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Healthy Italian Cooking at Home

Category Archives: Risotto

Cooking With Radishes

May 6, 2013

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

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

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

Types of Radishes

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

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

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

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

Watermelon Radish

The heirloom varieties:

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

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

Black Radish

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

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

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

Sicily Giant

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

Daikon Radish

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

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

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

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

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

Cooking Tips for Radishes

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

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

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

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

Any type of Radish can also be cooked.

Equivalents for Radishes

1 bunch = 12 Radishes = 1 cup sliced

1 pound = 1 2/3 cup sliced

Storing Radishes

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

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

 

As An Appetizer:

Radishes in Red Wine and Thyme

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

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

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

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

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

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

Add radishes and cook until tender.

Remove radishes with a slotted spoon and keep warm.

Reduce liquid to make a sauce.

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

 

Prosciutto-Wrapped Radishes

Serves 2

Ingredients:

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

Directions:

Wash and peel radishes, leaving stems intact.

Carefully wrap each radish in a slice of prosciutto.

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

 

Sliced Baguette with Radishes and Anchovy Butter

Serves 8

Ingredients:

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

Directions:

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

 

As A Salad:

Red Radish and Greens Salad

4 servings

Ingredients:

Dressing:

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

Salad:

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

Directions:

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

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

Toss salad with dressing and place on four plates.

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

 

Roasted Radish & Farro Salad

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

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

Serves: 4

Ingredients:

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

Directions:

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

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

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

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

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

 

As In A Main Dish:

 

Pineapple Salsa with Radishes and Peppers

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

Yields about 3-1/2 cups

Ingredients:

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

Directions:

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

  

Chickpea, Carrot & Parsley Salad

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

 Ingredients:

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

Directions:

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

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

 

Risotto with Radishes

This recipe goes well with grilled fish.

Serves 6 as main course

For risotto:

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

For radishes:

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

Directions:

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

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

Prepare radishes:

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

If you like to carve, radishes will work.

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Don’t Be Afraid To Sneak In The Veggies !

April 29, 2013

Kids are not always the pickiest eaters at the dinner table. Many adults are extremely finicky and some are fussy to the point of risking their health. They have it in their minds that veggies do not taste good, even if they have never tried them. It can be very difficult to come up with a variety of healthy dishes day after day for this type of eater, but with culinary creativity, it is easy to provide nourishing foods on the sly. Absolutely anyone can successfully sneak vegetables into foods for finicky adults and unless they catch the cook, they will never know the difference.

When looking for ways to sneak vegetables into foods, look for ways to include them in your favorite recipes. Fresh and frozen veggies are the most nutritious. Cook and puree carrots, spinach or any other mild tasting vegetable that will be easy to stir into a tomato based dish. Be careful not to overdo it or the pureed vegetable will change the color of the sauce and alter the flavor. Add just enough of your favorite cooked and pureed vegetables to add nutritional value. Most people will not notice a difference, because the food will taste the same.

Love macaroni and cheese with a rich golden sauce? A deep golden color can be achieved by stirring in pureed butternut squash or carrots. Top it with buttered bread crumbs and bake it in the oven until it is golden brown and bubbly. If it is cheesy enough, no one will realize that you were able to sneak in vegetables. It will look and taste just as it always does.

Sometimes, it’s okay to be sneaky in the kitchen. Try these tips to sneak in one or two extra servings into your day and you’ll be adding a new twist to an old favorite recipe.

  • Shred or grate fruits and vegetables or puree them and see how creative you can get with your favorite recipes.
  • Meatloaf is a mixture of various foods, typically including ground meat, eggs, onions and some bread crumbs. Adding a little shredded carrots, zucchini or broccoli may give the meal a nutritional boost that won’t change the flavor.
  • Chili is chock full of beans; grate or dice in some carrots, onions, mushrooms, and zucchini for added nuitrition.
  • Use the blender or food processor to puree broccoli or peppers (a great source of vitamin C) and carrots and spinach (for vitamin A) to add to sauces.
  • Make homemade ravioli using pre-packaged wonton wrappers and fill with chopped veggies.

  • Quick additions – Layer zucchini slices into lasagna. Stir broccoli florets into macaroni and cheese. Toss tomatoes into an omelet. Include peppers in a cheese quesadilla.
  • Soup – Embellish your favorite soups, fresh or canned, with added veggies. Just add raw or frozen vegetables while you’re heating or cooking the soup.
  • Salads – Load your salads with as many raw veggies as you can: cucumber, grated carrots, zucchini, green beans, onions, radishes, jicama, tomato, etc. Or try spinach leaves instead of lettuce.
  • Serve them raw – Raw can bring out the best in vegetables that have a strong taste when cooked, such as cauliflower, broccoli, cabbage or spinach. Add a low-fat dip.
  • Spaghetti sauce – Add finely chopped zucchini, mushroom, onions, eggplant or yellow squash to spaghetti sauce. The smaller you chop them, the less likely you are to notice they’re there.
  • Make them fun – Try corn-on-the-cob wheels (slice cooked corn into 1-inch thick disks), fill celery sticks with peanut butter or light cream cheese or stuff zucchini or bell peppers with a savory filling.
  • Drink them – Try V-8 or carrot juice. Or blend some carrot juice with a fruit juice you enjoy, such as orange or tangerine.
  • Pizza – Top your pizza with any combination: tomato, onion, bell pepper, mushroom, zucchini and artichoke hearts.
  • Grilling – After the meat or fish is taken off the grill, why waste the hot coals? You can probably use the same marinade you’re using for your meat. (Just marinate the veggies separately, using marinade that hasn’t touched the meat.) Make a kabob with chunks of vegetables (eggplant, carrot, bell pepper, mushrooms, zucchini or other types of squashes). Soft vegetables won’t need precooking, but firm ones such as sweet potatoes will benefit from steaming or microwaving before they go on the grill.

Each of these veggie-rich dishes fits into any meal plan and is loaded with color, nutrients and flavor. Best of all, low-calorie vegetables let you add more food to your plate!

Mushroom-Sausage Flatbreads

Makes for a great, quick weekend lunch!

4 servings

Ingredients:

  • 6 ounces uncooked turkey Italian sausage links, with casings removed
  • 2 cups sliced fresh mushrooms
  • 2 medium tomatoes
  • 1/2 of a 16 ounce package of frozen bell peppers and onion stir-fry vegetables (2 cups)
  • 3 cloves garlic, minced
  • 4 multi-grain low-fat wraps
  • 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
  • 2 tablespoons shredded Parmesan cheese (1 ounce)

Directions:

Preheat oven to 425 degrees F. In a large skillet, cook sausage and mushrooms over medium heat until sausage is browned and mushrooms are tender, stirring to break up sausage as it cooks. Drain mixture in a colander; set aside.

Meanwhile, chop one of the tomatoes; thinly slice the other tomato. In the same large skillet, cook chopped tomato, stir-fry vegetables and garlic over medium heat until boiling, stirring occasionally. Reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated and vegetables are very tender, stirring occasionally.

Place wraps on a very large baking sheet. Bake for 5 minutes. Spread vegetable mixture over hot wraps. Top with sausage mixture. Top with sliced tomatoes. Sprinkle with mozzarella and Parmesan cheeses. Bake for 8 to 10 minutes more or until cheese is melted and just starting to brown.

Grilled Beef Garden Burgers

4 servings

Ingredients:

  • 1 egg white, lightly beaten
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced green onion
  • 1/4 cup shredded zucchini
  • 2 cloves garlic, minced
  • 1/8 teaspoon ground black pepper
  • 12 ounces 90% lean or higher ground beef
  • 4 whole wheat hamburger buns, toasted
  • 3/4 cup fresh spinach
  • 1 small tomato, thinly sliced
  • Condiments

Directions:

In a large bowl, combine egg white, carrot, green onion, shredded zucchini, garlic and black pepper. Add beef; mix well. Shape the mixture into four 3/4-inch-thick patties.

For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until an instant-read thermometer inserted into the side of each patty registers 160 degrees F, turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.

Serve each patty on a whole wheat bun with spinach, tomato and condiments of choice.

Mediterranean-Stuffed Chicken

4 servings

Ingredients:

  • 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
  • 1/4 cup crumbled feta cheese (1 ounce)
  • 1/4 cup drained, bottled marinated artichoke hearts, finely chopped
  • 2 tablespoons drained, bottled roasted red sweet peppers, finely chopped
  • 2 tablespoons thinly sliced green onion
  • 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray

Directions:

Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion almost to the opposite side. Set aside.

In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.

Grilling directions: For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink, (170 degrees F.) turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.

Layered Root Vegetable Bake

Good make ahead dish.

8 servings

Ingredients:

  • 1 pound Yukon gold potatoes, peeled
  • 2 medium carrots, peeled and halved crosswise
  • 1 large parsnip, peeled and halved crosswise (1-1/4 cups)
  • Butter-flavored nonstick cooking spray
  • 4 whole baby beets, peeled
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

In a covered large saucepan, cook potatoes in enough boiling water to cover about 25 minutes or until tender, adding the carrot pieces and parsnips for the last 4 minutes of cooking time. Drain, using a slotted spoon, and cool until easy to handle.

Very thinly slice potatoes, parsnips and carrots, keeping each in separate bowls.

Reboil water, add beets and cook until tender (about 20 minutes). Cool and slice thin.

Preheat oven to 400 degrees F. Line a 9 x 1-1/2-inch round baking pan with heavy foil. Generously coat foil with cooking spray.

Layer half of the beet slices, half of the carrot slices, half of the parsnip slices and half of the potato slices in pan. Drizzle with olive oil and sprinkle with half of the salt and half of the pepper.

Layer remaining vegetable slices on top in the same order. Sprinkle with the remaining salt and pepper. Cover with foil; press down lightly with hands.

Bake for 30 to 35 minutes or until vegetables are tender. Let stand for 5 minutes.

Remove top piece of foil. Invert vegetables onto serving plate; peel off foil. Cut into 8 wedges to serve.

Golden Risotto

Ingredients:

  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 2 large carrots, cut into 1/4-inch pieces
  • 1 cup arborio rice
  • 1/4 cup chopped blanched almonds
  • 1/2 cup dry white wine
  • 1 can (14 1/2 ounces) reduced-sodium chicken or vegetable broth, warmed
  • 1 cup carrot juice, at room temperature
  • 1/2 cup warm water
  • Salt to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper

Directions:

In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and saute until tender, about 5 minutes.

Add the carrots and sauté until crisp-tender, about 4 minutes.

Add the rice and almonds, stirring to coat.

Add the wine and cook, stirring occasionally, until evaporated by half, about 2 minutes.

In a medium bowl, combine the broth, carrot juice, water and salt to taste. Add to the rice, 1/2 cup at a time, and cook, stirring, until absorbed, before adding the next 1/2 cup (total time will be about 20 minutes.)

Remove from the heat. Stir in the Parmesan and pepper before serving.

Zucchini-Oat Dark Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

Yields: 48 cookies

Ingredients:

  • 1 1/2 cups all-purpose flour or Eagle Brand Ultra Grain all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (1 medium)
  • 1 cup quick oats
  • 1 cup chopped walnuts
  • 1 2/3 cups (10-oz pkg.) Semi-Sweet or Dark Chocolate Chips

Directions:

Preheat oven to 350° F. Lightly grease baking sheets.

Combine flour, cinnamon and baking soda in small bowl. Beat butter and sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini and mix.

Gradually beat in flour mixture. Stir in oats, nuts and chocolate.

Drop by rounded teaspoon, 2 inches apart, onto prepared baking sheets.

Bake for about 12 minutes or until light golden brown around the edges. Be sure to rotate baking sheets in the oven after 6 minutes.

Cool on baking sheets for 2 minutes; remove to a wire rack to cool completely. Store in tightly covered container at room temperature.

 

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5 Healthy Spring Dinners

April 16, 2013

Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety and freshness. This way it should be easier to make healthy choices. Focus on finding foods you love and easy recipes that incorporate a few fresh ingredients. Gradually, your diet will become healthier and more appealing.

Start slow and make changes to your eating habits over time. Trying to make your diet healthy overnight isn’t realistic or smart. Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad (full of different color vegetables) to your diet once a day or switching from butter to olive oil when cooking. As your small changes become habit, you can continue to add more healthy choices to your diet.

Every change you make to improve your diet matters. You don’t have to be perfect and you don’t have to completely eliminate foods you enjoy to have a healthy diet. The long term goal is to feel good, have more energy and reduce the risk of cancer and disease. Don’t let your missteps derail you—every healthy food choice you make counts.

Spring brings lots of healthy produce, These include asparagus, broccoli, fresh herbs, and leafy greens, which can be found fresh at farmers’ markets and the produce section of supermarkets. Other healthy spring ingredients include strawberries, artichokes, arugula, radishes, garlic, peas and mushrooms. In addition to being loaded with vitamins, minerals and antioxidants, these spring ingredients tend to lend themselves to lighter preparations, such as steaming and roasting. Fresh produce is often more flavorful than food that’s been stored for a long time, so a bit of lemon juice and a sprinkling of fresh herbs can be all you need to season it.

So, in the spirit of spring — as the trees are beginning to bud, the flowers are starting to appear and the days are getting longer — I’ve gathered some recipes using the ingredients of spring to inspire us all to keep it fresh and healthy this season.

 

Risotto with Chicken and Spring Peas

Make it a vegetarian option by using vegetable broth and eliminating the chicken.

Makes: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup uncooked arborio rice
  • 4 1/2 cups chicken or vegetable broth
  • 1 cup loose-pack frozen tiny or regular-size peas
  • 1/4 cup coarsely shredded carrot
  • 2 cups shredded cooked chicken
  • 2 cups fresh spinach, shredded
  • 1/4 cup grated Parmesan cheese (2 ounces)
  • 1 teaspoon snipped fresh thyme

Directions:

In a large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add the uncooked rice. Cook and stir about 5 minutes or until the rice is golden brown.

Meanwhile, in a medium saucepan bring broth to boiling; reduce heat to keep broth simmering. Carefully add 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly, until broth is absorbed. Continue to cook, adding 1/2 cup of broth at a time until all the broth is used; stirring after each addition until the liquid is absorbed. (This should take 18 to 20 minutes total.)

Stir in the peas and carrots with the last addition of the broth. Cook and stir until rice is slightly firm (al dente) and creamy.

Stir in chicken, spinach, Parmesan cheese and thyme; heat through. Serve immediately.

 

Parmesan-Crusted Fish

Makes: 4 servings

Ingredients

  • 4 skinless cod fillets (1-1/2 pounds total) or white fish fillets of choice
  • Salt
  • Ground black pepper
  • 1/3 cup Italian seasoned panko bread crumbs
  • 1/4 cup finely shredded Parmesan cheese
  • 1/2 cup water
  • 1- 10 ounce package julienned carrots (3 cups)
  • 1 tablespoon butter
  • 1/2 teaspoon dried oregano

Fresh salad greens mixed with Italian dressing

Directions:

Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray. Rinse fish and pat dry; place on baking sheet. Season with salt and pepper. In a small bowl stir together panko and cheese; sprinkle on fish. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness of fish or until crumbs are golden and fish flakes easily when tested with a fork.

Meanwhile, in a large skillet bring the water to boiling; add carrots. Reduce heat. Cook, covered, for 5 minutes. Uncover; cook for 2 minutes more. Add butter and oregano; toss.

Mix greens with dressing and place on dinner plates. Top with cooked fish.

Serve carrots on the side of the fish.

 

Tomato and Eggplant Fusilli

Ricotta salata is a salty, mild-flavored cheese with a crumbly texture similar to feta.

Serve this entre with a green salad and crusty whole grain Italian bread.

Makes: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 cups cherry tomatoes
  • 1 large eggplant (about 1 lb), cut into 1/2-inch cubes
  • 3 large cloves garlic, sliced
  • 3/4 teaspoon salt
  • 1 pound whole wheat fusilli
  • 1 cup fresh basil, hand torn
  • 1 cup (4 oz) shredded ricotta salata

Directions:

In a large lidded skillet, heat 1 tablespoons of the oil over medium heat. Stir in tomatoes and eggplant. Cook, covered, 15 minutes. (If skillet does not have a lid, cover tightly with aluminum foil.) Stir in garlic and 1/4 teaspoon of salt; cover and cook another 10 to 15 minutes or until tomatoes are soft.

Meanwhile, bring a pot of salted water to a boil. Cook fusilli according to package directions, reserving 3/4 cups of the pasta water. Using a large slotted spoon, transfer the fusilli to skillet with the tomato eggplant mixture. Stir in 1/2 cup of the pasta water, 3/4 cups of basil, 3/4 cups of ricotta salata, the remaining 1 tablespoon oil and remaining 1/2 tsp salt. (If pasta seems dry, stir in the remaining 1/4 cup pasta water.) Garnish with remaining 1/4 cup basil and 1/4 cup ricotta salata.

 

Pork Cacciatore

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 ounces mushrooms, sliced
  • 1 clove garlic, peeled and chopped
  • 1 pound boneless pork loin, cut into bite-size pieces
  • 1 – 14-1/2 ounce can diced tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked brown rice or whole wheat orzo pasta

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally, until softened.

Stir in pork, tomatoes, Italian seasoning, salt and black pepper. Cover and simmer on medium low, stirring occasionally, for 10 minutes.

Serve with the cooked rice or orzo and a green vegetable, such as asparagus.

 

Chicken Pomodoro and Garlic Spaghetti

Round out this meal with a green salad.

Makes: 4 servings

Ingredients:

  • 2 whole boneless, skinless chicken breasts, halved, (about 8 oz. each)
  • Salt and black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/4 cup vodka
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup evaporated milk or half & half
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh lemon juice
  • 1/4 cup minced scallions

Directions:

Season chicken with salt and pepper, then dust with flour. Coat a large saute pan with nonstick spray. Add oil and heat over medium-high.

Saute chicken until brown, 2–3 minutes per side. Transfer cutlets to a plate.

Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and milk and reduce until thick, 2–3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return chicken to pan and simmer until chicken is cooked. Turn chicken over to coat in sauce before transferring to a serving plate.

Pour sauce over cutlets and garnish with scallions. Serve with Garlic Spaghetti, recipe below.

Garlic Spaghetti

Makes: 4 servings

  • 8 oz dried spaghetti
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh parsley
  • 1 tablespoons minced lemon zest
  • Salt, black pepper and red pepper flakes to taste

Directions:

Cook spaghetti in a large pot of boiling salted water according to package directions. Reserve 1/2 cup pasta water and drain pasta.

Heat oil in the same pot over medium-high. Add garlic; cook 30 seconds. Stir in pasta water, parsley, lemon zest and cooked and drained spaghetti; toss to coat.

Season spaghetti with additional salt, black pepperand red pepper flakes to taste.

 

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Give Quinoa An Italian Accent

April 8, 2013

Quinoa is a complete protein containing all eight essential amino acids. It’s light and fluffy in texture but has that whole grain ability to fill people up.

The quinoa plant is native to the Andean regions of Peru, Bolivia and Chile on the continent of South America. There are many different types of quinoa, including wild quinoa which is still grown today. While wild quinoa has been cultivated as a crop in some areas, it is considered a weed in others. The quinoa we eat today has been cultivated in South America for around 5000 years. Archeological evidence suggests that some of the wilder forms of quinoa were also cultivated in this same region as long ago as 9,000 years.

Cultivating Quinoa

In the 16th century, when the Spanish invaded the Andes region, the Incas were forced into submission and the cultivation and consumption of quinoa was banned due to its association with non- Christian ceremonies. The Incas were forced to grow corn and potatoes instead, but some wild quinoa continued to grow and a small amount was able to be cultivated. So in secret, quinoa survived.

Quinoa was imported into the US in the 1970’s and has seen an increase in popularity in western cultures, particularly in the last 5  years. While quinoa is now commercially grown in some other areas of the world, the majority still comes from the same South American regions that it originated from.

Quinoa is generally available in prepackaged containers as well as bulk bins. Whether purchasing quinoa in bulk or in a packaged container, make sure that there is no evidence of moisture. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. If you cannot find it in your local supermarket, look for it at natural foods stores, which usually carry it.

The most common type of quinoa you will find in the store has an off-white color but red and black quinoa are becoming more available.

Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator.

Quinoa has a coating on it called saponin that is very bitter. Place the quinoa in a fine strainer and run it under cold water for a few minutes before placing it in boiling water.

Quinoa has a light, fluffy texture when cooked. Its mild, slightly nutty flavor makes it a great alternative to white rice or couscous. Quinoa cooks quickly, so it adds an element of ease to any recipe. This is not typically a grain used by Italian cooks, but it provides much nutritional value and flavor when added to Italian flavored soups.

How To Cook Quinoa

Makes about 4 cups

Ingredients:

1 cup quinoa

2 cups water

1/2 teaspoon salt

Method: Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside, off the heat, for 5 minutes; uncover and fluff with a fork.

Italian Style Quinoa

Serves: 4-5

Ingredients:

  • 1/2 onion, chopped
  • 2 plum tomatoes, seeded and chopped
  • 1 green bell pepper, chopped
  • 1 celery, chopped
  • 1 cup of quinoa
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons fresh basil, chopped and loosely packed
  • 1 teaspoon oregano

Directions:

Cook quinoa according to package (usually takes about 10-15 minutes).

While quinoa is cooking heat oil over low/medium in separate pan.

Add diced onion, tomato, celery, green pepper and cook until soft, approximately 10 minutes, stirring often.

Add tomato paste and garlic, stir to combine all ingredients, cook two minutes.

Add basil and oregano, stir to combine, and cook for two more minutes.

Once quinoa is done cooking combine the vegetables mixture with the quinoa and mix well.

Garnish with fresh Italian parsley and serve warm.

Lentil Quinoa Salad

4 servings

Ingredients:

  • 1/2 cup quinoa
  • 1 1/4 cups water, plus 2 cups water
  • 1/2 cup lentils
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup sliced kalamata olives
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon garlic powder
  • 1 lemon, zested
  • Kosher salt and freshly ground black pepper
  • 2 green onions (scallions), chopped
  • 1 tablespoon chopped fresh mint leaves
  • Salt and pepper to taste

Directions:

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little bite.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 25-30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together. Drizzle in the oil to make an emulsion. Add the garlic powder, lemon zest, salt and pepper.

To assemble the salad:

Mix the quinoa, lentils, green onions, tomatoes. olives and chopped mint. Top the salad with the dressing, toss to coat and serve.

Quinoa Stuffed Zucchini

Ingredients:

  • 3-4 medium zucchini 
  • 1 tablespoon olive oil
  • 3 links turkey Italian sausage, casing removed
  • 1/2 Vidalia onion, diced
  • 2 cloves garlic, minced
  • 3/4 cup fresh plum tomatoes, chopped
  • Handful of fresh basil, chopped
  • a few sprigs of fresh thyme and oregano, leaves removed and chopped
  • 1/2 cup dry quinoa, cooked
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup grated Pecorino-Romano cheese plus more for topping
  • salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Cut a slice off the side of the zucchini to create a large boat. Scoop out the inside of the squash leaving a shell and bake the shell in the preheated oven for 15 minutes.

Dice the scooped out zucchini to use in the filling.

While the zucchini shells bake, brown the turkey sausage in olive oil over medium heat, breaking it up into small pieces as it cooks.

Add the onions, garlic, tomatoes and diced zucchini. Cook until softened (about 5-10 minutes).

Add the herbs, quinoa and broth and cook for a few more minutes.

Remove from heat and mix in the cheese and salt and pepper.

Removes the shells from the oven and stuff them all as full as possible with the sausage mixture.

Sprinkle with additional Pecorino-Romano cheese and return to oven to bake for at least another 20 minutes or longer depending on the size of the zucchini boats.

Wild Mushroom Quinotto

Serves 2 as a main course, 4 as a side dish or appetizer

Ingredients:

  • 1 cup quinoa
  • 3 cups warm low-sodium vegetable or chicken broth and the liquid used to rehydrate porcini mushrooms
  • 1/2 ounce dried porcini mushrooms, broken into small pieces and rehydrated (see Step 1)
  • 1 tablespoon butter
  • 8 ounces cleaned fresh mushrooms (cremini, shiitake, porcini, chanterelles, etc.) sliced or cut into bite-size pieces
  • 1 onion, diced
  • 3 cloves garlic, coarsely chopped
  • 3 to 4 tablespoons sour cream
  • A grating of fresh nutmeg
  • Several leaves fresh basil, shredded

Directions:

1. To rehydrate porcinis: cover in boiling water and let soften 20-30 minutes; or you can boil them for about 5 minutes to rehydrate faster. Save the liquid to add to the broth for cooking the quinoa, but make sure to strain the liquid through a coffee filter to remove any sand or residue.

2. In a heavy nonstick frying pan over medium-low heat, lightly toast the quinoa until slightly golden, about 5 minutes. Pour in 1 cup of the liquid, stirring as you go. Add the rehydrated porcini mushrooms and stir frequently.

3. When the liquid has been absorbed by the grains, add more of the liquid a little at a time, continuing until the grains have absorbed it all and are tender but al dente, about 15-25 minutes total.

4. In a saute pan melt butter over medium-high heat and add the fresh mushrooms and the onion ,cooking until lightly browned and softened, about 10 minutes. Add the garlic about halfway through.

5. Add the mushroom mixture, sour cream and nutmeg; to the quinoa, cover and remove from the heat. Let stand for 10 minutes, then fluff with a fork, garnish with the basil and serve.

Quinoa Pasta

Try this pasta with your favorite spaghetti sauce and meatballs. It is also great with basil pesto sauce.

Quinoa Spaghetti With Meat Sauce

Makes 4 servings

1 lb. quinoa spaghetti

Sauce:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, minced
  • 1/2 lb. lean ground turkey
  • 1/2 lb. Italian turkey sausage, casing removed
  • 4 cloves garlic, minced
  • 1-6oz. can tomato paste
  • 2 26-oz containers Pomi chopped tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 cup fresh basil, chopped

Directions:

Heat the olive oil in a large saucepan over medium heat. Add the ground turkey and the turkey sausage and cook until no longer pink. Add the onion and cook until softened, 6-8 minutes. Add the garlic and tomato paste and cook until fragrant, another 2-3 minutes. Add the tomatoes, salt, pepper, sugar, red pepper flakes, and oregano and stir to combine well. Simmer until thickened.

Taste and adjust seasoning.

Bring a large pot of salted water to a boil. Cook the quinoa spaghetti according to package directions. Do not overcook. Drain and set aside.

To serve, toss the cooked spaghetti with the meat sauce and place in a large serving bowl. Garnish with sprigs of fresh basil. Serve with crusty Italian bread and Parmigiano-Reggiano cheese on the side. 

 

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Western Pennsylvania’s “Little Italies”

March 29, 2013

 

The Port of Erie, PA

Many of the Italians who came to Erie worked for the railroad. Little Italy’s boundaries at that time were along the New York Central and the Nickel Plate tracks. Others worked in the factories that grew up near the railroads and they built their homes in the same area. They worked many hours and labored hard. Some of the factories they worked in were Erie Forge and Steel, Griffin Manufacturing Company, Superior Bronze and Continental Rubber.

By 1911 there were about 3,000 Italians living in Erie. Little Italy had grown to include nine city blocks, from Huron Street south to West 17th Street and from Chestnut to Poplar. In 1920 the population was estimated at about 8,000 Italians and, from 1920 to 1940, the population expanded and spread southward. Prominent among the family names of the old Italian settlers in Erie were Fatica, Yacobozzi, Palmisano, Scolio and Minadeo.

Much of the social life of Italian-Americans in Erie centered around St. Paul’s Church. It served the immigrants and their children from baptism to death, while meeting their religious needs. The church also functioned as the social center of the Italian community, a function it still maintains. Because of the cultural and language barriers, the immigrants established their own social organizations within their neighborhoods. In 1907 the first social organization was La Nuova Aurora Club. Here the Italians met with their friends, played bocce and morra (a hand game) and drank a few beers. Eventually, these activities expanded into social and civic clubs for Italian-Americans.

After World War II, the first and second generation Italian-Americans returned home after serving their country and gave thought to their future. They went to the nearby colleges and universities to become eligible for professional positions. Others went on to trade schools with the same ambitions for better job opportunities. By 1960 a large Italian settlement was established outside of the city in Millcreek, however, by 1970 many of the second and third generation Italians were gone from Erie’s Little Italy.

This past January the doors were locked and the shelves were bare at Arnone’s Bakery and Italian Deli, an institution in the Little Italy section of Erie since the mid-50′s. 

Pittsburgh

Almost every large city in North America has one. In western Pennsylvania there are enclaves of Italians in every community from New Castle in Lawrence County; Monaca, Aliquippa and Ambridge in Beaver County; Coraopolis, McKees Rocks, Oakland and Morningside in Allegheny County; New Kensington and Vandergrift in Westmorland County; and Canonsburg and Cecil in Washington County. In the Pittsburgh district, the official “Little Italy” is located in Bloomfield !

Bloomfield is a neighborhood in Pittsburgh that is located three miles from the Golden Triangle, which is the city’s center. Pittsburgh architectural historian, Franklin Toker, has said that Bloomfield “is a feast, as rich to the eyes as the homemade tortellini and cannoli in its shop windows are to the stomach”. In the early 1900s, Italian immigrants settled in Bloomfield, drawn to the area by jobs in the steel mills and on the railroads. As the Italian population increased, businesses providing Italian products and services began to line the streets. A church, along with restaurants, bakeries, markets and other shops added to the culture of the neighborhood creating its Italian atmosphere. While the area is more culturally diversified today, it still has a large Italian American population.

Various Italian and Italian American associations help keep the culture alive and the Heinz History Center includes an extensive collection of Italian American artifacts representing Western Pennsylvania’s Italian Americans. Little Italy Days, held each September, adds to the neighborhood’s character, drawing crowds of more than 20,000 with Italian food, merchandise, music, entertainment, games and a Madonna della Civita procession. In October, the Columbus Day Parade is one of the country’s largest.

Red, white and green parking meters attest to the fact that Bloomfield is “Pittsburgh’s Little Italy.” In fact the neighborhood’s Italian roots reach back more than five generations. Its colorful mix of shops and restaurants attracts thousands of visitors from throughout the Pittsburgh region. The business district along Liberty Avenue puts most of life’s necessities and several luxuries within an easy walk for Bloomfield residents.

Strolling down Liberty Avenue and meandering off on side streets, there is a distinctly European ambiance coupled with small-town America friendliness. Groceria Italiana (237 Cedarville St.) opened almost 50 years ago and continues to draw crowds with its 14 varieties of handmade ravioli and rich ricotta-stuffed pastries.

Fresh Tuscan bread at Groceria Italiana.

Donatelli’s Italian Food Center (4711 Liberty Ave.) is another neighborhood favorite founded by Frank Donatelli in 1932 and now run by his son who continues the tradition of passionately providing the freshest Italian prepared foods and imports in town, including bottles of Grandma Donatelli’s sauce.

Meats, cheeses, bread and olives are on display at Donatelli’s Italian Foods in Bloomfield.

Down the road, a second generation of brothers, Alex and John, run their father’s (and uncle’s) Sanchioli Brother’s Bakery (4731 Juniper St.), which provides many of the restaurants in the area with their famous onion bread. Sanchioli’s has been in this location since 1922. “I started bagging bread here when I was little,” says Alex Sanchioli, part owner of the shop for a quarter century, who has seen changes over the years. “ Yet some things remain the same,” he says. “We’ve always gotten the old Italians from the neighborhood. Now, their kids come in.” Sanchioli’s makes bread, buns and pizza shells for most of the eateries in the area. Many of them have been around almost as long as the bakery.

Picture

Del’s Liberty Ave Bloomfield-1970

Del’s Bar and Ristorante Del Pizzo (4428 Liberty Ave.) was founded by Grandpa and Grandma Del Pizzo, who came to Bloomfield in 1908 and opened a small grocery store and, a few years later, they changed the business into a small restaurant they called the Meadow Grill. For more than two decades, it was a Pittsburgh landmark. Customers came from all over for the delicious housemade food, including sandwiches, pasta dishes, and Pittsburgh’s first wood-fired oven pizza. When they sold the Meadow Grill in 1949, Dino and Bob, their sons, carried the family tradition and opened Del’s,on Liberty Ave, in the heart of Bloomfield. They continue to supply Bloomfield with Italian American classics, like veal scaloppini and they have also begun a historical renovation. So far, the exterior has been rebuilt to reflect Bloomfield’s architectural history, and they have expanded and remodeled the bar in a style that recaptures the feel of the original Meadow Grill. The restoration project will continue for the next several years.

Newcomers

Since its opening in November, Stagioni has been the talk of the town or in this case, critics and foodies alike. The menu is described as “elegantly conceived” with dishes like beef short ribs braised in Chianti and balsamic vinegar and a vegetarian dish of acorn squash risotto with walnuts, sage and chestnut honey, that was described by the reviewers as “a masterful combination of flavors and textures — sweet, earthy and herbal”.

Domenico Aliberto’s, Café Roma, could easily be the first place you think of for a plate of linguine with New Zealand mussels sauteed in tomatoes, garlic, extra-virgin olive oil and fresh herbs. Specials often include: gnocchi with fresh tomato and basil; chicken with spicy lemon sauce; rigatoni with artichokes in a light-red sauce and eggplant parmesan. “I cook when you order,” stresses chef/owner Domenico Aliberto. “It’s like buying the groceries and eating in your own house, only I make the pasta fresh,” he says. Even the soups – including Tuscan-style white bean and cream of butternut squash – are made in small quantities intended for one night’s consumption only. The chef’s special, Sicilian lasagna, is made with soft noodles from semolina instead of flour “already al dente because I make them myself,” Aliberto notes.

Lidia’s Pittsburgh opened in March of 2001, only two years after Lidia Bastianich and her son Joseph Bastianich opened the popular Lidia’s Kansas City, their first venture outside of Manhattan. Well known architect, David Rockwell, designed the interior to reflect an open-warehouse atmosphere and the restaurant is located in the heart of the Bloomfield strip district. The menu features a daily pasta tasting with homemade pastas that incorporate seasonal ingredients in addition to hearty Italian favorites, such as a braised Heritage Pork Shank with barley risotto.

Bloomfield’s Little Italy Inspired Cuisine

The Primanti Brothers opened their restaurant in Pittsburgh in the 1920s. Their idea was to create an eating place that offered simple but tasty food. The Primanti Sandwich was the result — it’s a whole meal in each bite. Ham, french fries, tomato, provolone cheese and coleslaw are stuffed between two slices of Italian bread and served on wax paper. 

FYI: The Washington Post did a nuitritional analysis of the sandwich and here it is: 775 calories, 33g fat, 10g saturated fat, 48mg cholesterol, 1729mg sodium, 87g carbohydrates, 6g dietary fiber, 17g sugar, 34g protein.

Primanti Brothers Sandwiches

 8 servings

Ingredients:

For the slaw

  • 1 pound (about half of a medium-size head) green cabbage, shredded or finely chopped (about 6 cups)
  • 1/2 cup sugar
  • 1 to 2 teaspoons kosher salt
  • 1/4 teaspoon celery seed
  • 1/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • Freshly ground black pepper

For the twice-fried potatoes

  • 6 to 8 large (4 to 5 pounds) russet potatoes, washed well
  • 8 cups vegetable oil, for frying
  • Kosher salt

For the meat and cheese

  • 3 tablespoons unsalted butter
  • 2 pounds spicy, thinly sliced capicola ham
  • 8 thin slices provolone cheese (about 5 ounces)

For assembly

  • 4 vine-ripened tomatoes, cut into 16 thin slices
  • 16 large slices of soft Italian bread (18 ounces total)

Directions:

For the slaw: Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).

Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

For the twice-fried potatoes: Preheat the oven to 200 degrees F. Line a few large baking sheets with several layers of paper towels. Fill a large bowl with cold water.

Cut the (unpeeled) potatoes lengthwise into 1/4-inch-thick sticks. Submerge in the cold water. Rinse in subsequent changes of cold water to remove all visible starch, then drain in a colander and spread the potatoes on the paper towels, patting the potatoes dry.

Heat the oil in a large, heavy pot over medium-high heat, until the oil temperature reaches 320 degrees F.

Fry the potatoes in 4 batches; each batch will take 2 to 4 minutes. Stir occasionally as they cook, until the fries are soft and cooked through but still pale. Allow enough time for the oil to return to 320 degrees F. between batches; use an instant-read thermometer to monitor the oil. Use a slotted spatula to transfer the potatoes to the lined baking sheets.

Increase the heat to high (or as needed) so that the temperature of the oil reaches 375 degrees. Preheat the oven to 200 degrees. Refresh the paper towels on the baking sheets as needed.

Cook the fries a second time, working in 4 batches; each batch will take 2 to 3 miinutes, until the fries are crisp and golden brown. Transfer to the lined baking sheets. Immediately season lightly with salt, then place in the oven to keep the fries warm.

For the meat and cheese: Melt the butter in a heavy skillet over medium heat. Have ready a large baking sheet.

Separate the ham slices and add to the skillet, turning them as needed until the slices are warmed through. Transfer the slices to the baking sheet, creating 8 equal portions. Top each with a slice of provolone cheese. Place in the oven (along with the fries) just until the cheese has melted.

For assembly: Place the portions of cheese-topped ham on 8 bread slices. Top with a large handful of the warm fries, then pile about 1/2 cup of the slaw on each portion. Garnish with 2 tomato slices for each portion; use the remaining 8 pieces of bread to finish each sandwich. Serve warm.

Fettuccine with Mafalda Sauce

Serves: 6

This dish is served at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh. This tomato and cream sauce is served on a variety of pasta shapes.

 Ingredients:

  • Kosher salt
  • 3 cups Marinara sauce
  • 1 cup heavy cream
  • 1 pound fettuccine
  • 10 large fresh basil leaves, shredded
  • ½ cup grated Grana Padano or Parmigiano-Reggiano

 Directions:

To make the marinara sauce, see post http://jovinacooksitalian.com/2012/04/19/hello-world/

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring back to a simmer and cook until thickened, about 5 to 6 minutes.

Add the fettuccine to the boiling water. When the pasta is al dente and the sauce is ready, drain the pasta and place it directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese and serve immediately.

Braised Short Ribs

Ingredients:

  • 4 lbs short ribs of beef, trimmed
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 cups finely chopped red onions
  • 1/4 cup minced garlic
  • 2 cups low sodium beef broth
  • 1 cup Chianti red wine
  • 3/4 cup balsamic vinegar
  • 1/4 cup packed brown sugar
  • 2 cups chopped plum tomatoes 

Directions:

Preheat oven to 300°F.

Over medium-high temperature, heat 1 tablespoon of oil in a large Dutch oven.

Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Brown half the ribs in the heated pan, about 8 minutes, until browned; remove from pan.

Repeat with the remaining oil and ribs.

Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.

Add the minced garlic and saute for 1 minute.

Add the browned ribs back into the pan, then add the broth, wine, vinegar, brown sugar and tomatoes and bring to a simmer.

Cover pan, transfer to the oven and bake at 300°F for 90 minutes or until tender.

Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.

After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.

Over medium heat on the stove, cook the ribs in the Dutch oven for 30 minutes or until thoroughly heated.

Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper and serve with potato gnocchi.

Seafood Risotto

For the seafood

  • 2 lbs calamari cut into 1/4 inch strips
  • 12 large sea scallop, cut in half
  • 12 shrimp, cut in half
  • 3 chopped plum tomatoes

For the risotto

  • 1 small sweet onion chopped
  • 1 tablespoon extra virgin olive oil
  • 16 oz carnaroli rice
  • 1/4 cup half & half
  • 1 tablespoon unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • chopped parsley
  • 1/2 gallon of vegetable stock or chicken stock or clam juice

Directions:

Heat oil in a heavy bottom pan and add the onions.

Cook, stirring continuously, on medium until they become translucent.

Add the rice and keep stirring on low until the rice is toasted and also becomes translucent.

Heat the stock in a saucepan and keep it simmering while you prepare the risotto.

Add stock to the rice, 8 liquid ounces at a time (depending on the rice, the process should be repeated as the rice absorbs the liquid, 4 to 5 times). total time about 18 minutes.

When the rice reaches the al dente stage, add 4 oz of stock, the seafood, chopped tomatoes and season with salt and pepper. Cook for 4 minutes  more or until seafood is cooked.

Remove from heat, add butter, half & half, cheese and parsley.

Place in serving dishes and drizzle with a good extra virgin olive oil

Number of servings: 6

Italian Cream Puffs

 Ingredients:

  • 1 cup water
  • 8 tablespoons oil
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup flour

Filling

  • 1 pound whole milk ricotta (drained)
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 2 tablespoons rum
  • Chopped candied orange peel
  • Chopped chocolate pieces or mini chips

Pastry:

Bring water to a boil. Add the oil and salt. Add the flour all at once and stir until it forms a ball. Remove from the heat.

Add the eggs one at a time, mixing until each egg is incorporated before adding the next.

Drop dough by teaspoon or tablespoon (depending on desired size) onto a greased or parchment-lined cookie sheet. Bake at 450 degrees F. for 15 minutes.

Lower heat to 350 degrees F. and cook until golden-brown. Remove from the oven and cut a slit into the side of each puff to release steam.

Filling:

Drain the ricotta in a fine strainer overnight in the refrigerator. Beat the ricotta with the confectioners’ sugar, vanilla and rum until creamy. Refrigerate for 1 hour or more. Add the chopped candied orange peel and chocolate pieces just beforw assembly.

Assembly:

When the puffs are completely cool, fill with cream and sprinkle with confectioners’ sugar.

 

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Posted by in Beef, Bread, calamari, Cheese, cream puffs, Desserts, Fish, Healthy Italian Cooking, Italian Cold Cuts, Italian Cuisine, Pasta, Risotto, sandwiches, scallops, shrimp, Western Pennslyvania Tags: , , ,

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Cooking Beets

March 4, 2013

The wild beet, the ancestor of the beet with which we are familiar today, is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European seashores. In earlier times, people ate the beet greens and not the roots. The ancient Romans were one of the first civilizations to cultivate beets and to use the roots as food. The tribes that invaded Rome were responsible for spreading beets throughout northern Europe, where they were first used for animal fodder and later for human consumption.

The medicinal properties of the root were more important than its eating qualities and it was used to treat a range of ailments including fevers, constipation, wounds and various skin problems. At that time, the roots were long and thin like a carrot. The rounded root shape, that we are familiar with today, was not developed until the sixteenth century and became widely popular in Central and Eastern Europe 200 years later. Many classic beetroot dishes originated in this region, including the famous beetroot soup known as borscht.

The value of the beet grew in the 19th. century, when it was discovered that they were a concentrated source of sugar. When access to sugar cane was difficult to get, beets became the primary source of sugar. Around the same time, beets were also brought to the United States, where they flourished. Today, the leading commercial producers of beets include the United States, Russia, France, Poland, France and Germany.

You don’t hear much about beets, though. People rarely serve them. As a matter of fact, in the world of vegetables, beets are seldom even mentioned. Hopefully, after reading this post, you will be more inclined to try this vegetable.

Beets are low in calories but have a high sugar content when compared with all other vegetables. Beets also serve as a natural coloring agent in cooking. Try using pureed beets in a Red Velvet Cake recipe, instead of red dye. Beets are most often used in salads and soups or pickled.

Health Benefits

Beets, also known as beetroot, are high in potassium, folate and fiber. Their edible leaves offer protein, calcium, beta carotene, vitamins A, C and some B vitamins. They are also a rich source of carotenoids and lutein/zeaxanthin and they contain magnesium, iron, copper and phosphorus. Beets are a source of beneficial flavonoids called anthycyanins. The beetroot fibers help in reducing cholesterol and triglycerides by increasing the level of HDL. Consumption of beets also helps to prevent cardiovascular diseases.

Types of Beets

Red Beets

Red beets are the beets most of us think of when our minds turn to “beets.” Look for beets with their fresh, leafy greens still attached, if possible – then you’ll know they are fresh. The great thing about red beets, however, is that they are great storage vegetables. Getting a bit less tender as they are stored, perhaps, but also gaining sweetness along the way.

Golden Beets

Golden beets are a bit less sweet than red beets, but also have a more mellow, less earthy flavor all around. If nothing else, golden beets add a bright, zesty yellow color when served roasted or in salads.

Chioggia Beets (Striped Beets)

Chioggia beets are naturally striped – some are a subtle yellow-and-orange combination, while others come with a brilliant red-and-cream candy cane effect. Use them as you would other beets and know that the striping often fades when cooked.

Baby Beets

Any beet can be sold as a “baby beet.” They are simply the beets that are pulled to thin the field and make room for other beets to grow. Smart farmers sell these small specimens as a specialty item. They are very tender and tend to have beautiful, fresh greens.

White Beets

White beets lack the earthy, strong beet flavor that colored beets embody. They also lack the red and yellow pigments that colored varieties possess. What Baby White beets do have is a high level of sweetness. The beets are comprised of a round tapered white root with pale green shoulders, crunchy midribs and wavy broad green leaves. 

How to Cook Beets:

To roast beets (the most flavorful method): Trim the greens off the beets to within 1 inch and scrub the beets. (Reserve the greens for another use, such as the Sauteed Beet Greens recipe below.) Arrange the beets in a small roasting pan, add 1/8 inch water, and cover loosely with foil. Roast at 450 degrees F. for 30 to 45 minutes, until they are tender when pierced with a knife.

To boil beets: Place in a saucepan with 2 inches of cold water to cover. Bring to a boil and cook until tender, about 30 minutes for baby beets to 1 hour for large ones.

To microwave beets: Place in a microwave-safe dish with 1/4 cup of water; cover. Microwave on high 10 to 15 minutes until tender.

 When cool enough to handle, peel the beets: Cut off the stem and root ends and scrape the thin layer of skin off with a knife. I wear latex gloves and put a piece of parchment on the cutting board to reduce staining.

The Italian Beet

The Chioggia beet is an Italian heirloom variety established circa 1840. It was named for the town in which it was first cultivated, the island fishing village of Chioggia, near the Lagoon of Venice. Chioggia beets grow best in a cool climate, though they can tolerate some heat. They should be well weeded though, as beets that fight weeds for growing space, can become woody and stringy.

The Chioggia beet can be roasted, steamed or braised. Roasting the beet will bring out the most flavor. Chioggia beets can be served raw, cold or hot. They are a great salad beet, whether served alongside greens or as the main ingredient. Chioggia beets pair well with other beets, bacon, apples, butter, cheeses such as, goat, gorgonzola or aged pecorino-romano, cucumbers, creme fraiche, hard-coked eggs, fennel, mustard, oranges, parsley, smoked fish, shallots and vinegars, especially balsamic, sherry and red wine. Chioggia beets can also be preserved by pickling them.

 

Chioggia Beet Salad with Ricotta Salata and Hazelnuts

When sliced crosswise, Chioggia beets have a stunning red-and-white bull’s-eye pattern. Compared with common red beets, Chioggia beets don’t bleed much color, so they’re ideal for mixing in salads. Choose small beets if you’re planning to eat them raw–they’re more tender.

Use a mandoline, if you have one, to slice the beets super thin.

Serves 6 to 8

Ingredients:

  • 1/4 cup lemon juice
  • 1/4 cup hazelnut or olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 small uncooked Chioggia beets, peeled and sliced very thin
  • 1/2 cup crumbled ricotta salata cheese
  • 1/4 cup torn mint leaves
  • 1/2 cup roughly chopped toasted hazelnuts

Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.

Beet Leaves – Italian Style

This is a good side for grilled flank steak.

Wash 1 bunch of beet leaves very well. Do not use any discolored leaves which can appear yellow. You want the deep green leaves. You can keep the stems too.

Chop the leaves and stems and set aside.

Crush 2 cloves of garlic and saute the garlic in 2 tablespoons extra virgin olive oil, for about 3 minutes over medium heat, in a pan that will be large enough to hold the leaves. Do not let the garlic burn, this will ruin the whole dish.

Next add the beet leaves along with 1/4 cup water. The water will help create steam for cooking the greens.

Lower the heat to low. Cover the pan and cook until the leaves are wilted and soft, stirring frequently. Add additional water as needed to prevent leaves from sticking to pan.

Season with salt and pepper. Serve warm.

This dish can be served as a side dish with Italian-style breaded chicken breasts.

 

Roasted Beets with Garlic–Potato Spread

Serves 4 – 6

Ingredients:

  • 4 medium red beets (about 1 1/2 lbs.) trimmed and cleaned
  • 4 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 cup finely ground toasted walnuts
  • 1 tablespoon red wine vinegar
  • 6 cloves garlic, smashed and minced into a paste
  • 2 medium Yukon gold potatoes, peeled and cut into 1″squares and boiled until tender

Directions:

Heat oven to 425°F. Put beets in an 8″ x 8″baking dish and drizzle with 2 tablespoons oil. Season with salt and pepper and pour in 1 cup water. Cover pan tightly with foil and crimp edges to form a seal. Bake beets until a knife inserted into beet slides easily into the center, about 1 hour. Transfer pan to a rack, carefully uncover, and let cool for 30 minutes. Peel beets and cut into 1″–2″pieces; set aside.

Put walnuts, vinegar, garlic and potatoes into a medium bowl and mash until the potatoes are smooth. Vigorously stir in remaining oil and season with salt and pepper. Transfer beets to plates and serve with some of the potato spread on the side.

 

Italian Roasted Beets and Asparagus

Serve with baked salmon fillets (if desired) seasoned with Italian herbs (instructions below).

4 servings

Ingredients:

  • Kosher salt
  • 5 large red beets
  • 12 spears jumbo asparagus
  • 4 tablespoons extra virgin olive oil, divided
  • Parmigiano-Reggiano cheese, for shaving
  • 1 lb. salmon fillets, if using
  • Chopped Italian herbs (basil, rosemary, parsley, thyme), if using

Directions:

Preheat oven to 450 degrees F.

Sprinkle kosher salt on a cookie sheet large enough to hold the beets and place the unpeeled beets on the salt. Place in the oven and cook for 45 minutes. Meanwhile, cut off the woody bottom inch of the asparagus and set aside.

When the 45 minutes have passed, open the oven door and carefully lay the asparagus around the beets on top of the salt. Return to oven and cook 15 minutes more. Remove the cookie sheet from the oven and remove the asparagus to a platter. Drizzle with 2 tablespoons olive oil and sprinkle with a bit of the salt from the cookie sheet.

If baking salmon to go with this dish, do not turn off the oven. Place the salmon in an oiled baking dish, top with chopped fresh herbs, and place the dish in the oven for about 15 minutes while you prepare the beets.

Allow the beets to cool 5 minutes and then peel them. Cut the peeled beets into 1/4-inch dice and place in a kitchen bowl. Drizzle with 2 tablespoons olive oil and season them with salt and pepper.

Arrange the beets over the asparagus and shave Parmigiano-Reggiano cheese over the vegetables. Place the salmon on top if using.

 

Roasted Beet Risotto

Ingredients:

  • 3 medium beets (1 1/2 lbs. with greens), trimmed, leaving 1 inch of stems attached
  • 6 1/2 cups reduced-sodium chicken broth 
  • 1 small onion, finely chopped
  • 3 garlic minced
  • 2 tablespoons olive oil
  • 2 cups Arborio rice (14 oz)
  • 2/3 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 oz grated Parmigiano-Reggiano (1/2 cup)

Directions:

Put oven rack in middle position and preheat oven to 425°F.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool in the foil package, about 20 minutes.

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.

Bring broth to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add garlic and rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve any leftover broth.)

Stir in beets, salt and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some leftover broth, then stir in cheese and remove from heat.

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Cooking With Nuts And Seeds

January 15, 2013

Varieties of nuts: peanuts, hazelnuts, chestnuts, walnuts, cashews, pistachio and pecans. Food and cuisine. Stock Photo - 8333516

Nuts and seeds — raw, toasted, or ground — add flavor, nutrition and texture to just about anything we put them in. Even better, consistent evidence shows that all manner of nuts, including walnuts, almonds, hazelnuts, pecans and cashews, promote healthy arteries and cholesterol levels when we consume them in moderation. Eating a small handful of nuts about five times a week is recommended.

Botanically speaking, a nut is a dry fruit with a seed that’s encased in a hard, woody shell. While all nuts are seeds (the fruit is the seed — think pecans), not all seeds are nuts (the seed can be separated from the fruit and is not one in the same —think pumpkin seeds).

Here are a number of  healthy nuts that should have a place in your pantry:

ALMONDS: calcium-rich — sold whole, shelled, raw, blanched, sliced, slivered or dry-roasted are available year round. Almond flour is a great gluten free choice in baking.

BRAZIL NUTS: come from magnificent, large trees that grow wild in the Amazon rain forest. Similar to coconut in texture, Brazil nuts are eaten raw or roasted.

CASHEWS: The cashew tree is related to poison ivy and poison sumac, but don’t be afraid ! This rich, curved nut — which is actually lower in total fat than most nuts — is always a crowd favorite.

CHESTNUTS: The lowest in fat of all nuts, chestnuts are appreciated for their flavorful contribution to soups, stuffing and stews, as well as the holiday tradition of eating them roasted. Chestnuts are available fresh only in the autumn, but dried, canned and pureed versions are available year round.

FLAX SEEDS: are the richest plant source of omega-3 fatty acids and are high in fiber. While they’re identical nutritionally, brown flax seeds have deep, nutty flavor while golden flax seeds are mild. Add to breads, cookies and smoothies or sprinkle on cereal and salads.

HAZELNUTS (also known as. Filberts): Bakers and confectioners are partial to these nutrient dense nuts — which can be made into butter, flour, oil and paste — because their rich flavor and texture lend themselves well to desserts and snack foods.

HEMP SEEDS: are a healthful food with omega 3 fatty acids, similar to flax seeds. They’re also similar in flavor to sunflower seeds and can be used in or on baked goods, salads, yogurt and cereal.

MACADAMIA NUTS: are rich and creamy nuts with the highest fat levels of all nuts and are among the most expensive ones available.

PEANUTS: which are actually legumes, not nuts at all — originated in South America but have become an important crop throughout the tropics and in the southern half of the U.S. They have a good deal of both protein and fiber. They grow on low vines, forcing the shells into the ground.

PECANS: are native to the southern Mississippi River Valley with a buttery and slightly bittersweet taste. They’re excellent in pies, quick breads, cakes, cookies, candies and ice cream.

PINE NUTS ( also called Pignoli nuts): — are exactly what you think; they’re the edible seeds of pine trees. These delicious little nuts are the essential ingredient in fresh pesto or a great addition to salads.

PISTACHIOS: have beige shells with nuts that range from dull yellow to deep green. Primarily sold as a snack food, they’re easily adaptable to recipes where pecans or other nuts are used.

PUMPKIN SEEDS (also known as Pepitas): Roasted pumpkin seeds are commonly eaten in casseroles, salads, soups and breads. Their rich, peanut-like flavor makes them a terrific snack food.

SESAME SEEDS: are frequently sprinkled on breads and cakes as a form of decoration, but they’re delicious and good-looking on just about anything. Look for black or white sesame seeds in the grocery aisles.

SUNFLOWER SEEDS: Sunflowers belongs to the daisy family and are native to North America. Their shelled seeds are delicious eaten raw or toasted or added to cakes and breads or sprinkled on salads or cereals.

WALNUTS: have come into greater favor recently because they contain omega-3 fatty acids, a heart-healthy compound. In addition to their health benefits, walnuts add texture and flavor to pastas, salads, stir fries and desserts.

Tips for Toasting:

While nuts and seeds are certainly delicious eaten raw, toasting them brings out a richer flavor. To enhance their flavor or crisp them up, toast nuts on the stove top or in the oven.

On the stove: Place a single layer of nuts in a heavy, ungreased skillet and toast for 5 to 10 minutes over medium heat, shaking the pan and stirring until the nuts are golden brown and fragrant, then remove them from the pan immediately and let cool.

In the oven: Arrange the nuts in a single layer in a shallow baking pan and bake in a 350°F oven for 5 to 10 minutes, stirring them occasionally.

Nut roast recipe

How To Add More Nuts To Your Recipes:

LEAFY GREENS: Chop the toasted nuts and sprinkle over braised hearty leafy greens like kale or Swiss chard. Finish off with a splash of balsamic vinegar, orange juice, or lemon juice.

SALAD: Try a classic salad combination: bitter leafy greens (arugula), dried fruits ( cherries), fresh seasonal fruits ( pomegranate), fresh herbs, and chopped nuts. Drizzle with a tangy vinaigrette.

FISH OR MEAT COATING: Mince the toasted nuts finely and whisk together with butter, mustard, and seasonings to make a breading, then bake or pan-sear. Try with wild salmon, barramundi, or shrimp for seafood, or lamb, duck, or pork.

FRUIT CRISP OR COBBLER: Substitute any chopped nuts for the usual almonds or walnuts in your crisp or cobbler topping. Also toss some add-ins into the topping mixture, like grated ginger, chopped chocolate chips, or ground cinnamon.

ROASTED VEGETABLES: Combine seasonal vegetables ( Brussels, sweet potatoes, red onions, rutabagas, turnips, and/or pumpkin) with olive oil and seasonings, then bake until golden and soft. Toss cooked veggies with toasted nuts and finish with parmesan cheese, lemon juice, and/or balsamic vinegar to taste.

PIES OR TARTS: Use any combination of toasted nuts as a substitution for pecans in any traditional pecan pie recipe—experiment with different nuts and spices. Use ground nuts as a base for pie crust instead of flour.

HOLIDAY STUFFING: Add a few handfuls of chopped toasted nuts to your seasonal stuffing, especially any stuffing that includes dried/fresh fruits and herbs.

COOKIE BATTER: It’s easy enough to add nuts to any cookie batter before you bake them. Simply fold anywhere from 1/4 to 1/2 cup chopped toasted nuts into your cookie batter just before baking.

PASTA: Cook pasta noodles al dente and toss with olive oil and balsamic vinegar or lemon juice to taste. Finish with chopped toasted nuts, cheese of choice, and minced herbs like parsley or rosemary.

POPCORN: Add seasoned nuts of choice to freshly popped popcorn for a wholesome snack.

Cooking With Nuts And Seeds:

There are many regional variations of cooking throughout Italy, but in general, grain foods such as pasta, bread, rice, and polenta are mixed in a variety of interesting ways with vegetables, beans, fish, poultry, nuts, cheeses and meat. Nuts such as pine nuts, walnuts and almonds are used in cooking or eaten as snacks. One of Italy’s most famous sauces, pesto—which originates from the seaport of Genoa —is a mixture of pine nuts, garlic, fresh basil, Parmesan cheese and olive oil.

A deliciously different pesto made with walnuts and richly-flavored sun-dried tomatoes, is featured in this post. You can use this pesto as a dip or spread, you can stir it into soups to add richness and flavor and, of course, you can serve it with pasta.

Sun-Dried Tomato and Walnut Pesto

Makes 1 cup                                                                                                                                                                                      

Ingredients:

  • 1 large garlic clove, roughly chopped
  • 1 cup fresh basil leaves
  • 1/3 cup parmesan cheese, grated
  • 1/3 cup walnuts
  • 2 tablespoons water
  • 6 sun-dried tomatoes, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1/3 cup extra virgin olive oil

Directions:

Place all the ingredients, except the olive oil, in a food processor.

While you process, slowly pour the olive oil into the mix until all the ingredients turn into a smooth paste (you may have to scrape the sides occasionally).

Variations: Pine nuts, pistachio nuts, macadamias, almonds or cashews can be substituted for the walnuts.

Salmon and Asparagus                                                                                             

2 servings

Ingredients:

  • 7 oz Farfalle pasta ( bow tie) or Rigatoni whole wheat or regular (Wheat makes it healthier)
  • 2 uncooked salmon fillets (6 oz each) cut into 1 inch cubes
  • 8 fresh Asparagus spears – trim ends and cut in half 
  • 1 red pepper – julienned
  • 1 cup of the sun dried tomato walnut pesto, recipe above

Directions

First prepare the pesto and set aside.

Boil the pasta and add the asparagus and red pepper to the pot for the final 8 minutes of cooking. Add the salmon to the pot for the final 3 minutes. Drain the cooked pasta, salmon and vegetables in a mesh colander.

Put the pesto in the bottom of the pot and top with hot pasta, salmon and vegetables. Toss or stir together gently to combine well and heat through.

If you prefer, you can use shrimp in place of salmon.

Risotto with Squash, Spinach, Beans and Walnuts

2 servings                                                                                                                                                                                                                        

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 onion—finely chopped
  • 2 cloves garlic—finely chopped
  • 1 cup arborio rice
  • 2 cups vegetable or chicken stock
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups peeled and cubed pumpkin or winter squash (cut into half inch cubes)
  • 2 packed cups roughly chopped fresh spinach
  • 3/4 cup canned cannellini beans—rinsed well and drained
  • 1/4 cup roughly chopped toasted walnuts
  • 1/3 cup finely grated Parmesan cheese
  • 1 tablespoon finely chopped fresh basil

Directions:

Heat 1 tablespoon of the oil in a large saucepan and cook the onion for 5 minutes, stirring occasionally.

Add the garlic and rice, stirring to coat the grains in oil and cook for 1 minute.

Add the wine, stock, salt, black pepper, pumpkin or squash and spinach, stir to combine and bring to a boil.

Cover with a lid, reduce the heat to low and cook for 20 minutes without lifting the lid.

Stir in the white beans, walnuts, Parmesan, basil and remaining tablespoon of oil to combine.

Variations: Use toasted pine nuts instead of the walnuts. Use chickpeas or fresh fava beans instead of the cannellini beans.

Farro Salad                                                                                                        

Servings: 6

Ingredients:

  • 1/3 cup pine nuts, or you can use pecans (2 ounces)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 small shallot, minced (2 tablespoons)
  • Salt and freshly ground pepper
  • 4 cups Thyme-Scented Farro, recipe below

Directions:

Preheat the oven to 350°F. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.

In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Farro, pine nuts, apple, pomegranate seeds and parsley; toss before serving.

MAKE AHEAD:  The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving and add the pine nuts.

Thyme-Scented Farro

Makes about 4 cups

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups farro (10 ounces)
  • 1 small onion, finely diced
  • 2 thyme sprigs
  • 3 cups water
  • 1 teaspoon kosher salt

Directions:

In a large saucepan, heat the olive oil. Add the farro and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. Add the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes.

Add the water and kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed and the grains are tender. Fluff the grains and discard the thyme sprigs. 

MAKE AHEAD:  The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month.

Italian Sesame Seed Cookies

Makes 3 – 4 dozen cookies                                                                                                                                                  

Ingredients:

  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon anise extract
  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/3 cup scant sesame seeds

Directions

Preheat oven 350 degrees F. Grease 2 cookie sheets with cooking spray.

Place milk in a small bowl. Place sesame seeds in a small bowl.

Cream butter, sugar and brown sugar in an electric mixer bowl. Add eggs and vanilla, blend well.

Stir together flour, baking powder and salt. Add gradually to the creamed mixture, blending well.

Break off a small piece of dough and mold into a smooth ball in your hand.

Dip the top of the ball in milk and dip in sesame seeds.

Place on prepared cookie sheet. Repeat with the remaining dough.

Bake for 15 minutes or until golden. Remove to wire racks to cool.

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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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Posted by in Appetizer, cake, Cheese, Cocktails, Desserts, Fish, Healthy Italian Cooking, Italian Cuisine, Olives, orange, Risotto, Salad Tags: , , , , ,

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