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Category Archives: Beef

A BBQ Sauce For Every Occasion

May 14, 2013

While not as common as ketchup, barbecue sauce has become a complex American condiment that is prepared differently across the country and heightens the flavor of meat. The ingredients typically include: ketchup, vinegar, sugar, garlic, onion and mustard. But, it’s the consistency and variations that create regional differences coast to coast.

No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South and, because pigs were prevalent in the region, pork became the primary meat at barbecues. Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics.

American Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tennessee; North Carolina; Kansas City and Texas. Memphis is renowned for pulled pork-shoulder doused in a sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefer ribs cooked in a dry rub and Texans prefer beef, especially mesquite-grilled brisket.

If there’s one issue that divides barbecue fans more deeply than any other, it’s the kind of sauce that should be served on a particular type of meat. Though it inspires passionate argument, the colorful variety of regional sauces – peppery vinegar-based in eastern North Carolina, orange tomato-based in Kansas City or yellow mustard in South Carolina are actually a rather recent dilemma. Regional sauce variations originated in the early 20th century with the rise of barbecue restaurants. Before then, barbecue sauce was pretty much the same from state to state. It was generally not a condiment applied at the table, but rather used to baste the meat just before it was served.

From Virginia to Texas, 19th century accounts of barbecues are remarkably similar in their descriptions of the sauce. In 1882, a reporter from the Baltimore Sun visited a Virginia barbecue restaurant and noted male cooks mopping the meat with “a gravy of butter, salt, vinegar, and black pepper.” A guest at a San Antonio barbecue in 1883 recorded the sauce as, “Butter, with a mixture of pepper, salt, and vinegar.” In 1884, the Telegraph and Messenger of Macon, Georgia, described the sauce of well known barbecue cook, Berry Eubanks of Columbus, as, “made of homemade butter, seasoned with red bell pepper from the garden and apple vinegar.” Similar descriptions can be found of sauces in Kentucky and the Carolinas, too. Sweeteners, such as, brown sugar, molasses or honey, were notably absent from any 19th-century formulas. Based on these descriptions, one can conclude that the eastern North Carolina–style sauce – which consists of vinegar, salt, black and red peppers without a trace of sugar – is the closest to the original.

Growing up in an Italian American home in the Northeast US, barbecue sauces were not really a part of our cuisine. We rarely had food that was grilled. My father would grill sausage and steak a few times during the summer months. I recall that I did not really like the steak because it was tough and dry. My mother did baste meats and vegetables with olive oil, vinegar and herbs. She also made tomato sauces to pour over cooked meats. However, I did not really discover the world of barbecue until I was married and looking for something different to cook for dinner. American food magazines, of the time, were  my go to place for ideas and they were full of barbecue style recipes in the summertime. So I began to experiment. Try my Italian Babecue Sauce recipe below for a combination of what is good in American sauces and in Italian sauces.

Making homemade barbecue sauce is not difficult and it tastes so much better than bottled sauce. Here are a few to get you started. You just need to think about what you want to cook.

Easy Homemade Ketchup

I like to make my own ketchup, so I can control the salt and sugar content. This recipe is easy to make and can be doubled or tripled. I freeze it in 1/2 cup measures, so I can add it to sauces without having to defrost a large container.

Ingredients:

  • 1-28-ounce can of crushed tomatoes
  • 2/3 cup of brown sugar
  • 1/2 cup of cider vinegar
  • 1/2 teaspoon of salt
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 3 cloves of garlic, minced
  • 3 stalks of celery, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon celery seeds
  • 1 tablespoon mustard seeds

Directions:

Combine the first four ingredients in a large saucepan.

Saute the onions, pepper and celery in olive oil in a skillet until they are transparent. Add the garlic and saute about one minute. Add the vegetables and spices to the tomato and vinegar mixture. Simmer together for at least an hour or until the mixture had achieved a ketchup consistency.

Use the food processor or an immersion blender to puree the tomato mixture until it is smooth. Ketchup made with a 28-ounce can of crushed tomatoes will fill three pint jars after the tomato mixture has cooked down. Refrigerate, freeze or use in BBQ sauces.

Basic Barbecue Sauce

This is a delicious sauce to have on hand during the summer grilling season. Use it to baste chicken or to top hamburgers and hotdogs right off the grill.

Yield: about 1-1/3 cups.

Ingredients:

  • 1 small onion, chopped
  • 1 tablespoon butter
  • 3/4 cup water
  • 1/2 cup ketchup
  • 1/4 cup vinegar
  • 4 teaspoons Worcestershire sauce
  • Few drops hot pepper sauce
  • 4 teaspoons sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper

Directions:

In a saucepan, cook onion in butter until tender. Add remaining ingredients. Simmer, uncovered, for 20-30 minutes or until sauce reaches desired consistency, stirring occasionally.

Store in the refrigerator or freezer.

Tangy Barbecue Sauce

This is another basic sauce to keep on hand and adds a sweet mustard flavor to grilled meats.

Yield: 1-1/2 cups.

Ingredients:

  • 1 cup ketchup
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 1/4 cup packed brown sugar
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/2 cup water
  • 2 teaspoons Worcestershire sauce

Directions:

Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes.

Discard the bay leaf. Use as a basting sauce when grilling chicken, pork or beef.

Molasses Barbecue Sauce

Yield: 3-1/2 cups.

This sauce has a bold molasses flavor with a hint of orange. It goes well with chicken, ribs and chops.

Ingredients:

  • 1 can (10-3/4 ounces) condensed low sodium tomato soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 1 cup molasses
  • 1/2 cup cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon dried minced onion
  • 1 tablespoon grated orange peel
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1-1/2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

Directions:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Store in the refrigerator.

Mustard Barbecue Sauce

Use it on grilled ribs, fish or ham steak.

Yield: 2-1/3 cups.

Ingredients

  • 1 cup reduced sodium chicken or beef broth
  • 1 cup prepared mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons molasses
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1-1/2 teaspoons cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the flavors are blended. Remove from the heat; cool.

Smoky Barbecue Sauce

Yield: 2-1/2 cups.

Especially good on a grilled beef

Ingredients:

  • 2-1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped onion
  • 2 tablespoons Worcestershire sauce
  • 2 to 3 teaspoons Liquid Smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon pepper

Directions:

In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

Cherry Barbecue Sauce

Use frozen cherries for convenience to make this barbecue sauce. It tastes great on ribs and chicken.

Yield: about 3-1/2 cups.

Ingredients:

  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups frozen pitted dark sweet cherries, defrosted and coarsely chopped
  • 1 cup ketchup
  • 2/3 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon pepper
  • 1/8 teaspoon Liquid Smoke
  • 1/2 to 1 teaspoon crushed red pepper flakes

Directions:

In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally. Puree with an immersion blender until almost smooth.

Pecan Barbecue Sauce

This sauce tastes good on grilled meats, fish and vegetables, but it is especially good on grilled turkey burgers.

Yield: 3 cups.

Ingredients:

  • 12 ounces tomato paste
  • 1 cup ground pecans
  • 3/4 cup water
  • 1/3 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup chopped onion
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared mustard
  • 1 teaspoon seasoned salt
  • 2 garlic cloves, minced

Directions:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened, stirring occasionally.

Italian Barbecue Sauce

This sauce is especially good on grilled chicken ot Italian sausage.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, finely chopped
  • 2 large cloves garlic, finely chopped or grated
  • 1- 14 ½ ounce can diced fire-roasted tomatoes
  • 1/2 cup chicken stock
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper

Directions:

In a medium saucepan, heat the oil, 2 turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken stock and heat through, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and pepper. Lower the heat and simmer, stirring occasionally, until thickened. Puree with an immersion blender.

 

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In The Mood For A Sandwich?

April 30, 2013

The perfect sandwich is a healthy sandwich that tastes good and makes you full longer. Sandwiches are one of the most popular midday choices of on-the-go Americans. They’re quick, delicious and, if properly portioned, an option for losing weight. If you aren’t careful, though, a few high fat ingredients can add hundreds of extra calories. So before you make that sandwich, make sure you know what hidden calories are lurking between those bread slices. If you make smart choices regarding the basic elements of a sandwich, you’ll be building healthier sandwiches in no time. 

1. Select healthy bread.

Consider:

  • High-fiber whole wheat bread.
  • High protein bread.
  • Wraps and pita bread (they are thin and have fewer calories). Whole wheat versions are even better.
  • Reduced calorie bread.
  • Multigrain bread.

2. Find high-quality proteins.

Most (although not all) sandwiches benefit from tasty, high-quality protein. What is available and healthy to you may vary by region or supermarket. Keep in mind portion control–a serving of meat should be about the size of a deck of playing cards.

Consider the choices:

  • Classic deli meats: Turkey, chicken, ham, roast beef, corned beef and others without nitrates.
  • Tip: Check the sodium in prepackaged and even deli-fresh meats; most products run high. Cut the sodium by slicing meat you have roasted at home or by asking specifically for meats lower in sodium.
  • Vegetarian spreads: Hummus, peanut butter, cashew butter, tahini, vegetarian patties
  • Salads: Tuna fish salad, seafood salad, chicken salad.

3. Cheese. Although cheese can add a good deal of fat, it also contains a good deal of calcium.

Consider:

  • Harder cheeses, such as Swiss and Cheddar that usually have less fat.
  • Softer cheeses (like Blue cheese) may have more fat, but if spread thinly, can add overall less fat than slices of hard cheese.
  • You can even use low-fat cheese in a sandwich.

4. Dressing. Sandwiches usually taste best with a little condiment added–but it is optional.

Consider:

  • Mustard, salad dressings, salsa and lowfat mayonnaise all add little calories and lots of flavor.
  • Avoid high-fat salad dressings, and regular mayonnaise in a sandwich.

5. Vegetables. A sandwich is a great way to slip in a lot of vegetables into a meal. Make sure they are fresh and crisp.

Consider:

  • Sliced tomatoes
  • Olives
  • Cucumbers or pickles
  • Onions: sweet or red
  • Peppers: sweet or hot
  • Mushrooms
  • Lettuce
  • Bean sprouts
  • Apples (especially good with ham)
  • Sauerkraut (with corned beef is a classic Reuben Sandwich)
  • Herbs (Basil tastes terrific in a toasted cheese and tomato sandwich)

Consider heating or toasting:

Heating or toasting a sandwich adds no calories and can greatly enhance the taste. Add lettuce after heating.

Consider sides:

Sandwiches are even healthier with classic pairings like carrot and celery sticks, a bowl of healthy soup or a side salad.

Experiment:

A sandwich is a marvelous canvas to work with and while there are classic pairings (peanut butter and jelly, ham and cheese on rye, grilled cheese, BLT, etc.) you can come up with  a new  favorites.

Here are a few ideas to start you off.

Turkey Reuben

4 servings

 Ingredients:

  • 2 cups packaged shredded cabbage with carrot (supermarket coleslaw mix)
  • 2 tablespoons Italian salad dressing
  • 2 tablespoons Thousand Island salad dressing
  • 8 1/2 inch thick slices rye bread
  • 8 ounces sliced, cooked low sodium turkey breast
  • 4 slices provolone cheese (4 ounces) (reduced fat works just fine in this sandwich)
  • 1 medium tomato, sliced
  • Pickle spears

Directions:

In a medium bowl, combine coleslaw mix and Italian salad dressing; set aside.

Spread Thousand Island salad dressing on one side of each bread slice.

Place four of the bread slices, dressing sides up, on a work surface; top with turkey, cheese, tomato and coleslaw mixture.

Top with remaining bread slices, dressing sides down.

Preheat a large skillet sparayed with nonfat cooking spray over medium heat. Reduce heat to medium-low.

Cook sandwiches, half at a time, for 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once. If desired, serve with pickle spears.

Oven Fried Green Tomato BLT Sandwiches 

Makes 4 servings

Ingredients:

Green Tomatoes & Garnish

  • 3/4 cups buttermilk
  • 1 large egg white
  • 1 ½ cups yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 large green tomatoes, cored and cut into 1/4-inch-thick slices
  • 8 slices cooked bacon
  • 4 lettuce leaves
  • 4 hamburger buns

Remoulade Sauce

  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat sour cream or nonfat plain yogurt
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 2 scallions, chopped
  • 2 sweet gherkins, chopped, or 1 tablespoon sweet pickle relish
  • 1 tablespoon capers, drained and chopped

Directions:

To cook tomatoes:

Preheat oven to 400°F.  Place a wire rack coated with cooking spray in a parchment paper-lined baking pan.

Whisk together buttermilk and egg white in a medium bowl.

Mix together cornmeal, salt, paprika and cayenne in a shallow dish.

Dip the tomato slices into the buttermilk mixture, then transfer to the cornmeal mixture. Gently turn each slice in the cornmeal mixture to coat.

Transfer the slices to the wire rack on the baking sheet. Lightly coat tomatoes on each side with cooking spray.

Bake the tomatoes in the hot oven until both sides are well browned, 18 to 20 minutes, turning once after 10 minutes.

To make remoulade sauce:

While the tomatoes are in the oven, combine mayonnaise, sour cream (or yogurt), horseradish, mustard, lemon juice, cayenne pepper, scallions, gherkins (or pickle relish) and capers in a small bowl.

To assemble sandwiches:

Place lettuce on the bottom halves of the buns. Top with tomato slices, remoulade sauce and bacon; cover with bun tops.

 

Tuna Steak Sandwiches

Serves 2

Ingredients

  • 2 tuna fillets, each 4 ounces
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup reduced-fat Caesar dressing, recipe below
  • 2 whole-grain onion buns
  • 2 lettuce leaves
  • 2 slices tomato

Directions:

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Sprinkle the tuna fillets with pepper. Place the fillets on the grill rack or broiler pan. Brush the tuna with 2 tablespoons of the Caesar dressing while cooking.

Grill or broil until the fish is opaque throughout when tested with the tip of a knife, about 8 minutes. Just before taking the tuna off the grill, place buns on the grill or broiler pan to toast.

Place the tuna steaks on the buns. Top with lettuce and tomato. Drizzle with the remaining 2 tablespoons of Caesar dressing. Serve immediately.

Caesar Salad Dressing

Makes about 1/2 cup.

Ingredients:

  • 1/2 small clove garlic
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon anchovy paste
  • 1/4 teaspoon freshly ground pepper
  • 4 teaspoons extra-virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Directions:

Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste.

Add lemon juice, mayonnaise, mustard, anchovy paste (if using), and pepper; whisk to combine.

Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.

The dressing will keep in the refrigerator for up to 3 days.

Egg-Vegetable Salad Wraps

6 servings

Ingredients:

  • 6 hard-cooked eggs, chopped
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped yellow summer squash or zucchini
  • 1/4 cup shredded carrot
  • 2 tablespoons chopped red onion
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon fat-free milk
  • 1 teaspoon snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 6 leaf lettuce leaves
  • 6 whole wheat flour tortillas
  • 2 plum tomatoes, thinly sliced

Directions:

In a large bowl combine eggs, cucumber, squash, carrot and red onion.

For dressing:

in a small bowl stir together mayonnaise, Dijon mustard, milk, tarragon or basil, salt and paprika.

Pour the dressing over egg mixture and toss gently to coat.

For each sandwich:

Place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce, slightly off center. Spoon about 1/2 cup of the egg mixture on top of the tomato slices. Roll up tortilla.

If necessary, secure with toothpicks. Cut the tortilla rolls in half crosswise. 

Mediterranean Chicken Panini

4 servings

 Ingredients:

  • Olive oil nonstick cooking spray
  • 1 recipe Tomato-Pepper Spread, below
  • 2 small skinless, boneless chicken breast halves (about 8 ounces total)
  • 4 slices whole wheat bread or multigrain ciabatta rolls, split
  • 1 small zucchini

Directions:

Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or heat according to manufacturer’s directions.

Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using a skillet, cook chicken for 10 to 12 minutes or until chicken is no longer pink, turning once.)

Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.

Spread the Tomato-Pepper Spread on cut sides of the bread. Place chicken on bottom half of the bread.

Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place bread tops on top of the zucchini, tomato pepper spread side down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.

Place sandwiches on griddle, grill or skillet, adding in batches if necessary.

If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted.

Carefully remove saucepan or top skillet it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.

Tomato-Pepper Spread

Yield: 1/3 cup

Ingredients:

  • 1/3 cup sundried tomatoes (not oil packed)
  • 3 tablespoons boiling water
  • 1/3 cup drained bottled roasted red peppers
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1 large clove garlic, minced
  • 1/4 teaspoon ground black pepper

Directions:

In a small bowl combine sundried tomatoes and the boiling water. Cover and let stand for 5 minutes.

Transfer undrained tomato mixture to a small food processor (if you have a larger food processor you will need to stop and scrape down sides occasionally).

Add roasted red sweet peppers, balsamic vinegar, oregano, garlic and black pepper. Cover and process until smooth.

 

Grilled Vegetable Pitas

2 servings

Ingredients:

  • 14 ounces fresh portobello mushrooms
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • Dash salt
  • Dash ground black pepper
  • 1/4 of a medium yellow or red sweet pepper, stem and seeds removed
  • 1/4 cup chopped tomato
  • 1 large whole wheat pita bread round, halved crosswise
  • 8 fresh spinach leaves
  • 8 small fresh basil leaves
  • 1/3 cup crumbled feta

Directions:

If present, remove and discard mushroom stem. If desired, remove mushroom gills. In a small bowl, combine balsamic vinegar, olive oil, salt and pepper. Gently brush half of the oil mixture over mushroom and sweet pepper.

Place mushroom and pepper on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until the vegetables are lightly charred and tender, turning frequently.

Meanwhile, in a medium bowl, combine the remaining oil mixture and the tomato; toss gently to coat. Cut grilled mushroom and pepper into bite-size strips. Add mushroom and pepper strips to tomato mixture; toss gently to combine.

Open pita halves to create pockets. Line pita pockets with spinach and basil leaves. Fill pita pockets with grilled vegetable mixture. Sprinkle with cheese. Serve immediately.

Grilled Steak Sandwich

Serves 4

Ingredients:

  • 1 (8- to 10-ounce) lean sirloin steak or 8 to 10 ounces leftover steak
  • 1 baguette, cut into 4 (5-inch) pieces
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons blue cheese crumbles
  • 2 cups arugula or lettuce

Directions:

Preheat the grill. Lightly oil the steak and grill it for 3 to 5 minutes per side or until desired doneness. Set aside to rest for 5 minutes, then slice thinly.

While steak is resting, cut baguette in half horizontally.

In a small bowl combine mayonnaise and blue cheese.

Spread half the bread with the mayonnaise mixture; top with sliced steak and arugula. Top with remaining baguette half and divide into fourths.

 

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Don’t Be Afraid To Sneak In The Veggies !

April 29, 2013

Kids are not always the pickiest eaters at the dinner table. Many adults are extremely finicky and some are fussy to the point of risking their health. They have it in their minds that veggies do not taste good, even if they have never tried them. It can be very difficult to come up with a variety of healthy dishes day after day for this type of eater, but with culinary creativity, it is easy to provide nourishing foods on the sly. Absolutely anyone can successfully sneak vegetables into foods for finicky adults and unless they catch the cook, they will never know the difference.

When looking for ways to sneak vegetables into foods, look for ways to include them in your favorite recipes. Fresh and frozen veggies are the most nutritious. Cook and puree carrots, spinach or any other mild tasting vegetable that will be easy to stir into a tomato based dish. Be careful not to overdo it or the pureed vegetable will change the color of the sauce and alter the flavor. Add just enough of your favorite cooked and pureed vegetables to add nutritional value. Most people will not notice a difference, because the food will taste the same.

Love macaroni and cheese with a rich golden sauce? A deep golden color can be achieved by stirring in pureed butternut squash or carrots. Top it with buttered bread crumbs and bake it in the oven until it is golden brown and bubbly. If it is cheesy enough, no one will realize that you were able to sneak in vegetables. It will look and taste just as it always does.

Sometimes, it’s okay to be sneaky in the kitchen. Try these tips to sneak in one or two extra servings into your day and you’ll be adding a new twist to an old favorite recipe.

  • Shred or grate fruits and vegetables or puree them and see how creative you can get with your favorite recipes.
  • Meatloaf is a mixture of various foods, typically including ground meat, eggs, onions and some bread crumbs. Adding a little shredded carrots, zucchini or broccoli may give the meal a nutritional boost that won’t change the flavor.
  • Chili is chock full of beans; grate or dice in some carrots, onions, mushrooms, and zucchini for added nuitrition.
  • Use the blender or food processor to puree broccoli or peppers (a great source of vitamin C) and carrots and spinach (for vitamin A) to add to sauces.
  • Make homemade ravioli using pre-packaged wonton wrappers and fill with chopped veggies.

  • Quick additions – Layer zucchini slices into lasagna. Stir broccoli florets into macaroni and cheese. Toss tomatoes into an omelet. Include peppers in a cheese quesadilla.
  • Soup – Embellish your favorite soups, fresh or canned, with added veggies. Just add raw or frozen vegetables while you’re heating or cooking the soup.
  • Salads – Load your salads with as many raw veggies as you can: cucumber, grated carrots, zucchini, green beans, onions, radishes, jicama, tomato, etc. Or try spinach leaves instead of lettuce.
  • Serve them raw – Raw can bring out the best in vegetables that have a strong taste when cooked, such as cauliflower, broccoli, cabbage or spinach. Add a low-fat dip.
  • Spaghetti sauce – Add finely chopped zucchini, mushroom, onions, eggplant or yellow squash to spaghetti sauce. The smaller you chop them, the less likely you are to notice they’re there.
  • Make them fun – Try corn-on-the-cob wheels (slice cooked corn into 1-inch thick disks), fill celery sticks with peanut butter or light cream cheese or stuff zucchini or bell peppers with a savory filling.
  • Drink them – Try V-8 or carrot juice. Or blend some carrot juice with a fruit juice you enjoy, such as orange or tangerine.
  • Pizza – Top your pizza with any combination: tomato, onion, bell pepper, mushroom, zucchini and artichoke hearts.
  • Grilling – After the meat or fish is taken off the grill, why waste the hot coals? You can probably use the same marinade you’re using for your meat. (Just marinate the veggies separately, using marinade that hasn’t touched the meat.) Make a kabob with chunks of vegetables (eggplant, carrot, bell pepper, mushrooms, zucchini or other types of squashes). Soft vegetables won’t need precooking, but firm ones such as sweet potatoes will benefit from steaming or microwaving before they go on the grill.

Each of these veggie-rich dishes fits into any meal plan and is loaded with color, nutrients and flavor. Best of all, low-calorie vegetables let you add more food to your plate!

Mushroom-Sausage Flatbreads

Makes for a great, quick weekend lunch!

4 servings

Ingredients:

  • 6 ounces uncooked turkey Italian sausage links, with casings removed
  • 2 cups sliced fresh mushrooms
  • 2 medium tomatoes
  • 1/2 of a 16 ounce package of frozen bell peppers and onion stir-fry vegetables (2 cups)
  • 3 cloves garlic, minced
  • 4 multi-grain low-fat wraps
  • 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
  • 2 tablespoons shredded Parmesan cheese (1 ounce)

Directions:

Preheat oven to 425 degrees F. In a large skillet, cook sausage and mushrooms over medium heat until sausage is browned and mushrooms are tender, stirring to break up sausage as it cooks. Drain mixture in a colander; set aside.

Meanwhile, chop one of the tomatoes; thinly slice the other tomato. In the same large skillet, cook chopped tomato, stir-fry vegetables and garlic over medium heat until boiling, stirring occasionally. Reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated and vegetables are very tender, stirring occasionally.

Place wraps on a very large baking sheet. Bake for 5 minutes. Spread vegetable mixture over hot wraps. Top with sausage mixture. Top with sliced tomatoes. Sprinkle with mozzarella and Parmesan cheeses. Bake for 8 to 10 minutes more or until cheese is melted and just starting to brown.

Grilled Beef Garden Burgers

4 servings

Ingredients:

  • 1 egg white, lightly beaten
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced green onion
  • 1/4 cup shredded zucchini
  • 2 cloves garlic, minced
  • 1/8 teaspoon ground black pepper
  • 12 ounces 90% lean or higher ground beef
  • 4 whole wheat hamburger buns, toasted
  • 3/4 cup fresh spinach
  • 1 small tomato, thinly sliced
  • Condiments

Directions:

In a large bowl, combine egg white, carrot, green onion, shredded zucchini, garlic and black pepper. Add beef; mix well. Shape the mixture into four 3/4-inch-thick patties.

For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until an instant-read thermometer inserted into the side of each patty registers 160 degrees F, turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.

Serve each patty on a whole wheat bun with spinach, tomato and condiments of choice.

Mediterranean-Stuffed Chicken

4 servings

Ingredients:

  • 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
  • 1/4 cup crumbled feta cheese (1 ounce)
  • 1/4 cup drained, bottled marinated artichoke hearts, finely chopped
  • 2 tablespoons drained, bottled roasted red sweet peppers, finely chopped
  • 2 tablespoons thinly sliced green onion
  • 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray

Directions:

Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion almost to the opposite side. Set aside.

In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.

Grilling directions: For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink, (170 degrees F.) turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.

Layered Root Vegetable Bake

Good make ahead dish.

8 servings

Ingredients:

  • 1 pound Yukon gold potatoes, peeled
  • 2 medium carrots, peeled and halved crosswise
  • 1 large parsnip, peeled and halved crosswise (1-1/4 cups)
  • Butter-flavored nonstick cooking spray
  • 4 whole baby beets, peeled
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

In a covered large saucepan, cook potatoes in enough boiling water to cover about 25 minutes or until tender, adding the carrot pieces and parsnips for the last 4 minutes of cooking time. Drain, using a slotted spoon, and cool until easy to handle.

Very thinly slice potatoes, parsnips and carrots, keeping each in separate bowls.

Reboil water, add beets and cook until tender (about 20 minutes). Cool and slice thin.

Preheat oven to 400 degrees F. Line a 9 x 1-1/2-inch round baking pan with heavy foil. Generously coat foil with cooking spray.

Layer half of the beet slices, half of the carrot slices, half of the parsnip slices and half of the potato slices in pan. Drizzle with olive oil and sprinkle with half of the salt and half of the pepper.

Layer remaining vegetable slices on top in the same order. Sprinkle with the remaining salt and pepper. Cover with foil; press down lightly with hands.

Bake for 30 to 35 minutes or until vegetables are tender. Let stand for 5 minutes.

Remove top piece of foil. Invert vegetables onto serving plate; peel off foil. Cut into 8 wedges to serve.

Golden Risotto

Ingredients:

  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 2 large carrots, cut into 1/4-inch pieces
  • 1 cup arborio rice
  • 1/4 cup chopped blanched almonds
  • 1/2 cup dry white wine
  • 1 can (14 1/2 ounces) reduced-sodium chicken or vegetable broth, warmed
  • 1 cup carrot juice, at room temperature
  • 1/2 cup warm water
  • Salt to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper

Directions:

In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and saute until tender, about 5 minutes.

Add the carrots and sauté until crisp-tender, about 4 minutes.

Add the rice and almonds, stirring to coat.

Add the wine and cook, stirring occasionally, until evaporated by half, about 2 minutes.

In a medium bowl, combine the broth, carrot juice, water and salt to taste. Add to the rice, 1/2 cup at a time, and cook, stirring, until absorbed, before adding the next 1/2 cup (total time will be about 20 minutes.)

Remove from the heat. Stir in the Parmesan and pepper before serving.

Zucchini-Oat Dark Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

Yields: 48 cookies

Ingredients:

  • 1 1/2 cups all-purpose flour or Eagle Brand Ultra Grain all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (1 medium)
  • 1 cup quick oats
  • 1 cup chopped walnuts
  • 1 2/3 cups (10-oz pkg.) Semi-Sweet or Dark Chocolate Chips

Directions:

Preheat oven to 350° F. Lightly grease baking sheets.

Combine flour, cinnamon and baking soda in small bowl. Beat butter and sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini and mix.

Gradually beat in flour mixture. Stir in oats, nuts and chocolate.

Drop by rounded teaspoon, 2 inches apart, onto prepared baking sheets.

Bake for about 12 minutes or until light golden brown around the edges. Be sure to rotate baking sheets in the oven after 6 minutes.

Cool on baking sheets for 2 minutes; remove to a wire rack to cool completely. Store in tightly covered container at room temperature.

 

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Celebrate Earth Day

April 22, 2013

Earth Day is the day designated for fostering appreciation of the earth’s environment and awareness of the issues that threaten it. In 1970, U.S. Senator Gaylord Nelson proposed a bill designating April 22 as a national day to celebrate the earth. At present, Earth Day is observed in 175 countries and coordinated by the nonprofit Earth Day Network (EDN). The passage of the Clean Air Act, the Clean Water Act and the Endangered Species Act are considered to be products associated with the 1970 Earth Day.

Each year, the Earth Day Network chooses a theme for Earth Day and this year the focus is ,”The Face of Climate Change”.  For Earth Day 2013, they are collecting and displaying images of how climate change has impacted your life and those around you. An interactive digital display of all the images will be shown at thousands of Earth Day events around the world.

The idea behind the theme is to personalize the challenge climate change presents by spreading the stories of those individuals, animals and places affected through imagery. Some of the images already part of the project include a man in the Maldives worried about relocating his family as sea levels rise, a polar bear in the melting arctic, a farmer in Kansas struggling to make ends meet as a prolonged drought decimates crops, a tiger in India’s dwindling mangrove forests, a child in New Jersey who lost her home to Hurricane Sandy, an orangutan in Indonesian forests ravaged by bush fires and drought and a woman in Bangladesh who can’t get fresh water due to more frequent flooding and cyclones. EDN is also including many images of people doing their part to address climate change: green entrepreneurs, community activists, clean tech engineers, carbon-conscious policymakers and public officials and average people committed to living sustainably.

There are Earth Day events happening in every corner of the U.S. and around the world and EDN encourages you to reach out to your local environmental organizations to see what opportunities there are.

It is important to remember that while we want many people engaged in Earth Day events, there are small actions that you and the young people in your life can take every day to help ensure a sustainable world.

  1. Start a vegetable garden: kids will learn how plants grow (and that vegetables don’t come from the grocery store) and your food will have traveled zero miles to reach your plate.
  2. Unplug electronics when you’re not using them: many electronics pull energy even when they are powered down.
  3. Earth Day is a good time to make a commitment to learning more about the environment and how you can help to protect it. Borrow some library books and read up on an issue such as pollution, endangered species, water shortages, recycling and climate change. Or, learn about a region you’ve never considered before, like the Arctic, the deserts, or the rain forests. Think about the issues that concern you the most and if you haven’t done so already, join a local group that undertakes activities to help protect the environment in your area.
  4. Buy as little as possible and avoid items that come in lots of packaging. Support local growers and producers of food and products – these don’t have to travel as far and so reduce greenhouse gas emissions. Take your drink container with you, and don’t use any disposable plates or cutlery. Recycle all the things you do use for the day or find other uses for things that you no longer use. Carry a cloth bag for carrying things in and recycle your plastic bags.
  5. Many of us take up a lot of natural resources with stuff we don’t really need, want or use. Ironically, there’s a still lot of people who don’t have basic necessities. Plus, a lot of your unwanted clutter can be used by local charities to resell for much-needed cash.
  6. Rid litter from our roadways. Many groups use the weekend of Earth Day to clear roadways, highways and neighborhood streets of litter that has accumulated since the last clean-up day. Many companies donate gloves and bags for clean-up groups and communities organize bag pick ups. Once the group has collected the trash and placed the recycled bags along the road, ask the public works department to pick the bags up. It’s a wonderful community project. Great for scout troops or rotary clubs.
  7. Try making up a simple vinegar-and-water counter cleaner or swap out your bleach cleaner for a less-toxic green-based one. You don’t necessarily have to give up your heavy-duty cleaners–just try using them when you really need to disinfect, rather than simply clean.
  8. Get your children involved. By giving their old toys and games to other children who could make use of them, older children learn two lessons: One is about giving to others and the second is about reusing and recycling instead of throwing things away.

Cook A Special Earth Day Meal.

Plan a menu that uses locally produced foods, is healthy and has minimal impact on the environment. Favor vegetable and bean products, as these use less resources to grow than mass-farmed meat. If you still would like meat, look for locally produced, grass fed, organic meat or wild caught, sustainable fish. Try and have organic food completely. Decorate the table with recycled decorations made by you and your friends.

Tuscan Kale and White Bean Soup

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 4 large garlic cloves, roughly chopped
  • 1 (32 ounce) box low-sodium vegetable broth
  • 4 cups packed chopped kale
  • 1 (14.5 ounce) can Italian-style diced tomatoes
  • 1 (14.5 ounce) can no-salt-added cannellini beans, drained and rinsed
  • 2 large carrots, peeled and sliced
  • 1/2 teaspoon dried oregano
  • Grated Pecorino Romano cheese.

Directions:

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, carrots and cover. Cook 5 minutes or until kale is tender. Add beans and oregano and heat thoroughly. Serve with cheese.

Mediterranean Grass-Fed Ground Beef Kebabs

Ingredients:

  • 1 1/4 pounds ground grass-fed beef
  • 1/4 cup grated white onion
  • 3 tablespoons finely chopped parsley
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon extra-virgin olive oil

Directions:

Prepare a gas or charcoal grill for medium-high heat cooking.

In a large bowl, combine beef, onion, parsley, spices, salt and pepper. Using your hands or a large spoon, gently mix the ingredients together until just combined—do not overwork.

Have ready 4 long metal skewers; form the beef mixture into 8 short sausage shapes and thread 2 onto each skewer. Brush with oil and grill, turning frequently, until browned and just cooked through, about 5 minutes.

Serve skewers with Tabbouleh.

Tabbouleh

Ingredients:

  • 1 cup bulgur wheat, cooked according to package directions
  • 1 cup finely chopped flat-leaf parsley
  • 5 green onions, finely chopped
  • 2 cups small grape tomatoes, halved
  • 1 cucumber, peeled and seeded, thinly sliced
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Sea salt, pepper and crushed red pepper to taste

Directions:

Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.

Strawberry Pie

Ingredients:

  • 8 ounces Italian amaretti cookies or graham crackers
  • 1/4 cup butter or vegan non-hydrogenated margarine, melted
  • 2 pounds strawberries, hulled and halved, divided
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup cornstarch
  • Ice cream (optional)

Directions:

Pulse cookies in a food processor until finely ground. (You should have about 1 3/4 cups crumbs.) Add butter and pulse again until completely blended. Transfer to a 9-inch pie pan and press evenly into the bottom and sides. Chill in refrigerator or freezer while preparing filling.

Put half of the strawberries into a food processor and pulse until finely chopped and juicy; transfer to a medium pot. Add sugar, water and cornstarch and whisk to combine. Bring to a boil over medium heat and boil, stirring often, until very thick and glossy, 4 to 5 minutes. Transfer to a large bowl and set aside to cool, stirring occasionally, until lukewarm, about 20 minutes.

Fill crust with remaining strawberries, pour strawberry mixture over the top and smooth out to ensure it fills in the space between berries. Chill until set, 1 to 2 hours. Cut into slices, top with a spoonful of ice cream, if desired and serve.

 

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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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Making Use of Holiday Leftovers

April 2, 2013

Holidays with traditional family meals as part of the celebration often result in lots of leftovers. When you get tired of leftover ham or turkey or egg salad sandwiches, its time to get creative.

Here are a few ideas for Easter dinner leftovers, using some of the most common foods served at Easter time.

Leftover ham? Slice it, chop it and freeze it in plastic bags to mix into future omelettes, soups or hash browned potatoes.

Leftover asparagus? Make an asparagus omelette. Chop the already cooked asparagus and add to beaten eggs, add a little grated cheddar or American cheese and make an omelette for a quick lunch or dinner.

Leftover turkey, gravy, mashed potatoes? Make a quick Shepherd’s pie. Slice the turkey meat, then layer it on the bottom of a greased baking pan, pour leftover turkey gravy over it, layer leftover stuffing on top, layer any leftover veggie over that and, lastly, layer leftover mashed potatoes on top. Press everything down firmly and bake at 350 degrees F. for about 35-40 minutes or until heated through and the potatoes brown. Cut into squares and serve hot.

Leftover pork roast? Make a great panini sandwich. Cut leftover roast into 9 thin slices. Drain a 7 oz jar of roasted red peppers and cut into 6 slices. Spread 2 teaspoons of pesto sauce on each of 6 slices of country bread. Top 3 slices of pesto covered bread with 3 slices of pork, 2 slices of red pepper, 1 slice of cheese of choice and a slice of pesto covered bread. Cook in a panini press according to machine directions. Makes 3 sandwiches.

Just a few recipes below, but don’t let your leftovers go to waste. Think of a way to use them.

Ham and Asparagus Frittata

Serves 4 to 6

Ingredients:

1 tablespoon extra virgin olive oil
3 tablespoons finely chopped onion
8 eggs
1 cup grated sharp cheddar cheese
1 cup chopped ham
Leftover asparagus, cut into 1-inch pieces 

Directions:

Preheat oven to 400°F. In an ovenproof skillet on the stovetop, heat olive oil and sauté onion until barely softened.

In a medium bowl, beat eggs then add cheese. Pour into hot pan. Top with ham and asparagus. Turn heat to low and cook 2—3 minutes to seal bottom.

Place skillet in the oven and cook an additional 20 minutes or until puffed and barely set. Remove and cool slightly.

Serve with a salad and whole wheat biscuits.

Cobb Salad

4 servings

Ingredients:

Dressing

  • 3 tablespoons white-wine vinegar
  • 2 tablespoons finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 3 tablespoons extra-virgin olive oil

Salad

  • 10 cups mixed salad greens
  • 8 ounces shredded cooked beef, chicken, turkey, ham or seafood
  • 2 hard-boiled eggs, peeled and chopped (dyed Easter Eggs work here)
  • 2 medium tomatoes, diced
  • 1 large cucumber, seeded and sliced
  • 1 avocado, diced or use leftover vegetables
  • 2 slices cooked turkey bacon, crumbled
  • 1/2 cup crumbled blue cheese, (optional)

Directions:

Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined.

Place salad greens in a large bowl. Add half of the dressing and toss to coat.

Divide the greens among 4 plates. Arrange equal portions of meat, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce.

Drizzle the salads with the remaining dressing.

Mediterranean Deviled Eggs

Makes 12 deviled eggs

Ingredients:

  • 6 colored hard boiled eggs leftover from Easter
  • 1 tablespoon finely chopped flat-leaf parsley, more for garnish
  • 1 ½ teaspoons finely chopped, rinsed capers
  • 3 anchovy fillets, cut in half
  • 1/2 a lemon zested, finely minced
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons mayonnaise
  • 1 ½ teaspoons Dijon mustard
  • Ground black pepper to taste

 Directions:

Peel and slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a serving plate.

To prepare the filling: add parsley, capers, lemon zest and juice, mayonnaise, mustard and 1 tablespoon water to yolks and mash. Add pepper to taste. Scoop filling into egg white halves. Top each with an anchovy half and sprinkle with chopped parsley and serve.

Variation: mash anchovies and add to the yolk mixture when adding the other ingredients.

Leftover Roast Beef Soup

Ingredients:

  • 2 medium yellow onions, cut into small wedges
  • 2 stalks celery, chopped
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 1/2 lbs leftover cooked beef, chopped
  • 64 ounces low sodium beef stock or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • salt, to taste
  • black pepper, to taste
  • 8 ounces uncooked egg noodles or pasta of choice

Directions:

In a large pot, cook onions, celery, mushrooms and garlic in oil until onions are golden.

Stir in the cooked beef.

Add the beef broth, Italian seasoning and the Worcestershire, stirring to mix and seasoning to taste with salt and pepper Bring mixture to a boil and stir in uncooked egg noodles.

Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

Leftover Dinner Lasagna

Ingredients

  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash white pepper
  • 3 cups lowfat milk
  • 1/4 cup finely chopped green onions
  • 1 teaspoon lemon juice
  • 1/4 teaspoon hot pepper sauce
  • 9 lasagna noodles, cooked and drained
  • 2 cups diced fully cooked ham or ant leftover meat
  • 2 cups leftover vegetables, such as broccoli, asparagus, peas, spinach etc.
  • 1/2 cup grated Parmesan cheese
  • 3 cups (12 ounces) shredded cheddar cheese

Directions:

In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce.

Spread a fourth of the white sauce in a greased 13-inch x 9-inch baking dish. Layer with three noodles, half of the ham and vegetables, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese and a fourth of the white sauce.

Repeat layers. Top with the remaining noodles, white sauce and cheeses.

Bake uncovered at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Lamb Ratatouille

Ingredients:

  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 pound cooked lamb or beef, cut into 1 inch cubes
  • 1 small onion, chopped
  • 1 medium-sized eggplant, peeled (if desired) and cut into 1 inch cubes, tossed with 1 tablespoon lemon juice
  • 3 red bell peppers, cut into 1 inch cubes
  • 1/4 cup white wine or all stock can be used
  • 1 cup chicken stock
  • 2 medium zucchini, cut into 1 inch cubes
  • 3 medium tomatoes, peeled, seeded and chopped
  • A sprig each of fresh thyme, parsley and basil
  • Salt and pepper

Directions:

In a large skillet, heat olive oil over medium-high heat and add the onions and garlic. Saute for about 2 minute; then add the eggplant. Mix and let the eggplant brown slightly, then add the wine. Cook until the wine is reduced, about 3 minutes.

Add 1/4 cup chicken stock. When the chicken stock has reduced add the zucchini, red peppers and tomatoes. Stir everything together and add herbs and season with salt and pepper.

Add another 1/4 cup chicken stock and let it reduce and continue adding the remaining stock, 1/4 cup at a time. Simmer until the eggplant is cooked to the desired texture and mixture has thickened. Stir in the leftover lamb and heat.

Parmesan Pizza

Ingredients:

  • 1 lb pizza dough, store bought or homemade, at room temperature
  • 1 1/2 cups marinara sauce
  • 2 cups shredded roasted chicken breast or any leftover meat
  • 1 1/2 cups shredded part-skim mozzarella
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped red onions
  • 1/3 cup diced green or red bell pepper
  • Shredded basil for garnish

Directions:

Preheat oven to 400 degrees F. Stretch dough out to fit your pizza pan (about 14 inches round or a 9 x 13-inch rectangle).

Spread 1 1/2 cups of sauce over the dough and arrange chicken on top of the sauce.

Sprinkle mozzarella, Parmesan cheese, bell pepper and onions over the top.

Bake 15-20 minutes or until crust is lightly browned and cheese is bubbly. Top with shredded basil before serving.

Rhubarb Bread Pudding

Use up leftover bread for a dessert. Any fruit can be substituted for the rhubarb in this recipe.

Ingredients:

  • 8 slices bread without crusts, toasted and cubed
  • 1 1/2 cups milk
  • 1/4 cup butter or margarine
  • 5 eggs or egg substitute equivalent
  • 1 1/4 cups white sugar or sugar substitute for baking
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups diced rhubarb
  • 1/4 cup chopped walnuts

Directions:

Preheat the oven to 325 degrees F .

Place bread cubes into a buttered 2 quart casserole dish.

Combine the milk and butter in a saucepan and heat just to the boiling point. Pour over the bread cube and let stand for 15 minutes.

In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top.

Bake for 50 minutes or until the top is brown and a knife inserted 1 inch from the edge comes out clean. Let stand for 10 minutes before serving.

 

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Western Pennsylvania’s “Little Italies”

March 29, 2013

 

The Port of Erie, PA

Many of the Italians who came to Erie worked for the railroad. Little Italy’s boundaries at that time were along the New York Central and the Nickel Plate tracks. Others worked in the factories that grew up near the railroads and they built their homes in the same area. They worked many hours and labored hard. Some of the factories they worked in were Erie Forge and Steel, Griffin Manufacturing Company, Superior Bronze and Continental Rubber.

By 1911 there were about 3,000 Italians living in Erie. Little Italy had grown to include nine city blocks, from Huron Street south to West 17th Street and from Chestnut to Poplar. In 1920 the population was estimated at about 8,000 Italians and, from 1920 to 1940, the population expanded and spread southward. Prominent among the family names of the old Italian settlers in Erie were Fatica, Yacobozzi, Palmisano, Scolio and Minadeo.

Much of the social life of Italian-Americans in Erie centered around St. Paul’s Church. It served the immigrants and their children from baptism to death, while meeting their religious needs. The church also functioned as the social center of the Italian community, a function it still maintains. Because of the cultural and language barriers, the immigrants established their own social organizations within their neighborhoods. In 1907 the first social organization was La Nuova Aurora Club. Here the Italians met with their friends, played bocce and morra (a hand game) and drank a few beers. Eventually, these activities expanded into social and civic clubs for Italian-Americans.

After World War II, the first and second generation Italian-Americans returned home after serving their country and gave thought to their future. They went to the nearby colleges and universities to become eligible for professional positions. Others went on to trade schools with the same ambitions for better job opportunities. By 1960 a large Italian settlement was established outside of the city in Millcreek, however, by 1970 many of the second and third generation Italians were gone from Erie’s Little Italy.

This past January the doors were locked and the shelves were bare at Arnone’s Bakery and Italian Deli, an institution in the Little Italy section of Erie since the mid-50′s. 

Pittsburgh

Almost every large city in North America has one. In western Pennsylvania there are enclaves of Italians in every community from New Castle in Lawrence County; Monaca, Aliquippa and Ambridge in Beaver County; Coraopolis, McKees Rocks, Oakland and Morningside in Allegheny County; New Kensington and Vandergrift in Westmorland County; and Canonsburg and Cecil in Washington County. In the Pittsburgh district, the official “Little Italy” is located in Bloomfield !

Bloomfield is a neighborhood in Pittsburgh that is located three miles from the Golden Triangle, which is the city’s center. Pittsburgh architectural historian, Franklin Toker, has said that Bloomfield “is a feast, as rich to the eyes as the homemade tortellini and cannoli in its shop windows are to the stomach”. In the early 1900s, Italian immigrants settled in Bloomfield, drawn to the area by jobs in the steel mills and on the railroads. As the Italian population increased, businesses providing Italian products and services began to line the streets. A church, along with restaurants, bakeries, markets and other shops added to the culture of the neighborhood creating its Italian atmosphere. While the area is more culturally diversified today, it still has a large Italian American population.

Various Italian and Italian American associations help keep the culture alive and the Heinz History Center includes an extensive collection of Italian American artifacts representing Western Pennsylvania’s Italian Americans. Little Italy Days, held each September, adds to the neighborhood’s character, drawing crowds of more than 20,000 with Italian food, merchandise, music, entertainment, games and a Madonna della Civita procession. In October, the Columbus Day Parade is one of the country’s largest.

Red, white and green parking meters attest to the fact that Bloomfield is “Pittsburgh’s Little Italy.” In fact the neighborhood’s Italian roots reach back more than five generations. Its colorful mix of shops and restaurants attracts thousands of visitors from throughout the Pittsburgh region. The business district along Liberty Avenue puts most of life’s necessities and several luxuries within an easy walk for Bloomfield residents.

Strolling down Liberty Avenue and meandering off on side streets, there is a distinctly European ambiance coupled with small-town America friendliness. Groceria Italiana (237 Cedarville St.) opened almost 50 years ago and continues to draw crowds with its 14 varieties of handmade ravioli and rich ricotta-stuffed pastries.

Fresh Tuscan bread at Groceria Italiana.

Donatelli’s Italian Food Center (4711 Liberty Ave.) is another neighborhood favorite founded by Frank Donatelli in 1932 and now run by his son who continues the tradition of passionately providing the freshest Italian prepared foods and imports in town, including bottles of Grandma Donatelli’s sauce.

Meats, cheeses, bread and olives are on display at Donatelli’s Italian Foods in Bloomfield.

Down the road, a second generation of brothers, Alex and John, run their father’s (and uncle’s) Sanchioli Brother’s Bakery (4731 Juniper St.), which provides many of the restaurants in the area with their famous onion bread. Sanchioli’s has been in this location since 1922. “I started bagging bread here when I was little,” says Alex Sanchioli, part owner of the shop for a quarter century, who has seen changes over the years. “ Yet some things remain the same,” he says. “We’ve always gotten the old Italians from the neighborhood. Now, their kids come in.” Sanchioli’s makes bread, buns and pizza shells for most of the eateries in the area. Many of them have been around almost as long as the bakery.

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Del’s Liberty Ave Bloomfield-1970

Del’s Bar and Ristorante Del Pizzo (4428 Liberty Ave.) was founded by Grandpa and Grandma Del Pizzo, who came to Bloomfield in 1908 and opened a small grocery store and, a few years later, they changed the business into a small restaurant they called the Meadow Grill. For more than two decades, it was a Pittsburgh landmark. Customers came from all over for the delicious housemade food, including sandwiches, pasta dishes, and Pittsburgh’s first wood-fired oven pizza. When they sold the Meadow Grill in 1949, Dino and Bob, their sons, carried the family tradition and opened Del’s,on Liberty Ave, in the heart of Bloomfield. They continue to supply Bloomfield with Italian American classics, like veal scaloppini and they have also begun a historical renovation. So far, the exterior has been rebuilt to reflect Bloomfield’s architectural history, and they have expanded and remodeled the bar in a style that recaptures the feel of the original Meadow Grill. The restoration project will continue for the next several years.

Newcomers

Since its opening in November, Stagioni has been the talk of the town or in this case, critics and foodies alike. The menu is described as “elegantly conceived” with dishes like beef short ribs braised in Chianti and balsamic vinegar and a vegetarian dish of acorn squash risotto with walnuts, sage and chestnut honey, that was described by the reviewers as “a masterful combination of flavors and textures — sweet, earthy and herbal”.

Domenico Aliberto’s, Café Roma, could easily be the first place you think of for a plate of linguine with New Zealand mussels sauteed in tomatoes, garlic, extra-virgin olive oil and fresh herbs. Specials often include: gnocchi with fresh tomato and basil; chicken with spicy lemon sauce; rigatoni with artichokes in a light-red sauce and eggplant parmesan. “I cook when you order,” stresses chef/owner Domenico Aliberto. “It’s like buying the groceries and eating in your own house, only I make the pasta fresh,” he says. Even the soups – including Tuscan-style white bean and cream of butternut squash – are made in small quantities intended for one night’s consumption only. The chef’s special, Sicilian lasagna, is made with soft noodles from semolina instead of flour “already al dente because I make them myself,” Aliberto notes.

Lidia’s Pittsburgh opened in March of 2001, only two years after Lidia Bastianich and her son Joseph Bastianich opened the popular Lidia’s Kansas City, their first venture outside of Manhattan. Well known architect, David Rockwell, designed the interior to reflect an open-warehouse atmosphere and the restaurant is located in the heart of the Bloomfield strip district. The menu features a daily pasta tasting with homemade pastas that incorporate seasonal ingredients in addition to hearty Italian favorites, such as a braised Heritage Pork Shank with barley risotto.

Bloomfield’s Little Italy Inspired Cuisine

The Primanti Brothers opened their restaurant in Pittsburgh in the 1920s. Their idea was to create an eating place that offered simple but tasty food. The Primanti Sandwich was the result — it’s a whole meal in each bite. Ham, french fries, tomato, provolone cheese and coleslaw are stuffed between two slices of Italian bread and served on wax paper. 

FYI: The Washington Post did a nuitritional analysis of the sandwich and here it is: 775 calories, 33g fat, 10g saturated fat, 48mg cholesterol, 1729mg sodium, 87g carbohydrates, 6g dietary fiber, 17g sugar, 34g protein.

Primanti Brothers Sandwiches

 8 servings

Ingredients:

For the slaw

  • 1 pound (about half of a medium-size head) green cabbage, shredded or finely chopped (about 6 cups)
  • 1/2 cup sugar
  • 1 to 2 teaspoons kosher salt
  • 1/4 teaspoon celery seed
  • 1/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • Freshly ground black pepper

For the twice-fried potatoes

  • 6 to 8 large (4 to 5 pounds) russet potatoes, washed well
  • 8 cups vegetable oil, for frying
  • Kosher salt

For the meat and cheese

  • 3 tablespoons unsalted butter
  • 2 pounds spicy, thinly sliced capicola ham
  • 8 thin slices provolone cheese (about 5 ounces)

For assembly

  • 4 vine-ripened tomatoes, cut into 16 thin slices
  • 16 large slices of soft Italian bread (18 ounces total)

Directions:

For the slaw: Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).

Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

For the twice-fried potatoes: Preheat the oven to 200 degrees F. Line a few large baking sheets with several layers of paper towels. Fill a large bowl with cold water.

Cut the (unpeeled) potatoes lengthwise into 1/4-inch-thick sticks. Submerge in the cold water. Rinse in subsequent changes of cold water to remove all visible starch, then drain in a colander and spread the potatoes on the paper towels, patting the potatoes dry.

Heat the oil in a large, heavy pot over medium-high heat, until the oil temperature reaches 320 degrees F.

Fry the potatoes in 4 batches; each batch will take 2 to 4 minutes. Stir occasionally as they cook, until the fries are soft and cooked through but still pale. Allow enough time for the oil to return to 320 degrees F. between batches; use an instant-read thermometer to monitor the oil. Use a slotted spatula to transfer the potatoes to the lined baking sheets.

Increase the heat to high (or as needed) so that the temperature of the oil reaches 375 degrees. Preheat the oven to 200 degrees. Refresh the paper towels on the baking sheets as needed.

Cook the fries a second time, working in 4 batches; each batch will take 2 to 3 miinutes, until the fries are crisp and golden brown. Transfer to the lined baking sheets. Immediately season lightly with salt, then place in the oven to keep the fries warm.

For the meat and cheese: Melt the butter in a heavy skillet over medium heat. Have ready a large baking sheet.

Separate the ham slices and add to the skillet, turning them as needed until the slices are warmed through. Transfer the slices to the baking sheet, creating 8 equal portions. Top each with a slice of provolone cheese. Place in the oven (along with the fries) just until the cheese has melted.

For assembly: Place the portions of cheese-topped ham on 8 bread slices. Top with a large handful of the warm fries, then pile about 1/2 cup of the slaw on each portion. Garnish with 2 tomato slices for each portion; use the remaining 8 pieces of bread to finish each sandwich. Serve warm.

Fettuccine with Mafalda Sauce

Serves: 6

This dish is served at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh. This tomato and cream sauce is served on a variety of pasta shapes.

 Ingredients:

  • Kosher salt
  • 3 cups Marinara sauce
  • 1 cup heavy cream
  • 1 pound fettuccine
  • 10 large fresh basil leaves, shredded
  • ½ cup grated Grana Padano or Parmigiano-Reggiano

 Directions:

To make the marinara sauce, see post http://jovinacooksitalian.com/2012/04/19/hello-world/

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring back to a simmer and cook until thickened, about 5 to 6 minutes.

Add the fettuccine to the boiling water. When the pasta is al dente and the sauce is ready, drain the pasta and place it directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese and serve immediately.

Braised Short Ribs

Ingredients:

  • 4 lbs short ribs of beef, trimmed
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 cups finely chopped red onions
  • 1/4 cup minced garlic
  • 2 cups low sodium beef broth
  • 1 cup Chianti red wine
  • 3/4 cup balsamic vinegar
  • 1/4 cup packed brown sugar
  • 2 cups chopped plum tomatoes 

Directions:

Preheat oven to 300°F.

Over medium-high temperature, heat 1 tablespoon of oil in a large Dutch oven.

Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Brown half the ribs in the heated pan, about 8 minutes, until browned; remove from pan.

Repeat with the remaining oil and ribs.

Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.

Add the minced garlic and saute for 1 minute.

Add the browned ribs back into the pan, then add the broth, wine, vinegar, brown sugar and tomatoes and bring to a simmer.

Cover pan, transfer to the oven and bake at 300°F for 90 minutes or until tender.

Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.

After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.

Over medium heat on the stove, cook the ribs in the Dutch oven for 30 minutes or until thoroughly heated.

Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper and serve with potato gnocchi.

Seafood Risotto

For the seafood

  • 2 lbs calamari cut into 1/4 inch strips
  • 12 large sea scallop, cut in half
  • 12 shrimp, cut in half
  • 3 chopped plum tomatoes

For the risotto

  • 1 small sweet onion chopped
  • 1 tablespoon extra virgin olive oil
  • 16 oz carnaroli rice
  • 1/4 cup half & half
  • 1 tablespoon unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • chopped parsley
  • 1/2 gallon of vegetable stock or chicken stock or clam juice

Directions:

Heat oil in a heavy bottom pan and add the onions.

Cook, stirring continuously, on medium until they become translucent.

Add the rice and keep stirring on low until the rice is toasted and also becomes translucent.

Heat the stock in a saucepan and keep it simmering while you prepare the risotto.

Add stock to the rice, 8 liquid ounces at a time (depending on the rice, the process should be repeated as the rice absorbs the liquid, 4 to 5 times). total time about 18 minutes.

When the rice reaches the al dente stage, add 4 oz of stock, the seafood, chopped tomatoes and season with salt and pepper. Cook for 4 minutes  more or until seafood is cooked.

Remove from heat, add butter, half & half, cheese and parsley.

Place in serving dishes and drizzle with a good extra virgin olive oil

Number of servings: 6

Italian Cream Puffs

 Ingredients:

  • 1 cup water
  • 8 tablespoons oil
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup flour

Filling

  • 1 pound whole milk ricotta (drained)
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 2 tablespoons rum
  • Chopped candied orange peel
  • Chopped chocolate pieces or mini chips

Pastry:

Bring water to a boil. Add the oil and salt. Add the flour all at once and stir until it forms a ball. Remove from the heat.

Add the eggs one at a time, mixing until each egg is incorporated before adding the next.

Drop dough by teaspoon or tablespoon (depending on desired size) onto a greased or parchment-lined cookie sheet. Bake at 450 degrees F. for 15 minutes.

Lower heat to 350 degrees F. and cook until golden-brown. Remove from the oven and cut a slit into the side of each puff to release steam.

Filling:

Drain the ricotta in a fine strainer overnight in the refrigerator. Beat the ricotta with the confectioners’ sugar, vanilla and rum until creamy. Refrigerate for 1 hour or more. Add the chopped candied orange peel and chocolate pieces just beforw assembly.

Assembly:

When the puffs are completely cool, fill with cream and sprinkle with confectioners’ sugar.

 

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Posted by in Beef, Bread, calamari, Cheese, cream puffs, Desserts, Fish, Healthy Italian Cooking, Italian Cold Cuts, Italian Cuisine, Pasta, Risotto, sandwiches, scallops, shrimp, Western Pennslyvania Tags: , , ,

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Philadelphia’s Little Italy

March 22, 2013

Philadelphia’s Italian American community is the second-largest in the United States.

Named after its view of the Center City skyline, Bella Vista, Italian for “Beautiful View,” is one of Philadelphia’s oldest and authentic Italian neighborhoods. Protestant Italian immigrants from Sicily, known as Waldensians who were seeking freedom from religious persecution, settled the area originally during the colonial era. During that time, a distinct Italian community emerged in Bella Vista, but the number of Italian Philadelphians remained relatively low until the Great Migration at the end of the 19th century. 

In the late 1880s, a new wave of Italian immigrants in search of employment, poured into the Bella Vista neighborhood. By 1970, the Italian immigrant population had grown to about 600,000 and was largely concentrated in South Philadelphia. Bella Vista has remained a hub of Italian life and culture since its beginning and is now known as Philadelphia’s “Little Italy.”

The Italian Market in 1937

The Italian Market Today.

Bella Vista is home to many Italian-American treasures, such as the city’s first Italian American bathhouse, the Fante-Leone Pool, built in 1905 and the Philadelphia Ninth Street Italian Market, claimed to be the oldest open-air market still in operation in the country. More than 100 years old, the Italian Market was originally a business association of local vendors who banded together to compete with larger stores that were moving into the area.

Today, the market houses an assortment of shops, bakeries and restaurants and, though it has maintained a predominantly Italian influence, the market has begun to encompass other immigrant cultures. The “outdoor” market features colorful metal awnings that cover the sidewalks where vendors of fruit, vegetables, fish and housewares conduct business year round. Ground floor shops in traditional Philadelphia row houses line the street. Owners would have originally lived above their shops and many still do.

Another major landmark in Bella Vista was the Palumbo nightclub and restaurant. Originally built by the Antonio Palumbo family in 1884 as a boarding house for immigrant workers, it was expanded by Frank Palumbo, Antonio’s grandson, into a well-known entertainment complex for local residents. At the peak of its popularity, the club attracted residents and politicians from all over the city and featured musical guests like Frank Sinatra and Dean Martin. The club no longer exists, having been destroyed by a series of fires in the 1990s.

Cheese Shop in the Italian Market

The market has also played a role in the culture of Philadelphia and is often included in cultural depictions of the city. For example, the Italian Market was featured in the movie, Rocky. The television series, Hack, also filmed several episodes at the Italian Market. The Italian Market was also used in a season 5 episode of the television show, “Its Always Sunny in Philadelphia.”  South Philadelphia has produced many well-known Italian American popular singers and musicians, including Frankie Avalon, Jim Croce, Joey DeFrancesco, Buddy DeFranco, Fred Diodati (lead singer of The Four Aces), Fabian, Buddy Greco, Mario Lanza, Al Martino, Bobby Rydell, Charlie Ventura and Joe Venuti. If you visit South Philadelphia in May, you can celebrate with the locals at the Annual Italian Market festival and the Procession of the Saints.

Culinary Tour of South Philly

While the neighborhood is home to several Italian- American attractions, it also has a variety of local restaurants and grills. It was the Genoese and Ligurian blue-collar workers and restaurateurs who came in the 19th century and created an Italian American cooking legacy that includes cheese steaks, veal parmesan dinners, Italian ices, hoagies and tomato pies.

Cheesesteak Corner

As you read, you will see why, Philadelphia is often called the “Sandwich City”. 

Pat Oliveri invented the Philly Cheese Steak in 1930, when he switched from hotdogs to steak sandwiches after he was caught making himself one for lunch and his cabbie customers wanted the same. Just down the street is Geno’s Steaks. This relative newcomer burst on the scene in 1966 and, ever since, has been engaged in a battle with Pat’s for the best cheese steak sandwich. There are fierce loyalties on both sides and with locations so close together, you can decide.

The steak, debatably sliced or chopped, is smothered in melted cheese and served on a chewy, long roll. With locals and tourists alike lining up for the hearty sandwich, you need to do your homework and know how to order. First, you choose the type of cheese you’d like, which can be “prove” for provolone, American or “whiz” as in the processed, Cheese Whiz. If you want onions say “wit,” no onions is “wit out.” Then dig in with plenty of napkins.

Pizza Philly Style

Philadelphia Tomato Pie is stretched and baked into sheet pans. The thick, bready crust is as thick as a Sicilian pizza—about 1 inch tall. The tomatoes for this sauce are cooked down with lots of seasoning into a thick, heavy, sweet sauce. No toppings and no cheese, save for a scant shake of Romano or Parmesan cheese. For many who grew up in the area, this simple bakery style pie says “Philly” more than any other style of pizza.

Walk off your lunch back at the market exploring the many Italian specialty stores, then head west on Christian street two blocks and pick up a box of fresh cannoli at Isgro Paticceria (1009 Christian Street) established in 1904. Wrap up the day at the country’s second oldest Italian restaurant and the oldest family run restaurant in the country, Ralph’s Italian Restaurant (760 S. 9th St). Established in 1900 by Neapolitan immigrants, Francesco and Catherine Dispigno, Ralph’s has been a favorite of many Italian Americans over the years, including Frank Sinatra, as well as non-Italians like President Franklin Roosevelt.

Make Some Philly Inspired Sandwiches At Home

Philly Cheesesteak Sandwich

Makes 1 sandwich.

Ingredients:

  • 1/4 of a green bell pepper
  • 1/8 of a medium yellow onion
  • 2 tablespoons olive oil
  • 4-5 oz leftover steak
  • 1/3 cup shredded Provolone cheese
  • 1 small Italian  baguette or hoagie roll (6-7 inches long)

Directions:

Slice pepper into 1/4″ wide by 3″ long julienne strips. Cut the onion into 1/4″ by 3″ julienne pieces. Place 1 tablespoon of oil in a saute pan and heat on high heat. Once hot, cook the pepper and onions just until soft, about 1 1/2 minutes. Remove from the pan and keep warm.

Place the saute pan back on the stove, set on high heat and add 1 tablespoon of oil. Slice the cold leftover steak very thin, then sear very quickly in the pan on each side for 30 seconds. Stack the steak in the pan, then top with the shredded cheese. Cover the pan for about 45 seconds to melt the cheese.

Slice the baguette in half horizontally. Place on a plate, then stack the meat with the melted cheese on top of the bottom piece of baguette. Add peppers and onions on top.

Pulled Pork Italiano

DiNic’s, in Philadelphia, serves this sandwich of wine-and herb-braised pulled pork, sharp provolone and roasted long hot peppers.

Serves 8

Ingredients:

  • 1 tablespoon ground fennel seeds
  • 3 tablespoons dried parsley
  • 1½ tablespoon dried thyme
  • 3½ teaspoons crushed red chile flakes
  • 1- 6 lb pork shoulder, butterflied
  • 3 sprigs rosemary, stemmed and finely chopped
  • 1 head garlic, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups beef stock
  • 1/2 cup red wine
  • 1 medium yellow onion, thinly sliced
  • 1 bay leaf
  • 1/2 cup canned crushed tomatoes
  • 2 lb broccoli rabe
  • 1/4 cup canola oil
  • 32 slices sharp provolone
  • 8-12″ crusty Italian rolls, split
  • 24 roasted long hot peppers

Directions:

Heat oven to 450°F. Combine fennel, parsley , thyme,and 3 teaspoons chili flakes in a small bowl; set aside.

Open pork shoulder on a work surface and spread with half of herb mixture, rosemary , 1/4 of the chopped garlic, salt and pepper. Roll up the shoulder, tie with kitchen twine at 1″ intervals to secure and season out-side with remaining herb mixture, salt and pepper.

Transfer to a roasting pan and roast until browned, about 40 minutes. Remove pan from oven and heat broiler. Add remaining garlic to pan, along with stock, wine, onion and bay leaf; pour tomatoes over top and sides of pork shoulder. Broil until tomatoes are caramelized, about 20 minutes.

Reduce oven temperature to 325°F.  Cover pork with parchment paper and, then, cover the roasting pan with aluminum foil. Cook until the internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.

Transfer pork to cutting board and remove bay leaf from pan. Transfer juices to a blender and purée; transfer to a 4-qt. saucepan and keep warm. Pull pork apart into large pieces and add to pan juices.

Meanwhile, bring a large pot of salted water to a boil and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain and dry thoroughly with paper towels. Heat oil in a 12″ skillet. Working in batches if necessary , add remaining chili flakes and broccoli rabe and cook, stirring, until crisp and warmed through, about 4 minutes. Set aside.

Place 4 slices provolone on bottom half of each roll, and top with pork. Add broccoli rabe and peppers.

Real Italian Hoagie

The Hoagie sandwich was originally created in Philadelphia. There are a number of different versions to how the Hoagie got its name, but no matter what version is right, all agree that it started in Philadelphia.

The most widely accepted story centers on an area of Philadelphia known as Hog Island, which was home to a shipyard during World War I (1914-1918). The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions and peppers for their lunches. These workers were nicknamed “hoggies.” Over the years, the name was attached to the sandwiches, but under a different spelling.

Another version: The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed “hog island”. The workers there would bring crusty rolls with Italian meats and some olive oil and these sandwiches became known as “hoggies”, which eventually morphed into hoagie. By the way – It has to be a fresh, crusty Italian long roll!

Ingredients

  • 2 teaspoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon olive oil
  • 4 hoagie rolls
  • 1/4 lb prosciutto di Parma, thinly sliced
  • 1/4 lb capicola, thinly sliced
  • 1/4 lb genoa salami or 1/4 lb sopressata salami, thinly sliced
  • 1/4 lb provolone cheese
  • 1 large tomato, thinly sliced
  • 1 small onion, thinly sliced
  • 1/8 cup shredded lettuce

Directions:

Slice the rolls, but not all the way through.

Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.

Remove some of the bread from the center of each half of roll.

Drizzle a little of the olive oil mixture on the bread.

Place first the meats, then the cheese in layers.

Top with the tomatoes, onions and the lettuce. Drizzle with more of the dressing, as desired.

Chicken or Veal Cutlet Hoagies

The luncheonette, Shank’s & Evelyn’s, which has become an Italian Market staple over the past 48 years, is known far and wide for their breakfast, lunch and most notably their sandwiches. In recent years, The sandwich Shank’s is most famous for, and has solidified their name in publications across the nation, is the Chicken Cutlet Italiano with greens.

Makes 4 sandwiches

Chicken

  • 4 (4-6 ounces) chicken or veal cutlets (about ½-inch thickness)
  • 2 large eggs
  • 2 tablespoons milk
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 2/3 cups plain bread crumbs
  • 3 tablespoons olive oil

Broccoli Rabe

  • 1 medium bunch broccoli rabe, stems removed
  • 1 tablespoon olive oil
  • 2 small garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 4 hoagie rolls or ciabatta rolls
  • 4 slices sharp provolone cheese

Directions:

In a wide, shallow bowl whisk eggs, milk, crushed red pepper and salt.

Place flour in a separate wide, shallow bowl. Do the same with the breadcrumbs.

In a large skillet over medium heat, add 3 tablespoons olive oil.

Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining cutlets.

Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. “Shocking” the rabe will maintain its vivid green color.

In a large skillet over medium heat, add 1 tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper and salt. Saute 1-2 minutes more until just tender.

Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with 1/4 of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately.

Philadelphia Tomato Pie

For the Dough

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon rapid-rise yeast
  • 2 1/4 tablespoons extra-virgin olive oil, plus more for oiling pan
  • 1 cup plus 6 tablespoons water

For the Sauce

  • 6 fresh Roma tomatoes
  • 1-28 oz can crushed tomatoes
  • 1-6 oz can tomato paste
  • 4 large cloves garlic, minced
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1½ tablespoons Balsamic vinegar
  • 2½ tablespoons sugar

Directions:

Combine flour, salt and yeast in the bowl of a stand mixer, fitted with the dough hook attachment. Whisk to combine. Add olive oil and water. Knead on low speed just until dough comes together, about 3 minutes.

Let dough rest for 10 minutes, then knead once more on low speed for 10 minutes. Dough should pull away from sides of bowl, but stick to bottom.

Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours and up to 24.

Meanwhile, make the sauce. Preheat oven to 365 degrees F. Slice tomatoes in half, season with salt & pepper, drizzle with olive oil and roast in the oven for 35 minutes.

Meanwhile, place the remaining ingredients in a non-aluminum, heavy bottom pan and simmer until thickened.

When roasted tomatoes are done add them into sauce, continue to cook down and mix them in until there are no large chunks.

Two hours before baking, remove dough from the refrigerator. Generously grease the inside of a 13 by 18-inch rimmed baking sheet with olive oil (about 3 tablespoons).

Turn dough out onto lightly floured surface. Form into flat ball and transfer to the oiled baking sheet. Using your hands, coat the ball on all sides with olive oil.

Loosely cover the baking sheet with plastic and let dough rise in a warm spot for 1 hour. The dough should spread out .

Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely and let rise for 1 hour longer.

Meanwhile, adjust oven rack to upper middle position and preheat oven to 450°F. When the dough has risen, gently use your hands to create a risen ridge about 1-inch wide around the edge.

Spread sauce generously over dough, leaving the raised 1-inch edge un-sauced. Bake until edges are light golden brown and crisp, about 20 minutes total, rotating pan once halfway through baking.

Remove from oven and allow to cool at room temperature for at least 15 minutes. Sprinkle with Romano cheese, cut into slices and serve.

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Sunday Roasts

March 5, 2013

The Sunday roast is a traditional British and Irish main meal served on Sundays, consisting of roasted meat, roast potato or mashed potato, with accompaniments, such as Yorkshire pudding, stuffing, vegetables and gravy. The meal is often comparable to a less grand version of a traditional Christmas dinner in these cultures.

There are (at least) two opinions on the origins of the Sunday Roast. One holds that, during the industrial revolution, Yorkshire families left a cut of meat in the oven before going to church on a Sunday morning, which was then ready to eat by the time they arrived home at lunchtime.The second opinion holds that the Sunday Roast dates back to medieval times, when the village serfs served the squire for six days a week. Then on the Sunday, after the morning church service, serfs would assemble in a field, practice their battle techniques and were rewarded with a feast of oxen roasted on a spit.

Typical meats used for a Sunday dinner roast are beef, chicken, lamb or pork, although duck, goose, ham, turkey or other game birds may be used. Sunday roasts can be served with a range of boiled, steamed and roasted vegetables. The vegetables served vary seasonally and regionally, but will usually include potatoes roasted alongside the meat and gravy made from juices released by the roasting meat and thickened with flour. Other vegetable dishes served with a roast dinner can include mashed turnips, roasted parsnips, boiled or steamed cabbage, broccoli, green beans, boiled carrots and peas. It is also not uncommon to find vegetable dishes — such as cauliflower gratin or stewed red cabbage — to be served alongside the more usual assortment of plainly-cooked seasonal vegetables.

In Italy, the Sunday main meal is important. All across Italy in restaurants, houses and dining rooms, every Sunday at about one in the afternoon, the majority of people will sit down to eat with friends and family, dressed in their finest. Like clockwork, piazzas will suddenly empty of their crowds; churches, having finished services, will close their doors and bars will serve their last drink.

Typical meals, depending on the region in Italy, follows:

Northern Italian Menu

Starter: soppressa – salami and formaggi – cheeses

First Course: tortellini in stock, risotto al radicchio – chicory risotto

Second Course: coniglio – rabbit and vitello arrosto – roast veal (probably cooked under salt)

Vegetables: composta di verdure cotte – mixed cooked vegetables, patate al forno – roast potatoes

Dessert: crostata – a sort of jam or fruit tart and zuppa inglese – an Italian version of English trifle

Central Italian Menu

Starter: crostini – croutons and salumi misti – selection of salami and cooked and smoked hams

First Course: pasta al forno – oven cooked pasta and pasta al ragù – pasta with ragu

Secondi: arista di maiale – roast pork and pollo arrosto – roast chicken

Vegetables: piselli – peas and patate al forno – roast potatoes

Dessert: biscottini – biscuits and tiramisù

Southern Italian Menu

Starter: prosciutto e melone – smoked ham and melon , salame – salami and formaggi – cheeses

First Course: linguine di mare, pasta al forno -

Second Course: agnello – lamb and polpettone – meatballs

Vegetables: insalata mista – salad, peperoni al forno – roast peppers

Dessert: pasticcini – small cakes, babà – rum baba

Italian American Sunday Dinner

Growing up in an Italian American family, Sunday was the day for our family to get together for a large meal, share it with relatives and watch sports. My siblings and I often looked forward to having a few relatives invited for dinner, because they brought dessert. It was almost always Italian cookies and pastries from an Italian bakery. We loved to peak in the boxes, however, it always seemed like a long time until dessert.

Dinner was served around 2:00 o’clock in the afternoon. The adults would pick on an antipasto, usually salami, cheese and bread while dinner cooked.  When we sat down to dinner, the first course was always pasta, usually ravioli or ziti. My mother was fond of cooking eye of the round roasts with potatoes cooked in the same pan and there always seemed to be peas and salad. Once in awhile pork roast with potatoes was the feature, but not often. I suspect my father really liked the beef roast. At the time, I didn’t like a roast of any kind. My tastes have evolved.

Boring, you say! For sure. So I offer you a menu of possible Sunday dinner options – that are not boring.

Turkey Breast Braciola

I would serve this roast with Oven-roasted Vegetables with Rosemary, Bay Leaves and Garlic

(see post: http://jovinacooksitalian.com/2012/05/07/vegetables-on-the-side-no-butter-please/

Ingredients:

  • 1 large head escarole (about 1 1/2 pounds), washed well and drained
  • 2 tablespoons olive oil
  • 2 large shallots, chopped
  • 1 1/2 cups low-salt chicken broth
  • 1/2 cup shredded mozzarella
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup blanched hazelnuts, toasted and crushed
  • 1 slice Italian bread, minced (about 1/2 cup coarse bread crumbs)
  • 1 skinless boneless turkey breast half (2 to 2 1/2 pounds)
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup dry white wine
  • 2 teaspoons fresh lemon juice

 Directions:

Coarsely chop enough escarole to measure about 6 cups, loosely packed, and reserve remaining escarole for another use. In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute the shallots, stirring occasionally, until they begin to brown. Add chopped escarole to the shallots and cook, stirring frequently, until wilted. Stir 1/2 cup broth and cook over high heat until most liquid is evaporated. Remove skillet from heat and stir mozzarella, Parmesan, nuts and bread into filling.

Put turkey on a long sheet of plastic wrap. Butterfly turkey breast: Beginning from a long side make a horizontal lengthwise cut almost but not all the way through turkey and spread turkey open to form a larger, thinner piece of meat. Top turkey with another sheet of plastic wrap and pound with a meat mallet or bottom of a heavy skillet until meat measures about 12 by 8 inches, being careful not to make any holes in it.

Discard top sheet of plastic wrap and arrange prosciutto, overlapping slightly, in one layer over turkey. Spread a 1/2-inch-thick layer of filling over prosciutto, leaving a 1/2-inch border all around. Beginning with a long side and using the plastic wrap on the bottom as a guide, roll up turkey and turn it seam side down (discard plastic wrap). Tie rolled turkey with kitchen string lengthwise and then crosswise at 1-inch intervals. Season with salt and pepper.

In a 12-inch deep skillet (with a cover) heat remaining tablespoon of oil over moderately high heat until hot, but not smoking, and brown turkey on all sides. Add wine, remaining cup of broth and braise, covered, over moderately low heat for 35 minutes.Turn turkey over halfway through the cooking time.

Transfer turkey to a cutting board and rest 10 minutes. Strain braising liquid through a sieve into a small saucepan. Boil liquid until reduced to about 1/2 cup. Stir in lemon juice. Discard string from turkey and slice turkey crosswise into 1/2-inch-thick slices and drizzle turkey with sauce.

Rib-Eye Roast with Wine Gravy

I would serve this roast with Twice-Baked Potatoes and Sauteed Kale.

4 to 6 servings

 Ingredients:

  • 1 – 4-pound bone-in rib eye roast
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil

Gravy:

  •  1 large shallot, finely chopped
  • 1/2 bottle drinking red wine, such as Malbec
  • 5 cups beef stock

Directions

Preheat oven to 400 degrees F.

Using a heavy hand, season rib eye roast with salt and pepper on all sides. Heat olive oil in bottom of large Dutch Oven. Place beef in hot pan and sear in oil to a deep golden brown on all sides. Move pan to the heated oven for about 15 minutes per pound for medium rare, making for an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil.

Gravy:

Pour off excess fat from the Dutch Oven and place the pot on the stove top over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. De-glaze the pot with 1/2 cup of the wine and cook, scraping up browned bits. Add remaining wine and bring to a boil reduce by half. Add stock and simmer until reduced again by about half. Taste for seasoning and adjust if necessary. Carve beef against the grain, in thin slices and serve with gravy.

Tuscan Pork Roast

Serve this roast with Angel Hair Pasta with Pesto Sauce and a Tomato Salad.

Serves 6

Ingredients:

  • 1/4 cup finely chopped fresh rosemary
  • 2 tablespoons finely chopped sage 
  • 6 cloves garlic, minced
  • 1 1/2 tablespoons sea salt
  • 1 teaspoon cracked ground pepper
  • 1/4 cup olive oil
  • 1 bone-in pork loin roast, about 4 ½ to 5 lbs – center cut pork loin
  • 1 cup white wine

Directions:

Preheat the oven to 450 degree F.

Ask your butcher for a rib section center cut pork loin. You can have the butcher cut the bones away from the meat but leave the undercut attached then re-assemble the piece and tie it with twine. Or, you can just cook it on the bone.

Combine the garlic, rosemary, sage, salt and pepper in a small bowl. Brush the meat with oil and rub herb mixture over the entire roast. Cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours). Bring to room temperature for 1 hour before roasting.

Place the pork in a greased baking pan, pour in the wine and roast in the oven for 1 1/2 -2 hours, basting the meat with the pan juices. Roast until the pork reaches an internal temperature of 145 degrees F. at its thickest part (do not allow the thermometer to touch the bone). Remove the pan from the oven and place the pork roast on a carving board. Slice the meat and arrange on a serving platter. Pour the pan juices over the meat.

Herb-and-Lemon-Roasted Chicken

I would serve a Brown and Wild Rice Pilaf and Oven Roasted Asparagus with the chicken.

Ingredients:

  • 2 tablespoons unsalted butter, softened
  • 5 garlic cloves, 1 minced
  • 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
  • 1/2 teaspoon minced thyme plus 2 thyme sprigs
  • 1/2 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  • One 4-pound chicken, at room temperature
  • 1 large onion, cut into 8 wedges
  • 1 lemon, cut crosswise into 8 rounds
  • 1/2 cup chicken stock or low-sodium broth

Directions:

Preheat the oven to 425°F. and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest. 

Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.

Set the chicken, breast-side-up, on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs around the chicken and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.

Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.

Tilt the chicken to drain the cavity juices into the pan and transfer to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon slices to release the juices into the pan. Strain the sauce and pour into a serving bowl. Carve the chicken and pass the lemon sauce at the table.

Rack of Lamb With Smoked Paprika Crust

Serve this roast with cooked cannellini beans and broccoli rabe.

Ingredients:

  • 1 rack of lamb (about 2 pounds)
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves
  • 1 tablespoon smoked paprika
  • Salt and freshly ground black pepper
  • 1 medium slice rye bread, broken into pieces.

Directions:

Heat the oven to 450 degrees F. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

Put the oil, garlic, paprika and a sprinkle of salt and pepper in a small  food processor and puree; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees F. or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Yield: 4 servings.

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Cooking Green Beans

February 26, 2013

Green beans and string beans are actually the same bean. Green beans are string beans without the string. The string, a thick band of fibrous tissue that runs down both sides of the pod, cannot be found in most of today’s varieties. There are many varieties of green beans: string beans (the classic variety), snap beans, butter beans… and green beans are categorized according to size.  These plants are grown worldwide specifically for its edible beans and there are two main classifications— edible pod beans and shell beans — and the colors and shapes of pods vary tremendously. In fact, there are more than 200 species of beans.

Green beans are edible pod beans that can be grown as bush beans or pole (running) beans. They are often referred to as string beans because originally a fibrous string ran along the seam of the bean pod. The string was noticeable when snapping off the end of the pod. This snapping noise is the reason for its other common nickname, snap beans. The pod color can be green, golden, purple, red or streaked, but the beans inside the pod are always green. Green beans range in shape from thin to wide types.

The common bean was cultivated in ancient Mesoamerica as early as 8,000 years ago. Beans were even found in the mummy covering of a woman in a Peruvian cemetery dating back to pre-Inca civilization. Green beans originated in the tropical southern part of Mexico, Guatemala, Honduras and part of Costa Rica. They spread from this center of origin to North and South America long before European explorers ever arrived. Early explorers, including Christopher Columbus, found the climbing beans typically planted alongside maize (corn). The first drawings of the bush bean were recorded by the revolutionary German doctor Leonhart Fuchs in 1542 and were also described in detail by explorers John Verazanno and Samuel de Champlain. Green beans was introduced to France by the Conquistadors about 1597. For a long time rare and expensive, this vegetable became widespread only in the 19th century. The first to put green beans on their menus were the French.

When first discovered, green beans had a “string” that ran on the outer curve of the pod shell. Botanists, however, found a way to remove the string through breeding and in 1894 the first successful stringless bean plant was cultivated. Calvin Keeney bred the first stringless bean, termed the “green bean,” in 1894. Burpee Seed Company promoted it. Because green beans required less work to prepare than string beans, they gained in popularity. Today, nearly all varieties of edible pod beans are grown without strings.

While green beans come in a variety of colors, they all taste about the same and can be used more or less interchangeably. The same is true for pole beans, which grow on vines that wrap around poles, and bush beans, which grow on a bushy structure. 

Green beans, wax beans, string beans, or snap beans are long and rounded.

Haricots vert, French green beans, filet beans. These delicate green beans are very thin.

Purple string beans are simply a purple version of classic green beans or wax beans.

Romano beans are flat and wide and flavorful. Smaller ones tend to be more tender. Large ones will have more developed bean seeds inside. They require a bit more cooking, but have more flavor.

Sometimes called yard-long beans, these beans are, in fact, a completely different family of plant from green beans. They are similar in flavor and look (except for their length) to green beans, however, and can be cooked in the same ways.

When cooking green beans, your main concern should be what you are going to cook with them. It does not really matter too much, in most cases, what type of beans you use, since they all taste very similar. However, if you wish to create a dish with purple green beans, then you should either serve them raw or cook them as little as possible, since the color will bleed out and make your food look funny.

Green beans that are thin and tender can be eaten raw or cooked. They are usually about 4 inches long, slightly pointed at each end, and hold a number of small seeds arranged in a row inside the bean itself.

The green bean is a great favorite of dieters everywhere because they can be served in a wide variety of ways, have lots of vitamins and minerals and are just plain good for you. They contain vitamins C, A and K, as well as manganese. This makes them great for bone, cardiovascular and colon health. Green beans are anti-inflammatory, which means that they can help calm respiratory problems like asthma and other inflammatory disorders like arthritis. One cup of raw green beans provides thirty percent of the recommended Daily Value (DV) for Vitamin C, (15% DV) for fiber and Vitamin A. and the essential vitamins: thiamin, riboflavin, niacin, Vitamin B6 and Vitamin K.

Cleaning and Preparing Fresh Green Beans:

Wash fresh green beans thoroughly in clear, cool water. Lift beans from the wash water and leave garden debris behind. Rinse again.

Break off the end (the top and tail) as you wash them. Leave whole or cut into desired lengths. Beans can be cooked whole, cut crosswise, diagonally or French-cut. If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style. Make sure all the pieces are similar in length so they cook evenly.

Cooking Fresh Green Beans:

Boiling, steaming or microwaving are popular ways to prepare fresh green beans. Stir-frying preserves the best qualities of the fresh green bean. Whatever cooking method you choose, remember to cook fresh green beans as little as possible using the smallest amount of water as possible. The fewer beans in the pan, the quicker they cook and the better they taste. If cooking more than one pound of green beans at a time, use separate pans.

Important To Remember: The beans will continue to cook after you remove them from the heat source. Either take them out just before they are cooked the way you like or plunge them in ice water immediately to stop the cooking process.

Boiling Green Beans:

In a large saucepan over medium-high heat, bring water to a gentle boil. Add trimmed green beans and cook, uncovered, 4 to 5 minutes or until crisp-tender (you may need to experiment with the degree of doneness you like). Immediately drain the green beans in a colander.

Steaming Green Beans:

To steam green beans, set a steamer basket with the green beans into a saucepan just large enough to hold it tightly covered. Add one-inch of water, bring to the boil, and cover the pan tightly. Regulate heat to moderate. Green beans will take only 3 to 5 minutes.

Microwave Green Beans:

Place prepared beans in a microwave-safe bowl. Add approximately 2 tablespoons water. Cover with plastic wrap, leaving a small corner open. NOTE: If you seal them completely, the plastic wrap will almost shrink-wrap itself to the beans. Microwave on high for approximately 3 to 4 minutes (you might need to experiment to get the beans done to your liking). It is more difficult to get green beans cooked to a precise and even level of doneness when microwaving.

Cooking Green Beans Ahead-of-Time:

Green beans may be cooked several hours in advance. To keep their freshly-cooked taste, once cooked to your liking, dry them thoroughly in clean towels and then refrigerate them in a covered bowl. They will keep for about 4 days, wrapped in a plastic bag or wrap, refrigerated.

Cooking With Green Beans:

Italian Flat Green Beans With Tomatoes and Garlic

This dish is reminiscent of an Italian method of cooking green beans with tomatoes for a long time, which was especially good for tenderizing tough, old beans. Here, fresh Italian flat beans are cooked quickly and added to fresh tomatoes, garlic and basil.

4 servings

Ingredients:

  • 1 pound Italian green beans (romano) or string beans, ends trimmed; cut on the diagonal into 2- to 3-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 medium cloves garlic, cut into very thin slices (a scant 1/4 cup)
  • 1 large tomato, preferably peeled, cored and seeded, then cut into 1/2-inch dice (8 ounces)
  • Salt
  • Freshly ground black pepper
  • 6 to 8 large basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips)

Directions:

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.

While the beans are cooking, heat the oil in a medium skillet over medium-low heat. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.

Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed. Transfer to a serving dish and top with the basil. Serve warm or at room temperature.

 

Italian Green Bean Chicken Saute

6 servings

Ingredients:

  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 (14.5 ounce) can diced tomatoes or 2 cups cherry tomatoes, quartered
  • 2 tablespoons minced fresh basil
  • 1 pound fresh green beans – rinsed, trimmed, left whole
  • 1/4 teaspoon crushed red pepper flakes

Directions:

Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add green beans, oregano and 1/4 teaspoon each salt and pepper.

Saute for 5 minutes and remove to a bowl.

Add chicken and cook through, until no longer pink.

Stir in tomatoes, crushed red pepper, remaining salt and pepper and basil and bring to a boil; add green beans and reduce heat to low. Simmer for another 5 minutes.

Green Bean, Zucchini and Potato Stew

Serves 6 to 8

Serve with crusty Italian country bread

Ingredients:

  • 1/4 cup olive oil
  • 1 cup chopped onion
  • 1 pound fresh green beans, trimmed, halved crosswise
  • 1/4 teaspoon cayenne pepper
  • 8 ounces zucchini, cut into 1-inch-thick slices
  • 8 ounces russet potatoes, peeled, cut into 1-inch cubes
  • 3/4 cup chopped fresh Italian parsley
  • 1-26-ounce container Pomi Italian chopped tomatoes

Directions:

Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and saute 5 minute. Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

Salmon, Potato and Green Bean Salad

Ingredients:

  • 2 medium potatoes (about 12 oz.), thinly sliced
  • Salt and pepper
  • 1 pound salmon fillet, skin removed
  • 8 ounces green beans, trimmed
  • 1/3 cup pitted black olives, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Lemon for ganish

Directions:

Bring 1 inch of water to a boil in a large pan. Line a steamer basket with parchment cut to fit the basket. Arrange potatoes on top; sprinkle with salt. Place salmon over potatoes; sprinkle with salt. Lower steamer into pan (don’t let basket touch the water). Steam for 6 minutes. Place green beans over salmon, cover and continue steaming until potatoes and beans are tender and fish is cooked through, 4 to 6 minutes longer.

Transfer potatoes, beans and salmon to a large bowl; flake salmon. Let cool slightly. Add olives to bowl, drizzle with oil and lemon juice, season with salt and pepper and serve with additional lemon slices.

 

Green Bean and Meatball Stew

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 pounds mixed ground beef, pork and veal (or any combination you like)
  • 1 cup seasoned Italian breadcrumbs
  • 1/4 cup freshly grated Parmesan
  • 1 bunch parsley, stemmed and finely chopped
  • 2 eggs
  • 3 cans (28 ounces each) Italian peeled tomatoes,
  • crushed with your hands
  • 2 ½ cups chicken stock
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper
  • 4 pounds small red potatoes, skin on, cut into 1-inch pieces
  • 3 pounds green beans, cut into 1 1/2-inch pieces

Directions:

In a soup pot, heat the oil and cook the onion, stirring often, for 10 minutes or until onion begins to brown.

Meanwhile, in a large bowl, mix the beef, pork and veal with the breadcrumbs, Parmesan, parsley and eggs. With clean hands, work the mixture well. Shape it into meatballs about 1-inch wide; set aside.

To the onions, add the tomatoes and chicken stock. Stir well. Cook over medium heat until the mixture comes to a simmer. Add salt and red pepper. Add the potatoes and simmer for 10 minutes or until tender.

Add the green beans in a layer on top of the potatoes. Do not stir. Add the meatballs in a layer on top of the green beans. The layering is important: it keeps the potatoes and meatballs whole, and keeps the meatballs at the top. Do not stir the pot at all until the dish is served. Cover and cook for 15 minutes or until the meatballs are solid and cooked through.

With the back of a ladle, gently press the meatballs into the liquid so they’re just submerged. Cover and simmer gently for 1 hour without stirring.

Red Wine Beef Stew with Potatoes and Green Beans

Ingredients

  • 2 pounds beef chuck for stew, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 4 medium carrots, peeled, halved and cut into 1-inch chunks
  • 3 small onions, diced
  • 2 tablespoons all-purpose flour
  • 2 (14 1/2-ounce) cans reduced-sodium beef  broth
  • 2 cups dry red wine
  • 1 cup canned crushed Italian tomatoes
  • 3 sprigs fresh rosemary
  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 2 handfuls of green beans, ends trimmed

Directions

Season the beef cubes lightly with salt and pepper. Heat 1 tablespoon oil in a heavy 6-quart pot over medium heat. Add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the liquid has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Spoon the beef into a bowl and brown the rest of the beef the same way using the remaining oil.

Spoon out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the broth, wine, crushed tomatoes and rosemary. Slide the beef back into the pot and bring the liquid to a boil.

Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering, so it cooks evenly and nothing sticks to the bottom.

Stir the potatoes into the stew, cover the pot completely and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through.

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Posted by in Beef, Chicken, green beans, Healthy Italian Cooking, Italian Cuisine, Meatballs, potatoes, salmon, tomatoes, Vegetables, Wine, zucchini Tags:

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