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Paula's Italian Kitchen: Food and Recipes' Blog
Italian food recipes for busy families based on the authentic cooking traditions of the Bonelli and Passarelli families originating from the region of Abruzzo.
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Oatmeal Peanut Fudge
A never-fail fudge recipe with oatmeal, peanuts and peanut butter. 10 minute prep!
Olive oil has long been touted for it's health benefits and is a staple in the Italian/Mediterranean diets, but not all olive oils are alike. Be sure to read your labels!
The U.S. doesn't have strict rules for the labeling of olive oil (no surprise!). Look for labels that say 'cold pressed' AND also list the origin of the oil--a family company or farm.
Olive oils are graded based on the extraction process and the acidity of the pressed oil. Extra virgin olive oil is cold-pressed, meaning it comes from the first press of the olives, and has an acid level of 1%.
Click the link below to read the full article on WebMD. See if you have the knowledge it takes to choose the purest olive oil for your kitchen pantry.
How would you like to spend a week at a Tuscan cooking school? Enter La Cucina Italiana's contest! You could win an all expenses paid trip for two to Toscana Saporita Cooking School in Tuscany.
Prosecco party punch is perfect for any gathering. With a few simple ingredients, you have a refreshing pre-dinner beverage or a delicious drink to pair with munchies for a wedding shower, birthday pa
My hubby and I stopped at this winery and enjoyed wine sampling and took home a bottle of Neuhaus. Neuhaus is the name of the town that the Millner's ancestors, Franz and Ana, came from in Austria. Made primarily with Marechal Foch and a little Frontenac, this is a light bodied dry red, matured in American oak.
It is a decent wine to have with beef, but shines even better with smoked meats or a good Austrian Schnitzel! It won a Bronze medal at the 2009 International Cold Climate wine competition.
We also helped them celebrate their 2nd anniversary. It was so fun; discounted wines, a winery tour, a vineyard tour, music, dancing, great hospitality and so much more.
If you're in the Kimball, Minnesota area, stop in and see them. The owners are gracious and knowledgeable!
Here's their Event Schedule (PDF doc): http://millnerheritage.com/Entertainment/images/2011Events.pdf
Review of Olivari Mediterranean Olive Oil product. Recently named 2011 Product of the Year for the Cooking Category by the Consumer Survey for Product Innovation.
Olive Oil is a staple in my kitchen. I couldn't cook without it! So when Olivari contacted me and wanted to know if I would try their Olive Oil, I gladly agreed. I tried the Extra Virgin variety, but they also make a Classic and Extra Light variety. I found it to be a great "every day" oil for my purposes.
What I loved: This bottle/brand has a pop-up pourer that worked wonderfully!
What I'd like to see: The bottle was not tinted. I prefer to keep my olive oil in a bottle that light cannot easily penetrate - either a colored bottle or another type of container such as ceramic or tin.
Features: Lightweight, plastic bottle Readily available at Walmart A blend of mediterranean olives for a pleasing taste Quick access to recipes on their Web site: http://www.OlivariMediterranean.com
BONUS: I have coupons to share! I'll send a coupon for a FREE 17 oz. bottle of Olivari to the first 4 readers who share a recipe with me. It has to be a recipe using olive oil. :-)
I was attending an Internet Marketing conference recently in Orlando, Florida. It was held at the Hyatt Grand Cypress Hotel. I'm telling you, I've never had such good hotel food. Everything we had - whether it was sit down or box lunch - was delicious!
My favorite part was the wonderful coffee. Nothing like a really good cup of coffee to wake up your day. So imagine my surprise to find an Italian coffee being served. Could I really go wrong? I don't think so!
I loved it so much and it reminded me of my trip to Italy, so I ordered some for home.
Click below to learn more about Torrefazione Italia Coffee and to see where you can buy a bag for yourself.
Feta bruschetta is a simple appetizer (antipasti). Perfect served with your apertivo (pre-dinner beverage), this is a simple recipe than can be made ahead.
Cantucci is a Tuscan nut biscotti (cookie) that is authentic to the Tuscan region of Italy. Without the presence of a fat, this cookie can be stored for a long period of time.
If you'd like to go with me to Italy to cook next year, let me know. (Fill out the form on the linked page--see below). Don't delay...deposits are due in the spring for this fall tour!
Well, my trip to Italy was amazing! I had such fun at Toscana Saporita (Tuscan cooking school) and met some wonderful people I can now call friends (pictures on Facebook!). We cooked, ate, drank wine, and laughed a lot! If you love to cook and would love to go to Italy, join me! I'm planning my inaugural trip hosting a small travel group in October 2011. See the link below for more details about the school and how to reserve your spot. Con amore da Italia (with love from Italy)
Penne with Porcini Mushroom Sauce Recipe | Pasta alla Boscaiola
Penne with Porcini Mushroom Sauce, Pasta alla Boscaiola, is an earthy pasta. The addition of mushrooms adds depth to the taste of this pasta dish. It will add some variiety to your usual pasta fare.
I'm headed to Toscana Saporita in 1 week to do some cooking with the wonderful chefs in Tuscany. I won't be blogging from there...no easy way. BUT, I will be taking lots of notes and I'll share tips and recipes when I return.
I've never been to Italy or Europe. So excited, but my head is whirling with all the last minute details and preparations.
Cooking demonstration at Macy's downtown Minneapolis Oct. 8 @ Noon
For those of you in the Mpls area, Macy's Culinary Council Chef Tom Douglas will be sharing insights for recreating recipes at home.
Learn his tricks of the trade as he shares how to make your own magic in the kitchen. He is the owner of six restaurants in Seattle and the author of three cookbooks, including the James Beard Foundation Award for best Americana Cookbook: Tom Douglas' Seattle Kitchen.
Following the event, he will be available to meet and greet customers and sign copies of his cookbooks: Tom Douglas' Seattle Kitchen, Tom's Big Dinners and I Love Crabcakes, which will be available for purchase at Macy's the day of the event.
The event is free. Seating is limited. Call 1.800.329.8667 to reserve a space. For more information, visit http://www.macys.com/culinarycouncil.
When:Friday, October 8NOON
Where:Macy's Downtown MinneapolisLower Level-Culinary Kitchen700 On the MallMinneapolis, MN
I can't be there (cuz I'll be in Italy!), but it should be fun.
I watched Mary Ann Esposito (Ciao Italia) make some side dish recipes on Public Television show. This looked so delicious I wanted to share it with you. I've yet to make it at home.
This is a super easy, spicy spaghetti recipe that can be prepared in 30 minutes. It's from a fellow blogger, singer and songwriter, Giada Valenti, who lives in NY and Venice. [It's a rather long blog post; the recipe is 3/4 of the way down the Web page.]
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