So You Want To Cook Italian Food

When it comes to ethnic cuisines, there are none more popular than Italian food. From your local pizza joint (debatable as to whether that's truly Italian food) to the four-star places found in major cities, Italian food is one of the top choices when families are deciding where to go to eat out.
The food of Italy is commonly thought to be decadent, cheese-laden stuff with a predominance of garlic and oregano, almost always involving pasta of some sort and usually served with a good bottle of wine. While none of this is untrue about Italian cuisine, it does give one a very limited view of what is one of world's most varied culinary areas.
Italian food has two main influences: geography and history.
The geographical influences largely determine the base components of the food that is served in various parts of the country. In the south, with the warmer climate and abundant access to the sea, tomatoes are abundant, and olive oil is the main fat used in cooking. In the north, where livestock are abundant, butter is the fat of choice and the cheeses are much more varied and exotic.
The historical influences result from Italy having been a battleground many times throughout history, and one of the world's great imperial powers at one time. The Roman Empire brought in foods and influences from all of Europe and much of Asia and Africa, and after the fall of the empire many other cultures brought their food, and their soldiers, across the Alps.
If you go looking for Italian cookbooks, try to find one that gives you a "tour of Italy" in its recipe offerings. Different regions of the country are famous for different dishes, and you should give yourself a chance to cook a little of each of them before deciding on a favorite. Most Italian chefs specialize in one region's cuisine, but the best, like Mario Batali, have a broad appreciation for all of the others. Your Italian food should be the same: drawn from all over! The area in which I live you will find a very wide variety of Italian food.
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com
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Easy Dutch Oven Baked Beans

These baked beans are very tasty, easy and quick to make, and make great leftovers (but you probably won't have any left over, since they taste so good!). If you are new to using your Dutch oven, this is a great recipe to start with.
Ingredients:
1 lb Bacon4 cans of pork and beans
1 tablespoon mustard
1/4 cup catsup1 onion, chopped
1/2 cup brown sugar
3 tablespoons Worcestershire Sauce
Cut bacon into 1-2 inch pieces. Heat the Dutch oven and then cook the bacon in the Dutch oven. When done, drain the oil. Add the pork and beans, mustard, catsup, chopped onion, brown sugar, and Worcestershire sauce. Cover and cook in the coals until heated through and bubbling, approximately 30 minutes.
The only real preparation these take is cutting the bacon and chopping the onion, so this dish is ideal for camping. You could make things even easier by cooking the bacon and chopping the onion at home and then putting everything together at camp.
These make a great side dish to hot dogs, hamburgers, chicken, almost any camp meal. You can do them at home, also, either with your Dutch oven or using another baking dish. Precook the bacon and freeze and keep the cans of pork and beans around and you have a dish you can throw together when you need something easy and quick. You can easily make more by doubling or tripling the recipe, making it a great dish when you have to take something to a family, church, or neighborhood potluck.
See http://www.outdoorcookingmagic.com/ for more Dutch oven recipes and tips.
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