I've been thinking about all the kitchen tools that I find indispensable, and wanted to share them with Gourmetcentric readers. The first one that comes to mind are the Microplane Stainless Steel graters and zesters. I used to use a typical box grater that's found in every kitchen, and then I discovered the Microplane Grater. This thing grates cheese with ease. The zesters will have you grating a pile of zest in no ... continue reading...
Fennel Gratin
I was asked to bring this dish to a party, after making it a couple of times for guests. It got rave reviews so I've decided to share it with all of you. Fennel Gratin is a wonderful vegetable side dish. Baking the fennel tones down the anise flavor. Raw fennel can be overpowering and is an acquired taste for some. If you have never eaten fennel before, this is a good way to introduce fennel into your diet. Baked ... continue reading...
French Fries Cooked in Duck Fat
Okay, so I still have lots of duck fat left in my freezer and I need to make room for more food. But I also want to make something my kids won't turn their nose up at. I still had 10 pounds of potatoes left from my Costco visit. When that duck fat started heating up, my kitchen smelled heavenly. And when the first potato stick hit the fat, my kitchen was suddenly crowded with 4 sets of eyes eagerly awaiting the ... continue reading...
Gianduja (Chocolate-Hazelnut Spread)
I came across this recipe in "La Cucina Italiana" magazine. I've had the page of the recipe folded over for 4 months now. Today I finally made it, and boy am I glad I did. Making your own Nutella (I know, Nutella is a brand) is super easy. The store bought stuff doesn't even compare to the homemade version. It's basically 4 simple steps and you are left with the most amazing result. You can use this on toast, ... continue reading...
Grits and Eggs with a twist
Sometimes you've gotta go back to the basics for a little southern comfort. This grits recipe is a hearty dish that incorporates the eggs, all in one pot, which get folded into the hot cheese grits. That only leaves room for the white cheddar cheese and bacon of course. Bring 4 cups of water to a boil. Measure 1 cup of Albers Quick grits. Pour the grits into the boiling water, stir and cover. ... continue reading...
Pasta with Butter and Sage
This is a quick, classic pasta sauce that goes well with just about any pasta, ravioli or gnocchi. The fragrant sage along with the browned butter is beautifully simple. The browned butter gives it a nice nutty flavor. So if you have butter in the fridge and pasta in the pantry, just pick up some sage, and you can make this in no time. This can be served as a main meal, or a nice side dish to accompany a main meat ... continue reading...
Socca
"Socca" is one of my new favorite appetizers or tapas. It is also one of the oldest street foods, with origins dating back to the 13th century in Italy. This dish has been consumed for decades all throughout the Côte d'Azur. In Nice, France, it goes by the name "Socca", however in Italy, the dish goes by the name "Farinata", while in the Tuscany region it is known as "Cecina". It is made from ground chickpea ... continue reading...
Watermelon and Tomato Salad
This watermelon and tomato salad is all about balance, yin and yang and how opposites attract. I first tried this dish at a Greek restaurant in Manhattan Beach called Petros. It's called Karpouzi salad. Karpouzi meaning watermelon in Greek. I vary my recipe a little because it is hard to find Manouri cheese, which is what the restaurant adds in addition to the Feta cheese. They also add fresh mint leaves. I couldn't ... continue reading...
Portuguese Chicken with Chorizo and Clams
I was watching "Chuck's Day Off" on the Cooking Channel, and got inspired to try this dish. I went to the local Whole Foods, bought all the ingredients needed, came home and cooked it for dinner. It was even tastier than I imagined it. I highly recommend this recipe if you like spicy food, not spicy in the way heat, but in flavor. This dish goes well served with crusty bread. There is a whole lot going on here. As ... continue reading...
Spaghetti with Cherry Tomatoes and Pecorino
Don't know what to make with cherry tomatoes? Here is a super quick and super easy healthy dish. I'm sure you can make this with any fresh tomatoes, however, cherry tomatoes are much sweeter and more tender than larger tomatoes. Take 25 washed cherry tomatoes... Cut the tomatoes in half. Crush 3 garlic cloves. Meanwhile, cook spaghetti according to package instructions. Use a good ... continue reading...
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