Tag Archives: sauce

Roma’s Italian Kitchen opens location in Tyler | Local News | Instant News

They grew up around their grandfather, who they remembered as an extraordinary Italian cook. Their grandfather once owned his own restaurant in Albania, right next to Italy, where the traditions between the two countries are generally shared.

Cousins ​​Labinot Gashi and Njazi Hoxha, co-owners Italian kitchen Rome at Tyler, remember studying the family cooking trade from their earliest days.

“I started making spaghetti with marinara sauce, from scratch, everything was fresh. That’s how we were taught, from our grandfather, ”said Gashi.

While growing up, Gashi remembers one dish that his grandfather had specialized in.

“One of the best dishes is of course spaghetti and meatballs, because you can try a little each, such as meatballs, meat sauce and pasta,” he said.

Their restaurant name comes from the city of Rome in Italy.

“It has a tradition and that’s why we stick to the town’s name,” said Gashi.

This was not the cousin’s first business venture. They first set up their restaurant in New York 15 years ago. About 10 years into their business, two more of their cousins ​​set up their first restaurant in East Texas. The family also runs Italian kitchens in Italy and Albania.

In total, the whole family owns about 20 restaurants.

“We love working with people, we love our clients, we love making food for them and that’s what keeps our business,” said Gashi.

During Gashi’s day-to-day operations, he served as kitchen manager.

“Most of the time I was the one in charge of the kitchen, who made sure the food came out of good quality, I checked every dish quite often, and most of the time I was in the kitchen controlling all the employees,” he said.

When Gashi worked in the kitchen, he had high expectations for the quality of his food.

“We make pasta here and there and there is a lot of work to be done in the kitchen. We have our recipes, we follow all of our recipes. I just give recipes to employees and tell them, ‘It has to be done this way’ and I just make sure they do the right job, “says Gashi.

Everyday Hoxha has the same duties as Gashi. The cousins ​​did a lot of preparation in the morning, setting up the kitchen and restaurant and making reservations.

When guests visit Roma’s, they can expect a good and spacious restaurant. There is a private dining room available for those who wish to hold private events.

“There’s a baby shower they do there, birthday celebrations or even bachelorette parties. I think it’s more of a family-oriented restaurant, ”said Hoxha.

There is also a piano player playing classical music. Restaurants usually see more family crowds on weekends and afternoons, and the owners strive to provide excellent customer service.

Hoxha said it was important for the Tyler community to visit local restaurants rather than chain restaurants.

“I think quality comes to play. We make everything from scratch, we don’t use microwaves or anything like that. We don’t reheat food, everything is made from scratch; sauces, pastas, food, everything. We use fresh parsley, fresh garlic, Italian herbs and that’s the quality, in my opinion, “said Hoxha.

Hoxha said the environment and staff are different from a typical Italian company restaurant.

“We see them (employees) as family. They all get one to two free meals per day. Some of them don’t have rides so we take care of them, help them get home, and come back. They have problems like the one you are experiencing right now. We try to help them by giving some money here and there, before the salary can be received. We treat them like family, ”said Hoxha.

The owner recommends scheduling a reservation, but a walk-in is available. The restaurant has the potential to officially serve alcoholic drinks at the bar starting next week.

“To be honest, we are very happy. We are very happy to be here. Growing up, we used to do all of these things, like cooking at home, learning a few dishes, like my cousin said, lasagna or spaghetti and meatballs. Now we do business because we know that past and we love doing this, “said Hoxha.

The kitchen opened its doors in Tyler for the first time in late February.

“This is extraordinary. A lot of enthusiasts, very generous people, very kind people. We have met many people and many more have to come as they told us they will be here soon. So we’re still trying to get to know everyone, “said Hoxha.

The couple’s cousins ​​in Longview, who also own the Italian Kitchen in downtown Longview, occasionally come to visit them in Tyler.

“We’ve been doing this for years, we’ve been in business for over 15 years now in New York City, with the experience we have, we’ve lived in New York City, Italy, Albania, and now we’re here on business. , we love it here. We love how the community treats us, they help us with everything, they really support us, so we are planning to build an empire here, so hopefully we will be here for many years or hopefully forever, “said Hoxha.

The family hopes to continue growing in Texas in particular, which has treated them so well, they said.

They hope their children will continue the family tradition.

“I started (cooking) at the age of 10, so I hope they start earlier,” said Hoxha, who doesn’t have children of her own.

Rome opening hours, located at 3320 Old Troup Highway Suite 170 in Tyler, are from Tuesday to Sunday from 11 a.m. to 9 p.m. Delivery service is available to order food from restaurants, such as DoorDash, Waitr, Slice and Grubhub.


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BAKING WITH BEV: Rate 4-H food shows inspiring delicious cooking | Entertainment | Instant News

I was asked to rate McLeod’s Favorite Foods show a few weeks ago. This is one of my favorite 4-H projects to be rated for its focus on correct table setting, nutritious menu planning for meals and preparation of actual favorite dishes.

It was a successful event because the tables were securely placed, the 4-Hers were scheduled 10 minutes apart, and everyone was wearing masks. It’s our new normal way of doing things safely. I have selected several entries that I rated for 4-H members ranging in age from kindergarten to grade 11.

It’s not uncommon for two members to choose the chicken alfredo roll recipe. I have chosen one that includes a flavorful homemade sauce.

2 cups heavy whipping cream

2-3 garlic cloves, chopped

1 teaspoon. parsley, chopped.

Sauce: Bring the chicken stock to a boil. Reduce heat NS dd whipping cream, cornstarch, garlic. Bring to a boil again and stir for 1 minute. Reduce heat by adding parmesan, salt and pepper. Let it simmer for 10 minutes until thickened, add the flavor and set aside.

2 cups mozzarella, grated

1 cup Parmesan cheese, grated

Cook the lasagna noodles until al dente. cook the chicken and shred it. Preheat oven to 350 degrees. Combine shredded chicken, cottage cheese, salt, shallot powder, garlic powder, and Italian seasonings. Place about ¼ cup of Alfredo sauce on the bottom of the sauce on the bottom of the casserole dish, lat lasagna noodles on a flat surface and spread about 3 ounces of chicken mixture onto the noodles, leaving 1/3 of the noodles empty. Top chicken mix with 1-2 tbsp. Alfredo sauce. Roll the noodles with bare ends, place the rolls on the casserole plate. Pour the remaining Alfredo sauce over the noodles. Top wit parmesan and mozzarella. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

This recipe is a great choice, is nutritious, and looks delicious. I would love to try this recipe when the peppers are in season.

Southwestern Stuffed Peppers

1 cup onion, chopped

1 large garlic clove, chopped

6 whole peppers – 2 green, 2 red, 2 yellow

14.5 ounces can burn roasted tomatoes

1 cup of thawed fresh or frozen yellow corn

1 cup black beans, drain and rinse

½ cup of grated Mexican mixed cheese

Preheat oven to 350 degrees. Slice the tops of the peppers. Remove the seeds and veins. Remove the stems from the top and chop the rest to use as a filling. Place the peppers on a baking sheet. Add 1/3 cup of water. Cover with plastic wrap and microwave on high for about 3 minutes or until slightly tender. Remove any remaining water from the pan. In a large skillet, ground beef over medium heat. Drain if there is fat. Add chopped onions, chopped pepper from the shoots, and garlic. Season with salt and pepper. Sauté until the onions and peppers are tender. Add tomatoes, rice, corn and beans. Add chili powder and cumin. Using a large spoon, divide the beef mixture into paprika. Bake uncovered for 25-30 minutes until the filling is heated and the peppers are tender. Sprinkle with cheese. Put it back in the oven for 5 minutes and serve it with your favorite toppings like sour cream, avocado, and salsa.

One of the younger members makes a matching simple fresh fruit salsa and homemade tortilla chips. It’s a great snack with colorful fresh fruit.

Fresh Fruit & Tortilla Salsa Chips

Preheat oven to 350 degrees. Combining. Rub the product gently under cold water. Peel and remove the center of the kiwi. Dice strawberries, kiwi, apples and bananas. Mix orange juice and 1 tablespoon of sugar and ¼ tsp. cinnamon. Stir with fruit. Cold. Cut each tortilla into 8 pieces. Arrange on a baking sheet. Lightly coat with cooking spices. Mix ¾ tsp. cinnamon and 1 tbsp. Sugar. Sprinkle over the tortilla slices. Bake 6-8 minutes until lightly browned. Serve tortilla chips with fruit salsa.


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Slow Roast Lamb for Easter Sunday Dinner | Food recipes | Instant News

Easter Sunday dinner is a tradition in many families. Although the COVID-19 pandemic is forcing families to change that tradition in 2020, and be able to do it again in 2021, it is worth noting that Easter took place in April this year. In many areas, April weather is warm enough to allow outdoor dining, potentially opening the door for families to celebrate together in small groups.

Even though this Easter may seem unusual anymore, families can still lean on their favorite dishes when serving Easter dinner. Perhaps no food is more closely related to Passover than lamb. This “Slow Roasted Lamb Shoulder With Cumin Seed” recipe from “Easy Entertaining” Darina Allen (Kyle Cathie Limited) can make a delicious Easter dinner.

Slow Roasted Lamb Shoulder With Cumin Seeds

  • 2 tablespoons of cumin seeds
  • 1 whole lamb shoulder above the bone (7-8 lbs.)
  • Salt and freshly ground pepper
  • Extra virgin olive oil, for drizzling
  • 1 liter of homemade lamb or chicken stock (see below)
  • 1 to 2 teaspoons cumin seeds, roasted and ground roux (optional)

Warm the cumin seeds briefly in a skillet, then crush them using a pestle and mortar. Scratch the skin of the meat in a diamond pattern with a sharp knife. Transfer to a roasting pan. Sprinkle the meat with salt, pepper, and ground cumin seeds, then sprinkle with olive oil.

Bake for 6-7 hours at 275 F – this provides a delicious, juicy, and delicious texture. (Alternatively, preheat the oven to 320 F and bake for 2-21⁄2 hours.) Transfer to a serving plate and leave in a warm place while you make the sauce.

To make the cumin sauce, spoon the fat out of the roasting pan. Add broth to the rest of the cooking juice. Simmer for a few minutes on the stove, stirring and scraping the pan well to dissolve the caramelized meat juice (a small whisk is usually ideal for this). Add the ground roasted cumin. Creamy with a little roux if you like. Taste and add salt and pepper if necessary. Pass the colander and transfer to the sauce boat.

Cut the meat into thick slices so that everyone gets crushed cumin seeds. Serve with cumin sauce and crispy roasted potatoes.

Note: For Lamb Roast with Coriander: Replace coriander seeds with caraway seeds, both for roasting branches and seasoning the sauce. As an alternative, use a mixture of cumin and coriander seeds.

Note: The shoulder of a lamb is much harder to carve than a leg, but it is so sweet and juicy which is definitely worth fighting for.

  • 2 to 3 raw or cooked chicken carcasses or a mixture of the two
  • 1 onion, sliced
  • 1 leek, halved
  • 1 outer celery stick (not heart, coarser outer stem) or 1 lovage leaf
  • 1 carrot, sliced
  • 6 peppercorns
  • 6 liters of cold water
  • sprig of thyme
  • Giblets from chicken, i.e. neck, heart, gizzard (save the liver for another dish)
  • A few sticks of parsley

Cut the carcass as much as possible. Put all the ingredients in a saucepan and cover with cold water. Bring to a boil and remove the fat on top with a tablespoon. Simmer for 3-5 hours. Strain and remove the remaining fat. If you need a stronger taste, boil the liquid in an open skillet to reduce the volume by a third or half. Don’t add salt.


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ESO New Jersey pasta brings Italian flavors to your home | Instant News

MORRISTOWN, New Jersey – ESO Artisanal Pasta brings authentic Italian flavors to homes all over New Jersey.

This pasta shop, which opened in July 2020, is located in Morristown, New Jersey, and specializes in handcrafted pasta and sauces.

“The essence of us starting this business during the pandemic is so that you can enjoy Michelin starred food right in your home,” said AJ Sankofa, Executive Chef of ESO.

Operating from a local bakery storefront, Sankofa partners with his friends Joel Camarillo-Diaz, manager, and Isaiah Findley-Pinnock, operations manager, to bring the business to life.

Related: Hot chocolate bombs exploding all over the internet and in this New Jersey bakery

Every week, the pasta shop launches a variety of fresh and handmade products, sold with instructions for customers to prepare them themselves.

“We have people who have heard about our business and our products, we have repeat customers, and then we have skeptics who come in, get a little something and then they come back and they’re like:” wow, you really can. distinguishes it from store-bought pasta and mass-produced things, “Sankofa said.

Sankofa, who trained under two different Michelin-starred chefs and perfected his pasta-making skills by studying and working in Italy, spends his days rolling and perfecting every batch of pasta that comes out of his kitchen.

“It’s hard to find anyone, especially in New Jersey, who is trying their best in the pasta business, not even as a restaurant, like we do every day. We’re always trying to be better. The next group has to be better than the last; that’s the motto. us and we stick to it, “Sankofa said.


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Sikes: Class travels to southern Italy with food. | Food-and-cooking | Instant News

The Opera Norma of the Sicilian composer Vincenzo Bellini gave its name to the popular dish that has eggplant and tomato in its sauce. We make a baked version using anelletti. It is a small round paste with a large hole in the center. This is where Campbell got the inspiration for SpaghettiOs.

Our marinara plus grilled eggplant is the basis of the sauce. We also make white sauce. Pasta and sauces coated with white sauce and cheese in between. Grated pecorino on top before grilling.

Wow, what a rich and satisfying dish. It’s hard to say there’s no meat in it. Anelletti is fun and easy to eat.

Crocché – croh-kay – is basically fried mashed potatoes. This is street food and served with grated pecorino.

What we do is roll the seasoned potato mixture into small blocks and coat it with beaten egg and then panko breadcrumbs. Just three minutes in the hot oil will make it hard chocolate and completely hot. Once again, we present a little marinara together. Sour cream is another option.

Believe it or not we make meatballs in our class. They are in the style seen in Calabria. The original has a salami and cheese filling. We chose to finely chop our salami and mix it with the pork and ground beef. It’s much easier, especially for the smaller version like the one we’re using.


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