Thursday, January 31, 2013

Manual for insiders to Phoenix restaurants from a local star chef

Arizona native Charleen Badman is a Phoenix-area booster and a Scottsdale empire builder. With her business partner Pavle Milic, Badman runs the tiny Baratin Café wine bar, a farmers' market - style grocery called Bodega, and AZ wine merchants, a shop dedicated to local wines. She's currently working on reopening her flagship FnB restaurant under Baratin's roof with a new name. Here, she shares where to eat, shop and sleep in her town. Phoenix Restaurants Phoenix's famous pizzeria Bianco. Photo © John Hall photography.

"I go here every Monday for lunch on my day off. It's a local pub around the corner from my house and they serve really fresh salads and sandwiches. I have a Sophie's salad every week, without the cheese. It's super simple, just greens, artichoke, tomatoes, onions, pine nuts and balsamic dressing. Matt, the owner is like, 'Will you please try another salad?' "But I'm a creature of habit." tmialehouse.com

"The omakase at Nobuo at teeter House in downtown Phoenix is spectacular." It's only served on weekends and you have to reserve in advance. We went there for Pavle's birthday recently and they serve things like oysters marinated in ponzu, and grilled Washugyu beef with wild mushrooms. On regular nights, the menu is more izakaya style." nobuofukuda.com

Phoenix Restaurants: Italian Restaurant

"Chris Bianco has always been somebody I admire for his simplicity. Hey brother does very simple pastas that they make in-house, and his makes all the bread for the restaurant. "Bianco is about to put a pizza oven in so he can start doing dinners with whole animals like lambs, pigs and goats from nearby farms." pizzeriabianco.com

"Bianco's pizzas are really thin, done in a wood-burning oven. They're really simple, but delicious. I love to eat here whenever I have the time. "Now that they're open for lunch the wait is better-I once waited two and a half hours to get in for dinner." pizzeriabianco.com

"I love the ambiance at Quiessence." It's located at the farm at South Mountain, a gorgeous property, which also has a breakfast spot, café and spiritual center / spa. During dinner, it's so beautiful looking out over the farmland and seeing vegetables and pecan trees - well, maybe other people wouldn't think that's romanticism, but as a chef, I think it's really nice. "The menu is really six new American food and we have a lot of the same purveyors-we both buy these great chickens from a guy who's known as the egg man." quiessencerestaurant.com

"I stopped making ice cream at my restaurant, because I just get it from Helen at sweet Republic. I usually ask her to make different flavors depending on what fruits I have around. I'll give her cases of cantaloupes or Arizona grapefruit or peaches and she brings me back sorbets or ice creams. "We actually trade-she makes my ice cream and I cook her dinner at one of my restaurants." sweetrepublic.com

"Eugenia Theodosopoulos makes the best croissants. Her husband is French and they lived in France for a while, so she learned to make croissants there. I up here-her husband went to ASU back'm so glad they ended and he insisted that they had to come back to Arizona. "She'd rather be living in France, but I feel fortunate to have her here!" essencebakery.com

"Pavle and I recently found this little gem near Glendale, and owner Sun Johnson does lots of Korean small plates and amazing pickles and condiments a little." It's just delicious. And they're open until 2 a.m..! Sometimes we'll get a little group of cooks together after work to get something to eat there. It's a one woman show: Johnson there is lunch and dinner, seven days a week. She even does karaoke. She has a little disco ball hanging up and she starts dancing with a microphone."

"If we get stuck working on a Monday, Pavle and I run over to a quick to get pho. They always greet me and say ' Hi, boss! Vegetarian sauce?' And I'll say: 'Yes, please!' They'll bring noodles in a delicious broth out. a bowl of tofu and bok choy and homemade"

"Whether you need a knife or tweezers or a peeler or a nutmeg grater, you can find it here. My friend Eytan Zia's owns the shop and he has a passion for knives search. I work in at the open kitchen, so people ask me all the time where I get mine. I tell them the knife house-I recommend it to everybody." phoenixknifehouse.com

Andreoli has a lot of Italian products-the owner, Giovanni Scorzo, brings in meat, cheeses and olives from Italy. "He'll have stuff in the back that just came off the plane from Italy, like this beautiful, silky burrata, and he makes his own bread." Andreoli-grocer.com

"You can get preserved lemons and all sorts of spices like cumin or allspice bagged separately. I buy most of my spices there. They move so quickly through them, so you know they haven't been sitting long. They have a little Middle Eastern restaurant in there too, so if you're hungry, try the veggie plate." Haji baba.com

"Frank Lloyd Wright's former home and studio is an awesome place to go check out." He designed it, and it's been there forever. "You can see the studio where he worked, and take a tour of his beautiful home." franklloydwright.org

"Arcosanti is more of a commune, where people live and work, including artist Paolo Soleri." He also has a studio in Phoenix where he makes and sells his amazing Soleri bells (decorative windbells in materials like ceramic and bronze). He of in his 90s, but travels back and between national studios every week. You can stay at Arcosanti for less than $100 a night." Arcosanti.org

"The Clarendon is a boutique hotel that's very retro, and they have a terrific restaurant called Gallo Blanco." "They do very light, clean, Mexico City-style Mexican food, without a lot of cheese." theclarendon.NET

"This is a historic hotel that opened in 1956, and it's still very cool, with a midcentury-modern design. It's not far from FnB restaurant." hotelvalleyho.com

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Insider Guide to Dallas restaurants by Chef Tim Byres smoke

2012 F&W People’s Best New Chef Tim Byres is the barbecue master behind Dallas’s incredible Smoke, and creator of Chicken Scratch and The Foundry—a fried chicken joint and beer garden that share a backyard and offer live music on weekends. Here, Byres reveals where to eat, drink and shop in his city, from a truck stop taco joint to a cigar bar with an Ernest Hemingway feel. Chef Tim Byres of Smoke.

“El Ranchito is a great place to see legitimate family-style Texas Mexican food. No one speaks any English, there’s an abuela (“grandmother”) in the corner making fresh tortillas and they also have mariachis. It’s a cool, old-timey kind of thing. They serve awesome cabrito, a roast baby goat leg meant for four. It comes out on a little hibachi thing with fresh tortillas and rancho beans, so you can build your own roast goat meat tacos.” elranchito-dallas.com

“This local pizza place is in a cool old building in the Bishop Arts District, which is a really awesome neighborhood in west Dallas. It has this almost Brooklyn kind of feel. They do wood-burning oven pizzas and nice salads and pastas. There’s also a fun upstairs bar where you can eat.” enospizza.com

“Lucia is also in Bishop Arts. It’s a great little Italian restaurant where everything is handmade and awesome, like pastas and salumi. It’s real small and pretty much booked all the time. David Uygur and his wife, Jennifer, run the place; he’s the chef, and gets lots of acclaim for the high integrity of his food.” luciadallas.com

“The chef-owners here, Raul and Olga Reyes, are from Veracruz. It’s kind of a Mexican seafood restaurant; they do this awesome crab soup with a whole blue crab in it, shell and all. You’ve got to roll up your sleeves for that one. They also do ceviche, and dishes with high acidity and bright flavors that reflect the cuisine’s Caribbean influence.” mesadallas.com

“This place is in the north end of downtown, in the Arts District. The restaurant is amazing: Teiichi Sakurai, the owner and chef, makes world-class handmade soba noodles. He’s been in the restaurant business in Dallas for like 25 years. Whatever he makes is always great; he has traditional training but does things unorthodox and his way, like a sweet soba dumpling with black honey for dessert. The restaurant has a sophisticated feel: You could bring someone from New York or Chicago and they’d feel at home.” tei-an.com

“West of downtown there’s this massive truck stop, gas station and taqueria that’s renowned for the best tacos around. They have a pool where you can swim, a drive-through beer barn and a huge car wash. And there’s this field behind it with longhorn bulls. It’s pretty wild. They serve tacos 24 hours a day, which is really cool if you’ve been out drinking late at night. It’s crazy, always busy, busy, busy. They do stuff like lengua and barbacoa—it’s not a gringo thing.” fuelcity-tacos.com

“They still have soda jerks at this old-school pharmacy. My kids will go in there and get a grilled cheese sandwich and milk shakes and malts.” highlandparksodafountain.com

“In this east Dallas neighborhood called Lakewood there’s a vegetarian restaurant in the Hare Krishna temple. It’s really cool because it has a changing vegetarian buffet and the food’s always great—real sharp, spicy Indian. They also serve this pretty amazing tamarind punch: It’s almost like a tea. You feel like you need to be quiet and soulful because it’s in the middle of a temple. I don’t think a regular tourist is going to find that.” kalachandjis.com

“The Texas Theatre is where Lee Harvey Oswald was arrested after he shot JFK. It’s been reopened as an independent movie house and has a really cool bar. There’s always a record player going, playing stuff like Tom Waits. There are indie, too-cool-for-school types of kids in there, but the theater’s awesome. Barak Epstein, the guy who runs it, is just a cool guy who gets it.” thetexastheatre.com

“Belmont is actually attached to Smoke, and it has the best views of downtown in the city. It’s great for a happy hour situation.” belmontdallas.com

“This is kind of like the grand old lady of Dallas. I used to work there, and the bar is awesome. You go in and it’s like, wow, all these big money deals have gone down here for generations. Everyone’s in a suit, and it’s awesome to sit there with a heavy rocks glass in your hand. The level of service is unmatched; it’s a great adult experience. The building itself has cool features: There’s a wine room in the basement below the bar that seats maybe 15 to 20 people. It’s a private dining room and not a lot of people know about it; you get there by taking a spiral staircase from the lounge. And there’s an elevator that goes up to one of the banquet rooms in the original mansion. It’s where FDR stayed when he was in a wheelchair, so they installed this elevator—it was the only one in the city at the time. So there’s a lot of cool history to the place.” rosewoodhotels.com/en/mansiononturtlecreek

“There’s not a lot happening on the southeast side of Dallas, in the warehouse district, except for this cool cocktail bar from Michael Martensen. I would go there for their fun cocktails. They have a cool menu, too, with dishes like Texas shrimp and grits and Kobe beef meatballs.” thecedarssocial.com

“Over in Fort Worth, our sister city, there’s this really weird cigar and pipe store-slash-wine bar. You can smoke tobacco pipes and hang out. It’s got this Ernest Hemingway hunting den kind of feel.” popssafari.com

“Lula B’s has cool boots and Pendleton wool jackets and Pyrex bowls. Real Americana. It’s also where I buy some buffet stuff for the restaurants.” lula-bs.com

“Neiman Marcus started in Texas and this is the original one. It’s kind of a fancy place; my mom likes to go there when she visits.” neimanmarcus.com

“At this really cool store in the Fort Worth stockyards, they sell handmade boots, Texas-y stuff. You can have an insanely expensive handmade saddle done there.” leddys.com

“This hardware store has been here for about 60 years. They sell tools, camping equipment and guns. Everyone goes to Ray’s, it’s an institution. I don’t own any guns but I value the feel of Ray’s. It’s an interesting place.” rayssportinggoods.com

“This isn’t for everybody, but there’s a cool salvage yard southwest of Dallas where parts of every old building that has been knocked down in Dallas ends up. You can find wood floors and doors and window frames; sconces, chandeliers and doorknobs. It’s a crazy time vault of an experience, a really interesting place.” orr-reed.com

“This is a really fun old lodge from the 1940s. It’s relatively low-amenity but has a lot of coolness. Our restaurant’s in there and the loud and crazy bar is a lot of fun.” belmontdallas.com

“Hôtel St. Germain is a kind of obscure, older house. It’s located right in the middle of everything that’s cool.” hotelstgermain.com

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Quiche con formaggi e salumi

La quiche è un tipo di torta salata caratteristica della gastronomia francese, ma ormai conosciuta ed apprezzata in tutte le cucine del mondo.

La quiche è composta da una base di pasta brisèe farcita nei più vari modi.

La quiche originariamente è nata come quiche lorraine, dal nome della regione francese della Lorena, da cui prende il nome.

Nel corso del tempo ha poi subito variazioni negli ingredienti e nella nomenclatura, come è accaduto per la quiche vosgienne, attraverso l’introduzione di formaggio svizzero rispetto agli ingredienti originari e la quiche alsacienne, caratterizzata, invece, dall’aggiunta della cipolla.

E su questo stampo, ogni farcia può essere “creata” secondo i propri gusti.

Oggi abbiamo preparato una quiche con formaggi e salumi. Eccone il procedimento…


230 gr di pasta brisée250 gr di ricotta fresca150 gr di prosciutto cotto150 gr di prosciutto crudo100 gr di caciocavallo2 cucchiai di semi di papavero1 pizzico di pepe1\2 bicchiere di latteStendi la baseStendiamo il rotolo di pasta brisée già pronta e con essa foderare uno stampo circolare, sul cui fondo avremo disposto un foglio di carta forno delle stesse dimensioni. Punzecchiamo la pasta brisée coi rebbi di una forchetta (operazione che aiuterà ad evitarne il rigonfiamento in cottura) e disponiamo sulla base anche un foglio di carta forno con dei fagioli secchi, che aiuteranno anch'essi, col loro peso, ad evitare la formazione di crepe. Inforniamo poi la base della quiche a 200° per una decina di minuti

Setaccia-la-ricottaNel frattempo, prepariamo la farcia, setacciando la ricotta in una terrina e ammorbidendola con il mezzo bicchiere di latte

Aggiungi-il-prosciutto-cottoTagliamo il prosciutto cotto a dadini e li amalgamiamo al composto di ricotta

Aggiungi-il-prosciutto-crudoRiduciamo anche il prosciutto crudo a cubetti e incorporiamo anch'essi alla farcia. Mescoliamo per bene il tutto e completiamo con una macinata di pepe fresco

Spalma-il-composto-sulla-quicheNon appena la base della quiche si sarà rappresa, la sforniamo e vi spalmiamo uniformemente il composto di ricotta e salumi

Distribuisci-i-dadini-di-formaggioCospargiamo con una dadolata di caciocavallo, che lasceremo di proposito in superficie affinché possa diventare croccante

Cospargi-coi-semi-di-papaveroPer finire, cospargiamo la quiche con un paio di cucchiai di semi di papavero

Sforna-la-quicheInforniamo nuovamente la torta salata, completa ora di farcia, a 200° per altri 20 minuti (negli ultimi 5 con la funzione grill per dorare in superficie). Al termine della cottura, la sformiamo e la disponiamo in un piatto da portata

Quiche di formaggi e salumi...ed eccone un bel trancetto fragrante e squisito!

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<em>Top chef</em> Judge Hugh Acheson favorite Atlanta restaurants

"Atlanta is this time really cool now. There's so much going, "says Hugh Acheson, Chef and co-owner of Atlanta Empire State South, and the national and five & ten in Athens close." Acheson, who is also the author of A new turn in the South, cookbook and a top chef judge shares the best local haunts for everything from Sichuan food to be incredibly crispy fried chicken. Atlanta Restaurants Atlanta Chef Hugh Acheson. Photo © Tyler Oxendine photography.Atlanta Restaurants: H & F Bread Co.

"This is bakery chef Linton Hopkins, and they deliver some of our bread in the restaurant. The Pullman and sourdough breads are really good." hfbreadco.com

"Gu amazing Sichuan cuisine in a strip mall." It is spicy and really good and cheap. There is a fried eggplant dish with dried chilli, it's amazing. I order anything with the duck." gusbistro.com

"I get always the $7 spicy miso ramen at this awesome Pho and ramen place. I go there so often that when I walk they go into ' Oh, spicy miso.' It's great. I eat it in 15 minutes. The fried chicken is also good - it is incredibly crisp. "You I have no idea what a life to do or I a donkey in the television play." umaidos.com

"The guy who owns it, Masa Hayakawa, many press now receives. He is really great clean, focused, intelligent food such as yellow tail collar and mackerel with ginger and miso. "You do also ramen for lunch now and it will be amazing." shoyaatlanta.com

"This place is located within an existing restaurant with the name so BA Vietnamese restaurant and late at night, there is a large industry scene." It is modern, cool, foods that greatly influenced Asian - does it take definitely some opportunities, such as the rabbit shrimp wontons and Sea eel eel sauce. " octopusbaratl.com

"The chef, Robert Phalen, is this guy really cute and a really great chef." He serves modern Southern cuisine; He really cool pork dishes such as pig head Rilletes and roast guanciale with snails, as well as interesting meats and vegetables. The restaurant is small and beautiful." oneearedstag.com

"This is owned by Robert Phalen. It is a kind of modern Mexican place, and the tacos are pork." Holy taco.com

"Sometimes simply eating is the most difficult to do, but here, Steven Satterfield has a nice, clean version of the southern food." millerunion.com

"It's like five of these Cafés. They serve really good Pho and rice dishes. I go once a week; It means much for me, these places have. " atlsaigongroup.com

"Serve the bones not revolutionary food, but it has a killer wine list, amazing service and steaks. It is a fun place to be - I'll sit at the bar and you will find a full bottle of Châteauneuf-du-Pape in the basement sitting and to open it for me. " bonesrestaurant.com

"It's amazing the best pizza, probably I've ever had. It's badass, true Neapolitan. I love the Amatriciana or the Diavola, the spicy Soppressata and Bufala mozzarella has." anticoatl.com

Atlanta Restaurants: Holeman and FinchPhoto © Beall + Thomas photography.

"This great Gastropub by Linton Hopkins serves fantastic fun bar bites." They are famous for their burgers – they have to sell a certain number every day and out of them. It is also known for his awesome hot dog. And I like the sausages and steamed mussels. " Get Eman-finch.com

"We have awesome coffee shops pretty much anywhere else to compete." I like both. "I'm a guy cappuccino, so I get one of which in General." octanecoffee.com; steadyhandcoffee.com

"That are both awesome men's stores. SID Mashburn used for years before coming to Atlanta, and recording his beautiful shirting fabric business and suits for the Southern Lord j. crew work. Billy Reid got a new store and we all love him in the hope he can give us that bargains on clothes." sidmashburn.com; billyreid.com

"The farmer's market scene here is really strong, because Georgia is such a large agricultural area. The farmers markets are all awesome. Peachtree Road, Morningside, and grant Park"

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Wednesday, January 30, 2013

Risparmia in cucina: ecco come utilizzare gli scarti e guadagnarci in salute

Pubblicato da valentina il 22 gennaio 2013 | Alimentazione e salute

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Avete mai pensato a quanto cibo ogni giorno non viene consumato e finisce nella spazzatura? Secondo uno studio della Commissione europea, ben 179 chili all’anno pro capite di alimenti passano direttamente dalla tavola all’immondizia. In Italia sono in tutto 20 milioni di tonnellate, la quantità di cibo sprecato e gettato via, circa un terzo dei quali deriva dal consumo domestico. E’ un vero peccato, soprattutto se si pensa che molti di quegli scarti potrebbero essere usati in cucina per preparare ricette semplici e gustose, ma anche economiche.

Sono le ricette delle nostre nonne, quelle che si preparavano in tempo di guerra, quando non c’era nulla o quasi da mangiare, e tutto si reciclava. Buttare via gli avanzi dei cibi, all’epoca, era un vero e proprio sacrilegio e in cucina era d’obbligo utilizzare ogni cosa. Nascevano così piatti dal sapore unico, ottimi da mangiare, pieni d’ingegno e di passione. Bucce, foglie, gambi, torsoli e scorze possono infatti essere la base da cui partire per preparare una cena a basso costo e buonissima.

Vi basti pensare che le ricette low cost con gli scarti possono aiutarvi a risparmiare fino al 20% della spesa, con un guadagno di 1.300 euro in anno per una famiglia di tre persone, una vera manna dal cielo in tempo di crisi. Vediamo allora come riutilizzare questi scarti per creare piatti fantasiosi e gustosi.

Le bucce di patata

Le bucce di patata, rispetto al resto di questo tubero, contengono una concentrazione 100 volte superiore di sostanze nutritivo. La buccia della patat infatti è ricca di glicoalcaloidi, sostanze che svolgono un’azione fungicida e battericida. Molto spesso gettiamo le bucce di patata nell’immondizia, ma queste possono essere cucinate in diversi modi e trasformate in un contorno buonissimo.  Provate a prepararle gratinate al forno, trasformandole in cialde croccanti, oppure fritte, per un aperitivo sfizioso da accompagnare con formaggi cremosi o salsette. Molti le preparano anche saltate in padella e caramellate, con aggiunta di zucchero e una goccia d’aceto balsamico.

I gambi degli asparagi

Quando cuciniamo asparagi di solito nè gettiamo metà preferendo la parte superiore più tenera e buttando nell’immondizia il resto. I gambi degli asparagi però possono trasformarsi in un ottimo contorno ricco di gusto e di proprietà nutritive, considerando anche che i gambi degli asparagi contengono molto potassio, una sostanza con proprietà depurative e diuretiche, ma hanno anche un elevato contenuto di fibra, ottimo per la regolarità intestinale.

I gambi spesso vengono scartati perchè considerati fibrosi per questo potete frullarli e tritarli trasformandoli in una crema, aggiungete un soffritto di cipolla, qualche cucchiaio di panna per alimento o una noce di burro, ed otterrete un ottimo sugo per condire la vostra pasta o il riso. Puoi anche tagliare i gambi a rondelle sottili, da cuocere in padella, altrimenti lasciali interi, cuoci a vapore per 10 minuti e passali nel passaverdura per ottenere una crema d’asparagi da usare per condire le uova sode o da accompagnare con i formaggi.

Le scorze di agrumi

La scorza degli agrumi è ricca di bioflavonoidi e antociani, delle preziose sostanze antiossidanti che rallentano l’invecchiamento buccia_arancia-300x212cellulare. Quando sbucciate un’arancia tenete sempre da parte le scorze, potrete utilizzarle per dare un retrogusto unico a risotti e dessert a base di cioccolato, ma anche per preparare ottimi canditi da sgranocchiare davanti alla tv.  Infine per dare un tocco in più alla tua casa conserva la scorza di arancia o limone, falla seccare, e usala come profumatore di ambienti.

La buccia delle carote

Quando pulisci la carota non buttare via la parte esterna, questa parte infatti è ricca di vitamine e betacarotene. potreste utilizzare le bucce di carota sui crostini guarnendoli con un filo d’olio extravergine. Usa gli scarti di carota per dare una marcia in più ai tuoi piatti, utilizzali anche per preparare salse, brodi, zuppe, centrifugati, soffritti o purè. Se detesti il sapore amaro e un po’ terroso delle carote puoi usare un po’ di miele o zucchero, per quanto riguarda le carote con il ciuffo invece puoi recuperare le foglie, che hanno un gusto fresco e aromatico ottimo per guarnire i piatti a base di pesce.

I gambi, i torsoli e le foglie dei broccoli

Le foglie e i gambi di broccoli, cavoli, verza sono ricche di gusto e proprietà nutritive, inoltre alcuni studi scientifici hanno dimostrato il potente effetto antitumorale di questi ortaggi. Infatti può essere recuperato fino al 50% di questi alimenti senza scartare nulla. Ad esempio il gambo del broccolo è ottimo come fondo per il brodo, mentre sbollentato e frullato si trasforma in un’ottima mousse da servire con mozzarella di bufala e pomodori. Per preparare una gustosa torta rustica vi consigliamo di tagliare il broccolo a dadini e cuocerlo a vapore facendolo diventare un ripieno ideale di torte rustiche o involtini. Inoltre i torsoli possono essere affettati sottilissimi, in modo da ottenere un carpaccio vegetariano.

La crosta di formaggio

Le croste di grana e parmigiano possono divenire la base per piatti ottimi e dal sapore davvero unico. Ad esempio vi basterà cuocerle in un po’ di brodo per ammorbidirne la consistenza e rendere il loro sapore ancora più intenso. Potreste usarle per dare sapore alla pasta e fagioli o alla pasta e cieci, oppure grattuggiarle sul riso o nell’insalata. Inserisci questi alimenti nei passati di verdura, per un pizzico di gusto in più, ma anche nelle minestre, puoi anche preparare una salsa a base di grana o parmigiano facendo sciogliere le bucce, oppure per un aperitivo falle seccare al forno insieme ad un crostino di pane.

Gli scarti della zucca

Secondo cuochi e nutrizionisti della zucca non si dovrebbe buttare via nulla. Fate cuocere la zucca in una pentola per 10 minuti per ammorbidirla e usatela come vi pare. Ad esempio per preparare risotti con pecorino e zucca, ma anche salse da mangiare con i crostini o dadini croccanti. Potete anche farla a fette e cuocerla al forno con scamorza e prosciutto per un sapore dolce e intenso allo stesso tempo. Se aggiungete farina e acqua infine potete rendere la zucca perfetta per prepare un dolce.  Ottimi anche i semi che tostati e sgusciati, puoi spargere sull’insalata o sui dolci. I semi sono un buon integratore di sostanze nutrienti per vegetariani e vegani.

Ultime da alimentazione e salute:

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Gateau-Gatto’ o Gato’ di Patate

La parola francese Gateau significa torta noi solitamente lo italianizziamo chiamandolo Gatto’ solitamente viene presentato come piatto unico rustico tipico delle cucine Napoletane e Siciliane.

Dopo il 1768, con le nozze della regina Maria Carolina, figlia di Maria Teresa D’Austria, e di Ferdinando I Borbone, a Napoli furono introdotti piatti di gusto e di origine francese, ma anche denominazioni di origini francesi. Ecco allora che il gateau si trasformò nell’italianizzato gattò o gato’. In realtà il gateau di patate è un piatto unico molto rustico e molto semplice, perfetto come piatto unico  a diverse varianti perfetto anche per poter utilizzare alcuni avanzi di cucina come ad esempio pezzetti di formaggi o salumi vari che mischiati daranno ancora piu’ gusto a questo meraviglioso piatto.

La ricetta che vi proponiamo e’ davvero semplice quindi ideale anche per i piu’ piccoli.

Ecco la nostra Video Ricetta:


1 1/2 kg patate bollite5 fette di prosciutto cotto3 cucchiai parmigianonoce moscata2 uovapepesale100 gr mozzarella100 gr emmental o scamorzaLaviamo le patate e cuociamole in abbondante acqua salata. Una volta pronte, ci vorranno circa 30 minuti,fatele intiepidire a sbucciatele.

Schiacciatele e iniziate a mettere il parmigiano,le uova,sale,pepe,noce moscata e amalgamate bene il tutto. Accendete il forno a 180°.

Prendete una teglia (20 cm) imburratela e infarinatela con del pangrattato. Firmate uno strato con meta' patate e farcite con prosciutto,mozzarella e formaggio emmental o scamorza o quello che preferita,chiudete con l'altra meta' di impasto,non preoccupatev se non e' perfettamente sigillata se ci sono buchi non importa,spolverizzate con pangrattato e mollica oppure anche niente ed infornate per 15/20 minuti fono a che in superficie non si formera' una crosticina.

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Peperoni Ripieni di Riso

Lo sapevate che il Peperone sotto forma di peperoncino, era conosciuto  in Messico gia’ nel 5500 A.C.  in origine si chiamava chili (nome che ancora adesso viene usato in Sud America), ma in Europa venne chiamato Peperone a causa del suo forte sapore che ricordava il pepe. Il peperone venne introdotto per la prima volta in Europa in Spagna, grazie a Cristoforo Colombo che nel 1943 lo porto dal suo secondo viaggio nelle Americhe.

Esistono due categorie di Peperoni esistono i dolci e i piccanti variano per forma e gusto.

Sono un alimento davvero ipocalorico costituito per piu’ del 90 % di acqua contengono potassio,fosforo,calcio,ferro e grazie alle vitamine A ed C sono dei potenti antiossidanti.

Oggi vi presentiamo una ricetta semplice e gustosa che cambia in base alle abitudini famigliari sono i tipici piatti di tradizione famigliare (secondo me i migliori)che di volta in volta non hanno mai lo stesso sapore perche’ aggiungi un ingrediente,ne togli un altro insomma ci butti dentro quello che il frigo ti propone con risultati al dir poco sorprendenti.

Senza dubbio parliamo di un piatto unico  piu’ o meno ricco di ingredienti ma davvero gustoso.

Questa preparata da me e’ semplice,leggera davvero delicata….provare per credere.

Ecco la nostra Video Ricetta:


2 peperoni200 gr riso ribe1 dado vegetale1 spicchio di aglio1 cipolla3 cucchiai concentrato di pomodoroparmigiano q.b100 gr scamorzasalepepeolio evo q.bAccendiamo il forno a 200°.

Tagliamo a meta' i peperoni puliamoli,laviamoli e asciughiamoli.Foderiamo una teglia con carta forno adagiamo i peperoni ed inforniamo 15 minuti,il tempo che il riso si cuoce.

In una pentola con acqua mettiamo un dado e appena bolle ci versiamo il riso e lo portiamo quasi a cottura.

Una volta pronto il riso in una padella soffriggete cipolla e aglio con un filo di olio tuffateci il riso facelo insaporire,spegnete e aggiungete il concentrato di pomodoro,salate e pepata, unite abbondante parmigiano,mescolate e farcite i peperoni.

Adesso non vi rimane che spolverizzare con altro parmigiano e le fette di scamorza infornata per 10/15 minuti a 180°.

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Indian kitchen: pantry of essentials

For beginners and experts alike, F&W offers a guide to more than 40 essential ingredients for making Indian recipes. Here are Indian cooking’s key dry goods, spices, dairy products and more. Lemon Cashew Rice

A fragrant, long grain rice cultivated in India, characterized by grains that become fluffy and do not stick together when cooked.
Recipe to Try: Lemon Cashew Rice

Chickpeas in Spicy Tomato Gravy

A high-protein, high-fiber legume that is a staple in Indian cuisine, particularly in vegetarian dishes. The Desi chickpea, smaller and darker than its more familiar cousin, the Kabuli chickpea, is the most commonly consumed variety in India.
Recipe to Try: Chickpeas in Spicy Tomato Gravy

A finely-ground, whole grain flour made from durum wheat. The high gluten content produces strong, elastic doughs that are able to be rolled out very thinly. Used in Indian cuisine in the making of chapati, roti and naan flatbreads, among other uses. Also called atta flour.

Chickpea-Chile Flatbreads

Called besan in Bengali, this high-protein, gluten-free flour made by grinding dried roasted or raw chickpeas is a staple in Indian cooking. It is used in many applications, including in crepes, pancakes and in batter for frying.
Recipe to Try: Chickpea-Chile Flatbreads

Made from unrefined palm sugar or cane sugar and sold in hard discs or chunks, jaggery is the primary sweetener used in Indian cooking. It is medium to dark brown in color and has a somewhat smoky, caramelized flavor. It is slightly less sweet than the dark brown sugar sold in the US, so if substituting, use a bit less brown sugar than the amount of jaggery called for in the recipe. Also called gur.

Three-Bean Dal

A large, dark red legume, called rajma in Hindi and Punjabi, that is used frequently in the vegetarian cuisine of Northern India and elsewhere.
Recipe to Try: Three-Bean Dal

A legume native to India, the mung or moong bean is green when left whole. In Indian cuisine, it’s most commonly hulled and split, revealing a yellow interior. In this form, it is used to make dal.
Recipe to Try: Mung-Bean-and-Rice Pilaf (Hare Moong Ki Kichari)

Roast Chicken Dosas

Finely milled white rice (brown rice flour is rarely used in Indian cuisine) is used as a thickener for soups and sauces, to add lightness to doughs and crispiness to batters for frying. Used in the making of dosas (fermented crepes), idli (savory fermented steamed cakes), and appam (rice flour pancakes). Also called ground rice or rice powder.
Recipe to Try: Roast Chicken Dosas

Buttery Pigeon Pea Dal (Mitti Handi Dal)

Dried, hulled and spilt legumes and seeds (often lentils), called dal, are used extensively throughout Indian cuisine, most notably in the thick stew also called dal.
Recipe to Try: Buttery Pigeon Pea Dal (Mitti Handi Dal)

Curried Coconut-Seafood Soup (Seafood Rassa)

Made by pressing and straining coconut meat; for thin coconut milk, the meat is soaked in water and pressed once or twice more. Used extensively in Indian stews and curries, as well as in other applications, both sweet and savory—particularly in the Kerala cuisine of the Southwestern coast.
Recipe to Try: Curried Coconut-Seafood Soup (Seafood Rassa)

Called gingelly or til oil; made by grinding and pressing sesame seeds, sesame oil is commonly used as a cooking oil in Southern India. Can be either raw (which is light in color, mild in flavor and is stable at high temperatures, making it good for high-heat cooking or frying) or toasted (which is darker in color and much more aromatic, with a strong nutty flavor, making it best for stir-frying, seasoning or use in marinades).
Recipe to Try: Rice Pilaf with Pistachios and Prunes

Yogurt-Marinated Lamb Kebabs With Lemon Butter

Called dahi in Hindi, Indian yogurt, made from cultured cow’s or water buffalo’s milk, is high in butterfat and very thick. It is eaten plain or sweetened and is used extensively in curries and as a tenderizer in marinades. Two popular applications are the herbed and spiced condiment, raita, and the sweet or savory beverage, lassi.
Recipe to Try: Yogurt-Marinated Lamb Kebabs With Lemon Butter

Chard and Goat Cheese Strudel with Indian Flavors

The small, round seed, of the plant commonly called bishop’s weed, similar in appearance to celery seeds. Imparts a flavor comparable to thyme, but more intense and peppery. Used primarily in North Indian cooking, particularly in vegetable and fish dishes.
Recipe to Try: Chard and Goat Cheese Strudel with Indian Flavors

Shrimp Masala

The seed from an aromatic herb in the parsley family. Has distinctive licorice flavor and is often used interchangeably with the fennel seed in Indian cooking. Like fennel seeds, they are often chewed at the end of the meal to aid digestion and freshen the breath.
Recipe to Try: Shrimp Masala

A dried gum resin made from sap found in the stem of several varieties of Ferula, a plant related to fennel. It has a pungent, sulfuric odor, but when cooked, imparts a mellow, somewhat garlicky flavor. Often found in legume dishes because of its digestive properties. Sold in lump or powder form.
Recipe to Try: Mixed Dhal Vada

Poached Salmon with Cucumber Raita

The aromatic leaves of the sweet laurel bush, not traditional in Indian cooking but often recommended as an easily accessible substitute for the more tender, subtler leaves of the Cassia tree, which are used frequently in Bengali and Eastern Indian cooking, particularly in aromatic rice dishes.
Recipe to Try: Poached Salmon with Cucumber Raita

Cardamom Lassi

There are 2 varieties of cardamom commonly used in Indian cooking: green (choti elaichi) and brown (badi elchi or moti elaichi). Green cardamom is the seedpod from the plant Elettaria cardamomum; it has a subtle, zesty, spicy flavor and is used in more delicately flavored curries, pilaus and sweet dishes. Ground, the seeds have a more intense flavor and are used in the spice blend, garam masala.

Brown cardamom is the seedpod from the Ammomum aromaticum plant; it is a large, brownish-black pod and is more intense and astringent than green cardamom; used in strongly aromatic curries and pilaus.
Recipe to Try: Cardamom Lassi

Peach, Currant and Cilantro Chutney

One of the most extensively used herbs in India, the pungent, aromatic leaves of the coriander plant (Coriandrum sativum) can be both a flavorful, essential ingredient and a colorful garnish.
Recipe to Try: Peach, Currant and Cilantro Chutney

Indian Spiced Chicken and Spinach

The fragrant, sweet and spicy rolled and dried inner bark of the Cinnamomum zeylanicum tree. Used as a whole stick for infusion or ground as a seasoning to flavor both sweet and savory dishes, particularly in Moghul cooking. Often sold interchangeably with the rolled and dried inner bark of the cassia tree, which has a similar though less subtle flavor. (The “cinnamon” sold in the United States is nearly always, in fact, cassia.)
Recipe to Try: Indian Spiced Chicken and Spinach

Basmati Rice Salad with Cauliflower and Potatoes

The nail-shaped, dried, unopened flower bud of an evergreen tree native to the Spice Islands of Indonesia. Used whole for infusion or ground as a seasoning, cloves’ powerful, distinctive flavor is used in sweet and savory dishes, especially rice and meat or rice and bean dishes. Ground clove is an essential ingredient in garam masala. The buds are sometimes chewed after meals to freshen the breath.
Recipe to Try: Basmati Rice Salad with Cauliflower and Potatoes

Cauliflower Curry

The round, tan seeds of the coriander plant (Coriandrum sativum). Coriander seeds have an earthy, almost floral fragrance and flavor, and are used whole, crushed or ground, often in conjunction with cumin. One of the most extensively used spices in Indian cooking, especially in Moghul cuisine.
Recipe to Try: Cauliflower Curry

Swiss Chard with Ginger and Cumin

Small, elongated, ridged seeds from the Cuminum cyminum plant. There are two varieties: white and black. The white are more common and have a slightly more delicate, though still pungent, flavor; they are often used in dals, raitas, rice and vegetable dishes. The black are more complex and musky, and are primarily used to flavor more intense, meat-based dishes, particularly in Moghul cuisine. The seeds are almost always toasted before being used whole, crushed or ground.
Recipe to Try: Swiss Chard with Ginger and Cumin

Keralan Vegetable Stew

Sold dried or fresh (preferable), the aromatic, citrusy leaves of the shrub Murraya koenigii are used extensively in Southern and Western Indian cooking. They are often tossed in hot oil at the beginning of the cooking process, releasing their intense perfume. They can also be added to a simmering dish towards the end of cooking to delicately flavor the sauce. The curry leaf is sometimes, but not always, an ingredient in curry powder.
Recipe to Try: Keralan Vegetable Stew

Shrimp in Pomegranate Curry

A term referring to any of a number of spice blends incorporating common Indian spices such as cumin, coriander, cinnamon and clove. At best, curry powder can refer to traditional blends like garam masala or sambhar powder; however, the term often is applied to inferior, generic, mass-produced and marketed blends.
Recipe to Try: Shrimp in Pomegranate Curry

Curried Cauliflower Soup with Coconut and Chiles

Long, ridged, light-green seeds from the Foeniculum vulgare plant. They have a strong floral, licorice flavor, and are often used interchangeably with anise seeds in Indian cooking. Like anise seeds, they are often chewed at the end of the meal to aid digestion and freshen the breath.
Recipe to Try: Curried Cauliflower Soup with Coconut and Chiles

Indian Coconut Fish Curry

Technically legumes, these brownish-yellow, hard, rectangular seeds are from the Trigonella foenumgracum herb. Toasted and used either whole or ground, they add a pleasantly bitter note and subtle maple aroma to dishes or spice mixtures, notably Bengali five-spice. (Fenugreek seeds are used in the United States to make artificial maple flavoring.)
Recipe to Try: Indian Coconut Fish Curry

Chicken Tikka Masala

A highly aromatic spice blend, for which there are countless recipes, that is usually sprinkled over a dish near the end of cooking (unlike many spices and blends, which are tossed in the hot oil at the outset of cooking). Typically, it is a combination of warm spices like clove, cardamom, cinnamon, cumin, coriander and black pepper.
Recipe to Try: Chicken Tikka Masala

Turmeric-Ginger Cauliflower

A rhizome (underground stem) that is prized for its medicinal and digestive qualities and its distinctive, sharp, invigorating flavor. Used extensively as an aromatic in Indian cuisine of every region, often mashed into a paste with garlic and added to hot oil at the outset of cooking.
Recipe to Try: Turmeric-Ginger Cauliflower

Crispy Turkey Kathi Rolls with Mint-and-Date Dipping Sauce Cilantro-Flecked Corn Fritters with Chile-Mint Sauce

The aromatic leaves of a flowering herb, known for its distinctive cooling, sweet flavor. Used throughout India in a wide variety of dishes, including dals, pilaus, raitas, lassis and chutneys.
Recipe to Try: Cilantro-Flecked Corn Fritters with Chile-Mint Sauce

Indian-Spiced Chickpea Salad with Yogurt and Herbs

Brown mustard seeds, also sold as black mustard seeds, are used extensively as a seasoning throughout India, particularly in the South and in the Eastern state of Bengal. Generally, they are toasted in a dry pan, or tossed in hot oil until they pop, giving them a warm, nutty flavor. In Bengal, they are ground raw, which preserves their extremely sharp, sinus-tingling quality. Hulled and split, the seeds are called mustard dal and are often used as a pickling spice. For a milder flavor, it is appropriate to use yellow mustard seeds.
Recipe to Try: Indian-Spiced Chickpea Salad with Yogurt and Herbs

Sometimes called onion seeds because of their somewhat oniony flavor, these black, tear-shaped seeds are actually from the Nigella sativa plant, a relative of Queen Anne’s Lace. They are used in North Indian vegetable dishes, sprinkled on naan, as a primary pickling spice and as an essential ingredient in Bengali five-spice blend.
Recipe to Try: Fish with Squash and Indian Seed Pop

Luscious Tandoori Lamb Chops

The seed of the fruit of an evergreen tree native to Indonesia, nutmeg is extremely aromatic, with a slightly sweet, peppery flavor. It is ground or grated and used to spice sweets throughout India, particularly in the North, and is sometimes used in small amounts in garam masala. (The hard, red, lacy covering enclosing the nutmeg is mace, ground and used as a separate spice with a mellower flavor.)
Recipe to Try: Luscious Tandoori Lamb Chops

Chicken Legs Marinated in Yogurt and Spices

A deep red powder made from ground sweet chiles; the peppers for Indian paprika (as opposed to Spanish or Hungarian) are grown in Kashmir. Paprika has a very subtle, mellow, sweet flavor, and is used primarily for coloring, most notably in dals and sauces from northern India.
Recipe to Try: Chicken Legs Marinated in Yogurt and Spices

The dried seeds of the poppy flowers. In India, only white poppy seeds are used for cooking, which are smaller than the European black seeds but have a similar, mellow, slightly nutty flavor. Toasting heightens the nuttiness. Whole, ground to a powder or ground with water into a paste, they are used throughout India, particularly in Northern and Bengali cooking, as a spice and as a thickener for sauces.

Semolina Pudding with Saffron and Nuts

The dried, deep brownish-orange stigmas of the crocus flower (Corcus sativas), used as both a spice and a coloring agent. Indian saffron is grown in Kashmir. Used in small amounts, it imparts a sharp, slightly sweet flavor and heady aroma to sweet and savory dishes throughout India. Before adding to a dish, saffron is usually toasted, then soaked in hot milk or other liquid to release its flavors and color. It is the world’s most expensive spice, due to the large number of flowers needed to supply a small amount of saffron.
Recipe to Try: Semolina Pudding with Saffron and Nuts

Tomato-Cucumber Chutney

The seeds of the sesame bush, native to India. In Indian cooking, white sesame seeds are used extensively both whole and ground to a paste in spice blends, sweets and savory dishes; toasting enhances their nutty flavor.
Recipe to Try: Tomato-Cucumber Chutney

The star-shaped seedpod of a Chinese evergreen. Tastes strongly of licorice and is used in Indian cooking primarily to flavor to meat or other rich dishes.
Recipe to Try: Rice Pilaf with Pistachios and Prunes

Slow-Roasted Salmon with Tamarind, Ginger and Chipotle

A paste made from the pulpy fruit of the tamarind tree, native to India. With a strong, distinctive, sweet-sour flavor, tamarind is used throughout India, particularly in the South, as a souring agent in curries, dals and chutneys, among many other dishes.
Recipe to Try: Slow-Roasted Salmon with Tamarind, Ginger and Chipotle

Turmeric-Ginger Cauliflower

A rhizome (underground stem) of the Curuma longa, a plant native to India and related to ginger. While fresh turmeric is sometimes used in Indian cooking, more often the rhizome is boiled, dried and ground to a deep-yellow powder. Turmeric is an essential ingredient throughout India, used extensively in dals and meat, seafood and vegetable dishes, to impart its characteristic vibrant yellow color and mellow, warm flavor.
Recipe to Try: Turmeric-Ginger Cauliflower

Sweet Lime-Ginger Rum Punch

A typically round or oval, yellowish-green to green citrus fruit. An essential ingredient in all regions in India, limes are often made into pickles and chutney, and the sour, floral and slightly bitter juice is used to brighten savory and sweet dishes and beverages.
Recipe to Try: Sweet Lime-Ginger Rum Punch

Mango Shrimp

The stone fruit from several species of tropical fruiting trees from the genus Mangifera, native to India, where it is honored as the national fruit. The sweet, musky, deep orange Alphoso mango is the most well-known of the many variteies of Indian mangoes. Ripe mangoes are eaten raw or used in sweet or savory dishes and beverages. Tart, crisp unripe, or green, mangoes, are also used extensively throughout India in dals, chutneys, pickles and raitas and other dishes and beverages.
Recipe to Try: Mango Shrimp

Sautéed Zucchini with Ginger and Dill

The seeds contained within the fruit of a small tree, the Punica granatum, a wild variety of pomegranate native to the foot hills of the Himalayas. In Indian cooking, the seeds are primarily used dried, at which point they are crunchy, slightly sticky and dark blackish-red in color. They are used whole, crushed or roasted and powdered in a variety of dishes from in Northern India, imparting a sweet-sour flavor and dark color.
Recipe to Try: Sautéed Zucchini with Ginger and Dill

Mahimahi Coconut Curry Stew with Carrots and Fennel

The fruits of various pepper plants, ranging in heat from mild to scorching. Most chiles start green and turn red when ripe. Both green and red chiles are used extensively in Indian cooking for their color, flavor and heat.
Recipe to Try: Mahimahi Coconut Curry Stew with Carrots and Fennel

Pistachio-Apricot Biryani

Nuts, especially peanuts, almonds, pistachios and cashews, are used in savory dishes like curries and pilaus throughout India and especially in the South, and are common additions to sweets, like milk fudge and rice pudding.
Recipe to Try: Pistachio-Apricot Biryani

Yogurt-Marinated Lamb Kebabs with Lemon Butter The fully clarified butter used extensively throughout India, as both a condiment and a cooking oil. Butter is melted, the moisture cooked off and the milk solids separated and removed. Because ghee is free of all milk solids, it can be used for deep-frying and can be stored at room temperature.
Recipe to Try: Yogurt-Marinated Lamb Kebabs with Lemon Butter

An mild-tasting fresh cheese made by acidulating hot milk (with lemon juice, vinegar or other food acid), thereby separating the curds from the whey. The curds are then strained and pressed to the desired texture. Paneer is both custardy and slightly chewy, holds its shape well and resists melting. Often it is cut into cubes and pan-fried, then added to a variety of other dishes, like stewed spinach (saag paneer) or peas (matter paneer).
Recipe to Try: Indian-Style Grilled Vegetables with Paneer

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