Sunday, January 24, 2010

My Humus

Humus: This is such a quick fix appetizer and ready to serve with your favorite cracker or pita or any other bread you like. Use what you want and save the rest in the fridge in an air tight container for up to a week. It's a no brainer and a very healthly snack.

1x large can of chick peas (or some people call them garbanzo beans) 540 ml/19 oz.
1x large clove of garlic
olive oil
1/4 lemon juice
salt to taste

In a food processor put all the ingredients in and puree it. If you notice I didn't put an amount of olive oil, because it depends on what consistency you like. If you like a thicker more dense humus then put less olive oil as you puree your mixture. If you like it more spreadable or creamy then add more. The choice is yours and you can add a little parsley to add a contrast to your mixture it looks good and tastes great!

Saturday, January 16, 2010

In the beginning

My name is Laura Moscone, born in Toronto Canada, of parents of Italian background. My father was born in Italy and my mother and Italo/Canadian was born in Toronto as well. I am the third sibling of 4. Our household was a very busy one. My mother Argentina, helped my father, Benedetto with the family business, a tile/contracting business started in 1952. Since the business was run out of the house; it was expected that dinner be on the table at 6:00 pm every night. I was always around my mother while she frantically cooked dinner to make sure the "start time" wasn't missed. I was interested in how things were done. I loved the aroma of her fresh sauce that simmered on the stove. I always asked questions and Mom would always show me how she made her meals. But I always knew I had a knack for cooking because, once I tasted something I would look at it analyze it and wonder how it was made and with a pretty good success rate I could re-create that dish (with a few changes of course). I didn't just want to cook I wanted to "create" something that another person would really enjoy. So I would experiment and usually, with very basic dishes I would come up with a dish that everyone would like. I would really only make a main course. My menu was very basic and simple. As time went on and I got married and had children my dishes were always geared towards the loving people around me. I always wanted to create something new and exciting which made me want to learn and create more. I really felt I was an artist and my kitchen was my canvas!

Monday, January 11, 2010

Pasta Aglio e Olio

Coming from and Italian back round my dishes are largely a reflection of this, but if I see or taste something I like, whether Italian or not I try to re-create it add something to and make it my own. Cooking should be simple and as a result it will make your cooking experience a pleasurable one. The simplest pasta anyone can make is "Pasta Aglio e Olio" translation: Garlic and oil.

-4 tables spoons of good extra virgin olive oil
-2-3 large cloves of crushed garlic
-250 grams (1/2 package) of cooked spaghetti (as per package instructions) "al dente" is best.

Saute the crushed garlic in the oil until very lightly golden. Add your cooked pasta to this oil mixture and continue to cook for another 2 minutes. Voila! Add a sprinkle of finely chopped parsley it adds a nice color a make a wonderful presentation. This is the easiest pasta you can make and the oil mixture is essentially the start to every other type of sauce for pasta.

Home Made Chicken Broth - for the Soul

Soups are great especially in this cold January that were having with the temp. at -10 degrees Celsius and for anyone south of Ontario Canada that's real cold! A soup is great because what ever you have in the fridge can go in. The main ingredients for a good soup is a celery stalk and onion and a carrot and a piece of fresh chicken.

-large stock pot
-3 Tablespoons of extra virgin olive oil
-1 largely chopped medium onion
-2 celery sticks cut in 2-3 pcs.
-1 large carrot cut in half
-one whole tomato
-1 to 2 pcs of chicken thighs and legs with skin
-salt and pepper to taste
-2 chicken bullion (optional)

Saute the veggies 2-3 minutes add water to the stock pot to 3/4 full add your chicken pcs. & tomato. You can add your salt and pepper and or bullion
Let boil for 2 hours until the chicken meat is so tender that it coming off the bone easily.
Use a slotted spoon to remove the cooked veggies, and the chicken and set aside.
Strain the broth with a fine strainer and let cool.
Take the skin and bones of the chicken off and put the chicken pieces aside. At this point your broth is made and you can add your favorite cooked rice, noodles, tortellini
You can put the excess broth in the freezer so that you can use it at a later date.


Italian tuna salad

2 large tomatoes1 small shallot
1 can of tuna and type you like
2 table spoons of olive oil
2 leaves of fresh basil washed
salt and pepper to taste

cut tomatoes in cubes
thinly slice the shallot

Mix these ingredients with the can of tuna tear the fresh basil into small pcs. to garnish
Enjoy this with a fresh piece of bread or toasted bread which ever is your preference. This is a healthy dish quick and easy.