We all think of Pesto as the green pasta sauce, made with basil, pine nuts, parmesan cheese, etc…but over the past several years, I’ve come to think of pesto as a technique as much as a specific recipe. If a pesto is simply a pureed, generally uncooked, pasta sauce…well, then you can make all kinds of pestos. And one of my favorites is walnut pesto.
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Recipes and Techniques
Coq Au Vin sounds pretty intimidating, until you realized it’s just Chicken In Wine…how hard that can be? I’ll tell ya, it’s not hard at all, but it tastes so yummy and complex, you’ll be completely blown away! Traditionally, coq au vin was made with old, tough chickens (that couldn’t lay eggs anymore) that needed to be braised a long time to make them tender.
Alfredo sauce is as simple as it is delicious. I mean cream and cheese…how you can go wrong? I keep this alfredo sauce recipe to just a few ingredients, but it’s actually a very easy sauce to modify with things like garlic, shallots, herbs, or other vegetables. And it has a ton of uses.
In the land of large roasts, this Italian Porchetta may just be king. I’ve seen many different versions on this recipe, but this one, using pork loin and belly is one of my favorites. I’ll show you have to make a wonderful herb butter, that used to flavor the loin, that is literally wrapped up in a large slab of pork belly.
While vegetables can be great very simply prepared - especially when fresh and in season. However, I also love through a few vegetables together to combine flavors and textures that really make something special. This recipe for Zucchini and Sun Dried Tomato is simple to prepare, and makes a great side dish for chicken, pork and fish. Give it a try, and hope you enjoy it!
One way to jazz up a boring chicken breast is with a great sauce, which is exactly what I do with this Chicken Alfredo. Alfredo sauce is very simple to make, with just a few ingredients and it’s a perfect match for chicken. The cream in the sauce provides a bit of fat, that the lean chicken doesn’t have, and of course the flavor of alfredo sauce is almost magical. Just a little bit on the pl
An Italian Meatball is a great and wonderful thing. Traditionally, I make my meatballs with a mixture of beef and pork, but when I’m trying to make them a bit lighter, a bit healthier, I go for ground turkey. Turkey has less calories and fat, so you can feel better about chowing down. And handled right, they are still really tasty. Hope you enjoy these turkey meatballs.
To me, until recently, a Bolognese sauce has always meant a tomato and meat sauce. So I was blown away when I saw Lidia Bastianich take a totally different spin on the recipe, creating a White Bolognese. This sauce, still with meat, drops most of the tomato, adding a bit more cream and ricotta…which leaves it…well…white.
Goat Cheese is awesome just on it’s own. Imagine how great it is breaded and fried? That’s exactly what I’ll show you how to do in this recipe for a Warm Goat Cheese salad. The goat cheese is definitely the star of this salad, and brings enough body to the dish to make it a pretty substantial lunch, or starter course.