Recipes with cider that you should try

Apple spinach salad & crispy almonds:apple-spinach-salad-and-crispy-almonds

A perfect salad for the day when you want the meal to taste like you had hours to spend in the kitchen but you had only 20 minutes. It takes 4 to 5 minutes and it makes everyone ask, “What did you do to these almonds?” Spinach tossed with grilled chicken or pulled from a rotisserie chicken; it all comes together with dressing and almonds that are candied like a brittle.

Yield: 6-8 Servings

1/4 cup minced shallot or red onion

3 tablespoons apple cider vinegar

3 tablespoons champagne vinegar

2 tablespoons black sesame seeds, toasted

1/4 teaspoon smoked paprika

Sugar, to taste

1/2 cup olive oil

2 tablespoons butter

3/4 cup sliced almonds (about 3 ounces)

10 ounces baby spinach leaves, washed and dried

2 medium-size red-skinned apples quartered, cored, thinly sliced

2 cups shredded roasted chicken

Combine onion, cider vinegar, champagne vinegar, sesame seeds, and paprika in a small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt, pepper, and sugar.

Melt butter in a heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle 1 tablespoon sugar and a pinch of salt over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.

Transfer almonds to plate to cool. Combine spinach, apples, and chicken in a large bowl. Toss with enough dressing to coat. Mix in almonds and serve.

 

Porch swing at the old sage:

porch-swing-at-old-sage

Carolina Cider’s Cider

1 oz Bourbon

½ oz fresh lemon juice

1/2 oz fresh orange juice

1/2 oz maple syrup.

 

Combine all ingredients except cider in a cocktail shaker with ice. Shake and strain into a glass over ice. 

 

For more recipes like these ones, click here.

 

Pork Chops With Apples And Cider

There are some culinary combinations that cannot be improved upon, and apples and pork is surely one of them. This recipe calls for pan-frying boneless pork chops and serving them with butter-browned apples and a Normandy-style sauce made with cider and cream. It makes for a perfect cold-weather meal.

Serve with Tieton Dry, Sparkling Perry or Yakima Valley Dry Hopped Cider

Yields: 4 to 6 servings

For the Spiced Salt

¼teaspoon black peppercorns

3cloves

4 allspice berries

2 tablespoons roughly chopped sage

1 and 1/2 tablespoons kosher salt

For the Pork and Sauce

6 boneless pork chops, 4 ounces each, about 1/2-inch thick

2 large apples

2 tablespoons butter

All-purpose flour, for dusting

½cup hard cider, plus 2 tablespoons

2 teaspoons Dijon mustard

1 and 1/2 cups chicken broth

2 teaspoons potato starch dissolved in 2 tablespoons cold water

3 tablespoons crème fraîche

1 tablespoon Calvados, apple brandy or Cognac, optional

2 tablespoons finely cut chives

2 tablespoons chopped parsley

Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.

Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.

Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.

Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.

Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.

Interested in more recipes? Be sure to check out the recipes suggested by the Carolina Cider Company.

 

Best pizza toppings from the Mediterranean

We just got back from traveling in the South of France, and as you’d expect, the food was fantastic. One of the most enjoyable parts of our trip was visiting the fantastic food markets. Each town has its own market day, and some have a market every day but Sunday. The Saturday market in the town of Arles is one of the best in the area. And there’s a permanent market in Antibes that’s open every day but Sunday.

The restaurants here serve lots of fresh seafood and other ingredients that you find in the market — vegetables, herbs, and olives. Because the South of France is so close to Italy, there’s also lots of pasta, dishes with tomatoes, and pizza.

There’s a pizza restaurant in just about every small town, and many of them having wood-burning ovens. They don’t make traditional Neapolitan pizza here — the crust is thicker and there are more pizza toppings. But they do create a delicious pie.

We were a little surprised by the pizza toppings, which don’t vary a lot. Nowhere did we see pepperoni, Italian sausage, or the usual pizza meats. Here, as in Spain, it’s all about the ham. Jambon cru, which is like prosciutto, is the most popular choice. Some places, you’ll see specific types of ham, such as Serrano or Iberico ham from Spain.

Seafood, especially anchovies, are also popular toppings. But you’ll also see tuna and calamari.

Most places offer both white and red pizzas. White is sauced with crème Fraiche, which is absolutely delicious. The white pizzas are best with vegetables like caramelized onion and mushroom.

The French are known for their fabulous cheeses, and here’s where they make their mark. Unlike in American and Italy, mozzarella isn’t the star of the show when it comes to pizza cheeses. Emmental, which is similar to Swiss cheese, and is made in Switzerland, is very popular. Chevre, or goat cheese, is also used a lot, and it’s frequently combined with arugula.

Gruyere, Fontina, Reblochon, Comte, and Roquefort all makes delicious pizzas.

Many of the pizzas we had has a black olive in the center, and virtually all of them had a drizzle of excellent local olive oil. This really brought all the flavors together and improved the overall taste. A carafe of olive oil with chili peppers is served with your pizza. It’s pretty spicy and adds a nice zing.

We found an artisanal olive oil at our local farmers market and we’ve started drizzling it over our pizzas. It wasn’t inexpensive, but it was well worth the money.

The best pizza we had in the South of France was at La Cantina in Saint-Remy-en-Provence. The town itself is quite charming, one of the cutest in the region. And the restaurant was surprisingly quite modern. But the pizzas there were some of the best we’ve ever has, anywhere.

If you’re around Boyne City or Howards City, be sure to check out BC Pizza for delicious pizza and pastries.

Apple and Blueberry Cider Recipe

Apple and blueberry cider is a delicious diversion from a more mainstream cider recipe that will slake any thirst and delight the drinkers palate with its unique flavour. Sweetening is optional though I do recommend it as it enhances the berry flavour of the cider.

 

Ingredients:

  • 4 litres (One Gallon) Apple Juice
  • 100-200 grams (3 1/2 – 7 ounces) fresh or frozen blueberries
  • One Red Apple Variety (eg Delicious), cored, peeled and diced
  • One Campden Tablet OR 1/10 level teaspoon Sodium Metabisulfite
  • 80g (3oz) Lactose OR 2g (1 teaspoon) wine sweeter (optional)
  • Cider Yeast

Method:

 

Sterilise your cider making equipment and anything that will come into contact with the cider or its ingredients. Rinse them thoroughly and allow them to drain. The plastic bag used for pulping the berries should not need to be sterilised.

 

Place the blueberries into a clean plastic bag such as a freezer bag, if the bag is thin perhaps consider using two or three, wrapping one with the other. Pulp the blueberries with a meat tenderiser or rolling pin, be gentle as not a great deal of force is required and the objective is to open the berries up not completely decimate them.

 

Wash, peel and dice the apple into 1/4 inch cubes. Add the apple juice to the sterile fermenter. If you elect to sweeten this cider and have chosen to add lactose mix it with a small amount of water and add it to the fermenter as well. Add the blueberry pulp.

 

If you have used fresh blueberries it would be wise to treat the cider with a crushed campden tablet or 1/10 teaspoon of sodium metabisulfite and allow it to stand for over 24 hours before pitching the yeast. If you have used frozen blueberries you can take a chance and not treat the cider but bear in mind the apple may have had wild yeasts on its skin that may have made its way into the fermenter on the apples flesh. Take a risk if you dare. If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice.

 

Pitch the yeast and seal the fermenter making sure you add the correct amount of boiled water to the airlock. The airlock should start to bubble within about two days indicating that fermentation is taking place. The cider will need to ferment for around 2-3 weeks or possibly longer in colder weather. Once fermentation is complete the airlock will bubble far more slowly, perhaps once a minute or so and at this point you should rack the cider, transferring it into another sterile fermenter or vessel using a siphon, taking great care not to disturb the sediment on the bottom of the original fermenter. If you have elected to use an artificial sweetener it should be added at the first racking. Continue to rack the cider at two week intervals (or longer) until you are satisfied with the level of sediment suspended in the cider. Generally the cider will become clear after two or three rankings.

 

Bottle the cider in clean and sterile bottles. If a carbonate cider is desired prime the bottles by adding one teaspoon of sugar per 750ml (1.5 pints) of cider before sealing the bottle.

 

Store the cider in a dark place such as a cupboard at room temperature for at least three months before sampling. Generally ciders do not taste their best for at least 6 months and sometimes longer.

 

Notes:

 

For an even greater blueberry taste consider using 25 percent blueberry juice instead of straight apple juice.

 

If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states.

 

Follow the instructions of renowned cider companies, like Carolina Cider from South Carolina, to add a professional touch to your recipe.

Pizza Universal Food

Tips for making Pizza at home

In earlier days, Pizza certainly was one that was most accepted. It continues to be one of the best-loved foods because of its mouth watery taste. In every country of the world, you can easily find restaurants that serve pizza. Pizza has adapted to most societies and is available in varying flavors around the globe, from Italy reaching distant places like Gujarat’s Pizza on the Rock and Boyne City’s BC Pizza. Nowadays, Pizza has become an international trend. And rightly this has happened because whatever region you live in, pizza has made its presence there. When some school children were asked where pizza originated, they presumed that it came from the place where they lived.

History of Pizza

In Southern Italy, around 997AD, the word pizza was first documented. It seems that the word pizza came from the word “pitta”, which is Middle Eastern usage for flatbread. It was frequently made in Naples and included tomato sauce, different fishes and also the bread which was made in Naples on a regular basis. However, it was in 1889, when a Naples chef cooked pizza for the Queen of Margherita (which got named as “Margherita pizza“) that most people started accepting pizzas. This pizza contained tomatoes, mozzarella cheese, and basil and its color portrayed the hues of the flag of Italy. Previously, pizza was considered peasant food. But when Queen Margherita tried it, many other food lovers followed suit. It became a great tourist draw. Because of this, Pizza became more popular in Naples and many sellers sold it. In this way, Pizza became the national food of Italy.

 In the United States today, there are around 6,000 restaurants of Pizza Hut. Pizza Hut has made its mark in most nations in the world. Pizza Hut also has 5,600 plus store locations in 94 other states and nations. It is not just Pizza Hut, there are other Pizzerias as well that have made this food popular the world over, like BC Pizza which is present in 32 locations in the US. Dominos also claims to have 15,000 restaurants all over the world.

It’s not tough to make your own pizza, especially when you have a mixer grinder. With very little effort, you can make your own pizza crust using the mixer. It does all the effort for you!  If the mixer has an attachment of pasta roller then you can roll your pizza dough to make a thin crust. It is not an expensive affair.

In the ’50s and ’60s Pizzerias became very famous, so just to have pizza cars would queue up for miles.Chains of Pizzerias were born with increasing popularity and  globalization.

In the late 19th century, Italian immigrants started migrating to the US. This way pizza got entry into the United States . It became famous in cities like New York and Chicago, where the Italian immigrants’ population was very large. In the 1940s pizza got the biggest growth and became popular in the US when soldiers were coming back from World War II.They  took their appreciation for pizza with them.Troops located in Italy were not happy with the rations and were looking for nice food. When the soldiers’ demand grew, the local bakers could barely cope with the demand for pizza.

 

The best dessert is pizza

Pizzas are traditionally associated with savory dishes, and thinking of a dessert pizza is rather unusual for some people. Yet there is an abundance of dessert pizza recipes, and the variety of toppings is amazing. People who have a sweet tooth will definitely be spoiled for choice with desserts of the pizza type offered on a regular basis. There is a long list of delectable names of dessert pizzas: banana split and pineapple brownie pizza; pizza with grilled fruit and cream cheese; pizza with ricotta, plums, apricots and peanuts; layered pizza with pears, apricot preserves, granola and ricotta; pizza with blackberries; pizza with chocolate and nuts … The list can be continued with scores of other recipes making lavish use of fruits, chocolate, cream, ricotta over the tender cookie crust of dessert pizzas. Besides apples, pears, blackberries and plums, pineapples, kiwis and peaches are frequently featured in dessert pizza toppings.

 

Kids especially love desserts. They will be fascinated with the idea of making a difference to their idea of dessert by offering them dessert pizzas that have all their beloved sweet fruits on top of a delectable cookie crust. Chocolate chips, chocolate spread, peanut butter, marshmallows – these all have ample area for doing miracles on dessert pizza crust. Adults are bound to be equally impressed by dessert pizzas featuring heaps of fruits in colorful arrangements, together with fat free cream cheese – the healthy impact of such dessert pizzas is indubitable.

 

PREPARATION TIME: 15 minutes

 

COOKING TIME: 15 minutes

 

INGREDIENTS:

  • Refrigerated sugar dough for cookies – 18 ounces
  • Frozen whipped topping, left to thaw – 8 ounces
  • Sliced banana – half a cup
  • Sliced strawberries – half a cup
  • Crushed and drained pineapple – half a cup
  • Seedless grapes, halved – half a cup

 

PREPARATION:

  1. Prepare your Californo pizza oven.
  2. Use the cookie dough to spread it evenly in a pizza pan. A cake pan can be used as an alternative. The dough should be spread thinly to achieve the perfect crust for the dessert pizza. Bake the pizza crust in the oven for 15 – 20 minutes until it becomes golden brown. Leave on a wire rack to allow the crust to cool.
  3. Spread the thawed whipped topping on the cooled crust. For extra deliciousness and healthier impact use fat free cream cheese.
  4. Use the fruits to arrange over the crust in the decorative pattern of your preference. Any other fruits can be added if you have them ready at home and you know they are favorites with your family.
  5. Refrigerate the ready dessert pizza until it is ready to serve.
  6. When you serve the pizza, be ready to see delight in the eyes of both kids and adults, as well as anticipation of a unique dessert to enjoy and remember.

 

For the perfect home made dessert pizza, enthusiasts can search for recipes to prepare their own dough, adding flavors according to taste to enhance the delectability of their unique dessert.

A Translation of the Most Common Italian Ingredients

Italian cooking isn’t hard. It’s actually rather fresh and simple. But if you don’t speak fluent Italian, it can be rather hard to read some of the best recipes. Occasionally you will be asked for an ingredient that you may know under a different name. 

 

So in this post, we listed the most common Italian cooking ingredients with their English translations. We also add descriptions of the ingredient. In some cases, we even list where the ingredients are from.

 

A

 

  • Acciuga, Acciuughe or also Alice: Anchovies. These are also generally purchased under either oil or salt. 
  • Aceto: Vinegar. 
  • Aceto Balsamico: Balsamic vinegar. This is vinegar aged for many years (at least 10). These are also made in a similar way to a solero sherry. First, they start off in one barrel. Then they end up, after 6 changes, in a rather small barrel once evaporation has taken place. 
  • Aglio: Garlic. 
  • Alloro, also known as Lauro: Laurel or Bay leaf. 
  • Amaretti: Small almond flavoured biscuits. 
  • Anise: This is aniseed.

 

B

  • Baccala: Salted Cod. This is sometimes also known as stoccafisso (stockfish). 
  • Bigné: Choux pastry puffs. These are also often called profiteroles. 
  • Bocconcini: Bocconcini. This word means ‘small mouthful’. It is also used as the name for small balls of mozzarella.
  • Bottarga: Dried Mullet roe. 
  • Brodo: Stock. These can be made of meat, fish or even vegetables, for example.

 

C

  • Cacciatori: A small salami. They can be normal or spicy, for example. 
  • Cappasanta: Scallops. 
  • Capretto: Small goat. 
  • Carciofo: Artichokes. 
  • Castagna: Chestnuts. 
  • Cavalo: Cabbage. 
  • Ceci: Chickpeas. 
  • Cime di Rapa: Turnip Tops. 
  • Cinghiale: Wild Boar. 
  • Concentrato di Pomodoro: Tomato paste.
  • Coniglio: Rabbit. This is a popular dish in Italy. It is normally roasted or used in a stew, for example. 
  • Cotecchino: A large pork sausage that is boiled. 
  • Crema: Custard and even types of crème patissiere. 
  • Crespelle: Thin pancakes. 
  • Croccante: Crunchy. 
  • Crostata: Tart. This also often comes with a lattice top. These are also made with a jam filling.

 

D

  • Dolce: Dessert. This word also means “sweet”. 
  • Dolcelatte: A mild type of Gorgonzola.

 

E

  • Erbe: Herbs.

 

F

 

  • Fagioli: Beans. These are also a staple of many Italian meals. 
  • Farina: Flour. In Italian recipes, ‘00’ flour is normally used. 
  • Farro: Spelt. This is also an ancient grain. 
  • Fava: Broad beans. 
  • Fegato: Liver. 
  • Finocchio: Fennel. 
  • Fior di Latte: Cow’s Milk Mozzarella. 
  • Fiore di Zucca: Zucchini Flowers. 
  • Foccacia: A type of flat bread. This can be sweet or even savoury. 
  • Fontina: Cheese. 
  • Formaggio: The word used for cheese. 
  • Fragola: Strawberry. 
  • Frico: Wafer-thin cheese fritters from Friuli. 
  • Frittole or frittelle: Also means fritters. 
  • Frittata: Italian omelette. 
  • Fritto Misto: A mixed selection of fried morsels of food. 
  • Frutti di Mare: Seafood. 
  • Funghi: Mushrooms. This can refer to the wild or also the cultivated varieties. 
  • Funghi Secchi: Dried wild mushrooms.

 

G

  • Gambero: Prawn. 
  • Gelatina: Gelatine. 
  • Gelato: Ice cream or sorbet. 
  • Gianduia: A rich chocolate or chocolate cake. 
  • Gnocchi: Dumplings. These can be made from potato or pumpkin and flour, for example. 
  • Gorgonzola: A creamy blue vein cheese. It can be sharp or also sweet. 
  • Grana Padano: A type of cheese. It is also similar to Parmigiano Reggiano but from another area of Italy.
  • Grasso: Fat. 
  • Grissini: Bread sticks. 
  • Guanciale: Pigs cheeks. This is a gelatinous meat.

 

I

  • Insalata: Salad. 
  • Integrale: Whole wheat. This can refer to either bread or pasta, for example. 
  • Involtini: Small parcels of meat or fish.

 

L

  • Lampone: Raspberries. 
  • Lardo: Pork fat. 
  • Latte: Milk. 
  • Lattuga: Lettuce. 
  • Legumi: Pulses and beans. 
  • Lenticchia: Lentils. 
  • Lepre: Hare. This meat has a strong gamey flavour. 
  • Lievito: Yeast. 
  • Limone: Lemon. 
  • Lumaca: Snails.

 

M

  • Macedonia: Fruit salad. It can be made of either fresh or dried fruits, for example. 
  • Maiale: Pork. 
  • Manzo: A name used for young beef. 
  • Marmelatta: Marmalade. This is a type of fruit preserve. 
  • Mascarpone: A creamy cheese. It is usually used in desserts. 
  • Mela: Apple. 
  • Melanzana: Eggplant, also known as aubergine. 
  • Melone: The collective word for melons. 
  • Miele: The collective word for honey. 
  • Minestra: Soup. This normally consists of a broth. 
  • Minestrone: Vegetable soup. 
  • Mollica: Breadcrumbs. 
  • Montasio: A type of cheese from Friuli. 
  • Mortadella: A type of sausage (cold meat). 
  • Mostarda: Preserves served with savoury food such as boiled meats. 
  • Mozzarella: This is a creamy white cheese made from Buffalo milk.

 

N

  • Nero di Seppia: The ink from a cuttlefish. 
  • Nocciola: Hazelnut. These are used in gianduia. They are also used in Nocciola, which is an alcoholic beverage.
  • Noce: Walnut. 
  • Noce moscato: Nutmeg.

 

O

  • Olio d’oliva: Olive oil. 
  • Orzo: Barley. This is used in baking. It is also used as a type of imitation coffee.
  • Ossobuco: A dish of veal shanks. These come complete with bone marrow. 
  • Ostrica: Oysters. 
  • Oliva: Olive.

 

P

  • Pancetta: Cured pork. 
  • Pandoro: A cakey bread. It is also a traditional Christmas treat.
  • Pane: Bread
  • Panettone: A traditional Christmas cake. It is also originally from Milan. 
  • Panna: Cream. 
  • Panna Cotta: A sweet dessert. It is made from cooked cream and gelatin. 
  • Panzanella: A rustic bread salad. 
  • Panzarotti: This is a small half-moon shaped savoury pastry. 
  • Parmigiano Reggiano: This is probably Italy’s most famous cheese. 
  • Passata: Puréed tomatoes. 
  • Pasta: This word means dough. It is best known as a collective noun for products made from flour and egg or water. For example, spaghetti, fettucini, etc. 
  • Pecorino: Sheep’s cheese from central and southern Italy. The word pecora means sheep. 
  • Pepperoncino: Chilli. 
  • Pesto: A sauce made from basil leaves, pine nuts and parmigiano. 
  • Piadina: This is a delicious bread made from pork fat. It is also round like pizza.
  • Pinoli: Pine nuts. 
  • Piselli: Peas. 
  • Pissaladiera: A thick pizza. It also originates from the north of Italy. 
  • Pizza: A bread-like circle, usually topped with tomato and cheese
  • Pizzaiola: A topping for meat using various pizza ingredients. These can include tomatoes and vegetables. 
  • Pizzocheri: A long thick pasta. It uses buckwheat as a main ingredient. 
  • Polenta: Cornmeal. 
  • Pollo: Chicken. 
  • Polpette: Meatballs. 
  • Polpo: Octopus. 
  • Pomodoro: Tomato. 
  • Porchetta: This is a small, stuffed and roasted pig. 
  • Porro: Leek. 
  • Prezzemolo: Parsley. 
  • Prosciutto Cotto: Ham. 
  • Provolone: A type of cheese. 
  • Puntarelle: A variety of chicory.

 

Q

  • Quaglia: Quail.

 

R

  • Radichio: This is a red variety of chicory. 
  • Ragu: A rich sauce used for pasta. 
  • Rana: Frog. 
  • Rapa: Turnips. 
  • Ricotta: A soft fresh cheese. 
  • Riso: Rice. 
  • Risotto: A dish of creamy boiled rice.
  • Rosmarino: Rosemary. 
  • Rucola (arugula): Rocket.

 

S

  • Salumi: This is salami. 
  • Sale: This is salt. 
  • Salsa: This refers to sauce. 
  • Salsa Verde: This is a green sauce. It is usually made from herbs. 
  • Salsiccia: These are sausages. 
  • Saltimbocca: This is a veal dish. It is usually made with prosciutto and sage. 
  • Salvia: This refers to sage. 
  • Sarda: These are sardines.
  • Scallopina: This is a thin slice of meat. This is usually veal, pork or turkey, for example. 
  • Scamorza: This is like a smoked version of mozzarella. 
  • Sedano: This is celery. 
  • Semifreddo: This is a soft ice cream. 
  • Seppia: This is cuttlefish. 
  • Sformato: This is a savoury pudding or mold. 
  • Sopressa and Soppressata: These are types of salami, also from Central Italy. 
  • Spiedini: These are skewers of food. 
  • Spinaci: This is spinach. 
  • Stoccafisso: This refers to dried cod.
  • Sugo: This is a fruit juice. 
  • Suppli: These are rice croquettes from Rome.

 

T

  • Tacchino: This is turkey. 
  • Tagliata: This refers to sliced beef. 
  • Taleggio: This is a soft white rind cheese. 
  • Taralli: These are savoury biscuits. 
  • Tartufo: These are truffles. 
  • Tiella: This is a baked dish containing onions, potatoes, garlic and olive oil. Other ingredients are then added to this dish, such as fish, pork, zucchini, for example. 
  • Timballo: This is a baked mold. It uses pasta or rice. 
  • Timo: This is Thyme. 
  • Tiramisu: This is a coffee-flavoured dessert. Its ingredients consist of cake, coffee and mascarpone. 
  • Tonno: This is tuna. 
  • Torrone: This is nougat. 
  • Torta: This refers to a cake or pie. 
  • Trippa: This is tripe. 
  • Tuorlo d’Uovo: This refers to the egg yolk.

 

U

  • Uova: This means egg. 
  • Uva: This means grape.

 

V

  • Verdura: These are vegetables. 
  • Vincotto: This is a cooked wine. 
  • Vitello: This is veal. 
  • Vitello Tonnato: This is veal, but with a tuna sauce. 
  • Vongole: These are clams.

 

Z

  • Zabaglione: A dessert or sauce. Its ingredients are Marsala wine and eggs, cooked over a bain marie. 
  • Zafferano: This is the word for saffron. 
  • Zampone: Stuffed pigs’ trotter. 
  • Zeppole: These are fritters. 
  • Zucca: This is pumpkin.
  • Zuppa: A thick and rich soup.
  • Zuppa Inglese: An Italian version of an English Trifle.

 

Now you finally know the English translations for some of the most common Italian cooking ingredients. So you can make those authentic Italian recipes with ease! Finally, you can say buon apetito!

Healthy Bread Pizza

Easy Party Food Kids Can Assemble with Natural Ingredients

Feeding children for a party, special occasions, or just dinner doesn’t have to be difficult, time-consuming, or unhealthy. Try the following pizza kids can make, and offer them a tasty and nutritious meal.

Ingredients for Bread Pizza

Serves 10, two bread pizzas per person

  • Two loaves of whole wheat French bread
  • Three tablespoons olive oil, in a small bowl
  • Large tin crushed tomato sauce, marinara sauce, or other natural spaghetti sauce
  • Medium sized package of turkey pepperoni
  • 16oz. package shredded full fat mozzarella cheese
  • 16 oz. package shredded reduced fat or non-fat mozzarella cheese
  • Mushrooms, peppers, onions, or other toppings as desired, finely chopped
  • Oregano, basil, red peppers, and other seasonings as desired

How to Make Bread Pizzas

  1. Prepare your pizza oven.
  2. Lightly grease two baking sheets with olive oil using a pastry brush or fingers. The bread pizzas have very little grease, so it is extremely important to lightly grease the cookie sheets, so that the pizzas don’t stick.
  3. Cut the French bread or bagels into twenty slices. Set aside.
  4. Pour out half the bag of full fat mozzarella into a medium sized bowl. Add half the bag of low fat or non-fat mozzarella to the same bowl, and mix. This blend of cheese lowers the overall fat of the cheese while maintaining the gooey pizza cheese lost with just fat free cheese.
  5. Form assembly line, with stations for the bread slices, then sauce, pepperoni, toppings, cheese, seasonings, and small bowl of olive oil. Add utensils to each station as appropriate, as well as paper towels to clean up. If serving a larger group, spread out stations so the pizza artists have enough room to create.
  6. Invite children to form a line beginning at the bread station. Supervise as children place toppings on a slice of bread. Be careful when applying seasonings, as some may be too spicy, or children may put too much on inadvertently.
  7. After adding the cheese, carefully lift up the bread pizza with a spatula and place on the greased baking sheet.
  8. Dip the pastry brush in olive oil and gently brush oil around the crust of the bread, as well as any parts not covered by topping. The oil prevents the pizzas from drying out.
  9. When both sheets are full of bread pizzas, bake until cheese melts, 7-10 minutes.
  10. Remove from oven, and let set a minute before serving to prevent burnt tongues.

Other Ideas for Assembling Bread Pizzas

Invite older children to prepare the bread, vegetables, and cheese ahead of time and set up the stations.

Allow children to make a design with pepperoni or vegetables on top of their pizza’s cheese layer so that they can tell their pizzas apart.

Offer a taste of toppings and seasonings ahead of time, to make sure children like their pizza toppings before they make their pizzas to prevent wasting food. This activity also encourages children to eat and try vegetables.

Serving Suggestions With Healthy Bread Pizza

Offer a green salad and fresh fruit for desert to round off a healthy meal.

Explain to children that vegetables are a healthy part of dinner, and offer a cut raw vegetable plate with light dressing to entice them.

Healthy bread pizzas are an easy, healthy, and fun way to make a children’s dinner or party memorable.

Homemade Dough Makes the Perfect Pizza

A person’s love affair with pizza starts at an early age and reflects his or her environment. The thickness of the crust varies from a New York City pizza that’s so thin it can be folded in half lengthwise, to a Chicago favorite, the deep-dish pizza. Toppings range from traditional (tomato sauce with cheese) to trendy (duck sausage and goat cheese), and everything (and anything) in between. Pizza has diversified, blended, and been embraced by many ethnic cultures.

Make Homemade Pizza

The best pizza, though, may be the one made in a home kitchen. Why make pizza at home? To control the quantity and quality of the toppings, regulate the thickness of the crust and the size of the pizza, for the satisfaction of making pizza at home, and for sharing the pleasures of cooking with family and friends.

Homemade pizza is one of the easiest meals to make and provides the cook with an opportunity to personalize his or her creation. Make the dough from scratch for this simple recipe in the style of Pizza Margherita. A pizza stone will help crisp the crust, but it isn’t essential. Baked on a hot pizza stone, a pizza cooks fast; but it can also be baked in a pan with a few minutes added to the cooking time.

Pizza Cooking Methods

If using a pizza stone, a pizza peel will make it easy to place or remove the pizza from the stone. The pizza may also be formed on parchment paper and both the pizza and parchment paper are placed on the stone. Another method is to form the dough into a pizza on a flat surface, then place the dough on the hot stone and then add the toppings. The stone and brick pizza oven will be hot, so precautions must be taken against burns. A pizza peel will be needed to remove the cooked pizza from the stone.

Additional toppings are optional, but too many toppings will add moisture to the pizza and produce a soggy crust in the center. Cook vegetables and meat to reduce moisture content and bake the crust for a few minutes before adding toppings to give the center of the pizza a chance to cook partially through.

When making pizza, use fresh yeast and a high-gluten flour (don’t use cake flour), and make sure the oven can reach and maintain a temperature of 500°F. Have all toppings ready; they can be prepared while the dough is rising. After removing the pizza from the oven, give it a few minutes to cool down before cutting.

The Perfect Basic Pizza Margherita

  • 2 cups very warm water
  • 1 (¼-ounce) package active dry yeast
  • 2 teaspoons honey
  • 3 tablespoons olive oil
  • 4 to 4½ cups flour
  • 2 medium tomatoes, chopped coarse
  • 8 to 12 stems fresh basil, washed, dried, and leaves removed from stems
  • 1 medium onion, sliced thin (optional)
  • 8 to 16 ounces shredded mozzarella

Directions:

  1. Pour water into a large mixing bowl. Add honey and sprinkle with yeast. Let sit for 15 minutes, allowing yeast to foam. Add 2 tablespoons of olive oil and three cups flour and mix well. Stir in enough remaining flour for dough to form a ball. Transfer dough to floured board and knead five minutes (knead in mixer with dough hook for four minutes) or until dough is smooth.
  2. Coat the inside of a large glass or ceramic bowl with remaining olive oil. Place dough in bowl, cover with wax paper and a dish towel folded in half. Place in a warm spot. Let rise until doubled in bulk, about one hour.
  3. Place baking stone in oven and heat oven to 500ºF.
  4. Punch dough down. Divide into four pieces. On floured board, pat and stretch one piece of dough into a 10-inch circle. With heavy oven mitt, carefully remove baking stone from oven and place baking stone on a heat-proof surface. Position round of dough on hot baking stone. Or transfer dough to parchment paper and place dough and parchment paper on baking stone. Or place dough on a large oiled cookie sheet. Top dough with one-quarter of the tomatoes, basil leaves, onion (optional) and cheese.
  5. With oven mitt, return stone to oven and bake for 8 minutes or until pizza is golden brown. If using a cookie sheet, bake for 10 to 12 minutes. Allow pizza to cool a few minutes before cutting
  6. Form the next pizza while the first is cooking, and cover with wax paper. After removing the cooked pizza from the oven, immediately transfer it to a serving dish or cutting board and place another round of dough on the stone or cookie sheet. Add toppings and bake. Repeat with remaining dough and toppings.

Preparing a Pizza Party Menu

Celebrate America’s favorite food with a pizza party that offers something for everyone.

 

Since the ancients started putting toppings on their flatbreads, people have been giving pizza rave reviews.

For your next gathering of friends, have a pizzeria pizza party, with this menu of four variety pizzas and even one for dessert!

 

Menu

Artichoke Red Pepper Pizza

Roasted Vegetable Pizza

Hawaiian Pizza

Dessert Pizza

Basic Pizza Sauce

  • 3 tablespoons oil
  • 2 cloves garlic, crushed
  • Dash salt
  • Dash oregano
  • ½ green bell pepper, diced small
  • 1 28-ounce can tomatoes
  • 1 large can tomato puree
  • 1 small can tomato paste
  • 1 teaspoon sugar
  • Pepper
  • Generous pinch of baking soda
  • Parmesan cheese

Heat oil, garlic, salt, oregano and green pepper in a large pot. Add tomatoes, puree, tomato paste, sugar, pepper, baking soda and a little bit of parmesan cheese. Break up tomatoes with the back of a wooden spoon. Cook on low heat for about 1 hour, stirring occasionally.

 

Basic Pizza Dough

  • 3 cups flour
  • 1½ teaspoons sugar
  • 2 teaspoons salt
  • 1 package yeast
  • 1 cup warm water
  • 2 tablespoons oil

Mix 1 cup flour, sugar, salt and yeast in large bowl. Gradually add water and oil and mix at low speed. Stir in 1½ -2 more cups of flour and knead. Place in a greased bowl with a damp towel over top. Let raise 1¼ hours or until double in size. Punch it down and roll it out. Put rolled-out dough onto pizza pans. Add sauce and toppings and bake.

 

Artichoke Red Pepper Pizza

  • 1 pizza crust, unbaked
  • 1 leek, white part only, thinly sliced
  • 1 can artichoke hearts, drained and chopped
  • 1 small red pepper, diced
  • 1 cup shredded mozzarella cheese

Brush unbaked pizza crust lightly with olive oil. Lay leeks, artichoke hearts and red peppers evenly over crust. Bake at 400 degrees for 15 minutes. Add cheese and bake until melted, about 5 minutes.

 

Roasted Vegetable Pizza

  • 1 small eggplant, sliced
  • 1 medium zucchini, sliced
  • 1 red onion, cut into small wedges
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • ½ cup Basic Pizza Sauce
  • Parmesan cheese

Combine vegetables, oil, vinegar, thyme and pepper in a large baking dish and toss to mix well. Place in a 350 degree pizza oven, stirring occasionally for 20 minutes or until vegetables are soft. Set aside. Spread pizza sauce evenly over unbaked pizza crust. Top with roasted vegetables. Sprinkle top with parmesan cheese. Bake for 10-12 minutes.

 

Hawaiian Pizza

  • 1 pizza crust, unbaked
  • 2 teaspoons olive oil
  • 1 cup Basic Pizza Sauce
  • 1 cup chopped smoked ham
  • 1 can pineapple tidbits, drained
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded provolone cheese

Brush unbaked pizza crust with oil and spread sauce evenly over crust. Top evenly with ham and pineapple. Sprinkle with cheeses. Bake at 400 degrees for 12-15 minutes or until cheese melts.

 

Dessert Pizza

  • 1 package ready-to-bake sugar cookie dough
  • 8-ounce package cream cheese, softened
  • 8 ounces marshmallow cream
  • Sliced fruit (strawberries, kiwis, blueberries, bananas, pineapple)
  • Powdered sugar

Slice dough into rounds, as you would make cookies. Place the rounds on a pizza pan and press together to form a crust. Bake in a 350 degree pizza oven until done, about 8 minutes. Set aside to cool. In a large bowl, combine cream cheese and marshmallow cream with an electric mixer. Spread evenly over crust. Arrange fruit slices on top. Using a sifter, sprinkle powdered sugar on top.

Tips:

  • To make your pizza party way more practical and fun, you can use a mobile pizza oven trailer so you and your friends are able to take your party anywhere.
  • If you’re offering different types of pizza, slice the pies into small pieces, so that guests can try a little of each. Keep side dishes light and simple.
  • For a nostalgic pizzeria theme, use a red and white checked tablecloth, serve Coke in old fashioned bottles, and have grated parmesan cheese and red pepper flakes on the table. For a theme movie, watch Mystic Pizza.