Latest news with #cuisine
Yahoo
3 hours ago
- Entertainment
- Yahoo
Ina Garten's Strict Rule When Bringing Flowers To A Dinner Party
We may receive a commission on purchases made from links. Dinner parties are a timeless way to entertain, gather, and enjoy a delicious meal with people you care about. Hosting one provides a great opportunity to get creative with the type of cuisine you serve, how you set up or decorate, and even activities or conversation topics you'd like to try out. If you're a guest at a dinner party, some planning ahead should be involved as well — even when it comes to bringing a bouquet. Ina Garten, the famed host of "Barefoot Contessa" herself, says that one of the few major don'ts when it comes to showing up for an evening meal is bringing flowers without a vase. According to Garten, this small misstep can sometimes cause undue stress for the host. "Don't ever bring flowers that aren't in a vase," Garten said during an appearance on Today's "Sunday Sitdown." "You're there. You're like, everyone's arriving and then all of a sudden, you've got these flowers and you have to figure out what to do." Taking one extra step to make sure your host feels appreciated and considered ahead of time can do a world of good. Read more: 14 Dolly Parton Baking Mixes, Ranked Worst To Best There have long been a few unspoken "rules" of etiquette as it pertains to dining at someone else's home; never arrive empty-handed, for one, and try not to overstay your welcome. More specifically, Garten warns against bringing along a gift or side dish that is too niche. One particularly silly offering Garten says to leave behind is something like a Jell-O salad, or anything else you think the host would prefer to serve themselves. Instead, you can wow those welcoming you into their home with a nice bottle of wine (be sure to avoid these common wine shopping mistakes) or a flower arrangement. Even if you take the time to build a customized bouquet yourself or order a lovely arrangement from your local florist, the beauty of the flowers will likely be overshadowed by the panic your host feels once they realize they have nowhere to put them. You can make things easier on yourself and your host by keeping a variety of vase options on hand, using a set like this Beahot 22 pack of clear flower vases. Your host will appreciate the forethought, and you'll always be ready for even the most impromptu get-togethers. Read the original article on Tasting Table.
Irish Times
16 hours ago
- Health
- Irish Times
Crispy duck breast with cherry compote
Serves : 2 Course : Dinner Cooking Time : 40 mins Prep Time : 10 mins Ingredients 2 duck breasts Sea salt 200g fresh cherries, stones removed Syrup from 1 tin of cherries 25g brown sugar 2tbs sherry vinegar 2 star anise 1tbs cherry jam Mint leaves, to garnish Place the duck breasts on a small tray and pat dry with kitchen paper. Place in the fridge and leave overnight, uncovered, so the skin dries out. Preheat the oven to 180 degrees. Place a nonstick frying pan on a low heat. Season the duck breasts with salt, then place the duck breasts in the pan skin-side down. Cook skin-side down on a low heat for 30 minutes, then increase the heat to high and cook for one minute to crisp up the skin. Flip the duck breast over and cook on the other side for 30 seconds just to seal it. Place the duck breasts on a small preheated tray and place in the oven at 180 degrees for four minutes to finish cooking. Then, remove and allow to rest for 10 minutes. While the duck breasts are resting, make the cherry compote. Place the pitted cherries, cherry syrup, brown sugar, vinegar, star anise and cherry jam in a saucepan and place on a medium heat. Stir lightly to combine then allow the mix to come to the boil. Reduce the heat to low and cook for six to seven minutes, stirring occasionally, until the mix becomes jammy but the cherries still hold their shape slightly. Remove from the heat. Slice the rested duck breast and place on a serving plate. Spoon on some of the warm cherry compote and garnish with mint leaves.
CNET
a day ago
- Health
- CNET
7 Pasta-Cooking Mistakes That Make This Italian Chef Cringe
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
Telegraph
a day ago
- Health
- Telegraph
Minute sirloin steak panini
This is all about big flavours packed into a neat little package. Minute steaks are used in these paninis, but the real magic is in the layers. Tomatoes add freshness, rocket brings peppery zing, and the shallot mustard mayo has a sharp acidity that ties everything together. Requires marinating and cooling time. Overview Prep time 15 mins Cook time 20 mins Serves 4 Ingredients 4 minute steaks, about 120g each (you could also use frying steak) 3 tbsp light olive oil 2 garlic cloves, finely chopped 4 sprigs of thyme, leaves picked and finely chopped 4 banana shallots, halved and thickly sliced 8 tbsp mayonnaise 2 tsp hot English mustard 2 tsp hot horseradish sauce To assemble 4 paninis, split in half 2 Vesuvio or heritage tomatoes, sliced 4 handfuls of rocket 1 tbsp red wine vinegar Method Step Lay 4 minute steaks on a tray, rub them all over with 1 tbsp light olive oil and generously season both sides. Sprinkle over 2 finely chopped garlic cloves and 4 finely chopped sprigs of thyme and leave to marinate for a few minutes. Step Meanwhile, heat 2 tbsp light olive oil in a medium frying pan. Add 4 banana shallots, halved and thickly sliced, and cook for about 15 minutes on a medium/low heat until softened, browned and well caramelised. Remove from the heat and leave to cool. Step Transfer the caramelised shallots to a small bowl, add 8 tbsp mayonnaise, 2 tsp hot English mustard and 2 tsp hot horseradish sauce, and mix well. Set aside. Step When you're ready to eat, lay the steaks on a very hot part of the barbecue and cook for 1 minute on each side (or to your liking) or until well charred. Remove from the barbecue and place on a tray to rest. Step Now you're ready to layer up your sandwich. Spread the bottom half of each panini with some shallot mustard mayo. Slice the steaks and arrange over the mayo. Season 2 sliced Vesuvio or heritage tomatoes and lay on the steak. Dress 4 handfuls of rocket with 1 tbsp red wine vinegar and pile on top of the tomato. Spread the remaining shallot mustard mayo on the cut surface of the panini tops, position over the filling and press down. Cut each panini in half, if you like, and serve.
CNET
a day ago
- Health
- CNET
An Italian Chef Spills: 7 Pasta-Making Mistakes That Cause a Cringe Every Time
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
