Mike Angarola's Blog, page 3
November 3, 2015
Grandpa Loved His Eel
I don’t know why, but I’m feeling a bit nostalgic today. My son has some friends over (Election Day, no school) and it has me thinking back to my childhood. Years ago I wrote a story for yahoo that spoke … Continue reading →
March 15, 2015
The Spaghetti Book
The Spaghetti Book – Gracie’s Guide to Cooking with Long Cut Pasta is now FREE. This offer will last until Midnight on Monday. Pick up your copy NOW (March 16th, 2015) Leave a review, PLEASE! http://www.amazon.com/dp/B00UB3KHFE Click on the Book! … Continue reading →
March 5, 2015
The Spaghetti Book
“The Spaghetti Book – Gracie’s Guide to Cooking with Long Cut Pasta,” is our latest in the Italian Living Series and will be available at Amazon within the next day or two; but I don’t want you to buy it. … Continue reading →
February 21, 2015
Bucatini – A Recipe
Bucatini, also known as perciatelli, is a thick spaghetti -like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole.” Bucatini With Kale and Taleggio I was originally was going to add this recipe … Continue reading →
February 15, 2015
The Science Behind Perfect Spagetti
“Making a perfect plate of spaghetti is not rocket science but there is a little science behind making it just right. Spaghetti is always considered an easy, quick dish to prepare, but it is amazing how many people get it … Continue reading →
February 8, 2015
7 Tips For Storing Red Wine
Not all red wines are made to age but many of the better ones do improve with proper wine cellar techniques. What constitutes proper wine cellar techniques? Here are 7 tips for storing your valuable red wines. It’s February … Continue reading →
January 31, 2015
How To Make Great Fresh Pasta
The secret to making great fresh pasta is really no big secret at all and is pictured below. If you are serious about making fresh pasta at home then you need to invest in a pasta maker. The Marcato Atlas … Continue reading →
January 27, 2015
Black Rice Risotto
Black rice is not usually associated with risotto, as that distinction is saved for arborio. Both rices however contain similar qualities in that they are able to absorb liquids and to release starch making them stickier than many long grain … Continue reading →
January 18, 2015
10 Ways to Use Mascarpone Cheese
There are many ways of using Mascarpone Cheese and here are my top 10 links to some great recipes. Mascarpone is an Italian cheese made from cream, coagulated by the addition of citric and acetic acids. Mascarpone originated in the … Continue reading →
January 14, 2015
Zeppole – Gracie’s Italian Doughnuts
My mom loved frying foods and Zeppole, or Italian Doughnuts as she called them, were always a big hit. I remember she made them every January as the Christmas holiday season was winding down. Her way of keeping everyone in … Continue reading →
