Pesto
by Cindy Copp
Pesto is from the Italian “to pound”; although it has become synonymous with the Pesto Genovese (from the Genoa region in Italy) which uses basil. Pesto can be made with anything that you can pound or crush – sundried tomatoes, olives, arugula, Italian parsley (do you see where I’m going with this?). It requires only a few ingredients, can brighten up a dish and keeps ...
Wine in Five
by Cindy Copp
When I was kid, wine at the dinner table consisted of the ubiquitous bottle of chianti in the wicker basket and, if someone wanted white, there may have a been a bottle of Blue Nun or Hochtaler to be found in the fridge. Growing up around Italians, you were allowed to have wine when it was served, so, as a child, the half glass of chianti it was.
Today, the num ...
You say tomato….
The spaghetti sauce aisle at the grocery store can be daunting. Dozens of brands, types, jars or bottles – how’s a cook to choose? If you must buy sauce, always read the label, many sauces have copious amounts of glucose fructose or sugar. While a homemade sauce may have some sugar (less than a teaspoon), when it is the first or second ingredient noted on the label, it is ...
When you think of how food has evolved over the years you tend to think of expensive, trendy foods but did you know lobster and caviar were once peasant food? It is very easy to get dazzled by the array of the premium ingredients available: kobe beef, white truffle, foie gras and so on; all of which can result in a trip to the bank for a second mortgage. Don’t misunderstand, always use the ...
Cheap and Chipper Chick Peas
These two recipes take less than five minutes and cost less than five dollars. Whether you call them chick peas, garbanzo beans or ceci beans; chick peas are cheap, nutritious and versatile.
Hummus
Chop garlic in a ...