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Healthy Italian Cooking at Home

Category Archives: Appetizer

Cooking With Radishes

May 6, 2013

Radishes are members of the Brassicaceae (mustard or cabbage) family. The root is related to kale, broccoli, cauliflower and horseradish, among others. In the horseradish family, radishes are related to wasabi, a type of horseradish, which in paste form is a staple condiment of Japanese cuisine. The name “radish” is said to come from the Latin word “radix”, which means root. Other sources say the radish got its name from the Greek word for “quickly appearing”.

Radishes are thought to date back thousands of years to China and Egyptians grew them even before they began building the pyramids. Later, Romans spread the radish to other cultures. They also believed radishes had medicinal purposes, including helping indigestion and constipation. The ancient Greeks made gold radishes and offered them to Apollo, their god who oversaw medicine, among other things. Other eras and cultures also considered the radish to be medicinal. In the Middle Ages they were thought to help cure insanity.

Europeans introduced radishes into Central America and North America in the 1500′s. The British brought them to North America, when they settled there and radishes were grown by the first English colonists in America. European Radishes, it seems, used to be much larger in general, more like the Asian ones. There is no written record of the small ones until the 1500′s. In France, Radishes were served at the beginning of a meal, to clean the palate and get it ready for the “delights” that were to follow.

Types of Radishes

Radishes come in many varieties but here are some general types:

The standard or salad type radish can be found in early spring and fall. This variety dislikes heat so some growers do not grow them in the summer.

The first, by far the most common, are Red Globe Radishes, the ones that everyone thinks of when they think of a radish. A small red ball about 1 inch wide, red on the outside and white on the inside.

There are also White Icicle Radishes. These are available earlier in the year and have a milder flavor. They are long like a carrot, with white skin.

Watermelon Radish

The heirloom varieties:

French Breakfast or Early Scarlet Globe, are delicious for an early spring radish . 

An exciting one to try is Chinese Red Meat or Beauty Heart, also known as the “Watermelon Radish.” Watermelon radishes are so-named for an obvious reason. Anyone who has ever cut into their green skin and and seen their brilliant red-pink interior will know. Scrub clean, cut into wedges and serve as a sharp and beautiful crudite or cut into thin sticks to add to salads.

Black Radish

Black radishes (Spanish radishes) have a black exterior that covers a snowy white flesh. Black radishes are sharp when raw and add a nice bite to salads and raw vegetable plates. When sliced paper-thin, they make beautiful garnishes. Scrub these radishes clean in order to keep the brilliant contrast between the black peel and the white interior. Black radishes also good in gratins and are delicious when cut into wedges and added to pans of roasted vegetables.

If you are looking for a milder type of radish, you might want to try a golden yellow one from Czechoslovakia, called Helios.

The Sicily Giant radish is a large heirloom variety originating from Sicily. It has a smooth, bright red skin and tastes hotter than some other radishes. It can grow up to 2 inches across the widest part.

Sicily Giant

Another type are known as a winter radishes or Daikon radishes. Some varieties include China Rose, Black Spanish Round or Philadelphia White Box. These are a Japanese variety of radish quite different from the red globe radish we are familiar with. It is long like a carrot and quite big (growing from 5 to 18 inches is hotter than red globe radishes, and its skin is tan colored rather than red, though inside it is still white. They are often pickled or dried, but are delicious grated into soups or added to roasted or braised vegetables. They aren’t usually eaten raw, but can be bright, crispy delights when peeled and cut into very thin slices.

Daikon Radish

Breakfast Radishes are often called “French Breakfast Radishes”, particularly in North America and got their name because the Victorians ate them for breakfast. These radishes are a red, oblong radish tapering to a whitened tip.

Radishes have many uses, but primarily fall into two different use categories – food and biofuel.

The taproot of the radish is the most commonly eaten portion, despite the entire plant being edible. The tops can be used as a leaf vegetable. There is no particular advantage, though, to saving the leaves. Radish tops aren’t usually eaten like other leaves of the cabbage family are, because they aren’t particularly tasty. Radishes are most often eaten raw, delivering a crisp texture with a spicy, peppery flavor. Radishes are a great low-cal snack; one cup of sliced radishes has only 19 calories. They are also often used in soup and salad recipes.

The radish seeds can also be used to extract seed oil. The seeds contain up to 48% oil that is not suitable for human consumption. However, that oil from the seeds can be refined into biofuels. There are several programs underway to develop this alternative fuel.

Most states grow radishes, but California and Florida boast the biggest crops in the United States. Radishes sold in bunches with their tops on, rather than in bunches with the tops removed, are the freshest (provided the leaves look healthy). Packaged radishes will last longer, though.   Radishes get stronger tasting as their growing season progresses; early ones will be relatively mild.

Cooking Tips for Radishes

Wash under cold water, cut off the tops and tails.

Most of the heat in radishes is in the skin. You can peel the skin off radishes if you want to, but they won’t taste or look as great. The radishes are most attractive served whole or in large slices.

If you wish to peel any of the radishes, you can use a vegetable peeler or paring knife, then slice or grate depending on how you are using them.

Radishes make a great addition to a relish tray. In France, they are often the way to start a meal: they are served with butter, sea salt and crusty bread. You split the radish with your knife, spread it apart a bit, put a bit of butter in, dip it in the sea salt on your plate and eat along with the bread.

Any type of Radish can also be cooked.

Equivalents for Radishes

1 bunch = 12 Radishes = 1 cup sliced

1 pound = 1 2/3 cup sliced

Storing Radishes

If you have bought them with the tops on, twist off and discard the tops, and store the radishes in a plastic bag in the refrigerator for up to two weeks.

If any seem to be going a bit soft before you use them, you can crisp them up again by soaking them in ice water for an hour or two.

 

As An Appetizer:

Radishes in Red Wine and Thyme

First trim and clean a bunch ( 15 to 25) radishes and set aside.

Use a large deep, skillet and add a tablespoon of butter and a tablespoon of olive oil.

Add half an onion cut into small pieces and cook till soft and brown.

Remove the onion to a bowl and add 1 clove of minced garlic and cook till aromatic.

Return onions and add 2 sprigs of fresh thyme leaves (chopped) to the pan.

Add one cup water and one 1/4 cup good red wine and heat to a simmer.

Add radishes and cook until tender.

Remove radishes with a slotted spoon and keep warm.

Reduce liquid to make a sauce.

A glass of red wine and some crusty bread are great pairings with this dish.

 

Prosciutto-Wrapped Radishes

Serves 2

Ingredients:

  • 6 long, red radishes
  • 6 thin slices prosciutto
  • Olive oil
  • Fresh black pepper

Directions:

Wash and peel radishes, leaving stems intact.

Carefully wrap each radish in a slice of prosciutto.

Drizzle with olive oil and season with freshly ground black pepper.

 

Sliced Baguette with Radishes and Anchovy Butter

Serves 8

Ingredients:

  • 1/4 cup unsalted butter, room temperature
  • 2 anchovy fillets, finely chopped
  • 1 tablespoon chopped fresh chives
  • Coarse kosher salt
  • 8 1/2-inch-thick diagonal slices baguette
  • 5-6 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
  • Additional chopped fresh chives (for garnish)

Directions:

Mix butter, chopped anchovy fillets and chives in a small bowl. Season with salt and freshly ground black pepper. Spread a thin layer of anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.

 

As A Salad:

Red Radish and Greens Salad

4 servings

Ingredients:

Dressing:

  • 1 tablespoon lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon white balsamic vinegar (or red wine vinegar)
  • 3 tablespoons walnut or olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • dash of salt

Salad:

  • 4 cups mixed greens
  • 1 cup thinly sliced red radishes
  • 1 large apple, quartered, cut into julienne strips
  • 1 orange, peeled, membranes removed and separated into sections
  • 1/2 cup shredded carrots
  • 1/2 cup fennel cut into julienne strips
  • 1/4 cup coarsely chopped walnuts, toasted
  • 1/4 cup feta cheese

Directions:

Place dressing ingredients in a large bowl, whisk together and set aside.

Combine greens, sliced radishes, apple strips, orange sections, shredded carrots and fennel strips in a large salad bowl.

Toss salad with dressing and place on four plates.

Garnish each salad with 1 tablespoon walnuts and 1 tablespoon feta cheese.

 

Roasted Radish & Farro Salad

Farro is an ancient type of soft wheat that is often used in soups and salads in Italy. Farro’s delicious nutty taste makes a wonderful base to bulk up cooked vegetable salads.

This recipe also gives you a chance to try radish leaves.  If this doesn’t appeal to you, you can leave them out or substitute another green, such as arugula.

Serves: 4

Ingredients:

  • 2 cups farro, rinsed
  • 1 bunch radishes, with green tops, rinsed well
  • 2 tablespoons olive oil, separated
  • Salt and pepper, to taste
  • 1 clove garlic, smashed and peeled
  • 2-3 tablespoons lemon juice

Directions:

Combine the farro with 6 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer for about 30 minutes or until the grain is plump and chewy. Drain, then transfer to a large bowl.

Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Cut the greens off the radishes, chop and set aside. Quarter the radish roots and toss with 1 tablespoon of olive oil, salt and pepper. Spread evenly onto the prepared baking sheet and roast in the oven for 20-30 minutes or until browned and tender.

In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and clove of garlic. Once the garlic begins to turn golden, add the radish greens and cook stirring until wilted, about 3 minutes. Discard the garlic and pour greens into the cooked farro.

Once the radishes have roasted, toss them with the farro and radish greens. Stir in the lemon juice with more salt and pepper to taste. Serve warm or at room temperature.

 

As In A Main Dish:

 

Pineapple Salsa with Radishes and Peppers

Try this sweet, spicy salsa on grilled, spice-rubbed chicken breasts, pork chops or turkey cutlets.

Yields about 3-1/2 cups

Ingredients:

  • 1/2 to 3/4 medium-size fresh pineapple, peeled, quartered, cored and cut into small dice (about 2 cups)
  • 4 large radishes, trimmed and cut into small dice (about 3/4 cup)
  • 1/2 medium orange or yellow bell pepper, cut into small dice (about 2/3 cup)
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper

Directions:

In a medium bowl, mix the pineapple, radishes, bell pepper, basil, lemon juice and 1/4 teaspoon each of kosher salt and pepper. Let stand while you grill the meat.

  

Chickpea, Carrot & Parsley Salad

Serves four to six as a vegetarian main dish; eight as a side dish.

 Ingredients:

  • 19-oz can chickpeas, drained and rinsed (about 2 cups)
  • 1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
  • 1 cup loosely packed shredded carrot (about 1 large carrot)
  • 1/2 cup sliced radishes (about 6 medium)
  • 1/2 cup chopped scallions, white and green parts (about 4)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ground coriander
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1/3 cup crumbled feta cheese
  • 1/3 cup toasted pine nuts

Directions:

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Add in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoon salt and a few generous grinds of black pepper. Continue whisking, while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with additional salt and pepper to taste. Top with the feta and pine nuts and serve with warmed pita bread, sliced into wedges.

 

Risotto with Radishes

This recipe goes well with grilled fish.

Serves 6 as main course

For risotto:

  • 6 cups reduced-sodium chicken broth (48 fl ounces)
  • 2 cups hot water
  • 2 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped (1 cup)
  • 3 garlic cloves, finely chopped
  • 1 pound Arborio rice (2 1/2 cups)
  • 2/3 cup dry white wine
  • 1/2 cup grated Pecorino Romano cheese

For radishes:

  • 1 tablespoon white-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 pound trimmed radishes, julienned
  • 1 tablespoon finely chopped chives

Directions:

Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 1 tablespoon butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, about 1 minute. Stir in rice and cook, stirring, 1 more minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly, keeping at a strong simmer until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next cup, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from the heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper and remaining 1 tablespoon butter.

Prepare radishes:

Whisk together vinegar, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

If you like to carve, radishes will work.

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Low Carb Italian – Really !

April 15, 2013

lowcarb-diet

Your body uses carbohydrates as its main fuel source. Sugars and starches are broken down into simple sugars during digestion. They’re then absorbed into your bloodstream, where they’re also known as blood sugar (glucose). From there, the glucose enters your body’s cells with the help of insulin. Some of this glucose is used by your body for energy, fueling all of your activities, whether it’s going for a jog or simply breathing. Extra glucose is stored in your liver, muscles and other cells for later use or is converted to fat.

The theory behind the low-carb diet is that insulin prevents fat from breaking down in the body by allowing sugar to be used for energy. Proponents of the low-carb diet believe that decreasing carbs results in lower insulin levels, which causes the body to burn stored fat for energy and ultimately helps you shed excess weight and reduce risk factors for a variety of health conditions. A low-carb diet limits carbohydrates — such as grains, starchy vegetables and fruit — and emphasizes dietary protein and fat. Many types of low-carb diets exist, each with varying restrictions on the types and amounts of carbohydrates you can eat.

When most people think of Italian food, their minds immediately leap to dishes which are overwhelmingly carbohydrate –- pasta, pizza and bread. But lots of Italian dishes are great choices for people who must watch their carbs or who are just looking for a lighter dinner option. Finding them is easier if you start to “think like an Italian”.

Low-Carb Italian Eating – Dos and Don’t

Italians are known for shopping daily for the freshest and choicest produce, seafood and meats, often with a fairly simple preparation, so as not to hide the wonderful fresh flavors. So cook with lots of healthy fresh ingredients.

Use olive oil. This type of fat, as well as the antioxidants in olive oil, are part of the reasons for the healthfulness of the “Mediterranean Diet.”

Italians eat their main meal slowly over several small courses.

Minimize the following which are high in carbs: pasta, bread, risotto, polenta, bruschetta, crostini.

Be aware that fried items, such as a calamari appetizer, will usually be breaded.

Appetizers (Antipasti)

In Italian, “pasto” means “meal,” and “antipasti” or “antipasto” is “before the meal.”

Antipasti are usually made with meats, seafood and vegetables, such as salami, cheeses and marinated vegetables, such as artichokes and peppers.

Gamberoni (shrimp) is a common antipasto dish, either cold or hot, often sautéed with garlic and wine.

Grilled, roasted or marinated vegetables.

Steamed clams or mussels

Soups

In Italy, soups are often served instead of pasta. Many Italian soups are low in carbs, even the soups with beans or pasta in them often only have small amounts of these per portion. Since there are so many different soups, the exact carb count depends on the cook, but generally you’ll want to go with thinner soups. Seafood soups are a good choice and another good choice is Stracciatelle, an Italian egg drop soup. Also, look for soups with lots of vegetables.

Salads (Insulata)

Salads are almost always a good bet, if you avoid croutons or other bread. An Italian salad could contain many fresh vegetables –- and, of course, olive oil. The classic caprese salad has mozzarella, tomatoes, and basil.

Meats and Seafood – Secondi

This course  is the main concern for someone eating low carb. Most of the meats and seafood on an Italian menu have little starch or sugar. Avoid breaded meats, such as chicken or veal parmesan or milanese.

True Italian tomato sauces have little or no sugar, although many pasta sauces in the United States are loaded with added sugar. Read the labels on the jars or make your own.

Desserts

In Italy, meals often end with fresh fruit..Needless to say, rich desserts are high in carbohydrates.

Pasta

There are many low-carb alternatives to pasta. Many vegetables are bland enough to use as a “blank canvas” for pasta sauces and most of them are far more nutritious than pasta ever thought of being. Take the classic, spaghetti squash. Cup for cup, it has fewer than 25% of the calories and carbs of regular spaghetti (even whole wheat). It’s delicious with pesto and other pasta sauces.

Veggies that serve as good “beds” for pasta sauces:

Zucchini or other summer squash, shredded, julienned or just cut into ribbons with a peeler.

Cauliflower mashed

Cabbage – shredded and sautéed with sliced onion.

Use your imagination – many vegetables have compatible flavors with sauces, for example, green beans with pesto sauce or eggplant strips with marinara.

Low Carb Antipasto

Asparagus Rolls with Prosciutto and Basil Ricotta Cheese

Ingredients:

  • 1/2 cup whole basil leaves
  • 1/2 cup lowfat ricotta cheese
  • 2 tablespoons olive oil
  • salt and black pepper to taste
  • 1 pound medium asparagus spears, about 16 pieces
  • 1 tablespoon salt
  • 8 slices thinly sliced prosciutto
  • 1/4 cup grated Parmesan cheese

Directions:

Trim two inches from ends of asparagus. Have a medium size bowl of ice water ready for chilling basil and asparagus. Bring 2 quarts water to a boil with salt. Add basil leaves to water and blanch until leaves brighten, about 20 seconds. Remove with slotted spoon and plunge into ice water. Remove and squeeze out excess water. Add asparagus to boiling water and cook 5 to 7 minutes, until ends are soft when pinched. Remove from water and chill in ice water to stop cooking.

Place blanched basil leaves into blender or food processor. Add ricotta cheese, olive oil and salt and pepper to taste. Set aside. Lay out slices of prosciutto on a cutting board. Place dollop of ricotta mixture on one end of the prosciutto slice. Sprinkle with parmesan cheese. Arrange two asparagus spears at the edge of each prosciutto slice and begin rolling around the asparagus until the end of the prosciutto is reached. Arrange on platter and serve.

Italian Vegetable Soup

Ingredients:

  • 1 medium onion, chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, pressed
  • 1 medium red bell pepper
  • 1 cup chopped carrot or squash
  • 1 heaping tablespoon sweet paprika
  • 3 teaspoons turmeric
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Hot sauce, to taste
  • 1 15 oz can tomatoes, chopped
  • 1 and 1/2 cups swiss chard or spinach or other dark leafy green – cut into thin strips
  • 10 oz frozen green beans (or fresh)
  • Salt and pepper
  • 5 cups low salt stock or broth
  • 1 tablespoon olive oil

Directions:

1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes until vegetables are softened.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.

4. Adjust seasonings.

Low Carb Second Courses

Italian Grilled Chicken

Ingredients:

  • 6 boneless chicken breasts halves
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • fresh ground black pepper
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons melted butter
  • 3 sprigs fresh rosemary
  • 1 tablespoon parmesan cheese

Directions:

To grill: Preheat grill. Skin chicken breasts and rub with black pepper to taste.

Blend basil, olive oil, butter, garlic and parmesan cheese using an electric blender or processor at low speed until smooth.

Baste chicken lightly with mixture.

Grill over medium coals basting during cooking time with more basil sauce.

During this time add the rosemary branches to coals for added smoke flavor.

Grill 10 minutes on each side or until chicken is done when the temperature reads 160°F. on a meat thermometer.

Garnish with fresh basil and serve with Zucchini Lasagna, recipe below.

Low-Carb Zucchini Lasagna

This low-carb lasagna uses zucchini “noodles” instead of pasta noodles. The trick to making this work is to take some of the water out of the zucchini first by salting the “noodles”. Then they firm up and are more noodle-like, instead of mushy. This recipe can be made with or without meat.

Ingredients:

  • 1 1/2 pounds of zucchini
  • salt – enough to lightly salt the zucchini – between 1/4 and 1/2 teaspoon
  • 1 lb ground beef
  • 1 lb whole milk ricotta cheese
  • 2 eggs
  • 1/2 cup chopped fresh basil or 1/3 cup chopped fresh parsley
  • 2 cups jarred pasta sauce (any variety with no added sugars) or homemade
  • 8 oz mozzarella cheese, shredded
  • 1/3 cup fresh Parmesan cheese, grated 

Directions:

1. Slice the zucchini into strips, lengthwise. The strips should be about 1/8 inch thick.

2. Put the zucchini strips into a colander and sprinkle the salt on them. Toss to coat. Put the colander over a bowl to catch the juice. After 10-15 minutes, toss the strips again so that the brine will more-or-less evenly coat the strips. Drain for an hour.

3. While the zucchini is draining, cook the meat. Then, combine the ricotta, eggs, and basil or parsley.

4. Spread the zucchini strips on paper toweling or a cotton tea towel to take away most of the surface liquid.

To Assemble:

Heat the oven to 350 degrees F.

1. Put 1/2 cup of the pasta sauce into the bottom of a 9 x 13 pan, and combine the meat with the rest of the sauce.

2. Begin layering by covering the sauce with a layer of zucchini. Then cover the zucchini with about one third of the ricotta mixture, one third of the sauce and one third of the mozzarella cheese. Repeat, only arrange the zucchini strips in the other direction, e.g. if in the first layer the strips are lined up along the length of the pan, for the next layer line them up across the width of the pan. Alternate again for the third layer. After the third layer, finish with the Parmesan cheese.

3. Bake until the cheese is golden brown, about 30 minutes. (Note, if you refrigerate the lasagna before baking, cover with foil and bake for 15 minutes covered, then remove the foil and cook an additional 30 minutes, or until cheese is golden brown.)

Makes 8 Servings.

 

Meatballs and Eggplant with Fresh Mozzarella

Serves 6

Ingredients:

  • 1 large eggplant
  • 1 tablespoon salt
  • 1 pound 96% Lean Ground Sirloin
  • 1/3 cup minced onion
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons Parmesan
  • 1 egg
  • 1/4 cup almond flour (ground almonds)
  • 1 (14-ounce) jar tomato sauce or homemade marinara sauce
  • 4 ounces fresh mozzarella
  • Fresh basil, chopped, for garnish

Directions:

Heat oven to 375°F. Peel eggplant and slice it into 12 circles. Sprinkle evenly with salt. Place eggplant in colander in the sink for 15 minutes.

While eggplant drains, mix ground sirloin in a large bowl with onion, garlic, dried oregano, dried basil, Parmesan, egg and almond flour. Mix thoroughly and shape into 12 meatballs.

Slice mozzarella into 12 thin pieces.

Rinse eggplant well with cold water. Squeeze dry by pressing down on eggplant in the colander and spread on kitchen towels to dry. Place eggplant into a 9×9-inch square baking pan and spread with 1/3 cup tomato sauce. Place meatballs on top of eggplant slices and pour remaining sauce over all. Top each meatball with slice of mozzarella. Bake in the oven 25 minutes.

Remove from oven, garnish with fresh basil and serve immediately. Serve with Italian Marinated Vegetable Salad, recipe below.

Italian Marinated Vegetable Salad

Serves: 12 servings

Ingredients

Vegetables:

  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon kosher salt
  • 1 pound broccoli rabe, trimmed
  • 1 cup small cauliflower florets
  • 8 ounces button mushrooms (cut in half if too large)
  • 1 cup half-moon-sliced zucchini
  • 1 cup half-moon-sliced yellow squash
  • 1/2 cup roasted red pepper strips
  • 1/2 cup marinated, quartered artichoke hearts
  • 1/2 cup oil-cured black olives, pitted

Italian Marinade:

 Ingredients:

  • 1/4 cup red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, chopped
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
  • 1 lemon, cut into wedges, for garnish

Equipment: 1 large stock pot with submersible pasta basket

Directions:

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water. Drain well.

Transfer the vegetables to a bowl and mix with the pepper strips, artichokes and olives.

In a blender, combine the vinegar, lemon juice, mustard, salt and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.

Pour the dressing over the vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

 

 

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Crab Italian Style

March 11, 2013

There are around 5,000 different species of crab, which can be found all over the world. 4,500 of these species are said to be “true” crabs, while the other 500 are made up of different species of hermit crabs.The majority of crabs live in the water, however, there are a small number of crabs that live on land and breathe air.

The majority of the crab population can be found in the waters around China, followed by the U.S. and Japan.  While most crabs are found in the Asian seas, the U.S. is the world’s largest exporter of crabs. Crab dishes are very popular in Japan, France, Spain, Hong Kong, the U.S., Canada and Portugal.

Crabs and crustaceans were considered a delicacy in ancient Rome. In particular, Apicius, a well known “foodie” of the time, described how to cook crustaceans in his book, De Re Coquinaria, and it seems that he was a real fan. Legend has it that when he learned that there were extremely large lobsters living along the coast of Libya, he hired a boat and sailed there just to try them. Once he arrived and discovered that the local lobsters were almost identical to those found in Rome, he turned around and came back to Italy without even debarking.

Although there are many different types of crab and each offer their own distinctive taste and texture, all crabmeat is essentially sweet. The many crab species fished from North America’s coastal waters vary greatly in size, appearance, taste and texture and lend themselves to an immense array of dishes. There are six varieties that are used the most and are commercially available, either live, cooked, frozen or in lump form (that is, picked from the shell and packaged).

If you are planning on cooking the crab at home and eating it straight from the shell, it is best to buy live crabs for better taste. Frozen crabs can also be bought. Buy your crabs from a well-known and reputable fish market or, as a second choice, from a large supermarket. If you are buying from the latter, make sure to find out how long the crabs have been in the tank. If it is longer than a week, they should really be avoided.

When I was young, my family and I would spend our summers at the shore. One of the activities involved crabbing in the bay near our house. My father would take me to the dock very early in the morning. It was a simple affair: string, bait and a basket. My father would attach the bait to the string, drop the bait end into the water and tie the other end to the dock. My job was to check the strings every once in awhile to see if we caught a crab. If we did, we would pull up the string and place the crab in a covered basket. Believe or not, we caught many crabs this way, more than enough for dinner. My father would be very happy and always bragged about the crab catch. He loved to make spaghetti sauce with crabs cooked in the sauce. I was not a fan and didn’t eat crab then. Times have changed.

If you are buying live crabs, it is best to consume them when they are as fresh as possible, preferably on the same day, although they will keep overnight in the refrigerator. Put the live crabs in a bowl or a container where they can still breathe and cover them with damp paper towels or a damp cloth. Place them in a cold area of your refrigerator until you are ready to use them. 

Boiling live crab

Pour 5 quarts of water into a large pot and add 5 tablespoons of sea salt. Bring to a rapid boil.

Grasp the live crab by the back legs and drop it into the water headfirst. Bring the water back to the boil and only then start timing.

You should cook large crabs (about 2 lb.) for around 15-20 minutes and smaller crabs around 8 – 10 minutes.

The crab’s shell should turn a bright orange when done.

When the crabs are done, immerse them for a few seconds in cold water, so that cooking stops and they do not overcook.

Defrosting a whole crab

If you have decided to purchase pre-cooked frozen crab, simply place it in the refrigerator overnight in order to defrost.

If you need to defrost the crab quickly, wrap it in plastic wrap and place it in a sink full of cold water. Do not use hot water. A two pound crab will defrost in one hour.

Storing cooked crab meat

Freshly cooked crab meat is best eaten on the same day, however, it can be stored in the refrigerator for up to two days. The cooked meat should be removed from the shell beforehand.

Cooked crab meat can be frozen and will keep for four months. Make sure that it is tightly wrapped or placed in an airtight container before freezing.

Some of the more common types of crab are described below.

Alaskan King Crab are the largest and most sought after crab in the world due to its size, which can reach up to 25 pounds and measure up to 10 feet. It may be large, but only about one-fourth is edible, primarily the legs and claws. Only males are harvested. The delicately-flavored meat is snowy white with a bright red outer edge. Their preferred habitat is in the coldest waters in the world. King Crab is caught chiefly by commercial fisherman in various areas in the Pacific Ocean near Alaska: Bristol Bay, Norton Sound, St. Matthew Island, Pribilof Island and the Kodiak Islands.

Alaskan Snow Crab are the type of crab you mainly find in a seafood restaurant. There are four species of Snow Crab and two species are found in Alaskan waters. Alaskan Snow Crab are mainly caught by commercial fishermen in the Bering Sea waters and the Chukchi Sea. Many of the same crabs are also found in Japan. Their habitat is in very cold waters. Snow Crab grow by molting when they shed their exterior. Then they grow tissue to fill each new, larger exo-skeleton. They molt several times per year when they are young but only once per year when they get larger and mature. The average snow crab weighs between 2 and 4 pounds.

The Blue Crab habitat is mainly around the Chesapeake Bay area on the Atlantic coast, areas in the Gulf of Mexico and other areas as far south as the Bahamas. This species of crab has blue highlights and their shells are extremely sharp. Blue crabs can also be eaten in it’s soft shell stage. To eat these crab in the soft shell stage, they have to caught, processed and cooked before they molt to their hard shell state. 

Dungeness Crab is a type of crab that inhabits grass beds and water bottoms all the way from the Aleutian Islands in Alaska down through the Pacific Ocean waters of California and even into parts of the Gulf of Mexico. They are named after Dungeness, Washington, which is located near Port Angeles, WA, in the Puget Sound area. This area is where Captain George Vancouver explored the Strait of Juan de Fuca, along the northern area of Washington State’s Olympic Peninsula in the late eighteenth century. Dungeness Crab is considered a characteristic food of the Great Pacific Northwest.

Stone Crabs have large, very hard claws that are prized for their meat. Most of the harvest comes from Florida, where it is harvested from October 15 to May 15. Only the claws are eaten, so fishermen twist off one claw from each stone crab and toss them back to grow a new one. Crabs will regenerate new claws within 18 months. The law requires the claws of just caught stone crabs be boiled for 7 minutes and then either put on ice or frozen. The freezing process seems to remove an unpleasant iodine taste which is often noticed in the meat. To serve, the claws are cracked with a mallet and served cold with dipping sauces. Minimum size for claws is 2 to 2.75 ounces. The meat has a firm texture and a sweet flavor.

Red Rock Crabs and their cousins, the Jonah Crab, are light to dark brownish red, depending on where they are caught. The further north they are fished, the darker the shells get. Red Rock crabs are found along the Atlantic coast all the way from Nova Scotia to the shores of Florida. Neither are sold in upscale fish stores or in the major supermarkets, but you may be able to find them in Spanish or Chinese markets.

Freshwater Crabs: There are many species that live in freshwater- especially in the streams and billabongs of Australia- but also on every other continent.The Southern European Crab, pictured above, has been eaten by people since Roman Times. Unfortunately, freshwater crabs are threatened by human activities more than most groups of animals and many species are in danger of becoming extinct.

The four basic types of shelled meat that you can buy and their uses follow:

Jumbo Lump or Lump Crab Meat

Jumbo Lump meat comes from the pair of large muscles that drive the crab’s swimming legs. With care and skill these lumps can be removed intact, resulting in the prized whole Jumbo Lump with its incomparable visual appeal. Grades identified simply as lump are from smaller crab varieties.

Use Jumbo Lump when you want to display beautiful white meat in:

Crab cocktails

Solid-meat crab cakes

Crab Louis – lumps of crab meat and hard boiled eggs on Boston lettuce, with Russian dressing.

Crab Imperial – a baked dish combining crab with mayonnaise or a sherried white sauce, spooned into scallop shells, sprinkled with Parmesan cheese or bread crumbs and browned.

Lump or Backfin Lump Crab Meat

Lump or Backfin is the preferred grade for many traditional crab dishes. It has the same fine flavor and texture of Jumbo Lump, but is in slightly smaller pieces. Some companies call this grade Lump, some Backfin and some Backfin Lump. If you purchase a can labeled Lump, it will be all lump meat and will not contain any Jumbo Lump.

Use Lump or Backfin when you want beautiful white crab but don’t want the expense of Jumbo Lump, for example:

Crab Benedict (Eggs Benedict with crab instead of ham)

Gazpacho: add a 1/2 cup of crab to the center of the soup

Pasta:  add to Spaghetti Carbonara instead of bacon or add a cup to Fettuccini all’Amatriciana

Risotto

White Crab Meat

 

White crab meat is ideal for crab cake recipes that have multiple ingredients (bread crumbs, vegetables) that are mixed with mayonnaise and in crab recipes where the size and shape of the crab flake becomes indistinguishable from the rest of the ingredients.

White crab meat is a more economical alternative for:

Appetizers

Bisques and chowders

Omelets

Pizza

Sandwiches and salads

Stuffed tomatoes

Claw Crab Meat

Claw Crab meat is the “dark meat” of the crab. The reddish-brown claw and leg meat is actually more flavorful than the white meat and is preferred by many who like the more robust flavor and appreciate the lower price. Claw meat also stands up to bolder seasonings. Some people mix it with Backfin Lump for visual appeal, while keeping the overall price down.

Try claw meat and, if you like the flavor, you may have an economical alternative and a reason to enjoy crab more often. You can use it in any preparation, but especially in

Cheese melts

Crab tacos

Cioppino or other fish stews

What To Look For In Canned Crab Meat

When you do a comparative test among different brands of canned crab meat, you can immediately discern differences in the size, color, texture, shell content, scent and the flavor of the meat. Each bite of crab meat should taste and smell the same. If it doesn’t, you need to find a better brand.

Cooking With Crab

If you are planning on buying crab legs, try not to buy ones that have been thawed, since they will not retain their taste and freshness. Always try to buy frozen crab legs or pre-cooked and frozen crab legs.

Thawed crab legs can be maintained in the refrigerator for two days before they go bad, but they should really be cooked as soon as they have been defrosted.

To defrost frozen crab legs, place them in the refrigerator for about 8 hours. If you place them on a rack in a watertight container, they can drain as they are defrosting.

Pre-cooked frozen crab legs can be heated in a number of ways, even in the microwave. My preferred way is to bake them in the oven.

To bake crab legs

Preheat the oven to 350°F.

Crack the whole crab legs and place them on a baking tray.

Brush the crab legs with butter or oil, seasoning and lemon juice and bake in the oven for 8 – 9 minutes.

Crab Stuffed Artichokes

4 appetizer servings

Ingredients:

  • 4 artichokes
  • 1 lemon, thinly sliced
  • 2 teaspoons crab boil or Old Bay Seasoning
  • 2 bay leaves
  • 1 tablespoon butter
  • 1/2 cup finely diced onion
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped oregano leaves
  • 1/2 cup Italian style bread crumbs
  • 1 cup crab meat
  • 1 teaspoon lemon zest
  • 1/2 cup grated Parmesan, plus more for garnish
  • 3 tablespoons olive oil, divided
  • Salt and pepper

Directions:

Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.

Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.

Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.

Drain the artichokes upside down in a colander.

Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes.

To the onions in the pan, add the garlic and oregano and continue to cook for 30 seconds.

Remove from the heat and stir in the bread crumbs, crab meat, lemon zest, Parmesan and 1 tablespoon of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.

When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon. Gently pull the leaves outward from the center until the leaves open slightly.

Fill the artichoke cavities with the crab stuffing and pack a little bit into the space between the leaves.

Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.

Pour 1/2 cup of water into the bottom of the dish and place in the oven. Bake until the artichokes are golden brown and the bread crumbs develop a crust, about 10 to 15 minutes.

Transfer to a serving plate and sprinkle each with some grated Parmesan cheese. Serve with additional lemon wedges.

Cioppino-Style Roasted Crab

4 servings

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 6 large garlic cloves, pressed
  • 1 cup dry white wine
  • 2 cups bottled clam juice
  • 2 – 15-ounce cans chopped tomatoes in juice
  • 1 cup water
  • 2 bay leaves
  • 1/2 cup (packed) fresh Italian parsley leaves
  • 1/2 teaspoon (scant) dried crushed red pepper
  • Coarse kosher salt
  • 2 - 2-pound cooked Dungeness crabs, cleaned, quartered, cracked or 2 pounds Alaska king crab legs

Directions:

Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.

Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl to serve.

Spaghettini with Crab and Spicy Lemon Sauce

4 Servings

Ingredients:

  • 3/4 pound spaghettini (thin spaghetti)
  • 4 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 large garlic clove, pressed
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoon lemon peel
  • 1/2 teaspoon dried crushed red pepper
  • 1 1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish
  • 8 ounces lump crabmeat, picked over
  • 3 ounces prosciutto, sliced crosswise (optional)

Directions:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in the next 4 ingredients.

Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley and crab meat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter.Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs. 

Roasted Shellfish with Fennel and Citrus

Ingredients:

  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon ground fennel seeds
  • 2 tablespoons olive oil
  • 2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
  • 1 1/2 pounds small clams, scrubbed
  • 16 mussels, scrubbed, debearded
  • 1/2 cup chopped shallots
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons butter
  • Chopped fresh chives

Directions:

Preheat oven to 500°F. Place a heavy large roasting pan over 2 burners and heat over medium heat. Add oregano and fennel and stir 1 minute. Add olive oil, cracked crab, clams and mussels; stir to coat. Place pan in the oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to a platter as they open, about 10 minutes.

After all the shellfish has been transferred to the platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat the same roasting pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add citrus juices and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.

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New York’s “Other Little Italies”

March 8, 2013

Most of the immigrants went to the cities. New York, Buffalo, Rochester and other cities in the State of New York received large contingents. It must be remembered that immigrants almost always came to join others who had preceded them – a husband, or a father, or an uncle or a friend. In western New York most of the first immigrants from Sicily went to Buffalo, so that from 1900 on, the thousands who followed them to this part of the state also landed in Buffalo. There they joined their friends and relatives who in many cases had purchased the tickets for their steerage passage to America. After they arrived, guided and assisted by relatives, they ventured out of the city of Buffalo, joined work gangs all over western New York to pick peas, beans and other crops and to work in the numerous canneries located in the small towns and villages. In their westward migration they first went to work on the farms in Brant, Angola and Farnham and also in the canneries at Farnham, Silver Creek, Irving and other places. Some of the men found work on the railroad. They moved from place to place and lived in freight cars. In this manner some of them reached as far as Westfield and settled there. The canneries there and the rich farm lands provided work for the whole family.

Source: CHAUTAUQUA COUNTY HISTORICAL SOCIETY WESTFIELD, NY: August 1960.

Buffalo, New York

Approximately 1908

Canal Street was the name of a thoroughfare as well as a district in Buffalo in the 19th and early 20th centuries. Originally called Rock Street, Canal Street ran parallel to and just to the west of the famed Erie Canal at its terminus in Buffalo. The area had been the site of the original Village of Buffalo, near a Seneca Indian village on Buffalo Creek. The city eventually expanded outward from the waterfront location.

The Canal, completed in 1825, opened up the western United States to travelers and trade from the east coast. With it came a tremendous increase in Great Lakes freighter traffic at Buffalo Harbor and, with that, an influx of canal and freighter crewmen, who were often paid when they reached Buffalo and spent their pay freely in the bars and brothels that sprang up in the district, that was known at different times as “Canal Street”, “Five Points”, “the Flats” and “the Hooks”.

In the early 20th century, the district became the home of the Italian immigrants, mostly Sicilian. Canal Street’s name was changed to Dante Place and the neighborhood became known as “Little Italy.” Most of the bars and brothels gave way to three-and four-story brick tenements, each housing multiple families.

Alter the first wave of immigrants came, a larger wave from Abruzzi province in central Italy, from Calabria in the boot and more Sicilians from the Mediterranean island, arrived on the waterfront. The Italians extended their area up to Niagara Street and Front Park and down to Eagle and Chicago Street. Their traditional neighborhood had been the West Side, but they moved out past the city limits as early as 1900 and today are still scattered throughout the area. 

This advertisement for Buffalo Maccaroni and Vermicelli Works - appeared in the July 13, 1901 edition of Il Corriere Italiano.

Louis (or Luigi) Onetto was a prominent Buffalo businessman, an importer and manufacturer of pasta. This advertisement appeared in the July 13, 1901 edition of Il Corriere Italiano.

No fewer than five distincts emerged in Buffalo:

Newcomers from Sicily settled in a neighborhood called, The Hooks, close to Canal Street on the crowded Lower West Side.

Calabrians regrouped in South Buffalo.

The Campanese, who came from Naples, lived closer to downtown.

The Abruzzi, lived on East Delavan and immigrants from central southern Italy, the Campobassese, settled in the Lovejoy-William area.

Syracuse, New York

The “Bambinos” of Little Italy – Syracuse, New York in 1899

Little Italy in Syracuse, New York, is an area on the north side of the city where the early Italian immigrants settled. The neighborhood has been called Little Italy for years, but it was not until 2003 that the city officially designated it as such. The area is populated with Italian restaurants, some along North Salina Street, Little Italy’s main street.

St. Peter’s Italian Catholic Church at 130 North State Street, c.1910

Italian immigrants first came to the area around Syracuse, New York in 1883 after providing labor for the construction of the West Shore Railroad. At first, they were quite transient and came and went, but eventually settled down on the Northside. By 1899, the Italian immigrants were living on the Northside of the city in the area centered around Pearl Street. The Italians all but supplanted the Germans in that area of the city and had their own business district along North State and North Salina Streets.

Early residents in the neighborhood worked for Learbury Suits, Nettleton Shoes and other Northside factories. The Columbus Baking Company has been a mainstay on Pearl Street for over a century. The bakery is family-owned and specializes in four types of bread. Thano’s Import Market, located on North Salina Street for over 90 years, sells Italian delicacies, such as aged provolone cheese, olives and homemade pasta.  

Syracuse Northside Produce Market, c.1900

By 1900, farmers gathered at the Northside Produce Market  and supplied fresh fruit and vegetables to local residents. Lombardi’s Fruits & Imports,created during this time, is another fixture on the Northside and carries hundreds of items imported directly from Italy.

Bronx, New York

Arthur Avenue pushcarts in 1940.

Arthur Avenue – what some call the “real Little Italy” is in the Bronx. Located in the Belmont section of the Bronx, Arthur Avenue was named after President Chester A. Arthur in the 19th century. Italians temporarily settled here to help build the Bronx Zoo, but with the creation of the Third Avenue elevated train, which ran between the Bronx and downtown Manhattan, their presence in the neighborhood remained and grew, with the population reached close to 100,000 Italian residents by the early 1900s.

The Bronx Zoo is one of the most famous zoos in the world. In 1898, the City of New York allotted 250 acres of Bronx Park to the New York Zoological Society to build a park aimed at preserving native animals and promoting zoology. The Bronx Zoo opened in 1899 and remains one of the largest wildlife conservation parks in the United States, housing 4,000 animals representing more than 650 species. The Rockefeller Fountain, was built by Italian sculptor Biagio Catella in 1872, donated to the Zoological Society by William Rockefeller in 1903, and moved to its present spot in the zoo in 1910.

A postcard image of the small deer house at the Bronx Zoo, circa 1915, published by the New York Zoological Society.

Small Deer House, 1915

In the 1890s, Italian immigrants moved from lower Manhattan to the tenement buildings of the Bronx. They set up shops selling produce, pasta, cheese, salumi, bread, pastries and other products. Many of those establishments are still doing business today. The atmosphere of Italy is preserved on merchant lined Arthur Avenue and in the Arthur Avenue Retail Market, established by Mayor Fiorello LaGuardia in 1940.

The Arthur Avenue Retail Market brings all the elements of the neighborhood together under one roof. For a meal to remember, head to Dominicks’s. This classic restaurant is loud, has no menu, no dessert and is consistently named the neighborhood’s favorite “red-sauce joint”. Not to worry dessert lovers, the neighborhood has an abundance of sweet treats at shops like Egidio Pastry, where desserts have been served since 1912.

Some Italian American Regional Favorites:

Sausage-Stuffed Mushrooms

Serves 4 to 6

Ingredients:

  • 14 large white mushrooms. each about 2 inches wide
  • 3 tablespoons olive oil
  • 3 ounces Italian fennel sausage,casing removed
  • 1 cup finely chopped green peppers
  • 1 tablespoon chopped garlic
  • 3/4 cup Italian seasoned bread crumbs
  • 1 cup chicken stock
  • 2 tablespoons grated romano cheese
  • 3 large sweet vinegared cherry peppers, chopped

Directions:

Wipe the mushrooms clean and remove the stems. Set aside the 10 best and largest mushroom caps. Finely chop the remaining 4 mushroom caps and all the stems. Transfer them to a small bowl and set them aside.

In a large saute pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot, add the sausage and cook it for 4 to 5 minutes or until it is nicely browned. As it cooks, break the sausage apart with a wooden spoon.

Add the green peppers, garlic and chopped mushroom, increase the heat to high and cook the mixture, stirring, for about 8 to 10 minutes or until it is browned and tender and the liquid from the mushrooms has evaporated.

Add the bread crumbs and chicken stock. Reduce the heat to medium and stir in the cheese. Add the pickled peppers and remove the mixture from the heat.

Spread the mixture on a platter, allow it to cool slightly, and then transfer it to the refrigerator for 15 to 20 minutes or until it has cooled completely.

Preheat the oven to 400°F.

Stuff each of the reserved mushroom caps with 1 to 1½ tablespoons of the sausage mixture. Set the stuffed mushrooms in a casserole and drizzle them with the remaining 2 tablespoons of olive oil. Bake them for 15 to 20 minutes or until the mushroom caps are tender. Transfer the mushrooms to a plate, spoon any remaining pan juices over them, and serve.

Escarole Soup

Serves 8–10

Ingredients:

  • 1 lb. ground lean beef
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup grated parmesan cheese, plus more
  • 1/2 cup grated pecorino cheese
  • 1 tablespoon olive oil
  • 1 tablespoon dried Italian seasoning
  • 3 cloves garlic, thinly sliced, plus 1 clove, finely chopped
  • 2 medium yellow onions, thinly sliced, plus 1 onion finely chopped
  • 1 small bunch parsley , minced
  • 1 egg, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large heads escarole, cored and cut into 2″ pieces
  • 8 cups chicken stock
  • Cooked white rice, for serving

Directions:

Mix beef, bread crumbs, parmesan and pecorino cheese,, seasoning, finely chopped garlic and onion, parsley , egg, salt and pepper in a bowl. Form into 30, 1 ½″ meatballs; chill.

Heat oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low.

Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan cheese and black pepper.

Fillet of Sole Oreganata

There are different kinds of sole, Dover sole, considered the best, is caught in the English channel and surrounding waters, imported, and sold in fish markets in America. It is expensive. The best domestic sole is called gray-sole, which is fairly abundant in the North Atlantic. Also distinctive in flavor is Lemon Sole. Flounder is also an option. 

 Ingredients:

  • 4-fillets of sole or flounder (6 oz each)
  • Juice of 1 lemon
  • 1 cup of Chardonnay (or another dry white wine)
  • 1/2-cup of fish stock
  • Salt and freshly ground pepper

Oreganata Mixture:

  • 1 small garlic clove, minced
  • 2 tablespoons of extra virgin olive oil
  • 1/4-cup of fine breadcrumbs
  • 1 tablespoon of freshly grated lemon zest
  • 1 tablespoon of finely chopped Italian parsley
  • Salt and pepper to taste

Directions:

Mix oreganata ingredients in a bowl and set aside.

In a 350-degree oven, bake fillets in a pan topped with lemon juice, wine, fish stock and salt and pepper for 10 minutes.

Place oreganata mixture over fillets and bake for an additional 5 minutes or until golden brown. Arrange fillets on a plate and serve with lemon wedges.

Dolce Torino

Serves: 6

This no-bake recipe comes from an Italian recipe written in 1891. Store-bought savoiardi ladyfinger cookies are dipped in liqueur, layered with chocolate and then refrigerated until firm.

Ingredients:

  • 7 tablespoons unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 large egg yolk or 2 tablespoons egg substitute, such as Egg Beaters
  • 3½ ounces dark chocolate, at least 70% cacao
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • 4 tablespoons sweet liqueur, such as Alchermes*
  • 12 savoiardi (crisp ladyfingers)
  • 2 tablespoons crushed pistachios or hazelnuts

Directions:

In a large bowl, using a whisk or electric mixer, beat the butter, confectioners’ sugar and egg yolk until very smooth and creamy. Set aside.

Put the chocolate and cream in a small bowl and melt chocolate, either in a microwave or over a saucepan of gently simmering water. Let chocolate mixture cool to room temperature, then stir it and the vanilla into the butter mixture. Set aside.

Combine 5 tablespoons warm water with the granulated sugar in a shallow bowl and stir until the sugar dissolves. Stir in the liqueur. Dip 4 of the savoiardi, one at a time, into the liquid. Be sure to moisten them well on all sides. Arrange the 4 liqueur-dipped savoiardi in a row, close together, on a serving plate. Spread with one third of the chocolate mixture. Repeat the dipping and layering to make 2 more layers, spreading the last layer of chocolate mixture on top and around the sides of the stacked savoiardi. Sprinkle top layer with pistachio or hazelnuts. Refrigerate for 3 hours, or until firm. Serve cold.

*Alchermes is a Mediterranean red colored liqueur made from brandy flavored with nutmeg, cinnamon, cloves, and other spices. Use a cranberry liqueur as a substitute. Cranberry flavored liqueur popular brands: Godfreys or Boggs.

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Cooking With Garlic

March 7, 2013

Garlic (Allium sativum) is a close relative of chives, leek and onions. This edible bulb of garlic cloves is found underground, below the leafy, scallion-like growth. A garlic bulb, composed of 4-60 cloves, can be 1.5 to 3 inches in diameter (4 to 7.5 cm) and grow to a height of 10 inches to 5 feet (10 cm to 1.5 m). The flowers are white with a rose or green cast. The bulbs themselves are creamy white and may have a purplish hue, as may the paper-like covering that surrounds the bulb.

As a culinary and medicinal plant, garlic spread in ancient times to Mediterranean regions and beyond. Garlic has been used for medicinal purposes by more cultures than any other plant product or substance. The first recorded use was by the Sumerians of Mesopotamia, in the region of the Tigris and Euphrates rivers. Archeologists have discovered paintings of garlic dating back to 3200 B.C in Egyptian tombs. A recently discovered Egyptian papyrus dated around 1,500 B.C. recommends garlic as a cure for over 22 common ailments, including lack of stamina, heart disease and tumors.

Garlic was so highly prized, it was even used as currency. Although the Egyptians considered garlic valuable, they had a strong aversion to cooking and eating it. The ancient Israelites were fond of garlic and in the Mishnah, a collection of Jewish traditions incorporated into the Talmud, the ancient Hebrew writers refer to themselves as “the garlic eaters.” Many other ancient civilizations, including the Romans and Greeks used garlic to boost strength and prevent diseases. In ancient Greece and Rome, garlic enjoyed a variety of uses, from repelling scorpions to treating animal bites and bladder infections to curing leprosy and asthma.

Although highly regarded as a medicine in eastern cultures, garlic was not used as a food. The Buddhists avoided eating it as did some Hindus.The ancient Indians valued the medicinal properties of garlic and thought it to be an aphrodisiac. But it was not considered to be suitable food for the upper classes, who detested its strong odor. It was also forbidden by monks, who believed it to be a stimulant that aroused passions. This attitude changed with the centuries and garlic, ginger and onion were, and continue to be, an indispensable part of the cuisine of Southern Asia.

In the Middle Ages, garlic was thought to combat the plague and was hung in braided strands across the entrances of houses to prevent evil spirits from entering and as a protection from the plague. Garlic was also used as a medicine against plagues that struck London in the 17th century and France in the 18th century.

In New England, during colonial times, garlic cloves were used to treat smallpox, rheumatism, intestinal worms and whooping-cough. Louis Pasteur recognized its antiseptic properties in 1858, and Albert Schweitzer recommended garlic for dysentery.

For many years, garlic was shunned as a food by the western cultures because of the odor it left behind. It was avoided in America until the 20th. century, when an influx of immigrants brought garlic flavored cooking with them and the use of garlic slowly gained a foothold in American cuisine. Today, garlic is recognized worldwide as an extremely nutritious addition to any diet.

Over a thousand papers on garlic health benefits have been published since 1950. Many of the health benefits of garlic that have been studied come from garlic’s abundant antioxidant nutrients. Garlic also contains enzymes, calcium, copper, iron, manganese, phosphorus, potassium and selenium. Vitamins in garlic include vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 and vitamin C. Garlic is a powerful immune system booster. It increases the production of interferon (an antiviral compound), which improves the action of your white blood cells. Interferon and white blood cells are critical components of your body’s immune system.

There are certain dishes that are unimaginable without garlic: the sauce from France called aioli, the Italian anchovy dip called bagna cauda, the Middle Eastern spread hummus, Greek Tzatziki sauce and, of course, garlic bread, to name a few. It is also an important ingredient in many Italian sauces and Asian recipes. There are jellies and jams and even ice cream. For a milder flavor, choose Elephant garlic, which — while large in size — has a mild garlic taste.

Garlic Measurements:

Here are some garlic measurement yields:

1 small clove of garlic equals one half teaspoon of garlic

1 medium clove equals one teaspoon

1 large clove equals two teaspoons

1 extra-large clove equals one tablespoon

Garlic Tips:

Garlic keepers, covered ceramic pots with holes for circulation, provide the kind of cool, dark climate in which the bulbs keep best. Green shoots on stored garlic do not mean it can no longer be used, but the flavor will be milder.

Refrigeration changes the texture of garlic and causes it to quickly become soft. Neither freezing nor drying gives satisfactory results, but storing peeled cloves in wine or vinegar in the refrigerator, will preserve garlic for up to four months.

Do NOT store garlic in oil, even under refrigeration, because cases of botulism have resulted. Commercial preparations in oil, by law, have been specially treated to prevent this possibility.

When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor that hardly resembles any form of pungency.

The potency of garlic is determined by size. The smaller you cut it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma and potent flavor.

When sauteing garlic, be very careful not to burn it. The flavor turns intensely bitter and you’ll have to start over.

If you have a good garlic press, you don’t even need to peel garlic cloves before pressing, which can be a wonderful time-saver. Just place the unpeeled clove in the tool cavity, press and discard the skins left in the cavity.

Choose garlic heads that are firm to the touch, with no nicks or soft cloves. If you notice dark, powdery patches under the skin, pass it up because this is an indication of a common mold which will eventually spoil the flesh.

Some Common Types of Garlic

Believe it or not, all garlics do not taste the same. Some are exceedingly mild in taste, such as Italian Red and Red Toch. Some are medium flavored, while others are very hot and strong, such as Metechi (a marbled Purple Stripe) or Chinese Purple.There are several components to garlic taste: flavor, pungency (which is the degree of hotness when eaten raw) and residual or aftertaste, which for some varieties is considerable. Flavor and aftertaste can be measured on a scale from 1 to 10. Raw garlic is hot like a chili pepper, it just doesn’t last long, but it has an aftertaste. Flavor is the intensity of the garlic taste itself, whether it is hot or not. Some have a heavy flavor but are mild in heat, whereas others may be light in both or very heavy in both. If you get garlic that scores a ten on all three scales, you have very potent garlic.

For many, many more types of garlic, read what the following garlic farm in Wisconsin grows:  http://www.wegrowgarlic.com/7422.html

Fresh garlic consists of several cloves that can be individually separated from their paper-thin white peel. Each clove of garlic is also encased in its own individual white to reddish-brown wrapper, often layered, depending upon variety. Regardless of variety though, it is best to choose garlic with firm bulbs and roots still intact, as this is a sign of freshness. Whole garlic has a very mild scent, once cloves are chopped or pressed enzyme compounds are released which produce a sulfur based molecule known as allicin, a process which gives garlic its renowned pungent aroma and flavor.

Italian Purple garlic can easily be distinguished from other garlics by its appearance. Its solid bulb is almost uniformly rounded and its thick layers of wrappers are streaked with variegations of violet-purple. The bulb contains a thick central scape and about six to eight plump cream-colored cloves in relatively easy-to-peel skin. The cloves are aromatic, spicy and bold in flavor, which only increases with maturity. When eaten raw, a little bit goes a long way with Italian Purple garlic, since its flavor lingers for quite a while. Italian Purple is a rare Rocambole that was brought to the United States from northern Italy in the early 20th. century. It has been grown throughout many garlic growing regions in the Northern United States. It is still considered a rare garlic with very limited commercial production. You will most likely find Italian Purple garlic at a farmers market.

Elephant garlic is much larger in size than common garlic. Elephant garlic develops a large underground bulb (nearly twice the size of the largest true garlic variety) that produces an average of five large cloves. The largest bulbs can weigh as much as one pound, hence its given name. Its size matters only in appearance, though, as its flavor is milder and sweeter than that of other garlic varieties, due to its leek ancestry.

 

Thai garlic produce extremely small bulbs, that carry about six to eight pea-sized cloves, that grow around the garlic’s scape. When harvested at maturity, the cloves are encased in tight, firm wrappers varying in stripes and colors of purple and tan. The cloves themselves are creamy in color with a shallot rose-colored hue on their surface. Regardless of size, their flavors are pungent and aromas are strong. The fiery flavor does mellow with cooking.

Rancho Grande garlic is an Italian red garlic variety and a soft neck type of garlic. Rancho Grande garlic produces large bulbs, which carry an average of ten cloves, that grow in a circular order around the garlic’s central scape. The bulbs and individual cloves are wrapped in thin papery layers that protect the garlic from the elements through maturity. The cloves are a translucent white in color. The garlic’s aroma is a savory and mellow essence of allium, while the flavor is peppery and yet sweet.

 

Kettle River garlic produces large bulbs with an average of four cloves per bulb. The bulbs grow in pairs around the garlic’s central scape, their size is quite robust compared to many garlic varieties. Even when slightly peeled, the aromatics of the garlic permeate immediately and linger. The flavor of Kettle River garlic is intense with an earthy garlic taste and a smooth subtle aftertaste.

Green garlic are young, short-season plants that are harvested before they begin to form mature bulbs or cloves. Green garlic ranges in height from 8-18 inches, producing thin, green stalks and small, cylindric to globular white bulbs. Green garlic has a piquant garlic flavor and a firm texture.

 

Recipes That Showcase Garlic:

Antipasto

 

Garlicky Bruschetta with Tomatoes

 Ingredients:

  • 1 cup diced ripe tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • Salt and ground black pepper
  • 1 loaf Italian bread, sliced diagonally into 1-inch thick slices and toasted

Directions:

In a small bowl, combine tomatoes, basil, olive oil, and garlic. Mix well to combine. Season, to taste, with salt and black pepper. Spoon tomato mixture on toasted bread slices and serve.

Bagna Cauda

An Italian favorite, bagna cauda is a warm dip of anchovies, garlic and olive oil served with fresh vegetables as an appetizer.

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 5 cloves of garlic, peeled and minced
  • 12 anchovies preserved in olive oil, drained and chopped
  • 2 tablespoons unsalted butter, cut into chunks

For dipping:

A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini.

Directions:

Put the olive oil in a pan with the garlic and anchovies and cook over a low heat, stirring, until the anchovies melt or break apart. Whisk in butter and, as soon as it has melted, remove the pot from the heat and whisk for a few more turns to blend everything together. Pour into a heatproof dish that fits over a flame or bunson burner, so that it does not get cold at the table. Serve with the crudities.

 

First Courses

 

Spaghetti with Garlic, Oil and Chili Pepper

Spaghetti with garlic, oil and peperoncino is one of the most simple and quick-to-prepare pasta dishes in Italy.

Servings 4

Ingredients:

  • 3/4 lb spaghetti
  • 4 cloves of garlic
  • 1/3 cup extra virgin olive oil
  • 1 chili pepper
  • parsley, chopped to taste

Directions:

Cook the pasta in salted water and drain when cooked al-dente. While it is cooking, heat the garlic and the chili pepper, without letting them burn, and add to the cooked pasta, sprinkling some finely chopped parsley on top.

Garlic Soup Italian Style

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 2 large potatoes cut into bite-size cubes
  • 20 cloves garlic, peeled and minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • Sea salt and freshly ground pepper to taste
  • Fresh chives or tops of green onions to garnish

Directions:

In a soup pot heat the oil over medium heat. Add the onion, carrot and celery and cook for about 3 minutes. Reduce the heat and add the garlic and potatoes. Cook until the potatoes are softened, (not mushy.) This should take an additional 10 to 15 minutes.

Add the broth, the water, thyme, bay leaves, salt and pepper and bring to a boil over high heat. Reduce the heat and simmer until all ingredients are soft, about 30 minutes. Remove from the heat and remove the bay leaves.

Process the soup with an immersion blender until chunky. Season with salt and pepper and garnish. Serve hot.

Linguine with Clam Sauce

See post on how to clean clams: 

http://jovinacooksitalian.com/2012/10/08/pasta-night/

6 servings

 Ingredients

  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/3 cup clam juice
  • 1/3 cup white wine
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 dozen littleneck clams, washed well
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)

Directions:

Heat oil in a large skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring frequently. Stir in clam juice and next 5 ingredients. Stir well and add clams in a single layer. Cover and cook 10 minutes or until the clams open. Remove from heat. Discard any clams that do not open.

Drain pasta and return to the pot.  Add clam sauce to pasta and toss well. Serve in individual pasta bowls.

 

Second Courses

 

Garlicky Pan-Roasted Shrimp

 Ingredients:

  • 1/2 pound large shrimp, peeled and deveined
  • 1/4 cup extra-virgin olive oil
  • 3 large cloves garlic, finely chopped or passed through a garlic press
  • pinch of dried red-pepper flakes, or 1 or 2 whole dried peperoncini (hot peppers)
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh Italian parsley

 Directions:

In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and saute gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp and saute, turning once, until they are opaque, about 2 minutes on each side. Add the wine and salt, stir and cook for an additional 30 seconds, to allow the alcohol to evaporate. Remove and discard the whole peppers, if used. Sprinkle with parsley and serve immediately.

Italian Garlic Chicken and Potatoes

Ingredients

  • 8 bone in chicken thighs
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1 teaspoon red chili peppers, finely minced
  • salt and pepper, to taste
  • 5 medium new potatoes
  • 2 -3 tablespoons olive oil

Directions

Preheat oven to 375°F.

Line a roasting pan with foil.

Cut off any excess skin from the chicken leaving just a covering on top. Dry chicken with paper towels and place into a large bowl. 

Drizzle 3 tablespoons olive oil over chicken.

Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.

Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.

Lay the chicken pieces in the roasting pan, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.

Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.

Toss to coat and place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.

Bake for 25 minutes.

Remove the pan from the oven and turn chicken and potatoes over.

Return to the oven and bake an additional 20-25 minutes or until potatoes are tender.

 

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Cooking With Onions

February 18, 2013

The onion or allium family is a large and diverse one containing over 500 species. It has not one, but four possible wild plants it could have evolved from, all of which originally grew in central Asia, according to many archaeologists, botanists and food historians. Because onions are small and their tissues leave little or no trace, there is no conclusive evidence about the exact location and time of their origin. 

Wild Onions

It is presumed that our predecessors discovered and started eating wild onions very early, long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. 

Onion Planter 1890

For over 4000 years, onions were used for medicinal purposes. Egyptians numbered over 8000 onion alleviated ailments and there is documentation which describes the onion’s importance as a food and its use in art, medicine and mummification.

Onions grew in Chinese gardens as early as 5000 years ago and they are referenced in some of the oldest Vedic writings from India. There is evidence that the Sumerians were growing onions as early as 2500 B.C.

Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time. They were transportable, easy to grow and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce.

In India as early as the sixth century B.C., the famous medical treatise Charaka – Sanhita celebrates the onion as medicine “…a diuretic, good for digestion, the heart, the eyes and the joints”.

It was the Romans who introduced the onion family to Europe. The Romans ate onions regularly and carried them on journeys to their provinces in England and Germany. Pliny the Elder, wrote of Pompeii’s onions and cabbages before he was overcome and killed by the volcano’s heat and fumes.  He cataloged the Roman beliefs about the ability of the onion to cure vision, induce sleep, heal mouth sores, dog bites, toothaches, dysentery and lumbago. Excavators of the destroyed city would later find gardens where, just as Pliny had said, “onions grew”. The bulbs had left behind telltale cavities in the ground.

By the Middle Ages, the three main vegetables of European cooking were beans, cabbage and onions. In addition to serving as a “…food for both the poor and the wealthy…” onions were prescribed to alleviate headaches, snakebites and hair loss. They were also used as rent payments and wedding gifts.

The Greek physician, Hippocrates, prescribed onions as a diuretic, wound healer and pneumonia fighter. Likewise, Dioscorides, another Greek physician noted several medicinal uses of onions. The Greeks used onions to fortify athletes for the Olympic Games. Before competition, athletes would consume pounds of onions, drink onion juice and rub onions on their bodies.

The first Pilgrims brought onions with them on the Mayflower. However, they found that strains of wild onions already grew throughout North America. Native American Indians used wild onions in a variety of ways, eating them raw or cooked, as a seasoning or as a vegetable. Such onions were also used in syrups, poultices, as an ingredient in dyes and even as toys. According to diaries of the colonists, bulb onions were planted as soon as the Pilgrim farmers could clear the land in 1648.

Onion Field

During World War II, the Russian soldiers were so taken with the onion’s ability to prevent infection, that they applied onions to battle wounds as an antiseptic.

And through the ages, there have been countless folk remedies that have ascribed curative powers to the onion, such as putting a sliced onion under your pillow to fight off insomnia.

Yet today, onions are still considered a modern day preventative and healer. Herbalists use the plant for treating such ailments as earaches, hemorrhoids and high blood pressure. While garlic, another allium, has been highly touted as a cancer preventative, most people consume far greater quantities of onions.

There are many varieties of onions, each with a different taste and/or texture. They are generally categorized by two types, green or dry onions. Green onions are ones that are harvested when roots are still very young and stems are green. These onions are typically used as toppings for salads and soups. Dry onions on the other hand are harvested after their shoots have died. These onions are distinguished by a papery shell that must be removed before cooking.

Why Onions Are A Healthy Choice.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.

Onions are a very rich source of fructo-oligosaccharides. These molecules  stimulate the growth of healthy bacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Onions contain a number of sulfides similar to those found in garlic, which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anti-clotting agents since they possess substances with fibrinolytic (means the ability to suppress blood clots) activity and can suppress platelet-clumping. The anti-clotting effect of onions closely correlates with their sulfur content.

Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia, where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.

 Here are a few characteristics about the most popular onions.

Leeks

Leeks are known for tasting like a cross between an onion and garlic. The edible part is the long white stem which is generally cut up and used to make soup and stews .

Red Onions

These onions are of the dry variety and have a purple shell. They are semi-sweet and actually can grow quite large. They do not keep long as their fleshy inside layer is very thin. Raw red onions are popular as toppings for a salad as well as cooked in dishes.

Shallots

Though commonly thought of as a separate vegetable, shallots are actually part of the onion family. They have a mildly sweet flavor and are grown the same way as garlic. They are slightly more delicate than other onion varieties and are best used in fine, thin sauces.

Vidalia or Walla Walla Onions

The Vidalia is considered the sweetest onion variety. They are rounded with flat bottoms and have a copper-gold, thin skin with milky, white flesh. Their delicate sweetness can be attributed to a mild climate, sandy, low sulfur soil, selective seed varieties and farming practices.

Scallions

Scallions are another green onion known for their mild taste and decorative appeal. The stems are the edible part and are usually diced up in a vegetable medley for seafood and meat dishes.

Yellow Onions

Yellow Onions are the most common onion characterized by a brown shell and white fleshy insides. These onions have a strong, sharp flavor and its taste cuts through when used with multiple ingredients.

White Onions

These onions have a white skin. They have a strong flavored flesh that is usually used in Mexican recipes. These can be sauteed to a deep brown color. They are great in recipes that require a sweet and sour flavor.

 

Pearl Onions

These onions are a small-sized variety, that are also called baby onions. They are sweeter than bulb onions and are often used in casseroles.

 

Bermuda Onions

This is a sweet onion that is not very pungent when compared to other varieties. It is a big onion that has white flesh and a mild flavor. It is often used as a condiment on hamburgers.

 

Boiling Onions

Boiling onions are good storage onions. They have a very thin skin and this makes them a favorite ingredient in stew recipes.

Cipollini

Cipollini are small onions that originated in Cipolla, Italy. They have a very rich and sweet taste with a high sugar content. They tend to be as small as a ping-pong ball and have a flat top. They are used in baking dishes, such as roast chicken and roast pork.

Egyptian Onions

Also known as tree onions or walking onions and they grow as a cluster of bulblets. The name “Walking Onion” was given to this plant because it literally walks to new locations. When the cluster of topsets becomes heavy enough, it will pull the plant over to the ground. They have a strong flavor and have a tough skin. They are elongated in shape and look similar to scallions.

Green Onions

Green onions are small varieties that are harvested when the shoots are still green. They are often confused with scallions but are thinner. These are used as toppings for many uncooked dishes.

 

Pickling Onions

Pickling onions are usually thin layered and small.  They are similar to pearl onions but a little larger, yet a little smaller than boiling onions. Pickled onions have a very pungent flavor.

 

Spanish Onions

These are long storage varieties that come in yellow, white and red colors. Each variety has a distinct taste and flavor.

Spring Onions

They are also known as summer onions. They come in three different varieties red, yellow and white. They are very thin-skinned and light in color. They have a high water and sugar content. They are usually used for salads and recipes that do not require long cooking.

Ramps

This North American native spring onion is edible in its entirety, from the tops of its lily of the valley looking leaves and stems, all the way down to the bulb. Eaten raw, a ramp tastes strong and more like garlic than scallion, but if cooked, its flavor turns mildly sweet.  They are also used in salads.

 

Some New Ways To Use Onions:

Homemade Beer-Spring Onion Mustard

Makes about 2 1/2 cups.

Ingredients:

  • 3 tablespoons safflower canola oil
  • 2 1/2 pounds thinly sliced Vidalia onions
  • 1/2 cup mustard powder
  • 1 tablespoon salt
  • 1 teaspoon turmeric
  • 1/3 cup cider vinegar
  • 1 cup pale ale

Directions:

Heat a large skillet over high heat. Add oil and swirl to coat. Reduce heat to medium. Cook onions, stirring often, until very soft, about 30 minutes. Stir in mustard powder, salt, and turmeric. Cook, stirring often, for 3 minutes. Stir in cider vinegar and raise heat to high. Add pale ale, and cook, stirring often, until mixture is thick, about 5 minutes. Let cool completely.

Baked Onion Rings

Cornflakes and a hot sheet pan are the secrets to the crispiness of these onion rings.

Ingredients:

  • 1 1/2 cups cornflakes
  • 1/2 cup plain dried breadcrumbs
  • 1 large egg
  • 1/2 cup lowfat buttermilk
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 medium sweet onion, such as Vidalia, sliced crosswise and broken into rings (discard small center rings)
  • 2 tablespoons olive oil

Directions:

Preheat oven to 450 degrees F.

In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl.

In another medium bowl, whisk together egg, buttermilk, flour and cayenne. Season with salt and pepper.

Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.

Pour oil onto a rimmed baking sheet. Place the baking sheet in the oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil.

Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

 

Tomato-Onion Compote

Use as a topping for bruschetta. This sauce is also very good on a hamburger. You can skip the ketchup.

Time: 4 hours 15 minutes

 Ingredients:

  • 4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
  • 1/4 teaspoon sugar
  • Salt and freshly ground white pepper
  • 3 thyme sprigs
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced
  • 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 tablespoons chopped basil

 Directions:

Heat oven to 200 degrees F. Line a baking sheet with foil or parchment paper and spread tomatoes cut side up on baking sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.

Meanwhile, in a medium saute pan, heat olive oil. Add onion and season with salt. Cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.

Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to the tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote and add salt and pepper if needed.

Yield: About 1 1/2 cups.

Caramelized Onion Jam

Use as an appetizer with Brie or other soft cheese and serve with crisp crackers or crostini.

Serves 12

Ingredients:

  • 3 tablespoons butter
  • 4 large onions, sliced
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup brown malt vinegar
  • 1 teaspoon finely chopped fresh rosemary

Directions:

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add sugar, stir to melt sugar, simmer uncovered, stirring occasionally until mixture is thick and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary.

 

Sausage-Stuffed Red Onions

Makes 8

Ingredients

  • 8 small-to-medium red onions
  • Coarse salt
  • 1 tablespoon olive oil
  • 8 ounces sweet Italian sausage
  • 1/3 cup grated tart green apple, such as Granny Smith
  • 1/4 teaspoon fennel seeds
  • 1/2 cup plain dried breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh sage
  • 3/4 cup grated Gruyere cheese (3 ounces)

Directions:

Preheat oven to 400 degrees F. Slice off a thin layer from the tops and bottoms of the onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon scoop or a grapefruit spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.

Meanwhile, heat oil in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes.

Drain sausage mixture. Finely chop the sausage mixture and place in a mixing bowl. Stir in breadcrumbs, parsley, sage and 1/4 cup Gruyere. Let cool.

Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.

 

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Posted by in Appetizer, Cheese, Dips, Healthy Italian Cooking, Italian Cuisine, Olive Oil, onion, Sauces, Sausage Tags: , , , , ,

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Cooking With Peppercorns

January 31, 2013

Along with salt, pepper is on nearly every table. Historically significant, pepper is the most common spice in use. Nutritionally beneficial, pepper offers a unique flavor and a variety of uses. It is the third most common ingredient used in cooking behind water and salt. There are a variety of peppercorns commonly used and the spice is versatile in all forms. Peppercorns are the seed berries of the Piper nigrum vine, originating on the Malabar coast of India. Said to be discovered more than 4,000 years ago, peppercorns were cultivated as long ago as 1000 B.C. 

The pepper berries grow on bushes that are cultivated to heights of about 13 ft. If the berries were allowed to ripen fully, they would turn red; instead, they are harvested when they are green. Harvesting is done without any mechanical equipment. Workers pick the unripened berries and transport them in large wicker baskets to drying platforms. The berries are spread on these large platforms to dry in the sun over a period of about a week and a half. In their dried state, the green berries blacken to become the peppercorns we use in pepper mills.

Black, white, and green peppercorns are all from the same plant.

Alternatively, the pepper berries can be picked just as they begin to turn red. They are plunged into boiling water for approximately 10 minutes, and they turn black or dark brown in an hour. The peppercorns are spread in the sun to dry for three to four days before they are taken to the factory to be ground. This process is quicker than air drying alone but requires the added step of the boiling water bath.

If white pepper is to be produced, the peppercorns are either stored after they have been boiled or they are harvested and packed in large sacks that are then lowered into running streams for seven to 15 days (depending on location). Bacterial action causes the outer husk of each peppercorn, called the pericarp, to break away from the remainder of the peppercorn. The berries are removed from the stream and placed in barrels partially immersed in water; workers trample the berries, much like stomping grapes, to agitate the peppercorns and remove any remaining husks. Some processors now use mechanical methods to grind off the outer coating to produce decorticated pepper, but many exporters prefer the old-fashioned method.

Black and white pepper are processed in the factory by cleaning, grinding, and packaging. Blowers and gravity separators are used to remove dust, dirt clods, bits of twigs and stalk and other impurities from the peppercorns after they are brought in  from the field. Sometimes, treatments are used to eliminate bacteria on the cleaned, dry peppercorns.

Grinding consists of using a series of rollers in a process called cold roll milling to crush the peppercorns. Cracked peppercorns are only crushed lightly to bruise the peppercorns and release their flavor.

Peppercorn grinding machine

Further grinding steps crush peppercorns into coarse and fine grinds of pepper that are packaged separately. A sifter sorts the grains by size, and they are conveyed to packaging stations. Packaging varies widely among processors and includes bags, boxes and canisters for large-volume commercial sales and smaller jars, cans and mills for home use. Packing may also include the blending of pepper with other spices in a variety of spice mixes for preparing sauces, such as, cajun spice, Italian foods, seafood and a range of other specialized blends.

Because pepper is harvested by hand, quality control begins in the field with the careful observations of the harvesters. Bulk importation of peppercorns is monitored, as with all agricultural products, by government inspectors. In the factory, machinery and the steps in the processing  or pepper are observed.

Pepper was considered so valuable that unscrupulous suppliers often mixed in mustard husks, juniper berries, and even floor sweepings and ground charcoal to stretch its value. In 1875, the British Sale of Food and Drugs Law imposed restrictions against the selling of adulterated pepper.

Although always prized as a flavor-enhancing spice, the peppercorn first gained fame for medicinal purposes as a digestive stimulant and expectorant. Its hot and pungent flavor causes the membranes inside the nose and throat to exude a lubricating secretion, helpful to those in respiratory distress by acting as an aid to induce coughing. Pepper was also used in an external ointment to relieve skin afflictions and hives.

Black pepper is also an effective deterrent to insects. A solution of one-half teaspoon freshly ground pepper to one quart of warm water sprayed on plants can be toxic to ants, potato bugs, silverfish and even roaches and moths. A sprinkling of ground pepper will also deter insect paths in non-garden areas.

Types of Pepper

Peppercorns (piper nigrum) ground for use on the table and in cooking originally came from India, but is now cultivated in Indonesia, Malaysia, China, Sri Lanka, Madagascar and South America. India is still the major producer of this spice with over half of the product coming from there.

A perennial bush, which often grows wild, is grown on trellises similar to grape vines. The bush has round, smooth jointed stems, dark green leaves and small white flowers. The flowers become the berries. The flowers grow in clusters of up to 150 berries. Grown from cuttings, the bush bears fruit after three or four years until about fifteen years old. Typically, pepper bushes grow best near the equator and some believe the closer to the equator the hotter the peppercorn. From this bush, three types of peppercorn are harvested: black, green and white. 

Black Peppercorns:

Black peppercorns are the dried berry and the most pungent and strongest in flavor of the three. The berries are picked just before they are ripe and are typically sun dried. As they dry, an enzyme is released which darkens the hull of the berry to anywhere from dark brown to jet black. Within the hull is a lighter seed which causes a variance in the color of the ground pepper. Black pepper comes in many forms; whole, cracked and ground. The ground pepper has varying degrees in size from fine to coarse. Some of the uses are as follows: in whole form for pickling and stocks, cracked for meats and salads and ground for everything else.

Tellicherry Pepper:

Currently the Tellicherry pepper is the most popular. It is named after the port and region, it is gathered from. It is the oldest source of black pepper, though Alleppey and Pandjung are also long time areas for the export of this spice. The Tellicherry peppercorn is larger and darker than others. It has a more complex flavor which is why it is more popular. Tellicherry and Malabar come from the same region in Southwest India. The Tellicherry is picked slightly closer to being ripe and is considered to be slightly better than the Malabar. Malabar has a green hue with a strong flavor.

 

Green Peppercorns:

Green peppercorns are the green berry picked long before they are ripe, which can be freeze-dried to preserve the smooth texture and bright color. While the green peppercorn gives a strong tart punch of flavor to begin with, it does not linger long in the mouth. These can also be pickled for shipment. The berries for the green and black peppercorns are actually picked at about the same time but the green are not allowed to dry. Drying prevents enzymes from activating. Green peppercorns only come packed in brine, water or freeze-dried. Some of the uses are as follows: for meat sauces or for seasoning poultry, vegetables, and seafood.

 

White Peppercorns:

The United States is one of the largest consumers of black pepper and has a much higher demand for black pepper than white pepper. However, Europeans prefer the white pepper over the black. This peppercorn consists of mature berries that are given a short water bath in order to remove the husks before the remaining seed is sun-dried. The removal of the husk prevents the dark color forming during the drying process. As the berry ripens, it becomes a bright red color. During the drying process, it becomes white. A second way for the white pepper to be harvested is to harvest the green berry, soak it for several days before rubbing off the outer layer. The remaining seed is then either dried for used whole or ground. This pepper has a long drawn out flavor which lingers. White pepper has two forms: whole and ground. Generally white is preferred over black for any dish where the pepper might show, such as in the following uses: white sauces, cream soups and fish or poultry dishes.

Red Peppercorns:

These are rare and difficult to find, particularly in the United States. They are the red berries ripened on the vine. Instead of just picking the berries, they are harvested with part of the vine. These are best used within a very short period of time. The red peppercorn has a sweet and mellow flavor in contrast to the pungent strong flavor of the black. Since these are rare in the United States, most recipes calling for red pepper are referring to ground cayenne or red chilies.

Blends and Combinations:

Blending the three types of pepper doesn’t really enhance the flavors; however, there are two blends which can work nicely. Black and green combined add a bit more bite to a dish. Black and white combined makes the flavor linger longer.

Lemon Pepper: 

Peppercorns can also be blended with other products like garlic, coriander, lemon, shallot and chipotle pepper. A favorite is lemon pepper chicken or fish and the main spice in those dishes come from a combination of lemon and pepper.

False Pepper:

There are several varieties of peppercorns which are do not belong to the piper nigrum family. These come from several different types of plants that have a different flavor and should not be used as a substitute. Some are as follows:

Long pepper (piper longum) originates in central Africa but is now also grown in India and Eastern China. The bud fruit is about an inch long and consists of lots of tiny black and gray seeds. The taste is a mild pepper flavor. This was commonly used during the Middle Ages and is best used in sweet, hot recipes that include ginger. Suggestions for use are in uncooked recipes where he flavor won’t be cooked away, such as, fresh fruit salad or coleslaw. 

Pink peppercorns (shinus molle) are grown in Madagascar, Mexico and Australia. The pale pink berries are harvested in the summer. Initially this has a pepper flavor but ends tasting sweet. It is good for vegetable and seafood dishes and is not a good replacement for regular pepper. It can cause an allergic reaction in children. The schinus terebinthifolius species, also used as a pink pepper,  looks similar to a holly tree and is grows in parts of the United States. There is an additional pink peppercorn which comes from the Baies rose plant (euonymus phellomanus) which is also from Madagascar. 

Sichuan or Szechuan pepper is commonlyfound in China and used in many Chinese and Japanese dishes, but it is also a good addition to chicken noodle soup. The pepper comes from the berries of the prickly Ash tree native to China. They are more spicy than regular pepper.

Pepperleaf (piper sanctum) is cultivated in Peru and Argentina. The leaves are harvested year round. The green leaf is picked from a bush which is in the pepper family. It is very similar to cilantro and best used fresh. It has a little bite but mellows to a sweeter flavor.

Pepper Cooking Tips

In standard recipes, avoid adding ground pepper until the end of the cooking process, so its flavor does not get dulled. When cooking a recipe using a large amount of pepper over high heat, be aware, that any smoke from the peppered food can cause irritation, so be sure you have proper ventilation.

Italian Recipes That Use Peppercorns

Cracked Pepper Cheese Ball

Serve with breadsticks, crackers or focaccia bread as an appetizer.

Makes 12 servings

Ingredients:

  • 1-8 ounce package reduced fat cream cheese, softened
  • 2 tablespoons finely chopped Italian parsley
  • 1 small clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1 tablespoon cracked black pepper or more

Directions:

In electric mixer bowl on medium speed, beat cream cheese until smooth. Add parsley and the next 5 ingredients and blend thoroughly.

Line an 8 ounce round bowl or crock with plastic wrap, leaving overhang long enough to cover the top of the bowl. Pack cheese mixture into bowl and smooth the top with the back of a spoon.

Cover top with plastic wrap overhang and refrigerate at least two hours or up to two days.

To serve:

Place cracked black pepper on a piece of wax paper. Pull up on plastic to remove cheese from the bowl. Turn cheese ball onto the paper with the cracked black pepper and remove plastic wrap, Roll ball around on the cracked pepper to coat the outside evenly. You may need more pepper, depending on how much pepper covering you want on the cheese ball. Place on a serving dish.

Cacio e Pepe

Serves 2

Ingredients:

  • Kosher salt
  • 6 oz. pasta (such as egg tagliolini, bucatini or spaghetti)
  • 3 tablespoons unsalted butter, cubed and divided
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan cheese
  • 1/3 cup finely grated Pecorino Romano cheese

Directions:

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cups pasta cooking water.

Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan for 1 minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano cheese, stirring and tossing with tongs until incorporated. Remove pan from heat; add Pecorino Romano cheese, stirring and tossing until sauce coats the pasta, and pasta is cooked al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Fennel And Peppercorn Crusted Tuna Steaks

Serves 2

Ingredients

  • 1 tablespoon fennel seeds
  • 1 tablespoon whole peppercorns
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 2 tuna steaks
  • 2 tablespoons olive oil

 Directions:

Crush fennel seeds, peppercorns, pepper flakes and dried rosemary in a mortar and pestle (or pulse once or twice in a spice grinder – you want them slightly ground, but not pulverized).

If using a mortar and pestle, add garlic and salt and smash until garlic is evenly distributed (mixture will look like wet sand, not paste-like). If you used the spice grinder, coarsely chop garlic and leave on cutting board. Sprinkle with spice mixture and salt and press into with the side of a knife or bottom of pan until blended.

Pat tuna steaks dry with paper towels and press garlic-spice mixture into both sides of steaks.

Place dry skillet over medium-high heat – let pan get hot. Gently place tuna steaks in pan.

Cook about 2-3 minutes on each side for rare, 4-5 for medium or 6 minutes for well done, carefully flipping with spatula. Just like a steak, it’s ready to flip – when it’s seared properly, the tuna will no longer stick to the pan. Remove from heat and cover for about 5 minutes.

 

Beef Filet With Green Peppercorn Sauce

4 servings. For 8 (4-ounce) servings, cut steaks diagonally into thin slices; divide over 8 plates. Drizzle evenly with sauce.

Ingredients:

  • 4 (8-ounce) beef tenderloin filets
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon butter or margarine
  • 1 teaspoon olive oil
  • 2 cups Marsala
  • 1 cup fat-free, low-sodium beef broth
  • 20 green peppercorns, drained
  • 5-ounces fat-free evaporated milk
  • 1/4 teaspoon Dijon mustard
  • Garnish: Italian parsley sprigs

Green Peppercorns in Brine

Sprinkle beef steaks evenly with salt and pepper.

Melt butter with olive oil in a large nonstick skillet over medium-high heat. Add beef and cook 6 minutes on each side or until cooked to medium rare (145°F) to medium (160°F). Remove beef from skillet and keep warm.

Add wine, broth and peppercorns to skillet and bring to a boil; cook until liquid is reduced by half. Reduce heat to low and stir in evaporated milk and mustard; cook 5 minutes or until slightly thickened. Return beef to skillet and turn to coat in the sauce. Garnish with parsley, if desired.

Note: Green peppercorns are immature, tender peppercorns jarred in brine. They can be found near capers in the pickled food section of the supermarket.

Seared Peppered Scallops with Orange Sauce

4 Servings

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds sea scallops, patted dry with paper towels
  • 2 teaspoons ground peppercorn blend, or ground black pepper
  • 2 garlic cloves, finely chopped (about 2 teaspoons)
  • 1/2 cup orange juice
  • 1/2 teaspoon (packed) grated orange peel and the rest of the orange peeled and cut into segments
  • 1 tablespoon butter
  • 1/2 teaspoon dried oregano 

Directions:

Heat oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; saute until lightly brown, about 2 minutes per side. Transfer scallops to a serving plate with sides, leaving drippings in pan.

Add garlic to drippings in skillet; stir 30 seconds. Add orange juice and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.

Add the butter and oregano. Continue cooking over high heat, stirring to bring up any brown bits on the bottom of the skillet, about one minute more. Add the orange segments and mix well. Pour sauce over scallops and serve.

Pears with Vanilla Sugar Syrup and Black Peppercorns

From The Grand Hotel Timeo Restaurant in Taormina, Sicily.

Ingredients:

  • 4 ripe Anjou pears, stemmed, cut in half, cored and cut into 1/4-inch thick slices
  • Juice of two lemons
  • 2 cups water
  • 1/2 cup sugar
  • 1 medium vanilla bean
  • 2 teaspoons black peppercorns

Directions:

Cover the pear slices with lemon juice and allow to stand covered for 10 minutes.

Combine the water and sugar in a medium-size saucepan. Bring to boil, lower the heat to simmer.

Slit the vanilla bean lengthwise with a small knife. Scrape out the seeds with the knife tip and add to the water and sugar mixture.

Scoop the pear slices from the lemon juice and add them to the water and sugar mixture along with the peppercorns. Simmer for 10 minutes. Cool in the pan then transfer to a bowl. Serve at room temperature.

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Posted by in Appetizer, Beef, Cheese, Desserts, Fish, Fruit, Healthy Italian Cooking, Pasta, pear, scallops, tuna Tags: , , , , ,

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Cooking With Winter Fruits

January 28, 2013

Winter is a great time to experiment with fruits like the kumquat, which can be added to a salad for a low-calorie, high-vitamin option. You can also try star fruits, which are great for heart health, or the flu-fighting quince. Certain varieties of tropical and citrus fruits, which are grown in places like Florida and Hawaii, have the highest levels of heart-healthy antioxidants of any fruit, so you can still make your heart happy without having to purchase fruit flown in from another hemisphere.

Some Not So Common Winter Fruits

Kumquats

The tiny little olive-sized citrus fruits are full of disease-fighting antioxidants, which are contained in their sweet, edible skin. A serving of five (which is about five calories) also contains one-fifth of your daily fiber needs, along with a healthy dose of potassium and vitamins A and C. The most commonly found variety is the Nagami, and California and Florida are home to most of our domestic crop, which peaks between November and March.

Slice kumquats and add to a salad or use in place of oranges in your recipes. Diced kumquats and avocado make a great salsa when mixed with red onion, cilantro and lime. At the market, look for firm fruits that are bright orange in color (green ones aren’t ripe), and store kumquats them at room temperature for two or three days or for up to two weeks in the refrigerator.

Carambolas or Star Fruit

Exotic fruits are generally higher in vitamin C, higher in potassium and lower in calories than domestic fruits. Carambolas, or star fruits, are no exception. High in inflammation-lowering polyphenols, they’re also great for your heart and full of fiber. Most of the star fruits you’ll see in stores now come from Hawaii or South Florida. Look for firm, shiny, evenly-colored yellow fruit. Handle with care, as star fruit bruise easily. Ripen them at room temperature for a few days until light brown ribs form and a full, fruity aroma develops, then refrigerate them for up to a week. The carambola’s taste has been described as a cross between citrus, apple and pear, and you can eat them as is, or slice them into fruit salads.

Rambutans

In Hawaii, the decline of the sugarcane plantations has led to a growing specialty fruit industry and antioxidant powerhouses rambutans, lychees and longans are now grown there. The rambutan, also known as hairy lychee or hula berry, is a tropical treat and their season runs from September through March. They might even be better for you than green tea. Rambutans have higher levels of the antioxidants: flavonoids and anthocyanins, both of which are believed to reduce the risk of chronic diseases and cardiovascular problems. They also contain iron and calcium. Look for rambutans in Asian and other specialty markets and handle them with care — they’re fragile and keep only a day or two at room temperature. If you’re not eating them right away, place them in a perforated plastic bag and refrigerate. To enjoy them, simply peel and pop into your mouth or add them to a fruit platter.

Longans

A relative of the lychee, longans are native to China but now are grown in Hawaii and in Puerto Rico. Stock up on them this time of year because they are traditionally used to settle upset stomachs and reduce fevers, making them great natural flu remedies. Also known as “dragon’s eye,” it’s easy to see why—the fruits have a black seed centered in translucent white flesh—and they taste similar to a chewy grape. You can find Hawaii-grown longans in Asian markets nearly year-round. Store them in the refrigerator in a perforated plastic bag for a week or two. You can simply rinse, peel and seed longans to eat as snacks or add them to fruit salads and desserts.

Persimmons

A study in the Journal of Agricultural and Food Chemistry found that a persimmon a day could be better for your heart than an apple, because they contain significantly higher concentrations of dietary fiber, minerals and phenolic compounds that prevent atherosclerosis, a leading cause of heart disease, heart attacks and stroke. An added bonus: the antioxidants in persimmons can help control diabetes and the cell damage it causes. Their flavor and texture has been compared to plums or apricots, with spicy undertones, and you can use just the pulp or the entire fruit in puddings, pureed in ice creams, breads or cakes. Try them in savory dishes, too, like salsas, stir-fries and salads.

Asian Pears

Though their softer Bosc relatives are long gone by now, hard-when-ripe Asian pears are perfect for cold storage and easy to find in farmer’s markets and grocery stores this time of year. Asian pears have significantly more fiber than other pear varieties and are good for your heart. Select the most fragrant, unblemished Asian pears when shopping; a sweet scent is the best indication that the pears are ripe. They can be kept for up to a week at room temperature or up to three months in the refrigerator. Their sweet pear flavor and crunchy texture make Asian pears perfect additions to salads and are delicious grated into slaws. They work well in place of apples in recipes from holiday stuffings to baked dishes. Try sauteing them to serve alongside meat entrees.

Some Common Winter Fruits

Oranges

In general, look for plump oranges that are free of blemishes or bruises. As the season goes on, you may find different varieties of oranges popping up, such as Cara Cara and blood oranges. Both of these varieties are very sweet and have a darker flesh, ranging from pink in the Cara Cara to dark red in the blood orange.

Oranges are filled with vitamin C (a large orange has more than the daily recommended value), which may help smooth your skin. If you chose a blood orange, you’ll also be getting anthocyanins, a compound that turns the orange’s flesh red and is associated with helping to keep the heart healthy and the brain sharp.

Buy them in bulk (they may be cheaper in a bag than when sold individually) and store them in the refrigerator to extend their life by a couple of weeks.

Bananas

Though there are hundreds of varieties of bananas, the Cavendish is the variety most familiar to North Americans. Bananas are in season year-round and are different from other fruits because they can be picked while they are still green. If you do buy green bananas, wait until the skin ripens to a yellow and the starches convert to sugars.

Bananas are one of the best sources of potassium, which is associated with healthy blood pressure. Also, a medium banana is an excellent source of cell-building vitamin B6 and is a good source of vitamin C and fiber.

Though bananas are relatively economical–ripening bananas cost about 90¢ per pound–overripe bananas are often on sale for less. Even if banana peels have started to brown, the insides often remain sweet and ripe. Buy a bunch or two and peel the extras before placing them in the freezer. They will keep for several months and are excellent in banana bread and smoothies.

Pineapple

Avoid green pineapples–they are not ripe. A ripe pineapple should smell like a pineapple. There should be a golden color present–starting at the base–and the more yellow a pineapple is, the better it will taste throughout. Some people claim that pulling leaves easily from the top of a pineapple is an indication of ripeness, but this has not been proven. Your best bet is to go with color.

Pineapple is full of vitamin C, delivers a healthy dose of fiber and is an excellent source of manganese, a nutrient involved in bone formation. Though convenient, prepared pineapple chunks in the produce section may cost more per pound than a whole pineapple. Many markets though sell pineapple peeled for the same price as an unpeeled one.

Pomegranates

Color is not a good indicator of a ripe pomegranate. Instead, choose a fruit that feels heavy in your hand.

Pomegranate juice is rich in antioxidants, natural compounds found in plants that help protect the body from harmful free radicals. (Free radicals are compounds in the body that damage tissues and may contribute to a variety of chronic conditions, such as heart disease, Alzheimer’s and cancer). Although you don’t get as many antioxidants eating the seeds as drinking the juice, you will get fiber and abundant punicic acid, a polyunsaturated heart-healthy oil.

Pomegranates aren’t the cheapest fruit in the produce bin (about $2.50 each), but the good news is that one fruit goes a long way. Your best bet is to compare prices at competing stores and buy the cheapest you can find.

Grapefruit

Like oranges, select fruits that are free of blemishes and bruises. Buying grapefruit can be tricky–the skin color of the fruit is not always a reliable way to tell if the fruit is sweet inside. If the fruit is heavy in your hand, that may be a good indication of its juiciness. Grapefruits are high in vitamin C and are a good source of fiber. Studies have shown that the soluble fiber in grapefruit may even be beneficial in lowering cholesterol. Half a medium grapefruit has only 60 calories.

If you regularly buy organic, you may make an exception for grapefruit. According to the Environmental Working Group (a nonprofit, nonpartisan organization) it is a fruit that is less likely to be contaminated with pesticides.

Recipes Using Winter Fruits

 

Appetizer

Pears with Blue Cheese and Prosciutto

Makes 4 servings

Ingredients:

  • 2 pears, each cored and sliced into 8 wedges
  • 2 teaspoons fresh lemon juice
  • 3 ounces blue cheese cut into slices
  • 6 ounces thinly sliced prosciutto cut in half lengthwise
  • 1 cup arugula

Directions:

Roll up an arugula leaf, a piece of pear (lay on its side)and a piece of cheese in a slice of prosciutto.  Repeat with the remaining pear slices.

First Course

 

Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

Serves 4

In Sicily , this salad is traditionally prepared with chicory , a slightly peppery , tender-leafed green. Substitute with arugula if you can’t find chicory .

  • 3 navel oranges
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 2 bunches trimmed arugula or chicory
  • 2 cored, halved, trimmed medium fennel bulbs
  • 1/4 cup oil-cured black olives

Directions:

Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Mix together the extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper. Tear arugula into large pieces and arrange in the salad bowl. Slice fennel bulbs into long strips. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Second Course

 

Braised Chicken with Kumquats and Green Olives

Serves 4-6

Ingredients:

  • 3 lbs. chicken legs or thighs
  • 2 tablespoons olive oil
  • 1 medium onion, sliced into ¼ inch half-rounds
  • 4 cloves of garlic, crushed
  • 1 cup white wine
  • 2 bay leaves
  • 3 cups chicken broth
  • 1 cup kumquats
  • 1 cup green olives
  • Salt and pepper
  • Couscous, cooked according to package directions

Directions:

Rinse and pat the chicken dry with paper towels and season with salt and pepper. Heat olive oil in a large pan with a cover over medium heat. Add chicken and cook, turning occasionally , for about 15 minutes, or until evenly browned. Transfer chicken to a plate.

Add onion and garlic to pan and saute over medium heat until transparent. Add wine and bay leaves and reduce over high heat until syrupy . Return the chicken to the saucepan, skin side up and add enough chicken broth to cover 2/3 of the chicken. Tuck the kumquats and olives into the broth, reduce heat to medium-low, and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes. Add salt and pepper to taste. Spoon over couscous and serve.

Side Dish

Baked Applesauce

Makes 12 servings.

Ingredients:

  • 4 lbs. (about 10 medium) assorted apples, such as McCoun, MacIntosh, Golden Delicious, Jonathan, Jonagold or HoneyCrisp, peeled, cored and quartered
  • 1/3 cup fresh apple cider
  • 4 lemon slices, paper-thin, or 1 tablespoon fresh lemon juice
  • 1 (3-inch) piece stick cinnamon, or 1 teaspoon ground cinnamon, optional
  • 2 tablespoons sugar, agave syrup, or honey, optional

Directions:

Preheat oven to 375 degrees F.

Place apples, cider and lemon slices or juice in large Dutch oven or heavy casserole with a cover. Toss apples to coat them with lemon. If using, add cinnamon stick or sprinkle on cinnamon and sweetener and toss again.

Bake apples, covered, for 60 to 75 minutes, until very soft and moist. Stir to combine soft apples and liquid into applesauce. If mixture is too thin, bake the applesauce, uncovered, for 15 minutes longer. Cool to room temperature before serving. Applesauce thickens as it cools. The applesauce keeps, covered in the refrigerator for up to 5 days.

Dessert

 

Orange-Scented Olive Oil Cake

Serves 12

Ingredients:

  • 2 oranges
  • 2 1/3 cups sugar or 1 cup plus 2 ½ tablespoons sugar alternative, such as Truvia or Domino Light
  • Cooking Spray
  • 2 1 ⁄2 cups flour, plus more for dusting baking pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 6 tablespoons extra-virgin olive oil
  • 1 ⁄4 cup fresh orange juice
  • 1 ⁄4 cup confectioners’ sugar
  • Sugar crystals for garnish, optional

Directions:

Trim about 1/2″ from the tops and bottoms of the oranges; quarter oranges lengthwise.

Put oranges, 1 cup of the sugar or 1/2 cup of the sugar alternative and 4 cups water into a 4-quart saucepan over medium-high heat. Bring to a boil, lower heat and cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes.

Remove pan from heat and let cool to room temperature.

Heat oven to 350°F. Spray a 10″ round cake pan with cooking spray and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside.

Whisk together the flour, baking powder and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10–12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes.

In a small bowl, whisk orange juice and confectioners’ sugar to make a thin glaze. Remove cake from the pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely . Garnish cake with sugar crystals, if desired..

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Tips On Hosting A Super Bowl Party

January 24, 2013

Party Tips

The Super Bowl has grown over the years to be so much more than just a championship game. You may not have tickets to the game, but look on the bright side — unlike the fans in the stadium — you’ll be able to see all the cool new multi-million-dollar commercials that debut during the game! Throwing a successful Super Bowl party can be a breeze with some easy planning, so you can ensure that your guests have a good time and you don’t miss a second of the big game.

Make sure you have plenty of comfortable seating in the television viewing area, as well as, things like snack trays, paper towels and napkins and even card tables for putting out snacks. Move breakables to another room so that nothing gets knocked over when all the jumping and shouting begins. Consider protecting surfaces with tablecloths or runners—you can’t expect screaming fans to remember to use a coaster!

Beer and football go hand-in-hand. Make sure the party is stocked with beverages from beers to soft drinks. Also, take into account that many avid football fans get glued to the television and sometimes won’t leave the couch at any cost. Consider placing a cooler in the living room, so they don’t have to make repeated trips to the refrigerator. So important, yet so often forgotten, make sure to grab a few bags of ice from the supermarket, particularly if you’re going to keep beverages in a cooler. Nothing can ruin a Super Bowl party faster than a lukewarm beer.

This party shouldn’t be fancy. Finger foods are the key and give your guests plenty of options, like crackers, dips, salsas and a make-your-own-sandwich tray with cold cuts and cheeses. Your chips need to be accessible to a lot of hands grabbing for them at once. Pick up some big, cheap plastic bowls. Football is a long game and your guests aren’t going to get tired of eating. Consider using a crock pot to keep queso and dips soft for hours, rather than letting them harden up. Make sure to make up a vegetable platter, too. Party foods can be really delicious without being loaded with fat.

It is almost guaranteed that there will be people at your party, who haven’t watched a game all year. If you know that some guests couldn’t care less about the game, set aside an area just for them. If you have an extra TV, set it up in your dining room for viewing other programs and serve drinks and snacks there as well. Consider running a “Sex and the City” marathon or episodes of the “Real Housewives” series in anticipation of the event. That way, guests can wander in and out to chat and check out what’s going on in the different rooms—and everyone will have a good time!

Sample Party Menu

Snacks

Sweet and Smoky Nuts

Chips with Creamy Salsa Dip

Chipotle Kettle Corn

Vegetable Tray and Four-Onion Dip

Cheese and Cracker Tray

Half Time Entrees

Stuffed Sausage Sliders

Spicy Chicken with Cucumber Yogurt Sauce

Italian Focaccia Sandwiches

Breaded Eggplant Sandwiches

Drinks

Beer

Red & White Wine

Non-Alcoholic Drink Options

Dessert

Chocolate Chunk Cookies

Recipes

Sweet and Smoky Nuts

Pour the crunchy nut snack into paper cones for mess-free single servings that look more sophisticated than a generic snack bowl.

Makes: 16 servings; 4 cups

Serving size: ¼ cup

Ingredients:

  • 1 egg white
  • 1 cup dry-roasted peanuts
  • 1 cup whole almonds or hazelnuts (filberts)
  • 1 cup pecan or walnut halves
  • 1/3 cup packed brown sugar
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice

Directions:

Preheat oven to 350 degrees F. Line a 15 x 10 x 1-inch baking pan with foil or parchment paper. Set aside.

In a large bowl whisk egg white until foamy. Add peanuts, almonds, and pecans; toss gently to coat. Stir in brown sugar, paprika, salt, cinnamon, and allspice. Spread nuts in an even layer in the prepared baking pan.

Bake for 25 to 30 minutes or until nuts are toasted and appear dry, stirring twice. Remove from oven and stir again. Cool completely in baking pan. Break up any large clusters.

MAKE-AHEAD DIRECTIONS:

Store in an airtight container at room temperature for up to 2 weeks.

Chipotle Kettle Corn

Yield: 16 cups

Ingredients:

  • 1 cup sugar
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground chipotle chile pepper
  • 1/3 cup canola oil
  • 2/3 cup popcorn kernels

Directions:

In a small bowl combine sugar, salt, cumin and chipotle pepper. Heat the oil in an 8-quart pan over medium-high heat. Add the popcorn and cook, shaking occasionally, 2 minutes. Add 1/2 cup of the sugar mixture. Cover and cook, shaking often, until popcorn begins to pop. Once popcorn begins to pop, shake continuously until the popping slows. Immediately remove from the heat and carefully pour into a large bowl (popcorn will be very hot).

Place remaining sugar mixture in a shaker jar. Sprinkle some on the popped corn and pass remaining. Makes 16 cups.

Microwave version:

Prepare sugar mixture as above. One at a time, pop two 3.3-ounce bags microwave kettle corn. Immediately after popping pour into a very large bowl and toss with 2 tablespoons of the sugar mixture. Repeat with remaining bag of popcorn and 2 more tablespoons of sugar mixture. Pass remaining sugar mixture as above. Makes 20 (1-cup) servings.

Creamy Garlic Salsa Dip

Creamy Salsa Dip

Serve with Chips

Ingredients:

  • one 8-ounce block reduced fat cream cheese
  • 1 cup jarred salsa
  • 1 cup grated sharp cheddar cheese

Directions:

Combine the cream cheese, cheddar and salsa in a microwave-safe bowl, or in a saucepan. Heat in the microwave (covered), or over low heat over a burner, until the cheese is soft and the salsa has started to bubble a bit.

Remove from the heat, and stir until well combined. Store in the refrigerator (covered once it’s cool) until ready to serve.

Four-Onion Dip

Serve with raw vegetables for dippers.

Ingredients:

  • 2 tablespoons dehydrated minced onion
  • 2 tablespoons water
  • 1/2 cup light sour cream
  • 1/4 cup fat-free plain yogurt
  • 1 medium green onion (green and white parts), chopped
  • 2 tablespoons grated sweet onion, such as Vidalia
  • 2 tablespoons shredded carrot
  • 2 tablespoons light mayonnaise
  • 1 tablespoon salt-free onion-and-herb seasoning blend, such as Mrs. Dash
  • 1/2 teaspoon sugar
  • 1/4 to 1/2 teaspoon red hot-pepper sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt

Directions:

In a small bowl, stir together the dehydrated onion and water. Let stand for 5 minutes.

Meanwhile, in a medium bowl, stir together the remaining ingredients. Stir in the rehydrated onion. Let stand for 10 minutes. Serve at room temperature or cover and refrigerate for up to two days. The dip will thicken during the refrigeration time.

Stuffed Sausage Sliders

16 servings

Ingredients:

  • 1 small apple
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 ½ teaspoons cracked black pepper
  • 1 teaspoon fennel seeds, crushed
  • 3/4 teaspoon salt
  •  1/2 teaspoon dried thyme, crushed
  • 1/8 teaspoon grated nutmeg
  • 2 pounds lean ground pork
  • 3/4 cup shredded white cheddar cheese or smoked provolone cheese (2 to 3 ounces)
  • 16-2 inches buns, rolls, or biscuits, sliced in half
  • Toppings: Sliced onion, thin slices of apple, coleslaw, mustard sauce

Directions:

Peel and shred enough of the apple to measure 1/3 cup. In a large bowl combine the 1/3 cup apple, oil, garlic, pepper, fennel seeds, salt, thyme, and nutmeg. Add ground pork; mix well.

Shape a scant 1/4 cup pork mixture into a ball and use your finger to make a deep indentation in top. Fill indentation with 2 teaspoons cheese; press pork mixture to enclose filling. Reshape pork mixture into a ball and flatten into a 2 1/2-inch-diameter patty. Place on a baking sheet. Repeat with remaining pork mixture and cheese. Cover and chill for 1 to 4 hours.

Preheat broiler. Remove patties from the refrigerator. Place patties on the unheated rack of a greased broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until patties are done (160 degrees F), turning patties once halfway through broiling.

Serve patties on slider buns and let guests add the condiments.

Spicy Chicken with Cucumber Yogurt Sauce

8 to 12 servings

Ingredients

  • 1 ½ cups plain yogurt
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 4 pounds chicken wings and/or small chicken drumsticks
  • Fresh Mint (optional)
  • Cucumber Yogurt Sauce, recipe below

Directions:

Combine the yogurt, ginger, garlic, curry, salt, paprika, cinnamon and cayenne in a bowl; let stand 15 minutes, stirring occasionally.

If using chicken wings cut each wing into two portions at the first joint. Place wings and/or drumsticks into a 2-gallon resealable plastic bag set in a shallow dish; pour on yogurt mixture. Seal and chill 6 to 24 hours, turning bag occasionally.

Preheat oven to 400 degrees F. Drain chicken from marinade; discard marinade. Line two 15 x 10 x 1-inch baking pans with foil; lightly coat with nonstick cooking spray. Arrange chicken in prepared pans (if using both drumsticks and wings, place them on separate pans. Bake small drumsticks for 35 minutes; bake chicken wings 25 minutes or until chicken is cooked through (170 degrees F). Cool chicken slightly. Transfer to storage containers; cover and chill overnight.

To serve:

Remove chicken from the refrigerator about 45 minutes before serving.

Preheat broiler. Broil directly on a greased pan 5-6 inches from the heat for 10 to 15 minutes or until heated through, turning once. Transfer chicken to platter; top with mint. Serve with Cucumber Yogurt Sauce.

Cucumber Yogurt Sauce

Ingredients

  • 2-6 ounce cartons plain yogurt
  • 1 large cucumber, shredded and well-drained
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons fresh basil or mint
  • Curry powder

Directions:

In a medium bowl combine yogurt, cucumber, garlic, salt, ground cumin and fresh basil or mint; mix well. Refrigerate 1 to 4 hours before serving. Sprinkle lightly with curry powder before serving.

Italian Focaccia Sandwiches

8 servings

Ingredients

  • 1-6 ounce jar quartered marinated artichoke hearts
  • 1/4 cup jarred roasted red sweet peppers
  • 2 tablespoons chopped pitted ripe olives
  • 1 12-inch round Italian flatbread (focaccia)
  • 4 ounces thinly sliced capicola*
  • 4 ounces thinly sliced salami*
  • 2 ounces thinly sliced mortadella or ham*
  • 4 ounces thinly sliced provolone

Directions

The day before:

Drain artichoke hearts and roasted peppers; pat dry with paper towels. Coarsely chop artichokes and roasted peppers; pat dry again. In a small bowl combine artichokes, roasted peppers and olives; set aside.

Cut focaccia in half horizontally. Layer the bottom with capicola, salami and mortadella. Spoon artichoke mixture over meat; top with cheese. Replace top of focaccia. Tightly wrap sandwich in foil and chill overnight.

Party day:

Bring sandwiches to room temperature and cut into eight wedges. 

*Applegate Farms makes healthy cold cuts.

 

Vegetarian Option: Breaded Eggplant Sandwiches

6 servings.

Ingredients:

  • 1/4 cup minced fresh basil
  • 2 teaspoons olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 egg whites, lightly beaten
  • 1 cup Italian seasoned bread crumbs
  • 1 medium eggplant, peel if desired
  • 2 large tomatoes
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 12 slices Italian bread (1/2 inch thick), toasted

Directions:

Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs each in separate shallow bowls.

Cut eggplant lengthwise into six slices. Dip slices in egg whites; then coat in crumbs.

Place on a baking sheet coated with cooking spray. Bake at 375° F. for 20-25 minutes or until tender and golden brown, turning once.

Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses.

Bake for 3-5 minutes or until cheese is melted.

Place each eggplant stack on a slice of bread and top with remaining bread.

Non-Alcoholic Honey-Ginger Limeade

8 servings

ingredients

  • 3 cups water
  • 1/2 cup finely chopped fresh ginger
  • 2-3-inch strips lime peel
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 1 ½ cups fresh lime juice, reserve lime halves
  • 1 fresh jalapeno chile pepper, seeded and thinly sliced (optional)
  • 1 liter bottle sparkling water, chilled
  • Ice cubes
  • Lime wedges
  • Fresh ginger slices

Directions:

In a small saucepan combine 2 cups of the water and the finely chopped ginger. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Remove from heat; stir in lime peel. Cover and let stand for 15 minutes. Strain into a pitcher; discard solids.

Add brown sugar and honey to ginger liquid in pitcher, stirring to dissolve sugar. Stir in lime juice, jalapeno pepper (if desired), and the remaining 1 cup water. Cover and chill for at least 2 hours (up to 3 days).

Before serving, add the reserved squeezed lime halves to pitcher. Slowly pour sparkling water into ginger liquid in pitcher; stir gently to mix. Serve in brown sugar-rimmed glasses over ice cubes. Garnish with lime wedges and ginger slices.

Chocolate Chunk Cookies

You may need to double this recipe, depending on the number of guests you are planning to serve.

Ingredients:

• 3 tablespoons unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons canola oil
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour or whole-wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon. salt
• 3 ounces dark chocolate (60% to 70% cocoa), chopped into chunks or chips

Directions:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In the large electric mixer bowl, beat the butter and sugars until combined. Add the oil and egg and beat until creamy. Stir in the vanilla.

In a medium bowl, whisk together the flours, baking soda and salt. Add the flour mixture to the butter mixture and mix well. Gently fold in the chocolate.

Scoop rounded tablespoons of the dough onto the prepared cookie sheets, leaving at least 1½ inches between cookies to allow for spreading. Bake until the cookies are just set, about 12 minutes. Transfer the cookies on parchment to a rack and allow to cool. The cookies will crisp as they cool. Store at room temperature in an airtight container, where they will keep for up to 4 days.

Yield: about 20 cookies

 

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The Cuisine Of Italy – Salerno

January 3, 2013

Salerno is a very beautiful city situated in the middle of the Amalfi and Cilento coasts in the region of Campania. Located on the Tyrrhenian Sea on the Gulf of Salerno, the city is within an easy distance of the stunning Amalfi Coast. Famous for being the location of the world’s first medical university, Schola Medica Salernitana, Salerno was also an important center for art, culture and learning dating back to the 16th. century. Over the years Salerno suffered through many plagues and earthquakes, as well as foreign rule. Today Salerno is a city filled with many interesting things to see and do.

The Salerno Cathedral is the main tourist attraction in the city. The cathedral’s large bell tower dominates the historical center of the city. In the cathedral’s crypt is the tomb of Saint Matthew, one of the twelve apostles.

Another church worth visiting is Chiesa della SS. Annuziata, which was built in the 14th. century and is situated near the entrance to the old city in the north. The main feature of the church is the beautiful bell tower designed by Ferdinando San Felice.

There is also San Gregorio Church, a 10th. century structure that is the home to the Museum of the Medical School of Salerno, and the San Giorgio Church. San Giorgio is the best example of Baroque architecture in Salerno. Inside the church you can view beautiful paintings created by Andrea Sabatini and frescoes by Solimena and Francesco in the 17th. century. The church is related to the oldest monastery in the city, which was built in the 9th. century. 

If you like to walk and people watch head to Lungomare Trieste, the city’s promenade, which was built in 1950 and is known to be one of the best in the country. Lungomare, literally translated as “along the sea,” extends for five miles and is lined with trees. It is often compared to the beautiful promenades of the French Riviera.

Castello di Arechi is a large castle built on the top of a hill by Arechi II over an existing Byzantine-Roman castle. Today the castle is mainly used for meetings and exhibitions. If you visit the castle you will be able to enjoy a panoramic view of the city and the sea beyond.

One of the most interesting places to visit in the city is the historic center of Salerno, considered to be among the best preserved in Italy, and it is also the main shopping center in Salerno.

The Minerva Garden, or Giardino della Minerva, is located close to the old part of the city. The first ever botanical garden in Europe can be found in this garden.

The large castle, Forte La Carnale, was named after an ancient battle that was fought against the Arabs. The fort is now part of a large sports complex that is also used as a local cultural center.

In 194 BC. Salerno was a Roman colony and was named Salernum. The city made progress and also enriched its culture and its traditions during the occupations by the Goths, Byzantines, Longobards and Normans. From the 14th. century onwards, most of the Salerno province became the territory of the Princes of Sanseverino, powerful feudatories. In the 15th. century the city was the scene of battles between Angevin and Aragonese heirs with whom the local princes took sides. The years 1656, 1688 and 1694 represent sorrowful dates for Salerno due to the plague and the earthquake which caused many deaths.

A slow renewal of the city occurred in the 18th. century with the end of the Spanish empire and the construction of many beautiful houses and churches.  During the Napoleonic period Giuseppe Bonaparte and then Gioacchino Murat ascended the throne. The latter issued decrees that caused the Salerno Medical School to cease operation, the suppression of religious orders and the confiscation of numerous ecclesiastical properties.

After the Unity of Italy a slow urban development continued, many suburban areas were enlarged and large public and private buildings were created. The city expanded beyond the ancient walls and sea connections were established, as they represented an important road network that crossed the town, connecting the eastern plain with the area leading to Vietri and Naples. The city went on developing until the Second World War. In September 1943, Salerno was the scene of the landing of the allies.

Sea Bass

The Cuisine of Salerno

Despite its rich farmland and access to ports for fresh seafood, the cuisine’s” claim to fame” is the wide selection of street food, which may be baked, fried, grilled or even frozen. These treats are generally hand held and are available at shops or along the streets and made from inexpensive, fresh ingredients.

Pizza and pasta, cooked from the local wheat, make the region’s recipes famous throughout the world. 

Genuine pizza, the most famous hand held food, is usually either pizza marinara, topped with tomato, garlic and oil, or pizza margherita with tomato, basil and mozzarella.

Pasta has plenty of shapes in the region. Most are familiar, such as spaghetti, maccheroni, fusilli and ziti. Perciatelli is a less well known noodle, long but hollow.

There are many fish-based dishes, for example, spaghetti with clam sauce, fish soup, fried anchovies, swordfish rolls, octopus cooked with San Marzano tomatoes, and Mussels Impepate. 

The traditional way to cook meat is to grill it along with vegetables.

Vegetables play such a large part in the cuisine that the locals are often called mangiafoglie, or leaf eaters. The fertile soil provides bountiful amounts of food, including salad greens, tomatoes, eggplants, peppers, garlic and herbs. A typical cold salad might include raw or cooked vegetables tossed with herbs and cheese. Other popular dishes are a stewed dish of eggplants, peppers, zucchini and onions with basil and olive oil that is served cold, stuffed red and yellow bell peppers with breadcrumbs seasoned with black olives, capers, garlic and anchovies and, of course, the famous eggplant parmigiana.

Cheeses, including Provolone, Pecorino, Manteca del Cilento, Scamorza, Buffalo Mozzarella and Burrino, are all produced in the traditional way from centuries past.

Stone fruits, melons, citrus, figs and grapes are grown here and picked at the peak of ripeness. Olives make richly flavored green extra virgin olive oil. Chestnuts, walnuts and hazelnuts grow well in this region and are used extensively in local recipes.

Amalfi lemons are used to make the famous Limoncello liqueur and to prepare gelato, sweets and desserts, such as baba, a sponge cake made with whipped cream and strawberries or rum, Sospiri (light airy almond cookies) and Lemon Delizie, a cake filled with lemon custard.

Make Some Salerno Inspired Recipes At Home

Clams Diablo

 6 Servings

Ingredients

  • 1 – 14.5 oz.diced tomatoes
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 garlic clove, crushed
  • 1/4 cup dry red wine
  • 1/2 teaspoon thyme dried, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes, crushed
  • 1 -1/2 lbs. fresh clams scrubbed
  • 2 tablespoons fresh parsley chopped 

Directions

In medium skillet, heat oil. Add onion and garlic; sauté for 1 minute. Stir in tomatoes and juice, wine, thyme, salt and red pepper flakes. Bring to a boil.

Reduce heat to low; simmer, uncovered, for 10 minutes, stirring occasionally. Add clams; cover.

Simmer for 5 minutes or until clams open. Discard any clams that do not open. Sprinkle with parsley just before serving. Good Italian bread is a must with this appetizer.

Spaghetti with Eggplant and Mozzarella

Ingredients:

  • 1 pound eggplant, peeled or unpeeled, cut into 1/2-inch cubes
  • Salt
  • 1 tablespoon olive oil
  • 2 large cloves garlic, lightly smashed
  • 1/2 teaspoon hot red pepper flakes
  • 1 pint (1 pound) cherry tomatoes, cut in halves or quarters
  • 12 ounces spaghetti
  • 2 tablespoons finely chopped basil or parsley
  • 8 ounces fresh mozzarella, cut into 1/4-inch cubes
  • Grated Pecorino or ricotta salata

Directions:

In a skillet, heat oil and saute the eggplant until it is soft and lightly browned. Remove the eggplant with a slotted spoon and drain on absorbent paper.

Add the garlic and the pepper flakes and place over low heat. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.

Add the tomatoes, immediately cover the pan, increase the heat to medium-high, and cook the tomatoes until they fall apart and become saucy, about 8 minutes.

Meanwhile cook the spaghetti until al dente in plenty of salted boiling water.

Just before the pasta is done, add the eggplant cubes to the tomato sauce, lower the heat, and cook gently, still covered, for another minute or so.

Drain the spaghetti and turn it into a warm serving bowl. Add the eggplant and tomato sauce, plus the finely cut herbs. Toss well. Add the mozzarella and toss again.

Serve immediately. Garnish with some grated Pecorino or ricotta salata, if desired.

 

Beef and Sausage Roll

At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking or combined with other ingredients to make meatballs or a meat roll such as this one.

For the meat

  • 1 1/2 cups 1/2-inch pieces crustless Italian bread
  • 1/2 cup milk
  • 1 1/2 pounds ground beef
  • 8 ounces lean Italian sausages, casings removed
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Marinara Sauce, heated

For filling

  • 1/4 cup water
  • 1 10-ounce package ready-to-use spinach
  • 4 ounces thinly sliced prosciutto
  • 3 ounces provolone cheese, cut into 2×1/4×1/4-inch strips
  • 6 hard-boiled eggs, peeled
  • 18 fresh Italian parsley sprigs
  • 1 tablespoon olive oil

Directions:

Line an 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess moisture from the bread. Place bread in a large bowl; discard milk. Add beef, sausages, eggs, salt and pepper to bread and mix well. Place meat in center of foil. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick. Cover; chill while preparing filling.

Filling:

Preheat oven to 350°F. Spray a baking sheet with cooking spray.

Bring 1/4 cup water to simmer in large pot. Add spinach; cover and cook until just wilted, tossing often, about 3 minutes. Drain well; pat dry. Cool. Arrange spinach over meat, covering completely. Cover with prosciutto. Arrange cheese on top of the prosciutto. Place hard-boiled eggs end to end in line down long side of roll. Arrange parsley along both sides of eggs. Starting at long side near eggs and using foil as aid, roll up meat jelly roll style. Pinch ends and seams together, enclosing filling completely.

Transfer meat roll to the prepared baking sheet. Remove foil from around meat roll. Brush meat with 1 tablespoon oil.

Bake meat roll until thermometer inserted into center registers 160°F, about 1 hour. Pour hot marinara sauce over meatloaf. Let stand 15 minutes. Serve hot or at room temperature; cut into slices.

Almond Limoncello Cake

 Ingredients:

  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar or sugar alternative
  • 1/3 cup olive oil
  • 5 tablespoons unsalted butter, room temperature
  • 10 ½ ounces almond paste, crumbled
  • 2 tablespoons finely grated lemon peel, (2 -3 lemons)
  • 3 large eggs, brought to room temperature
  • 1/3 cup Limoncello (Italian lemon liqueur made with vodka)
  • Powdered sugar
  • 1/2 cup toasted sliced almonds for garnish (optional)

Directions:

Preheat the oven to 325 degrees F. Butter and flour a 9” springform pan.

In a small bowl, whisk flour, baking powder and salt together and set aside.

In an electric stand mixer, add sugar, oil and butter. Beat until light & fluffy. Add crumbled almond paste and grated lemon peel. Beat until smooth. Add eggs, one at a time, incorporating well. Add flour mixture and blend.

Transfer the batter to the pan. Place the springform pan on a baking sheet pan and place in the oven. Bake until golden brown, about 45 minutes. Remove from the oven and cool cake completely. Remove cake from springform pan and carefully remove the bottom of the pan. Place cake on a serving plate.

Brush top of cake with Limoncello or poke tiny holes in the cake and drizzle with the Limoncello. Can be prepared one day in advance at this point. Cover and store at room temperature. Right before serving, sprinkle with a little more Limoncello and powdered sugar. If desired, garnish with sliced almonds. Serves 8 to 12.

Note: The cake needs to cool completely before being removed from the springform pan and that takes several hours. Also, if it sits overnight, the Limoncello really sinks in and gives it a richer, more lemony flavor.

 

 

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Posted by in Appetizer, Beef, cake, Cheese, clams, Desserts, Fish, Healthy Italian Cooking, Italian Cuisine, Pasta, Salerno, Sausage, Vegetables Tags: , ,

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