David Rocco heads back to Italy — this time to explore the Amalfi coast. Tune in Sunday for the premiere of David Rocco’s Amalfi Getaway as he experiences the food, countryside and people that make this part of Italy so iconic.
Click here to see behind the scenes shots from the show.
In the first episode, David discovers the uses of the famous Amalfi lemon. This lemon is sweeter and juicier than other lemons and it’s flavor is unbeatable. And while I didn’t have any of those succulent Italian lemons on hand, that didn’t stop me from satisfying my craving for his Lemon ‘Ndunderi, which features a creamy lemon sauce.
How to Make Lemon ‘Ndunderi
Continue Reading How to Make David Rocco’s Lemon ‘Ndunderi
Turns out you can make pesto with almost anything green, not just basil.
Pesto is one of my favorite sauces — I love it on pasta, crostini, pizza and on a spoon, straight out of the food processor after I’ve made a batch. Classic pesto is made from bunches of fresh basil, garlic, Parmesan cheese, pine nuts and olive oil, but since basil won’t be in season for a few months, the basil selection in the supermarket is a little grim. It’s more expensive and only available in small quantities, so I usually suffer through the winter without it. But here’s what I just figured out: Pesto doesn’t have to be made with just basil. This verdant sauce can be made with other herbs, like parsley or cilantro, so as soon as those roll into markets and sprout up in the garden try making pesto with a green herb other than basil.
During the winter months, when cruciferous vegetables are in season, grab a bunch of broccoli and make pesto out of that. Bobby Deen’s Broccoli Pesto recipe calls for just a handful of basil, plus cheese, nuts, garlic and olive oil, so it will have the bright color and flavor you’re used to. Toss the sauce with sun-dried tomatoes (packed in water if you can find them — this cuts down on the oil/fat) and whole-wheat pasta for a hearty tastes-almost-like-summer meal you can make all year. Bonus: Broccoli is loaded with cancer-fighting plant chemicals (so have an extra serving!).
Continue Reading Meatless Monday: Fettuccine With Broccoli Pesto
Mark Bittman's Monkfish and Mashed Potatoes
It’s mid-September and school’s back in session. Between carpools and homework, weeknights leave little time for prepping hearty dinners these days. But quick and delicious can go hand in hand. After all, Giada’s Chicken Scallopine and Mark Bittman’s Pasta with Prosciutto and Lettuce both take less than 30 minutes. A quick gander was all we needed to notice that Cooking Channel fans have caught on. From Indian curries to Italian pastas, you’ve all been cooking up a storm, and sharing your take-aways and tweaks. With all the great recipe reviews, we’re chiming in once more to share some of our favorites.
The epitome of easy and wholesome, Mark Bittman’s Monkfish and Mashed Potatoes (pictured above) comes seasoned with garlic and thyme, and served over the butteriest mashed potatoes you’ll ever lay your fork on.
“If I could give this a 10, I would do it in a minute!!! This was super easy and delicious. What a great way to cook and serve fish. I used Cod because I didn’t have Monk Fish but it was great. Thanks!”
— VanceConnie10 in Charleston, SC
Just like eggplant parm, but better.
Summer’s over, I suppose. It went by so fast. Suddenly it’s a bit chilly in the evenings and no one’s wearing white pants or eating watermelon anymore. Time to unpack your sweaters and start eating heartier food featuring fall vegetables — soups, pasta dishes, casseroles and gratins.
Egglpant’s in season and the default vegetarian Italian dish is eggplant parmesan. On this Meatless Monday, take a break from the slab of fried eggplant doused with sauce and melted cheese (side of spaghetti or on a sub) and flip this dish on it’s head. Serve the eggplant in the pasta, instead of next to it, and add some cream and melty, fresh mozzarella.
The best part about Aida Mollenkamp’s Rigatoni With Creamy Eggplant and Mozzarella is that it’s done in less than 20 minutes. And there’s no deep frying, so it’s a bit healthier and you won’t stink up your kitchen with fry oil.
Continue Reading Meatless Monday: Rigatoni With Creamy Eggplant and Mozzarella