Antoinette's Page

Vol. 4, No. 11, Monday, June 10th, 2013

CUCINA D’ANTONIETTA*

(Antonietta’s Kitchen*)

“the art of food, wine, family & more*”

By Antonietta La Posta

TITLE: “GRISPELLE: It’s a doughnut or donut Italian style!*”

INTRODUCTION

How do you spell the Italian doughnut or donut? It’s G-R-I-S-P-E-L-L-E. It’s a dough pastry enjoyed plain or sugared. Apparently, grispelle is an old Calabrese tradition.

ANTOINETTE’S LIFE & TIMES*

Childhood: Grispelle holds sweet memories for me of happy family times during the Christmas season.  Without fail, my grandmother would make this dish for the holidays. She covered each piece in sugar. My Mom also made it, but preferred it plain. I really liked the sugared ones best . You see I was a kid.

Grand motherhood: I haven’t had grispelle for a while. I plan to make it this coming Christmas. I expect that it will take me back. I also want to introduce this dish to my darling grand kids.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.

• A skillet
• Two bowls

Skillet

A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. (Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Frying_pan)

Why I prefer LAGOSTINA Ambiente 20cm Non Stick Skillet $39.99

The Lagostina product is a good brand.  I like their products because you’re getting quality.

Antonietta’s Recipe of the Month: Grispelle

SAVORY INGREDIENTS PLUS*

SPECIFICATIONS – Ingredients:

• ¼ oz (2 envelopes) dry yeast
• 1 ¼ cups warm water
• ½ cup luke warm milk
• ¼ cup white sugar
• 1 tsp salt
• 2 eggs
• 1/3 cup oil
• 5 cups flour
• 1 tsp cinnamon
• 1 qt vegetable (or peanut oil for frying)

DIRECTIONS

1. Mix the yeast over the ½ cup warm water;

2. Next, let it stand for 5 minutes or until foamy;

3. Add in a large bowl, the yeast mixture, water, milk, sugar, salt, eggs, oil plus 2 cups of the flour;

4. Mix for a few minutes at low speed;

5. Beat in remaining flour 1/2 cup at a time; and stop when the dough no longer sticks to the bowl;

6. Work moistened flour/dough with the hands for about 5 minutes;

7. Place the dough into a greased covered bowl and place it in a warm spot to rise until double.

8  Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness;

9.  Cut with a floured doughnut cutter;

6. Allow grispelle to sit in order to rise again until double;  and

10. Cover loosely with a cloth;

11.  Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C);

12.  Place grispelle into the hot oil using a wide spatula;

13. Turn grispelle over as they rise to the surface;

14. Remove from hot oil, to drain on a wire rack;

15. Serve plain; OR

16.1 Dust grispelle in granulated sugar or cinnamon sugar;

17. Viola serve and enjoy this delicious Italian donut.

LAST BITE*

Grispelle is something you need to taste at least once. But I warn you. You know what they say about the good things in life. It will be hard to stop. Save two for me!

And that’s my good tasting thought of the week, what’s yours? *

ALP

CREDITS

-Web Tech:  richmediasound.com

The above is a new media production of Valente under its “United Author*” program.

*TM/© 2013 Practitioners’ Press Inc. – All Rights Reserved

Vol. 4, No. 10, Friday, June  7th, 2013

CUCINA D’ANTONIETTA*

(Antonietta’s Kitchen*)

“the art of food, wine, family & more*”

By Antonietta La Posta

TITLE: “DOUGHNUT – DONUT : Hole, glaze, buns, muffins,  recipe, etc. – I wish you a Happy National Doughnut Day!*”

INTRODUCTION

Today is a special day. I’m very excited. It’s … it’s … you probably guessed it … it’s National Doughnut Day! Surprised … so was I. Who knew? I researched it. I found the story interesting. I have included a snippet – check it below.

ANTOINETTE’S LIFE & TIMES*

I like a good donut, but too many of them are not healthy.  So I’ll treat myself to a donut once in a while.  Next week, I shall speak about doughnuts Italian style and share with you some memories and a recipe for a family donut-like pastry of the Italian tradition.

P.S. Now, I have a question: Is it doughnut or donut? And the answer is: “Donut is the American way while the proper  British way is doughnut.

Bonus fact: National Doughnut Day

National Doughnut Day is on  the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor the women who served doughnuts to soldiers during World War I.^[1] The holiday celebrates the doughnut (a.k.a. “donut”) – an edible, torus-shaped piece of dough which is deep-fried and sweetened. Many American doughnut stores offer free doughnuts on National Doughnut Day. In 2009, both independent doughnut shops^[2] and large national franchises offered free doughnuts in the United States.^[3][4][5] (Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/National_Doughnut_Day)

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.

• A skillet
• Two bowls

Skillet

A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. (Source: Wikipedia the free encyclopedia) –  http://en.wikipedia.org/wiki/Frying_pan)

Why I prefer LAGOSTINA Ambiente 20cm Non Stick Skillet $39.99

The Lagostina product is a good brand.  I like their products because you’re getting quality.

Antonietta’s Recipe of the Month

SAVORY INGREDIENTS PLUS*

SPECIFICATIONS – Ingredients:

• ¼ cup buttermilk
• ½ cup sugar
• 1 egg
• 2 tbsp shortening
• ½ tsp vanilla extract
• 3 cups sifted flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 quart oil for deep frying
• ½ cup confectioners’ sugar for dusting

DIRECTIONS

1. Place sugar and shortening in a bowl;
2. Mix till smooth;
3. Beat in the egg and vanilla until well mixed;
4. Add flour, baking soda and salt in a separate bowl;
5. Stir in the sugar mixture;
6. Roll out on a floured surface, the dough to approx. 1/3 inch thickness;
7. Cut the doughnuts;
8. Let stand for 10 minutes;
9. Heat the oil in a large deep skillet to 375 degrees F (190 degrees C);
10. Fry doughnuts in the hot oil until golden;
11. Turn over once;
12. Drain on paper towels;
13. Dust with confectioners’ sugar while warm;
14. Serve while warm and enjoy!

LAST BITE*

Enjoy these doughnuts and tell me if you agree. But I suggest eating only one. It’s  all you need to satisfy your craving and still not add too much to your waistline.  And that’s my favorite doughnutty thought for the week, what’s yours? *

Salute mia amore! À la dolce vita!

ALP

CREDITS

-Web Tech:  richmediasound.com

The above is a new media production of Valente under its “United Author*” program.

*TM/© 2013 Practitioners’ Press Inc. – All Rights Reserved.

Vol.3,  No. 45,  Tuesday, February 12^th 2013

CUCINA D’ANTONIETTA*

(Antonietta’s Kitchen*)

“the art of food, wine, family & more*”

By Antonietta La Posta

TITLE: I SERVE A MARTINI: Extra dry  1)Vodka; 2) Gin* 

ANTOINETTE’S LIFE & TIMES*

The few times I’ve had martinis I’ve enjoyed them immensely.  At a wedding I attended they had a martini bar and it was very popular.  They had all types of martinis … take your pick. 

SAVORY INGREDIENTS PLUS*

Vodka

Vodka is distilled from quality grains. It is a clear colorless spirit with no distinguishing aroma … or flavour to mask the taste of fruit juice or mixers. (Source: “Seagram’s The Spirit of Hospitality, YOUR GUIDE TO SUCCESSFUL ENTERTAINING,” Joseph E. Seagram & Sons, Limited, Toronto, Canada, 1973)

Why I prefer Smirnoff Premium Triple Distilled Vodka 1.14L, 40% alc.

I prefer it because it has a rich, smooth texture. I understand that it’s ten times filtered.

 Gin

 A distilled spirit made by the re-distillation of grain spirits flavoured with juniper berries and a variety of other flavourings called botanicals. This type of gin is called London Dry Gin. (Source: “Seagram’s The Spirit of Hospitality, YOUR GUIDE TO SUCCESSFUL ENTERTAINING,” Joseph E. Seagram & Sons, Limited, Toronto, Canada, 1973)

 Why I prefer Beefeater London Dry Gin 1.14L, 40% alc.

 Practice makes perfect – it’s a top brand, long-time produced. The statement on the label says it all: “Distilled and bottled since 1820, it is based on James Burrough’s original 19^th century recipe.”

Vermouth

An aperitif wine, but one that today is most often used in the mixing of cocktails. Italian Vermouth is a dark red, sweet, wine which is often used as a mixer- it is also consumed by itself or poured over ice with a twist of lemon added. (Source: “Seagram’s The Spirit of Hospitality, YOUR GUIDE TO SUCCESSFUL ENTERTAINING,” Joseph E. Seagram & Sons, Limited, Toronto, Canada, 1973)

Why I prefer Martini Dry Sec Vermouth 1L, 18% alc.

It’s a leading Italian world class brand. I grew up with it. I have always enjoyed it.

 Olives

“The olive  meaning “Oil from/of Europe”) is a species of small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iraq, and northern Iran at the south of the Caspian Sea.

 (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki//olive

Why I prefer Stuffed Olives

Stuffed olives add to the martini experience. It contributes a flavor but also absorbs the liquid to give an added sensation. I usually buy a bottle at the grocery store, but I am now considering stuffing my own. Some alternatives are: jalapeno, Gorgonzola cheese, garlic, anchovy, etc. Can’t you just taste it?

Lemon

 “The lemon (Citrus × limon) is a small evergreen tree native to Asia, and the tree’s ellipsoidal yellow fruit.” (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Lemon

 HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

 To make martinis, you need

• Cocktail glass – 3-4 ½ oz Broad LV or bell shape with a stem
• Jigger
• Cocktail (glass or metal) cocktail shaker with the detachable top and screw top spout
• Cutting board
• Sword martini picks

Why I prefer Cocktail glass (3-4 ½ oz Broad LV or bell shape with a stem)

I use a Cocktail glass – 3-4 ½ oz Broad LV or bell shape with a stem, because this is used for most stirred or shaken cocktails. It also looks so good!

 Antonietta’s Recipe of the Month –

 SPECIFICATIONS – Ingredients:

• Vodka or Gin
• Vermouth
• Lemon
• Olives

DIRECTIONS

1. Prepare several martini sword picks – three olives on each
2. Chill 2 cocktail glasses – two are more fun
3. Add 2 jiggers (2 parts) of Gin or Vodka 
4. Add 1 jigger (1 part) of extra dry Vermouth
5. Mix well with cocktail shaker
6. Place a martini sword pick in each glass
7. Serve with a zest of lemon … Garnish with lemon peel

 LAST BITE*

 One drinks the liquid, tastes the lemon, but if you dare, you can bite an olive or two!

Salute mia amore! a la dolce vita

Enjoy this mixed drink and tell me if you agree.

And that’s my food/beverage favorite for the week, what’s yours? *

ALP

CREDITS

-Web Tech:  richmediasound.com

The above is a new media production of Valente under its “United Author*”

program.

*TM/© 2013 Practitioners’ Press Inc. – All Rights Reserved.

Vol. 3, No.34, Monday, December 10th, 2012  

CUCINA D’ANTOINETTA*/ANTOINETTE’S KITCHEN*

“the art of food, wine, family & more*”

By Antoinette La Posta

TITLE: “I GIVE YOU MY DELICIOUS “PANE DI SPAGNA*” (Sponge Cake*)”

INTRODUCTION

Psst … I am going to share with you a family recipe passed on through three generations: from my Grandmother to her daughter – my Mother who in turn, passed it onto me. It’s a special recipe – everybody in the family makes it. Oh Momma Mia …it’s a lot of work – it takes a lot of preparation. She made it only for VERY special occasions like Mothers’ Day, Easter or Christmas. And since the holidays are only weeks away, I thought it the right time to publish this post.

ANTONIETTA: MY LIFE & TIMES*

In the weeks just before my Mother passed away, I spent a day with her … completely unplanned as the care giver was off and I didn’t go to work. I realized then that it might be one of the last opportunities to spend quality time together. We watched some programs on Italian TV. The conversation was deep. I felt very connected. It was the day that she gave me her recipe book – it was a prized possession.  It was as if she knew that it was time to pass onto me the family traditions. It was a special moment in my life. I will always treasure this time. The thought of this cake evokes loving memories of my Mom.

Of all her recipes, I asked for this one in particular. I asked her to explain it to me. I wanted to write it down in my handwriting. It was so special … she knew it by heart. She recited the directions … I scribbled it down on a sheet of paper from a notebook now torn out and yellowed. Now, that`s a bit of La Posta family history.

SAVORY INGREDIENTS PLUS*

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

• Bowl – I use a standard bowl.
• Regular baking pan I use a standard pan of about 10″. I prefer it because the cake is a big cake.
• Cake mixer – I need a good mixer. Personally, I use one of high quality. 

Antonietta’s Recipe of the Month – “PANE DI SPAGNA* ”

SPECIFICATIONS – Ingredients:

Cake

• 10 eggs
• 10 tablespoons of flour
• 10 tablespoons of sugar
• 4 teaspoons of Magic brand baking powder
• ½ teaspoon cream of tartar

Icing

• 3 tablespoons of sugar
• 24 (3 x 8) ounces of milk
• 1 lemon peel  
• 3 teaspoons of cocoa
• whip cream

DIRECTIONS

Cake

1. Take 10 eggs and separate the yokes and whites
2. Mix egg whites (while using cake mixer) until fluffy
3. Mix egg yokes and sugar and egg whites together
4. Add Magic brand baking powder
5. Add ½ teaspoon cream of tartar
6. Bake in oven at 350 degrees for 30 minutes or until done.

Icing

Lemon cream

7. Grate 1 lemon peel in pan

8. Pour 24 (3 x 8) ounces of milk into the pan

9. Add 3 tablespoons of sugar and also the grated lemon peel  

10. Cook on stove burner – low heat for approximately 10 minutes – this is your lemon cream

Cocoa cream

11. Take ½ of lemon cream mix and pour it into bowl

12. Add 3 teaspoons of cocoa 

13. Mix and set aside – this is your cocoa cream

 14. Cut cake in two layers – one layer with lemon cream – next layer cocoa cream

15. Cover cake with whip cream, lemon cream or cocoa cream…your choice  

16. Remember the saying: “If I would have known you were coming … I would have baked a cake.” If you know you’re going to have company at your house … why don’t you bake this cake? Indeed, it’s from scratch!

LAST BITE*

I really like this cake. It’s delicious! A friend told me that his children used to call birthday cake “happy” cake. I think in my family, this would be a happy cake. So there you have it … from my family to yours, I give you “PANE DI SPAGNA*” Be happy!

Take this dish out for a spin and tell me if you agree.

And that’s my food favorite for the week, what’s yours? *

ALP

PREVIEW (Tentatively, resceduled for Wednesday, December 12th 2012): SANTA CLAUSE, yesterday, today and tomorrow* 

With Christmas fast approaching, I’m  sure things are nuts at the North Pole. It must be crazy busy! Santa is making his last minute travel arrangements. The sled and reindeer are in the shop, being checked out by the maintenance team. I’m thinking about Santa since I’m putting up holiday decorations. I got to thinking about the origin and history of the Santa and reindeer character folklore. Why don’t you come by … you just might get into the spirit of the season. (Editor’s Note: This is another in the continuing series on holidays and special dates.)

PREVIEW (now tentatively re-scheduled for early January 2013): I was at the gym awhile back and a fellow was explaining to a young woman (a newbee at weights and workout machines) that discipline was essential if you want to get fit and in shape. It got me to thinking about (self-) discipline to being the key to success whatever the pursuit. That week, I will upload a post on  discipline … as long as I stay disciplined enogh to write it! Please come by to see if I managed to do it!

P.S. Wowee …Wowee Shop Valente is finally open; and my new line of Antoinette La Posta* brand of clothing is now available. There is still much more to come to the Save and Read* Web site. Watch for it!

 P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com –   saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit  www.linkedin.com – Antoinette La Posta
CREDITS

-Web Tech:  richmediasound.com

The above is a new media production of Valente under its “United Author*” program.
*TM/© 2012 Practitioners’ Press Inc. – All Rights Reserved.
===============================================================

Vol. 3, No.33, Wednesday November 28th, 2012  

CUCINA D’ANTOINETTA*/ANTOINETTE’S KITCHEN*

“the art of food, wine, family & more*”

By Antoinette La Posta

TITLE: “I GIVE YOU MY DELICIOUS RAPINI RECIPE*”

INTRODUCTION

With Christmas coming, I’m planning my Christmas dinner.  One of the dishes I serve, without fail, is rapini.  It’s part of an Italian meal.  It could be served in many different ways. 

ANTONIETTA: MY LIFE & TIMES*

Rapini is my favorite vegetable.  During the Christmas holidays, rapini is usually expensive but it doesn’t stop me from serving it with the Christmas meal.  My mother always made this dish with the holiday meals and family dinners.  Besides being a very healthy vegetable, rapini is also delicious.  Now, my daughters enjoy enjoying rapini with their meals.

SAVORY INGREDIENTS PLUS*

RAPINI

Rapini (also known as broccoli rabé or broccoletti, called by similar names in various European languages, e.g. cime di rapa, rapé, rappi, raap, and raab, and known especially in Naples as friarielli) is a common vegetable in the cuisines of southern Italy (in particular Basilicata, Puglia, and Sicily), Galicia (northwestern Spain, where it is known as grelos), Portugal, the Netherlands^{[citation needed]} and China.

(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/File:Rapini.jpg

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium.(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Garlic

Olive Oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Olive_oil

Why I prefer extra virgin olive oil?

I prefer extra virgin olive oil because it has a rich, smooth texture.  A new brand I just discovered is Bertolli Extra Virgin Olive Oil.  It’s absolutely delicious.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To sauté rapini, I need a good frying pan. Personally, I use a high quality pan with a non-stick surface – it helps reduce fat and it’s easier to clean.  For this recipe,  I usually choose one with sufficient depth.  

Antonietta’s Recipe of the Month – Rapini

SPECIFICATIONS – Ingredients:

• 6 bunches of rapini
• 3-4 garlic cloves (diced)
• 3-4 tablespoons of olive oil
• Salt to taste

DIRECTIONS

• Trim off bottoms of rapini (1/4 inch) stalks and put them in a pot covered with water
• Dice 3-4 garlic cloves and put them in a large frying pan
• Add 3-4 tablespoons of olive oil
• Sauté the garlic in olive oil for approximately 15-20 minutes  until it begins to brown
• Cook till stems are tender (15-20 minutes)
• Drain water
• Add salt to taste

LAST BITE*

In this holiday season, rapini is a green decoration for your dinner plate that is healthy and tastes great!

Take this dish out for a spin and tell me if you agree.

And that’s my food favorite for the week, what’s yours? *

ALP

P.S. Wowee …Wowee Shop Valente is finally open; and my new line of Antoinette La Posta* brand of clothing is now available. There is still much more to come to the Save and Read* Web site. Watch for it!

 P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com –   saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit  www.linkedin.com – Antoinette La Posta

CREDITS

-Web Tech:  richmediasound.com

*TM/© 2012 Practitioners’ Press Inc. – All Rights Reserved.

Vol. 3, No.16, Monday, July 3oth, 2012  

CUCINA D’ANTOINETTA*/ANTOINETTE’S KITCHEN*

“the art of food, wine, family & more*”

By Antoinette La Posta

TITLE: “I GIVE YOU MY EASY RECIPE FOR GRILLED RED PEPPERS a.k.a ROASTED RED PEPPERS – IT’S BBQ & DIFFERENT*”

INTRODUCTION

Last week, I wrote about BBQ . This week, I will continue on with the BBQ topic –  I am glad that you could come. I hope that you remembered my rule … everyone must bring their own buns!  I promised you a recipe;  I wanted to give you something different.  And then it came to me … grilled red peppers – I call them roasted red peppers. It’s just the ticket! (Editor’s Note: This is another post in a continuing series on Antoinette’s Kitchen & recipes.)

ANTONIETTA: MY LIFE & TIMES*

I remember my family’s BBQ day at the beach. We were a huge group made up of my parents, my siblings with their families and my children along with aunts, uncles, cousins. Everybody brought food and once there we shared what we brought.  Not only was it a very delightful BBQ outing, but it gave us the opportunity to socialize with family.  I always looked forwarded to these outings.  One of us would always bring roasted red peppers. And so that is how it has become our family’s summertime custom to grill peppers.  It is an easy recipe, and so delicious!

SAVORY INGREDIENTS PLUS*

Red Peppers

Bell pepper, also known as sweet pepper or a pepper (in the United Kingdom) and capsicum (in India, Australia and New Zealand), is a cultivar group of the species Capsicum annuum.  Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.^[6] Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange. (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Bell_pepper

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium.(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Garlic

Olive Oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Olive_oil

Parsley

Parsley (Petroselinum hortense) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.^[1][2] (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Parsley

Why I prefer extra virgin olive oil?

I prefer extra virgin olive oil because it has a rich, smooth texture.  I had a new favourite brand. But a funny thing just happened on the way to the grocery store. I heard that it was declared flatulent.  Apparently, they ( by the way …who are they?), were mixing olive oil with other lesser quality oils.  So now, I’m looking for a new brand … I’ll let you know how I’m doing.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make these green peppers you need a barbecue grill.

Barbecue Grill

A barbecue grill is a device for cooking food by applying heat directly from below. There are several varieties of such grills, with most falling into one of two categories: gas–fueled and charcoal. (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Barbecue_grill

Why I prefer Master Chef e500 Natural Gas BBQ/Grill?

I use Master Chef Natural Gas BBQ grill because it lights up quickly and ingredients are ready in no time. To give you a specific reference, I have checked on-line and I found information on this BBQ grill – Product #85-3045-4 – price $349.99 http://www.canadiantire.ca/AST/browse/2/OutdoorLiving/BBQs/NaturalGasBBQs/PRD~0853045P/Master+Chef+E500+Natural+Gas+BBQ%2BGrill.jsp?locale=en

Antonietta’s Recipe of the Month – Roasted Red Peppers

SPECIFICATIONS – Ingredients:

• 6 red sweet bell peppers (grilled and cut into strips)
• 2 medium garlic cloves (minced)
• Parsley (¼ cup) chopped
• Olive oil (2-3 tbsps)
• Salt (to taste)

DIRECTIONS

1. Grill red peppers on BBQ
2. Peel skin and remove inside of peppers
3. Slice into strips
4. Add garlic, parsley, olive oil and salt in a medium size bowl along with the peppers
5. Mix well and serve

LAST BITE*

The grilled red peppers recipe reminds me of happy summer BBQ outings with my family.  It is the perfect side for a grilled main dish. It’s a mouthful of flavour. I think that it’s quite a hoot if I can pepper your taste buds at a BBQ feast.    

Take this dish out for a spin and tell me if you agree.

And that’s my food favorite for the week, what’s yours? *

ALP

PREVIEW (tentatively Monday, August 6th 2012): Now, that we’re at the end of July, I know that many Moms & Dads out there will be soon thinking about the children returning to the classrooms. That is why I will do an update of my post, first published on August 28, 2011, titled“FINDING BEST (PRE-, GRADE, MIDDLE OR HIGH) SCHOOL, COLLEGE, UNIVERSITY FOR YOUR CHILD- I say: Every parent should research this thoroughly!*” It’s such an important topic, that I think that you should not skip this post. Also, be forewarned that I will take attendance. And don’t be late – I will give detentions to all latecomers!  (Editor’s Note: This is another post in a continuing series on schooling and returning to class.)

PREVIEW (tentatively Monday, August 13th 2012): Continuing on in with this theme, I will do an update of my post, first published on August 21, 2011, titled, “FIRST DAY OF (BACK TO) SCHOOL:  I  say, “let’s make this year the most educational ever!*” Oh by the way, it’s not obligatory, but I ask everyone to bring a pencil and paper. It’s on the list! (Editor’s Note: This is another post in a continuing series on schooling and returning to class.)

PREVIEW (now, tentatively Monday, September 17th 2012): I will return to the romance theme. I am hearing a lot about Fifty Shades of Grey by T.L. James. I say: “Now, that’s a VERY spicy  meat ball!” I want to add my two cents to the discussion. (Editor’s Note: This is another post in a continuing series on dating, relationships and marriage.)

P.S. Big News: There are big changes FINALLY coming to my blog – Please stay tuned.
P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com –   saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit  www.linkedin.com – Antoinette La Posta

CREDITS

-Web Tech:  richmediasound.com

*TM/© 2012 Practitioners’ Press Inc. – All Rights Reserved.

Flour
“Flour is a powder which is made from grinding up cereal grains, other seeds, or roots. It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European, North American, Middle Eastern and North African cultures, and is the defining ingredient in most of their styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Latin American cuisine.” (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Flour
Why I prefer Robin Hood Five Roses brand flour
It is a good brand. I have been buying it forever. It is consistently good at a fair price.

 Whiskey 

This is a cake pan with a hole in the middle, producing a ring-shaped cake, called a “bundt”. In 1950, H. David Dalquist invented this pan.

 Specifications – Ingredients

• 8 Eggs 
• 2 tbsp. Sugar
• Lemon Peel
• 2 Chocolate (semi-sweet) baking squares
• 2 oz. Roasted Almonds
• 24 oz. Flour
• 4 tsp. Baking powder 
• 6 oz. Oil
• 2 oz. Whiskey
• 2+- oz. Vermout

 Directions

1. Crack & mix 8 eggs in a bowl; 

2. Add 2 tbsp. sugar;

3. Grate 1 lemon peel;

4. Grate 2 big pieces of chocolate (semi-sweet);

5. Chop 2 oz. roasted almonds;

6. Add 24 oz. flour;

7. Add 4 tsp. magic flour;

8. Add 6 oz. oil;

9. Add 2 oz. whiskey;

10. Add 2+-oz. vermouth;

11. Bake at 300 degrees for 1 hour;

12. Turn off oven, but do not open oven door;

13. Leave 5-10 minutes after turning off oven;

 Irish whiskey (Irish: Fuisce or Uisce beatha) is a whiskey made in Ireland. There are several types of whiskey common to Ireland: Single Malt, Single Grain, Pure Pot Still and Blended Whiskey. The word whiskey is an Anglicisation of the ancient Gaelic term “uisce beatha” which translates as “water of life”. (The Craythur is a modern Irish term for whiskey.[1]Most Irish whiskey is distilled three times while Scotch, apart from Auchentoshan, is distilled twice. Peat is rarely used in the malting process, so that Irish Whiskey has a smoother finish as opposed to the smokey, earthy overtones common to some Scotches. There are notable exceptions to these “rules” in both countries; an example is Connemara Peated Irish Malt (double distilled) whiskey from the independent Cooley Distillery in Co. Louth.”(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Irish_whiskey

 Why I prefer Jameson brand

Vol. 2,  No. 3,  December 21st, 2011

CUCINA D’ANTOINETTA*(Antonietta’s Kitchen*) “the art of food, wine, family & more*”By Antonietta La Posta

TITLE: “Famoso Costolette di Vitello Impanata di Antonietta*” (Antoinette’s Famous Breaded Veal Cutlets*)”

INTRODUCTION

Can you just picture breaded veal cutlets garnished on a beautiful dinner plate under the mistletoe? Can you taste it cooked just right? If tempted, read on…

MY LIFE & TIMES*

I always cook a feast for Christmas Day. It is now less than one week before the big day and I am planning the many courses. Coming from an Italian family, I’ve learned that good food is important for a successful dinner party.  One of the big favorites is “Breaded Veal Cutlets”….my way.  It’s the perfect meat entree to follow my lasagna appetizer. Being a recipe that I have cooked repeatedly, it turns out well and is always popular.

SAVORY INGREDIENTS PLUS*

“Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. [1] Formula-fed (or “milk-fed”) veal, from calves that are raised on a milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. They are usually slaughtered when they reach 18–20 weeks of age (450-500 lb).[3]”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Veal

Why I prefer milk-fed veal.

The key is to buy milk-fed veal cutlets.  Milk-fed veal is so tender … it melts in your mouth.  I prefer it.

Eggs
“Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.Egg yolks and whole eggs store a lot of protein and choline.[1][2] For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid[1] Popular choices for egg consumption are chicken, duck, roe, and caviar. The egg most often humanly consumed by far is the produce of the chicken.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Egg_(food)

Why do I prefer large size/brand

I prefer large size because it is perfect size – it makes the right amount. I like PRESTIGE CLUB PACK from Burnbrae Farms because they are good quality and fresh.

Bread Crumbs

“Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Bread_crumbs

Why I prefer Italpasta.

I prefer the brand, Italpasta because all of this company’s products are of high quality.

Milk
“Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Milk

Why do I prefer Sealtest milk.

I prefer the brand, Sealtest because it is consistently reliable.

Crisco Oil
“Crisco is a brand of shortening produced by the J. M. Smucker Co. popular in the United States. Introduced in June 1911[1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil.”
(Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Crisco

Why do I prefer Crisco oil.

I prefer Crisco oil because it has a light taste.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make breaded veal cutlets, I need a good frying pan. Personally, I use a high quality pan with a non-stick surface – it helps reduce fat and it’s easier to clean.  For this recipe,  I usually choose one with sufficient depth.  

Antonietta’s Recipe of the Month: “Famoso Costolette di Vitello Impanata di Antonietta*” (Antoinette’s Famous Breaded Veal Cutlets*)”

Specifications – Ingredients
• Milk-fed veal cutlets (6 medium pieces)
• Milk (½ bowl)
• Bread crumbs (½ bowl)
• Eggs (2 scrambled in a bowl)
• Salt & pepper
• Oil

Directions
1. Heat enough oil in a frying pan to cover the meat;
2, Soak veal in milk;
3. Dip veal in eggs;
4. Press both sides of the veal on the bread crumbs;
5. Add veal when hot and cook for two to three minutes over medium heat;
6. Turn and repeat on second side until lightly browned; and
7. Add salt and pepper to taste.

“Voila” – you can now serve this scrumtuous delicacy!

LAST BITE*

It’s a simple recipe- It’s also easy. I love my delicious “Breaded Veal Cutlets”. So will you.

Take this dish out for a spin – especially this Christmas, and tell me if you agree.
And that’s my food favorite for the week, what’s yours?*
ALP

P.S. Big News: There are big changes coming to my blog – Please stay tuned.
P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com –   saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit  www.linkedin.com – Antoinette La Posta
CREDITS
-Web Tech:  richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved

Vol. 2,  No.  2,  September 27, 2011

CUCINA D’ANTONIETTA*(Antonietta’s Kitchen*) “the art of food, wine, family & more*”
By Antonietta La Posta

TITLE/ SUB-TITLE: “PEPERONI RIPIENI A L’ANTONIETTA *” (Antoinette’s (Famous) Stuffed Peppers)

INTRODUCTION
This is the season for peppers.  You can now buy ripe delicious peppers cheaply.  Stuffed peppers are done many different ways.  This is one of the ways I like to make them. They’re DELICIOUS.

MY LIFE & TIMES*
Every since I can remember, my mother made peppers with anchovies.  Anchovies have a very distinctive taste.  Not everybody likes them.  One of my friends calls them “hairy little fish”.  This is a recipe that my mother’s family put their stamp on and that I inherited.  They’re easy to make and impressive to serve.  Hope you’ll enjoy them too.

SAVORY INGREDIENTS PLUS*

Anchovy
Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.[1]
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Anchovy

Eggs

“Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.

Egg yolks and whole eggs store a lot of protein and choline.[1][2] For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid[1]

Popular choices for egg consumption are chicken, duck, roe, and caviar. The egg most often humanly consumed by far is the produce of the chicken.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Egg_(food)

Why I prefer large size/brand

I prefer large size because it is perfect size – it makes the right amount. I like PRESTIGE CLUB PACK from Burnbrae Farms because they are good quality and fresh.

Pepper
Bell pepper, also known as sweet pepper or a pepper (in the UK) and capsicum (in Australia and New Zealand), is a cultivar group of the species Capsicum annuum (chili pepper). Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Bell_pepper

Garlic
“Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] Garlic has been used throughout history for both culinary and medicinal purposes. The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[3]”
(Source: Wikipedia, the free encyclopedia ) – http://en.wikipedia.org/wiki/Garlic

Parsley (Petroselinum)
“It is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. In modern cooking, parsley is used for its leaf in much thesame way as coriander (which is also known as Chinese parsley or cilantro), although parsley is perceived to have a milder flavor.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Parsley

Sea salt
Salt obtained by the evaporation of seawater, is used in cooking and cosmetics. It is historically called bay salt[1] or solar salt. Generally more expensive than table salt, it is commonly used in gourmet cooking and specialty potato chips, particularly the kettle cooked variety (known as hand-cooked in the UK/Europe).
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Sea_salt

Vegetable Oil
Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many plant parts may yield oil,[1] in commercial practice, oil is extracted primarily from seeds.
(Source: Wikipedia, the free encyclopedia)-http://en.wikipedia.org/wiki/Vegetable_fats_and_oils

Why I prefer Pastene brand
This product is reliable and always tastes rich and tasty.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To cook stuffed peppers you need a CorningWare oval pan and a large bowl.

Why I prefer Corning Ware

I prefer a Corning Ware oval pan because the peppers are placed side by side to cook.  I have checked on-line and found a CorningWare French White 2 Piece 4-Quart Covered Oval Roaster at $29.99. 
http://www.amazon.com/CorningWare-Kitchen-Housewares/b?ie=UTF8&node=574082

Ingredients:
• 2 eggs (large)
• 6 green peppers (whole)
• 2-3 green peppers (diced)
• 1 can of anchovy (diced) Pastene oldest Italian specialty food products in North America since 1874 visit http://www.pastene.com/index.html
• 1 cup of bread crumbs … Pastene
• 3 or 4 pieces of garlic buds (minced)
• 2 tbsps fresh parsley (chopped)
• 1 tbsp vegetable oil
• Salt … sea salt type to taste

Directions:

• Place (In a large bowl): the peppers, eggs, parsley, anchovies, bread crumbs, garlic buds, oil and salt;
• Mix everything well;
• Put the bowl aside;
• Cut the top of peppers and clean out the insides;
• Fill in the peppers with the filling;
• Put peppers in a pan;
• Add one cup of water;
• Put them in the oven at 350⁰ for 45 minutes;

You can serve it alone or with whatever you desire.  It makes a delicious recipe.

Let’s make a deal. With my ““PEPERONI RIPIENI A L’ANTONIETTA ”” (Antoinette’s (Famous) Stuffed Peppers), I did the experimenting and you get the compliments. How’s that? 

Take this dish out for a spin and tell me if you agree.
And that’s my food favorite for the week, what’s yours? *
ALP
CREDITS
-Web Tech:  richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved.