Hot and Cold Italian Foods

When it comes to Italian foods, it is important to note that there are many forms of food that will grace a table. Some foods will be hot, while some will be cold. It is must be understood that regardless of the type of food that you try, it should not define and or forge your opinion on Italian food as a whole. There are just too many types of food to be enjoyed in the Italian culinary arsenal, and you would be hard pressed to try everything that it has to offer in your lifetime.

From Cold Cuts To Baked Ziti

It really does not matter what it is that you are enjoying in regards to Italian foods, as each and everything that you try will most likely tickle your senses. One moment you could be enjoying a great platter of cold cuts such a soppressata or mortadella, and the next you could be enjoying a wonderful baked ziti. Both have their merits and appeal, yet both are so opposite in the food spectrum. There is no question that you are going to enjoy both of these delightful entries in the fascinating world of Italian cuisine. Often you can find many items that are both hot and cold that can be combined or share space on the Italian dinner table at the same time. This is nothing more than a delight for those that are going to dine, as it offers you much in the way of variety and culinary experimentation.

Hot Pasta And Cold Pasta

Italian foods are not temperature specific, and this can be attested to by perhaps the most popular of all Italian foods in pasta. While some may assume that pasta is something that is always served hot, this is not the case as there are several dishes old and new that revolve around the use of pasta that has been chilled prior to serving. Great pasta and even Greek salads are known to be served in the warmer months in the Mediterranean region, and this is a great way to dine in the early afternoon on the terrace of a cafe. Cool pasta tastes just as delightful as hot pasta, and the great thing about pasta is whether it is served hot or cold the texture always remains the same. This makes pasta an ideal food to work with, and it is obvious why it is a top choice for many chefs worldwide today.

Even Soups Have Variations

When it comes to Italian foods that are hot and cold, even soup has its own distinct differences. Many soups in Italian culture have been made specifically hot or cold depending on the season. One of the most common and popular cold soups in Italy is known as gazpacho, and this soup consists of several different finely chopped vegetables. All are mixed in a large pot and chilled for hours; the result is an absolutely wonderful flavor and simply refreshing texture.

Italian Food Myths

There are many misconceptions that surround Italy's customs, and food. Lets take a look at some of the most common Italian food myths.

Lets first begin with Italian dressing. There is no such thing in Italy. In fact, Italians do not use any type of bottled or pre-made dressing on their salads. A simple coating of extra virgin olive oil and balsamic vinegar, a little bit of salt and pepper is all that is used to top salads. When ordering salad out at a restaurant in Italy, you will be supplied with an oil and vinegar set to dress the greens yourself.

The next Italian food myth deals with pasta sauces. Heavy, cream based sauces are not terribly common. More common sauces are vegetable based, fish based, and even combine eggs and cheese such as you would find in Pasta alla Carbonara. Liquors such as cognac and wine are also added to fresh ingredients, as are smoked meats.

The idea that Italy consumes vast quantities of meat is another Italian food myth. There are a few exceptions, however most Italians do not enjoy a great deal of meat. Plain meats, such as a grilled steak, are rarely consumed. When meat dishes are prepared, they tend to combine lots of flavors and vegetables. Popular meat dishes include: Abbacchio al forno con patata, roast lamb with poatoes; grigliata mista, mixed grilled meats (such as pigeon, sausage, beef, or chicken); osso bucco, a braised stew dish with hearty vegetables.

Vegetables are not just deep fried or smothered in sauces in Italy. Most fresh vegetables are simply prepared by sautéing in a bit of olive oil, garlic, and salt. Many times, vegetables are added to pasta and meat dishes to bulk up the dish without adding extra fat.

The final Italian food myth is that Italians only drink two types of coffee, with no variation. This is not true at all. There are two main types of coffee consumed in Italy (espresso and cappuccino) but there are several variations. Italians prefer very strong coffee, which is served at a drinkable temperature, not scalding hot like Americans consume. Cappuccino is basically the same in Italy as it is in other parts of the world. It can be made "scuro" which is dark with very little milk, "senza schiuma" which is with no froth, or "chiaro" which is light with lots of milk. Espresso can be customized as well and is available in the following ways: "macchiato", which has milk added; "Al vetro", which is served in a glass rather than a cup; "lungo", which has more water added; "regolare", which is regular, or a normal espresso; and "ristretto", which is extremely strong and concentrated.

Regional Italian Food

If you are traveling to Italy, you need to make sure to try some regional Italian food. While some Italian foods are considered to be "staples," there are numerous dishes that are popular in just one region. And regional Italian food not only varies between north and south Italy, but also from one city to another.

Pan Forte

An example of regional Italian food is pan forte. This is a fruitcake that is sweetened with honey and has been served in Siena since the middle ages. Another treat is ricciarelli, a chewy amoretti with orange. In Siena you can find these treats displayed every holiday. However, if you should drive a half hour away to Florence, you will not find much of either, especially not freshly made. Those who do buy it say it is a treat from Siena alone.

Lack Of Travel

One of the reasons for the major differences in regional Italian food is the affect that many Italians did not travel prior to World War II - that was something only the clergy or nobility did. Because of this, the food can vary from one town to another quite dramatically. So even most regional cuisines are actually local and the cooking techniques may vary. While the regional Italian food can vary significantly from one town to another, the biggest distinctions come between the northern and southern parts of the country.

Fat

Today olive oil is used throughout the country, but this is a more recent trend. Most of northern Italy is too cold to grow olives, and therefore much of that region used butter for cooking in its place. The central and southern regions of Italy cook mostly with olive oil, though some regions also used rendered lard.

Pasta

One big difference that can be seen in the regional Italian food is the kinds of pasta that are used. Before industrialization, much of the pasta in the south was made from durum wheat, water, and a little salt. The warmer air and sunlight allowed the pasta to dry faster. Even though dry pasta factories are everywhere today, many people still feel that southern Italy is the best place to go. Central and northern Italy is better known for their fresh pastas, and they use eggs, flour, and salt. They are also better known for stuffed pasta varieties, and used few flat or dry types of pasta. Polenta and risotto are also favorites of north Italy.

Veggies

Another difference that you will see in regional Italian food is the types of vegetables that are used. The southern part of the country has a much better climate for growing vegetables, particularly tomatoes, eggplant, and broccoli raab. You will therefore see more red sauces in the local cuisine. In the north the cooler temperatures are better suited for head cabbages, kale, and radicchio.

Influences

The differences in regional Italian food often come from the different foreign influences. Regions in Italy that border France have some French influence, for example, whereas the southern parts of the country have more of an Arab and North African influence. Overall, you will find that the cuisine of Italy is as different as the people who create it.

Healthy Pizza Recipe for Pizza Margherita

It's a long-held belief in this country that pizza is junk food. There's certainly good reason for this. A typical slice of take out pizza is loaded with fat, calories, sodium, and processed ingredients. Fortunately for all you pizza-lovers out there, pizza can also be a healthy food. Using whole grains in the crust rather than highly processed ingredients helps lower your risk of stroke, heart disease, and type 2 diabetes. Tomatoes contain the antioxidant Lycopene which help protect your body's cells, and using part-skim milk cheese keeps the saturated fat in check while providing calcium. Made with simple, fresh ingredients in less than 10 minutes, my version of pizza comes in under 300 calories per serving and you won't believe the price (see notes below recipe)

PIZZA MARGHERITA

1 whole grain English muffin

1/2 roma tomato, sliced thin

1/3 cup part-skim milk mozzarella cheese, shredded

fresh, chopped basil

Toast the English muffin. Layer the tomatoes onto the English muffin halves. Sprinkle on the basil, then the cheese. Put the pizza under the broiler until the cheese is melted.

NUTRITION

calories - 262

saturated fat - 4.6 g

sodium - 490 mg

fiber - 4 g

protein - 14.3 g

For more information on home style cooking recipes.

3 Fun and Easy Grilled Pizza Recipes Perfect for Beginners

Cooking pizza on a grill will give it a delicious smoky flavor that cannot be achieved when cooked in a regular oven. Pizza is easy to grill and inexpensive, too!

Here are 3 easy and delicious grilled pizza recipes perfect for beginners:

All-Veggie Pesto Pizza

What you need:

• 1 regular-sized refrigerated pizza crust
• 1 small zucchini, sliced
• 1 small butternut squash, peeled, seeded and thinly sliced
• 1 large Portobello mushroom, sliced
• 1 cup bite-sized broccoli florets
• 1/4 cup chopped red onion
• 1/4 cup pesto
• 1/4 cup crumbled blue cheese
• 1/4 cup cubed fontina cheese
• 3 tbsps. olive oil

Brush a grill pan with 2 tbsps. olive oil and arrange zucchini, squash, mushroom, broccoli and onions onto it. Cook in a pre-heated grill over medium-high heat for about 5 minutes or until tender. Remove from grill and set aside. Grill pizza crust for 3 minutes per side or until browned. Remove from the grill then spread with pesto sauce, top with grilled vegetables and sprinkle with 2 cheeses. Return to the grill, cover and cook for 3 minutes or until cheese melts.

Mushroom and Sausage Cheesy Grilled Pizza

What you need:

• 1 regular-sized pizza dough
• 1/4 kg. Italian sausage, cooked
• 1 cup thinly sliced mushrooms
• 1 cup Italian cheese blend
• 1/2 cup pizza sauce
• 1 tbsp. grated parmesan cheese
• 1 tbsp. olive oil
• 1/8 tsp. crushed red pepper flakes
• Snipped fresh basil

Divide dough into 8 equal round portions. Brush 1 side of each dough circle with olive oil. Arrange dough circles in a covered, pre-heated grill lined with heavy-duty aluminum foil oiled side down. Cook over medium-high heat for 1-2 minutes or until bottom is browned and firm. Transfer to a large flat dish, grilled side up. Spread with pizza sauce then top with sausage, mushroom and cheese blend. Return to a covered grill and cook for 2-3 minutes until cheese has melted and bottom has browned. Garnish with red pepper flakes, parmesan cheese and fresh basil before serving.

Classic Grilled Pizza Margherita

What you need:

• 1/2 kg. pizza dough
• 3 tomatoes, thinly sliced
• 1 cup whole basil leaves
• 1 cup shredded Mozzarella cheese
• 1/2 cup shredded Asiago cheese
• 1/4 cup olive oil
• Salt and black pepper to taste

Divide the pizza dough in half and roll into a 10-inch diameter circle. Place dough circles in a grill pan or paddle and cook in a covered, pre-heated grill over medium-high heat for 5 minutes or until grill marks appear. Remove from the grill and place in a work surface grilled side up. Brush each dough with olive oil and spread with Asiago cheese. Top with tomatoes, basil and Mozzarella then season with salt and pepper. Return to grill, cover and cook for 6-8 minutes until crust is lightly browned and cheese has melted.

Add fun to any barbecue party with these easy grilled pizza recipes! Visit here for more information on Peranakan Dishes.

Umami Chicken Cacciatore Recipe, Will Tantalize the Taste Buds

Umami- is a Japanese word meaning savory a "deliciousness" factor deriving specifically from detection of the natural amino acid, glutamic acid , or glutamates common in meats, cheese, broth, stock, and other protein-heavy foods.

This is the new catch phrase or hot word around for chefs in the industry. It has been around for a hundred years or so but people are just now starting to really talk about it in food circles and starting to use it more in every day cooking to really pack a punch in everyday meals. This is a dish that will do just that with the flavor of a cooked or rendored pancetta.

Ingredients you will need: Chicken 4 breast- 4 ounces of Pancetta, 1 large red bell diced 1 small onion diced, 3 garlic cloves minced, 1 - 28 oz can of diced tomatoes, 3 ounces of olive or canola oil, 3/4 cup of white wine-one that you would drink, 3 cans of chicken broth, 3 Tablespoons of capers, 2 Teaspoons of dried oregano, 1/4 Cup of fresh minced basil leaves, 1/2 Cup of flour, salt and pepper to taste.

First you will slice you pancetta and brown off in the pan. You will remove and set aside. You will then salt and pepper your chicken and then dredge your chicken in the flour, and sauté your chicken in the pan with your oil. You will then remove the chicken and set aside and add your garlic to the pan over a low heat and let it bloom. Add the rest of your flour if there is any left over, and the wine and let it cook off or brown ever so lightly and then add your tomatoes. The acid from the tomatoes will remove any fond or flavor from the bottom of the pan. You will then add your pancetta and all other ingredients except the chicken to the pan and let it simmer down until the sauce has reduced by a quarter if you want a more runny sauce, or by half if you prefer a thicker sauce. Then you will add back in your chicken to the dish and let it heat back up to a good serving temperature to make sure that the chicken is warm through, and then serve with any pasta or bread you like. I hope that you enjoy this dish it is really good!

Please visit here for more home style cooking recipes.

Healthy Chicken Cacciatore Recipe

Chicken cacciatore is a low-fat and low carbohydrate dish. You have the flexibility to alter this chicken cacciatore recipe to your palate or adapt it to a healthier dish. Opt for boneless, skinless chicken breasts and even skinless thighs. You can also use non-stick cooking spray or a small amount of olive oil for browning the chicken.

Chicken thighs and drumsticks are lightly browned and simmered for 15 minutes with a bed of red onion, tomatoes, garlic, rosemary and thyme herbs, white wine, chicken stock, black olives and capers to bring out the flavors and to allow the chicken meat to become falling-off-the-bone tender. The cooked chicken and thickened sauce then poured over a bed of freshly cooked fettuccine, linguine or pasta to serve. This hearty and tasty meal is suitable for a chilly autumn or winter day.

Ingredients:

4 chicken leg portions

1 tablespoon olive oil

1 red onion, peeled and cut into very thin wedges

1 garlic clove, peeled and crushed

sprig of fresh thyme

sprig of fresh rosemary

150ml / 1/4 pint dry white wine

200ml / 7 fl oz chicken stock

400g can chopped tomatoes

40g / 1 1/2 black olives, pitted

15g / 1/2 oz capers, drained

salt and freshly ground black pepper

freshly cooked fettuccine, linguine or pasta shells

Method:

1. Skin the chicken portions and cut each one into two pieces to make four thighs and four drumsticks.
2. Heat 2 teaspoons of the oil in a flameproof casserole and cook the chicken for 2-3 minutes on each side until lightly browned. Remove the chicken from the pan and reserve.
3. Add the remaining 1 teaspoon of oil to the juices in the pan. Add the red onion and gently for 5 minutes, stirring occasionally.
4. Add the garlic and cook for a further 5 minutes until soft and beginning to brown. Return the chicken to the pan.
5. Add the herbs, then pour in the wine and let it bubble for 1-2 minutes. Add the stock and tomatoes, cover and gently simmer for 15 minutes.
6. Stir in the olives and capers. Cook uncovered for a further 5 minutes or until the chicken is cooked and the sauce thickened. Remove the herbs and season to taste with salt and pepper.
7. Place the chicken on a bed of pasta, allowing one thigh and one drumstick per person. Spoon over the sauce and serve.

Please visit here for Italian food.

Chicken Cacciatore Recipes

These chicken cacciatore recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken cacciatore recipes:

>>Quick Chicken Cacciatore

4 chicken breast halves boned skinless (1 lb total)

1 cl garlic minced

1 t oregano crushed dried

1 tb cold water

1/4 c green pepper chopped

1/4 c onion chopped

1/4 ts salt

2 ts cornstarch

3 tb dry red wine

3/4 c mushrooms sliced fresh

7 1/2 oz 1 can tomatoes cut up

Rinse chicken; pat dry. In a medium skillet combine un drained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture. Bring to boiling, reduce heat. Cover; simmer about 20 minutes or till chicken is tender and no long pink.

Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken.

Here is a crockpot recipe:

>>Crockpot Chicken Cacciatore

2 med onions; peeled, sliced

1 1/2 ts dried oregano; crushed

1 bay leaf

1 c tomato sauce; 8 oz

1 c tomatoes; 16 oz

1 ts salt

1/2 ts dried basil; crushed

1/4 c dry white wine spaghetti; cooked

1/4 ts pepper

2 c garlic; minced

3 lb chicken; cut up

Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared.

Please visit here for more home style cooking recipes.

Pasta Salad - 3 Quick Meals in Minutes

Pasta salads are a great way to make a quick meal any day of the week. In the time it takes to cook the pasta you can prepare your additional ingredients and serve your meal in no time.

These easy pasta recipes are simple to make with just a few ingredients and are flavorful ideas for when you want a simple and fast meal. Each of these recipes will make approximately two servings.

You will also find some simple serving suggestions for each pasta salad to make meal planning a breeze.

Broccoli Pasta Salad

- 1 cup cooked whole-grain rotini pasta

- 2 cups broccoli florets - (cut into bite-size pieces and steamed lightly if desired)

- ½ cup canned, drained mandarin orange segments - (reserve juice from oranges)

- ½ cup bottled honey Dijon dressing

- 1 tablespoon (or as desired) of reserved juice from oranges

- 2 tablespoon sliced almonds

Instructions:

- Combine all ingredients in a bowl and toss well. Adjust dressing to taste, if needed.

Quick Meal Ideas:

Pasta and Seafood:

Combine shelled, cooked shrimp with some chopped tomato, celery and cilantro with a squeeze of lemon juice and serve along with this easy salad.

Quick Pasta Meal:

Make a simple presentation of this quick pasta salad by serving it on a bed of mixed salad greens along with sliced and toasted French bread spread with olive tapenade.

Optional Additions:

* Add crumbled cooked bacon, or some canned, drained and flaked tuna or browned and cubed tempeh.

__________________________________________________

Creamy Garlic Pasta Salad

- 2 cups cooked whole-grain penne pasta

- 1 cup cherry tomatoes - (cut tomatoes in half)

- ½ cup pitted kalamata olives - (cut each olive in half)

- ½ cup low-fat mayonnaise or low-fat plain yogurt

- 1 clove of garlic - (minced)

Instructions:

- In a bowl, combine the pasta, tomatoes and olives.

- In a smaller bowl, combine the mayonnaise or yogurt with the garlic and stir to combine.

- Add the garlic mixture to the salad ingredients and toss well.

Quick Meal Ideas:

Quick Pasta Meal:

For an easy and quick meal idea, try serving this pasta salad with a bowl of black bean soup.

Salad Meal:

Serve salad on a bed of romaine lettuce and baby spinach leaves along with sweet and sour pickles or dill pickles.

Optional Additions:

* Add some roughly chopped fresh basil.

* Add some extra vegetables like sliced green bell peppers and/or marinated artichoke hearts.

__________________________________________________

Easy Pesto Pasta Salad

- 3 cups cooked whole-grain rotelle pasta

- 1 ½ cups red bell pepper - (diced)

- 1 hard cooked egg - (chopped)

- ½ cup prepared basil pesto or sun-dried tomato pesto

Instructions:

- In a bowl, combine all the ingredients and mix well.

Quick Meal Ideas:

Quick Pasta Meal:

Serve salad along with thinly sliced smoked salmon layered on tomato slices and drizzled with some fresh squeezed lemon juice.

Salad Meal:

For an easy meal, try serving salad with steamed broccoli and mushrooms tossed with olive oil, lemon juice and salt and pepper.

Optional Additions:

* Add some capers and/or oil-cured olives.

Check out here for Pasta Delivery Singapore.

Venison Pie, Tasty Italian Food

This was a recipe of my grandmothers and I have made a few small tweaks to make it better. I made it for my Mother-in-law on Sunday night and she was well impressed, so a few points for me on the old lady's score pad.

Ingredients: - 
0.5 kg of diced venison
150g button Mushrooms cut to the same size as the meat, (it is better to use wild mushrooms but these are not always available).
150g of chopped mixed peppers, (roughly chop them to about 1 to 1 1/2" pieces)
A little sunflower oil
1 large onion finely chopped
2 cloves of garlic, crushed
1/2 bottle of red wine
2 tea spoons Chinese 5 spice
2 tea spoons of English Mustard
2 tea spoons of brown sugar
2 tablespoons of corn flour
Knob of butter
1 large pack of Puff Pastry (I never make my own, it's better to buy it)
1 beaten egg to glaze the pastry

Method: - 
1 - Heat the oil in a pan, and brown the meat, remove and drain.

2 - Place the drained liquid from the venison back in the pan and add the onions and garlic to soften. As the onions go transparent add the meat again.

3 - Add the mushrooms, peppers, the red wine mustard and Chinese five spice, and simmer for 40-60 Min's. This will allow the meat to become tender.

4 - Add a little water if required and mix the corn flour with a little water and add to the stew, add the sugar and salt and pepper to taste. Allow the mix to cool.

5 - Place the filling into a pie dish and cover with the puff pastry. Apply an egg wash to the pastry. I find folding the pastry round the corners of the pie dish helps when the pastry starts to shrink while cooking, I also use a pie funnel as it stop the pastry falling into the filling and going soggy.

6 - Cook in a pre-heated oven at 200 deg C / 400 deg F /Gas Mark 6 for 30 - 40 Min's, until the pastry is golden brown.

Serve Immediately. I find that this goes really well with mashed sweet potato.

This is just one of my favourite recipes, stop by and have a look at the rest.

Please visit here for more home style cooking recipes.

Types Of Basil

It may not be well known, but basil is part of the mint family, or family Lamiaceae. The most common type used in cooking is sweet basil, which has been used for thousand of years in Italian dishes. There is almost no limit to making great dishes using basil when there is 150 different varieties.

Here are some of the most popular and not so widely known types of basil that you can grow in your garden and add to any dish when cooking.

African blue is one of the most cold tolerant types of basil. It has a strong, aromatic scent of camphor. The leaves of a young African blue basil plant are purple and turn green as the plant matures.

Cinnamon basil, not surprisingly, has a strong scent of cinnamon, caused by a chemical called cinnamate, which gives cinnamon its flavor. The leaves of a mature plant are small to medium in size. Cinnamon basil is commonly used in hot drinks and added to fruits.

Genovese is one of the popular types of basil, and is often used to make pesto. In Italy, this type of basil is considered a sign of love. It is claimed that the best Genovese basil, used to make real pesto, is grown in Northern Italy near the city of Genoa.

Holy Basil, also known as tulsi, is commonly used in Thai cuisine and teas. It is native to the Old World Tropics, and often grows as a weed. Holy basil has been used for thousands of years to heal people and is even worshiped in parts of India.

Lemon basil is a hybrid of basil and African basil, and is typically grown in south Asia and north Africa. A typical lemon basil plant will grow to be 8 to 15 inches tall and have narrow leaves. Popular for its strong, lemon scent, lemon basil is most often used in dishes in Indonesia, Thailand, and Laos.

Originating in Italy, mammoth basil has leaves that resemble lettuce and have jagged edges. When mature, the plant will be about 14 to 18 inches tall. The large mammoth basil leaves are often used in pesto or used whole in salads.

Red Rubin basil is a unique, sweet type of basil that has dark purple leaves. Its flavor is sweet like sweet basil, and is used commonly in salads and as a garnish.

Thai basil, used commonly in Thai and Vietnamese cuisines, has a flavor of licorice and mint. It has small green leaves and purple stems. Thai basil goes great with seafood, chicken, pork, and in curry sauces.

Spicy globe basil is similar to the taste of sweet basil. The main difference with this type is that is grows small, dense, and compact, at most 10 inches tall. Spicy globe basil is perfect for pots and small gardens.

Sweet basil is one of the most common and important culinary herbs in the world and is considered the king of herbs. It has been used for thousands of years in Italian dishes. Sweet basil can be used in almost any dish including meat, pizza, pasta, salad, and in sauces.

For more easy to cook best italian dishes, visit http://cirrusculinnaire.com

The Best Garlic Bread in the World (Great with Pasta)!

A fabulous garlic bread is every bit as complimentary to a great bowl of pasta as a great icing is to a cake. If the icing is only fair, it is hard for the cake to really stand out. Lets say you go to a restaurant. They bring out an incredible bowl of steaming hot pasta and the first thing you try is the garlic bread. If the garlic bread is only mediocre, the pasta will have a really hard time selling itself. If after the first bite you grab the whole bread basket claiming it as your own, even a fair pasta will at least have a chance!

There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.

Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!
Addendum:

My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).

"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."

Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.

For more easy to cook italian recipes, visit http://cirrusculinnaire.com

Cavendish Game Birds Recipes for Quail and Pheasant

CAVENDISH GAME BIRDS QUAIL SALAD WITH SAUTÉED PEARS, BACON, GREEN ONION, AND SHERRY-CIDER VINAIGRETTE
Courtesy of Chef Jason Tostrup of the Inn at Weathersfield
4 servings
4 Vermont farm-raised jumbo quail, semi-boneless
2-3 pears, cored and sliced
6 bacon strips, chopped
1 bunch green onions, chopped
3 Tbsp Wood’s Cider Jelly *
¼ cup sherry vinegar
¼ cup olive oil
4 oz mixed greens or arugula
Salt and fresh ground pepper
Season both sides of the quail with salt and pepper. Using a large sauté pan over medium-high heat, add 2-3 tablespoons of olive oil to pan. Place quail, breast side down, and cook for 4-5 minutes on each side. Once browned on both sides remove from the pan and place on a plate to rest. Using the same pan, add bacon and cook until lightly browned, add pears and green onions and cook for 2-3 minutes.
Next add cider jelly and sherry vinegar to the pear/bacon mix, cook until pears are just soft and there is still liquid in the pan. Turn off heat.
Place salad green in bowl toss with olive oil and place on serving platter.
Next spoon pear mixture over greens and rest quail on top and serve.
Wine Suggestion and Chef’s Tips

• I would serve a nice Oregon Pinot Noir or French Cote de Rhone
• The combined prep and cooking time is under 25 minutes, even for the novice cook.
•  This may be served family-style or individually depending on the occasion.
• Buying large fresh quail from a small farm makes a notable difference versus a frozen product
•  * You can find woods cider Jelly on the web at www.woodscidermill.com
• Quail is as easy to cook as a chicken breast, but faster and less messy
• No matter when you try this recipe, the quail from Cavendish Game Birds makes the dish superb!

ROAST QUAIL WITH SPINACH, RED PEPPERS AND PINE NUTS
6 servings

6 fresh Vermont farm-raised jumbo quail, whole
4-5 Tbsp vegetable oil

Marinade and Glaze
¼ cup honey
¼ cup maple syrup
¼ cup olive oil
¼ cup sherry vinegar
2 Tbsp raspberry vinegar
1 Tbsp ground cumin
1 tsp ground fennel seed
1 tsp freshly ground black pepper
½ tsp ground cinnamon

Accompaniments
2 lbs fresh spinach, cleaned and rinsed
2 medium red peppers
¼ cup pine nuts
salt and freshly ground black pepper to taste

Whisk together ingredients for marinade and glaze. Pour over quail and turn to coat thoroughly. Cover and marinate quail at room temperature for 3 hours, turning occasionally.

Sear or pan roast red peppers in lightly oiled pan. Peel, seed, and cut into strips. Set aside.

Remove quail and reserve marinade. Preheat oven to 425 degrees.

Brown quail in vegetable oil in a large, heavy skillet over medium heat, for 3-4 minutes per side. Arrange quail in skillet, or oven-proof dish, so quail are not touching one another. Brush quail liberally with reserved marinade. Roast in oven for 15 minutes, or until just barely pink at breast, brushing occasionally with marinade to glaze.

When cooked, remove quail and set aside to rest. In same pan, toast pine nuts in hot oil.  Add red peppers and sauté. Add a few tablespoons of reserved marinade and fresh spinach, cook just until spinach is wilted.

Place spinach mixture on plate, top with 1-2 roasted quail per serving. Season with salt and pepper and serve immediately.

GRILLED QUAIL WITH GROUND VEAL AND SAGE
3-4 servings

6-8 fresh Vermont farm-raised jumbo quail, semi-boneless
½ lb ground veal
1 tsp sage, rubbed fine if leafy
1 egg, beaten
1 Tbsp flour
1 fresh lemon
½ cup olive oil
4 sprigs fresh parsley, chopped

Mix veal with chopped parsley, rubbed sage, beaten egg, and flour. Mix well. Stuff quail with meat mixture; push in well until quail puffs up from the mixture, but do not overstuff. Marinate the quail in olive oil and lemon juice overnight. Grill quail over a low charcoal heat for ½ hour, turning frequently. Try not to break skin; the quail are fragile. Put in oven for ½ hour at 325 degrees to finish. Baste quail with any oil and lemon marinade while they cook.

Note: Placing quail on too hot a grill may cause it to flame and flash up. Drain marinade off quail before cooking.

Delicious served with wild rice and asparagus.

SAUTEED CAJUN-STYLE QUAIL OVER CORNBREAD STUFFING
6 servings

Cornbread  Stuffing
5 oz cornmeal
4 oz all purpose flour
2 oz sugar
½ tsp baking powder
pinch salt
½ tsp sage, ground
½ tsp thyme, ground
1 cup milk
1 egg
2 oz vegetable oil
1 Tbsp Cajun seasoning
2 oz butter
2 oz fresh scallions, diced
1 oz red peppers, diced
2 oz corn kernels, whole

Mix all dry ingredients together. Add milk, egg, and oil. Pour into a well greased 9-inch cake pan. Bake at 425 degrees for 20-25 minutes. Let cool and break up cornbread. Sauté peppers, corn, and scallions in butter and add to cornbread, keep warm.

Quail
6 fresh Vermont-raised jumbo quail, butterfly cut
2 oz poultry stock
4 oz butter
1 oz white wine
6 sage sprigs
6 thyme sprigs

Sauté the quail in remaining 2 oz of butter, approximately 5 to 6 minutes per side. Remove quail from heat and set aside. Deglaze pan with white wine, add stock and reduce to sauce consistency. Meanwhile, arrange cornbread stuffing on plates. Quarter quail and toss in sauce, and place over the cornbread stuffing. Garnish with sage and thyme sprigs.

Grilled Cavendish Quail and Napa Cabbage Salad
Recipe Courtesy Windham Hill Inn, West Townshend, Vermont
6 servings
6 Vermont farm-raised quail, semi-boneless
2 quarts quail marinade (recipe follows)
2 Belgian endive
6 oz Napa cabbage, julienned
3 oz purple cabbage, julienned
6 oz thyme vinaigrette (recipe follows)
For the marinade:
2 qts water
4 Tbsp salt
2 tsp cayenne pepper
1 Tbsp minced garlic
1 Tbsp white pepper
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
Mix all ingredients together in a large bowl. Remove the quail from their packages, rinse under cold water and marinate for 2 hours in the refrigerator (not longer as can become too salty). Rinse again and allow to air-dry on a baking sheet, uncovered, in the refrigerator for one hour.
For the thyme vinaigrette:
1 clove garlic, minced
pinch salt
3 oz rice wine vinegar
1 shallot, minced
1 tsp smooth Dijon mustard
salt & fresh ground black pepper to taste
1 cup grape seed or canola oil
3-4 sprigs thyme, leaves removed
In a medium mixing bowl, combine all ingredients and reserve. The vinaigrette does not need to emulsify.
Assembly:
Season the quail with salt and fresh ground black pepper and grill on both sides over medium-high heat until the breast is slightly pink and the juices run almost clear. Allow to rest for five minutes.
Cut each endive in half length-wise, then each half into thirds length-wise. Blanche in boiling salted water while the quail are grilling.
Toss the cabbages with the vinaigrette and divide between six warm salad plates, placing a mound in the center of each. Place two pieces of endive on top of each mound. Slice each quail in half, place on top of the endive and serve.

BBQ QUAIL
3-6 servings
6 Vermont farm-raised jumbo quail, butterfly cut
olive oil
barbecue sauce of choice
Wash and pat quail dry. Rub with olive oil. Season with salt and freshly ground black pepper
Place on hot grill. Cook for 3-4 minutes per side. 
Brush liberally with barbecue sauce of choice, put lid on grill and cook 3 to 5 minutes more.
Quail are done when the bare leg bone starts to show on the little drumsticks.
Quail can also be sautéed in a pan over medium-high heat until golden brown on each side and placed in a 450 degree oven for 3-5 minutes until done, with or without barbecue sauce.

BRAISED PHEASANT WITH WHITE BEANS AND ROSEMARY
2 servings

4 Vermont farm-raised pheasant, boneless thighs
salt and freshly ground pepper to taste
3 Tbsp olive oil
2 medium Spanish onions, diced (about 2 ½ cups)
½ tsp dried thyme
2 whole cloves
1 clove garlic, crushed
1 Tbsp sun-dried tomato paste
3 cups chicken stock, defatted
1 cup dry red wine
1 cup cooked white beans
2 tsp fresh rosemary, minced
Asiago cheese, grated
Fresh parsley, minced

Season pheasant thighs with salt and pepper.
Heat oil in a large sauté pan (9-10”) over medium heat.
Add onion, thyme, cloves and garlic, and cook until onion softens, about five minutes.
Add thighs and cook until skin side is golden, turning once; about five minutes per side.
Drain off excess fat.
Whisk tomato paste into stock. Add to pot with wine and bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, for one hour.
Remove thighs and keep covered in warm oven.
Skim fat from liquid and increase to high heat.
Boil until reduced to 1-1/2 cups, about 10 minutes. Strain and season to taste.
Scatter plates with white beans and rosemary. Arrange 2 thighs in center of each plate and pour over sauce. Garnish with freshly grated Asiago cheese and minced parsley.

Note: This recipe can easily be converted into a soup. Simply dice thigh meat and add back to liquid along with white beans and rosemary. Thin with chicken stock to desired consistency and taste. Season. Garnish with Asiago cheese and parsley.

STEWED PHEASANT WITH DRIED FRUIT
2 servings

1 - 2 lb. Vermont farm-raised pheasant, whole
2 tsp. olive oil
1 onion, vertically sliced
2 garlic cloves, minced
2 cups gamebird or chicken stock
12 dried apricots, slivered
12 prunes, halved
¼ cup sherry vinegar
salt and pepper
chopped parsley

Heat olive oil in large sauté pan. Lightly brown pheasant on both sides, remove and set aside.

Add onions and garlic to pan, sauté until golden. Add stock, apricots, prunes, and sherry vinegar to pan and bring to a boil. Reduce heat; return pheasant to pan and cover. Simmer 25-30 minutes until pheasant is cooked. Season with salt and pepper to taste. Remove bird from the pan. Reduce sauce to medium consistency. Pour over pheasant. Garnish with parsley.

Goes well with white or wild rice with pistachios.

RASPBERRY PHEASANT
2 servings

2 Vermont farm-raised pheasant, boneless breasts
½ cup water
½ cup brown sugar
1 cup raspberries (fresh or frozen)
2 Tbsp balsamic vinegar
½ tsp salt
½ tsp freshly ground black pepper

Bring ½ cup water to a boil in a small saucepan and dissolve brown sugar in it. Add raspberries and boil gently for five minutes. Press through a sieve to remove seeds, then stir in vinegar, salt and pepper.

Marinate pheasant breasts in raspberry sauce, refrigerated for a least two hours (and as long as overnight).

Drain pheasant, reserving marinade, and sauté in oil over medium heat for seven minutes on each side (or until no longer pink inside). Add marinade and turn meat several times to coat well with hot sauce and serve.

Enjoy with white or wild rice and vegetables of choice.

POACHED PHEASANT BREASTS WITH CHAMPAGNE-BUTTER SAUCE
4 servings

4 Vermont farm-raised pheasant, boneless breasts
12 Tbsp (1 ½ sticks) unsalted butter, softened
1 cup dry Champagne (Brut) or dry white wine
3 Tbsp shallots, finely minced
¼ cup heavy cream
salt and freshly ground pepper
parsley, minced

Lightly coat bottom of a large (9-10”) sauté pan with some of the butter. Remove skin from breasts. Place in pan, lightly sprinkle with salt and pepper, and add Champagne or white wine. Cover tightly. Poach breasts by simmering very gently three to four minutes per side, or until no longer pink inside. Remove breasts from pan, place on plate and wrap in aluminum foil to retain moisture, reserve in warm oven.

Increase heat to high, add shallots and cream to champagne or white wine, and reduce to 1/3 cup—about 7-8 minutes.  Reduce heat to very low and swirl in butter, 1 tablespoon at a time. Remove from heat and strain out shallots. Season to taste.

Slice breasts on the bias and sauce lightly. Garnish with minced parsley.  Delicious with saffron rice and asparagus spears drizzled with lemon butter.