Healthy Italian Cooking at Home

Category Archives: Olives

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The traditional eating habits of the Mediterranean people are based on the agricultural products of their region, which has a long growing season and a rather mild climate. The traditional diets of the Greeks, French, Italians, Spaniards and Middle Easterners reflect distinct cuisines and culinary practices, but they also have a great deal in common.

Certain foods, such as beef and butter, were never very popular in the Mediterranean region because the region did not support the expansive grazing lands required to raise large quantities of buffalo and steer. Most cheeses are made from sheep’s milk and are lower in cholesterol than those made from cow’s milk. The region’s climate is favorable to growing olive trees, so olive oil is abundant and used in cooking instead of butter. With its monounsaturated fat, olive oil is much healthier than butter.

The Mediterranean peoples consume fish, poultry, game and lamb rather than beef. The meat of sheep, goats and chickens contains some fat, of course, but Mediterraneans usually consume far less meat than their northern European neighbors. Wine, which has certain health benefits, is a staple of the Mediterranean diet and regions like Italy and southern France have, historically, produced wine and wine is what is served with meals.

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Research suggests that the benefits of following a Mediterranean-style eating pattern may be many: improved weight loss, better control of blood glucose (sugar) levels and reduced risk of depression, to name a few. Eating like a Mediterranean has also been associated with reduced levels of inflammation, a risk factor for heart attack, stroke and Alzheimer’s disease.

The Mediterranean Diet is abundant in fruits, vegetables, whole grains, legumes and olive oil and it features fish and poultry—lean sources of protein—over red meat, which contains more saturated fat. Red wine is consumed regularly but in moderate amounts. Here are a few recipes that can get you started on eating like a Mediterranean.

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Eggplant Souvlaki with Yogurt Sauce

Serves: 4

Ingredients

  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried
  • 4 teaspoons olive oil, plus extra for the grill
  • Pinch each sea salt and fresh ground black pepper
  • 16 cherry tomatoes
  • 1 small eggplant, trimmed and cut into 20 1/2-inch-wide half-moon pieces
  • 1 cucumber, seeded and chopped
  • 1 large yellow or red bell pepper, seeded and cut into 1/2-inch chunks
  • 1/2 cup pitted black olives
  • 1/2 cup diced red onion
  • Olive oil cooking spray
  • 2 6-inch whole-grain pitas
  • 2 cups lightly packed trimmed baby spinach leaves

Yogurt Sauce

  • 1/3 cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh mint leaves or 1 teaspoon dried

4 metal or wooden 12 inch skewers (soaked if using wooden) or 8 smaller skewers (6-8 inches)

Directions

In a large bowl, whisk together lemon zest, 1/4 cup lemon juice, garlic, oregano, olive oil, salt and black pepper. Transfer half of the dressing to a second large bowl. Add tomatoes and eggplant to the first large bowl, tossing to coat. Let stand for 15 minutes.

To prepare salad:

To the second large bowl, add cucumber, bell pepper, olives and onion; toss well with dressing and set aside.

Prepare the yogurt sauce:

In a small bowl, combine all yogurt sauce ingredients. Set aside in the refrigerator until serving.

Heat grill to medium-high and lightly oil the grate with cooking oil. If it is too cold to grill where you live, a stovetop grill or grill pan can be used.

On each skewer, thread tomatoes and eggplant, dividing ingredients evenly among the skewers. Mist skewers with cooking spray.

Place skewers on the grill; close lid and cook for 8 to 10 minutes, turning once or twice, until tender. On an indoor grill turn skewers often to cook evenly.

Mist pitas with cooking spray and grill, turning once, until lightly toasted and warm, about 1 minute. Cut into quarters and divide among 4 serving plates.

Add spinach to the salad and toss. Serve with souvlaki, yogurt sauce and pita bread.

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Farro, Shrimp & Tomato Risotto

Serves: 6

Ingredients

  • 28 oz canned or boxed Italian diced tomatoes with juices
  • 2 large leeks, thinly sliced (white and light green parts only)
  • 1 large bulb fennel, cored and thinly sliced
  • 2 cups farro, rinsed
  • 3 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 lb medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

Directions

In a large Dutch oven, add tomatoes, leeks, fennel, farro, broth, tomato paste and 1 1/2 cups water; stir to break up tomato paste. Cover, bring to boiling, reduce heat to a simmer and cook for 30-40 minutes or until the farro is tender.

Remove lid, add shrimp and stir to combine. Replace lid and continue cooking until shrimp are pink and opaque throughout, about 2-3 minutes. Divide among soup bowls and garnish with parsley.

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Swiss Chard with Olives

Ingredients

  • 2 bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
  • 1 tablespoon olive oil
  • 1 small yellow onion, sliced 1/4 inch thick
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup pitted and roughly chopped Kalamata olives (about 16)
  • 1/2 cup water

Directions

Separate leaves from the stems of the Swiss chard. Roughly chop leaves and set aside. Cut stems into 1-inch pieces.

In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic and red pepper, and saute until onion is translucent about 6 minutes.

Add Swiss chard stems, olives and the water; cover and cook 3 minutes.

Stir in Swiss chard leaves; cover and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.

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Lemon Chicken with Potatoes & Artichokes

Serves: 6

Ingredients

  • 6 small red-skinned potatoes, scrubbed and quartered
  • 1 large red bell pepper, seeded and thinly sliced
  • 6 – 5-oz boneless, skinless chicken breasts
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons arrowroot starch
  • 12 oz package frozen artichokes, thawed
  • 3 tablespoons chopped fresh dill, plus additional for garnish

Directions

Season chicken with salt and black pepper. In a large skillet with a cover over medium-high, heat 1 tablespoon oil. Add chicken and cook for about 1-2 minutes on each side to quickly brown. Remove chicken pieces to a plate.
Reduce skillet heat to medium-low and add the remaining oil and garlic; cook for 1 minute, until lightly browned and fragrant. Add the potatoes and peppers and cook for about 4 minutes, until the potatoes begin to brown.

In a small bowl combine the lemon juice, yogurt and arrowroot and whisk until smooth. Stir yogurt mixture into the skillet. Stir in artichokes and dill. Return chicken pieces to the skillet, nestling them on top of the vegetable mixture.

Cover the skillet and cook for 30 minutes, until the artichokesand potatoes are tender and the sauce is thickened.

Serve chicken and vegetables with the sauce and garnish with additional dill.

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Whole-Wheat Pizza

Halloumi cheese originated in Cyprus and, subsequently, gained popularity throughout the Middle East region. The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavor.

Ingredients

  • 2 tablespoons olive oil, plus more for baking sheet
  • 1 cup cherry tomatoes
  • 1 clove garlic, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1 pound homemade or store bought whole-wheat pizza dough at room temperature, recipe below
  • 1 cup (4 ounces) haloumi or feta or ricotta salata cheese
  • 2 tablespoons pine nuts
  • 2 cups baby arugula
  • 1 tablespoon red-wine vinegar
  • 1/4 cup pitted kalamata olives, coarsely chopped

Directions

Preheat oven to 450 degrees F.  Oil a pizza pan.

Place tomatoes, garlic and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.

Place the dough in the pizza pan. Using your hands stretch the dough until it covers the surface of the pan.

Spread tomato sauce evenly over the dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.

Bake until the crust is golden, 15 to 20 minutes.

Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper. Sprinkle arugula and olives over baked pizza. Cut into serving pieces.

Quick Whole-Wheat Pizza Dough

Makes 2 one pound loaves.

Ingredients

  • 1/2 cup warm (115 degrees) water
  • 2 packets (1/4 ounce each) active dry yeast
  • 1/4 cup olive oil, plus more for the bowl
  • 2 tablespoons sugar
  • 2 teaspoons coarse salt
  • 2 cups all-purpose flour, plus more for kneading
  • 2 cups whole-wheat flour

Directions

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

In the bowl with the yeast, whisk in the sugar, oil and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to the oiled bowl; brush top of dough with oil.

Cover the bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

Use one ball of dough for the pizza above and freeze the second dough for another time.


 

groceryFrom the 1940s on, the children of Italian immigrants could be found in all regions of the U.S., in almost every career and in nearly every walk of life. My parents were born in Elizabeth, NJ and my father lived in the Italian section of the city, called Peterstown. This section of the city was home to Italian grocery stores, produce stands, meat markets, fresh fish markets and poultry stores. When he married my mother, they moved to another part of the city.

As a child, I remember my father taking me shopping with him on Saturday mornings, where we would go to many of the Italian shops in Peterstown. He would purchase meat, chicken, cheese, bread and Italian cold cuts. I remember being overwhelmed by all the products that were crowded on to the shelves in those tiny stores. My father would stop and talk to many of his friends along the way and visit his relatives who still lived in Peterstown. On these excursions, he always bought me an Italian Ice at Di Cosmos’ store, a landmark in the area.

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Grocery stores were among the first businesses opened in the early Italian immigrant settlements, providing the staples of Italian cuisine: e.g., olive oil, pasta and canned tomatoes. But traditional Italian markets and delis served more than just the shopping needs for the Italian immigrants. They were also community centers, substitutes for the piazza, that is, places where Italians could meet friends and paesani (fellow townspeople), exchange news and speak some Italian.

Traditional markets were more likely to sell local and Italian American products than imported (cold cuts, cheese, oil) and more likely to sell reasonably priced products than the more exclusive labels at the upscale markets.

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However, in the 1980s Italian brands such as, De Cecco pasta from Abruzzo, bottles of Coltibuono Olive Oil from Tuscany and Chianti Ruffino wines began appearing in the Italian markets. Many older markets also diversified their inventories by carrying other ethnic foods as well. “A1″ in San Pedro, for instance, carried many products for Croatians as well as for Italians; “Bay Cities” in Santa Monica carried many Greek and Middle Eastern foods; “Sorrento” also served Italian Argentines and other Latin Americans.

The memorabilia on the walls: family photos, posters of World Cup Italian Teams, Italian or regional maps, a portrait of the Pope and tourist posters of Italy, would often identify a market as a more established Italian immigrant locale.

New York

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Successive waves of Italian immigration beginning a century and a half ago have blessed New Yorkers with the country’s best collection of Italian markets. While many of these shops can be found right in Manhattan, others are located in Brooklyn, Queens and the Bronx. If you need to find an obscure pasta shape, this is your place. Choose among two dozen types of canned Italian tomatoes to make the sauce. A rainbow of Italian olive oils can also be found, as do seasonal items, like fresh black truffles and fresh porcini mushrooms. Additionally, a cured meat department, usually in the back of the store, offers hard-to-find cold cuts like culatello, a cured ham and other types of salamis.

In 1940, when Mayor Fiorella LaGuardia wanted to get pushcarts off the streets, he created a string of indoor markets, of which the Arthur Avenue Retail Market was one and is one of the few remaining today. Some stalls specialized in veal and variety meats, such as tripe and calf’s liver, while other stalls sold dried pastas and southern Italian prepared foods,that included pizzas, pastas and seafood salads.

Philadelphia

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The Italian Market is the popular name for the South 9th Street Curb Market, an area of South Philadelphia featuring many Italian grocery shops, cafes, restaurants, bakeries, cheese shops, butcher shops, etc. The Italian Market, frequently referred to simply as 9th Street, had its origins as a marketplace in the late 19th and early 20th centuries.

This area, outside the original boundaries of Philadelphia, was an area where the immigrants settled. Italian immigrants began to move into the area around 1884, when Antonio Palumbo began receiving Italian immigrants into his boardinghouse. Shops along 9th Street opened up shortly afterward to cater to the new Italian community and they have remained in the area to this day, with many of the present vendors tracing the founding of their businesses back to the first decade of the 20th century.

Cleveland

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In its earliest days, Gallucci’s was as much a neighborhood grocer as it was an “Italian” store. Starting with a wooden cart, founder Gust Gallucci first opened a shop on Cleveland’s West Side — then, during the mid-1920s, the family moved to Cleveland’s Haymarket District. Close to the city’s produce district, Gallucci’s also served the sprawling immigrant neighborhood on Cleveland’s Near East Side, once called Big Italy.

Gallucci’s grew into a gathering place for newcomers from Italy. There, shoppers and clerks spoke the language of the old country, even though the Italian spoken was broken into scores of regional dialects. More importantly, they could find familiar products unavailable in most other stores — fresh or dried pastas, fat links of sausage, imported cheeses, olive oils and vinegars and familiar table wines.

Chicago

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The Graziano grocery business dates back, approximately, to the same year the Italian Superior Bakery opened on Western Avenue, about 1933, but it was part of the Italian community on Grand Avenue. The business was founded by Jim Graziano, who immigrated to the States in 1905 from Bagheria, a town on the northern coast of Sicily.

The first Jim Graziano left the business to his sons, Fred and Paul, and now Fred’s son and grandson, both named Jim, are keeping the business alive and well. J.P. Graziano Grocery Co. has for some time been a wholesaler and an importer specialising in Italian foods and, as such, is well-known in local food industry circles. Specialties include olives, cheese, large sausages and baccalà (dried codfish).

Indianapolis

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Italian immigrants, John Bova Conti and his wife Josie, operated the J. Bova Conti Grocery at 960 S. East Street. According to, Indianapolis Italians, by James J. Divita (Arcadia Publishing, 2006), Josephine Mascari, a widow, and her son, Tommaso, were experiencing hardships in operating their grocery on Virginia Avenue. John Bova Conti moved in to run the store and ended up marrying the widow. It was not until the 1920s that they rented a small, wood-frame grocery with an adjacent residence. Signs on the store and visible goods, included Wonder and Yum Yum bread, fruit, macaroni, olives, cheese, Coca-Cola and East End Dairy products.

The store’s business ledger for 1924 through 1927 (housed at the Indiana Historical Society) indicates that many products were imported from Italy and distributed to other stores around the state. According to author Divita “After visiting relatives in Indianapolis, customers from smaller towns would stop at Bova Conti’s to buy 20 pounds of dry pasta to last them for a month. Among the store’s attractive prices were one gallon Berio olive oil, $3; one bottle, Florio Marsala, $2.25; five pounds, Sicilian caciocavallo cheese, $3.75 and one case Brioschi, 75 cents.”

Hibbing

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Guilio Forti was one of thousands of Italians who immigrated to Minnesota’s Iron Range in the early 1900s hoping for a better life. But Guilio, already 50, was too old to work in the mines as others did. So he put the skills he’d learned as a baker in Rome to work and started Sunrise Bakery in 1913. From their North Hibbing location, the Forti family distributed Italian and Vienna bread by horse-drawn carriages to the mines.

Each generation contributed new ideas and products to the business. Guilio’s son, Vincent, added mechanization and a line of pastries, donuts and cakes. Vincent’s son, Thomas, together with his wife, Mary, created a deli that featured imported delicacies and foods long cherished by the Iron Range’s diverse immigrant population. And now their son, Tom—the fourth generation Forti—is helping Sunrise bring its Italian entrees, pastas, sauces and other ethnic specialties to locations throughout Minnesota.

New Orleans

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Not only had Sicilians established roots in the French Quarter, but those seeking to farm the land moved upriver from the city, to Kenner. These men were called “truck farmers,” because their land was far enough away from the city that they had to haul their crops in by wagon, later trucks. They would sell their produce in the Farmer’s Market, stopping for lunch at one of the groceries along Decatur Street. The groceries would lay out cold antipasti spreads during the day to sell for lunch.

In 1906, Salvatore Lupo opened the Central Grocery at 923 Decatur Street. He began to combine some of the antipasti items, such as mortadella, cheese, ham and olive salad, on loaves of round Italian bread, creating the now-famous Muffuletta sandwich. The truck farmers could pick up a muffuletta and, essentially, eat their antipasti as a sandwich on the return drive to Kenner. Other groceries and restaurants picked up on the muffuletta, which became a New Orleans institution, second only to the po-boy.

Colorado

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in the 1880s, at twenty years of age, Carl L. Stranges immigrated to the United States from Italy. After his arrival in the United States, he moved to Grand Junction and resided there his whole life. Carl Stranges opened his grocery store in the southwestern portion of the downtown area, often referred to as “Little Italy”, due to the concentration of Italian residents and Italian-owned businesses in the area.

Three other grocery stores and an icehouse were located within a two-block area of the Stranges store. Carl Stranges owned and managed the grocery until shortly before his death in 1942. He willed the store to his niece and her husband who continued to operate the store until 1963.

Stockton

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Italian immigrants owned and operated groceries and delis in Stockton, CA just as they did across the country. Genovese immigrants, Joseph & Emilio Silva, operated a grocery store on Main and East Streets from 1890-1925 and a number of their wholesale providers were also Italian. Caesar Gaia, born in 1892 near Torino, left home at the age of seventeen to follow his brother Frank who left for California years earlier.

Gaia first worked on a ranch in Gilroy before moving to Stockton in 1914. He, along with Louis Delucchi, bought E. Fontana’s Ravioli Factory which later became the site of Gaia & Delucchi at 320 East Market St. The grocery featured ravioli, salami and other Italian specialities for their customers in San Joaquin county.

Los Angeles

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The first Italian to arrive in Los Angeles was known to be Sardinian-born, Giovanni Leandri, in the 1820s. He operated a shop on Calle de los Negros, an alley situated near Old Chinatown. Many of the first wave of Italian immigrants lived in boarding houses in the area around what is now part of the Arts District and Civic Center. In the 1890s, Italian-Americans bought homes and opened businesses in El Pueblo, Sonora Town, Dogtown, Lincoln Heights, Solano Canyon and Victor Heights.

The corner of College Street and Broadway has been home to Little Joe’s since 1927.  Little Joe’s began as the Italian-American Grocery Company, established at Fifth and Hewitt, by Charley Viotto in 1897. The deli counter evolved into a full-fledged restaurant, named after, then, co-owner Joe Vivalda.

Cooking From The Italian Deli

The hero sandwich is one of the standout achievements of Italian-American cuisine. Taking a French baguette — which became faddish in Italian-American bakeries around 1920 — and loading it up with cold-cuts, produced a final product that was as American as it was Italian, though nothing like it had ever been seen in the Old Country before.

There were also hot versions that often included fried meat cutlets, fried calamari, eggplant parm and the great Italian-American invention –  meatballs. The heroes were aimed at working men who needed thousands of calories to fuel their back-breaking work. The hero/sub/grinder/hoagie is here to stay and will be a main feature at parties on Super Bowl Sunday, next month.

Italian Hero

Sal, Kris, & Charlie's Deli 33-12 23rd Avenue Astoria, NY

Ingredients

  • 1/2 large onion, thinly sliced
  • One 12-inch loaf soft Italian bread
  • 5 tablespoons red wine vinegar
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 pound deli-sliced provolone cheese
  • 1/4 pound deli-sliced Genoa salami
  • 1/4 pound deli-sliced boiled ham
  • 1/4 pound deli-sliced mortadella
  • 1/4 pound deli-sliced capicola
  • 1/2 head iceberg lettuce, finely shredded
  • 1/4 to 1/2 cup sliced pickled pepperoncini
  • 3 plum tomatoes, thinly sliced
  • 1 teaspoon dried oregano

Directions

Soak the onion slices in a large bowl of cold water for 15 minutes.

Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half.  Season with salt and pepper.

Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.

Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

Antipasto Salad

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Ingredients

  • 1 large head iceberg lettuce, coarsely chopped
  • 1 (1-inch) slice (about 1/2 pound) deli ham, cut into cubes
  • 1 (1-inch) slice (about 1/2 pound) turkey breast, cut into cubes
  • 1 (1-inch) slice (about 1/2 pound) deli hard salami, cut into cubes
  • 1 (1/2-inch) slice (about 1/2 pound) provolone cheese, cut into cubes
  • 1 (16-ounce) jar peperoncini, drained
  • 1 (6-ounce) can pitted black olives, drained
  • 1 (7-ounce) jar roasted red peppers, drained and cut into 1/2-inch strips
  • 1 pint grape tomatoes, cut in half
  • 1 cup Italian dressing

Directions

In a large bowl, combine all ingredients except the dressing; mix well. Add dressing and toss until well coated. Serve immediately.

Chicago Italian Beef Sandwiches

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Ingredients

The beef
1 boneless beef roast (sirloin or round), about 3 pounds with most of the fat trimmed off

The rub

  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper

The juice

  • 6 cups of hot water
  • 4 cubes of beef bouillon 

The sandwich

  • 10 soft, hoagie rolls, sliced lengthwise but hinged on one side or a loaf of Italian bread 
  • 3 medium-sized green bell peppers
  • 1 tablespoon olive oil
  • 1 cup hot giardiniera

Directions

Mix the rub in a bowl. Coat the meat lightly with vegetable oil, sprinkle the rub generously on the meat and massage it in. There will be some left over. Do not discard it; it will be used in the juice.

Put a rack just below the center of the oven and heat the oven to 325°F.

Pour the 6 cups of water into a pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. Add the remaining rub to the pan.

Pour the water mixture into a 9 x 13″ baking pan. Place a meat rack in the pan. Place the roast on top of the rack above the juice. Roast until the interior temperature is about 130°F for medium rare, about 40 minutes per pound.

While the meat is roasting, cut the bell peppers in half and remove the stems and seeds. Rinse and cut into 1/4″ strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom of the pan, about 1 tablespoon. When they are getting limp and the skins begin to brown, in about 15 minutes, they are done. Set aside at room temperature.

Remove the roast from the oven. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours or long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as possible.

Taste the juice. If you want, you can thin it with more water or make it richer by cooking it down on top of the stove. In Chicago beef stands, it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the sliced meat in the juice for about 1 minute at a low simmer.

To assemble the sandwich:

Start by spooning some juice directly onto the bun. Then layer on the beef, generously. Spoon on more juice. Top it with bell peppers and giardiniera. Serve with plenty of napkins.

Deli Style Italian Meatball Subs with Peppers

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2 servings

Ingredients

  • 6 large meatballs, cooked (recipe below)
  • 1 1/2 cups Marinara Sauce
  • 3/4 cup shredded provolone
  • 1 (6.7-ounce) jar Italian Sliced Sweet Peppers, drained
  • Loaf of Italian bread or 2 hoagie rolls

Directions

Heat meatballs in the marinara sauce in a large saucepan over medium heat.

Fill rolls with meatballs (3 per sandwich). Top with shredded provolone and peppers. Serve immediately.

Italian Deli Meatballs

Ingredients

  • 2 loaves stale Italian bread (at least 2 days old), cubed
  • 2 cups milk
  • 3 eggs
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup fresh Italian flat-leaf parsley, chopped
  • 2 tablespoons chopped fresh basil
  • 1 cup grated Romano cheese
  • 2 pounds ground beef
  • 2 pounds ground veal
  • 2 pounds ground pork

Directions

Preheat the oven to 350˚ F.

In a large bowl, combine cubed bread, milk and beaten eggs. Mix thoroughly until the bread absorbs the liquid. Add garlic, salt, pepper, parsley, basil and Romano cheese.

Add beef, veal and pork. Mix until fully combined. Roll into balls and place on parchment paper lined baking sheets. Bake for 30 minutes.

Makes about 40 meatballs.

Italian Cheese Cake

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Ingredients

  • 3 ½ cups of ricotta cheese, drained overnight
  • 1/4 cup of all-purpose flour
  • Pinch of salt
  • 1 lemon zested
  • 1 orange zested
  • 1 teaspoon of vanilla
  • 4 eggs, beaten
  • 1 cup of sugar

Directions

Mix all ingredients thoroughly in an electric mixer with the paddle attachment. Pour in a 9 inch spring form pan.

Bake in a 350 degree F oven for 45 minutes to 1 hour until firm. Refrigerate overnight. Remove cake from the pan and cut into serving pieces.


 

hotsandwiches

Winter is the time of year when we crave warm, home-cooked food. We love getting cozy with a variety of winter comfort food recipes, from mashed potatoes and gratins to mac n’ cheese.

Comforting or not, though, those classics are typically loaded with butter, milk, heavy cream and refined carbohydrates, piling on pounds that can stick around long past the winter thaw. But you don’t have to give up on comfort food just yet.

Hot and hearty sandwiches are the best of all worlds on chilly days: filling, warming and easy to eat. They can be delicious, yet healthy. Whether you grab a bite as you’re rushing around or fix yourself a dinner plate, the following Italian sandwich recipes will give you comfort.

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Tuna Panini

4 servings

Ingredients

  • Two 6-ounce cans albacore tuna
  • 1/4 cup finely diced red onion
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1/2 teaspoon crushed red pepper
  • Salt and freshly ground pepper
  • 4 ciabatta rolls, split
  • Dijon mustard
  • Eight 1/4-inch-thick slices of Mozzarella or Fontina cheese (6 ounces)
  • Sliced bread and butter pickles, optional
  • 2 tablespoons unsalted butter, softened

Directions

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.

Heat a panini press or griddle.

Spread the cut sides of the rolls with mustard and top each roll half with a slice of cheese. Spread the tuna mixture on the bottoms and add a few pickles slices, if desired.

Close the sandwiches and spread the outsides of the rolls with the butter.

Place the sandwiches in the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

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Grilled Chicken, Tomato and Onion Sandwiches

Serves 4

Ingredients

  • 3 ounces pitted mixed olives (1 cup)
  • 1 garlic clove, crushed
  • 2 teaspoons fresh oregano or 1 teaspoon dried
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 2 large tomatoes, cut into 1/3 inch thick slices
  • 1 Vidalia onion (or any sweet onion), cut into 1/4 inch thick slices
  • 4 crusty rolls, such as ciabatta, sourdough or hero, split horizontally
  • Salt
  • 1 1/2  pounds thin chicken cutlets
  • Directions

Heat a stove top grill pan.

In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup of olive oil and pulse until finely chopped. Season with pepper.

Brush the, chicken, tomatoes, onion and cut sides of the rolls with the remaining 2 tablespoons of olive oil.

Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes Remove to a plate.

Season the chicken cutlets with salt and pepper and grill them, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes.

Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve.

"Party Primer" August 09

Sausage-and-Pepper Heros

Serves 6

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 pound red bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • 6 Italian chicken sausages, about 5 ounces each
  • 3 long hero rolls, split lengthwise

Directions

Heat the oven to 200 degrees F.

Heat a large skillet and add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Place the vegetables in a heatproof bowl, cover with foil and keep warm in the oven while you cook the sausages.

Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, about 10 minutes.

Add the sausages to the vegetables and keep warm.

Brush the rolls with oil and toast under the broiler. Fill the rolls with the sausages and peppers, cut each one in half and serve.

hotsandwiches3

Eggplant Parm Sandwiches

Serves 8

Ingredients

  • One 28-ounce can whole Italian tomatoes
  • 1 tablespoon olive oil, plus more for brushing the baking pan
  • Salt
  • 4 large eggs, lightly beaten
  • 2 cups Italian seasoned dry bread crumbs
  • 2-pounds of eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
  • 3 garlic cloves, smashed and peeled
  • 12 ounces fresh mozzarella, sliced 1/4 inch thick
  • 1 cup freshly grated parmesan cheese
  • 1 cup basil leaves
  • 4 long hero rolls, cut in half and split lengthwise

Directions

Preheat the oven to 375° F.

In a blender or food processor, puree the tomatoes with their juices, garlic and the 1 tablespoon of olive oil. Season the sauce with salt. Set aside.

Brush 2 baking sheets with olive oil.

Put the eggs and bread crumbs in 2 separate shallow bowls. Working with 1 slice of eggplant at a time, dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs. Place the slice of eggplant on one of the baking sheets. Repeat with the remaining eggplant slices. You may need a third baking sheet.

Bake the eggplant slices until lightly brown, about 20 minutes.

Reduce the oven temperature to 350 degrees F.

Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves and place over the cheese.

Repeat with the remaining ingredients for a total of 4 layers, ending with a layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining parmesan on top.

Wrap the entire pan in foil and set it on a large rimmed baking sheet. Bake the eggplant for about 1 hour, until heated through.

Increase the oven temperature to 400°. Remove the foil from the top of the pan and bake for about 10 minutes longer, until lightly browned on top.

Remove from the oven and let rest for at least 15 minutes before unmolding.

Cut wedges of eggplant to fit the rolls and serve.

FOOD WINE PULLED PORK SANDWICH POMPANELLA FENNEL SALAD

Pepper Pork and Fennel Sandwiches

Aleppo chili pepper comes from Syrian town of Aleppo, just east of the Turkish border. These red chilies are also known in the Mediterranean region as halaby peppers. Moderately hot, the crushed, dried peppers are celebrated for their rich, fruity flavor that’s sometimes described as a cross between cumin and cayenne. It has a moderate heat level with a hint of a vinegar, salty taste. Aleppo pepper offers a nice variation from your usual crushed red pepper flakes.

6 servings

Ingredients

Pork

  • 3 1/2 pound boneless pork shoulder
  • 1 tablespoon fine sea salt
  • 3 tablespoons minced garlic
  • 1/4 cup Aleppo pepper
  • 1/4 cup white wine vinegar

Sandwiches

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 large fennel bulb—trimmed, cored and very thinly sliced
  • 4 cups (packed) arugula
  • 6 toasted ciabatta rolls, split, for serving

Directions

Make 6 cuts in the pork, 1 inch apart, cutting most of the way through the meat. Rub the pork all over with the salt. Rub the pork with the garlic and then with the Aleppo pepper, covering the meat completely. Wrap the pork in plastic and refrigerate overnight.

Preheat the oven to 325°F. Set the pork in a baking dish just large enough to hold it and add 1/4 cup of water. Cover the pork with parchment paper and then cover tightly with foil. Bake for about 2 1/2 hours, until the meat is very tender.

Pour all but 1/4 cup of the roasting juices into a bowl and reserve. Drizzle the pork with the vinegar, cover with foil and bake for 10 minutes. Remove the pork from the oven and let it rest, covered in the pan, for 10 minutes. Remove the pork to a cutting board.

Combine the pan juices with the reserved juices in a microwave safe bowl.

In a large bowl, stir the olive oil with the lemon juice and season with salt and black pepper. Add the fennel and arugula and toss.

Brush the rolls with oil and toast under the broiler.

Discard any fat and gristle from the pork. Reheat the juices in the microwave or in a pan.

Shred the meat and toss with the hot pan juices.

Pile the meat on the rolls, top with the fennel salad and serve.


91547ffd-a909-450a-861a-d9047277c5a6

I find if I wash, chop and dry Romaine lettuce in the salad spinner it keeps wonderfully for 5 days or so in zip lock bags with a few paper towel. This can make the weeknight meal prep shorter. Just add tomatoes, cucumber, onion and dressing and you don’t have to lug out the salad spinner midweek!

Roasted vegetables keep well when make ahead and stored in sealed container in the refrigerator.

Most foods can be prepped ahead of time. Chop onions, garlic, ginger, green onions, asparagus, etc on the weekend to use during the week. You can even chop fresh tomatoes and keep them in a covered container. I’ve never heard that you can’t pre chop cucumbers and carrots and I do it all the time. I have a container that I fill up with carrot and celery sticks, sliced cucumbers and grape tomatoes. We can easily grab some veggies to munch on or to use for a fast salad.

I happen to like roast chicken, but you could easily roast a turkey breast or a beef roast or a pork shoulder to use during the week in place of my chicken.

Next weekend make a big pot of spaghetti sauce and use it for lasagna and chicken parmesan. These are just a few ideas to give you a head start.

Menu For The Week

Sunday – Mediterranean Roast Chicken with Potatoes, Olives and Spinach

Monday – Tuscan Beef Stew; Italian Bread

Tuesday – Spinach Chicken Salad; Italian Bread

Wednesday – Italian Pork Roast with Fennel and Onions; Roasted Broccoli with Parmesan

Thursday – Pasta with Beef Stew; Roasted Broccoli Salad

Friday - Italian Grilled Pork Panini; Coleslaw; Pickles

Recipes for the Week

On Sunday cook the chicken and pork in the oven and the beef stew on top of the stove. Prep ingredients for Tuesday’s salad and make the dressing. Cut up the broccoli for roasting on Wednesday.

Italian Seasoning

I use this seasoning often in my recipes. You can buy it in the store or make your own. My recipe can be found in a post here

Tuscan Vinaigrette_Gimme Some Oven_Recipes_1007x545

Italian Vinaigrette

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Mix vinegar, Italian seasoning, sugar and sea salt in a small bowl with a wire whisk. Gradually add oil, whisking until well blended. Cover.

Refrigerate until ready to serve. Whisk dressing before drizzling over salad greens.

chicken

Mediterranean Roast Chicken with Potatoes, Olives and Spinach

Serve this dinner on Sunday

Serves 6

Ingredients

  • 4 tablespoons dried Italian seasoning , divided
  • 2 tablespoons butter, softened
  • 1 whole chicken, about 4 pounds
  • 2 lemons, cut in half
  • 1 large red onion, cut into thin wedges
  • 12 Yukon gold potatoes, each cut into wedges
  • 2 tablespoons olive oil
  • 2/3 cup pitted Kalamata olives
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, coarse grind
  • 12 ounces fresh spinach leaves
  • 4 ounces feta cheese, crumbled and divided

Directions

Preheat oven to 375ºF.

Mix 2 tablespoons of the dried seasoning with the butter. Rub 3/4 of butter mixture under the chicken skin (breasts and legs) and remaining mixture on the outside of the chicken. Sprinkle 1 tablespoon of the Italian seasoning over the outside of the chicken.

Stuff 3 lemon halves inside the chicken cavity. Place chicken in large roasting pan.

Mix potatoes, oil and the remaining 1 tablespoon dried seasoning. Arrange potatoes around the chicken in the roasting pan.

Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven to a platter. Let stand 10 minutes.

Transfer vegetables to large skillet. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat. Add spinach; cook and stir 1 to 2 minutes or until leaves just begin to wilt. Remove from the heat.

Set aside half of the mixture in a covered bowl for Wednesday’s dinner and refrigerate the dish.

Gently stir in 2 oz feta and juice of 1/2 lemon into the remaining vegetable mixture in the skillet. Reserve the remaining 2 oz feta for Wednesday’s dinner.

Remove the vegetables to large platter. Carve enough chicken needed for dinner and serve with the vegetables.

Dice the remaining chicken and reserve half for Wednesday’s dinner and the other half for chicken salad for lunch.

beef

Tuscan Beef Stew

Serve half the stew with some great bread and a salad using the vinaigrette and prepped salad ingredients for Monday’s dinner.

Serves 8

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds cubed chuck roast
  • 2 tablespoons flour
  • 1 cup carrot, sliced into ½ ­inch chunks
  • 1 onion, cut into wedges
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 1/2 cups beef stock
  • 1 can (15 ounces) cannellini beans, drained

Directions

Heat oil in a 5 ­quart Dutch oven on medium ­high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Italian Seasoning. Mix until well blended.

Bring to a boil. Reduce heat to medium­ low; cover and simmer 1 hour or until beef is tender, stirring occasionally.

Stir in beans. Simmer, uncovered, 15 minutes.

Serve half the recipe for dinner and reserve the remaining stew for Thursday’s dinner.

Spinach Chicken Salad

Serve this on Tuesday.
Place the reserved spinach, olive, potato mixture in a shallow salad bowl. Add reserved feta cheese and drizzle with a little of the Italian vinaigrette. Add diced chicken and mix. Heat up the leftover bread from Monday’s dinner and serve additional vinaigrette on the side.

pork

Italian Pork Roast with Fennel and Onions

Serve this pork dinner on Wednesday.

Serves: 8

Ingredients

  • 2 boneless pork tenderloins or 1 pork loin roast, trimmed (about 2 to 2 1/4 pounds)
  • 2 tablespoons dried Italian seasoning , divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon sea salt
  • 2 medium fennel bulbs, tops and cores removed, and bulbs cut into 1/4­inch thick slices
  • 1 medium red onion, cut into 1/4 ­inch thick slices
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice

Directions

Place pork roast in 6­ quart shallow Dutch oven.

Mix 1 1/2 tablespoons of the dried Italian seasoning, 1 tablespoon of the oil, lemon peel, fennel seed and sea salt in small bowl. Rub evenly over the pork. Toss fennel, onion, remaining 1 tablespoon oil and remaining 1/2 tablespoon dried seasoning in large bowl. Place vegetable mixture around the pork.

Roast 40-45 minutes or until thermometer inserted into the thickest part of the pork reaches 145°F, stirring vegetables occasionally. Transfer pork to a cutting board. Let stand 15 minutes before slicing. Then, layer in a shallow casserole dish (9×13).

Place Dutch oven with vegetables on medium­ low heat. Stir in stock and lemon juice. Simmer 15 minutes or until liquid is reduced by half, stirring occasionally. Pour over the pork slices in the casserole dish. Cover tightly with foil and refrigerate until Wednesday.

Use some of the leftovers to make Italian Pork Panini sandwiches for Friday.

broccoli

Roasted Broccoli with Parmesan

Place the pork dish in the oven to heat while the broccoli roasts on Wednesday.

Ingredients

  • 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 400°F.

On a large baking sheet, toss the broccoli florets and stems with the 2 tablespoons of olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender. Serve half for dinner with the 2 tablespoons Parmesan cheese.

Add some of the Italian vinaigrette to the remaining broccoli and refrigerate to serve with Thursday’s dinner.

Pappardelle with Beef Stew

Serve this dinner on Thursday.

Cook 8 oz pappardelle pasta (wide noodles) in boiling salted water until al dente. Drain.

While the pasta is cooking heat remaining beef stew.

Serve over noodles and garnish with grated Parmesan. Serve with reserved broccoli salad.

italian-grilled-pork-panini-12100005rca-ss

Grilled Pork Panini

Serve with pickles and coleslaw on Friday.

Ingredients

  • Leftover pork slices and vegetables
  • 8 slices Italian bread
  • 1/2 cup store-bought or homemade basil pesto
  • 4 one ounce slices provolone cheese
  • 1 tablespoon olive oil, for brushing

Directions

Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with pork slices, fennel, onion and cheese; top each sandwich with remaining bread.

Lightly brush the outer surface of the sandwiches with olive oil; grill in a medium-hot skillet or in a sandwich press until toasted on each side.

Easy Coleslaw

You can make this the night before.

Ingredients

  • 1 (16 ounce) bag coleslaw mix
  • 2/3 cup mayonnaise
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Combine all ingredients except coleslaw mix in a large bowl and combine well.

Add the coleslaw, mix and toss to coat.

Cover and refrigerate several hours or overnight to allow flavors to blend.


hanukkah

The first Jews began arriving in Rome as far back as 160 BC, creating one of the oldest Jewish communities in Western Europe, and with over thirty-thousand Jews calling Italy home, it isn’t surprising that Hanukkah, the festival of lights, is celebrated just as passionately as Christmas. Hanukkah 2014 begins in the evening on Tuesday, December 16.

Hanukkah celebrations last for eight days, with the dates being dictated by the Hebrew calendar. Each night a candle is lit on the nine-branched candle holder called the menorah until all eight candles are burning. The shamash; the ninth candle is raised above the eight others, its purpose being as a flame to light the religious candles below.  On Rome’s via Sacra, near the Coliseum stands the Arch of Titus, built in AD81, shows  a sculpture of a procession following the raid on the Temple of Solomon and, above the heads of the triumphant Romans, a menorah is held aloft. Today, a twenty-foot menorah is erected in Piazza Barberini and this becomes the central focus for Rome’s  lighting ceremony.  In Milan the large public menorah is traditionally set in Piazza San Carlo with the hope that its light will reach the hearts of the people.

While in Venice, following the lighting of the menorah, the Cannaregio neighborhood is brought to life with music and dancing. Once the home of the world’s oldest Jewish ghetto, the five synagogues remain intact and are still used for worship by the local community. Florence’s past is also steeped in Jewish history with the Jewish museum on Via dei Giudei (street of the Jews) where the city’s ghetto once stood. Nearby is Tempio Maggiore, built between 1874 and 1882, and is the  Synagogue of Florence where the city’s Jewish community gather to celebrate and light the Menorah before the feasting begins.

The fried foods that are served during the holiday commemorate the miracle of the one day’s supply of olive oil that burned for eight days after the destruction of the temple. The Jewish communities celebrate with traditional recipes, such as, chicken marinated in olive oil, lemon and nutmeg before being dredged in flour and fried, thin slices of fried eggplant and potato pancakes. Frittelle di Chanukah  (sweet fried dough fritters) are the traditional end to all Italian Hanukkah meals; balls of bread dough are stuffed with raisins and flavored with aniseed, fried and drizzled with hot honey.

hanukkah1

Fennel and Orange­ Scented Challah

By Joan Nathan (New York Times)

Ingredients

  • 1 ½ tablespoons (2 packages) active dry yeast
  • 1 tablespoon plus 1/3 cup sugar
  • Grated zest from 2 large oranges plus 1/2 cup of the juice, strained
  • 1/3 cup vegetable or canola oil
  • 3 large eggs, plus 1 egg yolk
  • 1 tablespoon salt
  • 7 ½ cups unbleached all-purpose flour, plus more as needed
  • 1 tablespoon fennel seeds
  • 2 teaspoons poppy seeds
  • 2 teaspoons roasted sesame seeds

Directions

In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.

Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.

Grease a large bowl, turn dough into it and then turn the dough over to grease the top. Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight.

When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half.

Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough. Bring one end of the dough up to the other and twist to form a spiral. Push both ends together to make a squat 12 ­inch loaf.

Repeat with the other piece of dough and arrange loaves on a parchment ­lined baking sheet at least 2 inches apart. You can also twist the long spirals into a circle if you like; the dough is very malleable.

Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest. Let the dough rise uncovered another half ­hour or overnight in the refrigerator.

If dough was refrigerated, bring to room temperature. Heat oven to 350 degrees F and in a small bowl, combine fennel, poppy and sesame seeds. Brush the loaves with egg again and sprinkle with seeds.

Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula. Cool on a rack.

hanukkah4

Pollo Fritto

Ingredients

  • 1 chicken, cut into eighths
  • 2 tablespoons olive oil
  • Pinch of nutmeg
  • 2 eggs
  • The juice of a lemon
  • Flour
  • Olive oil for frying
  • Salt & pepper to taste

Directions

Place the chicken pieces in a bowl, seasoning them well with salt and pepper. Mix the 2 tablespoons of olive oil, nutmeg and the lemon juice in a measuring cup and beating the mixture well with a fork. Pour the mixture over the chicken pieces, turn them to coat on all sides and let them marinate for about an hour, turning them several times.

When it comes time to cook, heat the oil in a pot. Remove the chicken pieces from the marinade and pat them dry.

Beat the eggs in a bowl, seasoning them lightly with salt and pepper. Dredge the chicken pieces in the flour, then dip them in the egg and slip them into the oil. When they are well browned on all sides, remove them from the pot, drain them well, and serve them.

hanukkah5

Butternut Squash and Sage Latkes

Ingredients

  • 1/2 medium onion, grated
  • 6 cups grated butternut squash (1 3-pound squash)
  • 1/4 cup chopped or slivered fresh sage(more to taste)
  • 1 teaspoon baking powder
  • Salt and freshly ground pepper to taste
  • 3 tablespoons oat bran
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 1/4 cup olive oil
  • Sour cream, for serving

Directions

Place the grated onion in a strainer set over a bowl while you prepare the other ingredients. Then wrap the onion in a dishtowel and squeeze out excess water. Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran and flour. Add the eggs and stir together.

Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees F. Line a sheet pan with parchment. Place a wire rack over another sheet pan.

Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Turn out onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.

Add the oil to the pan and when it is hot, use a spatula to transfer a ball of latke mixture to the pan. Press down with the spatula to flatten.

Repeat with more mounds. Cook on one side until golden brown, 4 to 5 minutes. Slide the spatula underneath and turn the latkes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. Serve hot topped with low-fat or regular sour cream.

hanukkah3

Couscous With Olives, Lemon And Fresh Herbs

Ingredients

Servings: 8

  • 1/2 cup (1 stick) pareve margarine
  • 6 cups chopped onions
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 2 1/4 cups low-salt chicken broth
  • 1 cup pitted halved brine-cured black olives (such as Kalamata)
  • 1/2 cup chopped fresh basil
  • 1/3 cup chopped fresh mint
  • 1/4 cup fresh lemon juice
  • 2 cups couscous (about 13 1/2 ounces)

Directions

Melt margarine in a large pot over medium-low heat. Add onions; stir to coat. Cover pot and cook onions until very tender but not brown, stirring occasionally, about 35 minutes.

Mix in ginger and turmeric.

Add broth, olives, basil, mint and lemon juice. Bring to simmer. Mix in couscous.

Cover pot, turn off heat and let stand until couscous is tender and all the liquid is absorbed, about 12 minutes. Fluff couscous with fork. Season to taste with salt and pepper. Pour couscous into a bowl and serve.

hanukkah2

Honey-Glazed Doughnuts With Raisins And Pine Nuts

Ingredients

MAKES ABOUT 32

  • 1 1/2 cups warm water (105°F to 115°F), divided
  • 1/2 teaspoon sugar
  • 1 envelope active dry yeast
  • 3 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup raisins
  • 1/4 cup pine nuts
  • 1 large egg, beaten to blend
  • 1 tablespoon vegetable oil plus more for frying
  • 1 1/2 cups honey
  • 3/4 cup water
  • 1 tablespoon ground cinnamon

Directions

Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.

Whisk flour and salt in large bowl to blend. Make a well in the center. Add raisins, pine nuts, egg and 1 tablespoon oil to well. Pour remaining 1 1/4 cups warm water over, then pour yeast mixture over. Stir until a smooth dough forms. Scrape down the sides of the bowl; cover bowl with plastic, then a towel. Let dough rise in a warm draft-free area until doubled in volume, about 1 1/2 hours.

Line a large rimmed baking sheet with a double layer of paper towels. Pour enough oil into large deep saucepan to reach a depth of 2 inches. Attach a deep-fry thermometer to the side of the pan and heat oil to 360°F to 370°F. Working in batches of 5 or 6 doughnuts, dip a metal tablespoon into the hot oil to coat and, without deflating dough, gently scoop up a rounded tablespoonful. Drop dough into the oil. Fry until deep golden, turning occasionally, about 5 minutes. Using a slotted spoon, transfer doughnuts to prepared sheet and drain.

DO AHEAD Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on the same sheet in a 350°F oven about 15 minutes.

Whisk honey, 3/4 cup water and cinnamon in a heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from the heat. Dip warm doughnuts into honey syrup and pile onto a serving platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup.


fingerfoods

How did finger foods come about? Ratified in 1919, the 18th Amendment to the U.S. Constitution banned the manufacture, sale and transportation of liquor. Even before the law took effect in 1920, Congress passed the Volstead Act, or National Prohibition Act, which outlawed the sale of “intoxicating beverages”—defined as any drink containing 0.5 percent or more of alcohol.

Of course, no amount of legislation could transform all Americans into teetotalers; instead, Prohibition simply drove alcohol consumption underground. Millions of people in small towns and large cities imbibed at secret taverns and bars called speakeasies. Many were drab, makeshift saloons in basements or tenements located in shabby parts of town. Some, however, were fine restaurants in their own right, including New York City’s swanky 21 Club, which featured two bars, a dance floor, dining rooms on two levels and underground passageways leading to a secret wine cellar.

To help soak up the booze and drive up sales, some enterprising speakeasy proprietors began offering more than just popular cocktails of the day. Rather than heavy meals, customers were offered assorted bite-sized canapés to snack.

It was also during this period that the custom of hosting cocktail parties at home became fashionable. The rise of these parties led to the popularization of an increasingly wide array of finger foods. Hosts paraded out such popular foods as lobster canapés, caviar rolls, crab meat cocktails, shrimp patties, oyster toast, jellied anchovy molds, radish roses, devilled eggs and savory cheese balls. Sweet selections included fruit cocktail cups topped with powdered sugar or marshmallows.

Even after the 1933 repeal of the 18th Amendment, the practice of serving finger foods at restaurants, bars and cocktail parties lived on and quickly became a popular American culinary tradition. Fannie Farmer’s “Boston Cooking-School Cook Book,”  contained many finger food recipes and became widely used in the United States throughout the 1920s.

Care to whip up some Prohibition-era finger foods at your next holiday gathering? Try the easy recipes below.

fingerfoods1

Mini Appetizer Pizzas

Ingredients

  • 2 tablespoons olive oil
  • 1 pound prepared pizza dough
  • Coarse salt and ground pepper
  • 1 cup shredded part-skim mozzarella (5 ounces)
  • 1/2 cup pitted olives, coarsely chopped
  • 1/2 cup jarred or frozen and thawed artichoke hearts, thinly sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 teaspoon crushed red-pepper flakes (chili)

Directions

Preheat oven to 450 degrees F. Coat each of two rimmed baking sheets with olive oil. Divide prepared pizza dough into 32 equal pieces.

On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to prepared baking sheets, turning once to coat lightly in oil.

Season with salt and pepper. Divide mozzarella, olives, sun-dried tomatoes and artichoke hearts among rounds. Sprinkle with red-pepper flakes.

Bake until the cheese is bubbling and dough is crisp and golden brown, about 12 minutes.

fingerfoods2

Marinated Olives

Ingredients

  • 2 cups assorted unpitted olives, rinsed and drained
  • 3/4 cup extra-virgin olive oil
  • 3 thin orange slices
  • 3 thin lemon slices
  • 2 sprigs fresh thyme or rosemary
  • Red-pepper flakes (chili)

Directions

In a medium saucepan, combine olives, olive oil, orange slices, lemon slices and fresh thyme. Season to taste with crushed red-pepper flakes.

Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit and herbs to a serving dish; reserve oil for salads.

fingerfoods3

Pancetta-Wrapped Figs

Ingredients

  • 1/2 cup red-wine vinegar
  • 1/2 cup water
  • 1 tablespoon light-brown sugar
  • 1 tablespoon juniper berries
  • 10 whole black peppercorns
  • 2 whole cloves
  • 1 cup dried Black Mission figs, stemmed
  • 12 ounces pancetta, sliced into 1/8-inch-thick rounds and cut into 1/2-inch-thick strips

Directions

Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.

Preheat oven to 350 degrees F. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.

fingerfoods4

Sausage-Cheddar Balls

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons baking powder
  • 2 cups grated cheddar (1/2 pound)
  • 1 pound bulk pork, chicken or turkey sausage
  • 1/2 large yellow onion, grated on large holes of a box grater
  • 3 tablespoons unsalted butter, melted

Directions

Preheat oven to 400 degrees F. In a large bowl, whisk together flour, salt, pepper, cayenne pepper and baking powder. Add cheddar and toss to coat. Add sausage, onion and butter.

With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

fingerfoods5

Spicy Roasted Chickpeas

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cumin seed
  • Coarse salt

Directions

Preheat oven to 450 degrees F.

Pour olive oil on a rimmed baking sheet and place in the oven until the oil is hot, 3 minutes.

In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer.

Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

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Artichoke-Parmesan Crostini

Ingredients

  • 8 slices (1/4 inch thick) baguette
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
  • 1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
  • 1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees F.

Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon topping on crostini and garnish with additional Parmesan, if desired.

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Shrimp Salad Canapes

Ingredients

  • 2 cups water
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 teaspoons coarse salt
  • 1 dried bay leaf
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons creme fraiche or sour cream
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh chives
  • Thin crackers, for serving

Directions

Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.

Whisk together lemon juice, vinegar and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Serve on crackers.


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The Piedmont region stretches across the great Alpine arc: that includes the Pennine Alps and a portion of the Lepontine Alps. It includes two large hilly areas, the Langhe and the Monferrato. The Po River has its source in Piedmont and the region is crossed by several Alpine streams flowing into the Po. Many Alpine lakes dot the region. In the eastern section one can find two larger lakes: Lago Maggiore and Lago d’Orta. The regional capital is Turin. Other important cities are: Asti, Alessandria, Cuneo, Novara, Vercelli, Biella and Verbania.

Piedmont1

In Turin and in Susa interesting traces of the Roman era can be found. The religious Romanesque-Gothic architecture is remarkable: examples are the Abbey of Vezzolano, the Sacra di San Michele, the Abbey of Staffarda, St. Antonio di Ranverso, St. Andrea in Vercelli and other churches in Saluzzo, Chieri and Ciriè. The Baroque style has greatly influenced the appearance of most Piedmontese cities, especially in Turin.

Some of the major sites in Turin, include the Royal Armory, the Egyptian Museum, the second most important in the world after the one in Cairo, with historical remains of the ancient civilization. The Sabauda Gallery houses pictorial works of the Piedmontese, Dutch and Flemish schools, as well as some valuable Tuscan works, such as the Beato Angelico and the Pollaiolo. The Borgogna Museum houses the works of the local Renaissance painters and the Civic Museum is dedicated to local history and art.

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This northwestern region of Italy, is famous for egg pastas, vitello tonnato, the boiled-meat dish, bollito misto—plus well known red wines like Barolo, Barbera and Barbaresco. Torino (Turin) is a city of interesting contrasts between old the world and the new. The name of Torino is widely recognized as home to the famous Shroud of Torino, housed in the Cattedrale di San Giovanni Battista (“Cathedral of Saint John the Baptist”), but it is also the center of operations for the automobile manufacturers, Lancia and Fiat. Torino’s appeal is heightened even more by the city’s excellent artisan chocolates, no doubt influenced heavily by their proximity to Switzerland.

The valleys and pasture lands, protected in large part by the Alps, offer the ideal locations for growing grains like wheat, corn and rice. The terraced hills lend themselves well to growing grapes and, subsequently, wine production. Freshwater fish and eels are popular in Piedmontese cooking. Pork and pork products are on the table, as is good beef. Cattle thrive in Piedmont, and the dairy industry is strong, creating a love of cheeses, cream, milk and butter. Locals also have a fondness for game meats hunted in the forests. White truffles grow wild there and their distinctive flavor adds earthiness to many recipes.

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The preferred pasta is a narrow handmade noodle called tajarin. They are often simmered in beef broth and topped with butter, grated Grana Padano cheese and shaved truffles. Agnolotti Piemontesi, similar to ravioli, are also popular. These meat and herb filled dumplings are generally served with fresh sage fried in butter and topped with Parmigiano Reggiano.

The flatlands of Piemonte are Europe’s prominent supplier of Carnaroli rice and they are known for their creamy risotto dishes. It is cooked with butter and shaved truffles or made into panissa, a risotto flavored with red borlotti beans, Salam d’la Duja and pork rind. Frogs, meat or vegetables may also be used in rice dishes.

Piemonte produces large numbers of hazelnuts and they are put to good use in cakes and pastries, as well as torrone nougat and chocolates. Candied chestnuts, known as marron glacés, are famous worldwide. Other outstanding desserts include bonèt, a custard cake flavored with coffee or chocolate, panna cotta, a silky custard made with cream and caramel thickened with gelatin and torta gianduia, a decadent hazelnut and chocolate cake made with ground nuts instead of flour. Zabaione is a light custard made with Marsala wine and sweetened egg yolks.

Take a trip through the Piedmont region via the video below.

Piedmont Recipes To Make At Home

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Zuppa di Cipolla al Vino Rosso

Ingredients

  • 1 tablespoon unsalted butter
  • 8 medium red onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry red wine
  • 6 cups chicken broth
  • 16 thin slices baguette
  • 1 cup freshly grated Fontina cheese

Directions

Melt the butter in a heavy, wide pot over medium heat. Add the onions and cook for 25 minutes, or until they are very soft and caramelized; stirring every few minutes to ensure they cook evenly.

Season with the salt and pepper, deglaze with the wine and cook for 5 minutes, scraping the bottom of the pan to incorporate all the liquid into the onions.

Pour in the broth and bring to a boil, uncovered. Cook for 30 minutes, uncovered, stirring once in a while.

Preheat the broiler.

Place 4 slices of baguette in each of 4 oven-proof soup bowls (preferably the sort with a handle). Scatter the Fontina over the bread.

Ladle the soup over the bread and place the dishes under the broiler. Broil the soup for 5 minutes or until the cheese is bubbly. Serve hot. Serves 4.

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Maltagliati with Leek Sauce

6 servings

Ingredients

  • 1 lb all-purpose flour
  • 6 whole eggs
  • 6 leeks, trimmed, cleaned and thinly sliced
  • 2 tablespoons butter
  • 1 cup light cream (half & half)
  • ½ cup or more of grated Parmigiano Reggiano cheese
  • Salt to taste

Directions

Mix the flour and eggs in a mixing bowl or a food processor.

Roll the dough thin by hand or with a pasta machine. Cut the pasta into medium-size diamonds.

In a deep skillet, brown the leeks in the butter.

Cook the pasta in abundant boiling salted water. Fresh pasta cooks quickly in about 2-3 minutes.

Drain and add it to the pan with the  browned leeks.

Add the cream, mix well and finish with a handful of grated Parmesan cheese.

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Pan Roasted Meat with Hazelnuts

Ingredients

  • Pork or veal tenderloin about 2 lbs.(800 grams)
  • 3 ½ oz (100 grams) hazelnuts, chopped plus extra for garnish
  • 2 tablespoons (50 grams) butter
  • 2 cups (1 pint) milk
  • Half an onion, diced
  • 3 tablespoons Marsala wine
  • Salt
  • 5 tablespoons (80 grams) Flour
  • Water

Directions

In a large pot, brown the onion in the butter. Push the onions aside and add the meat and let it brown on all sides.

Add the Marsala wine and let it completely evaporate. Season the meat with salt and add the milk and chopped hazelnuts .

Cover the pan and cook the tenderloin for at least 120 minutes. Remove the meat and set aside.

Prepare a roux by mixing the flour with enough water to make a paste, mix well.

Bring the sauce in the pan to a boil, then whisk in the roux and cook until the sauce thickens, whisking the entire time.

Cut the meat into slices and serve coated with the sauce. Garnish with hazelnuts.

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Salad of Roasted Peppers, Olives and Fontina

Ingredients

  • 3 large yellow bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon red wine vinegar
  • Salt
  • White pepper
  • 2 tablespoons sliced, Italian green olives
  • ¼ pound fontina, cut into long strip

Directions

Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400 degrees F. Roast them until they are charred all over and tender inside, turning them frequently to insure they blacken evenly, about 30 minutes in the oven, but less time by the other methods. Set aside to cool.

When the peppers are cool enough to handle, using your fingertips, peel off the skins. Cut the peppers in half and remove and discard the stems, ribs, and seeds (Do not do this under running water; it will wash away some of the delicious taste.) Cut the peppers lengthwise into ½-inch-wide strips and place in a bowl. Add the oil, mustard, vinegar, salt and pepper to taste, olives and cheese and toss gently to mix well. Serve at room temperature.

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Baci di Dama (Lady Kisses) Cookies

Ingredients

  • 1 cup hazelnut flour (finely ground hazelnuts)
  • 1 3/4 cups all-purpose flour
  • 11 tablespoons cold butter
  • 1/4 cup sugar
  • Nutella (or any chocolate hazelnut spread)

Directions

In a mixing bowl combine the flours and the sugar. Cut the butter into small chunks and incorporate it into the flour mixture. It is best to use a wooden spoon or your fingers to completely mix the butter with the flour mixture to make the dough.

Place the dough in the refrigerator for 30 minutes. Then take it out and form small balls the size of a quarter. When placing them on the cookie sheet, press down slightly so that they are flattened on one side. They will form a dome shape: flat on one side, rounded on the other.

Bake at 350 degrees F, for about 20 minutes, or until they just start to brown. Remove to wire racks to cool.

After the cookies have cooled spread a thin layer of Nutella on the flat side of the cookie and place another cookie on top, making a sandwich.



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