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January 29, 2010

By The International Kitchen

Authentic French Meringues

Filed Under  Recipe

Recipe of the Month January 2009 There are three different types of meringues: Italian, Swiss and French! Italian and Swiss meringues are cooked. French meringues are baked. This easy and authentic French meringue recipe will sure be a hit for your next social gathering, or with the family! And yes, they really have only two ingredients, so you can make them any time as long as you leave enough time… Read
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Posted

January 29, 2010

By The International Kitchen

Artichokes & Fresh Ricotta "Cake"

Filed Under  Recipe

July 2004 This month we take you to the region of Piemonte for this delectable creation from the chef of the 4-star Hotel Boston in Turin, part of the Culture & Cooking in Piemonte program. Ingredients N Instructions Clean 12 artichokes, stew 8 of them for 10 minutes in a casserole with garlic, olive oil, a glass of white wine, salt, pepper. Cut in slices the remaining 4 artichokes, cook… Read
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Posted

January 29, 2010

By The International Kitchen

Artichauts en Barigoule (Artichokes in "Barigoule" Sauce)

Filed Under  Recipe

Enjoy this wonderful recipe from sunny, beautiful Provence. Artichokes are a popular springtime vegetable in Provence, and this is one of the most traditional French preparations. You can make it at home or experience it yourself on one of our fabulous culinary vacations in France! Ingredients 3 small artichokes fresh thyme and bay leaves 20 g smoked bacon (about ¾ ounce) 2 tbsp Olive Oil 20cl white wine (about 1… Read
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Posted

January 29, 2010

By The International Kitchen

Arancini di risu (Sicilian Rice Balls)

Filed Under  Recipe

h2. April 2007 Arancini di risu (Sicilian Rice Balls) A traditional Sicilian appetizer, these rice balls are a real treat! See our wonderful cooking vacations in Sicily for more on this enchanting, mysterious island. Ingredients * 500 gr (about 2 cups) Italian rice * 3 eggs * saffron (optional) * 120 gr (about 4 oz) firm cheese such as provolone, cubed * dried bread crumbs * oil for frying *… Read
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January 28, 2010

By The International Kitchen

Vellutata di Zucca (Pureed Pumpkin Soup)

Filed Under  Recipe

This simple recipe is perfect for the onset of fall and is surprisingly versatile. Don't like sage? Try it with a bit of curry, coriander, or nutmeg. You would be surprised how the taste changes, but still lets the squash itself shine through. Ingredients 1 lb. pulp from any type of cooking pumpkin/squash 1 pint (or more) of vegetable or chicken stock 1 shallot 4 sage leaves (fresh) Olive oil… Read
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