Healthy Italian Cooking at Home

Category Archives: Bread

region1valle_daosta

Valle d’Aosta is the most mountainous region of Italy, entirely surrounded by the peaks of the Alps: Monte Bianco, Matterhorn, Monte Rosa and Gran Paradiso. The latter is at the center of a magnificent National Park. Numerous glaciers feed a rich web of streams and the distinctly Alpine character of this region can be seen in the pine forests, up to rather high altitudes, where they give way to large pasture lands. Numerous small Alpine lakes sit in between the majestic mountain landscapes.

region Aosta map

Aosta is the capital of the region, where a special statute is in place that recognizes the Italian and the French languages as official languages. Important traces of the Roman Age can be found on the Aosta city walls, theaters, Augustus’s Arch and the Praetorian Gate. Visitors can admire the Romanesque Cathedral, which dates back to the eleventh century. The Sant’Orso Church is a good example of medieval architecture. There are many fortified castles in the Aosta Valley; most of them are in perfect condition and open to visitors; many have become historical museums. The most famous are the castles of Fénis, Aymavilles, Issogne and Verrés.

Sunrise over Mount Mucrone, seen from Val di Gressoney, in the Aosta Valley's section of the Italian Alps.

Sunrise over Mount Mucrone, seen from Val di Gressoney, in the Aosta Valley’s section of the Italian Alps.

Valle d’Aosta’s unique location and long history of invasion from neighboring lands have combined to make for an interesting and diverse mix of languages and cooking influences that include pockets of Italian, French and German. This diversity makes the numerous local festivals a must-see for any traveler interested in distinctive food and entertainment.

region1park

The best-loved dishes in the area cover as much cultural ground as the languages. Unlike much of Italy, pasta is not a staple food here. Valle dAosta cooking is based on warming soups, bread, rice, potatoes and gnocchi. Polentas hold a place right alongside Swiss-like fondues and creamy butter sauces. Dairy products are important in the region. Overall, food is relatively simple but hearty: stews thickened with bread, game meats or beef braised with chestnuts in wine sauces, smoked pork and sausages, fresh rye breads with local dark and slightly bitter honey, rich and nutty fontina cheeses, strong grappa and creamy panna cottas. Herds of free range pigs are used for the famous prosciutto known as Jambon de Bosses and for making salt pork. Boudins, spicy sausages made from pork blood, and salami are preserved in rendered pork fat.

Mountain streams provide trout and recipes include stuffing the trout fillets with ham and fontina and poaching them in white wine.

The valleys offer a wealth of crops like cabbage, grapes, apples and garlic and, while vintages are small, the wines produced in the area are of excellent quality. The area is most famous for fontina cheese and it is used in everything from appetizers to desserts.

Fruit from the Alps is very sweet and many desserts are prepared with the locally grown apples and pears. These fruits are often cooked with red wine. Sweets include tegole, a cookie named after the roof tiles that they resemble. Torcetti, or ring-shaped cookies, are also flavored with honey before being dusted with powdered sugar.

Take a tour of the area with the video below.

Recipes of the Valle d’Aosta Region

One of the favorite and most representative dishes of the Valle d’Aosta is zuppa di valpelline, a thick fall soup made from fresh cabbage, rye bread and fontina cheese.

region1soup

Zuppa di Valpelline (Valpelline Soup)

4 servings

Ingredients

  • A litre and a half (6 ¼ cups) meat stock
  • 1 savoy cabbage, sliced
  • 400 g (14 oz) fontina cheese
  • 500 g (1 lb.) rye bread cut into slices
  • Cinnamon
  • 150g (5 ¼ oz.) butter, melted

Directions

Layer an oven dish with the bread slices and, then, the fontina cheese.

Boil the savoy cabbage in the meat stock.

Pour the mixture over the bread and wait until it all softens, then pour the melted butter over the top.

Sprinkle on some cinnamon and place in a pre-heated 425 degree F (220°C) oven and cook for about 40 minutes, until a golden crust forms on top. Serve hot.

region1pork

Pork Chops Stuffed with Fontina Cheese

Ingredients

  • 4 thick pork chops on the bone
  • Fontina cheese, from Valle d’Aosta
  • 3 ½ oz butter
  • 7 oz breadcrumbs
  • 3 ½ oz all-purpose flour
  • 2 eggs
  • Salt and pepper to taste

Directions

Cut the chops in two, horizontally, leaving them attached along the bone side.

Cut the Fontina cheese into thin slices and insert into the meat and then tap gently with a meat pounder.

Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.

Saute in butter until the chops become golden and crunchy. They are traditionally served with sautéed cabbage.

region1Gnocchi

Gnocchi with Fontina

Ingredients

  • 1 lb. baking potatoes
  • 8 oz. Fontina, thinly sliced
  • 4 oz. flour
  • 4 oz. butter
  • Salt

Directions

Cook the potatoes in lightly salted water (without peeling). It is best to start with cold water. The potatoes should all be about the same size. Cooking time depends on the type and size.

A rule of thumb for testing if the potatoes are cooked is to stick a fork into one or two potatoes and, if it goes easily, the potatoes are done. When ready, drain, peel and mash them through a potato ricer, (do not use a food mill, as it would make the puree sticky and thus impossible to work with) and place the riced potatoes on a floured pastry board or marble surface. Should the potatoes be too watery, put them back on the stove over moderate heat and let them dry well, stirring constantly.

Add a small amount of salt and as much white flour as necessary to make the dough soft enough not to stick to your fingers. You don’t have to knead the dough for too long, just long enough to bind all the ingredients.

Cut a piece of the dough off, coating your hands with flour and roll the dough into a long cylinder about the thickness of your index finger. Then cut the cylinder into pieces about l-inch long. Press the dough lengthwise toward you and against the board with your fingertips. This will make each piece curl up, taking the shape of a little shell. You may also use other utensils, such as the back of a cheese grater or a fork and, In this case, gnocchi will be ridged and curled. It is not necessary to give them a particular shape, though. They may be simply cut into nuggets of any desired size.

Repeat until all the dough is used, trying to handle the dumplings as little as possible. Finally, place the gnocchi on a flat surface sprinkled with flour without overcrowding. Cook as soon as possible.

Cook gnocchi in boiling salted water. They are cooked when they rise to the top of the water. Drain. Place alternate layers of gnocchi and Fontina in a buttered baking dish, making sure you have at least 3 layers. The top layer should be of cheese. Dot with butter and bake for 5 minutes. Let the gnocchi rest 5 more minutes and serve.

region1cookies3

Valdostana Tegole Dolci

These are delicious cookies that are part of the traditional cuisine of Valle d’Aosta. Their name is due to its shape, which is reminiscent of the typical curved roof tiles. To achieve this effect the hot cookies are pressed over a rolling-pin. The tiles are enjoyed with a cup of coffee at breakfast or as a snack.

Ingredients

  • 200g (7 oz) granulated sugar
  • 80g (2.8 oz) toasted and ground hazelnuts
  • 80g (2.8 oz)  toasted and ground almonds  
  • 60g (2.1 oz) butter,at room temperature
  • 60g (2.1 oz) all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large egg whites, at room temperature.

Directions

Toast the almonds and hazelnuts on a baking tray lined with baking paper. Bake in preheated oven at 150 degrees F for 30 minutes. Let them cool thoroughly and then transfer them in a blender or processor along with half of the granulated sugar. Process until thoroughly ground.

Transfer the ground nut mixture in a large bowl and add the flour, melted butter and vanilla. Stir with a spatula until the butter is incorporated and set the bowl aside.

Place the egg whites in the electric mixer bowl and, with the whip attachment, beat the egg whites until they begin to thicken. Sprinkle on the remaining sugar and beat until stiff. Fold the egg whites into the flour mixture with the spatula.

Cover a baking pan with baking paper and place a small amount of dough (about a scant tablespoon) on the baking pan about 2 inches (3-4 cm) apart. Spread the dough with the back of a spoon to form circles with a diameter of about 7 cm (2 ¾ inches). Wet the back of a spoon to simplify the process.

Bake the tray in a preheated oven set at 350 degrees F (180 C) for 8 minutes. When they are crisp and lightly browned, remove each cookie from the baking pan and lay them over a rolling-pin to acquire their characteristic curved shape. Repeat the process with the remaining cookie dough.

region1cookie

About these ads

 A Forest of Greens by  Carl Warner

A Forest of Greens by Carl Warner

For decades, Italian country cooks have simmered greens and buttery white beans together.

When we eat greens—such as escarole, Tuscan cabbage, spinach and chard—we are eating the leaves of a plant. Leafy greens are miracle vegetables—not only are they are low in calories, rich in amino acids, vitamins A and C, minerals and fiber, they also help with digestion and boost the metabolism. In addition, they are believed to provide a host of health benefits—from building up the immune system to balancing hormones.

Some of the most common types of leafy greens and lettuces (called lattughe in Italian) are found in most good Italian fruttivendolo (fruit and vegetable stores) and in a vast portion of the United States as well. The leafy green vegetables described below make wonderful contorni (side dishes) when cooked for just a few minutes:

Spinaci (Spinach)

Spinach

For salads, baby spinach is preferable because the leaves are more tender, but mature spinach is used in Italian cuisine in a myriad of ways—from the classic sautéed spinach to the fillings for a variety of pasta ripiena (filled pastas). Also, many pasta dishes, rolled meat preparations and crespelle (filled crêpes) use spinach as a main ingredient.

The best way to prepare spinach is by following this simple procedure:

Trim off the reddish roots from each bundle and eliminate any yellowish leaves Then wash the leaves three times in a clean sink filled with water. Fresh spinach often comes with a good deal of sand and dirt—so you want to be sure to thoroughly wash the spinach before cooking. Let the leaves dry out a bit in a big colander. In a large sauce pan, heat extra virgin olive oil on a low-medium flame; add one clove of peeled garlic (flattened with a knife) and then add the spinach, a little salt (very important because this will help release the spinach juices) and cover with a lid for a couple of minutes, until the leaves cook (they will shrink substantially). Then, remove the lid and allow the excess liquid to evaporate. Grate some nutmeg over the cooked spinach and serve.

Note: This basic method can be used with any greens and other vegetables with a high water content. None of the leafy greens’ nutritious juices are wasted when you cook and steam them in this way—it’s one of the quickest and healthiest ways to prepare them.

Bieta or bietola (chard)

coloredchard

This vegetable is used a great deal in Italian cuisine in all its forms—as verdure cotto (cooked vegetables) or biete saltate in padella (sautéed in a pan).

Because the stems take longer to cook than the leaves, it’s best to cut out the stems and cut them in half-inch pieces. Boil these pieces first in a small amount of salted water and then two minutes later add the leaves, cut in slices. After cooking another two minutes or less, drain and sauté the chard right away on a high flame in olive oil with a crushed clove of garlic. After just a couple of stirs, they’re ready to serve as a delicious contorno (side dish). Just drizzle with some good extra virgin olive oil on top before serving.

For other more complex preparations, the following method for cooking chard can be used: Drain the chard from the boiling water with a strainer and immerse them right away in ice and water. Then press the leaves firmly to remove the water or spin in a salad spinner to remove the water. Next, sauté the chard in a pan as described above. Cooked chard can be used in pasta dishes or as a filling for a focaccia, in frittatas or as part of the filling for involtini (stuffed, rolled meat). Chard can be prepared with other vegetables, such as endive, and baked in the oven with a béchamel sauce, for example.

Escarole

greens escarole 1

Escarole is a form of endive that is both versatile and tasty. It is high in folic acid, fiber and vitamins A and K. Sometimes referred to as chicory and characterized by broad, dark outer leaves, this member of the chicory family does have a slightly bitter taste, but much less so than many other forms of endive. With a crinkled shape to the leaves, escarole is an example of greens that provide various degrees of flavor as the outer leaves are removed. While the outer leaves are a dark green, peeling back a layer will reveal a lighter shade of green. As more layers are peeled back, the leaves continue to lighten in shade. As the shade of the leaves lightens, the degree of bitter taste also lessens. The inner leaves are good in a salad and the darker, outer leaves can be sautéed.

Try serving some escarole quickly wilted with lemon juice or stir chopped escarole into soup. A medium head of escarole usually yields about seven cups of torn leaves.

Italian/Tuscan Cabbage

greens cabbage

Cabbage grows very well in the winter months and is therefore one of the most popular Italian winter vegetables. Common Italian cabbage varieties include:

Cavolo Verza: Savoy cabbage, also known as curly cabbage. A head cabbage with bright green, characteristically crinkly leaves. Very popular in northern Italy.

Cavolo Cappuccio: Red or green smooth-leaved head cabbage. Common in Northern Italy, especially the Northeast.

Cavolo Nero: Black leaf kale, a leafy cabbage with dark blackish-green leaves. It’s popular in central Italy, especially Tuscany.

Cime di Rapa or Rapini: Broccoli raab, one of the more rustic flowering cabbages; both the tiny florets and the leaves are edible. Popular in central and to a greater degree in Southern Italy.

greens escarole

Sauteed Escarole Casserole

Ingredients

  • 1 large head of escarole (or 2 small heads)
  • 4 thin slices prosciutto, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 2 long italian hot peppers, seeded and diced
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup pecorino romano cheese, grated
  • 1 cup chicken broth
  • Salt and pepper, to taste

Directions

Clean and rinse escarole twice; chop into large pieces.

Boil in salted water for 5 minutes until wilted. Drain

Add olive oil to the pan and heat.

Add the chopped garlic and prosciutto and cook for 2 or 3 minutes. Do not burn the garlic.

Add peppers and cook another minute or so.

Add the drained escarole and broth.

Gradually add the grated cheese, tossing gently until blended.

Adjust salt and pepper seasoning to taste.

Place in a casserole dish; sprinkle with the breadcrumbs and place under a broiler for 3-4 minutes until the breadcrumbs brown. Serve hot.

greensSwisschard

Swiss Chard with Pancetta & Potatoes

Ingredients

  • 3 large bunches of fresh Swiss chard
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 teaspoon dried crushed red pepper
  • 6 ounces pancetta, diced
  • 3 medium potatoes, peeled, boiled and diced
  • Salt

Directions

Wash the Swiss chard leaves thoroughly. Remove the toughest bottom third of the stalk. Roughly chop the leaves and remaining stalks into inch-wide strips.

Bring a large pot of salted water to a boil. Blanch the Swiss chard by boiling it just long enough to soften the leaves and stalks, about 4 minutes. Drain and set aside.

Add the olive oil, garlic and the crushed red pepper to the pan. Sauté for about 1 minute. Add the diced pancetta, lower the heat and allow the pancetta to cook until lightly browned.

Add the cooked diced potatoes and sauté with the pancetta briefly. Then add the blanched Swiss chard; toss together and cover and cook for about 8 minutes over medium heat. Add salt to taste and a small drizzle of olive oil. Serve immediately with rustic bread. Serves 4 to 6

greenszuppa-di-cavolo-

Zuppa di Cavolo Nero

Ingredients

  • 2 bunches Tuscan cabbage, about 2 1/2 pounds (1 k)
  • A medium onion, minced
  • 2 cloves garlic, crushed
  • A medium carrot, minced
  • A stalk of celery, minced
  • A sprig of fresh thyme
  • ¼ cup olive oil, plus extra for serving
  • 4 canned plum tomatoes, crushed
  • Salt and pepper to taste
  • 2 quarts (2 liters) simmering vegetable or meat broth
  • Slices of Italian bread
  • Freshly grated Parmigiano Reggiano

Directions

Wash the cabbage, stripping the ribs from the leaves and slicing the leaves into strips. Next, heat 1/4 cup of olive oil in a soup  pot; add the onion, carrot, celery and garlic and sauté until the onion is translucent and begins to color. Add the thyme and cabbage. Cook, stirring occasionally, for a few more minutes.

Add the tomatoes and broth, mix well, check seasoning, and simmer the soup for an hour.

In the meantime, slice and toast the bread and use it to line the soup bowls.

Ladle the soup over the bread and serve it with freshly grated cheese, extra virgin olive oil and black or red pepper for those who want it.

baked greens

Baked Pasta with Sausage & Broccoli Rabe

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 teaspoon dried Italian seasoning
  • Coarse salt and ground pepper
  • 2 garlic cloves, chopped
  • 1 lb spicy Italian sausage, casings removed
  • 1 tablespoon all-purpose flour
  • 1 can (28 ounces) whole peeled Italian tomatoes
  • 8 ounces medium shell or penne pasta
  • 1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
  • 6 ounces fresh mozzarella, cut into 1/2-inch pieces
  • 1/4 cup grated Parmesan

Directions

Preheat the oven to 400 degrees.

In a large skillet, heat oil over medium-high. Add onion and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, about 15 minutes (reduce heat if browning too quickly).

Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking them up with the wooden spoon. Cook sauce until slightly thickened, about 10 minutes. Season with salt and pepper.

Meanwhile, in a large pot of boiling salted water, cook pasta 4 minutes less than the package instructions. Add broccoli rabe to the pot and cook 15 seconds. Drain pasta and broccoli rabe and return to the pot. Stir in sausage mixture.

Transfer to a 3-quart baking dish or divide among four 16-ounce gratin dishes. Top with mozzarella and Parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.

*A note to my readers who do not use US measurements – there is a recipe measurement/temperature converter tool in the side bar under Blogroll. Just click on the title and a new page will open with the converter tool.


salmon1

Salmon is one of the healthiest fish you can eat. It is high in Omega-3 fatty acids, which are great for the immune and circulatory systems. Salmon is also good for the heart and is low in calories and fat compared to other protein sources.

Salmon purchased at a grocery store or fish market should still have the skin on to maintain its freshness and moisture. Try to buy a whole salmon side or a fillet that is cut from the thickest part of the fish. Request a center cut piece of salmon. Purchase 6 oz. of salmon (170 grams) per person. Avoid salmon with a strong fishy odor. Look for moist, clean-cut fillets.

There are several different kinds of salmon.

  • King Salmon (Chinook) is known for its buttery flavor and texture. It is the largest salmon species and has the highest Omega-3 and oil concentrations of any salmon. It is generally the most expensive salmon you can buy.
  • Sockeye Salmon or Red Salmon is more abundant than King Salmon. It has a bright red-orange color and a very rich flavor. It has a high fat and Omega-3 content. Sockeye is the most common salmon you will find in your local grocery store.
  • Coho Salmon usually appears in grocery stores around August and September. It has a milder flavor that King and Sockeye salmon and is sometimes referred to as silver salmon.
  • Chum Salmon is most often used for canned salmon. It varies greatly in quality and is generally lower in oil than other types of salmon.
  • Pink Humpback Salmon is the most abundant salmon of the species. This salmon is generally canned or smoked. It has a mild flavor and lighter colored flesh.

Salmon fillets adapt well to all cooking methods: baking, broiling, grilling, pan-searing or poaching. Adding a marinade is a common way to infuse the fish with extra flavor. Whether you’re a novice in the kitchen or an experienced cook, there’s no reason to fear salmon. Use the marinade and then choose one of the cooking methods below.

All purpose marinade for salmon:

4 salmon fillets, 6-oz (170 g) each
1/2 teaspoon (2.5 ml) garlic salt
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) olive oil

Combine the garlic salt, lemon juice and olive oil. Whisk the three ingredients together in a small bowl and transfer to a 1-gallon (4-liter) resealable plastic bag.

You can also use a glass dish covered with plastic wrap instead of the bag.

Place the salmon in the marinade and seal the bag. Turn the bag several times to coat all sides of the salmon. If using a glass dish, turn the fillets in the marinade several times to coat all sides, then cover the dish.

Place the bag with the marinade and salmon fillets in the refrigerator for 30 minutes.

Salmon, like all fish, is not as dense as red meat and poultry. As a result, it does not need to be marinated for long in order to absorb flavor. Remove the salmon from the refrigerator at least 10 minutes prior to cooking. Doing so raises the temperature, allowing it to cook more evenly throughout.

bakedSalmonFilet

Baking

Preheat the oven to 400℉ (200℃) Prepare a baking sheet with shallow sides by covering it with nonstick aluminum foil and coat the foil with nonstick cooking spray.

Transfer the salmon to the prepared baking sheet. If the salmon fillets have skin on them, lay them skin-side down on the sheet. Position the fillets in a single layer, spaced evenly.

Place the baking sheet on the middle rack in the oven and bake for 15 minutes..

When done, you should be able to easily flake the salmon apart with a fork. The middle should also be opaque

broil-salmon

Broiling

Allow the broiler to heat up for 5 to 10 minutes.

Many broilers only have an “on” setting, but if yours has a separate “high” and “low” setting, set the broiler to high.

Coat the rack with nonstick cooking spray before putting the salmon on it. Using cooking spray can drastically reduce the amount of salmon that gets stuck to the broiler pan rack. You can also cover the broiler rack with foil and poke a few holes in it to make clean up easier.

Transfer the fillets to a broiler pan. Place the fillets on the interior rack inside the pan with the skin-side facing down. Arrange the fillets in a single layer and space them apart evenly.

Place the broiler pan 5 1/2 inches (14 cm) away from the top heating element and cook the salmon for 10-12 minutes.The salmon is done when you can flake the fillets with a fork. The center should be opaque.

You can turn the salmon once during cooking to ensure even browning, but it is not necessary. Turning salmon fillets over can be difficult and may cause the salmon to fall apart.

grilled salmon

Grilling

Preheat the grill. You can use both gas and charcoal grills to prepare salmon fillets.

If using a gas grill, preheat the grill to 450 degrees Fahrenheit (232 degrees Celsius).

If using a charcoal grill, spread a layer of charcoal on the bottom of the grill and light. Allow the coals to burn to a gray color, about 30 minutes.

Place each fillet in the center of a piece of aluminum foil. (You can add herbs, seasoning and lemon slices if you like.) Bring the sides up and fold them together, sealing the packet. Press any raised aluminum foil flat.

Transfer the packets to the grill and cook for 14 to 16 minutes. Turn the packets over once, at the 7 or 8 minute mark, using grill tongs or a heatproof spatula.

Checking the fillets for doneness may be difficult since the foil will be hot to the touch. You may need to wait until after you pull the fish from the grill. If the fillets do not flake easily with a fork or if the center is not opaque, seal the foil again and return to the grill.

Allow the salmon to sit off the grill and in their foil packets at room temperature for 5 minutes, then serve.

Pan-Seared-Salmon-600x400

Pan-Searing

Preheat a skillet or saute pan over high heat. The pan should get hot, but it should not begin to smoke. Coat the pan with 1 tablespoon (15 ml) of olive oil.

Place the fish in the preheated pan. Cook for 4 minutes before turning each fillet over and cooking for an additional 4 minutes.

Use a fish spatula to turn the salmon. Do not use tongs, since the salmon will likely break apart if handled with tongs during the cooking process.

The salmon is done when you can flake the center apart with a fork and when the entire fillet is no longer translucent. After removing them from the heat, you should let the fillets rest at room temperature for 5 minutes before you serve them.

poaching salmon

Poaching

Place 1-2 inches of water in a saucepan with tall sides. Heat over medium heat until the water starts to gently simmer.

If desired, you can salt the water as it heats up. You can also add one chopped shallot or green onion and several sprigs of fresh dill, rosemary or other herbs.

Add the salmon fillets to the pan, skin-side down. Cover and cook for 5 to 10 minutes, depending on its thickness.

If the salmon flakes apart easily with a fork and is no longer translucent inside, it has finished cooking.

Remove the pan from the heat and let rest for 3 to 5 minutes. Remove the fillets with a slotted spatula to a serving platter.

Variations

Experiment with the marinade ingredients by using different combinations of oil, acid and seasoning. Acids usually include vinegars and citrus juices and seasonings can be dry or wet. For instance, you could create a marinade using soy sauce, rice vinegar, olive oil and brown sugar. You could also use a vinaigrette dressing, which already combines vinegar, oil and seasonings.

If baking or pan-searing the salmon fillets, you could coat the fish with a layer of fresh herbs, such as parsley, basil or dill and bread crumbs.

You can prepare a second, separate batch of the marinade and use it as a sauce or glaze. To use it as a glaze, coat grilled, pan-seared or broiled salmon halfway through the cooking process with the mixture using a pastry brush. To use it as a sauce, thicken it on the stove top by cooking the marinade over medium-high heat until it reduces. Pour over the cooked fish.

Here are some of my favorite ways to prepare salmon.

salmon and pasta

Linguine With Roasted Salmon and Lemon

This is a great recipe to make when you have leftover salmon. In fact, cook extra the first night you serve salmon and save some for this recipe.

Ingredients

  • 1 lb linguine pasta
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup chopped red onion
  • 5 medium garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup green olives, pitted and sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • 1 teaspoon lemon zest, finely grated
  • 1 1/2 cups cubed, cooked salmon (see recipes above)
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh basil leaf

Directions

Cook linguine to the al dente stage.

While the linguine is cooking, heat the oil in a large skillet over medium high heat.

Add onion and garlic and cook 3 minutes, or until soft. Add the thyme and cook about 1 minute. Add wine and cook 1 minute. Add the chicken broth, olives, lemon juice, capers and lemon zest and bring to a simmer and cook for about 5 minutes.

When the linguine is cooked, drain and add it to the pan with the olive-caper mixture. Add the salmon and toss to mix well.

Cook 1 minute just to heat through. Season to taste with salt and pepper.

Remove from the heat and stir in basil.

parmesan salmon

Parmesan Crusted Salmon

Ingredients

  • 1/2 teaspoon seasoned salt
  • 1 tablespoon flour
  • Large zip-top bag
  • 1 1/2 lbs salmon fillets (skin removed)
  • 2 tablespoons light mayonnaise, divided
  • 1/2 cup shredded Parmesan cheese, divided

Directions

Combine seasoned salt and flour in zip-top bag. Cut salmon into 4 portions. Place in the bag; seal tightly and shake to coat.

Preheat a large sauté pan on medium 2-3 minutes. Place fish on a cutting board; spread 1 tablespoon of the mayonnaise over all 4 portions, to coat. Sprinkle 1/4 cup of the cheese over the mayonnaise and press lightly until cheese sticks.

Place salmon in the saute pan with the cheese side down. Lightly coat fish with remaining 1 tablespoon mayonnaise and 1/4 cup cheese, pressing lightly until cheese sticks.

Cover and cook 5-6 minutes on each side or until internal temperature reaches 145°F (or fish is opaque and separates easily with a fork).

sweet-and-smoky-salmon-kabobs-xl

Sweet and Spicy Salmon Kabobs

Ingredients

  • 12 (10-inch) metal or bamboo skewers
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot paprika
  • Salt and Pepper
  • 2 1/4 pounds skinless salmon fillet, cut into 1 1/2-inch chunks
  • 2 medium (8-ounce) zucchini, cut into 1/4-inch-thick slices

Directions

If using bamboo skewers, soak skewers in hot water at least 30 minutes.

Prepare outdoor grill for direct grilling on medium heat and oil grates.

In large bowl, combine sugar, paprika, 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Rub mixture between fingers to break up any lumps of sugar.

Add salmon and zucchini and toss to evenly coat with spice mixture.

Thread zucchini slices 2 at a time, alternating with salmon, onto the skewers. Place on hot grill grate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.

salmon-blts-lemon-dill-0607-xlg

Salmon BLT

Makes 4 sandwiches

Ingredients

  • 1/3 cup mayonnaise
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon grated fresh lemon peel
  • 4 pieces (1-inch thick, about 6 ounces each) salmon fillet with the skin
  • Salt and coarsely ground black pepper
  • 8 slices (1⁄2-inch thick) country-style bread
  • 4 romaine lettuce leaves
  • 2 medium tomatoes, sliced
  • 6 slices fully cooked bacon, each broken in half

Directions

Lightly grease grill rack on an outdoor grill. Prepare outdoor grill for covered direct grilling over medium heat.

In a small bowl, stir mayonnaise, dill and lemon peel until mixed; set aside.

Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Place salmon, skin-side down, on hot grill rack and cook, covered, 10 to 12 minutes or until salmon is opaque throughout, without turning over.

Slide a  thin metal spatula between the salmon flesh and skin. Lift salmon from skin and transfer to plate; discard the skin.

Place bread on the grill rack and cook about 1 minute on each side or until lightly toasted.

Spread lemon-dill mayonnaise on 1 side of the toasted bread slices.

Place 1 lettuce leaf, folding to fit, on each of 4 bread slices.

Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces of bacon and another bread slice.


100_0859

Meatloaf does not enjoy the very best reputation in the food world. Why? because it can be dry or lack flavor. A well made meatloaf is delicious and makes wonderful sandwiches.

Some important tips to help you make a good meatloaf:

Don’t handle the mixture too much. If you over mix the ground meat it will compact, squeezing liquid out during cooking, resulting in a tougher, drier loaf.

Meatloaf consists of three basic ingredients: ground meat, a binder like bread crumbs or oatmeal and a liquid. Soak the binder in the liquid before adding it to the meat. Then you won’t end up with dry chunks of bread in your meatloaf – one of the most common complaints about meatloaf.

When you’re making meatloaf from ground turkey or chicken, you must add lots of binder or the loaf will be too compact and heavy. For traditional meatloaf recipes, you can use all ground beef or add ground pork to the mixture for a little lighter texture and a more interesting loaf. Make sure your meat mixture is not too lean. Aim for about 15 percent fat.

Adding other ingredients to a meatloaf will help add moisture and flavor and make the texture lighter. Plus you’ll get more vitamins and minerals in each serving! You can add mashed or grated carrots or potatoes, diced and cooked onions, chopped tomatoes, chopped mushrooms, cooked spinach and cheese. The meatloaf might not hold together as perfectly with these add-ins, but it will taste fabulous. And seasonings are so important.

After the meatloaf is cooked (when it reaches an internal temperature of 160 degrees), let the meatloaf sit for 15 minutes before serving. This allows the juices to redistribute so the texture is moist and tender.

Here is what you need for basic meatloaf:

2 pounds of ground meat: any combination of beef, pork, lamb, ham, sausage, turkey, chicken

Baking dish, loaf pan or broiler pan and a saute pan for the vegetables

Flavoring ingredients: herbs, spices, sautéed vegetables

Binder: dried bread crumbs, fresh bread slices, oats,

Liquid ingredients: eggs, milk, tomato sauce, ketchup, broth

Brush a glaze across the top of your meatloaf to make the meat more moist

An instant-read thermometer for testing the temperature of the cooked meatloaf

Classic Meatloaf

Ingredients

  • 1 tablespoon olive oil; more for the baking pan
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 lb. ground beef, 85-percent lean
  • 1/2 lb. ground veal or turkey
  • 1/2 lb. ground pork
  • 1/2 cup ketchup
  • 1 tablespoon Dijon-style mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 3/4 cup fresh breadcrumbs made from firm country white bread
  • 1 egg
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 slices uncooked bacon

Directions

Heat the oven to 350°F.

In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 min. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon and add the cooled onion-garlic mixture. Mix with your hands just until the ingredients are combined. Don’t overwork the meat.

Oil a rimmed baking pan or jelly roll pan, turn the meat mixture out onto the pan and shape it into a large oval loaf. Place strips of bacon across the shaped loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 60-75 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. Slice and serve.

Variations

For a little extra color, sauté 1 cup diced red, green or yellow bell peppers along with the onions and garlic; when cool, fold them into the rest of the mixture.

The simple addition of 1/4 cup shredded basil and 1/4 cup grated Parmesan cheese will offer another level of flavor or you could add a tablespoon of a favorite fresh herb, such as thyme or rosemary.

Here are some additional ways to make a meatloaf:

turkey_meatloaf

Mushroom Turkey Loaf

Serves 6.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound cremini mushrooms, sliced
  • Coarse salt and ground pepper
  • 2 small leeks or 1 large, white and light-green parts only, thinly sliced, washed and dried
  • 2 garlic cloves, minced
  • 1 cup shredded Italian fontina cheese (4 ounces)
  • 1 slice day-old bread, cubed
  • 1 large egg
  • 1 tablespoon finely chopped fresh sage leaves, plus extra for garnish
  • 1 1/2 pounds ground turkey

Directions

Preheat oven to 350 degrees.

In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.

Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with the mushrooms and let cool.

Add fontina cheese, bread, egg, and sage to the bowl with the mushrooms and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn out mixture onto a parchment-lined rimmed baking sheet and use your hands to form turkey mixture into a 10-inch loaf.

Bake until cooked through, about 45 minutes or until a thermometer inserted in the center reads at least 160°F. Let rest 10 minutes before serving. Garnish with extra sage leaves, if desired.

mediterranean-meat-loaf

Italian Meatloaf

Ingredients:

  • 1- 8 ounce jar sliced roasted red peppers, drained, finely chopped and 2 tablespoons reserved for the top
  • 1/4 cup chopped black or green olives
  • 1/2 large onion finely chopped
  • 1 large garlic clove, minced
  • 1 ½ cups dried seasoned Italian bread crumbs
  • 1 egg, lightly beaten
  • 1/2 cup marinara sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 pounds lean ground grass-fed beef
  • Chopped parsley for garnish

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the finely chopped roasted red peppers, olives, onion, garlic, bread crumbs, egg, marinara sauce, Italian seasoning, salt and black pepper. Add ground beef; mix well.

Shape into a loaf in a glass baking dish (8”x4”). Bake, uncovered, for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F.

Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan and turn out onto a serving platter. Sprinkle reserved chopped peppers and chopped parsley on top, slice and serve.

Old-fashioned-Glazed-Meatloaf

Vegetable Filled Meatloaf with BBQ Glaze

Ingredients

  • 3 tablespoons olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with a little coarse salt
  • 1/2 teaspoon crushed red pepper flakes, divided
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  • 1 pound ground pork
  • 1 pound ground beef chuck
  • 1 cup panko (Japanese) bread crumbs
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup ketchup

BBQ Glaze

  • 1/2 cup ketchup
  • 1 teaspoon hot pepper sauce
  • 1/4 cup cider vinegar
  • 3 tablespoons packed brown sugar

Directions

Preheat oven to 425 degrees F.

For the Glaze: combine all ingredients in a small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, the crushed red pepper flakes, salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, the 1/2 cup of ketchup and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Brush half the glaze over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours or until a thermometer inserted in the meat loaf reads 160°F.

Remove from the oven and brush with the remaining glaze. Let rest for 10 minutes before slicing.

sausage meatloaf

Rolled Italian Sausage Meat Loaf

Ingredients

  • 3/4 lb lean ground beef
  • 1 1/4 lb Italian sausage, mixed hot and sweet, casings removed
  • 1 egg
  • 1 cup marinara sauce
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese (8 oz)
  • 2 cups loosely packed fresh baby spinach leaves

Directions

Heat oven to 350°F.

In large bowl, mix ground beef, sausage, egg, 1/2 cup of the marinara sauce, the bread crumbs and pepper together.

On a large piece of foil, pat mixture to a 12×8 inch rectangle.

Sprinkle evenly with shredded cheese; gently press into meat. Top with spinach leaves.

Starting at the short end, roll up tightly, using the foil to start the roll and tucking in spinach leaves; seal ends. Place seam side down in an ungreased 12×8 inch (2 quart) glass baking dish.

Bake 1 hour. Spread remaining sauce over the top. Bake 15 minutes longer or until a thermometer inserted in the meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.


Tremiti_01

The Isole Tremiti are an archipelago in the Adriatic Sea, north of the Gargano Peninsula. They form part of the Gargano National Park. The name of the islands relates to their seismic danger with a history of earthquakes in the area: tremiti means “tremors”. Thousands of years of history can be found in this small archipelago and it is preserved in a large open-air museum.

Tremiti 2

The Islands:

San Domino is the most developed island and has the only sand beach in the archipelago.
San Nicola is where most of the population resides. It is the site of a monastery where a monk named Nicolò was buried. Legend has it that every time someone tried to move his corpse off the island, a violent storm would break out, preventing navigation around the island.
Capraia is deserted.
Cretaccio is a large block of clay and uninhabited.
Pianosa is a small, uninhabited island. Sometimes, during storms, the waves cover it.

isole tremiti

 

Screen-shot-2011-10-11-at-22.45.52

The Archipelago Sea is characterized by crystal-clear waters that allow light to penetrate to great depths. Another interesting aspect is the presence of numerous underwater caves, which were created by the erosion of the limestone. The different configurations of the three islands and coasts are reflected in the type of seabed around them. The south-eastern slopes of San Domino and Caprara have a rocky bottom which extends to a depth of no more than 10-15 m. Near the island of St. Nicholas, the rocky bottom is made ​​up of collapsed stones. While Caprara’s coastline, has a rocky bottom that does not exceed 30 meters. The north-west coast is characterized by high, steep cliffs.

41662_santa_trinita_di_popoli_popoli

The islands were used for the internment of political prisoners during Benito Mussolini’s Fascist regime. The islands have been a confinement place since ancient times. Emperor Augustus had his granddaughter, Julia the Younger, exiled to one of these islands, then named Trimerus, where she died after 20 years.

Tremiti3

In the Middle Ages the archipelago was ruled by the Abbey of Santa Maria a Mare (“Holy Mary on the Sea”) at San Nicola island, apparently founded in the 9th century by Benedictine monks from Montecassino. In 1334 the abbey was destroyed by Dalmatian pirates from Omiš. In 1412 the Lateran Canons took ownership of the islands and restored the abbey with cisterns and fortifications that were able to withstand the assault of Ottoman ships in 1567. The abbey was taken over in 1783 by King Ferdinand IV of Naples, who set up a penal colony. During the Napoleonic age, the islands were a stronghold of Joachim Murat’s supporters, who resisted a British fleet in 1809. In 1843, to repopulate the islands, King Ferdinand II of Two Sicilies moved a number of people from the Naples’ slums to the islands and most became fishermen. In 1911, about 1,300 Libyans, who had resisted Italian colonial rule, were confined to Tremiti. After a year, around one-third of them had died, mainly from typhus.

castello-isola-di-san

The economy of the Tremiti Islands is mainly based on fishing, agriculture and tourism. The islands are now an important tourist attraction because of the clear waters surrounding them. Up to 100,000 visitors come to the islands in the summer season, as such, there is an increasing demand for hotels, apartments, resorts and campgrounds. Ferry services from the mainland operate from Termoli, Foggia, Vieste, Rodi Garganico and Capoiale.

7

isole_tremiti_004

Original Recipes From The Region.

friselle-with-tomatoes-big

Friselle with Tomatoes

The Friselle are typical of the region. They consist of bagel type bread made with durum wheat flour.  That are cut in half horizontally (when half-cooked) and baked again until crispy.

Ingredients

  • 4 friselle
  • Half pound of cherry tomatoes
  • Few leaves of basil
  • Garlic
  • Oregano
  • Extra virgin olive oil
  • Lettuce, optional

Directions

Cut the tomatoes into small pieces and place them in a serving bowl.

Add chopped garlic, chopped basil, a bit of oregano and olive oil.

Wet the friselle with a small amount of water and place them on a large plate

Cover the friselle with the tomato mixture. Serve with lettuce, if desired.

1340197860_5601af47d4

Seafood Spaghetti

The region has a long coastline and a very active fish business with various types of seafood that can be found easily in local fish markets.

Ingredients

  • 12 oz spaghetti
  • 1 ¼ lbs mixed seafood (mussels, clams, etc.)
  • 5-6 oz prawns (or large shrimp)
  • 1/4 lb of eels
  • 4 sea dates (unique to the region but similar to mussels)
  • Parsley
  • 1 clove of garlic
  • 1/2 cup tomato pulp
  • Salt
  • Pepper

Directions

Scrub the shellfish. Heat them in a frying pan over medium heat until they open.

Get rid of those that do not open.

Shell the prawns; debone and cut the eel into pieces.

Scrub the sea dates.

Cook one clove of garlic with some oil, add the clams, shrimp, dates and the pieces of eel and salt and pepper to taste.

Add the chopped tomatoes and chopped parsley. Cook over medium heat until the sauce thickens.

Cook the spaghetti in boiling salted water until al dente. Drain and pour the spaghetti into the pan with the sauce. Sautè for a couple of minutes and serve hot.

50856-Broccoli-Black-Olives-2370

Broccoli with Black Olives

Broccoli is an essential part of the region’s cuisine.

Ingredients

  • 1 ½ lbs broccoli
  • 6 tablespoons extra virgin olive oil
  • 2 oz pitted black olives, chopped
  • 1/2 cup dry white wine
  • 1/3 grated pecorino cheese
  • 1/4 teaspoon chilli flakes
  • Salt

Directions

Cut the broccoli into small pieces.

Steam them for 4 minutes and put them into a saucepan.

Add the olive oil, olives, wine and chilli. Add salt to taste and cook over low heat for about 10 minutes.

Add the grated pecorino cheese and stir for another two minutes. Serve.

2014061111062367948106_1

Emilian roll

4 servings

Ingredients

  • 2 lbs boneless pork or veal loin
  • 4 oz Mortadella, sliced thin
  • 1 lb spinach
  • 2 eggs
  • 3 oz butter
  • 2 tablespoons grated Grana Padano cheese
  • A little dry white wine
  • A little broth
  • Oil
  • Pepper
  • Salt

Directions

Cook the spinach, squeeze dry and saute in a pan with 2 oz of butter and a little salt.

Beat the eggs with a pinch of salt and pepper, add the cheese, then add the spinach.

Pour the mixture into a greased skillet and make an omelet.

Pound the meat between pieces of plastic wrap. Place the slices of mortadella on the meat and then the omelet, cut to fit.

Roll the meat up jelly roll style and tie closed with kitchen twine.

Heat the remaining butter and a little oil in an ovenproof pan, brown the meat roll, sprinkle with wine and let it evaporate. Put the pan in the oven and cook for 1 hour and 20 minutes.

Pour a little broth every now and then over the meat to keep the bottom of the pan moist.

Serve sliced after removing the twine.


dutch_oven_campfireWEB

Dutch ovens are cylindrical, heavy gauge cooking pots with tight-fitting lids that can be used either on a range top or in the oven. The heavy metal or ceramic construction provides constant, even and multi-directional radiant heat to the food being cooked inside.

The term “Dutch oven” is something of a misnomer in that the pots are neither Dutch nor actual ovens. Rather, it refers to the casting process developed in Holland by which brass vessels were cast in dry-sand molds. In 1704, an Englishman by the name of Abraham Darby traveled to the Netherlands to observe how the thick-walled cast-iron pots were made and, eventually, patented a similar process for use in England and its American colonies.

A Dutch oven has the advantage of using one pot from start to finish — you can sear protein in the same pan you use to braise. When using a Dutch oven, you can braise on the stove top or in the oven. Almost any cooking task can be performed in a Dutch oven.

All of my recipes below are cooked on top of the stove but you could easily finish the braising process in the oven. Cover and place the Dutch Oven on the middle of a rack in an oven that has been pre-heated to 300° Fahrenheit and follow the cooking times below.

How to Make Dutch Oven Recipes in a Slow Cooker.

Converting from a Dutch Oven to a slow cooker is easy. If a recipe has any searing, sauteing or deglazing steps, complete those steps in a pan on the stove top. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stove top simmering or an oven temperature of 300 degrees F or more, set your slow cooker to HIGH. For recipes under 300 degrees F, use the LOW setting. Slow cookers prevent liquid from evaporating, so sauces come out thinner than in a Dutch Oven.

SLOW COOKER DUTCH OVEN
12 hours/Low 3 hours/325° F
10 hours/Low 2 1/2 hours/325° F
8 hours/Low 2 hours/325° F
6 hours/Low 1 1/2 hours/325° F
5 hours/Low 1 hour, 15 min./325° F
4 hours/Low 1 hour/325° F
4 hours/High 2 hours/325° F
3 hours/Low 45 min./325° F
3 hours/High 1 1/2 hours/325° F
2 hours/Low 30 min./325° F
2 hours/High 1 hour/325° F
1 hour/Low 15 min./325° F
1 hour/High 30 min./325° F

pork_and_zucchini_stew_hr

Quick Cooking Pork and Vegetable Stew Italiano

4 servings

Ingredients

  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 lbs boneless pork loin cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 1/2 onion, medium, chopped
  • 2 stalks celery, thinly sliced
  • 1 green bell pepper, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 tablespoon chopped garlic
  • 2 medium zucchinis, halved lengthwise, cut into 1/2-inch slices
  • 1 cup canned diced Italian tomatoes
  • 14 1/2 oz canned low sodium chicken broth
  • 1 tablespoon fresh basil , torn
  • 2 teaspoons fresh oregano, chopped

Directions

Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.

Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.

Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.

Return sautéed vegetables to the pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper and serve.

italian-vegetable-stew1-940x600

Italian Vegetable Stew

6 servings

Ingredients

  • Half of a 1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
  • 1 bunch collard greens, center ribs and stems removed
  • 1 bunch Tuscan or other kale, center ribs and stems removed
  • Kosher salt
  • 2 tablespoons olive oil, divided, plus more for serving
  • 2 medium carrots, peeled, finely chopped
  • 2 celery stalks, finely chopped
  • 1 leek, white and pale-green parts only, chopped
  • 4 cloves garlic cloves, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 28-oz can diced Italian tomatoes
  • 8 cups low-sodium vegetable broth
  • 3 15-oz. cans cannellini (white kidney) beans, drained and rinsed
  • 4 sprigs thyme
  • 1 sprig marjoram or oregano
  • 1 bay leaf
  • Freshly ground black pepper
  • Shaved Parmesan (for serving

Directions

Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.

Cook greens separately in a large pot (Dutch Oven) of boiling salted water until slightly softened, about 3 minutes per batch. Cool. Squeeze out excess water; roughly chop. Set aside.

In the empty pot heat 2 tablespoons oil over medium heat. Add carrots, celery and leek; stir often until softened, 8–10 minutes.

Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, broth, beans, thyme, marjoram, bay leaf and reserved greens; season with salt and pepper.

Bring to a boil, reduce heat and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard herb sprigs and bay leaf.

Just before serving, gently stir bread into the soup. Divide among bowls, top with Parmesan and drizzle with oil.

DO AHEAD: Stew can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.

628x471

Spicy Cioppino

For 2

Ingredients

  • 6 fingerling potatoes, quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons flour
  • 1 small sweet onion, sliced
  • 1 jalapeno, minced
  • 2 garlic, minced
  • 1/2 teaspoon each dried oregano and basil
  • 1 teaspoon hot paprika (or half cayenne and half smoked paprika)
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 1/2 cup heavy cream
  • 2 fresh plum tomatoes seeded and finely diced
  • 1 white fish fillet (cod, halibut, grouper) diced (about 8 ounces)
  • 6 sea scallops and 6 peeled shrimp, patted dry 
  • 6 mussels and 6 small clams
  • 2 tablespoons capers, rinsed
  • 2 tablespoon minced fresh parsley and/or basil
  • Sourdough bread

Directions

Place potatoes in a Dutch Oven, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 8-10 minutes. Drain and set aside.

Add 1 tablespoon oil onion, garlic and jalapeno to the pan and stir to coat. Reduce heat to medium-low and cook, stirring often, until vegetables soften, about 4- 5 minutes.

Increase heat to medium-high, add seasonings, salt and pepper, wine, clam juice and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, for 6 to 8 minutes.

Add the clams and mussels and cook until the shellfish open.

Season fish, shrimp and scallops with salt and pepper. Add the fish, shrimp and scallops, cooked potatoes, cream and capers to the pot, return to a simmer and cook until heated through and white fish is cooked, about 2-3 minutes. Garnish with parsley, if desired. Serve with sourdough bread.

1201se-cf-italian-beef-stew-m

Italian Beef Stew

8 servings

Ingredients

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 4 cups diced Italian tomatoes
  • 1 1/2 cups lower-sodium beef broth
  • 1/2 cup water
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 8-ounce package whole cremini mushrooms, quartered
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley

Directions

Heat 1 tablespoon oil in a Dutch Oven.

Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper and dredge in the flour.

Add half the beef to the pan; sauté 6 minutes, browning on all sides. Remove from the pan to a bowl. Repeat procedure with oil and beef.

Add the remaining 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly.

Add wine to the pan and bring to a boil, scraping bottom of the pan (about 5 minutes). Return meat to the pan. Add tomatoes and the next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.

Uncover and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.

chickpea-stew-646

Chickpea and Chicken Stew

Ingredients

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken thighs, sliced into ½ inch thick lengths
  • Kosher salt
  • 3 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 3/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • 1/2 cup diced, drained roasted red peppers from a jar
  • 2 tablespoons fresh lemon juice
  • 2 cups 1′ cubes country-style bread
  • 3 tablespoons coarsely chopped flat-leaf parsley

Directions

Heat 2 tablespoons oil in a Dutch Oven over medium-high heat. Season chicken with salt; add to the pot and cook, turning once, until browned, about 8 minutes. Transfer to a plate.

Reduce heat to low and add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add oregano, tomato paste and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved, browned chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 10-12 minutes.

Add chickpeas to the pot; bring to a simmer and cook for 5 minutes. Add diced red peppers. Stir in lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle stew over. Garnish with parsley.

 


fall fruits

Most people think of summer as the time for the best produce, but autumn is the season that gives us great fruit for baking. First of all, fall is apple picking season, and that means lots of muffins, pies, cakes and tarts all filled with sweet and tart apples. Then Bartlett pears arrive, followed by Bosc and Comice pears and Anjou pears in winter. Other fall fruits would be figs and cranberries, which are healthy and delicious.

This time of year the whole world seems to go pumpkin-crazy. Pumpkin ends up in almost every recipe, whether it’s drinks, breakfast, pasta or pastries. Besides pumpkin, other winter squash such as butternut and acorn are available for sweet as well as savory recipes.

There are some spices that are associated with fall recipes. Those spices are warm, nutty, slightly spicy and slightly sweet. They include cinnamon, nutmeg, ginger, cloves, pumpkin pie spice, chai, allspice, mace, star anise, cardamom, coriander, fennel and peppercorns.

Make your own Spice Blends

To make pumpkin pie spice blend, combine 1/4 cup ground cinnamon, 2 tablespoons ground ginger, 1 tablespoon + 1 teaspoon ground nutmeg, 1 teaspoon ground allspice and 1 teaspoon ground cloves. Mix thoroughly. Keep the mixture in a tightly sealed jar in your pantry.

To make apple pie spice blend, combine 4 tablespoons ground cinnamon, 1 tablespoon ground allspice, 2 teaspoons nutmeg, 1 1/2 teaspoons ground ginger, 1/2 teaspoon cardamom and 1/4 teaspoon ground cloves. Mix all the spices together and store in an airtight container.

All these delicious, healthy fruits are in season now.

  • Apple
  • Bananas
  • Dried Fruit
  • Kiwi
  • Melon
  • Pear
  • Pineapple
  • Plum
  • Pomegranate

apple crisp

Apple and Cranberry Crisp

Ingredients

  • 8 cups thinly sliced, peeled baking apples (8 medium)
  • 1 ½ cups cranberries
  • 1/4 cup apple juice
  • 1 cup granulated sugar
  • 1 teaspoon apple pie spice or ground cinnamon

Topping

  • 1/2 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon apple pie spice or ground cinnamon
  • 3 tablespoons butter

Directions

Preheat oven to 375 degrees F.

In a 2-quart rectangular baking dish combine apples, cranberries and apple juice.

In a small bowl stir together granulated sugar and 1 teaspoon apple pie spice. Sprinkle over fruit mixture; toss gently to coat.

For the topping:

In a medium bowl stir together oats, brown sugar, flour and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Sprinkle topping over fruit mixture.

Bake for 35 to 40 minutes or until apples are tender. Serve warm.

Bread Dough

Use this recipe for the fig rolls.

Ingredients

  • 1 ½ cups warm water (105 degrees F to 115 degrees F)
  • 1 teaspoon active dry yeast
  • 2  cups bread flour
  • 3/4 cups white whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt

Directions

In a 2-quart mixing bowl stir together the warm water and yeast until yeast is dissolved. Stir in flours, sugar, oil, and salt until combined. Cover with lid or plastic wrap; let stand in a warm place for 1 hour. Stir down. Cover and chill overnight. Before baking, let dough stand, uncovered, at room temperature for 30 minutes.

fig rolls

Italian Fig Rolls

Ingredients

  • 1/3 cup finely chopped dried figs
  • 1 teaspoon snipped fresh sage
  • 1 teaspoon honey
  • 1 pound bread dough, recipe above and made the day before
  • 2 ounces Brie cheese, cut into 1/2-inch pieces
  • 1 egg white
  • 1 tablespoon water
  • Small fresh sage leaves

Directions

Line a 9x9x2-inch baking pan with foil. Grease foil; set aside.

For the filling:

In a small bowl combine figs, snipped sage and honey; set aside.

Cut dough into 12 equal portions. Shape dough portions into balls.

Working with one dough ball at a time, flatten it to a 3-inch circle. Top with a rounded teaspoon of the filling and a few pieces of the cheese. Fold dough over filling; pinch edges to seal.

Place rolls, seam side down, in the prepared baking pan. Cover and let rise until double in size (1 to 1-1/4 hours).

Preheat oven to 350 degrees F.

In a small bowl whisk together egg white and the water; brush lightly over rolls. Gently press small sage leaves onto the tops of the rolls; brush again with the egg white mixture.

Bake about 20 minutes or until golden. Cool in pan on a wire rack for 5 minutes. Serve warm.

fall desserts

Mini Cheesecakes with Pear Topping

Ingredients

Crust

  • 3/4 cup quick-cooking rolled oats
  • 1/4 cup finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted

Filling

  • 1 8 ounce package cream cheese, softened
  • 1 egg
  • 1/2 cup crumbled blue cheese (2 ounces)
  • 1/4 cup sour cream

Topping

  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons whipping cream
  • 4 cups sliced fresh pears (4 medium)
  • 1/4 teaspoon vanilla

Garnish

  • 1/4 cup broken walnuts,toasted
  • Crumbled blue cheese

Directions

Preheat oven to 375 degrees F.

Line eight 2-1/2-inch muffin cups with foil or paper baking cups or lightly coat with nonstick cooking spray; set aside.

For the crust:

In a small bowl stir together oats, 1/4 cup chopped walnuts, 1/4 cup brown sugar and 3 tablespoons melted butter. Spoon about 2 rounded tablespoons of oat mixture into each prepared muffin cup. Using the bottom of a narrow glass, press down lightly. Bake about 8 minutes or until light brown. Cool slightly on a wire rack.

Reduce oven temperature to 325 degrees F.

For the filling:

In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add egg; beat just until combined. Stir in the 1/2 cup blue cheese and the sour cream.

Spoon 1 well-rounded tablespoon of filling into each muffin cup. Bake about 20 minutes or until slightly puffed and set. Cool about 30 minutes.

Remove from muffin cups. Place on a tray, cover, and chill for 2 to 24 hours. Let stand at room temperature for 30 minutes before serving.

For the pear topping:

In a large skillet melt the 2 tablespoons butter over medium heat. Add 1/2 cup brown sugar and the cream. Cook and stir until bubbly; add pears. Cook about 5 minutes or until pears are tender, stirring occasionally. Remove from heat; stir in vanilla. Cool slightly.

To serve:

Remove foil or paper liners from cheesecakes. Place cheesecakes in eight deep dessert dishes. Spoon pear mixture around cheesecakes. Sprinkle with the 1/4 cup toasted walnuts and additional blue cheese, if desired.

donuts

Baked Pumpkin Doughnuts

12 doughnuts

Doughnuts

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour

Coating

  • 3 tablespoons cinnamon-sugar
  • 1/2 cup confectioners sugar, optional
  • 2 tablespoons REAL maple syrup, optional

donut pan

Directions

Preheat the oven to 350°F.

Lightly grease two standard doughnut pans (see photo). If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

If you’re making muffins, fill each cup about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.

If you’ve made muffins, sprinkle their tops with the cinnamon-sugar.

Optional: combine the powdered sugar with the maple syrup and drizzle the cinnamon coated donuts with the glaze.

Cool completely, and store (not wrapped tight) at room temperature for several days.

french toast

Apple French Toast Bake

Make ahead breakfast.

French Toast

  • 1 day old Italian bread, about 18″ to 20″ long (12 ounces)
  • 8 large eggs
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Topping

  • 5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; such as Macoun, Empire, Cortland or Granny Smith
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons real maple syrup
  • Pinch of salt
  • 2 tablespoons melted butter

Optional Garnish

  • Cinnamon-sugar
  • Maple syrup

Directions

Lightly butter a 9″ x 13″ baking pan or similar-sized casserole dish.

Slice the bread into 1 inch slices; you’ll need about 20 slices to fill the pan. Place the slices of bread into the pan. Be sure the entire bottom of the dish is covered with bread. You may have to cut some slices to fit.

In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.

Pour this mixture over the bread and let it soak in while you prepare the topping.

Peel and slice the apples thinly. Mix them with the remaining topping ingredients and spread them over the bread in the pan.

To bake immediately, preheat the oven to 375°F.

To bake up to 48 hours later, cover the pan, and refrigerate.

Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set.

If it’s been refrigerated, remove the cover, and bake for 60 to 70 minutes.

Remove from the oven and sprinkle with cinnamon sugar or drizzle with maple syrup.

Makes about 10 servings.



Simmer and Boil

Cooking Light

dreamdiscoveritalia

Discovering Italia one trip at a time

From Alfredo's With Love

A passion for food in words, pictures and recipes...

CrandleCakes

Recipes, stories, tips, and other adventures from a culinary Texan.

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

Eating Well Diary

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Family Life Is More

Think Confidently. Love big. Perform well. Manage all. Real-ly!

Mirror of Health & Natural Beauty

Where healthylicious tips create the healthy lifestyle

Poem and Dish

Poetry and Food Lover's Site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Splendid Recipes and More

Food That Satisfies Your Palate

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

What's Cooking

Fine dining my way

LOVE-the secret ingredient

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Just another WordPress.com site

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

soulofspice

delicious nourishing energizing spice

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Simply Sophisticated Cooking

Effortless home cooking recipes, tips and methods for busy lives to encourage fine eating in instead of out.

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful North Bay

Follow

Get every new post delivered to your Inbox.

Join 1,531 other followers

%d bloggers like this: