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Showing posts with the label Italy

Carrot Cake with Cream Cheese Frosting

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Spring has arrived, and so have Easter, which came early this year! What is more befitting than to make everyone's favorite Carrot Cake with Cream Cheese Frosting...and the best part is to top it off with Shredded Sweetened Coconut, and the best...of the best part of this fabulous cake is
the Candied-Spiced Walnuts
which I happened to think of at the last minute! You can certainly skip the spice, and just go with the sweet, and crunchy glaze. Once they are dry and separated, it can be easy spread on the cake for decoration and an added yumminess that I guarantee will be the first to disappear before cutting the cake!


This was our first Easter holiday without family and friends, and not a very comforting feeling to all of a sudden just have a complete change. Just like from childhood, mine and yours perhaps, we can see the changes that are happening in our lives when it comes to the holidays that are spent with our loved ones and friends, and one day...everything changes, just lik…

Bistecca Alla Pizzaiola-{Steak Pizzaiola}

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You're probably wondering what the heck is a Steak Pizzaiola...when pizza has nothing to do with this dish, paired with steak. A little history on this hearty and delicious dish that was so popular in Italian-American homes in the seventies and eighties. I've often made this dish as well, for my family, but have made the steak totally different, using a cheaper cut of beef, pounding the meat thin, sautéing  it, and braising it, smothering the steak with the cooked tomato sauce, along with the onions, garlic, and peppers. This was the only way that was prepared, not using the better cut of the beef...such as N.Y. strip or T-bone, that would also be smothered in the sauce at the end.
Actually there really wasn't a real recipe for the Steak Pizzaiola back then...we just cooked great foods from 'handy-me-down' word of mouth and wrote it down; but the basic ingredients are whole tomatoes, (I switched it to diced) pepperoncini (the Italian pickled peppers which I skippe…

Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes

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One of my favorite 'comfort food' pasta is Orecchiette, with (Rappini)=Broccoli Rabe. Most recipes call for ground sausage added to it, and/or pancetta; but my favorite addition for color, and flavor is sun-dried tomatoes packed in olive oil, and slivered. Not chopped, but slivered, to actually be able to bite into the bitter-sweet-savory soft tomato that goes so well with the sautéed broccoli rabe.
The health benefits of Broccoli Rabe, are endless! Health Benefits of Rapini (Broccoli Rabe):

Increased Protection from Bacterial and Viral InfectionsIncreased Immune FunctionReduced Cancer RiskReduced Risk of Colon CancerProtection Against Heart DiseaseRegulation of Blood Sugar and Insulin DependenceSlowing the progression of AIDSSlowing AgingDNA Repair and ProtectionProtection Against DementiaAlleviation of Cardiovascular DiseaseAlleviation of Hypertension (High Blood Pressure)Promoted Eye HealthAlzheimer's ProtectionOsteoporosis ProtectionStroke PreventionReduced Risk of Type …

Silent Wednesday

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Valle D'Aosta, Italy...June, 2013

Luscious Lemon Bars...and more of Italy!

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The third day I was in Italy, I decided that I want to make something truly American, since the family was asking me to make a Cheesecake...which I was not too excited about making since its so time consuming and their Philadelphia cream cheese is not nearly as good, as ours and it is way more expensive. I had a torn out page from a Southern Living magazine that had the amazing Lemon Bars and since I had the American measuring cup and spoons there I decided to make it...really well worth the short time and effort.
Never, in my wildest dreams did I think that these lemon bars would be such a huge 'hit' with the family. They have never even heard of Lemon Bars...not alone taste it! I tell you, the butter there is superb and so rich, smooth and naturally sweet. I purchased the 'farmer butter' which was in the local supermarket and proceeded to make the crust first...then the filling with the freshest farm eggs, and fresh lemon juice. This is a 'failproof' recipe …