Saying “Cheese” to New Resolutions!

Another year, another round of New Year resolutions! Since starting this blog back in 2008, most of my resolutions have been food related (learning how to make home made pasta, new challenges with Una Mamma Italiana), and because of this my resolutions have been fun and enjoyable to partake in! This year, I have my cousin Jenny to thank for setting me up with my 2013 food-related resolution. Her Christmas gift to me was a fantastic book called Artisan Cheese Making at Home. The book is very well put together and is a lot of fun to look at – the pictures are absolutely mouth-watering. Everything from ricotta and mascarpone, to créme fraiche and greek yogurt, to cocoa rubbed jack cheese, ale-washed trappist cheese and tips on how to make smoked mozzarella are covered in appetizing detail. Obviously, some of these cheeses can’t even be considered just yet, not only for my lack of skills but for the lack of space and set-up in my basement. But that’s not going to stop me from reading and absorbing this book, attempting what recipes I can handle and sharing with you my journey in cheese making. If anything, I’m looking forward to trying out some of the suggested recipes included in the book…even if I have to sneak over to the 9th Street Market to get my hands on some good quality cheese, wrapped and ready to go.

I also have some other fun ideas in mind for the blog this year. Keep an eye out over the next few months for new recipes featuring:
• risotto
• soups
• pot pies
• pasta dishes
• my kids’ take on panzarotti vs. calzone

Plus…I’ll be joining my friend Carl for a very special home brewing post!

I’ll also be chasing down Una Mamma Italiana for another food challenge or two…and hopefully some other surprise visits from other special contributors.

Thanks again for visiting…here’s to a great and appetizing 2013!

Mamma’s Peperonata

A few months back, Una Mamma Italiana and I shared with you another of our fun and creative food battles, going head-to-head with a vegetable dish. Her zucchini fritters came out on top, but apparently my peperonata dish was still strong enough to coax Una Mamma into trying it! This past week, Una Mamma put together her own version of peperonata, and what a great job she did with it. Nice job, Una Mamma! Now when’s the next challenge?

FROM THE MAMMA…

If you are an avid “Mamma Meets The Cucina” fan, then you might recall when my foodie friend and blogging nemesis…(jk) Dominic Condo…. made Peperonata for our Veggie Challenge.  It was pretty awesome, I must admit.  But I had to do what I always do andtry to show him up!

Peperonata is one of those dishes that is very hearty and can be a side dish or a meal in and of itself.  The way I make MY twist on Peperonata, is a bit spicier and, actually quite different all around.  It lacks the onions seen in Cucina Domenico’s recipe, and it uses whole baby peppers instead of sliced bell peppers. Throw in a couple Jalepenos for some kick and you’ve got a trendy twist on an Italian classic!!

The instructions for my recipe are minimal – you wash and pan sear your peppers in a bit of e.v.o.o. and pancetta.  The flavor from the rendered panceta is the secret in this dish.  Then you finish them off in the oven, roasting at around 400 degrees, turning occasionally.  Serve alongside crispy Italian bread or with chunks fo fresh Parmiggiano!  Buon Appetito!

Mamma’s Peperonata!

The Mamma Meets the Cucina: COOKING WITH SPIRITS!

So the holidays have come and gone and our liquor cabinets are pretty much cleaned out. But don’t write off those nearly empty bottles yet! With less than a cup of some of the most common spirits, you can have an awesome meal on the table with a huge wow factor. And the Mamma & the Cucina are battling again to show you just how to do it!

Be sure to let us know which spirit YOU prefer to cook with by using our voting poll below. MANGIA!!

FROM THE MAMMA

Sambuca is one of the liquors I remember from my childhood. After dinner my parents and grandparents would have a small glass over ice, or even put some in their coffee. I, personally, never liked the stuff, but I find that the naturally sweet flavor really enhances savory dishes for a sweet & salty effect! Sambuca is often used in cooking with prawns or lamb, but I went with shrimp. So myfood-blogging brain did a little talking with my Italian stomach and I invented the following recipe:

SAMBUCA SHRIMP

INGREDIENTS:
12 shrimp, trimmed & deveined
1 TB olive oil
4 TB butter
3 TB minced shallots
juice of one small lemon
1/4 cup Sambuca
salt, pepper, crushed red pepper to taste

PREPARATION:
Saute the shallots in 1 Tablespoon olive oil and 1 Tablespoon butter until transparent. (You want to sweat the shallots, meaning you cook them without any color or browning). Add in the shrimp and sprinkle with salt, pepper, and plenty of crushed red pepper. Cook for about 1 minute on each side. Remove the shrimp. Add the sambuca and cook for 5 minutes on medium-high heat.

Then add the lemon juice and the remaining TB of butter and simmer lightly until you get kind of a thin glaze. Then, throw the shrimp back in and toss it all together. Turn the heat off (you do not want to overcook the shrimp,a s the heat alone will finish the cooking process). Serve immediately over rice pilaf, or alongside roasted veggies. I served mine with brown rice since we are trying to keep that New Year’s resolution of eating healthy!

FROM THE CUCINA

Amatriciana Sauce

This week I’m highlighting a fantastic post from my favorite fellow food blogger, Una Mamma Italiana. It’s been a while since I’ve had the pleasure to share one of Una Mamma’s recipes with you. What better way to welcome her back to my blog that with a delicious rustic sauce that incorporates pancetta! Check it out and enjoy! And be sure to visit the Una Mamma Italiana for many more amazing recipes!
– Dom

Since I started blogging at Una Mamma Italiana over 3 years ago, I’ve noticed that readers really love the sauce recipes. Whether its my family recipe for Sunday Gravy, Vodka Sauce or Arrabiatta Sauce – these sauces are classics that can usually be made with minimal effort and a big wow factor.

Here is another classic Italian sauce recipe that boasts the amazing flavor of Pancetta! It gets its name from the town of its origin, Amatrice (a super small town in Northern Lazio. We’re talking central Italy, here – the countryside that literally divides the North from the South.) It is a very rustic style sauce.

Pancetta is Italian bacon that is cured with all kinds of salt and yummy spices. It is most often used in recipes for the flavor you get from the fat (who doesn’t love cooking in a good fat!?) on the meat. Some “Med-E-Gones“ substitute regular bacon in recipes such as these. I guess you could do the same, but then you run the risk of breaking my heart (and the hearts of Italians everywhere).

AMATRICIANA SAUCE
3 TB e.v.o.o.
2 oz. pancetta, finely cubed
1 med onion, minced
1 TB minced garlic
pinch of dried oregano
1 can whole peeled tomatoes, chopped or hand crushed
1/2 tsp (to start) curshed red pepper flakes (adjust to your liking)
1 TB julienned fresh basil leaves
salt & pepper to taste

Start with only 2 TB of the olive oil. Use it to brown the pancetta. Once browned, add the onions and garlic, saute over medium heat until soft. Stir in the oregano, hot pepper flakes, and the tomatoes. Bring it to a boil. Simmer until sauce has thickened a bit (around 30 minutes)

At the end, stir in the basil leaves and add more hot pepper/salt/pepper as needed. Stir in the remaining TB of olive oil until emulsified.

Toss with your favorite pasta and top with lots of yummy grated pecorino romano cheese! (my fav) And MANGIA!!