Greetings from Carmela's Cucina,
I had a great time today on Show Case Minnesota. I was interviewed by Corbin and demonstrated an easy Italian Chicken Salad. To get the recipe and view the demo, click on the following link.
http://www.showcaseminnesota.com/show/client_article.aspx?storyid=520151
And for more cooking ideas go to my web site at www.carmiescucina.com and click on recipes.
Buon appetito,
Carmela Tursi Hobbins
Tuesday, July 29, 2008
Thursday, July 24, 2008
SHOW CASE MINNESOTA, JULY 29, 2008
Greetings from Carmela's Cucina,
I will be appearing on Show Case Minnesota on July 29, 2008 at 10:00 a.m. on channel 11. The recipe that I will be demonstrating is and Italian Chicken Salad or Insalata di Pollo. If you can not see the show that morning it will be on their web site at www.kare11.com You should be able to see the complete interview after the show and also learn more about Carmela's Cucina and what I do.
Hopefully you will have time to tune in and get the recipe for this great and easy meal for these hot lazy days of summer. I will also be showing some other items from my cookbook, Carmela's Cucina to round out this menu and some tips for hosting a perfect seasonal event.
Buon appetito,
Carmela Tursi Hobbins
I will be appearing on Show Case Minnesota on July 29, 2008 at 10:00 a.m. on channel 11. The recipe that I will be demonstrating is and Italian Chicken Salad or Insalata di Pollo. If you can not see the show that morning it will be on their web site at www.kare11.com You should be able to see the complete interview after the show and also learn more about Carmela's Cucina and what I do.
Hopefully you will have time to tune in and get the recipe for this great and easy meal for these hot lazy days of summer. I will also be showing some other items from my cookbook, Carmela's Cucina to round out this menu and some tips for hosting a perfect seasonal event.
Buon appetito,
Carmela Tursi Hobbins
Monday, July 21, 2008
Level Five gets a 5!
Greetings from Carmela's Cucina,
Level Five at the Guthrie gets just a 5 out of 10 in my opinion. A group of us went to the Government Inspector the other night which is a very funny production for the Guthrie. We wanted to keep things simple as everyone was coming from work and we had limited time. One of the group suggested that we eat at Level 5.
We showed up at about 6:00 p.m. without a reservation and our group of 5 was seated right away at a very nice and comfortable table. Our waitress was friendly and eager to serve us and took our drink order right away. Score 1 for the wait staff and hostess!
The bread basket we requested had a nice selection of dinner rolls including a multi-grain one that was nice and soft on the inside with a crisp crust. The butter they brought with the basket was especially creamy. Another point!
I wanted to eat light so, I ordered from their "Starter List." I selected 2 appetizers that sounded interesting, the Minnesota sweet corn chowder with fried tortilla confetti and the lemon-ginger grilled shrimp skewers with glazed peppers and onions.
I was very happy with my soup which was nicely seasoned and full of corn and chunks of potato, the tortilla confetti was a very nice touch, giving the soup a little crunch with each bite. Another point!
The dinner went down hill quickly when they brought out the entrees. My shrimp were artfully arranged on the plate, three skewers of shrimp, onions and peppers, shaped into a pyramid. But what a huge disappointment. The shrimp and vegetables were so dry and flavorless that I could not even get them off the skewer. They had been grilled to the point that they were so dry that the shrimp could not be eaten and there was no hint of either lemon or ginger as promised on the menu. Perhaps if a lemon wedge had been served with the skewers there may have been some salvation. The onions and peppers were hardly glazed and I would say more like burnt crisp. I really should have sent everything back, but I didn't want to do that with the group that I was with.
Later as my husband said," at the prices they charge we should send back food when it is not done right." Others in the group had a Caesar salad with grilled chicken breast, but I could not bring myself to order that yet again and one member did order the Grilled catfish, which may have been the best selection of the evening.
The company was great and so was the play so they get 2 more points. Giving our evening at Level Five and the Guthrie a 5. Oh, did I mention the view from the bridge? It is awesome. So if you are in the area, go to Level Five for a drink and stroll out on the bridge for a great view of a wonderful city. But try eating at another restaurant in the area.
Buon appetito,
Carmela Tursi Hobbins
Level Five at the Guthrie gets just a 5 out of 10 in my opinion. A group of us went to the Government Inspector the other night which is a very funny production for the Guthrie. We wanted to keep things simple as everyone was coming from work and we had limited time. One of the group suggested that we eat at Level 5.
We showed up at about 6:00 p.m. without a reservation and our group of 5 was seated right away at a very nice and comfortable table. Our waitress was friendly and eager to serve us and took our drink order right away. Score 1 for the wait staff and hostess!
The bread basket we requested had a nice selection of dinner rolls including a multi-grain one that was nice and soft on the inside with a crisp crust. The butter they brought with the basket was especially creamy. Another point!
I wanted to eat light so, I ordered from their "Starter List." I selected 2 appetizers that sounded interesting, the Minnesota sweet corn chowder with fried tortilla confetti and the lemon-ginger grilled shrimp skewers with glazed peppers and onions.
I was very happy with my soup which was nicely seasoned and full of corn and chunks of potato, the tortilla confetti was a very nice touch, giving the soup a little crunch with each bite. Another point!
The dinner went down hill quickly when they brought out the entrees. My shrimp were artfully arranged on the plate, three skewers of shrimp, onions and peppers, shaped into a pyramid. But what a huge disappointment. The shrimp and vegetables were so dry and flavorless that I could not even get them off the skewer. They had been grilled to the point that they were so dry that the shrimp could not be eaten and there was no hint of either lemon or ginger as promised on the menu. Perhaps if a lemon wedge had been served with the skewers there may have been some salvation. The onions and peppers were hardly glazed and I would say more like burnt crisp. I really should have sent everything back, but I didn't want to do that with the group that I was with.
Later as my husband said," at the prices they charge we should send back food when it is not done right." Others in the group had a Caesar salad with grilled chicken breast, but I could not bring myself to order that yet again and one member did order the Grilled catfish, which may have been the best selection of the evening.
The company was great and so was the play so they get 2 more points. Giving our evening at Level Five and the Guthrie a 5. Oh, did I mention the view from the bridge? It is awesome. So if you are in the area, go to Level Five for a drink and stroll out on the bridge for a great view of a wonderful city. But try eating at another restaurant in the area.
Buon appetito,
Carmela Tursi Hobbins
Thursday, July 17, 2008
EASY SUMMER PASTA
Greetings from Carmela's Cucina,
The days are hot, hot, hot and if you are like me you don't want to spend much time in the cucina, so don't. Take the kids to the pool, read a novel on the porch, make a batch of fresh lemonade and invite a friend over for a refreshing drink.
The following recipe for a "no cook" pasta is easy to make anytime, but it tastes best during the lazy days of summer and when the tomatoes and basil are most flavorful.
And remember Italian prefer their pasta "al dente," or "to the tooth." Check your pasta often while cooking it to insure that it doesn't lose its firmness and become soft and mushy.
1 pound ripe, juicy cherry tomatoes
4 cloves garlic, peeled and finely chopped
10 fresh basil leaves, torn
1/2 pound fresh mozzarella, cut into bite-sized pieces
pinch of red pepper flakes
1 teaspoon sea salt
freshly ground black pepper
1/4 cup extra virgin olive oil
1 pound penne pasta
Parmesan cheese
Slice the tomatoes in half. Toss the tomatoes, mozzarella, garlic, basil, oil, sea salt, and red and black pepper in a large bowl. Leave to marinate for 30 minutes at room temperature.
Meanwhile, bring 6 quarts of water to a boil and cook the pasta according to package directions. Drain pasta, toss with tomato mixture and pass around Parmesan cheese.
Buon appetito,
Carmela Tursi Hobbins
The days are hot, hot, hot and if you are like me you don't want to spend much time in the cucina, so don't. Take the kids to the pool, read a novel on the porch, make a batch of fresh lemonade and invite a friend over for a refreshing drink.
The following recipe for a "no cook" pasta is easy to make anytime, but it tastes best during the lazy days of summer and when the tomatoes and basil are most flavorful.
And remember Italian prefer their pasta "al dente," or "to the tooth." Check your pasta often while cooking it to insure that it doesn't lose its firmness and become soft and mushy.
1 pound ripe, juicy cherry tomatoes
4 cloves garlic, peeled and finely chopped
10 fresh basil leaves, torn
1/2 pound fresh mozzarella, cut into bite-sized pieces
pinch of red pepper flakes
1 teaspoon sea salt
freshly ground black pepper
1/4 cup extra virgin olive oil
1 pound penne pasta
Parmesan cheese
Slice the tomatoes in half. Toss the tomatoes, mozzarella, garlic, basil, oil, sea salt, and red and black pepper in a large bowl. Leave to marinate for 30 minutes at room temperature.
Meanwhile, bring 6 quarts of water to a boil and cook the pasta according to package directions. Drain pasta, toss with tomato mixture and pass around Parmesan cheese.
Buon appetito,
Carmela Tursi Hobbins
Tuesday, July 8, 2008
CARMELA'S CONDIMENTO
Greetings from Carmela's Cucina,
Are you looking for a way to spice up your life? Then let me suggest a package of my new condimento. The Italians use it on their foccacia, pizza and pasta and now you can too. You can even make a simple pasta sauce from it. Just add a teaspoon of my new condimento to some garlic infused olive oil and dress your pasta with it. Delicious and a meal just like my cousins in Calabria would make.
Each 4 ounce bag is just $5.00 plus tax and you can get some by contacting me at my web site at www.carmiescucina.com My condimento is made for me by Graziano Brothers Imports in Des Moines, Iowa. This mix includes dried basil, garlic, parsley, oregano and crushed red pepper and is packaged with love, which makes any dish better. Try some today, you will like it, and it really will add some zip to your life. Following is an easy recipe to get you started.
FOCCACIA
1 can of Pillsbury pizza dough
1 tablespoon extra virgin olive oil
1 clove garlic crushed
1 teaspoon Carmela's Condimento
Open and unroll the pizza crust on to a greased baking sheet. With a pastry brush spread the olive oil over the crust and dot with crushed garlic. Sprinkle evenly with the condimento and bake according to package directions.
Your family is going to love you!
Buon appetito,
Carmela Tursi Hobbins
Are you looking for a way to spice up your life? Then let me suggest a package of my new condimento. The Italians use it on their foccacia, pizza and pasta and now you can too. You can even make a simple pasta sauce from it. Just add a teaspoon of my new condimento to some garlic infused olive oil and dress your pasta with it. Delicious and a meal just like my cousins in Calabria would make.
Each 4 ounce bag is just $5.00 plus tax and you can get some by contacting me at my web site at www.carmiescucina.com My condimento is made for me by Graziano Brothers Imports in Des Moines, Iowa. This mix includes dried basil, garlic, parsley, oregano and crushed red pepper and is packaged with love, which makes any dish better. Try some today, you will like it, and it really will add some zip to your life. Following is an easy recipe to get you started.
FOCCACIA
1 can of Pillsbury pizza dough
1 tablespoon extra virgin olive oil
1 clove garlic crushed
1 teaspoon Carmela's Condimento
Open and unroll the pizza crust on to a greased baking sheet. With a pastry brush spread the olive oil over the crust and dot with crushed garlic. Sprinkle evenly with the condimento and bake according to package directions.
Your family is going to love you!
Buon appetito,
Carmela Tursi Hobbins
Tuesday, July 1, 2008
HAPPY 4TH OF JULY
Greetings from Carmela's Cucina,
And happy 4Th of July. I just got back from teaching an excellent class at Cook's of Crocus Hill. My students loved it and it is just the perfect meal for the 4Th of July if you are sick of the usual burger and brats. It is easy to do and fun. When we make it at the lake we just dump it out on newspaper and call it a "Dump Dinner." When we are done we just roll up the newspaper and there are no dishes to wash! But it is actually a Shrimp Boil which I first started making when our oldest son, Brian lived in Mobile, Alabama. I will be making it this week-end when we visit our son, Patrick and his new bride Jeannie in their new home in South Bend. And I think ice cold beers are the perfect drink for this festive dish.
I hope your family will like it. It's not Italian, but we sure love it.
SHRIMP BOIL
1/2 pound Keilbasa per person
1/2 pound raw shrimp per person
3 small new red potatoes per person
1 ear of corn on the cob per person
Snow peas
2 small onions per person
2 lemons
1 bag of Old Bay or Zaterains seasoning for shrimp and crab boils
In a large pot add water, lemons and Old bay Seasoning bag and boil for 10 minutes. Add potatoes and cook for 10 minutes. Add sausage and onions and bring back to a boil. When potatoes are tender add the corn. Bring back to a boil. Add shrimp and cook just a few minutes until they are done and pink. Add snow peas. Drain and pour into a basket or platters or dump it all on the center of a table that is covered with newspaper or butcher paper. Have clarified butter and cocktail sauce ready. OK! DIG IN!
Buon appetito,
Carmela Tursi Hobbins
And happy 4Th of July. I just got back from teaching an excellent class at Cook's of Crocus Hill. My students loved it and it is just the perfect meal for the 4Th of July if you are sick of the usual burger and brats. It is easy to do and fun. When we make it at the lake we just dump it out on newspaper and call it a "Dump Dinner." When we are done we just roll up the newspaper and there are no dishes to wash! But it is actually a Shrimp Boil which I first started making when our oldest son, Brian lived in Mobile, Alabama. I will be making it this week-end when we visit our son, Patrick and his new bride Jeannie in their new home in South Bend. And I think ice cold beers are the perfect drink for this festive dish.
I hope your family will like it. It's not Italian, but we sure love it.
SHRIMP BOIL
1/2 pound Keilbasa per person
1/2 pound raw shrimp per person
3 small new red potatoes per person
1 ear of corn on the cob per person
Snow peas
2 small onions per person
2 lemons
1 bag of Old Bay or Zaterains seasoning for shrimp and crab boils
In a large pot add water, lemons and Old bay Seasoning bag and boil for 10 minutes. Add potatoes and cook for 10 minutes. Add sausage and onions and bring back to a boil. When potatoes are tender add the corn. Bring back to a boil. Add shrimp and cook just a few minutes until they are done and pink. Add snow peas. Drain and pour into a basket or platters or dump it all on the center of a table that is covered with newspaper or butcher paper. Have clarified butter and cocktail sauce ready. OK! DIG IN!
Buon appetito,
Carmela Tursi Hobbins
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