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Jun 7 2010

Meet Paula

Posted by Erika (TK) in Meet the Member!

She’s a food writer and recipe developer whose passion for food is unmistakable. So is her creativity, as well as her pursuit of authentic Italian recipes, like her Chicken Marsala that you see above. Her name is Paula Jones. We know her here as bell’alimento, and today, we’ll all get to know her a little better.

Paula, as you probably already know, loves any and all things Italian. She was born in Georgia, but with a father in the military, she had the great opportunity to travel wherever the Air Force sent them. One of those assignments was Italy, and for her it was love at first sight (or love at first landing). After years of living there (she’s fluent in Italian) and subsequent trips to visit, she’s learned quite a bit about authentic Italian cuisine. She shares her recipes with us here at Tasty Kitchen and in her blog, bell’alimento. (Bell’Alimento is Italian for “beautiful food.”)

Her approach to food is anchored in the belief that beautiful food doesn’t need to be complicated. She loves using simple, quality ingredients, which is evident in some of her simple recipes below for common homemade items.

Clockwise from top left:Limoncello, Homemade Vanilla Extract, Lemon Curd, Homemade Ricotta, and Mascarpone.

Paula loves the creativity in cooking. She says the process of preparation, bringing ingredients together, stirring, simmering and cooking that results in something that the entire family can enjoy together is both therapeutic and rewarding. I say that if I had any of the main courses below, even just the eating part would be therapeutic and rewarding. She has more than the typical Chicken Marsala and Chicken Cacciatore in her recipe box. Believe me, she’s got much more.

Clockwise from top left: Pepper Encrusted Steak, Roasted Leg of Lamb, Lobster Risotto, Chicken with Olives, Chicken with Rum, Lamb Stew, and Veal Chops.

She also has the sides and starters to complement any main course. From soups to salads and vegetable sides, any one would make a light meal in itself.

Clockwise from top left: Peas with Pancetta, Polenta Cakes, Tuscan Onion Soup, Spinach Salad with Walnuts and Craisins, Cauliflower au Gratin, and Stuffed Mussels.

Of course, an Italian recipe box wouldn’t be complete with pasta. She’s got an impressive selection there too, ranging from elaborate seafood linguine to a spaghetti dish so simple it only calls for four ingredients.

Clockwise from top left: Fettucine Profumate, Spaghetti Aglio Olio e’ Peperoncino, Seafood Linguine, Pasta alla Norma, and Pasta au Gratin with Vegetables.

Paula also has a wicked sweet tooth. Although her Microplane grater is hands down her favorite kitchen tool (she grates a lot of cheese), her KitchenAid stand mixer is a close second. Which is a good thing, because then we get to enjoy some of the delicious desserts below from her recipe box.

Clockwise from top left: Cannoli, Struffoli (Honey Balls), Lemon Gelato, Crostoli, and Panna Cotta

But do you know what she loves most of all? That one thing that she always has to have on hand? Nutella. In fact, if she were starving and only had 3 minutes to make something, she’d make a Nutella Strawberry Panino. I, for one, am glad she’s a self-proclaimed Nutella-holic. Just … just try to look at the collage below and tell me it doesn’t make you want to grab a jar yourself.

Clockwise from top left: Nutella Creme Brulee, Nutella Caramel Hazelnut Brownies, Chocolate Torte with Nutella Mousse and Raspberries, Chocolate Nutella Molten Lava Cake, and Panna Cotta alla Nutella.

I rest my case.

Paula shared a few other interesting personal tidbits about herself, so let’s hear from her directly and get to know more about the awesome lady behind all these wonderful recipes!

Q: Tell us a little more about yourself.
A: I try to convince my family daily that we need a vacation home in Italy. I am addicted to my cell phone, I love Cinnamon Altoids, and don’t ever leave the house without lip gloss! I have a shoe and bag problem. I am fascinated by all things hot pink (both my laptop and cell phone are hot pink). Something that few people know about me is that I am enamored with the PBR (Professional Bull Riders Association). Gasp. Yes, it’s true. Really. My favorite bull is Chicken On A Chain! I would love to secretly go to the PBR Finals to cover what the cowboys are eatin’, but don’t tell.

Q: Do you have any favorite chefs or food celebrities? Who inspires you?
A: My mom and grandma were huge cooking inspirations. I learned what a pinch, a smidge, a dash and a little bit were from them!

Q: What is your go-to dish or meal?
A: Spaghetti alla Carbonara any day of the week.

Q: Do you have a memorable kitchen flop?
A: Well, I try to put those out of my mind, but my family assures me there have been some. Most recently, it was a fish dish that they made me promise not to ever make again.

Q: What gives you the most trouble in the kitchen?
A: Making gravy. I just can’t do it, much to the dismay of my very southern mother.

Q: Is there something that you always make at home and never buy at the store anymore?
A: Pesto, and now jelly! I have recently started canning and am hooked! Who knew it was this easy? Clearly my grandmother’s generation was on to something. Next up, I’ll be tackling canning tomatoes from my garden.

Q: Give us one of your favorite kitchen tips that you wish you’d always known.
A: Don’t be afraid to experiment! Some of the best meals are accidental.

_______________________________________

Thanks, Paula! And now, I’m off to Google “Chicken On A Chain.”

Take a peek into the bell’alimento recipe box here at Tasty Kitchen. It’s bulging with mouth-watering recipes that your family is sure to love. Then visit her blog, bell’alimento, for even more of her cooking. Oh, and in her spare time, she also freelances as a contributor for another Paula: Paula Deen.

Jun 3 2010

Flag Day!

Posted by steamykitchen in Holidays, Looks Delicious!

You might think I’m a little early for 4th of July, but there’s another holiday in between Memorial Day and the Fourth of July. Yes, it’s Flag Day! As if I needed an excuse, June 14th is another day to celebrate with food, though no chicken, pork chops or steak—just delicious desserts.

I figured you would be a bit concerned if my chicken was red, white or blue …

So let’s start with I pledge allegiance to Cookies and Cups who makes the most perfect stripes—that she hand-decorated! (I would have just used fruit roll-ups. Eeek!)

I remember my Mom used to make a cake just like this: in a pan, decorated with blueberries and sliced strawberries. I was so guilty of sneakin’ in the kitchen, plucking the fruit off. By the the time dessert was presented, it no longer resembled a cake, but rather more like a pock-marked (from my fat little kiddie fingers) tough-luck creation. This one is from Slashfood.

These next two are so perfect! Well, would you expect any less from a a site called Fabulous Foods and the other from Martha Stewart? (found on Yum Sugar)

Now these just win the prize for cuteness. Lollipop sticks as the flagpole! Genius! From The Celebration Shoppe.

Cupcakes galore! Big cupcakes for the grownups and the mini-cupcakes for the lil’ tots, found on Cupcakes Take The Cake.

Inn Cuisine creates a round flag cake! This one brings me joy (and so do the rest of the recipes on Inn Cuisine).

Ooohh, I’m so totally doing this! What a great way to not-cake! My kids would be all over this one, from Flickr member Randy Son of Robert and spotted on The Kitchn.

And I’ll finish with one of our own, Ree’s Fourth of July Cake, but shhhh … we won’t tell her we’re enjoying it a little early for Flag Day!

Pssst … if Flag Day is not your thing, that’s okay. Come back and make these creations for Fourth of July. It’s just a few weeks away! Don’tcha just wanna make that fruit-skewer thingy?

Do you remember celebrating Flag Day at elementary school? I do. Mom made me dress in a red skirt, white shirt and dotted blue ribbons all over my hair. I looked … like a dork.

_______________________________________

Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes in her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!

Jun 2 2010

The Theme Is … Ice Cream!

Posted by Erika (TK) in The Theme Is...

We haven’t really hit the warmest months of the year yet, but when the grills start getting busy, it seems that ice cream isn’t far behind. (For the purpose of this post, I’ll be using “ice cream” to refer to a variety of frozen desserts, including sorbets and frozen yogurt.)

Frozen treats have always been a welcome addition to outdoor dining. Kids and adults alike always seem to smile while eating ice cream. Did you know that Americans are the world’s largest consumer of ice cream, at almost 48 pints per person annually? That’s a lot of smiles.

There are different types of ice cream, the main ones being custard (also called French-style) and Philadelphia-style ice cream. Custard-based ice cream contains eggs, which are typically cooked along with milk and sugar to create a custard base. With the eggs acting as an emulsifier, this kind of ice cream usually yields smoother, richer results. Want to try your hand at making it? Here are a few that you might want to sample.

Left column, top to bottom: Kit’s Fresh Berry Ice Cream from callimakesdo and Brown Sugar Sweet Cream Ice Cream with Peppermint Bark from bonniethebaker. Middle column, top to bottom: Cuban Coffee Ice Cream with Dark Chocolate and Dulce de Leche from bunkycooks, Meyer Lemon Blackberry Ice Cream from verysmallanna, and Honey Chamomile Frozen Custard from spanishfoodie. Right column, top to bottom: Cinnamon Spice Ice Cream from Tracy (sugarcrafter) and Bailey’s Ice Cream with Chocolate Shavings from bunkycooks.

On the other hand, Philadelphia-style ice cream contains no eggs. Many folks prefer this for homemade because it’s easier and doesn’t involve cooking custard. Although some will argue that the exclusion of eggs compromises the richness and smoothness of the resulting ice cream, that doesn’t mean you can’t make ridiculously good egg-free ice cream at home.

Left column, top to bottom: Toasted Coconut Ice Cream from ThreeManyCooks and Mocha Frappuccino Ice Cream from taracooks. Middle column, top to bottom: Double Chocolate Peanut Butter Ice Cream from joythebaker, Lavender Vanilla Ice Cream from Kelsey Barnard, and Mint Chocolate Chip Ice Cream from daxphillips. Right column, top to bottom: Simple Thai Tea Ice Cream from ivoryhut, Pumpkin Ice Cream from BluebonnetGal, and Mascarpone Ice Cream with Caramelized Peaches, Cinnamon and Honey from verysmallanna.

Can’t handle the cream? Don’t despair; we’ve got some dairy-free (and even gluten-free) recipes that are so good, you won’t even miss the creamy … cream. With substitutes like coconut milk, almond milk, or even white beans, you can always find a way to get yourself some ice cream.

Clockwise from top left: Blueberry Coconut Ice Cream (Gluten- and Dairy-Free) from cookincanuck, Chocolate Raspberry Swirl Ice Cream from myrecessionkitchen (dairy free, egg free, sugar free), Strawberry White Bean Ice Cream from conscioustar, Healthy, Impossibly Easy Banana Ice Cream from sweettooth, and Chocolate Malt Ice Cream from myrecessionkitchen.

As a side note, for all the different discussions about butterfat content, eggs, and cream when it comes to ice cream, the real major ingredient in ice cream is air—up to 60 percent of it. Gelatos, on the other hand, have less air in them, which is why they are denser and more intense in flavor. Here’s another interesting bit: when it comes to flavors, vanilla far outsells chocolate. By a mile. Then again, it’s not as surprising when you consider that vanilla is usually the flavor of choice to top brownies, sundaes, and pies.

Sorbets, on the other hand, contain no cream or milk. They’re usually fruit-based, and when whipped similarly to ice cream, they can have a smooth consistency as well. Sorbets are refreshing and light, and can sometimes be served even before the meal is served.

Left column, top to bottom: Vietnamese Coconut Sorbet from nancyvnjourney and Ginger Mint Raspberry Sorbet from jenmenke. Middle column, top to bottom: ButterYum’s Strawberry Sorbet from ButterYum, Sugar-Free Mango and Valencia Orange Sorbet from ABusyNest, and Creme Fraiche Sorbet from discojing. Right column, top to bottom: Cucumber Sorbet from thecatskillkiwi and Gin and Tonic Sorbet from ivoryhut.

And finally, bursting into the scene fairly recently, we have frozen yogurt. Ever wonder how yogurt can look and feel so much like ice cream? It’s that major ingredient again: air. Frozen yogurt is churned and enough air is incorporated into it to make it light and smooth, just like ice cream.

Clockwise from top left: Plain, Tart Frozen Yogurt from sweettooth, Blueberry Frozen Yogurt from Rebecca, Tart Mango Fro Yo from sweettooth, Sweet Corn Frozen Yogurt from Amy (Minimally Invasive), Brown Sugar and Peach Frozen Yogurt from tallmisto, and Blueberry-Berry Frozen Yogurt from thatswhatshesaid.

And that’s our frozen treat roundup for this week, just in time for the warm weather! While ice cream makers certainly make the job easier, you don’t absolutely need one in order to make ice cream. It’s true! David Lebovitz said so. In his How to Make Ice Cream Without A Machine post, he says that you can simply freeze the mixture in a shallow dish or baking pan and stick that in the freezer. Take it out every half hour or so, whip it up for a minute or two, then put it back in the freezer. The whipping helps incorporate air into the ice cream, break up ice crystals, and gives you a smoother result. Once it’s frozen (it will take about 2 to 3 hours), you can transfer it to an ice cream container and leave it in the freezer to completely set.

So there’s no reason you can’t make ice cream at home! Unless you’re one of the only 2 percent of households in the U.S. that don’t buy ice cream.

Do you like ice cream? What’s your favorite? Have you ever tried making it a home? I’ll start us off with my answers: Yep. All. Oh yeah.

Jun 1 2010

Peanut Butter Kiss Cookies

Posted by Ree | The Pioneer Woman in Baking, Step-by-Step Recipes

A few weeks ago, my older daughter wanted some cookies. So I said “Well, go find a recipe you like on Tasty Kitchen!”

Then, ever the dutiful mother, I added, “Then march on into the kitchen and make ‘em.”

She looked at me with a puzzled expression.

“See that room over there?” I continued. “The one with the stove and the oven and the sink full of dirty dishes? That’s the kitchen. Have fun! Knock yourself out!”

I’m such an awesome mommy.

On her own, my daughter found this version of the classic Peanut Butter – Hershey Kiss cookie, submitted to Tasty Kitchen by Amber the Little Miss Domestic last summer. I have a similar recipe myself, but I didn’t interfere, instead letting her make the cookies herself from start to finish.

The results? Magnificent! Slightly different from the ones I’ve always made, and so easy a twelve-year-old can (and did) make them.

She’s made them several times since then, including yesterday afternoon when…well, when her mother begged her to make them. And her mother took photos this time.

Here’s what you need: peanut butter, flour, sugar, salt, baking soda, brown sugar, egg, milk, vanilla, and shortening. And plenty of Hershey’s Kisses!

Begin by unwrapping the kisses. You’ll want to have them ready to go when you pull the cookies from the oven.

Dump the peanut butter, brown sugar, milk, vanilla, and shortening into the bowl of an electric mixer. Mix it until ingredients are smooth.

Crack an egg into the bowl, and mix it again until everything is smooth.

Yum. I’d say this is smooth. I could eat this by the spoonful!

Mix together the flour, baking soda, and salt in a bowl…

And add it to the mixing bowl, mixing until just barely combined.

And that’s the dough! Now, my recipe calls for refrigerating the cookie dough until firm, rolling it into neat balls, then rolling the balls in sugar before baking. But this recipe involves more immediate satisfaction.

Just use a measuring teaspoon, and scoop out rounded spoonfuls. Place them on a cookie sheet.

Then the recipe says to make a criss-cross design

…Using the tines of a fork.

My girl made one pan with the criss-cross pattern…

And left one pan plain, just to see what the difference would be.

My girl is culinarily curious, like her weird mother.

We baked them only seven minutes, then removed them from the oven. Here’s the criss-cross batch.

And here’s the plain batch.

(By the way, this is a yummy peanut butter cookie recipe if you ever just want them without the kiss.)

Let the cookies stay on the cookie sheet for a minute or two, then lightly press the kisses into the middle of the cookie. Believe it or not, this is the batch that had started with the criss-cross pattern, which baked out to a large degree because we didn’t press it far enough into the cookie. But I have a sneaking suspicion that’s not going to affect the taste.

Here’s the plain batch.

And here’s a whole slew of ‘em. For those of you who haven’t had the pleasure of tasting one of these delights right after they’re done, here’s what happens: within a couple of minutes of placing the kiss onto the cookie, the kiss softens to the point that it completely melts in your mouth. I mean completely. And while they’re perfectly delicious the next day, nothing compares to one of these when it’s warm.

My verdict on this particular recipe is this: I actually like them better than the one I’ve used for years. For one thing, you don’t have to refrigerate the dough, which saves lots of time. For another, you don’t have to roll the dough into neat balls and roll them in sugar. Another time saver. But what I liked most about them (well, besides how delicious they were) was the relatively small size: because you measure by rounded teaspoon (which is much less dough per cookie than my recipe calls for), you wind up with much less cookie per kiss. More melted, wonderful milk chocolate per cookie.

And that’s a very, very, very good thing.

Here’s the printable. Thank you to Amber for sharing such a yummy delight!

Printable Recipe: Dianne’s Peanut Butter Sweet Kiss Cookies

Make these for someone you love this week. They’ll love you right back.

Love,
Ree

May 28 2010

How to Flatten a Chicken for Grilling

Posted by steamykitchen in Kitchen Talk

It’s Memorial Weekend, and do you know what that means? Time to lounge at the pool and hang out by the BBQ. We’re grilling this entire weekend; the weather is perfectly straddling between warm and hot (when it gets hot we jump in the pool … when it gets warm, we EAT!). This week, […]

May 25 2010

Panko Mozzarella Sticks!

Posted by Ree | The Pioneer Woman in Step-by-Step Recipes

I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next […]

May 24 2010

Meet Shaina

Posted by Erika (TK) in Meet the Member!

Shaina Olmanson, known to us here at Tasty Kitchen as foodformyfamily, is mother of four who knows a thing or two (or twelve) about cooking from scratch. Growing up very close to both sides of grandparents, she has many fond memories of watching her Yugoslavian-born grandmother work her magic in the kitchen. Her first […]

May 21 2010

Naked or Dressed?

Posted by steamykitchen in Kitchen Talk

Well, that title caught your attention, I bet! The subject is steak and there are definitely 2 camps. The first is “Meat. Gimme only meat!” And the other is “Drizzle my meat with some luxurious sauce!” Whether you’re in the nudist camp or love to be seduced by sauce, I’m sure you’ll agree that […]

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