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Healthy Italian Cooking at Home

Category Archives: Olives

Burgers Without The Grill

February 25, 2013

Hamburgers patties can be made with numerous different cuts of meat and using different methods of cooking.  Common cooking methods for hamburger patties include grilling, broiling and pan frying. However, where broiling and grilling causes the natural juices (fat) to drip away from the burgers as they cook, pan frying (or searing) the patties allows them to actually cook in their own juices. A number of preparations, both external and internal, can make flavorful hamburgers.

Sometimes, the simplest approach is the best. When making hamburger patties in a pan, a liberal use of salt and black pepper, maybe all you need to bring out the best flavor. Salt and black pepper (use kosher salt or sea salt and freshly cracked black pepper) allows the flavor of the meat to come through. Just dusting salt on the exterior of shaped patties isn’t enough. Put the ground meat in a bowl. Lightly break up the meat with your hands and sprinkle evenly with salt and, then, pepper. 

For some additional flavor, spices and seasoning can be added prior to cooking the patties. Add dried spices and seasonings, such as onion and garlic powder. For a little kick, add a small amount of ground cayenne pepper to the meat prior to shaping into patties. Oregano, thyme and paprika are also dried spices that go well with hamburger, as well as ground mustard seed. Worcestershire sauce or steak sauce can be added before you make your patties. They impart extra moisture to your burgers, as well as extra flavor.

The more you handle the meat, the denser and more rubbery it will become when cooked. After you’ve seasoned the meat, divide it into individual portions and, with lightly cupped hands, shape into patties. As soon as the patties hold together, stop.

Turn the burgers just once during cooking—and don’t be tempted to press on them. Pressing down on the burgers as they cook squeezes out the flavorful juices, which end up in the pan instead of in the burgers.

Many of us depend on thermometers when we’re cooking expensive steaks, but when it comes to burgers, we think it isn’t necessary.  Burgers should be cooked to just the right degree of doneness, don’t guess. Take the temperature in the center of each burger with an instant-read thermometer.

MEDIUM-RARE BURGER: 125 to 130 degrees, 2 to 3 minutes per side

MEDIUM BURGER: 135 to 140 degrees, 3 to 4 minutes per side

MEDIUM-WELL BURGER: 145 to 160 degrees, 4 to 5 minutes per side

WELL-DONE BURGER: 160 degrees and up, 5 minutes and up per side

Cooking on Top of the Stove:

If the meat has been frozen let it thaw in the refrigerator overnight.

Divide the meat and shape into patties, however big or small and thick or thin that you want them. Remember that ground beef shrinks when cooking, so take that into account when sizing.

Place the burgers in a large, deep skillet and turn the burner on medium heat. Make sure the handle is turned away from the front of the stove, especially if you have children.

Place a lid on the skillet. This will prevent grease from spattering all over the stove, making more of a job for you to clean up.

Cook the burgers for about 4 minutes for medium and then turn them over in the pan. Cook for 4 or 5 more minutes. It doesn’t take long to cook burgers, just watch them so they won’t burn or overcook.

Variation:

Heat a deep, large skillet.

Slice and cook 1 onion in 1 tablespoon butter; set aside in a small bowl and keep warm.

Shape the patties large and thin, when cooking they will shrink and become much thicker and juicy.

Place the patties in the pan and cover with a lid. Cook on medium-low heat.

Turn the burgers once the top is starting to brown.

DO NOT press down-if you press down you will not have juicy hamburgers.

When they are done (use the temperature chart above), cover the top with the cooked onion and put a slice of cheese on top of the hamburger. Cover the pan again for about a minute until the cheese starts to melt.

Cooking in the Oven:

Use a broiler pan that allows fat to drip away from the meat. If the burgers are large and thick, roast at 350 degrees F. for about 10 minutes and then finish under the broiler to brown.

Variation:

Preheat the oven to 325 degrees F. Line a cookie sheet with foil- put a cookie rack on top. Place the burgers on the rack and season them. Bake for about 15 minutes/ 20 minutes.

The following method works well for turkey burgers:

Ground turkey is a good substitute for ground beef or pork. Turkey is a leaner meat and it contains less fat. Instead of frying the turkey burger in oil on the stove top, you can bake them in the oven. Oven-baked turkey burgers take slightly longer to cook, but baking in the oven gives you a less crisp texture.

Heat the oven to 375 degrees F. Apply nonstick cooking spray to a baking dish.

Combine 1 lb. of lean ground turkey, 1 lightly beaten egg, 1 cup of crushed crackers or bread crumbs and salt and pepper to taste. Mix the ingredients together well.

Form the turkey mixture into four equal sized patties. Place them in the baking dish.

Bake the turkey burgers for 30 minutes or until they have an internal temperature of 165 degrees Fahrenheit. Turn the turkey burgers over once while they are baking in the oven.

Add a slice of cheese during the last 2 to 3 minutes of the cooking time. Once the cheese melts, remove the turkey burgers from the oven and serve them while hot.

The Perfect Indoor Burger

4 servings

Ingredients

  • 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
  • Kosher salt and freshly ground black pepper
  • 1 1/2 tablespoons canola oil
  • 4 slices cheese
  • 4 hamburger buns, split; toasted, if desired

Directions

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.(This prevents the burger from bulging in the center while cooking.)  Season both sides of each burger with salt and pepper.

IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Brush pan with the oil. Cook the burgers until desired doneness, according to the temperature chart above. Turn burgers half way through the cooking time. Cook turkey burgers until cooked through, about 5 minutes on the second side.

IF USING A SAUTE PAN : Heat the oil in the pan over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Turn over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked through, about 5 minutes on the second side.

Add the cheese to the tops of the burgers during the last minute of cooking. and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Serve the hot burgers on toasted buns with your favorite condiments.

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Pesto Turkey Burgers

Servings: 4

This Mediterranean-style turkey burger is flavored with basil pesto and crumbled feta cheese.

Ingredients::

  • 1 1/4 pounds lean ground turkey
  • 2 tablespoons basil pesto
  • 1 teaspoon minced garlic
  • 1/2 cup crumbled feta cheese, plus extra for topping
  • 1 1/2 teaspoons seasoned salt
  • 1/2 cup bread crumbs
  • 1 tablespoon olive oil
  • Sliced tomato and lettuce
  • Greek yogurt

Directions:

Add oil to a saute pan and heat to medium high. 

Mix together ground turkey, pesto, garlic, feta cheese, seasoned salt and breadcrumbs in a bowl until evenly blended. Form into 4 patties.

Cook pesto burgers until no longer pink in the center, about 5 minutes per side.

Serve on whole wheat buns or pita bread with tomato, lettuce, yogurt and additional feta cheese.

 

Chicken Parmesan Patty Melts

4 Servings

Ingredients

  • 5 tablespoons grated Parmesan cheese, divided
  • 1 cup marinara sauce, divided
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 pound lean ground chicken
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • 2 ciabatta rolls, split and toasted

Directions

In a large bowl, combine 3 tablespoons Parmesan cheese, 2 tablespoons marinara sauce, pepper and salt.

Crumble chicken over mixture and mix well. Shape into four patties.

Place on a baking sheet coated with cooking spray. Broil 4 inches from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear.

Top with remaining marinara, the mozzarella and remaining Parmesan.

Broil 1-2 minutes longer or until cheeses are melted. Top each roll half with a patty.

Pork Burgers

Makes 4 servings

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 3 cups thinly sliced Spanish onions
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon salt
  • 1 pound lean ground pork
  • 1 tablespoon finely chopped green olives
  • 2 teaspoons minced garlic
  • 2 teaspoons smoked paprika
  • 1/4 cup reduced-fat mayonnaise
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup Monterey Jack or Mozzarella cheese
  • 4 whole-wheat hamburger buns, toasted
  • 2 whole jarred roasted red peppers, halved lengthwise

Directions:

Heat oil in a large skillet over medium heat. Add onion and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half.

Preheat a stove top grill pan to medium.

Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and the salt. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.

Combine mayonnaise, lemon zest and lemon juice in a small bowl.

Oil the grill pan. Cook the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total. Top with cheese (1 tablespoon per burger) and cook until it is melted, about 1 minute more.

Assemble the burgers on toasted buns with the lemon mayonnaise, some of the reserved onions and  half a roasted pepper.

Salmon Burgers with Green Goddess Sauce

Serve on toasted hamburger buns or focaccia bread.

The key to perfect salmon burgers is to handle the fish delicately: don’t over season, over handle or over cook it.

Makes 4 servings

 Ingredients:

  • 1 pound wild salmon fillet, skinned
  • 2 tablespoons finely chopped red onion or scallion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon lemon juice
  • 1 tablespoon hot pepper sauce
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons Green Goddess Sauce (recipe follows)

 Directions:

With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), basil, hot sauce, lemon juice, salt and pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.

Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve with 1 tablespoon Green Goddess Sauce on each burger.

Green Goddess Sauce

Makes 1 1/4 cups

 Ingredients:

  • 3/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 4 anchovy fillets, rinsed and chopped
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers, rinsed
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Combine mayonnaise, sour cream, anchovies, chives, parsley, capers, lemon zest, lemon juice, salt and pepper in a food processor and pulse to combine.

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

 

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How To Store And Cook Winter Greens

February 11, 2013

Fresh greens should be crisp and not wilted (no slimy leaves). Separate beet and turnip greens from their roots before storing. Loosely wrap greens in slightly damp paper towels, then place in a plastic bag and refrigerate for up to 4 days. Wash just before using.

Bok Choy

A member of the cabbage family, mild and fresh-tasting bok choy is a staple of Asian cuisines. Rich in vitamins A and C and calcium, it cooks up in a flash, making it perfect for stir-fries. Tender baby bok choy—an immature bok choy plant with smaller, spoon-shaped leaves—is delicious raw. Don’t stop at stir-fries, though. Fold these sweet, vitamin C–packed leaves raw into salads, slaws or even chicken noodle soup.

Look for heads with bright green leaves and crisp white stalks with no holes or discolored spots. Bunches with large leaves are good for soups; narrower heads work well in stir-fries.

Trim and discard the thick base of the stalks; discard any discolored or tough leaves. Cut or tear the leaves from the stalks, except for baby bok choy, which can be used whole, halved, or quartered. Wash well.

Use bok choy alone as a colorful side or toss into any stir-fried dish—cook the chopped stalks first, then add the leaves. Bok choy adds a boost of nutrition to soups and holds up well to quick braising; be careful not to overcook it, as the leaves can become mushy. Baby bok choy can be cooked in the same manner or served raw in a salad.

Salmon With Bok Choy and Apple Slaw                                      

Serves 4

Ingredients:

  • 1 teaspoon olive oil
  • 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
  • Kosher salt and black pepper
  • 1/2 head bok choy, thinly sliced (about 6 cups)
  • 1 red apple, cut into bite-size pieces
  • 4 scallions, thinly sliced
  • 1/3 cup plain lowfat yogurt
  • 2 tablespoons fresh lemon juice

Directions:

Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/4 teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.

Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the salmon.

Collard Greens

They’re excellent with ham hocks, as every southerner knows. But this fiber-rich favorite is more versatile than you might think: Try collards sliced raw with avocado and sesame seeds or baked with Gruyère in a creamy gratin.

 

Stir-Fried Shrimp, Rice, and Collard Greens                                                                                     

Serves 4

Ingredients:

  • 3/4 cup long-grain white rice
  • 4 large eggs
  • 2 tablespoons plus 1/2 teaspoon soy sauce
  • 2 tablespoons canola oil
  • 1 pound peeled and de-veined large shrimp, tails removed
  • 6 scallions, cut into 1 1/2-inch pieces
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, chopped
  • 6 cups stemmed and sliced collard greens (about 1 bunch) or sliced bok choy
  • 2 tablespoons rice vinegar
  • Chili sauce, for serving

Directions:

Cook the rice according to the package directions. In a medium bowl, whisk together the eggs and 1/2 teaspoon of the soy sauce. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the egg mixture and cook, stirring and tilting the pan, until just set, 1 to 2 minutes. Fold the egg in half and transfer to a cutting board; cut into 1-inch strips.

Add the remaining tablespoon of oil to the skillet. Add the shrimp and cook, tossing occasionally, until opaque throughout, 4 to 6 minutes; transfer to a plate.

Add the scallions, ginger, and garlic to the drippings in the skillet and cook for 1 minute. Add the collard greens and cook, tossing often, until tender, 1 to 2 minutes. Add the rice, vinegar, shrimp, egg and the remaining 2 tablespoons of soy sauce to the skillet and cook, tossing, until heated through, 2 to 3 minutes. Serve with the chili sauce.

Tip: To make this a vegetarian dish, substitute one 14-ounce package of extra-firm tofu (drained and cut into 1-inch pieces) for the shrimp.

Spinach

Tied with kale as the most nutritious of all the greens, it delivers more than a dozen flavonoids (anti-inflammatory and cancer-fighting compounds) and half the recommended dose of vision-maintaining vitamin A in one 1/2-cup serving. Eat it in the morning in an omelet, for lunch in a salad or a wrap or at dinner as a side dish. The crinkly leaves of savory spinach are more flavorful (though slightly tougher) than the flat-leaf variety. Whichever kind you choose, look for a deep, dark color and unbroken leaves with no signs of wilting or yellowing.

Refrigerate spinach unwashed (moisture speeds decay) and loosely wrapped in a plastic bag. Spinach sold in bunches will last up to 3 days. For washed and packaged spinach, follow the expiration date, no matter how fresh the leaves appear, since bacteria can develop. (Most packaged spinach has a 2-week shelf life.)

Chop off the root ends and any thick stems, then wash the leaves in a bowl of cold water. (They can be sandy, so change the water several times.)

Besides being used in salads and side dishes, spinach can be added to soups to beef up the nutrition. Though it’s known for having lots of iron, spinach must be eaten with tomatoes or citrus in order for that iron to be absorbed properly.

Spinach and White Bean Dip                                                                                

Serves 8 (makes 1 1/2 cups

Ingredients:

  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 15.5-ounce can cannellini beans, rinsed
  • 2 1/2 cups spinach
  • 1/4 cup fresh dill sprigs
  • 1 tablespoon lemon juice
  • Kosher salt and black pepper
  • Crostini, for serving

Directions:

 In a small saucepan, heat the oil with the garlic over medium heat until fragrant, 2 to 3 minutes; let cool.

 In a food processor, combine the garlic oil, beans, spinach, dill and lemon juice. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper and puree until smooth. Serve with the crostini.

Tip: Try using tender-leaf herbs, like basil or tarragon, along with (or in place of) the dill.

Mustard Greens 

These vitamin A–filled leaves add a spicy jolt (think horseradish) to braises, curries and pasta. Peppery, pungent and popular in the South, mustard greens are packed with calcium and vitamins. Some people find them overly bitter, but cooking tames their flavor. Kale, Swiss chard and spinach all make good substitutes. Refrigerate unwashed (moisture speeds decay) in a tightly sealed bag for up to 1 week.

Remove any thick ribs or stems, which can be tough, then wash the leaves in a bowl of cold water. (They can be sandy, so change the water several times.) If the taste of the greens is too strong, try blanching them in salted water before cooking.

Traditionally flavored with chunks of ham or bacon, they take on a delicious smoky flavor when sauteed. They can also be sauteed with minced garlic or simply steamed or boiled. Small, tender leaves can be eaten raw in salads.

Lentil Stew With Mustard Greens and Sausage                                         

Serves 4

Ingredients:

  • 1 tablespoon olive oil
  • 3/4 pound Italian sausage links, casings removed
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 6 cups low-sodium chicken broth
  • 6 cups stemmed and torn mustard greens (about 1 bunch) or kale
  • 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
  • 1 cup dried lentils
  • Kosher salt and black pepper

Directions:

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.

Add the broth, mustard greens, sweet potatoes, lentils, 1/2 teaspoon salt and 1/4 teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, until the lentils and sweet potatoes are tender, 30 to 35 minutes.

Tip: Cooking mustard greens for long periods of time helps tame some of their bitterness. If you like greens with a little bite, reserve half the greens and add them during the last 5 minutes of cooking.

Dandelion Greens

These peppery, vitamin K–loaded leaves are best served simply: sauteed with olive oil and garlic or added to a salad in place of arugula.

Dandelion Greens with Currants and Pine Nuts                                                 

Serves 6

Ingredients:

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, finely chopped
  • 1 lb. dandelion greens, ends trimmed, roughly chopped (about 2½ qts.)
  • 1/8 teaspoon each kosher salt and freshly ground black pepper
  • 3 tablespoons each dried currants and toasted pine nuts
  • Lemon wedges (optional)

Directions:

 Heat 1 tablespoon oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.

Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes. Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with remaining oil. Serve with a squeeze of lemon.

Kale

Bursting with vitamin C, kale makes an unusual Caesar salad, brightens soups and will even work as a pesto. You can use the two most common varieties—Tuscan kale (also called lacinato or dinosaur) and curly kale—interchangeably. A nutritional powerhouse, kale is also a great source of vitamins A, calcium and cancer-fighting phytonutrients. It has a mild cabbage taste but none of the bitterness of other winter greens. Look for dark green, frilly leaves that have a little spring to them. Avoid those that are yellowing, dry or wilted, a sign of age.

Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, usually at the back. Because kale contains a lot of water, it doesn’t last long. Use it within 3 days of purchase for the tastiest results. Kale that has been sitting around can develop a strong bitter flavor.

If the center stalks are thicker than a pencil, remove and discard them before cooking. Kale is delicious sauteed with garlic, in soups or prepared any way you’d cook spinach.

Mediterranean Chicken With Kale and Roasted Squash                                            

Serves 4

Ingredients:

  • 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 4 – 6ounce boneless, skinless chicken breasts
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
  • 1 cup pitted prunes, halved
  • 2 cloves garlic, chopped

Directions:

Heat oven to 450° F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.

Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, turmeric, 1/2 teaspoon salt and 1/4 teaspoon pepper. add the chicken to the skillet and cook until cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.

Add the remaining tablespoon of oil to the skillet. Add the kale, prunes and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.

Tip: You can substitute collard greens or Swiss chard for the kale and dried cherries or apricots for the prunes.

Turnip Greens 

If you haven’t had this spicy, calcium-packed green, you’re missing out. Delicious sauteed with bacon or braised and sprinkled with toasted nuts. Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it is currently under appreciated: It keeps well, takes to almost any cooking metho, and has a subtle flavor. Look for firm, unblemished specimens with white flesh and a purple-tinged top. Pick the smallest bulbs, ranging in size from that of a golf ball to a tennis ball; any larger and they become coarse in texture and lack flavor. If the greens are attached and you’d like to cook them, make sure they are bright green and crisp.

When stored at the ideal temperature of 55 degrees in a cool, dry place (such as a basement or root cellar), turnips can last for 1 month; they can also be tightly wrapped and refrigerated for up to 2 weeks. If the greens are attached, remove them, leaving an inch or two of stem at the top, and refrigerate them separately, unwashed, in a plastic bag for up to 3 days.

Southern Turnip Greens and Ham Hocks                                                             

 8 to 10 servings

Ingredients:

  • 1 3/4 pounds ham hocks, rinsed
  • 2 quarts water
  • 2 bunches fresh turnip greens with roots (about 10 pounds)
  • 1 tablespoon sugar

Directions:

Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat and simmer 1 1/2 to 2 hours or until meat is tender.

Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots and cut in half.

Add greens, roots and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

 

Beet Greens 

Thinly slice these strong, potassium-rich leaves and mix them with shredded raw beets for a salad or combine the torn leaves with warm roasted beets. Beets’ jewel-like colors are also packed with vitamin C and folate. Select beets that are firm and not more than a couple of inches in diameter, with smooth, blemish-free dark red or golden yellow skin. (Give the white-fleshed or dramatic striped varieties a try if you find them.) If you want to cook the attached greens (like spinach), make sure they’re bright green.

Before refrigerating, separate the beets from the leaves (which leach moisture from the roots), leaving an inch or two of stem at the top. Store the beets and the leaves, unwashed, in separate bags in the refrigerator’s vegetable compartment. The greens will last for only a few days, but the roots stay fresh for up to 3 weeks.

Beet Greens and Carrots With Sesame Dressing                                                                         

Serves 4

Ingredients:

  • 6 cups stemmed beet greens (about 1 bunch) or spinach
  • 1/2 pound carrots (about 4 medium), thinly sliced on the bias
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon toasted sesame seeds

Directions:

Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the beet greens and carrots in the basket, cover, and steam until tender, 4 to 5 minutes.

Meanwhile, in a small bowl, whisk together the vinegar, soy sauce, honey and sesame oil. Drizzle the vegetables with the dressing and sprinkle with the sesame seeds.

Tip: If you cannot find toasted sesame seeds, you can toast them in a large, dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, 1 to 2 minutes.

Swiss Chard

Need a break from spinach or kale? Substitute chard, a nutritional powerhouse in its own right. Use its slightly sweet stems and leaves in a pasta dish or add depth to a winter soup. The stems need extra cooking time, so chop them up and add them to the pan a few minutes before the leaves. A member of the beet family. chard (a.k.a. Swiss chard) is a Mediterranean favorite with deep red or green leaves and an earthy, slightly bitter taste. Chard is typically classified by the color of its celery-like stalks; red (ruby chard), white, green or multi-color (rainbow chard). Look for crisp stalks and firm, crinkly green leaves without spots or holes. The smaller the leaves, the sweeter their taste. (Large leaves and stems are often chewy.) Refrigerate chard unwashed in the vegetable compartment for up to 3 days.

Small leaves can be cooked with the stalks attached. Remove the stalks from larger leaves; because they can be tough, they need a few minutes’ head start in the cooking pot.

Stir chard into stews and soups, or blanch or saute it like spinach. The stalks can be prepared as you would asparagus. Smaller rainbow chard leaves and their (finely sliced) stalks of brilliant fuchsia, sunny yellow, pink and white are colorful additions to a salad.

Swiss Chard and Chickpea Fritters With Yogurt                                                  

Serves 4

Ingredients:

  • 8 cups stemmed and torn Swiss chard (about 1 bunch) or spinach
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 clove garlic, chopped
  • 1/2 teaspoon dried oregano
  • kosher salt and black pepper
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 1/4 cup all-purpose flour
  • 4 tablespoons olive oil
  • 1/2 cup plain Greek yogurt
  • hot sauce, for serving

Directions

In a food processor, combine the Swiss chard, chickpeas, garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse until finely chopped, scraping down the sides of the bowl as necessary. Transfer to a large bowl, add the Feta and flour, and mix until combined. Form the mixture into eight 2½-inch patties.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining 2 tablespoons of oil to the skillet for the second batch. Serve with the yogurt and hot sauce.

Tip: The patties can be formed up to 8 hours in advance; refrigerate, covered.

 

Escarole

It may look like romaine, but this bold and bitter green is 10 times as flavorful. Add it to a hearty stew to cut the richness of the dish. Plus, in just 1/2 cup, you’ll find about 65 percent of your daily recommended bone-healthy vitamin K. Escarole has a slightly bitter bite. Its broad, sturdy leaves are good in salads when young and tender; but tougher, more mature specimens are best tossed into soups and stews. Escarole is a good source of vitamins A and C.

Refrigerate in a loosely closed plastic bag; do not seal tightly, as this can cause the leaves to absorb excess moisture and become soggy. If roots are attached, wrap them in a damp paper towel before placing the lettuce in the bag, discard any leaves that are wilted or slimy. Do not separate the leaves from the head or wash until just before using.

Braised Chicken With Escarole, Tomatoes, and Olives                                           

Serves 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 – 3 1/2-pound chicken, cut into 8 pieces
  • Kosher salt and black pepper
  • 2 medium onions, sliced
  • 12 cups torn escarole (about 1 head) or stemmed and torn collard greens
  • 1 – 14.5-ounce can diced tomatoes
  • 1/3 cup pitted kalamata olives, halved

Directions:

Heat oven to 400° F. Heat the oil in an ovenproof Dutch oven over medium-high heat. Season the chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper. Working in 2 batches, cook the chicken until browned, 5 to 6 minutes per side; transfer to a plate.

Add the onions to the drippings in the pot and cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add the escarole, tomatoes and their juices and 1/2 cup water and mix to combine. Place the chicken on top of the escarole, cover the pot, and transfer to oven.

 Bake, covered, until the escarole is wilted and tender, 20 to 25 minutes. Uncover the pot and cook until the chicken is cooked through, 10 to 12 minutes more; fold in the olives.

Tip: For a tangy version of this hearty dish, add 3 tablespoons red wine vinegar along with the olives and raisins.

 

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Cooking With Winter Fruits

January 28, 2013

Winter is a great time to experiment with fruits like the kumquat, which can be added to a salad for a low-calorie, high-vitamin option. You can also try star fruits, which are great for heart health, or the flu-fighting quince. Certain varieties of tropical and citrus fruits, which are grown in places like Florida and Hawaii, have the highest levels of heart-healthy antioxidants of any fruit, so you can still make your heart happy without having to purchase fruit flown in from another hemisphere.

Some Not So Common Winter Fruits

Kumquats

The tiny little olive-sized citrus fruits are full of disease-fighting antioxidants, which are contained in their sweet, edible skin. A serving of five (which is about five calories) also contains one-fifth of your daily fiber needs, along with a healthy dose of potassium and vitamins A and C. The most commonly found variety is the Nagami, and California and Florida are home to most of our domestic crop, which peaks between November and March.

Slice kumquats and add to a salad or use in place of oranges in your recipes. Diced kumquats and avocado make a great salsa when mixed with red onion, cilantro and lime. At the market, look for firm fruits that are bright orange in color (green ones aren’t ripe), and store kumquats them at room temperature for two or three days or for up to two weeks in the refrigerator.

Carambolas or Star Fruit

Exotic fruits are generally higher in vitamin C, higher in potassium and lower in calories than domestic fruits. Carambolas, or star fruits, are no exception. High in inflammation-lowering polyphenols, they’re also great for your heart and full of fiber. Most of the star fruits you’ll see in stores now come from Hawaii or South Florida. Look for firm, shiny, evenly-colored yellow fruit. Handle with care, as star fruit bruise easily. Ripen them at room temperature for a few days until light brown ribs form and a full, fruity aroma develops, then refrigerate them for up to a week. The carambola’s taste has been described as a cross between citrus, apple and pear, and you can eat them as is, or slice them into fruit salads.

Rambutans

In Hawaii, the decline of the sugarcane plantations has led to a growing specialty fruit industry and antioxidant powerhouses rambutans, lychees and longans are now grown there. The rambutan, also known as hairy lychee or hula berry, is a tropical treat and their season runs from September through March. They might even be better for you than green tea. Rambutans have higher levels of the antioxidants: flavonoids and anthocyanins, both of which are believed to reduce the risk of chronic diseases and cardiovascular problems. They also contain iron and calcium. Look for rambutans in Asian and other specialty markets and handle them with care — they’re fragile and keep only a day or two at room temperature. If you’re not eating them right away, place them in a perforated plastic bag and refrigerate. To enjoy them, simply peel and pop into your mouth or add them to a fruit platter.

Longans

A relative of the lychee, longans are native to China but now are grown in Hawaii and in Puerto Rico. Stock up on them this time of year because they are traditionally used to settle upset stomachs and reduce fevers, making them great natural flu remedies. Also known as “dragon’s eye,” it’s easy to see why—the fruits have a black seed centered in translucent white flesh—and they taste similar to a chewy grape. You can find Hawaii-grown longans in Asian markets nearly year-round. Store them in the refrigerator in a perforated plastic bag for a week or two. You can simply rinse, peel and seed longans to eat as snacks or add them to fruit salads and desserts.

Persimmons

A study in the Journal of Agricultural and Food Chemistry found that a persimmon a day could be better for your heart than an apple, because they contain significantly higher concentrations of dietary fiber, minerals and phenolic compounds that prevent atherosclerosis, a leading cause of heart disease, heart attacks and stroke. An added bonus: the antioxidants in persimmons can help control diabetes and the cell damage it causes. Their flavor and texture has been compared to plums or apricots, with spicy undertones, and you can use just the pulp or the entire fruit in puddings, pureed in ice creams, breads or cakes. Try them in savory dishes, too, like salsas, stir-fries and salads.

Asian Pears

Though their softer Bosc relatives are long gone by now, hard-when-ripe Asian pears are perfect for cold storage and easy to find in farmer’s markets and grocery stores this time of year. Asian pears have significantly more fiber than other pear varieties and are good for your heart. Select the most fragrant, unblemished Asian pears when shopping; a sweet scent is the best indication that the pears are ripe. They can be kept for up to a week at room temperature or up to three months in the refrigerator. Their sweet pear flavor and crunchy texture make Asian pears perfect additions to salads and are delicious grated into slaws. They work well in place of apples in recipes from holiday stuffings to baked dishes. Try sauteing them to serve alongside meat entrees.

Some Common Winter Fruits

Oranges

In general, look for plump oranges that are free of blemishes or bruises. As the season goes on, you may find different varieties of oranges popping up, such as Cara Cara and blood oranges. Both of these varieties are very sweet and have a darker flesh, ranging from pink in the Cara Cara to dark red in the blood orange.

Oranges are filled with vitamin C (a large orange has more than the daily recommended value), which may help smooth your skin. If you chose a blood orange, you’ll also be getting anthocyanins, a compound that turns the orange’s flesh red and is associated with helping to keep the heart healthy and the brain sharp.

Buy them in bulk (they may be cheaper in a bag than when sold individually) and store them in the refrigerator to extend their life by a couple of weeks.

Bananas

Though there are hundreds of varieties of bananas, the Cavendish is the variety most familiar to North Americans. Bananas are in season year-round and are different from other fruits because they can be picked while they are still green. If you do buy green bananas, wait until the skin ripens to a yellow and the starches convert to sugars.

Bananas are one of the best sources of potassium, which is associated with healthy blood pressure. Also, a medium banana is an excellent source of cell-building vitamin B6 and is a good source of vitamin C and fiber.

Though bananas are relatively economical–ripening bananas cost about 90¢ per pound–overripe bananas are often on sale for less. Even if banana peels have started to brown, the insides often remain sweet and ripe. Buy a bunch or two and peel the extras before placing them in the freezer. They will keep for several months and are excellent in banana bread and smoothies.

Pineapple

Avoid green pineapples–they are not ripe. A ripe pineapple should smell like a pineapple. There should be a golden color present–starting at the base–and the more yellow a pineapple is, the better it will taste throughout. Some people claim that pulling leaves easily from the top of a pineapple is an indication of ripeness, but this has not been proven. Your best bet is to go with color.

Pineapple is full of vitamin C, delivers a healthy dose of fiber and is an excellent source of manganese, a nutrient involved in bone formation. Though convenient, prepared pineapple chunks in the produce section may cost more per pound than a whole pineapple. Many markets though sell pineapple peeled for the same price as an unpeeled one.

Pomegranates

Color is not a good indicator of a ripe pomegranate. Instead, choose a fruit that feels heavy in your hand.

Pomegranate juice is rich in antioxidants, natural compounds found in plants that help protect the body from harmful free radicals. (Free radicals are compounds in the body that damage tissues and may contribute to a variety of chronic conditions, such as heart disease, Alzheimer’s and cancer). Although you don’t get as many antioxidants eating the seeds as drinking the juice, you will get fiber and abundant punicic acid, a polyunsaturated heart-healthy oil.

Pomegranates aren’t the cheapest fruit in the produce bin (about $2.50 each), but the good news is that one fruit goes a long way. Your best bet is to compare prices at competing stores and buy the cheapest you can find.

Grapefruit

Like oranges, select fruits that are free of blemishes and bruises. Buying grapefruit can be tricky–the skin color of the fruit is not always a reliable way to tell if the fruit is sweet inside. If the fruit is heavy in your hand, that may be a good indication of its juiciness. Grapefruits are high in vitamin C and are a good source of fiber. Studies have shown that the soluble fiber in grapefruit may even be beneficial in lowering cholesterol. Half a medium grapefruit has only 60 calories.

If you regularly buy organic, you may make an exception for grapefruit. According to the Environmental Working Group (a nonprofit, nonpartisan organization) it is a fruit that is less likely to be contaminated with pesticides.

Recipes Using Winter Fruits

 

Appetizer

Pears with Blue Cheese and Prosciutto

Makes 4 servings

Ingredients:

  • 2 pears, each cored and sliced into 8 wedges
  • 2 teaspoons fresh lemon juice
  • 3 ounces blue cheese cut into slices
  • 6 ounces thinly sliced prosciutto cut in half lengthwise
  • 1 cup arugula

Directions:

Roll up an arugula leaf, a piece of pear (lay on its side)and a piece of cheese in a slice of prosciutto.  Repeat with the remaining pear slices.

First Course

 

Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

Serves 4

In Sicily , this salad is traditionally prepared with chicory , a slightly peppery , tender-leafed green. Substitute with arugula if you can’t find chicory .

  • 3 navel oranges
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 2 bunches trimmed arugula or chicory
  • 2 cored, halved, trimmed medium fennel bulbs
  • 1/4 cup oil-cured black olives

Directions:

Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Mix together the extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper. Tear arugula into large pieces and arrange in the salad bowl. Slice fennel bulbs into long strips. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Second Course

 

Braised Chicken with Kumquats and Green Olives

Serves 4-6

Ingredients:

  • 3 lbs. chicken legs or thighs
  • 2 tablespoons olive oil
  • 1 medium onion, sliced into ¼ inch half-rounds
  • 4 cloves of garlic, crushed
  • 1 cup white wine
  • 2 bay leaves
  • 3 cups chicken broth
  • 1 cup kumquats
  • 1 cup green olives
  • Salt and pepper
  • Couscous, cooked according to package directions

Directions:

Rinse and pat the chicken dry with paper towels and season with salt and pepper. Heat olive oil in a large pan with a cover over medium heat. Add chicken and cook, turning occasionally , for about 15 minutes, or until evenly browned. Transfer chicken to a plate.

Add onion and garlic to pan and saute over medium heat until transparent. Add wine and bay leaves and reduce over high heat until syrupy . Return the chicken to the saucepan, skin side up and add enough chicken broth to cover 2/3 of the chicken. Tuck the kumquats and olives into the broth, reduce heat to medium-low, and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes. Add salt and pepper to taste. Spoon over couscous and serve.

Side Dish

Baked Applesauce

Makes 12 servings.

Ingredients:

  • 4 lbs. (about 10 medium) assorted apples, such as McCoun, MacIntosh, Golden Delicious, Jonathan, Jonagold or HoneyCrisp, peeled, cored and quartered
  • 1/3 cup fresh apple cider
  • 4 lemon slices, paper-thin, or 1 tablespoon fresh lemon juice
  • 1 (3-inch) piece stick cinnamon, or 1 teaspoon ground cinnamon, optional
  • 2 tablespoons sugar, agave syrup, or honey, optional

Directions:

Preheat oven to 375 degrees F.

Place apples, cider and lemon slices or juice in large Dutch oven or heavy casserole with a cover. Toss apples to coat them with lemon. If using, add cinnamon stick or sprinkle on cinnamon and sweetener and toss again.

Bake apples, covered, for 60 to 75 minutes, until very soft and moist. Stir to combine soft apples and liquid into applesauce. If mixture is too thin, bake the applesauce, uncovered, for 15 minutes longer. Cool to room temperature before serving. Applesauce thickens as it cools. The applesauce keeps, covered in the refrigerator for up to 5 days.

Dessert

 

Orange-Scented Olive Oil Cake

Serves 12

Ingredients:

  • 2 oranges
  • 2 1/3 cups sugar or 1 cup plus 2 ½ tablespoons sugar alternative, such as Truvia or Domino Light
  • Cooking Spray
  • 2 1 ⁄2 cups flour, plus more for dusting baking pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 6 tablespoons extra-virgin olive oil
  • 1 ⁄4 cup fresh orange juice
  • 1 ⁄4 cup confectioners’ sugar
  • Sugar crystals for garnish, optional

Directions:

Trim about 1/2″ from the tops and bottoms of the oranges; quarter oranges lengthwise.

Put oranges, 1 cup of the sugar or 1/2 cup of the sugar alternative and 4 cups water into a 4-quart saucepan over medium-high heat. Bring to a boil, lower heat and cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes.

Remove pan from heat and let cool to room temperature.

Heat oven to 350°F. Spray a 10″ round cake pan with cooking spray and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside.

Whisk together the flour, baking powder and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10–12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes.

In a small bowl, whisk orange juice and confectioners’ sugar to make a thin glaze. Remove cake from the pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely . Garnish cake with sugar crystals, if desired..

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It’s Orange Season !

November 16, 2012

Oranges have been cultivated all over the world for many years. They are native to southeastern Asia and China.  The Persian Orange, grown widely in southern Europe after its introduction to Italy in the 11th. century, was bitter. The sweet oranges that were brought to Europe in the 15th. century from India by Portuguese traders quickly displaced the bitter ones and are, now, the most common variety of orange grown around the world. The sweet orange was cultivated in the 16th. century in Eastern Europe and grows to different sizes and colors according to local conditions, most commonly with ten carpels, or segments, inside. In England, they were a sign of wealth and were often used during the holiday season for decorations.

All citrus trees are of the single genus, Citrus, and remain largely inter-breedable; that is, there is only one “superspecies” which includes lemons, limes and oranges. Nevertheless, names have been given to the various members of the citrus family, oranges often being referred to as Citrus sinensis and Citrus aurantium. Fruits of all members of the genus Citrus are considered berries because they have many seeds, are fleshy, soft and derive from a single ovary. An orange seed is sometimes referred to as a pip.

The seeds of the plant were often carried to different regions by the explorers. Portuguese, Spanish, Dutch and Middle Eastern sailors planted citrus trees along trade routes to prevent scurvy. On his second voyage in 1493, Christopher Columbus brought the seeds of oranges, lemons and citrons to Haiti and the Caribbean. They were introduced in Florida (along with lemons) in 1513 by the Spanish explorer, Juan Ponce de Leon, and were introduced to Hawaii in 1792.

A single mutation in 1820 in an orchard of sweet oranges planted at a monastery in Brazil led to the navel orange, also known as the Washington, Riverside or Bahia navel. A single cutting of the original was then transplanted to Riverside, California in 1870, creating a new market worldwide. The mutation causes a ‘twin’ fruit, with a smaller orange embedded in the outer fruit opposite the stem. From the outside, the smaller, undeveloped twin leaves a formation at the bottom of the fruit, looking similar to the human navel. Navel oranges are almost always seedless and tend to be larger than other sweet oranges. They are produced, without pollination, through parthenocarpy. Parthenocarpy produces a seedless fruit which cannot reproduce by sexual means but only by asexual or artificial ones.

Brazil is the leading country for orange production, with the state of Florida second to Brazil. California, Texas and Arizona are the only other orange-producing states in the United States. Blood oranges are grown in Italy, Clementines in Morocco and Jaffa oranges in Israel. The United State also imports oranges from Australia, the Dominican Republic and Mexico.

The varieties of orange come sweet, loose skinned or bitter. Some variety names are navel, blood oranges and Valencia.

Navel

Mandarin Oranges

When selecting oranges, look for skin that does not have blemishes, wrinkles and mold. Oranges are often green before they ripen. Over sized navel oranges are overripe, so smaller ones are better. When Valencia oranges turn ripe on the tree, they turn yellow orange. They have some green on the stem because of the chlorophyll that is redistributed to the skin. This green is not a sign of immaturity or blemishes.

Fresh oranges reach their peak availability in the winter and early spring months. Storing oranges properly, whether from the supermarket or harvested from your own tree, prolongs the life of the fruit by preventing mold and spoilage. Firm, heavy fruits with a pronounced citrus aroma are at peak ripeness and store best. Wrinkled fruits or those with a rough skin are more prone to early spoilage and don’t have the best quality of flavor. Store whole, unpeeled oranges at a temperature between 38 and 48 degrees Fahrenheit.

A sliced blood orange.

Oranges in Italy

They’re grown throughout the southern half of the Peninsula, and if you go out for a drive anywhere from Rome south you’ll pass roadside stands piled high with them. While there are a great many varieties; Italian oranges fall into three major groups:

  • Bionde are yellow to orange in color and include the Washington Navel.
  • Sanguigne are colored red, hence their English name, blood oranges.
  • Sanguinelle are oranges with skins are that colored with red.

As one might expect, oranges play an important role in the Italian diet. Bionde generally appear as fruit at the end of the meal, though they can be squeezed or used as a recipe ingredient, while sanguigne and sanguinelle are most often squeezed. During the winter months almost every bar has a juicer and a basket piled high with oranges for those who would rather begin their day with fresh juice rather than a cappuccino.

Anatra all’Arancia

Orange essence is a vital ingredient in many southern Italian pastries. Orange essence refers to orange oil derived from the orange’s peel that is dissolved in alcohol.  Its use is somewhat restricted due to its alcohol base. And the peels of all, including bitter oranges, are candied for use in cakes and other desserts.

Finally, oranges have also long figured in main course dishes, many of which have enjoyed a resurgence in popularity following the rise to prominence of Anatra all’Arancia, the Italian equivalent of the French duck à l’orange.

Painting of Gathering the Oranges, Muravera, Sardinia

Cooking With Oranges

Cocktail

 

Blood Orange Mimosa

4 to 6 servings

Ingredients

  • 1 bottle Prosecco, Italian sparkling wine
  • 1 1/2 cups fresh squeezed blood orange juice
  • 1 tablespoon superfine granulated sugar
  • 2 tablespoons orange liqueur, such as Grand Marnier

Directions

Chill the bottle of Prosecco. Combine fresh blood orange juice with sugar and orange liqueur in a large measuring cup and stir to combine. Cover and refrigerate until chilled. To serve, pour into the bottom of Champagne glasses and slowly top-off with ice-cold Prosecco.

 

AppetizerPicture of Marinated Olives with Rosemary, Red Chili, Orange and Paprika Recipe

Marinated Olives with Rosemary, Red Chili, Orange and Paprika

Ingredients:

  • 4 garlic cloves
  • 1 large sprig rosemary
  • 4 to 5 whole orange slices, peel on
  • 1 teaspoon dried red chili flakes
  • 1 tablespoon Spanish smoked sweet paprika
  • 2 cups extra-virgin olive oil
  • 1 quart large green Spanish olives, unpitted

 Directions:

Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic – do not let it fry or bubble. Once hot, about 5 minutes, pour in olives, turn off heat and steep until cool. Serve at room temperature.

First Course

Orange Sage Risotto

Serves 2

Ingredients:

  • 2 cups orange juice
  • 1 cup water
  • 2 tablespoons unsalted butter, divided
  • 3/4 cup Arborio rice
  • 3/4 cup dry white wine
  • 5 fresh sage leaves, julienned, additional leaves for garnish
  • Salt and pepper, to taste
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Additional orange segments to stir into the risotto of for a garnish

Directions:

In a medium saucepan, bring orange juice and water to a boil. Reduce the heat and keep the liquid at a low simmer.

In a small Dutch oven, melt 1 tablespoon of butter. Add the Arborio rice and stir to coat with the butter. Continue toasting the rice, stirring constantly, until it is golden brown in color, about 3 minutes.

Add the white wine and simmer until the wine has almost evaporated.

Add 1/2 cup of the simmering juice and stir until almost completely absorbed by the rice. Continue cooking the rice, adding the juice 1/2 cup at a time, stirring constantly and allowing each addition of juice to absorb before adding the next. Continue doing this until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.

Remove from the heat. Gently stir in the sage leaves, salt, and pepper. Add orange segments, if desired.

Finish with the remaining tablespoon of butter and  Parmigiano-Reggiano cheese.  Garnish each serving with a few orange segments and sage leaves.

Second Course

Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa

Yes, avocados are available in Italy.  They are grown in Sicily.

2 Servings

Ingredients:

  • 1 blood orange or navel orange
  • 1/2 cup 1/3-inch cubed avocado
  • 1/3 cup chopped red onion
  • 2 teaspoons minced red jalapeño or serrano pepper
  • 2 teaspoons fresh lime juice
  • 2 teaspoons olive oil
  • 2 6-ounce mahi-mahi fillets, or other white fish fillets
  • 1/4 teaspoon dried oregano

Directions:

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with oregano, salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.

Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Dessert

Italian Orange Cake

Cake Ingredients:

  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1  2/3 cups Unbleached All-Purpose Flour
  • 1 cup sugar or sugar alternative
  • 1  1/4 cups water
  • 1/3 cup olive oil, not extra virgin
  • 1/4 cup sweet Marsala, Muscat or sherry dessert wine, or orange juice
  • 1 tablespoon grated orange peel
  • 3 eggs

Topping Ingredients

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar
  • 1  1/2 teaspoons grated orange peel
  • 1 tablespoon sweet Marsala, Muscat or sherry dessert wine, or orange juice
  • 1 tablespoon grated orange peel

Directions:

Heat oven to 325°F. Generously spray bottom only of 10-inch springform pan with cooking spray and dust with flour.

Note: If a springform pan is unavailable, bake cake in 13 x 9-inch pan at 350°F.  30 to 35 minutes.

Mix sugar, flour, baking powder, baking soda and salt in large bowl of an electric mixer with paddle attachment until thoroughly mixed.

Add water, olive oil, 1/4 cup wine, 1 tablespoon orange peel and the eggs and beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. (Top of cake may appear dark golden brown and rippled.) Cool completely, about 1 hour.

Carefully run knife around side of pan to loosen; remove side of pan. Transfer cake to serving plate.

Directions:

Whipped Cream Topping

Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Add 1 1/2 teaspoons orange peel and 1 tablespoon wine until well blended. Continue to whisk until soft peaks form.

Frost top and side of cake. Garnish with 1 tablespoon orange peel. Store loosely covered in refrigerator.

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Discover How Good Fennel Is !

November 8, 2012

The history of fennel goes back to ancient times as it was easily accessible throughout the Mediterranean Basin. Roman warriors are said to have consumed fennel to make them strong. It was also thought to have the power to help people keep thin. Its Greek name marathon, which means “grow thin”, reflects the belief in its ability to suppress appetite. Greek myths also hold that knowledge was delivered to man by the gods at Olympus in a fennel stalk filled with coal. Fennel was revered by the Greeks and the Romans for its medicinal and culinary properties.

Today, the United States, France, India and Russia are among the leading cultivators of fennel. Most fennel available in American markets is grown in California. The type you’ll find, Florence or bulb fennel (sometimes labeled “fresh anise”), has a bulbous base, stalks like celery, and feathery leaves that resemble Queen Anne’s lace. Like celery, the entire plant is edible. The crisp and slightly sweet bulb is especially delicious served raw in salads. Whether braised, sautéed, roasted, or grilled, the bulb mellows and softens with cooking.

Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas. The stalks should be crisp, with feathery, bright-green fronds. Wrapped in plastic, fennel keeps for just a few days in the refrigerator; the flavor fades as it dries out.

• Fennel seeds don’t come from bulb fennel but from common, or wild, fennel. The seeds are slightly nutty, with the expected licorice flavor, and are widely used in sausages, stews, soups, and curries.

• Fennel stalks can take the place of celery in soups and stews, and can be used as a “bed” for roasted chicken and meats.

• Use fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. Chopped fennel works especially well in Italian tomato sauces, but add it late in the cooking process so the flavor isn’t diluted.

Cooking fennel can be somewhat similar to cooking an onion. When fennel is roasted or sauteed, the sugar in it caramelizes. When sugar is heated until it browns, that is called caramelization. Caramelized fennel has a sweeter flavor with a lighter, more tempered flavor than raw fennel.

What Flavors Go With Fennel?

Fresh fennel accents the natural flavors of fish and goes particularly well with fatty fish such as salmon and sardines. Braise or roast a whole fennel bulb and slice or chop it as a side dish for a grilled salmon dinner.

Italians enjoy fresh slices of fennel bulb simply dressed with lemon juice, salt and olive oil as the first course of a meal. Add an interesting taste to a mixed green salad with chunks of fresh fennel, which has a hint of celery flavor and has a crunchy. Fresh chunks of fennel taste good with a variety of cheeses, and you can decorate the cheese platter with aromatic, feathery fennel fronds.

The best-tasting Italian sausages contain fennel seeds. The slightly sweet anise flavor of the seeds complements the hot spices in the sausage, mellows out their pungency and brings out the best tastes of the garlic in the meat mixture. Small amounts of fennel seeds give savory breads a slight anise flavor and delicate aroma.

Instead of adding a lemon halves or garlic to the cavity of a roast chicken to give it added flavor, cut a fennel bulb into chunks and stuff it into the bird along with the fronds and stems of the plant to season the poultry.

 

Pan-roasted Fennel with Grana Padano Cheese

Ingredients:

  • 3 medium bulbs fennel, trimmed, leaving root end intact
  • 1 tablespoon unsalted butter or Smart Balance Blend, cut into small pieces
  • 2 tablespoons olive oil
  • 1 large shallot, thinly sliced
  • 1 1/2 tablespoons finely chopped flat-leaf parsley plus more for garnish
  • 1/4 teaspoon fine sea salt
  • 1 1/2 ounces Grana Padano, grated on the large holes of a box grater (1/2 cup)

Directions:

Cut fennel lengthwise into eighths and arrange in a single layer in a wide heavy pot with lid. Add butter, olive oil, shallot, parsley and salt. Cover and cook over medium-low heat, turning fennel occasionally, until tender, about 30 minutes.

Sprinkle fennel with cheese and continue cooking, covered, until cheese is melted, 2 to 3 minutes more. Serve warm, garnished with parsley.

Slow Roasted Salmon With Fennel Orange Salsa

  • 4 – 6-to 8-ounce boneless salmon fillets, skin on
  • salt, pepper to taste
  • 3 tablespoons fresh herbs (chives, rosemary, or thyme).

For the salsa:

  • 1 fennel bulb finely diced, plus 1 tablespoon minced fennel leaves
  • 1/2 cup finely diced oranges
  • 10 green olives pitted and minced
  • 1 tablespoon fresh orange juice
  • 1 teaspoon fresh lemon juice, or to taste

 Directions:

Preheat oven to 250 degrees F. 

In a medium bowl, stir together the fennel bulb and leaves, the diced orange, the olives, the citrus juices, and salt and pepper to taste.

Place salmon skin side down on a baking sheet sprayed with olive oil. Brush fish lightly with olive oil, sprinkle salt and pepper, and press the herbs into the top of the salmon. Set aside.

When the oven is hot, “slow-roast” the salmon for 25-30 minutes.

HOW DO YOU KNOW WHEN IT’S DONE?

The fat between the layers of fish will just begin to turn opaque, a small amount of liquid will collect under the fillets, and the fish will flake slightly when nudged with your finger. Pick up a piece and it should easily break apart between the layers rather than holding firmly together. It might appear to be underdone because the color will be vivid, but it will be fully cooked.

Serve salmon with the salsa on the side.

Pizza with Caramelized Fennel, Onion, and Olives

Dough:

  • 1 1/2 teaspoons dry yeast
  • 2/3 cup warm water (100° to 110°)
  • 1 1/4 cups all-purpose flour
  • 3/4 cups white whole wheat flour
  • 1/2 teaspoon salt
  • Cooking spray
  • 2 teaspoons yellow cornmeal

Topping:

  • 1 tablespoon olive oil
  • 4 cups thinly sliced fennel bulb (about 4 small bulbs)
  • 2 cups thinly sliced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper

Remaining ingredients:

  • 1 cup marinara sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1/4 cup shredded basil leaves, optional

To Prepare Dough

Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add flour and salt, and beat with a mixer at medium speed until smooth. Switch to the dough hook and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes.

Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.

To Prepare the Topping

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.

Preheat oven to 450°F.

Spread marinara sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese and olives. Bake at 450° F for 18 minutes or until browned. Sprinkle with basil leaves just before serving, if desired.

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One Pot Dinners

October 22, 2012

Essentially, a stew is any combination of two or more ingredients, cooked slowly in a liquid. Before the invention of pottery, ancient people were using turtle shells and large mollusk shells for stewing. Cooking became easier after the development of pottery and there have been many references to stew throughout history. The first actual recipe for a stew, a ragout, can be found in a 14th century French cookbook.

Every culture has its own version of stew. The traditional Irish stew consisted of mutton and root vegetables. After the Irish immigrated to North America, the Irish stew was made with better cuts of meats and Guinness stout. The benefits of stewing are numerous. In times of famine and hardship, it was a good way to make a substantial meal out of available ingredients with the cheapest cuts of meat. Stewing makes otherwise tough cuts edible, and also disguises their appearance in the gravy. How else could you serve an oxtail? Goulash has sweet paprika; Bourguignon has red wine, the New England Boiled Dinner is corned beef, onion and cabbage. But they are all stews.

Stewing is a great way to free you from the kitchen while dinner cooks. It is also a good way to make use of your crock pot. The longer, slower cooking allows all of the flavors to develop and mingle. In fact, many stew lovers would argue that the stew is better the second time it is heated up, which makes it a great meal, when you have a large crowd coming and you need to get all of your preparations done the day before. The very best part is that there is only one pot to clean after dinner.

Italian stew is usually a main dish and is often served in a bowl alongside bread. Some stews are served on top of polenta. Italian stew is usually one of two things: a meat with or without vegetables or a chunky sauce to pour over Italian pasta dishes. Common stews served in Italy include osso buco, stracotto, and spezzatino. These dishes are served year-round in Italy, becoming more common in wintertime, especially around Christmas. The sauce in Italian stew can range in texture from thin, watery broth to a thickness similar to mashed potatoes. Typical Italian stews are simply meat braised in broth or wine over low-heat. Italian stews can also contain any type of meat and/or vegetables and can be made on the stove, in the oven, or in a slow cooker. Vegetables used in this type of stew can be numerous, but, most often, include carrots, celery, and fennel. Potatoes, onion, and garlic are also common additions depending on the region of origin. Italian stew, sometimes, contains beef, but other meats are more typical, such as, chicken, pork, or veal. Rabbit is a popular stew meat in Northern Italy and sausage is a common stew meat in southern Italy. 

Many Italian stew recipes that are popular did not actually originate in Italy. Since the cuisine of Italy has been influenced by nearby cultures, typical stews in Italy, include some that originated in Hungary and Croatia. The Italian stew called jota containing beans, bacon, garlic, potatoes, and meat, originally came from Croatia. In countries other than Italy, particularly in the United States, some dishes labeled as Italian stew are simply pasta dishes with Italian flavors that have been converted into stews, generally by reducing the broth or thickening the sauce in the mixture and adding pasta.

Italian Sweet and Sour Eggplant Stew

This stew of eggplant and vegetables is usually prepared agrodolce meaning sweet and sour because of the addition of  sugar and vinegar. However, like so many traditional dishes, there seems to be an infinite number of variations. Usually the savory mixture contains tomatoes, capers, and olives along with the eggplant. In some areas of Italy, potatoes, fish, anchovies, pignoli nuts, raisins, bell peppers, asparagus or carrots might be included.

Ingredients:

  • 1 pound eggplant, ends trimmed, cut into 2-inch pieces, peel according to taste
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 clove garlic, finely chopped
  • 4 stalks celery, cut into 1/2-inch pieces
  • 3 small red potatoes, unpeeled and cut into ½ inch cubes
  • 1 cup chopped plum tomatoes
  • 3 tablespoons capers, drained
  • 6 large black olives, pitted and coarsely chopped
  • 1/4 cup red wine vinegar
  • 3 tablespoons sugar or a sugar alternative
  • 4 large fresh basil leaves
  • 5 stems fresh parsley, leaves only
  • Salt to taste

 Directions:

In a large, deep skillet or Dutch Oven (large enough to hold the cut eggplant in a single layer), heat the remaining 1 tablespoon olive oil over medium-low heat. Add the eggplant and cook, stirring often, for 20 minutes or until the pieces are golden brown and tender. Season with salt. Remove to a separate bowl.

Add 1 tablespoon of the olive oil to the pan and heat over medium-high heat. Add the onion, garlic, potatoes and celery and cook, stirring often, for 7 to 10 minutes or until the vegetables are tender when pierced with a fork. Add the tomatoes, capers, and olives. Simmer over medium-low heat for 10 minutes. Add the eggplant to the tomato mixture. Turn the heat to medium. Add the vinegar and sugar and continue cooking, stirring constantly, for 5 minutes more. Taste for seasoning and add salt, if needed.

Chop the basil and parsley together. Stir them into the eggplant mixture.

Chicken Stew with Olives and Lemon

4 servings

Ingredients:

  • 1 pound boned, skinned chicken thighs, rinsed and patted dry
  • 2 tablespoons all-purpose flour
  • 1 and 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste
  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 1 tablespoon capers, drained
  • Grated zest and juice of 1 lemon
  • 1/2 cup dry white wine
  • 1 and 3/4 cups chicken broth
  • 1 pound Yukon Gold potatoes, cut into 3/4-in. cubes
  • 1 package thawed frozen artichoke hearts, quartered if large
  • 1 cup finely chopped flat-leaf parsley
  • 1 cup pitted medium green olives
  • Lemon wedges

Directions:

In a resealable plastic bag, combine flour, salt, and pepper.

Cut each chicken thigh into 2 or 3 chunks. Add chicken to the plastic bag, seal, and shake to coat.

Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

Add artichokes to the pan and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Italian Sausage Stew

Ingredients:

  • 2 pounds pork, turkey or chicken Italian sausage links, cut into 1/2 inch slices
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • 3 garlic cloves, minced
  • 1 (28 ounces) container Pomi chopped tomatoes
  • 1 (28 ounces) container Pomi strained tomatoes
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup water
  • 1/2 cup beef or chicken broth
  • 1/2 cup dry red wine
  • 3/4 cup short pasta
  • 1/2 cup shredded reduced-fat mozzarella cheese

Directions:

In a large saucepan or Dutch Oven heat oil and brown the sausage. Drain the sausage on paper towels. Add the onion, green pepper and garlic to the pan and cook for 5 minutes. Add the tomatoes, mushrooms, water, broth and wine. Bring to a boil, add pasta and browned sausage to the pan. Reduce heat; cover and simmer for 1 hour. Top each serving cheese. 8 servings.

White Bean Stew with Swiss Chard and Tomatoes

Ingredients:

  • 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1-14 1/2 oz. can low sodium diced tomatoes
  • One 16-ounce can cannellini beans, drained and rinsed
  • 1 teaspoon thyme leaves
  • Salt

Directions:

Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.

Return the saucepan to the stoves, add oil and heat on medium. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and thyme.

Tortellini Spinach Meatball Stew

Ingredients:

  • 1 egg, lightly beaten
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup Italian seasoned bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 4 cups beef broth
  • 1 can (16 ounces) low sodium kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) low sodium diced tomatoes, undrained
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1/4 cup shredded Parmesan cheese

Directions:

In a large bowl, combine the egg, spinach, bread crumbs, salt and

pepper. Add beef and mix well. Shape into 3/4-in. balls.

In a large saucepan or Dutch Oven, brown meatballs in batches in the 1 tablespoon oil. Remove meatballs to a bowl and cover with foil to keep warm.

Add onion to the pan and saute for 2 minutes. Add celery and carrots; saute 2 minutes longer. Stir in the broth, beans, tomatoes, basil and oregano. Add meatballs; bring to a boil.

Reduce heat; cover and simmer for 10 minutes. Return to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring several times. Garnish with Parmesan cheese. 6 servings

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Swordfish For Dinner

October 12, 2012

Swordfish Marinara

When many of us think of swordfish, we think..well, isn’t it endangered? The answer — at least for American swordfish — is no!

It is true that swordfish stocks were low in the 1980′s and early 1990′s, but, now, North Atlantic stocks are on the rebound and environmental watchdog groups list them as a “good alternative.” 

Under an international rebuilding plan for swordfish, the United States implemented a number of management measures to reduce the amount of fishing, to protect undersized swordfish and to allow the swordfish population to grow and rebuild. Fishermen, managers and scientists worked together to develop new management measures that reduced the impact U.S. fishery had on marine animals, making it one of the most environmentally responsible industries in the world. The North Atlantic swordfish rebuilding program is one of the great success stories in fishery management.

As for Pacific swordfish, they were never in trouble — especially in the waters around Hawaii. They get an “A” rating as a sustainable seafood choice by groups like the Monterey Bay Aquarium. You should buy swordfish that has been caught off the coasts of America because the technique used for catching imported swordfish is controversial and unregulated.

The swordfish is found in oceanic regions worldwide, including the Atlantic, Pacific, and Indian Oceans. It is found in tropical, temperate, and sometimes in cold waters. The swordfish is a highly migratory species, generally moving to warmer waters in the winter and cooler waters in the summer. Swordfish have been prized since men first set to sea and Sicilian fishermen still put to sea on open boats, calling out in an Ancient Greek dialect, they believe capable of drawing the fish within range of their hand-thrown harpoons. Swordfish is very popular in Italy, especially in the southern regions.

Swordfish is one of the most powerful fish in the ocean. Elusive and combative, the swordfish is prized by recreational anglers. Its name comes from its long, flat, sword-like bill, which is larger than those of other billfish species. When hooked and brought near the boat, the swordfish aggressively wields its bill, forcing anglers to use extreme caution to avoid being injured.

Like other billfish, females grow larger than males. Swordfish feed near the surface at night on squid and other small fish and, during the day, they move into deeper water to feed on larger fish that they stun with their slashing bill. Swordfish generally live about nine years, although, some have lived to 15 years. Fully grown, they can exceed 14 feet in length. Sexual maturity occurs between five and six years. In the Gulf of Mexico, spawning takes place year-round, and peaks from late April to July near the Gulf’s Loop Current.

Because of their size — the average swordfish weighs about 110 pounds — they’re sold as steaks, and while this makes cleaning and boning quite easy, it also means that an unscrupulous fishmonger may be tempted to pass off other steaks, in particular dogfish, as swordfish. For this reason fishmongers usually put the head on display when they set out swordfish steaks. How to be certain it’s swordfish? The spine is true bone, not the cartilage of a dogfish, and there will be an X of darker flesh bracketing the vertebra. Swordfish is popular because of its mildly sweet flavor, moist, meaty texture and moderately high fat content. It is an excellent source of selenium, niacin and vitamin B12.

Swordfish is made for the grill. The meat is so firm it that appeals to many who do not like fish. The texture, also, helps prevent the steaks from falling apart on the grill.

A typical swordfish meal is prepared with a simple olive oil-based marinade, grilled and served simply with lemon, salt and herbs. Good swordfish needs nothing more than this.

Cook swordfish like you would a rare steak: Use high heat to sear the outside and let it stay a little rare in the middle.

Make sure to leave the skin on when you grill, but take it off to serve: The skin is rubbery, but helps to keep the fish moist.

Swordfish is also an excellent stewing fish because it won’t fall apart. Use it for a fish chowder, or as a component in Cioppino or another fish stew or slowly simmer it in tomato sauce.

Swordfish is also good in a salad such as a Nicoise or even a classic tuna salad. 

When choosing swordfish, look for the little strip of dark meat to be red, not brown. If it’s brown, the meat is old. Know that East Coast swordfish tends to be a little rosier than Pacific swordfish due to their diet. Tightly wrapped swordfish freezes well for about 3-4 months; beyond that goes downhill fast.

A few of my favorite ways to prepare swordfish are included here for you to try. The recipe for the dish pictured at the top of the post, Swordfish Marinara, is just below.

 

Swordfish Marinara

Serves 4

Ingredients:

  • 2 tablespoons extra virgin olive oil, divided
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1-28 ounce container Pomi chopped tomatoes
  • 1/2 cup kalamata olives
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons pine  (pignoli) nuts
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon fresh oregano, minced
  • 1/2 cup dry red wine
  • 1 cup fresh breadcrumbs
  • 1/4 cup flat-leaf parsley, chopped
  • Salt and freshly cracked black pepper to taste
  • 4 (6-ounce) swordfish fillets, about 1 inch thick

Directions:

Heat 1 tablespoon olive oil over medium heat in an oven-proof skillet. Add the onion and garlic and saute until softened about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat and simmer for 20-25 minutes until the sauce thickens. Stir in olives, crushed red pepper flakes, pine nuts, basil, oregano, wine and salt to taste.

Preheat the oven to 450 degrees F.

Combine bread crumbs, parsley, remaining olive oil, salt and pepper.

Sprinkle swordfish with sea salt and pepper. Place fish in the tomato sauce and top each with 1/4 cup of the breadcrumb mixture. Place skillet in the oven and bake for 15-20 minutes or until swordfish is cooked to your liking..

Serve with pasta or crusty Italian bread and a salad.

Swordfish Piccata                                                                                                                                                       

Serves 4

Ingredients:

  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1 1/2 fresh boneless swordfish, cut into 4 pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1/3 cup fresh lemon juice
  • 1/2 cup dry white wine
  • 2 tablespoons capers, drained
  • 1/3 cup minced fresh parsley
  • Lemon garnish

Directions:

Combine the flour, pepper, and salt in a shallow dish such as a pie plate. Dredge the swordfish slices in the flour mixture and shake off any excess.

In a large skillet, over medium-high heat, heat the olive oil with the butter. When hot, add the fish and cook until browned on the underside, 2 to 3 minutes. Turn fish over and cook until well browned on the other side. Transfer to a platter and keep warm.

To make the sauce:

Add the garlic to the skillet and cook until fragrant, 30 seconds to 1 minute. Add the lemon juice and wine to the pan and deglaze, scraping up any browned bits. Bring to a boil, turn heat to low and add the capers. Adjust the salt seasoning to taste. Return the swordfish to the skillet and let the fish cook for a few minutes so that it can absorb the flavors of the sauce. Sprinkle with the parsley and serve at once, garnished with lemon.

Swordfish in Orange Sauce                                                                                                                                  

Serves 4

Serve with orzo tossed with chopped fresh basil and toasted pine nuts.

Ingredients:

  • 4 (6-ounce) swordfish steaks
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons raisins
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons pitted, chopped kalamata olives
  • 1 1/2 tablespoons chopped bottled roasted red bell peppers
  • 1 1/2 tablespoons chopped red onion

Directions:

Heat a large nonstick skillet over medium-high heat and add olive oil. Sprinkle fish evenly with salt and black pepper. Add fish to the pan and sauté about 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; cover and keep warm.

Add garlic and crushed red pepper to the pan and sauté for 30 seconds. Add raisins, orange juice, olives, roasted pepper and onion to pan and cook for 1 minute. Top fish with sauce and serve.

Baked Swordfish Fillets

Serve with green beans.                                                                                                                    

Serves 4

Ingredients:

  • 4 swordfish steaks about 6 oz each, skin removed
  • Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 fennel bulb, thinly sliced
  • 4 ripe tomatoes, sliced
  • 1 lemon, sliced
  • 4 tablespoons chopped parsley
  • 2 teaspoons chopped oregano
  • 2 teaspoons finely chopped rosemary
  • 1 teaspoon chopped thyme
  • 1/2 cup dry white wine

Directions:

Preheat the oven to 350°F. Season the swordfish with salt and pepper. Coat a large baking dish with olive oil cooking spray. Spread the fennel in the baking dish and season with salt and pepper.

Place the swordfish on top of the fennel in a single layer. Top with the tomato and lemon slices. Mix the parsley, oregano, rosemary, and thyme together and sprinkle over the fish. Pour the wine and the oil over the fish. Cover with aluminum foil.

Bake for 15–20 minutes, or until the fish is cooked and flakes with a knife. Serve with the pan juices poured over the fish.

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Posted by in Fish, Grilling, Healthy Italian Cooking, Herbs, Italian Cuisine, Marinara, Olive Oil, Olives, onion, Pasta, peppers, piccata, swordfish, tomatoes Tags:

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The Cuisine of Italy – Genova

October 10, 2012

View of Genoa on a painting from 1482.

Genova (Italian for Genoa) is the capital of the province of Liguria located in northwest Italy. Genova or Genoa  is Italy’s principal seaport. The city makes a good base or starting point for exploring the villages on the Italian Riviera. It a popular destination for tourists due to the area’s mild climate, the charm of its old fishing ports and the beauty of its landscapes. Many villages and towns in the area are internationally known, such as Portofino, Bordighera, Lerici, and the Cinque Terre.

Genoa was founded in the 6th century B.C. by Phoenician and Etruscan sailors due to its good location and naturally formed port. It remained a very important port throughout its history. In 209 B.C. Genoa was destroyed by the Carthaginians and was rebuilt by the Romans. During the Roman Empire era, Genoa was a major shipping  port for goods made locally. After the downfall of the Roman Empire, Genoa became an independent city. In the 11th century, a short- lived alliance between Genoa and Pisa took control over Sicily and Corsica. Later, the two cities waged war against each other for the control of the two islands and Genoa defeated Pisa. After this, the merchants governing Genoa had power comparable only to the Pope and the kings of the European states. During the Crusades, Genoa’s wealth and strength continued to grow and expand and. as a result, they were able to acquire more possessions and trading privileges. In 1408, a group of merchants, who were providing much of Genoa’s defense and expansion funds, formed the Banco San Giorgio (a powerful bank.)

The expansion of Genoa caused regional wars for control of the city.  As a result, the Genovese fleet was destroyed by the Venetians and this lead to the weakening of Genoa. The wars ended in 1528 and Genoa became a ship building port and bank center. A symbol of the city, the Lanterna, was rebuilt in 1543 and the yellow light beamed to 36 nautical miles in clear weather. Though Genoa was dominated by nearby countries, like France, it kept its independence until 1797. At that time, Napolean Bonaparte organized the Republic of Liguria and unified it to France in 1805.  Ten years later, Genoa was united with the Kingdom of Sardinia and this country played a very important role in the unification of Italy, since the king of the Kingdom of Sardinia, Victor Emanuel II, became the king of Italy.

The port of Genoa was heavily damaged during WW II and, again, by heavy storms in 1954-55.  Soon after, the port was rebuilt and modernized. Although Genoa is a chief seaport, it is also a center for commercialization and industry. Among its leading industries are chemicals, motor vehicles, textiles, locomotives, ships, petroleum, airplanes and steel. These industries have declined somewhat in recent years and the city is relying more on service-oriented businesses and tourism for revenue.

Some great places to see in Genoa are the Palace of the Doges, the medieval Church of San Donato, the Carlo Felice Opera House (dating back to the 19th century), the 16th century churches of St. Ambrose and the Annunciation, as well as, other Renaissance palaces and buildings. Walls and forts are abundant throughout the city and the narrow streets of the harbor area are intriguing. One popular attraction is the lighthouse called Lanterna, mentioned above. This lighthouse is an important “landmark” for Genoa. In 1992, Renzo Piano was credited for redesigning the Old Port. A modern aquarium and a tropical greenhouse are located there. Genoa has a university, which was founded in 1243, and a few museums. Genoa’s maritime presence is still very strong, which can be sensed throughout the entire area. ”The Regatta of the Ancient Sea Republics”, involves Genoa, Pisa, Venice and Amalfi in a yearly navigational competition. The regatta rotates among the four areas and occurs every fourth year in Genoa.  

Every two years Genoa hosts the Pesto World Championship in the city’s historic Palazzo Ducale, where one hundred competitors from all over the world meet to make their pesto recipe in order to gain the title of Pesto World Champion. The participants are both professional cooks and amateurs who compete by preparing pesto sauces using only authentic ingredients and traditional recipes. The pesto sauces are then judged by tasters ranging from restaurant owners and expert cooks to food and wine journalists.

Sergio Muto is the 2012 winner of the Genoa Pesto World Championship. He’s 58 years old, born in Cosenza (Calabria, Italy) and living in Germany since 1976, where he manages a delicatessen.

Click on this Photo Gallery of Genova for more views of the city.
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The Food Of Genoa

The first recipe identified in print as Genovese was for Torta alla Genovese (a sort of pie filled with apples, dates, raisins, and pulverized almonds, hazelnuts, and pine nuts) appearing in 1520, not in an Italian book, but in a Catalan-language cookbook by Robert Mestre, chef to the king of Naples. In the centuries that followed, Genoa’s culinary sophistication grew. Local cooks developed some of Europe’s most savory preparations for tripe, stockfish (which is dried cod) and stuffed vegetables. They refined such Italian specialties as minestrone, ravioli, focaccia, and, of course, basil pesto. However, with the possible exception of ravioli (whose filling can include a dozen or more ingredients, some as exotic as calf’s spinal marrow and heifer’s udder), these recipes utilize common ingredients . Genoa developed a number of more complicated local dishes, primarily because it could afford to, and because it had access, through its widespread trade, to ingredients from many parts of the world. (One example: The Genovese are the only Italians who regularly use walnuts in savory dishes—a habit they might well have imported from their Black Sea outposts.

The cuisine of Genoa is based on traditional Mediterranean cooking and very rich in ingredients and flavors. The Ligurians use very simple ingredients, which by themselves may seem insignificant, but when combined together, they accentuate and bring out each ingredient’s individual qualities to produce superb flavor and  harmony. At the base of all recipes is Ligurian olive oil, delicately flavored and perfect for preparing sauces. The most famous of these is pesto, a sauce made of basil, pine nuts, garlic, olive oil, and Parmesan cheese. Some other well-known sauces from this region are salsa verde, a green sauce made of parsley and pine nuts for grilled meat, and salsa di noci, a walnut sauce that goes perfectly over pasta and ravioli.

Different kinds of focaccia and torte salate (a vegetable and cheese pie) are characteristically Genovese. These dishes are eaten as main entrees, appetizers or snacks. Among the Primi Piatti (first courses), there are different kinds of pasta, for example, trenette and taglierini  flavored with Genoa’s very famous sauce, basil pesto or pansotti, a huge ravioli stuffed with vegetables and herbs topped with walnut sauce.

Fish Market in Genoa Italy

Among the various meat dishes are veal roulades filled with mushrooms, eggs, bread and aromatic herbs, lamb stew with carciofi (artichokes) and a stuffed pocket of pancetta sliced and served cold. Mushrooms are featured in the cuisine of Liguria, flavoring meat dishes and complementing fish dishes as well. Fish occupies an honored place on the menus of Genovese restaurants. Some typical second courses include: Cappon Magro, an elaborate dish made of fish and boiled vegetables and seasoned with a sauce of herbs and pine nuts. Other popular dishes are Fritto Misto (mixed deep-fried seafood), L’insalata di Pesce (seafood salad), Triglie (mullet) alle Genovese, Stoccafisso in Agrodolce, cod in sweet and sour sauce with pine nuts and raisins, Mussels alla Marinara and Stuffed Anchovies.

Among the desserts, one of the most distinctive is Pandolce, a treat found on every table at Christmastime. Genoa is famous for its pastries: Canestrelli, Amaretti, Baci di Dama (little walnut pastries), and Gobeletti, little short breads filled with quince jam.

Genoa Inspired Recipes For You To Make At Home

Basil Pesto

Traditionalists would use a pestle and mortar to make this sauce. Since a food processor is available in our modern world, I prefer to save time and use it whenever I can.

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup pine nuts (pignoli)
  • 1 and 1/4 cups tightly packed young basil leaves
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt
  • 1/4 cup freshly grated Parmigiano Reggiano
  • 1/2 cup freshly grated Pecorino Romano

Directions:

In the work bowl of a food processor, pulse the basil, garlic, pignoli and the salt together. Gradually pour in the olive oil with the motor running; the mixture will emulsify.

Transfer the pesto to a serving bowl and stir in the Parmigiano and Pecorino with a fork.

Pesto keeps in the refrigerator up to 1 week as long as it is topped with a thin layer of olive oil; it can also be frozen for up to 1 month if the Parmigiano and Pecorino have not been added.

Make a double batch and you can use it for the following recipes.

 

Linguine with Basil Pesto

Ingredients:

  • 1 pound linguine
  • 1 recipe for basil pesto, from above
  • 1/4 cup Parmesan cheese, shredded
  • Fresh cracked black pepper

Directions

Bring 3 quarts of water to a boil. Add salt and linguine into the boiling water. When the pasta is almost cooked to your liking, scoop out 3/4 cups of the pasta cooking liquid and add it to a pasta serving bowl. Drain the pasta in a colander, shaking it to remove excess water. Transfer the pasta to the bowl containing the pasta cooking liquid and toss. The cooking liquid will be absorbed by the pasta. Add the prepared pesto, mix well, and taste for seasonings. It should be well seasoned and the pasta should be quite moist. Serve immediately in hot deep plates, sprinkled with the shredded Parmesan cheese and freshly grated black pepper.

Focaccia with Pesto and Tomatoes

If you would like more of a whole wheat flavor in the dough, substitute 1 cup of white whole wheat flour for 1 cup of the all-purpose flour.

Serves 8

Ingredients:

  • 3 and 1/2 cups unbleached all-purpose flour, plus extra if needed.
  • 1 teaspoon instant yeast
  • 1 tablespoon salt
  • Warm water
  • 2 tablespoons extra-virgin olive oil, plus extra for greasing the bowl and pizza pan
  • Half of the basil pesto recipe from above
  • 1/2 small red onion, thinly sliced
  • 10 cherry tomatoes, halved
  • 10 kalamata olives, pitted and halved
  • 1/3 cup freshly grated Parmesan

Directions:

Mix the flour, yeast, and the salt in a food processor. With the motor running, add 3/4 cup of warm (110°F) water, then pour in 2 tablespoons of the olive oil and add enough warm water (about 1/2 cup) to make a soft dough that forms a ball. If the dough is dry, add a little more water; if it is sticky, add a little more flour.

Process 45 seconds, or until smooth and satiny; transfer to an oiled bowl and shape into a ball. Cover and let rise at room temperature until doubled, about 1 hour.

Transfer the dough to a generously oiled 13″ x 18″ rimmed baking sheet and push it with your fingers until it extends to the sides of the pan (you might need to wait 5 minutes for the dough to relax and stretch more easily).

Spread a very thin layer of pesto evenly over the dough, and then scatter olives, tomatoes, and onions over the pesto. Sprinkle cheese over the top of dough and, using your fingertips, press dough all over to form dimples; let sit, uncovered until puffed, about 45 minutes.

Heat oven to 400°F. Bake the focaccia on the bottom rack of the oven until the edges are golden brown and dough is cooked through, about 20 minutes. Let cool for 10 minutes and cut into squares and serve.

You can also place the focaccia pan on a baking stone in the preheated oven for 20 minutes, or until golden on the top and bottom and lightly crisp. 

 

 

Pesto Chicken Roulades

Ingredients:

  • 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
  • 1/2 cup basil pesto, from recipe above
  • 4 thick slices fresh mozzarella cheese
  • Olive Oil

Directions;

Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.

Spread 2 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish. Brush the tops of the chicken rolls with olive oil.

Bake uncovered for 45 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

 

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Have You Ever Heard Of Escarole?

October 2, 2012

Native to the East Indies, endive and escarole were introduced into Egypt and Greece at a very early period and references to them appear in early history accounts.  Escarole is a member of the leafy chicory family, widely cultivated in England from at least the 1500′s and is a popular green in Sicilian cuisine. The plants were, eventually, brought to America by colonists.

Endive is closely related botanically to chicory and the two names are sometimes incorrectly used as synonyms. Escarole is another name for a type of endive with broad leaves and  “endive” is used to designate plants with narrow, finely divided, curly leaves. Equally confusing are the two types of endive plants that you will see in your produce aisle. These greens are used raw in salad, or may be cooked like spinach. The slightly bitter flavor adds zest to a mixed salad.

French Endive

Endive-Frisee

Chicory

The outer layers of the escarole plant are dark green but after peeling back a layer, it will reveal a slightly lighter shade of green. Each layer will reveal a slightly lighter shade of green, and as the leaves lighten in color, the bitterness will also significantly lessen. What this means is that in preparing a dish, one can use different layers of escarole in order to achieve a particular taste that one wants.

Few young people, these days, have ever heard of escarole and I wonder how many have ever tasted this leafy green. In the world of Italian-American foods, escarole may be second only to Sunday “gravy.” Escarole finds itself in soups, in recipes with beans and in stuffed versions. A very important use of escarole has been for a New Year’s Day soup, a soup that most Italian Americans called “Straciatella,” which means something like “rag soup.” The name comes from the way the greens and the beaten egg swirl about shapelessly in the chicken broth. Then, there is escarole and beans, one of my grandfather’s favorites.

Purchase and Care of Escarole

Choose firmly packed heads with unblemished leaves. Crispness, freshness, and tenderness are essential factors of quality. Wilted plants, especially those that have brown leaves, are undesirable, as are plants with tough, coarse leaves. Such leaves will be excessively bitter. 

How to Store: Wrap escarole in paper towels and store in an unsealed plastic bag in the refrigerator for up to four days.

What are the health benefits of Escarole?

Escarole is rich in many minerals and vitamins, especially folate.  A 1/2 cup serving of escarole provides 36 mg of folate.

Escarole is a good source of vitamin B complex, A, C, and K.

Escarole is high in fiber and is also an optimum source of minerals: potassium, calcium, magnesium, copper, iron, sodium, manganese, zinc, phosphorus, and selenium.

Escarole is fat free, low in carbohydrates and calories. It can be added to any diet plan and 100 grams of fresh leaves will only be around 17 calories

Escarole is enriched with a good amount of antioxidants that are derived from Vitamin A and beta-carotene. Vitamin A is also an essential vitamin for vision, healthy hair and glowing skin. Consumption of natural greens also protects from lung and oral cavity cancers.

So next time you are in the produce aisle, pick up a head of escarole and make one of the following recipes.

Sauteed Escarole                                                                                                                                                                    Sautéed Escarole with Raisins, Pine Nuts, and Capers recipe

Serves: 4

Italians incorporate an abundance of vegetables into their diet. This is a very typical and simple preparation of a traditional vegetable. Serve as a side dish with your favorite entrée or a pasta with a hearty tomato sauce.

Ingredients:

  • 2 heads escarole, about 1 3/4 lbs
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and smashed
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons pine (pignoli) nuts
  • 2 tablespoons raisins
  • 1 tablespoon capers, rinsed
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

To prepare escarole:

Cut out the core of each head, then cut leaves into bite-sized pieces. Rinse leaves several times in cold water until all dirt has been rinsed off. Drain escarole of as much liquid as possible prior to sautéeing.

Combine olive oil and garlic in a large sauté pan and heat together over medium heat until the garlic begins to lightly brown. Be very careful not to burn garlic as it will turn bitter. Remove the garlic with tongs and discard.

Add the pine nuts, raisins, capers, and pepper flakes and cook, stirring, until the pine nuts are golden and the raisins puff, about 1 minute. Add the escarole, increase the heat to medium high, and cook, tossing often, until heated through, 3 to 4 minutes. Cover the pan for a few minutes so that escarole can braise in its own liquid and lose some of its bitterness. Uncover and let liquid evaporate. Escarole is finished once it is tender (approximately 5 to 6 minutes). Season with salt and pepper and transfer to a serving bowl.

Escarole and Beans

This dish is best served with warm crusty Italian bread.

Ingredients:

  • 2 tablespoons olive oil
  • 2 large heads escarole, torn into bite sized pieces
  • salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  • 2 (16 ounce) cans cannellini beans, drained
  • 1 cup chicken broth
  • 3 sprigs fresh parsley, chopped

Directions:

Wash escarole well in several changes of water

Heat 2 tablespoons olive oil in a large skillet over medium heat; add garlic and cook for one minute. Mix in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.

Pour in beans and chicken broth, and simmer until creamy, about 10 minutes. Stir in parsley; simmer 10 minutes more.

Escarole Salad

Using marmalade in a dressing allows you to put a little sweetness into a salad without adding additional sugar. Orange Marmalades range in flavor and texture, so your dressing will vary, depending on which sort you choose. Some are more sweet, others more bitter. Use the marmalade you like best.

 4 servings

Ingredients:

  • 1/2 cup thinly sliced shallots
  • 3 1/2 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 2 tablespoons orange marmalade
  • 1 teaspoon orange zest, plus more for garnish
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon lukewarm water
  • 1/2 pound small button mushrooms, sliced thin
  • 4 ounces escarole (inner leaves are good for this dish), torn into bite-sized pieces (about 4 cups)
  • 4 ounces baby spinach (about 4 packed cups)
  • 1/2 cup toasted walnuts
  • Flaky coarse sea salt

Directions:

Make the base for the dressing: In a small saucepan, combine the shallots, oil, 1/8 teaspoon fine sea salt and a generous pinch of pepper. Heat over very low heat, stirring occasionally, until the shallots are very soft and just lightly golden, about 10 minutes. Transfer the mixture to a medium heatproof bowl and let cool to room temperature.

When the shallots have cooled, add the marmalade plus the orange zest, the vinegar, lemon juice and 1/8 teaspoon each fine sea salt and pepper. Whisk well to combine, then whisk in the lukewarm water.

In a large serving bowl, combine the escarole and spinach. Add the dressing and toss. Season to taste with crushed flaky coarse sea salt and pepper, then add the mushrooms and walnuts. Gently toss to combine and garnish with extra orange zest, if desired.

Caponata-Style Escarole With Fish Fillets                                                                                                                          

Serves: 6

Ingredients:

  • 2 lemons
  • 1 tablespoon extra-virgin olive oil
  • 4 boneless, skinless salmon fillets, (6 ounces each) other firm white fish fillets
  • Salt and freshly ground pepper
  • 3 garlic cloves, smashed
  • 1 large head of escarole (about 1 1/2 pounds), cored and coarsely chopped (about 10 cups)
  • 10 anchovies (about 3 ounces), drained and coarsely chopped
  • 10 oil-cured black olives, halved and pitted
  • 2 tablespoons salted capers, well rinsed
  • Flat-leaf parsley leaves, for garnish

Directions:

Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 2 tablespoons of juice into a bowl.

Heat oil in a large saute pan. Add the garlic to the oil and cook over moderate heat until deep golden, about 2 minutes; discard the garlic. Add the escarole to the pan along with the anchovies, olives and capers. Cook, stirring constantly, until the escarole turns bright green and wilts, about 3 minutes. Season with salt and pepper.

Arrange salmon or other fish fillets on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, about 15 minutes.

Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve fish over the escarole and garnish with parsley.

Mediterranean Rice-Stuffed Escarole

Stuffed Escarole

Ingredients:

  • 1 pound lean ground beef or ground turkey breast
  • 1 large head escarole (1 1/4 pounds)
  • 3/4 cup Arborio rice
  • 1/2 cup pine nuts (pignoli)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, finely chopped
  • 1 (12-ounce) jar roasted red peppers, coarsely chopped
  • 1/3 cup golden raisins
  • 3 tablespoons chopped rinsed capers
  • 1 large egg, lightly beaten  or 1/4 cup egg substitute   
  • 1 cup grated Parmigiano-Reggiano, divided                                                                                                                                                                                                                                    

Directions:

Preheat oven to 400°F with rack in the upper third of the oven.

Quarter escarole, lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.

Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup the cooking liquid, then drain rice in a fine sieve.

Cook pine nuts in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add beef and brown. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.

Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of one escarole quarter. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and stuffing.

Drizzle with reserved rice cooking liquid and remaining tablespoon of oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.

Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.

 

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Posted by in Beans, Beef, Cheese, escarole, Fish, Healthy Italian Cooking, Italian Cuisine, Olive Oil, Olives, Rice, Salad, Soup, Vegetables Tags: , , , ,


What Is the Difference Between Calzone and Stromboli?

July 31, 2012


                                                                             

Calzone

Calzone is a turnover with ingredients similar to pizza. The making of calzones started in Naples, Italy in the 18th century. The name came from the baggy pants worn by men during the time.
The ingredients of calzones usually consist of mozzarella, ricotta, tomato sauce, and other pizza toppings. It is folded over and shaped like a crescent moon before baking or frying. There are many versions of calzones, some are small and some huge, with a variety of stuffings.

Because of its size and its resemblance to sandwiches, calzones are a popular street food that can be eaten while on the go. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Fried versions, typically filled with tomato and mozzarella, are made in Puglia and are called panzerotti.  Somewhat related is the Sicilian cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella, then the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying.

In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. The dough is folded into a half-moon shape or formed into a spherical shape and baked or fried. After cooking, calzones are typically served smothered in marinara sauce or topped with a combination of garlic, olive oil, and parsley. A Sicilian-American version, Scacciata, is similar to a calzone but is filled with either broccoli or spinach and potatoes, onions, and sausage.

Stromboli

A stromboli is related to a calzone, but it is more of a sandwich than a pizza. The most common ingredients that comprise the fillings are various types of cheese, Italian meats, like salami and capicola, and sometimes vegetables. It is rolled into a loaf, not folded before baking. Stromboli make great appetizers, especially at a Super Bowl party.

It would be completely understandable, were you to assume, that the only stromboli you are familiar with is the stuffed bread filled with a variety of salami and cheeses. But if you’d looked at a map, you might have realized that Stromboli is the name of tiny island north of Sicily and west of the toe of the Italian peninsula. Best known for its rather active volcano, the island lies in the Tyrrhenian Sea. However, the Italian island may have played a role in the naming of the sandwich. The origin of the Stromboli is a bit unclear, but it seems to date back to around the 1950s.

The Island of Stromboli

Unlike the calzone, it does not originate from Italy, but from Philadelphia, Pennsylvania or  Spokane, Washington depending on which story you believe. Unless you’re a fan of 1940′s black & white films, you would probably not associate it with a wildly popular Swedish movie star and a Philadelphia suburb pizzeria.

A 1950 movie about a refugee who marries a Sicilian fisherman but can’t cope with the harshness of her new life.

Connecting the dots; here’s the rest of the story – the Philly version:

In 1948 director Roberto Rossellini cast Ingrid Bergman in his drama, Stromboli, about survivors of World War II trying to make a life on the isolated island. Although the film, released in the U.S. in 1950, received only mixed reviews, it caught the attention of people who might never have had any interest in Italian cinéma verité. The Hollywood tabloids and newsreels made sure that movie fans around the world learned that everyone’s favorite actress of the time was having a love affair with her director. The real volcano on Stromboli, as well as a mediocre film, were eclipsed by the sensation, of what was then, the scandalous Bergman-Rossellini affair.

Meanwhile, in a small town south of Philadelphia, another drama—one with far greater consequences for Italian-American gastronomic history—was about to unfold. Nazzereno Romano, owner of Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania, rolled up some cheese and cold-cuts in his pizza dough. He baked the loaf and then sliced it to expose the attractive, flavor-packed spiral within. ‘Nat’ Romano is reported to have asked his customers what he should call his creation. We can imagine that a copy of The National Enquirer might have been at hand because the sources claim that someone blurted out “Stromboli!” and the name stuck.

Make the Bread Dough

Basic Dough for Calzones or Stromboli

Ingredients:

  • 1 package active dry yeast
  • 1 cup warm water (110 degrees F)
  • Pinch of sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
  • 3 cups all-purpose flour, or Eagle Ultra Grain flour or 1 ½ cups all purpose flour and 1 ½ cups whole wheat flour
  • Cornmeal, as necessary, for dusting pizza peel.

Directions:

In a large bowl of an electric mixer combine yeast with water and sugar and stir well to combine. Let rest until foamy, about 5 minutes. Add the flour, salt, and olive oil, and mix well with the paddle attachment to thoroughly combine. The dough should be slightly sticky to the touch.
Transfer to the dough hook and knead dough for at least 5 to 7 minutes, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Divide dough into 2 portions for stromboli or 4 portions for calzones and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired for calzones or stromboli.

Meat and Cheese Calzone

Ingredients:

  • 1 recipe basic dough, prepared for calzones
  • 2 ounces finely chopped proscuitto or 2 ounces finely chopped Genoa salami or 2 ounces finely chopped pepperoni
  • 1 1/2 cups ricotta cheese, drained
  • 1/2 pound mozzarella cheese, cut into 1/4-inch cubes
  • 1/4 cup grated Parmesan
  • 1/2 cup chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • Cornmeal, for dusting pizza peels

Directions:

Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.

In a medium bowl combine the proscuitto and the next 6 ingredients. 

Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.

Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.

Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.

Vegetarian Calzone

Ingredients:

  • 1 1/2 cups chopped frozen broccoli florets, defrosted and drained or a 10 oz. package of frozen spinach, defrosted and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup part-skim ricotta cheese
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 recipe basic dough, prepared for calzones

Directions:

Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.

Combine broccoli or spinach and the next seven ingredients in a medium bowl. 

Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.

Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.

Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.

Meat and Cheese Stromboli

Recommend a healthier alternative for Italian Cold Cuts, such Applegate Farm products made without nitrates.

Ingredients:

  • 2 bread dough balls, prepared for stromboli
  • 1/2 pound thinly sliced salami
  • 1/2 pound thinly sliced mortadella (or ham)
  • 3/4 pound thinly sliced, mozzarella or provolone cheese
  • 1 egg lightly beaten with 1 tablespoon water

Directions:

Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.

Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.

Cover the dough rectangle with half the meat and cheese leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style).  Seal the dough by pinching firmly with fingertips on sides and ends. 

Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.

Repeat with the second piece of dough.

Vegetarian Stromboli

Ingredients:

  • 2 bread dough balls, prepared for stromboli
  • 1 -12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
  • 1/2 cup pitted kalamata or other black olives
  • 3/4 pound thinly sliced, mozzarella cheese
  • 1 teaspoon dried Italian herb seasoning
  • Basil or baby spinach leaves
  • 1 egg lightly beaten with 1 tablespoon water

Directions:

Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.

Transfer one ball  of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.

Cover the dough rectangle with a layer of basil or spinach leaves, half the cheese slices, half the roasted peppers, followed by half the olives and half the Italian seasoning leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.  

Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.

Repeat with the second piece of dough.

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Posted by in Bread, calzone, Cheese, Healthy Italian Cooking, Italian Cold Cuts, Italian Cuisine, Olives, peppers, spinach, stromboli Tags: , , ,

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