Ingredients

This fresh, soft, creamy white cheese is made from the whey after it is separated from the curd during heating. The strained whey is then heated again (ricotta means “re-cooked” in Italian). In Italy, ricotta is made from sheep’s milk, while ricotta made in the …

In Italy, cheese that is made from sheep’s milk and then aged is known as pecorino. Pecorino cheeses originate from the islands of Sardinia and Sicily. These cheeses are mild-tasting when they are young and develop a sharp flavor and a hard, granular texture as …

Gorgonzola is one of Italy’s oldest and finest cheeses. Made in Italy since the 9th century, it is named for the village where it was first developed near Milan. Only the milk from herds bred in two Italian regions (Piedmont and Lombardy) may be used …

Cheese has a prominent place among the products of animal origin. Among our types of cheese of the oldest tradition Parmigiano Reggiano can now be considered as a symbol of culture and civilization. This product is one of the most imitated in the world. In …

Clear soups whether they are made from meat, poultry, game fish or vegetable, clear soups are all prepared in the same manner. Thin clear soups are a good first course. They stimulate the appetite. They are not difficult to make, but they do require attention …

Notes on Eggs 1.   Farm fresh and free range eggs have more durable yolks than their mass-produced brethren. Stronger yolks are less likely to break while frying. 2.   The color of an egg has no effect on its taste. The egg color is determined by …

Stewing is a combination of dry- and moist-heat cooking application. Meat should be cut into smaller pieces than those used in a braise. Meat should be browned in a small amount of fat, removed and then seasoned. Aromatics are added and cooked. Then the tomato …

Sautéing is a dry-heat cooking method with fat, heat is transferred by conduction from the pan, to the fat, to the food, using a small amount of fat. Sautéing is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, …

Chard goes by many names—Swiss chard, leaf beet, seakettle beet, and spinach beet to name a few. It is a beautiful large-leaf vegetable with wide flat stems resembling celery. The ruby variety has a vivid red stem with broad dark green leaves. The flavor is …

Chervil, Anthriscus cerefolium, is a small low-growing annual of the carrot family. It derives its name from the Latin chaerophyllum which means “festive herb” or “herb of joy.” Its lacy, fern like foliage is dried and ground for seasoning. Even though it is a member …