Posts Tagged ‘pancetta’
Bertolli Chefs Table: Pizza
Special Events • Tags: arugula, Bertolli Chef's Table, Bertolli Vodka Sauce, fennel, Gruyère, mozzarella, pancetta, pizzettes
As some of you may remember, we’re a part of the Bertolli Chef’s Table series on their newly revamped website. Each month, the Chef’s Table features an Italian food genre highlighting recipes from three chefs with varying cooking styles. It might be too much to consider ourselves “chefs”, so we’ll stick with cooks. Every month, you get three very distinct takes on a dish, incorporating one of Bertolli’s wonderful sauces in each recipe. This month’s Chef’s Table highlights a staple in Italian cuisine that just about everybody loves–pizza! We put a modern spin on your traditional Italian cheesey pie by making bite-sized pizzettes, subbing a crispy polenta cake for the traditional pizza dough. The recipe features Bertolli’s Vodka sauce, along with some of our favorite ingredients: fennel, arugula, pancetta, mushrooms and gruyere cheese. Check out the full recipe here. And, if you haven’t already, peep our Chef’s Tables from the previous months. We guarantee you’ll find good stuff!
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Macaroni and Cheese with Pancetta and Portobello Mushrooms
Poultry & Pork • Tags: cavatappi, cheese, pancetta, portobello mushrooms
We. Love. Macaroni. And. Cheese! Who doesn’t? From using Cheese Whiz or Velveeta as the main event, to adding bread crumbs or even bacon grease as a special ingredient, there are so many varieties and methods of making mac’n cheese, especially when it comes to family recipes. Some folks make a cheese sauce first as their base, but we prefer the mixin’-all-in-a-big-bowl method. After draining the noodles, pour them back in the same pot they were cooked in and mix all the ingredients together. The hot noodles and pot hot will melt the butter, soften the cheeses, and create its own sauce right there. Easy.
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Butternut Squash, Proscuitto and Sage Risotto, Butternut Squash, Pancetta and Sage Arancini
Poultry & Pork • Tags: arancini, arborio rice, butternut squash, leftovers, pancetta, risotto, sage
Have you ever made a meal whose sole existence was dependent on being re-purposed for something else? This bowl of flavor-packed risotto met that exact fate. It was a successful first attempt at risotto, but making arancini was the highly anticipated end result. When a friend announced her theme for a monthly dinner party would be Italian, arancini was the first thing that came to mind. Whenever you have an excuse to try a new dish, make sure to take advantage of it. You’d be surprised how many different meals you can make out of one recipe.
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Pancetta, Arugula, Sun-Dried Tomato and Asiago Cheese Pizza
Poultry & Pork • Tags: Bertolli, Foodbuzz, pancetta, pizza, polenta
A couple of days ago, we announced the fact that we made it into the Top 10 as a Menu Item for the Bertolli Sauce team! It’s going to be so much fun to meet all of the other food bloggers we have interacted with mostly in the virtual world. Although, we’ve made it to the Top 10, there is another pinnacle we’re reaching for right now. The Foodbuzz community will be able to vote for three bloggers to present a live demo in the Bertolli Sauce Kitchen at the Tasting Pavillion. Here’s hoping we’ll get the chance to work with the Bertolli Sauce team and present our Menu Item to all of you! Voting opened yesterday to all Foodbuzzers, and we hope you’ve extended a little helping hand. Just think…after early November, you will get a break from all of the Duo Dishes voting pleas. Until then, please exercise your right and vote, vote, vote!
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Minty Melonballs, Port Walnuts and Goat Cheese on Endive Leaves, Sausage Stuffed Cremini Mushrooms, Warm Brie with Blackberry Wine Sauce, Mixed Greens with Pancetta, Manchego and Citrus Vodka Dressing, Apricot Grand Marnier Shrimp, Smokey BBQ Steaks, Parmesan Mashed Potatoes and Celeriac, Grilled Asparagus, Brown Basmati Rice with Cranberries and Pine Nuts, Rosemary and Dill Butters, Chocolate Pecan Mint Roll, Sweet Potato Cake with Spiced Pecan Buttercream
Special Events • Tags: asparagus, blackberries, brie, buttercream, celeriac, chocolate, cranberries, dijon, dill, Foodbuzz, goat cheese, Grand Marnier, manchego cheese, Midori, mint, mushrooms, pancetta, pecan, pine nuts, port wine, red wine, rosemary, shrimp, steak, sweet potato, thyme, vodka, whiskey, white wine
When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.
The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor.
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