Nothing says fall like the yelling and screaming in an Italian household when it's time to can tomatoes. The bountiful tomato harvest is 'put up' in mason jars so spaghetti sauce can be made all winter long. This is a custom that began once our families settled in America. My grandparents' entire back yard was tilled up and used for planting-they must have tended at least 200 plants in their yard in Lorain. What follows are directions for the Cold Pack, or Raw Pack method. This means that the tomatoes are peeled and then placed into the jars whole, without being cooked first. (Dont you love this picture of my Grandma Delfina canning tomatoes in Montenero in 1980?)
One peck (10 lbs) of Roma tomatoes
Sterilized Mason or Ball jars, tops and lids (rings)
salt
Peel the tomatoes: Cut away any blemishes or spots. Submerge them in boiling water for a few moments. It's ok if the skin cracks. Then, scoop each tomato out into a bowl of ice water. After a moment in the cold bath, lay them out on paper towels. Make a small cut in the end opposite the core, and peel down to remove the skin. Core each tomato, and set it aside. Repeat in small batches for the entire peck.
Spoon the peeled tomatoes into the sterilized jars:you can cut them in half or quarter them if you'd like. Tamp the tomatoes down, so as to leave as little space as possible, but don't go overboard with it. Ladle in enough hot water to fill jar, leaving about 1/2" 'headspace', meaning distance from the filling to the top of the jar. Run a small spatula round the inside of the jar to minimize airspace. Add one teaspoon of salt to the tomatoes in the jar. Wipe the top of the jar and the outside threads clean with an immaculately clean, hot cloth. As directed by the instructions that come with the jars, remove the tops and lids one at a time, right from the hot (NOT boiling) water as needed. Place lid on jar centering sealing compound on rim. Screw band (ring) down evenly and firmly, just until resistance is met-fingertip tight.
Process jars: Submerge jars into simmering water in a canner (big pot) with an elevated rack specifically for this purpose. Make sure jars are covered with water by about one and a half inches. Bring water in canner to a boil. At this point, place the lid on the canner and set your timer for 40 minutes. When time is up, carefully remove jars from the canner with the special lifter. Stand jars on a clean kitchen towel so they may cool. After 24 hours, check lids for seals. Lid should not flex up and down when center is pressed.
Sunday, September 23, 2012
Sunday, September 16, 2012
Homemade Applesauce
Here is the first in our series of traditional Fall Favorites.
This is the easiest dish. Ever. I learned to make it one September Saturday morning exactly twenty years ago from a sailing buddy named Nancy. She surprised me by coming over with a big bag of apples and all of the supplies. We made the applesauce on an old oven, in a tiny kitchen with a view of an alleyway. That day, I learned what a Foley food mill was, and what a pleasure it can be when a friend teaches you something new. Today's batch included a trip to the farmers' market, complete with delicious lunch out. We made the applesauce on a Jenn Air cooktop, in a gourmet's dream kitchen with a mountain view. Tammy showed me how to make the applesauce in a completely different way. Tammy, it was such a pleasure to share this experience with you and Isabel.
Ingredients
Apples
Sugar
fresh lemon juice (to prevent browning of fruit)
Pinch of salt
Cinnamon sticks (optional)
We got a peck of apples, which is a little over 10 pounds. The varieties of apples we found that day were: gala, macintosh, fuji and WV granny smiths (or mutsu apples) You'll get the best results with tart apples with firm flesh. Look for the signs that say 'great for baking'. Mixing varieties adds flavor.
Method
Wash apples thoroughly. Prepare a large stockpot with one inch of water and 1/4 teaspoon of salt on the bottom. Add one tablespoon of fresh squeezed lemon juice for every 5 pounds of apples. You can add two three inch cinnamon sticks to the stockpot for every 5 lbs of apples, if you like cinnamon.
Cut apples into one-inch chunks. (No need to remove skin or seeds or stems) Add apples to stockpot with 1/4 cup of sugar (or less) for every 5 lbs. Cook on medium to medium low heat until apples are quite soft. Using a spaghetti scoop, transfer the cooked apples to the Foley food mill. Crank over a bowl to catch the applesauce.
Crank constantly, approximately five times clockwise, then once counterclockwise to clear the skins. Repeat until all that's left in the mill are the skins. Refill and repeat.
This is the easiest dish. Ever. I learned to make it one September Saturday morning exactly twenty years ago from a sailing buddy named Nancy. She surprised me by coming over with a big bag of apples and all of the supplies. We made the applesauce on an old oven, in a tiny kitchen with a view of an alleyway. That day, I learned what a Foley food mill was, and what a pleasure it can be when a friend teaches you something new. Today's batch included a trip to the farmers' market, complete with delicious lunch out. We made the applesauce on a Jenn Air cooktop, in a gourmet's dream kitchen with a mountain view. Tammy showed me how to make the applesauce in a completely different way. Tammy, it was such a pleasure to share this experience with you and Isabel.
Ingredients
Apples
Sugar
fresh lemon juice (to prevent browning of fruit)
Pinch of salt
Cinnamon sticks (optional)
We got a peck of apples, which is a little over 10 pounds. The varieties of apples we found that day were: gala, macintosh, fuji and WV granny smiths (or mutsu apples) You'll get the best results with tart apples with firm flesh. Look for the signs that say 'great for baking'. Mixing varieties adds flavor.
Method
Wash apples thoroughly. Prepare a large stockpot with one inch of water and 1/4 teaspoon of salt on the bottom. Add one tablespoon of fresh squeezed lemon juice for every 5 pounds of apples. You can add two three inch cinnamon sticks to the stockpot for every 5 lbs of apples, if you like cinnamon.
Cut apples into one-inch chunks. (No need to remove skin or seeds or stems) Add apples to stockpot with 1/4 cup of sugar (or less) for every 5 lbs. Cook on medium to medium low heat until apples are quite soft. Using a spaghetti scoop, transfer the cooked apples to the Foley food mill. Crank over a bowl to catch the applesauce.
Crank constantly, approximately five times clockwise, then once counterclockwise to clear the skins. Repeat until all that's left in the mill are the skins. Refill and repeat.
Sunday, September 9, 2012
Giardiniera-Italian Relish fresh from the Garden
The City of Chicago is home to this snappy Italian Relish made by 'pickling' garden vegetables. You can enjoy it as a condiment on sandwiches, or as a sidedish, cold and tart from the fridge. Grandpa Marshall was so proud that he was born in Chicago, maybe that's why he ate giardiniera every day. (This version contains way less salt than the traditional version.)
Ingredients
1 head of cauliflower
1 pound of carrots, preferably organic
4-5 stalks of celery
1 green or red pepper
2 Hungarian (or banana) peppers
6 sprigs of fresh oregano
6 sprigs of fresh parsley
whole black peppercorns
dried dill and/or basil
if you want a hot and zesty version:
peeled garlic cloves
serrano peppers or crushed red pepper
green olives
For the vinaigrette to fill the bottles:
1 1/4 cup champagne vinegar
4 cups Canola Oil
1 Tablespoon sugar
salt and pepper to taste
Method
Dice all of the veggies to a uniform size, except the cauliflower. Prepare the cauliflower by removing the thick stems and leaving 2 inch 'trees'.
Bring a pot of salted water to a heavy boil. Submerge the cauliflower trees for several minutes, but not so long that they lose their crunchy texture. Remove and drain. Separate the cauliflower into small florets. While they're still warm, sprinkle with one tablespoon extra virgin olive oil, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Repeat this process with the carrots. Now mix the cauliflower, carrots, celery, green (or red) peppers and hungarian peppers altogether in a big bowl. Sprinkle the mixed veggies with dill and/or basil.
Prepare the jars:
Distribute the herbs, peppercorns, and for a spicy batch, garlic, green olives and serranos into 6 half pint, immaculately clean mason jars. Make the vinaigrette.
Spoon veggies into the jars. leaving 1/2 inch headspace (room at the top) Fill jars with the vinaigrette, place seals, and screw caps on tightly.
Refrigerate for two weeks and then enjoy.
Ingredients
1 head of cauliflower
1 pound of carrots, preferably organic
4-5 stalks of celery
1 green or red pepper
2 Hungarian (or banana) peppers
6 sprigs of fresh oregano
6 sprigs of fresh parsley
whole black peppercorns
dried dill and/or basil
if you want a hot and zesty version:
peeled garlic cloves
serrano peppers or crushed red pepper
green olives
For the vinaigrette to fill the bottles:
1 1/4 cup champagne vinegar
4 cups Canola Oil
1 Tablespoon sugar
salt and pepper to taste
Method
Dice all of the veggies to a uniform size, except the cauliflower. Prepare the cauliflower by removing the thick stems and leaving 2 inch 'trees'.
Bring a pot of salted water to a heavy boil. Submerge the cauliflower trees for several minutes, but not so long that they lose their crunchy texture. Remove and drain. Separate the cauliflower into small florets. While they're still warm, sprinkle with one tablespoon extra virgin olive oil, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Repeat this process with the carrots. Now mix the cauliflower, carrots, celery, green (or red) peppers and hungarian peppers altogether in a big bowl. Sprinkle the mixed veggies with dill and/or basil.
Prepare the jars:
Distribute the herbs, peppercorns, and for a spicy batch, garlic, green olives and serranos into 6 half pint, immaculately clean mason jars. Make the vinaigrette.
Spoon veggies into the jars. leaving 1/2 inch headspace (room at the top) Fill jars with the vinaigrette, place seals, and screw caps on tightly.
Refrigerate for two weeks and then enjoy.
Sunday, September 2, 2012
Marcy's Linguini Salad
Aunt Marcy has made this linguini salad for all of the kid's birthdays. The accompanying photo shows Aunt Ida, Aunt Marcy, and Uncle Rick enjoying the linguini salad at my dad's 65th birthday, in 1995! On this special June 4, my dad received $65 in pennies from, Marcy, his sister-in-law, and her family as a gift. :) What a glorious day.
Ingredients
2 lbs of linguini
1 small bottle of Salad Supreme Seasoning (in the spice aisle)
1 green pepper, diced
1 onion, chopped (I used red because Lee likes them)
1 small jar of pimento
2 (16 oz) bottles of Robusto or Zesty Italian salad dressing
Method
Cook linguini until tender. Drain well.
While pasta is still hot, toss with the salad dressing. Add green pepper, onion, pimento. Stir altogether, and refrigerate until cold. Can also be served warm, or at room temperature. This recipe makes enough for 24 as a sidedish; it's easy to cut the recipe in half.
Ingredients
2 lbs of linguini
1 small bottle of Salad Supreme Seasoning (in the spice aisle)
1 green pepper, diced
1 onion, chopped (I used red because Lee likes them)
1 small jar of pimento
2 (16 oz) bottles of Robusto or Zesty Italian salad dressing
Method
Cook linguini until tender. Drain well.
While pasta is still hot, toss with the salad dressing. Add green pepper, onion, pimento. Stir altogether, and refrigerate until cold. Can also be served warm, or at room temperature. This recipe makes enough for 24 as a sidedish; it's easy to cut the recipe in half.
Tuesday, August 28, 2012
Italian Potato Salada
Years ago, I was literally the last one to the party-a graduation at the Orlando's house. Donna, ever the gracious hostess, led me to the buffet table. Even hours after the time on the invitation, everything still looked plentiful and delicious. When I asked about her potato salad, Donna explained that Vince, her husband, was 'not too crazy' about mayonnaise. She created this Italian version for him.
Ingredients
6 potatoes (I used Yukon Gold and did not peel them)
3 hard boiled eggs, chopped
2 green onions, chopped
chopped parsley
oil and wine vinegar*
salt and pepper to taste
*(I used 1/2 cup extra virgin olive oil and 3 Tablespoons champagne vinegar)
Method
Boil potatoes until done.
Peel and dice potatoes.
Add all ingredients and mix well.
Ingredients
6 potatoes (I used Yukon Gold and did not peel them)
3 hard boiled eggs, chopped
2 green onions, chopped
chopped parsley
oil and wine vinegar*
salt and pepper to taste
*(I used 1/2 cup extra virgin olive oil and 3 Tablespoons champagne vinegar)
Method
Boil potatoes until done.
Peel and dice potatoes.
Add all ingredients and mix well.
Sunday, August 19, 2012
Aunt Bonnie's Chickpea Salad
Buon Giorno, Dear Readers
Grazie for clicking back in! Hope your summer has been refreshing for you.
A life long family friend unwittingly gave me this recipe via my mother. It is a wonderful summer salad featuring garbanzo beans and garden fresh ingredients just right for this time of year. Featured years ago in the Cleveland Plain Dealer, this recipe is from the cookbook 'La Dolce Vegan' by Sarah Kramer.
Ingredients
2 16 oz can of garbanzo beans, rinsed and drained
1/2 small red onion, minced
1-2 garlic cloves, minced
1 large or two small tomatoes, diced
1/4 cup chopped fresh parsley
1/4 cup plus 1 Tablespoon extra virgin olive oil
2 Tablespoons red wine vinegar
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Method
In a large mixing bowl, combine all ingredients. Allow flavors to blend for at least one hour before serving. Overnight tastes even better.
**PS Garbanzo Beans and Chickpeas are the same-a-la-thing
Grazie for clicking back in! Hope your summer has been refreshing for you.
A life long family friend unwittingly gave me this recipe via my mother. It is a wonderful summer salad featuring garbanzo beans and garden fresh ingredients just right for this time of year. Featured years ago in the Cleveland Plain Dealer, this recipe is from the cookbook 'La Dolce Vegan' by Sarah Kramer.
Ingredients
2 16 oz can of garbanzo beans, rinsed and drained
1/2 small red onion, minced
1-2 garlic cloves, minced
1 large or two small tomatoes, diced
1/4 cup chopped fresh parsley
1/4 cup plus 1 Tablespoon extra virgin olive oil
2 Tablespoons red wine vinegar
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Method
In a large mixing bowl, combine all ingredients. Allow flavors to blend for at least one hour before serving. Overnight tastes even better.
**PS Garbanzo Beans and Chickpeas are the same-a-la-thing
Sunday, May 20, 2012
Update and some FAQ's
Buona Sera, Dear Readers,
Just wanted to fill you in on some upcoming news about the 'Montenero Cookbook Project' blog.
Q. Julie, what about the cookbook? Are we ever going to see that, or will this just be a blog?
A. My whole purpose of creating the blog was to write the cookbook one recipe/topic at a time . It's working! I've had wonderful responses and beautiful correspondence with Montenerese near and far. (Well, mostly far) We test each recipe as we go along, so that when the book is published and people try to make the recipes, we can be sure that they work. Also, many people love to look at the pictures. :)
Q. We understand that this is not your day job, but the format is getting a little bit ho-hum. Will you ever do anything differently, or at least change the colors and fonts?
A. Early on, Lisa Freda Amundsen suggested a website instead of a blog-BRILLIANT idea. We'll be switching to this over the summer. If anyone would like to kibbitz (a Yiddish term for chime in) please just let me know! We'll have lots of fun putting together something for the next generation.
Q. I found a great picture/recipe/idea...will you ever write it up?
A. You bet!!! I love learning about our history and what's important to everybody. That's what this is all about.
Q. Julie, how will you learn how to make the blog better?
A. I will be attending the 'Blogher Food Conference' in Seattle, WA on June 8-9th. The workshop I'm most looking forward to is 'Differences between Cookbook and Blog Photography'. Most other seminars are about sustainable topics and literally solving world hunger. There is a field trip scheduled to Seattle's famous Pike Place Market-another highlight for sure.
Mangia Bene,
Julie
Just wanted to fill you in on some upcoming news about the 'Montenero Cookbook Project' blog.
Q. Julie, what about the cookbook? Are we ever going to see that, or will this just be a blog?
A. My whole purpose of creating the blog was to write the cookbook one recipe/topic at a time . It's working! I've had wonderful responses and beautiful correspondence with Montenerese near and far. (Well, mostly far) We test each recipe as we go along, so that when the book is published and people try to make the recipes, we can be sure that they work. Also, many people love to look at the pictures. :)
Q. We understand that this is not your day job, but the format is getting a little bit ho-hum. Will you ever do anything differently, or at least change the colors and fonts?
A. Early on, Lisa Freda Amundsen suggested a website instead of a blog-BRILLIANT idea. We'll be switching to this over the summer. If anyone would like to kibbitz (a Yiddish term for chime in) please just let me know! We'll have lots of fun putting together something for the next generation.
Q. I found a great picture/recipe/idea...will you ever write it up?
A. You bet!!! I love learning about our history and what's important to everybody. That's what this is all about.
Q. Julie, how will you learn how to make the blog better?
A. I will be attending the 'Blogher Food Conference' in Seattle, WA on June 8-9th. The workshop I'm most looking forward to is 'Differences between Cookbook and Blog Photography'. Most other seminars are about sustainable topics and literally solving world hunger. There is a field trip scheduled to Seattle's famous Pike Place Market-another highlight for sure.
Mangia Bene,
Julie
Monday, May 14, 2012
Homemade Graham Crackers
Lee and I just celebrated our 5th anniversary. He loves these, and I just wanted to bake something for him. I hate to admit it, but I had a lot of trouble this day. First the dough was too soft, then one batch was too puffy, the next batch burned flat...guess a good baker would try to figure out what went wrong. Not me. I sandwiched them with some simple cream cheese icing and blamed the weather.
Ingredients
2 1/2 cups plus 2 Tablespoons flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 Tbsp unsalted butter,cut in cubes,frozen
1/3 cup honey
5 Tablespoons whole milk
2 Tablespoons pure vanilla extract
plus cinnamon sugar for topping
In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda and salt. Mix on low for several seconds to blend. Add the butter, and mix slowly until it looks like a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture until the dough just comes together. Pour dough onto a floored surface and pat into a rectangle about an inch thick, wrap in plastic, and refrigerate until firm.
Liberally flour work surface. Roll out dough to 1/8" thick. Using a biscuit cutter or a pastry wheel, cut out desired shapes. Place the crackers on parchment lined baking sheets, prick each one with a fork, and sprinkle with the topping. Place back in refrigerator until firm again.
Bake in a 350* oven for 10-20 minutes or until edges are slightly brown.
Bake for
Ingredients
2 1/2 cups plus 2 Tablespoons flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 Tbsp unsalted butter,cut in cubes,frozen
1/3 cup honey
5 Tablespoons whole milk
2 Tablespoons pure vanilla extract
plus cinnamon sugar for topping
In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda and salt. Mix on low for several seconds to blend. Add the butter, and mix slowly until it looks like a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture until the dough just comes together. Pour dough onto a floored surface and pat into a rectangle about an inch thick, wrap in plastic, and refrigerate until firm.
Liberally flour work surface. Roll out dough to 1/8" thick. Using a biscuit cutter or a pastry wheel, cut out desired shapes. Place the crackers on parchment lined baking sheets, prick each one with a fork, and sprinkle with the topping. Place back in refrigerator until firm again.
Bake in a 350* oven for 10-20 minutes or until edges are slightly brown.
Bake for
Sunday, May 6, 2012
Italian Pretzels
The first Saturday in May is a promise from a present-day heart to a hopeful future. It can mean spring looking to summer, it can mean exams leading to graduation, it can mean a beautiful white dress chosen for a very special day. This recipe was inspired by Nancy Danese's recipe: 'Mark's Favortie Pepperoni Rolls'. Mark graduated from the University of Dayton today. Way to go, Mark! The less-romantic inspiration was my husband Lee, wondering when the heck I was going to make the pretzels I've been promising him since I took a class about it in the spring of 2009.
Ingredients
2 1/2 teaspoons of active dry yeast
3 1/2 Tablespoons unsalted butter
3 cloves garlic, finely minced
3 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cup bread flour
1/2 cup whole wheat flour
1/4 cup olive oil
2 cups more-or-less of water
1/3 lb pepperoni, diced
1/2 cup baking soda
1 level Tablespoon sugar
1 Tablespoon salt
Pretzel salt, oregano, basil and parmesan for sprinkling
Method
In a small saucepan, slowly melt butter with garlic. In the larger bowl of a stand mixer fitted with the hook attachment, dissolve yeast with 1/4 cup of the water, warmed. Add the 1 Tablespoon of sugar to the yeast after about 2 minutes or more of 'blooming'.
In a medium sized mixing bowl, whisk together all flours and 1 Tablespoon of salt. After yeast has had 10-15 minutes to foam and feel bubbly, put flour in bowl and slowly start to mix. Add cooled garlic butter and 2 Tablespoons olive oil. Mix on medium speed until the dough is smooth and elastic, approx 10 minutes. Using the other 2 Tablespoons of olive oil, grease a large bowl where dough can rise. Cover with plastic wrap, and let rise until doubled in size.
Turn risen dough out onto a lightly floored work surface. Divide dough into 1-2 oz portions. Roll pieces of dough into log-shaped strips using the palms of your hands. Flatten into rectangles, then spread pepperoni across each piece before rolling it back up. Twist into a pretzel shape, and place on a baking sheet for the second rise (15 minutes or so) In a large stockpot, boil water and add 1/2 cup of baking soda. Submerge each pretzel and boil for 30 mins per side. Remove with slotted spoon, and transfer to cooling rack. Immediately sprinkle with salt, parmesan, basil and oregano. Bake in 425* oven for 15-18 minutes until cooked to a deep golden brown.
Ingredients
2 1/2 teaspoons of active dry yeast
3 1/2 Tablespoons unsalted butter
3 cloves garlic, finely minced
3 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cup bread flour
1/2 cup whole wheat flour
1/4 cup olive oil
2 cups more-or-less of water
1/3 lb pepperoni, diced
1/2 cup baking soda
1 level Tablespoon sugar
1 Tablespoon salt
Pretzel salt, oregano, basil and parmesan for sprinkling
Method
In a small saucepan, slowly melt butter with garlic. In the larger bowl of a stand mixer fitted with the hook attachment, dissolve yeast with 1/4 cup of the water, warmed. Add the 1 Tablespoon of sugar to the yeast after about 2 minutes or more of 'blooming'.
In a medium sized mixing bowl, whisk together all flours and 1 Tablespoon of salt. After yeast has had 10-15 minutes to foam and feel bubbly, put flour in bowl and slowly start to mix. Add cooled garlic butter and 2 Tablespoons olive oil. Mix on medium speed until the dough is smooth and elastic, approx 10 minutes. Using the other 2 Tablespoons of olive oil, grease a large bowl where dough can rise. Cover with plastic wrap, and let rise until doubled in size.
Turn risen dough out onto a lightly floored work surface. Divide dough into 1-2 oz portions. Roll pieces of dough into log-shaped strips using the palms of your hands. Flatten into rectangles, then spread pepperoni across each piece before rolling it back up. Twist into a pretzel shape, and place on a baking sheet for the second rise (15 minutes or so) In a large stockpot, boil water and add 1/2 cup of baking soda. Submerge each pretzel and boil for 30 mins per side. Remove with slotted spoon, and transfer to cooling rack. Immediately sprinkle with salt, parmesan, basil and oregano. Bake in 425* oven for 15-18 minutes until cooked to a deep golden brown.
Sunday, April 29, 2012
Stuffed Green Peppers-Two Ways
This recipe, contributed by Angie Ortenzi, holds a special memory for me. My dad took Emily. Andy and I to Montenero, Italy, when the kids were in early grade school. Our family friend Giovanna, made the most incredible meal for us upon our arrival. My favorite part was the stuffed peppers (which came from her garden, of course) I ate so many that evening and made such a fuss over them, that she prepared them for me every single day. Guess what my mom had on the menu for our 'welcome home' meal?
Stuffed Green Peppers
1 lb. ground veal/pork/beef combined
1 egg
1 cup cooked white rice
1 large onion, diced
1 clove garlic, minced
6 green peppers, cored and seeded
1 Tablespoon tomato paste
salt, pepper, red paprika
1. Mix ground meat with egg, onion, garlic, and cooked rice, seasoning to taste
2. Stuff peppers, allowing room for expansion
3. Place stuffed peppers in stock pot and fill pot half way with chicken stock
4. Cook on medium heat for about 1 hour
5. Make a roux with flour and oil (such as butter or bacon drippings) and remove from heat. Add about 1 tablespoon tomato paste.
6. Add roux and tomato paste mixture to pot to create a sauce. Season to taste with salt, pepper, and paprika
7. Cook until heated through.
Giovanna's Stuffed Peppers
Prepare peppers by cutting in half, and removing core and seeds.
To make her stuffing, mix together one cup of bread crumbs (I also used small cubes of sourdough), small cubes of cooked ham, mozzarella, minced garlic, sauteed onion, and some fresh parsley. Sprinkle with olive oil, and bake in a 350* oven. Serve with a garnish of fresh basil.
Stuffed Green Peppers
1 lb. ground veal/pork/beef combined
1 egg
1 cup cooked white rice
1 large onion, diced
1 clove garlic, minced
6 green peppers, cored and seeded
1 Tablespoon tomato paste
salt, pepper, red paprika
1. Mix ground meat with egg, onion, garlic, and cooked rice, seasoning to taste
2. Stuff peppers, allowing room for expansion
3. Place stuffed peppers in stock pot and fill pot half way with chicken stock
4. Cook on medium heat for about 1 hour
5. Make a roux with flour and oil (such as butter or bacon drippings) and remove from heat. Add about 1 tablespoon tomato paste.
6. Add roux and tomato paste mixture to pot to create a sauce. Season to taste with salt, pepper, and paprika
7. Cook until heated through.
Giovanna's Stuffed Peppers
Prepare peppers by cutting in half, and removing core and seeds.
To make her stuffing, mix together one cup of bread crumbs (I also used small cubes of sourdough), small cubes of cooked ham, mozzarella, minced garlic, sauteed onion, and some fresh parsley. Sprinkle with olive oil, and bake in a 350* oven. Serve with a garnish of fresh basil.
Sunday, April 15, 2012
Simple and Fresh Pesto Sauce
Pesto. Ah pesto. So fresh, so classic, sometimes a little misunderstood. Pesto is a true Italian creation. It enjoys a reputation as both a co-star, on delicious equal footing as a sauce for fresh pasta, and a supporting player; bringing out the best in a piece of grilled chicken or simple vegetable dip. Lisa Freda Amundsen gets credit for contributing this recipe. She has even provided some variations on this already versatile ingredient, pesto.
Ingredients
4 cups of fresh basil
2 cups of fresh Italian parsley
3/4 cup of pine nuts
1 cup Parmesan cheese, grated (use the good stuff)
4 garlic cloves
1-2 cups olive oil
Directions
Put all the ingredients in a food processor and blend. Pesto freezes well, so you can try it in different ways.
1st Option: You can roast the pine nuts prior to blending for a change of flavor. To roast pine nuts, place in shallow skillet and cook on low heat until lightly golden. OR place on baking sheet in 250* oven until golden brown.
2nd Option: You can exchange the parmesan cheese for romano, asiago, or sharp fontina.
Ingredients
4 cups of fresh basil
2 cups of fresh Italian parsley
3/4 cup of pine nuts
1 cup Parmesan cheese, grated (use the good stuff)
4 garlic cloves
1-2 cups olive oil
Directions
Put all the ingredients in a food processor and blend. Pesto freezes well, so you can try it in different ways.
1st Option: You can roast the pine nuts prior to blending for a change of flavor. To roast pine nuts, place in shallow skillet and cook on low heat until lightly golden. OR place on baking sheet in 250* oven until golden brown.
2nd Option: You can exchange the parmesan cheese for romano, asiago, or sharp fontina.
Sunday, April 8, 2012
Father Jerry's Lamb Ragu
BUONA PASQUA!!! (Happy Easter)
It is a true honor to feature this recipe on Easter Sunday. The Reverend Jerry Kaywell has incredible passion for God and music- 'in that order!' Father Kaywell is the pastor of Sacred Heart Parish in Punta Gorda, Florida. In addition to saving souls, we love that he is writing a cookbook (working title is 'The Barefoot Cleric'-how great is that), promoting his latest album, Miracle of Life, crusading for our religious freedom, and living life as a fifth-generation Floridian. Father Jerry sings 'Feel the Joy' his original composition.
Ingredients
3 Tbp extra virgin olive oil
1 carrot, sliced
1 yellow onion, chopped
1 rib celery, diced
4 cloves of garlic, minced
1 1/2 lbs ground lamb
1 teaspoon cumin
1 teaspoon ground fennel
2 teaspoons ground coriander
1 tablespoon thyme, chopped
1 Tablespoon kosher salt, plus more to taste
1 Tablespoon tomato paste
1/2 cup dry red wine
1 28 oz can diced tomatoes
1 1/4 cup chicken stock
1 3/4 lb package of pappardelle
1 Tablespoon unsalted butter
3/4 cup fresh ricotta, highest quality
1 cup loosely packed mint leaves for garnish
Method
In a large Dutch oven, heat 2 tablespoons of the olive oil and saute the aromatic vegetables (carrot, onion, and celery) until tender, about 5-7 minutes. Add the garlic, cook for one minute or so. Add the ground lamb and seasonings (cumin, fennel, coriander, thyme and salt) Cook, stirring constantly, on medium high heat until the liquid evaporates. Stir in the tomato paste. Add the wine and cook until evaporated, about 5 minutes. Add the tomatoes and their juices, the chicken stock, and bring it to a boil. Cover partially and cook for 25-30 minutes.
Cook the pappardelle according to package directions. Drain and add the pasta to the sauce along with the butter and remaining oil. Toss well. Serve the pasta in bowls garnished with ricotta cheese and mint leaves.
It is a true honor to feature this recipe on Easter Sunday. The Reverend Jerry Kaywell has incredible passion for God and music- 'in that order!' Father Kaywell is the pastor of Sacred Heart Parish in Punta Gorda, Florida. In addition to saving souls, we love that he is writing a cookbook (working title is 'The Barefoot Cleric'-how great is that), promoting his latest album, Miracle of Life, crusading for our religious freedom, and living life as a fifth-generation Floridian. Father Jerry sings 'Feel the Joy' his original composition.
 |
| Fr Kaywell |
3 Tbp extra virgin olive oil
1 carrot, sliced
1 yellow onion, chopped
1 rib celery, diced
4 cloves of garlic, minced
1 1/2 lbs ground lamb
1 teaspoon cumin
1 teaspoon ground fennel
2 teaspoons ground coriander
1 tablespoon thyme, chopped
1 Tablespoon kosher salt, plus more to taste
1 Tablespoon tomato paste
1/2 cup dry red wine
1 28 oz can diced tomatoes
1 1/4 cup chicken stock
1 3/4 lb package of pappardelle
1 Tablespoon unsalted butter
3/4 cup fresh ricotta, highest quality
1 cup loosely packed mint leaves for garnish
Method
In a large Dutch oven, heat 2 tablespoons of the olive oil and saute the aromatic vegetables (carrot, onion, and celery) until tender, about 5-7 minutes. Add the garlic, cook for one minute or so. Add the ground lamb and seasonings (cumin, fennel, coriander, thyme and salt) Cook, stirring constantly, on medium high heat until the liquid evaporates. Stir in the tomato paste. Add the wine and cook until evaporated, about 5 minutes. Add the tomatoes and their juices, the chicken stock, and bring it to a boil. Cover partially and cook for 25-30 minutes.
Cook the pappardelle according to package directions. Drain and add the pasta to the sauce along with the butter and remaining oil. Toss well. Serve the pasta in bowls garnished with ricotta cheese and mint leaves.
Thursday, April 5, 2012
Italian Easter Bread
Ingredients
1 package of Rapid Rise yeast
1 1/4 cups milk, scalded
pinch of salt
1/3 cup butter, softened
2 eggs, beaten
1/2 cup sugar
4-5 1/2 cups of all purpose flour
6 eggs, you can color them if you'd like
colorful sprinkles
one beaten egg to brush on wreaths before cooking
Method
Scald milk in a small sauce pan. This means to almost bring it to a boil, but not quite. Take it off the stove when many small bubbles have formed all along the outer rim. Let it cool.
Place instant yeast in a large mixing bowl fitted with a dough hook. Add the cooled milk, 2 cups of flour, sugar, beaten eggs, and salt. Start to mix on low to medium speed. Slowly add 2-3 more cups of flour, until dough forms completely around the hook, and the bowl looks clean. Mix for about 10 minutes. Dough will be smooth and elastic when it is ready for the next step.
Place in a big bowl, coat ball of dough with vegetable or canola oil. Cover with a warm towel, and let it rise until doubled in size (about 75-90 minutes)
Remove the dough from the bowl onto a lightly floured surface. Punch it down, removing all the air bubbles. Divide deflated dough into 12 equal pieces.
Working with one piece of dough at a time, roll it with the palms of your hands into the shape of a piece of rope approx 14 inches long. Repeat with another piece. Gently pinch two ends together, and twist ropes together. Bring ends up to meet, and pinch them together also, forming a wreath.
Place each wreath onto a baking sheet lined with parchment paper, leave room for dough to rise again. Cover with warm towel for another 75 minutes or so.
Preheat oven to 350*. Just before baking, brush each wreath with egg wash, and add sprinkles. Place an egg in the center of each wreath. Bake until a deep golden brown, about 20-25 minutes.
Sunday, March 25, 2012
Buckeyes
If there was an Annual Montenero Cooking Championship and we were to pick brackets, Josie Pelusi would at least make the Final Four every single year. This is Josie's recipe for the Ohio-famous buckeye candies; a peanut butter confection partially dunked in chocolate.
1/2 pound (8 ozs) of peanut butter (not organic)
3/4 pound of confectioners sugar
1/4 pound margarine or butter
6 oz chocolate chips
1/4 slab of paraffin wax* or 1/2 teaspoon melted Crisco
Mix peanut butter, powdered sugar and margarine together until smooth. Form into balls. (I used a scoop-look familiar yet?) Refrigerate or freeze balls until firm.
Melt chocolate chips and paraffin (or Crisco) in a double boiler. This is nothing more than a gently boiling pan of water with a heat proof mixing bowl on top. The bottom of the bowl should not touch the boiling water.
Once chocolate is melted, dip balls into chocolate. Do not completely submerge-leave a small circle on top so the peanut butter mixture shows through. Allow candies to dry on wax paper (or parchment paper).
Sing the Ohio State Fight Song.
OSU fight song
1/2 pound (8 ozs) of peanut butter (not organic)
3/4 pound of confectioners sugar
1/4 pound margarine or butter
6 oz chocolate chips
1/4 slab of paraffin wax* or 1/2 teaspoon melted Crisco
Mix peanut butter, powdered sugar and margarine together until smooth. Form into balls. (I used a scoop-look familiar yet?) Refrigerate or freeze balls until firm.
Melt chocolate chips and paraffin (or Crisco) in a double boiler. This is nothing more than a gently boiling pan of water with a heat proof mixing bowl on top. The bottom of the bowl should not touch the boiling water.
Once chocolate is melted, dip balls into chocolate. Do not completely submerge-leave a small circle on top so the peanut butter mixture shows through. Allow candies to dry on wax paper (or parchment paper).
Sing the Ohio State Fight Song.
OSU fight song
Monday, March 19, 2012
St Joseph Day Figgy Cookies
 |
| Grandma Aduccia and Grandpa Marshall |
Filling Ingredients:
2 seven ounce bags of dried Mission figs
1/4 cup raisins, soaked in port or brandy
1/4 cup dried apricots, soaked in orange juice
1/2 cup walnuts, toasted and chopped fine
1/2 cup almonds, toasted and chopped fine
1/2 cup apricot preserves
1/2 cup honey (I used local from the farmers market)
1 1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon, ('not too much!' per Zia Elia)
nutmeg, freshly grated, just a fine dusting
1/4 cup liquor (I used the port 'leftovers')
Method:
Using a food processor, combine figs, raisins, and apricots. Pulse until all are finely chopped. In a medium mixing bowl, stir together preserves, honey, orange and lemon zest, cinnamon (not too much!) and liquor. Grate a fine dusting of nutmeg (approximately 1/4 teaspoon) over the top. Now mix in nuts and fruit mixture from the food processor. Cover and refrigerate until you're ready to make the cookies.
Dough Ingredients
4 cups all purpose flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon salt
8 oz (2 sticks) cold, unsalted butter
4 large fresh eggs at room temperature
pinch of orange zest
Method:
Place flour, sugar, baking powder and salt in a food processor. Pulse for a minute or so just to mix ingredients. Add butter, cut up into small pieces. Pulse until mixture resembles coarse meal, or is sort of crumb-y. (It's a dough thing)
Add eggs, one at a time, until dough just comes together on the blade.
Carefully remove dough, and knead for a minute or two on a lightly floured work surface until dough comes together. This wont take more than a minute. Pat dough into a frisbee shape about an inch thick. Wrap tightly in plastic wrap, and refrigerate until you're ready to make the cookies.
To Make the Cookies:
Remove the frisbee of dough, and cut into 8 equal pie-shaped wedges. Working on a lightly floured surface, roll the wedge into a narrow cylinder approximately one foot long. Use a rolling pin to flatten and shape the dough into a rectangle at least 3" wide and 14" long. Now pipe (or spoon) the filling right down the center. Brush egg wash around all the edges. Starting in the center, pick up top edge and gently rollover the filling so top lip is tucked under the lower edge, creating a seam. Repeat this from the center out towards the ends, taking care to roll seam to the center-bottom of the fruit filled roll of dough. Cut off the ends. Cut cuccidati into pieces about 1 1/2" long, or a size to your liking. Place them on a parchment lined cookie sheet, and bake at 375* for 15-18 minutes.
While cookies are baking, make a quick glaze with confectioner's sugar and lemon or orange juice. When cookies are completely cool, spoon glaze over the top of the cookies, and sprinkle with decorative balls or sprinkles.
Dean martin sings 'Volare', one of grandpa's favorites PS to Gerardo, is this legal?
Monday, March 12, 2012
Nibblin on Spongecake
Has anyone been to a Montenero gathering, big or small, fancy or not, that didn't feature at least one spongecake, unadorned, right in the center of the table. This recipe is my mother's and it is classic Donna. As a young bride, mom baked this spongecake for her in-laws, Turkey and Delfina (remember them?) It was the very first cake that she ever made in her new house, in Rocky River, circa 1965. She has been baking it ever since, and it is perfect.
Ingredients
2 teaspoons fresh lemon juice
1 cup cake flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs at room temperature
1/4 cup vegetable oil
1/4 cup water (cold)
Method
Sift together flour, sugar, baking powder and salt. Make a 'well' in the center of these dry ingredients.
Separate the eggs. Place the whites into a mixing bowl, and the yolks into the center of the well.
Add vegetable oil, lemon juice and water to the well. With mixer on low setting, slowly incorporate the flour into the wet ingredients in the well. Turn mixer to high speed, beat until nice and smooth. Fold egg yolk mixture into egg white mixture. Using a soft spatula, put mixture into a tube pan. No need to grease or flour in preparation.
Bake in preheated oven at 350* for 30-35 minutes, until golden in color. Invert pan on countertop until cooled completely. When ready to serve, use a butter knife around the edges of the pan and around the tube. Serve on a pretty platter.
Ingredients
2 teaspoons fresh lemon juice
1 cup cake flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs at room temperature
1/4 cup vegetable oil
1/4 cup water (cold)
Method
Sift together flour, sugar, baking powder and salt. Make a 'well' in the center of these dry ingredients.
Separate the eggs. Place the whites into a mixing bowl, and the yolks into the center of the well.
Add vegetable oil, lemon juice and water to the well. With mixer on low setting, slowly incorporate the flour into the wet ingredients in the well. Turn mixer to high speed, beat until nice and smooth. Fold egg yolk mixture into egg white mixture. Using a soft spatula, put mixture into a tube pan. No need to grease or flour in preparation.
Bake in preheated oven at 350* for 30-35 minutes, until golden in color. Invert pan on countertop until cooled completely. When ready to serve, use a butter knife around the edges of the pan and around the tube. Serve on a pretty platter.
Sunday, March 4, 2012
Chocolate Biscotti with Chocolate and Sea Salt
Fins up to Mike Massey and his hard-working friend Danny Purdue for the incredible floor seats at the Jimmy Buffett Concert in Margaritaville/Louisville. Parrothead parents, John and Kristy Purdue, and Lee and I, swayed and sang along to everyone's island favorites. We had the best time!!! These chocolate biscotti are dipped in a chocolate ganache and sprinkled with sea salt that was harvested from the Florida Keys. If Lee knew how much the salt cost per pound, he wouldnt have wondered out loud why I only sprinkled part of each biscotti. :) Shhh. It's our secret.
Ingredients
2 1/2 cups plus 2 tablespoons all-purpose flour
2 Tablespoons of polenta (corn meal :)
3/4 cup cocoa powder
1 Tablespoon baking powder
1/2 teaspoon sea salt
3 large eggs
1 cup sugar
2 (1 oz) squares unsweetened chocolate, melted
1/2 cup butter (one stick), softened
1 teaspoon rum
1/2 teaspoon vanilla
scant 1/2 teaspoon orange zest
Combine flour, polenta, cocoa, baking powder and salt in a medium-sized bowl.
In a mixer fitted with the paddle attachment, beat butter and sugar for several minutes until light and fluffy. Add eggs, one at a time, until each one is just blended in. Add cooled chocolate, rum, vanila and orange zest. Slowly and steadily add flour mixture. Stop mixer when ingredients are just-blended.
Turn bowl upside down on top of a cookie sheet lined with parchment paper. Guide dough onto sheet, then form dough into a broad, rounded mound approximately 10"x 6". Bake at 350 degrees until toothpick inserted in the middle comes out clean.
When once-baked biscotti loaf has cooled, use a serrated knife to cut into 1/2" slices. Place each slice on baking sheet, and bake for the second time in the oven, which has been turned down to 300 degrees.
Once biscotti have cooled, dip in chocolate ganache and sprinkled with sea salt.
Ingredients
2 1/2 cups plus 2 tablespoons all-purpose flour
2 Tablespoons of polenta (corn meal :)
3/4 cup cocoa powder
1 Tablespoon baking powder
1/2 teaspoon sea salt
3 large eggs
1 cup sugar
2 (1 oz) squares unsweetened chocolate, melted
1/2 cup butter (one stick), softened
1 teaspoon rum
1/2 teaspoon vanilla
scant 1/2 teaspoon orange zest
Combine flour, polenta, cocoa, baking powder and salt in a medium-sized bowl.
In a mixer fitted with the paddle attachment, beat butter and sugar for several minutes until light and fluffy. Add eggs, one at a time, until each one is just blended in. Add cooled chocolate, rum, vanila and orange zest. Slowly and steadily add flour mixture. Stop mixer when ingredients are just-blended.
Turn bowl upside down on top of a cookie sheet lined with parchment paper. Guide dough onto sheet, then form dough into a broad, rounded mound approximately 10"x 6". Bake at 350 degrees until toothpick inserted in the middle comes out clean.
When once-baked biscotti loaf has cooled, use a serrated knife to cut into 1/2" slices. Place each slice on baking sheet, and bake for the second time in the oven, which has been turned down to 300 degrees.
Once biscotti have cooled, dip in chocolate ganache and sprinkled with sea salt.
Sunday, February 26, 2012
Adelia's Inside-Out Ravioli
'What is Inside-Out Ravioli'? This is what I asked Adelia's son, Al, when he told me that his mom made the dish for everybody in his office during tax season. Adelia created a hearty crowd-pleaser by baking together pasta, spinach, and mozzarella smothered in her rich and meaty sauce.
Ingredients
1 1/2 pounds of shell pasta ('conchiglie')
2 cups mozzarella cheese, shredded
2 boxes frozen, chopped spinach (thawed and drained)
8-10 meatballs, chopped (recipe follows)
4-6 cups Adelia's Meat Sauce (recipe follows)
Cook pasta, drain well, and put into a very large mixing bowl
Add enough sauce to thoroughly coat pasta and mix well.
Add spinach and chopped meatballs.
Add more sauce and mix.
Add mozzarella cheese and mix it in.
Pour into a large baking dish (13x9) and top with more sauce.
Bake at 400 degrees for about 10-15 minutes.
Ingredients
1 1/2 pounds of shell pasta ('conchiglie')
2 cups mozzarella cheese, shredded
2 boxes frozen, chopped spinach (thawed and drained)
8-10 meatballs, chopped (recipe follows)
4-6 cups Adelia's Meat Sauce (recipe follows)
Cook pasta, drain well, and put into a very large mixing bowl
Add enough sauce to thoroughly coat pasta and mix well.
Add spinach and chopped meatballs.
Add more sauce and mix.
Add mozzarella cheese and mix it in.
Pour into a large baking dish (13x9) and top with more sauce.
Bake at 400 degrees for about 10-15 minutes.
Here are the Harsars enjoying Adelia's sauce at Sunday dinner in the early 1980s.
Sauce:
1 large can (28 oz) of Italian Sauce (such as Contadina or Dei Fratelli)
2 large cans (28 0z each) of regular sauce
1 medium can (15 oz) of Italian sauce
1 medium can (15 oz) of regular sauce
2 small cans or 1 large can of tomato paste
1/2-1/3 cup of olive oil
Put the tomato sauces in a large pot.
When it comes to a boil, add the paste and stir until it dissolves.
Lower heat and simmer.
Meatballs and Ribs (to be added to the sauce)
2 1/2 pounds of ground meat: 1 #ground pork, 3/4# ground beef, 3/4# ground veal)
2 eggs
2 handfuls bread crumbs
2 teaspoons of salt
Pepper and garlic powder to taste
2 or 3 western style ribs
Mix all meatball ingredients together.
Form into meatballs.
Should make about 25 meatballs.
To prepare: add 1/2 cup of olive oil to a large skillet. When warm, add the meatballs and brown.
In a smaller skillet, use 1/3 cup of olive oil and add the ribs.
Season meat to taste and brown.
When meat is done, place the meatballs and ribs into the sauce.
Stir occasionally, simmering for 2-2 1/2 hours.
Printable version for Adelia's Inside Out Ravioli
Sauce:
1 large can (28 oz) of Italian Sauce (such as Contadina or Dei Fratelli)
2 large cans (28 0z each) of regular sauce
1 medium can (15 oz) of Italian sauce
1 medium can (15 oz) of regular sauce
2 small cans or 1 large can of tomato paste
1/2-1/3 cup of olive oil
Put the tomato sauces in a large pot.
When it comes to a boil, add the paste and stir until it dissolves.
Lower heat and simmer.
Meatballs and Ribs (to be added to the sauce)
2 1/2 pounds of ground meat: 1 #ground pork, 3/4# ground beef, 3/4# ground veal)
2 eggs
2 handfuls bread crumbs
2 teaspoons of salt
Pepper and garlic powder to taste
2 or 3 western style ribs
Mix all meatball ingredients together.
Form into meatballs.
Should make about 25 meatballs.
To prepare: add 1/2 cup of olive oil to a large skillet. When warm, add the meatballs and brown.
In a smaller skillet, use 1/3 cup of olive oil and add the ribs.
Season meat to taste and brown.
When meat is done, place the meatballs and ribs into the sauce.
Stir occasionally, simmering for 2-2 1/2 hours.
Printable version for Adelia's Inside Out Ravioli
Sunday, February 19, 2012
French Onion Soup in the Crock Pot
Our 'cousin' Nancy Shullick Danese contributed this surprisingly easy-to-put-together recipe. Nancy told me that this is a family favorite, particularly for her husband, Mario. They enjoyed it with steaks on the grill and a tossed salad for their 25th anniversary last year.
Ingredients
3 Tablespoons butter
4-6 cups of sweet onion, sliced thin
1 Tablespoon flour
5 cups beef stock or water
1 Tablespoon Worcestshire sauce
¼ cup white wine
Thick slices of French bread
1 ½ cups shredded mozzarella cheese
or provolone cheese
Fresh thyme for garnish (optional)
Method
In a large saute pan, melt 2-3 tablespoons butter over low heat. Add the 4-6 cups of sliced sweet onions. Cover and cook for 15-20 minutes on the stovetop, or until onions are soft. Do not burn!
While onions are cooking, turn on crock pot. In the crock pot, mix 1 tablespoon flour, 5 cups water or beef stock, 1 tablespoon Worcestershire sauce, salt and pepper to your taste, and ¼ cup white wine. Simmer altogether. Add the onions to the contents of the stock pot, once they are cooked soft. Simmer for 2-3 hours.
To serve: Ladle soup into individual serving mini-crocks. Place one thick slice of French bread on top of soup. Cover each with mozzarella and/or provolone cheese.Place under broiler until cheese melts and is golden brown in color. Garnish with fresh thyme and serve with more crusty bread.
French Onion Soup Printable Version
Sunday, February 12, 2012
Chicken Cacciatore
Chicken Cacciatore (pronounced 'catch uh tore' ay) is a dish that is known for its cold-weather heartiness. This version of 'Hunter's Stew' is from Rinaldo Freda. Grazie Rick Freda-when we asked for recipes, Rick (Rinaldo's son) contributed several from his restauranteur family's collection. Compare Rinaldo and Iole raised a wonderful family-close and loving and kind to all. We served their chicken cacciatore with polenta as a side dish, accompanied by a rustic sourdough bread and mixed green salad. Our company loved it.
Ingredients
1 1/2 chickens, cut into quarters
1 stick celery, chopped
1 carrot, sliced
1 onion, sliced
1 clove of garlic, chopped
2 bay leaves
1/2 green pepper
12 oz jar mushrooms (I used fresh and cooked them down)
1 can black olives (I used Kroger brand kalamatas)
1 (16 oz) can whole tomatoes
1 (10 oz) can sweet peas
2 tablespoons chopped parsley
1/2 cup dry wine
salt and pepper
flour and oil (pancetta and olive oil work well)
Method
Wash chicken thoroughly and pat dry with paper towel. Sprinkle with salt and pepper. Dip each piece of chicken in flour, and shake off excess. Fry chicken in hot oil until golden in color on each side. After it's fried, place chicken in baking pan.
Cover the chicken with tomatoes, celery, carrots, green pepper, onion, garlic, mushrooms, olives, parsley, bay leaves and dry wine. Sprinkle salt and pepper to your taste. Cover the pan and bake at 375* for two hours. When chicken is half done, pour sweet peas over it and return the pan to the oven.. Serves 6.
Ingredients
1 1/2 chickens, cut into quarters
1 stick celery, chopped
1 carrot, sliced
1 onion, sliced
1 clove of garlic, chopped
2 bay leaves
1/2 green pepper
12 oz jar mushrooms (I used fresh and cooked them down)
1 can black olives (I used Kroger brand kalamatas)
1 (16 oz) can whole tomatoes
1 (10 oz) can sweet peas
2 tablespoons chopped parsley
1/2 cup dry wine
salt and pepper
flour and oil (pancetta and olive oil work well)
Method
Wash chicken thoroughly and pat dry with paper towel. Sprinkle with salt and pepper. Dip each piece of chicken in flour, and shake off excess. Fry chicken in hot oil until golden in color on each side. After it's fried, place chicken in baking pan.
Cover the chicken with tomatoes, celery, carrots, green pepper, onion, garlic, mushrooms, olives, parsley, bay leaves and dry wine. Sprinkle salt and pepper to your taste. Cover the pan and bake at 375* for two hours. When chicken is half done, pour sweet peas over it and return the pan to the oven.. Serves 6.
Monday, February 6, 2012
Frank's Tiramisu
Tiramisu was my dad's signature dish. Well, maybe not so much a signature dish, as the only thing he ever actually made. I used to joke that to really enjoy it, you needed a spoon and a ride home-there was a LOT of brandy in Frank's version. When I told our lifelong friend Al Harsar that I was making the tiramisu this week in tribute to my dad (Frank's been gone 9 years now), Al wrote this, and it's perfect: 'The wonderful thing about your dad is that he literally enjoyed life and didnt care if he was with the President or the street cleaner. He made me feel like such an important person-always a joyful greeting and genuine interest in what I was doing. 'Tiramisu' means 'pick me up' and my dad did that for all who knew him. Baci a te, Papa.
Ingredients
4 eggs
1/2 cup Tia Maria or brandy
1 pound mascarpone cheese
1/2 cup sugar
1 package of 24 stale ladyfingers
1/2 cup strong expresso
2 oz semisweet chocolate
Method
Separate eggs into two large bowls: add liquor to yolks and stir until blended. Stir in mascarpone until blended.
Beat egg whites until soft peaks form. (I used a pinch of cream of tartar to help them hold their peaks.) Fold half of eggwhites into cheese mixture; blend well. Gently fold in remaining whites, set aside.
Dip ladyfingers quickly into expresso. do not saturate. Place flat side down in shallow baking dish. Add half of cheese mixture and smooth top. Grate half of chocolate over mascarpone mixture, covering surface. Layer with remaining ladyfingers, mascarpone mixture and chocolate.
Refrigerate, covered with plastic wrap, several hours or overnight.
Note: Ladyfingers may be toasted at 375 degrees 15 minutes to stiffen.
Ingredients
4 eggs
1/2 cup Tia Maria or brandy
1 pound mascarpone cheese
1/2 cup sugar
1 package of 24 stale ladyfingers
1/2 cup strong expresso
2 oz semisweet chocolate
Method
Separate eggs into two large bowls: add liquor to yolks and stir until blended. Stir in mascarpone until blended.
Beat egg whites until soft peaks form. (I used a pinch of cream of tartar to help them hold their peaks.) Fold half of eggwhites into cheese mixture; blend well. Gently fold in remaining whites, set aside.
Dip ladyfingers quickly into expresso. do not saturate. Place flat side down in shallow baking dish. Add half of cheese mixture and smooth top. Grate half of chocolate over mascarpone mixture, covering surface. Layer with remaining ladyfingers, mascarpone mixture and chocolate.
Refrigerate, covered with plastic wrap, several hours or overnight.
Note: Ladyfingers may be toasted at 375 degrees 15 minutes to stiffen.
Sunday, January 22, 2012
Turkey's Minestrone
Minestrone (min eh stroh' nee) is an Italian soup with pasta and/or beans. There is no 'classic' version; the specific ingredients are left up to the Creator and the creator; whatever is in season or on-hand is what's in the recipe.The inspiration for this version is my Grandpa Tarquinio, whom everyone affectionately referred to as 'Turkey'.
My much-faded memory of him is of a smiling, gentle spirit with a twinkle in his eye, and nothing but love in his kind heart. Here he is with my Grandma Delfina and baby me!
Turkey Meatballs
1 lb ground turkey
small jar of sundried tomatoes, diced into small pieces
2 tablespoons sour cream
1/4 cup (or more) panko bread crumbs
1 egg, beaten
3-4 tablespoons dried sage
1/2 teaspoon dried basil
1/4 teaspoon ground oregano
salt and pepper to season
In a large mixing bowl, gently combine all ingredients, stirring with a fork to make sure each is well distributed. Use a small scoop to measure, then roll into small turkey meatballs. Place on a cookie sheet, and refrigerate for at least 15 minutes to firm them up.
Bring at least 3 inches of water to a boil in a stock pot. Submerge turkey meatballs in small batches until just cooked through. Once they begin to float, they are usually done. Do not overcook.
Soup and Serving Ingredients
1/2 pound of pancetta, cut into small chunks
1 cup yellow onion, diced
1 cup celery, diced
4 medium carrots, sliced
2 cloves garlic, minced
3 32 oz of chicken or turkey stock (I cheated here)
4 oven roasted tomatoes (I did not cheat here)
1 cup cooked pasta, such as ditalini or orzo
fresh mozzarella balls
In a large stockpot, saute the pancetta until crispy. Remove the cooked pancetta and reserve the oil. Add the diced onions to the oil, and cook for several minutes until they start to soften. Add the garlic, and saute for one minute. Then add the diced celery and sliced carrots. Pour in the chicken or turkey stock and simmer for approximately one hour.
To Serve: Ladle the soup into a bowl. Add oven roasted tomatoes, pasta, turkey meatballs and mozzarella balls. Garnish with pancetta and sage.
Turkey Meatballs
1 lb ground turkey
small jar of sundried tomatoes, diced into small pieces
2 tablespoons sour cream
1/4 cup (or more) panko bread crumbs
1 egg, beaten
3-4 tablespoons dried sage
1/2 teaspoon dried basil
1/4 teaspoon ground oregano
salt and pepper to season
In a large mixing bowl, gently combine all ingredients, stirring with a fork to make sure each is well distributed. Use a small scoop to measure, then roll into small turkey meatballs. Place on a cookie sheet, and refrigerate for at least 15 minutes to firm them up.
Bring at least 3 inches of water to a boil in a stock pot. Submerge turkey meatballs in small batches until just cooked through. Once they begin to float, they are usually done. Do not overcook.
Soup and Serving Ingredients
1/2 pound of pancetta, cut into small chunks
1 cup yellow onion, diced
1 cup celery, diced
4 medium carrots, sliced
2 cloves garlic, minced
3 32 oz of chicken or turkey stock (I cheated here)
4 oven roasted tomatoes (I did not cheat here)
1 cup cooked pasta, such as ditalini or orzo
fresh mozzarella balls
In a large stockpot, saute the pancetta until crispy. Remove the cooked pancetta and reserve the oil. Add the diced onions to the oil, and cook for several minutes until they start to soften. Add the garlic, and saute for one minute. Then add the diced celery and sliced carrots. Pour in the chicken or turkey stock and simmer for approximately one hour.
To Serve: Ladle the soup into a bowl. Add oven roasted tomatoes, pasta, turkey meatballs and mozzarella balls. Garnish with pancetta and sage.
Monday, January 16, 2012
Lentil Soup
Lentil Soup is a workaday soup. If Italian Wedding Soup invites you to a celebration, Lentil Soup says 'Stay home', or 'there's a storm coming' or 'Uh-oh, the Discover bill from Christmas came today'. This traditional winter staple is served as a meal accompanied by crusty Italian bread for dunking and helping you to enjoy every last lentil. Grazie to Bruna Danese of Chicago for sharing her recipe. This recipe makes four generous servings.
Ingredients
1 cup dried brown lentils
4 cups vegetable broth
1 14.5 oz can diced tomatoes
2 tablespoons olive oil
2 cloves garlic, finely minced
1 medium onion, diced
2 large carrots, peeled and sliced
2 stalks of chopped celery, including leaves
1 bay leaf
Salt and Pepper to taste
2 Tablespoons Balsamic vinegar, added just before serving (a sprinkle of parmesan cheese is nice, too)
Pour lentils in a bowl, cover with water, and allow to sit overnight.
Over medium heat, cook onions in the olive oil in a large soup pan. Add celery. Once celery begins to soften, add garlic, tomatoes, vegetable stock and bay leaf. Pour in DRAINED lentils.
Bring to boil, reduce heat, and allow soup to simmer for 30 minutes.
Remove and discard bay leaf, then add vinegar. Season with salt and pepper.
Ingredients
1 cup dried brown lentils
4 cups vegetable broth
1 14.5 oz can diced tomatoes
2 tablespoons olive oil
2 cloves garlic, finely minced
1 medium onion, diced
2 large carrots, peeled and sliced
2 stalks of chopped celery, including leaves
1 bay leaf
Salt and Pepper to taste
2 Tablespoons Balsamic vinegar, added just before serving (a sprinkle of parmesan cheese is nice, too)
Pour lentils in a bowl, cover with water, and allow to sit overnight.
Over medium heat, cook onions in the olive oil in a large soup pan. Add celery. Once celery begins to soften, add garlic, tomatoes, vegetable stock and bay leaf. Pour in DRAINED lentils.
Bring to boil, reduce heat, and allow soup to simmer for 30 minutes.
Remove and discard bay leaf, then add vinegar. Season with salt and pepper.
Sunday, January 8, 2012
Italian Wedding Soup
This is the perfect soup. Italian Wedding Soup is a special occasion soup. It's earthy, it's provocative, it's special, it's basic....and it happens to be my husband's favorite. Truth be told, the name is a mixed-up American translation of the Italian 'Minestra Maritata', literally Married Soup, meaning that meat and green vegetables go well together. Hmmm. Let's go with the more romantic connotations of celebration and romance. This soup is truly a multi-step labor of love, and everyone you share it with will taste that. Grazie, Zia Elia.
One Whole Chicken (preferably organic)
Celery, one full bunch, including leaves
Carrots, approx one pound
Yellow cooking onions, two small or one medium
Tomatoes, four whole ones
Endive Lettuce, one head
10-12 cups of water
Salt and pepper
100 Mini-meatballs (recipe follows)
2 whole eggs (preferably organic)
Pecorino-Romano cheese, freshly grated
To make the soup:
Rinse the chicken very well under cold water for several minutes. Pat dry, cut into pieces, remove all skin.
Wash celery thoroughly. Cut the entire bunch into thirds.
Cut carrots by removing tops and 1/2" from the bottoms, then cut in half horizontally. Cut onions in fourths.
On the bottom of a large, heavy duty stockpot, layer some of the vegetables. Place the chicken in the center. Season the chicken generously with one teaspoon salt and 1/2 teaspoon pepper. Place the rest of the vegetables, including the tomatoes, on top of the chicken. Pour in approximately 10-12 cups of water.
Place a lid snugly on the pot, and bring to a boil. Once the pot is boiling, remove the lid, skim the little white bubbles, and lower heat to a gentle simmer. Simmer, uncovered, on top of the stove for two hours. Continue to skim throughout the cooking process. After the two hours, remove from heat and strain the soup. Return the strained, delicious broth to the pot (wiped of any sediment) and put it back on the stove on low heat.
To prepare the lettuce: cut in quarters and remove core. Dunk leaves into vigorously boiling water until soft.
A few minutes before you are ready to serve the soup......crack two eggs into a small bowl. Beat vigorously with a fork. As the prepared broth comes to a simmer, quickly pour the beaten eggs into the soup and stir with the fork, to disburse the egg throughout the soup. The eggs will cook very quickly, in just a couple of minutes. Now add the drained greens and the cooked mini-meatballs. Sprinkle with pecorino-romano cheese and enjoy.
Ingredients for Meatballs:
1 lb ground chuck
1/4 lb ground pork
3 small cloves of garlic, minced
1 egg
1/4 cup unseasoned breadcrumbs
salt and pepper to season
In a large mixing bowl, combine all of the above ingredients. Using a small ice cream scoop to help keep them uniform, make the mini-meatballs. Think happy thoughts, roll them between your hands, and place on a cookie sheet. Refrigerate them for a few minutes to firm them up. You can also do this by putting a few drops of white vinegar on your fingers as you roll.
To cook the mini-meatballs: in a small stockpot, bring three inches of water to a vigorous boil. Carefully place the minis in the boiling water in batches. Let them cook for 5-10 minutes. Meatballs should be tender and cooked through. Light brown outside and no pink inside.
One Whole Chicken (preferably organic)
Celery, one full bunch, including leaves
Carrots, approx one pound
Yellow cooking onions, two small or one medium
Tomatoes, four whole ones
Endive Lettuce, one head
10-12 cups of water
Salt and pepper
100 Mini-meatballs (recipe follows)
2 whole eggs (preferably organic)
Pecorino-Romano cheese, freshly grated
To make the soup:
Rinse the chicken very well under cold water for several minutes. Pat dry, cut into pieces, remove all skin.
Wash celery thoroughly. Cut the entire bunch into thirds.
Cut carrots by removing tops and 1/2" from the bottoms, then cut in half horizontally. Cut onions in fourths.
On the bottom of a large, heavy duty stockpot, layer some of the vegetables. Place the chicken in the center. Season the chicken generously with one teaspoon salt and 1/2 teaspoon pepper. Place the rest of the vegetables, including the tomatoes, on top of the chicken. Pour in approximately 10-12 cups of water.
Place a lid snugly on the pot, and bring to a boil. Once the pot is boiling, remove the lid, skim the little white bubbles, and lower heat to a gentle simmer. Simmer, uncovered, on top of the stove for two hours. Continue to skim throughout the cooking process. After the two hours, remove from heat and strain the soup. Return the strained, delicious broth to the pot (wiped of any sediment) and put it back on the stove on low heat.
To prepare the lettuce: cut in quarters and remove core. Dunk leaves into vigorously boiling water until soft.
A few minutes before you are ready to serve the soup......crack two eggs into a small bowl. Beat vigorously with a fork. As the prepared broth comes to a simmer, quickly pour the beaten eggs into the soup and stir with the fork, to disburse the egg throughout the soup. The eggs will cook very quickly, in just a couple of minutes. Now add the drained greens and the cooked mini-meatballs. Sprinkle with pecorino-romano cheese and enjoy.
Ingredients for Meatballs:
1 lb ground chuck
1/4 lb ground pork
3 small cloves of garlic, minced
1 egg
1/4 cup unseasoned breadcrumbs
salt and pepper to season
In a large mixing bowl, combine all of the above ingredients. Using a small ice cream scoop to help keep them uniform, make the mini-meatballs. Think happy thoughts, roll them between your hands, and place on a cookie sheet. Refrigerate them for a few minutes to firm them up. You can also do this by putting a few drops of white vinegar on your fingers as you roll.
To cook the mini-meatballs: in a small stockpot, bring three inches of water to a vigorous boil. Carefully place the minis in the boiling water in batches. Let them cook for 5-10 minutes. Meatballs should be tender and cooked through. Light brown outside and no pink inside.
Sunday, January 1, 2012
Split Pea Soup:a la Marcy and Mrs Wagner
Aunt Marcy tells us: 'Mrs Ann Wagner (nee Dolce) was a neighbor and good friend to my mother, Ada. They spent many days cooking and baking together. Although Mrs Wagner didn't speak Italian and Mom didnt speak English, they communicated via cooking'.
Mrs. Wagner passed away just this past year, and Grandma Ada has been gone for over thirty years, but their shared love for each other and taking care of their families are as close as your stock pot.
Ingredients:
2 quarts water ( I used chicken and vegetable stock)
1 ham bone (mine was from our Christmas ham)
1 pack of split peas (approx one pound)
1/2-1 cup chopped carrots
1/2 cup chopped onions
1 tablespoon parsley (I used 2 tablespoons fresh)
1 small can of tomato sauce
Salt and pepper to taste
1/2 pound small pasta
Boil in large pan all of the above ingredients.
Cook 2-3 hours over slow heat, stirring occasionally.
Remove bone, peel to remove any pieces of cooked ham and return to the soup.
Cook pasta in separate pot. Drain well and add to finished soup.
If you have a little time....first, saute onions in two tablespoons of olive oil until translucent. Add 1/2 teaspoon of minced garlic and stir for one minute. Add carrots and saute them together with a pinch of dried oregano before adding other ingredients.
Mrs. Wagner passed away just this past year, and Grandma Ada has been gone for over thirty years, but their shared love for each other and taking care of their families are as close as your stock pot.
Ingredients:
2 quarts water ( I used chicken and vegetable stock)
1 ham bone (mine was from our Christmas ham)
1 pack of split peas (approx one pound)
1/2-1 cup chopped carrots
1/2 cup chopped onions
1 tablespoon parsley (I used 2 tablespoons fresh)
1 small can of tomato sauce
Salt and pepper to taste
1/2 pound small pasta
Boil in large pan all of the above ingredients.
Cook 2-3 hours over slow heat, stirring occasionally.
Remove bone, peel to remove any pieces of cooked ham and return to the soup.
Cook pasta in separate pot. Drain well and add to finished soup.
If you have a little time....first, saute onions in two tablespoons of olive oil until translucent. Add 1/2 teaspoon of minced garlic and stir for one minute. Add carrots and saute them together with a pinch of dried oregano before adding other ingredients.
Subscribe to:
Posts (Atom)
