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Category Archives: Olive Oil

Grilling Vegetables

May 20, 2013

Grilling vegetables is not difficult. With so many possible vegetable choices and recipes, the biggest challenge is narrowing them down to just a few special recipes that take advantage of the outdoor grill flavor. Many different kinds of vegetables can be grilled with great results. Beets become sweet on the grill. Potatoes get crisp on the outside and stay sweet and moist on the inside. Carrots and onions caramelize.

Select vegetables that are firm and that can hold up to slicing and grilling. Slice them in large, thick (at least 1/4-inch) sections, since small pieces can easily fall through the grid and into the fire. Cut zucchini lengthwise or on a long diagonal, for example. If you plan to prepare a recipe that calls for smaller pieces, try grilling them on skewers or wrapping them in foil packets. Vegetables such as peppers can simply be grilled whole, then peeled and sliced.

Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry.

Because vegetables lack fat, they need oil, liquid, or some sort of marinade to prevent them from burning and sticking and to keep them moist. Brush vegetables with oil (preferably vegetable oil because it has a high smoke point) or a flavored oil mixture, such as a salad dressing or your own mixture of oil and herbs or other seasonings. Marinate the vegetables for at least 30 minutes before grilling.

White wine, oil, garlic, onion and celery salt make a good marinade, as do beer, oil, garlic and cloves. Lemon juice also makes a good base for a grilling marinade. Try pineapple juice, soy sauce, lemon juice and garlic for firm vegetables. Orange juice, turmeric, ginger, garlic and lemon zest make a light marinade for summer squash or softer vegetables.

Consider the texture of the ingredient to determine marinating time. Mushrooms, summer squash, and tomatoes may need only 30 to 40 minutes to marinate. Tougher ingredients, such as, sliced carrots or potatoes can marinate for a couple of hours.

To further prevent food from sticking to the grill and to aid in cleanup, spray the grid with nonstick cooking spray before heating (never spray into the fire) or wipe the grill rack with oil before you start cooking.

Special equipment is minimal. A special grill top basket is useful to keep small veggie foods from falling into the fire. Metal or wood skewers are useful for making kebabs that are easily rotated on a grill. (Wood skewers should be soaked in water for at least 30 minutes prior to threading the vegetables so they won’t burn on the grill.) Heavy-duty foil is the best type to use for lining grills or for wrapping food in packets for grilling.

Some Popular Vegetables For The Grill

Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Corn on the cob: Gently pull back the husks but don’t remove. Remove the silk and cut off the tip. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on the grill for about 5 to 7 minutes. Turn oten to avoid burning.

Eggplant: Cut lengthwise for smaller eggplants or in disks for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes on each side.

Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hot fire. Grill garlic bulbs for about 10 minutes or until the skin is brown. Use to flavor other grilled vegetables or meats.

Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket for small mushrooms.

Onions: Remove skin and cut horizontally into 1/2 inch thick slices. Brush with oil and grill 3-4 minutes on each side. Use a wide spatula to turn onion slices, so they do not fall apart.

Potatoes: There are many ways to grill potatoes. You can do them whole for a baked potato. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally. Or, cut into thick wedges, brush with olive oil and grill until browned.

Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.

Zucchini and Yellow Squash: Slice into 1/2 inch pieces. Brush with oil and grill 2-3 minutes per side. They can also be cut down the middle into halves and grilled.

The following grilled vegetable recipes will make great sides for your next barbecue.

Grilled Ricotta Basil Tomatoes                                                                                            

Ingredients:

  • 6 round large tomatoes or 12 small round tomatoes
  • One pound of ricotta cheese
  • 1 whole egg
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of chopped marjoram
  • 1 tablespoon of chopped basil
  • 1/2 teaspoon of minced garlic
  • 12 small, whole basil leaves
  • 2 tablespoon olive oil
  • Salt and pepper

 Directions:

Preheat your grill to medium and grease the grill grates with oil.

Combine the ricotta cheese, whole egg, parsley, marjoram, chopped basil and garlic, mixing well.

Rinse the tomatoes and cut into halves. Scoop out the seedy pulp, leaving the outer flesh and skin of the tomatoes intact. If using small tomatoes, do not cut in half, just hollow out the center of each tomato.

Coat the tomatoes lightly with olive oil and season with salt and pepper to taste. Spoon some of the ricotta filling into each tomato half.

Place the stuffed tomatoes directly on the grill grate, making sure they are placed securely between the grates.You can also place the tomatoes in a grill top basket.

Grill for five to ten minutes over medium direct heat, until the filling has firmed up and you see some bubbling around the tomato edges.

Insert whole basil leaves into the filling of each tomato and serve immediately.

Grilled Sweet Potato Fries

3-4 servings

Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons vegetable oil
  • 2 teaspoons brown sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper

Directions:

Set up your grill in a 2-zone configuration, one side hot, the other side cool.

Peeling isn’t necessary, but you can do it if you prefer. Cut potatoes into halves lengthwise and then into thick fries. Place in a large bowl. Drizzle the oil over the top and toss to coat.

Mix remaining ingredients in a small bowl and sprinkle over potatoes. Toss to coat.

Lay fries on the grill so they’ll get horizontal grill marks and close the lid. Cook about 3 minutes, or until potatoes have brown grill marks on one side. Turn the potato fires over. Cook and turn until all sides are marked. 

Potatoes are done when easily pierced with a fork. You may need to move the fries to the indirect-heat side, if they’re not done after good grill marks are formed.

Grilled Summer Fresh Peppers

Ingredients:

  • 1 each yellow, orange and red pepper
  • 18 fresh basil leaves, chopped
  • 18 cherry tomatoes, quartered
  • 1 cup shredded part-skim Mozzarella Cheese
  • 1/4 cup Balsamic Vinaigrette, divided (recipe below)

 Directions:

Heat grill to medium-high heat.

Cut each pepper lengthwise in half. Remove and discard seeds.

Make the filling: Combine the chopped tomatoes, chopped basil and 2 tablespoons of the Balsamic dressing,

Fill each half with some of the tomato filling and, then, top each pepper half with mozzarella cheese.

Grill 8 to 10 minutes or until peppers are crisp-tender.

Place peppers on a platter and drizzle with remaining dressing.

Balsamic Vinaigrette

 Ingredients:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Makes about 3/4 cup

Grilled Artichokes                                                

Serves 4

Ingredients:

  • 8 small artichokes, trimmed and halved
  • 1 lemon
  • 3 garlic cloves
  • 3 sprigs thyme
  • 2 tablespoons olive oil, plus more for brushing
  • Salt to taste
  • Spicy Lemon Aioli, recipe below

Directions:

Preheat grill and oil the grill grates.

Cut lemon in half and squeeze out the juice into a bowl. Save for later. Cut lemon into quarters.

Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters and thyme. Cook until artichokes are just tender (about 20 minutes).

Remove from the water and set aside for about 5 minutes, allowing them to dry.

Brush with olive oil and place on the grill cut side down. Grill for about 3 minutes or until they start to brown. Turn and grill for 2-3 minutes. Sprinkle with the reserved lemon juice and salt.

Serve with the Spicy Lemon Aioli, if desired.

Spicy Lemon Aioli

Ingredients:

  • 1/4 cup mayonnaise
  • Juice of 1/2 a lemon
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon minced garlic
  • Sea salt to taste
  • Pepper to taste

Whisk together all ingredients and season to taste.

Grilled Zucchini-and-Summer Squash with Citrus Splash

4 servings

 Ingredients:

  • 2 tablespoons grated orange rind
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 cup fresh lime juice (about 3 limes)
  • 3 tablespoons honey
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 red onions
  • 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
  • 4 yellow squash, each halved lengthwise (about 1 pound)
  • 3 tablespoons thinly sliced fresh basil

 Directions:

Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag.

Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill and oil grill grates.

Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a the grill and cook for 8 minutes or until tender; turn and baste occasionally with the reserved marinade.

Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with any remaining marinade.

Marinated Mushrooms

The mushrooms are a great side for grilled meats.

Ingredients:

  • 2 pounds of small crimini mushrooms
  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh thyme, chopped fine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

Preheat your outdoor grill and oil the grill grates.

Wipe the mushrooms clean with a damp towel and trim the tips from the stems.

Juice and zest the lemons and combine with the olive oil, garlic, thyme, salt and pepper. Whisk the dressing thoroughly.

Lightly brush the mushrooms with a little of the dressing. Set the rest of the dressing aside.

Grill the mushrooms over medium-high heat for two to three minutes. Turn mushrooms over and grill another 2 or 3 minutes.

Add the grilled crimini mushrooms to the reserved dressing. Mix well.

Allow the mushrooms to marinate for about one hour on the countertop. You can make this recipe the day before and refrigerating overnight.

Bring to room temperature before serving.

Parmesan Garlic Corn                                                    

4 servings

Ingredients:

  • 4 ears of fresh corn on the cob
  • 2 tablespoons butter
  • 1 clove garlic, grated on a microplane grater
  • 1/4 cup freshly shredded Parmesan cheese
  • 1 tablespoon freshly chopped Italian parsley

Directions:

Preheat grill and grease grill grates with oil.

Remove husks and silks from the corn. Combine grated garlic and butter in a small glass bowl.

Place bowl in the microwave for 10 – 15 seconds on high.

Grill corn until lightly charred and deep, bright yellow (about 15 – 20 minutes). Turning often to keep from burning.

Brush garlic butter over corn and sprinkle with Parmesan cheese and Italian parsley.

Crusty Grilled Onions                                                                                              

Ingredients:

  • 2 tablespoons paprika
  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 4 Vidalia onions or other sweet onions, cut in half
  • 1/4 cup canola oil

Directions:

Heat the grill to medium-high and grease the grill grates.

Pulse seasonings in the processor until thoroughly combined and place in a shallow bowl.

Brush onions on all sides with oil and coat in the seasoning mixture.

Place onions on the grill and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn and continue grilling until thoroughly cooked and crusty.

 

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Springtime Pastas

May 2, 2013

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

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

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

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

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

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

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

Farfalle with Spring Vegetables

Ingredients:

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

Directions:

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

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

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

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

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

Sprinkle the pasta with the bread crumbs just before serving.

Pappardelle with Baby Spinach, Herbs and Ricotta

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

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

Ingredients:

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

Directions:

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

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

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

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

Chicken and Artichoke Fettuccine Alfredo

4 Servings

Ingredients

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

Directions

Cook fettuccine according to package directions.

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

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

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

Pasta with Squash and Sage Leaves

Serves 4

Ingredients:

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

Directions:

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

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

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

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

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

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

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

Makes: 4 servings 

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

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

Ingredients:

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

Directions:

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

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

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

Serve immediately.

Linguine with Spring Vegetables

Serves 4

Ingredients:

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

Directions:

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

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

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

Season with salt and pepper and top with tarragon.

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Spaghetti Squash

April 25, 2013

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

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

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

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

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

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

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

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

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

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

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

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

Purchasing Squash

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

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

Cutting Up Spaghetti Squash Before Cooking

Advantages: It cooks faster.

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

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

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

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

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

Cooking Spaghetti Squash Whole

Advantages: It’s easier.

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

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

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

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

Boil for half an hour.

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

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

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

Spaghetti Squash Storage Tip

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

How To Serve Spaghetti Squash

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

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

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

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

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

Spaghetti Squash with Tomatoes and Herbs

Ingredients:

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

Directions:

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

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

Spaghetti Squash Salad with Pine Nuts and Tarragon

Ingredients:

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

Directions:

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

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

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

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

Roasted Salmon with Spaghetti-Squash Salad

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

Directions:

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

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

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

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

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

Spaghetti Squash With Garlic, Parsley and Breadcrumbs

Serves 4

Ingredients:

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

Directions:

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

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

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

Spaghetti Squash with Zucchini, Mushrooms and Onion

Ingredients:

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

Directions:

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

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

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

Spaghetti Squash Bake

Serves 4 to 6.

Ingredients:

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

Directions::

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

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

 

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Cooking With Bananas

April 18, 2013

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

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

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

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

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

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

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

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

How did bananas get to Italy?

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

Italian Style Banana Pudding

Ingredients:

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

Directions:

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

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

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

 

Banana Nutella Crepes

Serves: 8 to 10 crepes

Ingredients:

For the crepes:

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

For the filling:

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

For the sauce:

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

Directions:

For the crepes:

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

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

For the filling:

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

For the Crepes:

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

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

For the sauce:

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

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

Grilled Bananas

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

Makes 4 servings

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

Directions:

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

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

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

Olive oil Banana Cake

Ingredients:

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

Directions:

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

Combine bananas, eggs and oil in a small bowl.

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

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

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

Gelato di Banana al Rum

8 servings

Ingredients:

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

Directions::

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

In food processor, whirl banana mixture until smooth.

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

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

Banana Chocolate Chip Nut Biscotti

Yield: 24 cookies

Ingredients:

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

Directions:

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

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

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

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

Put loaves on cookie sheets lined with parchment paper.

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

Remove loaves from cookie sheet and let cool 10 minutes.

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

Bake for an additional 18-20 minutes.

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Cooking With Onions

February 18, 2013

The onion or allium family is a large and diverse one containing over 500 species. It has not one, but four possible wild plants it could have evolved from, all of which originally grew in central Asia, according to many archaeologists, botanists and food historians. Because onions are small and their tissues leave little or no trace, there is no conclusive evidence about the exact location and time of their origin. 

Wild Onions

It is presumed that our predecessors discovered and started eating wild onions very early, long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. 

Onion Planter 1890

For over 4000 years, onions were used for medicinal purposes. Egyptians numbered over 8000 onion alleviated ailments and there is documentation which describes the onion’s importance as a food and its use in art, medicine and mummification.

Onions grew in Chinese gardens as early as 5000 years ago and they are referenced in some of the oldest Vedic writings from India. There is evidence that the Sumerians were growing onions as early as 2500 B.C.

Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time. They were transportable, easy to grow and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce.

In India as early as the sixth century B.C., the famous medical treatise Charaka – Sanhita celebrates the onion as medicine “…a diuretic, good for digestion, the heart, the eyes and the joints”.

It was the Romans who introduced the onion family to Europe. The Romans ate onions regularly and carried them on journeys to their provinces in England and Germany. Pliny the Elder, wrote of Pompeii’s onions and cabbages before he was overcome and killed by the volcano’s heat and fumes.  He cataloged the Roman beliefs about the ability of the onion to cure vision, induce sleep, heal mouth sores, dog bites, toothaches, dysentery and lumbago. Excavators of the destroyed city would later find gardens where, just as Pliny had said, “onions grew”. The bulbs had left behind telltale cavities in the ground.

By the Middle Ages, the three main vegetables of European cooking were beans, cabbage and onions. In addition to serving as a “…food for both the poor and the wealthy…” onions were prescribed to alleviate headaches, snakebites and hair loss. They were also used as rent payments and wedding gifts.

The Greek physician, Hippocrates, prescribed onions as a diuretic, wound healer and pneumonia fighter. Likewise, Dioscorides, another Greek physician noted several medicinal uses of onions. The Greeks used onions to fortify athletes for the Olympic Games. Before competition, athletes would consume pounds of onions, drink onion juice and rub onions on their bodies.

The first Pilgrims brought onions with them on the Mayflower. However, they found that strains of wild onions already grew throughout North America. Native American Indians used wild onions in a variety of ways, eating them raw or cooked, as a seasoning or as a vegetable. Such onions were also used in syrups, poultices, as an ingredient in dyes and even as toys. According to diaries of the colonists, bulb onions were planted as soon as the Pilgrim farmers could clear the land in 1648.

Onion Field

During World War II, the Russian soldiers were so taken with the onion’s ability to prevent infection, that they applied onions to battle wounds as an antiseptic.

And through the ages, there have been countless folk remedies that have ascribed curative powers to the onion, such as putting a sliced onion under your pillow to fight off insomnia.

Yet today, onions are still considered a modern day preventative and healer. Herbalists use the plant for treating such ailments as earaches, hemorrhoids and high blood pressure. While garlic, another allium, has been highly touted as a cancer preventative, most people consume far greater quantities of onions.

There are many varieties of onions, each with a different taste and/or texture. They are generally categorized by two types, green or dry onions. Green onions are ones that are harvested when roots are still very young and stems are green. These onions are typically used as toppings for salads and soups. Dry onions on the other hand are harvested after their shoots have died. These onions are distinguished by a papery shell that must be removed before cooking.

Why Onions Are A Healthy Choice.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.

Onions are a very rich source of fructo-oligosaccharides. These molecules  stimulate the growth of healthy bacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Onions contain a number of sulfides similar to those found in garlic, which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anti-clotting agents since they possess substances with fibrinolytic (means the ability to suppress blood clots) activity and can suppress platelet-clumping. The anti-clotting effect of onions closely correlates with their sulfur content.

Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia, where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.

 Here are a few characteristics about the most popular onions.

Leeks

Leeks are known for tasting like a cross between an onion and garlic. The edible part is the long white stem which is generally cut up and used to make soup and stews .

Red Onions

These onions are of the dry variety and have a purple shell. They are semi-sweet and actually can grow quite large. They do not keep long as their fleshy inside layer is very thin. Raw red onions are popular as toppings for a salad as well as cooked in dishes.

Shallots

Though commonly thought of as a separate vegetable, shallots are actually part of the onion family. They have a mildly sweet flavor and are grown the same way as garlic. They are slightly more delicate than other onion varieties and are best used in fine, thin sauces.

Vidalia or Walla Walla Onions

The Vidalia is considered the sweetest onion variety. They are rounded with flat bottoms and have a copper-gold, thin skin with milky, white flesh. Their delicate sweetness can be attributed to a mild climate, sandy, low sulfur soil, selective seed varieties and farming practices.

Scallions

Scallions are another green onion known for their mild taste and decorative appeal. The stems are the edible part and are usually diced up in a vegetable medley for seafood and meat dishes.

Yellow Onions

Yellow Onions are the most common onion characterized by a brown shell and white fleshy insides. These onions have a strong, sharp flavor and its taste cuts through when used with multiple ingredients.

White Onions

These onions have a white skin. They have a strong flavored flesh that is usually used in Mexican recipes. These can be sauteed to a deep brown color. They are great in recipes that require a sweet and sour flavor.

 

Pearl Onions

These onions are a small-sized variety, that are also called baby onions. They are sweeter than bulb onions and are often used in casseroles.

 

Bermuda Onions

This is a sweet onion that is not very pungent when compared to other varieties. It is a big onion that has white flesh and a mild flavor. It is often used as a condiment on hamburgers.

 

Boiling Onions

Boiling onions are good storage onions. They have a very thin skin and this makes them a favorite ingredient in stew recipes.

Cipollini

Cipollini are small onions that originated in Cipolla, Italy. They have a very rich and sweet taste with a high sugar content. They tend to be as small as a ping-pong ball and have a flat top. They are used in baking dishes, such as roast chicken and roast pork.

Egyptian Onions

Also known as tree onions or walking onions and they grow as a cluster of bulblets. The name “Walking Onion” was given to this plant because it literally walks to new locations. When the cluster of topsets becomes heavy enough, it will pull the plant over to the ground. They have a strong flavor and have a tough skin. They are elongated in shape and look similar to scallions.

Green Onions

Green onions are small varieties that are harvested when the shoots are still green. They are often confused with scallions but are thinner. These are used as toppings for many uncooked dishes.

 

Pickling Onions

Pickling onions are usually thin layered and small.  They are similar to pearl onions but a little larger, yet a little smaller than boiling onions. Pickled onions have a very pungent flavor.

 

Spanish Onions

These are long storage varieties that come in yellow, white and red colors. Each variety has a distinct taste and flavor.

Spring Onions

They are also known as summer onions. They come in three different varieties red, yellow and white. They are very thin-skinned and light in color. They have a high water and sugar content. They are usually used for salads and recipes that do not require long cooking.

Ramps

This North American native spring onion is edible in its entirety, from the tops of its lily of the valley looking leaves and stems, all the way down to the bulb. Eaten raw, a ramp tastes strong and more like garlic than scallion, but if cooked, its flavor turns mildly sweet.  They are also used in salads.

 

Some New Ways To Use Onions:

Homemade Beer-Spring Onion Mustard

Makes about 2 1/2 cups.

Ingredients:

  • 3 tablespoons safflower canola oil
  • 2 1/2 pounds thinly sliced Vidalia onions
  • 1/2 cup mustard powder
  • 1 tablespoon salt
  • 1 teaspoon turmeric
  • 1/3 cup cider vinegar
  • 1 cup pale ale

Directions:

Heat a large skillet over high heat. Add oil and swirl to coat. Reduce heat to medium. Cook onions, stirring often, until very soft, about 30 minutes. Stir in mustard powder, salt, and turmeric. Cook, stirring often, for 3 minutes. Stir in cider vinegar and raise heat to high. Add pale ale, and cook, stirring often, until mixture is thick, about 5 minutes. Let cool completely.

Baked Onion Rings

Cornflakes and a hot sheet pan are the secrets to the crispiness of these onion rings.

Ingredients:

  • 1 1/2 cups cornflakes
  • 1/2 cup plain dried breadcrumbs
  • 1 large egg
  • 1/2 cup lowfat buttermilk
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 medium sweet onion, such as Vidalia, sliced crosswise and broken into rings (discard small center rings)
  • 2 tablespoons olive oil

Directions:

Preheat oven to 450 degrees F.

In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl.

In another medium bowl, whisk together egg, buttermilk, flour and cayenne. Season with salt and pepper.

Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.

Pour oil onto a rimmed baking sheet. Place the baking sheet in the oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil.

Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

 

Tomato-Onion Compote

Use as a topping for bruschetta. This sauce is also very good on a hamburger. You can skip the ketchup.

Time: 4 hours 15 minutes

 Ingredients:

  • 4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
  • 1/4 teaspoon sugar
  • Salt and freshly ground white pepper
  • 3 thyme sprigs
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced
  • 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 tablespoons chopped basil

 Directions:

Heat oven to 200 degrees F. Line a baking sheet with foil or parchment paper and spread tomatoes cut side up on baking sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.

Meanwhile, in a medium saute pan, heat olive oil. Add onion and season with salt. Cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.

Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to the tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote and add salt and pepper if needed.

Yield: About 1 1/2 cups.

Caramelized Onion Jam

Use as an appetizer with Brie or other soft cheese and serve with crisp crackers or crostini.

Serves 12

Ingredients:

  • 3 tablespoons butter
  • 4 large onions, sliced
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup brown malt vinegar
  • 1 teaspoon finely chopped fresh rosemary

Directions:

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add sugar, stir to melt sugar, simmer uncovered, stirring occasionally until mixture is thick and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary.

 

Sausage-Stuffed Red Onions

Makes 8

Ingredients

  • 8 small-to-medium red onions
  • Coarse salt
  • 1 tablespoon olive oil
  • 8 ounces sweet Italian sausage
  • 1/3 cup grated tart green apple, such as Granny Smith
  • 1/4 teaspoon fennel seeds
  • 1/2 cup plain dried breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh sage
  • 3/4 cup grated Gruyere cheese (3 ounces)

Directions:

Preheat oven to 400 degrees F. Slice off a thin layer from the tops and bottoms of the onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon scoop or a grapefruit spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.

Meanwhile, heat oil in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes.

Drain sausage mixture. Finely chop the sausage mixture and place in a mixing bowl. Stir in breadcrumbs, parsley, sage and 1/4 cup Gruyere. Let cool.

Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.

 

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Posted by in Appetizer, Cheese, Dips, Healthy Italian Cooking, Italian Cuisine, Olive Oil, onion, Sauces, Sausage Tags: , , , , ,

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The Cuisine Of Italy – Calabria

January 25, 2013

Calabria is one of the oldest regions of Italy with the first evidence of human presence in the region dating as far back as 700,000 years BC. Around 3,500 BC, the first villages in Calabria were settled. By the eighth century BC, the Greeks had control over the region and, in the second century BC, Calabria was conquered by the Romans. After the fall of the Roman Empire the region was conquered by the Goths, the Byzantines and later the Longobards. It wouldn’t be until 1860 that Calabria would consolidate and became part of the larger region of Italy.

Medieval Ruins

Calabria’s economy is based mainly on agriculture. Chief agricultural products include olive oil, onions, mushrooms, wheat and other cereal grains, wine, eggplant, figs, chestnuts and citrus fruit. Calabria is the largest producer of bergamot oranges in Italy. The rinds of bergamot oranges are used to manufacture perfumes, teas, and other aromatic creations. Despite its small size and low population, Calabria is responsible for producing a third of all the olive oil produced in Italy.

Calabrian Hillsides

Calabria is fortunate to have a great deal of forested land and, as a result, most industry is developed around construction and building. Textile, clothing and chemical industries are also present in the region. A substantial portion of the region’s economic resources stem from the production and sale of handicrafts by individuals and very small family businesses. Tourism, which is increasing, also plays a major part in the Calabrian economy and is the motive behind some of the region’s most recent technological advancements.

Reggio Calabria in Italian spring

It is a place of contrasts, with high mountain villages seemingly built on the sides of mountains in the interior to red roofed villas on the coast, clustered around an ancient castle or church. Calabria hosts several world class seaside resorts, as well as, mountaintop resorts dedicated to winter sports. Tourists also enjoy watching local artisans produce any number of handicrafts, with pottery and ceramics being the most common.

 

The Food of Calabria

Bergamot Fruits From Calabria

Calabrians use the mountainous area covering most of the region to raise hill-loving pigs, goats and sheep and comb the woods for chestnuts, acorns and wild mushrooms to add rustic flavors to their cooking. Adventurous fishermen have little trouble finding swordfish, cod, sardines, and shellfish. The inland freshwater lakes and streams offer trout in abundance.

Most of the cuisine of Calabria is heavily influenced by the Mediterranean and is often spicy. Pasta dishes with peppers, onions and sausage sauteed with or without sauce are very common. Frittatas made with pasta and sausage are also prevalent. Eggplant is a favorite dish in the region and is served in a variety of ways.

Due to the humid climate and the high risk of rapid molding and spoilage, food preservation is important. Oiling, salting, curing and smoking – almost all of the area’s food products can be found preserved in some form or another. Calabria’s many varieties of cured meats and sausages are served alongside fresh produce. The local pancetta pairs perfectly with summer melons.

Calabrians do their best to utilize the entire animal letting nothing go to waste. The spicy-hot tang of nduja (also known as ‘ndugghi) is a singularly unusual flavor, made from pig’s fat and organ meats and mixed with liberal amounts of pepperoncinis. This salami-style delicacy (left alone to cure for an entire year) is a testament to the Calabrian patience of waiting until foods have reached their perfection before eating. Other salamis such as Capicola Calabrese and Sopressata di Calabria also come from the region and are served alongside local breads and cheeses.

Breads, cheeses and pastas are all important to Calabrian cooking.

Pane del Pescatore is a local bread specialty made with eggs and dried fruits. Focaccia and pita breads are popular in the region, reflecting the Greek and Arabic flatbread influences. Similarly, special pastries and dessert breads take on a Greek flavor with many being fried and dipped in honey.

Cheeses lean toward the goat and/or sheep milk varieties, though cow’s milk cheeses are becoming more common. Sciungata (a sheep’s milk cheese similar to ricotta), ricotta calabrese (a ricotta with the addition of  milk and salt), butirro (a buttery cow’s milk cheese) and the prized, caciocavallo silano, a cow’s milk cheese hung to dry thus developing its signature teardrop shape, are just a few of the cheeses found on the Calabrian table.

Calabrian pastas are hearty and varied, with the names of some of the more creative cuts like ricci di donna ( “curls of the lady”) and capieddi ‘e prieviti ( “hairs of the priest”) belying a whimsical spirit of the region’s people. Fusilli is a common pasta component in Calabrian dishes, as are Scilateddri, Lagane, Cavateddri and Maccheroni.

Make Some Calabrian Inspired Recipes At Home

Antipasto Course

Calabrian Eggplant

Serve with Italian Bread                                                                                                                                                                                                                                                                        

Serves 4 to 6 people

Ingredients

  • 2 large eggplants, peeled and cut into slices
  • 2 tablespoons salt
  • 2 roasted chili peppers, packed in oil, minced
  • 3 cloves of garlic, finely chopped
  • 1/4 cup of fresh oregano, minced or 1 tablespoon dried
  • 3 tablespoons of white vinegar
  • 1/4 cup of extra virgin olive oil
  • Fresh ground black pepper to taste

Directions

Cut the eggplant slices into one inch strips and place in a bowl.

Salt the fresh cut eggplant and let it set for an 1 hour.

Rinse the eggplant thoroughly under cold water.

In a large pot of boiling water, cook the eggplant for 4 to 5 minutes until tender. Drain.

Lay the eggplant out on a towel to dry.

In a medium size bowl, whisk together the olive oil, vinegar, chili peppers, garlic, oregano and pepper.

Lay the eggplant out on a plate and drizzle some of the oil mixture on top.

Place another layer on top and repeat until all the eggplant is used.

Refrigerate for 4 to 6 hours and serve chilled.

First Course

Pasta with Sardines

4-6 servings 

Ingredients:

  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup bread crumbs, made from stale bread
  • 1 onion, chopped
  • 1 garlic clove, minced
  • Freshly ground black pepper
  • 1 pound long, thick pasta, like perciatelli or bucatini
  • 1 teaspoon grated lemon zest
  • 2 tablespoons drained capers
  • 2 cans of sardines packed in extra virgin olive oil, undrained, (or 1/2 pound fresh, boned)
  • 1/2 cup chopped fresh parsley, plus more for garnish.

Directions

Bring a large pot of water to a boil and salt it. Add the pasta to the boiling water and cook until al dente; drain, reserving 1/2 cup of the cooking liquid.

Put 1 tablespoon oil in a large skillet over medium heat. When it’s hot, add the breadcrumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove.

Add the remaining oil and the onion and garlic to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines with the oil the fish was packed in; cook, stirring occasionally, until just heated through, about 2 minutes.

Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and the reserved pasta water to moisten. Taste and adjust seasoning, garnish with parsley and remaining bread crumbs.

Second Course

 Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives

Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives

Serves 4

  • 1 large red bell pepper, cut into bite-size chunks
  • 8 lamb chops, each about 1″ thick
  • Sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped onion
  • 2 cups Italian chopped tomatoes, such as Pomi
  • 3 tablespoons Italian flat-leaf parsley, chopped
  • 1/4 cup green olives in brine, pitted and coarsely cut up
  • freshly ground black pepper

Directions:

Cut each pepper lengthwise, remove the stem, seeds, and core. Cut into approximately 1 1/2″ squares.

Salt lamb chops on both sides. Pour olive oil into a 12″ skillet over medium-high heat. When hot, add lamb chops. Brown thoroughly on one side, turn, and brown thoroughly on the other side (cook to your liking). Remove from the pan to a plate (cover with foil).

Add chopped onion to the pan and cook over medium heat, stirring frequently, until it becomes soft and golden. Add the tomatoes, stirring occasionally, and cook for 5 minutes. Add the peppers, parsley, olives, salt and black pepper.  

Turn the heat down to medium. Cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.

Sprinkle the chops with freshly ground pepper and put them into the pan with the sauce. Turn the chops over several times to coat them well and after a minute or so turn the full contents of the skillet onto a warm platter and serve.

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Posted by in Bread, Calabria, eggplant, Fish, Healthy Italian Cooking, Italian Cuisine, Lamb, Olive Oil, Pasta, sardines, tomatoes, Vegetables Tags: , ,

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The Cuisine Of Italy – Cosenza

January 18, 2013
Cosenza

TOWN CENTER

Cosenza is one of the most highly populated provinces of Italy and occupies about 44% of the Calabrian region, basically the whole northern and central parts of the area. The landscape is unique and characterized by mountains,  hills, plains and deep valleys bounded by the Busento and the Crathis rivers. Cosenza is one of the most ancient cities in Calabria and is situated on seven hills in the valley of Crati. The area in and around Cosenza exhibits signs of historic transitions since the prehistoric period with sites in the area attesting to human presence during those prehistoric times.

The fortress, Rocca Imperiale, overlooks the Ionian Sea, and was built by Frederick II.

Important water travel routes have existed here since the Magna Graecia and Roman periods. In 204 BC, the region was conquered by the Romans, and became an important route along the Via Popilia, connecting Rome to Sicily. In the Middle Ages this land was conquered by the Byzantines, who brought economic benefits to the territory with the introduction of new agricultural techniques and architectural design. Byzantine influences are still present in the elegant architecture of the city, as well as the influences of the Normans, the Angevins, the Aragonese and the Spaniards, who all left their traces in the centuries that followed.

Cosenza Church of San Domenico

CHURCH OF SAN DOMENICO, COSENZA

Due to its cultural past, it was known as the Athens of Italy and today it houses the largest university campus of the nation. The city of Cosenza is rich in art and culture and officially recognized as a “City of Art” in the Calabria region. Cosenza is also called the capital of the Bruzi. The Bruzi were an ancient population who lived in southern Italy and they settled in the area of land that lies between the woods of the Sila plateau and the Crati Rivers. They took economic and social control of these areas following the decline of the Greek dominance and, in the 4th. century BC, they attained independence forming their capital Cosenza, formerly called Cosentia.

The old city is characterized by steep and narrow alleys and, during the few last years, this area has experienced a renewed vibrancy. This section is one of the most beautiful and ancient city centers in Italy, where one can find historical buildings, manor houses, an urban plan, and a labyrinth of streets around the old buildings and churches that have existed for centuries.

The cultural activity of the city centers around theater and opera events held in the Rendano Theater, the historical Cinemateatro Italia and the Teatro Stabile d’Innovazione of Calabria. The Accademia Cosentina promotes culture, artists and scientists.The Brettii Museum, officially opened in 2009, in the 15th. century complex of St. Agostino and is located in the center of the city. The Museum of the Rimembranze and the Open-Air Museum Bilotti can also be found there.

RENDANO THEATER

The variety in the landscape here makes the province of Cosenza an ideal place for long outdoor excursions. The trekking routes will lead you to the discovery of small churches and a beautiful countryside that you can admire from charming wooden bridges. The flat, hilly areas are usually used for horse riding. Photography enthusiasts will draw plenty of inspiration for their picture taking. During wintertime, organized snowshoe excursions in the mountains are popular, while ski establishments can be found in the highest areas of the Sila Mountains.

COUNTRYSIDE

The National Park of Pollino offers opportunities to practice rafting and canoeing, especially on the river Lao, among the canyons and gorges. During recent years, Nordic walking has become more widespread, as it is a gentle sport, suitable for everybody. Water parks can be found along the coast, like Odissea 2000, in Zolfara. The area is well equipped for water sports, from windsurfing to water skiing, as well as beach volleyball.

Inland, many fairs and festivals offer opportunities to taste local dishes and discover local traditions.The culinary specialties of Cosenza are based on local, simple foods. Such specialities, as the Cuddrurieddri, are salted doughnuts prepared for the Immacolata Feast or for Christmas time. The Turididdri are fried Christmas pastries covered with figs and honey, while the Scaliddre are sugar-glazed.

First courses offer fresh fusilli pasta with potatoes, sauteed potatoes, onions and peppers, broccoli with sausages, thick tagliatelle pasta with chickpeas and fresh pasta with mushrooms. Among the fish dishes, the most famous are fried cod and spaghetti with anchovies and breadcrumbs.

Pitta ‘mpigliata, a traditional Christmas dessert pastry,  Mostaccioli, pastries prepared for the Feast of Saint Joseph and focaccia bread made with honey or figs, mulled wine, flour and almonds and formed into different religious shapes are popular desserts. The area is well known for its anise liqueur.

Make Some Cosenza Inspired Recipes At Home:

First Course

Italian Peppers, Onions and Potatoes

Serve with Italian bread

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves chopped garlic
  • 2 large potatoes, cubed into 1 inch pieces
  • 1 large onion, cut into 1 inch pieces
  • 1 tablespoon paprika
  • 1 teaspoon. salt
  • 1/2 teaspoon pepper
  • 2 lbs. sweet long Italian frying peppers or red bell peppers, seeded and cut into 1 inch strips 
  • 1 lb. long hot Italian peppers, seeded and cut into 1 inch strips
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh oregano or 1 tablespoon dried
  • 1 teaspoon of red wine vinegar

Directions:

Heat oil in a large skillet and add garlic, onion, potatoes, paprika, salt, and pepper.

Cook on medium heat for 10 minutes, turning occasionally. Add sweet and hot peppers, crushed red pepper and oregano.

Cook until peppers and potatoes are tender, stirring often. Stir in vinegar.

Second Course

Simmered Tuna Steaks

Ingredients:                                                                                                                               

  • 1 ½ lbs. fresh tuna cut into 4 even sized steaks
  • 2 oz pancetta
  • 1 large clove garlic, peeled
  • 1 onion, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 4 tablespoons dry white wine
  • 2 tablespoons chopped fresh parsley
  • 4 boned anchovy fillets packed in oil, drained
  • 1 1/4 cups Pomi chopped tomatoes or equivalent fresh tomatoes
  • 1/2 hot dried red chilli pepper, chopped or 1/4 teaspoon crushed red pepper
  • Sea salt and freshly milled black pepper

Directions:

  1. Chop the pancetta finely and set aside.
  2. Chop the garlic and onion together and set aside.
  3. Pat the tuna dry with paper towels.
  4. Season the dry tuna steaks thoroughly on both sides with salt and pepper.
  5. Heat the oil in a wide skillet.
  6. Coat the tuna lightly on either side in flour and cook the steaks for 3 minutes on either side in the hot oil.
  7. Sprinkle with the wine and allow the alcohol to boil off for 1 minute.
  8. Remove the fish to a plate.
  9. Put the pancetta, garlic and onion and half the parsley in the skillet.
  10. Saute gently for about 5 minutes, then add the anchovy fillets and mash them into the ingredients in the skillet with a fork.
  11. After a minute or so, add the tomatoes and stir together thoroughly.
  12. Add the chilli and simmer slowly for about 15 minutes, then slide in the fish. Heat through thoroughly for about 8 minutes, turning them over gently once.
  13. Arrange the tuna on a warmed serving dish, cover with the sauce and sprinkle with remaining parsley just before serving.

Dessert Course

Chocolate-Dipped Figs with Almonds                                                                                                                           

Makes 2 dozen

Ingredients:

  • 1 1/4 cups semisweet chocolate chips
  • 2/3 cup chopped unsalted toasted almonds
  • 24 plump dried figs, such as Calimyrna

Directions

Line a large baking sheet or tray with parchment paper.

Place almonds into a wide, shallow dish.

Put chocolate into a small pot and heat over medium low heat, stirring constantly, until melted and smooth, about 5 minutes. Working with one at a time, hold a fig by the stem and carefully dip it into the chocolate, coating it about halfway up. Shake off any excess chocolate, roll the bottom in almonds and transfer to the paper lined tray.

(If chocolate becomes too stiff, reheat it briefly over medium low heat.)

Set figs aside in a cool spot until chocolate is set, about 2 hours. Alternately, chill the figs in the refrigerator for about 20 minutes to allow the chocolate to harden, and then return them to room temperature.

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Posted by in Bread, chocolate, Cosenza, Desserts, figs, Fish, Healthy Italian Cooking, Italian Cuisine, Olive Oil, onion, peppers, potatoes, Seasonings, tomatoes, tuna, Vegetables Tags: , ,

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What Type Of Oil Should I Use?

January 8, 2013

For centuries, people have rendered fat, squeezed olives, collected cream and caught fish to obtain the fatty acids their brains, nervous systems, immune systems and body cells need to function well. Luckily for us, things are a bit easier these days and the oils we need for good health are readily available. Not all oils are created equal, though. No one oil can be used for all things; instead, each has its distinct place in the kitchen.

Keep these basic categories in mind when you’re cooking:

For baking: Coconut, palm, canola and high oleic safflower and sunflower oil work best.

For frying: Because they stand up well to the heat, peanut, palm and sesame oil are ideal for frying.

For sautéing: canola, coconut, grapeseed, olive, sesame and high oleic safflower and sunflower oils.

For dipping, dressings and marinades: When it comes to making dressings and marinades, or finding oil that’s perfect to serve alongside crusty bread for dipping, you’re looking for flavor. For this purpose look to avocado, flax, olive, peanut, toasted sesame or walnut oil.

TYPES OF OILS

Avocado Oil: Pressed from avocados, this smooth, nutty oil is more than 50% monounsaturated, making it a heart-healthy choice. Use it in salad dressings or to saute fish, chicken, sweet potatoes or plantains.

Canola Oil: A cousin to cabbage and Brussels sprouts. In fact, it’s a variety of rapeseed that’s part of the mustard family. It’s beneficial due to its fatty acid profile and omega-3 and low saturated fat contents. It is perfect for light cooking, sauces and desserts, such as, homemade mayonnaise or tender cakes.

Coconut Oil: Pressed from the fruit of the coconut palm tree, coconut oil is ideal for light and subtly flavored dishes. This oil is particularly good to use for making popcorn and hash browns.

Corn Oil: Most corn oil is extracted only from the germ of the corn kernel and is golden yellow in color; unrefined oil will have a darker color and richer corn taste. Use in salad dressings and dips with stronger flavors like peppers or garlic.

Grapeseed Oil: Grapeseed oil is extracted from the seeds of grapes, a byproduct of the winemaking industry. Use it on salads and raw veggies or in dips, sauces and salsas. Mix grapeseed oil with garlic and basil, then drizzle it on toasted bread.

Olive Oil: A mainstay of the Mediterranean diet and one of the oldest known culinary oils, olive oil is a heart-friendly monounsaturated fat. Extra virgin olive oil results from the first cold-pressing of olives. Regular olive oil is a blend of refined olive oil and extra virgin olive oil. Drizzle over hummus or grilled vegetables.

Peanut Oil: Peanut oil’s high monounsaturated content makes it heart-healthy. Peanut oil is excellent for frying, light sauteing and stir-fries.

Sesame Oil: The seed of the sesame plant provides sesame oil, which has a high antioxidant content. Unrefined sesame oil is a key flavor component in sauces or dressings. Use refined sesame oil for high heat frying and toasted sesame oil for stir fries and Asian sauces and dips. 

HEALTH FACTS

Fats and oils also play crucial roles in stabilizing blood sugar levels, providing raw materials for making hormones and contributing to a healthy immune system. But remember everything in moderation. Since all fats are calorie-rich, remember not to overindulge.

Fats are one of the three major nutrients of the human diet. The other two are carbohydrates and protein.Triglycerides are the chemical form of fats in food and in the body. Think of fats as a building and triglycerides as the bricks that give it shape. Every triglyceride “brick” consists of a mixture of three fatty acids — saturated, monounsaturated and polyunsaturated.

A particular fat is defined by the combination of fatty acids that make up its “bricks.” The triglyceride bricks in olive oil, for example, have many more monounsaturated fatty acids than it does saturated or polyunsaturated fatty acids, making olive oil a monounsaturated fat.

MONOUNSATURATED

Monounsaturated fats are heart-healthy because they maintain good HDL cholesterol levels while lowering bad LDL cholesterol levels. They are more chemically stable than polyunsaturated fat but not as stable as saturated fat. This means they keep better than polyunsaturated oils but not as well as saturated oils.

They are most appropriate for light cooking or used raw in salad dressings and the like. Oils that are predominantly monounsaturated include olive, avocado, peanut and sesame. When stored at room temperature, monounsaturated fats are typically liquid, but they are likely to solidify when stored in the refrigerator.

POLYUNSATURATED

Due to their unstable chemical structure, polyunsaturated fatty acids are more susceptible to rancidity than saturated and monounsaturated fatty acids, especially after prolonged contact with oxygen, light or heat. Oils that are predominately polyunsaturated include walnut, grapeseed, soy, corn and fish oils. These are liquid at room temperature. 

Many experts don’t recommend polyunsaturated oils for cooking because they are so easily damaged by heat. They are best used in their raw form, and used quickly at that. Never keep polyunsaturated oils beyond their expiration date. If cooking is necessary, use low temperatures. Polyunsaturated oils should be stored refrigerated in dark bottles.

SATURATED

Saturated fats are the most chemically stable, giving them a long shelf life and the ability to withstand high cooking temperatures. Typically solid at room temperature, saturated fats are found primarily in animal fats and tropical oils.

In general, animal fats such as butter, cream and tallow are predominantly saturated, however, two of the most highly saturated fats — coconut oil and palm kernel oil — come from vegetable sources. Furthermore, animal fats like lard, chicken fat and duck fat are predominantly monounsaturated, while fish oils are predominantly polyunsaturated. And, it is interesting to note that the fatty acid composition of animal fat can vary depending on the diet of the animal.

 Animal fats have their place in the kitchen. Many believe that lard makes the best pie crust, and several traditional Hispanic dishes rely on lard for their distinctive flavor. Butter is the most common animal fat in the kitchen and good quality butters are available, as are cream and other dairy-based products used in cooking.

TRANS FATS

Trans fatty acids are chemically altered, man-made fats found in partially hydrogenated oils. The hydrogenation process, in common use since the early 20th. century, injects hydrogen into vegetable fats under high heat and pressure. This saturates what was previously an unsaturated fat and results in a chemical configuration that is not found in nature and is very rich in trans fatty acids. This is done to make vegetable oils, which are normally liquid at room temperature, solid and more chemically stable, thereby extending the shelf life of products in which they are used. Very small amounts of trans fats do occur naturally in some products such as milk, cheese, beef or lamb.

Trans fats are doubly harmful because they lower HDL (good) cholesterol and raise LDL (bad) cholesterol levels, increasing the risk of coronary heart disease. In fact, trans fatty acids have an even worse impact on cholesterol levels than diets high in butter, which contain saturated fat. A 2002 report by the Institute of Medicine (a branch of the National Academy of Sciences) concluded that trans fats are not safe to consume in any amount.

The Trans Fat Labeling Law

Effective since January 1, 2006, all products that have a Nutrition Facts Panel must declare the amount of trans fat per serving. This has forced many conventional food manufacturers to reduce or eliminate trans fats from their products. But trans fat still has a significant presence in restaurants and with other food vendors who are not affected by the labeling law.

Some packaged products may still contain significant amounts of trans fats, such as: margarine, shortening, baked goods (pastries, pies, cookies, doughnuts), breakfast cereals, fried foods, crackers and snack foods such as potato chips.

SOME FACTS ABOUT OIL

Heat and light can damage oils, particularly polyunsaturated ones, so keep them in the refrigerator to avoid rancidity. For the record, you’ll know your oil is rancid if it takes on a characteristic bad taste and smell, in which case you should toss it and buy fresh oil.

Some oils, olive oil among them, become cloudy or solidified when refrigerated. It doesn’t affect their quality at all. A few minutes at room temperature and the oil will be back to normal.

Heating oils beyond their smoke point — the temperature at which the oil begins to smoke, generating toxic fumes and harmful free radicals — is never a good idea. Always discard oil that’s reached its smoke point, along with any food with which it had contact. Unsure of an oil’s smoke point? Most labels on bottles of oil will give you the correct temperature.

Some oils are refined to make them more stable and suitable for high temperature cooking. Keep in mind, though, that the process removes most of the flavor, color and nutrients from the oils, too. That’s why refined oils are acceptable for baking and stir-frying, where their high smoke point and neutral flavors are a plus. On the other hand, unrefined oil is simply pressed and bottled so it retains its original nutrient content, flavor and color. Unrefined oils add full-bodied flavor to dishes and are best used for low- or no-heat applications.

Recipes To Try 

COCONUT OIL

 

Whole-Wheat Ginger Scones

Coconut oil is the perfect non-dairy fat to use for scones and other baked goods. These scones have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.

Ingredients:

  • 2 cups whole-wheat pastry flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons coconut oil
  • 2/3 cup buttermilk
  • 1 tablespoon agave nectar or mild honey
  • 1/2 cup finely diced candied ginger

Directions:

 Preheat the oven to 400 degrees F.  Line a baking sheet with parchment.

Sift together the flour, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.

 Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you’re using a mixer, it will still have some lumps.

Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.

Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.

Yield: 12 scones.

GRAPESEED AND WALNUT OILS

 

Radicchio Salad With Beets and Walnuts

Walnut vinaigrette is especially good with bitter greens like radicchio.

For the dressing:

  • 1 tablespoon sherry vinegar or fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • Salt to taste
  • 1/2 to 1 teaspoon Dijon mustard (to taste)
  • 1 very small garlic clove, puréed
  • 2 tablespoons grapeseed oil
  • 2 tablespoons walnut oil
  • Freshly ground pepper

For the salad:

  • 4 small golden or red beets, roasted, peeled and cut in wedges
  • 1 large or 2 small radicchio,
  • 2 tablespoons broken walnuts
  • 4 to 6 white or cremini mushrooms, sliced
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons minced chives

Directions:

Make the dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.

Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Yield: 4 servings.

AVOCADO OIL

Pan-Roasted Sea Bass with Citrus and Avocado Oil

Delicately flavored avocado oil can lose its personality when heated; pour a touch of the oil over food just before serving.

Yield: Makes 4 servings

Ingredients:

  • 2 oranges
  • 2 pink grapefruits
  • Kosher salt, freshly ground pepper
  • 4 – 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1″ thick)
  • 1 tablespoon grapeseed oil
  • 1 avocado, halved, pitted, peeled, cut into wedges
  • 4 tablespoons avocado oil

Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.

Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4–5 minutes.

Turn fish, transfer to oven, and roast until just opaque in the center, 3–5 minutes.

Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.

PEANUT OIL

 

Sear-Roasted Pork Chops with Balsamic-Fig Sauce

Be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.

Serves four. Sauce yields about 1/2 cup, enough for four servings.

For the Pork:

  • 4 boneless center-cut pork chops, 1 to 1-1/2 inches thick (2 to 2-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons peanut oil

For the Balsamic-Fig Sauce:

  • 1 cup low-salt chicken broth
  • 3 tablespoons. balsamic vinegar
  • 1/4 cup finely chopped dried figs
  • 1-1/2 tablespoons honey
  • 1 teaspoons. chopped fresh thyme
  • 1 tablespoon unsalted butter, cut into four pieces
  • Kosher salt and freshly ground black pepper

For the Pork:

Heat the oven to 425°F. Turn the exhaust fan on to high. Pat the pork chops with paper towels. Season both sides generously with salt and pepper (about 1 teaspoon of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat. Add the oil, swirl it around the pan, and then evenly space the pork chops in the pan. Cook without touching for 2 minutes.

Using tongs, lift a corner of the pork, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more min. before flipping.) Cook the second side for 1 minute and then transfer the skillet to the oven.

Roast until the pork reaches an internal temperature of 145°F and is just firm to the touch, about 5 to 8 minutes. Using potholders, carefully remove the pan from the oven, transfer the pork to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.

For the Balsamic-Fig Sauce:

Pour off any excess fat from the skillet. Return the pan to high heat and add the chicken broth and balsamic vinegar. Cook, scraping the pan with a wooden spoon to incorporate any browned bits, until the broth is reduced to about 1/2 cup, about 5 min. Stir in the figs, honey, and thyme and cook until the sauce is reduced by another 1 to 2 tablespoons, about 1 min. Add the butter and swirl it into the sauce until it’s completely melted. Season with salt and pepper to taste. Drizzle the sauce over the pork chops.

OLIVE OIL

Olive Oil-Braised Vegetables

Serves 4-6

Ingredients0

  • 1 cup extra-virgin olive oil
  • 1 tablespoon anchovy paste
  • 1/2 teaspoon crushed red chili flakes
  • 6 sun-dried tomatoes, thinly sliced lengthwise
  • 6 cloves garlic, peeled and smashed with the side of a knife
  • 6 sprigs rosemary
  • 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
  • 1 lb. baby Yukon Gold or new potatoes
  • 1 medium head broccoli, cut into florets, stalk cut into large pieces
  • 1/2 medium head cauliflower, cut into florets, stalk cut into large pieces
  • 2 tablespoons finely chopped parsley
  • 2 sprigs marjoram, stems removed
  • Kosher salt and freshly ground black pepper, to taste

Directions:

Put the olive oil, anchovy paste, chili flakes, sun-dried tomatoes, garlic, rosemary , and lemon slices in a 6-qt. Dutch oven. Place over medium high heat and cook, stirring occasionally , until fragrant and the garlic and the lemon slices are lightly browned, about 5 minutes.

Add the potatoes, broccoli, and cauliflower to the pot and stir once or twice to coat in oil. Cook, covered, without stirring, until the vegetables begin to brown and soften, about 30 minutes.

Stir vegetables gently, replace the lid, and reduce the heat to medium-low; cook until the vegetables are very soft and tender, about 30 minutes more.

Remove the vegetables from the heat, and stir in parsley and marjoram. Drain vegetables and place in a serving dish. Season with salt and pepper.

Related articles

Posted by in citrus, Fish, Fruit, Healthy Italian Cooking, Italian Cuisine, Olive Oil, Pork, Salad, Salad Dressing, scones, sea bass, Vegetables Tags: , , , , , , ,

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Cold Weather Salads

November 13, 2012

Winter salads can’t rely on ripe tomatoes and delicate butter lettuce to make them shine. Instead hearty greens, salty cheese, dried fruit, and crunchy nuts are the flavorful ingredients that make winter salads delicious. Use the ideas below as a springboard to create your own winter salads.

Avoid the wilted lettuce mixes flown in from faraway places. Instead, select hearty greens, crunchy chicories, or crisp cabbage that flourish in winter. Many greens you may be used to cooking, chard and  kale in particular, are perfectly good for salads.

Hearty greens and chicories can handle a lot of flavor, Feta, goat, and blue cheeses are all great matches for winter salads—just crumble them on top. Olives—either whole pitted, or pitted and chopped—are also good additions.

 

Hearty greens and chicories have a lot of body and texture of their own, so feel free to add crunch to the dish. Nuts, croutons, slices of radish, pieces of fennel, slim coins of carrots—anything that will work your teeth and jaws just a little bit.

 

The slightly bitter taste of winter greens and chicories can be altered with a little bit of sweetness. Roasted beets are good to use, as are winter fruits like pears, oranges, kumquats or dates. Dried fruit like raisins, cranberries, or blueberries add texture and sweetness.

Like a Caprese Salad or Marinated Green Beans, summer salads don’t always involve leaves. Good winter salads don’t have to involve greens. Roasted beet salads, celery and red onion salads or lemony lentil salads are all examples of leafless salads.

Lunch or First Courses

Winter Citrus Salad with Honey Dressing

Ingredients:

  • 2 tangerines
  • 1 pink grapefruit
  • 1 navel orange
  • Salt
  • 1/2 small red onion or 1 shallot, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon honey
  • Lime or lemon juice to taste
  • 1/4 teaspoon freshly chopped tarragon or a pinch dried.
  • Arugula

Directions:

Peel citrus, removing as much pith as possible, and cut into segments. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.

Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Yield: 4 servings.

 

Apple-And-Zucchini Salad

Ingredients:

  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 large Red Delicious apples, diced
  • 1 large Granny Smith apple, diced
  • 1 green bell pepper, cut into thin strips
  • 2 small zucchini, thinly sliced
  • 2 cucumbers, peeled and thinly sliced (if not available substitute another vegetable)
  • Lettuce (whatever is in season)

Directions:

Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously.

Combine apple and next 3 ingredients; toss with dressing. Serve on individual lettuce-lined serving plates.

Yield: 8 to 10 servings

Roasted Beet Salad

Ingredients

  • 1 1/2 pounds beets (gold beets are attractive if you can find them), stems removed and washed
  • 3 tablespoons olive oil, divided
  • 1/4 red onion, thinly sliced
  • 1 Serrano chile, seeded and thinly chopped
  • 1 teaspoon minced ginger
  • 2 tablespoon parsley, chopped
  • pinch of sugar
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • walnuts

Directions:

Preheat the oven to 350°F. Sprinkle the beets with salt and 1 tablespoon of the olive oil. Wrap in aluminum foil, leaving a little hole in the top facing up, and set in a roasting pan. Cook until easily pierced with a knife, about 45 minutes or until very tender.

Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, sugar, and red wine vinegar.

When beets are done and cool enough to handle, peel and chop into 1/2 inch pieces.

Mix with the rest of the ingredients. Season with salt and pepper and add the parsley.

Dinner Salads or Second Courses

Potato Chicken Salad

Ingredients

  • 1 pound small uncooked red potatoes
  • Salt
  • 2 pounds uncooked boneless, skinless chicken breasts
  • 3/4 pound green beans
  • 2 medium celery stalks, thinly sliced
  • 4 oz seedless grapes, halved (about 1 cup)
  • 1/4 cup fresh lemon juice
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh tarragon leaves, chopped
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup olive oil

Directions:

Bring a large pot of water to a boil over high heat; add salt and potatoes and cook until tender when pierced with a fork, about 20 minutes. Remove potatoes from water with a slotted spoon or strainer; set potatoes aside but maintain water’s boil.  Add green beans to boiling water and blanch until crisp-tender, about 1 1/2 to 2 minutes; drain in a colander.

Meanwhile, coat broiler rack with cooking spray; preheat broiler. Broil chicken five inches from heat, turning occasionally, until cooked through, about 10 minutes; set aside. ( You can also use a stove top grill pan.

When chicken has cooled, slice into bite-size chunks; place in a large serving bowl. Slice potatoes into 1-inch chunks and cut green beans into 1-inch pieces; gently toss with chicken. Add celery and grapes.

To make dressing:

In a small bowl whisk lemon juice, broth and mustard; then, whisk in tarragon, 1/2 teaspoon salt and the pepper. Drizzle in oil in a slow stream, whisking all the while, until dressing turns creamy, about 1 minute. Toss salad with dressing, taking care not to break up potatoes. If desired, cover and refrigerate for up to 2 days. Yields about 1 1/2 cups per serving.

 

Tuscan-Styled Tuna Salad

Ingredients:

  • 12 oz. Italian tuna in olive oil, drained and oil reserved
  • 15-oz can small white beans, (cannellini or great northern, rinsed)
  • 10 cherry tomatoes, quartered
  • 4 scallions, trimmed and sliced
  • 2 tablespoons reserved tuna oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Chopped parsley for garnish

Directions:

Combine tuna, beans, tomatoes, scallions, tuna oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate before serving. Garnish with parsley.

What’s in the Refrigerator Pasta Salad

Ingredients:

  • 1 pound Rotini or Penne pasta
  • 4 cups mix-ins (see below)
  • Dressing: Herbed Vinaigrette (recipe follows) or
  • Homemade Buttermilk Dressing (recipe follows)

Directions:

Cook pasta according to package directions; drain. Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate up to 8 hours; toss again before serving. Add additional dressing, as desired.

Makes 8 servings.

Suggested Mix-Ins:

Crisp-tender cooked vegetables: green beans, broccoli, asparagus, sugar snap peas, green peas, edamame, zucchini, yellow squash

Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions

Other: olives, cheese – shredded, crumbled or cubed, herbs

Meats: Salami strips, cooked chicken, cooked tuna and shrimp, crab, cooked salmon, grilled ham, leftover beef steak slices, prosciutto

Dressings:

Herbed Vinaigrette

Ingredients:

  • 1/2 cup white wine vinegar
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup finely chopped fresh herbs such as thyme, basil, rosemary, parsley

Directions:

In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic. Add herbs.

Makes 3/4 cup.

Homemade Buttermilk Dressing

Ingredients:

  • 1/2 cup lowfat buttermilk
  • 1/2 cup light mayonnaise
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon no-salt garlic and herb seasoning blend (Mrs. Dash)
  • 1/4 teaspoon salt
  • Coarse-ground black pepper

Directions:

In small bowl, stir together buttermilk and mayonnaise. Add remaining ingredients; stir to mix well. Add additional buttermilk if needed for consistency. Let stand about 10 minutes to thicken or chill until needed.

Makes 1 cup.

 

 

 

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Posted by in apples, Beans, celery, Cheese, Chicken, citrus, Dinner, Fruit, greens, Healthy Italian Cooking, Italian Cuisine, Lunch, Olive Oil, orange, Pasta, potatoes, Quick meals, Salad, Salad Dressing, tomatoes, Vegetables, zucchini

4 comments

Family Favorite Side Dishes

November 12, 2012

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

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

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

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

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

Cranberry Sauce

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

Makes about 2 cups

Ingredients:

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

 Directions:

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

 

Maple Roasted Sweet Potatoes

Ingredients:

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

Directions:

Preheat oven to 400°F.

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

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

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

Olive Oil Mashed Potatoes

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

Ingredients:

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

Directions:

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

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

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

Celery Bake

Ingredients:

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

Directions:

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

Preheat oven to 350 degrees F.

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

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

Bake casserole 30 minutes.

 

Italian Baked Macaroni with Fontina

Ingredients

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

Directions

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

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

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

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

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

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

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

Number of servings-6

 

Balsamic-Glazed Cipollini Onions

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

Serves 4

Ingredients

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

Directions

Preheat oven to 400 degrees F.

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

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

 

Creamed Spinach

Ingredients:

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

Directions

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

Add spinach and heat.

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

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

Spinach-Stuffed Tomatoes

Ingredients

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

Directions

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

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

 

Cherry-Stuffed Acorn Squash

Ingredients

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

Directions:

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

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

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

Related articles

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

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