Tag Archives: home cooking

Italian Potato Salad

Make this tasty but simple Italian Potato Salad at your StarLoftsPgh.com home.

Ingredients:

9- Potatoes, cooked, peeled, and quartered

1 garlic clove

1 shallot

Tbl capers

2 tbsp Kalamata Olives

1 anchovy (optional)

2 fresh tomatoes, cored, cut in eights

1 tsp oregano

sea salt and black pepper to taste

Extra Virgin Olive Oil Berio brand, Red wine vinegar to taste

1 tbsp Fresh Parsley, chopped

In a large bowl mix all ingredients above in bowl. Gently stir so potatoes remain intact.

A great simple meal to serve for your guests at your home at http://www.starloftspgh.com

Buon Appetito Janet & Charlie

Dinner tonight, at your starloftpgh home: Peperonata (bell pepper stew) With Cuttlefish and Oregano

Simple, yet tasty!

A southern Italian summertime regular, saucy peperonata (stewed peppers, onions and tomatoes) with tender cuttlefish and oregano is extremely delicious. Have plenty of bread on the ready to mop up the silky juices.

LIST OF INGREDIENTS

  • 2 LBS. of cuttlefish, Wholeys fish market
  • 1 1/2 LBS. of bell peppers, Pennsylvania Macaroni
  • 2 of vine tomatoes, Pennsylvania Macaroni
  • 1 garlic clove minced
  • fresh oregano, or dry
  • Bertolli extra-virgin olive oil
  • sea salt

METHOD

1

Clean cuttlefish and cut into strips. Trim bell peppers and cut into strips similar in size to the cuttlefish. Chop the tomatoes. 2

Heat 2 Tbsp. oil in a pan with a crushed unpeeled garlic clove. Add bell peppers and sauté for 2 minutes, then add chopped tomatoes. Remove garlic and cook for 5-6 minutes, then cover and cook for another 6-7 minutes.3

Remove everything from the pan and add the cuttlefish. Cook for 2-3 minutes. Add bell peppers and tomatoes back into the pan and mix allowing flavors to meld for 1 minute. Top with a bit of chopped fresh oregano and serve.

Cuttlefish with bell pepper an oregano.

Have a great dinner.

Janet, owner of www.starloftspgh.com

How best to clean every kitchen surface.

Backsplash

A great place to start cleaning is with your kitchen backsplash. You’ll need cleaning spray and a slightly abrasive brush or sponge. You can pick up a bottle of stainless steel cleaner or glass cleaner for a metal or glass backsplash. Otherwise, you can make a simple solution of one part water and one part vinegar to deal with most of your backsplash stains.

Stovetops

If you have an electric stovetop, you should only need a rag or sponge and some warm soapy water for cleaning. If there’s gunk built up over time or stains that don’t want to come out, try mixing half a cup of baking soda with a few tablespoons of water to form a paste, and then scrub the dirty areas with a rag and your baking soda paste.

Gas stovetops can be easier to clean than electric stoves because you don’t have to worry so much about scratching the stovetop. Remove the grates and drip pans and soak them in warm water, then wash them with a brush and dish soap. Take a rag and warm soapy water or baking soda paste and scrub out any gunk that might be remaining on the stovetop.

Counters

You might be wiping down your counters every day, but gunk can still accumulate over time, especially in the corners. Wipe down your counters with a wet rag as you usually would, but make sure you really get down in the corners with your fingernail and scrub hard at any spots that feel crusty under the rag. This is also a good time to sanitize your counters with a food-safe sanitizing spray.

Inside the fridge

An essential part of cleaning your kitchen is cleaning the inside of your fridge, as spoiled food can go to waste or cause food poisoning. Start by removing all the food from your fridge and discarding anything that is rotten or expired. Then, remove any shelves you can, and clean them in your sink with dish soap and a sponge.

Anything you can’t remove from the fridge can be wiped down with a hot sponge or rag. Finally, replace the shelves and all your food, putting the oldest food in the front of the fridge and newer items further from expiration in the back.

Kitchen sink

Your kitchen sink will get dirty from washing your rag while cleaning all your other surfaces, so take the spray nozzle and spray all around the side of the sink. Use a sponge to clean off any dried food that might be stuck to the side.

Floor

The last element of your kitchen you want to clean is the floor. It’s best to save the floor for last because it will accumulate some of the grime you wipe off other surfaces during your kitchen cleaning. Sweep what you can, and then mop or spot-mop your floor with a rag. A solution of vinegar and water can be great for this too, and you can try mixing in some fragrance oil for a pleasant smell afterward.

The Penthouse apartment will be available May of 2022.

Call 412.943.7660 for a tour.

Linguini Clam Sauce

Linguini with clams is one of the most satisfying Italian dishes to cook and eat. The fresher the clams, the more flavorsome the sauce.

LIST OF INGREDIENTS

  • 2 LBS. of clams (Wholeys Fish Market, Strip District Pittsburgh)
  • 11 1/2 OZ. of Barilla linguini
  • 1 OZ. of parsley
  • 1 of garlic clove
  • extra-virgin olive oil
  • salt

METHOD

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered to the bottom of the pan; transfer them to a plate, change the water, and add a pinch of salt. Be careful not to break the shells during this process.

Trim the parsley, removing the leaves only; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove. 

Cook spaghetti in a large pot of boiling salted water, stirring occasionally. Drain about 2 minutes before al dente. Reserve 1 cup pasta cooking water. 

Meanwhile, in a pan large enough to hold the clams and linguini, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

After a few seconds, add the drained clams: cook for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Drain the linguini and transfer directly to the pan with the clams. Cook until the pasta is al dente and a creamy sauce forms due to the starch being released. Add extra water pasta cooking water if needed. Top with chopped parsley to taste and serve. 

This is a simple, but excellent dish to make at your home at http://www.starloftspgh.com

Seafood Pasta & Bean Soup

This is a great recipe to make at your home in the http://www.starloftspgh.com

4 Servings:


10 ounces Bartolotti beans, drained and cooked with a pinch of bicarhonate
8 oz. cleaned tiny mollusks; baby Octopus, baby squid, curled octopus, mussels and tartufo (warty venus)
3-1/2-5 oz. lobster bisque
1/4 cup white wine
1/4 cup olive oil
2 oz. smoked pancetta bacon
Salt and chilli pepper
2 cloves garlic
1/2 onion, thinly sliced
5 0z. tomato pulp
Aromatic herbs: parsley, etc.

7 oz. fettuccine-type pasta cut in small, irregular pieces
Cook the beans. Sauté in oil the cloves or garlic, onion, chilli pepper and smoked bacon. Remove the garlic when brown. Add the tomato pulp and
the mollusks, which have been previously cleaned and prepared. When the cooking is completed, mix beans, mollusks (plus the cooking liquid) and pasta (which may be cooked separately or together with the rest).
Add the lobster bisque, which will provide a good base and mix
all the ingredients together. Sprinkle with parsley and serve.

Penne with Tuna “Puttanesca” | Share the Pasta

Penne with Tuna “Puttanesca” Penne shares the award for being one of the most popular pasta shapes in the world with spaghetti. In Italian, “penne” is the plural of the word “penna,”which means “quill.” But let’s switch to the deliciously edible variety of penne: Penne pasta! The recipe that Chef Rosario is featuring this […]

Penne with Tuna “Puttanesca” | Share the Pasta

Keep your coffee pods fresh

How to keep coffee pods fresh

Coffee pods are sealed hermetically to prevent moisture from entering the pod, as mentioned before. This means that as long as the seal is intact and the pod is not broken or slit, the coffee inside is safe for brewing and consumption. Mold and bacteria can grow in coffee grounds exposed to moisture, so it is best to discard any compromised pods.

coffee pods

The pods should also be stored in a cool and dry place away from humidity and direct sunlight. Even though refrigerators have controlled temperatures, storage of coffee in refrigerators is not recommended due to the presence of moisture should there be a seal failure or the pods are punctured. 

During storage, it is also important for you to check the pods regularly to ensure the seals are intact and all broken pods should be discarded.

It is recommended to separate the coffee from the packaging when disposing of coffee pods and using the spent grounds in compost piles. Many manufacturers have begun making pods out of recyclable materials because of the added load on landfills and disposal systems. Remember to look for this feature when you buy your coffee pods!

Conclusion

Coffee pods do not go bad even after their sell-by dates. They may lose some of their flavors after the indicated dates but are not unsafe to consume. Remember to note which type of coffee pod your machine uses and to dispose of them responsibly, or use refillable pods for the freshest brews

Stay at your home at http://www.starloftspgh.com, and have a fresh great cup of coffee.

Spaghetti with Clam Sauce

This is a simple, but delicious dish you can make at your home here at the http://www.starloftspgh.com

1 dozen littleneck clams

1 lbs of thin spaghetti

1/2 bunch of parsley

2 of garlic clove

extra-virgin olive oil

salt to taste

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered out; transfer them to a plate, change the water, which will have become cloudy, and add a pinch of salt. Be careful not to break the shells during this process.

Trim the parsley, removing only the leaves; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove. 

Bring water to a boil in a large pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before al dente. Reserve 1 cup pasta cooking water. 

Meanwhile, in a pan large enough to hold the clams and spaghetti, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

After a few seconds, add the drained clams: cook them for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Drain the spaghetti and transfer to the pan with the clams. Cook together for 1 minute, adding extra water pasta cooking water if needed. Cook until the pasta is al dente and a dense sauce forms due to the starch being released from the clams. Top with chopped parsley to taste and serve. 

Www.starloftspgh.com

Spaghettini With Shrimp and Chili Pepper

  • 2.5 # of shrimp
  • 1# of spaghettini
  • 1 of celery stalk, chopped
  • 1 of carrot, chopped
  • 1/2 onion, chopped
  • bay leaf
  • tomato paste
  • 1 BUNCH of parsley, chopped
  • fresh chili pepper, chopped
  • dry white wine
  • Bertolli olive oil
  • Ground sea salt

Shell and clean the shrimp; remove and clean the heads well and set aside with shells for the broth. 

Heat 2-3 Tbsp. oil in a saucepan over high heat, sauté the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine. Let evaporate, then add 2 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.

When broth is ready, remove from the heat and drain, extracting the broth.

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring well, for a couple of minutes. Add three ladles shrimp broth to the pan and continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in 1/4 cup increments. Add salt to taste. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta.

In the meantime, heat 1 Tbsp. oil in a skillet and cook shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer to the pan and cook for 1 minute until crispy; add the just warmed shrimp and a handful of chopped parsley. Serve with more parsley and fresh chili pepper.