Gastronomous

Don’t let the name intimidate you!

This is a quick and easy side dish that is ready in 30 minutes, unlike a traditional risotto that takes time and labor.

The key is to toast the orzo, as you would rice in the real thing, add infuse it with flavors.

Best of all, it only uses ingredients normally available in your pantry!

If you prefer use 2 cups of chicken stock or vegetable broth instead of the water and seasoning.

Ingredients:

1 onion chopped
1 cup orzo
2 Tbls canola oil
1/4 cup white wine
2 cups water
1 tsp yellow rice seasoning (such as Badia) or strings of saffron if you would like it fancier
2 Tbls butter or margarine
salt and pepper to taste
Grated cheese for topping

In a medium skillet heat the oil ( medium high heat) and cook the onions till they are transparent.
Add the orzo and stir with a wooden spoon till you see grain infused with oil/onion mixture and toast slightly.
Add the white wine, it will make noise and react, that is exactly what we want!

Keep stirring till the mix “settles down a bit, and add the water with the seasoning ( or the broth) and stir till mixed.
At this point it should look like a soupy mess with about 1/2 inch of liquid over the orzo. Lower the heat and let cook
for 8 to 10 minutes, do not stir! After that time, most of the liquid should be absorbed by the orzo.

Turn off the heat, salt and pepper the mix stir in the butter. This will make the texture creamy and delicious.
Serve at once topped with grated cheese

Enjoy!

 What to try some familiar ingredients but with different taste? Why not try a of pasta salad with a touch of sophistication? The key is to prepare simple, wholesome ingredients in a flawless way to enhance their qualities and mix. It Takes 10 minutes to prepare and is an absolute crowd pleaser.

Our Garlic Rotelle with peas has no mayo and holds very well if transported or prepared ahead. This dish can also be enjoyed warm with a glass of white wine and shredded cheese! 

Ingredients:

1 box rotelle , either regular or whole wheat

2 cloves o garlic , minced

4 Tbls extra virgin Olive Oil

1 cup frozen peas,

salt and pepper to taste

 In a large pot,  bring water with a teaspoon of salt to a boil. Add pasta and let cook till “al dente”. Remove from water and place in a large serving dish with a cover, do not rinse, Do not discard the water.   Add the minced garlic and toss. The heat of the pasta will bring out a wonderful garlic flavor. Add salt and pepper to taste.  Use a tablespoon of the reserved pasta water if they stick. Add the oil and toss again, making sure all of the pasta gets coated and cover.

Meanwhile, add the frozen peas to the reserved water, and let steep for 1 minute. Remove peas from water and add to pasta, Toss slightly and cover.  If serving hot, add your favorite grated cheese.

If served as a salad, let cool to room temperature before refrigerating, and let stand outside the fridge for at least an hour before serving.  Enjoy!

What every kitchen should have:

Forget messy colanders; instead simplify your kitchen with this indispensable tool for straining vegetables, cooking pasta, and parboiling: a fine mesh net!

Johnson-Rose Corp. 6-1/2″ Fine Mesh Skimmer, Each, Silver          6-1/2″ Fine Mesh Skimmer, Each

An Oil mister is an extremely useful tool for controlling the amount and types of oils added to your cooking. Mist some canola oil on a non-stick pan and you are ready to stir fry the low fat way! Have one for olive oil to spritz on potatoes for oven fries or sweet potato fries… YUMMY!

Cuisipro 8-oz. Gourmet Oil Mister          Our stainless steel Mister is the healthy way to cook with more flavor and less fat. Just fill the dripless, non-clogging mister with olive oil and spray directly on grilled meats, fish and vegetables. You can even spray it on the edges and bottom of your pan. The fine mist lets you spray the right amount so there’s no excess oil on your food or in your pan.

Every kitchen needs to have at least one good 10-inch Chef’s knife. This is a multipurpose tool to chop, slice, julienne and skin. They last ages with good care, so think of it as an investment. They are definitely not inexpensive. There are knives in all price ranges, the three recommended here range are $200, $100, and $50 respectively.  We have used all three, and find that the differences  are noticeable in terms of weight and handle feel, but no difference in functionality. We were able to prepare same ingredients the same way!  

Wusthof 10-in. Classic Wide Cook’s Knife         This is an exceptional knife and one that many professionals are pleased to own. It has a gently bowed 10” cutting edge that is wider than a standard cook’s knife. The extra ¼” of knuckle clearance supplies enough razor-sharp surface to make short work of mincing herbs or julienning carrots, while its heft provides ample power for quartering chicken a or halving a winter squash. Its visible tang, like a Formula 1 spoiler, ensures a beautifully balanced tool.

Henckels 10-in. Four Star Chef’s Knife         J.A. Henckels has been manufacturing fine cutlery since 1731. Made in Solingen, Germany, its knives are forged, not stamped. Blade density is improved using the FRIODUR ice-hardening process, which provides a sharper initial edge for easier maintenance over time. Larger knives are crafted using Henckels’ exclusive SIGMAFORGE® standard. Part of the Four Star series, this 10-in. Chef’s knife is made of high-carbon stainless steel and precision-honed, with a laser-controlled edge, a balanced super-bolster, and a tang that extends to the back of the polypropylene handle, which is permanently bonded for seamless accuracy. Dishwasher-safe. Features of SIGMAFORGE® knives are: New one piece construction High forging precision Higher stability of blade Perfect geometry Improved steel structure for less metal fatigue Improved cutting-edge retention and lasting sharpness Improved weight and balance FRIODUR® ice hardened for maximum no-stain properties and more blade strength

Tramontina 10-in. Professional Series Cook’s Knife         This Professional Series 10-in. Cook’s Knife is made of stainless steel and has a black nylon handle. This is expertly sharpened and honed to a keen, long lasting edge for maximum cutting performance. The blade of this 8″ cook’s knife is satin finished and made with stain-free, high carbon chrome molybdenum steel. Properly beveled and fully tapered. Ergonomic water resistant, nylon handle provides balance and comfort when gripping. The handle is injection molded directly onto the tang and around the solid stainless rivets to discourage bacteria or residue from accumulating. 25-year LMW. Made in Brazil. The Tramontina Professional Series is Tramontina’s top line of professional cutlery. The knives have been designed around the traditional style preferred among demanding chefs while ensuring comfort, ease, and maximum performance. All of the Tramontina Professional Series Cutlery blades have a satin finish and are constructed of stain-free, high-carbon chrome molybdenum steel that have been hot-dropped forged. The ideal metals have been selected for each of the knife’s main components – blade, bolster, and tang. Using micro-welding technology, the components are solidly and reliably joined to provide maximum durability and performance even when used under the most extreme conditions. The Tramontina advanced ice-hardening process provides sharpening durability and cutting edge performance. Each Tramontina knife is expertly sharpened and honed to a keen, long-lasting edge for maximum cutting performance. Tramontina Professional Series knives feature specially formulated nylon handles that are injection molded directly to the tang around preset stainless steel rivets. This permanent bonding system prevents any gaps or seams and discourages bacteria or residue from accumulating. The ergonomic handle design creates perfect balance in the chef’s hand.

Peugeot 9-in. Paris U’Select Pepper Mill, Chocolate        You’ll love this rich chocolate colored mill. The patented French u’Select system enables you to adjust the grind on this traditionally styled pepper mill, giving you a choice of 6 pre-set levels of grind. The stainless steel mechanism, which carries a lifetime warranty, is specifically designed to grind whole peppercorns. Comes partially filled with peppercorns.

A Remote thermometer: unless you have one of those ultra-advanced ovens with their own thermometer probe, this is a must for roasting! No more guess work with the turkey, no more plastic pop-up watch! Simple select the cooking mode, stick the probe in the meat, set the wire outside of the oven, (no, there is no heat escaping) and  enjoy the rest of the evening. The remote will beep once done and since it has 100 ft range you can even go to the backyard or say hello to the neighbors.  If you smoke meats this is an absolute must. Isn’t technology grand?

Maverick Industries, Inc. Remote Thermometer        This thermometer monitors both the temperature of the meat and the smoking chamber. Heat-resistant food probe wire can be inserted 6″ into meat. The reciever beeps and flashes when smoking chamber temperature falls out of the programmed range or the meat temperature goes above the programmed temperature. Use with the oven or the grill. The remote has a 100 foot range and a 24 hour timer. Transmitter has removable wire stand that also becomes a hanger. The reciever’s LCD has a backlight for easy use at night. The reciever also has a belt clip and built-in stand. 4 AAA batteries included.

There are fewer things that are more enjoyable than having homemade pasta for dinner. If you thin the process is too complicated and entails gadgets you do not own ,  and do not ever feel like owning,  this recipe is for you!

No Pasta machine? No rolling pin? No Problem! You don’t need them to make these fabulous gnocchi. Just mix ricotta with flour, and egg, season to taste, and pretend you are back in Kindergarten playing with Play-Doh! I would spend many Sunday Mornings with Nonna ( Grandma) rolling out by hand and shaping these delicious treats!

Unlike long pasta which we find in the orient,  gnocchi are traditional Italian. In Tuscany they are called topini ( little mice) because of their shape. Gnocchi are a type of dumpling.  If you are a bit lazy, make malfatti( badly made) they are just as tasty!

Gnocchi are very versitile, and go well with many sauces. Try with a simple pesto, tomato sauce or a hearty meat sauce. They will be a delight either way

Ingredients:( for 4 servings)

1 lb ricotta (whole or part skim), drained
1 cup flour, plus extra for dusting
1 egg yolk
nutmeg, salt and pepper to taste

Mix the ricotta with the four, egg and condiments till a soft dough forms. Let the dough rest for 15 minutes. Follow these easy steps: Roll the dough into 1-inch thick strips. Cut strips into3/4 inch portions. If pasta is sticky dust lightly with flour. Gently roll onto gnocchi maker or a long fork if you cant find one. Let rest for 30 minutes before boiling.
To cook: Bring a large pot of water to a boil .You may salt the water if you wish but DO NOT put oil. Toss half of the gnocchi in, they will be done as soon as they float, about 2-3 minutes. Remove from water with a hand held strainer, pale in a serving bowl andcover to keep warm. Place the second half in and repeat the process.

Top with Fresh tomato sauce and grated parmesan cheese. Enjoy with a good Chianti.

I love Whole wheat pasta! it’s filling, nutritious and looks wonderful with white sauces!Did you know that because we cannot digest or absorb the insoluble fibers contained in whole wheat it’s virtually calorie free? 

But whole wheat pasta can be an absolute bore if not cooked and paired with the right ingredients.  As a matter of fact , if we’re talking linguine, it will wind up tasting and looking more like wicker

The secret to whole wheat pasta is the same as all other pastas: do not overcook! Just let boil till “al dente” , do not drench in sauce, and add an ingredient with a POP of flavor!

Our version uses a fresh tomato sauce and goat cheese instead of the traditional parmesan or romano cheese. The tanginess of the cheese lives up  nicely with the robust whole wheat. Best of all, no one will suspect it’s a “good for you” food.

Ingredients:( for 8 portions)

1 1Lb box of Fettuccine, Fettuccine Rigate, Linguine or Linguine Fini

2 cups smooth ( not chunky) tomato sauce

1/2 cup goat cheese, crumbled

In a 8-Qt pot , bring light salted water to a boil. Cook pasta till “al dente” ( about 6-8 minutes). Remove from water using thongs, lifting the pasta from the water and straight on to serving plate. Let long strand touch the plate, then twist and drop as to form a nest.

Place 1/4 cup sauce in the middle, then sprinkle with the crumbled cheese.

Serve at once with wine and crusty bread

ENJOY!