Healthy Italian Cooking at Home

Category Archives: Fish

My Local Farmers' Market

My Local Farmers’ Market

A farmers’ market is a place where farmers sell their products directly to consumers. Ultra-fresh produce, pastured meat and eggs, artisan cheeses, hand-harvested honey and other fresh, small-batch foods are the hallmark of the best farmers’ markets. With farmers’ markets overflowing with the best of the season’s produce—corn on the cob, tomatoes, squash, stone fruit and more, all at the absolute peak of their ripeness—it’s easy to pull together an elegant, satisfying dinner menu that showcases the summer’s bounty.

If you know a bit of what to expect when you get to the farmers’ market, making decisions at each stall is much easier. Learn what grows in your area and talk to the growers about what will be coming to market in upcoming weeks. In the US, find your local farmers’ markets from United States Department of Agriculture 

  • Markets tend to be less crowded right when they open or just before they close.  For the best selection, go to the farmers’ market early in the day. The best goods go first. Popular-but-limited items may even sell out before the day is done. For the best deals, go to the farmers’ market late in the day. Farmers and other vendors often prefer to discount products instead of loading them back up and taking them home.
  • Some farmers’ market vendors offer bags, but they tend to be thin and flimsy plastic ones that can break under the pressure of any substantial produce purchase. Make sure everything gets home from the farmers’ market by bringing your own sturdy canvas or nylon bags.
  • Although vendors will make change, purchases will go easier and faster if you have small bills with you. Most farmers only take cash at the market.
  • If you find a vegetable that’s new to you and want to give it a try, ask the farmer how to prepare it. For the best tips specifically ask how they like to eat it.

farmersmarket 1

Summer Squash Salad with Arugula, Feta and Herbs

Ingredients

  • 3 tablespoons lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 lemon
  • 3 summer squash (medium-sized yellow or green, about 3-4 cups sliced squash)
  • 6 ozs arugula leaves (baby, 3-4 handfuls)
  • 1/2 cup chopped fresh herbs (basil, mint and parsley)
  • 1/4 cup feta cheese crumbled

Directions

Zest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon to measure 3 tablespoons. Add lemon juice to the zest, then whisk in the olive oil.

Cut off the ends of the squash and cut in half lengthwise; then cut into very thin slices. Layer the sliced squash into a flat dish and pour 2/3 of the dressing over the squash and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes.

Wash baby arugula leaves and spin dry or dry with paper towels. Wash herbs of your choice and spin dry or dry with paper towels and coarsely chop them.

Combine arugula and herbs in bowl large enough to hold all the salad ingredients. Add marinated squash slices, toss to combine and taste to see if you want to add more dressing, salt or fresh ground black pepper. Arrange salad on individual salad plates, sprinkle each with 1 tablespoon crumbled feta cheese and serve.

farmersmarket 5

Grilled Panzanella Salad

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • One 14 ounce loaf Italian bread
  • 1 small red onion, peeled and quartered
  • 4 medium tomatoes (1-1/2 lbs total), diced into 1-inch pieces
  • 1 large seedless cucumber, diced into 1/2-inch pieces
  • 1 large garlic clove, minced
  • 1 cup packed basil leaves, roughly chopped

Directions

Heat a grill to medium-high heat.

In a large bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Set aside.

Cut bread loaf in half crosswise, then cut each half lengthwise into four 1-inch-thick slices, for a total of 8 slices. Brush slices lightly with olive oil. Grill 2 minutes per side; set aside. Lightly brush onion quarters with olive oil. Grill 5 minutes; rotate and grill another 5 minutes. Cut bread slices into 1-inch cubes.

Cut onion quarters into thin slices. Toss bread, onion, tomatoes, cucumber, garlic and basil in the reserved dressing. Cover and let stand for 30 minutes to allow flavors to combine.

farmersmarket 6

Green Tomatoes with Red Pepper Aioli

Ingredients

  • 1/2 cup light mayonnaise
  • 1/4 cup roasted red peppers, drained
  • 1 large clove garlic, coarsely chopped
  • 2 pounds firm green tomatoes
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 2/3 cup yellow cornmeal
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • Pinch cayenne pepper
  • 6 tablespoons canola oil, for sauteing 

Directions

Aioli

Combine mayonnaise, red peppers and garlic in a processor or blender. Process until well combined and fairly smooth, scraping down sides of the processor halfway through. Transfer to a small bowl. Refrigerate until serving.

Tomatoes

Core tomatoes and cut a thin slice from the top and bottom of each and discard. Cut each tomato into three or four 1/4-inch-thick slices and dry on paper towels. Sprinkle with 1/8 teaspoon of the salt.

Combine flour and 1/8 teaspoon of the salt in a shallow dish. Lightly beat eggs in a second shallow dish. Whisk together cornmeal, Parmesan, remaining 1/4 teaspoon salt, the black pepper and cayenne in a third shallow dish.

Coat 1/3 of the tomato slices in the seasoned flour, followed by egg, then cornmeal mixture.

Heat oven to 200 degrees F.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the coated tomato slices and saute for 2 minutes. Carefully turn over the slices and saute an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in the oven.

Repeat, coating 1/3 of the tomato slices with seasoned flour, egg and cornmeal mixture. Add 2 more tablespoons of the oil to skillet and saute as directed above. Repeat with the last batch of tomatoes and oil. Serve tomatoes warm with the aioli on the side.

farmersmarket 8

Grilled Shrimp and Bean Salad

Serve with cornbread, if desired.

Ingredients

  • 8 (12-inch) skewers
  • 2 pounds peeled, medium-size raw shrimp (21/25 count)
  • Basil Vinaigrette, divided (see recipe below)
  • 1 1/2 pounds fresh green beans, trimmed
  • 6 cooked bacon slices, crumbled
  • 1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese
  • 3/4 cup chopped roasted almonds

Directions

Soak wooden skewers in water to cover 30 minutes or use metal skewers.

Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.

Preheat outdoor grill to 350°F to 400°F (medium-high) heat.

Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.
Remove shrimp from the marinade, discarding marinade. Thread shrimp onto skewers.

Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from the skewers and toss with green beans, crumbled bacon, Parmesan cheese, roasted almonds and remaining 3/4 cup Basil Vinaigrette.

Basil Vinaigrette

Ingredients

  • 1/2 cup chopped fresh basil
  • 1/2 cup balsamic vinegar
  • 4 large shallots, minced
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon seasoned pepper
  • 1/2 teaspoon salt
  • 1 cup olive oil

Directions

Whisk together basil, balsamic vinegar, shallots, garlic, brown sugar, pepper and salt until blended. Gradually add olive oil, whisking constantly, until blended.

farmersmarket 2

 

Torta Salata di Zucchine e Cipolle (Zucchini, Onion and Ricotta Pie)

A savory summer pie from Italy’s Piedmont region is made with zucchini and onions, but feel free to substitute with peppers, eggplant, squash—even tomatoes.

Serves 6

Ingredients

  • 1/4 cup olive oil
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 6 medium zucchini, thinly sliced
  • 1/2 cup grated Pecorino cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup roughly chopped parsley
  • 4 eggs, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 3 tablespoons dried Italian seasoned bread crumbs

Directions

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt and pepper.

Heat oven to 350°F. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over the top and bake until golden on the top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.

farmersmarket 7

Grilled Chicken and Vegetables

4 servings

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon salt
  • Olive oil cooking spray
  • 1 red bell pepper, halved lengthwise, stemmed and seeded
  • 1 small eggplant, cut into 1/2-inch-thick rounds
  • 1 medium zucchini, halved lengthwise
  • 4 plum tomatoes, halved lengthwise
  • 1 medium red onion, cut into 1/2-inch-thick rounds
  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed 
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon red-wine vinegar

Directions

Preheat outdoor grill to medium-high. Combine oil, basil, marjoram and salt in a small bowl. Reserve 1 tablespoon of the mixture in another small bowl; set aside.

Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with olive oil cooking spray. Grill the vegetables, turning once, until soft and lightly charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.

Rub the tablespoon of reserved herb mixture on both sides of the chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.

Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with the vinegar and the remaining herb mixture. Serve the grilled chicken over the vegetables.

farmersmarket 3

Summer Berry Dessert

Serves 4

Ingredients:

  • 1/4 cup fresh mint, chopped
  • 2 tablespoons sugar
  • 1/2 (16-ounce) container organic strawberries, hulled and chopped
  • 1 (6-ounce) container organic blackberries
  • 1 (6-ounce) container organic blueberries
  • 1 (6-ounce) container organic raspberries

Directions

Crush mint and sugar in a mortar and pestle until well-blended (or place sugar and mint in a blender or food processor and pulse until well-blended). Place mint-sugar in a large bowl and add strawberries, blackberries, blueberries and raspberries. Gently toss until evenly combined.

Let the fruit sit for an hour. The berries will release some of their juices and soften.

farmersmarket 4

Plum Tart

Serves 8

Ingredients

  • 6 tablespoons chilled unsalted butter, cut into ½” cubes, divided
  • 1 cup flour, plus more for baking dish
  • 1/2 cup plus 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 lb Italian plums or other firm plums, pitted and cut into eighths
  • 1/2 teaspoon ground cinnamon

Directions

Heat the oven to 400°F . Coat an 8″ x 8″ baking dish with cooking spray and dust with flour; set aside.

Whisk the together the 1 cup flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Add 4 tablespoons chilled butter and rub into flour mixture until pea-size pieces form.

Mix together milk, vanilla and egg in a small bowl; add to the flour mixture and stir with a wooden spoon until just combined.

Transfer dough to the prepared baking dish and spread over the bottom of the dish; arrange plum slices in rows on top of the dough.

Combine remaining 1/2 cup sugar and cinnamon and sprinkle over plums.

Melt remaining 2 tablespoons butter and drizzle over plums.

Bake until browned and bubbly, about 30 minutes. Let cool slightly before slicing and serving.

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summerdinner

Being outside, we need to be aware of dehydration, skin sensitivities and vitamin and mineral deficiencies that may happen to our bodies during the peak of summer. Nature has a bounty of different fruits and vegetables that are just right for the summer. These vegetables and fruits are high in water content and are light on the stomach and easy to digest.

Easy to digest food items are best for the summer, as they do not stay in the stomach for long and do not make you feel heavy or lethargic. Junk food, fries, fried foods and other foods that are high in fat content will make you feel excessively hot after a short period of time. This is because fat in the body acts like an insulator for body heat. On top of drinking water, fresh juices and smoothies, eating fresh fruit can also help your body stay energized and hydrated.

Foods that are especially good for you in the summer are:

Beverages – Potassium rich water with lemon and coconut water
Fruits – Mango, watermelon, melons, cherries, berries and banana
Vegetables – Squash, cucumber, corn and tomatoes

For summer dinners forget about processed foods. Instead, use fresh, seasonal ingredients to create a balanced meal that includes vegetables, salad, proteins and healthy snacks like hummus.

  • Use legumes — beans, peas or lentils — to make salads or side dishes. They are high in fiber and vitamins and are much healthier than sugar-loaded baked beans or calorie-laden mayo-based potato or macaroni salads.
  • Use healthy oils and vinegars to add flavor to salads. For example, blend olive with different types of vinegar or citrus juices.
  • For snacks, try raw unsalted nuts, marinated olives, guacamole and sliced vegetables.
  • For grilling, choose lean cuts of meat and trim away excess fat. Don’t forget fish – it is wonderful on the grill. Be sure to add vegetables and fruit to the grill. Good choices include red, yellow and green peppers, green or yellow squash, mushrooms, red onions and peaches.

Try these dinner menus to get you started.

Dinner One: 6 servings

  • Tuna Zucchini Cakes
  • Remoulade Sauce 
  • Grilled Corn Salad

Tuna Zucchini Cakes

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Yield: 6 servings: 2 patties each.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 cup finely chopped onion
  • 12 ounces fresh cooked tuna or canned tuna in water, chopped
  • 2 cups Italian seasoned bread crumbs, divided
  • 2 cups shredded zucchini
  • 4 eggs, lightly beaten or 1 cup refrigerated egg substitute
  • 2/3 cup minced fresh parsley
  • 2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons seafood seasoning (Old Bay)

Directions

In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender. Remove from heat.

Add tuna, 1 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into twelve 1/2-inch thick patties; coat with remaining bread crumbs.

In a large skillet, heat 1 tablespoon oil over medium heat. Add 6 patties; cook 3 minutes on each side or until golden brown and heated through. Repeat with remaining oil and patties. Serve with Remoulade Sauce.

Healthy Remoulade Sauce

Makes 3/4 cup

Ingredients

  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup low-fat plain yogurt
  • 1 tablespoon coarse-grained mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon anchovy paste
  • Pinch of cayenne pepper
  • 4 teaspoons drained capers, rinsed
  • 4 teaspoons chopped fresh parsley

Directions
Whisk mayonnaise, yogurt, mustard, lemon juice, anchovy paste and cayenne in a small bowl until smooth. Stir in capers and parsley.
Make Ahead Tip: Cover and refrigerate for up to 4 days.

Grilled-Corn Salad

summerdinner5

Serves 6

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Few dashes bottled hot pepper sauce
  • 6 fresh ears corn (with husks)
  • 2 tablespoons butter, softened
  • 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 medium sweet bell peppers, seeded and halved
  • 1/2 cup Parmesan cheese (2 ounces)
  • Romaine leaves

Directions

For the dressing:

In a screw-top jar combine olive oil, lemon juice, Worcestershire sauce, garlic, 1/2 teaspoon black pepper, 1/4 teaspoon salt and the hot pepper sauce. Cover and shake well; refrigerate until ready to serve.

Peel back the corn husks but do not remove them. Gently rinse corn and scrub with a stiff brush to remove silks. Spread butter over corn. Sprinkle with rosemary, 1 teaspoon salt and 1 teaspoon black pepper. Fold husks back around corn and tie with kitchen string or strips of husk.

For a charcoal grill, grill corn on the grate of an uncovered grill directly over medium coals for 20 to 25 minutes or until corn kernels are tender, turning and rearranging ears occasionally. Add sweet peppers to the grill the last 8 to 10 minutes of grilling, turning often to brown evenly.

(For a gas grill, preheat grill. Reduce heat to medium. Place corn and sweet peppers on grill rack over heat. Cover and grill as directed.). Cool corn for 30 minutes.

Remove string; peel back husks. Cut kernels from the cobs. Remove stems from sweet peppers and cut peppers into bite-size pieces.

In a large bowl combine corn, peppers, cheese and dressing; toss lightly to combine. Serve warm or at room temperature over a bed of romaine leaves.

Dinner Two: 4 servings

  • Grilled Garlic Shrimp
  • Spaghetti with Fresh Lemon & Basil
  • Sliced Tomatoes Drizzled with Italian Dressing

Grilled Garlic Shrimp

summerdinner 3

Ingredients

  • 1 lb large shrimp
  • 3 cloves garlic, finely chopped
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions
Combine the oil, shrimp and garlic in a plastic ziplock bag. Let the shrimp marinate in the refrigerator for at least 3 hours. Turn it from time to time to let the marinade cover all of the shrimp.

Heat an outdoor grill to medium and remove the shrimp from the refrigerator. Place the shrimp on metal or soaked wooden skewers and brush with the marinade from the bag. Sprinkle with salt and pepper.

Place the skewers on the grill and cook for about 2 minutes per side. Make sure the heat isn’t too high. Turn the shrimp over, brush with the marinade and cook for another minute.

Spaghetti with Fresh Lemon & Basil

summerdinner 2

4 servings

  • 1 lb spaghetti
  • 2/3 cup olive oil
  • 2/3 cup Parmesan cheese, freshly grated
  • 1/2 cup fresh lemon juice from 2 lemons
  • 1 tablespoon lemon zest from the juiced lemons
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/3 cup fresh basil, chopped

Directions

Whisk the oil, Parmesan cheese, lemon juice, salt and pepper in a large pasta serving bowl to blend. Set the lemon sauce aside.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Add the spaghetti to the lemon sauce and toss with the basil and lemon zest. Add enough of the reserved cooking liquid, 1/4 cup at a time, mixing well to moisten the pasta.

Transfer to individual bowls and serve with extra Parmesan cheese, if desired.

Dinner Three: 2 servings

  • Vegetarian Stuffed Peppers
  • Baby Lettuces with Tomato Dressing 
  • Coconut-Mango Frozen Yogurt

 

Vegetarian Stuffed Peppers

summerdinner 10

2 servings

Ingredients

  • 2 large sweet red bell peppers
  • 1 cup canned stewed tomatoes or diced tomatoes
  • 1 cup cooked rice (white or brown)
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup fresh or frozen corn, thawed
  • 2 green onions, thinly sliced
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese

Directions

Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender. (You may also boil the peppers.)

Combine the tomatoes, rice, beans, corn, onions, Italian seasoning and pepper flakes in a mixing bowl; spoon into the pepper halves. Place in a baking pan just large enough to hold the peppers. Sprinkle with cheeses.

Heat the oven to 400 degrees F. Bake the peppers uncovered for 30 minutes.

Baby Lettuces and Green Beans with Tomato Dressing

summerdinner 4

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large shallot, finely chopped
  • 1 large tomato, cut into eighths

Salad

  • 2 oz green beans, trimmed
  • 2 cups mixed baby lettuces
  • 1/2 cup baby arugula

Directions

In a blender or processor combine olive oil, vinegar, salt, pepper and shallot just until combined. Add chopped tomato and process or blend just until the tomato is chopped into small pieces. Set aside. This dressing recipe makes more than you need for this salad.

Bring a small saucepan of lightly salted water to a boil. Add green beans and cook 3 minutes, until crisp-tender. Drain; run under cold water.

In a serving bowl, combine green beans, lettuce and arugula. Toss with some of the dressing and serve immediately.

Coconut-Mango Frozen Yogurt

summerdinner8

Ingredients

  • 1 cup plain coconut water
  • 1/2 cup sugar
  • 1 small mango (about 10 ounces), peeled and diced
  • 1 cup fat-free Greek yogurt
  • 1 cup light coconut milk
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons shredded unsweetened coconut

Directions

In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool.

In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup.

Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, coconut milk, lemon juice and the remaining sugar syrup.

Pour the mixture into a glass baking dish and freeze for 1 hour, until frozen around the edges. Whisk the mixture to break up the clumps and return to the freezer. Freeze for about 2 hours longer, whisking frequently, until the mixture is nearly frozen. Spread the remaining mango puree on top and, using a butter knife, swirl it into the yogurt. Freeze until nearly solid.

Meanwhile, in a small skillet, toast the shredded coconut over moderate heat, stirring constantly, until it’s golden, about 3 minutes. Transfer the coconut to a plate and let it cool.

To serve, scoop the frozen yogurt into bowls and top with the toasted coconut. Alternatively, in a tall glass, layer the coconut between small scoops of the frozen yogurt, like a parfait.

Dinner Four: 8 servings

  • Orange Marinated Flank Steak
  • Chopped Salad
  • Easy Black-Pepper Breadsticks

Orange Marinated Flank Steak

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Ingredients

  • 2 teaspoons garlic, minced
  • 1 tablespoon grated orange zest
  • 1/2 cup fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh mint, minced
  • 2 lb flank steak, fat trimmed
  • 2 large navel oranges, peeled & sliced thin
  • 8 sprigs mint, for garnish

Directions

In a shallow glass or ceramic dish, combine garlic, orange zest, juice, vinegar, pepper, mustard and mint. Add steak to the marinade; turn once to coat. Cover with plastic wrap and refrigerate for at least 4 hours, turning steak twice in marinade.

Remove steak from the marinade, scraping any bits of marinade clinging to meat back into the bowl.

Transfer marinade to small saucepan and bring to a boil; reserve.

Lightly grease the grill rack and preheat a charcoal grill until coals have turned a gray ash color or preheat a gas grill to high heat.

Place steak on the grill directly over the heat source and sear 1 1/2 minutes on each side. Brush with a little reserved marinade and continue cooking, covered (with lid down or tented with foil), for approximately 4 minutes, turning once and brushing frequently with marinade.

Transfer to a carving board, tent with foil, and let rest for 7 minutes before slicing. Arrange orange slices in overlapping pattern around the outside of the platter.

Slice steak diagonally across the grain into very thin slices. Arrange down the center of the platter and garnish with mint.

Chopped Salad

summerdinner 6

Ingredients

Dressing

  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons snipped fresh oregano
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Salad

  • 4 small new potatoes or fingerling potatoes (6 ounces), sliced 1/4 inch thick
  • 3/4 cup green beans, cut into 1-inch pieces
  • 3 cups chopped romaine lettuce
  • 2 hard-cooked eggs, cut into wedges
  • 1/4 cup chopped English cucumber
  • 1/4 cup pitted kalamata olives
  • 2 radishes, thinly sliced
  • 2 tablespoons thinly sliced shallot (1 medium)

Directions

For vinaigrette: in a screw-top jar combine vinegar, oil, oregano , honey, salt and pepper. Cover and shake well. Set aside.

In a covered medium saucepan cook potatoes and green beans in enough boiling water to cover for 5 to 8 minutes or until tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.

In a large bowl combine potatoes, green beans, lettuce, eggs, cucumber, olives, radishes and shallot. Add about half the vinaigrette; toss gently to coat

Easy Black-Pepper Breadsticks

summerdinner 7

Ingredients

  • 8 oz pizza dough
  • 4 teaspoons olive oil
  • 4 garlic,crushed
  • 1/2 cup grated Parmigiano-Reggiano, divided 
  • 1/2 teaspoon black pepper, divided

Directions

Heat the oven to 425°F. Coat a baking sheet with olive oil spray. Divide the dough in half. Roll one half into an 8 × 4-inch rectangle.

Cook olive oil and crushed garlic cloves in a small skillet over low heat for 5 minutes. Discard garlic.

Brush half the oil over the rolled out dough; sprinkle with ¼ cup grated Parmigiano-Reggiano cheese and ¼ teaspoon black pepper. Cut dough into 4 (4 × 2-inch) rectangles and roll into thin sticks.

Repeat with the second half of the dough and remaining ingredients. Arrange on the prepared baking sheet. Bake for 8- 10 minutes.


Nemi

Lake Nemi, Diana’s Sacred Grove, is a small circular volcanic lake in the Lazio region of Italy, 30 km (19 miles) south of Rome. The shores of the lake were the setting for one of the cruellest religious rites in honor of a local divinity, Diana of Nemi also known as “Diana of the Woods”, an Italian version of the Hellenic goddess, Artemis. Her sanctuary was found on the northern shore of the lake, beneath the cliffs of the town of Nemi. The lake has often been referred to by poets and scholars as, “Diana’s Mirror.” Diana is one of the more complex goddesses of mythology and her cult at Nemi was especially violent.

The “Rex Nemorensis” or king of the sacred grove, was the high-priest of Diana’s temple. The legend says that in her sacred grove there grew a large oak tree from which it was absolutely forbidden to break off a branch. Only a runaway slave could break off a branch, thus earning the right to fight the presiding high priest of the temple to the death. If the slave won, he could take the place of the priest and adopt his title of “rex nemorensis”. This violent rite of succession was based on the premise that the High Priest of Nemi always had to be at the height of his powers. He could never be ill nor could he die of old age.

Diana

Diana

This ritual continued up until the Imperial era, according to the ancient Roman historian, Suetonius. Emperor Caligula, angered by the fact that the high priest of Nemi had been in his role for too long, ordered him to be killed by an opponent of greater strength. In the II century AD the fight to preside over the sacred altar became symbolic in nature and the cult of Diana itself began to wane, almost completely disappearing after the advent of Christianity. The origins of the cult of Diana are mixed with legend and it is probable that this ancient myth on the Italian peninsula had Greek origins.

The locals will tell you that the spirit of the “rex nemorensis” still wanders in the woods around the lake and that you should take special care when walking in these parts. However, the lake is most famous for its sunken Roman ships, discovered there in the XV century. These ships were very large and technologically advanced for their time.

Gaius Julius Caesar Augustus Germanicus, acquired the nickname Caligula when he was still a little boy, playing in soldier’s boots several sizes too big for his feet. People started calling him Caligula which means “Little Boots” and they still called him that when he became the Roman Emperor in 37 A.D.

Caligula

As one of his royal passions, Emperor Caligula ordered several large barges to be built to use on Lake Nemi. For centuries scholars and historians debated Caligula’s reason for building the barges. Some contend that Caligula built the barges to show the rulers of Syracuse, Sicily and Egypt that Rome could match any luxurious pleasure barges that they built. Caligula bragged that his ships were the most luxurious in the world. Other scholars argue that Caligula designed one of his ships as a floating temple to Diana and some say that the other ship may have been used as a floating palace where Caligula and his court could indulge in the depravities that history has credited to him.

Suetonius, the Roman historian, described the two biggest barges as being built of cedar wood adorned with jeweled prows, rich sculptures, vessels of gold and silver, sails of purple silk and bathrooms of alabaster and bronze. The floors were paved with glass mosaic, the windows and door frames were made of bronze and many of the decorations were costly.

The flat-bottomed Nemi barges were not self-propelled. Instead, they were attached to the shore by chains and bridges stretching across the water so people and commerce could travel back and forth. The two largest ships were about 250 feet long and 70 feet wide, nearly covering Lake Nemi.

nemi 3

Nemi 2

Caligula had no suspicions that officers of the Praetorian Guard and members of the Roman Senate and of the Imperial Court were conspiring to assassinate him. Although they successfully assassinated Caligula on January 21, 41 AD., the assassins were unsuccessful in their goal of restoring the Roman Republic. After Caligula’s assassination, the Roman Senate and the Praetorian Guard attempted to destroy everything connected with him, including his barges, which they pillaged and sank.

Fishermen handed down memories of Caligula’s palatial Nemi ships to their descendants, some swearing that they could see the shadowy outlines of the ships in the waters of Lake Nemi. The ships were actually buried in the mud 200 yards distant from each other in five fathoms of water; one 150 feet from the bank and the other 250 feet from the bank.

Legends of Caligula’s sunken ships filled with fabulous treasures were passed down through generations of Lake Nemi citizens. For centuries local fisherman considered Caligula’s sunken barges local landmarks and some explored the wrecks and took small treasures from them, but it wasn’t until the Middle Ages that anyone tried to explore and raise Caligula’s legendary ships.

In 1446 Cardinal Prospero Colonna, an Italian humanist, and Leon Battista Alberti, a  renowned engineer, followed the clues in the local legends about the Nemi barges, but the wrecks lay too deep to be salvaged effectively at the time. The Fascist government of Benito Mussolini worked to recover Caligula’s ships for about five years – from October 1928 to October 1932. Mussolini ordered the Italian Navy engineers to drain Lake Nemi. A London Times story reported that everyone on the site cheered as the waters receded to reveal the first Nemi ship.

With all of the water removed, the level of Lake Nemi dropped 66 feet and a mud shower occurred as a result of the sinking of the lake floor. Work stopped while the government and the archaeologists debated the future of the project and Lake Nemi began refilling with water. The second ship had already begun to dry out and re-submerging caused a great deal of damage to it. The Italian Minister of Public Works ordered the project and all of the research related to it to be abandoned on November 10, 1931. The Navy Ministry, which had participated in the original recovery, petitioned the Italian Prime Minister to resume the project on February 19, 1932 and the government granted permission. Pumping out the waters of Lake Nemi resumed on March 28, 1932 and the second ship was recovered in October 1932.

The hulls of the Nemi ships and their contents were recovered, as well as items scattered around the ships, including bronze and marble ornaments, tiles and utensils. The recovery of the Nemi ships settled a prolonged and contentious scholarly argument. Before the ships were recovered, many scholars scoffed at the idea that the Romans were capable of building large enough ships to carry grain, despite ancient sources that said they had built such ships. The size of the Nemi Ships proved that the ancient sources were correct.

Over the centuries, scholars have also debated whether or not the lead bars found on the bottom of the Mediterranean Sea were from anchors used on Roman ships. The Nemi ships were built during the transition between the use of wooden and iron anchors and they were the first Romans ships found with intact anchors. The Nemi ships confirmed that the lead bars were from the anchors. Additionally, the Romans made ball bearings out of lead and they probably used the ball bearings on the Nemi ships to make the statues of the gods rotate.

Both of Caligula’s Nemi ships contained several hand-operated bilge pumps working like modern bucket dredges, the oldest example of this type of pump ever found. Piston pumps on the two Nemi ships supplied hot and cold running water through lead pipes. The Romans used the hot water for baths and the cold water for fountains and drinking water. This piston pump technology later was lost to history and not rediscovered until the Middle Ages.

The Italian government built a museum called the Lake Nemi Museum over both ships in 1935 and it opened in January 1936.

Source: History Because It’s Here

The Cuisine of the Roman Empire

Food, like the weather, seems to be a universal topic of conversation, endlessly fascinating and a constant part of our lives. In addition to art and archaeology, we have information on Roman food from a variety of written sources. Here are two ancient recipes for porridge written by Cato the Elder from De Agricultura.

Recipe for Punic porridge:

Soak a pound of groats in water until it is quite soft. Pour it into a clean bowl, add 3 pounds of fresh cheese, 1/2 pound of honey, and 1 egg, and mix the whole thoroughly; turn into a new pot.

Recipe for wheat pap:

Pour 1/2 pound of clean wheat into a clean bowl, wash well, remove the husk thoroughly, and clean well. Pour into a pot with pure water and boil. When done, add milk slowly until it makes a thick cream.

For those who could afford it, breakfast, eaten very early, would consist of salted bread, milk or wine and perhaps dried fruit, eggs or cheese. The Roman lunch, a quick meal, eaten around noon could include salted bread or be more elaborate with fruit, salad, eggs, meat or fish, vegetables and cheese. Dinner, the main meal of the day, would be accompanied by wine, usually well-watered. An ordinary upper class dinner would include meat, vegetable, egg and fruit.

An Ancient Roman Meal

Nemi 4

 

Roman Egg Drop Soup – Stracciatella

Ingredients

  • 2 quarts (liters) mixed meat broth
  • 4 eggs
  • 3 tablespoons freshly grated Parmigiano
  • 1 tablespoon very finely minced parsley
  • 3 tablespoons semolina
  • A pinch of freshly ground nutmeg

Directions

In a bowl, combine the eggs, semolina, grated cheese, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.

Bring the remainder of the broth to a boil. Add the egg mixture all at once, stirring vigorously with a whisk or fork to break up the egg, which will form fine, light flakes or small rags (straccetti, in Italian) that give the soup its name.

Simmer for another 2-3 minutes, stirring constantly, and serve with a little more grated Parmigiano on the side.

SAMSUNG CSC

Aliter Lenticulam (Lentils)

Ingredients

  • 750 ml sweet white wine
  • 250 g green lentils
  • 3 large leeks, sliced
  • 1 large bunch fresh coriander, chopped
  • Pinch of asafoetida (an ancient spice similar to garlic with an onion flavor)
  • Dash of bitters
  • Generous handful of fresh mint, chopped
  • 225 g honey (This amount used in the recipe’s translation is excessive, as a reader kindly pointed out. After researching amounts of honey used in the Roman days, I would say no more than a half a cup should be used, if that. A couple of tablespoons would probably suit our current tastes. That was all I used when I tested the recipe.)
  • Generous splash of wine vinegar
  • Generous splash of must (grape juice boiled until it’s reduced to 3/4 of its volume)
  • 3 teaspoons coriander seeds
  • 1 teaspoon rosemary, chopped
  • Extra virgin olive oil
  • Freshly ground black pepper

Directions

Add a little oil to a pan and, when hot, stir-in the asafoetida and coriander seeds. Cook until the seeds begin to splutter, then grind to a powder with a pestle and mortar. Add the rosemary leaves and pound to crush them. Add just enough vinegar to bring the mixture together as a paste and add a dash of bitters.

Combine the sweet wine and lentils in a pan, bring to a boil, reduce to a simmer, cover and cook until the lentils are tender (about 60 minutes). When the lentils are almost done add the leeks, honey, coriander and mint along with the spice and vinegar blend. Flavor with a little more wine vinegar and must.

Simmer for a further 15 minutes or until the leeks are tender. Garnish with extra-virgin olive oil and black pepper, then serve.

Nemi 6

Aliter Sepias

This is a traditional ancient Roman recipe for a classic dish of cooked squid or cuttlefish served in a spiced and herb white wine sauce thickened with an egg yolk.

1 kg cooked squid or cuttlefish

For the Sauce:

  • 1/2 teaspoon freshly ground black pepper 
  • 1/2 teaspoon lovage seeds (or celery seeds) 
  • 1/2 teaspoon coriander seeds 
  • 1/2 teaspoon dried mint, crumbled 
  • 1 raw egg yolk 
  • 1 teaspoon honey 
  • 60 ml fish stock 
  • 60 ml white wine 
  • 1 teaspoon white wine vinegar 
  • 2 teaspoons olive oil

Directions

Pound together the pepper, lovage (or celery) seeds, coriander and mint in a mortar. Work in the honey, stock, wine, vinegar and olive oil then pour into a pan.

Heat slowly and, when warm, gently whisk in the beaten egg yolk. Bring to a simmer (do not boil) and cook on low heat until thickened.

Arrange boiled or fried squid (cuttlefish) on a warmed serving dish, pour the sauce over the squid.

Nemi 7

Honeyed Quinces

This is a traditional ancient Roman recipe for a dessert of quinces boiled in a sauce of white wine and honey. Pears can be substituted but quinces are more tart. If using pears reduce the honey by 1/3 and add the juice of half a lime.

Ingredients

  • 10 quinces 
  • 100 ml honey 
  • Cinnamon 
  • 250 ml sweet white wine

Directions

Peel, core and dice the quinces and put them in a saucepan. Add the wine and honey and bring to a simmer. Cover and cook for 30 minutes or until they are soft (reduce the cooking time for pears). Chill before serving. Pour into individual bowls.

 


 marinade

Marinade Rub Mop Sauce BBQ Sauce
What Is It? Liquid mix of fat (such as oil) and acid (such as vinegar) Powder or paste of herbs, spices, and other ingredients Thin liquid with ingredients like tomato juice or beer Usually thicker, often sweet sauce
What Does It Do? Flavors and slightly tenderizes Forms crust that flavors each bite Adds moistureduring low-heat slow cooking Adds flavor and caramelized coating
How Is It Used? Soak foods 30 minutes to 2 hours before cooking Pat on foods 15 to 20 minutes before cooking Baste foods during cooking Brush on during last 5 to 15 minutes of cooking
Best with: Leaner or blander foods, such as chicken breast, pork chops, vegetables Fattier meats, such as pork ribs, pork loin, lamb chops, salmon, skin-on chicken Tougher, long-cooking cuts, such as ribs, pork butt, and brisket Almost anything, especially chicken, ribs, and shrimp
Example: Grilled marinated chicken breasts Barbecued ribs (also has barbecue sauce) Carolina pulled pork Barbecued ribs (also has a rub)

Source: Elizabeth Karmel’s Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill

More flavoring ideas:

  • An herb butter is great on top of steak or fish.
  • Pork and chicken are delicious with a fresh salsa or relish.
  • Pestos, chimichurris and tapanades are a fantastic garnish for almost any grilled ingredient.
  • Dipping sauces are served at the table for diners to customize their own flavors.

Marinades

marinade 0

Marinades are flavor-infusing liquids best suited for tougher cuts of meat. In addition to herbs, condiments, spices and oils, marinades typically include an acid, like lemon juice, wine, vinegar and even dairy.
Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats.
Yogurt and buttermilk, common ingredients in marinades, contain both the fat and the acid as one ingredient. Marinades generally only penetrate the outer quarter-inch of the foods you’ll be grilling, but since you get some of the surface with each bite, this is enough.

How to Use It

Thirty minutes to two hours before cooking (any earlier and food could get mushy), soak food in a nonreactive (i.e. glass, plastic or stainless-steel, not aluminum) container in the refrigerator. Resealable plastic bags also work well. Drain before cooking.

How Long Does It Keep?

The fresher the better and flavors will be brighter if you use a marinade immediately. However, in a pinch most marinades can be refrigerated up to two days.
Don’t put used marinade on cooked food—it could be contaminated with microbes from the raw meat. If you want to reuse a marinade, you must boil it for three minutes.
A variation on a marinade is a brine. Rather than combining fat and acid, this is simply a salty liquid. Food soaked in a brine absorbs the liquid and the salt, adding moisture and flavor.

marinade 2

Simple Olive Oil Garlic Marinade

Makes about 1 cup / Use with chicken, shrimp or vegetables.

Ingredients

  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped fresh garlic
  • Juice and finely grated zest of 1 large lemon
  • 1 tablespoon grainy Dijon mustard 
  • 2/3 cup fruity extra-virgin olive oil

Directions

Stir all the ingredients together.

marinade 3

Steak Marinade

Great for flank steak or London broil.

Ingredients

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons chopped basil leaves
  • 2 tablespoons parsley leaves
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon minced garlic

Directions

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, pepper hot sauce and garlic in a blender. Blend on high-speed for 30 seconds until thoroughly mixed.

Pour marinade over steak. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Marinade 1

Italian Herb Marinade

Use for chicken, vegetables and fish

Ingredients

  • 1 cup firmly packed fresh flat-leaf (Italian) parsley, trimmed of thick stems
  • 4 garlic cloves
  • 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
  • 2 tablespoons fresh basil
  • 1/2 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes

Directions

Finely chop the parsley, fresh oregano, basil and garlic and place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, lemon juice and red pepper flakes. Use immediately or refrigerate. If chilled, return to room temperature before using. You can store this marinade in the refrigerator for up to a week.

marinade 5

Marinade for Grilled Vegetables

Good for eggplant, squash and peppers

Ingredients

  • 1/3 cup balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 large cloves garlic, minced

Directions

In a medium bowl, whisk together vinegar, honey, mustard, salt and the pepper. While whisking, add oil in a thin stream. Stir garlic into marinade. Pour into a ziplock bag and add cut up vegetables. Grill according to taste.

Rubs

marinade 9

Rubs are seasoning mixtures rubbed on meats before grilling to add spicy or smoky flavors.The ingredients slightly penetrate the meat and also form a crust that flavors each bite. Rubs are great on fattier meats that can benefit from a crisp, toasty crust, such as pork ribs, pork loin, lamb chops, salmon and skin-on chicken. They’re popular in classic American barbecuing, where they’re used on slow-cooked items like ribs, often in conjunction with a mop or sauce.

The best rubs enhance the flavor of the meat without being overbearing and are often blends of strong and mild spices and herbs. When oil or another wet substance is included, it is called a wet rub. A little moisture helps the rub adhere to the meat.

How to Use It

The word “rub” is actually a misnomer: About 15 to 20 minutes before cooking, sprinkle then gently pat the rub onto the surface of the food. If you want the flavor to sink in deeper, you can season foods the night before. If you put your rub on the night before, don’t include salt: The salt would draw out the juices and leave the meat dry. Instead, sprinkle the meat with salt just before cooking.

How Long Does It Keep?

Rubs are a great make-ahead option: Most rub mixtures keep for several months in an airtight container at room temperature.

marinade 8

Coffee Rub for Steak

Ingredients

  • 2 tablespoons espresso ground coffee
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Directions

In a small bowl, combine espresso, chili powder, garlic powder, salt, the sugar, paprika and pepper. Sprinkle 1 tablespoon of the rub over one side of a 1 ½ lb steak and press in with your hands.Turn steak over and repeat with another 1 tablespoon of the rub. Let steak rest at room temperature for one hour and grill according to taste.

Don’t throw away leftover rub. It can be mixed into meatloaf, rubbed onto chicken thighs or sprinkled over salmon before cooking.

marinade 4

Wet Rub for Chicken

Makes enough for 5-6 boneless chicken breast halves

Ingredients

  • 2 teaspoons grated fresh lemon peel 
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 tablespoon olive oil

Directions

Whisk lemon juice and olive oil into remaining rub and brush on both sides of the chicken breasts

In a small bowl, combine lemon peel, garlic, coriander, salt, cumin, black pepper and cayenne. Sprinkle on both sides of the chicken. Grill chicken about 12 minutes, turning halfway through the cooking time.

marinade 7

All-Purpose Meat Rub

Especially good on pork.

Ingredients

  • 4 tablespoons white sugar
  • 2 tablespoons salt
  • 1 tablespoon paprika
  • 2 tablespoons mustard powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Directions

In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.

To use: coat meat entirely in mixture and then grill as desired.

marinade 6

BBQ Dry Rub

Good on ribs, pork chops and salmon

Ingredients

  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 tablespoons salt
  • 1/2 teaspoon cayenne
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Directions

In a medium bowl, mix together all the ingredients until well combined. Rub on ribs 10 minutes prior to grilling. Store any leftover rub in a sealed container.

 


seafood

As the seasons change, so do our appetites and nutritional needs. Between the spring and summer, our food habits undergo a gradual metamorphosis. By the time the hottest months have arrived, most of us are naturally inclined to avoid heavy foods and the long cooking preparations required for them. Leggero (light) or restare leggeri (staying light) is the Italian credo in the summer—fresh, light, colorful and simple foods are what everyone craves on hot days.

Italians tend to eat lukewarm or cold food in the summer; tables are often laden with all kinds of variations of salad—from lettuce-based and raw vegetable salads, to insalata di pasta (pasta salads), insalata di riso (rice salads) and insalata di mare or polpo (seafood or octopus salad).

Insalata di mare (Seafood salad) is a delicate preparation usually made with boiled fresh octopus, clams and mussels; the shellfish open when cooked in a covered pan. Sometimes this salad includes shrimp—previously boiled and cleaned—and baby calamari. Crabmeat or other fresh seafood can also be added. The freshness of the fish, the quality of the extra virgin olive oil and the addition of good-quality lemon make all the difference. The dressing for this salad is made simply with two essential ingredients of the Italian cuisine—lemon and olive oil, along with a bit of garlic, parsley, salt and white pepper. Insalata di polpo (octopus salad) is another favorite in Italy, especially along the coasts. It consists of just boiled fresh octopus and tiny slices of celery, seasoned with the same dressing as in the seafood salad. Sometimes it’s served cold or at room temperature, but it can also be served warm with potatoes.

seafood 1

Crab Risotto

Servings: 4

Ingredients

  • 2 fennel bulbs with tops
  • 1 cup sliced fresh mushrooms, such as shiitake, porcini, or button
  • 1/2 teaspoon fennel seed, crushed
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 3 1/4 cups low sodium chicken broth, heated
  • 1/4 teaspoon pepper
  • 2 cups fresh crabmeat
  • 1/2 cup thinly sliced green onions

Directions

Trim fennel bulbs, reserving tops. Quarter bulbs lengthwise and slice. Measure 1 cup sliced fennel. Snip enough of the fennel tops to measure 1 tablespoon; set aside.

In a large saucepan heat olive oil and cook the 1 cup fennel, the mushrooms, pepper and fennel seed in until tender. Stir in rice. Cook and stir over medium heat for 2 minutes. Add the 1/4 broth and bring to a boil.

Gradually add the remaining warm chicken broth, one cup at a time, until all the broth is absorbed, about 20 minutes.

Remove saucepan from the heat. Stir in crabmeat and green onions. Let stand, covered, for 5 minutes. Stir in the snipped fennel tops and serve. This dish can also be served at room temperature.

seafood 2

Shrimp Pizzettas

Ingredients

  • 1 pound homemade or refrigerated pizza dough
  • 4 medium plum tomatoes, sliced
  • 8-10 oz cooked shrimp (cut in half lengthwise)
  • 3 tablespoons snipped fresh oregano
  • 1/2 – 1 teaspoon crushed red pepper
  • 1 1/2 cups mozzarella cheese
  • Fresh basil leaves

Directions

Lightly grease a baking sheet; set aside. Unroll the pizza dough onto a lightly floured surface. Roll into a 16 inch rectangle. Cut dough into eight squares.

Place squares about 1 inch apart on the prepared baking sheet. If desired, fold over about 1/4 inch of the dough on each edge; press with a fork.

Bake in a 425 degrees F oven for 5 minutes or until lightly browned.

Divide tomato slices among the squares. Divide shrimp among the squares. Sprinkle with snipped oregano and crushed red pepper. Sprinkle with cheese.

Bake for 5 to 6 minutes more or until cheese melts. If desired, garnish with basil.

seafood 3

Fettuccine and Scallops in Wine Sauce

Ingredients

  • 1 pound fresh scallops
  • 6 ounces fettuccine or linguine
  • 3 cups sliced fresh mushrooms
  • 4 medium carrots, thinly sliced (2 cups)
  • 8 green onions, sliced (1 cup)
  • 1/2 cup dry white wine
  • 1 tablespoon cornstarch
  • Juice and zest of half a lemon 
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon black pepper

Directions

Cut any large scallops in half.

In a 4 to 5-quart Dutch Oven, bring 3 quarts of water to boiling. Add pasta; return to boiling. Cook for 5 minutes. Add mushrooms, carrots and green onions. Return to boiling.

Cook, uncovered, for 5 to 7 minutes more or until pasta is tender but al dente and vegetables are crisp-tender. Drain pasta and vegetables; keep warm.

Meanwhile, in a small mixing bowl stir together wine, lemon juice and cornstarch; set aside.

In the empty pasta pot melt butter. Add garlic; cook over medium-high heat about 1 minute. Add scallops, wine mixture, lemon zest, Italian seasoning, parsley and pepper to the pan.

Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 to 2 minutes more or until the scallops turn opaque.

Arrange pasta mixture on a large platter. Spoon the scallop mixture over the pasta mixture. Makes 4 main-dish servings.

seafood 4

Seafood al Cartoccio (Grilled Red Snapper and Shellfish)

Ingredients

Seafood

  • 4 red snapper fillets, 6 ounces each, skin on, scaled and bones removed
  • 6 ounces shrimp, peeled and deveined or clams or mussels or a combination of all
  • 1/2 cup fresh cherry tomatoes
  • 1/2 bunch scallions, thinly sliced
  • Salt and pepper to taste

Herb Butter

  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons parsley, chopped
  • 2 tablespoons chives, chopped
  • 2 basil leaves, chopped
  • 2 oregano sprigs, chopped
  • Juice of 3 fresh lemons
  • Salt and pepper to taste

Foil Packets

  • Aluminum foil, heavy strength
  • Olive oil cooking spray

Directions

To make the herb butter

1. Mix all ingredients together in a bowl until butter is blended evenly.
2. Season with salt and pepper. Set aside.

To make the foil packets

1. Cut 4 sheets of heavy-duty aluminum foil, approximately 14 x 18 inches in size.
2. Place sheet of foil shiny side down, narrow edge toward you, on the work surface.
3. Spray the foil with cooking spray. Arrange 1 fish fillet skin side down, 3 to 4 shrimp, a few scattered cherry tomatoes and scallions on each foil sheet. Season with salt and pepper. Using a teaspoon, place several small dollops of the herb butter on the fish and shrimp.
4. Fold the foil over the seafood and bring the top and bottom edges together. Fold the edges over several times to make a tight seal and turn edges up.

Grilling

1. Preheat grill to highest setting.
2. When ready to cook, place the foil cartoccio(skin side down) in the center of the hot grate. Cover the grill and cook until foil pouches are dramatically puffed, approximately 7 to 9 minutes.
3. Remove the packets directly from the grill to a plate. Using a sharp knife, cut the center of the foil pouch lengthwise and open. Be careful of the hot steam.

seafood 5

Marinated Seafood Salad

Ingredients

  • 1/2 pound fish fillets of choice
  • Poaching liquid
  • 1/4 pound small bay scallops
  • 1/4 pound medium shrimp, peeled, deveined
  • 1/4 cup sliced celery
  • 3/4 cup black olives, halved
  • 1/2 cup green onions, chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup lime juice
  • 3 tablespoons parsley, chopped
  • 3/4 teaspoon Kosher salt
  • Pinch cayenne pepper

Directions

Gently poach fillets, scallops and shrimp in liquid of your choice: water, broth, white wine or a mixture of the liquids.

When fish and shellfish are firm to the touch and cooked through, remove from poaching liquid and cool.

Cut fillets into 1-inch chunks.

Combine fish, scallops, shrimp, celery, olives and green onions in a large mixing bowl. Season with olive oil, lime juice, parsley, salt and cayenne.

Cover and refrigerate for at least 1 hour before serving.


grilledsalad

If you’re looking for something lighter, healthier and tastier than typical grilled fare, think about cooking up a salad on the grill. Not only can you cook the obvious chicken breast or steak for your salad, but the grill also does wonders with vegetables, fruits and even sturdy lettuces.

Grilling gives the ingredients a hint of smoke, a touch of char, that regular salads just don’t have. I like to make my dinner salads with protein, so I cook chicken, steak and fish on the grill. Don’t stop there, though: veggies and fruit go on too.

Any vegetable you like to oven-roast is a good candidate for the grill. Think: onions, peppers, potatoes, eggplant, fennel and asparagus. Grill thick slices until marked on both sides, then reduce heat (or move to a cooler part of the grill) and cook until tender. Try grilling sturdy greens like romaine and escarole. A few minutes on the grates makes them delightfully smoky and pleasantly wilted.

To keep food from sticking, oil a paper towel, hold it with tongs and rub on the preheated grill rack. Don’t use cooking spray on a hot grill. To prep veggies for the grill, toss them with oil so they brown nicely and don’t dry out.

For smaller items like cherry tomatoes use skewers to keep them from falling through the grates. A Grill Basket is also great for small vegetables. Just place mushrooms or onion slices into the basket and stir occasionally until done.

Meat Substitutes

Tofu, tempeh, veggie dogs, veggie sausage and veggie burgers all taste great when cooked on the grill!

  • Meat substitutes tend to stick to the grill, so be sure to use a light brushing of oil to help prevent sticking. A non-stick grate or foil packets lightly coated with oil can also be helpful.
  • When grilling tofu, use firm or extra-firm and press it prior to cooking to remove as much of the moisture as possible.
  • Grill over a preheated grill (not too hot!) for 5-7 minutes per side. Place the tofu directly over moderately hot coals or use the indirect heat method. Rotate or move it to a cooler part of the grill during cooking as necessary to ensure that the outside doesn’t cook too quickly.
  • Try marinating tofu overnight or for quicker turnaround time, 30 minutes will get the job done.
  • Burger and hot dog alternatives grill up fairly quickly over indirect heat. Follow instructions on the packaging, as ingredients and cooking times may vary.

Grilled Caesar Salad

Ingredients

  • 2 flat anchovy fillets, drained and chopped
  • 1 small garlic clove, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 (1/2-inch-thick) slices baguette
  • 1 large pasteurized egg
  • 2 tablespoons fresh lemon juice, or to taste
  • 3 hearts of romaine (18 ounces)
  • 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

Directions

Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.

Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).

Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.

Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.

Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.

Toss salad with just enough dressing to coat and serve immediately.

grilledsalads 1

Grilled Pork and Peach Salad

Ingredients

  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 2 medium peaches or nectarines, pitted, and cut into 1-inch cubes
  • 2 tablespoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon each ground black pepper and salt
  • 3 cups torn fresh Bibb lettuce
  • 3 cups fresh baby spinach
  • 1/4 cup bias-sliced green onions (2)

Directions

On four 10-inch skewers, thread pork cubes. On three more 10-inch skewers, thread peach cubes. For a charcoal grill, place skewers on the grill rack directly over medium coals.

Grill, uncovered, for 8 to 10 minutes or until peaches are browned and for 10 to 12 minutes or just until pork is slightly pink in the center, turning occasionally.

(For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)

Meanwhile, in a large bowl stir together the honey, orange juice, mustard, garlic powder, salt and pepper. When pork skewers are done, remove pork and peaches from skewers and place in honey mixture; toss to coat.

To serve, arrange lettuce and spinach on serving plates. Spoon pork and peaches evenly over greens. Sprinkle with green onions. Makes 4 servings.

grilledsalad 6

Grilled Chicken Salad

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dried dill
  • 1 large clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano, crushed
  • 4 medium skinless, boneless chicken breast halves
  • Steak seasoning
  • 8 cups mesclun or spring salad greens or spinach
  • 3/4 cup seedless red grapes, halved
  • 1/3 cup crumbled goat or feta cheese
  • 1/4 cup pine nuts, toasted

Directions

For vinaigrette, in a screw-top jar combine oil, vinegar, dill, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.

Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals or in a closed gas grill for 12 to 15 minutes or until tender and no longer pink (165 degrees F), turning once. Cool slightly.

Arrange salad greens on 4 plates; top with grapes, cheese and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings

grilledsalad 2

Grilled Salmon Penne Salad

Ingredients

  • 10 ounces fresh or frozen skinless, boneless salmon fillet or other fish fillet
  • 1/4 cup raspberry vinegar or any flavor vinegar that you like
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • 1/4 teaspoon coarsely ground black pepper
  • 6 ounces dried penne pasta (about 2 cups)
  • 1 cup bias-sliced, trimmed fresh asparagus spears or any vegetable in season
  • 1 cup fresh raspberries or sliced fresh strawberries
  • Cracked black pepper 
  • 2 green onions, sliced

Directions

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl, whisk together vinegar, oil, honey, mustard, garlic, and pepper. Remove 2 teaspoons of the oil mixture for brushing on the fish; set aside remaining oil mixture to toss with pasta.

Preheat an outdoor grill. Place fish directly on the greased grates or in a foil grill pan. Brush the 2 teaspoons oil mixture over fish. Grill fish with closed cover. Allow 4 to 6 minutes per 1/2-inch thickness of fish.

Meanwhile, cook pasta in boiling salted water according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain well. Return pasta mixture to saucepan. Pour remaining oil mixture over pasta; toss to coat.

Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill for 2 to 4 hours.

To serve, add berries to pasta mixture; toss gently to mix. Sprinkle with green onions and cracked black pepper. Makes 4 servings.

grilledsalads 3

Grilled Summer Vegetable Salad

Ingredients

  • 1 medium eggplant, cut crosswise into 1/2-inch-thick slices
  • 1 medium onion, cut into 1/2-inch-thick wedges*
  • 2 green and/or red sweet peppers, halved, stems, membranes, and seeds removed
  • 6 large cremini mushrooms, stems removed
  • 3 plum tomatoes, halved lengthwise
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • Fresh thyme

Herb Vinaigrette:

  • 1 tablespoon olive oil
  • 2 teaspoons cider vinegar
  • 1 teaspoon snipped fresh parsley
  • 1/4 teaspoon snipped fresh thyme
  • 1/4 teaspoon snipped fresh rosemary
  • 1/4 teaspoon salt
  • Dash ground black pepper

Directions

Herb Vinaigrette: In a small bowl, whisk together olive oil, cider vinegar, snipped fresh parsley, snipped fresh thyme, snipped fresh rosemary, salt and dash ground black pepper.

In a very large bowl, combine eggplant, onion wedges, sweet peppers, mushrooms, and tomatoes. Add olive oil and cider vinegar. Toss to coat vegetables.

Place vegetables on greased of an uncovered grill directly over medium-hot coals or on a covered gas grill. Grill for 3 minutes; turn vegetables. Grill for 3 to 4 minutes more or until vegetables are tender.

To serve, cut each pepper half into 3 strips. Arrange vegetables on a platter. Drizzle with Herbed Vinaigrette. Serve warm or at room temperature. If desired, garnish with fresh thyme. Makes 4 servings.

*Leave onion wedges attached at the root end to hold wedges together.

grilledsalad 4

Grilled Marinated Flank Steak Salad

Ingredients

Creamy Basil Dressing, recipe below

  • 1 lb beef flank steak
  • 4 small yellow and/or red sweet peppers, stemmed, seeded, and halved
  • 2 ears fresh corn, husked and silks removed
  • 4 green onions, trimmed
  • Olive oil
  • 8 cherry tomatoes, halved
  • 4 cups torn romaine lettuce
  • Fresh basil sprigs

Directions

Divide dressing in half.
Trim fat from the steak. Score both sides of the steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of the dressing over the steak in the bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.

Brush sweet pepper, corn, and green onions with olive oil.

For a charcoal grill, grill steak and corn on the rack of an uncovered grill directly over medium coals until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally.

For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)

Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob. Serve meat, vegetables and tomatoes over romaine lettuce. Drizzle with the reserved portion of the dressing. Garnish with basil sprigs. Makes 4 servings

Creamy Basil Dressing

Makes about 1 cup

Ingredients

  • 2 cups loosely packed fresh basil
  • 3 tablespoons chopped shallot
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons mayonnaise
  • 12 tablespoons extra-virgin olive oil

Directions

Blend all ingredients in a blender until smooth.

grilledsalads 5

Grilled Shrimp & Plum Kebabs

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons freshly grated lime zest
  • 4 tablespoons lime juice
  • 1/2 teaspoon salt
  • 16 raw shrimp, (8-12 per pound), peeled and deveined
  • 4 hot peppers or jalapeño peppers, stemmed, seeded and quartered lengthwise
  • 3-4 plums, depending on size, pitted and cut into sixths
  • 1 bunch arugula, washed, dried, and torn

Directions

Whisk oil, oregano, lime zest, lime juice and salt in a large bowl. Set aside 4 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.

Preheat grill to medium-high.

Make 4 kebabs, alternating shrimp, hot peppers and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total.

Mix the arugula with the reserved dressing. Divide onto 4 plates and top each with a shrimp kabob. Makes 4 servings


July

The Declaration of Independence was the name adopted by the Continental Congress on July 4, 1776, which announced that the thirteen American colonies, then at war with Great Britain, regarded themselves as 13 newly independent sovereign states and no longer a part of the British Empire. They formed a new nation—the United States of America.

Times were much different when our founding fathers lived. They cooked over open wood fires and often had farms where they grew their own produce. Food was simpler for the,. but eating was a big part of their lives. What kinds of food did our founding fathers eat?

Thomas Jefferson was known for his culinary adventurousness. He was an avid gardener and trained his kitchen staff in French cooking techniques. Almost all of our founding fathers lived on large farms. Thomas Jefferson, in particular, had a deep love for farming and he published many books about it. In his Garden Book, he mentioned planting green beans often. Everyone knows the myth about George Washington and the cherry tree, but did you know that he actually had a cherry orchard on his property? Both he and Thomas Jefferson cultivated cherry trees on their land.

Seafood in general was popular amongst the founding fathers. Most of them spent a lot of their working lives near large bodies of water. Even though they enjoyed all seafood, oysters were by far their favorites. Martha Washington, the first First Lady, included many recipes for oysters in her cookbook, The Martha Washington Cookbook.

Benjamin Franklin loved turkey so much that he suggested it should be our national symbol. The bald eagle won that fight, but turkey continued to be popular. Dolley Madison, the fourth president’s wife, introduced ice cream to the United States in 1812, when she served it at her husband’s inaugural ball.

It’s common knowledge that George Washington had dental issues. For most of his life he wore dentures, so he often couldn’t chew foods properly. Because of this, he preferred soft, easy-to-eat foods. Cornmeal cake was one of his favorites. George Washington also brewed his own beer. He included molasses in his recipe.

John Adams, the second president, had a relatively simple palate. He preferred boiled meals with nothing too elaborate added. His wife, however, liked to cook more interesting meals. Each year, Abigail Adams would make apple pandowdy, which is very similar to apple pie, from the harvest from their orchard. Apple cider was John Adams’ drink of choice. It was also made from the apples that grew in his orchard and he drank at least one pint of cider before nine in the morning.

The colonists were not fond of eating fresh fruits and vegetables. In fact, they were considered unappetizing. Most of the time, a lot of sugar was added to the cooking water to make the vegetables more palatable to their taste.

Today, Independence Day, a national holiday, is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions and political speeches and ceremonies in addition to various other public and private events celebrating the history, government and traditions of the United States.

Get Together Menu for 12

July 3

Caprese Kabobs

Ingredients

  • 24 grape tomatoes
  • 12 cherry-size fresh mozzarella cheese balls
  • 24 fresh basil leaves
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar

Directions

On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate.
In a small bowl, whisk the oil and vinegar together and drizzle over the kabobs just before serving. Yield: 12 kabobs.

July 4

Marinated Cheese with Peppers and Olives

Ingredients

  • 16 ounces cheddar cheese, cut into 3/4-inch cubes
  • 2 medium sweet red bell peppers, cut into 3/4-inch pieces
  • 2 cans (6 ounces each) pitted ripe olives, drained
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Directions

In a large bowl, combine all the ingredients and mix gently. Refrigerate, covered, at least 4 hours or overnight. Yield: 12 servings.

July 1

Southern Style Shrimp Boil

12 servings

Ingredients

  • 4 pounds small red potatoes
  • 2 pounds Italian sausage (hot or sweet or a combination), sliced into 2-inch pieces
  • 6-8 corn on the cob, husks and silk removed, each cob cut into three portions
  • 1/4 cup seafood seasoning (such as Old Bay)
  • 4 pounds shrimp, peeled if desired
  • Chopped parsley for garnish

Directions

Place potatoes and sausage in the bottom of a large stockpot. Fill with 6 quarts cold water. Stir in the seafood seasoning, cover and bring to a boil; cook 10 minutes.
Remove the lid and carefully add the corn; cover and cook 10 minutes. Stir in shrimp and cook 2 minutes, or until the shrimp turn pink and are cooked through. Drain.
Arrange on a large platter and garnish with chopped parsley.

July 2

Old-Fashioned Coleslaw

12 servings

Ingredients

  • 4 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 1 cup shredded carrot
  • 1 cup light mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 3/4 cup buttermilk
  • 2 tablespoons yellow mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

In a large bowl, stir together the green cabbage, red cabbage and carrots. In a medium-size bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard, salt and pepper.
Fold the mayonnaise mixture into the vegetables and stir until well combined. Cover and refrigerate 4 hours or overnight.

July 5

Blueberry-Lemon Sorbet

Serves 12

This fat-free, all-fruit sorbet adds lemon for refreshing tartness. For a smoother texture, strain the blueberries through a fine-mesh sieve before freezing. For a blueberries-and-cream variation, substitute milk or cream for the juice, omit the lemon and add 1 cup Greek yogurt.

Ingredients

  • 1/2 cup apple juice or white grape juice
  • 1/2 cup organic honey
  • 36 ounces fresh blueberries (divided)
  • 2 lemons
  • 1/4 teaspoon salt

Directions

In a small saucepan, warm the juice and add the honey; stir until completely dissolved.
Combine with 6 cups blueberries in a food processor and purée until smooth. Strain, if desired.
Zest and juice the lemons. Add lemon juice and salt to the blueberry mixture and pulse to combine. Pour into a prepared ice-cream-maker canister, stir in all but 2 teaspoons of the lemon zest and freeze according to the manufacturer’s directions.

To serve, place one scoop in each serving dish and garnish with remaining lemon zest and remaining blueberries. Serve immediately.


Lake

Lake Bolsena is a crater lake of volcanic origin in central Italy, which began to form 370,000 years. It is the largest volcanic lake in Europe and is the fifth largest lake in Italy with a circumference of over 26 miles (43 km). Lake Bolsena’s bed was formed from a caldera in the extinct Vulsini volcano. A caldera is a volcanic feature formed by the collapse of land following a volcanic eruption. The underlying rock in the area where the lake formed, the caldera, collapsed into a deep bowl. This bowl was gradually filled by rain water and underwater sources.

Roman historical records indicate volcanic activity last occurred there in 104 BC and it has been dormant since then. The two islands, Bisentina and Martana, in the southern part of the lake, were formed by underwater eruptions following the collapse that created the caldera.

Lake 2

The lake is fed primarily by underground springs and rainwater and has a single outlet, the river Marta that flows into the Tyrrhenian Sea, in the vicinity of Tarquinia. The lake has an oval shape, typical of crater lakes. The long axis of the ellipse is aligned in a north-south direction. The entire lake is surrounded by hills and is a good vacation spot. It has beaches, a harbor, restaurants, hotels and a medieval historic center surrounded by walls with a castle at the top. On the lake one can enjoy water sports, from canoeing, water skiing, sailing to surfing. Unlike most lakes, Lake Bolsena displays tidelike movements, called “sessa” with the difference between low and high tides being as much as 50 cm or 20 inches.

Lake Bolsena is north of Rome in the Northern Lazio region, just south of Tuscany. Bolsena, the main town on the lake, is on the northeastern shore. In the 7th century BC, it was the site of a Villanovan settlement whose huts were built on stilts directly over the water, using reed platforms, hay roofs and cobbled floors. About four hundred years later, it was settled by the Etruscans after they fled from the Roman destruction of Velzna in 264 BC. Velzna eventually became Volsinii, a Latin name which has been transformed over the centuries into Bolsena.

Lake 1

The Rocca Monaldeschi della Cervara sits at the top of the hill, overlooking the medieval quarter of the town. The castle was built between the 12th and 14th centuries. It has been completely renovated and, since 1991, has housed the Museo Territoriale del Lago di Bolsena (Lake Bolsena Territorial Museum). Each of its three floors is dedicated to various aspects of Bolsena’s history, ranging from its prehistoric volcanic origins to its Etruscan-Roman period. The Church of St. Christine is the town’s other major site. It is a Romanesque church built in 1078 in a typical basilica style over the catacombs where St. Christine, a young woman martyred during the reign of the Roman Emperor Diocletian, was buried.

The Cuisine

Lake 5

The territory of Lake Bolsena brings with it a whole host of ancient traditions that are also reflected in the local cuisine, with flavors and products typical of their ancient recipes and cooking methods. It is also famous for its clear lake waters and the nickname “the lake with a drink. Long ago, lake water was used in cooking. Fishermen prepared the Sbroscia in a clay pot using freshly caught fish; it was one of the few means of survival, when they had little more than what the lake could offer. It was prepared within the small hut on the shore that was used as a refuge and as a warehouse for their supplies.

Acquacotta is the name of a typical local soup prepared with chicory, potatoes, tomatoes, onions, hot pepper, dried cod, dry bread and olive oil. Other soups of the local cuisine are made with mushrooms, legumes, chestnuts, lake fish (sbroscia) and lamb. First courses often include rice and lentils, pasta and potatoes, rice and chicory, peas with quadrucci (small squares of hand-made egg pasta) and “minestrone alla Viterbese”.

Pasta dishes include maccheroni, ceciliani, lombrichelli (made with only flour and water), potato gnocchi, fettuccine, pappardelle, gavinelle or polenta. These dishes are often served with a classic ragout – meat sauces prepared with hare, wild boar, mushrooms, spare ribs and pork sausages or, in summer, with fresh garden vegetables, such as: zucchini, eggplant, turnip greens or sweet peppers.

For main courses, rabbit alla cacciatora, stewed chicken with tomatoes, wild boar with tomato sauce, stewed hare, baked lamb, tripe with tomato sauce, fried coratella (veal intestines), roasted pork or pignattaccia (a stew made with meat and vegetables) are most common. Main fish dishes, prepared with lake fish, include: fried perch fillets, stewed eels, fried lattarini, stewed or fried pike and baked or grilled whitefish.

Typical desserts include: sweet ravioli made with ricotta, ciambellone (simple white cakes), tarts made with ricotta or jam, crunchy biscuits and cookies made with hazelnuts and sweetened fritters made with rice.

Lake 4

Chickpea and Chestnut Soup

This ancient soup recipe of chickpeas and chestnuts is one of the typical dishes of the area.

Ingredients

  • 1.5 cups dried chickpeas
  • 1 oz pancetta
  • 10 ½ oz chestnuts, chopped 
  • 4 peeled tomatoes 
  • 4 cups chicken or vegetable broth
  • Extra virgin olive oil
  • 2 cloves of garlic,
  • 1 sprig of rosemary
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • Salt

Directions

Cover the chickpeas with water in a bowl and soak for about 24 hours; drain and pour into a pot with water to cover. Cook until the chickpeas are softened, about an hour; add the salt. Drain the chickpeas; set aside a 1/4 cup of the cooking liquid and puree half the chickpeas.

Chop together the garlic, rosemary and pancetta. Heat a little extra virgin olive oil in the pot used to cook the chickpeas and cook the pancetta mixture for a few minutes.

Add the pureed chickpeas, the whole chickpeas, the cooking water and the chopped chestnuts. Cook the mixture for 5 minutes, then add the diced tomatoes and the bay leaf.
Mix add the broth, stirring well; let the mixture simmer for 10 minutes over low heat. Remove the bay leaf before serving.

Lake 3

The Sbroscia of Lake Bolsena

Sbroscia is a stew of fresh fish from the lake. There are many species of fish that inhabit the lake: whitefish , eel , pike , tench , trout, perch and silversides are a few examples. Any combination of fish may be used in the recipe.

Ingredients

  • Olive oil
  • 1 tench (minnow family)
  • 1 pike
  • 1 eel
  • 4 perch
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 large potatoes, diced
  • 3 tomatoes, chopped
  • Stale bread ( 3-4 slices per serving dish)
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Salt
  • Small bunch mint, chopped
  • Crushed red pepper flakes

Directions

Cut the fish into serving pieces.

Heat two tablespoons of olive oil in a Dutch Oven or large soup pot. Add the garlic, mint and onion and cook until the onion softens.

Add the potatoes and tomatoes and saute for a few minutes. Add all the fish, 6 cups of water and salt to taste, cover the pan, and cook for 30-35 minutes.

Place 3 to 4 slices of bread in each serving bowl and pour in the stew. Drizzle with olive oil before serving.

Lake 6

Whitefish (Coregone)

The whitefish sauce is served with fettuccine or spaghetti.

Ingredients

  • 1 whitefish, filled
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup white wine
  • 3-4 peeled and chopped tomatoes
  • Salt
  • Crushed red pepper flakes to taste
  • Chopped parsley for garnish
  • Cooked pasta

Directions

Saute the onion and garlic in a large skillet. Add the whitefish fillets and saute until cooked through. Break up the fish into smaller pieces.

Add the wine and cook until it evaporates. Add the fresh tomatoes and cook until no longer raw. Season with salt and the crushed red pepper.

Mix in the cooked pasta and garnish with chopped parsley.

Lake 7

Risotto with Perch Fillets

This risotto uses the freshwater perch in the starring role.

Serves 6

Ingredients

  • 7 tablespoons butter, divided
  • 2 cups risotto rice
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • Salt and black pepper to taste
  • 1/2 cup grated Parmigiano cheese
  • 4 cups broth (chicken or vegetable stock)
  • 3 perch fillets (per person) – about 18 total
  • Flour or bread crumbs for coating

Directions

In a heavy saucepan, heat 1 tablespoon butter until it melts. Add the chopped onion and cook until it is tender. When the onion becomes transparent, add the rice to the pot and mix it well. Let it cook for a couple of minutes. Then, add the wine to the pot. Mix the rice until the liquid evaporates, then add the broth, a small amount at a time, stirring it constantly to allow even absorption of the liquid. When the rice is just about tender, add the salt, pepper and cheese and allow to melt.

Meanwhile, to cook the fish – batter the fillets in the flour or bread crumbs and then cook the perch in batches in a hot skillet using some of the remaining butter. Turn the fillets over once and cook until each side is golden brown. Repeat with remaining fillets and butter.

Spoon the rice onto a serving dish and top with the fish fillets. Just a note to add an additional Italian twist to this risotto: heat some butter in a pan and add a handful of sage leaves. Let the butter melt and become infused with the herbs. When the risotto is ready to be served pou,r the butter sauce over the fish.

Lake 8

Sweet Rice Fritters (Frittelle di Riso)

Makes about 40

Ingredients

  • 1/2 cup (100 grams) short grain rice (arborio)
  • 2 cups (500 ml) milk
  • Zest of 1 lemon or orange (or a mixture of both)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons Italian dessert wine: Vin Santo
  • 1/3 cup (40 grams) flour
  • 2 large eggs
  • Olive oil or vegetable oil for frying

Directions

Cook the rice in the milk, watching very carefully that it doesn’t burn or overflow – don’t take your eyes off it! You will need to stir it quite often to make sure it doesn’t stick and burn on the bottom. When the milk has been mostly absorbed and the rice is very soft, take the pan off the heat and add the citrus zest and sugar.

Set aside. Once completely cool, add the wine, eggs, baking powder, salt and flour. Combine thoroughly then cover and let the mixture rest for several hours or overnight in the refrigerator before using. The mixture may look quite runny, like a pancake batter.

Drop tablespoons of batter into hot oil, and fry, turning to cover all sides evenly until a deep brown. Transfer to paper towels to drain before rolling in powdered sugar. These are best eaten the day they are made.


 

100_0722

When you become a member of a Community Supported Agriculture (CSA), you purchase a “share” of vegetables from a regional farmer. Weekly during the growing season in your area, your farmer will deliver that share of produce to a convenient drop-off location in your neighborhood. CSA members pay for an entire season of produce upfront and shares usually include 7-10 types of vegetables; enough for a family of 2-3 people.

This arrangement creates several rewards for both the farmer and the consumer. The farmers receive payment early in the season, which helps with the farm’s cash flow and the farmers have an opportunity to get to know the people who eat the food they grow. The consumer gets to eat fresh picked food with all the flavor and vitamin benefits, learn more about how the food is grown and develop a relationship with the farmer who grows the food.

Jeta farms

Jeta Farms

My CSA is Jeta Farms, a family owned and operated farm located in Elberta, Al. They offer a variety of vegetables and some specialty and heirloom varieties. They do not plant GMO vegetable crops. I pick up my share on Saturday mornings and the produce is truly fresh and delicious. As soon as I get my share home, I start planning the week’s menu.

See the photo at the top of the post for last Saturday’s share, which included: a dozen ears of corn-on-the-cob, 2 eggplant, 4 plum tomatoes, 2 cucumbers, a package of blackberries, 2 large bell peppers, 4 patty pan squash, a pound of Italian green beans, a sack (about 5 lbs) of potatoes, lots of zucchini and yellow squash.

I was able to create a whole week’s worth of meals using these vegetables. All the herbs used in the recipes come from my garden.

  • Sunday: Grilled Italian sausage, 2 grilled corn on the cob (from the corn share) and potato salad (from the potato share)
  • Monday: Eggplant-Tomato Bake (recipe below) and sautéed zucchini (from the zucchini share) over Orecchiette pasta
  • Tuesday: Stuffed peppers (recipe below) and cucumber (from the cucumber share) salad 
  • Wednesday: Grilled fish, grilled summer squash (recipe below) and potato salad
  • Thursday: Chicken Oreganata, Italian green beans (recipe below) and eggplant bake
  • Friday: Corn Chowder (recipe below) and hash-browned potatoes (from the potato share) with eggs
  • Saturday: Grilled shrimp, grilled patty pan squash (recipe below) and tomato salad
  • The blackberries became dessert; see the Blackberry Crumble recipe in my post on Using Summer Fruit
Potato Salad

Potato Salad

Hash Browns

Hash Browns

Eggs Over Hash Browns

Eggs Over Hash Browns

Orecchiette Pasta

Orecchiette Pasta

Here are some of the recipes I used for this menu.

Eggplant Tomato Bake

100_0726

Ingredients

  • 2 medium eggplants, peeled and cut into 1/4” round slices (from the eggplant share)
  • 3/4 lb package fresh mozzarella cheese, thinly sliced
  • 4 plum tomatoes, cut into 1/4”slices (from the tomato share)
  • 1 to 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 cup Egg Beaters (refrigerated egg substitute)
  • Olive oil
  • Fresh or dried oregano

Directions

Preheat the oven to 425 degrees F. Oil two baking sheets.

Dip eggplant slices in the egg substitute and then coat in the bread crumbs. Place the slices on the prepared pans and bake until brown, about 20 minutes, turning the slices over halfway through baking.

Oil a 13 x 9 inch glass baking pan. Cover the bottom of the pan with eggplant slices and add half the tomatoes and half of the cheese. Add another layer of eggplant slices, tomatoes and cheese. Sprinkle the top layer with oregano.

Bake in the oven, uncovered, for 30 minutes. Let sit 10 minutes before serving.

Stuffed Peppers

100_0739

 

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 lb ground turkey
  • 2 garlic cloves, chopped
  • 1/2 medium onion, diced
  • Fresh corn kernels, cut off 2 cobs from the corn share
  • 1/2 cup yellow squash, diced (from the squash share)
  • Sea salt and fresh ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 2 large bell peppers: halved and seeded (from the bell pepper share)
  • 4 heaping tablespoons of your favorite prepared BBQ sauce
  • 1 cup shredded cheddar cheese

Directions

Preheat your oven to 375 degrees F. Put a kettle of water on to boil.

Heat olive oil in a large skillet over medium heat and cook the ground turkey until browned..
Add the chopped garlic, onion, corn and squash; stir and heat through. Season mixture with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped parsley and cheese.

Coat a shallow baking dish that will fit the halved peppers with cooking spray. Stuff the halved peppers with the turkey mixture, pressing it in firmly. Place the stuffed peppers in the baking dish. Top each pepper with a spoonful of BBQ sauce.

Pour about an inch of hot boiled water into the bottom of the baking pan, around the peppers, and loosely cover the pan with a foil tent. This helps to cook the peppers. Bake for 40-45 minutes, until the peppers are fork tender.

Grilled Summer Squash

100_0758

 

Ingredients

  • 1-1/2 lbs green and yellow squash, trimmed and sliced diagonally into 1/2-inch-thick ovals (from the squash share)
  • Kosher salt
  • 1 cup packed fresh basil leaves
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1/2 cup balsamic vinegar
  • Freshly ground black pepper
  • 2 tablespoons toasted pine nuts

Directions

Prepare a gas or charcoal grill fire.

In a colander, toss the squash with 2 teaspoons kosher salt and drain for 30 minutes; transfer to a large bowl.

Meanwhile, put the basil, Parmigiano-Reggiano, 1/4 cup of the olive oil and 1/2 teaspoon salt in a food processor and purée until smooth.

In a small saucepan over medium-low heat, boil the balsamic vinegar until syrupy and reduced to about 2 tablespoons., 8 to 10 minutes.

Mix the squash with the remaining 2 tablespoons extra-virgin olive oil and a few grinds of freshly ground black pepper. Grill, turning once, until golden and tender, 8 to 12 minutes.

Arrange the squash on a platter, dot with the pesto and balsamic syrup. Sprinkle with pine nuts and serve.

Italian Flat Green Beans With Tomatoes and Garlic

100_0736

Ingredients

  • 1 lb Italian flat green beans, trimmed and cut on the diagonal into 3-inch pieces (from the green bean share)
  • 2 tablespoons extra virgin olive oil
  • 3 medium garlic cloves, cut into very thin slices ( a 1/4 cup)
  • 1 tomato, cut into 1/2-inch dice ( 8 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 6 -8 basil leaves, cut into chiffonade ( stacked, then rolled tightly and cut into very thin strips)

Directions

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

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

Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.

Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Corn Chowder

100_0732

Ingredients

  • 8 corn on the cob from the corn share
  • Corn Stock, see below
  • 1 large onion, diced (about 2 cups) 
  • 2 large carrots, diced (about 1 cup)
  • 2 ribs celery, diced (about 1-1/2 cups)
  • 1 red bell pepper, diced 
  • 1 yellow squash, diced (from the squash share)
  • 2 lbs potatoes, diced (from the potato share)
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 2 fresh whole sprigs of thyme 
  • 1 teaspoon kosher salt
  • 1 1/2 cups (1 can) evaporated whole milk

Directions

Cut the corn kernels from the 8 cobs and reserve the corn and cobs separately. Place the corn cobs and 4 quarts water in a large soup pot. Bring to a boil over high heat and immediately reduce to a simmer and cook for 45 minutes. Remove the cobs and discard.

Add half the reserved corn and all the vegetables to the soup pot and return the broth to a boil; reduce the heat to a simmer and cook for 25-30 minutes or until the vegetables are tender.

With an immersion blender, puree the soup right in the soup pot. Add the seasonings, remaining corn and milk. Heat on low for about 15 minutes or until the corn is tender.

Grilled Patty Pan Squash with Italian Salsa Verde

Pattypan Squash 004001

 

4 servings

For the salsa verde:

  • 1 large garlic clove, halved, 
  • Salt to taste
  • 1 anchovy fillet, rinsed
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup (tightly packed) parsley leaves
  • Freshly ground pepper

For the squash:

  • 4 small to medium patty pan squash from the squash share
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper

Directions

Combine the garlic, salt, anchovy fillet and capers in a food processor. With the motor running add the olive oil with the parsley and blend to a purée. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate and allow to come to room temperature before serving.

Prepare an outdoor grill.

Slice the patty pan squash in half horizontally and coat with the olive oil. Season with salt and pepper to taste.

Grill the squash for about 5 minutes on each side or until they are tender all the way through.

Transfer the squash to a serving platter. Top each one with a teaspoon or two of the salsa verde and serve.

Yield: 4 servings


puglia-italy

Puglia is a flat, fertile, sun soaked region in southern Italy which, together with its iron rich soil makes it one of the most productive agricultural regions in the country. It is famous for its olive oil and produces between 250,000 and 300,000 tons each year. Puglia provides around 40 percent of the country’s extra virgin olive oil.

Durum wheat grows in abundance and is used for making pasta and bread. The pasta from Puglia is made without eggs as they were once considered to be a luxury. The most famous pasta made in Puglia is ‘oricchiette’ (meaning little ears) which is still made daily by the elder women in most of the small villages.

The bread in Puglia, which accompanies all meals, is more diverse than many other regions in Italy and comes in a variety of shapes and sizes. It is cooked in traditional wood burning bread ovens and some of the villages still have a communal bread oven where the locals go to bake their bread every day.

Vegetables obviously grow well in the warm climate and are used in abundance, always fresh and always seasonal. Tomatoes are used for making sauces to go with the local pasta and aubergines, peppers and courgettes are roasted and grilled as an accompaniment to meat.

The interior of Puglia is rocky and many sheep and goats are bred there for their meat as well as their milk which is used for a variety of cheeses. Lamb is the most popular meat, followed by pork.

Puglia has many delicious local cheeses, perhaps the most famous being Burrata which is made from mozzarella and cream. Others include Cacioricotta – a seasonal Ricotta cheese made from unpasteurized ewes’ milk, Canestrato – a hard cheese which is a mixture of sheep and goat’s milk, Fallone di Gravina and Caciofiore.

Fish plays a large part in the cuisine of Puglia and the long coastline offers a large array of fresh fish on a daily basis. Sea bass, red mullet, anchovies, mussels and cuttlefish are among the favorites.

In spite of this excess of food, the daily cuisine in Puglia, as in the other southern regions of Italy, tends to be simple, fresh and wholesome with most locals growing, rearing and making enough for their individual needs.

Puglia 6

Dinner Party Menu For Six

Antipasto

Puglia 1

Pepperoni al Forno (Baked Peppers)

Serves 6

Ingredients

  • 6 sweet bell peppers (green and red)
  • 3 cloves of garlic, sliced
  • 3 tablespoons capers
  • 8 anchovy fillets, chopped
  • 10 tablespoons bread crumbs
  • Extra virgin olive oil
  • Salt and pepper

Directions

Place the peppers in a hot oven (400 degrees F) for about half an hour or under the broiler until the skins start to blacken. Take them out of the oven, cool and then peel off the skins.
Cut the peppers into strips, about 2 inches wide.

Grease the bottom of a baking pan with olive oil and place a layer of peppers. Sprinkle a few capers, a few slices of garlic, some of the chopped anchovy fillets, a sprinkle of bread crumbs and a little salt and pepper on the peppers. Repeat the layers until all the ingredients are used.

When the top layer is finished, drizzle with olive oil. Then place the pan in a 400 degree F oven for about 15-20 minutes or until the peppers are tender and the bread crumbs are brown.

puglia 5

Taralli Scaldati (Dry Bread)

Ingredients

  • 7 1/2 cups all-purpose flour
  • 14 tablespoons extra virgin olive oil
  • 5 tablespoons fennel seed
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Warm water

Directions

Combine the all the ingredients in the bowl of an electric mixer with the paddle attachment and mix until thoroughly combined. Switch to the dough hook and knead the dough for a few minutes. Soften the dough by adding a little warm water, if it seems too dry.

Turn the dough out onto a bread board and roll pieces of the dough into long thin stripes about 4-5 inches long. Loop the ends around to form circles or pretzel shapes and space them out on wax paper to rest for to rise for 15 minutes covered with a clean kitchen cloth.

Heat the oven to 400° F.

Bring water to a boil in a large saucepan and drop a few of the taralli in the boiling water for a minute, turn with and cook another minute. Remove the boiled taralli with a slotted spoon to a wire rack to dry for a minute or two.

Place them on an oiled baking sheet and bake for about 15-20 minutes, until brown and crispy. Cool completely.

First Course

Puglia 2

Tubettini con le Cozze

(Small Pasta Tubes with Mussels)

6 servings

Ingredients

  • 2 lbs mussels
  • 15 cherry tomatoes, halved
  • 3 cloves garlic, chopped
  • 3/4 teaspoon crushed red pepper
  • 1 1/2 cups dry white wine
  • 3 tablespoons olive oil
  • Salt and black pepper
  • A handful of chopped parsley
  • 1 lb tubettini pasta (little tubes)

Directions

Wash the mussels well under running water and pull out the beards (the stringy bits hanging out of the shell) and place them in a bowl of cold water.

Heat a large pot of water for the pasta and when it comes to the boil add salt and the pasta tubes.

While the pasta is cooking, heat the olive oil in a large skillet with a cover and add the chopped garlic. Cook for a minute and add the cherry tomatoes. Once they soften, add the white wine and bring to a boil so the alcohol evaporates. Season with salt and the crushed red pepper and add the mussels. Cover with the lid and cook until all the mussels open.

Reserve ½ cup of the pasta cooking liquid and drain the pasta. Add the pasta to the mussels in the skillet, along with the chopped parsley and reserves pasta cooking liquid. Mix well on a low heat for a minute and serve.

Second Course

Puglia 3

Roasted Striped Bass

6 servings

Ingredients

  • 2 cups dry white wine
  • 4-6 tablespoons extra-virgin olive oil
  • 2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish
  • 1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)
  • 3 – 1 1/2-pounds whole striped bass or fish that is available in your area, cleaned, gutted, scaled 
  • 1/4 cup (about) all-purpose flour
  • 6 large garlic cloves, peeled, crushed, divided
  • 3/4 cup chopped fresh Italian parsley, divided
  • 1 pound cherry tomatoes, halved
  • 1/2 cup oil-cured black olives, pitted, halved

Directions

Position a rack in the center of the oven and preheat to 400°F.

Boil wine in a medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.

Generously brush an 18 x 12 x 1 inch baking sheet with olive oil. Arrange fennel slices in a single layer on the prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 3 tablespoons oil over the vegetables.

Rinse fish inside and out and pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to cover the bottom of the pan; heat over medium-high heat until pan is very hot.

Working with one fish at a time, add fish to the skillet and cook until a golden crust forms on the skin, about 3 minutes per side. Repeat with remaining fish. Add more oil, only if necessary.Carefully place fish on top of the vegetables on the baking sheet. Gently stuff the cavity of each fish with 2 crushed garlic cloves and then 1/4 cup chopped parsley. Pour reserved wine over vegetables on the baking sheet.

Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around the fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm.

Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes more.
Arrange vegetable mixture around the fish on a serving platter. Sprinkle chopped fennel fronds and serve.

Dessert

puglia 4

Baked Zeppole

Ingredients for the pastry dough

  • 2 3/4 cups all-purpose flour
  • A pinch of salt
  • 2 cups of water
  • 6 tablespoons butter
  • 6 large eggs

Ingredients for the custard filling

  • 1/4 cup cornstarch
  • 2 cups milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • Confectioner’s sugar
  • Jam

To make the pastry:

In a heavy saucepan, heat the water. Add the butter and the salt and remove from the stove once the butter has melted. Add the flour all at once. Beat with a wooden spoon. Return the pan to medium heat and beat the mixture until it forms a ball. Remove the pan from the heat again. Add the eggs in one at a time, beating the dough with a wooden spoon or hand mixer.

Note – make sure to blend in each egg well before proceeding to add in the next one.

Line a cookie sheet with parchment paper.

Drop 1 1/4-inch portions of dough about 1/2 inch apart on the prepared cookie sheet. Bake the puffs about 15 minutes at 400 degrees F and then for 10 minutes at 375 degrees. Transfer the pastries to cooling racks.

To make the custard:

In a medium bowl, mix the cornstarch and sugar for the filing. Set aside.

In a medium saucepan, heat the milk over medium-high heat until it’s almost boiling. Add the 6 eggs to the sugar and the cornstarch and gradually add a couple of large spoonfuls of the warm milk. When it’s well-blended, pour it into the pot with the rest of the milk and continue to cook until the mixture thickens.

To serve:

Use a small knife to cut each zeppole in half. Fill each zeppole with some custard, replace the top half and put the zeppole on a serving dish. Add a teaspoon of jam to each zeppole and dust them with confectioner’s sugar.



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