Oct 28

The holiday season is filled with many family gatherings or meals entertaining friends. Whether you are the host or the guest,below are some helpful hints for carving your turkeys or other poultry roasts with ease.

1. Remove the bird from the oven and set aside to rest,uncovered, for 10 to 15 minutes. This allows the juices to set-tle, keeps the skin from getting soggy and firms up the meat sothat it is easier to slice.

2. Using a sharp knife, slice into the skin where the legmeets the breast. Pull gently on the drumstick until you find thejoint. Cut through to separate the leg from the body. Repeat onthe other side.

3. Pull the wing away from the body and slice into thebreast 1 inch deeper than the wing’s base. Continue cuttinguntil you detach the wing. Repeat with the remaining wing.

4. Loosen the wishbone with a knife. Grasp it at the basewith your fingers and pull it out. This will give you full accessto the breast meat.

5. Hold the knife parallel to the breastbone (lengthwise)to slice the white meat. Secure the bird with your hand, or usea carving fork to protect your fingers.

Oct 21

Although Italy may be the most famous for these sphere-shaped meat concoctions, the meatball’s origin is not clear. Most likely some type of meatball originated in many different areas of the world. Hundreds of years ago meat was a rare commodity and no part of the meat was wasted; meatballs were a great way to use up the cooked leftover pieces. Today’s meatball took shape with the invention of the meat grinder, which made it possible to use fresh, uncooked meat to create a meatball.

Oct 14

Cooking For Rookies will give you always simple and tast-ing recipes in addition to the basic ones that you will find any time you may need them in the House dedicated and located at LA PIAZZA ITALIANA – The Italian Square… Subscribe to CIBO to read the full article.

Pancetta-Wrapped Tuna Skewers
Spiedini di Tonno e Pancetta

1⁄2 cup balsamic vinegar
1⁄2 cup extra-virgin olive oil, plus 1 tablespoon
1 tablespoon capers, chopped
1 medium onion, minced,
1⁄2 onion, chopped into 1-inch pieces
2 pounds tuna, cut into 24 1-inch cubes
salt and freshly ground pepper
1⁄2 pound pancetta, cut into 24 strips
1 pint cherry tomatoes

1. Soak wooden skewers in water. 2. Meanwhile, make themarinade: In a medium bowl, combine vinegar, 1⁄2 cupolive oil, capers and minced onions. 3. Season the tunacubes with salt and pepper and wrap with strips ofpancetta. Add to the marinade and set aside for 10 minutes. 4. Thread 3 pieces of tuna on each skewer, alternat-ing the fish with a slice of onion and a cherry tomato. Discard marinade. 5. Meanwhile, in a large skillet overmedium-high heat, warm 1 tablespoon olive oil. 6. Cookthe skewers, a few at a time, browning each side of thepancetta by turning the skewers in the skillet. Serves 4

Replace: pancetta with non-smoked bacon
Remove: capers

Medium to full-bodied white wine

  • This recipe was featured in the September-October 2011 issue of our e-magazine Cibo. To subscribe, please click here
Oct 6

 


4 sole fillets, 6 to 8 oz. each
flour for dredging
2 tbsp. extra-virgin olive oil
salt and freshly ground pepper
1⁄2 c. Barolo
1 tbsp. butter
chives, minced for garnish
4 slices bread, toasted

1. Pat the fillets with paper towels to dry, then lightly dredge the fish in flour, shaking off any excess.
2. In a large, nonstick skillet over medium heat, warm the olive oil. Add the fillets, season with salt and freshly ground pepper and cook until golden brown, about 3 minutes.
3. Flip the fish over, season the other side with salt and freshly ground pepper and add the red wine. Cook until the fillets are just cooked through, about 2 minutes. Remove the sole from the skillet and keep warm. 4 Add the butter to the skillet and whisk to combine, until the sauce thickens slightly. Pour the sauce over the sole, garnish with chives and serve with the bread. Serves 4

Replace: sole with flounder
Replace: red wine with white wine

Barolo, a full-bodied red wine that was used to cook the fish

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