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 GIVE YOU MY EASY CHEESECAKE RECIPE – IT’S NEW & DIFFERENT*”

(Editor’s Note: We at Valente want to make sure that Antoinette’s fans know about her excellent cooking blog. We are therefore making a pre-upload this Saturday. This is a special post on the main blog page of Antoinette La Posta. (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*”. (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 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 known 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 – 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 they 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)

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.

10-inch springform pan

To give you a specific reference of my no-name pan, I have checked on-line and I found  something 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
• 1 cup flour
• 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 a baking 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, dream whip with 2 tbsps. vanilla extract and ½ cup milk (do not following directions on 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 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 stamp of approval. I am certain that you will  impress your guests.

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.

Antoniette’s Kitchen*

Volume 1,  Number 4,  This 2^nd Day of November 2010

CUCINA D’ANTONIETTA*

(Antonietta’s Kitchen*)

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

By Antonietta La Posta

TITLE: “ANTONIETTA’S “QUE DELIZIOSO QUAILS*”

MY LIFE & TIMES

I always cook this delicious dish at Christmas.  Quails are not always available but during the Christmas season, my grocery store always has them in stock.  My family loves my quails. When I make this dish, it always brings me back to my big Christmas Day dinner attended by my parents, siblings and two daughters and other family members.  Now my Christmas day feast is smaller. It has been a few years since my dad has passed away and not all of my siblings are available due to other family commitments.

According to my meal plan, I always serve two different meat dishes: quails is one of the meats as the main dish. It usually turns out absolutely scrumptious. And I have one or more vegetable dishes besides a salad.  Indeed, that makes for a festive and plentiful meal.

SAVORY INGREDIENTS PLUS*

Quail

“It is “a collective name for several genera of mid-sized birds in the pheasant family Phasianidae. Quail may refer to the following species of Phasianidae. Quails are small, plump terrestrial birds. They are seed eaters but will also take insects and similar small prey. They nest on the ground and are capable of short, rapid bursts of flight. Some species such as the Japanese and Common Quail are migratory and fly for long distances.^{[1] [2]} Some quail are farmed in large numbers. The Japanese Quail (or coturnix quail) is kept mostly to produce eggs.” (Source: Wikipedia, the free encyclopedia) - http://en.wikipedia.org/wiki/California_Quail

WHITE WINE: For cooking

I admit it – I use any leftover white wine for cooking. It may sit for weeks in a bottle in my refrigerator.

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 the same 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

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

Bacon

“It is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but either may be cooked further before eating.

Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as “streaky”, “fatty”, or “American style” outside of the US). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean.”

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

Why do I prefer Maple Leaf (brand) bacon?

I prefer Maple Leaf bacon brand because the bacon strip generally has little fat and it tastes great!

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

This recipe calls for one large rectangular aluminum pan.

Why do I prefer this size pan

I prefer one large rectangular aluminum pan because it’s convenient to lay the quails out and it is this easier to turn them over as they cook.  I have checked on-line and I found  a NordicWare Naturals Non-Stick commercial aluminum 9×13 inch bake pan for $16.00) offered by:

http://www.kitchenco.net/nordicware-naturals-non-stick-commercial-aluminum-9×13-bakers-quarter-pan.html

MY RECIPE OF THE MONTH: “QUE DELIZIOSO QUAILS*”

Specifications – Ingredients:

·         1 package of quails (6 per package)

·         1 package Maple Leaf bacon (big package)

·         1 cup of white wine

·         1 tbsp. parsley

·         1 tsp. pepper

·         ½ tsp. salt

·         1 tbsp. vegetable oil

Directions

1.      Remove all skin and fat from quails.

2.      Put quails in a large bowl.

3.      Add parsley, pepper, salt, vegetable oil and wine.  Marinate overnight.

4.      Next day, wrap quails with bacon and hold bacon with toothpicks and lay on a rectangular pan.

5.      Add the leftover ingredients from the bowl on the quails.

6.      Cook at 350⁰ till bacon is crispy.

7.      Remove toothpicks and serve.

I love my delicious my “QUE DELIZIOSO QUAILS*”

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

And that’s my food favorite for the month, 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.

Volume 1,  Number 3,  This 24 Day of September, 2010

CUCINA D’ANTOINETTA*

(Antoinetta’s Kitchen*)

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

By Antoinetta La Posta

TITLE: “ANTOINETTA’S FAMOUS LASAGNA À LA LAZIO*”:

Part #2

“I am famous for this dish with my kids all over my house”

(Editor’s note: the first recipe for the Lasagna dish preceded the present recipe.)

MY LIFE & TIMES*

Lasagna is an Italian dinner plate. However, for me, I make it as one of the course in a larger meal destined for holidays and social events. It is not a dish that I make often. It is not only the work involved. I do not consider this an everyday meal as it is very rich and quite heavy. More importantly, I want to keep it special, I make lasagna especially for Christmas – it has become a tradition.  Indeed, everybody expects it.  Also, I truly love it!

SAVORY INGREDIENTS PLUS*

Lasagna

Lasagna pasta is a sheet of pasta, about 3 inches by 7 inches. (Source: Answers.com)

My brand is “Divellla (R) Lasagne 108 all’uovo O usually buy 500g package.   This is real pasta Italiana. It is an (enriched) macaroni product – alimentary pasta with eggs.

Why do I prefer Divella brand

I prefer Divella because, besides being delicious, it can be prepared raw and then baked for 20-30 minutes.

Eggs

We all know what an egg is – but did you know the following?

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

Egg yolks and whole eggs are a good source 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)

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.

Mozzarella cheese

Some of you may know about Mozzarella cheese – but did you know the following?

“Mozzarella is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means “to cut”…

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal’s diet.^[2] It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made,^[3] but can be kept in brine for up to a week,^[4] or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month,^[5] though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months.^[6] Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.” (Source: Wikipedia the free Encyclopedia)

Why do I prefer Saputo brand/1 litre size of Mozzarella

I prefer Saputo brand of Mozzarella. This is my preference because it has a very rich, smooth texture.  It gives lasagna that added richness.

Parmigiano-Reggiano

Some of you may know about Parmigiano-Reggiano cheese – but did you know the following?

“Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French-language name for it and also serves as the loose term for the cheese in the English language. The name Parmesan is used for cheeses imitating Parmigiano-Reggiano, with phrases such as Italian hard cheeseadopted to skirt legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano.” (Source: Wikipedia the free Encyclopedia)

Why do I prefer the generic brand/size of Parmesan

I prefer generic brand/size of Parmesan because of price considerations. My local store carries great quality and I am pleased with the results.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

This recipe calls for one large rectangular aluminum pan.

Why do I prefer this size pan

I prefer one large rectangular aluminum pan – this is the way I was taught and I continued on in the same way. I am pleased with the results. So I ask: “Why change?” The one that I use was a gift from my Mom of many years ago. There is no name on it as of now. (N.B. I have checked on-line and the closest one that I found that is comparable is the Progressive Stainless Steel Deep Lasagne Set SSRI 1410 offered by

www.linensandthings.com )

ANTOINETTA’S RECIPE OF THE MONTH: LASAGNA À LA LAZIO*

Specifications -Ingredients

* 1 Box of Lasagna size: 500 g.

* 1 Dozen Eggs (thinly sliced);

* 1 Kilo Mozzarella cheese (diced);

* ¾ Kilo (choice as per your taste) of Parmesan cheese (grated);

Directions

1. Cover the bottom of a large rectangular pan with sauce;

2. Lay down one layer with lasagna;

3. Add ample sauce;

4. Cover the first layer with eggs, Parmesan cheese and Mozzarella cheese;

5. Continue with another layer and repeat the above until you reach the top of the pan;

6. Add at the top sauce, Parmesan cheese and Mozzarella cheese;

7. Cook at 350 degrees Celsius for 20-30 minutes;

8. Now serve and enjoy.

N.B. This will serve 10-12 people

I love my lovely LASAGNA À LA LAZIO* -it’s delicious!

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

And that’s my food favorite for the month, 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.

Volume 1  Number 2  This 1^st Day of September, 2010

CUCINA D’ANTOINETTA*

(Antoinette’s Kitchen*)

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

By Antoinette La Posta

TITLE: “ANTOINETTE’S FAMOUS LASAGNA À LA LAZIO*”:

“I am famous for this dish with my kids all over my house”

Part #1 – “LASAGNA SAUCE À LA CIOCIARIA*”

(Editor’s note: the remaining recipe for the lasagna dish will come next as part #2.)

MY LIFE & TIMES*

CIOCIARIA

My mother is from the town of Sora, in the region of Lazio. My mother taught me how to make lasagna, her way. I then made it my way. Lasagna is an Italian dinner plate.

However, for me, I make it as one of the courses in a larger meal destined for holidays and social events. It is not a dish that I make often. It is not the work involved. I do not consider this an everyday meal as it is very rich and quite heavy, More importantly, I want to keep it special. I make lasagna especially for Christmas – it has become a tradition.  Indeed, everybody expects it.  Also, I truly love it!

SAVORY INGREDIENTS PLUS*

Beef

It is the meat arising from cattle. The United States is a world-class exporter. Others are Brazil and Australia. Further major producers are Argentina, Mexico, New Zealand, Nicaragua, Russia, and Uruguay. American beef is good quality. The same can be said for Western beef from Alberta, Canada. It is common in the cuisine of Europe and North America. (Veal arises from young cattle. Veal is a favorite in Italian cuisine.)

Ground/minced beef

In North America, it is known as ground beef or hamburger.  It is also called mince(d) meat. The meat from older cows and bulls is usually tougher – it is frequently used for hamburger in the U.K. (N.B. It is finely chopped by a machine called a meat grinder (also known as a mincer). It works by a process of fine chopping (mincing)). Many recipes call for this product.

Tomato Paste

It is called tomato paste. The U.K. version is purée or concentrate. One starts with ripened tomatoes, skinless and seedless. Sugar is added. It has a paste-like consistency. It is sold in tin cans. It is common ingredient in sauces particularly tomato sauce. Originally, it was a product of Sicily, Southern Italy and Malta. In the U.S., sugar is generally not added.

Canned Tomatoes

This is usually made from plum tomatoes: Roma or San Marzano, etc. It is a substantial foodstuff.

Spices

Oregano

It is a perennial herb. It is a species, which is part of the mint family. It is found in the Mediterranean region.

Basilic

It is an aromatic plant (annually cultivated). It is a condiment. It used in the making of pesto sauce. It is important in Italian cuisine.

Parsley

It is bright green and used as a spice. It has a mild flavor. It is important also in plate presentation.

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

I prefer a big stainless steel pot.

ANTOINETTE’S RECIPE OF THE MONTH: SAUCE À LA CIOCIARIA*”

Specifications -Ingredients

1 kilo lean ground beef

4 cloves minced garlic

2 medium onions, chopped

2 (28 ounces) cans whole tomatoes (puréed)

2 cans of water (use the cans whole tomatoes)

4 (6 ounce) cans tomato paste

1 1/2 tablespoons dried oregano

1 1/2 teaspoons dried basil

1 1/2 teaspoons parsley

1 teaspoon ground black pepper

Salt to taste

Directions

1. Cook in a large pot, the ground beef, garlic and onion.

2. Cook until beef is no longer pink.

3. To the large sauce-pot, add the tomato sauce, water, tomato paste, oregano, basil, parsley, black pepper, salt and stir well.

4. Pour the meat mixture into the pot.

5. Bring it to a boil; and reduce the heat.

6. Simmer for 2 hours.

I love my delicious LASAGNA À LA LAZIO*”. I love my delicious “LASAGNA SAUCE À LA CIOCIARIA*”.

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

And that’s my food favorite for the month, 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.

Volume 1; Number 1; July 23^rd 2010

CUCINA D’ANTOINETTA*

(Antoinette’s Kitchen*)

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

By Antoinette La Posta

TITLE: “VIVA VEAL MARSALA!*”

Word of Introduction

Welcome to www.saveandread.com and my new cooking (food & wine) Blog. I would love to have your feedback. This column is being launched monthly.

My life & Times*

In an Italian family good food is important. Family around the dinner table is a major re-occurring event. As young girl, I received many cooking lessons from my mother. Here, I will give you a few … in my terms: One is quality ingredients will put quality on the table. Also, careful preparation results in better-cooked meals. As a wife, mother and grandmother, cooking was a preoccupation of mine. A main dish plus a side dish and a salad helps make a balanced meal. Health conscious now more than ever rules the day.

Food is an large part of big holidays and special occasions. In my home, veal is the preferred meat dish.  I may sometimes make another meat dish, but my veal dish is the important one. Veal has been a key part Italian cuisine from ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta. There are many ways to make veal … Veal Marsala is one of my favorites. The recipe calls for Marsala wine. It is produced in the region around the city of Marsala in the western part of Sicily. In 1798, the Sicilians added brandy to their wine to allow it to last longer on the long ocean journeys and to be more resistant to temperature changes. It is thus a fortified wine similar to Port. And that’s how we came to have Marsala wine. Dishes with Marsala wine have a specific taste. Hence, veal cooked or flavored with Marsala wine is Veal Marsala.

Savory ingredients plus*

Veal is the main ingredient in this recipe.  I like to use milk-fed veal. Here is some information about veal.

Veal is the meat of young cattle (calves). Veal is desirable because it has a tender texture. Veal is the meat of young cattle most commonly male calves from dairy herds. There are five kinds: (a) Bob veal or bobby veal: the animals are slaughtered when only a few days old and are only 70+-lbs; (b) Formula-fed (or “milk-fed”) veal: the animals are fed a milk formula supplement and killed around 18 weeks. The meat color is ivory or creamy pink, with a firm, fine, and velvety appearance. c) Non-formula-fed (“red” or “grain-fed”) veal: the animals are fed grain, hay, etc. and are killed at 22 weeks. The meat is darker in color, and some additional marbling and fat may be apparent. (d) Rosé veal UK: the animals are raised in the UK and killed at 35 weeks.  The name comes from its pink color. (e) Free-raised veal: these are pasture animals with unlimited access to mother’s milk. They are killed at 24 weeks. There are no hormones or antibiotics. The meat is a rich pink color. There is less fat.

Mushroom is another main ingredient. It is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name “mushroom” is the cultivated white button mushroom, “Agaricus bisporus”. I use champignon mushroom, most commonly used for cooking.  Researchers say that mushrooms are rich in antioxidants, nutrients and vitamins that may help fight cancer.

Handy appliances, utensils, gadgets, etc.*

To make Veal Marsala you need a good frying pan, a measuring tablespoon and teaspoon. By the way, I suggest a good pan with a high quality non-stick surface – such is easier to clean and enable you to reduce fat. The depth should also be taken into account.

Antoinette’s recipe of the month:  ”Veal Marsala“

Specifications

• Veal scallop,
• Salt, pepper
• 1 tbsp. butter or vegetable oil (15 ml.)
• 4-6 mushrooms, thinly sliced
• 2 tbsps dry Marsala wine (30 ml.)
• 1 tsp. lemon juice (5 ml.)
• Lemon slices
• Finely chopped parsley

Directions

• Trim veal of any connective tissue or fat;
• Season lightly with salt and pepper;
• Melt butter or heat oil in frying pan;
• When hot, add veal and cook for two to three minutes over medium heat;
• Turn and repeat on second side until lightly browned;
• Add mushrooms, wine and lemon juice;
• Cook gently for a few minutes, turning veal in the juices and stirring the mushrooms;
• Taste sauce, adjusting seasoning if necessary;
• Serve hot, trimmed with lemon slices dipped in chopped parsley.

(N.B.  This is for one serving only.   Double up for two servings, etc.)

I love my delicious Veal Marsala! Take this dish out for a spin and tell me if you agree.

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

ALP

*/TM © 2010 Practitioners’ Press Inc. All Rights Reserved.