The Feast of 7 Fishes - Italian Christmas Eve Dinner Made Easy With A 4-Fish Seafood Risotto

Seafood risotto is usually made with the seafood cooked right into the risotto. Although this makes a wonderful dish, I find that the seafood can easily become overcooked and get lost in the risotto, or that some diners can get lots of seafood while others get cheated. I find that flavoring the risotto with a seafood broth and then topping it with sautéed seafood is an unbeatable combination.

Servings: 4-6

Italian Cooking

• 1 pound risotto, made from Arborio rice prepared according to package directions and kept warm (see note)
• 1/4 cup extra-virgin olive oil
• Red pepper flakes to taste
• 2 dozen small clams, rinsed
• 2 dozen small mussels, cleaned and de-bearded
• 12 large sea scallops
• 12 medium to large shrimp, shelled, cleaned, and de-veined
• 1/2 medium clove garlic, minced
• 3 plum tomatoes, diced
• 2 tablespoons heavy cream (optional)
• 1 tablespoon butter (optional)
• 1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped
• 1 cup white wine sauce (see below)
• Salt and freshly ground black pepper to taste
• 4 to 6 lemon wedges, for garnish

Preparation:

1. Prepare the risotto according to package directions. Either keep the finished risotto warm in a 200ºF. oven or cook it while you prepare the rest of this recipe.
2. Put the olive oil and red pepper flakes in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking.
3. Cook the clams, mussels, and scallops (on both sides) for 3 to 5 minutes, or until the clams begin to open and the scallops begin to turn opaque.
4. Add the shrimp and cook everything for 1 minute more, until the shrimp turn pink on one side.
5. Turn the shrimp, add the garlic, and cook for a few seconds, until the garlic begins to turn golden.
6. Add the tomatoes followed by the sauce and cook for a moment or two until all the juices in the pan blend together.
7. Finish with a pat of butter or two and a splash of cream if desired.

The Sauce:

1. Add ¼ cup olive oil to the bottom of a saucepan, followed by 3-4 tablespoons of flour and stir over medium heat.
2. Slowly add 1 cup of white wine and continue stirring. (sauce will thicken).
3. Now slowly add about 1cup of clam broth and ½ cup of water. Stir until all the liquid is incorporated.
4. Reduce heat to low and continue cooking for about 15 minutes until the sauce reduces to the consistency of a smooth gravy.

Serving Seafood Risotto:

Stir some of the liquid part of the sauce into the risotto, then spoon the risotto onto individual serving plates. Top each serving with the remainder of the sauce and the seafood. If desired, arrange the mussels all along the rim of the platter or plate, then add the seafood in the center. Sprinkle with the parsley, salt and pepper, and garnish each serving plate with a lemon wedge.

Note about Arborio Rice:

Arborio rice, for making risotto, is sold in 1-kilogram boxes (2.2 pounds) and comes in two packages. The cooking time is about 15 minutes, but it's best prepared slightly underdone because it will continue cooking after it's removed from the heat.

Enjoy!

The Feast of 7 Fishes - Italian Christmas Eve Dinner Made Easy With A 4-Fish Seafood Risotto

About Chef Silvia:

For Chef Silvia Bianco, a native of Calabria region in Italy, food has always been an act of love, which Silvia shares in the form of a unique blend of culinary alchemy and life-enhancing recipes in her monthly newsletter, "A Note from the Chef".

Subscribe to the FREE newsletter at Silvia's blog "Cooking with Chef Silvia"

Visit her website for more recipes cooking tips and information on Chef Silvia's cooking classes

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Substitute For Marsala Wine - Cooking Alternatives

What is Marsala wine? Can you use a substitute for Marsala wine if a formula specifically calls for this single wine?

Marsala wine is produced on Sicily by using various varieties of grapes such as the Inaolia, Catarratto and Grillo grapes among others. It also comes in three grades that are classified agreeing to color and sweetness, they are: Oro which is a light gold color, Amber, a darker sweeter blend and Rubino the true red variety. Marsala wine is a very sweet wine and often used in Italian cooking with many dishes using it in their names, such as the worlds sublime Chicken Marsala that is served at Italian restaurants colse to the world. It is also often served as an aperitf before dinner.

Cooking

If you do not use alcohol of any type or are against using wine in cooking you can omit it from safe bet recipes without to much trouble. For example, in Tiramisu you can fully omit the wine and succeed one of many nonalcoholic recipes available that are still delicious.

It is a distinct story if you are inspecting using a substitute for Marsala, for example in Chicken Marsala, then it would be best to use a very sweet wine, a port or a sherry. Though this will, at times drastically alter the flavor of the formula and it would then be best called chicken and wine instead of chicken Marsala.

All in all, there verily is no substitute for Marsala wine in some recipes. This wine is often used as a base flavor for sauces. It has a very safe bet flavor when it is reduced. It offers a flavor that is often key and the entire foundation of a dish.

It is good to note wine has been reported to have antioxidant properties and a reasonable estimate in a moderate diet has been reported as healthy. Also, for those that do not wish to share in alcoholic beverages, all the alcoholic properties and content of the wine cooks off while the cooking process and leaves only the essence of flavor behind. Marsala wine is also very easy to accumulate and is ordinarily available at most liquor purveyors. It is typically located by the ports and the sherry. It is reasonably priced and is a great increasing to any kitchen pantry and once used, sure to come to be a garage in many of your popular recipes.

Ultimately the decision is yours, substitute Marsala wine or not? Alcohol or none? turn can often be a good thing, but sometimes it is best to succeed the formula and use the list of ingredients suggest for the best results. Like the old saying goes "if it isn't broke, don't fix it."

Substitute For Marsala Wine - Cooking Alternatives

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Teachers' Day in Thailand

Since 1957, Thailand has been celebrating the Teachers' Day to honor educators and facilitators of learning across the country. Every year on January 16, Teachers' Day is sublime across Thailand.

In 1956, the Prime priest of Thailand, Field Marshal P. Pibulsongkram, was also the Honorary Chairman of Board of Directors of the Teachers' Council. He addressed the teachers throughout the country, he said that the teachers play a dominant role in molding a student's life and therefore, students should love and respect their teachers. And he also recommend that the teachers should have a day of their own and it should be used as an chance by the students to pay respect and homage to their teachers.

Thai Cooking

It was Field Marshal P. Pibulsongkram who started the belief of Teachers' Day in Thailand. He felt that the Thai people sublime many auspicious days to pay tribute to their living and dead relatives. However, there was no day set aside for teachers who were paid the same respect as parents.

After this speech, many teachers agreed with what Field Marshal P. Pibulsongkram had to say. They felt that a day should be set aside when they are remembered and honored for their role in building and development wise and responsible citizens. Thus, the same year, that is 1956, the Teachers' Council unanimously agreed to set up Teachers' Day and the cabinet passed a resolution announcing January 16 as Teachers' Day. The first Teachers' Day in Thailand was sublime in 1957 and it was declared as a national holiday in Thailand. On this day students accomplish religious activities and wish happiness to their teachers for the rest of the year.

As per Buddhist traditions, teachers are as prominent as parents, if not more. Teachers' Day is used as an chance to reinforce this and show gratitude to teachers for their work and teachings.

Teachers' Day in Thailand

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Mind Your Manners - Italian Etiquette

Meeting People

When meeting people for the first time it is appropriate to wait to be introduced. You will generally be introduced to the oldest person first followed by the women.

Italian Cooking

The exchange of business cards is a common practice when first meeting someone. Status is important in the Italian culture and it is common to list any titles and/or education degrees you hold on your business cards.

Physical Greetings

When greeting someone a handshake accompanied by a "Pleased to meet you" is appropriate. When departing be sure to shake everyone's hand, a general group wave as is often done in the United States is not looked on favorably.

An "air kiss" is an appropriate greeting once you have established a relationship with someone.

Physical Space

Italians stand much closer to one another than Americans do and it is common for men to walk down the street arm and arm and also women to walk down the street arm and arm.

Eye Contact

Intense direct eye contact is common, looking away is a sign of disinterest and/or that you are behaving rude.

Good Topics of Discussion

Food, wine, soccer (the national pastime), politics (if you know what you are talking about), music, philosophy and current events.

Bad Topics of Discussion

Inquiring about private family matters, personal income, stereotypes, World War II and Vatican politics. Also the common American question "what do you do?" is considered rude and too personal.

Communication Style

Moments of silence are rare in Italy and repeated interruptions signify interest.

Whistling and winking at women is meant as a compliment and is not used in a degrading way. If a woman is interested she will acknowledge the whistlers with eye contact, if she is not she will ignore them.

Italians often gesture with their hands and one does not converse with their hands in their pockets. Italians place great importance on maintaining a "Bella Figura" (Beautiful Figure/ Image) and slouching and leaning against things is just not done.

Waiting in Line

Lines do not exist in Italy, do not be surprised if someone just walks up to the counter and is served before you, despite the fact that you were next and have been waiting in "line" for the past 20 minutes.

Walking

The evening "passeggiata" is a common occurrence in Italy. Strolling the streets, seeing who is out and catching up with friends is a nightly occurrence in Italy.

Shopping

Customer service is not as "in your face" as it is in the United States. Generally a salesclerk will ignore you until eye contact is made signaling service is required.

Public Transportation

The easiest way to catch a taxi cab is at a taxi stand.

On public transportation it is customary for the younger to give up their seats to the older and men to give up their seats to women.

Tipping

The tip is generally already included in the price at a restaurant. A standard tip for a taxi driver is 10 percent. Bellmen usually receive 1 Euro per bag.

Appropriate Dress

In general Italians dress much more formally than Americans. Italians value "quality" in their clothing and are much more likely to own 2 very nice expensive suits than 6 decent cheaper suits. Black and muted colors are common in combination with brighter colored accessories.

Italian women tend to wear more makeup than American women and also wear nylons all year round.

Meal Time

Breakfast is generally from 8 to 8:30 AM

A standard Italian breakfast is coffee (espresso is generally served after dinner) with a croissant or a couple of cookies.

Lunch is generally served from 1 to 3 PM

In the south lunch is the biggest and longest meal of the day, in the North it is often the biggest meal of the day but during the business week it does not last as long as it does on the weekend. A typical lunch includes soup, bread and olive oil, a main meal and/or soup, salad and a desert of fruit. Wine and sparkling mineral water usually accompanies the meal.

Dinner is generally served from 8 to 10 PM

If the main meal of the day was lunch, then dinner is often a light affair taken at home. If however it was not a typical dinner is quite elaborate. Formal Italian meals consist of: antipasto (such as proscuitto, bruschetta, or fruit), soup, pasta, main dish (usually meat), salad, cheese, desert, fruit and an espresso. Wine is also commonly taken with dinner.

Table Manners

The Italians do not switch their knife and fork as people do in the States. The fork remains in the left hand and the knife in the right hand.

Placing your utensils down on your plate signifies to wait staff that you are finished.

When not using your utensils your hands should be kept visible above the table.

Dishes are passed to the left.

To get a waiters attention you should make contact, waving your hand or calling out is considered to be rude.

Often times in an informal restaurant you will be seated at a table with a stranger, if this is the case conversation is not expected.

Who Pays?

In general the person who does the inviting also does the paying, although the guest is expected to protest. When a woman is seated at a table with men the men (despite a woman's protest) will always pick up the bill.

Punctuality

The further south you go the less importance is placed on being on time. For social events being a half an hour to an hour late is common. When people are late resist the American temptation to request the reason. Lateness is generally because a person was involved in obligations that involved superiors, family or old friends (and it would have been rude to cut it short).

Mind Your Manners - Italian Etiquette

Joanna Lehmann

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[http://www.glamourgetaways.com]

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Cooking Instructions For Prime Rib Roast

Have you been searching for cooking instructions for prime rib roast and still can't find a method that will give you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the actual cooking instructions.

Let's start with cooking instructions for prime rib roast that begins long before the day you put in order your prime rib. First, you should select the prime rib that will give adequate portions for each guest that will be attending your dinner party. You may have to look for rib eye instead of prime rib, some local grocery market label prime rib as rib eye. You can ask the butcher if he would remove most of the fat from the roast that you choose. This will save you time preparation the roast. If you can not get the butcher to remove the excess fat, then you will have to trim it when you get it home. You should leave just a microscopic bit of fat on the roast for added flavor.

Cooking

The next step in your cooking instructions is to originate a seasoning rub or paste. You can use ingredients such as common salt, pepper, garlic powder, onion powder and even honey. Slit the roast on top about ½ inch deep all over the top and sides. Rub the seasoning rub or paste on the whole roast, together with the lowest and sides, everywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.

Most cooking instructions include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal climatic characteristic for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.

For prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an assessment and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.

The last cooking instructions, and maybe the most important, is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal climatic characteristic will raise other 10 degrees but this sitting time is foremost to hold in the juices and flavor.

Cooking Instructions For Prime Rib Roast

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How to Cook Salmon in the Oven

Alaskan salmon is a nutrient rich food filled with antioxidants and essential vitamins. It contains high concentrations of Omega 3 oils which reduce the risk of coronary diseases and contribute to a healthy lifestyle. There are many ways to prepare salmon; you can use cedar planks for grilling, giving the salmon a smoky wood flavor, you can bake and broil salmon, and you can even enjoy it raw, sashimi style.

Perhaps one of the more traditional methods of cooking salmon is using your trusty oven. Here we will present you with a few tips and suggestions on how to cook salmon in the oven. Though it may not sound as exotic as cedar plank salmon, using the oven can actually be quite versatile.

How To Cook

Baked salmon recipes abound. In fact, baked salmon is incredibly healthy and easy to prepare. One of the simpler and healthier versions of baked salmon involves seasoning the fish with a dash of salt and pepper, adding a squeeze of lemon, and wrapping the whole thing up in foil. Chefs call this method of cooking en papillote. Of course, you're just learning how to cook salmon in the oven, so you may want to keep it more simple. For variations, try adding garlic, olive oil and some freshly chopped parsley into the mix. Again, bake in foil for about 45 minutes, until the fish flakes easily with a fork. Another method involves using a shallow baking pan or casserole dish with vegetables and a smattering of liquid such as white wine to keep the fish tender.

Salmon wrapped in filo pastry and seasoned with a spoonful of thick, Dijon mustard and salt and pepper makes a great appetizer. Additionally, you could experiment with salmon pies or salmon patty recipes.

Incorporating baked salmon into your diet is a great way to get healthy. Remember, eating fish often will discourage the development of chronic diseases and improve mental functioning. Now you've got the basics of how to cook salmon in the oven down. Fire it up and get cooking!

How to Cook Salmon in the Oven

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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Maltese Recipes

Malta is a Mediterranean island that lies between Italy and North Africa. The country is home to a Mediterranean cuisine which is influenced by the cuisine of Italy as well as that of other countries.

Some of the most popular Maltese recipes include:

Chinese Cooking

* Minestra - A vegetable soup that is usually eaten during the Winter months, and is frequently eaten with crusty Maltese bread ("hobza").

* Soppa ta' l-armla - A thinner version of minestra, but with the addition of small balls of sheep-milk cheese ("gbejniet") and raw eggs. The name of the dish means "widows's soup", and derives from that fact that it was traditionally donated to poor widows living in Maltese communities.

* Kusksu - Another Maltese soup. Kusku is made from chicken stock, and contains pasta beads, broad beans, onions and tomatoes.

* Brodu - A beef or chicken broth, also containing some vegetables, usually served with pasta.

* Qargha Baghli - Marrows stuffed with ground beef and parsley. They can be baked or put into soup.

* Aljotta - This is a Maltese fish and tomato soup, flavored with garlic and herbs, which is frequently served with rice.

* Bragjoli - A mixture of breadcrumbs, bacon, eggs and cheese, wrapped in a thin slice of beef.

* Fenkata - Rabbit casserole.

* Laham taz-ziemel - Stallion (horse) meat with white wine sauce.

* Kapunata - Similar to ratatouille, and eaten hot or cold, kapunata can even be used as a pizza topping.

* Bigilla - A bean dip made from mashed broad beans. It is seasoned, and may be flavored with chilli.

* Ravjul - Similar to ravioli. The pasta may be filled with ricotta and parsley or spinach, or with ground meat. It is usually served with a tomato sauce and topped with cheese.

* Mqarrun il-Forn - Bolognese sauce and egg served over macaroni, and topped with a layer of grated cheese or bescamella (white sauce). Bacon and/or peas may be added in some versions of the recipe.

* Timpana - Baked macaroni ("mqarrun il-forn"), with added ground beef and hard-boiled eggs, encased in a pastry crust.

* Ross il-Forn - A baked rice dish, similar to Mqarrun il-Forn, but with curry added.

* Lampuka - White fish, pan-fried, oven-baked with tomato and white wine, or made into pies.

* Zalzett tal-Malti - Maltese pork sausages. There are several varieties, some of which are eaten fresh, others of which are dried.

Malta is also home to a variety of interesting desserts, including several interesting pastries such as imqaret (a date-filled pastry), and pastizzi (pastry with ricotta), a variety of biscuits including figolla (almond biscuits, often made into interesting shapes), and Pudina ta' l-Hobz, which is a type of bread pudding.

Maltese Recipes

Discover more about Maltese recipes at http://www.recipesmaniac.com/cook_maltese.php - visit this site for more information, photographs and cook books.

Tablets 2011