Chef Interviews, Entrees, Guest Feature, Italian, Italian Dishes, Italian Food, One-Pot Dishes, Pasta, Savory Dishes, Slow Cooked/Stews, Soups, Spring Recipes, Uncategorized, Vegetable Dishes, Veggies, Winter Recipes

An Interview w/ Italian Chef Pia Vallone :: Spring Vegetable Soup Recipe

I love Italian food. I mean really loooove Italian food.. And who doesn’t? But especially authentic, homemade Italian – cooked with fresh ingredients and simple, healthy recipes that are downright divine. I recently took a cooking class at the Institute of Culinary Education in New York City with Chef and Culinary Instructor Pia Vallone, who… Read More An Interview w/ Italian Chef Pia Vallone :: Spring Vegetable Soup Recipe

Comfort Food, Entrees, Ethnic Recipes, Fall Recipes, Italian, Italian Dishes, Italian Food, Side Dishes, Uncategorized, Veal, Vegetable Dishes, Veggies, Winter Recipes

Veal Saltimbocca & Roman Sauteed Peas w/ Pancetta

Veal Saltimbocca is one of my favorite dishes, and makes a simple, elegant meal for any dinner occasion. This traditional Roman dish uses thinly pounded veal scallopine cutlets which are sautéed in butter and oil, then topped with crispy prosciutto and sage with a buttery white wine sauce.

This Romanesque Italian dish is usually served with a side of mashed potatoes or Piselli alla Romana – savory buttered peas sautéed with onion and pancetta (recipe follows). Make it a complete meal by serving with an Arugula salad, topped with shavings of Parmigiano-Reggiano and a dressing of EVOO and lemon juice and some fresh cracked black pepper. Enjoy with a glass of dry white wine and crusty Italian bread.… Read More Veal Saltimbocca & Roman Sauteed Peas w/ Pancetta

Entrees, Fall Recipes, Italian, Italian Dishes, Italian Food, One-Pot Dishes, Pasta, Sauces, Savory Dishes, Special Occasion, Uncategorized, Vegetable Dishes, Veggies, Winter Recipes

Ricotta Gnocchi with Wild Mushroom Sauce

As far as I’m concerned, gnocchi are little pillows of love, goodness and deliciousness. Especially when they are homemade..that is a true labor of love. It’s not that they are difficult to make, but definitely time consuming, but with a little patience the end result is worth the wait! Gnocchi (Italian plural for gnoccho) are… Read More Ricotta Gnocchi with Wild Mushroom Sauce

Baking, Desserts, Fall Recipes, Holiday Recipes, Italian, Italian Dishes, Italian Food, Special Occasion, Uncategorized, Winter Recipes

Italian Free-Form Apple Tart (Crostata Di Mele Alla Romana)

I have been taking an Italian cooking series at the Institute of Culinary Education and it’s been an amazing opportunity to make fresh pastas, risottos, sauces and classic Italian dishes and desserts. I’ve decided I want to start baking more and was thrilled to learn how to make a lovely free-form apple tart called Crostata… Read More Italian Free-Form Apple Tart (Crostata Di Mele Alla Romana)

Chef Interviews, Italian, Italian Dishes, Italian Food, Spring Recipes, Uncategorized

Ecco La Cucina: An Interview with Chef Gina Stipo & Tuscan recipes

I recently took a Tuscan cooking class with Chef Gina Stipo at the Institute of Culinary Education in New York City, and immediately fell in love with her rustic Tuscan recipes, her passionate, hands-on teaching approach and cooking philosophy; centered around fresh, seasonal produce and local ingredients from Tuscany. We learned the basics of Tuscan cooking, local ingredients, cheeses and wines, and a little bit about Gina’s culinary training. She explained Italian culture and ways of cooking, and we made some really delicious food which we thoroughly enjoyed at the end of the evening.… Read More Ecco La Cucina: An Interview with Chef Gina Stipo & Tuscan recipes

Uncategorized, Video

Artful Gourmet on ABC News!

Food Styling & Photography story – ABC News Watch the video as Lauren Glassberg from ABC News interviews Kristen Hess, ICE instructors and students on their experience at Institute of Culiary Education’s Food Styling and Photography course. CLICK THE VIDEO OR LINK TO VIEW READ THE FULL STORY HERE http://cdn.abclocal.go.com/static/flash/embeddedPlayer/swf/otvEmLoader.swf?version=&station=wabc&section=&mediaId=8057068&cdnRoot=http://cdn.abclocal.go.com&webRoot=http://abclocal.go.com&configPath=/util/&site= by by

Beef, Breads, Comfort Food, Desserts, Entrees, Ethnic Recipes, Fall Recipes, Italian, Italian Dishes, Italian Food, One-Pot Dishes, Pasta, Sauces, Savory Dishes, Special Occasion, Winter Recipes

Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

The following collection of recipes are from an Italian cooking class I took recently with Chef Peter Johnson at The Institute of Culinary Education. The Ragu alla Bolognese we made is the official “Classic” Bolognese Ragu recipe (deemed official by the Accademia Italiana della Cucina in 1982). Bolognese Ragu originated in the city of Bologna in Northern Italy. This rich, chunky meat sauce is created with a base of finely chopped onions, celery, and carrots (the holy trinity otherwise known as ‘Mirepoix’), white wine, ground beef or veal (or a mixture if you prefer), tomato paste, milk and a touch of cream and simmered on low for 1-2 hours to let all the flavors meld together. The key is to cook slow and low to ensure a tender flavorful ragu sauce.… Read More Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

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