Antoinette's Page

Antonietta’s Kitchen
Volume 2,  Number 1,  This 30th Day of May, 2011
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta

TITLE: RECIPE: OCTOPUS, ANTOINETTE’S WAY!*”

“VIVA POLPO DI ANTONIETTA*/VIVA ANTOINETTE’S OCTOPUS *”

INTRODUCTION

Seafood is one of my favourite foods.  Whenever I am served a delicious seafood dish, I always ask for the recipe.

MY LIFE & TIMES*

I must confess – I do not serve seafood very often. Years ago, I was invited for dinner at a friend’s house and the main dish was octopus. She is a Portuguese Canadian and they really know seafood. As I recall, it was her mother’s special dish. It was absolutely delicious.  While I make this dish only on rare occasions, I enjoy it tremendously.

SAVORY INGREDIENTS PLUS*

Octopus

“The octopus ( /ˈɒktəpʊs/) is a cephalopod mollusc of the
order Octopoda. “Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms. Octopuses have no internal or external skeleton (although some species have a vestigial remnant of a shell inside their mantle), allowing them to squeeze through tight places. Octopuses are among the most intelligent and behaviorally flexible of all invertebrates”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Octopus

Onion

“The onion (Allium cepa), also known as the bulb onion,[1] and common onion.[2], is the most widely cultivated species of the genus Allium.[3] The genus  Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), Egyptian onion (A. ×proliferum), and Canada onion (A. canadense).[2] The name “wild onion” is applied to a number of Allium species.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Onion

Garlic

“Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It has been used throughout its history for both culinary and medicinal purposes.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Garlic

Hot Pepper Paste

“Gochujang[1] (Korean: 고추장, IPA: [ko.tɕʰu.tɕaŋ]) is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard. HS code: 2103.90.1030.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Gochujang

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make this dish you need a good-sized pot.

Why do I prefer this type of pot

It is convenient to use and you can stir the octopus easily.

ANTOINETTE’S RECIPE OF THE WEEK:”VIVA POLPO DI ANTONIETTA*/VIVA ANTOINETTE’S OCTOPUS *”

SPECIFICATIONS – INGREDIENTS
• 2 packs frozen octopus (800 g each)
• 2 chopped onions
• 2 garlic cloves minced
• ½ tbsp.. of pepper paste
• 1 cup water
• Oil
• Salt to taste

DIRECTIONS (this serves 15 people)
1. Defrost octopus;
2. Drop octopus in pot of boiling water and boil for 5 minutes;
3. Remove from heat and rinse with cold water;
4. Brush or scrub off all the black skin until the fish is a pinkish color all over
5. Cut octopus up in small pieces
6. Heat oil in a pan; and
6.1 Add the onions and cook a few minutes;
7. Mix in the octopus; and
7.1 Add the water, garlic and pepper;
8. Cook at medium heat until it starts to boil; and finally
9. Lower the heat, let it cook slowly for about 2 hours covered, mixing occasionally.

LAST BITE*

Viola that’s it!  Can’t you just taste it? Good eating!

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.

Antonietta’s Kitchen
Volume 1,  Number 11,  This 30th Day of March, 2011
CUCINA D’ANTONIETTA* (Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta

TITLE: “INSALATA DI PATATE DI ANTONIETTA*” (Potato Salad)

INTRODUCTION

If you’re looking for a rich, tasty potato salad to serve with barbecue or anything else, this is the dish you need.  It is delicious!

MY LIFE & TIMES*
I inherited this recipe from a Trinidadian friend.  What a great cook she is! This dish was one of the many she would make for her dinner parties. I always looked forward to them. My daughters loved this potato salad.  Whenever I make this plate, it brings me back to those wonderful times we spent together. 

SAVORY INGREDIENTS PLUS*

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat, and maize.[1] Long-term storage of potatoes requires specialised care in cold warehouses.[2]

Wild potato species occur throughout the Americas, from the United States to Uruguay.[3] The potato was originally believed to have been domesticated independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species proved  single origin for potatoes in the area of present-day southern Peru (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago.[5][6][7] Following centuries of selective breeding, there are now over a thousand different types of potatoes.[6] Of these subspecies, a variety that at one point grew in the Chiloé Archipelago (the potato’s south-central Chilean sub-center of origin) left its germplasm on over 99% of the cultivated potatoes worldwide.[8][9] (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Potato

Vegetables
The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant.

However, the word is not scientific, and its meaning is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables,[1][2][3] while others consider them a separate food category.[4]
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Vegetable

Egg
“On the left a chicken egg, the egg most commonly eaten by humans, andon the right two quail eggs. Eggs laid by females of manydifferentspecies, including birds, reptiles, amphibians, and fish, havebeen eaten by mankind for millennia. Bird and reptile eggs consist of aprotective eggshell, albumen (egg white), and vitellus (egg yolk),contained within various thin membranes. Egg yolks and whole eggsstore 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]”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Egg_(food)

Butter

Butter is a dairy product made by churning fresh or fermented cream ormilk. It is generally used as a spread and a condiment, as well as incooking applications, such as baking, sauce making, and pan frying.Butter consists of butterfat, water and milk proteins.Most frequently made from cows’ milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almostentirely butterfat.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Butter

Mayonnaise
Mayonnaise, abbreviated as mayo,[1] is a stable emulsion of oil, egg yolk and either vinegar or lemon juice,[2] with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.[3] It is often cream in color, and may range in texture from that of light running cream to thick. In countriesinfluenced by France, mustard is also a common ingredient, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used, it is also an emulsifier.[4][5]
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Mayonnaise

Miracle Whip

Miracle Whip is a salad dressing and sandwich spread manufactured by Kraft Foods. It is often used as an alternative to mayonnaise in
recipes, although it is sweeter and has additional condiments.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Miracle_Whip

Why do I prefer Miracle Whip brand Vegetable dressing-spread

It is very creamy – it adds great flavor to the potato salad.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

You need a nice medium-sized bowl.

Why do I prefer this type of bowl.

Medium is just right for this food preparation

ANTOINETTE’S RECIPE OF THE WEEK:

“INSALATA DI PATATE DI ANTONIETTA*” (Potato Salad)

SPECIFICATIONS – INGREDIENTS
– 6 small potatos

– 6 eggs
– 3 cups of frozen mixed vegetables
– 2 tbs. butter
– 4 tbs. mayonnaise
– 2 tbs. Miracle Whip
– salt

DIRECTIONS
1. Boil 6 small potatos;
2. Cut the potatos into small cubes; and place them in a nice medium-sized bowl; 
3. Cook 3  cups of frozen mixed vegetables in boiled water following the directions on the package

4. Boil 6 eggs

5. Chop the eggs;
6. Add the eggs to the potatos in the bowl;
7. Add to the bowl, in this order as follows; 
(a) 3 cups of frozen mixed vegetables (cooked);
(b) 2 tbs. butter;
(c) 4 tbs. mayonnaise;
(d) 2 tbs. Miracle Whip brand vegetable dressing-spread;
8. Mix well;
9. Add salt to taste.
LAST BITE*
One potato …two potato …three potato …let’s eat. 

Good eating!

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.

Antonietta’s Kitchen
Volume 1,  Number 10,  This 9th Day of February, 2011
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta

TITLE: “ZUPPA DI ZUCCHINE FAMOSO DI ANTONIETTA*” (ZUCCHINI SOUP)

INTRODUCTION

In the cold month of February in the midst of all the snow, I think of soup to warm you from the inside out! Then I choose zucchini…my way!  It works in my house.

MY LIFE & TIMES*

The zucchini soup recipe is one of the many, which I inherited from my mother. I then put my own personal stamp on it. I like it because it is healthy food. I also like it since it’s perfect for a full course dinner or along with a sandwich for a light meal. It’s a big family favorite.

SAVORY INGREDIENTS PLUS*
 
Zucchini
 
“The zucchini (pronounced /zʊˈkiːni/, plural: zucchini or zucchinis; from Italian: zucchina or zucchino, plural: zucchine pronounced /zʊˈkiːnay/) or courgette (/kʊərˈʒɛt/ or /kɔrˈʒɛt/, plural: courgettes) is a popularly cultivated summer squash which often grows to nearly a meter in length, but which are usually harvested at half that size or less. Along with some other squashes, it belongs to the species Cucurbita pepo. The word zucchini is the Italian name for the plant, which is why it is the more common name in Italy (zucchina/ -zucchine/i), but also in North America, Australia and Germany, while courgette is the French name for the vegetable and is more commonly used in France, but also in Ireland, the United Kingdom, Greece, New Zealand, the Netherlands, Belgium, Portugal and South Africa. Zucchini can be dark or light green, and generally have a similar shape to a ridged cucumber, although some round varieties are also available. A related hybrid, the golden zucchini is a deep yellow or orange color.[1]

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Zucchini

Onions

The onion is any of a variety of plants in the genus Allium, specifically Allium cepa. Allium cepa is also known as the “garden onion” or “bulb” onion. Above ground, the onion shows only a single vertical shoot; the bulb grows underground, and is used for energy storage, leading to the possibility of confusion with a tuber, which it is not.[1] It is a close relative to garlic.

Allium cepa is known only in cultivation,[2] but related wild species occur in Central Asia. The most closely related species include Allium vavilovii (Popov & Vved.) and Allium asarense (R.M. Fritsch & Matin) from Iran.[3] However, Zohary and Hopf warn that “there are doubts whether the A. vavilovii collections tested represent genuine wild material or only feral derivatives of the crop.”[4]
(Source: Wikipedia, the free encyclopedia) -http://en.wikipedia.org/wiki/Onion

Tomato

The tomato is a savory, typically red, edible fruit, as well as the plant (Solanum lycopersicum) which bears it. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Tomato

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat, and maize.[1] Long-term storage of potatoes requires specialised care in cold warehouses.[2]
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Potato

Vegetable boullon cubes

A bouillon cube [ˈbuːjɒn kjuːb] (US) or stock cube (UK and Australia) is dehydrated broth (bouillon in French) or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt and seasonings and shaping them into a small cube. Dehydrated broth is also available in granular form.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Bouillon_cube

Why do I prefer S. Martino brand vegetable boullon cubes (6 cubes 66 g)

It is very tasty – it adds great flavor to the soup. 

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make this soup, you need a sauce-pot or soup pot (3–12 liters). Saucepans and saucepots are measured by volume (usually 1–8 L).

Why do I prefer this type of pot

It is what you need and the results are there.

ANTOINETTE’S RECIPE OF THE WEEK:
“ZUPPA DI ZUCCHINE FAMOSO DI ANTONIETTA*” (ZUCCHINI SOUP)

SPECIFICATIONS – INGREDIENTS

7-8 zucchinis
2 medium onions
2 large tomatoes
2 medium potatoes
2 vegetables cubes
pepper and salt

DIRECTIONS
1. Cut 7-8 zucchinis into 1/4 slices;
2. Cut 2 medium onions into small pieces;
3. Cut 2 large tomatoes into small cubes;
4, Cut 2 medium potatoes into small cubes;
5. Place in a large pan: 

• zucchinis,
•  onions,
• tomatoes,
• potatoes; andvegetable cubes. 

6. Add water and fill to the top of the pot; 
7. Add pepper and salt to suit your taste; 
8. Bring to a boil and lower to medium heat;
9. Let it simmer for approximately 2 hours; and

10. Mash up all the ingredients with a big fork.

LAST BITE*

Viola that’s it!  Can’t you just taste it? Good eating!

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.

Volume 1, No. 9, This 29th Day of January, 2011
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta
 
TITLE: “ZUCCHINE E UOVA FAMOSO DI ANTONIETTA*” 

(“Antoinette’s Famous Zucchini & Eggs*”)

INTRODUCTION
Eggs are a staple. They go with ham, bacon or sausage. They are also served with pancakes and hash browns. I believe in thinking out of the box. Here’s a thought – make eggs with zucchinis. I call it Zucchini & Eggs, my way! I think it has a nice ring to it, don’t you think?
 
MY LIFE & TIMES*
 
My mother made this dish for my brothers and me when we were growing up and I loved it. Now an adult,  when I come home at the end of the day and want to make something easy, light and nutritious, this is the perfect dish. Served with a portion of meat, it makes for a delicious meal. Eggs along with vegetable is great for an evening meal, especially if is a little late. I like dinner with a hint of breakfast. It works well!
 
SAVORY INGREDIENTS PLUS*
 
Zucchini
 
“The zucchini (pronounced /zʊˈkiːni/, plural: zucchini or zucchinis; from Italian: zucchina or zucchino, plural: zucchine pronounced /zʊˈkiːnay/) or courgette (/kʊərˈʒɛt/ or /kɔrˈʒɛt/, plural: courgettes) is a popularly cultivated summer squash which often grows to nearly a meter in length, but which are usually harvested at half that size or less. Along with some other squashes, it belongs to the species Cucurbita pepo. The word zucchini is the Italian name for the plant, which is why it is the more common name in Italy (zucchina/ -zucchine/i), but also in North America, Australia and Germany, while courgette is the French name for the vegetable and is more commonly used in France, but also in Ireland, the United Kingdom, Greece, New Zealand, the Netherlands, Belgium, Portugal and South Africa. Zucchini can be dark or light green, and generally have a similar shape to a ridged cucumber, although some round varieties are also available. A related hybrid, the golden zucchini is a deep yellow or orange color.[1]

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.”

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

Oil (corn)
 

“Corn oil or Maize oil is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines.[citation needed] Corn oil is generally less expensive than
most other types of vegetable oils.[citation needed] One bushel of corn contains 1.55 pounds of corn oil (2.8% by weight).[citation  needed] Corn agronomists have developed high-oil varieties; however, these varieties tend to show lower field yields, so they are not
universally accepted by growers. The first commercial corn oil for cooking purposes was extracted in 1898 and 1899 by machinery invented by Theodore Hudnut and Benjamin Hudnut of the Hudnut Hominy Company of Terre Haute, Indiana, and called “mazoil”.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Corn_oil 

Why do I prefer Mazola brand corn oil?
 

First, it is a light oil, 100% pure, cholesterol free. Second, it comes in my preferred size: 128 fluid onces/1 gallon. Third, it is a long- established brand and it is reasonably priced.
 
Eggs
 
“On the left a chicken egg, the egg most commonly eaten by humans, and on the right two quail 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]”
(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 a perfect size – it makes the right amount. I like PRESTIGE CLUB PACK from Burnbrae Farms because these eggs are good quality and fresh.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*
 
To make my zucchini & eggs, you need a frying pan.
 
Frying pan
 
“A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 inch) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.
 
A pan of similar dimensions, but with vertical sides and often with a lid, is called a sauté pan or sauté. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods such as sautéing.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Frying_pan

Why do I prefer this type of pan
 
I prefer this pan because it’s cooks well and the zucchini does not stick to the pan.

ANTONIETTA’S RECIPE OF THE WEEK: “ZUCCHINE E UOVA FAMOSO DI ANTONIETTA*”
 
SPECIFICATIONS – INGREDIENTS
 
• 6 zucchinis 
• 2 tbsps. vegetable oil
• 4 eggs
• salt & pepper
 

DIRECTIONS
 
1. Cut zucchini – slices approx. 1/4 inch;
2. Put vegetable oil in frying pan;

3. Place zucchini slices in pan;
4. Cook at medium heat till slightly brown;
5. Beat 4 eggs in a bowl;
6. Pour eggs into frying pan;
7. Add salt & pepper to taste;
8. Cook until eggs are ready and zucchinis are slightly brown;
 
LAST BITE*
 
It is like a favorite blouse – zucchini & eggs goes well with just about anything. My family loves this sidedish. I am sure that your family will like it too. Good eating!
 
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.

Volume 1,  Number 8,  This 12th Day of January, 2011
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta

TITLE: “CONIGLIO AL VINO BIANCO FAMOSO DI ANTONIETTA*”
(ANTONIETTA’S FAMOUS RABBIT IN WHITE WINE*)

INTRODUCTION  

I have a rebellious flair when it comes to food. I’ll prove it. I make and serve rabbit meat. Are you a little adventurous. Try it…you’ll like it…my way. I am certain that the rabbit will enjoy the aroma as well. 
 
MY LIFE & TIMES*

I have a rabbit recipe. I make it on special occasions like a dinner party for invited guests. It is mildly exotic; and it tastes good.

SAVORY INGREDIENTS PLUS*

Rabbit

“Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world. There are seven different genera in the family classified as rabbits, including the European rabbit (Oryctolagus cuniculus), cottontail rabbits (genus Sylvilagus; 13 species), and the Amami rabbit (Pentalagus furnessi, an endangered species on Amami Ōshima, Japan). There are many other species of rabbit, and these, along with pikas and hares, make up the order Lagomorpha. The male is called a buck and the female is a doe; a young rabbit is a kit.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Rabbit

Rosemary

“Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Rosemary

Parsley

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

Garlic Buds

“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] The leaves, and flowers (bulbils) on the head (spathe) are also edible, and being milder in flavor than the bulbs,[2] they are most often consumed while immature and still tender. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.[4] The papery, protective layers of “skin” over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact.[5] The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form. The sticky juice within the bulb cloves is used as an adhesive in mending glass and porcelain in China.[2]”

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

Oil (corn)

“Corn oil or Maize oil is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines.[citation needed] Corn oil is generally less expensive than most other types of vegetable oils.[citation needed] One bushel of corn contains 1.55 pounds of corn oil (2.8% by weight).[citation needed] Corn agronomists have developed high-oil varieties; however, these varieties tend to show lower field yields, so they are not universally accepted by growers. The first commercial corn oil for cooking purposes was extracted in 1898 and 1899 by machinery invented by Theodore Hudnut and Benjamin Hudnut of the Hudnut Hominy Company of Terre Haute, Indiana, and called “mazoil”.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Corn_oil

Why do I prefer Mazola brand corn oil?

First, it is a light oil, 100% pure, cholesterol free. Second, it comes in my preferred size: 128 fluid onces/1 gallon. Third, it is a long- established brand and it is reasonably priced.

White Wine

“Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes.[1] The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients.[2] Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Wine

What wine do you ask?

My answer is : “Whatever is leftover and handy.” My only condition is that the bottle must have been securely corked  after opening so that the wine would still be useable.   

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make this dish, I used a slow cooker type pot.

“A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), for many hours allowing unattended cooking of pot roast, stew, and other suitable dishes.” (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Slow_cooker

Why do I prefer this type of pot?

Cooking slow but sure makes a dish that, for Antonietta, is a PERFECT 10.

ANTONIETTA’S RECIPE OF THE WEEK:
“CONIGLIO AL VINO BIANCO FAMOSO DI ANTONIETTA*”

SPECIFICATIONS – INGREDIENTS

• Rabbit (1 whole rabbit)
• Rosemary (1/2 tsp.)
• (Dry) Parsley (1/2 tsp.)
• Garlic buds (2  buds)
• Pepper (1/4 tsp)
• Salt (to taste)
• Oil (2 tbsp.)
• White Wine (1 glass)
• Water (1 glass)

DIRECTIONS

1. Keep rabbit in water for one day;
2. Remove rabbit from water and cut into pieces;

3. Lay rabbit in pot;

4. Brown rabbit first;

5. Add seasonings to rabbit;

6. Cook in ‘Slow cook type” pot at 400 F;

7. Add one glass of white wine when almost cooked;

8. Add one glass of water next; and

9. Cook for 30-45 minutes.

LAST BITE*

After telling my guests that rabbit was on the menu and after the initial shock, most tried it and said that they liked it. I find it distinctive and pleasing. I would love you to make the recipe and taste this great taste. Are you game?*

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.

Antonietta’s Kitchen
Volume 1,  Number 7,  This 2nd Day of January, 2011
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta

TITLE: “FETTE DI MELANZANA FAMOSO DI ANTONIETTA*”

INTRODUCTION

To start the new year, I offer you a great light dish.
 
MY LIFE & TIMES*

As a child, my mother wouldn’t allow me to leave the table until I finished eating my vegetables. But, I then disliked eggplant immensely. However, over the years, it became one of my favorite foods. I cook it in many different ways. One of the recipes, that I like, is baked eggplant slices. It is easy and delicious.

SAVORY INGREDIENTS PLUS*

Eggplant

“The eggplant, aubergine, melongene, brinjal, or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato and is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka.

It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture, less than 3 centimetres (1.2 in) in diameter on wild plants, but much larger in cultivated forms.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Eggplant

Whole Wheat Flour

“Whole wheat flour is a powdery substance derived by grinding or mashing the wheat’s whole grain. It is used in baking but typically added to other “white” flours to provide nutrients (especially fiber and protein), texture, and body to the finished product.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Whole_wheat_flour

Why do I prefer Robin Hood Best For Bread Whole Wheat Flour

It is a fine product from a reliable company and the 5 kg. package is just right for me.

Eggs

“On the left a chicken egg, the egg most commonly eaten by humans, and on the right two quail 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]”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Egg_(food)

Corn oil

“Corn oil or Maize oil is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines.[citation needed] Corn oil is generally less expensive than most other types of vegetable oils.[citation needed] One bushel of corn contains 1.55 pounds of corn oil (2.8% by weight).[citation needed] Corn agronomists have developed high-oil varieties; however, these varieties tend to show lower field yields, so they are not universally accepted by growers. The first commercial corn oil for cooking purposes was extracted in 1898 and 1899 by machinery invented by Theodore Hudnut and Benjamin Hudnut of the Hudnut Hominy Company of Terre Haute, Indiana, and called “mazoil”.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Corn_oil

Why do I prefer Mazola brand corn oil

First, it is a light oil, 100% pure, cholesterol free. Second, it comes in my preferred size: 128 fluid onces/1 gallon. Third, it is a long- established brand and it is reasonably priced. 

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make these eggplant slices, you need a bigger rectangular pan.

Why do I prefer this type of pan

It is easy to lay the slices on the pan and then to turn them over to bake.

ANTOINETTE’S RECIPE OF THE WEEK: “FETTE DI MELANZANA FAMOSO DI ANTONIETTA*”

SPECIFICATIONS – INGREDIENTS

• Eggplant (big size)
• Eggs
• Whole wheat flour (Robin Hood Best For Bread)
• Oil (corn – Mazola brand)
• salt

DIRECTIONS

1. Cut the eggplant vertically in slices approximately ¼ in. thick;
2. Place them in a bowl;
3. Add a couple or more raw eggs scrambled;
4. Pour flour In a separate bowl;
5. Dip the eggplant slices in the scrambled eggs;
6. Press the eggplant on both sides into the flour;
7. Coat the pan with oil;
8. Lay the eggplant slices in the pan;
9. Bake in the oven at 350º for approximately ½ hour or until slightly brown;
10. Add salt as per taste;

LAST BITE*

I love my delicious “FETTE DI MELANZANA FAMOSO DI ANTONIETTA*”. It is not fried, It is vegetable and that’s good. It is served by the slice and you can thus can easily control your portion. It is s perfect New Year’s resolution food. Good eating!

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.

Vol. 1,  No.  5,  This 27 Day of November, 2010
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta

TITLE: “I LOVE MY EASY CHEESECAKE RECIPE – IT’S NEW & DIFFERENT*”

(Editor’s Note: This is a special post on the main blog page of Antoinette La Posta. We are therefore making a pre-upload this Saturday. (It is the next REGULAR post of her other blog, a cooking blog, entitled, “CUCINA D’ANTONIETTA* (Antonietta’s Kitchen*) “the art of food, wine, family & more*”. We at Valente want to make sure that Antoinette’s fans know about her excellent cooking blog.  (To access the cooking blog, please enter the following Internet address:  www.saveandread.com. Once there, press the “Blog” button – it is the second to the last button on the left, then press the button at the top, the second after home, bearing the inscription, ”Antoinette’s Kitchen”; and there press the link: www.saveandread.com/kitchen/
Or you can go directly to the new location at  www.saveandread.com/kitchen/
Please do join her on her food escapades. Reader comments regarding her scrumptuous recipes are whole- heartedly invited.)

SUB-TITLE: “ANTONIETTA’S FAMOUS “RICOTTA CHEESECAKE DI CILIEGIE””: its yummy!'”

INTRODUCTION

The U.S. Thanksgiving holiday and Black Friday bargain hunting day have come and gone. The shopping season is in full swing.  Christmas music is being played. I am starting to think about…. Christmas.

MY LIFE & TIMES*

I want to get you in the spirit early…… fast forward to dessert on Christmas day. At my house, it’s cheesecake, not store bought, ready-to-eat or a mix “bake-by-the-numbers* style. This yummy ricotta cheesecake is my mother’s recipe – in her day, she was a great cook. When I got married, I started making it too. It’s a veritable LA POSTA family original, upon which, I have put my very own stamp. It became ‘our’ cheesecake recipe. It has now been re-named “Ricotta Cheesecake di Ciliegie””. It’s cheery – sorry, I meant to say it’s cherry. (N.B. the Italian word, “ciliegie” means cherry.)

I am excited about making this – my recipe of the week. And without further ado, here is “Ricotta Cheesecake di Ciliegie””.

SAVORY INGREDIENTS PLUS*

Ricotta

“Ricotta (…)  is an Italian sheep milk or cream cheese cow milk whey cheese.[1] Ricotta (literally meaning “recooked”) uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production.

Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

After realizing that whey cannot be safely dumped in large concentrations as it creates an environmental nuisance,[1] Pecorino Romano makers discovered that when the protein-rich substance is heated, whey protein particles fuse and create a curd. This curd, after drainage, is ricotta. Because ricotta is made from whey, rather than milk, it is technically considered a whey cheese.[2]

Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Like many fresh cheeses, it is highly perishable. Ricotta comes in other forms as well.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Ricotta

Why I prefer SAPUTO brand Ricotta

I always buy Saputo brand. It has a rich, smooth taste, not flat. It does not disappoint.

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.

Powdered (Icing) sugar

“Confectioner’s sugar Powdered sugar, also known as confectioner’s sugar or icing sugar, is very fine powdered sugar. When intended for home use, it typically contains a small amount of anti-caking agent.In industrial food production, it is used where a quick dissolving sugar is required. Domestically, it is principally used to make icing or frosting and other cake decorations. It is often lightly dusted on baked goods to add a light sweetness and subtle decoration.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Powdered_sugar

Why I prefer Redpath brand icing sugar

It is a fine brand…very reliable. I think that you always get a good product with this company.

Whipped non- dairy topping

“Whipped topping is a non-dairy, or synthetic product made in an attempt to resemble the taste, texture, and look of whipped cream, but at a lower cost. Whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, and other ingredients, similar to margarine instead of the butter fat in the cream used in whipped cream.”
(Source: Wikipedia, the free encyclopedia) -http://en.wikipedia.org/wiki/Whipped_topping

Why I prefer Dream Whip brand

I agree with the statement about this brand: “Dream Whip is a whipped, non-dairy topping sold in North America for desserts that is made at home by the consumer from a white powder.” (Source: http://www.practicallyedible.com/edible.nsf/pages/dreamwhip#ixzz16QDDbyRB
http://www.practicallyedible.com/edible.nsf/pages/dreamwhipIt

It is sold everywhere. I find it is easy to use and I am pleased with the results.

Cherry pie filling

“A homemade cherry pie with a lattice top. Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with tart rather than sweet cherries as it is easier to control how sweet the pie eventually becomes and also eventually translates to a sharper taste. Morello cherries are one of the most common kinds of cherry used, but others, like the native black cherry, are also occasionally utilized.

Although generally eaten in North America, cherry pie is also known in other parts of the world. It is a very popular treat in North America and prior to the advent of refrigeration it was most commonly eaten in midsummer (harvest of cherries in North America coincides with Canada Day on July 1 and America’s Independence Day on July 4.) Cherry pie is also often eaten with whipped cream or ice-cream. A common preparation tradition in the United States is to decorate the crust with fancy pastry patterns.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Cherry_pie

Why I prefer E.D. SMITH brand

It’s a well- known brand. This cherry pie filling has lots of cherries in it. It is very rich.

Shortening

“Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a “short” or crumbly texture (as in shortbread). Shortening is fat or lard from an animal or vegetable. The term “shortening” can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, and margarine. Shortening often has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Shortening

Why I prefer Crisco brand

“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. While the term Crisco is commonly used as a synonym for all shortening, Proctor and Gamble markets olive, cooking, and baking oil and a cooking spray under that trademark.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Crisco

I do not use shortening often – pretty much only for baking.  I think Crisco brand is the best. It has a smooth taste.

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 these eggs are good quality and fresh.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make this ricotta cheesecake, you need a cake mixer, a measuring tablespoon, teaspoon and measuring cups. This recipe also calls for one 10-inch springform pan.

Mixer (cooking)

“A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food ingredients. Mixers come in two major variations, hand- mixers and stand mixers.

A hand mixer, as the name implies, is a hand-held mixing device. The modern electrically powered type consists of a handle mounted over a large enclosure containing the motor, which drives one or two beaters. The beaters are immersed in the food to be mixed. A simpler manually-operated type, which preceded electric mixers and is still used today, consists of a handle with a hand-operated crank on the side, geared to two beaters. The handle is held with one hand and the crank is turned with the other, turning the beaters.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Mixer_(cooking)

Why I prefer a hand- mixer

With a cooking device, I need something that is easy to use and easy to clean. I like a hand-held device since it allows for movement around the bowl. I currently use a Toastmaster brand 6-speed unit.

10-inch springform pan

To give you a specific reference of my no-name pan, I have checked on-line and I found  something near equivalent: it is a Kaiser Tinplate Springform Pan – 6100SKU #: KSR1001
http://www.cookware.com/Kaiser-Bakeware-6100-KSR1001.html
http://www.kitchenco.net/nordicware-naturals-non-stick-commercial-aluminum–
9×13-bakers-quarter-pan.html

Why I prefer a 10-inch springform pan

I prefer the 10-inch springform pan because once the cheesecake is ready it makes it easier to cut when serving.

Antonietta’s Recipe of the Month: “ANTONIETTA’S FAMOUS “RICOTTA CHEESECAKE DI CILIEGIE””

Specifications – Ingredients

Crust:

• ½ pound shortening (Crisco brand)
• 1 tbsp. sugar (Redpath brand)
• 1 cup flour (Robin Hood Five Roses brand)
• 1 egg yolk
• Salt
• ½ tbsp. water

Filling:

• 2 containers of ricotta (Saputo brand – 475 grams)
• 2 tbsps. milk
• 2 cups icing sugar (Redpath brand)
• 4 envelopes (170 grams – Dream Whip brand (Kraft))
• 1 can (54o ml.)  cherry pie filling (E.D. Smith brand)

Directions

Crust:

1. ADD in a large bowl:
– ½ lb shortening (Crisco brand)
– 1 tbsp. sugar (Redpath brand)
– 1 cup of flour (Robin Hood Five Roses brand)
– 1 egg yolk
– a little salt to taste
– ½ tbsp.water
2. MIX well
3. LAY evenly in 10-inch springform pan

4. COOK at 350º for ½ hour

Filling:

1. ADD the 2 containers of ricotta in a big bowl with 2 tbsps. milk
2. WHIP at medium speed for 2 minutes with a cake mixer
3. ADD gradually, while mixing, 2 cups icing sugar (Redpath brand)
4. MIX at high speed for 5 minutes
5. MIX, in a separate bowl, whipped non- dairy topping (Dream Whip brand) with 2 tsps. vanilla extract and ½ cup milk (do not follow the directions on the Dream Whip package).
6. WHIP for 5 minutes
7. ADD  to the ricotta bowl, whipped non-dairy topping (Dream Whip brand)
8. MIX for 5 minutes at high speed
9. POUR it in the 10-inch springform pan

10. REFRIGERATE it for at least 4 hours before adding the cherry pie filling on top of the cheesecake

“Viola” – you can now serve this delicious ricotta cheesecake.

LAST BITE*

I love my yummy “RICOTTA CHEESECAKE DI CILIEGIE””. Although it is a heavy dessert, the taste is light.  There is no-baking involved and it doesn’t take long to make. The problem is that my guests, when invited, always expect it; and if I bake something else, they’re disappointed.  Without fail, I make it during the Christmas holidays. Finally, I give this recipe my personal seal of approval. I am certain that you will  impress your guests with it.

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
CREDITS
-Web Tech:  richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2010 Practitioners’ Press Inc. – All Rights Reserved.