Crumbles, Crisps and Cobblers are simple old-fashioned desserts that offer the comfort of fruit pies but without the work of making a pie crust. Cobblers have a softer biscuit-like topping and texture, while crumbles and crisps have a crunchy, streusel-like topping that provides a contrast to the soft fruit in the filling.
Early settlers of America were very good at improvising. When they first arrived, they brought their favorite recipes with them, such as English steamed pudding. Not finding their favorite ingredients, they used whatever was available. That’s how all these traditional American dishes came about with such unusual names. Early colonists were so fond of these fruit dishes that they often served them as the main course or even for breakfast. It was not until the late 19th century that they became primarily desserts.
Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet pudding due to a lack of ingredients and cooking equipment, so instead, they covered a stewed filling with a layer of uncooked plain biscuits or dumplings. The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning “wooden bowl”.
In the United States, varieties of cobbler include the Betty, the Grump, the Slump, the Dump, the Buckle and the Sonker. Grunts, Pandowdy and Slumps are a New England variety of cobbler, typically cooked on the stovetop in an iron skillet with the dough on top in the shape of dumplings.
The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the South, cobblers most commonly come in single fruit varieties and are named as such, blackberry, blueberry or peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream.
Some of these terms are more universal than others, but here are the most generally accepted definitions:
Crisp : baked fruit topped with a mixture of some combination of flour, nuts, cereal (especially oatmeal), butter and sugar. The topping ranges in texture from streusel to granola and usually completely covers the fruit. It is sometimes called a crumble.
Cobbler : baked fruit topped with a batter or biscuit crust. The topping is often “cobbled” rather than smooth; the topping is generally dropped or spooned in small clumps over the fruit, allowing bits of the filling to show through.
Grunt or Slump: as the biscuit-topped fruit cooks on the stove, it supposedly makes a grunting noise‚ likely the result of the steam from simmering fruit escaping through the vents between the biscuits.
A Buckle is made with yellow batter (like cake batter), with the fruit mixed in with the batter.
Betty consists of fruit, usually apples, baked between layers of buttered crumbs. Betties are an English pudding dessert closely related to the French Apple Charlotte. Betty was a popular baked pudding made during colonial times in America.
Pandowdy is a deep-dish dessert that can be made with a variety of fruit, but is most commonly made with apples sweetened with molasses or brown sugar. The topping is a crumbly type of biscuit, except the crust is broken up during baking and pushed down into the fruit to allow the juices to come through. Sometimes the crust is on the bottom and the desert is inverted before serving. The exact origin of the name Pandowdy is unknown, but it is thought to refer to the deserts plain or dowdy appearance.
These desserts are such a simple way to use the abundance of fresh, seasonal fruits found on farm stands and in produce aisles. Unlike pies, crisps and cobblers are forgiving with exact measurements. Butter alternatives, such as Smart Balance, are an easy substitute that can reduce calories and saturated fat in the nutrition content of these dessert. It is easy to scale up for large picnics or down for dinner for two. Crisps and cobblers are at their best when highlighting the colors and flavors of summer fruit. With two basic recipes, buttermilk biscuit dough or a crisp topping, you can transform the fruits of summer into dozens of fantastic fresh-baked desserts. The processor can also make quick work of mixing the topping ingredients.
Juicy cherries, berries, sliced peaches, nectarines or plums are piled into a buttered baking dish, tossed with a bit of sugar and sprinkled liberally with streusel topping to become a Summer Fruit Crumble. Those same fruits can be placed in the same buttered baking dish and topped with sweet biscuit dough, then cooked until bubbly and brown. Now you’ve made cobbler.
A crisp or cobbler can be cooked in any type of oven proof baking dish. Ramekins, pie pans, Pyrex casseroles or decorative gratin dishes are all fine choices. Plan for about a cup of uncooked fruit per serving and room for a topping or base. Make extra topping to keep in the freezer and you can have a fruit crisp or crumble oven-ready quicker than it takes to preheat your oven.
The art of perfecting a crisp and cobbler requires consideration of fruit size, flavor, texture and juiciness. Balance sweet and tart, crunchy with soft. Fresh, frozen and dried fruit are all possible sources for the fillings. A few dried cherries mixed in with fresh or frozen berries will absorb juices and thicken the mixture. Tart rhubarb is well paired with chewy dried apricots for a more toothsome filling than rhubarb can offer on its own. When cutting fruit: large strawberries are best halved or quartered and stone fruits (peaches, etc.) cut into chunks rather than thick slices.
Most fruits need some sweetening in addition to the topping. Tart fruits such as sour cherries, rhubarb and raspberries always need some added brown or white sugar or honey in the fruit layer. In all of the recipes below sugar alternatives, such as Truvia for Baking, will work perfectly. A deep layer of juicy fruits can be thickened during baking with a tablespoon of cornstarch or flour mixed in with the sugar in the fruit layer. For textural variety mix soft berries with stone-fruit chunks, such as, strawberry-apricot or blueberry-peach. Or plan for color. A blush-hued cobbler with red plums, raspberries and rhubarb will evoke an evening sunset.
Nuts, spices, herbs and zests are also welcome additions to expand the basic ingredients. Sprinkle a few sliced almonds in with the topping or add some minced orange zest to the fruit. Blueberry crisp can be enhanced with a few chopped walnuts in the topping and some lemon zest in the filling. Culinary herbs more familiar in savory preparations are sophisticated additions to these homespun desserts. Try a few leaves of thin-sliced fresh basil as garnish on a peach crisp or add a little rosemary and black pepper to the sweetened whipped cream served with the cobbler. A scant teaspoon of cardamom in the biscuit dough is an unexpected flavor that blends nicely with most fruit.
Strawberry-Rhubarb Cobbler
To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.
For the filling:
- 1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
- 1 lb. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
- 1 large lemon, finely grated to yield 1/2 teaspoon zest, squeezed to yield 2 tablespoons juice
- 1/2 cup mild honey (such as clover)
- 2 tablespoons instant tapioca
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
For the topping:
- 2 cups unbleached all-purpose flour
- 2 tablespoons granulated sugar, or sugar alternative equivalent
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 oz. (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces (or butter alternative, such as Smart Balance)
- 2/3 cup canned evaporated whole milk or regular whole milk
- 1/4 teaspoon ground cinnamon
- Sugar to sprinkle on the top, optional
Directions:
Position a rack in the center of the oven and heat the oven to 375°F.
Make the filling:
In a large bowl, thoroughly mix all of the filling ingredients; set aside.
Make the topping:
In another large bowl, sift together the flour, sugar, baking powder and salt. Using your fingers or a pastry blender, work the cold butter into the flour until the mixture resembles coarse meal.
Add the milk and stir just until the mixture comes together.
Prepare the cobbler:
Butter a shallow 2-quart dish. Transfer the filling to the dish.
With a tablespoon drop tablespoons of dough on top of the filling. Sprinkle the dough lightly with sugar, if desired.
Bake until the topping is deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the dough browns too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
Pear Crisp with Amaretti Topping
Look for Italian Amaretti cookies at specialty stores or gourmet grocers. And choose slightly under-ripe, firm pears.
Ingredients:
- 6 peeled Anjou or Bartlett pears, cored and cut into 1/4-inch-thick slices (about 2 1/2 pounds)
- 1/2 cup packed brown sugar, divided
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- Cooking spray
- 12 amaretti cookies (Italian almond macaroons)
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 1/3 cup sliced almonds, toasted
Directions:
Preheat oven to 350°F.
Place pears in a large bowl. Sprinkle with 6 tablespoons brown sugar, 2 tablespoons flour, lemon juice and salt; toss well to coat.
Transfer mixture to an 11×7–inch baking dish coated with cooking spray.
Place cookies in a food processor; process until finely ground. Combine remaining flour, cookie crumbs and remaining 2 tablespoons brown sugar in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts.
Sprinkle crumb mixture evenly over pear mixture. Bake for 50 minutes or until pears are tender. Let stand 10 minutes. Serve with whipped cream or ice cream, if desired.
Peach Blueberry Crumble
Bake the crumble on a parchment paper or foil-lined baking sheet to catch any fruit juices that may bubble over.
Ingredients:
- 7 large peaches, peeled and sliced
- 1 1/2 cups blueberries, rinsed and drained
- 1/3 cup granulated sugar
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons minute tapioca
- Pinch of salt
- 1 cup firmly packed dark brown sugar
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 6 tablespoons softened unsalted butter, cut into small squares
Directions:
Combine first 9 ingredients in a large mixing bowl. Spoon mixture into a greased 8 1/2- x 11-inch baking dish.
Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces.
Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden.
Blueberry Crisp
Fresh blueberries are best for this crisp recipe, though frozen berries will also work. Keep them frozen and bake the blueberry crisp 10 or 15 minutes longer. Thawed berries are too fragile to use and give off too much liquid.
8 servings (serving size: about 1/2 cup)
Ingredients:
- Cooking spray
- 4 teaspoons cornstarch, divided
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 pound fresh or frozen blueberries
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons chopped walnuts or almonds
- 2 tablespoons cornmeal
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chilled unsalted butter, cut into small pieces
Directions:
Preheat oven to 375°F.
Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in the dish.
Combine remaining 2 teaspoons cornstarch, the 2 tablespoons brown sugar, vanilla and blueberries in a large bowl; toss. Place in prepared baking dish.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake for 30 minutes or until filling is bubbly and topping is golden.
Plum Cobbler
This low calorie dessert can be prepared as one large cobbler or in individual ramekins.
Ingredients:
- 5 pounds plums, peeled, pitted, and quartered
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons grated peeled fresh ginger
- 3/4 cup granulated sugar, divided
- 1/4 teaspoon salt, divided
- 1 1/2 cups plus 1 1/2 tablespoons all-purpose flour, divided
- Cooking spray
- 3/4 teaspoon baking powder
- 1/4 cup chilled butter, cut into pieces
- 1 teaspoon grated lemon rind
- 6 ounces chilled 1/3-less-fat cream cheese, cut into pieces
- 1/2 cup buttermilk
- 2 tablespoons sugar
Directions:
Preheat oven to 375°F.
Combine first 3 ingredients in a bowl. Add 1/4 cup granulated sugar, 1/8 teaspoon salt and 1 1/2 tablespoons flour; toss. Arrange mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Combine remaining flour, remaining 1/2 cup granulated sugar, remaining 1/8 teaspoon salt and baking powder in a food processor; pulse 3 times. Add butter, lemon rind and cream cheese; pulse until mixture resembles coarse meal. Add buttermilk; pulse until blended.
Drop dough by spoonfuls over plum mixture; sprinkle with sugar. Bake for 55 minutes or until golden.
Grilled Peach Crisps
A perfect finish to a summer barbecue.
4 servings
Ingredients:
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 4 small to medium peaches, halved and pitted
- 2 cups reduced-fat vanilla ice cream
- 1/2 cup reduced-fat granola
Directions:
In a small bowl, combine sugar and cinnamon; sprinkle over cut sides of the peaches. Let stand for 5 minutes.
Heat grill to medium. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Place peaches cut side down on the grill grates. Grill, covered, over medium heat for 8-10 minutes or until peaches are tender and begin to caramelize.
Place 2 peach halves in each of four dessert bowls. Top each with 1/2 cup ice cream and 2 tablespoons of granola.
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Grilling vegetables is not difficult. With so many possible vegetable choices and recipes, the biggest challenge is narrowing them down to just a few special recipes that take advantage of the outdoor grill flavor. Many different kinds of vegetables can be grilled with great results. Beets become sweet on the grill. Potatoes get crisp on the outside and stay sweet and moist on the inside. Carrots and onions caramelize.
Select vegetables that are firm and that can hold up to slicing and grilling. Slice them in large, thick (at least 1/4-inch) sections, since small pieces can easily fall through the grid and into the fire. Cut zucchini lengthwise or on a long diagonal, for example. If you plan to prepare a recipe that calls for smaller pieces, try grilling them on skewers or wrapping them in foil packets. Vegetables such as peppers can simply be grilled whole, then peeled and sliced.
Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry.
Because vegetables lack fat, they need oil, liquid, or some sort of marinade to prevent them from burning and sticking and to keep them moist. Brush vegetables with oil (preferably vegetable oil because it has a high smoke point) or a flavored oil mixture, such as a salad dressing or your own mixture of oil and herbs or other seasonings. Marinate the vegetables for at least 30 minutes before grilling.
White wine, oil, garlic, onion and celery salt make a good marinade, as do beer, oil, garlic and cloves. Lemon juice also makes a good base for a grilling marinade. Try pineapple juice, soy sauce, lemon juice and garlic for firm vegetables. Orange juice, turmeric, ginger, garlic and lemon zest make a light marinade for summer squash or softer vegetables.
Consider the texture of the ingredient to determine marinating time. Mushrooms, summer squash, and tomatoes may need only 30 to 40 minutes to marinate. Tougher ingredients, such as, sliced carrots or potatoes can marinate for a couple of hours.
To further prevent food from sticking to the grill and to aid in cleanup, spray the grid with nonstick cooking spray before heating (never spray into the fire) or wipe the grill rack with oil before you start cooking.
Special equipment is minimal. A special grill top basket is useful to keep small veggie foods from falling into the fire. Metal or wood skewers are useful for making kebabs that are easily rotated on a grill. (Wood skewers should be soaked in water for at least 30 minutes prior to threading the vegetables so they won’t burn on the grill.) Heavy-duty foil is the best type to use for lining grills or for wrapping food in packets for grilling.
Some Popular Vegetables For The Grill
Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.
Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.
Corn on the cob: Gently pull back the husks but don’t remove. Remove the silk and cut off the tip. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on the grill for about 5 to 7 minutes. Turn oten to avoid burning.
Eggplant: Cut lengthwise for smaller eggplants or in disks for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes on each side.
Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hot fire. Grill garlic bulbs for about 10 minutes or until the skin is brown. Use to flavor other grilled vegetables or meats.
Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket for small mushrooms.
Onions: Remove skin and cut horizontally into 1/2 inch thick slices. Brush with oil and grill 3-4 minutes on each side. Use a wide spatula to turn onion slices, so they do not fall apart.
Potatoes: There are many ways to grill potatoes. You can do them whole for a baked potato. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally. Or, cut into thick wedges, brush with olive oil and grill until browned.
Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.
Zucchini and Yellow Squash: Slice into 1/2 inch pieces. Brush with oil and grill 2-3 minutes per side. They can also be cut down the middle into halves and grilled.
The following grilled vegetable recipes will make great sides for your next barbecue.
Grilled Ricotta Basil Tomatoes
Ingredients:
- 6 round large tomatoes or 12 small round tomatoes
- One pound of ricotta cheese
- 1 whole egg
- 1 tablespoon of chopped parsley
- 1 teaspoon of chopped marjoram
- 1 tablespoon of chopped basil
- 1/2 teaspoon of minced garlic
- 12 small, whole basil leaves
- 2 tablespoon olive oil
- Salt and pepper
Directions:
Preheat your grill to medium and grease the grill grates with oil.
Combine the ricotta cheese, whole egg, parsley, marjoram, chopped basil and garlic, mixing well.
Rinse the tomatoes and cut into halves. Scoop out the seedy pulp, leaving the outer flesh and skin of the tomatoes intact. If using small tomatoes, do not cut in half, just hollow out the center of each tomato.
Coat the tomatoes lightly with olive oil and season with salt and pepper to taste. Spoon some of the ricotta filling into each tomato half.
Place the stuffed tomatoes directly on the grill grate, making sure they are placed securely between the grates.You can also place the tomatoes in a grill top basket.
Grill for five to ten minutes over medium direct heat, until the filling has firmed up and you see some bubbling around the tomato edges.
Insert whole basil leaves into the filling of each tomato and serve immediately.
Grilled Sweet Potato Fries
3-4 servings
Ingredients:
- 2 large sweet potatoes
- 2 tablespoons vegetable oil
- 2 teaspoons brown sugar
- 1 teaspoon coarse salt
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
Directions:
Set up your grill in a 2-zone configuration, one side hot, the other side cool.
Peeling isn’t necessary, but you can do it if you prefer. Cut potatoes into halves lengthwise and then into thick fries. Place in a large bowl. Drizzle the oil over the top and toss to coat.
Mix remaining ingredients in a small bowl and sprinkle over potatoes. Toss to coat.
Lay fries on the grill so they’ll get horizontal grill marks and close the lid. Cook about 3 minutes, or until potatoes have brown grill marks on one side. Turn the potato fires over. Cook and turn until all sides are marked.
Potatoes are done when easily pierced with a fork. You may need to move the fries to the indirect-heat side, if they’re not done after good grill marks are formed.
Grilled Summer Fresh Peppers
Ingredients:
- 1 each yellow, orange and red pepper
- 18 fresh basil leaves, chopped
- 18 cherry tomatoes, quartered
- 1 cup shredded part-skim Mozzarella Cheese
- 1/4 cup Balsamic Vinaigrette, divided (recipe below)
Directions:
Heat grill to medium-high heat.
Cut each pepper lengthwise in half. Remove and discard seeds.
Make the filling: Combine the chopped tomatoes, chopped basil and 2 tablespoons of the Balsamic dressing,
Fill each half with some of the tomato filling and, then, top each pepper half with mozzarella cheese.
Grill 8 to 10 minutes or until peppers are crisp-tender.
Place peppers on a platter and drizzle with remaining dressing.
Balsamic Vinaigrette
Ingredients:
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup olive oil
- Salt and freshly ground pepper
In a small bowl, combine the vinegar, mustard and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Makes about 3/4 cup
Grilled Artichokes
Serves 4
Ingredients:
- 8 small artichokes, trimmed and halved
- 1 lemon
- 3 garlic cloves
- 3 sprigs thyme
- 2 tablespoons olive oil, plus more for brushing
- Salt to taste
- Spicy Lemon Aioli, recipe below
Directions:
Preheat grill and oil the grill grates.
Cut lemon in half and squeeze out the juice into a bowl. Save for later. Cut lemon into quarters.
Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters and thyme. Cook until artichokes are just tender (about 20 minutes).
Remove from the water and set aside for about 5 minutes, allowing them to dry.
Brush with olive oil and place on the grill cut side down. Grill for about 3 minutes or until they start to brown. Turn and grill for 2-3 minutes. Sprinkle with the reserved lemon juice and salt.
Serve with the Spicy Lemon Aioli, if desired.
Spicy Lemon Aioli
Ingredients:
- 1/4 cup mayonnaise
- Juice of 1/2 a lemon
- 1/4 teaspoon hot sauce
- 1/4 teaspoon minced garlic
- Sea salt to taste
- Pepper to taste
Whisk together all ingredients and season to taste.
Grilled Zucchini-and-Summer Squash with Citrus Splash
4 servings
Ingredients:
- 2 tablespoons grated orange rind
- 3/4 cup fresh orange juice (about 3 oranges)
- 1/2 cup fresh lime juice (about 3 limes)
- 3 tablespoons honey
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 red onions
- 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
- 4 yellow squash, each halved lengthwise (about 1 pound)
- 3 tablespoons thinly sliced fresh basil
Directions:
Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag.
Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill and oil grill grates.
Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a the grill and cook for 8 minutes or until tender; turn and baste occasionally with the reserved marinade.
Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with any remaining marinade.
Marinated Mushrooms
The mushrooms are a great side for grilled meats.
Ingredients:
- 2 pounds of small crimini mushrooms
- 2 lemons
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 2 teaspoons fresh thyme, chopped fine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
Preheat your outdoor grill and oil the grill grates.
Wipe the mushrooms clean with a damp towel and trim the tips from the stems.
Juice and zest the lemons and combine with the olive oil, garlic, thyme, salt and pepper. Whisk the dressing thoroughly.
Lightly brush the mushrooms with a little of the dressing. Set the rest of the dressing aside.
Grill the mushrooms over medium-high heat for two to three minutes. Turn mushrooms over and grill another 2 or 3 minutes.
Add the grilled crimini mushrooms to the reserved dressing. Mix well.
Allow the mushrooms to marinate for about one hour on the countertop. You can make this recipe the day before and refrigerating overnight.
Bring to room temperature before serving.
Parmesan Garlic Corn 
4 servings
Ingredients:
- 4 ears of fresh corn on the cob
- 2 tablespoons butter
- 1 clove garlic, grated on a microplane grater
- 1/4 cup freshly shredded Parmesan cheese
- 1 tablespoon freshly chopped Italian parsley
Directions:
Preheat grill and grease grill grates with oil.
Remove husks and silks from the corn. Combine grated garlic and butter in a small glass bowl.
Place bowl in the microwave for 10 – 15 seconds on high.
Grill corn until lightly charred and deep, bright yellow (about 15 – 20 minutes). Turning often to keep from burning.
Brush garlic butter over corn and sprinkle with Parmesan cheese and Italian parsley.
Crusty Grilled Onions 
Ingredients:
- 2 tablespoons paprika
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 4 Vidalia onions or other sweet onions, cut in half
- 1/4 cup canola oil
Directions:
Heat the grill to medium-high and grease the grill grates.
Pulse seasonings in the processor until thoroughly combined and place in a shallow bowl.
Brush onions on all sides with oil and coat in the seasoning mixture.
Place onions on the grill and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn and continue grilling until thoroughly cooked and crusty.
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When the fire hydrants begin to look like Italian flags with green, red and white stripes, you know you’re on “The Hill”. With an Italian American style all their own, featuring Provel cheese and fried ravioli, there’s an unmistakable St. Louis flair in this town’s Italian flavor.
Settlement of what’s now called “the Hill” began in the 1830′s, but the area boomed later that century with the discovery of rich clay mines. The expansion of clay pits and plant production brought Italian immigrants from northern Italy and Sicily to St. Louis and they settled north of the city on the Hill, named for being close to the highest point in the area. Able to find work within the neighborhood, the immigrants, first, bought houses and, then, started businesses — grocery stores, bakeries, restaurants, barber shops and tailor shops, to name a few.
St. Ambrose Roman Catholic Church
With the growth of Italian immigration came the growth in the influence of the Roman Catholic Church. The Parish of Our Lady Help of Christians, was founded in the downtown area of St. Louis in 1900 to serve primarily Sicilian immigrants and the Parish of St. Ambrose was founded to serve the northern Italian immigrants. By the time the new church of St. Ambrose was built in 1926, the parish had already been an influence in the area for over 20 years. The structure is modeled after Sant Ambrogio Church in Milan, in the Lombard-Romanesque style of brick and terra cotta. It became a parish church for the area in 1955, after 30 years of focusing on those of Italian heritage. When Our Lady Help of Christians Parish closed in 1975, St. Ambrose became the center of Catholic life among many Italian-Americans in the St. Louis area.
The neighborhood is still predominantly Italian, about 75 percent of the population, and St. Ambrose Catholic Church is still the center of the community. A statue of “The Italian Immigrants” at the entrance of the church demonstrates the bond between the immigrants and their religion. The Hill is also one of the city’s most tight-knit communities. Just as they did a century ago, families on the Hill greet each other warmly at church, local bakeries or while working on their front lawns.
The Hill has flourished over the last century and somehow managed to repel the decay, neglect and suburban flight that have wracked other neighborhoods. Of all the ethnic-immigrant settlements in St. Louis in the late 19th century and early 20th century (including German, Irish, Czech and Polish), The Hill is the only one that remains intact. The Hill’s streets are virtually free of litter and crime. Its homes are modest but impeccably maintained, and these homes recall an era that predates the three-car garage and bedroom for every child. Some homes, according to Rosolino Roland DeGregorio, a local historian, are framed with free lumber that immigrants hauled in wagons from the disassembled 1904 World’s Fair exhibits.
Yards are lovingly embellished with small flower and herb gardens, fountains, brightly painted flower pots, strings of lights and statues of the Virgin Mary. Across from the Missouri Baking Co., Salvador Palmeri, an immigrant from Sicily, hoses the alley behind his home every day because, he said, “I like to keep it clean.” His wife, Josephine, paints ceramic flower pots and animal figures for a patio menagerie. “I love the area,” said Frank DiGregorio, 49, who arrived from Italy as an 8-month-old baby and helps run family-owned DiGregorio’s Imported Foods. “I can walk up and down the streets and talk to Italian people. It’s a community. We’re a small town in a big city.” Bill Holland, who married into the family that runs the 101-year-old John Volpi Co. Inc., an Italian meat company, said, The Hill is St. Louis’s only 24-hour neighborhood, a fragile ecosystem that has been immune to urban blight and whose anchor is St. Ambrose Catholic Church.” He said the neighborhood has a healthy balance of homes, businesses and entertainment that spins positive energy around the clock. “When the restaurants shut down at midnight, the bakers all come in at 2 a.m.,” Holland said. “We start our business at 6 a.m. There’s always something positive in the neighborhood.” http://www.thehillstl.com/history.html
The Hill is located south of Manchester Avenue, between Hampton Avenue on the west and Kingshighway Avenue on the east. Its southern border runs along Columbia and Southwest Avenues. One city block of the neighborhood is famous for hosting the boyhood homes of Baseball Hall of Fame members and producing approximately half of the 1950 U.S. soccer team that upset top-ranked England in the World Cup.
The 1950 U.S. World Cup Team
The best way to visit the area is with a walking tour of the neighborhood which includes an Italian grocery in business for more than 50 years, a gift shop with a variety of Italian products, a ravioli store and an Italian meat market founded in 1902. Take a stroll down Baseball Hall of Fame Place, a renamed section of Elizabeth Avenue, (between Macklind Ave and Macaroni Avenue) where Yogi Berra, Joe Garagiola and broadcaster Jack Buck grew up. You can find their homes, marked by granite plaques listing the names and dates of their inductions into the Baseball Hall of Fame.
The streets are loaded with specialty shops, including Volpi Foods (5250 Daggett Ave.), opened by Giovanni Volpi in 1902, which continues to produce cured meats for the city (some argue they’re the best in the country). Viviano and Sons (5139 Shaw Ave.), opened by a macaroni factory worker, John Viviano to supplement his income, has blossomed into a neighborhood go-to shop, selling an array of Italian wines, olive oils and cheeses.
Lunch options are limitless, but will probably include an item made with Provel, the signature shelf stable cheese of the St. Louis Italian community. Amighetti’s (5141 Wilson Ave.), has been offering its namesake sandwich, a classic featuring Provel cheese, since 1921.
Two St. Louis restaurants are credited with the toasted ravioli appetizer’s invention in the 1940s: Charlie Gitto‘s (now a popular chain) and Oldani’s (now Mama’s) in The Hill neighborhood.
Dinner at Mama’s On the Hill (2132 Edwards Ave.), is a must. Opened under the name Oldani’s in 1940, Mama’s claims to be the birthplace of toasted ravioli and Mama will tell you all about it over dinner. Start with the two-pound meatball resting atop a mount of spaghetti soaking up Mama’s marinara sauce. Take Mama’s ultimate meatball challenge and, if you manage to finish the dish, Mama’s will pick up your tab and throw in a t-shirt.
Toasted Ravioli
Charlie Gitto’s “On the Hill” While there are other claimants, Charlie Gitto’s is generally recognized as the birthplace of the ‘toasted ravioli” when the restaurant was called Angelo’s. Toasted ravioli was invented here in 1947,” says Charlie Junior. “Louis Townsend was the guy who accidentally dropped ravioli in the breadcrumbs. He decided to fry them and brought them to Angelo, who thought it was a great idea, because he could quickly get them out to the bar. In the post-war era, the bars were really busy and Angelo served ravioli as bar food.” Apparantly, this was much quicker than serving ravioli the traditional way.
Restaurants:
The Hill is known nationally for it’s great Italian restaurants. It’s often the dining destination of visiting celebrities, as well as, for out-of-town guests. Great places to try include:
Zia’s – A favorite of locals, Zia serves classic Italian dishes. Portions are generous, the atmosphere is simple but warm and prices are fairly moderate.
Lorenzo’s Trattoria – As a relatively new restaurant on the Hill, Lorenzo’s can’t rest on tradition. Actually, it does just the opposite, bringing modern twists to classic Italian dishes.
Rigazzi’s – Best known for its “fishbowls” of beer, Rigazzi’s offers everyday Italian dishes and pizza.
Adriana’s – The Hill’s own Yogi Berra’s famous quote “no one goes there nowadays, it’s too crowded,” could easily be applied to Adriana’s. Its classic Italian sandwiches bring in a full lunch crowd.
Mama’s Two Pound Meatball
Shopping:
The Hill also has quite a few independent shops selling everything from cutlery to ceramics. Here are just three of the shops on the Hill:
Girasole – Girasole sells a wide variety of Italian products, including ceramics, jewelry, handbags, beauty products and books. Located at 2103 Marconi Avenue.
Bertarelli Cutlery – Although geared toward serving the restaurant business, Bertarelli can be exciting for anyone that loves to cook. Shop for new knives and other quality kitchen supplies or take your current knives in for sharpening. Located at 1927 Marconi Avenue.
Atomic Neon – Glassworks studio selling everything from simple glass bead necklaces to elaborate neon signs and art glass. All crafted on site. Located at 4140 Manchester Road.
Italian Recipes of St. Louis
St. Louis-Style Pizza
With its cracker-thin baking powder crust and square slices, there are those who’d claim this dish isn’t pizza. But to residents of St. Louis, it’s one of their city’s culinary icons. There are many “authentic” St. Louis Pizza recipes, but all seem to stem from one particular St. Louis chain: Imo’s, a “mom and pop” business with over 90 stores in and around St. Louis.
Crust
- 2 cups King Arthur Unbleached Self-Rising Flour
- 2 tablespoons olive oil
- 6 tablespoons water
*No self-rising flour? Substitute 2 cups Unbleached All-Purpose Flour; add 1 tablespoon baking powder, 1/2 teaspoon salt and increase the water to 1/2 cup.
Topping
- 2/3 cup pizza sauce
- 1 cup grated or shredded sharp white cheddar cheese
- 1/2 cup grated or shredded smoked provolone cheese
- 1/2 cup grated or shredded Swiss cheese
- Pizza Seasoning or dried Italian herbs
*To add smoky flavor without using smoked provolone, add 1 teaspoon Liquid Smoke flavoring.
Directions:
Preheat the oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.
To make the crust: Combine the flour, oil and water, mixing until cohesive. Gather the dough into a ball, divide it in half and shape each half into a flat disk, the rounder the better.
If you have time, let the dough rest, covered, for 10 to 15 minutes; it’ll be easier to roll out once it’s rested.
Grease a piece of parchment paper about 12″ square or a piece of waxed paper. Place one of the dough pieces on the paper and top with another piece of lightly greased parchment orwaxed paper.
Roll the dough very thin, 1/8″ thick or less. Place the dough on the prepared pans.
Top each pizza with 1/3 cup sauce. Mix the cheeses together and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.
Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.
Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.
Yield: two pizzas, about 4 servings total.
The Original Toasted Ravioli
Makes 12 to 14 appetizers.
Ingredients
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tablespoon olive oil or butter
- 2 pounds ripe fresh tomatoes, peeled, seeded and cut up
- 2 tablespoons snipped fresh basil
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 slightly beaten egg
- 2 tablespoons milk
- 1 -16 to 20 ounce package frozen meat-filled ravioli, thawed
- 2/3 to 1 cup seasoned fine dry bread crumbs
- Cooking oil for deep-fat frying
- Grated Parmesan cheese (optional)
Directions:
For sauce: In a medium saucepan, cook onion and garlic in hot olive oil or butter until onion is tender. Stir in tomatoes, dried basil, salt and pepper. Cover; cook over medium heat about 10 minutes or until tomatoes are soft, stirring occasionally. Uncover and stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in fresh basil Cover sauce; keep warm.
In a small bowl, beat together egg and milk. Dip each ravioli in egg mixture; then dip in bread crumbs to coat.
In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degrees F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F. oven while frying the rest.
To serve: Sprinkle ravioli with Parmesan cheese, if you like. Serve with warm sauce for dipping.
Chicken Spiedini
Zia’s restaurant on the Hill uses provel in this grilled chicken dish. It’s a cheese made in the neighborhood that tastes like a blend of cheddar, Swiss and provolone.
Makes: 4 servings
Ingredients:
- 1 1/4 pounds chicken breast tenderloins
- 2/3 cup Italian salad dressing
- 3/4 cups seasoned fine dry bread crumbs
- 3/4 cup halved fresh mushrooms
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/4 cup coarsely chopped prosciutto
- 3/4 cup shredded provel cheese or mozzarella cheese (3 ounces)
- 1 lemon, quartered
Directions:
Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.
For a charcoal grill: Grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink (170 degree F), turning once halfway through grilling.
For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed above.
For oven directions: Arrange skewers in a 15 x 10x 1-inch baking pan. Bake in a 375 degree F. oven about 15 minutes or until chicken is no longer pink (170 degree F.)
Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter until mushrooms are just tender, about 5 minutes, stirring occasionally. Add prosciutto; cook and stir 2 minutes more.
Remove chicken from skewers; arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving.
Salsiccia Bread
Salsiccia is Italian for sausage and it’s a tasty part of the filling in this recipe from Di Gregorio Imported Foods, which also sells the salsiccia.
Makes: 6 to 8 servings
Ingredients:
- 8 ounces bulk Italian sausage
- 1/2 cup chopped peeled potato
- 2 cloves garlic, minced
- 1/2 of a 10 ounce package frozen chopped spinach, thawed and well-drained
- 8 ounces canned or homemade pizza sauce
- 2 tablespoons drained, snipped oil-packed sundried tomatoes
- 1- 16 – ounce loaf frozen bread dough, thawed
- 1 teaspoon olive oil
Directions:
For filling: In a large skillet, cook sausage, potato and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce and sundried tomatoes. Set aside.
On a lightly floured surface, roll dough into a 12×9-inch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
Lightly brush loaf with oil. Bake in a 350 degree F. oven for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool about 30 minutes before cutting. Serve with remaining pizza sauce for dipping. Makes 6 to 8 servings.
Note - Store leftovers, wrapped in foil, in the refrigerator up to 2 days. To reheat, bake wrapped loaf in 350 degree F. oven for 15 to 20 minutes or until heated.
Tiramisu
This recipe from Gian-Tony’s on the Hill.
Makes: 16 servings
Ingredients:
- 1/2 cup sugar
- 1/2 cup water
- 2 tablespoons instant espresso coffee powder
- 1 tablespoon amaretto liqueur
- 1 tablespoon hazelnut liqueur
- 2 -8 ounce cartons mascarpone cheese
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cups whipping cream
- 3 tablespoons sugar
- 3 tablespoons dried egg white powder
- 1/2 cup water
- 1/3 cup sugar
- 2 3 – ounce packages ladyfingers, split
- 2 tablespoons unsweetened cocoa powder
Directions:
For syrup: In a small saucepan, combine the 1/2 cup sugar, the 1/2 cup water and coffee powder. Cook over medium heat until boiling. Boil gently, uncovered, for 1 minute. Remove from heat; stir in amaretto and hazelnut liqueur. Cool.
For filling: In a medium bowl, stir together mascarpone cheese, the 1/4 cup sugar and vanilla. In a chilled medium mixing bowl, combine whipping cream and the 3 tablespoons sugar. Beat with chilled beaters in an electric mixer on medium speed until soft peaks form. Fold 1/2 cup of the beaten whipped cream mixture into the mascarpone mixture to lighten; set both mixtures aside. In another medium mixing bowl, beat dried egg whites and 1/2 cup water to stiff peaks according to package directions, adding the 1/3 cup granulated sugar, 1 tablespoon at a time, while beating.
To assemble: Arrange half of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan. Brush with half of the syrup mixture. Spread with half of the mascarpone mixture, half of the whipped cream and half of the egg white mixture. Sprinkle with half of the cocoa powder. Arrange the remaining ladyfingers on top of the layers in the pan. Brush with the remaining syrup mixture. Spread with the remaining mascarpone mixture, the remaining whipped cream and the remaining egg white mixture. Sprinkle with the remaining cocoa powder. Cover and chill 4 to 24 hours before serving. Makes 16 servings.
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Pork is the culinary name for meat from the domestic pig and is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.
Since the animals are now bred to be lean, the meat is higher in protein and about 30 percent lower in calories, saturated fat and cholesterol than the pork produced in the 1970′s.
With so many lean cuts of pork to choose from, many pork cuts are comparable to skinless chicken cuts. A 3-ounce serving of pork tenderloin is as lean as a skinless chicken breast. It contains 120 calories and only 2.98 grams of total fat. Pound for pound, pork is one of the most economical buys in the meat case. Not only will you be getting nutritional value of B vitamins, zinc and iron; but pork’s financial value will leave you a little extra cash in the pocketbook.
Common Cuts of Pork for Grilling
Pork Chops
The meatiest chops are cut from the center of the loin: The two most common types are loin chops, which look like miniature T-bone steaks with a bit of the tenderloin attached and rib chops, without the tenderloin (see Pork Tenderloin). Because they dry out quickly during cooking, it’s especially important not to overcook lean boneless chops. Choose cuts that are at least an inch thick so they stay juicy.
Pork Loin
Buy this large cut (from the back of the pig) without bones, which makes it easier to slice. Stuff it and cook it as a roast or slice it into 1-inch chops for pan-frying and grilling.
Pork Tenderloin
This lean, very tender cut from the end of the loin is long, narrow and tapering at one end. It is much smaller than a pork loin roast, so it cooks quickly and is a good choice for weeknight dinners. This cut of pork is the most healthy cut of pork. Cut from the back of the pig, it has virtually no fat. This fact also makes it easy to dry out and for that reason technique is important: grill it on hot grates and grill it quickly. Tenderloins also absorb marinades really well.
Pork Sausage
Made from ground pork, sausages come in a variety of sizes and seasonings. Flavors range from sweet to savory and spicy. Sausages can be used in sauces, stews or as a pizza topping. Grilled sausage makes an excellent sandwich.
Baby-Back Ribs
Small and meaty, these curved slabs are taken from the pig’s rib cage near the backbone. Prized for their juicy meat, they cook quickly. A full rack has at least 8 ribs. For the tenderest meat, select a rack that weighs 2 pounds or less (which should feed 2-3 people).
Spare Ribs
Although not as meaty as baby-back ribs, spare ribs rely on a generous amount of fat for flavor. Large and irregularly shaped, they come from a pig’s underbelly or lower rib cage (also the source of bacon). A full rack has at least 11 ribs and weighs 3 to 4 pounds (which should feed 3 or 4 people).
Ham
Ham is taken from a pig’s leg. Some hams are sold fresh for baking, but most are cured with brine, salt and spices, making them juicier. Some are sold fully cooked and some are smoked, which imparts a more intense flavor. Hams are sold boneless, semi-boneless and with the bone in. Bone-in hams usually yield the best flavor, while boneless are easier to cut. Ham steaks are best for the grill.
Grilling is ideal for cooking smaller pork cuts, such as chops, steaks, ham slices, tenderloins, ribs, ground pork patties, sausages and kabobs. Because grilling uses high heat and short cooking times, it tends to toughen the meat, so it is best to use the most tender cuts available. Lean pork cuts will benefit from marinating before they are grilled.
Pork steaks and pork chops that are going to be grilled should be a minimum of 3/4 to 1 inch thick because the high heat will cook the meat quickly. If the cuts are thinner than this, it is easy to overcook the meat, causing it to dry out. The meat must be watched carefully while grilling. Coating the pork with a little oil or marinating it before cooking will help keep it moist. It is important that the grill be properly preheated so that it seals the juices into the meat quickly. The temperature at which the pork is cooked and the distance it is placed from the heat source are both important for providing tender, juicy, properly cooked pork.
Using a meat thermometer is the most accurate method for testing doneness. A regular meat thermometer is inserted before placing the meat on the grill and it remains there throughout the cooking time. An instant read thermometer is used to check for the recommended temperature once the meat has been cooked.
Whether the grill is charcoal or gas, how you use the heat is key. Understanding the two grilling styles, direct and indirect, are essential for creating perfectly grilled meat. There are instances when either direct or indirect methods are appropriate. The direct method cooks foods directly over the heat source. Grill pork chops, ground pork burgers, pork kabobs and anything less than two inches in thickness over direct heat. Indirect heat cooks at a slower rate, as the heat source is off to the side, to prevent burning the outer area of the food while cooking evenly throughout. Grill larger cuts of meat, like pork shoulder and roasts, using indirect heat. (See photo above for direct/indirect heat method.)
When using direct grilling, the meat should be 3 to 6 inches away from the heat source and cooked on medium high heat. It is important that the heat source be accurately preheated to allow for even cooking. Pork is done at 160 degrees F. Cook larger cuts over indirect heat to an internal temperature of 150 degrees F. and allow the meat to rest for 10 minutes. The final internal temperature will continue to rise to 160 degrees F. A hint of pink in the center equates perfectly cooked pork that is not dried out.
Start with a clean grill. Scrub the grates with a wire brush removing all grease buildup and charred food particles prior to every use. Grease the grates with cooking oil before starting the grill to prevent sticking and burning of items to be grilled. To reduce flare ups, choose lean cuts of meat, such as: pork tenderloin, top loin chop, center loin chop, rib chop, sirloin roast or 96% lean ground pork. Also, trim any visible fat before placing on the grill.
Marinades can come from fruit and vegetable purees. Vinegar mixtures, citrus juice, herbs, spices and olive oil all make great ingredients for marinades. In addition to marinating to maximize the natural flavor of lean meats, such as pork tenderloin and ham, pair pork with fresh fruits and vegetables to brighten and lighten up summertime meals. Pairing meat with citrus fruits or adding sliced apples, strawberries or other fruit to your grilling skewer will increase the meal’s nutrition value. Grilled fruit, such as peaches, nectarines and plums add great flavor to pork entrees. Adding vegetables to the grill alongside the meat is a healthy alternative to fattening summer sides and it saves the cook time and work.
Grilled Pork Tenderloin
This is a master grilling recipe for pork tenderloin that works perfectly, no matter how you flavor the pork.
Serves 4-5
Ingredients:
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 2 pork tenderloins (about 2 pounds total)
- 1 recipe Rosemary-Orange Glaze, see recipe below
- Freshly ground black pepper to taste
- 1 recipe Orange Balsamic Sauce, see recipe below
Brining:
In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
Season and grill:
Rub the brined tenderloins all over with the Rosemary-Orange Glaze and then season with the pepper.
Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
Put the pork on the hot grill grate. Close the lid and grill for 7 minutes.
Turn the pork over, close the lid, and grill for another 6 minutes.
Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve with the Orange Balsamic Sauce .
To use a charcoal grill:
Prepare a two-zone fire, banking all the coals to one side of the grill. Use a wire brush to clean the grill rack and then brush it lightly with oil; close the lid and wait to let the air inside the grill get hot again. Position the pork directly over the hot coals and cook (covered), turning once, until nicely seared on both sides. Move the tenderloins to the coolest part of the grill (over no coals), close the lid, and cook for 5 minutes more. Grilling time may vary a bit, depending on how hot and consistent your fire is.
Rosemary-Orange Glaze
Yields enough to glaze two pork tenderloins.
Ingredients:
- 1/4 cup frozen orange juice concentrate, thawed
- 1 teaspoon brown sugar
- 4 teaspoons minced fresh rosemary
In a small saucepan, bring the concentrate, brown sugar and rosemary to a simmer. Simmer until the mixture reduces to about half. Set aside to cool slightly.
Orange Balsamic Sauce
Yields about 1/3 cup.
Ingredients:
- 1 teaspoon vegetable oil or olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon minced fresh rosemary
- 1/3 cup orange marmalade
- 4 teaspoons balsamic vinegar
Directions:
Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce and mix well. Pass separately when serving the pork tenderloins.
Pork Chops with Marsala and Porcini Mushrooms
Serves: 4
Ingredients:
- 1½ cups very hot water
- 1/2 ounce dried porcini mushrooms
- 4 pork rib chops, each 8 to 10 ounces and ¾ to 1 inch thick
- 3 teaspoons minced fresh rosemary, divided
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 12 ounces fresh cremini mushrooms, sliced
- 1 cup thinly sliced scallions (white and light green parts only), divided (9 scallions)
- 1/2 cup good-quality dry marsala
- 1/2 cup low-sodium chicken broth
- 1/3 cup half & half
Directions:
Pour the water into a 2-cup glass measuring cup, add the porcinis, and stir to submerge. Cover with a plate or bowl to keep the porcini submerged. Let soak until the mushrooms are soft, 20 to 30 minutes. Drain, reserving 1 cup of the soaking liquid and the porcini separately. If the porcini pieces are large, roughly chop them and set aside.
While the mushrooms are soaking, prepare the pork chops. In a small bowl combine 2 teaspoons of the rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Brush the pork chops on both sides with the oil and season evenly with the spices.
Prepare the grill for direct cooking over high heat (450° to 550°F).
In a large skillet over medium-high heat, melt the butter. Add the creminis and cook until they release their liquid and become brown, 7 to 8 minutes, stirring frequently. Stir in the drained porcini, 3/4 cup of the scallions and the remaining rosemary. Saute for 2 minutes. Add the marsala and boil until reduced by about half, 1 to 2 minutes. Add the broth and the 1 cup reserved porcini soaking liquid, leaving any sediment behind. Boil until slightly reduced, 3 to 4 minutes. Stir in the half & half and boil until the liquid thickens to your desired sauce consistency, 3 to 5 minutes. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Brush the cooking grates clean. Grill the pork chops over direct high heat with the lid closed , 6 to 8 minutes depending on their thickness, turning once. Remove from the grill and let rest for 5 minutes. Spoon the mushroom sauce over the pork chops and top with the remaining 1/4 cup scallions.
Pork Kabobs
Marinade:
- 1/3 cup finely chopped fresh Italian parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced red onion
- 1 tablespoon sherry vinegar
- 1 tablespoon smoked paprika
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cayenne pepper
- Kosher salt
2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat, cut into 1¼-inch cubes
2 large bell peppers, 1 red and 1 green, cut into 1¼-inch squares
Directions:
Whisk the marinade ingredients, including a 1/2 teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally.
If using bamboo skewers, soak in water for at least 30 minutes.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Remove the pork from the bag and discard the marinade. Thread the pork and bell pepper squares alternately onto skewers.
Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and serve immediately.
Ham Steaks with a Citrus Sauce
Serves: 6
Sauce:
- 1/3 cup extra-virgin olive oil
- 1/3 cup finely chopped fresh Italian parsley
- 1/3 cup finely chopped red onion
- Finely grated zest of 1 large orange
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 teaspoon minced garlic
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Marinade:
- 1 tablespoon orange marmalade
- 1 tablespoon fresh orange juice
- 1 tablespoon balsamic vinegar
2 bone-in ham steaks, each about 1 pound and ¾ inch thick
1/4 teaspoon freshly ground black pepper
1 orange, cut into wedges
Directions:
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
In a medium, nonreactive bowl combine the sauce ingredients.
In a small saucepan combine the marmalade, orange juice and vinegar. Cook over low heat just until the mixture thins slightly.
Blot the ham steaks dry with paper towels. Brush both sides of each ham steak with the marmalade mixture and season one side evenly with 1/4 teaspoon pepper.
Brush the cooking grates clean. Grill the ham steaks over direct medium-high heat, with the lid closed, until they are grill marked and crispy around the edges, 6 to 8 minutes, turning once. Remove from the grill and cut into individual portions. Serve warm with the sauce and orange wedges.
Sausage Vegetable Grill
4 Servings
Ingredients:
- 1 pound lean hot or sweet Italian Pork Sausage links, cut into 1/2-inch slices
- 1 medium zucchini, cut into 1-inch slices
- 1 medium yellow summer squash, cut into 1-inch slices
- 1 medium sweet red pepper, sliced
- 1 medium onion, cut into wedges
- 1 cup quartered fresh mushrooms
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1/4 cup chopped Italian parsley
- 1 teaspoon garlic salt
- 1 teaspoon paprika
Directions:
In a large bowl, combine the first six ingredients.
In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika.
Pour over sausage mixture; toss to coat.
Divide mixture between two pieces of heavy-duty foil (each about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.
Grill both packages, covered, over medium heat for 25-30 minutes or until the sausage is cooked through.
Open foil carefully to allow steam to escape.
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While not as common as ketchup, barbecue sauce has become a complex American condiment that is prepared differently across the country and heightens the flavor of meat. The ingredients typically include: ketchup, vinegar, sugar, garlic, onion and mustard. But, it’s the consistency and variations that create regional differences coast to coast.
No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South and, because pigs were prevalent in the region, pork became the primary meat at barbecues. Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics.
American Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tennessee; North Carolina; Kansas City and Texas. Memphis is renowned for pulled pork-shoulder doused in a sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefer ribs cooked in a dry rub and Texans prefer beef, especially mesquite-grilled brisket.
If there’s one issue that divides barbecue fans more deeply than any other, it’s the kind of sauce that should be served on a particular type of meat. Though it inspires passionate argument, the colorful variety of regional sauces – peppery vinegar-based in eastern North Carolina, orange tomato-based in Kansas City or yellow mustard in South Carolina are actually a rather recent dilemma. Regional sauce variations originated in the early 20th century with the rise of barbecue restaurants. Before then, barbecue sauce was pretty much the same from state to state. It was generally not a condiment applied at the table, but rather used to baste the meat just before it was served.
From Virginia to Texas, 19th century accounts of barbecues are remarkably similar in their descriptions of the sauce. In 1882, a reporter from the Baltimore Sun visited a Virginia barbecue restaurant and noted male cooks mopping the meat with “a gravy of butter, salt, vinegar, and black pepper.” A guest at a San Antonio barbecue in 1883 recorded the sauce as, “Butter, with a mixture of pepper, salt, and vinegar.” In 1884, the Telegraph and Messenger of Macon, Georgia, described the sauce of well known barbecue cook, Berry Eubanks of Columbus, as, “made of homemade butter, seasoned with red bell pepper from the garden and apple vinegar.” Similar descriptions can be found of sauces in Kentucky and the Carolinas, too. Sweeteners, such as, brown sugar, molasses or honey, were notably absent from any 19th-century formulas. Based on these descriptions, one can conclude that the eastern North Carolina–style sauce – which consists of vinegar, salt, black and red peppers without a trace of sugar – is the closest to the original.
Growing up in an Italian American home in the Northeast US, barbecue sauces were not really a part of our cuisine. We rarely had food that was grilled. My father would grill sausage and steak a few times during the summer months. I recall that I did not really like the steak because it was tough and dry. My mother did baste meats and vegetables with olive oil, vinegar and herbs. She also made tomato sauces to pour over cooked meats. However, I did not really discover the world of barbecue until I was married and looking for something different to cook for dinner. American food magazines, of the time, were my go to place for ideas and they were full of barbecue style recipes in the summertime. So I began to experiment. Try my Italian Babecue Sauce recipe below for a combination of what is good in American sauces and in Italian sauces.
Making homemade barbecue sauce is not difficult and it tastes so much better than bottled sauce. Here are a few to get you started. You just need to think about what you want to cook.
Easy Homemade Ketchup
I like to make my own ketchup, so I can control the salt and sugar content. This recipe is easy to make and can be doubled or tripled. I freeze it in 1/2 cup measures, so I can add it to sauces without having to defrost a large container.
Ingredients:
- 1-28-ounce can of crushed tomatoes
- 2/3 cup of brown sugar
- 1/2 cup of cider vinegar
- 1/2 teaspoon of salt
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 3 cloves of garlic, minced
- 3 stalks of celery, chopped
- 1 tablespoon olive oil
- 1 tablespoon celery seeds
- 1 tablespoon mustard seeds
Directions:
Combine the first four ingredients in a large saucepan.
Saute the onions, pepper and celery in olive oil in a skillet until they are transparent. Add the garlic and saute about one minute. Add the vegetables and spices to the tomato and vinegar mixture. Simmer together for at least an hour or until the mixture had achieved a ketchup consistency.
Use the food processor or an immersion blender to puree the tomato mixture until it is smooth. Ketchup made with a 28-ounce can of crushed tomatoes will fill three pint jars after the tomato mixture has cooked down. Refrigerate, freeze or use in BBQ sauces.
Basic Barbecue Sauce
This is a delicious sauce to have on hand during the summer grilling season. Use it to baste chicken or to top hamburgers and hotdogs right off the grill.
Yield: about 1-1/3 cups.
Ingredients:
- 1 small onion, chopped
- 1 tablespoon butter
- 3/4 cup water
- 1/2 cup ketchup
- 1/4 cup vinegar
- 4 teaspoons Worcestershire sauce
- Few drops hot pepper sauce
- 4 teaspoons sugar
- 1 teaspoon paprika
- 1/4 teaspoon pepper
Directions:
In a saucepan, cook onion in butter until tender. Add remaining ingredients. Simmer, uncovered, for 20-30 minutes or until sauce reaches desired consistency, stirring occasionally.
Store in the refrigerator or freezer.
Tangy Barbecue Sauce
This is another basic sauce to keep on hand and adds a sweet mustard flavor to grilled meats.
Yield: 1-1/2 cups.
Ingredients:
- 1 cup ketchup
- 2 tablespoons lemon juice
- 2 tablespoons cider vinegar
- 1/4 cup packed brown sugar
- 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1/2 to 1 teaspoon hot pepper sauce
- 1 bay leaf
- 1 garlic clove, minced
- 1/2 cup water
- 2 teaspoons Worcestershire sauce
Directions:
Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes.
Discard the bay leaf. Use as a basting sauce when grilling chicken, pork or beef.
Molasses Barbecue Sauce
Yield: 3-1/2 cups.
This sauce has a bold molasses flavor with a hint of orange. It goes well with chicken, ribs and chops.
Ingredients:
- 1 can (10-3/4 ounces) condensed low sodium tomato soup, undiluted
- 1 can (8 ounces) tomato sauce
- 1 cup molasses
- 1/2 cup cider vinegar
- 1/4 cup vegetable oil
- 1 tablespoon dried minced onion
- 1 tablespoon grated orange peel
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground mustard
- 1-1/2 teaspoons paprika
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Directions:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Store in the refrigerator.
Mustard Barbecue Sauce
Use it on grilled ribs, fish or ham steak.
Yield: 2-1/3 cups.
Ingredients
- 1 cup reduced sodium chicken or beef broth
- 1 cup prepared mustard
- 1/2 cup red wine vinegar
- 1/3 cup packed brown sugar
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons molasses
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1-1/2 teaspoons cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the flavors are blended. Remove from the heat; cool.
Smoky Barbecue Sauce
Yield: 2-1/2 cups.
Especially good on a grilled beef
Ingredients:
- 2-1/2 cups ketchup
- 1/4 cup packed brown sugar
- 1/4 cup chopped onion
- 2 tablespoons Worcestershire sauce
- 2 to 3 teaspoons Liquid Smoke
- 1 teaspoon garlic powder
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon pepper
Directions:
In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Cherry Barbecue Sauce
Use frozen cherries for convenience to make this barbecue sauce. It tastes great on ribs and chicken.
Yield: about 3-1/2 cups.
Ingredients:
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 cups frozen pitted dark sweet cherries, defrosted and coarsely chopped
- 1 cup ketchup
- 2/3 cup packed brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground mustard
- 1/2 teaspoon pepper
- 1/8 teaspoon Liquid Smoke
- 1/2 to 1 teaspoon crushed red pepper flakes
Directions:
In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally. Puree with an immersion blender until almost smooth.
Pecan Barbecue Sauce
This sauce tastes good on grilled meats, fish and vegetables, but it is especially good on grilled turkey burgers.
Yield: 3 cups.
Ingredients:
- 12 ounces tomato paste
- 1 cup ground pecans
- 3/4 cup water
- 1/3 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup chopped onion
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 tablespoon prepared mustard
- 1 teaspoon seasoned salt
- 2 garlic cloves, minced
Directions:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened, stirring occasionally.
Italian Barbecue Sauce
This sauce is especially good on grilled chicken ot Italian sausage.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 red onion, finely chopped
- 2 large cloves garlic, finely chopped or grated
- 1- 14 ½ ounce can diced fire-roasted tomatoes
- 1/2 cup chicken stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- Salt and pepper
Directions:
In a medium saucepan, heat the oil, 2 turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken stock and heat through, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and pepper. Lower the heat and simmer, stirring occasionally, until thickened. Puree with an immersion blender.
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Cucumbers are generally believed to have originated in India and have been cultivated throughout western Asia for at least 3,000 years. From India, the cucumber spread to Greece and Italy and slightly later to China and southern Russia. Cucumbers probably were brought to the rest of Europe by the Romans and later to the New World via colonialism and trade networks. Their cultivation first appeared in France by the ninth century, Great Britain by the fourteenth century, the Caribbean at the end of the fifteenth century and North America by the middle of the sixteenth century.
Colonial encounters between Europeans and Native Americans resulted in the diffusion of cucumbers throughout North America. The Spanish began growing them in Hispaniola by 1494 and less than a century later European explorers were noting that a wide range of Native American peoples from Montreal to New York, Virginia and Florida were cultivating them, along with a large variety of other crops including maize, beans, squash, pumpkins, and gourds. By the seventeenth century, Native American groups on the Great Plains were also cultivating cucumbers. Cucumbers have a wide range of consumption uses cross-culturally. They are generally eaten fresh or pickled and are particularly important in the diets of people living in Russia and Asia, where they may also be served as a cooked vegetable. In India, the fruits are used in the preparation of chutney and curries. Cucumber seeds, young leaves and cooked stems are also consumed in some parts of Asia. In addition, since at least the nineteenth century, cucumbers have been used in the production of a large variety of cosmetics, including fragrances, body lotions, shampoos and soaps.
The skin, if it is not waxed, and the seeds of cucumbers are edible. As the cucumber matures, however, the seeds can start to become bitter, so look for narrow, young cucumbers at the market for the best taste. The English cucumber is a long and narrow cucumber with a tender, edible skin that is marketed as seedless but actually will contain a few seeds. Cucumbers are available year round with a peak season from May until August. Choose cucumbers with firm, smooth skins, devoid of any blemishes or soft spots. They can be stored in the refrigerator in a bag for about a week. Cucumbers are high in potassium and fiber with moderate amounts of Vitamins A and C, as well as folic acid, phosphorous and magnesium.
Although they can be cooked, cucumbers are most often eaten raw in salads, in cold soups, in cucumber based sauces and as hors d’oeuvres. Cucumbers are also the vegetable of choice for pickles. Cucumbers are used to make raita, (pronounced rye-ta), a classic Indian dish. Raita is a mixture of yogurt, cucumbers, seasonings and herbs. It can be used as a condiment or mixed with larger chunks of other vegetables or fruits for a salad. Similar to raita is the Greek cucumber and yogurt sauce, tzatziki. Tzatziki is the classic sauce used on Greek gyros, a sandwich of ground lamb on pita bread with onions and peppers.
Types of Cucumbers
English Cucumbers
English cucumbers (a.k.a. hot house cucumbers) are long and thin with a dark green skin. They are often sold wrapped in plastic at supermarkets, but you can find unwrapped ones at farmers markets. This cucumber has a mild, almost non-existent flavor and is prized for its thin skin and minimal seeds. English cucumbers are best sliced and served raw and are not good for pickling.
Garden Cucumbers
These are the most common cucumbers in North America. They are relatively smooth skinned and dark green. Cucumbers sold at grocery stores tend to be waxed to help them retain moisture, which is part of why these cucumbers tend to need peeling. Un-waxed varieties can be found (particularly at farmers markets), but you may still want to peel them if the skin is thick or bitter.
Kirby Cucumbers
Kirby cucumbers are short and bumpy. They have a range of skin color from yellow to dark green. Kirbys are crunchy, flavorful and perfect for pickling.
Lemon Cucumbers
Yellow, round and the size of a generous fist, lemon cucumbers do look like lemons. They are sweet, without that bitter edge that many cucumbers have, thin skins, minimal soft seeds and flavorful. They are tasty raw, but make delicious pickles too.
Persian Cucumbers
Persian cucumbers are very similar to English cucumbers. They are shorter, with bumpy skin, but have a mild flavor and thin skin.
Asian Cucumbers
Most Asian cucumbers are very narrow and long, growing up to 18 inches long , but remaining less than 2 inches in diameter. The seed cavity is vey small and the flesh is thick, crisp and flavorful. These cucumbers are picked when immature and used for pickling and salads.
Some Basic Cucumber Recipes
Classic Marinated Cucumber Salad
Serves 4
Ingredients:
- 2 garden cucumbers
- 1/4 cup white vinegar
- 1 tablespoon sugar
- Water to cover
- 2 tablespoons olive oil
- Fresh herbs to taste, basil & parsley
- Salt & pepper to taste
Directions:
Trim and peel the cucumbers. Cut in half lengthwise and then scoop out and discard the seeds. Cut into half rings or chunks.
Place cucumbers in a large bowl. Stir together the vinegar and sugar and mix with the cucumbers. Add enough water to cover the cucumbers and let the cucumbers soak for a few hours.
Drain the cucumbers. Stir in the remaining ingredients. Chill.
Cucumber Sauce for Cooked Fish
Ingredients:
- 1 cucumber, peeled and finely diced
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon wine vinegar
- 1 cup sour cream (or 1/2 cup light sour cream and 1/2 cup plain Greek yogurt)
- 2 tablespoons chopped fresh dill
Directions:
Place the cucumber in a bowl and toss with the salt, sugar and vinegar.
Let stand for about 5 minutes, then mix in the sour cream.
Fold in the dill. May be made a few hours in advance and refrigerated.
Refrigerator Pickles
Refrigerator pickles are easy to make and there’s no need for processing, special jars or vacuum-tight lids. Plus, unlike store-bought pickles, these homemade pickles are lower in sodium.
Yield: 7 cups
Ingredients:
- 6 cups thinly sliced pickling cucumbers (about 2 pounds)
- 2 cups thinly sliced onion
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, thinly sliced
Directions:
Place 3 cups of the sliced cucumbers in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining cucumbers and onions.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour hot mixture over cucumber mixture; let cool. Cover and chill at least 4 days.
Spoon into glass jars for refrigerator storage. Note: Pickles may be stored in the refrigerator for up to one month.
Italian Tomato, Cucumber and Onion Salad
Lightly salting the tomato wedges and letting them stand briefly concentrates their flavor significantly. Be sure to use a sweet onion to maintain the flavor balance in this refreshing salad.
Ingredients:
- 2 medium tomatoes, preferably an heirloom variety
- Salt
- 1/2 teaspoon red wine vinegar
- 1 small sweet onion, such as Vidalia, coarsely chopped
- 1 cucumber, peeled, halved lengthwise, seeded and cut into 1/2-inch slices
- 1/4 cup extra-virgin olive oil
- Basil leaves, minced
Directions:
Cut the tomatoes into bite-sized, irregular wedges, discarding any runny seeds. In a small bowl, toss the tomatoes with a pinch of salt and the vinegar. Let the tomatoes stand for up to 30 minutes.
In a mini food processor, pulse the onion until minced; be careful not to over process the onion into a puree.
Shortly before serving, transfer the tomato wedges to a medium bowl with a slotted spoon; discard the tomato juices.
Add the cucumber and onion and toss, then season with salt to taste. Add the olive oil and toss to coat, then add the basil, toss once more and serve.
Try Something Different With Cucumbers
Cucumber Shrimp Appetizers
Yield: 32 appetizers.
Ingredients:
- 1 can (8 ounces) unsweetened crushed pineapple, drained very well on paper towels
- 4 ounces cooked shrimp, finely chopped
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon finely chopped green onion
- 2 teaspoons Dijon mustard
- 1-1/2 teaspoons minced fresh dill
- 1 English cucumber, unpeeled and cut into 1/4-inch slices
Directions:
In a bowl, combine the pineapple, shrimp, mayonnaise, green onion, mustard and dill. Spoon onto cucumber slices.
Grilled Sourdough Panzanella
Bread salads are common in the Mediterranean and the Middle East, where frugal cooks use stale bread as the primary ingredient. In this Italian version, called panzanella, char the bread on the grill for added flavor. If you don’t feel like grilling the bread, you can toast it on a grill pan or under a low broiler.
Serves four to six. Yields about 6 cups.
Ingredients:
- 4-1/2-inch-thick slices bread (about 8 oz.) from the center of a round sourdough loaf
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 small shallot, sliced into thin rings
- 3 tablespoons red-wine vinegar
- 1 small clove garlic, coarsely chopped
- 1-1/2 lb. ripe tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
- 1 English cucumber, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh mint
- 2 tablespoons capers, drained and rinsed
Directions:
Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the oil and season it with 1/4 teaspoon kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 minutes per side. When the bread is cool enough to handle, cut it into 1/2-inch cubes.
Toss the bread cubes, tomatoes, cucumber, basil, mint, capers and vinaigrette in the bowl with the shallot. Season the panzanella to taste with kosher salt and pepper and serve.
Asparagus, Green Onion, Cucumber and Herb Salad
Serves 10.
Ingredients:
For the Dressing:
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
For the Salad:
- 3 pounds medium asparagus, trimmed
- 4 cups thinly sliced green onions
- 3 cups (1/4-inch cubes) peeled, seeded cucumbers
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint
- 2 teaspoons chopped fresh tarragon
Directions:
Prepare the Dressing:
Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Set aside.
Prepare the Salad:
Fill a large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
Drain, reserving 3 cups of the cooking liquid. Transfer asparagus to the bowl of salted ice water to cool.
Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over the green onions and let stand until cool, about 30 minutes.
Separately drain asparagus and green onions well.
Transfer onions to a clean kitchen towel and squeeze dry.
Combine green onions, cucumbers and herbs in mixing bowl.
Add dressing; toss to coat. Season with salt and pepper. Arrange asparagus on platter. Spoon cucumber mixture over and serve.
Italian Picnic Sandwich
Servings: 8
Ingredients
- 1 loaf focaccia bread ( 12 inches in diameter)
- 1/2 cup prepared creamy Italian dressing, see recipe below
- 6 -8 lettuce leaves
- 1/2 cucumber, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 2 red onions, thinly sliced and separated
- 4 ounces sliced Provolone cheese
- 4 ounces thinly sliced salami
- 4 ounces thinly sliced cooked ham
- 1 medium tomato, sliced thin
Directions
Cut bread in half horizontally. Spread 1/4 cup of the dressing on the bottom half. Top with half of the lettuce.
Layer with cucumber, green pepper, onion, cheese, meats and tomato. Top with remaining lettuce.
Spread remaining dressing on the top half of the bread before covering the bottom.
Cover with plastic wrap and place a heavy skillet on top to press it down. Let sit for a few minutes.
Remove skillet and plastic wrap and cut sandwich into 8 wedges.
Creamy Italian Salad Dressing
Ingredients:
- 1/2 cup reduced-calorie mayonnaise
- 6 tablespoons reduced fat milk
- 1/4 cup water
- 4 teaspoons white wine vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper, freshly ground
Directions:
In a small bowl, whisk together mayonnaise, milk, water, vinegar, garlic, oregano, basil, salt and pepper until blended. For best flavor, cover and refrigerate at least 30 minutes.
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In doing reseach for this post, I was sure that Italian immigrants found their way to Detroit, because it was a major industrial center that offered job opportunities the immigrants were seeking in coming to America. What totally surprised me was the number of immigrants who settled in the Upper Peninsula of Michigan. A land totally different from the warm Mediterranean country that the Italian immigrants had left behind. As you read, you will see why.
The Eastern Market established in 1891.
Italian Americans in Detroit
For more than 350 years, Italian immigrants played important roles in the opening and development of the land that is now Michigan, from their participation in the French fur trade up to the present day. People of Italian descent have been present in Detroit since Alfonso Tonti, second-in-command to Antoine Cadillac, participated in the founding of the city in 1701. By the close of the 19th century, the trickle of Italian immigrants had become a torrent, as thousands rushed to the growing industrial centers. They worked in stone and cement, paving, produce, tilework, at small groceries, as merchants and, of course, as part of the labor force in the auto shops around Detroit. Settling on the lower east side, the community grew rapidly, especially north and east into Macomb County. Italians in Detroit did not remain in a “little Italy,” but mingled with the diverse population of the city. Through a combination of hard work, strong family connections and community ties, the Italians of Detroit achieved their dreams of a better life. They met the challenges of living in a new land, while nurturing the culture of the old country.
Most Italians came to Detroit between 1880-1920. Detroit’s original “Little Italy” started from the lower east side (Eastern Market area) along Gratiot and Riopelle Streets near Black Bottom and Paradise Valley. They also settled in considerable numbers along Oakwood Blvd. in SW Detroit and in Dearborn early in their residency here. As they prospered, Detroit Italians in the 1950′s eventually moved into neighborhoods across Detroit and their cultural and religious institutions dotted the landscape. Their affiliations were Catholic and other Christian religions.
Church of the Holy Family
On the right is a photo of the yellow-hued church that is very visible when you exit the Chrysler Expressway in downtown Detroit, or drive west on East Jefferson toward the Renaissance Center. It is also Detroit’s first Italian Catholic church. Shortly after 1900, immigrants from Sicily and southern Italy settled in northeast Detroit.They began to worship at Sts. Peter and Paul on East Jefferson, but in 1907, Father Giovanni Boschi arrived from Italy and sought to establish an Italian parish here. In 1908, Bishop Foley gave him permission to do so and named the parish La Chiesa Della Sacra Famiglia or the Church of the Holy Family. In 1909, construction began on a modest Italian Renaissance-style, basilica-type church. More than one hundred years after its founding, this parish is in operation with an Italian language Mass said every Sunday. There are about 300,000 Italian Americans in Metro Detroit, today.
If you are in Detroit and looking for a restaurant with authentic Italian food and a history related to the immigrant’s experience head to Giovanni’s Ristorante, 330 S. Oakwood Blvd., Detroit, MI 48219.
Giovanni Cannarsa was 14 years old when he embarked on a journey from Termoli– a town on the Adriatic coast of Italy, in the province of Campobasso, the region of Molise to the United States of America. Giovanni met a young woman, Rose Tonkery and in 1927 they were married. They moved from New York to Detroit, Michigan so Giovanni could go to work for Henry Ford. Giovanni and Rose settled in a neighborhood near the Rouge River plant, where the assembly line was first introduced during the immerging age of manufacturing. There the young couple started and raised their family, two sons and one daughter – her name is Frances. She and her brothers were born in Detroit.
Frances had a best friend, Marie. She came from an Italian family that lived across the street from the Cannarsa family. It was her older brother – Olindo Truant who captured the heart of young Frances. In 1953 she married her sweetheart. Frances and Olindo had three sons, Chris – Michael and Randy. Olindo worked for Detroit Edison and Frances opened a carryout pizzeria, Givoanni’s Pizza Parlor. It was 1968. It didn’t take long for Frances to start taking charge and making changes – it was 1972. Frances decided the family style pizza parlor would one day be an elegant, award winning five-star class restaurant. Everyone thought she was crazy… but the night Frank Sinatra held a private dinner party in the back room of what was now called Giovanni’s Ristorante, was the night the whole family new Frances meant business.
Italian-Americans in Wyandotte
Just after the turn of the 20th century, jobs were opening up at the J. B. Ford Company and the Michigan Alkali Company. The Italian settlement in East Detroit was bulging with a steady influx of friends and relatives coming to Michigan from Italy. Many young men sought work, and Wyandotte the bustling downriver town, offered the opportunity of jobs. A street car from Detroit brought the first Italian laborers to the city. Others joined the workforce and brought their families.
Statistics show that in 1890 there were only 338 Italians living in Detroit and downriver and, by 1920, the number had swelled to 29,047. In 1914, a large group of Italian workers and their families were residing in what was then called Ford City. The community had formed in an area bounded by Antoine, Hudson, 2nd Street and the railroad tracks.The families built large sturdy homes and planted gardens. Many of those early family residences still stand as testimony to the skillful construction techniques shown by those first immigrant workers. Most of the families knew each other from Palermo, Sicily in Italy and interacted socially. During the summer evenings, the men could be seen playing bocce (lawn bowling) or playing card games.
Bocce
In 1915, a concert band was organized. Maestro Pellegrino’s Italian Ford City Band attracted musicians from ages 15 to 25 and, in a relatively short time, the new musical group was presenting concerts for the entire community to enjoy. The camaraderie enjoyed by the band also gave birth to two early Italian social organizations.
The San Giuseppi Society was a club that assisted many newly arrived Italian immigrants and helped them transition to the American way of life. The second organization, Santa Fara, was formed in Wyandotte during 1924 and named after the patron saint of the small Sicilian village of Cinisi. In order to become a member, one must be a “Cinisarii” or be married to one.
Other organizations were formed over the years to serve the Italian community. In the 1930′s, the Non-Partisan Progressive Club was organized. One of the first projects of this club was to host a war bond drive in early 1945. Americans of Italian descent in Wayne County, under the leadership of Anthony D’Anna of Wyandotte, raised $16,000,000 to build a ship. The U.S.S. Cosselin was commissioned October 19, 1945, in memory of Seaman Joseph Polizzi, an Italian-American from Detroit killed earlier during the war. In 1970 fourteen members organized a new Italian organization, the Downriver Italian club and built a hall to host events.
Italian Americans in Michigan’s Upper Peninsula
Our knowledge of the Italian community in the Copper Country is credited to the research of Russell Magnaghi and to Cristina Menghini’s thesis: “Examining Patterns of Italian Immigration to Michigan’s Houghton County, 1860-1930”.
Menghini’s study, the most detailed migration study of any immigrant group in the Copper Country, uncovered specific chain migration links between sending communities in northern Italy and receiving communities in Houghton County. Half of the Italians in Houghton County had emigrated from the province of Torino, in Italy’s Piedmont region and another quarter had emigrated from the province of Lucca, in the Tuscany region. Thus, three-quarters of Italians in Houghton County had emigrated from just two of Italy’s 110 provinces. Not surprisingly, Menghini found that nearly three-quarters of Italians in Houghton County in 1910 worked either in the mines or mine related occupations.
Source: Recorded in Stone is a collection of the oral histories of immigrants to the Marquette Iron Range in the central Upper Peninsula of Michigan. Produced by the Central Upper Peninsula and Northern Michigan University Archives and funded in part with a grant from the Michigan Humanities Council.
Italians were attracted to Marquette County through the efforts of “barasa” or what is known as chain migration: Immigrants arrived at a location and then sent letters back to Italy, which then brought their friends and relatives to America. At first the Italians who were from northern Italy: Lombardy, Piedmont, Venice and the Tyrol settled in Negaunee. Initially 50 Italians arrived; followed in the spring of 1888 by an additional 100. Although they inherited the jobs at the lowest end of the employment scale as trammers (miners) or iron ore shovelers, they wrote back to Italy and encouraged others to join them. The wages and living conditions on the Marquette Iron Range were a great improvement over economic and work conditions in Italy. In the 1890′s southern Italians, primarily from Calabria but also from Naples and Sicily, settled in Ishpeming. They experienced a similar migration process. By 1910 Italians comprised 15% – 16% of the labor force on the Range. In 1910, of the 907 Italians with occupations, 741 or 81.6% were miners. There were also 51 Italians (6%) working on the railroad, 24 (2.8%) listed as laborers and 20 working in the iron furnaces in Marquette.
Copper Miners; Calumet, Michigan; between 1907 – 1920.
The first Italians who arrived on the Marquette Range were usually single men, who once they got settled, sent for their wives or got married. At first, many lived in company housing but, as soon as was possible, they purchased their own homes. Families took in boarders from the same Italian village and/or family members, as a means of providing housing and adding to the family income. Most of the Italian businessmen were located in Negaunee and Gwinn at that time. There were 16 boardinghouse keepers, 11 saloon keepers, 5 merchants, 5 bakers and 3 shoemakers.
Each family maintained a garden which provided the household with much of the vegetables that the household needed during the year. Besides what was planted, the women and children gathered fruits and berries and made jams and preserves from them. If possible families kept a pig and cow. In November the pig was usually butchered and prime pieces were preserved in a crock jar, covered with liquefied lard, and the small pieces were processed into different types of sausage. The cow provided milk, butter and cheese for the family and, if there was a surplus, it was sold to neighbors. The Italian family became self-sufficient, so that they only had to purchase certain items, like coffee, sugar or olive oil. Pasta and Italian bread were often made at home, but were sometimes purchased. In the late summer, orders were taken for grapes and beginning in September train loads of grapes arrived at railroad sidings in Negaunee and Ishpeming. Most families made as many as 150-200 gallons of wine, which would last them through the year.
Most of the Italian immigrants who settled on the Marquette Range were literate. As a result many of them kept in touch with the news through Italian-language newspapers. Some subscribed to papers published in New York City, like the popular Il Progresso, while others read the Il Minatore Italiano (The Italian Miner) which was published in Laurium, MI between 1896 and the 1930′s or the transient papers, such as La Democrazione Italiana of Hancock or La Sentinella (The Sentinel) published in Calumet, MI.
Portrait of an Italian Musician
From the collection of the Central Upper Peninsula and Northern Michigan University Archives
The Italian love for music is well known. As early as 1884, the Marquette Mining Journal noted that an Italian band provided excellent dance music in Marquette County. A number of Italian music teachers appeared in the various communities, such as Nettie R. Calamata, who in 1906 offered mandolin, guitar and banjo lessons. The Italian Band of Negaunee was organized by January 9, 1907, when it provided music for Mike Marrietti’s saloon, called Hogan’s Place and in the summer, it provided music for picnic dances. The most famous band in Ishpeming’s history was Vampa’s Band. Professor Vampa arrived in the community in 1915 and organized the band. He was able to get even the most musically illiterate to read music and, by January 1916, his band with thirty-four members, played for the first time and was an immediate success. Vampa’s Band played at the Marquette County Fair, Memorial Day and Columbus Day celebrations and at other dances and festivals given by local clubs and lodges.
The local Italians directed their entertainment and recreation toward their families. Home parties were popular with an accordion and violin or guitar providing the music on a Saturday night.The men played bocce in their backyards or saloon-side courts or played the Italian card game, morra. Some of the Italians fished and hunted both as recreation and also a means of augmenting their families’ food supply. The mutual beneficial societies were a characteristic feature of all Italian communities, wherever the immigrants settled. At a time when there were no Social Security benefits for unemployment or disability insurance or death benefits, the Italians established these societies. The oldest of the Italian fraternal organization in Marquette County was Società Fratellanza e Mútuo Soccórso/Fraternal and Mutual Aid Society which was established in Negaunee in 1890. The biggest activity for the lodge was the annual picnic ,where there was boating, swimming and athletic events, eating contests and card games. Over the years a number of fraternal organizations were formed in Negaunee. Società Italiana di Mútuo Soccórso Giuseppe Mazzini/Italian Mutual Aid Society Giuseppe Mazzini was founded on June 24, 1908. They built a series of Italian Halls, which were used for meetings and social events. Like many benefit societies, the Italian Mutual Beneficial Society transformed itself in a social organization. It was through such organizations that Italian immigrants and their children located housing, found work, organized political blocks and met their prospective mates.
Calumet’s Italian Hall
Funeral of the Victims of the Italian Hall Disaster, Calumet, Michigan, December, 1913.
On Christmas Eve, 1913, members of the Upper Peninsula mining community of Calumet, Michigan gathered in the upstairs of the Italian Hall for a party. The gathering was supposed to be one of a few happy times for the town, which was ravaged by a bitter strike between miners and owners. Popular history has it that someone ran into the party and yelled “fire”, causing a stampede down the stairs into doors that opened inward, resulting in a deadly pile-up. Some claim the incident was plotted by local copper bosses. So was it murder or an accident? Author and lawyer, Steve Lehto, goes back to find the answer in his book, Death’s Door: the Truth Behind Michigan’s Largest Mass Murder. Lehto uses his skills as a lawyer to investigate the deaths of 74 people, mostly children. His research led him to the conclusion that the doors opened out and were purposely held closed, resulting in the murder of the party-goers. Claims that the tragedy was an accident, Lehto believes, were the result of carefully placed stories in the mine-controlled newspapers.
Cuisine of the Early Italian Families in Michigan
Antipasto of Italian vegetables and fish
Baccala – Italian dried cod fish
Bagna Cauda – garlic, olive oil dip
Rustic Bread
Cornetti -Italian rolls
Grissini – Italian breadsticks
Porchetta, Abruzzi Style
Salame Milanese for sandwiches
Cudighi Italian Sausage – Italian sausage originating in northern Italy and made in the homes of many Michigan Italian Americans. It is made from pork meat on the hind section of the hog, this sausage is a combination of coarse ground pork, pork fat, red wine, and seasonings such as salt, pepper, cinnamon, nutmeg and allspice. The meat is then typically aged only for only a few days before being served. (See recipe below)
Sautissa Piedmontese Sausage – pork sausage from the Piedmont region of Italy that uses cinnamon, allspice, nutmeg and cloves to impart a unique flavor. Often used as a filling ingredient for ravioli.
Suppressa – Italian cured meats
Garden Vegetables
Pasta
Torchetti cookies
Cookies: biscotti, pizzelle, cialde
Grappa - Italian brandy
Homemade wine
Try Some Michigan-Italian Inspired Recipes At Home
Northern Michigan Cherry Bruschetta
Ingredients:
- 18 1/2 inch thick slices of small baguette-style bread
- 2 tablespoons olive oil, divided
- 1 tablespoon lime juice
- 1 1/2 cups pitted fresh sweet cherries, coarsely chopped
- 1/4 cup each diced yellow sweet bell peppers and green onions
- Salt and pepper to taste
- Fresh mozzarella cheese
- 1 tablespoon thinly sliced fresh basil
Directions:
Toast one side of baguette slices at 350 degrees F for 5 minutes. Turn slices, brush with the 1 tablespoon of olive oil and bake 5 minutes longer.
Combine cherries, bell pepper, green onions, lime juice, salt, pepper and remaining olive oil; mix well.
Top each slice of baguette with a thin slice of fresh mozzarella cheese, a heaping tablespoon of cherry mixture and sliced basil.
Homemade Cudighi Sausage
Unique to the central part of Michigan’s Upper Peninsula, the cudighi is an excellent example of the Italian-American food of this region. This one is made the more modern way, dressed like pizza. The classic sandwich is sausage with mustard and onions. (Paisano’s in Negaunee, MI, an Italian-American restaurant on the shore of Lake Teal in Michigan’s Upper Peninsula)
Ingredients:
- 6 lb coarsely ground pork butt
- 1 clove garlic chopped fine
- 1 tablespoon crushed red pepper
- 6 tablespoons salt
- 2 tablespoons fennel seed
Mix well and refrigerate for 24 hours.
Directions:
Form into thin, 1/2 thick patties into or oblong shapes. Brown in oil , cover and simmer in a little water to help with the dryness, for 25-30 minutes or until no red shows and pork is fully cooked.
Serve on a Ciabatta roll or italian bread with grilled green pepper rings and grilled sliced onion, mustard, ketchup, pizza sauce or mozzarella cheese.
Freeze extra cooked patties.
Some other serving suggestions:
You can make this into links or leave in bulk. Use it in Italian cooking for lasagna, pizza, etc. You can also serve this as a sandwich, either grilled or pan fried. Can be served with mustard and onions, but the most popular way is to top with mozzarella cheese and some spaghetti sauce. You could add some green peppers and mushrooms also.
Can be served as an appetizer with cheese and crackers. Roll the sausage into log. Wrap in foil and boil in water for 45 minutes. Let cool and serve sliced.
Iron Mountain Vegetable Lasagna
Ingredients:
- 2 zucchini, thinly sliced
- 2 cups mushrooms, sliced
- 1 cup fresh peas
- 2 cups fresh asparagus, cut on the bias
- 1 tablespoon olive oil
- 3 cups besciamella (recipe follows)
- 8 ounces freshly grated Parmigiano cheese
- 1 -16-ounce package lasagna noodles (or use fresh)
For besciamella sauce:
- 4 tablespoons unsalted butter
- 6 tablespoon unbleached all-purpose flour
- 3 1/2 cups milk, heated
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
For vegetable filling:
Heat oil in a skillet and lightly saute vegetables, in steps if needed, until vegetables are just tender. Cool to room temperature.
For besciamella sauce:
In heavy saucepan, melt butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes, not allowing mixture to brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.
Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy consistency, about 10 minutes. Remove from the heat and whisk in the salt, pepper and nutmeg. Allow to cool for a few minutes before using.
For lasagna:
Preheat oven to 350°F. Cook lasagna noodles to desired tenderness, drain.
In a 12-by-18-inch pan assemble the lasagna, beginning with a layer of besciamella in the bottom of the pan, followed by a layer of pasta, a scattering of vegetables, a layer of besciamella, a sprinkling of grated Parmigiano, until all sauce, vegetables and pasta are used up.
The top layer should be pasta with besciamella over it. Top the lasagna with grated Parmigiano and bake, loosely covered with foil in the oven, until the sauce is bubbling, about 45 minutes. Remove and allow to cool for at least 20 minutes before serving.
Pork Roast alla Porchetta
Ingredients:
- 4 pounds boneless pork loin roast
- Salt and pepper
- 1/4 cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 bulb fennel, fronds chopped and reserved, bulb thinly sliced
- 2 pounds ground pork or Italian sausage with casing removed
- 2 tablespoons fennel seeds
- 2 tablespoons freshly ground black pepper
- 2 tablespoons chopped fresh rosemary
- 6 cloves garlic, thinly sliced
- 2 eggs, beaten
- 4 red onions, halved
Directions:
Preheat oven to 350 degrees F. Have your butcher butterfly the pork to an even 1 inch thickness, you should have a flat piece of meat about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.
In a sauté pan, heat olive oil until smoking. Add the onion and fennel bulb and sauté until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool.
Add chopped fennel leaves and eggs and mix well.
Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher’s twine and place in roast pan on top of halved red onions. Place in the oven and roast for 2 1/2 hours, until the internal temperature reaches 160 degrees F. Remove and allow to rest for 10 to 20 minutes. Slice into 1 inch thick pieces and serve.
Northern Michigan’s Mario Batali Shares His Recipe for Ciambella with Summer Berry Compote
The chef summers in Northern Michigan.
By: Mario Batali
A ciambella is a simple ring-shaped bread made of egg, shortening and sugar. Ciambelle were for a long time a symbol of luxury in Italian culture; a fancy bread pictured next to royalty and aristocracy in Renaissance painting. Today, ciambelle are often served as an afternoon snack at a bar or cafe. They can be dressed with glazes, syrups, or, in this case, a berry compote. In this recipe, I incorporate berries abundant in this area, but you can easily substitute whatever berries are available at your farmers’ market. With the listed ingredients, this ciambella makes the perfect summer dessert in this fertile area that I’ve come to love—Mario Batali (www.mynorth.com)
Serves 8
Ingredients:
- 1 pint blueberries
- 1 pint blackberries
- 1 pint raspberries
- Juice of 1/2 lemon
- 1/2 cup plus 3 tablespoons sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 teaspoon almond extract
- 1/4 cup cold milk
Directions:
In a large saucepan, combine the berries, lemon juice,and 3 tablespoons sugar. Place over medium heat and heat just to the boiling point, 5 to 6 minutes. Remove from the heat and allow to cool.
Preheat the oven to 375 degrees F. Butter a cookie sheet.
Combine the remaining 1/2 cup sugar, flour and the baking powder in a food processor and pulse quickly to blend. Add the cold butter and pulse quickly until the mixture resembles fine breadcrumbs.
In a separate bowl, beat the egg, almond extract and milk until smooth. With the food processor running, add the liquid all at once and blend 10 to 15 seconds, until the dough just forms a ball.
Transfer the dough to a well-floured cutting board and shape into a log about 14 inches long and 1 1/2 inches thick. Form the log into a ring in the center of the cookie sheet. Bake for 30 to 35 minutes, until light golden brown.
Remove, transfer to a rack, and cool to room temperature.
Cut the cake into slices about 1 inch thick, top with 2 tablespoons of berry compote, and serve.
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