italian biscotti ( original family recipe)

                                             

  BISCOTTI 💝

Although commonly
used to indicate the biscuits of prato, biscotti di prato ,in modern italy and Argentina they are also known widely by the name "cantuccini" .they names actually suggest other similar regional products of italy. the term cantuccini is most commonly used today in tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts ,acids (to make them less dry) and flavourings .Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds

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the confusion on the name may have been born from the fact that on the old sign (still present) of biscottifio Antonio Mattei, the leading manufacturer of biscuits of prato, is written just below the name of the shop:
"Manufacteurs of cantuccini", which at the time were one the major products of the biscuits. the sign has remained unchanged, and after such a long time people are accustomed to associate the name "cantuccini'  with the biscuits typical of sardegna and sicily.

The old frensh word bescoit passed into the English language as "biscuit" , although in english as in italian "biscuit" does not refer specifically to a twice-baked cookie.

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     in spain, the catalan are made whole or sliced almonds , and are also associated with several catalan-speaking territories. in batea ,la fatarelle , and prat de comte ,all inland manicipalities of catalonia , in the terra alta they are also called carquinyols. biscotti are traditional also in some inland towns in valencia, where they are called rosegons or rosegos. in minorca , carquinyols are square shaped and do not include whole almonds. one catalan food writer states that carquinyoli is derived from the frensh croquignole .
croquignole , another name for these biscotti ,is a frensh word of germanic origin.



biscotti are much used as an ingredient in a variety of traditional dishes . in catalonia such dishes include rice with sardines and rabbit with snails. they are also used in sauces with onions in coastal baix liobregat, biscotti are used in the sauce for a dish of duck stuffed with turnips

                                             
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 traditionally in italy , biscotti di prato are sold together with another sweet speciality of prato , the bruttiboni. served after dessert , they are usually combined with orange juice ..

our recipe for today is : italian biscotti

the ingredients :

1 cup sugar
1 stick unsalted butter , melted
3 tablespoons brandy
2 teaspoons pure almond extact
1 teaspoon pure vanilla extract
1 cup whole almonds with skin , lightly toasted , cooled ,and coarsely chopped
3 large eggs
2 3/4 cups of all purpose flour
1 1/2 teaspoons baking powder

preparation :

stir together sugar , butter , brandy , and extracts in a large bowl , then stir in almonds and eggs . stir in flour , baking powder , and salt until just combined

chill dough, covered ,30 minutes
preheat oven to 350 F with rack in middle
using moistened hands , halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet
                             


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 bake until pale golden , about 30 minutes, carefully transfer loaves to a rack and cool 15 minutes
cut loaves into 3/4 inch slices with a serrated knife.

Arrange biscotti , with a cut side down , on a clean baking sheet and bake until golden, 20 to 25 minutes ,transfer to rack to cool completely

Note:
biscotti improve in flavor if made 1 to 2 days ahead. keep in an airtight container at room temperature..

                                                                 bon appetit

                                             

tomato soup ( original recipe)

                                             

                        TOMATO SOUP 🍎

Tomato soup is a soup made with tomatoes as the primary ingredient. it may be served hot or cold in a bowl , and may be made in a variety of ways
it may be smooth in texture, and there ar also recipes which include chunks of tomato, cream and chicken/vegetable stock . Popular toppings for tomato soup include sour cream or croutons . Tomato soup is one of the top confort foods in Poland and the Unites States . it can be made fresh by blanching tamatoes, removing the skins ,then blending into a puree.

the first noted tomato soup was made by Maria Parloa in 1872 , and joseph A.Campell's recipe for condensed tomato soup in 1897 further increased its popularity.

         



Tomato soup is quintessential American food, ussually eaten with grilled cheese sandwich .
although tomatoes apprently were introduced into Florida in the 1600s ,they made minimal impression on the dietary habits of Americans until two centuries later. the first tomato soup recipes were simply tomatoes added to basic vegetable soups.

by 1840s tomatoes were an important part of most cookery books ,modern cookery, written by the british cookbook author Eliza acton for publication in the United States in 1845 contained several tomato recipes.
Between 1832 when N.M.K. lee's first tomato soup recipe was pulished and in 1841, when lettice bryan's version published the multitude of other vegetable were left out and the purely tomato soup know today emerge.
lettice bryan's Kentucky housewife feature more than twenty tomato recipes, including some for baked, broiled, stewed, fried and pickled tomatoes.

Andrew smith in his the tomato in America started that tomatoes were used in soup at least as early as the mid-eighteenth century in colonial America.


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 in 1897s ,john T Dorrance created a process of condensing soup which involved removing half of the water from the soup to creat a thicker consistency.

the first production in 1898 means reducing volume to make it lighter and more transportable , cheaper to can and yet convenient to cook was a new development of a specifically commercial commodity food

our recipe for today is : tomato soup

To a larg pot , add :

2 tbsp butter
2 tbsp olive oil
1 large onion sliced
pinch of salt


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cook over medium heat until things start to sizzle, and then cover and reduce to low until your onion are soft , stir them around now and then .you dont want to brown them .if that starts to happen .add a little water to the pot .but chances are the steam and condensation will generate enough moisture to prevent them from browning.

While your onions are steaming .gather up:

2 lbs tomatoes
2-3 Cloved garlic sliced
1 tbsp uncooked white rice ( to thick the soup)
Big pinch of salt
A sprig of fresh thyme or basil
1/2 Bay leaf .

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 Optional ingreadient:

1 tsp gram masala ( masala would add a rich nice flavour to the soup.)

while your onions continue to simmmer:

wash and core your tomatoes .four clean slices through the tomato

When all the cores have been removed .you will have a heap of tomatoes .

If your onions are nice and soft .slice your garlic and toss it into the pot and cook for a two minutes

Now add tomatoes, salt, bay leaf and your fresh herbs to the pot of onions.

As i mentioned before, the rice does a good job and it keeps the fat and calorie count down a little

cook all of this over medium heat .stirring once in a while until your tomatoes are well cooked and break apart easily

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Now you gonna add :

1cup water
1 more tbsp butter
Another pinch of salt

Cook for a few more minutes to melt the butter and to ensure that your rice is tender.

Take the soup off the heat and remove the bay leaf and herbs.

Puree it to your liking

 Blend With a hand held emulsion blender to have a smooth consistency soup

And there you go ..serve for dinner!!!

      bon appetit 

 
                                                   

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salad nicoise original recipe

                                                 SALADE NICOISE ❤

SALAD NICOISE is a salad that originated in the frensh city of  nice , and which is traditionally made of tomatoes , hard-boiled eggs , Nicoise olives and anchovies, dressed with oilve oil,it has been popular worldwide since the early 20th century , and has been prepared and discussed by many famous chefs .delia smith called it "one of the best combinations of salad ingredients ever invented" and , gordon ramsey said that "it must be the finest summer salad of all".

 it can be served either as a composed salad or as a tossed salad. freshly cooked or canned tuna may be used .for decades ,there has been significant disagreement between traditionalists and innovators regarding wich ingredients should and sould not be included in a salade niceoise .According to traditionalists ,it excludes cooked vegetables. the salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. raw green beans harvested in the spring, when they are still young and crisp, may be included .however, cooked green beans and potatoes are commonly served in variations of salade nicoise that are popular around the world..

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the version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil , described as "simple food for poor people"
Over time ,other fresh and mostly raw ingredients were added to the salad as served in Nice . in 1903 recipe by henri heyraud in a book called la cuisine a Nice included
tomatoes ,anchovies,artichokes, olive oil ,red peppers and black olives , but excluded
tuna and lettuce. the dressing included olive oil ,vinegar,mustard and fines herbes.

 Salad nicoise has been known in the united states at least the 1920s, when a cookbook for hotel chefs included two variations .the first was vegetarian,was dressed with mayonnaise ,and included lettuce ,tomatoes,potatoes,stringless beans and primento-stuffed olives ,while the second version was a composed salad , including the same ingredients ,plus anchovies..

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 our recipe for today is : salad nicoise

the ingredients:

for the vinaigrette:

2 garlic cloves , minced
2 teaspoon dijon mustard
3 tablespoons balsamic vinegar
1 lenon , juiced
2 tablespoons chopped fresh parsely
2 tablespoons minced fresh tarragon
table salt and black pepper

for the salad:

1 pound small red new potatoes ,scrubbed and halved
8 large eggs
1/2 pound haricots verts or frensh green beans ,stems trimmed
2 pounds fresh sushi quality tuna
2 -3 tablespoons extra virgin olive oil
salt and pepper
1 pint teardrop or cherry tomatoes ,halved
1 cup olive
18-20 anchovy fillet
10 caper berries with stems
1/2 bunch fresh chives ,snipped in 1/2 .

direction:

to make vinegrette : combine all ingredients in a mason jar .screw the cap on the jar and shake the vinegrette vigorously to emulsify .set the dressing aside while prepering the salad so the flavors can marry .

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cooking the potatoes ,eggs and green beans in the same pot,cut down on prep time and clean up , to do this put the potatoes in a large saucepan,add water to cover and a nice pinch of salt ,bring to a boil over medium heat. simmer the potatoes for 12 minutes to give them a head start,and then add the eggs, place a steamer and cover with a lid .steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.drain out the water and put the potatoes ,eggs , and green beans in a colander,rinse briefly under cold water .peel the shells off the eggs and the tuna on all sides with olive oil,and a bit of vinaigrette ,season witha fair amount of salt and pepper .lay the tuna in the hot pan ans sear for approximately 2 minutes on each side, as the tuna cooks ,the red meat will become whiter.
transfer the tuna to a cutting board and slice .




to assemble the salad:  combine the potatoes ,green beans, tomatoes, olives anchovies, capers, and chives in a large mixing bowl.
take the vinegrette and give it another good shake to recombine . dizzle the salad with with enough vinaigrette to fully moisten and toss gently to coat , season with salt and pepper .
take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. drizzle with the remaining vinaigrette and serve .                                                                                                
                                                                    bon appetit

 
                                                   

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moroccan salad (appetizer)

                                SALAD ❤


A salad is a dish consisting of a mixture of small pieces of food,which may be mixed with a sauce or salad dressing. they are typically served cold. Salads may contain vegetables, fruits, cheese ,cooked meat, eggs ,grains and nuts..

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 the word salad comes from the frensh salade of the same meaning , from sel (salt) .in english , the word first appears as "salad" or "salet" in the 14th century .
Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman time. the phrase "salad days" . meaning a "time of youthful inexperience" (on notionof "green") ,is first recorded by Shakespeare in 1606 , while the use of salad bar , referring to a buffet-style serving of salad ingredients , first appeared in American english in 1976 .


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Garden salads use a base of leafy greens like lettuce,arugula,kale or spinach, they are common enough that the word salad alone often refers specifically to garden salads.
Other types include beaan salad, tune salad, faattosh,Greek salad, and japanese somen salad ( a noodle based salad) . the sauce used to flavor a salad is commonly called a salad dressing.well-known types include ranch ,thousand island, and vinaigrette , vinaigrette come in many varieties, one version is a mixture of olive oil, balsamic vinegar, cannabis and seasonings

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 most salads are served cold, although some, such as south german potato salad, are served warm.some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically ,name it for the ingredients which comrise it.

salads may be served at any point during a meal , such as :

* Appetizer salads, light , smaller portion-salads to stimulate the appetite as the first course of the meal .                                                                                                  

* Side salads, to accomany the main course as a side dish.

* Main course salads , usually containing a portion of heartier fare , such as chicken breast , salmon or slices of beef.

* Dessert salads, sweet versions containing fruit, gelatin, sweeteners and /or whipped cream, or just fruit ,which is called a fruit salad.




  Our recipe for today is : moroccan salad

the ingredients:

1 lb feggous or cucumber
1 lb fresh ripe tomatoes
2 tablespoons finely chopped fresh parsley or mint
2 to 3 teaspoons finely  chopped onion
2 tablespoons lemon juice or vinegar
3 tablespoons olive oil
salt
pepper


Mixing the salad qt least 10 minutes before serving will allow the flavors to blend. A spoon can be offered , but the salad may also be eaten as a dip with mexican tortilla or moroccan bread for scooping it up.
 bon appetit..

 
          

italian polenta (family recipe)

                                                                                                                                                                                                ❤     polenta 
 
                                               
Polenta is a staple of Nothern italian cuisine (and,to lesser extent ,central italian one,e.g. tuscany) and itd consumption is traditionally associted with lower classes,
as in times past cornmeal mush was an essential food in their everyday nutrition..


As it is known today ,polenta derives from earlier forms of grain mush (known as puls or pulmentum) in latin or more commonly as gruel or porridge, commonly eaten since Roman times.Before the introduction of corn from America in the 16th century polenta was made with such starchy ingredients are farro ,chestnut flour,millet spelt,and chickpeas

Polenta has a creamy texture due to the gelatinization of starch in the grain.however its consistency may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used .

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 Historically, polenta was served as a peasant food in north america and europe .
the reliance on maize ,wich lacks readily accessible niacin unless cooked with alkali to release it ,as a staple caused outbreaks of pellagra throughout the american south and much of europe until the 20th century.
in the 1940 and 1950s, polenta was often eaten with salted anchovy or herring , sometimes topped with sauces.

Polenta takes long time to cook,typically simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring, necessaary for even gelatinization of the starch.some alternative cooking techniques are meant to speed up the process , or no to require supervision . Quick-cooking polenta is widely used and can be prepared in a few minutes, itis considered inferior to polenta made from unprocessed cornmeal and best eaten baked or fried.

Cooked polenta can be shaped into balls, patties, or sticks, and then fried in oil, baked or grilled until golden brown, fried polenta is called crostini di polenta or polenta fritta ..




  our recipe for today is : italian polenta  

the ingredients:

• 10 cups water 
• tablespoon sea salt 
• 2 cups polenta ( coarse yellow cornmeal)
• 1/4 cup mascarpone cheese

optional ingredients:

• 1 cup freshly grated Parmigiano cheese (parmesan)
• 1/4 pound (1 stick) butter 
• 1/2 cup mascapone cheese 

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instructions :

• Put 10 cups cold water in a heavy_bottom pot with olive oil and salt .bring to a boil
• Add the polenta to the water in a gentle stream, whisking or stirring vigorously in the same direction ,as you  pour it in
•  Reduce the heat to medium-low so that the water is simmering.
• Stir continuously for the first 2-3 minutes to avoid any lumps
• When the polenta stars to mildly bubble away , stir it every few minutes to prevent it from sticking.Using a wooden spoon, scrape the bottom and sides.Adjust the heat as necessary.
• Cook for 35-40 minutes .the polenta mixture will be thick and glossy and just pulling away from the sides.
• to finish the polenta ,turn off the heat and stir in cheese .you can also add the butter and the mascarpone cheese .

                                               

3 Piece Nurse Kit

the best beef stew

                                BEEF Stew ♥

Stewing meat is a cooking method that has been older than virtually any other type of cooking. From the first time man made fire, almost instantly he learned how to slow cook meat over low fire for extended periods of time.

The very first written record of stew being clocked is found in the old testament. In Genesis, eseau, with Jacob, his brother trades their father's dowry for a dish of stewed meat. The texts specified that it is only a stew of lentils but other texts throughout the old testaments have clear indications that Esau and Jacob ate stew with meat.
Some Roman writings also exist mentioning stews. These stews were mostly made of lamb and fist.



 The 14th century French epicure, taillevent, also alludes to beef stew in a recipe for the first time in modern history. The recipe was called ragout, abraised dish wherein the main ingredient is beef (bovine or cattle meat). Since then, hundreds of beef stew Recipes have appeared all across the globe..

 In America, stews include Brunswick stew,chili stew (both Texas-styleand with) beans, and burgoo. While they may be fully Americanized now, all these stews have culinary roots from abroad. What makes up a "beef stew"
The two main requirements for a dish to be called "beef stew" is that first, it must be cooked in a pot with a liquid base over direct flame, and second, it must have beef as it's main ingredient. Other prerequisites include the dish's geography, tradition, and the recipe's details.

American stew:

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 An American beef stew usually uses crust of meat like shoulder meat or spare ribs which are less tender .water ( or stock ) and vegetables then will be added, and the stew will simmer for long hours till the beef is cooked through and through and tender.

One quintessentially American style of stew is beef chili usually has a liquid base with crushed tomatoes, but varieties also exist from there .Texas style chili on the other hand usually doesn't have beans and is made chunkier with cuts of steak in place of ground beef. Other versions always have beans.


Burgoo, a Kentucky beef  stew in contrast is originally made with squirrel or rabbit meat, but now is almost always made with bovine meat or beef.

Beef stew from all over the world:

Geographical location plays a big role in how beef stews are made from different regions. In areas where cold season in longer,it is very common to find different stews Recipes in great abundance. These beef stews will usually be thicker in sauce, cooked longer, and have heavier or more flavorful ingredients.

In areas that have warmer climate, stews will be a lot spicier in flavor for inducing perspiration (in order to help cool the body).
In some areas, beefs stews aren't really "stews" in northern Italy, the home of Bolognese sauce. Stews in Emilia Romagna are essentially a sub-type of beef stew served with any kind of pasta. Burgundy, on the other hand is an area in France known for their ludicrous wines. Burgundy is very famous for their trademark stew
Boeuf Bourguignonne.

Authentic beef stew:

Cooking stew is a practice that require patience, it is known idea that if you give stew a longer cooking time ,then it will taste better and better throughout the process.
Stews were first cooked in the working class kitchens but nowadays, you will find them as a staple on the menus of high class restaurants. Their origins though remain humble and up to now these dishes are still made at home with tougher, cheaper cuts of beef for better flavor.

While very flavorful, these tough cuts of beef do not cook very well over high heat for shorter times but when simmered over low heat for longer hours, the meat fibers will break down, become tenderized and easier to chew, all the while still maintaining he meat's flavors

It is also common knowledge that all these different types of stews are even (in taste and texture) the second or third day after cooking them .by then the ingredients have already melted very well with each other.
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Our recipe for today is : beef stew (original recipe)


THE INGREDIENTS :

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoons worcestershire sauce
1 clove garlic ,peeled
1 or 2 bay leaves
1 medium onion , sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
dash ground allspices or ground cloves
3 large carrots, sliced
3 ribs celery ,chopped
2 tablespoons cornstarch

DIRECTIONS:

Brown meat in hot oil . Add water, worcestershire sauce, garlic, bay leaves, onion, salt , pepper, sugar, paprika , and all spices. Cover and simmer for 1 and 1/2 hours.
Remove bay leaves and garlic glove.Add carrots and celery.cover and cook 30 to 40
minutes longer.
To thicken gravy , remove 2 cups hot liquid . Using a separete bowl, conbine 1/4 cup
of water and cornstarch until smooth .mix with a little hot liquid and return mixture to pot . stir and cook until bubbly ..

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Moroccan coffee

                                                     
                             COFFEE♥


The history of Coffee goes at least as far back as the 10th century, with a number of reports and legends surrounding its first use .the native origin of Coffee is through to have been Ethiopia .the earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the 15th century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East ,south India, Persia, turkey, horn of Africa, and northern Africa. Coffee then spread to the Balkans, Italy and to the rest of Europe, to Indonesia and then to America.

The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in Yemen's Sufi monasteries.
Coffee beans were first exported from Ethiopia to Yemen. Yemeni traders brought coffee back to their homeland and began to cultivate the bean.the word qahwa originally meant wine, and Sufis in Yemen used the beverage as an aid to concentration and as a kind of spiritual intoxication when they chanted the name of God.




 Sufis used it to keep themselves alert during nighttime devotion .A translation of aljaziri's manuscript traces the spread of coffee from Arabia Felix northward to mecca and medina ,and then to the larger cities of Cairo, Damascus, Baghdad and Constantinople. By 1414, the beverage as known in Mecca,and in the early 1500s was spreading to the Mameluke sultanate of Egypt and North Africa from the Yemeni port of mocha. Associated with Sufism, a myriad of Coffee houses also opened in Syria,especially in Aleppo, and then in istanbul ,the capital of the Ottoman empire, in 1554 .in 1511 ,it was forbidden for its stimulating effect by conservative, Orthodox imams at theological court in Mecca.

        

 However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish  sultan Suleiman 1 ,with grand Mufti Mehmet Ebussuud el imadi issuing a fatwa allowing the consumption of Coffee. In Cairo Egypt, a similar ban was instituted in 1532 and thecoffehouses containing coffee beans were sacked. During the 16th century, it had already reached the rest of the Middle East, the safavid empire .from the Middle East, coffee drinking spread to italy ,then to the rest of Europe, and coffee plants were transported by Dutch to the East Indies and to the America.


Our recipe for today is : Moroccan coffee 


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 The ingredients:

1 package of ground coffee 12 oz
1 teaspoon of cinnamon powder
1 teaspoon of ginger powder
1 teaspoon of cardamom
Half teaspoon of white pepper
Half teaspoon of anise powder
1/3 teaspoon of hot chilli powder
Half teaspoon of jinsing powder (optional)


All you gonna do is just mix all the spices and the coffee and put it in a glass container ..if you want to make one cup of Coffee , use one tablespoon of this mixture with ..and enjoy your morning healthy coffee full of flavors and love !!!!!!
Bon appetit!!
 

          

Raven Cape