Truffles at BABBO!!!

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I know, I know: This is the height of decadence! Truffles on Mario Batali's pasta at Babbo. It just doesn't get any better!

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white truffle risotto after show

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Thrillist - The Florentine - Chicago, IL

Thrillist - The Florentine - Chicago, IL Tube. Duration : 0.80 Mins.

A massive new 220-seat contempo-Italian resto laid out in the posh new JW Marriott, TF's helmed by Todd Stein (of last year's celebrated also-contempo-Italian hotel resto Cibo Matto), and's centered around an 80-seat, 360 degree marble 'n wood bar flanked by classically tinged modern artwork, caramel colored banquettes, and library-style shelves lined with old books (so, like, gen 1 Kindles? Gross!). Start off with antipasti like seared scallops with fregola sardo/butternut squash/black truffle, chilled lobster w/ buffalo mozz, arugula, and lemon relish, and grilled octopus kicked with saffron aioli and giant white beans whose size makes them difficult to stalk. From there there's pasta action, from pumpkin risotto studded with caramelized bay scallops to buffalo-ricotta-filled ravioli w/ cured tomato, brown butter, and sage, plus meatier options of wine-braised shortribs w/ ricotta creamed spinach, and a veal porterhouse plated with roasted mushrooms, balsamic brown butter, and sugar snap peas who keep telling the veal it's momma was so fat she was a real cow. For the deets: thrl.st

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Choco Triangle - Five Star Menu

Choco Triangle - Five Star Menu Video Clips. Duration : 8.38 Mins.

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MaryJose's Recipe: Mushroom Vol-au-vent

MaryJose's Recipe: Mushroom Vol-au-vent Tube. Duration : 6.67 Mins.

The happiness to share with you healthy, tasting and easy recipe. For the list of ingredients visit the site: www.chef-mary.com We are waiting for your comments and suggestions maryjose.recipe@gmail.com

Tags: entertainment, cooking, show, happiness, recipe, baking, food, health, chef, mary, jose, culinary, menu, diet, vegetarian, tips, dinner, delicious, cook, kitchen, family, feast, christmas

The History Of Italian Food

While some of the most beloved dishes connected with the Italian culture consist of a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines straight through in a wide-range of eating habits, styles of cooking, and option of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an famous movement while the Roman Empire. Culturally, food making ready was quite prominent in the past where flashes of importance have been captured in the only surviving cookbook (Apicius), which dates back to the first century Bc.

Truffle Risotto

The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold isolate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north industrialized Tuscan beef, while black truffles were very beloved in Marches. Provolone and mozzarella cheeses industrialized in the south, as well as a host of tantalizing citrus fruits.

The History Of Italian Food

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Best

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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Overview

Barefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina Garten"Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nea

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Book Description
Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.

Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.

Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes--crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns--demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.

For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

Ina Garten's Roasted Turkey Roulade and Baked Sweet Potato "Fries"

I don't know anyone who looks forward to carving a turkey on Thanksgiving. You're at the table, everyone's watching, and you're struggling to carve a hot bird. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that?

Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. These potatoes are crispy like fries but they're better for you because they're baked. --Ina Garten

(Photo credit Quentin Bacon)

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Roasted Turkey Roulade
(Serves 6 or 7)

3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1-1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Baked Sweet Potato "Fries"
(Serves 4)

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Ina Garten is one of the country's most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network's most watched. Ina also writes a column on entertaining for House Beautiful magazine.

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Diverse types of bread, variations in pasta, and varying food making ready techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history with regard to tortellini, and Naples is famous for their pizzas.

Over the years, Italian cuisine has greatly evolved in part because of a wealth of face influences that have added to its characteristic flavor and appeal. In the beginning, antique Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to derive a range of prominent foods, together with wheat, wine, exotic ingredients, and fine spices from nearby the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and range of Italian cooking styles.

Coastal regions are known for their developments in yummy fish and seafood dishes. For example, the island of Sardinia supplies a more customary and simple style of cuisine, which often incorporated delicacies, connected with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats rehearse Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of discrete spices and sweets, such as the Sicilian ice cream cake called cassata.

As for one of the most beloved Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was unmistakably a rediscovery of a food item eaten while Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water.

Today, the differences in Italian cooking still show straight through in the distinctions in the middle of the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending contribute of main courses, appetizers, and desserts that continuously tempts the taste buds.

The History Of Italian FoodRisotto part 1. Video Clips. Duration : 1.33 Mins.

The start of a delicious risotto

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Risotto con zucca gialla e salsa tartufata ai porcini

Risotto con zucca gialla e salsa tartufata ai porcini Tube. Duration : 3.27 Mins.

Risotto con zucca gialla e salsa tartufata ai porcini 4/5 persone 400gr di riso per risotti 1 confezione di zucca gialla grigliata sottolio della cucina dello zio Giorgio 1 confezione di salsa tartufata ai funghi porcini dello cucina zio Giorgio 80 gr di parmigiano grattugiato 50 gr di pecorino romano grattugiato ½ cipolla tritata 1 carota tritata ½ bicchiere di vino bianco 3 noci di burro 3 cucchiai di olio extra vergine dolive Prezzemolo fresco tritata Sale , pepe quanto basta Un dado vegetale senza glutammato. Tempo di cottura: riso come riportato sulla confezione più 5 minuti per rosolare carote e cipolle. Esecuzione: Rosolate la cipolla e carote con olio, aggiungete il riso, lasciate imbiondire , sfumando il tutto con il vino bianco. Aggiungete gradualmente il brodo vegetale, poi a meta cottura versate la zucca gialla privata dellolio e tagliata a striscioline. A fine cottura versate 90 gr di salsa tartufata ai funghi, amalgamate con il burro e meta dei formaggi. servite aggiungendo il prezzemolo tritato e il rimanente formaggio. Risotto with Pumpkin and Porcini Truffle sauce Serves 4/5 400 grice for risotto 1jar Zio Giorgio grilled pumpkin 1jar Zio Giorgio porcini truffle sauce 80ggrated parmesan cheese 50ggrated pecorino cheese ½chopped onion 1chopped carrot ½cup white wine 3tablespoon butter 3tablespoon extra virgin olive oil 1stock buillon Fresh minced parsley, salt, pepper to taste Cooking time: 5 minutes plus rice Cooking time (see on the package) Cook the ...

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Appetite: A Hunger for Italy Best

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Appetite: A Hunger for Italy Overview

The book is about the experiences of a young writer who is interested in exploring the differences between Italian and American attitudes towards food, hunger and appetite. Why do Italians say “Buon Appetito”? Why is there no similar expression in America? The book allows the reader to travel throughout the PIemonte region of Italy, meeting cooks and sharing meals and recipes.

Appetite: A Hunger for Italy Specifications

The book is about the experiences of a young writer who is interested in exploring the differences between Italian and American attitudes towards food, hunger and appetite. Why do Italians say “Buon Appetito”? Why is there no similar expression in America? The book allows the reader to travel throughout the PIemonte region of Italy, meeting cooks and sharing meals and recipes.

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The Sky Room - Prime New York

The Sky Room - Prime New York Video Clips. Duration : 0.45 Mins.

Prime Steak: beef, New York steak, steak, truffle, risotto, cheese, mushroom Find deals and clips for your favorite restaurants on www.dishclips.com

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Check Out Riso Carena Black Truffle (Tartufo) Risotto Mix, 17.6-Ounce for $17.50

Riso Carena Black Truffle (Tartufo) Risotto Mix, 17.6-Ounce Best

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"Sistine Chapel - or not" Scootergal's photos around Rome, Italy (entry to the sistine chapel)

"Sistine Chapel - or not" Scootergal's photos around Rome, Italy (entry to the sistine chapel) Tube. Duration : 1.60 Mins.

Preview of Scootergal's blog at TravelPod. Read the full blog here: www.travelpod.com This blog preview was made by TravelPod using the TripAdvisor™ TripWow slideshow creator. Entry from: Rome, Italy Entry Title: "Sistine Chapel - or not" Entry: "With all good intentions I got the BOSS up early and we caught the morning rush hour train to St Peters. I had heard about the legendary long lines to get into the Sistine chapel, but when we arrived, even though it was only just past eight o'clock we were shocked to see that the line already reached the corner 500m down the road. The line was not a single line but six deep across the footpath so we had to walk on the road to reach the end of it. It was only when we made it to the first corner that we realised the line had already built up around a second and third corner all the way back to the forecourt of St Peters about two kilometres away. Realising that this was not going to be a one or two hour wait as we first thought but instead it would be more like a five hour wait in the hot sun, we very reluctantly agreed that the Sistine chapel was not going to be achieved by us that day. The line to get into St Peters was only about 15mins and we joined the queue to bravely walk the 320 steps to the top of the dome. It was well worth ever single step. It was a clear morning and the view over Rome was magnificent. We spent the next two hours fighting the crowds inside the church looking at interesting mosaics and statues. Tip #13 ...

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