How to Make Gnocchi like an Italian Grandmother Recipe

Gnocchi is a wonderful thing, and 101 Cookbooks has some pointers on how them correctly, which is definitely a skill worth having.
Gnocchi recipes aren't for the faint of heart. Many, many things can go awry. I'm not trying to scare you off or dissuade you, I just want you to know what you are in for. Gnocchi-making takes practice, patience, and persistance. At their best potato gnocchi can be light and delicate. At their worst, dense, rubbery, and/or soggy. The very worst are the gnocchi that come apart in the boiling water before they even reach your plate.
Includes recipe for:
  • Gnocchi
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Michael Dupuis at Permalink | social bookmarking

June 17, 2007

Recipe News: Chinese Glazed Salmon Recipe

Includes recipe for:

  • Chinese Glazed Salmon Recipe

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Jennifer at Permalink | Comments (0) | social bookmarking

June 15, 2007

Recipe News: Father’s Day Recipes

The time has come once again to show our appreciation for the most important men in our lives - our Dads. Fathers Day takes place this Sunday June 17, and it’s time to put the thinking caps on to make the day special.

Whoever said the way to a man’s heart is through his stomach definitely had Dads in mind. Express your appreciation for your Dad this Fathers Day by making him his favourite meal or snack. To help you get started try some of our recipe ideas.

Breakfast in bed

Includes recipes for:

  • Shaws ‘The Full Irish’ Breakfast

  • Barbecued beer burgers

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

June 14, 2007

Recipe News: Tomato season: recipes for the versatile fruit

Whether we say tomato, tomahhto, love apple, or pomme d'amour, and whether we think of a tomato as a vegetable, a berry, or a fruit (which it is), we all relish its arrival in our gardens and farmers markets in the coming month.

This fruit, as it is botanically classified, is in season from late June through September. There are hundreds of varieties of tomatoes, the most familiar being the oval plum (or roma) tomato, the round tomato, and the smaller cherry and grape tomatoes. Though all are delicious, each has unique qualities that make it the perfect choice for its own array of culinary dishes.

Plum tomatoes, sometimes called Italian tomatoes, are meaty and thick-skinned. They are less juicy than their counterparts and work best cooked in a sauce, chopped fine in a relish or salsa, or layered on a pizza crust, where their firm texture and lack of moisture will add delicious flavors without making the crust soggy. The most celebrated plum tomatoes are those grown in San Marzano, a town just outside of Naples, Italy. San Marzano tomatoes are only imported to the United States in cans. They are sold under a number of different labels, all of which will specify "San Marzano." I recommend using them only when local fresh plum tomatoes are out of season.

The round tomato, the one most of us think of for slicing, probably has the most number of varieties. These tomatoes vary in color, size, and flavor. Most important, they taste nothing like the varieties available at your local supermarket off season. Whether they come from your garden or a farmer's markets, all varieties are juicy, aromatic, and bursting with flavor.

Includes recipes for:

  • Mediterranean Tomato Salad

  • Roasted Veggie Pasta

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

June 13, 2007

Recipe News: Beat the heat with these unique recipes

Summer may not officially arrive until next week, but here's another reason to start celebrating the season a little bit early: June is National Iced Tea Month.

There are several reasons why a glass of iced tea is perfect for cooling off during a hot day - besides being calorie-free. Research suggests that tea may play a role in helping to maintain a healthy weight, as well as supporting the body's ability to fight skin cancer.

According to a University of Arizona study, participants who drank iced black tea and citrus peel had a 42 percent reduced risk of skin cancer. Other studies suggest that tea, particularly green tea, may help to maintain an overall healthy weight.

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Jennifer at Permalink | Comments (0) | social bookmarking

June 11, 2007

Recipe News: Grilling recipes make it easy to celebrate summer

Hello and happy cooking with or for Dad. The first recipe comes from “Hoppin’ John’s Low Country Cooking” by John Martin Taylor. I did locate a new book to read, and Powell’s is holding a copy for me; it’s called “Extreme Barbecue” and sounds like great reading. I’ll review it as soon as I pick it up.

This recipe is perfect for folks that don’t like the sauces and rubs normally found on barbecued food.

Includes recipes for:

  • Barbecued Ribs with Roast Garlic

  • Grilled Mustard Asparagus

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

June 10, 2007

Recipe News: Recipes celebrate June Dairy Month

Wisconsin has an excellent advocate for dairy farmers -- the Wisconsin Milk Marketing Board -- and we rely on the organization heavily for recipes, the scoop about dairy industry trends and dairy product details. It's time to let somebody else carry the load, for just a week, as a reminder that June Dairy Month is a nationwide celebration/tribute. The Minnesota-based Midwest Dairy Association is a nonprofit organization that is financed and directed by dairy producers in nine states. (Wisconsin is not one of them.) Go to for dairy-friendly recipes, including these.

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Jennifer at Permalink | Comments (0) | social bookmarking

June 7, 2007

Recipe News: Middle school counselor stirs up campfire recipes

Who needs tiled countertops and stainless steel appliances? Greg Clement does some of his best cooking in a kitchen littered with pine cones and twigs. Known for his campfire cooking, Clement uses disc woks to prepare great meals in the great outdoors.

A counselor at East Middle School, Clement happily shares his expertise with friends, colleagues and students.
"Last year he took fellow counselors on a float trip and prepared a delicious meal in his plow wok," East Middle School Principal Shelly Fagenstrom said.

Clement recently gave two Kitchen Campfire workshops at East. The two-day, two-hour afternoon classes are extremely popular, and the kids get to choose from a vast selection of offerings.

Includes recipes for:

  • Easy Peach Dump Cobbler


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

June 6, 2007

Recipe News: Recipes for sides on the grill

If the grill is already going, you might as well make the most of it and prepare the side dishes on it, too.

Plenty of vegetables take well to the grill, such as corn on the cob (briefly soak it in a bit of lightly salted water first), mushrooms, asparagus, eggplant and summer squash. A bit of olive oil, salt and freshly ground pepper are all that's needed.

Or if you care to get a bit fancier, here are recipes for cheese-stuffed mushroom caps and proscuitto-wrapped asparagus.

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Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

June 4, 2007

Recipe News: Class up the grill! Gourmet's cookout recipes

It's not quite summer till you fire up the grill for an outdoor barbecue! Get the season sizzling with three unique, tasty and easy-to-follow recipes from Gourmet magazine's Chris Schlesinger:

Includes recipes for:

  • Sirloin Kebabs with Southeast-Asian-Style Spice Paste

  • Grilled Giant Pork Chops with Adobo Paste

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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