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Category Archives: Fish

A BBQ Sauce For Every Occasion

May 14, 2013

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

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

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

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

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

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

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

Easy Homemade Ketchup

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

Ingredients:

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

Directions:

Combine the first four ingredients in a large saucepan.

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

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

Basic Barbecue Sauce

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

Yield: about 1-1/3 cups.

Ingredients:

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

Directions:

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

Store in the refrigerator or freezer.

Tangy Barbecue Sauce

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

Yield: 1-1/2 cups.

Ingredients:

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

Directions:

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

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

Molasses Barbecue Sauce

Yield: 3-1/2 cups.

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

Ingredients:

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

Directions:

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

Mustard Barbecue Sauce

Use it on grilled ribs, fish or ham steak.

Yield: 2-1/3 cups.

Ingredients

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

Directions:

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

Smoky Barbecue Sauce

Yield: 2-1/2 cups.

Especially good on a grilled beef

Ingredients:

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

Directions:

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

Cherry Barbecue Sauce

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

Yield: about 3-1/2 cups.

Ingredients:

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

Directions:

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

Pecan Barbecue Sauce

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

Yield: 3 cups.

Ingredients:

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

Directions:

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

Italian Barbecue Sauce

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

Ingredients:

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

Directions:

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

 

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Posted by in barbecue, Beef, Chicken, Fish, Fruit, Grilling, Ham, Pork, Sauces

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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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Cooking With Radishes

May 6, 2013

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

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

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

Types of Radishes

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

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

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

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

Watermelon Radish

The heirloom varieties:

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

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

Black Radish

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

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

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

Sicily Giant

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

Daikon Radish

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

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

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

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

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

Cooking Tips for Radishes

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

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

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

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

Any type of Radish can also be cooked.

Equivalents for Radishes

1 bunch = 12 Radishes = 1 cup sliced

1 pound = 1 2/3 cup sliced

Storing Radishes

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

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

 

As An Appetizer:

Radishes in Red Wine and Thyme

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

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

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

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

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

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

Add radishes and cook until tender.

Remove radishes with a slotted spoon and keep warm.

Reduce liquid to make a sauce.

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

 

Prosciutto-Wrapped Radishes

Serves 2

Ingredients:

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

Directions:

Wash and peel radishes, leaving stems intact.

Carefully wrap each radish in a slice of prosciutto.

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

 

Sliced Baguette with Radishes and Anchovy Butter

Serves 8

Ingredients:

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

Directions:

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

 

As A Salad:

Red Radish and Greens Salad

4 servings

Ingredients:

Dressing:

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

Salad:

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

Directions:

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

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

Toss salad with dressing and place on four plates.

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

 

Roasted Radish & Farro Salad

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

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

Serves: 4

Ingredients:

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

Directions:

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

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

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

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

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

 

As In A Main Dish:

 

Pineapple Salsa with Radishes and Peppers

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

Yields about 3-1/2 cups

Ingredients:

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

Directions:

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

  

Chickpea, Carrot & Parsley Salad

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

 Ingredients:

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

Directions:

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

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

 

Risotto with Radishes

This recipe goes well with grilled fish.

Serves 6 as main course

For risotto:

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

For radishes:

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

Directions:

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

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

Prepare radishes:

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

If you like to carve, radishes will work.

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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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Spaghetti Squash

April 25, 2013

Spaghetti Squash is rounded and oblong in shape, measuring as much as 12 inches in length and 6 inches in diameter. When ripe, it is typically light yellow in color and weighs around 5 pounds. It is also sometimes called vegetable spaghetti, (the more common term for it in the UK), noodle squash, vegetable marrow, squaghetti and mandarin squash. The “spaghetti” name comes from the fact that when it is cooked, the flesh of the vegetable is long and stringy in appearance, like spaghetti. It rose to popularity in the US and Europe during the 1970’s.

In the early 1990′s a new variety of orange spaghetti squash came on the market. Orangetti is slightly sweeter and higher in beta-carotene than standard spaghetti squash.

The word “squash” is of Native American Indian origin. And the squash plant is generally known to be native to North and Central America since ancient times, along with maize and beans. So it is entirely reasonable for most people to think that spaghetti squash originated in North America. However, it was actually developed in Manchuria, China during the 1890’s. We are not sure when or how squash was first introduced to China. But we do know that by the 1850’s, the Chinese were growing and using some varieties of squash for fodder. Perhaps the “spaghetti” variety was developed in an effort to come up with a variety that was easier to grow.

So, how did this Chinese squash make its way to America? In the 1930’s, the Sakata Seed Company, a Japanese firm, was looking for new types of plants to promote and came upon the Chinese squash. They developed an improved strain and introduced it in seed form around the world. The Burpee Seed Company in the US picked up and marketed Sakata “vegetable spaghetti” seed (as it was then called) in 1936.

While it found some limited acceptance in rural family gardens, vegetable spaghetti was not exactly an instant American hit. In fact it was still pretty much unknown in urban America up until the World War II era. During the war, however, some popular household staple foods were in short supply. In that environment, vegetable spaghetti grew in popularity as a substitute for Italian spaghetti noodles, that could be grown at home in one’s “victory garden.” After the war, however, when food shortages were no longer an issue in the US, vegetable spaghetti once again faded into obscurity. It was scarcely heard from again until around the 1960’s, when it was reborn in California as “spaghetti squash.” Frieda Caplan’s specialty produce company in Los Angeles—the one that made such a success out of the newly dubbed “kiwi fruit”—is popularly credited with making spaghetti squash a marketing success in the US.

Spaghetti squash became popular among the hippie counterculture, where it was touted as a healthy “natural” alternative to “processed” food. It eventually went mainstream and by the 1980’s, spaghetti squash had become fairly well known and common throughout the US. Today the squash continues to have a steady following, particularly among vegetarians. But also among dieters—since it is such a low calorie, low carb food.

One of the reasons for the popularity of squash is its nutritional makeup. One cup of the vegetable has:

* Only 42 calories, making it attractive to those watching their calories (just watch how much butter or sauce you add).

* Only 10 grams of carbohydrates, making it attractive to those on low carb or low glycemic index diets.

* 0 grams fat or cholesterol, making it attractive to those watching their cholesterol.

* Only 28 mg of sodium, making it attractive to those watching their sodium intake.

* Vitamins A, B1, B2, B3, B5, B6, C, potassium, and trace amounts of zinc, phosphorus, iron, calcium, magnesium and copper—things everybody needs.

Purchasing Squash

Spaghetti Squash is available year round in most large supermarkets. When selecting spaghetti squash at the market, look for hard, dense vegetables that feel heavy with no soft spots or bruises. Also look for uniformity of color with no green in it (either pale yellow or orange—depending on the variety). If it is green it isn’t yet ripe. It should be at least 9 inches (23 centimeters) in length with a 5 inch (12.7 centimeter) girth. 

I am sure you have heard that spaghetti squash is a great substitute for pasta, so you’ve lugged one home from the store. Now what do you do with it? Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut it before cooking? You can do it either way. Here are the pros and cons of each. (Cooking times will vary with the size of the squash/pieces of squash.)

Cutting Up Spaghetti Squash Before Cooking

Advantages: It cooks faster.

Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It’s also a bit more work to scrape out the seeds and pulp when they are raw.

Method: Cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.

Bake rind side up about 30 to 40 minutes at 375 degrees F.

Microwave 6 to 8 minutes (let stand for a few minutes afterwards)

Boil 20 minutes or so. Separate strands by running a fork through the flesh from top to bottom.

Cooking Spaghetti Squash Whole

Advantages: It’s easier.

Disadvantages: It takes longer to cook and you need to take care to not burn yor hands when removing the hotbpulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you’re microwaving it, so you don’t end up with the squash exploding.)

Bake about an hour in the oven at 375 degrees F.

Microwave 10 to 12 minutes, then let stand for 5 minutes afterward to finish steaming.

Boil for half an hour.

Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

When done, cut open “at the equator” (not lengthwise), remove seeds and pulp (use tongs and an oven mitt — it is HOT) and separate strands with a fork.

Did You Know? Any squash seeds can be roasted just like pumpkin seeds. They are low-carb, nutritious and delicious.

Spaghetti Squash Storage Tip

Like pumpkin and other squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees and will last up to six months this way. On the other hand, spaghetti squash will keep several weeks at room temperature.

How To Serve Spaghetti Squash

A meat sauce made of ground meat of choice, tomatoes, mushrooms and garlic can be mixed with spaghetti squash and topped with Italian cheeses.

Adding shellfish to spaghetti squash is a way to serve the vegetable to people who enjoy seafood dishes. Shrimp scampi is also good over spaghetti squash.

Many people enjoy mixing it with regular cooked spaghetti  to reduce the  amount pasta in a dish or even serving it with a marinara or alfredo sauce.

Cooked spaghetti squash can also be chilled and tossed with a light vinaigrette.

There are several simple ways of serving spaghetti squash without the addition of meat or shellfish and there are a variety of preparations for this squash.

Spaghetti Squash with Tomatoes and Herbs

Ingredients:

  • 1 medium spaghetti squash
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 tablespoon chopped fresh basil
  • 1/8 teaspoon dried oregano
  • 2-3 tablespoons grated Parmesan cheese (or Romano cheese)

Directions:

Cook squash. To bake, pierce a few holes in the squash with a large knife, skewer or ice pick to allow steam to escape. Place in a baking dish and bake at 350 degrees F. for an hour or until the skin gives easily under pressure and the inside is tender. Let cool for 10 to 15 minutes, then halve lengthwise or crosswise. Scoop out seeds and fibers and discard. Use a fork to scrape out the squash flesh. It will naturally separate into noodle-like spaghetti strands.

Saute the minced garlic in the olive oil in a skillet until it’s softened and fragrant. Add the tomatoes, basil, and oregano to the garlic and simmer for 10 to 15 minutes. Spoon the garlic-tomato mixture on top of squash strands. Top with grated Parmesan or Romano cheese. Serves 4 to 6.

Spaghetti Squash Salad with Pine Nuts and Tarragon

Ingredients:

  • 1/2 cup pine nuts
  • 3 large (9 pounds) spaghetti squash, halved lengthwise and seeds scraped
  • 2/3 cups extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 cup water
  • 1/2 cup dry white wine
  • 3 tablespoons white wine vinegar
  • Finely grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon chopped thyme
  • 1 pinch crushed red pepper
  • 2 tablespoons chopped tarragon
  • 4 ounces (1 cup) ricotta salata cheese, crumbled

Directions:

Preheat the oven to 350°F. Spread the pine nuts in a pie plate and bake for about 5 minutes, until golden brown. Transfer to a plate and let cool.

Arrange the spaghetti squash halves cut sides up on 2 large rimmed baking sheets. Drizzle with extra-virgin olive oil and season with salt and pepper. Flip the squash cut sides down and pour the water and wine into the pans. Bake for about 50 minutes, until the squash is barely tender. Flip the squash cut sides up and let cool until warm.

In a small bowl, combine the white wine vinegar with the lemon zest and lemon juice, thyme and crushed red pepper. Whisk in the 2/3 cup of olive oil; season with salt and pepper.

Working over a large bowl, using a fork, scrape out the spaghetti squash, separating the strands. Pour the dressing over the squash and toss to coat. Add the tarragon, cheese and pine nuts and toss again.

Roasted Salmon with Spaghetti-Squash Salad

  • One 3 1/2-pound spaghetti squash, halved lengthwise
  • 2 tablespoons olive oil, plus more for brushing
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 small garlic cloves, minced
  • 1 small red chile, minced
  • 1/2 teaspoon finely grated orange zest
  • 1/4 teaspoon finely grated lime zest
  • Salt and freshly ground pepper
  • 1 1/2 pounds skinless center-cut salmon fillet, cut crosswise into very thin slices
  • 2 large kirby cucumbers, halved lengthwise, seeded and cut into thin half moons
  • 2 tablespoons shredded mint

Directions:

Preheat the oven to 500°F. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.

Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.

Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape and separate the strands. Pat dry with paper towels.

Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until cooked through.

In a medium bowl toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.

Spaghetti Squash With Garlic, Parsley and Breadcrumbs

Serves 4

Ingredients:

  • 1 spaghetti squash, about 3 pounds
  • 2 tablespoons extra virgin olive oil
  • 3 to 4 large garlic cloves, green shoots removed, minced
  • 2 tablespoons breadcrumbs
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper to taste
  • Freshly grated Parmesan cheese

Directions:

Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.

Heat the oil in a large, heavy nonstick skillet over medium heat and add the garlic and bread crumbs. When the bread crumbs are crisp —after about a minute — stir in the squash and parsley and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. 

Remove to a warm serving dish, top with freshly grated Parmesan and serve.

Spaghetti Squash with Zucchini, Mushrooms and Onion

Ingredients:

  • 1 (3 to 4-pound) spaghetti squash
  • 2 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons olive oil
  • 1 large onion, halved and thinly sliced crosswise
  • 2 garlic cloves, finely chopped
  • 2 zucchini (1 lb), halved lengthwise and thinly sliced crosswise
  • 8 ounces sliced cremini or white mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Stir in butter and season with salt and pepper to taste. Put on a platter.

Meanwhile, heat oil in a 12-inch skillet over moderately-high heat, saute onions and garlic, stirring frequently until golden, about 6 minutes. Then stir in zucchini, mushrooms, salt and pepper and cook, covered, until softened occasionally stirring, for about 7 minutes. Spoon mixture over squash.

Spaghetti Squash Bake

Serves 4 to 6.

Ingredients:

  • 1 small spaghetti squash
  • 1/2 cup water
  • 1 pound Italian turkey sausage, casing removed
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes with liquid
  • 1/2 teaspoon leaf oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups shredded mozzarella cheese
  • Shredded basil for garnish

Directions::

Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover with foil and bake spaghetti squash in a 375° F. oven for about 30 minutes or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork.

In a large skillet, cook the sausage, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to a 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° F. for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer or until cheese is melted. Top with basil.

 

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Ybor City – Florida’s Little Italy

April 19, 2013

Tribute to Immigrants of Ybor City – Centennial Park

The Italians in Florida

“The people who had lived for centuries in Sicilian villages perched on hilltops for protection from marauding bands and spent endless hours each day walking to and from the fields, now faced a new and strange life on the flats of Ybor City.” - Tony Pizzo, The Italians in Tampa.

The Italians of Ybor arrived almost exclusively from Sicily. Life in that island off Italy’s southern coast was unimaginably hard in the mid- to late 1800s. Most of the immigrants whose eventual destination was Ybor City came from Sicily’s southwestern region, a hilly area containing the towns of Santo Stefano Quisquina, Alessandria della Rocca, Cianciana and Bivona. Dependent on agriculture (including the cultivation of almonds, pistachios, flax, olives, wheat and wool), mining and limited trade contacts, the residents of the area struggled with poor soil, malaria, bandits, low birth rates, high land rents and absentee landlords. The population responded, according to historian Giampiero Carocci, by exercising three options: “resignation, socialism, and emigration.”

The last option–emigration–was usually of the “chain” variety. Both through word of mouth and the activities of labor brokers (padrones), Sicilians learned of job opportunities in America. Padrones were labor brokers, usually immigrants themselves, who acted as middlemen between immigrant workers and employers. Early sugar-producing communities in New Orleans, Louisiana and St. Cloud, Florida attracted many Sicilians, but the work and conditions were so grueling that many immigrants looked elsewhere. The completion of the Plant System Railway to Tampa (1884) and Vicente Martinez Ybor’s development of Ybor City (1886) made the Tampa area an attractive destination for these immigrants. Thousands–including the many Sicilians who either came directly to Tampa or moved there from their initial U.S. “landing spots”–found work in the cigar trade, as well as in the myriad of other enterprises that supported Italians in the community.  Source: Cigar City Magazine

Italians mostly brought their entire families with them, unlike many of the other immigrants. The foreign-born Italian population of Tampa grew from 56 in 1890 to 2,684 in 1940. Once arriving in Ybor City (pronounced ee-bor), Italians settled mainly in the eastern and southern fringes of the city. The area was referred to as La Pachata, after a Cuban rent collector in that area. It also became known as “Little Italy”.

At first, Italians found it difficult to find employment in the cigar industry, which had moved to Tampa from Cuba and Key West, FL and was dominated by Hispanic workers. The Italians arrived in the cigar town without cigar-making skills. When the early Italians entered the factories, it was at the bottom of the ladder, positions which did not involve handling tobacco. Working beside unskilled Cubans, they swept, hauled, and were porters and doorkeepers. In time, many did become cigar workers, including Italian women. The majority of the Italian women worked as cigar strippers, an undesirable position, mainly held by women who could find nothing else. Eventually, many women became skilled cigar makers, earning more than the male Italian cigar makers.

Inside an Ybor City cigar factory, ca. 1920

Seventh Avenue (ca. 1908)

Many Italians founded businesses to serve cigar workers, mostly small grocery stores in the neighborhood’s commercial district that were supplied by Italian-owned vegetable and dairy farms located east of Tampa’s city limits.The immigrant cultures in town became better integrated as time went by; eventually, approximately 20% of the workers in the cigar industry were Italian Americans. The tradition of local Italian-owned groceries continued and a handful of such businesses founded in the late 1800’s were still operating into the 21st century. Many descendants of Sicilian immigrants eventually became prominent local citizens, such as mayors Nick Nuccio and Dick Greco.

Current View: Gateway to Ybor City on 7th Ave near the Nick Nuccio Parkway.

Devil crab is one of Tampa’s original culinary creations. The snack first appeared around 1920 as street food in Tampa, concocted when blue crab was plentiful. Heat from red pepper flakes gave the rolls their fiery name. Some debate the origins of the rolls, tracing them to Spain, Cuba or Italy, but they are likely a little of all three, one of Tampa’s fusion foods.

Victor Licata watched over his own devil crabs after opening the Seabreeze Restaurant on the 22nd Street Causeway around 1925. His daughters rolled the crabs at home and then they were served in the restaurant; diners could not get enough of the spicy, plump croquettes. Seabreeze devil crabs were so popular, the restaurant sold about 750,000 rolls annually in the 1990′s. In 1992, the Licata family sold the Seabreeze Restaurant to Robert and Helen Richards, who had run a neighboring seafood shop since the 1960′s. 

Seabreeze’s Devil Crab

From: Seabreeze By The Bay Cookbook.                                    

This recipe has been cut in half. See the original in the newspaper copy above

You can also bake the cakes in a very hot oven turning them over several times, so that they can brown evenly.

Ingredients:

Sauce

  • 1 cup finely diced onion
  • 1/2 cup finely diced green or red pepper
  • 1/2 tablespoon minced garlic
  • 1/2 cup finely diced celery
  • 1/8 cup olive oil
  • 1/4 cup water
  • 7 oz. tomato puree
  • 7 oz. tomato paste
  • 1 tablespoon crushed red pepper
  • 1/2 tablespoon dried oregano
  • 2 pounds of blue crab claw meat, fresh or frozen

Stuffing

  • 1 Italian baguette
  • 1 loaf of Cuban bread
  • Italian seasoned bread crumbs, plus additional for dredging
  • 1 1/2 tablespoons crushed red pepper
  • Water
  • Vegetable oil for frying

Directions:

Finely dice the onion, pepper, garlic and celery in a blender or food processor.

Add the vegetables to a large saute pan with the oil and the water and cook over very low heat for 1 hour until soft.

Add in the tomato puree, tomato paste and red pepper flakes and cook on low heat for an additional hour, stirring often. Add the oregano and cook for 5 more minutes. Turn off the heat and let it cool.

Flake the crabmeat into a large bowl and make sure to pick it over for any small pieces of shell. Add sauce gradually until the mixture is moist and holds together. Refrigerate the mixture until ready to cook.

Tear the bread up and put it all into a big bowl. Add enough water to moisten the bread and then mash it all together until it has a loose, doughy consistency.

Add in the red pepper and then add enough bread crumbs to form a dough with a biscuit consistency.

In a Dutch Oven heat 2 inches of oil to 330 degrees F.

In 3 separate bowls: place stuffing in the first bowl, crab mixture in the second and additional bread crumbs in the third.

Scoop up a handful of dough and drop it into the bread crumbs and roll lightly and form it into a 4 inch circle.

Place a heaping tablespoon of crab filling right in the center and then bring the edges up and around it. Close up the seams. (See photos below.)

Roll the deviled crab in bread crumbs again and place on a plate.

Fry the cakes in batches for 7 minutes or until golden brown. Serve immediately with hot sauce.

Healthier Recipes To Make At Home

Cucuzza Soup

Cucuzza has its origins in the Mediterranean, especially Italy. Its season in Florida is from June until first frost and can grow from 15 to 36 inches long and approximately 3 inches in diameter. It’s also known as bottle gourd, super long squash and snake squash.

Ingredients:

  • 1 large onion, finely chopped
  • 1 tablespoon garlic, minced
  • 3 tablespoons olive oil
  • 1 cucuzza (3–4 cups)
  • 1 cup water
  • 1–15 oz can of diced tomatoes
  • Salt & pepper to taste
  • 1/2 cup parmesan cheese

Directions:

Cut the cucuzza in cubes and set them aside while the onions and garlic simmer in olive oil. Next add the cucuzza, water and tomatoes. Add the salt, pepper and grated Parmesan cheese. Simmer until the cucuzza is tender and almost transparent.

Spicy Deviled Crab

Ingredients:

  • 1 lb crabmeat
  • 1 cup breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 heaping teaspoon dry mustard
  • 1 teaspoon salt
  • 1 finely chopped serrano chile
  • 1/2 cup finely chopped onion
  • 2 finely chopped garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup milk
  • 2 tablespoons dry sherry
  • 4-6 cleaned crab shells or ramekins

Directions:

Preheat oven to 350 degrees F.

Mix all the ingredients together and let rest for 10 minutes.

Stuff the mixture loosely — do not pack it — into the crab shells, or if you don’t have them, single-serving ramekins. You could also simply use a casserole dish, too.

Bake for 40 minutes.

Linguine with Clams, Mussels, Shrimp and Calamari in Spicy Tomato Sauce

1 Serving

Ingredients

  • 1 1/2-ounces extra virgin olive oil
  • 1/2-ounce garlic, chopped
  • 1/2-ounce shallots, chopped
  • 1/4 cup finely diced red bell pepper
  • 4 small clams
  • 5 black mussels
  • 2 ounces shrimp
  • 1/2-ounce white wine
  • 3 ounces spicy marinara sauce
  • 1-ounce calamari
  • 3 ounces linguine
  • 1-ounce fresh basil
  • 1 tablespoon bread crumbs

Directions:

In a large saute pan, heat the olive oil. Add garlic, bell pepper and shallots, and saute until brown. Add the clams, mussels and shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari.

Cook the pasta in salted boiling water. Drain and add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl.

 

Easy Italian Rum Cake

A popular restaurant dessert.

Yield: 1 – 10 inch Bundt Pan or Tube Pan

Ingredients:

  • 1 box of yellow cake mix
  • 1 package of vanilla instant pudding mix (4 oz serving size)
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup of pecans or walnuts, finely chopped
  • 1/2 cup dark rum

Glaze

  • 1/2 cup unsalted butter
  • 1 cup of granulated sugar
  • 1/4 cup water
  • 1/2 cup of dark rum

Directions:

Preheat the oven to 325 degrees F.

Spray the bundt or tube pan with cooking spray.

Sprinkle the chopped nuts over the bottom of the pan.

Mix all the cake ingredients together in an electric mixer and blend well.

Pour batter over nuts.

Bake for 1 hour. Cool on a wire rack.

While the cake is baking prepare the glaze.

Glaze Directions:

Melt the butter in a saucepan and stir in the water and sugar. Boil the glaze mixture for 5 minutes stirring constantly. Remove saucepan from the heat and stir in the rum.

When the cake has cooled remove from the cake pan and invert onto a serving plate.

Prick the top with a fork. Drizzle and smooth glaze evenly over the sides and top.You may need to do this several times until all the glaze is absorbed. Let the cake sit covered for 12 hours to absorb the rum sauce. (Place several toothpicks in the cake and cover tightly with plastic wrap for 12 hours.)

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5 Healthy Spring Dinners

April 16, 2013

Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety and freshness. This way it should be easier to make healthy choices. Focus on finding foods you love and easy recipes that incorporate a few fresh ingredients. Gradually, your diet will become healthier and more appealing.

Start slow and make changes to your eating habits over time. Trying to make your diet healthy overnight isn’t realistic or smart. Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad (full of different color vegetables) to your diet once a day or switching from butter to olive oil when cooking. As your small changes become habit, you can continue to add more healthy choices to your diet.

Every change you make to improve your diet matters. You don’t have to be perfect and you don’t have to completely eliminate foods you enjoy to have a healthy diet. The long term goal is to feel good, have more energy and reduce the risk of cancer and disease. Don’t let your missteps derail you—every healthy food choice you make counts.

Spring brings lots of healthy produce, These include asparagus, broccoli, fresh herbs, and leafy greens, which can be found fresh at farmers’ markets and the produce section of supermarkets. Other healthy spring ingredients include strawberries, artichokes, arugula, radishes, garlic, peas and mushrooms. In addition to being loaded with vitamins, minerals and antioxidants, these spring ingredients tend to lend themselves to lighter preparations, such as steaming and roasting. Fresh produce is often more flavorful than food that’s been stored for a long time, so a bit of lemon juice and a sprinkling of fresh herbs can be all you need to season it.

So, in the spirit of spring — as the trees are beginning to bud, the flowers are starting to appear and the days are getting longer — I’ve gathered some recipes using the ingredients of spring to inspire us all to keep it fresh and healthy this season.

 

Risotto with Chicken and Spring Peas

Make it a vegetarian option by using vegetable broth and eliminating the chicken.

Makes: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup uncooked arborio rice
  • 4 1/2 cups chicken or vegetable broth
  • 1 cup loose-pack frozen tiny or regular-size peas
  • 1/4 cup coarsely shredded carrot
  • 2 cups shredded cooked chicken
  • 2 cups fresh spinach, shredded
  • 1/4 cup grated Parmesan cheese (2 ounces)
  • 1 teaspoon snipped fresh thyme

Directions:

In a large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add the uncooked rice. Cook and stir about 5 minutes or until the rice is golden brown.

Meanwhile, in a medium saucepan bring broth to boiling; reduce heat to keep broth simmering. Carefully add 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly, until broth is absorbed. Continue to cook, adding 1/2 cup of broth at a time until all the broth is used; stirring after each addition until the liquid is absorbed. (This should take 18 to 20 minutes total.)

Stir in the peas and carrots with the last addition of the broth. Cook and stir until rice is slightly firm (al dente) and creamy.

Stir in chicken, spinach, Parmesan cheese and thyme; heat through. Serve immediately.

 

Parmesan-Crusted Fish

Makes: 4 servings

Ingredients

  • 4 skinless cod fillets (1-1/2 pounds total) or white fish fillets of choice
  • Salt
  • Ground black pepper
  • 1/3 cup Italian seasoned panko bread crumbs
  • 1/4 cup finely shredded Parmesan cheese
  • 1/2 cup water
  • 1- 10 ounce package julienned carrots (3 cups)
  • 1 tablespoon butter
  • 1/2 teaspoon dried oregano

Fresh salad greens mixed with Italian dressing

Directions:

Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray. Rinse fish and pat dry; place on baking sheet. Season with salt and pepper. In a small bowl stir together panko and cheese; sprinkle on fish. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness of fish or until crumbs are golden and fish flakes easily when tested with a fork.

Meanwhile, in a large skillet bring the water to boiling; add carrots. Reduce heat. Cook, covered, for 5 minutes. Uncover; cook for 2 minutes more. Add butter and oregano; toss.

Mix greens with dressing and place on dinner plates. Top with cooked fish.

Serve carrots on the side of the fish.

 

Tomato and Eggplant Fusilli

Ricotta salata is a salty, mild-flavored cheese with a crumbly texture similar to feta.

Serve this entre with a green salad and crusty whole grain Italian bread.

Makes: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 cups cherry tomatoes
  • 1 large eggplant (about 1 lb), cut into 1/2-inch cubes
  • 3 large cloves garlic, sliced
  • 3/4 teaspoon salt
  • 1 pound whole wheat fusilli
  • 1 cup fresh basil, hand torn
  • 1 cup (4 oz) shredded ricotta salata

Directions:

In a large lidded skillet, heat 1 tablespoons of the oil over medium heat. Stir in tomatoes and eggplant. Cook, covered, 15 minutes. (If skillet does not have a lid, cover tightly with aluminum foil.) Stir in garlic and 1/4 teaspoon of salt; cover and cook another 10 to 15 minutes or until tomatoes are soft.

Meanwhile, bring a pot of salted water to a boil. Cook fusilli according to package directions, reserving 3/4 cups of the pasta water. Using a large slotted spoon, transfer the fusilli to skillet with the tomato eggplant mixture. Stir in 1/2 cup of the pasta water, 3/4 cups of basil, 3/4 cups of ricotta salata, the remaining 1 tablespoon oil and remaining 1/2 tsp salt. (If pasta seems dry, stir in the remaining 1/4 cup pasta water.) Garnish with remaining 1/4 cup basil and 1/4 cup ricotta salata.

 

Pork Cacciatore

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 ounces mushrooms, sliced
  • 1 clove garlic, peeled and chopped
  • 1 pound boneless pork loin, cut into bite-size pieces
  • 1 – 14-1/2 ounce can diced tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked brown rice or whole wheat orzo pasta

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally, until softened.

Stir in pork, tomatoes, Italian seasoning, salt and black pepper. Cover and simmer on medium low, stirring occasionally, for 10 minutes.

Serve with the cooked rice or orzo and a green vegetable, such as asparagus.

 

Chicken Pomodoro and Garlic Spaghetti

Round out this meal with a green salad.

Makes: 4 servings

Ingredients:

  • 2 whole boneless, skinless chicken breasts, halved, (about 8 oz. each)
  • Salt and black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/4 cup vodka
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup evaporated milk or half & half
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh lemon juice
  • 1/4 cup minced scallions

Directions:

Season chicken with salt and pepper, then dust with flour. Coat a large saute pan with nonstick spray. Add oil and heat over medium-high.

Saute chicken until brown, 2–3 minutes per side. Transfer cutlets to a plate.

Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and milk and reduce until thick, 2–3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return chicken to pan and simmer until chicken is cooked. Turn chicken over to coat in sauce before transferring to a serving plate.

Pour sauce over cutlets and garnish with scallions. Serve with Garlic Spaghetti, recipe below.

Garlic Spaghetti

Makes: 4 servings

  • 8 oz dried spaghetti
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh parsley
  • 1 tablespoons minced lemon zest
  • Salt, black pepper and red pepper flakes to taste

Directions:

Cook spaghetti in a large pot of boiling salted water according to package directions. Reserve 1/2 cup pasta water and drain pasta.

Heat oil in the same pot over medium-high. Add garlic; cook 30 seconds. Stir in pasta water, parsley, lemon zest and cooked and drained spaghetti; toss to coat.

Season spaghetti with additional salt, black pepperand red pepper flakes to taste.

 

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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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Italian Spring Salads

April 4, 2013

Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today’s modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.

A classic insalata mista (salad of mixed greens) often combines a variety of whatever salad ingredients are freshest and in season. Romaine and other Italian lettuces, Belgian endive, arugula, radicchio, dandelion greens, very young radish tops, sorrel leaves, chive flowers or fresh young herb leaves (oregano, basil or thyme) are a few of the possibilities.

Italian Salad Making Basics

Greens should be loosely wrapped in damp paper or cotton towels and refrigerated until shortly before the salad is to be prepared. Using wooden utensils will help avoid bruising tender greens.

Extra virgin olive oil is always the most essential ingredient and that is usually simply combined with white or balsamic vinegar or lemon, which is especially common in the central southern region of Italy. Only in the last generation or so have Italians begun to explore more elaborate vinaigrettes and dressings.

In any discussion of salad dressings, there are just a couple of things to keep in mind: Always apply the dressing just minutes before serving it, otherwise, the vinegar or lemon will wilt the lettuce leaves. Only dress the amount of salad you intend to eat. You can store the rest in the refrigerator with a wet kitchen towel on top of it. (Tupperware is perfect for storing salad; just be sure the lettuce is thoroughly dry.) If you have any leftover salad dressing, most can be stored in the refrigerator for a few days or more.

Another very important thing to remember before applying whatever dressing you choose, is that it is crucial that you thoroughly dry the lettuce after you’ve washed it; there is nothing worse than a salad with soggy lettuce. If you use a spinner-which is a really great invention-after the first spin, be sure to stop and turn the lettuce. Sometimes the leaves act as a kind of a screen, impeding the water from actually being expelled. If you spin and turn the lettuce a couple of times, you can be sure to enjoy a crisp salad later.

For most green salads, the serving bowl and individual salad plates should be chilled slightly, while the dressing should be at room temperature.

Lemon Dressing

Classic Italian Vinaigrette

Yield: About 1 1/2 cups

Make this dressing up to a week ahead. Add it sparingly to greens along with cracked black pepper.

Ingredients:

  • Juice of 1 lemon
  • 4 tablespoons red wine vinegar
  • Coarse salt to taste
  • 3/4 cup olive oil
  • 1 teaspoon freshly ground cracked pepper

Directions:

Combine lemon juice, vinegar and salt in small bowl or jar. Stir to dissolve salt. Whisk in olive oil. Let stand 10 minutes. Add pepper add additional salt, if desired.

Spring Salads

One of the most flavorful of traditional Italian spring salads is also one of the easiest to prepare. Insalata Caprese is a light, savory salad made from tomatoes, fresh mozzarella cheese, basil leaves, olive oil and seasonings. To prepare: slice four large, ripe tomatoes into slices 1/4 inch thick. Slice 1 pound of fresh mozzarella cheese into 1/4-inch thick slices. On a large platter, place tomato and mozzarella slices along with fresh basil leaves in intermittent layers. Drizzle with 3 tablespoons of extra virgin olive oil. Before serving, sprinkle with cracked black pepper and sea salt to taste. Serve cold.

The most classic version of Italian spring salad contains fresh ingredients such as grated Parmesan cheese, fresh garlic and black olives. To prepare: in a medium-size bowl whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of water, one clove of roasted and finely minced garlic and 1/2 teaspoon of dried, crushed oregano. As you whisk the combination, slowly add 4 teaspoons of olive oil. Set the mixture aside. In a large, separate bowl, combine 4 cups of mixed spring salad, one medium yellow bell pepper cut into thin strips, one fresh red onion cut into rings and 1/4 cup of fresh black olives. Toss salad until well mixed and then top with dressing mixture. Before serving, season with fresh ground black pepper and 2 tablespoons of grated Parmesan cheese. Serve cold.

Insalata Primavera is a light, but hearty salad that will easily substitute for heavier dishes for warmer weather lunches or suppers. To prepare: in a large bowl, combine 18 cooked, yet still firm, asparagus spears that have been chopped into 2-inch pieces, 1/2 pound of fresh green beans that have been cooked and cut in half, six cooked and sliced artichoke hearts, three large peeled and diced tomatoes and 1 thinly sliced peeled cucumber. In a medium-size glass jar, combine 2/3 cup of extra virgin olive oil, 1/3 cup of your favorite white wine vinegar, 2 tablespoons of fresh chopped basil and salt and pepper to taste. Place a lid on the glass jar and shake vigorously until mixed well. Drizzle the dressing over the salad before serving. Serve cold.

Arugula Salad with Salami and Pecorino Cheese

Serves 4

Ingredients:

  • 1/2 clove garlic, pounded to a paste with a pinch of salt
  • 1-1/2 tablespoons red-wine vinegar or freshly squeezed lemon juice; more as needed
  • 1/4 cup extra-virgin olive oil
  • 1 bulb fennel, trimmed
  • 4 large handfuls arugula, about 5 oz, washed and dried
  • Kosher salt
  • 4 oz piece of stick salami, cut into 1/8- to 1/4-inch dice
  • 3 oz aged Tuscan Pecorino cheese, cut into 1/8- to 1/4-inch dice

Directions:

Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 10 minutes. Whisk in the oil. Taste and add more salt or vinegar, if necessary.

Just before serving, use a mandolin to thinly slice the fennel. In a large work bowl, combine the shaved fennel with the arugula, salami and cheese. Season with salt and pepper to taste. Gently toss with just enough vinaigrette to lightly coat the greens.

With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.

Tortellini Salad Italiana

Ingredients

  • 2-9 oz packages fresh cheese and spinach tortellini (refrigerated, prepared according to package directions)
  • 2 cups yellow bell pepper, thinly sliced
  • 1 cup fresh small mozzarella cheese balls (bocconcini), halved
  • 1 cup tomato vinaigrette dressing, recipe below
  • 1/2 cup prosciutto, thinly sliced
  • 12 cup basil, thinly sliced
  • black pepper, fresh cracked

Directions:

Combine prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour

Tomato Vinaigrette

Ingredients:

  • 1 1/4 cups extra virgin olive oil
  • 4 cups fresh tomatoes, seeded and finely diced
  • 4 tablespoons chopped tarragon leaves
  • 4 tablespoons chiffonade basil leaves
  • 2 tablespoons minced parsley leaves
  • 2 minced shallots
  • 6 tablespoons lemon juice

Directions:

In a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice and 1 1/4 cups olive oil. Mix to combine and season with salt and pepper.

Warm Bean Salad With Fresh Herbs and Olives

An excellent side dish to meat or fish. Also good with shrimp added to the salad.

Ingredients:

  • 3 cups cooked and drained white beans (or canned). If made from dried beans, save about 1/3 cup of cooking liquid.
  • 2 tablespoons extra-virgin olive oil.
  • 2 garlic cloves, minced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • Scant 1/3 cup bean cooking liquid, water or chicken broth
  • 1/2 cup black olives, pitted and chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 large fresh basil leaves, torn into small pieces or chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt or to taste
  • Freshly ground black pepper, to taste

Directions:

Place the beans in a medium nonstick skillet and set aside.

Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.

Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle- do not let garlic burn.

Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.

Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.

Remove from heat and add the lemon juice, salt and pepper. Serve warm or at room temperature.

Italian Seafood Salad with String Beans

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3/4 pound shelled and deveined large shrimp
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons finely chopped garlic
  • 1 cup water
  • 1/2 pound cleaned squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles halved lengthwise
  • 1/2 pound bay scallops or quartered sea scallops
  • 1 pound mussels, scrubbed and debearded
  • 1 1/2 pounds small clams scrubbed
  • 3 tablespoons fresh lemon juice
  • 1 pound mixed yellow wax and green beans, ends trimmed, beans cut into 2-inch lengths
  • 1 cup cherry tomatoes, finely chopped
  • 2 tablespoons shredded basil leaves
  • 1 tablespoon minced flat-leaf parsley
  • Cayenne pepper
  • Lemon wedges, for serving

Directions:

In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the garlic and cook, stirring, until the shrimp turn a light pink, about 1 minute. Transfer the shrimp to a platter. Add the water to the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Pour the pan juices into a bowl and wipe out the skillet.

Heat 1 tablespoon of olive oil in the skillet. Add the squid and scallops. Season with salt and pepper and cook, stirring, for 1 minute. Add 1/2 teaspoon of the garlic and cook just until fragrant, about 1 minute longer. Transfer to the platter.

Pour the reserved pan juices from the bowl into the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Add the mussels, clams and the remaining 1/2 teaspoon of garlic and bring to a boil. Cover and cook over high heat until the shells open, about 5 minutes. Using a slotted spoon, transfer the mussels and clams to a large bowl; discard any that do not open. When the shells are cool enough to handle, remove the meat and add it to the platter.

Pour any accumulated shellfish juices into the skillet and bring the liquid to a boil. Simmer over moderate heat until reduced to 1/4 cup. Pour the liquid into a large bowl. Add the lemon juice and the remaining olive oil and let cool. Stir in all of the seafood and let marinate in the refrigerator for 30 minutes.

Meanwhile, in a medium saucepan of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain and cool under running water; pat dry. Add the beans, basil, tomatoes and parsley to the seafood salad. Season with salt and cayenne and serve with lemon wedges.

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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.

Picture

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.

 

Related articles

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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