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Healthy Italian Cooking at Home

Category Archives: Bread

“The Hill” St. Louis’ Little Italy

May 17, 2013

When the fire hydrants begin to look like Italian flags with green, red and white stripes, you know you’re on “The Hill”.  With an Italian American style all their own, featuring Provel cheese and fried ravioli, there’s an unmistakable St. Louis flair in this town’s Italian flavor.

Settlement of what’s now called “the Hill” began in the 1830′s, but the area boomed later that century with the discovery of rich clay mines. The expansion of clay pits and plant production brought Italian immigrants from northern Italy and Sicily to St. Louis and they settled north of the city on the Hill, named for being close to the highest point in the area. Able to find work within the neighborhood, the immigrants, first, bought houses and, then, started businesses — grocery stores, bakeries, restaurants, barber shops and tailor shops, to name a few.

St. Ambrose Roman Catholic Church is a landmar...

St. Ambrose Roman Catholic Church 

With the growth of Italian immigration came the growth in the influence of the Roman Catholic Church. The Parish of Our Lady Help of Christians, was founded in the downtown area of St. Louis in 1900 to serve primarily Sicilian immigrants and the Parish of St. Ambrose was founded to serve the northern Italian immigrants. By the time the new church of St. Ambrose was built in 1926, the parish had already been an influence in the area for over 20 years. The structure is modeled after Sant Ambrogio Church in Milan, in the Lombard-Romanesque style of brick and terra cotta. It became a parish church for the area in 1955, after 30 years of focusing on those of Italian heritage. When Our Lady Help of Christians Parish closed in 1975, St. Ambrose became the center of Catholic life among many Italian-Americans in the St. Louis area.

The neighborhood is still predominantly Italian, about 75 percent of the population, and St. Ambrose Catholic Church is still the center of the community. A statue of “The Italian Immigrants” at the entrance of the church demonstrates the bond between the immigrants and their religion. The Hill is also one of the city’s most tight-knit communities. Just as they did a century ago, families on the Hill greet each other warmly at church, local bakeries or while working on their front lawns. 

The Hill has flourished over the last century and somehow managed to repel the decay, neglect and suburban flight that have wracked other neighborhoods. Of all the ethnic-immigrant settlements in St. Louis in the late 19th century and early 20th century (including German, Irish, Czech and Polish), The Hill is the only one that remains intact. The Hill’s streets are virtually free of litter and crime. Its homes are modest but impeccably maintained, and these homes recall an era that predates the three-car garage and bedroom for every child. Some homes, according to Rosolino Roland DeGregorio, a local historian, are framed with free lumber that immigrants hauled in wagons from the disassembled 1904 World’s Fair exhibits.

Yards are lovingly embellished with small flower and herb gardens, fountains, brightly painted flower pots, strings of lights and statues of the Virgin Mary. Across from the Missouri Baking Co., Salvador Palmeri, an immigrant from Sicily, hoses the alley behind his home every day because, he said, “I like to keep it clean.” His wife, Josephine, paints ceramic flower pots and animal figures for a patio menagerie. “I love the area,” said Frank DiGregorio, 49, who arrived from Italy as an 8-month-old baby and helps run family-owned DiGregorio’s Imported Foods. “I can walk up and down the streets and talk to Italian people. It’s a community. We’re a small town in a big city.” Bill Holland, who married into the family that runs the 101-year-old John Volpi Co. Inc., an Italian meat company, said, The Hill is St. Louis’s only 24-hour neighborhood, a fragile ecosystem that has been immune to urban blight and whose anchor is St. Ambrose Catholic Church.” He said the neighborhood has a healthy balance of homes, businesses and entertainment that spins positive energy around the clock. “When the restaurants shut down at midnight, the bakers all come in at 2 a.m.,” Holland said. “We start our business at 6 a.m. There’s always something positive in the neighborhood.”  http://www.thehillstl.com/history.html

The Hill is located south of Manchester Avenue, between Hampton Avenue on the west and Kingshighway Avenue on the east. Its southern border runs along Columbia and Southwest Avenues. One city block of the neighborhood is famous for hosting the boyhood homes of Baseball Hall of Fame members and producing approximately half of the 1950 U.S. soccer team that upset top-ranked England in the World Cup.

The 1950 U.S. World Cup Team

The best way to visit the area is with a walking tour of the neighborhood which includes an Italian grocery in business for more than 50 years, a gift shop with a variety of Italian products, a ravioli store and an Italian meat market founded in 1902. Take a stroll down Baseball Hall of Fame Place, a renamed section of Elizabeth Avenue, (between Macklind Ave and Macaroni Avenue) where Yogi Berra, Joe Garagiola and broadcaster Jack Buck grew up. You can find their homes, marked by granite plaques listing the names and dates of their inductions into the Baseball Hall of Fame.

The streets are loaded with specialty shops, including Volpi Foods (5250 Daggett Ave.), opened by Giovanni Volpi in 1902, which continues to produce cured meats for the city (some argue they’re the best in the country). Viviano and Sons (5139 Shaw Ave.), opened by a macaroni factory worker, John Viviano to supplement his income, has blossomed into a neighborhood go-to shop, selling an array of Italian wines, olive oils and cheeses.

Lunch options are limitless, but will probably include an item made with Provel, the signature shelf stable cheese of the St. Louis Italian community. Amighetti’s (5141 Wilson Ave.), has been offering its namesake sandwich, a classic featuring Provel cheese, since 1921.

Two St. Louis restaurants are credited with the toasted ravioli appetizer’s invention in the 1940s: Charlie Gitto‘s (now a popular chain) and Oldani’s (now Mama’s) in The Hill neighborhood.

Dinner at Mama’s On the Hill (2132 Edwards Ave.), is a must. Opened under the name Oldani’s in 1940, Mama’s claims to be the birthplace of toasted ravioli and Mama will tell you all about it over dinner. Start with the two-pound meatball resting atop a mount of spaghetti soaking up Mama’s marinara sauce. Take Mama’s ultimate meatball challenge and, if you manage to finish the dish, Mama’s will pick up your tab and throw in a t-shirt. 

Toasted Ravioli

Charlie Gitto’s “On the Hill”   While there are other claimants, Charlie Gitto’s is generally recognized as the birthplace of the ‘toasted ravioli” when the restaurant was called Angelo’s. Toasted ravioli was invented here in 1947,” says Charlie Junior. “Louis Townsend was the guy who accidentally dropped ravioli in the breadcrumbs. He decided to fry them and brought them to Angelo, who thought it was a great idea, because he could quickly get them out to the bar. In the post-war era, the bars were really busy and Angelo served ravioli as bar food.”  Apparantly, this was much quicker than serving ravioli the traditional way.

Restaurants:

The Hill is known nationally for it’s great Italian restaurants. It’s often the dining destination of visiting celebrities, as well as, for out-of-town guests. Great places to try include:

Zia’s – A favorite of locals, Zia serves classic Italian dishes. Portions are generous, the atmosphere is simple but warm and prices are fairly moderate.

Lorenzo’s Trattoria – As a relatively new restaurant on the Hill, Lorenzo’s can’t rest on tradition. Actually, it does just the opposite, bringing modern twists to classic Italian dishes.

Rigazzi’s – Best known for its “fishbowls” of beer, Rigazzi’s offers everyday Italian dishes and pizza.

Adriana’s – The Hill’s own Yogi Berra’s famous quote “no one goes there nowadays, it’s too crowded,” could easily be applied to Adriana’s. Its classic Italian sandwiches bring in a full lunch crowd.

Mama’s Two Pound Meatball

Shopping:

The Hill also has quite a few independent shops selling everything from cutlery to ceramics. Here are just three of the shops on the Hill:

Girasole – Girasole sells a wide variety of Italian products, including ceramics, jewelry, handbags, beauty products and books. Located at 2103 Marconi Avenue.

Bertarelli Cutlery – Although geared toward serving the restaurant business, Bertarelli can be exciting for anyone that loves to cook. Shop for new knives and other quality kitchen supplies or take your current knives in for sharpening. Located at 1927 Marconi Avenue.

Atomic Neon – Glassworks studio selling everything from simple glass bead necklaces to elaborate neon signs and art glass. All crafted on site. Located at 4140 Manchester Road.

Italian Recipes of St. Louis

St. Louis-Style Pizza

With its cracker-thin baking powder crust and square slices, there are those who’d claim this dish isn’t pizza. But to residents of St. Louis, it’s one of their city’s culinary icons. There are many “authentic” St. Louis Pizza recipes, but all seem to stem from one particular St. Louis chain: Imo’s, a “mom and pop” business with over 90 stores in and around St. Louis.

Crust

  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 2 tablespoons olive oil
  • 6 tablespoons water

*No self-rising flour? Substitute 2 cups Unbleached All-Purpose Flour; add 1 tablespoon baking powder, 1/2 teaspoon salt and increase the water to 1/2 cup.

Topping

  • 2/3 cup pizza sauce
  • 1 cup grated or shredded sharp white cheddar cheese
  • 1/2 cup grated or shredded smoked provolone cheese
  • 1/2 cup grated or shredded Swiss cheese
  • Pizza Seasoning or dried Italian herbs

*To add smoky flavor without using smoked provolone, add 1 teaspoon Liquid Smoke flavoring.

Directions:

Preheat the oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.

To make the crust: Combine the flour, oil and water, mixing until cohesive. Gather the dough into a ball, divide it in half and shape each half into a flat disk, the rounder the better.

If you have time, let the dough rest, covered, for 10 to 15 minutes; it’ll be easier to roll out once it’s rested.

Grease a piece of parchment paper about 12″ square or a piece of waxed paper. Place one of the dough pieces on the paper and top with another piece of lightly greased parchment orwaxed paper.

Roll the dough very thin, 1/8″ thick or less. Place the dough on the prepared pans.

Top each pizza with 1/3 cup sauce. Mix the cheeses together and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.

Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.

Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.

Yield: two pizzas, about 4 servings total.

The Original Toasted Ravioli

Makes 12 to 14 appetizers.

Ingredients

  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or butter
  • 2 pounds ripe fresh tomatoes, peeled, seeded and cut up
  • 2 tablespoons snipped fresh basil
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 1 slightly beaten egg
  • 2 tablespoons milk
  • 1 -16 to 20 ounce package frozen meat-filled ravioli, thawed
  • 2/3 to 1 cup seasoned fine dry bread crumbs
  • Cooking oil for deep-fat frying
  • Grated Parmesan cheese (optional)

Directions:

For sauce: In a medium saucepan, cook onion and garlic in hot olive oil or butter until onion is tender. Stir in tomatoes, dried basil, salt and pepper. Cover; cook over medium heat about 10 minutes or until tomatoes are soft, stirring occasionally. Uncover and stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in fresh basil Cover sauce; keep warm.

In a small bowl, beat together egg and milk. Dip each ravioli in egg mixture; then dip in bread crumbs to coat.

In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degrees F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F.  oven while frying the rest.

To serve: Sprinkle ravioli with Parmesan cheese, if you like. Serve with warm sauce for dipping.

Chicken Spiedini

Zia’s restaurant on the Hill uses provel in this grilled chicken dish. It’s a cheese made in the neighborhood that tastes like a blend of cheddar, Swiss and provolone.

Makes: 4 servings

Ingredients:

  • 1 1/4 pounds chicken breast tenderloins
  • 2/3 cup Italian salad dressing 
  • 3/4 cups seasoned fine dry bread crumbs
  • 3/4 cup halved fresh mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped prosciutto
  • 3/4 cup shredded provel cheese or mozzarella cheese (3 ounces)
  • 1 lemon, quartered

Directions:

Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.

For a charcoal grill: Grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink (170 degree F), turning once halfway through grilling.

For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed above.

For oven directions: Arrange skewers in a 15 x 10x 1-inch baking pan. Bake in a 375 degree F.  oven about 15 minutes or until chicken is no longer pink (170 degree F.)

Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter until mushrooms are just tender, about 5 minutes, stirring occasionally. Add prosciutto; cook and stir 2 minutes more.

Remove chicken from skewers; arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving.

Salsiccia Bread

Salsiccia is Italian for sausage and it’s a tasty part of the filling in this recipe from Di Gregorio Imported Foods, which also sells the salsiccia. 

Makes: 6 to 8 servings

Ingredients:

  • 8 ounces bulk Italian sausage
  • 1/2 cup chopped peeled potato
  • 2 cloves garlic, minced
  • 1/2 of a 10 ounce package frozen chopped spinach, thawed and well-drained
  • 8 ounces canned or homemade pizza sauce
  • 2 tablespoons drained, snipped oil-packed sundried tomatoes
  • 1- 16 – ounce loaf frozen bread dough, thawed
  • 1 teaspoon olive oil

Directions:

For filling: In a large skillet, cook sausage, potato and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce and sundried tomatoes. Set aside.

On a lightly floured surface, roll dough into a 12×9-inch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 45 minutes).

Lightly brush loaf with oil. Bake in a 350 degree F. oven for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool about 30 minutes before cutting. Serve with remaining pizza sauce for dipping. Makes 6 to 8 servings.

Note - Store leftovers, wrapped in foil, in the refrigerator up to 2 days. To reheat, bake wrapped loaf in 350 degree F. oven for 15 to 20 minutes or until heated.

Tiramisu

This recipe from Gian-Tony’s on the Hill.

Makes: 16 servings

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons instant espresso coffee powder
  • 1 tablespoon amaretto liqueur
  • 1 tablespoon hazelnut liqueur
  • 2 -8 ounce cartons mascarpone cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups whipping cream
  • 3 tablespoons sugar
  • 3 tablespoons dried egg white powder
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 3 – ounce packages ladyfingers, split
  • 2 tablespoons unsweetened cocoa powder

Directions:

For syrup: In a small saucepan, combine the 1/2 cup sugar, the 1/2 cup water and coffee powder. Cook over medium heat until boiling. Boil gently, uncovered, for 1 minute. Remove from heat; stir in amaretto and hazelnut liqueur. Cool.

For filling: In a medium bowl, stir together mascarpone cheese, the 1/4 cup sugar and vanilla. In a chilled medium mixing bowl, combine whipping cream and the 3 tablespoons sugar. Beat with chilled beaters in an electric mixer on medium speed until soft peaks form. Fold 1/2 cup of the beaten whipped cream mixture into the mascarpone mixture to lighten; set both mixtures aside. In another medium mixing bowl, beat dried egg whites and 1/2 cup water to stiff peaks according to package directions, adding the 1/3 cup granulated sugar, 1 tablespoon at a time, while beating.

To assemble: Arrange half of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan. Brush with half of the syrup mixture. Spread with half of the mascarpone mixture, half of the whipped cream and half of the egg white mixture. Sprinkle with half of the cocoa powder. Arrange the remaining ladyfingers on top of the layers in the pan. Brush with the remaining syrup mixture. Spread with the remaining mascarpone mixture, the remaining whipped cream and the remaining egg white mixture. Sprinkle with the remaining cocoa powder. Cover and chill 4 to 24 hours before serving. Makes 16 servings.

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Cucumbers

May 13, 2013

Cucumbers are generally believed to have originated in India and have been cultivated throughout western Asia for at least 3,000 years. From India, the cucumber spread to Greece and Italy and slightly later to China and southern Russia. Cucumbers probably were brought to the rest of Europe by the Romans and later to the New World via colonialism and trade networks. Their cultivation first appeared in France by the ninth century, Great Britain by the fourteenth century, the Caribbean at the end of the fifteenth century and North America by the middle of the sixteenth century.

Colonial encounters between Europeans and Native Americans resulted in the diffusion of cucumbers throughout North America. The Spanish began growing them in Hispaniola by 1494 and less than a century later European explorers were noting that a wide range of Native American peoples from Montreal to New York, Virginia and Florida were cultivating them, along with a large variety of other crops including maize, beans, squash, pumpkins, and gourds. By the seventeenth century, Native American groups on the Great Plains were also cultivating cucumbers. Cucumbers have a wide range of consumption uses cross-culturally. They are generally eaten fresh or pickled and are particularly important in the diets of people living in Russia and Asia, where they may also be served as a cooked vegetable. In India, the fruits are used in the preparation of chutney and curries. Cucumber seeds, young leaves and cooked stems are also consumed in some parts of Asia. In addition, since at least the nineteenth century, cucumbers have been used in the production of a large variety of cosmetics, including fragrances, body lotions, shampoos and soaps.

The skin, if it is not waxed, and the seeds of cucumbers are edible. As the cucumber matures, however, the seeds can start to become bitter, so look for narrow, young cucumbers at the market for the best taste. The English cucumber is a long and narrow cucumber with a tender, edible skin that is marketed as seedless but actually will contain a few seeds. Cucumbers are available year round with a peak season from May until August. Choose cucumbers with firm, smooth skins, devoid of any blemishes or soft spots. They can be stored in the refrigerator in a bag for about a week. Cucumbers are high in potassium and fiber with moderate amounts of Vitamins A and C, as well as folic acid, phosphorous and magnesium.

Although they can be cooked, cucumbers are most often eaten raw in salads, in cold soups, in cucumber based sauces and as hors d’oeuvres. Cucumbers are also the vegetable of choice for pickles. Cucumbers are used to make raita, (pronounced rye-ta), a classic Indian dish. Raita is a mixture of yogurt, cucumbers, seasonings and herbs. It can be used as a condiment or mixed with larger chunks of other vegetables or fruits for a salad. Similar to raita is the Greek cucumber and yogurt sauce, tzatziki. Tzatziki is the classic sauce used on Greek gyros, a sandwich of ground lamb on pita bread with onions and peppers.

Types of Cucumbers

English Cucumbers

English cucumbers (a.k.a. hot house cucumbers) are long and thin with a dark green skin. They are often sold wrapped in plastic at supermarkets, but you can find unwrapped ones at farmers markets. This cucumber has a mild, almost non-existent flavor and is prized for its thin skin and minimal seeds. English cucumbers are best sliced and served raw and are not good for pickling.

Garden Cucumbers

These are the most common cucumbers in North America. They are relatively smooth skinned and dark green. Cucumbers sold at grocery stores tend to be waxed to help them retain moisture, which is part of why these cucumbers tend to need peeling. Un-waxed varieties can be found (particularly at farmers markets), but you may still want to peel them if the skin is thick or bitter.

Kirby Cucumbers

Kirby cucumbers are short and bumpy. They have a range of skin color from yellow to dark green. Kirbys are crunchy, flavorful and perfect for pickling.

Lemon Cucumbers

Yellow, round and the size of a generous fist, lemon cucumbers do look like lemons. They are sweet, without that bitter edge that many cucumbers have, thin skins, minimal soft seeds and flavorful. They are tasty raw, but make delicious pickles too.

Persian Cucumbers

Persian cucumbers are very similar to English cucumbers. They are shorter, with bumpy skin, but have a mild flavor and thin skin.

Asian Cucumbers

Most Asian cucumbers are very narrow and long, growing up to 18 inches long , but remaining less than 2 inches in diameter. The seed cavity is vey small and the flesh is thick, crisp and flavorful. These cucumbers are picked when immature and used for pickling and salads.

Some Basic Cucumber Recipes

Classic Marinated Cucumber Salad

Serves 4

Ingredients:

  • 2 garden cucumbers
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • Water to cover
  • 2 tablespoons olive oil
  • Fresh herbs to taste, basil & parsley
  • Salt & pepper to taste

Directions:

Trim and peel the cucumbers. Cut in half lengthwise and then scoop out and discard the seeds. Cut into half rings or chunks.

Place cucumbers in a large bowl.  Stir together the vinegar and sugar and mix with the cucumbers. Add enough water to cover the cucumbers and let the cucumbers soak for a few hours.

Drain the cucumbers. Stir in the remaining ingredients. Chill.

Cucumber Sauce for Cooked Fish

Ingredients:

  • 1 cucumber, peeled and finely diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon wine vinegar
  • 1 cup sour cream (or 1/2 cup light sour cream and 1/2 cup plain Greek yogurt)
  • 2 tablespoons chopped fresh dill

Directions:

Place the cucumber in a bowl and toss with the salt, sugar and vinegar.

Let stand for about 5 minutes, then mix in the sour cream.

Fold in the dill. May be made a few hours in advance and refrigerated.

Refrigerator Pickles

Refrigerator pickles are easy to make and there’s no need for processing, special jars or vacuum-tight lids. Plus, unlike store-bought pickles, these homemade pickles are lower in sodium.

Yield: 7 cups

 Ingredients:

  • 6 cups thinly sliced pickling cucumbers (about 2 pounds)
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, thinly sliced

 Directions:

Place 3 cups of the sliced cucumbers in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining cucumbers and onions.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour hot mixture over cucumber mixture; let cool. Cover and chill at least 4 days.

Spoon into glass jars for refrigerator storage. Note: Pickles may be stored in the refrigerator for up to one month.

Cucumber Tomato Salad

Italian Tomato, Cucumber and Onion Salad

Lightly salting the tomato wedges and letting them stand briefly concentrates their flavor significantly. Be sure to use a sweet onion to maintain the flavor balance in this refreshing salad.

Ingredients:

  • 2 medium tomatoes, preferably an heirloom variety
  • Salt
  • 1/2 teaspoon red wine vinegar
  • 1 small sweet onion, such as Vidalia, coarsely chopped
  • 1 cucumber, peeled, halved lengthwise, seeded and cut into 1/2-inch slices
  • 1/4 cup extra-virgin olive oil
  • Basil leaves, minced

Directions:

Cut the tomatoes into bite-sized, irregular wedges, discarding any runny seeds. In a small bowl, toss the tomatoes with a pinch of salt and the vinegar. Let the tomatoes stand for up to 30 minutes.

In a mini food processor, pulse the onion until minced; be careful not to over process the onion into a puree.

Shortly before serving, transfer the tomato wedges to a medium bowl with a slotted spoon; discard the tomato juices.

Add the cucumber and onion and toss, then season with salt to taste. Add the olive oil and toss to coat, then add the basil, toss once more and serve.

Try Something Different With Cucumbers

Cucumber Shrimp Appetizers

Yield: 32 appetizers.

Ingredients:

  • 1 can (8 ounces) unsweetened crushed pineapple, drained very well on paper towels
  • 4 ounces cooked shrimp, finely chopped
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced fresh dill
  • 1 English cucumber, unpeeled and cut into 1/4-inch slices

Directions:

In a bowl, combine the pineapple, shrimp, mayonnaise, green onion, mustard and dill. Spoon onto cucumber slices.

Grilled Sourdough Panzanella

Bread salads are common in the Mediterranean and the Middle East, where frugal cooks use stale bread as the primary ingredient. In this Italian version, called panzanella, char the bread on the grill for added flavor. If you don’t feel like grilling the bread, you can toast it on a grill pan or under a low broiler.

Serves four to six. Yields about 6 cups.

Ingredients:

  • 4-1/2-inch-thick slices bread (about 8 oz.) from the center of a round sourdough loaf 
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, sliced into thin rings
  • 3 tablespoons red-wine vinegar
  • 1 small clove garlic, coarsely chopped
  • 1-1/2 lb. ripe tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
  • 1 English cucumber, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons capers, drained and rinsed

Directions:

Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the oil and season it with 1/4 teaspoon kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 minutes per side. When the bread is cool enough to handle, cut it into 1/2-inch cubes.

Toss the bread cubes, tomatoes, cucumber, basil, mint, capers and vinaigrette in the bowl with the shallot. Season the panzanella to taste with kosher salt and pepper and serve.

Asparagus, Green Onion, Cucumber and Herb Salad

Serves 10.

Ingredients:

For the Dressing:

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil

For the Salad:

  • 3 pounds medium asparagus, trimmed
  • 4 cups thinly sliced green onions
  • 3 cups (1/4-inch cubes) peeled, seeded cucumbers
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons chopped fresh tarragon

Directions:

Prepare the Dressing:

Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Set aside.

Prepare the Salad:

Fill a large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.

Drain, reserving 3 cups of the cooking liquid. Transfer asparagus to the bowl of salted ice water to cool.

Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over the green onions and let stand until cool, about 30 minutes.

Separately drain asparagus and green onions well.

Transfer onions to a clean kitchen towel and squeeze dry.

Combine green onions, cucumbers and herbs in mixing bowl.

Add dressing; toss to coat. Season with salt and pepper. Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Italian Picnic Sandwich

Servings: 8

Ingredients

  • 1 loaf focaccia bread ( 12 inches in diameter)
  • 1/2 cup prepared creamy Italian dressing, see recipe below
  • 6 -8 lettuce leaves
  • 1/2 cucumber, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 2 red onions, thinly sliced and separated
  • 4 ounces sliced Provolone cheese
  • 4 ounces thinly sliced salami
  • 4 ounces thinly sliced cooked ham
  • 1 medium tomato, sliced thin

Directions

Cut bread in half horizontally. Spread 1/4 cup of the dressing on the bottom half. Top with half of the lettuce.

Layer with cucumber, green pepper, onion, cheese, meats and tomato. Top with remaining lettuce.

Spread remaining dressing on the top half of the bread before covering the bottom.

Cover with plastic wrap and place a heavy skillet on top to press it down. Let sit for a few minutes.

Remove skillet and plastic wrap and cut sandwich into 8 wedges.

Creamy Italian Salad Dressing

 Ingredients:

  • 1/2 cup reduced-calorie mayonnaise
  • 6 tablespoons reduced fat milk
  • 1/4 cup water
  • 4 teaspoons white wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper, freshly ground

 Directions:

In a small bowl, whisk together mayonnaise, milk, water, vinegar, garlic, oregano, basil, salt and pepper until blended. For best flavor, cover and refrigerate at least 30 minutes. 

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What Can I Do With Barley?

May 9, 2013

A glass of beer, a loaf of bread, a bowl of cereal, a standard of measurement, a form of currency, a medication – they all began with Barley – an ancient grain, possibly even older than rice. Barley’s once exalted status has been redefined. No longer does it serve as a unit of monetary exchange or a unit of measurement. No physician thinks of prescribing it for an ailing patient. Now, barley is largely relegated to being a food or a key ingredient in the making of beer.

We owe much to the desert nomads and the camel caravans who endured sand storms and unrelenting heat to trade their sacks of barley with distant neighbors, who then traded with other distant neighbors. Our steaming bowl of bean and barley or mushroom barley soup is a hand-me-down recipe with roots that take us back to prehistoric man. In 2005 barley ranked fourth for cereal production. There are many types of barley, many different uses for it and a long history of its importance to mankind.

Cultivated barley is descended from wild barley, which still grows wild in the Middle East. Cultivated barley is an annual plant, but there are also many other perennial species. The exact origin of barley is debatable, possibly originating in Egypt, or Ethiopia, or the Near East or Tibet. However, we are fairly certain that barley was among the earliest cultivated grains, around the same time as the domestication of wheat. Barley was grown in the Middle East prior to 10,000 BC, but barley’s cultivation in China and India probably occurred later. Barley was grown on the Korean Peninsula by 1500-850 BC along with millet, wheat and legumes. In ancient Egypt (3200 BC to 30 BC) barley bread and beer (made from barley) was a major part of the diet.

Barley Bread

Barley Malt Beer

As one of the first cereals cultivated in the Middle East, barley was used by ancient civilizations as food for humans and animals, as well as to make alcohol. Actually, the first known recipe for barley wine dates back to 2800 B.C.E. in Babylonia. Barley water has also been used for various medicinal purposes since ancient times. The ancient Greeks relied on barley to make bread and athletes attributed much of their strength and physical growth to their barley-containing diets. Roman athletes also honored barley for the strength it gave them. The gladiators were known as hordearii, meaning “eaters of barley”.  Since the heads of barley are heavy and contain numerous seeds, barley was also honored in ancient China as a symbol of male virility.

Given the relatively high cost of wheat in the Middle Ages, many Europeans at that time made bread from a combination of barley and rye. In the 1500’s, the Spanish introduced barley to South America. The English and Dutch settlers of the 1600’s brought barley to the United States. Today, the largest commercial producers of barley are Canada, the United States, Russia, Germany, France and Spain.

Types of Barley

Barley has many different varieties and there are many ways to classify barley.

One classification identifies barley by whether there are two, four or six rows of grains on the head. Six row barley can produce 25-60 grains, while two-row barley produces 25-30 grains.Wild barley is two-row and most cultivated barley is of the six-row type.

Another way to classify barley is to describe the beards (awns) covering the kernels – as long or short.

Barley can also be described as hulled or hulless (naked), malt type, height or seed color (colorless, white, yellow, blue).

Still others classify barley into 4 types based on geography: Manchurian types, Coast types, Hannchen types or Compana-Smyrna types

Barley is grown for many purposes, but the majority of all barley is used for food or malting. High protein barleys are generally valued for food and starchy barley for malting. Most barley used for food is either pearled barley or barley flour. Prior to the 1500′s barley flour was the main ingredient for breads. The second most important use of barley is for malt and, in the US, there are price premiums for malting barley. Malt is used to produce beer, distilled alcohol, malt syrup, malted milk, malt flavoring and breakfast foods.

Hulled Barley

Hulled Barley is the most nutritious form of barley with only the outermost hull removed. With its bran still intact, it is nutrient dense and high in fiber. It’s full of important trace minerals, like iron and contains a range of B vitamins. Although the cooking time is longer than for other types of barley, the nutritional benefits are worth the effort. The added bonus is its distinct nutty flavor and brownish color. While it’s generally unavailable in most supermarkets, you’ll likely find it in health food stores.

Pearl Barley

Pearl Barley or Pearled Barley is the most common form of barley available and is sold in most supermarkets. Because the outer hulls including the bran have been removed, the grains have a pearly white color. The polishing process involves scouring the barley six times during milling to completely remove the outer hull and the bran layer. Though pearled barley cooks in less time than the whole grain hulled form, many of its nutrients are scoured away along with the bran. Still, pearl barley is rich in protein and high in fiber.

Quick Barley, or instant barley, is pearl barley that is pre-steamed then dried, shortening the cooking time considerably, about 10 to 12 minutes.

Scotch Barley, also called Pot Barley, is slightly less refined than the pearl barley and is scoured only three times, leaving part of the hull remaining. Health food markets may be the only place to find this uncommon variety.

Barley Grits are processed similar to bulghur wheat. The grain is cracked, toasted or parboiled, then dried, making it a quick-cooking product. The health food store is your best bet for locating this form of barley.

Barley Flakes

Barley Flakes, Pressed Barley or Rolled Barley have the appearance of rolled oats and are often included in muesli-type cereals. Since barley flakes are a favorite grain of the Japanese and Koreans, they can often be found at Asian markets, as well as health food markets.

Barley Flour is hulled barley that is finely ground and has a lightness and delicate sweetness. Since barley has such a low-gluten content, it is frequently blended with other flours in baking. Health food markets are likely to stock barley flour.

STORING BARLEY

It’s always best to store grains in airtight containers. Unrefrigerated, barley will keep for six to nine months. If the grains are stored in the refrigerator, they will keep several months longer.

COOKING BARLEY

Barley can be used in place of rice in almost any dish. For convenience you may want to cook a large quantity to have on hand for different recipes. Reheating takes only a few minutes.

The cooking method for all forms of barley is the same–only the cooking times vary. Combine barley, water and salt in a heavy saucepan. Cover and bring to a boil over high heat. Turn heat to low and simmer until grains are soft and all liquid is absorbed.

To shorten the cooking times, soak the barley overnight for cooking in the morning, or soak all day for cooking the barley at dinnertime.

SOUPS

Whole-grain hulled barley is ideal for soups that often simmer on the stovetop for a couple of hours. Add some beans, vegetables and seasonings for a hearty meal. Pearl barley will work equally as well and requires a shorter cooking time.

Barley combined with vegetables, potatoes, dill and a variety of dried mushrooms, blend together to create a richly flavored Mushroom Barley Soup. Top off this soup with a dollop of sour cream.

BREAKFAST

Barley grits make a quick breakfast that delivers a wholesome dish in practically no time. Follow the directions on the package for the barley grits, then add a topping of chopped fresh fruits, a sprinkle of cinnamon, some chopped nuts, a little milk and a sweetener, if desired.

This breakfast cereal comes together even more quickly with leftover cooked barley. Simply reheat the barley by adding 2 or 3 tablespoons of water to the pot, cover, and warm over medium heat for about 4 to 6 minutes. Then create your own toppings with a dash of cinnamon, raisins, nuts and seeds, a little maple syrup and your favorite milk.

SALADS

Leftover cooked barley, either hulled, pearl or barley flakes make the perfect base to build a salad. Add some chopped tomatoes, thinly sliced sweet onions, trimmed snap peas, sweet corn, minced garlic and chopped basil leaves. Dress it with some extra virgin olive oil, lemon or lime juice and salt and pepper to taste.

Other combinations work equally as well. Choose your favorite crunchy veggies or even leftover steamed or roasted vegetables, such as broccoli, peppers, zucchini or carrots.

SIDE DISHES

While the barley is simmering, saute some chopped onions and minced garlic. Simply add these along with herbs to your cooked barley and season according to taste.

MAIN DISHES

Barley Primavera: Create your own original Barley Primavera just as you would with pasta. While the barley is cooking, saute chopped vegetables, add seasonings to taste and prepare your favorite sauce. For each serving, mound the barley on the center of the plate, top with some sautéed vegetables and finish with the sauce. The sauce could be a marinara, oil and garlic or a creamy white sauce. A light sprinkle of toasted nuts or seeds adds an appealing touch.

Stuffed Vegetables: Barley is an ideal grain for stuffing vegetables. Try stuffing cabbage, peppers, zucchini, tomatoes, acorn squash or even Japanese pumpkin (kabocha squash). To the barley, add sauteed chopped vegetables, nuts or chopped, browned sausage and dried herbs. Season to taste and bake about 25 to 30 minutes at 350 degrees F.

Barley Risotto: Pearl barley makes an excellent creamy risotto. The timing will vary with barley. For risotto, use only the pearl barley. The hulled barley will not break down into a creamy state like pearl barley.

DESSERTS

Barley Pudding: Make a barley pudding, much like you would make a rice pudding. Add sweetening, spices and dried fruits. Prepare a fruit sauce by pureeing your favorite fruits in the processor with a touch of sweetening and a squeeze of lemon and use that as a topping.

Some Springtime Barley Recipes

Barley Salad

6-8 servings

Ingredients:

For the barley:

  • 12 ounces pearl barley
  • 1 medium carrot
  • 1 Spanish onion, cut in half
  • 2 garlic cloves, whole
  • 2 celery sticks
  • 1 tablespoon salt
  • 4 cups (32 ounces) water

For the salad:

  • 1 medium carrot, thinly julienned
  • 2 scallions, thinly sliced
  • 10 baby tomatoes, cut in half
  • 4 tablespoons chopped parsley or cilantro
  • Red and green leaf lettuce

For the dressing:

  • Juice of 1 lemon
  • 2 tablespoons apple vinegar
  • 1 teaspoon honey
  • 1/2 red onion, small dice
  • 1/3 cup olive oil

Directions:

For the barley:

Rinse barley. In a large pot, combine barley and 32 ounces fresh water. Add carrot, onion, garlic, celery, and salt. Simmer covered at medium-high heat for 30 minutes until the vegetables are tender. Discard the vegetables and drain the barley. Let the barley cool and place in a glass bowl.

For the salad:

In a glass bowl, mix together the barley, julienned carrots, scallions, tomatoes and parsley.

For the dressing:

In a smaller glass bowl, add all ingredients for the vinaigrette, except for the oil, and mix well. Drizzle in the olive oil as you whisk. Dress the salad. This salad tastes even better if you let it rest for 1-2 hours.

Serve over red and green leaf lettuces.

Springtime Vegetable Barley

This dish makes an excellent side for grilled meats or fish. It can also be served as a vegetarian main meal.

4 servings

Ingredients:

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon butter
  • 1 cup quick-cooking barley
  • 2 cups reduced-sodium chicken broth, divided
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Directions:

In a large skillet, saute onion and carrot in butter until crisp-tender. Stir in the barley; cook and stir for 1 minute. Stir n 1 cup broth. Bring to a boil. Reduce heat; cover, cook and stir until liquid is absorbed.

Add asparagus. Cook for 15-20 minutes or until barley is tender and liquid is absorbed, stirring occasionally. Add more broth as needed. Stir in marjoram and pepper; sprinkle with cheese. 

Barley Sausage Stuffed Peppers

4 servings

Ingredients:

  • 4 large green peppers
  • 1/2 pound Italian Sausage, casing removed
  • 1 cup chopped onion
  • 1 to 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 3 cups cooked barley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside.

In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through.

Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350°F. for 25-30 minutes or until peppers are tender and filling is hot.

Barley Risotto with Eggplant and Tomatoes

4 servings (serving size: 1 1/4 cups risotto

Ingredients:

  • 6 cups  diced (1/2-inch) eggplant
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 5 cups reduced sodium chicken broth
  • 2 cups water
  • 1 1/2 cups finely chopped onion
  • 1 cup uncooked pearl barley
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) crumbled feta or cubed mozzarella cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup pine nuts, toasted

Directions:

Preheat oven to 400°F.

Combine eggplant, tomatoes, 2 tablespoons oil and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake for 20 minutes or until tomatoes begin to collapse and eggplant is tender.

Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in pearl barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly.

Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total).

Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper and salt. Top with cheese, basil and nuts.

Barley-Stuffed Tomatoes

6 servings

Ingredients:

  • 6 large tomatoes
  • Salt and pepper
  • 3/4 cups pearl barley
  • 2 1/4 cups water
  • 3 tablespoons butter, divided
  • 1/2 cup chopped pecans
  • 1/3 cup finely chopped green bell pepper
  • 2 tablespoons finely chopped green onion
  • Additional pecan halves, for garnish

Directions:

Cut tops from tomatoes. Scoop out pulp and reserve to use in soups or sauces. Sprinkle centers of tomatoes with salt and pepper. Invert tomatoes on paper towels to drain.

In a medium saucepan with lid, bring water, 1/2 teaspoon salt and 1 tablespoon butter to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

In a small skillet, sauté chopped pecans in remaining 2 tablespoons butter. Add pecans to cooked barley along with chopped bell pepper and green onion. Fill tomatoes with barley mixture.

Place filled tomatoes close together in baking pan. Add 1/4 cup water to pan. Cover with foil and bake at 375° F for 20 minutes. Garnish each tomato with a pecan half, if desired, and serve.

 

Barley Flour Drop Biscuits

Makes 10-12 biscuits depending on how large you form them.

Ingredients:

  • 1 tablespoon dry yeast
  • ¼ cup lukewarm water
  • 1 tablespoon honey
  • 1 ¼ cups barley flour
  • 1/4 teaspoon sea salt
  • 2 tablespoons butter
  • 1/4 cup buttermilk
  • 1 beaten egg

Directions:

Soften dry yeast in lukewarm water, add honey and allow mixture to set for approximately 15 minutes, or until frothy.

Combine barley flour and salt and, with two knives or pastry blender, cut butter into the dry ingredients.

Combine buttermilk and egg and beat slightly, then stir into the flour mixture.

Add yeast mixture, mix thoroughly and let the whole mixture stand for 20 minutes.

Preheat oven to 400°F.

Drop dough by tablespoon onto a greased baking sheet.

Pat into 2-inch rounds and bake in preheated oven for 15 to 18 minutes, or until nicely browned.

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Have Breakfast With Your Mother

May 7, 2013

Author – Graycie Harmon

What Does Mother’s Day Mean To You?

I recently read an article in Forbes Magazine about how commercial Mother’s Day has become and how the inventor of the holiday, Anna Jarvis, became disillusioned by how this special day evolved. Miss Jarvis’ image of Mother’s Day was very specific. It was to be a singular Mother’s Day — not a general Mothers’ Day. She didn’t see it as a holiday. She saw it as an intimate day between children and their mothers. Miss Jarvis wanted a national observance day, writing leaders in every state and around the world. Her persistence paid off. In 1914, President Wilson, her longtime friend, signed a proclamation stating, “The American mother is the greatest source of our country’s strength and inspiration.”

However, her triumph was short-lived, as Miss Jarvis watched the florist, card and candy industries cash in on Mother’s Day. In her mind, they were twisting heartfelt sentiment into crass commercialism. In the early 1920′s, florists began heavily marketing carnations and greeting card companies began to sell Mother’s Day cards. Jarvis hated this, as her intention was for children to write hand-written, personal notes. Though she had spent almost a decade trying to establish the holiday, she eventually turned against its commercialization and was arrested for protesting at a Mother’s Day carnation sale. Jarvis spent the rest of her life trying to end Mother’s Day.

Well, Mother’s Day or any day of the year is the perfect day to say thank you to your mother for unselfishly giving of her life and love to make you the best man or woman you could be. Better than the greeting cards, of which there are 107 publishing establishments, nationwide; or better than the jewelry, of which there are approximately 27,000 jewelry companies in the U.S; or better than the wired flowers or the purchased gifts; or better than e-mails or text messages; sharing your time with your mother is ultimately the greatest gift you could give her. My mother and I do not live near each other, so get togethers involve traveling long distances. However, she is delighted with a weekly telephone call, where we catch up on all that has happened during the week. She also loves to share her thoughts about current events and discuss politics. I realize this is important to her and I am happy to have these conversations with her. So I would suggest, that the best Mother’s Day gift you could give your mother, would be that you find “the thing” that makes your time with your mother special. 

Have Breakfast With Your Mom On Mother’s Day

Or Any Day Of The Year

 

Espresso Smoothie

2 Servings

Ingredients:

  • 1 cup cold fat-free milk
  • 2 teaspoons vanilla extract
  • 2 cups ice cubes
  • 1 medium banana, cut up
  • 2 teaspoons instant espresso powder
  • 1 teaspoon cinnamon
  • 2 teaspoons baking cocoa

Directions:

In a blender, combine all the ingredients; cover and process for 1-2 minutes or until blended. Pour into 2 chilled glasses; serve immediately. 

Grilled Pineapple

4 Servings

Ingredients:

  • 1/4 cup maple syrup
  • 3 tablespoons butter, melted
  • 1 fresh pineapple
  • 2 tablespoons chopped macadamia nuts or hazelnuts, toasted

Directions:

Combine syrup and butter; set aside. Quarter the pineapple lengthwise, leaving top attached.

Heat an outdoor grill or stove top grill pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill the pineapple quarters, uncovered, over medium heat for 5 minutes. Turn; brush with maple butter. Grill 5-7 minutes longer or until heated through; brush with maple butter and sprinkle with nuts.

Serve with remaining maple butter.

 

Turkey Breakfast Sausage Patties

8 Servings

Ingredients:

  • 1 pound lean ground turkey
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Dash each white pepper, cayenne pepper, ground allspice, ground cloves and ground nutmeg

Directions:

In a large bowl, combine all ingredients. Shape into eight 2-1/2-in. patties. Cover and refrigerate for at least 1 hour.

In a large skillet coated with cooking spray, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.

Extras freeze well. 

 

 

Raspberry-Cinnamon French Toast

This moist French toast bake can be assembled the night before and baked in the morning.

6-8 Serving

Ingredients:

  • 12 slices cinnamon bread, such as Pepperidge Farm’s whole wheat cinnamon swirl bread , cubed
  • 5 eggs, beaten or the equivalent egg substitute
  • 1-1/2 cups milk
  • 3/4 cups packed brown sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup slivered almonds
  • 1/4 cup butter, melted
  • 2 cups fresh raspberries

Directions:

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 1/2 cup brown sugar, cinnamon and nutmeg; pour over bread.

Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.

Bake, uncovered, at 400° F. for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

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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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11 comments

Healthy Eggs For Breakfast

April 9, 2013

Historically, eggs have been considered unhealthy because they contain cholesterol. A large egg contains 212 mg of cholesterol, which is a lot compared to most other foods.

However, it has been proven that eggs and dietary cholesterol do NOT adversely affect cholesterol levels in the blood.

Research published early in 2013 looked at 17 prospective studies on egg consumption and health. They discovered that eggs had no association with either heart disease or stroke in otherwise healthy people.

Eggs are particularly rich in two antioxidants Lutein and Zeaxanthine. These antioxidants gather in the retina of the eye and protect against eye diseases, such as, Macular Degeneration and Cataracts.

Eggs contain high-quality proteins, vitamins, minerals, good fats and various trace nutrients.

A large egg contains:

Only 77 calories, with 5 grams of fat and 6 grams of protein with all 9 essential amino acids.

Rich in iron, phosphorous, selenium and vitamins A, B12, B2 and B5.

One egg contains 113 mg of Choline – a very important nutrient for the brain, among other things. A study revealed that 90% of Americans may not get enough choline in their diet.

If you decide to include eggs in your diet then make sure to eat Omega-3 enriched or pastured eggs. They are much more nutritious than eggs from factory-raised chickens.

Eggs score high on a scale called the Satiety Index, which means that eggs are particularly capable of making you feel full, so you eat less calories.

Eggs only contain trace amounts of carbohydrates, which means that they will not raise blood glucose levels.

perfect fried egg

In a study of 30 overweight or obese women that ate either a bagel or eggs for breakfast, the egg group ended up eating less during lunch, the rest of the day and for the next 36 hours.

In another study, overweight men and women were calorie-restricted (340 calorie breakfast) and given either a breakfast of 2 eggs or a bagel.  After 8 weeks, the egg eating group had:

61% greater reduction in BMI.

65% more weight loss.

34% greater reduction in waist circumference.

16% greater reduction in body fat.

…even though both breakfasts contained the same number of calories.

It is also essential to keep in mind that while eggs themselves can be considered healthy, they are often prepared in unhealthy forms and mixed with ingredients high in saturated fat and calories, for example scrambled eggs made with cream and butter.

For best results, use low fat cooking methods such as poaching, sauteeing or boiling to get maximum nutrition without adding extra unhealthy fat or calories.

Here are low-fat healthy ways to cook eggs.

Boiled Eggs

Fill a saucepan with water, add some salt and boil your eggs depending on how you like them. For soft-boiled cook for approximately five to six minutes. For hard-boiled eggs cook eggs for about ten minutes.

Scrambled eggs

Scrambled eggs can be cooked in several different ways.

You can cook them in a greased skillet.  Break two eggs in a bowl and add 2-3 tablespoons milk; whisk the eggs until the mixture turns yellow.

Place skillet on  medium heat, add egg mixture and stir until the mixture starts to bubble slightly, after a while the mixture will start to thicken and look like scrambled eggs.

To do this in the microwave is a similar process but use a microwaveable container. Microwave on full power for about four to five minutes, stirring half way through.

Omelet

Break two eggs into a large measuring cup and use a fork to whisk them together, until you have a yellow mixture.

Put a skillet on medium heat, add 2 teaspoons olive oil, add the mixture and cook it until it looks like a pancake. Turn once during cooking.

Poached Eggs

Boil some water in a saucepan or deep skillet and add salt and 1 tablespoon vinegar. Slowly lower the heat in order to simmer the water and carefully break an egg into the pan and simmer until the egg has turned white. With a slotted spoon take out the egg and serve on toast.

Pesto, Mozzarella & Egg Breakfast Sandwich

Ingredients

  • 1 whole-wheat English muffin
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped roasted red pepper
  • 1 teaspoon prepared pesto
  • 1 thin slice fresh mozzarella cheese

Directions:

Toast English muffin.

Combine egg and roasted red pepper in a small (about 8-ounce) microwave-safe ramekin or bowl.

Cover and microwave until the egg is set, about 1 minute.

Spread pesto on 1 English muffin half, then top with cheese.

Place the egg on the cheese. Top with the remaining English muffin half.

Breakfast Pita Pocket

Serves 2

Try substituting broccoli or asparagus for the spinach and add mushrooms, sausage or veggie sausage, if you like.

Use warm whole wheat tortillas or naan in place of the pitas.

Ingredients:

  • 2 teaspoons olive oil
  • 2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed)
  • 3 organic eggs, beaten
  • Salt and ground black pepper, to taste
  • 1/3 cup grated mozzarella cheese or Sargento Italian
  • 2 whole wheat pitas, warm

Directions

Heat a large skillet over medium-high heat. Heat oil, add spinach and cook, tossing often, until just wilted, about 1 minute.

Add eggs, salt and pepper and cook, tossing gently, until fluffy and cooked through, 3 to 4 minutes.

Remove from heat, add mozzarella and toss again.

Spoon egg mixture onto pitas, fold in half and serve right away or wrap in foil to eat on the go.

Frittata

Serves 4

Ingredients:

  • 6 Eggs
  • 2 cups chopped cooked vegetables and/or meat
  • 1/2 cup shredded cheese
  • 2 tablespoons chopped fresh herbs, such as parsley, basil or chives
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon Extra Virgin Olive Oil

 Directions:

Preheat the oven to 325°F. In a large bowl, beat eggs and stir in vegetables and/or meat, cheese, herbs and salt and pepper to taste.

Heat a 10-inch ovenproof skillet over medium heat for 2 minutes. Add oil and carefully swirl around to completely coat the bottom and sides of the skillet.

Add egg mixture, spread out evenly and cook, without stirring, until the edges and bottom are set and golden brown, 8 to 10 minutes. (Carefully loosen an edge to test.)

Transfer the skillet to the oven and bake until eggs are completely set and frittata is deep golden brown on the bottom, about 15 minutes more.

Remove the skillet from the oven. (The handle will be hot!) Loosen edges and bottom of frittata with a table knife and spatula; carefully invert onto a large plate.

Serve warm, at room temperature or cold, cut into wedges.

Individual Egg & Cheese Casseroles

Ingredients:

  • 4 ounces raw turkey breakfast sausage
  • 1/4 cup chopped onion
  • 4 eggs
  • 1 cup Fat Free Milk
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 10 tablespoons shredded reduced-fat cheddar cheese
  • Non-Stick Cooking Spray

Directions:

Cook and stir sausage in a skillet until browned and crumbled. Add onion and cook until onion is softened. Set aside.

Beat eggs in a large mixing bowl. Stir in milk.

In a separate bowl, combine flour, baking powder, salt and pepper. Mix dry ingredients gradually into egg mixture by sprinkling a spoonful at a time into the egg mixture and whisking until smooth before adding another spoonful.

Divide egg mixture among five (5-ounce) ramekins that have been sprayed with cooking spray. Divide sausage among casseroles. Top each casserole with 2 tablespoons shredded cheese. Use a fork to lightly submerge cheese into egg mixture.

Bake at 350 degrees F. for 30 minutes or until a knife inserted in the center of the individual casseroles comes out clean.

Healthy Eggs Benedict

Makes 2 servings

Ingredients:

  • 1 whole-grain English muffin, split
  • 2 large, whole eggs
  • 1/4 cup nonfat Greek yogurt
  • 2 tsp fresh lemon juice
  • 1/2 tsp powdered mustard
  • Sea salt, to taste
  • Dash cayenne pepper
  • 6 asparagus stalks, cooked
  • Parsley for garnish (optional)

Directions:

Fill a medium skillet with 1-inch of water, bring to a boil over medium heat.

Meanwhile, toast muffin halves and set aside.

When the water reaches a boil, turn the heat down to a simmer, crack one egg at a time into a small dish and gently pour into the simmering water and cook until desired doneness, three to five minutes.

While the eggs cook, whisk together yogurt, lemon juice, mustard, salt and cayenne pepper in a small saucepan over low heat; heat until warm – do not boil.

To serve, place a toasted muffin half on each serving plate and top with three pieces of asparagus. Using a slotted spoon, carefully remove eggs from the water and place one on each muffin; drizzle half the yogurt sauce on top and garnish with parsley. Serve immediately.

 

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Baltimore’s Little Italy

April 5, 2013

 

Ellis Island in New York harbor is well known as the main entry point for European immigrants in the late nineteenth and early twentieth centuries. What many do not know is that Baltimore was the second-leading port of entry at that time. The establishment of the nation’s first commercial steam railway, the Baltimore & Ohio Railroad, in 1828 opened the way to the West. As the westernmost major port on the East Coast, Baltimore was a popular destination.

Irish and German settlers were the first to use Baltimore as a point of entry. Immigration increased after the Irish potato famine of the mid-1840′s and the German political uprisings of 1848. The number became so great that after 1850, immigrants were no longer brought directly to Fell’s Point, Baltimore’s first port. Instead, they were unloaded at Locust Point, next to Fort McHenry. Between 1790 and 1860, Baltimore’s population rose from 13,503 to 212,418. Word spread and, for those who worked hard, there were jobs to be had with the railroad and businesses in the city. By 1913, when Baltimore immigration was averaging forty thousand per year, the federal government built an immigration center at Locust Point. But just as the center was being completed, World War I closed off the flow of immigrants, so the building became a military hospital. After the war there were not enough new arrivals to justify reopening the center. In the 1920′s, the building was transferred to the Treasury Department and used by Prohibition agents as a depot for confiscated liquor bound for Baltimore.

The B&O had constructed two large buildings at Locust Point that served as terminals for both the steamship lines and the railroad.

Italians began to settle in Baltimore during the late 1800s. Some Italian immigrants came to the Port of Baltimore by boat. The earliest Italian settlers in Baltimore were sailors from Genoa, the capital city of the Italian region of Liguria. Later immigrants came from Naples, Abruzzo, Cefalù, and Palermo. These immigrants created the monument to Christopher Columbus in Druid Hill Park. Many other Italians came by train after entering the country through New York City’s Ellis Island. The Italian immigrants who arrived by train would enter the city through the President Street Station. Because of this, the Italians largely settled in a nearby neighborhood that is now known as Little Italy. Little Italy comprises 6 blocks bounded by Pratt Street to the North, the Inner Harbor to the South, Eden Street to the East, and President Street to the West. Other neighborhoods where large numbers of Italians settled include Lexington, Belair-Edison and Cross Street. Many also settled along Lombard Street, which was named after the Italian town of Guardia Lombardi. 

Italian immigrants who made their living as sailors settled in Baltimore. Some heading west to seek their fortunes during the tail end of the California Gold Rush — stopped in Baltimore to prepare for the long journey across the country. Baltimore was a growing city and many immigrants made the decision to stay and work there instead of continuing their journey west. Some worked in construction, helping to build the city; some become fruit vendors and importers of Italian food and others were tailors, shoemakers and barbers.

st leo the great catholic church catholic in Baltimore

St Leo’s in Little Italy.

Baltimore’s Little Italy got its first church when the Roman Catholic complex of St. Leo’s Church was built in 1880. Today the church is listed as a national historic shrine. In 1904 the Great Baltimore Fire wind-whipped into an uncontrollable conflagration that engulfed a large portion of the city. The story goes that the population of Little Italy prayed to St. Anthony to spare the district and the fire stayed on the west side of the Jones Falls River. Little Italy was not damaged. Today St. Anthony is honored with annual dinners around the neighborhood as people give thanks to him for answering the prayers of their predecessors in 1904 to keep the fire at bay. This celebration has become known as the Festival of St. Anthony, which takes place around the historic church of St. Leo. Dancing, processions and, of course, lots of eating takes place over the two-day event in June. 

1904 Great Fire of Baltimore

The Italian community is still vibrant today with a large Italian American population and a very active Order of Sons of Italy in America. Numerous feasts, an open air film festivals and bocce tournaments are some of the annual events. Parish dinners, an Italian Golf Open, a Columbus Day parade, a tree lighting ceremony with a choir, an Italian-speaking Santa Claus and close to 25 Italian restaurants attract over seven million visitors to Baltimore’s Little Italy each year.

In 1994 the first of Little Italy’s open-air film festivals took place. Every year since then, it has grown in size and today it takes place each Friday night throughout July and August. The event is free, with movie-goers bringing their own chairs, blankets and snacks, as they sit back to watch a featured Italian-related movie. Free popcorn is provided along with live music and the festivals are open to the public.

This community is best appreciated for its fantastic foods and charming restaurants. Beyond the delicious, authentically prepared foods representing each distinct region of Italy, this neighborhood has much more to offer.

Pasta is a staple of Italian cuisine. Germano’s (300 South High Street) offers a unique opportunity for kids and adults to try their hand at making pasta. The chefs at Germano’s present a pasta-making demonstration and explain the history and culture associated with Italian cuisine. The presentation is followed by lunch where you enjoy the pasta that you helped to create!

Vaccaro’s Italian Pastry Shop

Gioacchino Vaccaro established Vaccaro’s Italian Pastry Shop in 1956. He was born and raised in Palermo, Italy. Mr. Jimmy, as he was so aptly known, brought with him the recipes and the knowledge of how to make the finest Siciliano pastries Baltimore had ever seen. Soon after opening, it was evident that the cannoli and rum cake had created a sensation among Baltimoreans. Today Nick Vaccaro continues the family tradition begun by his father with the same old world recipes brought over from Italy.

Chiapparelli’s Restaurant

In 1925, at the age of 26, Pasquale Chiaparelli arrived in the United States aboard the Conte Rosso from Naples, Italy. A tailor by trade, he came to Baltimore to join other family members who had immigrated here before him. In the early 1940′s he opened a pizza place with his brother that would later become Chiaparelli’s restaurant. He married Anna Mary Pizza (yes, Pizza was her last name !) better known as, Miss Nellie. She made fresh ravioli for the restaurant daily until well into her 80′s. Miss Nellie died in 2004, just a few months shy of her 101 st. birthday. Pasquale preceded her in 2002. Today, the restaurant remains in the family.

Chiapparelli's House Salad

Chiapparelli’s House Salad

  • 2 heads Iceberg lettuce
  • 1 red onion, thinly sliced
  • 4 hard boiled eggs, chopped
  • 1 can black olives, sliced
  • Pepperoncinis, sliced
  • 1/2 cup white vinegar
  • 1 cup extra virgin olive oil
  • 5 cloves garlic, minced
  • 2 tablespoons oregano
  • 2 tablespoons sugar
  • 1 1/2 cups grated Parmesan or Romano cheese

Chop the lettuce, red onion, hard boiled eggs, black olives and pepperoncinis in a large bowl.

Combine the white vinegar, olive oil, garlic, oregano and sugar into a dressing. Pour over the salad, add the grated cheese and toss.

Feb13 Recipe Baked Lasagna

Butternut Squash Lasagna

For the lasagna:

  • 3-4 butternut squash, peeled and sliced lengthwise into 1/2-inch sheets
  • 1/2 cup heavy cream
  • 6-8 links Italian sausage, casing removed and browned
  • 3 cans artichoke hearts, thinly sliced
  • 1 container baby spinach
  • 2 cups sundried tomatoes in oil
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Olive oil

For the sauce:

  • 2 tablespoons butter
  • 4 shallots, finely chopped
  • 2 cloves garlic, chopped
  • 2 cups dry champagne
  • 2 cups half & half (fat free works also)
  • 1 bunch rosemary, finely chopped
  • Salt and pepper, to taste

 Directions:

Season squash with olive oil, salt, and pepper and roast on a parchment-lined pan at 350 degrees F. until softened. Butter the bottom of a casserole dish and pour in a thin layer of heavy cream. Put a layer of squash sheets in the bottom of the dish, then add a layer of artichokes, then sausage and then spinach. Repeat until ingredients have been used up, ending with a layer of squash. Top with sun-dried tomatoes and cover with Parmesan cheese. Bake at 350 degrees F. for 20-30 minutes. Garnish with a ladle of the champagne-cream sauce when serving.

For the sauce: Saute the garlic and shallots in butter until soft. Add the champagne and reduce until almost dry. Add the half & half  and reduce for 5 more minutes. Add the rosemary at the end and season with salt and pepper.

Aug12 Softshell Miss Shirley's story

Double-Decker Soft-Shell Crab Club

 Ingredients:

  • 1 oz. avocado
  • 1 oz. remoulade sauce
  • 2 slices beefsteak tomato
  • 2 slices yellow pear tomato
  • 2 slices bacon
  • 2 slices Bibb lettuce
  • 3 slices sourdough bread
  • 1 small prepared crab cake
  • 1 soft-shell crab

Toast sourdough bread and set aside. Stuff the crab cake inside the soft-shell crab and fry until golden. Drain. Cut crab-cake-stuffed crab in half. Spread half the remoulade sauce on one slice of bread and top with half the lettuce, tomatoes and bacon. Add one half of the crab and top with the second slice of bread.

Spread second slice of bread with avocado and top with remaining lettuce, tomatoes, and bacon. Add second half of crab. Spread remaining remoulade sauce on the third piece of bread and place it face down on the sandwich. Serve.

Aug12 Truffle story

Rosemary Olive Oil Truffles

  • 1 1/4 cup heavy cream
  • 1 branch rosemary
  • 1 lb. bittersweet chocolate
  • 1/2 teaspoon rosemary flavored olive oil
  • Cocoa powder, for dusting

Gently boil heavy cream and rosemary branch in a saucepan. Remove pan from heat and cool 3-5 minutes. Strain out the rosemary and return cream to the pot; discard rosemary. Bring cream back to a boil. Remove from heat and add chocolate.

When the chocolate mixture cools, add the rosemary oil. Pour the mixture into a clean bowl and cover with plastic wrap (press the wrap against the surface of the chocolate to keep air out).

Refrigerate for 4 hours. After that, use a tablespoon measuring spoon to scoop up balls of chocolate. Dust your hands with cocoa powder and roll the chocolate into truffles. Transfer truffles to an airtight container, stacking truffles in a single layer and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

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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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Posted by in Beef, Bread, Cheese, Chicken, Healthy Italian Cooking, Italian Cold Cuts, Italian Cuisine, Philadelphia, Pizza, sandwiches, Vegetables Tags: , ,

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