Bechamel Sauce by Lorenza de’ Medici
This bechamel is part of an eggplant dish and is useful in several recipes.
Archive for the ‘European Cuisine’ Category
Eggplant with Penne & Bechamel
Lorenza de’ Medici from Badia a Coltibuono cooking school in Italy, shows us great tips while preparing this traditional Tuscan dish.
Shepherd Pie Plus Phyllo & Choux Pastry Tips
Anne Nicholls, owner of the Bonne Bouche School of Cookery gives us great tips on making this savory dish whenever there’s leftover lamb or roast beef.
Quinoa Paella
Healthy Helpings TV host Michelle Koen says Quinoa is “the new rice.” See her use this grain in a Paella, an ancient Moorish dish commonly made of leftovers by husbands for their wives. Still, this dish is delicious no matter who cooks it.
Franco-Italian Tuna Salad
If you love a nice, healthy tuna salad, but have grown tired of the ‘same-old same-old’ then let Healthy Helpings TV and host Michelle Koen show you a a new way to make this old favorite! Visit healthyhelpingstv.com for the complete recipe.
Rolled and Stuffed Italian Chicken
A quick, easy, healthy, and flavorful recipe for stuffed, rolled chicken breasts with flavors from Italy.
Brodo di Manzo with Tortellini and Greens – Shank you very much!
The soul of this dish is an incredibly rich, and deeply flavored, beef broth or “brodo.” This is accomplished by slowly simmering a beef shank for a long time, a really long time – like 4 hours, so if you’re in a hurry, this dish is not for you. But, if you want to enjoy a bowl of something that will warm you to the bone (or shank) then give this extremely simple soup a try.
Chocolate Chili Souffle
Spiciness and chocolate may be trendy, but the Mexican cuisine has embraced it in the form of Mole sauce for a long time, and xocolatl (“Bitter Water”) goes all the way back to the Aztec empire! In the spirit of “everything old is new again.”
Easy, Cheesy Veggie Torte
Here’s a makeover of a traditional quiche recipe, the broccoli is really the best part as it makes a super crunchy contrast against the creaminess of the cheeses. It’s not exactly low fat but it seriously kicks butt in the protein department and is ridiculously easy to make low-carb, too. Serves 4-6.
Fingerling Potatoes with Romesco
Romesco is a classic Catalonian sauce. It’s basically a mixture of roasted red bell peppers, almonds, and olive oil. You can add Vegenaise instead of olive oil to make the mixture creamy. Vegenaise is made with grapeseed oil, which is a by-product of wine-making.
Whole Wheat Penne & Pesto
Whole wheat penne with Pesto and real Parigiano Reggiano makes a delicious pasta dish, keith snow
