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Cookbook Preview ~ Lidia's Mastering the Art of Italian Cuisine

Lidia's Mastering the Art of Italian Cuisine, by Lidia Matticchio Bastianich



From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need. Buy the book HERE. 


LIDIA MATTICCHIO BASTIANICH is the author of twelve previous books and the Emmy award-wining host of Public Television's Lidia's Kitchen which also airs internationally in territories that include Mexico, Canada, the Middle East, Croatia, and the UK. She is also a judge on Masterchef Jr. Italy, and owns Felidia, Becco, and several other restaurants, and is a partner in the acclaimed Eataly in New York, Chicago, and Sao Paolo, Brazil. She lives on Long Island, New York. 

Chinese Barbecued Pork


Here's a yummy recipe to try. Enjoy! 

3 pounds Pork Tenderloin, cut into 1" pieces

Marinade:
2 tablespoons rice vinegar
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons Hoisin Sauce
2 teaspoons canola oil
1 teaspoon minced garlic
1 1/2 teaspoons 5 Spice Powder (See recipe below)
1/2 teaspoon ground ginger

5 Spice Powder
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon fennel seed
1 tablespoon peppercorn
1 teaspoon nutmeg
1 teaspoon ground ginger

In large bowl, combine marinade ingredients and mix well. Add cut pieces of pork and allow to marinate for 4 hours. Remove from marinade and pat dry. Place on aluminum-lined broiler tray, and broil for 3-4 minutes on each side. Turn and baste with marinade and repeat cooking time. Allow to rest for 10 minutes and serve warm. Serves 6-8

To make 5 Spice Powder, combine cinnamon, cloves, fennel seed, peppercorn, nutmeg, and ginger. Place in small container with lid and store in cool dry place for up to 6 months. 
Click here for a printable version of this recipe.

Julane Hiebert's Strawberry Tiffany Torte

Julane Hiebert lives with her husband in a wee cottage by a lake in the beautiful Flint Hills of Kansas. Her love of prairie comes from a childhood spent as the daughter of a cowboy, and she was named after a characters in a Western magazine. While encouraged to pen the family’s story of raising two handicapped daughters, she has chosen to incorporate the lessons learned into the lives of the characters in her novels. She enjoys music, reading, junk shopping, and chocolate—mostly chocolate. Julane has a passion to present God’s truth in everyday events, with ordinary not-too-perfect characters. Learn more about Julane and her books here: http://julanehiebertauthor.com

Julane's Latest Book Release: Lark (Brides of a Feather series) 

Can a wrong turn send Lark in the right direction? Lark Wenghold hates Kansas, gets queasy around small humans, and vehemently declares she will not marry. Ever. But when she boards the wrong train, Lark sets off on an adventure unlike any she could have foreseen. Trapped in a dark cellar of despair, will Lark finally accept that God's plans for her are better than her own? Buy the book HERE. 


Julane's Strawberry Tiffany Torte

This is a family favorite especially for spring, but we love it year round. It's simple, but tastes like you've spent a lot of time making it special.  
1 box vanilla wafers, crushed
1/3 cup butter of margarine, melted
1 (8 oz) cream cheese, softened
1 (8 oz) whipped topping
1 lg, or 2 sm. pkgs. instant vanilla pudding mix
1 qt. fresh strawberries, sliced
2 cups cold milk

Combine vanilla wafer crumbs and margarine–reserve 1 cup for topping; Press the remaining crumbs in the bottom of a lightly greased 9 x 13 pan. Gradually add 1/2 cup milk to softened cream cheese. Blend well; add instant pudding and remaining milk. Beat one minute. Pour over crust and cover with strawberries. Cover with whipped topping and remaining crumbs. Chill overnight. Serves 12-15 (or, in our case, serves 2 lots of times if we eat it before the grandkids know we have it)

Lemon Biscotti


Here's an easy and delicious recipe to try for your next tea party. Great with coffee or tea. So delicious! This recipe has been adapted from one on King Arthur Flour.

6 tablespoons salted butter
2/3 cup sugar
1 tablespoon lemon zest
1 teaspoon almond extract
3 tablespoons lemon juice
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Glaze:
1/2 cup powdered sugar
1 1/2 teaspoon lemon juice
1 tablespoon milk

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking liner. In medium-sized bowl, cream together butter and sugar until creamy. Beat in lemon zest, almond extract, lemon juice, and eggs. In small bowl, combine flour, baking powder, and salt. Stir in to egg mixture. Dough will be sticky. Scoop the dough onto the lined baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4" thick. Smooth out the top and sides using a wet spatula. Bake for 25 minutes.

Remove from oven. Spray with water, spritzing the sides and top. This will soften the crust just enough to make slicing easier. Reduce oven temperature to 325 degrees. Wait five minutes, then cut crosswise with a sharp knife, 1/2" slices. Place cookie slices on baking sheet standing up on edge. Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and transfer to a rack to cool. Once they have cooled, drizzle with glaze. To make glaze, in small bowl, combine powdered sugar, lemon juice, and milk. Whisk together until smooth. Makes 2 dozen.
Click here for a printable version of this recipe.

Sourdough Rye Bread


Here's a wonderful recipe that our youngest daughter took to the county fair and won Best Bread with. It's great served in a Reuben Sandwich.

1 cup FED sourdough starter
1 cup milk
1 1/2 teaspoons instant yeast
1 1/2 tablespoons molasses
1 1/2 teaspoons caraway seed
1 teaspoon salt
1/2 teaspoon anise seed
1/4 teaspoon ground cardamom
1/2 cup rye flour
1/2 cup wheat flour
1 1/2 cups all-purpose flour

In a large mixing bowl, combine sourdough starter, milk, instant yeast, molasses, caraway seed, salt, anise seed, and ground cardamom. Stir in rye and wheat flours and 1 cup of the all-purpose flour. Begin kneading the dough, adding the remaining flour as needed. Knead for 5-6 minutes until dough is smooth and elastic. Place in a greased bowl and cover with plastic wrap. Allow to rise until it has doubled, about 1.5-2 hours.


Gently deflate the dough and shape into one large round loaf or two smaller loaves. Place on a sheet of parchment paper and cover with plastic wrap. Let rise for an hour. Just before baking, spray with water and with a very sharp knife, make four slits crisscrossed on the top. Bake in a preheated 400 degree oven for about 25 minutes, until nicely browned. Remove from oven and cool on a wire rack. Makes 1-2 loaves.
Click here for a printable version of this recipe.

Sirloin Steak Marinade

Here's a recipe we love on steaks. Enjoy! 

1/2 cup soy sauce
1/4 cup chopped onion
3 tablespoons lime juice
2 tablespoons brown sugar
1/8 teaspoon hot pepper sauce
1 garlic clove, minced
1 1/2 pounds sirloin steak (1 inch thick)

In small bowl, combine first six ingredients. Pour over steaks. Refrigerate for 6 hours or overnight, turning occasionally. Broil or grill 4-6 minutes or each side. Serve with Twice-Baked Potatoes and Spinach Salad. Yum! 

Wine Suggestion: Liberty School Paso Robles Cabernet Sauvignon 2012

Click here for a printable version of this recipe.

Jennifer Slattery's Orange Cranberry Pork Loin

Jennifer Slattery writes soul-stirring fiction for New Hope Publishers and devotions for Internet CafĂ© Devotions, the group blog, Faith-filled Friends, and her personal blog. She also does content editing for Lighthouse Publishing of the Carolinas’ Firefly imprint, and loves working with authors who are serious about pursuing their calling. When not writing, reading, or editing, Jennifer loves going on mall dates with her adult daughter and coffee dates with her hilariously fun husband. Visit with Jennifer online at JenniferSlatteryLivesOutLoud.com.

Jennifer's Latest Book Release: Breaking Free
Sometimes it takes losing everything to grab hold of what really matters. 

Women’s ministry leader and Seattle housewife, Alice Goddard, and her successful graphic-designer husband appear to have it all together. Until their credit and debit cards are denied, launching Alice into an investigation that only leads to the discovery of secrets. Meanwhile, her husband is trapped in a downward spiral of lies, shame, and self-destruction. Can they break free from their deception and turn to the only One who can save them? And will it be in time to save their marriage? Buy the book 
HERE.

Jennifer's Recipe for Orange Cranberry Pork Loin

1 ½ pounds pork tenderloin
1 to 1 ½  pounds baby carrots
6-9 baby red potatoes
¼ cup apricot preserves
¼ cup frozen orange juice concentrate
¼ cup dried cranberries
¼ cup white cooking wine
¼ cup olive oil
2 cloves minced garlic
1 teaspoon salt
1 teaspoon pepper

Mix the preserves, orange juice concentrate, white wine, dried cranberries, garlic, salt and pepper in a bowl. (If your preserves won’t mix easily, place your bowl of ingredients in the microwave on high for 45 seconds to one minute.) Marinade your pork for 1 hour. (I like to cut the fat off the bottom of the pork.)

Preheat oven to 400 degrees. Place the pork in a 13X9 baking dish, arranging the potatoes and carrots around it (so they surround every side of the pork.) Pour the marinade over the pork, potatoes, and carrots evenly, then gently toss to coat.


Cover baking dish with tinfoil and bake at 400 degrees for 25 minutes. Take out and baste, lower the heat to 375 degrees, and bake for an additional 45 minutes. Then take it out again, baste again, and remove the foil. Bake for an additional 20-25 minutes or until the meat browns. Serves 2-3.

Cabbage Rolls

We love cabbage at our home. Here's a delicious recipe to try for your family! Serve with Refrigerator Mashed Potatoes and your favorite vegetable.

12 leaves cabbage
2 tablespoons butter
1 cup diced onion
1 large carrot, grated
1/3 cup red bell pepper, diced
1 tablespoon minced garlic
1 pound lean ground beef
1 cup cooked brown rice
1 egg, beaten
salt and pepper to taste

Sauce:
15 oz. petite diced tomatoes
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Cajun spice

Bring a large pot of water to boil. Boil cabbage leaves for 3 minutes. Drain. In a medium skillet, saute onion, carrot, bell pepper, and garlic in butter until tender. Place vegetables in a large bowl. Add ground beef, rice, and egg. Mix well. Season with salt and pepper. Place about 1/2 cup of meat mixture in the center of each cabbage leaf and roll up, tucking in ends. Place rolls seam-side down in a 9x11 baking pan. 

In a medium bowl, combine tomatoes, brown sugar, vinegar, Worcestershire sauce, and Cajun spice, mixing well. Pour over cabbage rolls. Cover with aluminum foil. Bake in preheated 350 degree oven for 70-75 minutes. 
Click here for a printable version of this recipe.

Mississippi Mud Bars

Every now and then a girl needs some chocolate. Try this scrumptious dessert. Be warned: You'll want to serve this with a large glass of milk. Enjoy!

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup baking cocoa
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup chocolate chips
1/2 cup peanut butter chips
1 cup pecans, chopped
1 jar marshmallow cream

Icing:
1 cup butter
1/4 cup baking cocoa
1/4 cup milk
1 teaspoon vanilla
4 cups powdered sugar

Preheat oven to 350 degrees. In small bowl, combine flour, baking soda, salt, and baking cocoa. In large mixing bowl, cream butter and sugar. Beat in eggs one at a time, along with vanilla. Add flour mixture. Stir to blend well. Spread in greased 9x13 baking pan. Sprinkle with chocolate chips, peanut butter chips, and pecans. Bake for 35-40 minutes until center is almost set. While still hot, spread with marshmallow cream.

To prepare icing, in medium saucepan, combine butter, cocoa, and evaporated milk. Stir over low heat until butter is melted. Bring to a boil and remove from heat. Stir in vanilla and powdered sugar. Pour over marshmallow cream. Allow to cool. Slice to serve. 20 bars.
Click here for a printable version of this recipe.