italian

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact. 
YELLOW SQUASH BOLOGNESE 
Ingredients for Bolognese Sauce:

1/4 cup olive oil

1 Vidalia onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 carrot, diced

4 ounces mushrooms, sliced

1 pound sweet Italian sausage, ground

1 teaspoon fennel seed

1/8 teaspoon marjoram

1/8 teaspoon oregano

1 28-ounce can San Marzano tomatoes

1/4 cup parsley, chopped

8 basil leaves, chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup Parmesan cheese, grated
Instructions:

In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. Sauté 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes. 
Ingredients for Noodles:

1-2 yellow squash

1-2 tablespoons olive oil
Instructions:

Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. Sauté no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Eat More: Quattro Formaggio Ravioli! Four different cheeses in one dish make me think I died and went to Heaven. Or at the very least, I did something right. Let me share with you a little secret. It doesn’t matter that you use store-bought ravioli because it’s the cheese sauce you practically slurp with a spoon!
QUATTRO FORMAGGIO RAVIOLI
Ingredients:

2 tablespoons Bleu cheese, crumbled 

1/4 cup Parmesan cheese, shredded 

1/4 cup Mozzarella cheese, shredded

1/4 cup butter

1 cup light cream

4 ounces Neufchâtel cream cheese

1 teaspoon herbs de Provence

Fresh Basil

1 cup marinara sauce

Stuffed Ravioli, any variety
Instructions:

Combine Bleu, Parmesan, and Mozzarella cheeses in a bowl. Set aside. In a medium saucepan, over low heat, melt butter. Do not scorch. Add light cream and bring to boil. Slowly add Neufchâtel cream cheese in chunks, stirring until melted. Reduce heat to medium-low. Gradually add remaining cheeses, stirring constantly until smooth. While stirring return to boil for one minute. Add herbs de Provence. Reduce to simmer. Warm marinara sauce in another pan or microwave-safe dish. Cook ravioli as directed on package. Drain ravioli and divide into portions. Spoon cheese sauce and marinara sauce over cooked ravioli. Sprinkle with extra cheese. Garnish with fresh basil. Serve with garlic bread drizzled with olive oil. 

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana! Without the cost of a plane ticket, you can be swept away for a taste of Italy. The journey winds through the countryside of Tuscany with fine wines born of the Sangiovese grape to the imported pastas of the outer regions. Choose linguine, penne, or capellini. Twirl the pasta against the curved indentation of the plate or use a spoon like an expert. Homemade breads drenched in herbed olive oil are too tempting to resist. If it’s seafood you desire, the portobello mushroom cap stuffed with lobster and shrimp over a bed of risotto is enough to make you sigh. Perhaps there’s room for dessert if you stop right now. Cannoli for two. Yes, please. 

Dining Outside the Home: Battista’s Hole in the Wall in Las Vegas, Nevada 

Dining Outside the Home: Battista’s Hole in the Wall in Las Vegas, Nevada! Every time you visit Battista’s, you’re in good company. Slip into a semi-private cove to absorb the atmosphere, food, wine, and music. Gordy, the strolling musician, entertains like family, with a twinkle in his eye as the accordion plays on. Sit back and share a glass of wine while munching on buttery garlic bread. Check out the vintage photos of familiar faces that surround you among hanging baskets and wine bottles. Let time stand still. When the food arrives, sprinkle on the Parmesan cheese and dig in. Battista’s Hole in the Wall is spot on. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Veal Parmesan! Actually, this recipe works really well with chicken, if you choose to substitute. Either way, it’s a gourmet dinner entrée that deserves a friendly nod of approval. By first browning the coated veal in a skillet, the crust seals in the rustic Italian flavor. Top it with Muenster cheese instead of mozzarella for a tangy smooth complement to the savory tomato sauce. 
VEAL PARMESAN 
Ingredients:

1 pound veal cutlets or chicken breasts

1/3 cup Italian dry bread crumbs

1/3 cup Panko seasoned dry bread crumbs

1/3 cup Parmesan cheese, grated

1 egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

2 cups Italian tomato pasta sauce, chunky

2 cups Muenster cheese, sliced
Instructions:

Preheat oven to 350°. Between plastic wrap, flatten each cutlet to a disc. In a shallow dish, whisk egg and milk together to blend. On a sheet of waxed paper, combine Italian bread crumbs, Panko bread crumbs, and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. Heat vegetable oil in a large skillet over medium heat. Cook the veal 4-5 minutes per side until golden brown. Drain on paper towels. In a greased baking dish spoon half the pasta sauce on the bottom. Next layer the veal cutlets. Spoon remaining sauce over veal. Top with Muenster cheese overlapping the meat. Bake uncovered for 25 minutes until sauce is bubbly and cheese is golden brown in spots. Garnish with fresh basil. 

Dining Outside the Home: Sal’s by Victor Italian Restaurant in Williamsburg, Virginia 

Dining Outside the Home: Sal’s by Victor Italian Restaurant in Williamsburg, Virginia. The authentic Italian homemade pizza is just the tip of the iceberg on this extensive menu of Sicilian favorites. The warm glow of Tuscany reflects artwork from Venice and beyond. Never mind that the natural flow of Italian conversation lingers against a backdrop of regional classic music. Everyone is family here and the food proves it. That’s amoré!

Dining Outside the Home: Bobby V’s Italian Restaurant Pizzeria in Kapaa, Kauai 

Dining Outside the Home: Bobby V’s Italian Restaurant Pizzeria in Kapaa, Kauai. Buongiòrno from the verdant green Italian countryside to the coconut palms of Kauai. The secret recipes may be worthy of the family fortune, but word travels fast when authentic Italian cuisine is served on a tropical island. From marinara pastas to cheesy pizzas to meaty calzones, the tour of Sicily never ends. Enjoy every savory burst of sweet basil, aromatic oregano, nutritious garlic, roasted fennel, and caramelized onion in the regional favorites and finest Italian foods. Dine alfresco in the outdoor garden or the front porch for the ultimate experience. 

Dining Outside the Home: La Spezia in Kōloa, Kauai 

Dining Outside the Home: La Spezia in Kōloa, Kauai. As you walk up the wooden steps of the quaint corner café, the faint aroma of savory herbs, sweet pastries, and cured gourmet meats entice you at the door. Before you ever turn the knob to go inside, a handwritten sign is stationed there with words printed in colorful chalk: “CIAO! Please wait to be seated.” Wooden benches line both sides of the porch. A Sunday Brunch of scramblers, Benedicts, and pancakes is popular so the café is bustling with excitement. Conversations linger over the Bloody Mary Bar where morning cocktails get personalized to taste. A carafe of tomato juice is surrounded by glass jars of celery sticks, kalamata olives, dill pickles, jalapeño peppers, and even caper berries. Fresh horseradish, Worcestershire sauce, red hot tabasco, and other condiments follow up nicely. No complaints here. The challenge arises when choosing between the Traditional Eggs Benedict and the Italian Benito Benedict. Grazie, grazie molto!

Dining Outside the Home: Café Portofino in Lihue, Kauai 

Dining Outside the Home: Café Portofino in Lihue, Kauai. The strings of a harp gently lure Italian-lovers to the private patio where the stunning view of a rugged coastline transports you to northern Italy. White linens further create an intimate setting amid candlelit lanterns and skilled European servers. As you savor this fabulous meal with a sip of bubbly moscato and olive oil-laden focaccia, gaze into each other’s eyes, linger awhile, and absorb the romance.