This was also just too good to pass up — and also proving that, roast beef is a pretty well known homemade dish, but for some reason, it always gets thrown out of regular rotations. I think it’s as useful as a baked ham, which often sees regular rotation.
Best Roast Beef Recipe – How to Cook Perfect Roast Beef in the Oven
One of my earliest kitchen culture memories of the United States and that I was living here and not in Italy although my home seemed like I was living in the place that was the City of Rome for some reason — to me alone I think this may have been my impression — I remember it did take me a while trying to understand the United States wasn’t the country of Italy and everyone thought that was funny to learn. Now I also think it is funny and it’s making me laugh again, but as a child, I couldn’t understand how places were separated for whatever purpose it served. The land was great and large and the Italian nation was obviously a bilingual or historic choice! I believed that Italians were calling the nation the United States for the government (and also, since the Italian government is half run by antiquities and patronages), that the rest of the nation was in its historical hideaway somewhere. You know? I mean that everyone living in North America was Italian and that this is Italy and that Italy — I knew we lived overseas, was just a satellite of itself. I have always wondered if other Italians that are spirited at birth to this foreign place and kept in the best ancient traditions all the same have wondered the same. But I have never found out.
The way I began to have to accept the truth of the place, because I didn’t believe anyone who told me otherwise for many years, was by the difference in the make of some typical dishes. So I believed that a regular staple of everyone’s diet was roast beef. It took me about 10 years to figure out whatever everyone’s mistake to me was about — including my own family for misunderstanding me. There’s roast beef that you get at the deli, there’s pot roast that you make at home from the raw pot roast meat you get ready to go at the butcher shop in the grocery and then there’s just sliced roast beef that you make at home. No one knows this and even at home they don’t seem to understand that roast beef is something different. What IS everyone’s problem?
But roast beef at home is a dinner staple in Italy and I understand it passes by to nothing ever made in North America. So I found this here today as the example of examples and decided to post it. Someone will say it’s some kind of pot roast. Of course there’s pot roast — that you can make a million different ways and different by culture as well. This is roast beef!
Well I am going to go back to being an anonymous Italian now. I wish I had had a better story to tell about roast beef home made. But I don’t.
A honey mushroom is a can-be edible wild mushroom that grows in Italy. So since it might not be sold outside of the immediate area of cultivation — though I’m totally unsure. (The encyclopedia says that it grows in North America, however, as a dangerous parasitical fungus that can destroys trees and other plant life unattended, uncultivated and undefined, it more than probably isn’t first on the wild-plant agricultural cultivations list of things for sale.) In which case, pardon my earlier fragment and this one. In which case, I would suggest just using gourmet wild mushrooms in a glass for the pasta or wild mushrooms made for pasta; the safe kind of course.
Not that Italians are known for selling deadly fungi, but they are known for cultivating foods from deadly wild specimens and this is really a very big business in that nation for so many centuries, it dates back to the ancient times of Egypt, which is where I think we got it from. This was so much of a childhood rearing thing at one time for me, I remember being surprised that while other children got to forget their nightmares of poison invasive species in the wild after they learned them (I grew up in the US for the most part), I couldn’t rid myself of the concern, ever, because it kept coming up as scholastic topic in the gourmet kitchen where my life centered. (Isn’t it absolutely strange that I love food and despise cooking. Well it is to me.) For that matter, I really wasn’t that good of a student and I don’t have a great set of lines to share besides these few thoughts.
I like to make sure when I am sharing Italian indigenies recipes, you know national recipes that need google translate to read, I have covered the trans-national tackle on the make of the dish. I’m almost sure there is a sure equivalent for these mushroom and a gourmet group somewhere probably imports and sells them, since they’re ordinary to us, but otherwise, more probably it means wild mushrooms.
Pancarre is just regular “house” white bread — the kind you’d make at home traditionally, so probably more durable white bread than the regular soft white bread you can buy. But anyway, durable white bread. Also, spelt bread.
I promised something on orecchiette for today (10/25/2019 for the sardinian gnocchi posts below this today) and then I realized there is nothing more to say about it than that it might also be a substitute for the malloreduss pasta if not available easily in the supermarket.
But I also liked this recipe. So, then, orecchiette, off the review check list.
Orecchioni Pasta (in relation to 10/25/2019 article(s) on Sardinian Gnocchi).
Homemade. (See recipe below this today on Sardinian Gnocchi from Spadellandia — October 25, 2019.)
Malloreddus (Little Sardinian Gnocchi) | Oregonian Recipes
(I couldn’t get a picture.)
Sardinian Gnocchi, also known as Little Sardinian Gnocchi, are also known as, Malloreddus, by the name of their make as a pasta shape when you are looking to purchase them. There are different ways of making them at home — I mean the look is different. The most popular is as spirals.
I suggest also that if the Malloreddus shaped pasta is difficult to get, the larger Orecchetti (orecchette) or else, the very large (and stuffed) Orecchioni (sometimes called “mumps”), would also make an excellent pasta for this dish.
In any case, whatever, I have included some recipe above this for the malloreddus and the orecchhioni and the orecchetti.
(I was home sick for Sardinia. Not really, I’m actually from all over Italy, but also, I like not to omit our small islands and that they are culturally and historically important.)
It’s a common misconception that you need a whole lot of stuff to make something utterly scrumptious. All you really need is imagination and a few basic ingredients whose flavours you can combine to turn a dish into something wonderful.
Last night marked the return of my favourite kind of dish; the one-pan wonder. This time I was in the mood for a dark red, juicy, tangy zing to my chicken, and what better way to get just that than adding sun-dried tomatoes.
I even took it a step further and used a sun-dried tomato cook-in sauce to amp up the flavour. What a brilliant dish it turned out to be. So easy, so more-ish and so-so filling.
Who’s hungry? Vincent, our housemate and I. But this recipe will fill 4 bellies.
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Baby marrows = small zucchini
Whenever anyone asks me what my go-to dish is, the answer is always a one-pan wonder.
One-pan wonders are pretty effortless, they result in less dishes to clean after cooking, and they’re incredibly tasty due to all the ingredients infusing their individual flavours into one scrumptious dish.
I always do my one-pan wonders in my big electric frying pan, but if you’ve got a large, deep saucepan, you’re good to go!
Who’s hungry? Vincent and I, and our housemate Roan, too. However this recipe will easily feed a hungry family of 4.
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These nachos really hit the spot! Serve them for your next tailgate or make them and eat them all by yourself like I may or may not have done 🙂 I made a huge batch of pulled pork and just had to do some nachos!! Give these a try!
Ingredients
– tortilla chips
– pulled pork (recipe here)
– shredded cheese
– tomatoes, diced
– onion, diced
– homemade guacamole (recipe here)
– sour cream
– cholula hot sauce
Spread a layer of chips on a sheet pan, load on cheese and shredded pork. Place under a broiler for 2-3 minutes. Repeat this process one more time. You want a good even layer of meat and cheese! Top with your favorite toppings!
ENJOY!
Contains: Soy, legumes. Is: Vegetarian, vegan, gluten-free, quick and easy.
This what happened to the other half of my tofu from Friday’s recipe.
Served! It was very good and should be on rotation around here.
I had the Swiss chard from a farmer’s market hanging around in my fridge, begging to be used. I’m not one to not oblige, especially since Swiss chard is a really good and tasty leafy green (or yellow… or red… or white… if we look at some of their stems!)
Let’s face it, tofu can be kind of bland. It’s up to us to season and spice it up properly. And fried SOFT tofu just basically can break apart, although I like it in age dashi tofu, which is very gently fried. (But it won’t brown up and caramelize nicely, as it has too much water.) And without the sauce, that rendition…
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This recipe is great! The meatballs are made with Mild Italian Sausage and the Pasta is Angel Hair and the soup itself is made with Tomato Marinara Sauce and Beef Stock. I think meatball and spaghetti soup itself is not a terrifically easy dish to throw together. If you think about eating spaghetti and meatballs that many times during the year and needing it for a staple and needing even some changes in your routine time to time, this is it!
I can attest to the deliciousness of this recipe; it’s going into our rotation. Family approved.
-from RECIPETIN EATS
Oven Baked Pork Chops with PotatoesPrep10minsCook30minsTotal40minsRecipe video below. Made with ingredients you probably already have in your pantry, these pork chops are slathered in a country-style sauce then baked until sticky and golden. Add potatoes or any other vegetable that will bake in around the same time! This recipe is fabulous as it is but lends itself to many variations so add your own touch! MARINATING IS OPTIONAL. This is also great with CHICKEN.IngredientsRub
- 1tspWorcestershire Sauce
- 2tbspketchup(Note 1)
- 1tbspsoy sauce(Note 2)
- 2tbspbrown sugar(or white)
- 1tbspolive oil(or vegetable or canola oil)
- 1clovegarlic,
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I looked at a recipe for Pork Smoking Country-Style Ribs to scan basics, like internal temperature, low & slow, timing…but, I wasn’t smoking so I used the oven at a little higher temperature, 300°. My plan was to season (I used MCCORMICK® GRILL MATES® BROWN SUGAR BOURBON SEASONING) and S&P) , cover good with foil and leave in oven for 2 hours. Then uncover, turn temperature down to 200°, add favorite bbq sauce and bake another hour. BUT…they were fall apart tender when I went to add bbq sauce so instead…for that step I turned broiler on, put them under broiler until desired doneness on sauce. They were not only delicious, they were moist and only required a fork! Our sauce this time was Sweet Baby Ray’s with vidalia onion. I served them with fried potatoes and onions…
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This was after I finished all the pizzas I made. Yeah, the photo is a little messy, but I will be making these again in the near future and I’ll recapture some better shots.
This, much like anything you can think of (asides from candy bars), can be made on any model of the Blackstone Griddle. It’s easy, simple and delicious. I love pizza any way I can get it. While my all-time favorite is an ultra-cheesy, Chicago deep dish pizza, thin’n’crispy is always a hit, too.
Recipe
— A pack of flour tortillas (8-10 inch ones)
— Pizza sauce (I use Classico pizza sauce, but you can use whatever you want; if using marinara sauce, I recommend adding a pinch of sugar to it for a little sweetness.)
— Cheese (I used shredded mozzarella, but you can use virtually any blend of cheese)
— Toppings (much like cheese…
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Blackstone Griddle-seared ribeye topped with caramelized mushrooms & onions, bacon-fried corn and toast.
I had two ribeyes weighing in at a combined weight of 2.10 lbs. that I purchased from Food Lion; they were quite thick, so cooking times vary.
Recipe
For the ribeyes:
— I used the Blackstone Steakhouse seasoning (I had a little sample pack from the ‘swag bag’ I received at one of the Griddle More Tour events) to rub both sides of the ribeyes after allowing it to sit out. You can buy it at virtually any Wal-Mart in the outdoor/grilling section along the shelves. Sure, cuts of steak like ribeyes may not need anything more than salt and pepper, but I was excited about giving the seasoning a try!
— I microwaved about half a stick of butter prior to cooking and allowed it to sit out on the counter to soften up a…
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The Killer Cook Chow Khan Pan-Asian seasoned chicken’n’steak stir fry in my carbon steel wok.
This could have been easily made on my Blackstone griddle, but I had an injury from an accident with electric hedge trimmers that required stitches from two deep lacerations and a fractured thumb that I’m still recovering from. After hearing a ton of hype about carbon steel pans, I found a 14″ carbon steel wok for a good price ($26 with a 20% off coupon) and decided to give it a trial run with some chicken’n’steak stir fry.
Recipe
— I had a 1-lb. sirloin steak and a 8oz. ribeye in the freezer that I defrosted and cut up into small, bite size pieces
— I found a couple a pack of chicken tenders at my local Food Lion grocery store that I also cut up into bite size pieces. About six tenders were used.
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As I probably already said, I love to eat soups for dinner, and this is definitely great 🙂 it’s thicker than a normal minestrone (someone say that you should be able to eat it even in a flat dish), because of the bread and because of the beans purée, but it’s very tasty especially one day later (which is when it really deserves its name) and it’s a very healthy recipe, rich of nutrients, because a lot of fresh seasonal vegetables are used. It’s one of the countless vegan/vegetarian recipes of the regional Italian cuisine, recipes that people are eating since always without the need of any label, they are simply considered normal “very good recipes” of the everyday life 🙂
It’s a famous traditional recipe from Tuscany region, and its name means “re-boiled” (ri-bollita in Italian), because it was made in big amount and reboiled in the…
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Today 5th of December I prepared one of the best “spaghettoni al pomodoro” I ever did…how is this possible, almost in winter? 
The answer is simple: with amazing products, like these “pomodorini del piennolo del Vesuvio” (or other similar great artisanal products), simply picked up when perfectly ripe, squeezed with hands and carefully put in a jar 
no salt, no other flavors, no preservatives (of course!), just perfect wonderful tomatoes there is any other “fresh” tomato now that can come close to these, no way, that’s why I never buy tomatoes in winter (of course if I would use the same tomatoes in August I would obtain the very best, but I don’t live in Naples or Sicily 😀 but with such a well made product I think the difference is really not big at all. I have tomatoes in the garden here, they are good, but because…
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Here it is a delicious recipe of the Sicilian cuisine, with its typical flavors. It’s a recipe whose flavors will literally explode in your mouth 🙂
The pistachio is typical of the island (famous the one from the village of Bronte), the sun dried tomatoes too, and also the “ricotta infornata“, a particular ricotta which cooked in the oven until brown, it has a very different flavor than the normal ricotta. In alternative also ricotta salata is good.
INGREDIENTS (2 people):
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Salads. Let’s be honest, most of us avoid them at all costs. It’s hard to imagine a salad as comfort food, and without bacon, can feel like a throw away at the dinner table. Most salads tend to have the same old ingredients of Romaine lettuce (let’s not even get started on iceberg lettuce), tomatoes and maybe some onions.
Yet, despite this, salads may be one of the most underrated dishes on our tables. With the right ingredients and proper treatment of those ingredients, the boring salad may just become the star of the show, or at least a great supporting role for an entree.
One overlooked trick to salads is roasting the vegetables ahead of time. Here, we are sharing two salads that are great for any occasion. First up, an arugula and fennel salad that can complement great seafood. We served this with our Lobster Boil to great…
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Although not authentic, we all can’t be expected to have a tandoor blazing in our kitchens at all times, this is the next best thing.
There’s one semi-weird thing with this recipe. It uses brown sugar. The original recipe I had iterated on called for honey, which I did not have, so I just did a swap with brown sugar. It turned out BEAUTIFULLY, so I went with it. Feel free to swap either, but if you want to replicate my recipe, use the brown sugar!
What you need:
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These take a little time to make as they need to prove overnight but they’re pretty straightforward. I make these for any special holiday dinner, they are the best slathered in butter and dipped into whatever sauce or gravy you need to mop up.
This can be a slightly challenging recipe as it’s rather easy to accidentally add TOO much liquid. Through the potatoes not being strained enough or adding too much water, err on the side of caution and also don’t be afraid to adjust with adding additional flour. These are meant to be moist, and will be slightly sticky through the dough making process. They will tighten after the first proof so don’t panic too much.
What you need:
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