Salad Plate Italian

16 Apr, 2004 in art pottery by admin

Basil, King of Italian Herbs

The herb that's most popularly associated with Italian cuisine is basil (Basilico). There are several varieties, but you're most likely to find sweet basil in the shops - it has large, aromatic leaves. Cooking with basil, especially if you grew it yourself, is wonderfully satisfying .

Basil is a small, bushy plant that grows to about two feet tall. It is a member of the mint family and is very similar in appearance. With its rich spicy scent it is said to refresh the mind, relieve headaches and elevate moods. It is an excellent source of iron, calcium, potassium and Vitamin C, all of which are hugely beneficial to one's health. But perhaps most of all it is a wonderful and versatile culinary herb.

Fresh basil is best known for pesto and goes extremely well with pasta, rice, tomato, zucchini, and eggplant. The Italians discovered that basil tends to compliment the taste of tomatoes, and since tomatoes played such an important role in Italian cuisine, basil came to be widely used in Italian cooking as well.

It may be good for you, and the oil from the leaf is distilled and used for stomach aches in herbal medicine, but one thing is for certain, it makes your food taste better.

You can store fresh leaves in plastic bags inside the refrigerator, and also freeze crushed or pureed leaves in ice cubes that you can drop into your soups and dishes as flavouring. You can also preserve basil leaves by keeping them in a jar with olive oil.

Basil became an integral seasoning in Italian cuisine, and in fact Italians had such appreciation for this herb, that it became a symbol of love. Cooking with basil induces feelings of love, passion, mental clarity and harmony into your life. It is known as the herb of kings, and is a favourite with cooks around the world, lending its delicious flavour to many ethnic cuisines.

Pick the leaves as fresh as possible, and tear them rather than cut them. (Basil leaves blacken when exposed to metal, therefore it is common in Italy to tear the leaves by hand before throwing the basil into a sauce or onto a dish.)

These torn leaves are great just added to salads, such as insalata caprese. You can also cook them, in a simple tomato sauce for instance, but make sure you add them just before serving. If they're cooked too much they lose their flavour.

Insalata Caprese Recipe

This is a simple salad from the Italian region of Campania, made of sliced fresh mozzarella, tomatoes (preferably plum) and sprinkled with basil. It is traditionally seasoned with salt, freshly milled black pepper, and olive oil.

Ingredients

Four medium tomatoes
8oz of buffalo mozzarella
Bunch of basil with the leaves torn
Olive Oil

Directions

•Slice the tomatoes and mozzarella thickly.
•Arrange alternately on a plate and sprinkle with torn basil leaves
•Drizzle with olive oil and season with salt and pepper to your taste.

About the Author

Kath Ibbetson has a BSc, a diploma in aromatherapy and a certificate in counselling. But most of all she is a mother and an enthusiastic Italian cook. Italian food is her passion and she has been cooking it for 30 years. Visit her site
FoodTheItalianWay.com

How much of each food type do you need for a buffet to feed 300 people?

I am preparing a buffet style dinner for 300 people and wanted to set up different stations (mexican, asian, italian, american, salad, soup and dessert). I know I don't need to cook enough so that each person can have a full plate of each station, but I'm not sure how much to cook for each station so we don't run out of food. Any advice is helpful.

All good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. Ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. The size of the portion should be determined by:

1. the occasion,
2. the time of service,
3. the age and sex of guests (young, old, all men, etc.),
4. the appearance of the portion on the plate (or in the package).

For example, very young children eat very little and a small variety of mildly spiced foods. At parties, they eat ice cream, cake, and cookies, and drink milk, punch, and some soft drinks.

Teenagers eat more than any other age group. They eat practically anything and everything, and the spicier the better.

People from their mid-twenties to mid-fifties have sophisticated tastes. They are apt to eat in moderation and good taste.

People past sixty eat much the same as the middle group, except for a lessening of the sharp and spicy foods.

When hors d’oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings:

1. At a four-hour reception, regardless of the starting time - 12 per guest.

2. Cocktail hour, to be followed by dinner - four per guest.

3. Wedding reception, from 2:30 to 5:30 - eight per guest.

4. Cocktail reception, from 3:00 to 6:00 - eight to ten per guest.

5. For all other occasions, estimate four per guest per hour for the first two hours, and two per hour after that.

These figures include both hot and cold hors d’oeuvres and canapes.

They do not include relishes and dips.

For an open house, housewarming, or office party that is scheduled for all day or all afternoon, the number of hors d’oeuvres is based on the length of time the average guest will remain. (Although the party may last for six hours, the average guest may remain only one and a half to two hours.)

SELF-SERVICE VS. SERVED
Sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. For a self-service buffet allow slightly more than if the same buffet is to be served by waiters. Guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted.

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HORS D'OEUVRES
When calculating quantities for an hors d’oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour.

For hors d’oeuvres served before dinner, figure approximately 6–8 hors d’oeuvres per person for one to one and a half hours of hors d’oeuvre service. When shrimp cocktail is served, plan on 3–4 pieces of shrimp per person for the first hour and 1 piece per person for each hour there after.

Hors d’oeuvre only cocktail party: number of people x 12 HDV for first hour number of people x 6 HDV for every hour there after.

Example:
2 hour cocktail party for 25 guests you will need approximately 450 pieces of hors d’oeuvres

25 guests x 12 hors d’oeuvres = 300 pieces hors d’oeuvres for the first hour

25 guests x 6 hors d’oeuvres = 150 pieces hors d’ oeuvres for the second hour

Hors d’oeuvre before dinner: number of people x 6 HDV for one to one and a half hour service

Example:
1 hour cocktail service before dinner for 25 guests you will need approximately 150 pieces
25 guests x 6 hors d’oeuvres = 150 pieces hors d’oeuvres for 1–1.5 hours

SALADS AND SIDE DISHES:
When calculating quantities for salads and side dishes, please figure approximately 5 ounces per person if you are serving multiple salads and / or side dishes. If you are serving only one salad or side dish, please figure approximately 1/2 a pound per person. Use the following chart to figure out quantities.

SINGLE SIDE DISH OR SALAD:
NUMBER OF GUESTS X .50 = NUMBER OF POUNDS NEEDED
Example: 10 guests x .50 = 5 pounds needed

Multiple side dishes or salads: number of guests x .30 = number of pounds needed
Example: 10 guests x .30 = 3 pounds needed

ENTREES AND FIRST COURSES
When calculating quantities for a main course, please estimate 6–8 ounces of protein per person.

When calculating quantities for a first course, please estimate 2-4 ounces of protein per person.

Example: You are serving 10 guests salmon for an entree.
10 x 1/2 pound = 5 pounds salmon needed

Example: You are serving 10 guests salmon for a first course.
10 x 1/4 pound = 2.5 pounds salmon needed

Insalata Arancia...Orange, Beets and Walnut Salad