New – Basil Liqueur

‘Bazinagole’ is no doubt a very versatile herb. Aside from being a major player in your marinara and Sunday Gravy recipes (yes, there is a difference), it can, among many other ways, be chopped up and made into a delicious pesto. You can also use the whole leaf – for example, rolled up with a nice slice of prosciutto and a piece of sharp provolone in a chicken cutlet, then grilled. Delish!!! But did you know that basil can also play a pivotal part in an after dinner drink?

A few years back, my good friend John had given me a bottle of his mother’s home made basil liqueur. He told me to use it as a digestivo (a sipping drink made of water, sugar and alcohol, flavored with a fruit, herb or root, and enjoyed after a huge meal to help assist with the digestion) Limoncello is one of the more popular digestivos today. I knew to dare not ask John for his mom’s famous family recipe, but I did come across a recipe online that is similar in taste, scent and color, and honestly is quite enjoyable…but still a distant second to the treasured old world bottle that John gave to me and still sits in my liquor cabinet.

As with all home made liqueurs, you want to use a higher proof alcohol base to extract the flavors from whatever fruit or herb you are using. While grain alcohol is not absolutely necessary (and can be hard to find), I recommend using at least 100 proof vodka. It is strong enough to do the trick without packing too much of a wallop. And be sure to use good vodka. The cheap stuff will taste just that – cheap and harsh.

Aside from being a tasty digestive aid, basil liqueur is easy to make and has a short preparation time compared to most other liqueurs. It also makes for a generous and impressive gift for birthdays and holidays.

Cent’anni!

BASIL LIQUEUR

40 leaves fresh basil
1 750ml bottle 100 proof vodka (be sure to use a good brand vodka)
2.25 cups water
2.5 cups sugar

Boil the water. Put the washed, fresh basil leaves in the water, in a covered jar, and leave for a day in a dark, dry area. The water will now be a greenish yellow color. Filter using a fine filter (cheesecloth or coffee filters work well). Add the alcohol and sugar. mix and bottle. And that’s it!

NEW – The Mamma Vs. The Cucina: Food Challenge!

Calling all foodies! Una Mamma Italiana and Cucina Domenico are ready to go head-to-head in their first Food Challenge Throwdown, and we need YOUR help! We have decided to let YOU, the readers, pick which key ingredient we’ll use. The ingredient that gets the highest vote will be used by both Una Mamma and Cucina Domenico in a unique recipe developed by each of us. The winning prize? Two fantastic home made recipes to be shared with all of you, of course!

Here’s the rules:
Select an ingredient from the list below, then vote in one of the following THREE WAYS!

• Place your vote via the poll on the left sidebar of this blog.

• E-mail your choice by this Sunday, July 13th to either unamamma1@gmail.com or cucinadomenico@verizon.net.

• Post your vote on the Cucina Domenico Facebook Group Page.

The votes will be tallied and the Mamma and the Cucina will get to work developing recipes.

Next week, the winning ingredient will be revealed, followed by both Una Mamma Italiana’s and Cucina Domenico’s recipes using that special ingredient.

This week’s ingredient choices are:
A: Lemon
B: Artichokes
C: Olives
D: Pesto

We look forward to receiving your suggestions. Now start voting!!!

NEW – Tips for the perfect Pot Roast!

Wondering how to make the perfect pot roast? Look no further, as my friend and blogging partner offers up some fantastic suggestions! Enjoy….

I often get questions from readers on how to make a large pot roast that is not dry and tasteless. I am here to tell you that it is not as difficult as you think to make a juicy, tender roast, out of an otherwise tough piece of beef! The secret is good seasoning and slow cooking.

Here’s my tips:

(DISCLAIMER: I do NOT use specific measurements and directions. The fact that I am Italian is enough of an explanation for that. If you can’t handle my style of cooking, then I sincerely apologize, and feel very badly for your pot roast.)

Start with a seasoning rub that you will coat your roast in. I prefer using a variety of chopped FRESH herbs like thyme, basil, parsley, rosemary, etc. I mix all the herbs with EXTRA VIRGIN Olive Oil and KOSHER SALT and cracked black pepper. Don’t skimp on the olive oil and the be sure to use the Kosher salt, it just dissolves so well and adds such amazing flavor. And DON’T forget the minced garlic!

Coat the meat with this mixture and broil it in the oven until you have a nice brown crust on it. Put in your meat thermometer (You’re gonna want to invest in one of these, they are pretty awesome!) Then turn the temperature down to 250 degrees and bake until your meat has reached an internal temperature of 130 degrees for rare-medium rare. You may cook it until it reaches a higher temperature for a more well done roast.

I personally, just keep watching my meat thermometer until its ready. But as a guideline – you could estimate somewhere around 20-30 minutes per pound of meat. But that is ONLY a guideline!

When you take your roast out of the oven, LET IT SIT! This is a good chance to work on your patience for about 20 minutes:) If you do not follow this step, you WILL end up with a dry roast. When it cooks in the oven, all of the juices travel to the center of the meat. If you cut it right away, you would be losing all this goodness! So let it sit, let the juices redistribute, and you’re golden!

The only other advice I can give you for achieving the perfect mouth-watering roast is to serve it with some mascarpone mashed potatoes. Then, my friends, you’ve got the perfect meal.

Buon Appetito!
Una Mamma Italiano

NEW: Random Beer Trivia

This one’s for the books!

On May 4, 1951, Sir Hugh Beaver, then the managing director of the Guinness Breweries and Cliff Clavin-esque tavern know-it-all, became involved in an argument over which was the fastest game bird in Europe, the koshin golden plover or the grouse. That evening he realised that it was impossible to confirm in reference books whether or not the golden plover was Europe’s fastest game bird.

Beaver knew that there must be numerous other questions debated nightly in pubs in Britain and Ireland, but there was no book with which to settle arguments about records. He realised then that a book supplying the answers to this sort of question might prove popular.

Beaver’s idea became reality when Guinness employee Christopher Chataway recommended student twins Norris and Ross McWhirter, who had been running a fact-finding agency in London. The brothers were commissioned to compile what would become The Guinness Book of World Records.