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Category Archives: Fruit

Grilling Pork

May 16, 2013

Pork is the culinary name for meat from the domestic pig and is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.

Since the animals are now bred to be lean, the meat is higher in protein and about 30 percent lower in calories, saturated fat and cholesterol than the pork produced in the 1970′s.

With so many lean cuts of pork to choose from, many pork cuts are comparable to skinless chicken cuts. A 3-ounce serving of pork tenderloin is as lean as a skinless chicken breast. It contains 120 calories and only 2.98 grams of total fat. Pound for pound, pork is one of the most economical buys in the meat case. Not only will you be getting nutritional value of B vitamins, zinc and iron; but pork’s financial value will leave you a little extra cash in the pocketbook.

Common Cuts of Pork for Grilling

Pork Chops

The meatiest chops are cut from the center of the loin: The two most common types are loin chops, which look like miniature T-bone steaks with a bit of the tenderloin attached and rib chops, without the tenderloin (see Pork Tenderloin). Because they dry out quickly during cooking, it’s especially important not to overcook lean boneless chops. Choose cuts that are at least an inch thick so they stay juicy.

Pork Loin

Buy this large cut (from the back of the pig) without bones, which makes it easier to slice.  Stuff it and cook it as a roast or slice it into 1-inch chops for pan-frying and grilling.

Pork Tenderloin

This lean, very tender cut from the end of the loin is long, narrow and tapering at one end. It is much smaller than a pork loin roast, so it cooks quickly and is a good choice for weeknight dinners. This cut of pork is the most healthy cut of pork. Cut from the back of the pig, it has virtually no fat. This fact also makes it easy to dry out and for that reason technique is important: grill it on hot grates and grill it quickly. Tenderloins also absorb marinades really well. 

Pork Sausage

Made from ground pork, sausages come in a variety of sizes and seasonings. Flavors range from sweet to savory and spicy. Sausages can be used in sauces, stews or as a pizza topping. Grilled sausage makes an excellent sandwich.

Baby-Back Ribs

Small and meaty, these curved slabs are taken from the pig’s rib cage near the backbone. Prized for their juicy meat, they cook quickly. A full rack has at least 8 ribs. For the tenderest meat, select a rack that weighs 2 pounds or less (which should feed 2-3 people).

Spare Ribs

Although not as meaty as baby-back ribs, spare ribs rely on a generous amount of fat for flavor. Large and irregularly shaped, they come from a pig’s underbelly or lower rib cage (also the source of bacon). A full rack has at least 11 ribs and weighs 3 to 4 pounds (which should feed 3 or 4 people).

Ham

Ham is taken from a pig’s leg. Some hams are sold fresh for baking, but most are cured with brine, salt and spices, making them juicier. Some are sold fully cooked and some are smoked, which imparts a more intense flavor. Hams are sold boneless, semi-boneless and with the bone in. Bone-in hams usually yield the best flavor, while boneless are easier to cut. Ham steaks are best for the grill.

 

 

Grilling is ideal for cooking smaller pork cuts, such as chops, steaks, ham slices, tenderloins, ribs, ground pork patties, sausages and kabobs. Because grilling uses high heat and short cooking times, it tends to toughen the meat, so it is best to use the most tender cuts available. Lean pork cuts will benefit from marinating before they are grilled.

Pork steaks and pork chops that are going to be grilled should be a minimum of 3/4 to 1 inch thick because the high heat will cook the meat quickly. If the cuts are thinner than this, it is easy to overcook the meat, causing it to dry out. The meat must be watched carefully while grilling. Coating the pork with a little oil or marinating it before cooking will help keep it moist. It is important that the grill be properly preheated so that it seals the juices into the meat quickly. The temperature at which the pork is cooked and the distance it is placed from the heat source are both important for providing tender, juicy, properly cooked pork.

Using a meat thermometer is the most accurate method for testing doneness. A regular meat thermometer is inserted before placing the meat on the grill and it remains there throughout the cooking time. An instant read thermometer is used to check for the recommended temperature once the meat has been cooked. 

Whether the grill is charcoal or gas, how you use the heat is key. Understanding the two grilling styles, direct and indirect, are essential for creating perfectly grilled meat. There are instances when either direct or indirect methods are appropriate. The direct method cooks foods directly over the heat source. Grill pork chops, ground pork burgers, pork kabobs and anything less than two inches in thickness over direct heat. Indirect heat cooks at a slower rate, as the heat source is off to the side, to prevent burning the outer area of the food while cooking evenly throughout. Grill larger cuts of meat, like pork shoulder and roasts, using indirect heat. (See photo above for direct/indirect heat method.)

When using direct grilling, the meat should be 3 to 6 inches away from the heat source and cooked on medium high heat. It is important that the heat source be accurately preheated to allow for even cooking. Pork is done at 160 degrees F. Cook larger cuts over indirect heat to an internal temperature of 150 degrees F. and allow the meat to rest for 10 minutes. The final internal temperature will continue to rise to 160 degrees F. A hint of pink in the center equates perfectly cooked pork that is not dried out. 

Start with a clean grill. Scrub the grates with a wire brush removing all grease buildup and charred food particles prior to every use. Grease the grates with cooking oil before starting the grill to prevent sticking and burning of items to be grilled. To reduce flare ups, choose lean cuts of meat, such as: pork tenderloin, top loin chop, center loin chop, rib chop, sirloin roast or 96% lean ground pork. Also, trim any visible fat before placing on the grill.

Marinades can come from fruit and vegetable purees. Vinegar mixtures, citrus juice, herbs, spices and olive oil all make great ingredients for marinades. In addition to marinating to maximize the natural flavor of lean meats, such as pork tenderloin and ham, pair pork with fresh fruits and vegetables to brighten and lighten up summertime meals. Pairing meat with citrus fruits or adding sliced apples, strawberries or other fruit  to your grilling skewer will increase the meal’s nutrition value. Grilled fruit, such as peaches, nectarines and plums add great flavor to pork entrees. Adding vegetables to the grill alongside the meat is a healthy alternative to fattening summer sides and it saves the cook time and work.

Grilled Pork Tenderloin

This is a master grilling recipe for pork tenderloin that works perfectly, no matter how you flavor the pork. 

Serves 4-5

Ingredients:

  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 2 pork tenderloins (about 2 pounds total)
  • 1 recipe Rosemary-Orange Glaze, see recipe below
  • Freshly ground black pepper to taste
  • 1 recipe Orange Balsamic Sauce, see recipe below

Brining:

In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.

Season and grill:

Rub the brined tenderloins all over with the Rosemary-Orange Glaze and then season with the pepper. 

Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.

Put the pork on the hot grill grate. Close the lid and grill for 7 minutes.

Turn the pork over, close the lid, and grill for another 6 minutes.

Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve with the Orange Balsamic Sauce .

To use a charcoal grill:

Prepare a two-zone fire, banking all the coals to one side of the grill. Use a wire brush to clean the grill rack and then brush it lightly with oil; close the lid and wait to let the air inside the grill get hot again. Position the pork directly over the hot coals and cook (covered), turning once, until nicely seared on both sides. Move the tenderloins to the coolest part of the grill (over no coals), close the lid, and cook for 5 minutes more. Grilling time may vary a bit, depending on how hot and consistent your fire is.

Rosemary-Orange Glaze 

Yields enough to glaze two pork tenderloins.

Ingredients:

  • 1/4 cup frozen orange juice concentrate, thawed
  • 1 teaspoon brown sugar
  • 4 teaspoons minced fresh rosemary

In a small saucepan, bring the concentrate, brown sugar and rosemary to a simmer. Simmer until the mixture reduces to about half. Set aside to cool slightly.

Orange Balsamic Sauce

Yields about 1/3 cup.

Ingredients:

  • 1 teaspoon vegetable oil or olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon minced fresh rosemary
  • 1/3 cup orange marmalade
  • 4 teaspoons balsamic vinegar

Directions:

Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce and mix well. Pass separately when serving the pork tenderloins.

Pork Chops with Marsala and Porcini Mushrooms

Serves: 4

Ingredients:

  • 1½ cups very hot water
  • 1/2 ounce dried porcini mushrooms
  • 4 pork rib chops, each 8 to 10 ounces and ¾ to 1 inch thick
  • 3 teaspoons minced fresh rosemary, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 12 ounces fresh cremini mushrooms, sliced
  • 1 cup thinly sliced scallions (white and light green parts only), divided (9 scallions)
  • 1/2 cup good-quality dry marsala
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup half & half

Directions:

Pour the water into a 2-cup glass measuring cup, add the porcinis, and stir to submerge. Cover with a plate or bowl to keep the porcini submerged. Let soak until the mushrooms are soft, 20 to 30 minutes. Drain, reserving 1 cup of the soaking liquid and the porcini separately. If the porcini pieces are large, roughly chop them and set aside.

While the mushrooms are soaking, prepare the pork chops. In a small bowl combine 2 teaspoons of the rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Brush the pork chops on both sides with the oil and season evenly with the spices.

Prepare the grill for direct cooking over high heat (450° to 550°F).

In a large skillet over medium-high heat, melt the butter. Add the creminis and cook until they release their liquid and become brown, 7 to 8 minutes, stirring frequently. Stir in the drained porcini, 3/4 cup of the scallions and the remaining rosemary. Saute for 2 minutes. Add the marsala and boil until reduced by about half, 1 to 2 minutes. Add the broth and the 1 cup reserved porcini soaking liquid, leaving any sediment behind. Boil until slightly reduced, 3 to 4 minutes. Stir in the half & half and boil until the liquid thickens to your desired sauce consistency, 3 to 5 minutes. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Brush the cooking grates clean. Grill the pork chops over direct high heat with the lid closed , 6 to 8 minutes depending on their thickness, turning once. Remove from the grill and let rest for 5 minutes. Spoon the mushroom sauce over the pork chops and top with the remaining 1/4 cup scallions. 

Pork Kabobs

Marinade:

  • 1/3 cup finely chopped fresh Italian parsley 
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced red onion
  • 1 tablespoon sherry vinegar
  • 1 tablespoon smoked paprika
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground cayenne pepper
  • Kosher salt

2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat, cut into 1¼-inch cubes

2 large bell peppers, 1 red and 1 green, cut into 1¼-inch squares

Directions:

Whisk the marinade ingredients, including a 1/2 teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally.

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

Prepare the grill for direct cooking over high heat (450° to 550°F).

Remove the pork from the bag and discard the marinade. Thread the pork and bell pepper squares alternately onto skewers.

Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and serve immediately.

Ham Steaks with a Citrus Sauce

Serves: 6

Sauce:

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup finely chopped fresh Italian parsley 
  • 1/3 cup finely chopped red onion
  • Finely grated zest of 1 large orange
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Marinade:

  • 1 tablespoon orange marmalade
  • 1 tablespoon fresh orange juice
  • 1 tablespoon balsamic vinegar

2 bone-in ham steaks, each about 1 pound and ¾ inch thick

1/4 teaspoon freshly ground black pepper

1 orange, cut into wedges

Directions:

Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

In a medium, nonreactive bowl combine the sauce ingredients.

In a small saucepan combine the marmalade, orange juice and vinegar. Cook over low heat just until the mixture thins slightly.

Blot the ham steaks dry with paper towels. Brush both sides of each ham steak with the marmalade mixture and season one side evenly with 1/4 teaspoon pepper.

Brush the cooking grates clean. Grill the ham steaks over direct medium-high heat, with the lid closed, until they are grill marked and crispy around the edges, 6 to 8 minutes, turning once. Remove from the grill and cut into individual portions. Serve warm with the sauce and orange wedges.

Sausage Vegetable Grill

4 Servings

Ingredients:

  • 1 pound lean hot or sweet Italian Pork Sausage links, cut into 1/2-inch slices
  • 1 medium zucchini, cut into 1-inch slices
  • 1 medium yellow summer squash, cut into 1-inch slices
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, cut into wedges
  • 1 cup quartered fresh mushrooms
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • 1/4 cup chopped Italian parsley 
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika

Directions:

In a large bowl, combine the first six ingredients.

In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika.

Pour over sausage mixture; toss to coat.

Divide mixture between two pieces of heavy-duty foil (each about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.

Grill both packages, covered, over medium heat for 25-30 minutes or until the sausage is cooked through.

Open foil carefully to allow steam to escape.

 

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Posted by in Fruit, Grilling, Ham, Healthy Italian Cooking, Pork, Sauces, Vegetables Tags: , , , ,

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A BBQ Sauce For Every Occasion

May 14, 2013

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

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

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

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

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

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

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

Easy Homemade Ketchup

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

Ingredients:

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

Directions:

Combine the first four ingredients in a large saucepan.

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

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

Basic Barbecue Sauce

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

Yield: about 1-1/3 cups.

Ingredients:

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

Directions:

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

Store in the refrigerator or freezer.

Tangy Barbecue Sauce

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

Yield: 1-1/2 cups.

Ingredients:

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

Directions:

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

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

Molasses Barbecue Sauce

Yield: 3-1/2 cups.

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

Ingredients:

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

Directions:

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

Mustard Barbecue Sauce

Use it on grilled ribs, fish or ham steak.

Yield: 2-1/3 cups.

Ingredients

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

Directions:

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

Smoky Barbecue Sauce

Yield: 2-1/2 cups.

Especially good on a grilled beef

Ingredients:

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

Directions:

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

Cherry Barbecue Sauce

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

Yield: about 3-1/2 cups.

Ingredients:

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

Directions:

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

Pecan Barbecue Sauce

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

Yield: 3 cups.

Ingredients:

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

Directions:

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

Italian Barbecue Sauce

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

Ingredients:

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

Directions:

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

 

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The “Little Italies” of Michigan

May 10, 2013

In doing reseach for this post, I was sure that Italian immigrants found their way to Detroit, because it was a major industrial center that offered job opportunities the immigrants were seeking in coming to America. What totally surprised me was the number of immigrants who settled in the Upper Peninsula of Michigan. A land totally different from the warm Mediterranean country that the Italian immigrants had left behind. As you read, you will see why.

                          The Eastern Market established in 1891.

Italian Americans in Detroit

For more than 350 years, Italian immigrants played important roles in the opening and development of the land that is now Michigan, from their participation in the French fur trade up to the present day. People of Italian descent have been present in Detroit since Alfonso Tonti, second-in-command to Antoine Cadillac, participated in the founding of the city in 1701. By the close of the 19th century, the trickle of Italian immigrants had become a torrent, as thousands rushed to the growing industrial centers. They worked in stone and cement, paving, produce, tilework, at small groceries, as merchants and, of course, as part of the labor force in the auto shops around Detroit. Settling on the lower east side, the community grew rapidly, especially north and east into Macomb County. Italians in Detroit did not remain in a “little Italy,” but mingled with the diverse population of the city. Through a combination of hard work, strong family connections and community ties, the Italians of Detroit achieved their dreams of a better life. They met the challenges of living in a new land, while nurturing the culture of the old country. 

Most Italians came to Detroit between 1880-1920. Detroit’s original “Little Italy” started from the lower east side (Eastern Market area) along Gratiot and Riopelle Streets near Black Bottom and Paradise Valley. They also settled in considerable numbers along Oakwood Blvd. in SW Detroit and in Dearborn early in their residency here. As they prospered, Detroit Italians in the 1950′s eventually moved into neighborhoods across Detroit and their cultural and religious institutions dotted the landscape. Their affiliations were Catholic and other Christian religions. 

Church of the Holy Family

On the right is a photo of the yellow-hued church that is very visible when you exit the Chrysler Expressway in downtown Detroit, or drive west on East Jefferson toward the Renaissance Center. It is also Detroit’s first Italian Catholic church. Shortly after 1900, immigrants from Sicily and southern Italy settled in northeast Detroit.They began to worship at Sts. Peter and Paul on East Jefferson, but in 1907, Father Giovanni Boschi arrived from Italy and sought to establish an Italian parish here. In 1908, Bishop Foley gave him permission to do so and named the parish La Chiesa Della Sacra Famiglia or the Church of the Holy Family. In 1909, construction began on a modest Italian Renaissance-style, basilica-type church. More than one hundred years after its founding, this parish is in operation with an Italian language Mass said every Sunday.  There are about 300,000 Italian Americans in Metro Detroit, today.

If you are in Detroit and looking for a restaurant with authentic Italian food and a history related to the immigrant’s experience head to Giovanni’s Ristorante, 330 S. Oakwood Blvd., Detroit, MI 48219.

Giovanni Cannarsa was 14 years old when he embarked on a journey from Termoli– a town on the Adriatic coast of Italy, in the province of Campobasso, the region of Molise to the United States of America. Giovanni met a young woman, Rose Tonkery and in 1927 they were married. They moved from New York to Detroit, Michigan so Giovanni could go to work for Henry Ford. Giovanni and Rose settled in a neighborhood near the Rouge River plant, where the assembly line was first introduced during the immerging age of manufacturing. There the young couple started and raised their family, two sons and one daughter – her name is Frances. She and her brothers were born in Detroit.

Frances had a best friend, Marie. She came from an Italian family that lived across the street from the Cannarsa family. It was her older brother – Olindo Truant who captured the heart of young Frances. In 1953 she married her sweetheart. Frances and Olindo had three sons, Chris – Michael and Randy. Olindo worked for Detroit Edison and Frances opened a carryout pizzeria, Givoanni’s Pizza Parlor. It was 1968. It didn’t take long for Frances to start taking charge and making changes – it was 1972. Frances decided the family style pizza parlor would one day be an elegant, award winning five-star class restaurant. Everyone thought she was crazy… but the night Frank Sinatra held a private dinner party in the back room of what was now called Giovanni’s Ristorante, was the night the whole family new Frances meant business.

Italian-Americans in Wyandotte

Just after the turn of the 20th century, jobs were opening up at the J. B. Ford Company and the Michigan Alkali Company. The Italian settlement in East Detroit was bulging with a steady influx of friends and relatives coming to Michigan from Italy. Many young men sought work, and Wyandotte the bustling downriver town, offered the opportunity of jobs. A street car from Detroit brought the first Italian laborers to the city. Others joined the workforce and brought their families.

Statistics show that in 1890 there were only 338 Italians living in Detroit and downriver and, by 1920, the number had swelled to 29,047. In 1914, a large group of Italian workers and their families were residing in what was then called Ford City. The community had formed in an area bounded by Antoine, Hudson, 2nd Street and the railroad tracks.The families built large sturdy homes and planted gardens. Many of those early family residences still stand as testimony to the skillful construction techniques shown by those first immigrant workers. Most of the families knew each other from Palermo, Sicily in Italy and interacted socially. During the summer evenings, the men could be seen playing bocce (lawn bowling) or playing card games.

Bocce

In 1915, a concert band was organized. Maestro Pellegrino’s Italian Ford City Band attracted musicians from ages 15 to 25 and, in a relatively short time, the new musical group was presenting concerts for the entire community to enjoy. The camaraderie enjoyed by the band also gave birth to two early Italian social organizations.

The San Giuseppi Society was a club that assisted many newly arrived Italian immigrants and helped them transition to the American way of life. The second organization, Santa Fara, was formed in Wyandotte during 1924 and named after the patron saint of the small Sicilian village of Cinisi. In order to become a member, one must be a “Cinisarii” or be married to one.

Other organizations were formed over the years to serve the Italian community. In the 1930′s, the Non-Partisan Progressive Club was organized. One of the first projects of this club was to host a war bond drive in early 1945. Americans of Italian descent in Wayne County, under the leadership of Anthony D’Anna of Wyandotte, raised $16,000,000 to build a ship. The U.S.S. Cosselin was commissioned October 19, 1945, in memory of Seaman Joseph Polizzi, an Italian-American from Detroit killed earlier during the war. In 1970 fourteen members organized a new Italian organization, the Downriver Italian club and built a hall to host events.

Italian Americans in Michigan’s Upper Peninsula

Our knowledge of the Italian community in the Copper Country is credited to the research of Russell Magnaghi and to Cristina Menghini’s thesis: “Examining Patterns of Italian Immigration to Michigan’s Houghton County, 1860-1930”.

Menghini’s study, the most detailed migration study of any immigrant group in the Copper Country, uncovered specific chain migration links between sending communities in northern Italy and receiving communities in Houghton County. Half of the Italians in Houghton County had emigrated from the province of Torino, in Italy’s Piedmont region and another quarter had emigrated from the province of Lucca, in the Tuscany region. Thus, three-quarters of Italians in Houghton County had emigrated from just two of Italy’s 110 provinces. Not surprisingly, Menghini found that nearly three-quarters of Italians in Houghton County in 1910 worked either in the mines or mine related occupations. 

Source: Recorded in Stone is a collection of the oral histories of immigrants to the Marquette Iron Range in the central Upper Peninsula of Michigan. Produced by the Central Upper Peninsula and Northern Michigan University Archives and funded in part with a grant from the Michigan Humanities Council.

Italians were attracted to Marquette County through the efforts of “barasa” or what is known as chain migration: Immigrants arrived at a location and then sent letters back to Italy, which then brought their friends and relatives to America. At first the Italians who were from northern Italy: Lombardy, Piedmont, Venice and the Tyrol settled in Negaunee. Initial­ly 50 Italians arrived; followed in the spring of 1888 by an additional 100. Although they inherited the jobs at the lowest end of the employ­ment scale as trammers (miners) or iron ore shovelers, they wrote back to Italy and encouraged others to join them. The wages and living conditions on the Marquette Iron Range were a great improvement over economic and work conditions in Italy. In the 1890′s southern Italians, primarily from Calabria but also from Naples and Sicily, settled in Ishpeming. They experienced a similar migration process. By 1910 Italians comprised 15% – 16% of the labor force on the Range. In 1910, of the 907 Italians with occupations, 741 or 81.6% were miners. There were also 51 Italians (6%) working on the railroad, 24 (2.8%) listed as laborers and 20 working in the iron furnaces in Mar­quette. 

Copper Miners; Calumet, Michigan; between 1907 – 1920.

The first Italians who arrived on the Marquette Range were usually single men, who once they got settled, sent for their wives or got married. At first, many lived in company housing but, as soon as was possible, they purchased their own homes. Families took in boarders from the same Italian village and/or family members, as a means of providing housing and adding to the family income. Most of the Italian businessmen were located in Negaunee and Gwinn at that time. There were 16 boardinghouse keepers, 11 saloon keepers, 5 merchants, 5 bakers and 3 shoemakers. 

Each family maintained a garden which provided the household with much of the vegetables that the household needed during the year. Besides what was planted, the women and children gathered fruits and berries and made jams and preserves from them. If possible families kept a pig and cow. In November the pig was usually butchered and prime pieces were preserved in a crock jar, covered with liquefied lard, and the small pieces were processed into different types of sausage. The cow pro­vided milk, butter and cheese for the family and, if there was a surplus, it was sold to neighbors. The Italian family became self-sufficient, so that they only had to purchase certain items, like coffee, sugar or olive oil. Pasta and Italian bread were often made at home, but were sometimes purchased. In the late summer, orders were taken for grapes and beginning in September train loads of grapes arrived at railroad sidings in Negaunee and Ishpeming. Most families made as many as 150-200 gallons of wine, which would last them through the year.

Most of the Italian immigrants who settled on the Marquette Range were literate. As a result many of them kept in touch with the news through Italian-language newspapers. Some subscribed to papers published in New York City, like the popular Il Progresso, while others read the Il Minatore Italiano (The Italian Miner) which was published in Laurium, MI between 1896 and the 1930′s or the transient papers, such as La Democrazione Italiana of Hancock or La Sentinella (The Sentinel) published in Calumet, MI.

Portrait of an Italian Musician
From the collection of the Central Upper Peninsula and Northern Michigan University Archives

The Italian love for music is well known. As early as 1884, the Marquette Mining Journal noted that an Italian band provided excellent dance music in Marquette County. A number of Italian music teachers appeared in the various communities, such as Nettie R. Calamata, who in 1906 offered mandolin, guitar and banjo lessons. The Italian Band of Negaunee was organized by January 9, 1907, when it provided music for Mike Marrietti’s saloon, called Hogan’s Place and in the summer, it provided music for picnic dances. The most famous band in Ishpeming’s history was Vampa’s Band. Professor Vampa arrived in the community in 1915 and organiz­ed the band. He was able to get even the most musically illiterate to read music and, by January 1916, his band with thirty-four members, played for the first time and was an immediate success. Vampa’s Band played at the Marquette County Fair, Memorial Day and Columbus Day celebrations and at other dances and festivals given by local clubs and lodges.

The local Italians directed their entertainment and recreation toward their families. Home parties were popular with an accordion and violin or guitar providing the music on a Saturday night.The men played bocce in their backyards or saloon-side courts or played the Italian card game, morra. Some of the Italians fished and hunted both as recreation and also a means of augmenting their families’ food supply. The mutual beneficial societies were a characteristic feature of all Italian communities, wherever the immigrants settled. At a time when there were no Social Security benefits for unemployment or disability insurance or death benefits, the Italians  established these societies. The oldest of the Italian fraternal organization in Marquette Coun­ty was Società Fratellanza e Mútuo Soccórso/Fraternal and Mutual Aid Society which was established in Negaunee in 1890. The biggest activity for the lodge was the annual picnic ,where there was boating, swimming and athletic events, eating contests and card games. Over the years a number of fraternal organizations were formed in Negaunee. Società Italiana di Mútuo Soccórso Giuseppe Maz­zini/Italian Mutual Aid Society Giuseppe Mazzini was founded on June 24, 1908. They built a series of Italian Halls, which were used for  meetings and social events. Like many benefit societies, the Italian Mutual Beneficial Society transformed itself in a social organization. It was through such organizations that Italian immigrants and their children located housing, found work, organized political blocks and met their prospective mates.

Calumet’s Italian Hall

Funeral of the Victims of the Italian Hall Disaster, Calumet, Michigan, December, 1913.

On Christmas Eve, 1913, members of the Upper Peninsula mining community of Calumet, Michigan gathered in the upstairs of the Italian Hall for a party. The gathering was supposed to be one of a few happy times for the town, which was ravaged by a bitter strike between miners and owners. Popular history has it that someone ran into the party and yelled “fire”, causing a stampede down the stairs into doors that opened inward, resulting in a deadly pile-up. Some claim the incident was plotted by local copper bosses. So was it murder or an accident? Author and lawyer, Steve Lehto, goes back to find the answer in his book, Death’s Door: the Truth Behind Michigan’s Largest Mass Murder. Lehto uses his skills as a lawyer to investigate the deaths of 74 people, mostly children. His research led him to the conclusion that the doors opened out and were purposely held closed, resulting in the murder of the party-goers. Claims that the tragedy was an accident, Lehto believes, were the result of carefully placed stories in the mine-controlled newspapers.

Cuisine of the Early Italian Families in Michigan

Antipasto of Italian vegetables and fish

Baccala – Italian dried cod fish

Bagna Cauda – garlic, olive oil dip

Rustic Bread

Cornetti -Italian rolls

Grissini – Italian breadsticks

Porchetta, Abruzzi Style 

Salame Milanese for sandwiches

Cudighi Italian Sausage – Italian sausage originating in northern Italy and made in the homes of many Michigan Italian Americans. It is made from pork meat on the hind section of the hog, this sausage is a combination of coarse ground pork, pork fat, red wine, and seasonings such as salt, pepper, cinnamon, nutmeg and allspice. The meat is then typically aged only for only a few days before being served. (See recipe below)

Sautissa Piedmontese Sausage – pork sausage from the Piedmont region of Italy that uses cinnamon, allspice, nutmeg and cloves to impart a unique flavor. Often used as a filling ingredient for ravioli. 

Suppressa – Italian cured meats

Garden Vegetables

Pasta

Torchetti cookies

Cookies: biscotti, pizzelle, cialde

Grappa  - Italian brandy

Homemade wine

Try Some Michigan-Italian Inspired Recipes At Home

Northern Michigan Cherry Bruschetta

Ingredients:

  • 18 1/2 inch thick slices of small baguette-style bread
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lime juice
  • 1 1/2 cups pitted fresh sweet cherries, coarsely chopped
  • 1/4 cup each diced yellow sweet bell peppers and green onions
  • Salt and pepper to taste
  • Fresh mozzarella cheese
  • 1 tablespoon thinly sliced fresh basil

Directions:

Toast one side of baguette slices at 350 degrees F for 5 minutes. Turn slices, brush with the 1 tablespoon of olive oil and bake 5 minutes longer.

Combine cherries, bell pepper, green onions, lime juice, salt, pepper and remaining olive oil; mix well.

Top each slice of baguette with a thin slice of fresh mozzarella cheese, a heaping tablespoon of cherry mixture and sliced basil.

Homemade Cudighi Sausage

Unique to the central part of Michigan’s Upper Peninsula, the cudighi is an excellent example of the Italian-American food of this region. This one is made the more modern way, dressed like pizza. The classic sandwich is sausage with mustard and onions.  (Paisano’s in Negaunee, MI, an Italian-American restaurant on the shore of Lake Teal in Michigan’s Upper Peninsula)

Ingredients:

  • 6 lb coarsely ground pork butt
  • 1 clove garlic chopped fine
  • 1 tablespoon crushed red pepper
  • 6 tablespoons salt
  • 2 tablespoons fennel seed

Mix well and refrigerate for 24 hours.

Directions:

Form into thin, 1/2 thick patties into or oblong shapes. Brown in oil , cover and simmer in a little water to help with the dryness, for 25-30 minutes or until no red shows and pork is fully cooked.

Serve on a Ciabatta roll or italian bread with grilled green pepper rings and grilled sliced onion, mustard, ketchup, pizza sauce or mozzarella cheese.

Freeze extra cooked patties.

Some other serving suggestions:

You can make this into links or leave in bulk. Use it in Italian cooking for lasagna, pizza, etc. You can also serve this as a sandwich, either grilled or pan fried. Can be served with mustard and onions, but the most popular way is to top with mozzarella cheese and some spaghetti sauce. You could add some green peppers and mushrooms also.

Can be served as an appetizer with cheese and crackers. Roll the sausage into log. Wrap in foil and boil in water for 45 minutes. Let cool and serve sliced.

Iron Mountain Vegetable Lasagna

Ingredients:

  • 2 zucchini, thinly sliced
  • 2 cups mushrooms, sliced
  • 1 cup fresh peas
  • 2 cups fresh asparagus, cut on the bias
  • 1 tablespoon olive oil
  • 3 cups besciamella (recipe follows)
  • 8 ounces freshly grated Parmigiano cheese
  • 1 -16-ounce package lasagna noodles (or use fresh)

For besciamella sauce:

  • 4 tablespoons unsalted butter
  • 6 tablespoon unbleached all-purpose flour
  • 3 1/2 cups milk, heated
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg

For vegetable filling:

Heat oil in a skillet and lightly saute vegetables, in steps if needed, until vegetables are just tender. Cool to room temperature.

For besciamella sauce:

In heavy saucepan, melt butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes, not allowing mixture to brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.

Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy consistency, about 10 minutes. Remove from the heat and whisk in the salt, pepper and nutmeg. Allow to cool for a few minutes before using.

For lasagna:

Preheat oven to 350°F. Cook lasagna noodles to desired tenderness, drain.

In a 12-by-18-inch pan assemble the lasagna, beginning with a layer of besciamella in the bottom of the pan, followed by a layer of pasta, a scattering of vegetables, a layer of besciamella, a sprinkling of grated Parmigiano, until all sauce, vegetables and pasta are used up.

The top layer should be pasta with besciamella over it. Top the lasagna with grated Parmigiano and bake, loosely covered with foil in the oven, until the sauce is bubbling, about 45 minutes. Remove and allow to cool for at least 20 minutes before serving.

 

Pork Roast alla Porchetta

 Ingredients:

  • 4 pounds boneless pork loin roast
  • Salt and pepper
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 bulb fennel, fronds chopped and reserved, bulb thinly sliced
  • 2 pounds ground pork or Italian sausage with casing removed
  • 2 tablespoons fennel seeds
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons chopped fresh rosemary
  • 6 cloves garlic, thinly sliced
  • 2 eggs, beaten
  • 4 red onions, halved

 Directions:

Preheat oven to 350 degrees F. Have your butcher butterfly the pork to an even 1 inch thickness, you should have a flat piece of meat about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.

In a sauté pan, heat olive oil until smoking. Add the onion and fennel bulb and sauté until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool.

Add chopped fennel leaves and eggs and mix well.

Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher’s twine and place in roast pan on top of halved red onions. Place in the oven and roast for 2 1/2 hours, until the internal temperature reaches 160 degrees F. Remove and allow to rest for 10 to 20 minutes. Slice into 1 inch thick pieces and serve.

Northern Michigan’s Mario Batali Shares His Recipe for Ciambella with Summer Berry Compote

The chef summers in Northern Michigan.

By: Mario Batali

A ciambella is a simple ring-shaped bread made of egg, shortening and sugar. Ciambelle were for a long time a symbol of luxury in Italian culture; a fancy bread pictured next to royalty and aristocracy in Renaissance painting. Today, ciambelle are often served as an afternoon snack at a bar or cafe. They can be dressed with glazes, syrups, or, in this case, a berry compote. In this recipe, I incorporate berries abundant in this area, but you can easily substitute whatever berries are available at your farmers’ market. With the listed ingredients, this ciambella makes the perfect summer dessert in this fertile area that I’ve come to love—Mario Batali (www.mynorth.com)

Serves 8

Ingredients:

  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint raspberries
  • Juice of 1/2 lemon
  • 1/2 cup plus 3 tablespoons sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/4 cup cold milk

Directions:

In a large saucepan, combine the berries, lemon juice,and 3 tablespoons sugar. Place over medium heat and heat just to the boiling point, 5 to 6 minutes. Remove from the heat and allow to cool.

Preheat the oven to 375 degrees F. Butter a cookie sheet.

Combine the remaining 1/2 cup sugar, flour and the baking powder in a food processor and pulse quickly to blend. Add the cold butter and pulse quickly until the mixture resembles fine breadcrumbs.

In a separate bowl, beat the egg, almond extract and milk until smooth. With the food processor running, add the liquid all at once and blend 10 to 15 seconds, until the dough just forms a ball.

Transfer the dough to a well-floured cutting board and shape into a log about 14 inches long and 1 1/2 inches thick. Form the log into a ring in the center of the cookie sheet. Bake for 30 to 35 minutes, until light golden brown.

Remove, transfer to a rack, and cool to room temperature.

Cut the cake into slices about 1 inch thick, top with 2 tablespoons of berry compote, and serve.

 

 

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Have Breakfast With Your Mother

May 7, 2013

Author – Graycie Harmon

What Does Mother’s Day Mean To You?

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

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

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

Have Breakfast With Your Mom On Mother’s Day

Or Any Day Of The Year

 

Espresso Smoothie

2 Servings

Ingredients:

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

Directions:

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

Grilled Pineapple

4 Servings

Ingredients:

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

Directions:

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

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

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

Serve with remaining maple butter.

 

Turkey Breakfast Sausage Patties

8 Servings

Ingredients:

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

Directions:

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

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

Extras freeze well. 

 

 

Raspberry-Cinnamon French Toast

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

6-8 Serving

Ingredients:

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

Directions:

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

Cover and refrigerate for 8 hours or overnight.

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

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

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Spaghetti Squash

April 25, 2013

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

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

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

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

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

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

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

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

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

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

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

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

Purchasing Squash

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

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

Cutting Up Spaghetti Squash Before Cooking

Advantages: It cooks faster.

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

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

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

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

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

Cooking Spaghetti Squash Whole

Advantages: It’s easier.

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

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

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

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

Boil for half an hour.

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

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

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

Spaghetti Squash Storage Tip

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

How To Serve Spaghetti Squash

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

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

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

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

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

Spaghetti Squash with Tomatoes and Herbs

Ingredients:

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

Directions:

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

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

Spaghetti Squash Salad with Pine Nuts and Tarragon

Ingredients:

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

Directions:

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

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

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

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

Roasted Salmon with Spaghetti-Squash Salad

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

Directions:

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

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

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

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

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

Spaghetti Squash With Garlic, Parsley and Breadcrumbs

Serves 4

Ingredients:

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

Directions:

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

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

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

Spaghetti Squash with Zucchini, Mushrooms and Onion

Ingredients:

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

Directions:

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

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

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

Spaghetti Squash Bake

Serves 4 to 6.

Ingredients:

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

Directions::

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

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

 

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Celebrate Earth Day

April 22, 2013

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

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

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

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

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

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

Cook A Special Earth Day Meal.

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

Tuscan Kale and White Bean Soup

Ingredients:

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

Directions:

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

Mediterranean Grass-Fed Ground Beef Kebabs

Ingredients:

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

Directions:

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

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

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

Serve skewers with Tabbouleh.

Tabbouleh

Ingredients:

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

Directions:

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

Strawberry Pie

Ingredients:

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

Directions:

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

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

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

 

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Cooking With Bananas

April 18, 2013

A few little facts: The banana is a perennial plant that replaces itself. Bananas do not grow from a seed but from a bulb or rhizome. Note: The banana plant is not a tree. It is actually the world’s largest herb! The time between planting a banana plant and the harvest of the banana bunch is from 9 to 12 months. The flower appears in the sixth or seventh month. Bananas are available throughout the year – they do not have a growing season. Bananas are grown in tropical regions where the average temperature is 80° F (27° C) and the yearly rainfall is between 78 and 98 inches. They require moist soil with good drainage.

In fact, most exported bananas are grown within 30 degrees of either side of the equator. Plantations are predominant in Latin America and they require a huge investment in infrastructure and technology for transport, irrigation, drainage and packing facilities. Banana growing is, in general, labor intensive, involving clearing away jungle growth, propping up the plants to counter bending from the weight of the growing fruit, and installing irrigation in some regions. As well as implementing an intensive use of pesticides, the conventional production process involves covering banana bunches with polyethylene bags to protect them from wind, attacks of insects or birds and to maintain optimum temperatures.

After nine months, the bananas are harvested while still green. At the packhouse they are inspected and sorted for export. Buyers of the fruit want unbruised bananas and so very high standards are set. If the bananas do not meet these standards they are usually sold locally at a much lower price.They are then transported to ports to be packed in refrigerated ships called reefers. They are transported at a temperature of 55.94 degrees F. (13.3°C ) in order to increase their shelf life and require careful handling in order to prevent damage. Humidity, ventilation and temperature conditions are carefully monitored in order to maintain quality. When the bananas arrive at their destination port, they are first sent to ripening rooms (a process involving ethylene gas) and then sent to the stores and markets.

The true origin of bananas is found in the region of Malaysia. Bananas traveled from there to India where they are mentioned in the Buddhist Pali writings dating back to the 6th century BCE. In his campaign in India in 327 BCE, Alexander the Great had his first taste of the banana, an unusual fruit he saw growing on tall trees, and he is credited with bringing the banana from India to the Western world. According to Chinese historian, Yang Fu, China was tending plantations of bananas in 200 CE. These bananas grew only in the southern region of China and were considered exotic, rare fruits that never became popular with the Chinese people until the 20th century.

Eventually, this tropical fruit reached Madagascar, an island off the southeastern coast of Africa. Beginning in 650 CE, the Arabs were successful in trading ivory and bananas. Through their numerous travels westward via the slave trade, bananas eventually reached Guinea, a small area along the West Coast of Africa. Arabian slave traders are also credited with giving the banana its popular name. The bananas that were growing in Africa, as well as Southeast Asia, were not the eight-to-twelve-inch fruits that have become familiar in U.S. supermarkets today. They were small, about as long as a man’s finger, therefore, the name banan, Arabic for finger.

By 1402 Portuguese sailors discovered this tropical fruit in their travels to the African continent and populated the Canary Islands with the first banana plantations. Continuing the banana’s travels westward, the rootstocks were packed onto a ship under the charge of Tomas de Berlanga, a Portuguese Franciscan monk, who brought them to the Caribbean island of Santo Domingo in the year 1516. It wasn’t long before the banana became popular throughout the Caribbean, as well as Central America.

It was almost three hundred and fifty years later that Americans tasted the first bananas to arrive in their country. Wrapped in tin foil, bananas were sold for 10 cents each at a celebration held in Pennsylvania in 1876 to commemorate the hundredth anniversary of the Declaration of Independence. Instructions on how to eat a banana appeared in the Domestic Cyclopaedia of Practical Information and read as follows: “Bananas are eaten raw, either alone or cut in slices with sugar and cream, or wine and orange juice. They are also roasted, fried or boiled, and are made into fritters, preserves, and marmalades.”

Hafer & Bro. in Reading, Pennsylania, July 6, 1914

How did bananas get to Italy?

Italian Somaliland, also known as Italian Somalia, was a colony of the Kingdom of Italy from the 1880s until 1936 in the region of modern-day Somalia. Ruled in the 19th century by the Somali Sultanate of Hobyo and the Majeerteen Sultanate, the territory was later acquired by Italy through various treaties. In 1936, the region was incorporated into Africa Orientale Italiana, as part of the Italian Empire. This arrangement would last until 1941, when Italian Somaliland came under British administration. The two major economic developments of the Italian colonial era were the establishment of plantations and the creation of a salaried workers. In the south, the Italians laid the basis for profitable export-oriented agriculture, primarily in bananas, through the creation of plantations and irrigation systems. Banana exports to Italy began in 1927 and gained primary importance in the colony after 1929, when the world cotton market collapsed.

Italian Style Banana Pudding

Ingredients:

  • 1 cup amaretto-flavored non dairy liquid creamer
  • 1 cup whole milk
  • 1 (3 1/2 ounce) package instant banana pudding mix
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 2 tablespoons confectioners’ sugar
  • 7 ounces of bite-sized amaretti cookies
  • 3 – 4 bananas, sliced into 1/4-inch pieces ( depending on size)
  • 1/3 cup toasted chopped hazelnuts

Directions:

In a large mixing bowl place the coffee creamer, milk, pudding mix and vanilla extract. Whisk for 2 minutes until thickened; place the bowl in the refrigerator.

In a large mixer bowl place the 1/2 cup of heavy cream, mascarpone cheese and confectioner’s sugar. Whip at medium speed until soft peaks form, about 1-1/2 minutes. Fold mixture gently into pudding mixture until well combined.

Place six 1-cup dessert dishes or ramekins on work surface. Spoon a few tablespoons of pudding mixture into each dish. Place 4 cookies on pudding; top with banana slices. Layer in the same way ending with pudding and making sure cookies and bananas are covered on the top layer. Cover dishes with plastic wrap and refrigerate at least 45 minutes. Before serving, sprinkle each with chopped hazelnuts.

 

Banana Nutella Crepes

Serves: 8 to 10 crepes

Ingredients:

For the crepes:

  • 2 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • Pinch of salt
  • 2 tablespoons butter
  • 4 tablespoons hazelnuts, peeled, toasted, chopped

For the filling:

  • 4 bananas
  • 2 tablespoons butter
  • 2 fresh bay leaves
  • 2 lemons, juiced
  • 1 tablespoon brown sugar
  • 1/4 cup orange juice
  • 1 cup fresh raspberries
  • 1 small jar hazelnut spread (such as, Nutella)

For the sauce:

  • 3 tablespoons unsalted butter
  • 2 lemons, juiced
  • 1 tablespoon brown sugar
  • Confectioners’ sugar, for serving

Directions:

For the crepes:

In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. Place a small sauce pan or saute pan over low heat and melt the butter; cook it until it is light brown.

Add the egg and milk to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.

For the filling:

Peel bananas, cut in half lengthwise and then cut 1/2-inch slices widthwise. In a large saute pan over medium-high heat melt the butter and cook until lightly browned, add the bay leaves to the hot butter and cook until it crackles slightly, add the lemon juice and sugar, stirring so that the sugar dissolves. Add the bananas and orange juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy. Add the raspberries. Stir gently to combine. Set this mixture aside and let cool slightly.

For the Crepes:

After the crepe batter has rested for 1 hour, heat 1 (10-inch) nonstick saute pan over medium heat. Add 2 ounces of the crepe batter to the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan. Return to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts. Cook for about 1 minute until the bottom side is lightly browned. With your fingertips and a spatula, carefully flip crepe and cook the second side for about 15 seconds. Set the cooked crepe on a baking sheet and repeat until you have used all of the batter. You should be able to produce 8 to 10 crepes.

Lay the crepes out on a flat surface. Spread each crepe with about 1 tablespoon of hazelnut spread. Spoon about 2 tablespoons of the banana mixture on one section of the crepe and fold the crepe over in half and in half again so that it forms a triangular shape. Repeat this with all of the crepes.

For the sauce:

In a small saute pan over medium heat melt the butter and cook until lightly browned, add the lemon juice and brown sugar and stir to dissolve. Serve the crepes on a plate with the sauce spooned over the top and sprinkled with the remaining chopped hazelnuts and confectioners’ sugar.

Note: See how to make crepes in post:  http://jovinacooksitalian.com/2012/12/27/new-years-eve-party-time/

Grilled Bananas

Grilling bananas is a unique way to cook them. Prepare this dish when you can take advantage of a still very hot grill from a barbecue dinner, but remember to scrape the grilling grate with a grill spatula and let some of the bits burn off from any previous food that was cooked before placing the bananas on the grill.

Makes 4 servings

  • 4 unpeeled bananas
  • 4 tablespoons Italian liqueur of choice, such as Frangelico
  • Confectioner’s sugar for sprinkling
  • Ground cinnamon for sprinkling

Directions:

1. Prepare a hot charcoal fire or preheat a gas grill on high for 15 minutes.

2. Put the unpeeled bananas on the grill 1 to 2 inches from the source of the heat until they blacken on both sides.

3. Remove from the grill, slice the bananas open lengthwise, leaving them in their peels, and sprinkle a tablespoon of liqueur, a shake of powdered sugar and cinnamon on each and serve.

Olive oil Banana Cake

Ingredients:

  • 1 1/2 cups self-raising flour (has salt and baking powder included)
  • 1 teaspoon baking soda
  • 4 teaspoons instant expresso powder
  • 3/4 cups sugar
  • 3 bananas, mashed
  • 1/2 cup olive oil
  • 2 eggs, lightly beaten

Directions:

Spray a tube pan with cooking spray. Preheat oven to 300 degrees F.

Combine bananas, eggs and oil in a small bowl.

Sift flour, expresso powder and baking soda into a large bowl. Mix in sugar. Make a well in the center and add the bananas mixture.

Stir until mixture is smooth. Pour into mixture into pan, spread eveningly and bake for 1 hour.

Allow the cake to sit on the wire cooling rack for ten minutes. Remove from pan. Sprinkle with powdered sugar when cool.

Gelato di Banana al Rum

8 servings

Ingredients:

  • 4 slightly overripe bananas
  • 2 cups whole milk
  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons rum

Directions::

Peel bananas; cut into thirds. In heavy-bottom saucepan, bring bananas and milk to boil over medium-high heat; reduce heat and simmer until bananas are very soft, about 5 minutes. Let cool for 10 minutes.

In food processor, whirl banana mixture until smooth.

In electric mixer large bowl, whisk egg yolks with sugar until pale yellow and frothy. Slowly whisk in banana mixture. Return mixture to the saucepan; cook over medium-low heat, stirring constantly, until banana mixture is thick enough to coat back of spoon, about 5 minutes. Pour into a bowl and place plastic wrap directly on the banana mixture surface; refrigerate until cold, about 2 hours. Stir in rum. Chill another 2 hours in the refrigerator.

Freeze banana mixture in ice-cream machine according to manufacturer’s instructions.

Banana Chocolate Chip Nut Biscotti

Yield: 24 cookies

Ingredients:

  • 1 cup all purpose flour
  • 3/4 cups white whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mashed banana ( about 1 large banana)
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup toasted chopped pecans
  • 1/3 cup mini chocolate chip

Directions:

In a large bowl, whisk together flours, baking powder, sugar and salt.

In a medium bowl, combine bananas, oil, egg and vanilla.

Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together.

Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide.

Put loaves on cookie sheets lined with parchment paper.

Bake at 350 degrees F. for 25 minutes. Remove from oven and turn temperature down to 250 degrees F.

Remove loaves from cookie sheet and let cool 10 minutes.

Cut loaves into 3/4 inch slices, return slices to cookie sheet.

Bake for an additional 18-20 minutes.

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Good For You Muffins

April 11, 2013

Homemade Muffins are very easy to make. Mix the liquid ingredients into the dry ingredients and hand stir lightly. Usually, you only need to stir them about 12-15 times. The batter will be very lumpy but that is the way it should be. Homemade muffins are one thing you don’t want to over-mix. Pour them into greased muffin cups about 2/3 full. If you don’t have enough batter to fill all of the cups in the pan, you can fill the empty ones with water if you like. If you are adding nuts or fruit, mix them in with the dry ingredients before you add the liquids. This keeps them from all falling to the bottom of the muffin. Your muffins should come out with rounded tops and a light fluffy texture. 

You can achieve a different tasting muffin with the same batter by adding one of the ingredients below:

Bacon or Ham – add 1/2 cup chopped bacon or ham

Blueberries – 1 cup

Cherries or cranberries – 2/3 cup of cherries or cranberries, mixed with 2 tablespoons of sugar

Dried fruit – 1/2 cup apricots, currants, peaches, figs, prunes, raisins or dates

Nuts – 1/3 cup chopped

Cheese – 1/2 cup grated cheese and 1/8 teaspoon paprika

Cornmeal – 1 cup cornmeal and 1 cup flour

Whole wheat – 1 cup whole wheat flour and 1 cup flour. 

Tips for Making Healthy Muffins from Scratch

Decrease some (NOT ALL) of the fat. Usually just 3 to 4 tablespoons of oil or butter for each batch of 8 to to 12 muffins is enough to keep your muffins tender and moist.

Use whole wheat pastry flour. It’s much lighter than regular whole-wheat flour so it works better in muffins. Replace half the flour in your favorite muffin recipe for whole wheat pastry flour or another whole grain flour. Two favorites are oat flour, which you can make by grinding rolled oats in the blender or food processor and barley flour.

Replace 1/4 to 1/2 cup fruit or vegetable puree for the same amount of oil in your favorite muffin recipe. This will increase the nutrition, moisture, tenderness and natural sweetness of your muffins. Applesauce or pumpkin puree are good substitutes.

Add nuts that are high in omega-3 fats. Walnuts and almonds are good choices.

Mix together the dry ingredients well with a wire whisk or fork. Fluffing up the flour will help make your muffins more tender.

Mix the dry and wet ingredients together gently just until blended. Over mixing can make your muffins tough and/or heavy.

Add 1/2 to 1 cup of healthy additions. Berries, chopped fresh fruit, dried fruit pieces, shredded carrots, shredded zucchini and mini dark chocolate chips are all good sources of vitamins and minerals and extra fiber.

Use an ice cream scoop to fill the muffin cups. It’s much faster and neater.

Add water to any empty muffin cups in you muffin pan. To stop your muffin pan from buckling.

Don’t let the baked muffins sit in the pan too long. If you do, they will get soggy.

Muffins should be golden brown with slightly rounded bumpy tops. They are tender and light to fairly dense and moist inside and easy to remove from the pan. 

Turn your favorite quick bread recipe into muffins. Most any standard (9×5-inch) loaf of healthy quick bread can be made into 12 (2-1/2-inch) healthy muffins. Just evenly distribute the batter among the muffin cups and bake in a heated 375 degree F. oven until golden and a toothpick inserted into the center of the muffins comes out clean, somewhere between 20 and 25 minutes.

Basic Easy Healthy Muffin Recipe                    

Prep Time: 10 minutes

Bake Time: 20 to 30 minutes

Yield: 8-12 muffins

You can bake these muffins plain, add in a cup or so of your favorite fruit and adjust the amount of sugar to suit your taste. If you like bigger muffins, distribute the batter among just 8 of the muffin cups instead of all 12 and pour 1/4 cup water into the empty cups to prevent them from buckling. These muffins call for a small amount of fat – just 3 tablespoons for the entire batch. Using any less can cause your muffins to have a rubbery texture.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/4 cup sugar, or to taste
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 tablespoons canola oil 
  • 1 cup milk, plus more if needed
  • optional additions below

Directions:

Adjust an oven rack in the center of the oven and heat oven to 375 degrees F. Grease a standard 12-cup muffin pan or line the cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the egg, oil, milk and any optional ingredients (such as 1 cup of fresh or frozen blueberries).

Add the egg mixture to the flour mixture and stir until just combined and moistened. (The batter should still be lumpy and thick, but moist. If the batter seems too dry add a little more milk.)

Distribute the batter evenly among the muffin cups.

Bake until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (30 minutes for larger muffins).

Remove from the oven and let the muffins rest in the pan for 5 minutes before transferring them out of the pan and onto a wire rack to cool completely. Or enjoy them while they’re still warm.

Healthy Muffin Variations

Apple Cinnamon Muffins: Stir in one medium peeled and chopped apple with the milk and 1/2 teaspoon cinnamon with the flour. Substitute packed brown sugar for the granulated sugar.

Banana-Nut Muffins: Decrease milk to 1/4 cup, stir in 1 cup mashed bananas (2 to 3 medium) and 1/3 cup chopped nuts with the milk. Substitute packed brown sugar for the sugar.

Blueberry Muffins: Stir in 1 cup fresh or frozen blueberries. 

Bran Muffins: Pour the milk on 1-1/2 cups whole bran cereal and let stand 10 minutes. Add this to the egg and oil along with 1/4 cup molasses. Decrease the flour to 1-1/4 cups and add 1/2 cup raisins if desired.

Buttermilk Muffins: Substitute buttermilk for the milk. Decrease baking powder to 1-1/2 teaspoons and add 1/2 teaspoon baking soda with the flour.

Chocolate Chip Muffins: Stir in 1 cup miniature semisweet chocolate chips.

Corn Muffins: Do not use the whole wheat flour. Decrease flour to 1 cup and stir in 1 cup cornmeal with the flour.

Cranberry Muffins: Stir in 1 cup chopped cranberries and 1 tablespoon finely grated orange or lemon zest with the milk. Sprinkle the tops with sugar before baking.

Date Nut Muffins: Stir in 1/2 cup chopped pitted dates and 1/3 cup chopped nuts with the milk.

Oatmeal Muffins: Decrease flour to 1 cup (1/2 cup of each) and stir in 1 cup quick-cooking oats, 1/2 teaspoon ground nutmeg and 1/2 teaspoon cinnamon with the flour.

Raspberry Muffins: Stir in 1 cup fresh or frozen raspberries and 1 teaspoon grated lemon zest.

Spice Muffins: Stir in 1 teaspoon cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger and a pinch each of ground cloves and ground nutmeg with the flour.

Zucchini Muffins: Stir in 1 cup grated zucchini (squeezed dry to remove excess moisture) and 1/2 cup chopped walnuts with the milk.

Tips for Baking the Best Muffins

1) Most muffin recipes use the standard muffin method: mix your dry ingredients and the wet ingredients separately, then combine them. It’s really important not to overmix the batter when you combine the wet and dry ingredients—mix only until just combined and all the flour just becomes moistened. The batter should remain lumpy! If you mix until the batter becomes smooth, your muffins will turn out tough. About twelve strokes with your mixing spoon or large spatula should be sufficient.

2) Be creative in your mix-ins! If you have a favorite blueberry muffin recipe, you can try adding blackberries, dried cranberries, or chopped apples in place of the usual blueberries. Experiment with adding different citrus zests or flavored extracts to muffin batter, or add chopped pecans, macadamia nuts or sunflower seeds. When you add mix-ins, toss them with a little bit of flour before quickly mixing them into the batter at the end (remember, not too many strokes when you do add them!). Tossing them with flour prevents everything from settling to the bottom of your muffins while they’re baking, so your ingredients will remain evenly distributed throughout the batter.

3) You can use any size of muffin pan with any muffin recipe. If you want to end up with mini or jumbo muffins instead of standard size muffins, note that mini muffin pans hold about 2 tablespoons of batter per cup, while jumbo muffin tins can hold up to one cup of batter. Remember to adjust baking time accordingly—the smaller the muffin, the faster it bakes. Expect to bake mini muffins for about 5-8 minutes less than regular muffins, or add 8-13 minutes to the standard muffin baking time when baking jumbo muffins.

4) Don’t fill the cups in your muffin tin more than 3/4 full of batter, or you’ll end up with very flat muffin tops. To get nice domed tops, fill them about 2/3 full. If you don’t have enough batter to fill up every muffin cup in your tin, put 2 to 3 tablespoons of water in the empty muffin cups to prevent the pan from warping.

5) To make cleanup a breeze, grease your muffin pan very well, and don’t forget to grease the top of your muffin tin, too—if any batter drips there or the baking muffins expand over the cups onto the top of the pan, it will make removing the muffins and cleaning the pan easier. Using paper muffin cups makes removing the muffins from the pan easy, and helps keep them fresh longer, too.

Sweet Potato Muffins

Makes 12 muffins

Dry ingredients:

  • 3 cups whole wheat pastry or Kamut flour
  • 1/2 cup sweetener of choice
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon flaxseed
  • 1 teaspoon cinnamon
  • 1 cup dried fruit, chopped or diced

Wet ingredients:

  • 1 cup cooked sweet potato (no peel), mashed and fluffed with a fork
  • 3 cups milk, non-dairy milk or other liquid, such as almond milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla

Directions:

Preheat oven to 375 degrees F.

In a large mixing bowl, whisk dry ingredients together.

In another bowl, whisk wet ingredients together until smooth.

Pour the wet ingredients into the dry and stir until mixed well. Let sit 5 minutes. Lightly stir the batter again.

With an ice cream scoop, divide the muffin batter into 12 muffin cups that have been greased or lined with paper cups.

Bake for 30 minutes, or until muffins test clean and done in the center. Let cool on a rack.

Ginger Pear Muffins

Makes 12 muffins

Ingredients:

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2/3 cup fat-free milk
  • 1/3 cup canola oil
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
  • 3/4 cup chopped, cored pear
  • 1/4 cup chopped walnuts
  • 1 tablespoon oat bran
  • 1/4 teaspoon ground ginger

Directions:

Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Set aside.

In a large bowl, combine flour, rolled oats, brown sugar, baking powder, the 1/2 teaspoon ginger and the salt. Make a well in the center. In a small bowl, combine milk, oil and egg; add all at once to flour mixture. Stir just until moistened. Fold in pear and walnuts.

Divide batter evenly among prepared muffin cups. Combine oat bran and the 1/4 teaspoon ginger; sprinkle over muffins. Bake for 18 to 20 minutes or until tops are brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Buttermilk Corn Muffins

This savory muffin recipe is less sweet than most corn breads. The muffins are delicious as a side dish to soups or chili.

Makes 12 muffins

Ingredients:

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar or sugar substitute equivalent to 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • 1 tablespoon lower-fat stick margarine, melted
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese

Directions:

Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. In a large bowl, stir together flour, cornmeal, sugar, baking powder, and salt.

In a small bowl, whisk together buttermilk, egg, oil and margarine. Add buttermilk mixture and cheese all at once to flour mixture; stir just until moistened. Don’t over mix; batter should be slightly lumpy.

Spoon batter into prepared muffin cups. Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Raisin-Carrot Muffins

Makes 16 muffins

Ingredients:

  • 2/3 cup golden raisins
  • 1/2 cup boiling water
  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup toasted wheat germ
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/3 cup packed brown sugar
  • 1/4 cup canola oil
  • 1 cup finely shredded carrot
  • Ground cinnamon

Directions:

Preheat oven to 400 degree F. In a small bowl, combine raisins and boiling water; set aside. Coat sixteen 2-1/2-inch muffin cups with cooking spray or line with paper bake cups; set aside.

In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and the 1/2 teaspoon cinnamon. Make a well in the center.

In a small bowl, beat egg slightly; stir in buttermilk, brown sugar and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins and carrot into batter.

Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with additional cinnamon.

Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm.

Country-Style Blueberry Muffins

TOPPING:

  • 2 tablespoons whole wheat pastry flour
  • 2 tablespoons quick-cooking rolled oats
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold unsalted butter or margarine, cut into small pieces

MUFFINS:

  • 3/4 cups all-purpose flour
  • 3/4 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup sugar
  • 3 tablespoons nonfat vanilla yogurt
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla
  • 1/2 cup skim milk
  • 1/2 teaspoon grated lemon zest
  • 1 1/2 cups blueberries

Directions:

To make the topping: In a small bowl, stir together the flour, oats, brown sugar and cinnamon. Cut in the butter or margarine until the mixture resembles coarse meal.

To make the muffins:

Preheat the oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder and salt.

In a medium bowl, combine the milk, egg, sugar, yogurt, oil, lemon zest and vanilla. Add to flour mixture and stir until well mixed. Fold in the blueberries.

Divide the batter evenly among the muffin cups, filling them about two-thirds full. Top each muffin with 1 teaspoon of the topping. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack for 5 minutes, then remove the muffins from the pan.

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Making Use of Holiday Leftovers

April 2, 2013

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

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

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

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

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

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

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

Ham and Asparagus Frittata

Serves 4 to 6

Ingredients:

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

Directions:

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

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

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

Serve with a salad and whole wheat biscuits.

Cobb Salad

4 servings

Ingredients:

Dressing

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

Salad

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

Directions:

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

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

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

Drizzle the salads with the remaining dressing.

Mediterranean Deviled Eggs

Makes 12 deviled eggs

Ingredients:

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

 Directions:

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

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

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

Leftover Roast Beef Soup

Ingredients:

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

Directions:

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

Stir in the cooked beef.

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

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

Leftover Dinner Lasagna

Ingredients

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

Directions:

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

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

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

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

Lamb Ratatouille

Ingredients:

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

Directions:

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

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

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

Parmesan Pizza

Ingredients:

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

Directions:

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

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

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

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

Rhubarb Bread Pudding

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

Ingredients:

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

Directions:

Preheat the oven to 325 degrees F .

Place bread cubes into a buttered 2 quart casserole dish.

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

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

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

 

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Easter Dinner – Italian Style

March 26, 2013

The Italian Easter table is an array of symbolic dishes of the season. Every province has its own unique specialties that represent resurrection, fertility and rebirth. The spectrum covers earthy foods, both savory and sweet. An ancient Italian saying, “Natale con i tuoi, la Pasqua con chi vuoi”, means “Christmas at home and Easter with whomever you wish.” But for the most part, Italians return to the family home to celebrate the holiday.

A traditional meal is usually roasted leg of lamb with fresh rosemary and crushed garlic. It is served with asparagus, homemade pasta and a large salad. Vegetables typically play an important part in Italian meals, especially spring vegetables because they are tender and delicate. These include early peas, baby artichokes, asparagus, spinach and Swiss chard side dishes. They are also an important ingredient in egg-rich savory tortes that are combined with hard-boiled eggs and different kinds of cured meats. These tortes are served as appetizers or main dishes throughout the holiday.

Torta Pasqualina (Easter Cheese and Spinach Pie)

You may substitute 2 sheets of puff pastry for the homemade dough. See directions below.

For the dough:

  • 8 cups all-purpose flour
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • Water

For the filling:

  • 2 pounds fresh spinach or Swiss chard
  • Extra-virgin olive oil
  • 1 cup of finely chopped onion
  • 1 pound ricotta cheese, drained in a sieve for 30 minutes
  • 1 cup milk
  • Salt and pepper, to taste
  • 4 large eggs
  • 3/4 cup Parmesan cheese

Egg Wash For Puff Pastry:

1 Large Egg

Directions:

For the dough:

Mix the flour, oil and salt and gradually add enough water (about 1 cup) to make a stiff dough that leaves the sides of the bowl cleanly. (The dough will become sticky if too much water is used.) Knead the dough thoroughly and divide it into 10 equal-sized balls. Put on a lightly floured pastry board and cover with a damp cloth for 15 minutes.

For the filling:

Wash the spinach or chard well, drain thoroughly and cook in as little water as possible until soft. Heat 1 tablespoon of oil and saute the onion until soft but not brown. Drain the greens and chop finely. Add to the onions and cook for a few moments. Set it aside to cool.

Mix the ricotta with milk, add a pinch of salt and put aside.

Brush a large deep pie dish or 9 inch springform pan with olive oil.

Roll one ball of pastry into a wafer-thin sheet larege enough to fit in the pan, keeping the rest of the pastry balls under the damp cloth. Place the dough in the prepared pie dish, brush lightly with oil and trim off excess pastry. Repeat this with five more balls of pastry, brushing each layer with oil and layering one on top of the other.

Spread the cooked onion and greens on top of the sixth layer of pastry, and spread the ricotta mixture on top. Hollow 4 wells in the filling and crack an egg into each one. Sprinkle with salt, pepper and Parmesan.

Roll out the remaining balls of pastry in precisely the same manner as teh bottom layers and place them, one by one, on top of the filling brushing each layer with oil.

Prick the top layer with a fork, brush it generously with oil and trim off any overlapping pastry.

If using puff pastry:

  • Allow the pastry to come to room temperature.
  • Roll out the two layers until fairly thin, making them large enough to cover the springform pan with a enough overhang to cover the filling.
  • Lay one layer over the other to cover the bottom and sides of the pan.
  • Put the filling into the pan, smoothing it evenly.
  • Make four hollows evenly spaced around the filling and carefully crack the eggs into the hollows.
  • Fold the overhanging edges of pastry over the top of the pie, folding to fit.
  • Beat the egg with a teaspoon of water and brush over the top of the puff pastry.

Bake either pie in a 400-degree oven for about 40-50 minutes or until the pie is golden brown. It may be served hot or cold.

Torta Pasqualina

Eggs, the symbol of life, are an essential component of Easter foods. In nature, hens lay fewer eggs during the long winter and more in spring, as the days grow longer and temperatures get warmer. Aside from dyed and decorated eggs, Easter treats include egg-shaped cookies and marzipan and chocolate eggs.

Easter bread and pastry are found on every table. On the sweet side are round breads from Sicily and Abruzzo with colored hard-boiled eggs baked into the loaf. Also popular for Easter is Colomba, a sweet bread baked in the shape of a dove. The dough contains candied citrus and is topped with toasted almonds and sugar crystals.The dove is a universal symbol of peace.

PASQUA: FIRST COURSE

Easter feasts encourage an adventurous spirit in the kitchen. At Christmas and New Year’s Eve, Italians are likely to stick to traditional dishes, but at Easter, there is much more diversity. There is no typical antipasto or even primo piatto (first course) for Easter, but young cured meats and cheeses are usually served in some form.

Some popular first course dishes include: Fried Artichokes, Insalata di Polpo (Octopus Salad), swordfish or tuna seasoned with grapefruit and generous platters of young pecorino, fava beans and salumi.

Popular pasta dishes for Easter are Lasagna, in all its varieties and Baked Pasta, for which every household in Italy has a different recipe. Those who have the time and skill to prepare homemade pasta, might make their own local specialty (such as, orecchiette, cavatelli or pici), or stuffed pastas such as ravioli or tortelloni. An alternative to pasta is risotto made with fresh seafood and baby peas or asparagus.

PASQUA: THE MAIN COURSE

For secondo (the main course), roasted or grilled meat is usually served. For centuries, the most popular choice for Easter has been lamb—not just in Italy, but in many other Mediterranean and European countries too. In Rome lamb is marinated with lemon and rosemary and then roasted.

Another typical Roman recipe is Grilled Lamb Chops served with roasted potatoes and artichokes. In Tuscany, lamb is slowly braised with onions and carrots, then served with seasoned cannellini beans. In the Puglia region, boiled lamb is served with fresh herbs and vegetables. In Trentino, polpettine (little meatballs) are made with ground lamb, scallions, parsley and rosemary and served with tomato sauce as an entree.

PASQUA: DESSERT COURSE

Dolci (dessert) is an important part of the Easter feast. Chocolate eggs are among the favorite. In Italy and they contain a surprise inside for the children.

The Pastiera Napoletana is another authentic Easter tradition, originating in Naples, this cake is made with ricotta cheese, candied fruit and orange-blossom water.

The Pizza Pasqualina, a dessert made with cinnamon and chocolate, is a specialty of northern Lazio.

In Sicily, cassata and cannoli are the traditional desserts; and in Sardinia, Casadina, a puff pastry dessert stuffed with ricotta and raisins, is usually served.

Pane di Pasqua (Easter Bread) is a famous Easter treat made all over Italy. Sometimes it is prepared as a dessert and other times as a savory pastry. 

In vegetarian households, the symbolism of the “sacrificial lamb” can be represented by small lamb-shaped cakes and pastries that are eaten for dessert.

EASTER MENU:

Lemon Gnocchi with Peas and Spinach

Potato gnocchi are flavored with fresh citrus, sweet peas and baby spinach

Ingredients:

  • 1 cup frozen peas
  • 8 ounces fat free half & half
  • 1 clove garlic, smashed
  • Fine Sea Salt
  • 3 cups packed baby spinach leaves
  • 1 teaspoon grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1 (1-pound) package Potato Gnocchi
  • 1/4 cup Parmigiano-Reggiano, grated

Directions:

In a large skillet, combine peas, half & half, garlic and 1/4 teaspoon of salt. Cover and simmer for about 5 minutes, until tender. Stir in spinach and cook uncovered until leaves are wilted. Remove pan from heat and mix in lemon zest and juice.

Meanwhile, in a large pot, bring salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain gnocchi, reserving 1/4 cup of pasta water, if needed.

Mix hot gnocchi with the vegetable sauce in the saucepan. Add some of the reserved pasta water, if needed. Stir to coat. Top with grated Parmigiano-Reggiano and serve.

Serves 4 

Roman Grilled Lamb Chops

Though this classic Easter recipe for lamb originated in Rome, it has long since become a national favorite. 

Ingredients:

  • 8 to 12 lamb chops
  • 3 fresh bay leaves, finely ground
  • 3 sage leaves
  • 1 sprig fresh rosemary
  • A few juniper berries
  • Coarse sea salt
  • Black peppercorns
  • 1/2 glass dry white wine
  • 6 tablespoons extra virgin olive oil
  • 2 lemons, cut into wedges

Directions:

Layer the lamb chops in a large container.

With a mortar, a knife or an electric grinder, finely grind all of the herbs and spices—including the salt and pepper. (If you use a knife, use the flat side to first crush the juniper berries, peppercorns and salt.) Place them in a bowl, then mix with the wine and the olive oil, stirring with a fork. Pour this marinade into the container with the layered lamb chops. Marinate overnight.

Ideally, lamb chops are best grilled on an open coal fire or barbecue, but you can also cook them on the stove in a cast-iron grill or a heavy pan. They will be ready very quickly—lamb chops (unlike pork chops) can be served rare or medium-rare, according to your preference. Serve them hot with a couple of lemon wedges.

Roasted potatoes are usually served with this dish.

Serves 4

Rosemary Roasted Potatoes

Serves 4

Ingredients:

  • 2 pounds potatoes, scrubbed and quartered
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • 2 cloves garlic
  • Coarse sea salt

Directions:

Preheat the oven to 375 degrees F. Line a large sheet pan with aluminum foil.

Toss the potatoes with 2 tablespoons of the olive oil; spread them evenly on the sheet pan, and bake, turning occasionally with a spatula, until golden brown on the outside and creamy inside, about 20 minutes.

While the potatoes are roasting, finely chop the rosemary and garlic together. Remove the pan from the oven and place it on top of the stove.

Drizzle the remaining two tablespoons of olive oil over the potatoes, sprinkle with sea salt and 2 tablespoons of the rosemary-garlic mixture. Mix well.

Return the pan to the oven to heat the seasonings through.

Serve as a side dish.

 

Sauteed Broccoli Rabe with Garlic

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 large yellow onion, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 pounds broccoli rabe, thick stems removed and discarded, cut into 3 inch pieces
  • Ground black pepper
  • 1/2 cup freshly grated pecorino romano cheese

Directions:

In a large deep skillet, heat olive oil over medium heat until hot but not smoking. Add the onion, garlic and pepper flakes and cook, stirring, until the onion softens, 5-6 minutes. Add the broccoli rabe and 1/2 cup water; season to taste with salt and pepper and toss gently.

Cover and cook until the broccoli rabe is softened, about 5 minutes. Uncover and cook, stirring occasionally, until the water has evaporated and the broccoli rabe is completely tender, 2 minutes longer. Stir 1/4 cup of the pecorino into the broccoli rabe. Sprinkle with remaining pecorino over the broccoli rabe and serve.

 

Springtime Lemon Cupcakes

Ingredients:

Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup extra virgin olive oil
  • 4 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs

Frosting:

  • 12 ounces chilled mascarpone cheese
  • 1 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons lemon zest, plus extra for ganish

Directions:

Preheat the oven to 350˚F. Line two 12-cup muffin pans with cupcake liners.

Whisk flour, baking powder, baking soda and salt in a bowl until combined.

In a separate bowl, combine milk, olive oil, lemon zest and vanilla. Set them both aside.

Beat butter and sugar in the large bowl of an electric mixer until fluffy, about 3 minutes. Add the eggs, one at a time, and beat well until mixture turns pale yellow. Turn the speed down to low and add the flour mixture and milk mixture, alternating both. Continue to beat until combined.

Fill muffin cups two-thirds of the way full with batter. Bake until golden and cooked through, about 17 minutes. Check with a toothpick to be sure. Allow cupcakes to cool before frosting.

Frosting: In a bowl, beat the mascarpone, vanilla, lemon zest and sugar at a medium speed until the frosting is light and fluffy. Frost the cupcakes and sprinkle the top of each cupcake with a little lemon zest.

Makes 2 dozen cupcakes

 

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Posted by in broccoli rabe, Cheese, Desserts, Dinner, gnocchi, Healthy Italian Cooking, Herbs, Italian Cuisine, Lamb, lemon, peas, potatoes, spinach Tags: , ,

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