Tag Archives: Italian

Happy 4th of July with Four Cheese Star Ravioli

I want to wish everyone in the USA a happy 4th of July with cute photos from our lunch today.

Last week, Costco had these star shaped ravioli, colored with red, white and blue. They were so cute that we decided to grab some. We also thought that they would be a fun way to start today’s celebrations or at least add our own touch to them.

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Lobster Ravioli with Truffle Oil

I know this is a long due recipe, I have made it a few weeks ago and I even made it another time after before posting (insert ashamed face here :$).

Since I came to the USA, among other things I discovered Costco. I think I can fairly say it is on the list of my favorite stores ever. Especially in the food department; for those of our readers who don’t know Costco (for the simple reason of living across the world), it is a store where you must have a membership to be able to make your purchases because initially it is aimed at small businesses and they sell things in bulk for great prices.

You are probably wondering about this Costco intro, but this is what brings me to my Lobster Ravioli: Costco has the most amazing fresh ravioli… Lobster is one of them, we have bought other flavors since, they were equally amazing. But this is another story…

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Butternut Squash Cappelletti/Tortellini

I have promised my fiancee Viviane that I will not use my new pasta maker until she arrives to the US. Friday was one of those days where I had a mean craving for some pasta, and that machine was sitting there on my counter all silvery, shining like a new trophy, and just begging for me to break it in. Well, as I am definitely a believer in waiting for a good thing, I resisted using it and took out the rolling pin instead. Viviane had shown me some pictures of pumpkin tortelli recently that looked delicious and since I had just bought a nice butternut squash from the local produce stand, the idea to make something similar to that tortelli came upon me and hence the Butternut Squash Cappelletti idea was born. This is what I did: Continue reading

Pizza from Scratch (Chicken-Garlic and Pepperoni-Pineapple)

Pizza is probably one of the most consumed dishes of all here in the USA. This is probably because it is relatively cheap and there are such a variety of ways to prepare it that there is bound to be a combination of crust, sauce, and topping selections to please nearly anyone. There are thin, crispy crusts for those who enjoy a New York style pie; thicker, doughier crusts for those who like the West Coast style; and even the infamous Chicago style with another layer of crust on top of the entire pie. Sauces range from pesto to ranch to creamy-garlic to marinara, while the list of possible toppings are too many to list here. Continue reading

The Italian Lunch

Friday in Dubai is a weekend day or as I would like to call it, “Lazy Day”. I usually spend it at home on the couch watching TV or I hit the pool and lay down under the sun reading gossip magazines. Last Friday, I decided to change my habit and invite my friend, Jana, over for lunch to cook pasta or something nice and quick. After checking my fridge -that turned out to be empty-  I asked Jana to shop while I made the cooking preparations. We decided that our menu would have a salad with cheese and a pasta with tomato sauce.

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Getting Back on Track: Stuffed Baked Portobello Mushrooms and Cannelloni with Broccoli and Breadcrumbs

It has been a long while since I felt the urge to cook something more intricate than a season salad: I have to admit though that I have been entangled in personal business.

My TB Clint and I got engaged and we were busy with preparations that an engagement entails. We also were preparing for his recent visit in June and my move with him to USA. But some events prevented my move and it had to be postponed.

So now life is back to its normal routine and I think I am back to my Sunday lunch preparation.

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Hummus and Italian-style Cheesecake

How do food lovers give good wishes to someone who leaves work to go on an overseas trip?  Well, we have an international potluck of course!  Today, we did just that and so I decided to make a couple of Mediterranean contributions to the event.  I decided to make two items for this simply because I had several leftover ingredients I knew I could use before they reached their expiry dates.  Also, I recently got a new Cuisinart food processor for a birthday present and so decided I would make good use of my new kitchen addition (so far, I love that thing!).

 

Hummus

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Pasilla Chili Chicken Linguine

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Non Holiday Feasting: Baby Octopi with Red Wine and Rosemary and Potato Gnocchi with Tomato Sauce

Among my co-authors I am the only one who did not have a holiday to celebrate, but that does not mean it is an excuse not to feast. Well I did not exactly feast since the two recipes I am including have been made on different days. The common thing between them is that they are both first timers for me.

The first is baby octopi, the second is gnocchi. I have tried both before in restaurants or at friends, but I never made them myself.

The experience with gnocchi varied from the Italian perfection at Piazza Navona in Rome, with two streets dancers performing a tango on a dolent melody, to the extreme flop in a supposedly good local restaurant, where it seemed reprehensive to laugh.

The octopi experience has always been pleasant to me so I had no bad memories to compensate, so I was able to experiment.

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So this is Sofficini…

Prior to this challenge, I can’t say I had ever tried or even heard of Sofficini. I am always looking to learn and experience new things, so this challenge had an air of excitement to it for me. Of all the things I could fill these with, I decided I would use a favorite cheese combination of mine I normally use to stuff ravioli and manicotti.

After dropping the kids off at school, I set out to buy my missing ingredients. I went into the grocery store I had worked at while going to college. This way I knew right where everything would be, and seeing old friends often sets the day off to a decent start. I had thoughts of bringing some of the sofficini back to the store with my well wishes, but later I thought better of it being as how this was my first experience making these.

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