29 PM | Permalink | Comments (0) | TrackBacks (0)

Yield: 2

Ingredients:

• 1 x 4 inch ball of prepared dough, let rise to room temp.
• 2 tbsp olive oil
• 1/4 cup Hoisin sauce
• 2 grilled skinless chicken, breasts, diced
• 4 scallions, finely, sliced
• 2/3 cup lightly packed cilantro, leaves, stems discarded before before measuring
• 1/2 red bell pepper, seeds and membranes discarded, sliced into thin strips
• 1 cup mozzarella cheese, grated
• salt, and, freshly ground black pepper, to taste

Directions:

• Sprinkle your rolling surface with a handful of flour or cornmeal.
• Place dough directly in the middle of the surface.
• Roll out the dough gently into either a 12-inch rectangle or circle, 1/4-inch thick.
• Brush both sides with olive oil and set aside until ready to grill.
• Place dough in the centre of the cooking grate, directly over the heat for one to three minutes, until the crust is well marked and
  browned.
• Flip dough and spread Hoisin sauce evenly over cooked side of crust.
• Spread chicken, scallions, cilantro and bell pepper evenly over crust.
• Sprinkle cheese over top.
• Move to Indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza).
• Cover grill and cook for 5 -10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper, and slice. Serve immediately.

Technorati Tags: Cooking,, Recipes,, Pizza,, Italian,, Chinese,, Chicken,, BBQ

Posted by Ian McKenzie at 08:07 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 pound arborio rice
• 6 cups chicken stock, hot
• 2 tablespoons butter
• 3 ounces Parmesan cheese, coarsely grated

Directions:

1. Heat the butter and oil in a large, straight−sided saute pan or saucepan.
2. Add the onion, and saute until soft, without browning.
3. Add the rice, and saute for 2 minutes until the rice is well−coated.
4. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry.
5. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente.
6. The rice should be very moist and creamy, but not runny; firm but tender, not crunchy.
7. Remove from heat, and stir in butter and Parmesan cheese.
8. Salt to taste, and serve immediately.

Tags: Cooking, Recipes, Rice, Risotto, Italian

Powered by Qumana

Posted by Ian McKenzie at 08:22 PM | Permalink | Comments (0) | TrackBacks (0)

Technorati Tags: Recipes, Cooking, Italian, One-Pot Meals

Posted by Ian McKenzie at 11:10 AM | Permalink | Comments (0) | TrackBacks (0)

INGREDIENTS:
4 large red or yellow tomatoes
¼ cup Balsamic Reduction (see recipe)
Salt and Fresh black pepper to taste
1 pound Fresh Mozzarella
Good quality Extra Virgin Olive Oil
1 bunch fresh Basil, chiffonade

DIRECTIONS:
1. Wash and trim tomatoes, and cut into slices ¼-inch thick.
2. Cut the mozzarella into ¼-inch slices.
3. Alternate the tomato and cheese slices on a large plate orplatter.
4. Sprinkle with salt, and coarse freshly ground Black Pepper.
5. Drizzle with a few drops balsamic vinegar reduction.
6. Drizzle with the oil.
7. Sprinkle the basil chiffonade over the top.
8. Let sit at room tempurature for 15 minutes for flavors to develop.

Technorati Tags: Cooking, Recipes, Salads, Italian

Posted by Ian McKenzie at 10:29 PM | Permalink | Comments (0) | TrackBacks (0)

Yield:4

* 9 oz prosciutto, cubed (250g)
* 2 x white cooking onions, thinly sliced
* 1/2 cup extra virgin olive oil (120ml)
* Sprig of rosemary
* 2 x hot peppers, diced
* 2 x 19 oz canned lentils, drained and rinsed (2 x 540ml)
* Pinch of salt

Directions:

1. Sauté prosciutto and onions in a frying pan with extra virgin olive oil, rosemary and hot peppers on high heat until the prosciutto and onions are browned.
2. Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients. Add a pinch of salt but be cautioned that the prosciutto is already quite salty.
3. Remove rosemary sprig and plate. Serve warm or at room temperature

[David Rocco]

Technorati Tags: Cooking, Recipes, Italian, Lentils

Posted by Ian McKenzie at 06:24 PM | Permalink | Comments (0) | TrackBacks (0)

Serves 4-6

3/4 lb lasagnette (you can also use tagliatelle or fettucine)
1 lemon
4 T olive oil
4 shallots or 1 very small onion (about 1/3 cup chopped)
1 T paprika
salt and pepper to taste

Wash the lemon and grate the rind then juice the lemon. Peel and chop up onions or shallots. In a skillet saute the onion in the olive oil, when tender but not brown, add the lemon juice and grated rind and paprika. Toss the pasta in the pan with the sauce, adding some of the pasta water if needed. Season with salt and pepper. [Cooking With Amy]

Technorati Tags: Cooking, Recipes, Pasta, Italian

Posted by Ian McKenzie at 10:51 AM | Permalink | Comments (0) | TrackBacks (0)

1 pound fresh brussell sprouts
1 tbsp. olive oil
1/4 pound pancetta chopped
1/2 a red onion chopped
1 clove garlic chopped
1 tbsp. butter
1 tbsp. freshly squeezed lemon juice
salt and pepper to taste.

Remove the outside leaves from the sprouts, trim the stem leaving just a bit to hold the sprout together and cut in halves.

Cook sprouts in boiling water for 3 minutes and drain.

Meanwhile, heat olive oil in saute pan over medium high heat and add pancetta. Cook until crispy 5 - 6 minutes. Remove from pan.

Add red onion, reduce heat to medium and saute until soft, 2-3 minutes. Add the drained brussell sprouts and chopped garlic and saute until the sprouts start to turn brown.

Remove pan from heat and stir in the butter and pancetta. Sprinkle with lemon juice and add salt and pepper to tasted.

Technorati Tags: Cooking, Recipes, Vegetable, Brussell Sprouts

Posted by Ian McKenzie at 08:44 PM | Permalink | Comments (0) | TrackBacks (0)

Yield:4

Ingredients:
-9 oz prosciutto, cubed
-2 x white cooking onions, thinly sliced
-1/2 cup extra virgin olive oil
-Sprig of rosemary
-2 x hot peppers, diced
-2 × 19 oz canned lentils, drained and rinsed
-Pinch of salt

Directions:
1. Sauté prosciutto and onions in a frying pan with extra virgin olive oil, rosemary and hot peppers on high heat until the prosciutto and onions are browned.
2. Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients. Add a pinch of salt but be cautioned that the prosciutto is already quite salty.
3. Remove rosemary sprig and plate. Serve warm or at room temperature.

Technorati Tags: Italian, Lentils, Prosciutto, Recipe, Cooking, Main+Dish

Posted by Ian McKenzie at 09:28 PM | Permalink | Comments (0) | TrackBacks (0)

by: Rachel Paxton

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

• 2 lbs. Italian sausage

• 48 oz. spaghetti sauce

• 1 (6 oz.) can tomato paste

• Green pepper, sliced thin

• 1 lg. onion, sliced thin

• 1 tbsp. Parmesan cheese

• 1 tsp. parsley flakes

• 1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

• 1 onion, chopped

• 2 tbsp. vegetable oil

• 1 lb. ground beef

• 1 tsp. salt

• 1/4 tsp. pepper

• Dash of red pepper

• 1/2 tsp. chili powder

• 1/2 tsp. tabasco sauce

• 1 can cream of mushroom soup

• 1 can condensed tomato soup

• 1 (8 oz.) package spaghetti

• 1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

• 1 c. chopped onion

• 1 c. chopped green pepper

• 1 tbsp. butter or margarine

• 1 (28 oz.) can tomatoes with liquid, cut up

• 1 (4 oz.) can mushroom stems and pieces, drained

• 1 (2 1/4 oz.) can sliced ripe olives, drained

• 2 tsp. dried oregano

• 1 lb. hamburger, browned

• 12 oz. spaghetti, cooked and drained

• 2 c. shredded Cheddar cheese

• 1 can cream of mushroom soup

• 1/4 c. water

• 1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

• 1/2 c. margarine

• 1 c. chopped red bell pepper

• 1 (4 oz.) can sliced mushrooms, chopped

• 1/4 c. chopped hot pepper rings

• 2 c. chicken broth

• 1/4 c. flour

• 2 c. cooked chicken, chopped

• 1 (4 oz.) can diced pimento

• 1 tsp. salt

• 1 oz. chopped slivered almonds

• 1/2 lb. spaghetti, broken

• 4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

Technorati Tags: Recipes, Pasta, Spaghetti, Main Dish, Italian, Cooking

Posted by Ian McKenzie at 08:21 AM | Permalink | Comments (0) | TrackBacks (0)

Alfredo sauce ingredients:

1. Melt butter in medium sauce pan over medium-low heat.
2. Add cream and simmer for five minutes.
3. Then add garlic and cheese and whisk quickly, heating through.
4. Stir in parsley and add to recipe below.

Pasta Milano ingredients:

• 1 tsp. olive oil
• 1 tsp. roasted garlic
• 1 cup sliced mushrooms
• 1 Tbsp. sun dried tomatoes
• 1 tsp. fresh parsley
• 2 oz. chicken stock
• 3-5 oz. cooked pulled chicken (or grilled chicken breast)
• 1 cup Alfredo sauce
• 4 oz. cooked bow tie pasta (about 2 cups cooked)
• 1 Tbsp. grated fresh Parmesan cheese

1. Heat a 10” saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic.
2. Add Alfredo sauce, bow tie pasta and toss.
3. Put in large pasta bowl, and (optional) garnish with parsley, Parmesan cheese, fresh tomato and fresh basil.

Posted by Ian McKenzie at 04:14 PM | Permalink | Comments (0) | TrackBacks (0)

8 pounds ground beef
2 cups chopped onion
8 garlic cloves, minced
4 28 oz cans diced tomatoes
2 28 oz cans tomato sauce
4 8 oz cans tomato paste
1/4 cup salt
3 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
12 pounds spaghetti, cooked and drained

In a large stock pot brown beef, onion, and garlic; drain. add tomato sauce and paste, salt,sugar and seasonings;bring to a boil. reduce heat;cover and simmer for 2-3 hours, stirring occasionally.

Cook spaghetti, drain, rinse with cold water and drain again. Mix spaghetti with sauce, spread in large roasting pans, cover with foil and re-warm in 350 degree oven for about 30 minutes.

Posted by Ian McKenzie at 04:09 PM | Permalink | Comments (0) | TrackBacks (0)

A quick and easy pasta recipe that is one of my favourites.

Ingredients:

• 1/2 lb. spaghetti
• 4 slices bacon cut into 1/2 inch pieces
• 3 eggs, lightly beaten
• 1/4 tsp. salt
• 1/4 c. 2 tbsp. light cream
• 1/4 lb. crisply cooked bacon
• 1/4 c. grated Parmesan cheese
• Freshly grated pepper

Directions:

• Cook spaghetti according to package directions. The spaghetti must be very hot when the eggs are poured over it so they will cling and continue to cook.
• Fry bacon pieces until crisp.
• Mix salt, pepper, eggs and cream together.
• Drain spaghetti and place in a warm bowl
• Add the egg and cream mixture to the spaghetti and toss to mix.
• Sprinkle with bacon, Parmesan cheese and pepper and toss again.

Posted by Ian McKenzie at 09:37 AM | Permalink | Comments (0) | TrackBacks (0)