Easy recipe for making delicious Italian meatballs

I remember as a child my mother making homemade Italian meatballs and cooking them in her homemade Italian sauce.  To this day her meatballs are better than any I’ve had at any restaurant.Italian Meatballs

Her version of meatballs is a little different than mine however.   Mine is a little different because I add in Romano Cheese and tend to use a leaner meat rendering the finished product less greasy.

I learned about adding the cheese from my mother in law.  So in the end everyone has slight variations on how to cook Italian meatballs, and some may argue which way is better, I tend to believe whichever way you like it is the right way – perhaps not authentic, but right for you.

The total process for preparation was around 15 minutes if even, and then about 10 minutes to partially fry the meatballs and 20 minutes to finish them off in the oven.   The recipe will produce about 10-12 medium size meatballs.

INGREDIENTS NEEDED

  • 1 pound ground beef (organic and grass fed is my preferred choice)
  • 1/2 Cup of grated Romano cheese
  • 1 – 1 1/2 Cups of bread crumbs (I use plain Panko and crush them by either placing in a plastic zip lock and using a roller pin or I place in a small blender like a NutriBullet )
  • 2-3 finely chopped cloves of fresh garlic
  • 2 eggs
  • salt and pepper to taste

INSTRUCTIONS:

  1. In a large bowl, mix all ingredients evenly
  2. Form into meatballs
  3. Heat frying pan with olive oil so it is well coated on medium-high heat
  4. Add the meatballs a few at a time
  5. Let them brown and then move around to brown all sides (about 5 to 8 minutes total – don’t let them burn)
  6. When ready, remove to an oven safe dish and bake at 350 for 20-30 minutes until fully cooked through.  You don’t want any red meat at all.

TIPS:

  • The larger the frying pan the more meatballs you can fry and that saves time (I use my 5.5qt Cuisinart saute pan which I bought at Amazon)
  • Make sure all ingredients are evenly mixed before forming the balls to ensure an even flavor
  • You can use regular olive oil rather than extra-virgin for frying
  • Make enough to place in a freezer safe container to freeze and use for another day
  • When making Italian sauce, add some meatballs in to help flavor the sauce

 

Enjoy the recipe!

Liz

 

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Making Fresh Italian Tomato Pasta Sauce

There are three ways to make and/or prepare an Italian tomato sauce, all of which I have used.  This blog post focuses on homemade fresh Italian pasta sauce using fresh tomatoes right from the garden!

1. Buy a jar of prepared sauce and serve.  This method is my least favorite, but it is easy and worth it if you find a sauce you really like.

As with any prepackaged food, be careful of the sodium content.

Raos Vodka Sauce (image source

2. Make your own sauce using store bought cans of tomatoes.  This is my most common method of making sauce.  I make a large batch and freeze most of it.   cento-sanmarzano

You can grab my recipe here:  http://www.simpleitaliancooking.com/recipes/italian_marinara_sauce_recipe.htm

3. Lastly, make your own sauce using fresh tomatoes – nothing is prepackaged or processed.  This is my favorite method for a real fresh Italian sauce and can truly only be made towards the mid or end of summer when and if you are growing your own tomatoes.  This year I didn’t have enough tomatoes (another blog), but my mother-in-law had some great big ones that I used  – some are shown below.

tomatoes

 

I’ll show you the steps by photos (sorry didn’t do video), and you’ll see that it isn’t very hard at all.   A bit time consuming and not something you want to do if you are in a rush.    I’m not going to give you any quantities either to really follow b/c I don’t know how many tomatoes you have.  I used about 5 or 6 tomatoes and 4 of them are shown above.

Ingredients Needed

  • Fresh tomatoes
  • Fresh garlic chopped (I sliced mine this time)
  • Fresh onion chopped
  • Fresh basil (preferred)
  • Extra virgin olive oil
  • Food mill

Instructions to Make a Fresh Italian Tomato Pasta Sauce:

1. Chop all your tomatoes and place in a sauce pan.  I use my Cuisinart French Classic Stainless 5-1/2-Quart Saute Pan which you can get at Amazon .

chopped tomatoes

2. Cook at medium heat until the tomatoes have fully cooked down and the majority of the water is evaporated.

This is one of those times when you’ll know when you see it.  Although it drove me bonkers when my mother in law said those words to me as all I could imagine was burnt tomatoes in my pan and saying, well she said till no water is left.

 

Tomatoes cooked down

What this actually means is that the consistency looks like a tomato sauce, not watery.   The tomatoes will get very soft and it is super easy to pierce them.  In fact, the tomatoes will actually just fall apart.  If you ever cooked stewed tomatoes you will know what I mean.

3. Next, pull out your food mill and place over a large empty bowl as shown below.

We use a stainless steel one which is heavy duty and I know will last us a very long time. You can find many different sizes and kinds of stainless steel food mills online, like at Amazon.

The one we have shown below is a Cuisipro Deluxe Food Mill, and although it cost us a pretty penny, I know we’ll have it for ages.stainless steal food mill

 

 

 

4. Add in the tomatoes and work it until the skins are fully removed and dry and the juice is in the bowl

 

finished with food mill

 

5. Once done with the food mill, saute some garlic and onion in the extra virgin olive oil for about 3 or 4 minutes until translucent

 

6.  Add in your fresh tomatoes and simmer for about 30-45 minutes until you have the consistency you want and flavor has cooked throughfresh homemade sauce

 

 

 

7.  Tear the basil into pieces and add into the sauce. You can see in my photos above that the sauce has cooked down some.   It took some time, but it was the best batch.  I ended up not freezing any of it as we used it up throughout the week.finished sauce

 

 

 

 

This type of Italian tomato sauce is not a heavy sauce, rather it is lighter and works well with thin pasta such as angel hair or capellini.

As for recommendations for side dishes, geez, go with fresh Italian bread and a nice salad!   For dessert what else but gelato!

Let me know your tips and tricks for making your own Italian sauce!  I’d love to hear from you.

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Italian Recipe for Chicken Breasts with Peas and Spinach

Here’s an Italian chicken recipe I’m happy to share which I was inspired to create recently while on a visit where I stayed with my parents and aunt.

It’s an easy dish to make that can be cooked all in one pan – assuming you have a large enough pan.  I used my Cuisinart French Classic Tri-Ply Stainless 5-1/2-Quart Saute Pan which I’ve spoken of frequently which is great for frying chicken breasts. This is just one of the many dishes I’ve made in it.

Italian chicken recipe

From this one recipe you actually end up with two dishes (one main dish and a side vegetable dish) although the image in the picture I took doesn’t show it.

I must admit, I don’t have the frying part down, mostly in part due to not inexperience with frying quite honestly.   I tend to under fry or over fry where I end up with a smokey mess that fills the house.

This recipe requires just a few simple ingredients, and the ones it does use most people probably keep on hand.  I recommend using whatever quantity is needed and that will suit your tastes.  The measurements below are for two servings for those with a larger appetite.  Some people eat just a little like my older sister, or others eat more (like me).

Remember, there is no right or wrong – do your best and you’ll be sure to have a great meal!

Ingredients:

  • 2 Chicken breasts sliced in half length-wise as if you were to butterfly them to make 4 chicken breasts
  • 1 Cup Breadcrumbs (I use plain and add my own seasoning of fresh or dried parsley)
  • 1/4 Cup Grated Romano (or Parmesan) cheese – to mix in with the breadcrumbs
  • Chopped Frozen Spinach (use fresh if you have it)
  • Peas (Frozen is fine)
  • A few good whole cloves of garlic smashed (not chopped or crushed)
  • Olive Oil
  • Milk (for dipping the chicken breasts into – this is optional really)

 

Cooking Instructions:

  1. Slice the chicken breasts into thinner chicken breasts by halving them length-wise
  2. Dip in a bowl of milk, then the breadcrumbs – I’ve done breasts without using milk and it still turns out fine.  My aunt used Ranch Dressing too in order to add more flavor – who would’ve known?
  3. Make sure the breadcrumbs stick to the chicken – be liberal with them and set aside
  4. Meanwhile, in a good size frying pan heat about 3-4 Tablespoons of olive oil until hot (add more as needed)
  5. Add the chicken breasts and fry for about 3 minutes on each side
  6. Once the breadcrumbs are browned and the chicken is partially cooked through on each side, add in the frozen spinach and peas in an area of the pan where they are not covering the chicken
  7. Toss in the garlic anywhere or keep together as a group
  8. Turn down to low and cover
  9. Cook until chicken and vegetables are fully cooked (about 20 minutes or thermometer reads 165F)
  10. Serve when done and use the spinach and peas as your side dish

 

Recipe Tips:

If you want to keep the chicken really crispy, you might just want to cook at least the spinach in a separate pan as the water from the frozen spinach will make the breadcrumbs go moist

If using fresh spinach, it will not produce as much water

In regards to whether to use fresh or dried herbs for the breadcrumbs I don’t think it will matter too much.  Fresh is always better, but with some good dried herbs and not being shy with them you will be just fine

Don’t be restricted to just peas and spinach.  This style of cooking is common and I’ve seen my family do the same technique except using slices of zucchini, squash, and tomatoes as the veggies inside. The key is to not overcook the vegetables where they become a mushy mess.

Side Dishes:

Well, you already have the vegetables from above, but you can also try a nice green salad, fruit salad, or fresh bread such as a french baguette or Italian.

 

I hope you give this a try!

Let me know how it turns out and please feel free to provide any feedback – especially if you gave it your own creative twist!

Ciao!

 

Liz

SimpleItalianCooking.com

 

 

 

 

 

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Fresh Tomato, Basil and Mozzarella Italian Salad Recipe

With summer almost here and my garden doing rather nicely, I can’t help but want to promote one of my all time favorite Italian salads.

This quick recipe uses 4 ingredients: tomatoes, basil, mozzarella and extra virgin olive oil.

Key word here is “fresh”! No canned tomatoes, no dried basil and no deli style mozzarella! Simply chop everything up and mix together in a bowl, then add some olive oil to taste.

If the tomatoes don’t have much flavor, that will impact the taste of the salad so make sure you have ones that are ripe and flavorful.

What makes this an Italian recipe?

Some may choose to call it a Mediterranean salad, but honestly, a Greek version would most likely use feta cheese instead of mozzarella, add some olives and even some red wine vinegar.

Can you use it for a picnic and let it sit out?

I wouldn’t let it sit out for too long – mainly because of the cheese.   If you do, make sure to keep it chilled just as you would a mayo based potato salad.

Can you marinate it?

This salad can definitely marinate. Marinating helps blend the flavors together – especially the basil and the olive oil.

You could even get creative and make an olive oil/basil mixture first and then add it in along with the fresh basil.

What kind of meal to serve it with?

Well, I’m not the best when it comes to pairing foods, and I usually just eat this salad apart from any meals. I have had it as a side dish to any kind of pasta dish, however, I can truly confirm that serving it with something like a steak or hamburger is especially tasty and compliments the meal nicely.

I hope you find this recipe worth trying – it’s economical (especially if you grow your own tomatoes and basil), it’s easy and it is healthy!

 

Thanks and enjoy my video too!   Don’t forget to sign up for my newsletter if you haven’t already!

Ciao!

Liz from SimpleItalianCooking.com

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Italian pasta recipe with eggplant, zucchini and tomatoes

An Easy Italian Recipe with Fresh Vegetables!

To learn how to make a quick, easy and fulfilling… and don’t forget healthy Italian recipe is very simple.

Today I am sharing a recipe that does all that and tastes great!  To prove it I made a video to illustrate.

As usual the ingredients needed are items you can get at any grocery store and don’t cost an arm and a leg.

Italian recipe

  • One or two zucchini chopped
  • One eggplant chopped
  • A few fresh tomatoes chopped (or a can of rinsed diced will do just fine)
  • Pasta (short is preferred)
  • A few cloves of garlic crushed
  • Fresh basil (optional)
  • Italian grated cheese (I prefer Romano for the more robust flavor)

 

Here are the steps… ready??

  1. Wash and chop everything up to equal sizes (1/2 inch cubes are good)zucchini-tomatoes-eggplant-in-pan
  2. Heat olive oil in a deep pan on the stove over medium heat
  3. Put in all the ingredients plus the garlic (do not include the basil)
  4. Stir so everything is coated and cover
  5. Cook for about 20 to 25 minutes or until everything is soft (decrease time for more crisp texture to the veggies  – however eggplant should be cooked most)
  6. Meanwhile cook up the pasta and reserve 1 Cup of the pasta water when draining
  7. Mix in the pasta with the veggies when they are done
  8. Add in basil (optional) and let it rest for just a minute or two (cooking basil down too much will lessen the flavor)
  9. Use the reserve water if it is too dry
  10. Plate it and top with the cheese!

 

Recipe Tips:

If you can get organic it is worth it.   Organic produce should not (in theory) be grown with any pesticides or other chemicals.  However finding organic eggplant is hard, so the next best thing is to peel the eggplant.

If you don’t have fresh tomatoes, don’t sweat it – I used diced as you will see in my video and it still tasted great.

Zucchini – if you happen to get your hands on Italian White Zucchini (or pale green) it is awesome in this recipe b/c the flavor is a bit more mild and just adds a unique flavor.

Time frame – I’d allow about an hour total.   What is great about this dish is that it is a one pot meal – meaning everything (except the pasta) can be cooked all in one pan.

The best kind of pan is one with deep sides. I love my Cusinart pan that we got from Amazon
.  It is worth every penny and cleans up very nicely.  It’s 100% Stainless Steel with no aluminum.

 

I hope this recipe goes over well in your kitchen – if you try it let me know.  Make sure to sign up for my newsletter for any future updates and recipes!

 

Enjoy!

Liz

 

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Simple Asparagus in Minutes

The other day a friend of mine casually mentioned that she wanted to learn how to cook asparagus.   I was happy to share my little bit of knowledge on how easy asparagus is to cook, and I hope it helps you too!cooking asparagus

Asparagus is great to use for four reasons:

1. Easy to prepare

2. It cooks quickly

3. Requires few ingredients to make it taste great

4. Healthy

 

Easy to prepare

Fresh asparagus is better than frozen, however I have used frozen asparagus and it’s tasted fine, but not as good as fresh.  If you have to use frozen, then buy the organic bags because it tastes a bit more robust.

However, for fresh asparagus, rinse well and then snap off the ends.   You’ll feel it bend and it will snap on its own.

I’ve seen on TV some chefs recommend scraping the end part of the asparagus to remove the tough skin.  I think I’ve done this a few times but honestly, I’m usually feeling too lazy for this step.   Although if using the asparagus chopped as part of meal – I would recommend this as you will get more out of it and it’s going to cook anyway.

So you rinse and snap.  Now you’re done with preparing and ready to cook.

 

Quick Cooking

Cooking asparagus is very simple indeed. Simply place in a frying pan so it’s a nice single layer, pour water on top, but not to cover fully.

Heat the water to a boil and then turn down to medium and cook until the asparagus turns bright green and you have an ever so slight crunch when you pierce it with a fork.

Drain and remove to plate.

 

Few Ingredients

So far all we’ve used is water and asparagus.  However there are so many things that can be added to make it more flavorful.  Here are some ideas:

1. After draining the water, add balsamic vinegar to the pan and move the asparagus around to coat.   Heat and serve.   Some people might say to cook the asparagus in more of the balsamic, and personally you can do whatever you want.  I’m not in love with balsamic vinegar unless mixed with tomatoes so I don’t use a lot.

2. Good old standby – butter.  Drain the water then add some butter, making sure the asparagus pick up the flavor as it melts

3. Salt – add a dash of salt and pepper for some basic flavor however honestly, I have never used salt and pepper b/c I rarely add salt to food and don’t like pepper

4. Slices of Romano Cheese – use some shaved slices of hard Romano cheese and add it to the asparagus after you plate

5.  Lemon – drizzle with some fresh lemon (or lemon juice if that’s what you have on hand)

 

Healthy

Asparagus has lots of healthy nutrients.  To name a few are: Vitamin K, folate, copper, B1 and B2.  There are more but those are a few I’ve listed.

 

I hope you give it a try – it’s much easier than one would think, and although at the low end it might be $1.99 a pound, it’s completely worth every penny!  Enjoy!

 

Yours truly,

Liz

www.simpleitaliancooking.com

 

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Welcome the Spring season with some simple Italian anti-pasto

Spring is officially here and I wouldn’t believe it if it weren’t for the birds I heard singing their little lungs out this past weekend.

Although the temperature was still in the 20’s I had to open the windows not for the fresh air, but rather to fill the room with at least the sound of Spring.

Like most people, by the time Spring comes around thoughts go from wondering if we’ll get out of work due to slick roads to drawing sketches of the front yard with new shrubbery and flowers, to planning garden crops and last but not least, thinking of spring recipes that offer a bit more “spring” unlike our wintery potatoes and roast beef.

I’ve decided to post one of my simple recipes, anti-pasto, which seems to fit the new season.

A few simple ingredients:

  • Kalamata Olives (pitted from a jar)
  • 3 Cloves Garlic (minced or mashed)
  • Extra Virgin Olive Oil
  • Chopped Artichokes (from a jar)
  • Roasted Red Peppers sliced (also from a jar)

Okay, ready to roll?   Mix everything together and drizzle with about 3-4 Tablespoons of the olive oil and mix again.

Yes, that is truly easy.   Didn’t I say, if I can do it so can you??

Variations to this recipe

As with so many Italian dishes, you can use whatever you have on hand. Will this recipe still taste good if you don’t have the roasted red peppers?  Yes.   What about the if you only have regular olive oil?  Yes – won’t be as flavorful, but yes it will still taste good.

Sometimes I add in cannellini beans or even chick peas.  You can serve right out of the bowl or add it on top of some lettuce.

Add in some whole green olives, use ones that are marinated for extra flavors and herbs, or keep it simple without the marinated varieties.

Tip of the Post

Here is a helpful tip I’ve learned comes in handy for those of us who don’t have inherent second nature ability to mix and match flavors with 99% guaranteed success….

Photograph Labels!    What I mean is, when at a store and you see a prepackaged mix of XYZ item on the shelf, give the ingredients label a good read.  If you have a camera handy through your phone snap a picture for future reference.

So for this example above I mentioned some olives come marinated.  I prefer mine that are in water, but what if I wanted to make my own marinated mix at home?   So I cheat.   I look at the ingredients used by the producers, snap a picture if it looks easy enough and I mimic at home.

So add some Spring in your kitchen with this simple recipe and let me know how how it goes!

Yours Truly,

Liz!

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Last night’s leftovers turned into my favorite Italian soup

Yesterday we made a homemade veggie soup with some carrots, celery, onions and two cloves garlic, some chicken broth powder (without msg) and some water.  Added some Barilla orzo and it was moderately good, but honestly a bit bland.

This was undoubtedly due to the fact my husband and I are trying to go three days without any additional sodium, so that means no adding salt or grated cheese. Nothing about it was exceptional enough to call it an Italian soup, but that all changed today.

Today however was another story, as he used my soup as the base for my favorite cannellini bean soup, the recipe can be found here: http://www.simpleitaliancooking.com/recipes/cannellini-bean-soup-recipe.htm.

My 8 minute video is below (I can’t believe this is from nearly 4 years ago!):

He added in some cans of cannellini beans and took some extra lettuce we needed to use up and chopped it, then mixed it all together and let cook on low for… well I don’t know how long.  For me it would have been 40 minutes on medium.

He then used our hand held blender stick
which is awesome, and used that to blend some of the beans into the soup making it less watery and more creamy.  This kitchen tool is great as it does the blending job without having to transfer the soup to a regular stand mixer.   Anything that makes our life in the kitchen simpler is what we are all about!

 

 

 

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Useful kitchen essentials for Italian Cookware

The best Italian cooking relies on the freshest ingredients prepared simply, using traditional techniques. Many of the finest Italian dishes contain as few as four to eight ingredients which combine to create layers of flavor without fuss. Since the hallmark of Italian cooking is its exquisite simplicity, it does not require lots of fancy equipment. Once you`ve gathered the most important kitchen tools, the only limit to the spectacular variety of Italian delicacies you can create is your own imagination.

The first and most important thing every Italian kitchen must have is a pasta pot. Cooking pasta for one can be done in any saucepan, but if you`re cooking for a bunch, you must have a tall, narrow pasta pot. Crowding the pasta in the pot will cause it to stick together, as will not keeping the water at a rolling boil. A tall, narrow pasta pot keeps the water temperature constant while giving the pasta room to cook.

A strainer or colander is necessary, not only for draining cooked pasta, but for holding washed vegetables to dry and for salting eggplant. It is best to have both a colander with relatively large holes in it and a mesh strainer for finer and smaller pasta such as angel hair, pastina and orzo.

Most experienced cooks can tell at a glance or with one bite when pasta is perfectly al dente, but if you`re just getting started, you absolutely need a kitchen timer. Many types of pasta, especially fresh pasta and delicate types such as angel hair, go from luscious to limp in a matter of seconds, so set the timer as soon as the water returns to a boil and taste-test a strand the second it goes off for perfect pasta every time.

Good knives are essential to any kitchen, but because Italian cuisine relies so wonderfully on fresh vegetables, you will need several different types of knife to handle the different tasks. A small paring knife is needed for peeling vegetables or scoring tomato skins before blanching. A filet knife is good for more delicate tasks such as removing silverskin or the membranes from shellfish or citrus fruits. A chef`s knife is the most versatile and can be used for everything, from slicing and dicing to smashing garlic with the flat, wide blade. No Italian kitchen is complete without a serrated bread knife, which is also useful for slicing very ripe tomatoes and other vegetables that tend to squish under even a very sharp, smooth blade.


Wooden spoons are invaluable for stirring sauces, soups and stews. Look for a selection of sizes and shapes, from regular bowl-shaped spoons to ones with a hole in the center which are perfect for stirring fresh pasta as it cooks. Look also for a flat wooden spoon for browning ground meats without scratching your non-stick skillets. Long-handled wooden spoons make stirring the contents of your deep pasta not only more comfortable, but safer.

A pasta machine is not an absolute essential these days when fresh pasta is so readily available, but for true pasta lovers there is simply nothing better than homemade pasta. Pasta machines are available in a wide variety of styles and price ranges, from the stand-alone electric pasta makers used in commercial kitchens through attachments for your food processor to the simplest hand-crank machines that clamp to your counter`s edge.

Whether you are a first time cook or a seasoned chef, check out the wonderful selection of fine kitchen equipment available from the friendly experts at www.cs-catering-equipment.co.uk for the exact kitchen implements needed to bring every one of your dishes to the table perfectly prepared.

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Ways to use Italian Espresso in food

Although coffee may not have been invented in Italy, the coffee culture that we are all familiar with today certainly originated there. Italian espresso, or caffe, as it is known by the Italians, is typically served as a small cup of very strong coffee. The highly caffeinated beverage has risen in popularity and is now recognized as a breakfast staple worldwide. What you may not know is that espresso can also be enjoyed in many of your favorite foods.

ChiliStainless Steel Italian Espreso Maker

Espresso may seem like an unlikely ingredient in chili, but it actually adds a smoky richness that is quite delicious. For an easy, no-fuss meal, combine 1 pound of browned ground beef, 2 cans each of chili beans, diced tomatoes and tomato sauce, 1 jar of chunky salsa (use mild or hot depending on your preference), 1 diced white onion, 1 chopped chocolate bar, 2 shots of espresso, 2 teaspoons of chili powder and 1 teaspoon of paprika in a slow cooker. Cook on low for 8 hours (4 hours on high will do if you are pressed for time) and top with shredded cheddar cheese before serving.

All-Purpose Marinade

Your guests will never believe what the secret ingredient is in this mouthwatering marinade. First mix 2 cups of espresso, cup of lemon juice, cup of molasses, teaspoon of red pepper flakes, 3 tablespoons of kosher salt and 2 tablespoons of balsamic vinegar in a large bowl and set aside. Prepare the meat by washing and poking holes in it. Place the meat and marinade in a freezer bag and chill for at least 2 hours (chill overnight for best results). Grill and serve with your favorite sides. The unique flavor of this marinade is ideal for steaks but also works well with other meats such as chicken and pork.

Frosting

Espresso frosting is a decadent topping that can be used on just about any dessert, from cookies to cakes and brownies. It is easy to make too. All you have to do is add equal parts of semi-sweet chocolate chips and espresso over a double boiler. Once the chocolate is melted, remove the mixture from heat and stir in cubes of unsalted butter until the frosting is smooth and shiny. Let the frosting sit at room temperature for at least 30 minutes to set.

Ice Cream

It is not uncommon to enjoy a cup of coffee after dinner with dessert. Why not combine the two? Espresso ice cream is a fun way to put a spin on a classic tradition. Simply combine 2 cups of heavy whipping cream, 1 cups of whole milk, cup of white sugar, cup of chilled brewed espresso, cup of chocolate syrup, cup chopped cocoa roast almonds and 4 ounces of chopped dark chocolate in a large bowl until the sugar is fully dissolved. Chill the mixture before pouring into an ice cream maker.

Martini

Who says you can`t get a jolt of caffeine with your cocktail? Combine 1 ounce of brewed espresso, 1 ounces of vodka, 1 ounces of coffee flavored liquor, 1 ounce of white crrme de cacao and 1 cup of ice in a shaker. Shake and strain into a chilled martini glass, then enjoy!

Any coffee connoisseur can tell you that espresso should not be brewed in just any old coffee machine. In order to be truly enjoyed at its finest, Italian espresso must be brewed in a proper espresso maker. Fortunately, Caffe Society has a wide selection of coffee and espresso machines available for purchase that are sure to brew the perfect cup every time.

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