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Category Archives: Herbs

Cooking With Radishes

May 6, 2013

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

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

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

Types of Radishes

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

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

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

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

Watermelon Radish

The heirloom varieties:

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

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

Black Radish

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

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

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

Sicily Giant

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

Daikon Radish

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

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

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

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

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

Cooking Tips for Radishes

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

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

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

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

Any type of Radish can also be cooked.

Equivalents for Radishes

1 bunch = 12 Radishes = 1 cup sliced

1 pound = 1 2/3 cup sliced

Storing Radishes

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

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

 

As An Appetizer:

Radishes in Red Wine and Thyme

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

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

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

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

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

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

Add radishes and cook until tender.

Remove radishes with a slotted spoon and keep warm.

Reduce liquid to make a sauce.

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

 

Prosciutto-Wrapped Radishes

Serves 2

Ingredients:

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

Directions:

Wash and peel radishes, leaving stems intact.

Carefully wrap each radish in a slice of prosciutto.

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

 

Sliced Baguette with Radishes and Anchovy Butter

Serves 8

Ingredients:

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

Directions:

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

 

As A Salad:

Red Radish and Greens Salad

4 servings

Ingredients:

Dressing:

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

Salad:

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

Directions:

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

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

Toss salad with dressing and place on four plates.

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

 

Roasted Radish & Farro Salad

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

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

Serves: 4

Ingredients:

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

Directions:

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

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

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

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

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

 

As In A Main Dish:

 

Pineapple Salsa with Radishes and Peppers

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

Yields about 3-1/2 cups

Ingredients:

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

Directions:

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

  

Chickpea, Carrot & Parsley Salad

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

 Ingredients:

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

Directions:

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

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

 

Risotto with Radishes

This recipe goes well with grilled fish.

Serves 6 as main course

For risotto:

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

For radishes:

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

Directions:

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

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

Prepare radishes:

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

If you like to carve, radishes will work.

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Springtime Pastas

May 2, 2013

With classic springtime ingredients arriving at grocery stores and farmer’s markets, it’s time to lighten up that suppertime standby, pasta. Spring’s produce not only brings a variety of fresh flavors to the table; it also gives you a broad range of nutritional benefits. Freshly harvested vegetables taste great in spring pasta recipes and they’re full of vitamins, minerals and antioxidants.

Pasta makes an ideal partner for the lightest, most delicately flavored spring vegetables.The job of the noodles is to make a substantial, but never heavy, meal. It’s also fitting to celebrate the season’s produce bounty with pasta that’s just as varied, such as, farfalle bow ties, fluted garganelli tubes, long, hollow bucatini noodles or broad pappardelle ribbons. Dried pastas are pantry-friendly and offer a satisfying chew, when cooked al dente. Fresh pasta will also work for these lighter dishes.

Whatever vegetables you use, bump up the nutritional content of your spring pasta recipes by skipping regular white pasta and using whole grain varieties instead. Whole wheat and other whole grain pastas make healthy recipes even healthier because they’re produced using grains that haven’t had their germ and bran stripped from the grain. Leaving the grain intact allows you to gain the benefits of the whole grain, which include extra fiber, B vitamins, protein and antioxidants, as well as minerals like selenium, magnesium and potassium. Studies have shown that whole grains help protect against cancer, heart disease and diabetes. Also, whole grains help with weight control. Luckily, it’s a lot easier to find a variety of whole grain pasta options at the grocery store these days.

Pair hearty pasta with these delicate spring veggies and you’ll create a meal that’s both nutritious and satisfying. As different vegetables turn up at your market, you can change up the recipes for added variety. For the healthiest results, prepare dishes using plenty of fiber-rich veggies, smaller portions of pasta and lean protein to make them extra-filling.

Sauces used in springtime pasta dishes are not heavy or meaty. They might feature light protein, such as tuna or chicken, but they are typically vegetarian dishes. Light lemon sauces, vinaigrette and other thin dressings are most commonly used on spring pasta dishes. Light pesto sauces are also good choices. A simple pasta dish can be dressed with some olive oil, sea salt and grated Italian cheese. Including eggs in the preparation may help the dressing adhere to the pasta, as well as provide additional flavor. Chopped herbs can be added as desired.

Some favorite ingredients utilized in springtime pasta recipes are mushrooms and asparagus. Onions are popular inclusions, as are sugar snap peas. Fresh parsley is often included, too. Other fresh spring pasta herbs might include chives and dill. Escarole is frequently utilized in creating spring pastas dishes. Fresh spinach may also be tossed into the pasta. Another popular green used in spring dishes is Swiss chard. 

Pasta Primavera is a very popular spring pasta meal. Zucchini and other squashes are often used in this pasta dish, as can broccoli florets and plum or cherry tomatoes. Tasty elements of crunch or nuttiness, from pine nuts to fava beans, are often included, though many of the spring vegetables, like radishes, can also provide plenty of crisp texture and flavor. Fresh cheeses may also be grated, lightly, on top of spring pastas.

Farfalle with Spring Vegetables

Ingredients:

  • 2 slices of sandwich bread, finely chopped (1 cup)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons snipped chives
  • 1 tablespoon chopped tarragon
  • Salt and freshly ground pepper
  • 1 bunch broccolini
  • 1 pound farfalle
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 1 fennel bulb—halved, cored and thinly sliced
  • 2 scallions, thinly sliced
  • 1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
  • 1 tablespoon fresh lemon juice

Directions:

Preheat the oven to 350° F. On a baking sheet, toss the bread with 2 tablespoons of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in 1 tablespoon each of the parsley and chives and 1/2 tablespoon of the tarragon. Season the crumbs with salt and pepper.

In a pot of boiling salted water, cook the broccolini until tender, about 1 minute. Using tongs or a slotted spoon, transfer the broccolini to a cutting board and coarsely chop.

Boil the pasta in the same pot until al dente. Drain, reserving 1 cup of the pasta cooking water.

In a deep skillet, heat the butter and the remaining 1 tablespoon of oil. Add the garlic, fennel, scallions, peas and chopped broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes.

Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs.

Sprinkle the pasta with the bread crumbs just before serving.

Pappardelle with Baby Spinach, Herbs and Ricotta

Fettuccine will also work if you can’t find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.

4 servings (serving size: 1 3/4 cups)

Ingredients:

  • 8 ounces uncooked pappardelle (wide ribbon pasta)
  • 1 tablespoon kosher salt
  • 1/3 cup whole-milk ricotta cheese
  • 3 cups baby spinach leaves
  • 2 cloves garlic, minced
  • 1/4 cup diced pancetta
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 3 tablespoons grated fresh pecorino Romano cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt

Directions:

Cook pasta with 1 tablespoon kosher salt according to package directions. Drain in a colander over a bowl and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or use an immersion blender and process until well blended.

Heat oil in a skillet and saute pancetta and garlic for a few minutes. Add spinach and cook just until wilted.

Combine hot pasta, cheese mixture, spinach mixture and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Chicken and Artichoke Fettuccine Alfredo

4 Servings

Ingredients

  • 1/2 pound uncooked fettuccine
  • 1 pound Boneless Skinless Chicken Breasts, cut into strips
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3/4 cup lowfat milk
  • 4 ounces reduced fat Cream Cheese, cubed
  • 1/2 teaspoon salt
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved or frozen and defrosted
  • 1 medium sweet red pepper, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil

Directions

Cook fettuccine according to package directions.

Meanwhile, in a large skillet heat oil and cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.

Add the milk, cream cheese and salt to the skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.

Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Pasta with Squash and Sage Leaves

Serves 4

Ingredients:

  • 8 oz whole-wheat penne
  • 1 tablespoon olive oil
  • 8 sage leaves
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 medium butternut squash or any squash of choice (about 2 lbs), peeled and seeded, if needed, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan

Directions:

Cook penne as directed on the package. Drain and reserve 1 cup of the pasta cooking water.

Heat oil in a large skillet over medium heat. Cook sage leaves, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel.

Add onion and garlic to the skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cups pasta water, salt and pepper.

Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Add pasta to squash mixture; stir over low heat, add remaining pasta cooking water, if a thinner sauce is wanted.

Cook until pasta is coated, about 1 minute. Serve, garnished with cheese and cooked sage leaves.

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

Pasta with Arugula Pesto, Sun-Dried Tomatoes and Pine Nuts

Makes: 4 servings 

This twist on classic pesto swaps arugula for basil, making a peppery sauce with toasted pine nuts and sun-dried tomatoes. For something extra, grate a little Pecorino or Parmesan cheese on top before serving.

Sun-dried tomatoes come packed dry or in oil and can be found in most grocery stores. In this recipe use tomatoes packed in oil (just drain well) because they give more flavor than their dry counterparts (which need to be reconstituted before using).

Ingredients:

  • 1 pound pasta, such as orecchiette, gemelli, or conchiglie
  • 10 ounces arugula, washed and tough stems removed
  • 5 medium garlic cloves, peeled
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup toasted pine nuts
  • 2/3 cup extra-virgin olive oil
  • 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

Directions:

Cook pasta according to the directions on the package. Reserve 1/2 cup of pasta cooking water.

Meanwhile, combine arugula, garlic, lemon juice and half of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.

Drain pasta and return to the pot (but do not return to the heat). Add arugula pesto, remaining pine nuts, sun-dried tomatoes and  pasta water, if needed. Mix until evenly combined.

Serve immediately.

Linguine with Spring Vegetables

Serves 4

Ingredients:

  • Coarse salt and ground pepper
  • 3/4 pounds linguine
  • 1 pound asparagus, tough ends removed, cut into 1-inch lengths
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas, stem ends trimmed, halved
  • 1/2 cup half & half
  • 1 tablespoons butter, cut into pieces
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh tarragon leaves

Directions:

In a large pot of boiling salted water, cook pasta 4 minutes just short of al dente; add asparagus, zucchini and snap peas. Cook until vegetables are crisp-tender, about 3 minutes.

Reserve 1/2 cup pasta water; drain pasta and vegetable mixture and set aside.

In the same pot, bring half & half and butter to a simmer. Add in pasta-vegetable mixture , cheese and enough pasta water to create a thin sauce (it will thicken as it stands).

Season with salt and pepper and top with tarragon.

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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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Asparagus With An Italian Accent

March 12, 2013

Asparagus season varies based on the climate in which it is grown, though it typically matures in early summer in the US northern latitudes and even earlier in southern states, like Texas. In tropical regions of the world, such as the state of Hawaii or warm Mediterranean climates like those of southern Italy and Greece, asparagus season is year round. The plant, however, only lasts 90 days per season, so crops need to be planted incrementally to receive a steady harvest throughout the year.

A member of the lily family, asparagus comes from the Greek word, asparagos, which first appeared in English print around 1000 A.D. It cannot be definitively traced to any one specific area of origin, although it is known to be native to the eastern Mediterranean and Asia Minor areas.

As early as 200 BC, Cato , a Roman statesman and author, gave excellent growing instructions for asparagus, in his work, De Agri Cultura. The ancient Egyptians cultivated asparagus and Romans, from Pliny to Julius Caesar to Augustus, prized the wild variety. “As quick as cooking asparagus” was an old Roman saying meaning something accomplished rapidly.

The asparagus growing beds in Northern Italy were famous during the Renaissance period. These graceful spears have always been a sign of elegance, and in times past, were a delicacy only the wealthy could afford. Roman emperors were so fond of asparagus, that they kept a special asparagus fleet for the purpose of fetching it.

Asparagus spears grow from a crown planted in sandy soils and, under ideal conditions, can grow 10 inches in a 24-hour period. The most common types are green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier.

This large vegetable is one of the most nutritionally well-balanced vegetables — high in folic acid and a good source of potassium, fiber, thiamin and vitamins A, B6 and C.  A 5-ounce serving provides 60% of the RDA for folic acid and is low in calories. You can enjoy this vegetable raw or with minimal preparation.

Like all vegetables, asparagus doesn’t instantly “die” when it is picked but continues to engage in metabolic activity. This metabolic activity includes intake of oxygen, the breaking down of starches and sugars and the releasing of carbon dioxide. The speed at which these processes occur is typically referred to as “respiration rate.” Compared to most other vegetables, asparagus has a very high respiration rate. Asparagus’ very high respiration rate makes it more perishable than its other vegetables and also much more likely to lose water, wrinkle and harden.

Three types of asparagus are pictured with white asparagus at the back and green asparagus in the middle. The plant at the front is wild asparagus.

Since asparagus varieties most commonly available in the U.S. are green in color, you are most likely to find these green-colored varieties in your grocery store.

Two other types of asparagus that are widely grown aside from the typical green variety are white asparagus and purple asparagus. These strains have the same asparagus season for harvesting and only differ in appearance and size.

White asparagus is produced by keeping the stems of the plant buried under mounds of dirt which prevents them from being infused with green chlorophyll from interaction with sunlight and gives the plants’ shoots a more mild and softer texture.

Purple asparagus was first grown in Italy and is a larger than normal strain with a sweeter taste. It is a hybrid plant where the spear edges of the stems are noticeably purple and is named Violetto d/Albenga after the Albenga north-western region of Italy situated along the Gulf of Genoa. 

Purple varieties typically have a higher sugar content than green and white varieties and for this reason have a sweeter taste. Even with this higher sugar content, asparagus is anything but a high-sugar food. We’re talking about 3 grams of total sugar per cup of fresh asparagus — less than half of the amount in an extra small apple.

Asparagus stalks should be rounded and not twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out. Once trimmed and cooked, asparagus loses about half its total weight. Use asparagus within a day or two after purchasing for best flavor and texture. Store in the refrigerator with the ends wrapped in a damp paper towel.

Cooking Wild Asparagus

As asparagus grows almost everywhere in Italy there are many regional asparagus recipes. The spears can be boiled for a few minutes and served as a side dish with a splash of olive oil and lemon juice or added to an omelette. The tender tips have a delicate flavor and taste the best with as little cooking as possible.

To make a simple pasta dish: cut the asparagus shoots into medium length pieces and then saute them for 3-4 minutes along with some finely chopped garlic, pepperoncino (chilli pepper) and a few shavings of lemon zest. Pour this mixture over cooked spaghettini (a thinner variety of spaghetti) and sprinkle with pecorino-romano cheese.

 

Italian Asparagus Gratin ( Asparagi alla Parmigiana)

Roasting is an excellent way to prepare asparagus. Asparagi alla parmigiana is a springtime favorite in northern Italy.

4 to 6 servings

Ingredients:

  • Asparagus, trimmed — 2 pounds
  • 3 tablespoons olive oil
  • Parmesan cheese, grated — 1/2 to 2/3 cup
  • Salt and pepper — to taste

Directions:

Preheat oven to 450°F. Oil a shallow baking dish that is just large enough to hold the asparagus. Place a layer of asparagus in the dish with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese. Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.

Drizzle with olive oil and place the dish on the top rack of the oven. Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.

Asparagus and Sausage Pizza

Ingredients:

  • 1 lb. Dough for Pizza
  • 1/2 pound asparagus, trimmed and cut into 1/2-inch long pieces
  • 2 tablespoons extra virgin olive oil
  • 1 large sweet red pepper, seeded and cut into 1/4-inch wide strips
  • 1/2 pound sweet Italian sausage with fennel, casing removed
  • 3/4 cup shredded provolone cheese, or cheese of choice

Directions:

Preheat the oven to 375°F.

Place the asparagus in a skillet and add 1 cup water. Cook until the asparagus are tender; drain and transfer to a bowl.

In the same skillet add the olive oil and cook the peppers until they soften. Transfer to the bowl with the asparagus.

In the same skillet, cook the sausage until it is no longer pink. Cool.

Pat the dough into a large pizza pan. Spread the sausage over the dough.

Spread the asparagus and peppers over the sausage. Sprinkle the provolone over all.

Bake until the crust is brown and the cheese has melted. Slice and serve.

Spring Asparagus and White Bean Salad

Makes 4 – 1cup servings

Ingredients:

  • 3 cups asparagus, cut into 1-inch pieces (about 1½ lb)
  • 1½ cups canned cannellini beans, rinsed and drained
  • 5 thinly sliced radishes
  • 1/2 cup (2 oz) crumbled feta
  • 1 medium shallot, peeled and minced
  • 1 tablespoon chopped fresh mint

Dressing:

  • 2 teaspoons fresh lemon juice
  • 1 tteapsoon grated lemon zest
  • 1 teaspoon Dijon mustard
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

Steam asparagus, covered, 2 minutes or until crisp-tender.

Rinse asparagus with cold water and drain.

Gently combine asparagus, beans, radishes, feta, shallot and fresh mint in a serving bowl.

Make the dressing by combining lemon juice, lemon zest, mustard, olive oil, salt and pepper and whisk to combine.

Pour dressing over asparagus mixture and toss gently to coat.

Rigatoni with Bacon and Asparagus

8 Servings

Ingredients:

  • 1 package (16 ounces) whole wheat rigatoni pasta
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 8 bacon strips
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2/3 cup fat free half-and-half cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 cup minced fresh parsley
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

Cook pasta according to package directions. (Cook asparagus with pasta during the last 3 min.) Drain.

In the same pan, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Drain fat from pan.

Add butter and oil to the pan and heat. Saute garlic briefly. Stir in cream.

Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened.

Stir in mozzarella cheese until melted. Add drained pasta and asparagus. Stir in the salt, parsley and reserved bacon. Sprinkle with pepper and Parmigiano-Reggiano cheese.

 

Asparagus and Herb Lasagna

The lasagna takes some time to make, but it can be prepared the day before you entertain. It keeps very well for a day or two in the refrigerator before you bake it.

Ingredients:

  • 2 large garlic cloves, peeled
  • Salt
  • 2 pounds asparagus
  • 1 recipe Olive Oil Bechamel, recipe below
  • 3/4 cup plus 1 tablespoon freshly grated Parmesan
  • 1/2 cup finely chopped fresh herbs, such as tarragon, parsley, chives, basil
  • 12 no-boil lasagna noodles

Directions:

Fill a pasta pot with water and add the garlic cloves. Bring to a boil while you trim the asparagus by breaking off the woody ends but do not discard. When the water comes to a boil, add salt and the asparagus woody ends. Reduce the heat to medium low, cover partially and simmer the asparagus ends for 30 minutes. Remove the asparagus ends and the garlic cloves from the water and discard.

Bring the water back to a boil and add the asparagus stalks. Boil thick asparagus stalks for five minutes or medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain the cooking water.

Allow the asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. Cut the asparagus into 1-inch lengths. Set aside.

Make the bechamel sauce according to directions below.

Whisk 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/4 cup of the Parmesan cheese and the herbs. Add freshly ground pepper to taste and adjust salt.

Oil or butter a 3-quart baking dish or lasagna dish.

Bring the asparagus cooking water back to a rolling boil and drop in 3 lasagna noodles. Boil just until the pasta is flexible (about three minutes for no-boil lasagna). Using tongs, transfer the pasta to drain on a clean dish towel.

Set aside 1/3 cup of the bechamel sauce for the top of the lasagna and spread a very thin layer of bechamel over the bottom of the baking dish. Cover with the just parboiled pasta noodles.

Stir the asparagus into the remaining bechamel and spread a layer over the noodles. Sprinkle on 2 tablespoons Parmesan.

Parboil another layer’s worth of pasta, top with the asparagus bechamel sauce and with another 2 tablespoons of Parmesan.

Repeat with one more layer. End with a layer of pasta and spread the 1/3 cup reserved bechamel sauce over the top and sprinkle on the remaining Parmesan.

Cover tightly with plastic, if storing in the refrigerator.

Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of olive oil over the lasagna and cover tightly with foil. Bake for 30 minutes until bubbling. Uncover and continue to bake until the top just begins to color, about 10 minutes. Remove from the ocen. Allow the lasagna to sit five to 10 minutes before serving.

Serves 6-8

Make Ahead: You can prepare this dish up to a day or two before you bake it. Don’t drizzle on the last tablespoon of olive oil until you’re ready to bake. Wrap tightly in plastic and refrigerate. Remove the plastic and replace with foil before baking.

Olive Oil Bechamel

The main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat.

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons flour
  • 2 cups low-fat milk
  • Salt to taste
  • Freshly ground white or black pepper

Directions:

Heat the oil over medium heat in a heavy medium saucepan. Add the shallot and cook, stirring, until softened, about three minutes. Stir in flour and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while.

Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for about 10 minutes or until the sauce thickens. Season with salt and pepper. 

Variation: Substitute vegetable stock for the milk for a vegan version of this sauce.

Makes 1 1/2 cups

Wild Italian Asparagus

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Sunday Roasts

March 5, 2013

The Sunday roast is a traditional British and Irish main meal served on Sundays, consisting of roasted meat, roast potato or mashed potato, with accompaniments, such as Yorkshire pudding, stuffing, vegetables and gravy. The meal is often comparable to a less grand version of a traditional Christmas dinner in these cultures.

There are (at least) two opinions on the origins of the Sunday Roast. One holds that, during the industrial revolution, Yorkshire families left a cut of meat in the oven before going to church on a Sunday morning, which was then ready to eat by the time they arrived home at lunchtime.The second opinion holds that the Sunday Roast dates back to medieval times, when the village serfs served the squire for six days a week. Then on the Sunday, after the morning church service, serfs would assemble in a field, practice their battle techniques and were rewarded with a feast of oxen roasted on a spit.

Typical meats used for a Sunday dinner roast are beef, chicken, lamb or pork, although duck, goose, ham, turkey or other game birds may be used. Sunday roasts can be served with a range of boiled, steamed and roasted vegetables. The vegetables served vary seasonally and regionally, but will usually include potatoes roasted alongside the meat and gravy made from juices released by the roasting meat and thickened with flour. Other vegetable dishes served with a roast dinner can include mashed turnips, roasted parsnips, boiled or steamed cabbage, broccoli, green beans, boiled carrots and peas. It is also not uncommon to find vegetable dishes — such as cauliflower gratin or stewed red cabbage — to be served alongside the more usual assortment of plainly-cooked seasonal vegetables.

In Italy, the Sunday main meal is important. All across Italy in restaurants, houses and dining rooms, every Sunday at about one in the afternoon, the majority of people will sit down to eat with friends and family, dressed in their finest. Like clockwork, piazzas will suddenly empty of their crowds; churches, having finished services, will close their doors and bars will serve their last drink.

Typical meals, depending on the region in Italy, follows:

Northern Italian Menu

Starter: soppressa – salami and formaggi – cheeses

First Course: tortellini in stock, risotto al radicchio – chicory risotto

Second Course: coniglio – rabbit and vitello arrosto – roast veal (probably cooked under salt)

Vegetables: composta di verdure cotte – mixed cooked vegetables, patate al forno – roast potatoes

Dessert: crostata – a sort of jam or fruit tart and zuppa inglese – an Italian version of English trifle

Central Italian Menu

Starter: crostini – croutons and salumi misti – selection of salami and cooked and smoked hams

First Course: pasta al forno – oven cooked pasta and pasta al ragù – pasta with ragu

Secondi: arista di maiale – roast pork and pollo arrosto – roast chicken

Vegetables: piselli – peas and patate al forno – roast potatoes

Dessert: biscottini – biscuits and tiramisù

Southern Italian Menu

Starter: prosciutto e melone – smoked ham and melon , salame – salami and formaggi – cheeses

First Course: linguine di mare, pasta al forno -

Second Course: agnello – lamb and polpettone – meatballs

Vegetables: insalata mista – salad, peperoni al forno – roast peppers

Dessert: pasticcini – small cakes, babà – rum baba

Italian American Sunday Dinner

Growing up in an Italian American family, Sunday was the day for our family to get together for a large meal, share it with relatives and watch sports. My siblings and I often looked forward to having a few relatives invited for dinner, because they brought dessert. It was almost always Italian cookies and pastries from an Italian bakery. We loved to peak in the boxes, however, it always seemed like a long time until dessert.

Dinner was served around 2:00 o’clock in the afternoon. The adults would pick on an antipasto, usually salami, cheese and bread while dinner cooked.  When we sat down to dinner, the first course was always pasta, usually ravioli or ziti. My mother was fond of cooking eye of the round roasts with potatoes cooked in the same pan and there always seemed to be peas and salad. Once in awhile pork roast with potatoes was the feature, but not often. I suspect my father really liked the beef roast. At the time, I didn’t like a roast of any kind. My tastes have evolved.

Boring, you say! For sure. So I offer you a menu of possible Sunday dinner options – that are not boring.

Turkey Breast Braciola

I would serve this roast with Oven-roasted Vegetables with Rosemary, Bay Leaves and Garlic

(see post: http://jovinacooksitalian.com/2012/05/07/vegetables-on-the-side-no-butter-please/

Ingredients:

  • 1 large head escarole (about 1 1/2 pounds), washed well and drained
  • 2 tablespoons olive oil
  • 2 large shallots, chopped
  • 1 1/2 cups low-salt chicken broth
  • 1/2 cup shredded mozzarella
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup blanched hazelnuts, toasted and crushed
  • 1 slice Italian bread, minced (about 1/2 cup coarse bread crumbs)
  • 1 skinless boneless turkey breast half (2 to 2 1/2 pounds)
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup dry white wine
  • 2 teaspoons fresh lemon juice

 Directions:

Coarsely chop enough escarole to measure about 6 cups, loosely packed, and reserve remaining escarole for another use. In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute the shallots, stirring occasionally, until they begin to brown. Add chopped escarole to the shallots and cook, stirring frequently, until wilted. Stir 1/2 cup broth and cook over high heat until most liquid is evaporated. Remove skillet from heat and stir mozzarella, Parmesan, nuts and bread into filling.

Put turkey on a long sheet of plastic wrap. Butterfly turkey breast: Beginning from a long side make a horizontal lengthwise cut almost but not all the way through turkey and spread turkey open to form a larger, thinner piece of meat. Top turkey with another sheet of plastic wrap and pound with a meat mallet or bottom of a heavy skillet until meat measures about 12 by 8 inches, being careful not to make any holes in it.

Discard top sheet of plastic wrap and arrange prosciutto, overlapping slightly, in one layer over turkey. Spread a 1/2-inch-thick layer of filling over prosciutto, leaving a 1/2-inch border all around. Beginning with a long side and using the plastic wrap on the bottom as a guide, roll up turkey and turn it seam side down (discard plastic wrap). Tie rolled turkey with kitchen string lengthwise and then crosswise at 1-inch intervals. Season with salt and pepper.

In a 12-inch deep skillet (with a cover) heat remaining tablespoon of oil over moderately high heat until hot, but not smoking, and brown turkey on all sides. Add wine, remaining cup of broth and braise, covered, over moderately low heat for 35 minutes.Turn turkey over halfway through the cooking time.

Transfer turkey to a cutting board and rest 10 minutes. Strain braising liquid through a sieve into a small saucepan. Boil liquid until reduced to about 1/2 cup. Stir in lemon juice. Discard string from turkey and slice turkey crosswise into 1/2-inch-thick slices and drizzle turkey with sauce.

Rib-Eye Roast with Wine Gravy

I would serve this roast with Twice-Baked Potatoes and Sauteed Kale.

4 to 6 servings

 Ingredients:

  • 1 – 4-pound bone-in rib eye roast
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil

Gravy:

  •  1 large shallot, finely chopped
  • 1/2 bottle drinking red wine, such as Malbec
  • 5 cups beef stock

Directions

Preheat oven to 400 degrees F.

Using a heavy hand, season rib eye roast with salt and pepper on all sides. Heat olive oil in bottom of large Dutch Oven. Place beef in hot pan and sear in oil to a deep golden brown on all sides. Move pan to the heated oven for about 15 minutes per pound for medium rare, making for an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil.

Gravy:

Pour off excess fat from the Dutch Oven and place the pot on the stove top over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. De-glaze the pot with 1/2 cup of the wine and cook, scraping up browned bits. Add remaining wine and bring to a boil reduce by half. Add stock and simmer until reduced again by about half. Taste for seasoning and adjust if necessary. Carve beef against the grain, in thin slices and serve with gravy.

Tuscan Pork Roast

Serve this roast with Angel Hair Pasta with Pesto Sauce and a Tomato Salad.

Serves 6

Ingredients:

  • 1/4 cup finely chopped fresh rosemary
  • 2 tablespoons finely chopped sage 
  • 6 cloves garlic, minced
  • 1 1/2 tablespoons sea salt
  • 1 teaspoon cracked ground pepper
  • 1/4 cup olive oil
  • 1 bone-in pork loin roast, about 4 ½ to 5 lbs – center cut pork loin
  • 1 cup white wine

Directions:

Preheat the oven to 450 degree F.

Ask your butcher for a rib section center cut pork loin. You can have the butcher cut the bones away from the meat but leave the undercut attached then re-assemble the piece and tie it with twine. Or, you can just cook it on the bone.

Combine the garlic, rosemary, sage, salt and pepper in a small bowl. Brush the meat with oil and rub herb mixture over the entire roast. Cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours). Bring to room temperature for 1 hour before roasting.

Place the pork in a greased baking pan, pour in the wine and roast in the oven for 1 1/2 -2 hours, basting the meat with the pan juices. Roast until the pork reaches an internal temperature of 145 degrees F. at its thickest part (do not allow the thermometer to touch the bone). Remove the pan from the oven and place the pork roast on a carving board. Slice the meat and arrange on a serving platter. Pour the pan juices over the meat.

Herb-and-Lemon-Roasted Chicken

I would serve a Brown and Wild Rice Pilaf and Oven Roasted Asparagus with the chicken.

Ingredients:

  • 2 tablespoons unsalted butter, softened
  • 5 garlic cloves, 1 minced
  • 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
  • 1/2 teaspoon minced thyme plus 2 thyme sprigs
  • 1/2 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  • One 4-pound chicken, at room temperature
  • 1 large onion, cut into 8 wedges
  • 1 lemon, cut crosswise into 8 rounds
  • 1/2 cup chicken stock or low-sodium broth

Directions:

Preheat the oven to 425°F. and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest. 

Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.

Set the chicken, breast-side-up, on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs around the chicken and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.

Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.

Tilt the chicken to drain the cavity juices into the pan and transfer to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon slices to release the juices into the pan. Strain the sauce and pour into a serving bowl. Carve the chicken and pass the lemon sauce at the table.

Rack of Lamb With Smoked Paprika Crust

Serve this roast with cooked cannellini beans and broccoli rabe.

Ingredients:

  • 1 rack of lamb (about 2 pounds)
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves
  • 1 tablespoon smoked paprika
  • Salt and freshly ground black pepper
  • 1 medium slice rye bread, broken into pieces.

Directions:

Heat the oven to 450 degrees F. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

Put the oil, garlic, paprika and a sprinkle of salt and pepper in a small  food processor and puree; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees F. or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Yield: 4 servings.

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Hearty One Pot Meals

February 19, 2013

The one dish meal, while an inventor cannot be named, probably began life during prehistoric times, when whatever foods were available were thrown into a pot and cooked for the tribe’s dinner. Soups and stews made with harvested vegetables and hunted game were most likely the first one dish meals. As cooking processes advanced from an open fire to microwaves and convection ovens, the one dish meal has survived and thrives for busy families.

One dish meals provide the cook with a way of feeding the family without a lot of fuss. Because only one dish or pot is used in the preparation, after meal cleanup is quick. One dish meals also allow for the combining of various leftovers into a new meal that is fresh and appealing to eat.

Types of one dish meals can range from simple soups to elaborate meals, such as Beef Stroganoff or Italian Lasagna. Many one dish meals are considered to be comfort foods with macaroni and cheese topping the list. Pot pies, another popular one dish meal, are most often made with chicken or turkey and vegetable leftovers from previous meals. The crock pot revolutionized one dish meals with the idea that a busy cook could have dinner waiting to be served when returning home from work.

Most one dish meals usually combine a protein, one or more vegetables and a starch such as pasta or rice. These meals can be oven baked or cooked on the top of the stove. Since most meals are prepared by simply combining ingredients, one dish meals are a good way to introduce children to cooking.

One dish meals can be made to feed a single person or a crowd. Many pot luck meals include numerous one dish meals meant to serve a number of people. Casserole dishes that can be warmed up in minutes are a popular way to introduce yourself to new neighbors or help a friend who is ill.

Chicken in Mushroom Sauce

4 servings

Ingredients:

  • 3 pounds meaty chicken pieces (breast halves, thighs)
  • 2 tablespoons olive oil
  • 4 medium carrots, cut into 1-inch pieces
  • 1 cup frozen small whole onions
  • 1/4 cup dry vermouth or white wine
  • 1 -14 ounce can low sodium chicken broth
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 8 ounces fresh shiitake mushrooms, stemmed and halved

Directions

Remove skin from chicken. Sprinkle chicken with salt and ground black pepper. In 12-inch skillet, cook chicken in hot oil over medium heat about 10 minutes or until golden brown, turning to brown evenly. Remove chicken.

Add carrot and onions to skillet. Cook about 5 minutes or until onions are golden brown, stirring occasionally. Add vermouth, stirring to scrape up browned bits. Return chicken to skillet. Pour broth over chicken; sprinkle with parsley, thyme, and rosemary.

Bring to boiling; reduce heat. Cover and simmer about 40 minutes or until chicken is tender and no longer pink, adding mushrooms during last 10 minutes of cooking.

White Bean and Sausage Stew

6 to 8 servings.

Ingredients:

  • 2 tablespoons extra virgin olive oil, more for serving
  • 1 pound sweet Italian sausage, cut into 3/4-inch thick slices
  • 1 tablespoon tomato paste
  • 1/2 teaspoon oregano
  • 3 medium carrots, finely diced
  • 3 celery stalks, finely diced
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 pound dried Great Northern beans, rinsed and picked through
  • 2 teaspoons kosher salt, or to taste
  • 2 thyme sprigs
  • 1 large rosemary sprig
  • 1 bay leaf
  • 2 teaspoons balsamic vinegar, more for serving
  • 1/2 teaspoon ground black pepper, more to taste.

Directions:

Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Add the tomato paste and oregano to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

 

 

Vegetable Beef Soup

Serves: 6

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 teaspoons ground turmeric
  • 1 pound beef stew meat (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
  • 6 cups reduced-sodium beef broth or water
  • 1- 14-ounce can diced tomatoes
  • 2 small parsnips, peeled and diced
  • 2 carrots, diced
  • 2 stalks celery, leaves included, thinly sliced
  • Pinch of saffron threads
  • 12 sprigs flat-leaf parsley, plus more leaves for garnish
  • 8 sprigs fresh basil, plus more leaves for garnish
  • 1 large zucchini, peeled and cut into 1/4-inch dice
  • 2 ounces angel hair pasta (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
  • 1-2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

Directions:

Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender and the meat is no longer pink, 4-5 minutes. Add broth (or water), tomatoes and their juice, parsnips, carrots, celery and saffron. Tie parsley and basil sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45-50 minutes.

Stir in zucchini and cook, covered, until soft, 8-10 minutes. Add pasta and cook until soft, 6-10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or basil leaves, if desired.

 

 

Oven Roasted Brisket and Vegetables

Ingredients

  • 2 large onions, sliced
  • 2 medium garlic cloves, minced
  • 1 pound baby carrots
  • 1 lb. potatoes, quartered
  • 5 oz mushrooms, sliced (about 2 to 2 1/2 cups)
  • 2 1/2 pounds lean beef brisket, trimmed, use the flat half
  • 28 oz canned crushed tomatoes
  • 1 teaspoon paprika
  • 3/4 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons brown sugar

Directions

Preheat oven to 325ºF.

Spread onion slices and garlic on bottom of a non-stick roasting pan; top with carrots, potatoes and mushrooms. Arrange beef over vegetables.

In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.

Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from the oven; uncover, stir and use pan juices to baste meat.

Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.

Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top.

Winter Vegetable Stew

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 12 cipollini onions (pearl onions can be substituted), peeled
  • 4 cups vegetable stock
  • One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
  • One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 potatoes or sweet potatoes, peeled and cut into 2-inch chunks
  • 1 fennel bulb, trimmed and diced
  • 1/2 lb green beans, trimmed and cut in half
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper

Directions:

Heat oil in a Dutch Oven over medium heat and add onions; cook, stirring, until golden, 5 to 6 minutes. Add stock and herbs; simmer over medium heat for 20 minutes. Add squash, carrots, potatoes and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add green beans and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper.

 

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Cooking With Salt

January 29, 2013

Salt has played a key role in most cultures and, economically, it’s been important throughout the ages. Salt has been referenced and utilized in nearly all time periods and cultures from before recorded history. It’s been used as money and for trade in many early cultures.

For example:

Roman soldiers were paid with salt.

The Dutch foiled Spain’s aggression in the 16th century by blockading an Iberian salt supply and this led to Spain’s bankruptcy. With the loss of this commodity, war was avoided.

A salt tax in France became a major contributing factor to the French revolution.

China published, somewhere between 2700 BC to 4700 BC, a treatise concerning the medical uses of salt.

Some of the earliest Egyptian writings have a description of how to extract salt and Egyptians used salt in the mummification process.

Salt has been a part of religion as well. Some cultures ascribe magical powers to salt from protection to cleansing.

With its unique and versatile flavor, salt has been a staple throughout time. Enhancing almost every dish, salt is added to breads, meats, fruits and vegetables to sauces and desserts.

How Salt Aids Foods:

Preservation – helps protect against microorganisms, bacteria through dehydration and preventing growth of bacteria, which slows or prevents spoilage.

Texture Aid – in bread making, allows the dough to rise by giving helping the gluten hold more water and carbon dioxide. In meats it improves tenderness and in cheeses it aids in consistency of the cheese and the hardness of the rind.

Binder – in processed meats it helps retain water which reduces the loss of meat when cooking.

Color Developer – in ham, bacon, and other processed meats it helps obtain the desired color. It also helps create a golden crust for breads.

Fermentation Control – slows and controls the fermentation process in making pickles, cheese and sauerkraut.

What Is Salt?

Salt is made up of sodium and chloride. Sodium cannot be produced within the human body so it is important to the diet. Sodium helps regulate water balance and osmotic pressure. Chloride is equally important in the human diet for it helps the blood to carry carbon dioxide, absorb potassium, improve digestion and conserves an acid-base balance in the body. All of these benefits are received from the common salt shaker almost everyone has on their table.

The recommended salt intake varies for the individual. In general, though, a minimum of 500 mg per day with a maximum of 2400 mg is a good guideline. This is difficult to regulate because so many foods contain salt naturally. As with anything, too much salt may cause problems. Some of the problems include: hypertension or high blood pressure and high acidity, which may cause esophageal cancer.

In healthy people, too much salt is typically discarded by the kidneys. Since Americans tend to overindulge in salt, much focus has been placed on the effect salt has on hypertension. Many studies have been done and debate continues as to whether salt adversely affects blood pressure.

Three Basic Categories Of Salt:

Table Salt

Table salt - the one found in most salt shakers, is mined from salt deposits and has most of the minerals removed. Most salt in the United States is sold with iodine added making it iodized salt. This salt is harvested by forcing water into a mine to create brine (salt/water mix). The brine is then evaporated leaving cubes of salt. The salt is refined from there to create varieties like:

Pickling salt, Canning salt, Coarse salt, – fine grained without iodine or anti-caking preservatives. This is similar to table salt, but lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles made with table salt would still be good to eat, but they wouldn’t look as appetizing.

Pretzel salt – large grained, does not melt quickly.

Rock salt – large crystal salt with a gray color, due to minerals not being removed. This form of salt is available in most grocery stores and in hardware stores.

Popcorn salt – very fine grained salt which is a flakier version of table salt.

Iodized salt – contains a small amount of potassium iodide and dextrose as a dietary supplement to prevent thyroid disease. 

Seasoned salt – table salt with herbs added, such as onion, hickory smoke or garlic.

Kosher Salt

Kosher salt – is an additive-free coarse-grained salt. This salt was developed for the preparation of kosher meats in accordance with Jewish dietary laws. The salt itself is not kosher, but this is where the name comes from. The difference between table and Kosher salt is that during the evaporation process it is raked to give it a block-like structure which allows the salt to draw the blood out of meats. The raking makes Kosher salt coarser and flakier than table salt, so it disperses more easily. This makes it lighter and less dense than table salt. Since it is a lighter salt, there is less aftertaste with it. Kosher salt is recommended for rimming cocktail glasses for drinks, like margaritas. Today many cooks and chefs prefer it over table salt in their cooking, as it dissolves fast and its flavor disperses quickly. Kosher salt weighs less by volume than table salt, so you must increase the amount of salt used in a recipe (especially yeast bread recipes) when substituting it for table salt. This is a great all-purpose salt.

Sea Salt

Sea Salt -is gained from evaporating salt water collected from an ocean or sea. The process is more costly than the mining process. Sea salt is less refined than other salts. Depending on the seawater used, you also get a variety of minerals in the sea salt.

Black Salt, Kala Namak, Sanchal – Significant for its strong sulfur odor (India) this salt is a pearly pink gray. It is used in Indian cooking.

Grey salt, Celtic salt, Sel Gris – Harvested from the light film of salt which forms during the evaporation process. The gray or light purple color comes from the clay in the region of France where it is harvested by traditional hand methods.

Hawaiian sea salt – Has a distinctive pink hue from the Alaea added to it. The Alaea is volcanic red clay with a high content of iron oxide. This salt is used in many traditional Hawaiian dishes like Kahlua Pig and Hawaiian Jerky.

Coarse salt, Gos Sel, Gale Grosso – Is a larger grained salt which resists moisture and is intended to be ground. Uses include flavoring for soups and salt crusts on meats.

Flake salt – Shaped like snowflakes and the sun and wind are used for evaporation. Then the brine is slowly heated to create the flakes.

Fleur de Sel, Flower of Salt, Flor De Sal – Skimmed from the top of salt ponds early in the process of evaporation and is considered a great condiment salt; also good on grilled meats, in salads and on vegetables. The flavor, like wines, varies depending on the region it is harvested from. Typically it is from France though some is produced in Portugal.

French Sea Salt – Processed less than American salt and retains more of the mineral content gained from the Atlantic seawater it is harvested from. This usually includes natural iodine. This coarse salt is good for salads, vegetables and grilled meats.

Grinder salt – Large dry salt crystal which can easily be put through a grinder. With a salt grinder you want to avoid metal as the salt will corrode the grinding mechanism.

Italian Sea Salt, Sicilian Sea Salt, Sale Marino – Harvested from the lower Mediterranean sea by hand using traditional methods of natural evaporation, this salt is high in iodine, fluorine, magnesium and potassium. A delicate salt which is good on salads and in sauces.

Smoked Sea Salt – The salt is smoked over real wood fires to add the flavor to the crystals. These can be used in soups, salads, pasta and also in grilling foods like salmon.

Workers in Sicily collecting sea salt, which takes many months to be transformed from saline water to crystal form.

Some Other Types Of Salt:

Organic Salt: Organic salt has different standards than organic livestock or botanicals. Some organizations have started to set up guidelines to ensure the quality of water and production process.

Lite (light) salt and salt substitutes: These generally do not have a great flavor. Lite salt uses potassium chloride to reduce the sodium level in the salt. Salt substitutes have little or no sodium in them and are typically used by people who have a medical restriction to salt.

Sour Salt: is not made up of salt at all, instead it is citric acid. This is used to prevent browning when canning fruit. It can also be added to rye or sourdough bread to make it more tart.

Fine salts – used for baking in special recipes. The texture and size of a fine salt is smaller and more dense than a more coarsely ground salt.

 

Cooking With Salt

When making soups, stews or sauces that will reduce while cooking, use little, if any, salt at the beginning, since the flavor will concentrate over time.

Salt measurements in recipes are standardized for ordinary table salt, so if you’re using salt with larger crystals or flakes, like kosher salt, make sure to adjust the measurement as needed. (A rule of thumb: if 1 teaspoon table salt is required, use about 1½ teaspoons kosher salt.)

A dish salted to taste at room temperature will taste less salty after chilled.

To improve the flavor of chicken, rub salt inside and out before roasting.

Add a pinch of salt:

  • To enhance the flavor of coffee.
  • To whipping cream or egg whites to get them to whip faster.
  • To milk to have it stay fresh longer.
  • To boiled potatoes, salt after draining – this gives them a fine texture.
  • Keep salads crisp by salting immediately before serving.

Here are some general guidelines in using salt amounts:

• 1 teaspoon per quart for soups and sauces.
• 2 teaspoons per pound for boneless raw meat.
• 1 teaspoon per 4 cups flour for dough.
• 1 teaspoon per two cups liquid for cooked cereal.
• 1 teaspoon per 3 cups water for boiled vegetables.
• 1 Tablespoon per 2 quarts water for pasta.
• 1 Tablespoon coarse or kosher salt = 2 teaspoons table salt.

General tips to help with using salt in the kitchen:

  • Over salted soup – add a cut up potato or two to absorb the extra salt.
  • To prevent food from sticking to skillets, waffle irons or griddles, sprinkle with salt and heat in a warm oven, dust off the salt and return to the cupboard. Next usage, foods won’t stick.
  • Boil eggs in salt water to ease the peeling process.
  • To set the whites of poached eggs, use salted water.
  • Place an egg in a cup of water with 2 teaspoon of salt, a fresh egg will sink, a floating egg may be spoiled.
  • Washing spinach, lettuce and other greens in saltwater will keep them crisp.
  • Lightly salted cold water helps maintain the color of apples, pears and potatoes.
  • Soak pecans in salted water to make shelling easier.
  • Dampen a cloth with saltwater and wrap around cheese to prevent molding.
  • Sprinkle ice with salt, place gelatin salads or desserts on ice to get them to set more quickly.

Sources:

  • Salt Institute
  • Salt Traders
  • Maharajh, Christina “20 Amazing Ways to Use Salt”
  • Bardey, Catherine, Secrets of the Spas, Black Dog & Leventhal Publishers, 1999
  • Breedlove, Greta, The Herbal Home Spa, Storey Books, 1998
  • Edgson, Vicki and Ian Marber, The Food Doctor, Collins & Brown Ltd, 1999

Recipes Where Salt Is Important

Homemade Herb Salt

Ingredients:

  • 1/2 cup coarse sea salt
  • 1/4 cup packed fresh rosemary leaves 1/4 cup packed fresh lemon thyme leaves
  • 1 cup fine sea salt

Directions:

Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.

Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

Baked Kale Chips

6 Servings

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

 Directions:

Preheat an oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

Dill Pickles

Ingredients:

  • 1 quart water
  • 4 tablespoons kosher salt or pickling salt
  • 1 pound Kirby cucumbers
  • 4-5 peeled garlic cloves
  • 2-3 tablespoons homemade pickling spice, recipe below

Directions:

In a medium pan, combine water and salt. Bring to a boil and heat until the salt is fully dissolved. Set aside and let the brine fully cool before using.

Wash a wide-mouth quart jar and a small four-ounce jelly jar and let them dry.

Wash Kirby cucumbers well and trim the ends. Pack them into the clean quart jar in one layer with the garlic cloves and the pickling spice. Pour the cooled brine over the cucumbers leaving space for the jelly jar to fit. Tap the jar gently on your counter to settle the cucumbers and to remove any air bubbles.

Place the four-ounce jelly jar into the mouth of the quart jar and fill it with some of the remaining brine. Press it down so that it holds the cucumbers in place.

Put a small square of cheesecloth or a tea towel over the jar and secure it with a rubber band. Set the jar on a small plate or saucer and place it in an area of your kitchen that’s cool and out of direct sunlight.

Check the jar every day to ensure that the cucumbers remain submerged in the brine. After a week, slice off a small amount of cucumber and taste. If you like the level of sourness that the pickle has reached, remove the jelly jar from the mouth of the quart, place a lid on the jar and move it to the refrigerator.

If you think they need to continue to sour, let them sit out for a few more days. Pickles can continue their fermentation process for up to three weeks.

Recipe can be increased to make multiple jars.They will last up to a year in the refrigerator.

Homemade Pickling Spice

  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons dill seed
  • 2 tablespoons allspice berries
  • 1 tablespoons crushed red pepper flakes
  • 10-12 bay leaves, crumbled

Combine and store in a glass jar.

 

Easy Soft Pretzel

6 Servings

Ingredients:

  • 3 cups Unbleached All-Purpose Flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon softened butter or vegetable oil

Topping:

  • 3 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons baking soda
  • Kosher salt or coarse salt

Directions

In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky).

Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes.

For topping, combine water, sugar and baking soda in a shallow bowl.

Punch dough down. Turn onto a lightly greased surface; divide into six equal pieces. Roll each piece into a 24-in. rope.

 Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt .

Place on parchment-lined baking sheets. Bake at 400° F for 12-15 minutes or until golden brown. Serve warm.

Preserved Lemons

Ingredients:

  • 8-10 lemons, scrubbed very clean
  • 1/2 cup kosher salt, more if needed
  • Extra fresh squeezed lemon juice, if needed
  • Sterilized quart canning jar

Directions:

Place 2 tablespoons of salt in the bottom of a sterilized jar.

One by one, prepare the lemons in the following way:

1. Cut off any protruding stems from the lemons and cut 1/4 inch off the tip of each lemon.

2. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but attached at the base.

Cut Lemons Half Way Down At Angles

3. Pull the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

Fill Cuts In Lemons With Coarse Sea Salt

4. Pack the lemons in the quart jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, making sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

5. Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in the refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.

To use: remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

Store in refrigerator for up to 6 months.

 

 

Chicken with Preserved Lemons and Green Olives

Serves 4

Ingredients:

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • 2 medium onions, sliced 1/4 inch thick
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 8 pieces preserved lemon
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 16 pitted green olives, halved

Directions:

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes.

 

Kosher Salt Encrusted Prime Rib Roast

Servings: 6

Ingredients:

  • 2 cups coarse kosher salt
  • 4 pound prime rib roast
  • 1 tablespoon ground black pepper
  • 1 tablespoon seasoning salt

 Directions:

Preheat oven to 210 degrees F.

Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.

Roast in the preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F .

Remove the roast from the oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before carving and serving.)

 

Related articles

Posted by in Beef, Bread, Chicken, Healthy Italian Cooking, Herbs, Italian Cuisine, kale, lemon, pickles, Preserved Lemons, Pretzels Tags: , ,

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Something Different For Breakfast !

January 17, 2013

We’ve all heard the old saying that breakfast is the most important meal of the day, but do you know why? Breakfast is literally just that, breaking the fast that your body is in from the night before.The consumption of an early morning meal increases the metabolic rate (how fast you burn calories) and kick starts your body into gear, telling it what to expect the rest of the day. If you don’t eat breakfast, your body doesn’t process your next meal as quickly and tries to hold onto those nutrients. Since your body didn’t get any morning fuel, it tries to hold onto the afternoon meal as long as possible — instead of burning it right away.

Studies have shown that weight loss can be more difficult and weight gain more prevalent in folks who opt out on the morning meal. Those who skip breakfast have a tendency to consume more food than usual the next chance they get to grab a bite to eat and also have a higher tendency to snack on high-calorie foods to keep from feeling hungry.

If you don’t like breakfast foods, don’t eat them! Try leftovers, soup, a sandwich, or lean meats in the morning. Many cultures serve rice and vegetables as a breakfast meal.

Breakfast should include a healthy source of protein and plenty of fiber; that combination will help satisfy your hunger and will keep you feeling full until lunch time. The protein can come from low-fat meat, low-fat dairy products, or nuts and nut butters. Eggs are also a good source of protein. They’re also high in saturated fats, but one egg only has about 75 calories and they’re quite satiating, so it can help keep the hunger pangs away. High-fiber foods include fruits, vegetables and whole grains.

There is no harm in switching from your traditional breakfast, as long as you are going to get the proper nutritional value, you can try eating something different to start off your day. Try out something tempting and appetizing like some of these recipes listed below.

Breakfast Mini Pizzas                                                                                                                                     

1 serving

IngredientsMini Breakfast Pizzas

  • 1 large egg, beaten
  • 2 tablespoons marinara sauce
  • 1 whole-wheat English muffin, split and toasted
  • 2 tablespoons shredded reduced fat Italian cheese blend, such as Sargento
  • 2 slices turkey pepperoni or Applegate Farms nitrate free pepperoni (optional)

Directions:

Preheat broiler or toaster oven.

Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes. Spread marinara sauce on English muffin halves. Top each muffin half with scrambled egg, pepperoni (if using) and cheese. Broil until the cheese is melted, 1 to 3 minutes.

Berry Smoothie

3 servings, 1 cup each                                                                                                                                                                                      

Ingredients

  • 1 1/4 cups orange juiceMixed Berry Smoothie Recipe
  • 1 banana
  • 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon sugar, or 1/2 tablespoon Truvia or Domino Light
  • Berries for garnish

Directions:

Combine orange juice, banana, berries, yogurt and sugar in a blender; cover and blend until creamy. Garnish with berries and serve.

Stuffed Italian Toast

Makes 8 sandwiches

Filling:

  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 cups loosely packed fresh baby spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon finely grated lemon rind (from 1 small lemon)
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • Salt and pepper                                                                                                                                                                                                                                                                    

bfd_Italianfrenchtoast

Toast:

  • 1 loaf hearty whole grain Italian bread, cut into 16 – 3/4-inch-thick slices
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup salt
  • 1-2 tablespoons extra-virgin olive oil, divided
  • Warm marinara sauce

Directions:

For the filling, heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1 to 2 minutes. Let cool, then coarsely chop.

In a small bowl, combine chopped spinach mixture, ricotta, Parmesan, lemon zest, basil, and oregano. Season to taste with salt and pepper.

Spread one bread slice with 2 tablespoons of filling, top with another slice of bread and press closed. Repeat with remaining bread to make 8 sandwiches in all.

Whisk together eggs, milk, salt, and garlic powder in a shallow baking dish.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Working with 1 sandwich at a time, quickly dip into egg mixture, turning to coat both sides. Add to hot oil. Repeat with 3 more slices, taking care not to overload pan. Cook for 3 minutes per side, or until golden brown. Remove from pan and keep warm.

Repeat with remaining oil (if needed) and 4 sandwiches.

Transfer to plates, spoon warm marinara sauce over top, and serve.

Yogurt-Zucchini Bread with Walnuts                                                                                                                   

Serve with a fruit salad

MAKES ONE 9-INCH LOAF

Ingredients:

  • 1 cup walnut halves (4 ounces)
  • 2 cups all-purpose flour or Eagle Brand Ultra Grain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar or sugar alternative
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup fat-free plain Greek yogurt
  • 1 cup coarsely grated zucchini (from about 1 medium zucchini)

Directions:

Preheat the oven to 325°F. Coat with cooking spray and flour a 9-by-4 1/2-inch metal loaf pan.

Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant.

Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

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

In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt.

Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before unmolding and serving.

MAKE AHEAD:  The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.

Eggs Baked Over Sauteed Mushrooms and Spinach                                                                             

Servings: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 large leek, white and light green parts only, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
  • 1/2 teaspoon salt
  • 1/4 cup dry red wine
  • 5 ounces baby spinach
  • Freshly ground pepper
  • 4 large eggs
  • 4 slices of whole-grain toast

Directions:

Preheat the oven to 350°F.

In a deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter, garlic and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes.

Uncover and add the salt and red wine and cook over moderately high heat, stirring, until the liquid is reduced, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with pepper.

Coat four 1-cup ramekins or small gratin dishes with cooking spray. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each.

Place the ramekins in the oven and bake for 10 to 12 minutes, until the eggs are set.  Let stand for 2 minutes; serve with the toasts.

Crepes with Sweet Yogurt and Raspberry-Apricot Sauce                                                                                

Makes 8 servings

  • 3 large eggs
  • 1 1/4 cups milk
  • Pinch of salt
  • 1 cup all-purpose flour or Eagle Brand Ultra Grain flour
  • 2-3 tablespoons unsalted butter, melted
  • 1/4 cup apricot preserves, low sugar, if available
  • 1/2 cup frozen raspberries
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups plain Greek-style yogurt (not fat free)
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon pure vanilla extract

Directions:

In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended. Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter. Let the crepe batter stand at room temperature for about 20 minutes.

In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.

In a bowl, mix the yogurt with the brown sugar and vanilla.

Heat a 10-inch crepe pan or nonstick skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 cup of the crepe batter and immediately rotate the pan to evenly coat the bottom. Cook the crepe until lightly browned on the bottom, about 45 seconds. Flip the crepe and cook until brown dots appear on the other side, about 15 seconds longer.

See post on how to make crepes:

http://jovinacooksitalian.com/2012/12/27/new-years-eve-party-time/

Transfer the crepe to a large plate covered with parchment paper.

Continue making crepes with the remaining batter, brushing the pan with the remaining melted butter as needed. Place a sheet of wax paper in between each cooked crepe.

To Assemble Crepes: Spoon 3 tablespoons of the yogurt mixture onto each crepe and roll them up.

Transfer to individual serving plates. Spoon the raspberry-apricot sauce on top and serve.

MAKE AHEAD : The crepes can be made ahead and stacked, then rewarmed in a microwave oven for about 20 seconds.

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Make Homemade Convenience Mixes

December 10, 2012

They are convenient and tempting  – those mixes packaged in envelopes in the grocery store. Adding a pouch to some water and having gravy or a seasoning packet for chili is easy to pick up and makes you feel that you are saving time.

But what if you had these things in your own home and for a lot less money?

Have you ever thought about it? Have you ever made your own mixes? There are many recipes available, from Hearty Bean Soup Mix to Homemade Sweetened Condensed Milk to Spice Mixes. Make a flavored coffee creamer or your own hot roll mix. With a little organization, some tightly sealed containers and labeling equipment you can have a pantry full of fabulous mixes in no time and you don’t have to run out to the store before making your favorite casserole. It’s also wonderful to have recipes for seasoning and herbs blends that may be difficult to find in some parts of the world, like Beau Monde seasoning or Herbs de Provence. 

Many consumers are concerned about fat and sodium content in many recipes that call for condensed soups and seasoning mixes. Make your own mixes and you control the sodium and fat content in the foods you eat. On a low sodium diet? Just leave out or reduce the salt or salty products. Want to eat low fat? Substitute low fat ingredients for higher fat ones. As a bonus, you can customize each mix to your taste. And you’ll save money too! You can add, subtract, or substitute for just about any herb or spice in these recipes.

All of these mixes should be stored tightly covered in a cool, dry place. I have found that large Tupperware containers or large glass jars with screw-on lids work best. Most mixes will stay fresher longer if stored in the refrigerator. Just like purchasing a commercial mix with directions on the package, you will need to have the directions (stored with the mixes) to use the mixes that you make.

Time Saving Convenience Mix Recipes

The ingredients in these recipes can be doubled or tripled.  These mixes are great to have during the busy holiday season, so that you can make a quick dinner on those nights when you have a “million” things to do.

Cream-of-Something Soup Mix

A commercial brand lists 13 ingredients including corn syrup, vegetable oil, and sugar. This version has half that number and no mystery ingredients. If your recipe calls for cream of mushroom – add sauteed mushrooms to the reconstituted mix or for cream of celery soup add celery, etc.

Makes 3 ½ cups

Ingredients:

  • 2 cups dry milk powder
  • 1 1/4 cups cornstarch
  • 1/4 cup chicken bouillon granules
  • 2 tablespoons dried onion flakes
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil

Directions:

Combine all ingredients and store in a covered container.

For soup: combine ½ cup of the mix with 1 cup of water. Stir until smooth, then bring to a boil and cook until thickened.

For use as a condensed soup: combine 1 cup of the mix with one cup of water. Stir until smooth and bring to a boil and cook until thickened.

Note: There is no salt added; the bouillon has plenty.

Homemade Onion Soup Mix

Ingredients

  • 3/4 cup instant minced onion
  • 4 teaspoons onion powder
  • 1/3 cup beef-flavored bouillon powder
  • 1/4 teaspoon celery seed, crushed
  • 1/4 teaspoon sugar

Mix all the ingredients and store in an airtight container.

To use: add two tablespoons mix to one cup boiling water. Cover and simmer for fifteen minutes.

Homemade Rice Seasoning Mix

Ingredients

  • 3/4 cup chicken bouillon granules
  • 1/2 cup dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried dill weed
  • 2 tablespoons dried onion flakes
  • 1 teaspoon seasoned salt, recipe below
  • 2 teaspoons garlic powder
  • 1 teaspoon lemon pepper seasoning
  • 1 cup almonds, coarsely chopped (optional)

Mix together and store in an airtight container.

To prepare white rice:  combine 1 cup white rice, 2 cups water, and 3 tablespoons of the seasoning. Bring water to a boil and add rice & seasoning. Reduce to simmer and cook for 18 minutes.

To prepare brown/ wild rice: combine ½ cup long grain brown rice, ½ cup wild rice, 2 cups water and 3 tablespoons seasoning mix. Bring water to a boil and add rice & seasoning. Reduce to simmer and cook for 50 minutes.

Seasoned Salt

Ingredients:

  • 6 tablespoons salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon garlic salt or garlic powder
  • 2 1/4 teaspoons paprika
  • 1/4 teaspoon curry powder
  • 1 teaspoon dry mustard
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dill weed
  • 1/2 teaspoon celery salt

Put all ingredients into a mini food processor or small blender container and blend on low. Store in an airtight container.

All-Purpose Biscuit Mix

Makes 12 cups

Ingredients:

  • 9 cups all-purpose flour
  • 2 cups dry milk powder
  • 1 tablespoon salt
  • 1/4 cup baking powder
  • 3/4 cup trans fat free solid shortening, such as Spectrum

Combine the dry ingredients and cut in the shortening until the mixture resembles coarse cornmeal. Store in a airtight covered container. It is not necessary to refrigerate.

To make 10 biscuits: combine 3 cups of the mix with ¾ cup water. Stir just until the dough comes together.

Pat out on a lightly floured surface and cut into rounds or squares. For soft biscuits, place in a round cake pan with the biscuits touching. For crisp biscuits, place the biscuits an inch apart on a cookie sheet.

Bake in a preheated oven at 450 degrees F for about 12 minutes.

Muffin Mix

Ingredients:

  • 5 cups flour
  • 1 cup whole wheat flour
  • 1-1/2 cups sugar
  • 1 cup instant nonfat dry milk powder
  • 1/4 cup baking powder
  • 2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground cloves

Mix in large bowl and store in airtight container.

To bake muffins: place 2 cups mix in a large bowl. Add 2/3 cup water, 1 slightly beaten egg and 1/4 cup canola oil and mix only until dry ingredients are moistened. Fill 12 paper lined muffin cups 1/2 full. Bake at 400 degrees F for 10-15 minutes until muffins are puffed and firm.

Taco Seasoning Mix

Ingredients:

  • 1/4 cup instant minced onion
  • 2 tablespoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons crushed dried red pepper flakes
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoons dried marjoram
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon instant minced garlic
  • 1 teaspoon ground cumin

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as “Taco Seasoning Mix”. Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 tablespoons each) of mix. 2 tablespoons equals 1.25-oz. pkg. purchased taco seasoning mix.

To make Taco Filling:

Brown 1 lb. lean ground beef or turkey in large skillet over medium heat; drain grease. Add 1/2 cup water and 2 tablespoons. Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 to 10 tacos.

Brown Gravy

French's® Brown Gravy Mix - 6/.75 oz. packets

You can’t taste the coffee but it gives the sauce its dark brown color. Great money saver for frugal cooks. Low sodium bouillon can be substituted.

Yield: 11 batches gravy

Ingredients:

  • 1  2/3 cups cornstarch
  • 6 tablespoons beef bouillon cubes
  • 4 teaspoons instant coffee crystals
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Combine all ingredients and store in an airtight container.

To make gravy: measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.

Individual Oatmeal Packets

Homemade oatmeal packets are handy and cheaper.

For each packet: fill a sandwich bag with 1/2 cup of oats, 2 teaspoons brown sugar, ¼ teaspoon cinnamon, a handful of dried fruit and another handful of nuts. Repeat for each bag. Store the bags in a large ziplock storage bag.

When needed, just add ½ cup hot boiling water and let sit until it’s absorbed. Add milk, if desired.

Italian Salad Dressing Mix

Ingredients:

  • 1 tablespoon Garlic Salt
  • 1 tablespoon Onion Powder
  • 1 tablespoon White Sugar
  • 1 tablespoon Dried Oregano
  • 2 tablespoons Salt
  • 1 teaspoon Ground Pepper
  • 1 teaspoon Dried Basil
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Celery Salt

Mix to combine. Store in an airtight container.

To make the dressing:

  • 1/4 cup Wine Vinegar
  • 2/3 cup Olive Oil
  • 2 tablespoons Water
  • 2 tablespoons Dry Mix

Place all ingredients in  a jar with a lid and shake to combine.

Quick-Fix Healthy Mix contains over 150 dry and liquid mix recipes to stock your kitchen using easy-to-find basic ingredient, allowing you to choose how much and what types of sugar, fat and flour goes into your finished food.

http://www.amazon.com/Quick-Fix-Healthy-Mix-affordable/dp/1440203857

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Family Favorite Side Dishes

November 12, 2012

I still remember the first time I cooked Thanksgiving Day dinner. It was four years after my husband and I had married. Up until that year, my mother-in-law always made Thanksgiving Day dinner. It was her specialty and that was fine with me. I was never really a fan of turkey and all the trimmings and, since I spent Thanksgiving with my in-laws, I got to spend Christmas with my family. This arrangement was fine with my husband because my mother always made lasagna on Christmas.

How I came to make Thanksgiving Day dinner was not for a joyous reason. My father-in-law passed away at a young age about a month earlier and the family was devastated. I offered to make dinner in place of my mother-in-law, who wasn’t up to the job and didn’t even want to celebrate the holiday. We didn’t want her to be alone and convinced her to have dinner with us.The rest of my husband’s family was also invited.

This was a big deal for me because I had never cooked a turkey before, but I welcomed the creative challenge. It was fun planning the menu and I came up with recipes that reflected my Italian heritage. Unfortunately my creative endeavors were not met with rave reviews (other than my husband’s) because I did not make the traditional side dishes that my in-laws were used to having with their turkey dinner.

Nevertheless, I continued to try my hand at different side dishes through the next few years and as my children grew, their likes and dislikes played a great part in how these side dishes evolved. My mother-in-law continued to have dinner with us on Thanksgiving and actually looked forward to my new approach to developing our own traditional meal.

The following are the favorites my family have come to enjoy on Thanksgiving. I don’t make all these dishes at one time (with the exception of the cranberry sauce) but tend to rotate them each year to keep things interesting. All you need is a turkey or a turkey breast,  a stuffing of your choice (see post for recipes: http://jovinacooksitalian.com/2012/11/09/choose-your-stuffing-or-is-it-dressing/) and 3 or 4 of the side dishes below and your feast menu is ready to go.

Cranberry Sauce

Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time.

Makes about 2 cups

Ingredients:

  • 3/4 cups orange juice
  • 1/2 cup Truvia for Baking or Domino Light sugar or 1 cup regular sugar
  • 1/4 teaspoon salt
  • 1 (12-ounce) bag cranberries, picked through
  • 1 tablespoon finely grated orange zest

 Directions:

Bring orange juice, sugar, and salt to boil in medium saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 5 minutes. Stir in orange zest Transfer to serving bowl and cool completely, at least 1 hour. Serve. (Sauce can be refrigerated for 1 week.)

 

Maple Roasted Sweet Potatoes

Ingredients:

  • 2 ½ pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
  • 1/3 cup pure maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions:

Preheat oven to 400°F.

Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Olive Oil Mashed Potatoes

Sometimes I cook chopped kale with the potatoes and mix it all together.

Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • salt and pepper
  • 1/2 cup milk
  • 2 garlic cloves, peeled and crushed
  • 1 rosemary sprig
  • 1 thyme sprig
  • 2 tablespoons extra virgin olive oil

Directions:

 In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl. Reserve 1/2 cup potato cooking water.

Meanwhile, heat together the milk, garlic, rosemary, and thyme then remove from the heat, cover and set aside to infuse flavors.

Strain the flavored milk through a fine sieve, add the olive oil and gently reheat. Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Add some of the reserved cooking water as needed to moisten. Season with salt and pepper.

Celery Bake

Ingredients:

  • 1 whole bunch celery
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 2 tablespoons Wondra all purpose flour
  • 1/4 cup slivered almonds
  • 2 tablespoons Italian bread crumbs

Directions:

Separate celery stalks and leaves. Reserve leaves and cut stalks into 1/2 inch pieces. Put celery in a medium saucepan and fill halfway with water. Add salt, bay leaves and place celery leaves on top.Bring to a boil, lower heat to medium and cook 5 minutes uncovered. Discard celery and bay leaves. Drain and set aside; reserving a 1/2 cup of the celery cooking water.

Preheat oven to 350 degrees F.

In the same saucepan add evaporated milk and flour; whisk. Add butter and turn heat to medium and cook sauce, whisking constantly, until it starts to bubble. Remove from heat and whisk in celery cooking water.

Spray a medium baking dish with cooking spray and add half the celery, half the sauce and sprinkle with the almonds. Next, add remaining celery and sauce. Sprinkle top with breadcrumbs.

Bake casserole 30 minutes.

 

Italian Baked Macaroni with Fontina

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound small shell macaroni
  • 1 cup half and half (fat free works just as well)
  • 2 cups Italian Fontina cheese
  • Salt
  • Pinch of freshly grated nutmeg
  • 1/3 cup plain bread crumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano

Directions

Bring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray set aside.

Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.

When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.

Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.

Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.

Combine the bread crumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta. 

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Number of servings-6

 

Balsamic-Glazed Cipollini Onions

Cipollini originated in Italy and the word means little onion in Italian.

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup low-sodium chicken broth 
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed

Directions

Preheat oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

 

Creamed Spinach

Ingredients:

  • 2 pkgs. frozen chopped spinach, defrosted and squeezed dry
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons 1/3 less fat cream cheese
  • 2 tablespoons skim milk
  • salt and pepper

Directions

Heat oil in small saucepan and add garlic; cook 1 minute

Add spinach and heat.

Make a well in center of spinach and add milk and cheese.

Heat and stir until cheese is dissolved throughout spinach. Season with salt & pepper.

Spinach-Stuffed Tomatoes

Ingredients

  • 6 medium tomatoes
  • 2 tablespoons olive oil, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded mozzarella cheese
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.

Meanwhile, heat 1 tablespoon olive oil in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Toss remaining oil with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° F for 20-25 minutes or until crumbs are lightly browned. Yield: 6 servings.

 

Cherry-Stuffed Acorn Squash

Ingredients

  • 3 medium acorn squash
  • 2/3 cup dried cherries or cranberries
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup lemon juice
  • 3 tablespoons butter

Directions:

Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray.

Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter.

Bake, uncovered, at 350° for 45-55 minutes or until squash is tender. Yield: 6 servings.

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Posted by in celery, Cheese, cranberry, Healthy Italian Cooking, Herbs, Italian Cuisine, macaroni & cheese, Olive Oil, onion, orange, potatoes, squash, sweet potatoes, tomatoes Tags: , , ,

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