Original Recipe for Zuppa Toscana

Description Some like it messy, some not so much. Delicious hot sauces and juices runningbetween ones fingers while eating a tortilla filled with even the best Fajitas, is notevery ones fist of food. That is why I replaced the tortilla with a tasty Ring of Rice,so that even the clumsiest Connoisseur can enjoy a delicious finger food feast.I just do everything my own way. Sometimes, regardless of authenticity, but as in allcases, I always strive for significant improvement, without insulting an ethnicity orculture from whom the dish originates. It's called Chef Roland's Recipe. This most delicious dish combines Chicken with Beef. Sliced into bite sized meatstrips of Chicken Breast and lean Beef (top round) it is being infused with the flavorsof fresh red- and green Peppers, Onions, Garlic, Jalapeños and fresh Tomatoes,each sliced and diced into its desired shape, meeting my own Fajita standards. A cast iron pan (not mandatory) on a medium low flame with a thin film of Avocado Oilprovides for the proper environment for the composition of this most delicious,mouthwatering, hot Tex-Mex delight. First, the Beef, brought to a sizzle and thendeglazed with a fine dry Red-wine. Well spiced and covered under a mountain of goodness, the juices of a maze ofhealthy veggies, which we prepped earlier, have now time to slowly seep throughthe layers of vegetables before they fuse with the meat below, turning it into one ofthe most tasty Fajita feast you can ever imagine. There is no obligation for any one to enjoy this version of Fajitas with rice, you can serve it on a slice of fresh bread or serve it over a bed of colorful freshly tossed Salad, or toast up a nice hot, crunchy hard Taco shell and tease your friends, make them hungry, while they watch you eat. Mise en Place: First, prepare all ingredients, pans, and other tools before you start cooking! Slice your veggies, onions, red- and green -peppers into 3 inch (x 1/4 inch)strips and then dice or chop your garlic and your Jalapeño (fine), before you slice yourmeat. Now cut your beef (separate from your chicken) into 3 inch (x 3/4 inch) strips,ready to go on a plate. Then dry off your chicken breast with a clean kitchen cloth orhousehold paper, before slicing it in the same manner, but keep them on a separateplate from the beef. (I am superstitious when it comes to raw chicken meat;from my own experience). Get the spices ready: Beside Chef Roland's Spice Blend, Delicious Noise, a little extraRed Hot Chili, Regular Chili, fresh Thyme, Rosemary, fresh Cilantro (if available spring& fall), and Fajita Spice. Get the condiments ready: Dijon Mustard, Sour Cream, Hot Salsa and ChipotleCholula Hot Sauce (if available). Other essentials: Red Wine and Beer! These are the members of the Orchestra, getting ready to fuse with each other to oneof the most harmonious but wild Fajita Staccatos echoing throughout your house forat least another week or two, smell and all.

The story really starts many months ago. He would probably know the date. Not me. I've never been one to remember dates events happen. I just know it happened. It may have been cool. Probably not, we live in Florida, anyway. But I do remember looking over and seeing spices on the table. I was at the Wednesday morning farmer's market at the Volusia County fairgrounds, waltzing around what they call "the circle." It's really an oval with grass in the middle. On days you're lucky, they have a small stage with a local band playing music that nobody much but everybody listens to as they walk around and shop for local wares. I spotted the spices and walked over. This was someone new. I had to check it out. To my dismay, I already had those spices. But then there was this spice mix or blend as it is later known as. Blend is a much nicer sound than mix, anyway. And this man with a soft foreign accent who said he was a chef from Switzerland asked me to try his samples of Läckerli and Biberli with an almond paste in the middle. Both were good but the Läckerli was better! Then, he GAVE me a big jar of the spice mix and said I could pay him the following week. Now, vendor people give me things from time to time and tell me, "just pay me next week," but not the first time I meet them, so I had this, ok, sure, but strange feeling at the same time, as I walked away, thinking I had better be sure I remember the money next week! The next week he invited me and my husband over to his house for dinner! That dinner didn't happen for many months due to tooth issues, but he continued to boast about his cooking. After all he is 68, has been cooking for untold number of years, doesn't need to taste anything because he knows it will taste good and can make the best pulled pork ever! Which I still haven't gotten to try even though he's talked about it 2 or 3 times now in immense detail including how good it is and how much everyone enjoys it. (Don't worry, I have plans on how to get some of this elusive pulled pork!) He makes the best rice and perfect lasagne, both of which I've tried and definitely have to agree on both! And NOW, the rice story! Months after having invited us over to dinner, on Wednesday, Roland asked, "do you and your husband want to come over for dinner Saturday?" I'm thinking, Saturday? That's not far away! Then I'm thinking, Why not? It's not like we're doing anything. Let's do it! So, I agreed. I had previously told him to surprise us with a Swiss dish. He said he knew one that would be perfect and mentioned something about meat. When my husband and I arrived at the house, we met his lovely wife Holly and sat down for a snack. He started making the rice. I'd have to look at the recipe to get the exact steps, but what stood out in my mind was the pinch of saffron from his abundant saffron supply! He placed some hot water from the pot of rice in a bowl and placed the saffron in it to "wake up" for a couple minutes! Light bulbs went off! That's how you do it! Such genius! So easy! Then the beautiful golden rice water gets dumped back in the pot, not leaving any saffron threads behind! He finished the rice and we sat down to a wonderful meal with the best tasting rice I had eaten in a long time! For the next month or so, we had saffron rice! I made it once a week, until my husband, who doesn't really care for rice said he couldn't eat anymore! I used all my saffron that I hadn't used in awhile and discovered that when you have "Mise en place." Everything goes much easier! We had rice with chicken, chicken and rice mixed together, and more chicken and rice, then just recently, fresh vegetables and rice! I love rice and never cook it, so I thoroughly enjoyed it! Fluffy, not sticky, beautiful yellow hue from the saffron, wonderful flavor and texture! I felt as if I had really accomplished something when I made the rice and it was easy! It tasted great! My husband liked it! And I learned how much less stressful cooking is when you first get everything in place first! What is your favorite rice dish?

Contrary to popular belief, Spaghetti Carbonara is a relatively young creation and even more astonishingly, was first prepared by young US-Soldiers, who were operating in Italy (west of Rome in the Abruzzo Mountains) before and during world war II and who at times had to make use of what foods were available in the area.

Cream of Garlic is truly the ultimate exaggeration of even the most flavorful piece of meat imaginable. Is it a juicy New York Strip Steak from the Grill, is it your slow braised Sunday Pork-roast or a tenderly oven-baked Chicken Breast, a small table spoon of this delicious Garlic delight on the side, will tremendously enhance your culinary experience. It can also be used on- or served with any Salad or cold vegetable dish such as Asparagus, Artichokes or Cauliflower etc. Or think of it as a vegetable dip with Carrots, Celery Sticks and Broccoli or any other fresh raw vegetable in season.