Sauces

Season With Worcestershire Sauce

January 12, 2015

Season With Worcestershire Sauce

Think of Worcestershire sauce as the “Fish Sauce” of American cooking. Worcestershire sauce is probably one of the most underused condiments. The sauce is a fermented mix of vinegar, molasses, anchovies, and other seasonings that adds great flavor to a dish without adding many calories. I often add a splash to salad dressings, marinades, and sauces, or use it to season ground meat for meatloaf or burgers. Just go easy because it’s high in sodium.

"Work With What You Got!"

© Victoria Hart Glavin Tiny New York Kitchen

17 Things To Do With Homemade Ricotta

June 3, 2012

17 Things To Do With Homemade Ricotta

 

Now that you’ve made your Homemade Ricotta what are you going to do with it?  Here are 17 things to do with that delicious Homemade Ricotta.

 

  1.  Make a Cheesecake
  2.  Fill Ravioli
  3.  Eat Warm Drizzled With Good Quality Olive Oil
  4.  Make A Tart
  5.  Toss With Penne Pasta And Quickly Cooked Tomatoes
  6.  Savory Bruschetta – Toast Or Grill SlicesOf Italian Bread.  Top With Sun Dried Tomatoes, Ricotta, Fresh Basil Leaves,   Salt & Pepper
  7. Eat For Breakfast With Milk, Honey And Nuts
  8. Enrich Egg Dishes
  9. Make A Fruit Dip By Blending Cocoa Powder, Ground Cinnamon And Sugar
  10. Layer In Gratins And Lasagna
  11. Top A Dish Of Cavatelli
  12. Stuff Pasta Shells
  13. Bake In Pancakes
  14. Enrich Sauces
  15. Sweet Bruschetta – Spread On Thick Slices Of Italian Bread And Top With Jam Or Fruit For Breakfast Or A Snack
  16. Use In Italian Meatballs
  17. Use With Fresh Berries

A Note About Zest

June 1, 2012

A Note About Zest

 

The intense flavor and aroma of citrus zest adds great flavor to so many foods from soup to sauces to cookies and cakes.  The real trick in using lemon, lime or orange zest is to remove only the outer, colored layer of the peel.  Avoid the bitter white pith underneath.  Scrub the citrus well with a vegetable brush or coarse sponge to clean off any dirt or markings.  Next grate the zest, using a zester or the smallest holes on a conventional box grater.  You can also slice the zest off with a sharp paring knife or vegetable peeler and then finely mince it.   

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