Italian Cooking Quick And Easy Cooking Tips
If there's any ingredient that is both cheap quick and easy yet adds enormous amounts of flavor to your food, its garlic, and roasting it in the oven makes it irresistibly tasty. Preparing Oven Roasted Garlic is as easy as 1, 2, 3:
1. Slice off the top of the garlic.
2. Drizzle 2 teaspoons of olive oil over the garlic, wrap it loosely in aluminum foil, and roast at 400 degrees Fahrenheit for about 40 minutes.
3. Remove the pulp from the garlic by squeezing it once it cools. You can spread oven-roasted garlic on bread or blend it in a food processor and add it to fish, steak, hamburgers, soups, or even throw it in a risotto.
The oven-roasted garlic can be kept in the fridge for up to a week.
2. Bechamel Sauce
A Delicious sauce to use in cooking lasagnas and the like. Bechamel sauce is an incredible addition to many pastas yet it seemingly overlooked by many.
Ingredients:
- 2T Unsalted Butter
- 3T Flour
- 1 1/2 Cups Milk
- 1/8t Nutmeg
- Salt and White Pepper (Freshly Grounded)
Instructions:
- Heat the milk in a saucepan to a warm temperature.
- Melt the butter in the saucepan until bubbling.
- Add the flour slowly while stirring constantly with a wooden spoon.
- Return to medium heat and add 1/4 of a cup of milk at a time, when the milk gets absorbed add a little more until all the milk is used.
- Add nutmeg, salt and pepper to taste and continue stirring the sauce at a slow bubble until it has the consistency of heavy cream.
3. Memphis Rub
This zesty rub will bring out the best in ribs and other meats.
- 1/4 cup paprika
- 1 Tablespoon packed dark brown sugar
- 1 Tablespoon white sugar
- 2 Tablespoons Salt
- 2 Teaspoons monosodium glutamate.
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Simply mix the ingredients together in a small container and use on your meat to add the delicious flavor of Memphis to your food.
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Thanks for Reading and happy cooking,
-- Maria Glensworth
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