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Archive for the Category 'Herbs and Spices'

Additional Italian herbs and spices

Sunday, March 23rd, 2008

Additional herbs and spices for the Italian Kitchen

Chillies come in many different varieties and they are occasionally used in the preparation of some Italian dishes. Chillies come in many different varieties and strength of heat that will be imparted on the dish they are used in. Italians use them to invigorate and complement dishes such as sauces stews and seafood.

Fennel seeds are reminiscent of liquorice or aniseed and are included in not only some fish and meat dishes but are frequently used in the creation of meatballs and sausage. By lightly toasting the fennel seeds much
of the flavour will be released when used in the preparation of recipes.

Chives are used as much for their flavour as for their appearance. They are easily cultivated and have a mild onion flavour and attractive green fine stemmed appearance. They can be used fresh or dried and are included in pasta sauces, salads, casseroles, soups and stews.

Marjoram is an aromatic herb that is consistently found in Italian recipes and is used frequently in many meat, poultry or vegetable dishes, particularly salad dressing, soups and stews.

Thyme has a strong flavour and aroma. Like sage and rosemary it is often used for stuffing and marinades. It also lends itself well to poultry, meats, seafood and fish.

Bay leaves have a very intense flavour and are generally used in their dried form. Most recipes calling for the use of bay leaves, call for just one to flavour an entire dish. Bay leaves are usually used to season stews,
casseroles, soups and grilled and roasted meats and poultry.

Onions are an essential ingredient in most Italian recipes and can be used in various different forms. For convenience and speed, dried, flaked, powdered or granulated can be used. Soups, sauces, dressings and casseroles all call for the use of onion either fresh or dried.

Nutmeg is a richly flavoured spice that is used in many pasta dishes in Italian cooking particularly ravioli and tortellini. The flavour of Bolognese sauce and stews are also enhanced by using this spice.

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Herbs and Spices in the pantry

Sunday, March 23rd, 2008

Parsley is a subtly flavoured herb that is often used as a garnish. There is, however, a particular Italian pasta sauce that uses parsley as one of its main ingredients along with garlic and anchovies. Like most Italian herbs it can be used to flavour soups, salads, meat marinades and dressings.

Garlic is used globally in virtually every type of cuisine but without most dishes of Mediterranean origin would not be achieved. Garlic comes in many forms, granulated, flaked and powder or fresh. It is used for virtually every savoury dish including bread and croutons.

Rosemary is an herb that has a wonderful aroma and is used extensively in roasted lamb and grilled meat
dishes. It can be used making Italian breads especially focaccia. All types of seafood, poultry and vegetable dishes are enhanced by this herb.

Sage is traditionally used in the preparation for stuffing for meat and poultry, and occasionally to flavour soups and sausages. In the Tuscany region of Italy, sage is used to flavour many of their bean dishes including soups and Salads. Another Tuscan speciality is Saltimbocca, a veal dish, which includes sage.

Italian herbs

 

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Italian Herbs and Spices, the essentials

Sunday, March 23rd, 2008

Herbs and Spices essential to the art of Italian cuisine

Each region of Italy has its own culinary specialities and different and unique ways of presenting and preparing some of the most commonly known Italian dishes. However, though there may be additional ingredients that are particular to a certain region there are some generic herbs and spices that are used in almost all Italian cuisine.

One of the most well used a distinctively flavoured herbs used in Italy is Basil. Along with Oregano it is used to flavour many different recipes and dishes. It is the main ingredient in pesto, adds distinction to salads, and salad dressing. It is also used in the preparation of breads, and most traditional Italian pasta sauces, not to mention in marinades.

Italian herbs and spices

 

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Italian herbs and spice blend

Sunday, March 23rd, 2008

Italian blends, are, as the name suggests a wonderful blend of typical Italian herbs and spices. Cruets Gourmet Italian herbs and spices blend have been created for ease of use and can be used in the preparation of many dishes such as soups, pasta and casseroles. The can be used in their dried form or rehydrated to enrich the flavour of olive oil in a bread dipping recipe.

Tomatoes are really the foundation of many Italian recipes and can be used fresh or dried. Dried tomatoes have a more intense flavour than fresh and many recipes call for their use for this reason. You might like to
try dried tomato flakes when you are preparing soups, sauces or casseroles.

In the north of Italy, Basil is the herb used to add flavour to tomato sauces. The use of fresh or dried basil is dependant upon the time of year. In summer, fresh basil is at its best, and in winter the use of dried basil is recommended. However, in Southern Italy oregano is generally used in the preparation of various tomato sauces and dishes, except for the southern Italian dish called Caprese salad which always calls for the use of basil.

The important thing to remember when using oregano and basil is that they should never be combined in the same dish. Whatever recipes you plan to prepare it is essential that all your ingredients are fresh, so that means using vegetables within two days of purchase. In every case freshly milled pepper is always ground directly onto the food.

Italian herbs and spices, cruets goumet spices

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