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Archive for Salsas & Bruschetta

Veal Milanese is a great dish that tastes amazing when made fresh and tastes just as good left over on a good piece of crusty bread. I top this veal with an Italian tomato topping which I made a similar one of in Episode 63. I refer to the tomato topping as bruschetta though that is not really what it is – So I am looking for a better term than Italian Tomato Salsa- any help would be appreciated. I love this dish over arugula because it offers a great peppery compliment to the veal. Enjoy!

A little Wiki on Arugula(balancing the Wiki inclusions)

Eruca sativa (syn. E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.), also known as rocket or arugula, is an edible plant. It is a species of Eruca native to the Mediterranean region, from Morocco and Portugal east to Lebanon and Turkey.

It is now cultivated in various places, especially in Veneto, Italy, but is available throughout the world. It is also locally naturalised away from its native range in temperate regions around the world, including northern Europe and North America. In India, the mature seeds are known as Gargeer.

It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads but also cooked as a vegetable with pasta sauces or meats in northern Italy and in coastal Slovenia (especially Koper/Capodistria), where it is added to the cheese burek. In Italy, arugula is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it won’t wilt in the heat.

On the island of Ischia in the Gulf of Naples, a digestive alcohol called rucolino is made from the plant, a drink often enjoyed in small quantities following a meal. The liquor is a local specialty enjoyed in the same way as a limoncello or grappa and has a sweet peppery taste that washes down easily.

Vernacular names include Garden Rocket,Rocket (British English),Eruca, Rocketsalad, Arugula (American English), Rucola (Italian), Rukola (Macedonian, Serbian, Slovenian, Polish), Rugola (Italian), Rauke (German), Roquette (French), Rokka (Greek), Roka (Turkish), Ruca (Catalan), Beharki (Basque), Voinicică (Romanian) Rúcula, Oruga and Arúgula (Spanish), Rúcula (Portuguese), Ruchetta (Italian) and Rughetta (Italian).


Comments (4)

Bruschetta basically is bread rubbed with garlic, grilled and drizzled with Olive Oil- Simple as can be and quite good if your olive oil is good. However we tend to hear the word Bruschetta and think diced up tomato topping-So that is what I make in this episode. There is some lost footage however so after I make the topping it goes to a picture of a half eaten plate of Bruschetta- Oh well, there goes my Academy Award!


Jul
02

Tomatillo Sauce – Episode 34

Posted by: Patrick | Comments (7)

Tomatillo, edible? or a Tim Burton creation-these are the really ugly looking things you see in some speciality markets- They have a weird green wrapper skin that just doesn’t look right- and even worse when you peal it off there is a big sticky mess underneath-and it reveals what looks like a green tomato? HUH- well fear not the Tomatillo is a great little fruit that when pan fried and blended makes a stunningly good salsa/sauce for chips, tacos or to put over some grilled meats. 

This great sauce was inspired by Chef Rick Bayless who is crushing it on Top Chef Masters

Guacamole is a few simple ingredients:Avacado, Onion, Lime, Cilantra and Salt- However like most things today everyone wants to add more and more. So I make a classic version and then add some more items into the guacamole to fat it up a bit. One of the truly great dips of all time guacamole is also a great topping for tacos and burritos. Also I taste a 2007 Alexander Valley Vineyards New Gewurtz which is an inexpensive white wine that tastes pretty darn good.

Comments (6)
Apr
23

Make your own salsa!

Posted by: Patrick | Comments (2)

Making salsa is fast and easy. With summer coming, fresh ingredients from your garden and an overflow at the markets making your own salsa is a must. In this clip a fresh salsa is made in a few minutes and assuming you do not chop a finger off while making it, you will be thrilled with the results. Just remember to always check your ingrediants for heat, sweetness or potency. When using hot peppers remember to always and I mean always wash your hands afterwords. And no, pouring milk over your special burning areas will not make the burn go away. However it does feel nice regardless. So on to the salsa making.

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