Healthy Italian Cooking at Home

Category Archives: Herbs

summersoup

Summer’s soup recipes are wonderful and on a warm day what could be lovelier than a bowl of cold soup. Summer soup is different from winter soup. Winter soup is heavy, substantial, serious. It sticks to your ribs. But summer soup is light, frivolous, festive. It cools you down from the inside out. And if it is the right soup, it can even be a little bit sweet.

These soups make elegant starters for a dinner yet are just as comfortable for outdoor eating, picnics and barbecues. The hotter the temperature, the cooler the soup needs to be, so add ice cubes or serve in chilled bowls. Not too hot, then serve at room temperature, which also gives soup maximum flavor.

A summer soup made with the bounty from your local farmers market or CSA is a great way to eat healthy and support local growers. Whether you’re using fruits, vegetables or a combination of both, you’re likely to come across some interesting flavors you haven’t experienced before. Flavoring your summer soups with an array of spices will add diversity.

Even though most summer soups are served cold or chilled, most must start out being cooked on the stove. When you can, you might want to do any of the necessary cooking in the cooler morning hours, so you won’t be heating up the kitchen right before mealtime. This strategy will give your soup plenty of time to chill. Chilled soup leftovers make an easy and quick lunch, also.

Cold soups need to chill at least two hours to taste their best at serving time. If you need to chill your soup quickly, place it over ice to cut down on the refrigeration time.

Fruit Soups

Fruit soups are a refreshing way to start or end a summer meal. Berry soups are often a combination of sweet and tart flavors. Tartness is important, since some of the flavor may fade while the soup cools. Buttermilk or yogurt are often used to add a smooth tartness.

Fresh lemon juice is often used to bring out the flavors of the fruit, but be careful when using lemon — too much can turn your soup an unappealing brown. Color is an important aspect of these cool, lively dishes.

Fruit soups are fun to garnish in creative ways, with whole berries, sliced fruit or a bit of sour cream. Soups served this way have visual appeal

Vegetable Soups

Cool summer vegetable soups are a nice variation from serving a salad. They can also be a hearty meal by themselves. Unlike the desired smoothness of a fruit soup, summer vegetable soups are often rich and full of texture. For additional texture, add beans, rice or bread to the mix.

Again, there’s nothing like a summer farmers’ market to offer you an array of vegetables for creating soups: spinach, avocados, cucumber, tomatoes, beets, carrots, corn and asparagus, for example. Any of these creatively combined with herbs and spices in a summer soup will revive your weary taste buds after a long summer day.

Remember, when cooled, some of the flavors of your vegetables may fade, so you need to start with the freshest ingredients you can find. Newly picked vegetables will give you the most satisfying results.

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Blueberry Soup

8 servings

Ingredients

  • 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
  • 2 cups water
  • 1 whole cinnamon stick
  • 2 tablespoons honey, or more to taste
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons cornstarch
  • 1/3 cup milk
  • 1 cup reduced-fat sour cream, plus extra for garnish

Directions

Combine blueberries, water, cinnamon stick, honey and ginger in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids) or use an immersion hand blender. Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)

Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.

Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with a dollop of sour cream and swirl it decoratively into the soup. Garnish with additional blueberries, if desired.

MAKE AHEAD TIP: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.

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Herbed Zucchini Soup

4 servings

Ingredients

  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
  • 1 tablespoon chopped fresh tarragon or dill
  • 3/4 cup shredded Cheddar cheese, (3 ounces)
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • Garnish with fresh herbs and zucchini strips

Directions

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree with an immersion blender until smooth. Reheat over medium-high, slowly stirring in cheese until it is incorporated. Remove fromthe  heat and season with salt and pepper. Chill and serve with garnishes.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

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Chilled Melon Soup with Basil

Serves 4

Ingredients

  • 6 cups chopped honeydew melon
  • 1/2 cup roughly chopped basil, plus a few leaves for garnish
  • 1/4 cup lime juice

Directions

Put all the ingredients in a blender and purée, stirring often, until very smooth. Transfer to bowls and serve grnished with basil leaves. Alternately, transfer to a container, cover and chill before serving.

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Chilled Tuscan-Style Tomato Soup

Serves: 4

Ingredients

  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 2 cups (1-inch cubes) country-style Italian bread
  • 3 pounds ripe tomatoes, each cut into quarters
  • 1/4 cup (loosely packed) fresh basil leaves, chopped
  • Additional basil leaves, for garnish
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Directions

In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet fromthe  heat.

In food processor pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour soup into a bowl; stir in chopped basil, sugar and salt. Cover and refrigerate until well chilled, at least 2 hours or overnight. Garnish each serving with basil leaves. Makes about 6 cups.

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Peach Soup with Shrimp and Crab

8 servings

Ingredients

Seafood Topping:

  • 8 ounces chopped cooked shrimp
  • 1 tablespoon fresh lime juice
  • 4 ounces lump crabmeat, shell pieces removed
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon seeded, minced hot fresh pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt

Soup:

  • 3 pounds peaches, peeled, pitted and chopped
  • 1/3 cup fresh lime juice (about 2 large limes)
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped red onion
  • 1/4 cup matchstick-cut radishes
  • 1/4 cup minced red bell pepper
  • 1 tablespoon seeded, minced fresh hot pepper

Directions

To prepare seafood topping:

Combine shrimp and lime juice in a medium bowl; add crab; toss gently to combine. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.

To prepare the soup:

Combine peaches, 1/3 cup juice and 1/2 teaspoon salt. Place half of the peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and remaining ingredients. Cover and chill 30 minutes.

To serve: Ladle about 1/2 cup of soup into a shallow bowl and top with 1/4 cup of the seafood topping.

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Cucumber Soup with Watermelon and Mint

12 servings

Ingredients

  • 8 large cucumbers, seeded and chopped
  • 1 block (1-pound) silken tofu, drained
  • 1/2 cup ice-cold water
  • 1/2 small sweet onion, thinly sliced
  • 3 tablespoons (about 1 lemon) lemon juice
  • 1 bunch fresh mint, stems removed, chopped and divided
  • 2 teaspoons salt
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon cayenne pepper
  • 2 cups seeded and diced watermelon
  • Extra-virgin olive oil

Directions

Combine the first 9 ingredients in a large bowl, setting aside 2 tablespoons of mint and stir to combine. Working in batches, purée allthe  ingredients in a blender or food processor until smooth. Transfer soup to a large pitcher, cover, and refrigerate at least 2 hours or up to 8 hours.

Before serving, taste soup and adjust seasonings, if needed. Divide soup between chilled bowls and top evenly with watermelon, reserved chopped mint and a drizzle of olive oil.

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Summer Drinks

The sky is bright, the days are long and the weather warm: think Iced tea!  Now, with so many delicious loose-leaf tea varieties, you can really experiment to make easy, delicious and, most importantly, healthy iced tea for you and your family to enjoy. Here are some combinations to add some excitement to your cold tea.

Iced Tea Preparation Tips

Here are some guidelines for making iced tea.

As with any tea, you want to brew the tea first, using the correct-temperature hot water and proper steeping time. The only difference with iced tea is that it’s important to add double the amount of tea to strengthen the tea flavor. Once you add ice, the tea is going to dilute.

With green and white tea, the leaves are delicate and, therefore, boiling water will singe them. It’s best to heat the water to 175°F and steep for 2 1/2 minutes.

With black tea, use boiling water and steep for up to 5 minutes. You don’t want to leave the tea for too long or it will become bitter.

Once the tea is done steeping, pour over ice and it is ready.

If you’re making a cup for just yourself, use 2 teaspoons of tea.

Making iced tea for a crowd? Pitcher sizes vary, but generally one cup of loose-leaf tea for a large pitcher will be sufficient. Make the tea in a large pot, sweeten to taste and pour over ice when ready.

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Add Flavor To Iced Tea Drinks

Sencha Green Tea with Rose Petals and Cherry

This combination is naturally sweet, so no sugar is needed. Simply add some dried cherries and rose petals to sencha tea (a Japanese green tea). You receive great metabolism-boosting benefits from the green tea as well as antioxidants and vitamins.

Orange, Apple, Hibiscus Tea Cooler

Another unique, refreshing blend that is surprising in its depth and flavor is orange peel, apple peel, hibiscus and rosehip. They come together to create a caffeine-free fruit combination that’s perfect for kids and adults alike. It does have a hint of tartness to it, so add a bit of honey or agave to give it a slightly sweet taste. This tea is also packed with vitamins, especially vitamin C, which rosehip and hibiscus are rich in. It can be added, as well, to summer coolers and even sangria. Pour it into Popsicle molds to create a refreshing treat.

Traditional Iced Tea with Mango

If you’re looking for something more traditional, try organic black tea with some dried mango. The mango infuses the black tea with a fruity flavor.

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Tropical Sangria

Ingredients

  • 3 cups mixed berries
  • 2 tablespoons honey
  • 1 orange, cut into small wedges
  • 1/4 cup brandy
  • 1/4 cup triple sec
  • 750 ml cold Rose’ wine, chilled
  • 1 cup orange juice, chilled
  • 1 cup pineapple juice, chilled
  • Fresh pineapple chunks for garnish

Directions

Gently mix berries with the honey and let sit to macerate about 20 minutes. Just enough to be slightly softened. Pour into a large pitcher.

Add brandy, triple sec, juices and chilled wine. Stir and chill. Top with ice cubes.and serve in wine glasses. Garnish with fruit.

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Cucumber Mojitos

12 servings

Ingredients

  • 8 cups water
  • 4 medium cucumbers, peeled, seeded and coarsely chopped
  • 1/2 bunch fresh mint
  • 1 1/2 cups agave syrup, honey or natural sugar
  • 1 cup lime juice
  • 1 (750 ml) bottle light (white) rum
  • 2 cups sparkling water or lemon-lime soda
  • Crushed ice

To serve:

  • 1 medium medium cucumber, cut into thin rounds for garnish
  • Fresh mint
  • Lime wedges

Directions

Combine water, cucumbers, mint, agave syrup and lime juice in a blender and pulse until smooth. Strain through a fine mesh sieve; discard solids.

Combine cucumber mixture and rum in a large pitcher. Stir well. Refrigerate up to 4 hours.

To serve:

Fill glasses with crushed ice. Fill each glass halfway with cucumber mixture and top with sparkling water or soda. Garnish with a slice of cucumber, sprig of mint and a lime wedge.

For a kid-friendly alternative: make a double batch of cucumber mixture (one for adults; one for kids), omitting the rum in half of the mixture. Top with lemon-lime soda.

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Watermelon Lemonade

12 servings

Sugar Syrup:

  • 2 cups water
  • 2 cups sugar

Lemonade:

  • 2 cups water
  • 2 cups freshly squeezed lemon juice
  • 1 cup freshly squeezed lime juice
  • 4 cups ice cubes
  • 2 cups diced watermelon
  • 1/2 cup sliced strawberries
  • 1 orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • 1 lime, sliced into rounds

To make sugar syrup:

Combine the water and sugar in a medium saucepan. Turn the heat to medium-high and boil for 10 minutes. Place the sugar syrup in the freezer or refrigerator while you do the rest of the preparation.

To serve the lemonade:

Mix the chilled sugar syrup, water, lemon juice and lime juice in a big bowl or pitcher. Add the ice cubes, diced watermelon and other fruit. Stir well and chill until icy cold.

Snacks

With gardens and markets overflowing with ripe fruits and veggies, summer is the easiest season to eat healthfully. These recipes will let you enjoy summer’s bounty and feel good — all season long.

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Green Goddess Dip with Crudites

6 servings

Ingredients

  • 1/2 of an avocado, seeded and peeled
  • 1/4 cup lightly packed fresh Italian (flat-leaf) parsley leaves
  • 1/4 cup lightly packed fresh tarragon leaves
  • 1/4 cup snipped fresh chives
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup light sour cream
  • 3 oil-packed anchovy fillets, blotted dry with a paper towel
  • 1 1/2 tablespoons tarragon vinegar or other white wine vinegar
  • 1 tablespoon fat-free milk
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon black pepper
  • 6 cups assorted vegetable pieces for dipping (such as cucumber, celery, carrots, radishes, sugar snap peas, mini sweet peppers, fennel, endive, blanched green beans and/or broccoli)

Directions

In a food processor combine avocado, parsley, tarragon, chives, mayonnaise, sour cream, anchovies, vinegar, milk. lemon peel and black pepper. Cover and process until smooth, scraping down sides of the bowl, if needed.

Transfer dressing to a serving bowl; cover and chill at least 30 minutes or up to 2 days. Serve with assorted vegetable pieces for dipping.

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Grilled Sherry-Garlic Shrimp

6 servings

Ingredients

  • 24 fresh large shrimp in the shells (about 1 1/4 pounds)
  • 1/3 cup dry sherry
  • 2 tablespoons finely snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon minced garlic (6 cloves)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 lemon, quartered
  • Nonstick cooking spray
  • 2 tablespoons unsalted butter, melted

Directions

For the marinade:

In a large bowl whisk together sherry, parsley, garlic, smoked paprika, crushed red pepper and salt, whisking until salt is dissolved. Set aside.

To butterfly the shrimp in shells:

Using small kitchen shears and starting at the head, cut through the shell along the entire backside of each shrimp (do not remove the shell). Remove and discard the vein. Using a sharp paring knife, make a deep cut from head to tail, being careful not to cut all the way through the meat. Rinse; pat dry with paper towels.

Add shrimp to the marinade and, using your hands, gently lift and toss the shrimp to work the marinade into the openings, being careful to keep shells intact. Cover and marinate in the refrigerator 1 to 3 hours. Drain shrimp; discarding marinade.

Heat a gas or charcoal grill. Grill shrimp and lemon pieces on the grates directly over medium-high heat, covered, 3 to 5 minutes or until shrimp are opaque and lemon pieces are lightly charred, turning once.

Transfer shrimp and lemon pieces to a large serving bowl. Drizzle with melted butter; toss to coat. Serve immediately.

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Oven-Fried Dill Pickles

6 servings

Ingredients

  • Nonstick cooking spray
  • 2 tablespoons low-fat buttermilk
  • 1 egg
  • 30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained and patted dry
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1 tablespoon yellow cornmeal
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Directions

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.

In a small bowl whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.

In a food processor combine panko, cornmeal, paprika, pepper and garlic powder; cover and process about 20 seconds or until evenly fine crumb forms. Transfer mixture to a shallow dish.

Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet.

Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.

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Smoked Tuna Bites

6 servings

Ingredients

Tuna Spread

  • 3 ounces reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup finely chopped red onion
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons olive oil
  • 1 teaspoon seafood seasoning (Old Bay)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 5 ounce can or pouch chunk white tuna, drained
  • 2 tablespoons diced pimiento, drained

Appetizer

  • 24 thin water crackers
  • 1/2 of an English cucumber (about 8 ounces), cut into 24 slices, each about 1/8 inch thick
  • Snipped fresh chives for garnish

Directions

In a medium bowl stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce and liquid smoke until creamy. Flake tuna with a fork.

Add tuna and the pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours.

To assemble:

Spread 1/2 teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1 1/2 teaspoons of the tuna mixture. Sprinkle with chives.

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Eggplant Bruschetta

Serves: 8

Ingredients

  • 1 large eggplant, peeled or unpeeled (your choice)
  • Dried Italian seasoning
  • 1 large tomato, seeded and chopped
  • 1 clove garlic, minced
  • Extra-virgin olive oil for brushing on eggplant slices, plus 2 teaspoons for the bruschetta
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • Parmesan cheese
  • 16 slices toasted Italian bread

Directions

Slice eggplant in thin circles, brush lightly with olive oil and sprinkle with the salt and Italian seasoning.

Bake them on a greased baking sheet at 350 degrees F for 20 minutes. Allow to cool.

Finely dice the eggplant and combine with the 2 teaspoons of olive oil, garlic, tomato and basil.

Spread on toasted baguette slices and sprinkle with Parmesan cheese. Arrange on a platter and serve.


condiments

There are just about as many different types of condiments as there are different types of food, with various cultures having versions that are unique or particularly important to the people of that culture. Common examples of condiments include ketchup, mustard, mayonnaise, salad dressing, soy sauce, barbecue sauce and relish. Often added to a food to introduce new flavors or enhance existing ones, a condiment is seldom served or eaten by itself and does not typically contribute much nutritional value.

Many condiments are culturally connected to different types of foods. French fries are often eaten in America with ketchup, while in Belgium they are often served with mayonnaise and, in the United Kingdom, they are commonly sprinkled with vinegar. Similarly, certain types of foods are often served with specific condiments, such as soy sauce being commonly served with Asian dishes and grated cheese, such as Parmesan, being a staple condiment of Italian cuisine.

Condiments and spreads add that little kick to many dishes and, whether you’re eating hummus as a dip for vegetables or blue cheese sauce on chicken wings, these additions have become essential accompaniments. Sometimes, though, those little additions aren’t doing you any favors. Most of them aren’t very good for you. Most condiments, like ketchup, have a ton of added sugar and very little nutritional value. Even bottled salad dressing usually has a lot of fat and sugar in it!

Not all condiments are dangerous (especially when they’re made at home), but added ingredients can cause problems. While ’50 percent less sodium’ or ‘less fat’ seems appealing, these labels can get confusing. It’s important to understand how to read labels and not just compare them with other products. Light salad dressings, for example, can get tricky, according to Women’s Health Magazine, since most people assume ‘light’ refers to healthier, they often end up using more. Some lowfat condiments add extra sugar or salt to make up for fat and taste.

Sometimes, condiments may be the reason your meals are unhealthy. As far as nutrition goes, most of us already know that adding a few dabs of ketchup on your burger won’t kill you. Getting rid of condiments and sauces altogether isn’t the answer either, instead, look for healthier options and make homemade recipes as alternatives. Try the recipes below for some healthy homemade versions of your favorite condiments.

Homemade Ketchup

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Makes about 3 ½ cups

Ingredients

  • 1 small sweet onion, chopped
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon chipotle powder
  • 28 ounce can of Italian plum tomatoes with juices
  • 4 tablespoons tomato paste
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 cup red wine vinegar

Directions

Place the olive oil in a large saucepan and heat over medium heat. Add the onion and garlic, stir and cook for 3 minutes. Add the spices, stir and cook over very low heat for 10 minutes.

Add the tomatoes, paste and water to the saucepan. Bring to a boil and then simmer until reduced by half. This will take about 20 minutes.

Add the brown sugar and vinegar. Stir and cook over very low heat for 10 minutes. Let cool for 10 minutes, then run through a food processor until very smooth.

Return to the saucepan. Season to taste with salt. Gently reheat over low heat for 8 minutes.

Pour into a sterilized jar and place in the refrigerator until needed. Use extra ketchup to make some of the sauces below.

Seafood Cocktail Sauce

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Ingredients

  • 1 cup homemade ketchup (recipe above)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoons prepared horseradish (or more if you want it hotter)
  • 1/2 lemon, juiced
  • 1/4 teaspoon hot sauce, recipe below 
  • Large pinch of Kosher salt

Directions

Mix all ingredients together. Taste for seasoning and add more salt, hot sauce or horseradish to taste.

Chill until ready to use – for best results allow sauce to chill at least 1 hour before serving.

Peach Barbecue Sauce

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About 4 cups

Ingredients

  • 1/3 cup firmly packed brown sugar
  • 1 tablespoon onion salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/3 cup white vinegar
  • 2 cups homemade ketchup (recipe above)
  • 1 cup peach purée (recipe below)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon butter, cubed and well chilled

Directions

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar.

(You may want to have a lid handy to protect yourself and your kitchen from any sputtering.)

Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, one at a time, until incorporated.

This sauce freezes well.

Peach Puree

Makes 1 cup, enough for the recipe above.

Ingredients

  • 1 cup peeled and chopped fresh peaches or 1 cup frozen
  • 1 teaspoon sugar
  • 1 tablespoon water

Directions

Process peaches, sugar and water in a blender 1 minute or until smooth.

Herbed Honey Mustard

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Ingredients

  • 1/2 cup yellow mustard seeds 
  • 3 tablespoons dry yellow mustard
  • 1 cup water
  • 3/4 cup tarragon vinegar (or any herb vinegar)
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh thyme 

Directions

Put the seeds, dry mustard, and water in a bowl. Let this mixture stand 2 hours or until the seeds become soft. Stir the mixture every 15 minutes.

When the seeds are soft, put the mixture in the food processor and run until the mixture is smooth. This takes about 5 minutes.

Add the vinegar, honey, salt and herbs. Place in a lidded jar and allow to stand at room temperature to mellow (about 1 1/2 hours).

Store the jar in the refrigerator. It will keep for several months.

Olive Oil Mayonnaise

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Ingredients

  • 1 egg
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 cup light olive oil (Not extra virgin.)

Directions

Place the egg and lemon juice in a blender or food processor bowl. Let them come to room temperature together, about 30-60 minutes.

Add the dry mustard, salt and 1/4 cup of the oil. Blend until well mixed – about 20 to 30 seconds.

Incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes.

If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise.

Store in the refrigerator.

Homemade Tartar Sauce

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Ingredients

  • 1/2 cup homemade olive oil mayonnaise (recipe above)
  • 1/4 cup pickle relish, see recipe below
  • 1/2 teaspoon capers, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped shallots
  • 1 teaspoon lemon juice
  • 1/4 teaspoon hot sauce or more to taste (recipe below)
  • Salt and pepper to taste

Directions

Mix all ingredients together in a bowl. Chill

Makes about ¾ cup of tartar sauce.

Sweet Pickle Relish

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Great sandwich spread.

Makes 3 cups

Ingredients

  • 3/4 cup cider vinegar
  • 1/4 cup sugar
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon ground turmeric
  • Pinch crushed red chili flakes
  • 1 teaspoon fine sea salt
  • 2 medium or 4 small cucumbers (about 1 1/2 pounds total), peeled, seeded and finely diced
  • 1 small red bell pepper, seeded and finely diced
  • 1/4 cup finely diced red onion

Directions

Combine vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat.

Add cucumbers, bell pepper and onion. Return to a boil. Remove from the heat and allow to cool.

Transfer to jars and refrigerate at least 2 hours to let the flavors blend. This mixture will keep in the refrigerator for 2 weeks.

Easy Refrigerator Pickles

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Use these pickles to top your burger.

Ingredients

Makes 3 cups

  • 3 cups thinly sliced cucumbers
  • 1 cups thinly sliced sweet onions
  • 3/4 cup sugar
  • 3/4 cup cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves

Directions

Place cucumbers and onions in a large bowl; set aside.

Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture in the bowl; cool.

Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours. You can, then, transfer the mixture to jars with tight fitting lids and store them in the refrigerator.

Homemade Hot Sauce

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Makes 2 cups

Ingredients

  • 12 ounces red jalapenos, stems removed but not the seeds and sliced
  • 7 large garlic cloves, roughly chopped
  • 2 teaspoons kosher salt
  • 1 1/2 cups apple cider vinegar
  • 3 tablespoons honey

Directions

Wear gloves to clean the peppers and don’t touch your eyes.

In a large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider vinegar. Screw the lid on and give it a few little shakes to mix. Leave the mixture on the counter overnight.

The next day, pour the contents of the jar into a medium saucepan and add the honey. Bring the mixture to a boil, stir a few times, then lower the heat and let the mixture simmer for 5 minutes. Remove the saucepan from the stove and let the mixture cool to room temperature.

When cool, pour the mixture into a blender and puree until very smooth (this will take a few minutes). Stop and scrape the sides down a couple of times.

Pour into a jar and store it into the refrigerator for up to one month.

Blue Cheese “Hot Wing” Dip

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Makes about 1/1/2 cups

  • 4 oz 1/3-less-fat cream cheese, softened and cut into pieces
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 2 tablespoons chopped green onions
  • 2 tablespoons homemade olive oil mayonnaise (recipe above)
  • 2 tablespoons reduced-fat sour cream or Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 small garlic clove (or half a large), minced
  • 1/2 teaspoon hot sauce (recipe above)
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon coarsely ground pepper
  • 2 oz good quality crumbled blue cheese

Directions

Pulse the first the 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl and gently stir in blue cheese.

Cover and chill 1 to 2 hours before serving. Store leftovers in the refrigerator for up to 7 days.


pesto (480x640)

Making the classic Ligurian pesto of basil, pine nuts, Parmesan cheese, garlic and olive oil, is really just a start. Play with the formula to create your own pesto version for tossing with pasta or spooning over just about anything from the grill.

Here are a few ideas.

  • Vary the herbs. Tender leaves, like parsley, oregano and mint also work well. Or skip the herbs and try baby kale, baby spinach or arugula.
  • Switch up the nuts. Try almonds, hazelnuts or walnuts, which make a heartier pesto. Or add pistachios or Brazil nuts, which both have a natural buttery flavor that’s delicious in a sauce.
  • Add vegetables. For an especially chunky pesto, add your farmers’ market finds, from asparagus to red peppers to tomatoes.
  • Mix and match. After you get comfortable with varying the formula, you can come up with creative combos, like oregano-pistachio or olive-hazelnut.

Carrot Top Pesto

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A new cookbook, Root to Stalk Cooking by Tara Duggan, inspired me to think about how I could use the carrot tops that came with my CSA share. The spread I created is delicious over grilled chicken breasts and grilled fish fillets.

Ingredients

  • 1 cup packed carrot leaves (washed well and stems removed)
  • 6 tablespoon extra-virgin olive oil
  • 1 large garlic clove
  • 1/4 teaspoon each fine sea salt and black pepper
  • 3 tablespoons roasted pistachio nuts (see below)
  • 1/2 of a lemon, squeezed

Directions

If you did not purchase roasted nuts then spread the nuts in a single layer on a rimmed baking sheet. Place in a preheated 350-degree F oven and toast the nuts until lightly browned, 5 to 10 minutes. Alternatively, nuts can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until lightly browned, 5 to 8 minutes.

To Make the Pesto:
In a food processor, combine the carrot leaves, oil, garlic, salt and pepper. Process until finely minced. Add the nuts and pulse until finely chopped. Add the lemon juice and pulse just until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.

Traditional Handmade Basil Pesto

pesto 9

Makes about 1 1/2 cups

Ingredients

  • 3/4 cup pine nuts (6 ounces)
  • 5 cups basil leaves, chilled and very dry
  • 6 small garlic cloves, quartered
  • 1/3 cup freshly grated Parmesan cheese
  • 3/4 cup extra-virgin olive oil, plus more for sealing
  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 400°F. Toast the nuts on a baking sheet for about 4 minutes, or until lightly browned. Coarsely chop the basil leaves.

In a large mortar, combine the basil and garlic and pound to a coarse paste. Add the nuts and pound until a smooth paste forms. Stir in the Parmesan, then 3/4 cup of the olive oil.

Transfer the pesto to a bowl and season with salt and pepper. Smooth the surface and pour a little olive oil on top to seal.

Cavatappi with Basil Pesto and Eggplant 

pesto 6

Modern method for making pesto.

4 servings

Ingredients

  • 1 pound cavatappi pasta or short pasta of choice
  • 7 tablespoons extra virgin olive oil, divided
  • 1 small eggplant, diced in small cubes
  • 1 bunch fresh basil chopped
  • 1/4 cup pine nuts toasted
  • 1 lemon juiced
  • 1/2 cup Parmigiano-Reggiano cheese, shredded
  • Salt and black pepper to taste

Directions

Preheat the oven to 425°F.

Mix eggplant with 1 tablespoon olive oil, salt and pepper to taste. Place on a baking sheet and roast in the oven for about 10 minutes or until light, golden brown. Remove from the oven.

Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds. With processor running add 6 tablespoons of olive oil and puree. Remove the pesto from the blender and transfer to a large pasta serving bowl.

Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than packaged directions. Drain pasta and place in the bowl with the pesto.

Add lemon juice and eggplant and toss to combine. Top with shredded Parmigiano cheese before serving.

Spinach Pesto

pesto 3

This pesto does incredible things for grilled chicken.

Ingredients

  • 2 cups lightly packed baby spinach leaves (about 2 ounces)
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese

Directions

Combine the spinach, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.

With the machine running, gradually add the oil, blending until the mixture is creamy. Add salt and pulse. Stir in the Parmesan. Season the pesto with salt and pepper to taste.

Olive-Mint Pesto

Olive-Mint Pesto

Stir this pesto into mixed ground meats to make meatloaf, serve it on bruschetta with shaved Parmesan cheese, stir it into soups or whisk it into vinaigrettes.

Ingredients

  • 2 tablespoons tightly packed mint leaves
  • 2 tablespoons small capers, drained
  • 1 large garlic clove, smashed
  • 1/2 teaspoon finely grated lemon zest
  • Pinch of crushed red pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup pitted mixed olives, such as Kalamata and Cerignola
  • Freshly ground pepper

Directions

In a food processor, pulse the mint with the capers, garlic, lemon zest and crushed red pepper. With the machine on, add the olive oil in a thin stream. Add the olives and pulse until coarsely chopped. Season the pesto with pepper.

Olive-Mint Pesto Meatballs

pesto 2

Ingredients

  • 3 slices good quality packaged white bread, crusts removed, bread torn
  • 1/3 cup whole milk
  • 1/3 cup Olive-Mint Pesto, recipe above
  • 1 scallion, thinly sliced
  • 1 large egg
  • 3/4 pound ground turkey
  • 3/4 pound ground beef (or use all turkey)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil

Directions

In a large bowl, soak the bread in the milk for 1 minute, mashing it. Using your hand, press out the milk and drain it off.

Add 1/3 cup of the olive-mint pesto, the scallion and the egg to the soaked bread and mash to a paste. Add the ground turkey and beef and season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Mix until well blended.

Line a baking sheet with plastic wrap. Using lightly moistened hands, roll the meat mixture into twenty-four 1 1/2-inch balls and transfer to the baking sheet.

In a large skillet, heat the olive oil until shimmering. Add the meatballs in a single layer and cook over moderately high heat, turning occasionally, until browned all over and cooked through, about 10 minutes. Serve over pasta, if desired.

Mixed-Herb Pesto

pesto 7

Whisk the pesto with a little vinegar to create a delicious herb dressing for a salad, sliced tomatoes or grilled fish.

Makes 2 ½ cups

Ingredients

  • 1 large garlic cloves
  • 4 lightly packed cups basil leaves
  • 2 lightly packed cups flat-leaf Italian parsley leaves
  • 1/2 cup lightly packed mint leaves
  • 1/2 cup roasted nuts, such as walnuts, almonds, pine nuts or pistachios
  • 1 1/2 cups extra-virgin olive oil
  • 2 ounces Pecorino Romano cheese, grated (1/2 cup)
  • Salt

Directions

In a food processor, chop the garlic. Add the basil, parsley and mint and pulse until chopped. Add the nuts and oil and pulse until a smooth paste forms. Add the cheese and pulse until incorporated. Season with salt to taste.

Spoon the pesto into 1/2-pint freezer containers. Smooth the surface and pour a little olive oil on top to seal. Freeze for up to 6 months.

Walnut Pesto

Walnut Pesto

Mix this pesto with cooked tortellini or roasted vegetables, spread it on thickly sliced tomatoes and broil, or stuff it under the skin of a chicken  before roasting.

Makes about 1 1/4 cups.

Ingredients

  • 1 1/2 cups walnut halves (6 ounces)
  • 2 garlic cloves, finely chopped
  • Crushed red pepper
  • Kosher salt
  • 1/4 cup minced flat-leaf Italian parsley
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350°F. Spread the walnuts on a rimmed baking sheet and bake for 12 minutes, or until golden. Cool the walnuts and finely chop.

In a processor, combine the garlic with a pinch each of crushed red pepper and salt. Process until a paste forms.

Add the walnuts, parsley and slowly add the olive oil until blended. Stir in the Parmesan cheese and season with additional salt, if needed.

Sun-Dried-Tomato Pesto

Pesto 8

Use this pesto on top of grilled chicken, lamb or vegetables; as a sandwich spread; or mixed with cream cheese on a bagel. It is quite delicious on whole wheat spaghetti, also.

Ingredients

  • 1/4 cup pine nuts or
  • 15 drained oil-packed sun-dried tomatoes
  • 1/2 cup olive oil
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper

Directions

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350°F oven for 5 to 10 minutes.

In a blender or food processor, put the pine nuts, sun-dried tomatoes, oil, water, salt and pepper. Puree until smooth.

6. Fusilli with Spinach and Sun-Dried Tomato Pesto

To Make a Pasta Salad:

Cook 1 lb fusilli pasta according to directions. Drain.
Toss the pasta with a 1/2 cup toasted pine nuts, 3/4 teaspoon salt, 1/4 teaspoon pepper, the sun-dried tomato pesto, 1/2 cup of roughly chopped pitted black olives, 2 cups baby spinach leaves, 1 cup halved cherry tomatoes and 1/4 cup grated Parmesan. Serve at room temperature.


 marinade

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

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

More flavoring ideas:

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

Marinades

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

How to Use It

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

How Long Does It Keep?

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

marinade 2

Simple Olive Oil Garlic Marinade

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

Ingredients

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

Directions

Stir all the ingredients together.

marinade 3

Steak Marinade

Great for flank steak or London broil.

Ingredients

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

Directions

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

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

Marinade 1

Italian Herb Marinade

Use for chicken, vegetables and fish

Ingredients

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

Directions

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

marinade 5

Marinade for Grilled Vegetables

Good for eggplant, squash and peppers

Ingredients

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

Directions

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

Rubs

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

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

How to Use It

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

How Long Does It Keep?

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

marinade 8

Coffee Rub for Steak

Ingredients

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

Directions

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

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

marinade 4

Wet Rub for Chicken

Makes enough for 5-6 boneless chicken breast halves

Ingredients

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

Directions

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

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

marinade 7

All-Purpose Meat Rub

Especially good on pork.

Ingredients

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

Directions

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

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

marinade 6

BBQ Dry Rub

Good on ribs, pork chops and salmon

Ingredients

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

Directions

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

 


seafood

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

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

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

seafood 1

Crab Risotto

Servings: 4

Ingredients

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

Directions

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

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

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

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

seafood 2

Shrimp Pizzettas

Ingredients

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

Directions

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

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

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

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

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

seafood 3

Fettuccine and Scallops in Wine Sauce

Ingredients

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

Directions

Cut any large scallops in half.

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

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

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

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

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

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

seafood 4

Seafood al Cartoccio (Grilled Red Snapper and Shellfish)

Ingredients

Seafood

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

Herb Butter

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

Foil Packets

  • Aluminum foil, heavy strength
  • Olive oil cooking spray

Directions

To make the herb butter

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

To make the foil packets

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

Grilling

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

seafood 5

Marinated Seafood Salad

Ingredients

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

Directions

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

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

Cut fillets into 1-inch chunks.

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

Cover and refrigerate for at least 1 hour before serving.


basil-varieties

Basil comes in many different varieties, each of which have a unique flavor and smell. Described below are 12 varieties, but there are even more – well over sixty.  I never realized that there were so many varieties of basil until I shopped at a nursery for my plants. If it weren’t for its distinctive smell, it would be difficult to recognize all the different kinds of basil.   Leaves range from a mint color to dark green to purple and grow in size from tiny to large – some are even ruffled!

Basil is traditional in Italian, Mediterranean and Thai cuisine. It is superb with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon. Basil adds zip to mild vegetables like zucchini, summer squash, eggplant, potatoes, cabbage, carrots, cauliflower, parsnips, spinach and to the soups, stews and sauces that contain these vegetables. Basil is also one of the ingredients in the liqueur, Chartreuse.

Bring the wonderful fragrance of basil indoors by incorporating them in potpourri, sachets and dried winter bouquets. The sweet-scented Opal basil and Thai basil are particularly good for these projects. Other fragrant varieties include lemon, lime and cinnamon basil.

basil-christmas
1. Christmas Basil

With 2-inch, glossy green leaves and purple flowers, Christmas basil adds fruity flavor to salads and drinks, and the plants are gorgeous in the landscape. A beautiful border plant, it averages 16 to 20 inches tall and combines the attributes of both Sweet and Thai basil.

basil cinnamon2. Cinnamon Basil

This basil variety has a delightful fragrance and spicy flavor. A beautiful, 25 to 30 inch tall plant with dark-purple stems and flowers accented with small, glossy leaves. it’s a favorite basil to use for fresh arrangements, garnishes and in fruit salads.

basil-dark-opal

3. Dark Opal Basil

Dark Opal basil adds color to fresh summer floral displays and depth to dried arrangements and wreaths. Beautiful and spicy in a salad or as a garnish, it can also be made into pesto, which adds an unexpected color and flavor to your pasta or bruschetta. The plants are attractive in the herb garden, ranging from 14 to 20 inches in height with purple stems, flower and leaves.

basil-holy

4. Holy Basil

A revered plant in the Hindu religion, Holy basil is also referred to as Sacred basil or Tulsi. Its leaves can be used to make tea for boosting your immune system. It is a beautiful plant in the garden with mottled green and purple leaves and grows to about 12 to 14 inches tall.

basil-lemon

5. Lemon Basil

This basil variety can be added to salads and fish dishes. A sprig of Lemon basil in a glass of iced tea is particularly delightful on a hot summer day. The 20 to 24 inch plants are light green with white flowers and 2½ inch long leaves.

basil-lime

6. Lime Basil

With small green leaves on compact 12 to 16-inch plants with white flowers, this basil variety’s lime scent and flavor makes it great in fish and chicken dishes. A simple syrup infused with Lime basil is a delicious addition to tea and margaritas.

basil-spicy-bush

7. Spicy Bush Basil

Spicy Bush basil has tiny leaves on small, mounded plants, which are perfect for pots or lining the garden in bonsai-like fashion. It only takes a few of Spicy Bush basil’s intensely flavored leaves to add a punch to a sauce or soup. The plants are a soft green and about 8 to 10 inches in height and width, with 1/2 to 1 inch long leaves.

basil-purple-ruffles

8. Purple Ruffles Basil

A feathery variation of Dark Opal, Purple Ruffles adds another dimension to the landscape, floral arrangements or garnishes. It has the same flavor as Opal basil and can be used similarly. It is a 16 to 20 inch-tall plant with 2 to 3 inch long leaves.

basil-sweet

9. Sweet Basil

This basil cultivar is the best choice for Italian sauces and soups and for making pesto. Varieties include Genovese, Napoletano, Italian Large Leaf and Lettuce Leaf. Plants range from 14 to 30 inches tall and are prolific in hot, sunny locations. Harvest the top four leaves often to keep the plant growing and sweetly flavored.

basil-sweet-thai

10. Sweet Thai Basil

An Asian variety with a distinct, spicy, anise-clove flavor, quite unlike common sweet basil, sweet Thai is a must for Asian cuisine and makes a nice addition to the herb garden for fragrance and color. It has purple stems and blooms with green leaves reaching 12 to 16 inched tall.

Basil-Greek

11. Greek Columnar

Greek Columnar’s attractive appearance is in the plant’s dense columnar shape. It does not flower, so the plant can be maintained throughout the year. It can be grown indoors in the winter. This basil has a pungent flavor that is best for stews and hearty dishes.

Basil-Lettuce-Leaf

12. Lettuce Leaf Basil

Lettuce Leaf Basil has the look of green, wrinkly lettuce but packs a bigger punch. The spicy flavor is typical of basils and tastes great with fresh tomatoes, in salads (your guests will be surprised by the rich flavor of what looks like a regular salad leaf!) and in any type of Mediterranean dishes. Pinch back the flowers to make a fuller plant.

Resources: Pantry Garden Herbs and Hobby Farms.

basil dip

Basil Herb Dip

A cool and refreshing dip for fresh vegetables and even chips and pretzels.

Ingredients

  • 1 cup loosely packed fresh basil leaves
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon country-style mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Directions

Place the sour cream, mayonnaise, mustard and lemon juice into a blender, then add the basil leaves.
Pulse until the basil is incorporated throughout the mixture.
Chill for at least 20 minutes. This will keep in the refrigerator for 3 days.
Use one of these varieties:
Basil, Sweet
Basil, Genovese
Basil, Lemon
Basil, Italian Large Leaf

basil Tuscan-Bread-SaladTuscan Bread Salad

Ingredients

  • 2 teaspoons red wine or balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 slices of thick, whole grain or crusty bread cut in chunks
  • 1 large tomato, diced
  • 1/2 cucumber, diced
  • 4-5 jarred artichoke hearts, diced
  • 4 oz mozzarella cheese cut in chunks
  • 1/3 cup Kalamata olives
  • 1/3 cup torn basil leaves

Directions

Gently combine the bread, vegetables, basil, and cheese together.
Sprinkle with salt and pepper to taste and drizzle with vinegar and oil. Chill.
Use one of these varieties:
Basil, Sweet
Basil, Italian Large leaf
Basil, Lemon
Basil, Purple Ruffle

basil Tagliatelle_carbonara

Basil Carbonara

Ingredients

  • 1 lb pasta, cooked according to package directions
  • 10 slices of bacon, cooked and crumbled
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 6 cloves garlic, minced
  • 1/3 cup chicken broth
  • 3 eggs, beaten
  • 1 cup parmesan cheese
  • 1/2 cup fresh basil leaves

Directions

Sauté the onion and garlic in the butter.
After draining the cooked pasta, return the pasta to the cooking pot and place over medium heat.
Toss the pasta with the onion mixture, add chicken broth.
Beat the eggs and pour over the hot pasta stirring constantly to coat pasta and cook for about 3 minutes.
Add Parmesan, bacon and torn basil leaves. Serve immediately.
Use one of these varieties:
Lemon
Sweet
Italian Large Leaf

basil zucchini-soup3

 

 

Zucchini Basil Soup

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1½ cups roughly chopped sweet onions 
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon salt, plus more to taste
  • 1 cup seeded and chopped sweet bell pepper (any color) 
  • 2½ cups coarsely chopped zucchini
  • 4 cups vegetable stock
  • 4 cups fresh spinach leaves, loosely packed
  • 1 cup coarsely chopped fresh sweet basil
  • Any number of toppings can add additional flavor: chopped fresh tomato, diced squash, croutons or Parmesan cheese.

Directions

Heat the olive oil in a large, thick-bottomed pot over medium-high heat. Sauté onions, garlic and salt until vegetables start to soften. Stir in pepper, zucchini and the stock. Bring to a simmer and cook until the pepper is soft, about 10 minutes.
Stir in the spinach and basil just until wilted. Use an immersion blender to blend until smooth. Add a topping and serve
Makes about 6 servings.

basil roast-beef-wrap

Roast Beef Wraps with Garlic Basil Aioli

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon minced garlic
  • 1/2 cup coarsely chopped, loosely packed fresh basil (any variety will work in this sandwich)
  • 4 8-inch whole-grain sandwich wraps
  • 3 ounces fresh spinach leaves, stems removed
  • 6 ounces roast beef (Italian-style if available), thinly sliced
  • 6 ounces Provolone cheese, thinly sliced

Directions

To make the aioli, place mayonnaise, garlic and basil in a blender; purée until smooth.
Divide the mixture into four portions and spread each wrap evenly with aioli. Lay the spinach leaves evenly over the aioli.
Place beef, then Provolone in single layers over the spinach. Roll up tightly.
Chill until ready to serve.


grilling tonight

The grill or fire pit has held an important place in virtually every country and culture throughout history. Although we often use the terms “grilling” and “barbecuing” interchangeably, there is a difference! Barbecuing involves cooking foods slowly at a low temperature using indirect heat. Often, barbecue is cooked in a smoker or fire pit. This method provides a delicious, smoky flavor and exceptional tenderness, but it takes time — from a few hours to all day. Barbecuing works best for large cuts of meat or turkeys and for tougher cuts like brisket or spareribs that benefit from long slow cooking.

Charcoal grills provide a more distinctive flavor and backyard aroma and it’s easy to combine wood chips or other natural ingredients with the coals for additional flavor. However, charcoal is messy and sometimes difficult to ignite and, once lit, it takes a little while to reach the desired temperature. (Hint: To avoid lighter fluid, try using a starter cone or chimney starter.) Gas grills ignite easily and maintain an even temperature from start to finish, but they are more expensive than charcoal grills, they do not provide a smoky flavor and they are not suited for burning wood chips. To cook indirectly on a gas grill, leave one burner off and place the meat on the grate directly over the cool burner. For a charcoal grill, pile all the coals along the sides of the grill and place the food in the center, away from the hot coals. Place a metal drip pan beneath the grate where the food will sit, to collect juices as it cooks.

grilling tonight 6

Charcoal

Gas Grill

Gas Grill

Tips for Prepping and Heating the Grill

  • Clean your grill, especially the rack, before each use.
  • Oil the rack prior to heating to prevent food from sticking.
  • The area of the fire needs to be wider than the area of the food you’re grilling. If you are cooking a variety of items using charcoal, pile coals at different levels to achieve the right level of heat for each item.
  • Preheat your charcoal grill and don’t skimp on the charcoal. Light the coals at least 30 minutes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals. 
  • Even gas grills need to preheat. Turn on the flame at least 15 minutes before putting food over the fire. 

Grilling Beef & Pork

The appropriate heat level and cooking time are crucial for grilling meat that is tender and juicy. Each type of cut has its own rules:

  • Use direct heat for sausages, chops, steaks and hamburgers and indirect heat for roasts and larger cuts of meat.
  • Slash the edges of steaks and chops on the diagonal, about ¼ inch into the center to prevent the edges from curling.
  • Resist the urge to squeeze or press down on your meat! This will result in a tougher, less juicy cut.
  • Steaks like filet mignon, rib eye, top sirloin and New York strip are naturally tender and need nothing more than a seasoning rub or a bit of salt and pepper.
  • Pork needs a marinade or a rub before being placed on the grill.
  • Pork spare ribs and baby back ribs can be pre-baked and then grilled to achieve a smoky flavor.
  • Start sausage on high heat to get a grill marks on the outside, then move it to a cooler part of the grill to finish cooking.

Grilling Poultry

Whether you choose chicken, duck, turkey or game hen, using a dry rub or marinade will maximize flavor. Once you’ve selected your specific poultry and seasoning method, prep the grill and cook accordingly:

  • Thin pieces of poultry can be cooked over direct heat; larger pieces of chicken should be cooked over indirect heat.
  • Cook whole and butterflied poultry breast-side down.
  • Place a drip pan under a whole chicken and turkey breast to catch juices.

Grilling Seafood

Quick-cooking seafood is a great choice for grilling on a busy weeknight. When grilling seafood take extra care not to overcook it. When it comes to seasoning, it’s best to select lighter marinades and seasonings that do not mask the delicate flavor of seafood.

  • Oil fish well with a neutral-flavored oil such as canola to help keep it moist.
  • Fish cooks quickly using the direct heat method. Remove it from the grill as soon as it’s done; it will continue to cook once it has been removed from the fire.
  • Once you put the fish on the grill, don’t touch it until a crust forms on the outside, which will allow the fish to naturally pull away from the grates. Once the crust has formed, it can be turned over without sticking or falling apart.
  • Thin pieces of fish can be wrapped in foil, so they do not fall apart or use an oiled grill basket or skewers for shrimp and scallops.
  • Firm fish, such as swordfish, are ideal for cooking on the grill.
  • Placing fish on cedar planks when grilling imparts a subtle wood flavor. (Try different woods for slightly different flavors!) Soak the plank in water for at least an hour prior to grilling to prevent it from catching on fire. Most fish fillets will cook on a plank, without turning, in about 20 minutes.
  • Fish is naturally tender and should not sit in an acid-based marinade (like lemon juice) for longer than 20 minutes, or it will start to “cook” the fish, turning it mushy.
  • Shrimp should be marinated (with or without the shells) or brushed lightly with oil.
  • Cook shrimp until it turns pink and opaque, about 5-7 minutes. Turn it halfway through cooking. Take care not to overcook or it will become tough.

Grilling Veggies and Fruits

Grilling intensifies the natural sweetness and flavor of most veggies and fruits. To achieve good results:

  • Use a light brushing of oil on vegetables and fruits to prevent sticking. A grilling basket or foil packets lightly coated with oil can also be helpful.
  • Leave the husks on corn to act as a natural insulator, keeping the steam in and preventing the corn from drying out.
  • Some veggies (including artichokes, asparagus, beets, broccoli, carrots, parsnips, potatoes and winter squash) can be pre-cooked to shorten grilling time and ensure that the inside and outside cook evenly.
  • Veggies like eggplant, fennel, onions, mushrooms, peppers, sweet potatoes, summer squash and tomatoes should be raw when placed on the grill.
  • Watermelon, pineapple, apples, peaches and pears can all take the heat. Soak them in liquor or drizzle with honey before grilling for added flavor.
  • Meaty portabella mushrooms are a great burger substitute; while button mushrooms make for tasty kabobs.
  • Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate or move them to a cooler part of the grill during cooking as necessary to ensure that the outside doesn’t cook too quickly.

Grilling tonight 1

Quick Homemade Barbecue Sauce

Makes about 2 cups

Ingredients

  • 1 (14.5-ounce) can No-Salt-Added Diced Tomatoes
  • 1/4 cup brown sugar
  • 1/4 cup cider vinegar
  • 4 tablespoons onion, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 1/4 teaspoon fine sea salt

Directions

Put all ingredients into a small saucepan, cover and cook over medium heat, stirring occasionally, for 10 minutes. Carefully transfer to a blender and process, adding a few tablespoons of water as needed to make a smooth purée. Set aside to let cool, cover and chill until ready to serve. Reheat, if desired.

grilling tonight 2

Grilled Chicken with Homemade Barbecue Sauce

Serve with coleslaw.

Ingredients

  • 6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)
  • 1 tablespoon olive oil
  • Homemade barbecue sauce, recipe above

Directions

Coat chicken with the oil.
Build a charcoal or heat a gas grill to medium (350°F to 450°F); you can hold your hand 5 inches above the cooking grate only 5 to 7 seconds.
Grill chicken until browned all over, about 15 minutes, turning occasionally. Generously brush with some of the barbecue sauce and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.

grilling tonight 3

Barbecued Beef Ribs

Serve with Potato Salad and Sliced Tomatoes.

Ingredients

  • Rack of 6 beef ribs, at room temperature
  • Homemade Barbecue Sauce, recipe above

Directions

Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing extra sauce on the side.

grilling tonight 4

Grilled Lamb Chops with Roasted Garlic

Serve with a Cannellini Bean Salad.

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 thyme sprigs
  • 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
  • 2 teaspoons chopped rosemary leaves
  • 1/4 teaspoon dried oregano
  • 1 lemon, sliced
  • 8 lamb loin chops
  • Salt and freshly ground black pepper

Directions

In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and oregano. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.

Preheat the oven to 350°F. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour.

Light a grill. Remove the chops from the marinade; discard the herbs and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Grill the lemon slices until light grill marks appear. Serve the chops with the roasted garlic and lemon slices.

grilling tonight 5

Grilled Swordfish with Tangy Onions & Fennel

Ingredients

  • 2 tablespoons capers
  • 1/4 cup pine nuts
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 4 red onions (1 1/2 pounds), thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1 tablespoon sugar
  • 1 bay leaf
  • 2 small fennel bulbs, cut through the cores into 3/4-inch-thick wedges
  • Four 6-ounce swordfish steaks, about 3/4 inch thick

Directions

In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes.

In a large, deep skillet, heat the 1/4 cup of olive oil. Add the onions and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until the onions are softened and light golden, about 15 minutes. Add the wine, vinegar, sugar and bay leaf and simmer for 10 minutes, stirring occasionally. Discard the bay leaf and keep the onions warm.

Meanwhile, preheat a grill. Brush the fennel wedges with olive oil and season with salt and pepper. Grill the fennel over moderate heat, turning occasionally, until crisp-tender and lightly charred, about 10 minutes. Transfer to a plate.

Brush the swordfish steaks with olive oil and season with salt and pepper. Grill the fish over moderately high heat until browned on the outside and just white throughout, about 3 minutes per side. Spoon the onions onto a serving plate and arrange the swordfish steaks and fennel on top. Scatter the capers and pine nuts over the fish.

grillling tonight 2

Grilled Sausage and Pepper Salad

Serves 4

Ingredients

  • 4 fresh pork or turkey Italian sausages
  • 1/2 white onion, cut into thick rings
  • 1 head romaine lettuce, chopped
  • 4 ounces feta cheese, crumbled
  • 3 jarred fire roasted red peppers, drained and chopped
  • Italian vinaigrette, recipe below

Directions

Preheat a grill to medium-high heat. Grill sausages and onion, turning occasionally, until onion is tender, 8 to 10 minutes, and sausages are cooked through, 15 to 20 minutes.

When cool enough to handle, slice sausages thickly on the bias and cut onion into chunks. Toss romaine, feta and red peppers in a large bowl. Drizzle with the Italian Vinaigrette. Spoon romaine mixture onto plates and top with sausages and onion.

Italian Vinaigrette

Ingredients

  • 1 tablespoon dried Italian mixed herbs
  • 3 cloves garlic, pressed
  • 1 tablespoon prepared Dijon mustard
  • 3 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil

Whisk all ingredients together, drizzling olive oil in at end, a little at a time.
Yields: 3/4 cup


Lost Cities 1

Pompeii

The city of Pompeii was an ancient town-city near modern Naples in the Italian region of Campania. Pompeii and much of the surrounding area, was mostly destroyed and buried under 4 to 6 m (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in 79 AD. Researchers believe that the town was founded in the seventh or sixth century BC by the Oscans and was captured by the Romans in 80 BC. By the time of its destruction, 160 years later, its population was probably around 20,000 and the city had a complex water system, an amphitheatre, gymnasium and a port. The eruption was cataclysmic for the town. Details of the destruction originally came from a surviving letter by Pliny the Younger, who saw the eruption from a distance and described the death of his uncle Pliny the Elder, an admiral of the Roman fleet, who tried to rescue stranded victims.

A multidisciplinary volcanological and bio-anthropological study of the eruption remains, merged with numerical simulations and experiments, indicate that at Vesuvius and the surrounding towns, heat was the main cause of death of people, who previously were thought to have died by ash suffocation. The results of the study, published in 2010, show that exposure to at least 250 °C (482 °F) hot surges at a distance of 10 kilometres (6 miles) from the vent was sufficient to cause instant death, even if people were sheltered within buildings. After thick layers of ash covered the two towns, they were abandoned and eventually their names and locations were forgotten.

Lost cities 3

The first time any part of them was unearthed was in 1599, when the digging of an underground channel to divert the river Sarno ran into ancient walls covered with paintings and inscriptions. An architect, Domenico Fontana, was called in; he unearthed a few more frescoes, then covered them over again and nothing more came of the discovery. Fontana’s act of covering over the paintings has been seen as censorship due to the sexual content of the paintings that were not considered in good taste in the climate of the religious reformation of the time.

A broader and intentional rediscovery took place almost 150 years later by Spanish engineer Rocque Joaquin de Alcubierre in 1748. Charles of Bourbon took great interest in the findings, even after becoming king of Spain, because the display of antiquities reinforced the political and cultural power of Naples, when Naples was under Spanish rule. The artifacts provided a detailed insight into the life of a city during the Pax Romana ( a peaceful period during the Roman Empire). Giuseppe Fiorelli took charge of the excavations in 1863. During early excavations of the site, occasional voids in the ash layer had been found that contained human remains. It was Fiorelli who realized these were spaces left by the decomposed bodies and so devised the technique of injecting plaster into them to recreate the forms of Vesuvius’s victims. This technique is still in use today, with a clear resin now used instead of plaster because it is more durable and does not destroy the bones, allowing for further analysis.

Lost cities 2

The objects buried beneath Pompeii were well-preserved for almost two thousand years. The lack of air and moisture allowed for the objects to remain underground with little to no deterioration, which meant that, once excavated, the site had a wealth of sources and evidence for analysis, giving detail into the lives of the Pompeians. However, once exposed, Pompeii has been subject to both natural and man-made forces which have rapidly increased their rate of deterioration. Weathering, erosion, light exposure, water damage, poor methods of excavation and reconstruction, the introduction of plants and animals, tourism, vandalism and theft have all damaged the site in some way. Two-thirds of the city has been excavated, but the remnants of the city are rapidly deteriorating. Today, funding is mostly directed into conservation of the site; however, due to the expanse of Pompeii and the scale of its problems, this is inadequate in halting the slow decay of the site. An estimated US-$335 million is needed for all necessary work on Pompeii. A large number of artifacts from Pompeii are preserved in the Naples National Archaeological Museum.

Lost city 2

Ostia Antica

The ruins of the ancient Roman town of Ostia Antica about 18 miles southeast of Rome aren’t nearly as well-known as those of Pompeii. However, Ostia Antica has its own allure. Not only is it the second-best-kept ancient Roman city anywhere in the world (after Pompeii), but archeologists have also just discovered that there is far more of it than anyone ever knew. If the new discoveries are excavated, Ostia Antica will be far larger than the ruins of Pompeii and possibly provide an even better window into the past. The problem – there are no funds to do the digging and the site is adjacent to Rome’s busy Fiumicino airport runways, so it will likely stay buried.

Archeologists have already learned a lot from Ostia Antica, which was an important river port for goods traveling to and from ancient Rome. Historians have long thought that Ostia Antica’s border was the Tiber River, which winds through Rome and into the Mediterranean Sea. The discovery of the new section of the ruins, which was led by the British Universities of Southampton and Cambridge, extends the city to the other side of the Tiber, meaning the river actually ran through the town, which changes everything. “This city was not just seafaring but also an emporium,” Darius Arya, an American archaeologist based in Rome who founded The American Institute for Roman Culture said, “We’ll learn a lot more about the goods shipped to and stored in this massive, sprawling town en route to Rome. There will be much more evidence of the warehouse and storage mechanisms and the associations that ran them.”

Lost city 3

Like many discoveries, the new part of Ostia Antica was found by accident. Last summer, archeologists discovered a Roman mausoleum and ancient dwelling while cleaning up a landfill on an adjacent dig. “They found a circular mausoleum covered with travertine blocks, built between the end of the first century B.C and the start of the first century A.D.”, Paola Germoni, Ostia’s superintendent, said when she presented the project. A wall structure was discovered under the park’s humus layer and the illegal dump site revealed a beautiful marble-covered pavement. The “secret” part of the ancient Roman port of Ostia Antica that was unearthed by British archaeologists showed that Ostia was larger than the Pompeii site. The team discovered a building twice the size of a football field, a boundary wall and large defensive towers under fields near the Rome airport – making the area 35 per cent larger than previously thought.

The findings change the way we think about how Rome’s port worked and how emperors kept one million Romans supplied with food. It shows Rome was importing significantly more food through the port than was thought. “It also sheds light on how important Ostia was to trade in the first 200 years of the millennium,” said Mariarosaria Barbera, superintendent of Rome’s archaeological heritage. Using handheld magnetic scanners and software to create images similar to aerial photographs, the team discovered three warehouses and the large building, that may have been a warehouse or a public building.

A slow decadence began in the late Roman era, around the time of Constantine I, with the town ceasing to be an active port and instead becoming a popular country retreat for rich aristocrats from Rome. The decaying conditions of the city were mentioned by St. Augustine when he passed there in the late 4th century. The poet Rutilius Namatianus also reported the lack of maintenance of the city in 414. With the end of the Roman Empire, Ostia fell slowly into decay and was finally abandoned in the 9th century due to the repeated invasions and sackings by Arab pirates.

Lost City 1

Ostia’s small museum offers a look at some of the city’s finest statuary — tangled wrestlers, kissing cupids and playful gods, to name just a few. Most of the statues are second and third century A.D. The portrait busts are of real people — the kind you’d sit next to in the public baths. Surviving frescoes, while scant, give a feeling for how living quarters may have looked. One display in the museum showed how the original Ostia Road was constructed: heavy posts buried deep and cemented in as a base, then a layer of stones, more concrete and finally the paving stones. Much of what had remained of these well-built roads was dug up and used for construction elsewhere.

The Cuisine of Pompeii and Ostia Antica

lost city 7

Sauteed Dandelions

Lost city 4

2 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 bunch dandelions (about 3/4 pound), bottom quarter of stems removed, washed and shredded
  • Salt and freshly ground black pepper to taste

Directions

In a skillet, heat the olive oil and butter over medium-high heat and when the butter melts add the garlic and the dandelions. Cook until the dandelions wilt and the water evaporates, stirring occasionally, about 10 minutes. Season with salt and pepper and serve.

Pasta with Fried Eggs

Lost city 5

2 servings

Ingredients

  • 1/2 pound perciatelli (bucatini) or spaghetti
  • 3 tablespoons unsalted butter
  • 2 large eggs
  • 1/4 cup freshly grated parmigiano-reggiano cheese
  • 2 teaspoons freshly grated black pepper
  • Finely chopped fresh parsley 

Directions

Bring 6 quarts of water to a rolling boil over high heat, salt abundantly and add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain.
A few minutes before the pasta is done, melt the butter in a small nonstick skillet over medium heat. When the butter stops bubbling and turns a light brown, crack the eggs into the pan and cook until the tops set.
Transfer the pasta to a serving bowl and toss with the cheese and pepper. Divide the pasta into two bowls and slide an egg on top of each. Garnish with chopped parsley and serve.

Grilled Pork Chops over Soft Bread

Lost city 6

6 servings

Ingredients

  • 6 pork chops with some fat on them (about 2 1/2 to 3 pounds)
  • 1/4 cup melted lard or olive oil
  • Salt and freshly ground black pepper
  • Six 1-inch-thick slices good-quality Italian bread, crusts removed, and a little larger than the pork chops
  • Rosemary sprigs for garnish

Directions

Prepare a charcoal fire or preheat a gas grill for 15 minutes on high.
Brush the chops with some melted lard and sprinkle with salt and pepper to taste. Grill, turning once and brushing several times with melted lard, for 10 minutes. Grill, turning and basting occasionally, until golden brown and the ring of fat is slightly crisp, about another 30 minutes. Place the bread on a platter and place the grilled chops on top. Sprinkle with more pepper, garnish with rosemary and let rest a few minutes before serving.

 


FVG 8

In Italy’s north eastern corner lies the Friuli-Venezia Giulia region. This small region sits on the Adriatic coast with the Alps bordering it and Austria to the north and Slovenia to the east. Friuli Venezia Giulia cuisine is known as a composite of peasant fare and sophisticated Venetian food with influences from the Slavic and Austrian cultures. Despite these vastly different styles of cooking, this region manages to merge them successfully. The region is also the birthplace of grappa and the source of an astounding variety of wines, despite its diminutive size. The town of San Daniele has produced an excellent prosciutto for centuries that rivals Parma’s.

FVG 3

Pasta is eaten in many different forms in the Friuli Venezia Giulia cuisine. Lasagna noodles are layered with poppy seeds. Gnocchi are made with potato, winter squash or plums. The filled pasta called bauletti contains ham and cheese. Like many other northern regions of Italy, polenta is a staple food. Stewed meats, game and cheese dishes are often served with it.

Bread is another staple food in the Friuli Venezia Giulia cuisine. In addition to wheat, rye and barley flour are used to make bread. Pumpkin bread is also commonly enjoyed. Gubana is a bread traditionally served for Easter. This rich bread resembles brioche and is filled with layers of cocoa and grappa flavored dried fruit and nuts. Bread is used to make canederli which are dumplings that are served in broth or as a side dish for meat. Potatoes and ricotta are used to fill a savory strudel called strukli.

Friuli Venezia Giulia recipes for soup are widely varied, including many kinds of vegetables, beans, seafood and meat. Boreto alla graisana, or turbot chowder seasoned with garlic, olive oil and vinegar, is served at the port of Grado. Fasûj e uardi is a herb flavored barley soup, thick with beans, pork, onion and celery. Ham and beans are cooked with potatoes and corn to make bòbici. Jota is a soup made from sauerkraut, beans, sausages and potatoes cooked with sage and garlic. Even turtles are made into soup in Friuli Venezia Giulia.

The southern section of Friuli Venezia Giulia lies along the coast where seafood dishes play an important role in the diet. Granzevola alla triestina is a dish of baked spider crab with bread seasoned with lemon, garlic and parsley. Shrimp, squid and mussels are simmered with rice in fish broth to make risotto di Marano. The most popular fish in Friuli Venezia Giulia is turbot, while sardines, eels and cod are preserved in salt and served in many different ways.

fogolar

The fogolar is an open-hearth oven with a cone-shaped chimney used for cooking. Most often, mushrooms, sausages, lamb, kid, poultry and beef are grilled on a fogolar. Stewed meats are commonly prepared in Friuli Venezia Giulia cooking. Venison and rabbit are cooked in a wine sauce called salmi. Gulasch, a beef and pepper stew flavored with hot peppers, onions, paprika and tomato, is served with polenta. Other meat dishes include rambasici or stuffed cabbage and patties of mixed beef and pork known as cevàpcici. Muset e bruada is a sausage made from pork rind, first boiled and then fried in salt pork, onions and garlic. Bruada (pickled turnips) are served as a condiment with this dish. Sauerkraut and horseradish are served with sausage dishes.

Gubana is a rich yeast-raised cake rolled up jelly roll style before placing in a round pan to bake. Its cinnamon flavored filling contains dried and candied fruit, nuts and chocolate. Presnitz, another dried, candied fruit and nut filled pastry, is coiled like a snake before baking. Apple strudel is prepared with pine nuts and raisins. Chestnuts are used in Castagnoli cookies. Chifeleti, or biscuits made with potato enriched dough, and pumpkin fritters called fritulis are fried treats.

friuli-venezia-giulia 1

The region has an outstanding reputation for its white wines which account for just over 60% of its output. A mixture of local and international grape varieties are grown with great success here. The region’s winemakers are forward-thinking, even pioneering the “Friuli method”, a modern technique for getting juice off the skins quickly.

Friuli holds two DOCGs for its unique dessert wines. Ramandolo, a little known sweet white, whose Verduzzo grapes are grown on the hills to the north of Udine, was the first to be awarded its status. Colli Orientali del Friuli Picolit, a delicate amber wine made from the aromatic Picolit grape, became DOCG in 2006. There are ten DOCs wines in Friuli and two of these are considered to be exceptional – Collio Goriziano, which is usually known simply as Collio, and Friuli Colli Orientali. Quality is also excellent in the Friuli Isonzo DOC area, where some dry whites are made from Gewurztraminer, Pinot Grigio and Riesling, as well as some semi-dry and sparkling wines. Tocai Friuliano has been an important variety historically. The grape is now commonly known as Friuliano following a European court ruling to avoid confusion with the Hungarian wine Tokaji. The region has had great success with its single varietal white wines, such as Malvasia Istriana, Ribolla Gialla and Verduzzo, whereas Sauvignon Blanc, Chardonnay, Pinot Grigio and Pinot Bianco from the region tend to be refined.

Some excellent reds are Cabernet and Pinot Nero, as well as vendemmia tardiva (late harvest) blends. Red wines from Friuli have tended to be single varietal wines made from Italian grapes like Refosco, as well as Merlot, Cabernet Franc and Pinot Nero. Historically, they were light and not designed for cellaring. But this is a region where experimentation and forward thinking in the winery is as much part of the routine as following traditional techniques are in other parts of Italy. Consequently, there are some fine blends on the market, often aged in oak barrels. The resultant wines have great depth and complexity and a firm structure that ensures they are capable of ageing.

FVG

Dinner Menu

FVG 2
Canederli in Broth

Ingredients

For the dumplings:

  • 300 g (10 oz) stale bread, diced 
  • 225 ml (1 cup) milk
  • 3 eggs, lightly beaten
  • 60 g (½ cup) all-purpose flour, plus extra for rolling
  • 3 tablespoons (minced) flat leaf parsley
  • 200 g (7 oz) Italian Fontina cheese, diced
  • 3 tablespoons unsalted butter
  • 1 ½ tablespoons olive oil
  • 1 onion, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 teaspoon nutmeg
  • 12 cups of vegetable or chicken broth (for boiling)

For the broth:

  • 1 cup per serving of extra vegetable or chicken broth
  • Grated Parmigiano cheese
  • Chives, thinly sliced

Directions

Put the stale bread into a large mixing bowl. Add the milk, the eggs, salt, pepper and nutmeg. Mix well and let it rest for at least two hours, covered with a tea towel, in a cool place or in the refrigerator. Stir occasionally. After the two hours, add the flour, then the parsley and the cheese. Mix gently and set aside.

Heat the oil and butter and cook the onion for ten minutes over medium heat, stirring occasionally. Let the onion cool off, then incorporate it into the flour mixture. Let the mixture rest for another half an hour covered with a tea towel. It should look uniformly moist and slightly sticky.

Using your hands, form the canederli by pressing together enough of the mixture to make balls the size of a small orange. You should be able produce 14-16 balls out of the entire mix.
After making each ball, roll it in flour to seal the outside and prevent the canederli from sticking to each other. When all the canederli are ready, re-roll them into flour and compress them a second time.

Boil the vegetable or chicken broth in a large pot. Place the canederli gently in the pot, wait until the boil is resumed. Boil the canederli for 12-15 minutes (they will be floating the whole time), then drain them gently.

To prepare the canederli in broth:

Heat 1 cup per serving of vegetable or chicken broth (as the one used for boiling will be cloudy because of the flour). Place two to three canederli into each soup bowl, then pour the broth over them. Garnish with grated Parmigiano cheese and chives.

FVG 5

Grilled Tuna with Crushed Fennel Seed

Makes 4 to 6 servings

Ingredients

  • 4 fresh tuna steaks, 1 inch thick (about 2 pounds total)
  • 1 tablespoon fennel seeds, crushed in a mortar
  • 2 tablespoons chopped parsley
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground white pepper to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • Lemons for garnish

Directions

Marinate the tuna for 1 hour with the fennel seeds, finely chopped fresh parsley, 2 tablespoons olive oil and the lemon juice before grilling.

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

Season tuna with salt and pepper. Place the tuna steaks on the grill and cook, sprinkled with a bit more fennel seeds if desired, until deep black grid marks appear, 6 to 7 minutes on each side. Drizzle with remaining olive oil and serve with lemon slices.

FVG 7

Half-moon Potatoes – Kipfel De Patate

Ingredients

Servings 6

  • 2 lb potatoes
  • 1/2 lb all-purpose flour
  • 1 ¾ oz butter
  • 1 egg yolk
  • Olive oil 
  • Salt to taste

Directions

Bring a pot of water to a boil. Add the potatoes and cook until tender. Once cooked, peel the potatoes and mash them. Add salt and let cool. Once cool, add the butter and egg yolk.

Then add the flour and mix well until you have a smooth mixture. Roll spoonfuls of the mixture into pieces as thick as your little finger and 3 to 4 inches long. Then, shape them into half moons.

Saute the moons in hot oil for a couple of minutes until they puff up a little and are golden in color – a sign of a crispy exterior. Serve the half-moon potatoes hot, sprinkled with salt.

FVG 6

Cappuccio in Insalata – Cabbage Salad

4 servings

Ingredients:

  • A medium cabbage, cored and finely shredded
  • A 1/2 inch thick slice of San Daniele prosciutto
  • 1 tablespoon unsalted butter
  • Red wine vinegar
  • Salt and pepper to taste

Directions

Melt butter over medium heat in a small skillet and add the diced prosciutto. Saute just until the prosciutto begins to brown. Remove from heat.
Combine the cabbage and the crisped prosciutto in a bowl, mix well and season to taste with salt, pepper and a dash of vinegar.

FVG 4

Gubana

Ingredients

Pastry

  • 1 1/2 cups all-purpose flour
  • 1 1/2 oz butter
  • 1 egg
  • 2 tablespoons grappa

Filling

  • 4 tablespoons raisins
  • 1 cup Marsala
  • 5 oz walnuts, chopped
  • 4 tablespoons almonds, chopped
  • 4 tablespoons pine nuts
  • 2 oz candied lemon and orange peel
  • 1 tablespoon plain breadcrumbs
  • 2 tablespoons butter
  • 1 egg, separated plus 1 egg yolk
  • 1 lemon 
  • 1 orange
  • 1 tablespoon sugar
  • Butter for greasing pan
  • 1 tablespoon flour

To make the pastry

In a food processor place the flour and 1 1/2 oz. of butter, a whole egg and the grappa. Remove and form into a ball, then flatten it into a rectangle, wrap in plastic wrap and let it rest while you make the filling.

To make the filling

Let the raisins soften in the Marsala for about 30 minutes and squeeze out the excess liqueur. Put the walnuts, almonds, raisins, pine nuts and candied peel into a bowl.

Saute the bread crumbs in the 2 tablespoons butter and mix it into the nuts with the grated rinds of the orange and lemon. Mix well. Add one egg yolk.

Beat egg white until stiff and fold it into the nut mixture.

To make the pastry

Roll out the pastry into a thin rectangle. Spread the filling on top of it. Roll (jelly roll style) and fold in the filling from the long side of the rectangle. Place the dough rolled up into a spiral and set in a buttered and floured round baking pan or casserole dish. Brush with the remaining egg yolk and sprinkle with sugar.

Bake the gubana in the oven at 375°F for about 50 minutes.

 

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