Product Spotlight: The Uuni 3 Wood Fired Pizza Oven

By: The Food Hunter

Let me show you how you can have delicious Neapolitan wood fired pizza ready in 60 seconds with the Uuni 3 Portable Wood Pellet Pizza Oven W/ Stone and Peel. Stay tuned for a full product review coming soon.

Sausage Amatriciana

By: The Food Hunter

You may remember awhile back I shared a recipe for Pasta & Sausage in a Quick Tomato Sauce...this is essentially my version of the classic Pasta Amatriciana which typically uses guanciale for the robust flavor.

 Today I'd like to show you how easy it actually is to make this delicious pasta dish!

Special thanks to WebstaurantStore for providing the induction cook-top that made this video possible.

How to Properly Set A Holiday Table

By: The Food Hunter

Whether you spend a lot of time preparing the holiday feast, or are a guest at the dinner table of a friend or family member, you can appreciate a properly set table.  A table that is set well makes the dining experience that much more enjoyable. There's no wondering which fork to use next or which glass is yours, when everything is in it's place.



After many years of being asked by family and friends, "how do you properly set a table" I decided to put together this short video of the format I use. I hope you find it beneficial this holiday season.

Pasta With Zucchini, Tomatoes & Fresh Basil

By: The Food Hunter
 
The tasty combination of zucchini & fresh tomatoes is perfect served over pasta for a quick week-night meal. Ready in under 30 minutes, you don't even need a recipe to make this flavorful dish.
 

Follow along with the video below to see how quick and easy it all comes together.

Pasta With Zucchini, Tomatoes & Fresh Basil
Serves 2

1 garlic clove, sliced thin
1/2 a large zucchini, cut into 1/4-inch-thick half moons

1 cup cherry tomatoes, halved
2 Tablespoons basil, chopped
2 Tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt
1/2 lb pasta
Parmesan cheese

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

Heat olive oil in a 12 to 14-inch sauté pan. Add the zucchini & cook stirring occasional, until soft. Season lightly with salt. Add the garlic and red pepper flakes and cook until fragrant. Remove from the heat.

Drop the pasta into the boiling water and cook until al dente. Drain the pasta and toss into the pan with the zucchini. Place the pan back on the heat. Add the tomatoes, season with salt, and cook about 1-2 minutes.

Add pasta to the pan and stir to combine. Add basil and a splash of olive oil (just enough to lightly coat the pasta).

Spoon into serving bowls and serve with grated parmesan cheese.

Greek Style Frittata

By: The Food Hunter

In the spirit of summer #TeamFarberware is encouraging families worldwide to go for the gold by preparing team style dishes that are family friendly and require minimal time and effort to put together.



The first modern Olympics were held in Athens Greece in 1896 and since then they are one of only four countries to have competed at every summer game. Inspired by their sportsmanship and their need to maximize their strength with hearty meals, I came up with this Greek Style Frittata. This medal worthy dish of eggs, loaded with veggies is just one example of how you can have a healthy and delicious breakfast, lunch or dinner on the table in minutes.

I used several pieces of non-stick cookware from Faberware's stylish 15 piece dishwasher-safe set to prepare this meal. Top-quality non-stick interiors make clean-up a breeze and the fact that they are dishwasher safe makes them ultra-convenient for those nights when you want to spend more time with family.



If you love this dish and want to prepare it for your family or friends click through to Faberware  to grab the full recipe! But before you do make sure to enter the giveaway below! I have teamed with Farberware to allow one lucky reader a chance to win a 15-Piece Farberware dishwasher safe nonstick cookware set. The set comes with one-quart and two-quart covered saucepans, 5-quart covered Dutch oven, 8-inch skillet, 10-inch covered skillet and a medium cookie pan.

Looking for additional recipes and cool giveaways? Be sure to check out Faberware Cookware on Facebook and Instagram and follow #MyFamilyCooks on Twitter.

a Rafflecopter giveaway
 

I have an ongoing relationship with Farberware and will receive product and/or compensation for posts featuring their items. As always, all opinions are 100% my own. This giveaway is sponsored by Farberware and open to US residents only. The winner will be chosen using random.org and notified via email. Winner will have 48 hours to respond and in the event they do not, another winner will be chosen.

Breaking Down A Hog With Eric Tirone {Graphic}

By: The Food Hunter

Cochon Butcher’s Eric Tirone is dedicated to his craft and has been building his knowledge base, strengthening his skills and honing his technique at one of the best restaurants in New Orleans for the past two years.

Eric, who hails from St. Louis, grew up in a food centric family. With parents that both love to cook and a brother already in the business it was only natural that he chose the career he did. Eric received his degree in Culinary Arts from Johnson & Wales University. While there he had an opportunity to travel to Italy and learn various techniques and cooking styles. It was during these travels that he realized he wanted to focus on fabrication and immediately applied as an intern at Cochon Butcher.



As an intern Eric never lost sight of his goal of becoming a butcher. He worked extra hours and learned as much as he could about breaking down pigs; eventually his hard work paid off with a full time butcher position at Cochon.

Today customers waiting in line for lunch at Cochon butcher can witness Eric butcher a whole hog in about 35 minutes.

Who is the Meat Mama?

By: The Food Hunter

Leighann Smith, head of the meat department at Cochon Butcher in New Orleans, has been nicknamed the meat mama and rightly so. Leighann came to Louisiana with butchering in mind and immediately applied for a job at Cochon Butcher, a gourmet sandwich and charcuterie shop that specializes in house made meats. Though she learned the basics of her craft from reading books she has expertly honed her skills working full time at Butcher.



I met with Leighann, on a recent trip to New Orleans, and was immediately taken in by her hospitality and laid back, fun-loving personality. In the shop merely 5 minutes, I was handed an apron and gloves and put to work.



Leighann graciously spent her morning teaching me how to make boudin, the classic Louisiana sausage made of marinated stewed pork shoulder, savory seasoning and long grain rice.



She even showed me how to manually operate the vertical sausage stuffer...



and although it was hot to touch as it came out of the horn I successfully made my first sausage coil under her guidance.



Naturally, tasting was on my mind all morning and thankfully Leighann had some boudin ready for us to try! We shared a plate of the creamy dense sausage with a side of house made Germain style mustard and pickles. It was rich in flavor with hints of spice and paired perfectly with the spicy whole grain mustard made with Abita beer.



Part of being head butcher at Cochon Butcher means Leighann is also in charge of the charcuterie. Rows and rows of specialty meats at various stages of the drying process hang from the ceiling in a small room above the store which unfortunately I couldn't photograph. I did however get to try some of Leighann's creations including her yummy fennel salami.

Our time together could have ended there and I still would have been as happy as a pig in sh**...pardon the pun. But just as we were about to leave this happened.



To be continued...

Sassi Summer Cooking & Wine Series

By: The Food Hunter

Explore the regional flavors of Italy while you learn to prepare authentic Italian dishes with Chef Nicosia at Sassi restaurant in Scottsdale. Designed for home cooks of all skill levels, these interactive demonstrations focus on a different region of Italy each week. To complete the culinary experience, hand selected wines are paired with each dish so guests may be fully immersed in the rich, regional flavors of the country.



Below is a short video of Chef Nicosia making sausage during a recent class and some still of the food that was made and served that night.

eggplant cakes

pasta with sausage & broccoli rabe

These classes are a great way to experience a chef in action, ask questions and learn how to cook some delicious food.


Sassi Restaurant
10455 E Pinnacle Peak Parkway
Scottsdale Az. 85255

This meal was provided complimentary, however all opinions and comments are my own.

Five Tips For Making Delicious Gnocchi

By: The Food Hunter

I'm by no means a novice when it comes to making gnocchi but a little advice from a pro never hurts. So here's the quick and dirty of what I learned watching Chef John Collura, of Cibo eVino, make gnocchi at his house.

1. Use Russet potatoes. They have the proper starch needed to give gnocchi their light pillowy texture.

2. Bake don't boil the potatoes, this will keep them dry so that the finished product melt in your mouth.

3. Peel the potatoes when they are still hot and use a ricer to aerate the flesh.

4. Mix with as little flour as possible to form a firm but moist dough and be sure to not overwork the dough.

5. Create ridges in the gnocchi either with a ridger or the back of a fork to help the sauce evenly coat the dumplings.



Gnocchi
(courtesy of Chef John Collura)
1 lb potato
1 egg yolk
1/2 cup flour
2 tsp salt

Bake the whole potatoes until they are soft. While still warm, peel and pass through ricer onto a clean surface.

Set 6 quarts of water to boil in a large spaghetti pot.

Make well in center of potatoes and sprinkle all over with flour, using just enough flour to make them firm but moist. Place egg and salt in center of well and using your hands, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or gnocchi ridger.

Drop into boiling water and cook until they float (about 1 minute). As gnocchi float to top of boiling water, remove them.

Top with your favorite sauce and enjoy!

Food Videos

I added some fun new food video's to the blog, along with some older ones I've done. Check the new "Video" tab at the top of the page and let me know what you think. Look for more coming soon!

Throwback Thursday: Peas & Corn Succotash Video

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

By: The Food Hunter

Those of you that have been following me for awhile know that I recently redesigned my blog.  I hope everyone is enjoying the new look.  I know I am.

Well I've got something else new...a cooking video. I've done a few video's before; but thanks to my wonderful husband the video format has been redesigned to match the blog's new look.  I'm excited to share this with you and look forward to your feedback.

The recipe below for Peas and Corn Succotash is something my husband and I put together to incorporate more veggies into our meals.  Succotash is best described as a stew of veggies; most often corn and lima beans. Like most other stews you can easily customize succotash to include your favorite vegetables.

I hope you enjoy the video!



Peas & Corn Succotash
(printable recipe)
1 carrot, diced
1 onion, diced
1 celery, diced
3 garlic cloves, thinly sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon fresh thyme, chopped
¼ cup olive oil
1 cup frozen peas
1 cup frozen corn
¼ cup stock

Heat olive oil in a large skillet over medium heat. Add your chopped vegetables and cook until tender. Add frozen peas and corn and cook two minutes. Add stock and thyme. Season with salt and pepper to taste.

Cook an additional two minutes or until heated through.

Ice Cream; It's Not Just for Kids

It's been a busy few weeks for me. In addition to my regular cooking adventures I've also had the opportunity to participate in two video interviews; the second of which is below.

Ice cream is not just for kids and Gale Gand, executive pastry chef at Tru in Chicago, has some great suggestions on how to make eating ice cream more sophisticated.   Gale has also teamed up with Breyers to sponsor a create your own ice cream sundae contest.   Details along with ideas and recipes are in the video.

Interview with Award-Winning Cookbook Author Jackie Newgent

Last week I did a video interview with registered dietitian and award-winning cookbook author Jackie Newgent; on ways to spice up ordinary food.

I’m always looking for new and exciting things to do with food and still retain their nutritional values. So I jumped on this wonderful opportunity. In the video Jackie gives some good healthy tips like: using turkey instead of beef to make burgers and mixing in red bell peppers for added taste.


Somehow when reading the initial offer I totally missed the part about the video being sponsored by Hellman’s Mayonnaise. To be honest…I have nothing against mayonnaise..I eat it…not often but when the situation is right I’m ok with it. I believe in the whole “everything in moderation” theory. A little mayonnaise is not going to kill you but do I believe in mayonnaise being “good for us”. No, not really.

That being said take a look at this quick video interview with Jackie Newgent and then make your own decision on what role mayonnaise plays in your life.

Fall Recipes and a New Cooking Video

We don't get much of a fall season here in Arizona. Last week temperatures were in the high 80's and I was hopeful. But this past weekend we hit the 100 mark once again. Such crazy weather makes it very hard to enjoy the traditional comfort foods of the season like soups and stews.

I've decided to ignore the rising temperatures outside and create my own fall food season with some Merlot-Braised Chicken Thighs. I saw this recipe in a Lidia Bastianich cookbook and thought it would be perfect. Chicken thighs are stuffed with a mixture of carrots, celery and onion; a combo that reminds me so much this time of year. Add some sprigs of fresh rosemary and sage and this dish is screaming fall. On the side I served Green Beans and Mashed Potatoes, also from Lidia. (see below for recipes)

Lucky for us my husband decided this recipe was worthy of a video.

Hope you enjoy it!



Merlot-Braised Chicken Thighs
adapted from Lidia Bastianich

2 tablespoons butter
3 tablespoons extra virgin olive oil
1 cup onion, chopped
1 cup leek, chopped
1 cup carrot, chopped
1 cup celery, finely chopped
salt and pepper
1 cup Parmigiano-Reggiano
1/4 can Italian parsley, chopped
12 boneless, skinless chicken thighs
12 sprigs rosemary
12 sage leaves
6 cloves garlic, crushed
1 cup Merlot
1 cup chicken stock

In a medium size skillet, heat the butter and 1 tablespoon of the olive oil together over medium heat until the butter is foaming.

Add onions and leeks and cook, stirring occasionally, until wilted, about 5 minutes. Add the carrots and celery and season lightly with salt and pepper.

Reduce the heat to low and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Transfer the vegetables to a large bowl and cool completely. Stir in the grated cheese and parsley.

Cut twenty-four 4 inch lengths of kitchen twine. Place a chicken thigh on a work surface. Spread about 1/4 cup of the vegetable mixture in an even layer over the chicken thigh. Roll the thigh around the filling into a tight cylinder. Place the stuffed thigh, seam side down and tie it securely with two pieces of twine.

Tuck a rosemary sprig under the twine on one side of the thigh and a sage leaf on the other side. Set aside and repeat with the remaining thighs.

In a nonreactive skillet large enough to hold the thighs in a single layer, heat the remaining 2 tablespoons olive oil over medium heat, than add the chicken bundles and garlic. Cook, turning the chicken thighs often and rotating them in the skillet so they cook evenly, until golden brown on all sides, 7 to 10 minutes.

Season the chicken with salt and pepper, add the wine and bring it to a boil. Add the stock and bring to a boil, then adjust the level of heat down to a lively simmer.

Cook, uncovered, turning the chicken pieces occasionally, until the chicken is cooked and the sauce is reduced to a syrupy consistency, about 20 minutes.

Cut and remove the strings and discard the herbs. Spoon the sauce over the chicken and serve immediately.


String Beans and Potaotes
adapted from Lidia Bastianich

1 large Idaho or Yukon Gold potato, about 8 ounces
1 pounds fresh string beans, cleaned
1/4 cup extra-virgin olive oil
4 garlic cloves, peeled and sliced
Salt and freshly ground black pepper

Peel the potato and cut crosswise into 11/2 inch pieces. Pour enough cold water over the potato in a large pot to cover by 3 inches. Bring to a boil. Cook about 8 minutes. Add the string beans, and cook until tender; about 7 minutes. Drain the beans and potatoes.

Heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook just until it begins to brown, about 1 minute. Add the string beans and potatoes, and season lightly with salt and pepper. Cook, stirring and mashing the potatoes roughly. Add the remaining olive oil, and season to taste with salt and freshly ground pepper.

Sorrento Cheese Factory Tour

During our time on the Amalfi coast my husband and I took a side trip to Sorrento where we signed up for a guided tour and tasting at Caseificio Michelangelo. Dating back to the early 1940’s Caseificio Michelangelo is the oldest cheese factory on the Sorrento peninsula. It produces several different cheeses including mozzarella, caciocavallo, provolone, ricotta and caciotta.


We took the Sita bus from Praiano and were met at the stop by Christopher who escorted us the rest of the way. Upon arrival at the factory we were introduced to our tour guide Sara and given a disposable outfit to wear. Very attractive I might add. The tour begins with the first drop of milk and follows the cheese making process all the way to the drying room.

At the end of the tour we were given the chance to try our hand at braiding our own mozzarella. What a cool experience. It’s not as easy as Sara’s daddy makes it look in this video we shot.



After the tour we were brought into the tasting room where a platter of cheese and wine awaited us.


Sara spent time with us going over each of the different cheeses and answering all our questions…and boy did we have a lot of questions. Most importantly…can we bring some cheese back to the US? (answer below)

Visiting Caseificio Michelangelo was a truly unique experience and I would recommend it to anyone visiting the area.

**As for bringing cheese into the US...customs says you may bring in cheese as long as it’s not the soft spreadable kind. But I can tell you from experience you can NOT bring in salami.

Caseificio MIchelangelo
via delle Rose 91
80063 Piano di Sorrento (NA) Italy

Cooking and Climbing in Praiano, Italy

I've been in Praiano for one week and I'm still amazed with this little town. First let me tell you that it's hot here... really hot. Second, the stairs are a killer. I don't care what anyone says climbing 67 steps in hot humid weather is not fun.



Third the food is out of this world... fresher than fresh; if that's even possible.

For example: The rabbit we are cooking tonight was hunted just yesterday, according to the butcher, in the hills above town. And the calamari I made last night was fished from the very waters I can see from my patio. The house we are staying in has a huge garden and our landlord, Antonio, is very generous with his bounty. He's given us, among other things, fresh tomatoes right off the vine and lemons picked from his tree.



We've learned what it truly means to cook local. Instead of ordinary meatballs we made lemon polpette with zest from Antonio's lemons and veal ground as we watched, from the butcher. In place of a traditional meaty tomato sauce to dress our pasta we made a sort of salsa crudo with Antonio's tomatoes and the basil which seems to grow wild on the property.

We've been enjoying the long trek to the market each day; and planning our meals around what looks good.



It's something we don't do back home due to time limitations and the fact that it wouldn't make a difference in freshness anyway. I wouldn't trade these experiences for anything. Praiano has opened my eyes to some new things and has strengthened my calf muscles better than any trainer at the gym.