Healthy Italian Cooking at Home

Category Archives: Sauces

The Bacon's grow a variety of produce for their own consumption, including these bell peppers, at the Bacon Century Farm in Jonesborough, Tennessee. The farm is designated a Tennessee Century Farm, which was founded in 1891. In 2004, Bruce H. Bacon Jr., the grandson of founder Robert B. Bacon, obtained the land. JCI Photo- Jeff Adkins

Peppers are plentiful this time of year and can be found at a reasonable cost. So this is the perfect time of year to think about preserving some of the peppers you buy for the winter months when they cost a fortune.

Some of the pepper varieties that are common are: California Wonder, Big Bertha Green, Red, Yellow and Orange Bell, Marconi, Italian Roaster, Mariachi, Pimento, Super Cayenne, Chinese Lantern, Jalapeno, Hot Banana, Cajun Belle, Cubanelle, Poinsettia and Sangria.

Peppers are extremely easy to freeze. Wash them, pat them dry, chop or slice them, place them in a freezer bag and store them in the freezer! Diced into small chunks, peppers are ready for casseroles, egg dishes, stir fry, fajitas, etc. Whole peppers are perfect for stuffing and baking. Defrosted frozen peppers will be a little mushy but they are perfect for cooking.

Of course, you know you can add peppers to omelets, soups, pizza or pasta. One of my favorite recipes is to make roasted red peppers. They are delicious in salad, on pizza and in sandwiches. They are also perfect for an antipasto platter.

peppers1

Roasted Red Peppers

Wash and dry red peppers – leaving them whole with the stem intact. Char the peppers using an outdoor grill set for  medium heat. Place the peppers directly on the grate until one side is charred. Work carefully so that as soon as one section of a pepper is blackened, turn the peppers to a side without charring. (Charring can also be done on a grill pan or in the broiler.)

Once all the sides of the peppers are blackened, place them in a large bowl.  Cover the bowl with a clean towel. (Or place in a plastic bag and seal or place in a brown paper bag and close it.) The steam will help to loosen the skin, making them easy to peel once they cool.

When the peppers are cool to the touch, remove and discard the skins. Remove the stem, seeds and ribs. Cut in quarters. Place in a covered container and drizzle with a little olive oil and vinegar. They will keep for a few weeks in the refrigerator.

peppers6

Roasted Red Pepper Sauce

You can make a delicious sauce from the roasted red peppers that you can use over grilled meat or over pasta.

Ingredients

  • 2 large roasted red peppers
  • 1/4 cup extra virgin olive oil
  • 1 large garlic clove, smashed
  • Salt & Pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red chili flakes
  • Basil leaves

To make the pepper sauce:  Place all of the ingredients in a processor and pulse until smooth. Add salt and pepper to taste. Garnish with basil leaves.

peppers2

Italian Vegetable Soup

4-6 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 oz. boneless chicken, cut into small cubes
  • 2 Italian frying peppers, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 hot pepper, diced or 1/4 teaspoon dried crushed red pepper
  • 1 onion, chopped
  • 3 stalks celery, diced
  • 1 carrot, diced
  • 3 large garlic cloves, chopped
  • 2 tablespoon fresh basil, sliced
  • 2 teaspoons fennel seeds, crushed
  • 6 cups canned low-salt chicken broth
  • 1 cup dried short pasta
  • Grated Parmesan cheese

Directions

Brown chicken in a Dutch oven or a stock pot with the olive oil.  Add the peppers, onion, celery, carrot and garlic to the pan and sauté until the vegetables are tender, about 5 minutes.

Add seasonings and broth. Cover the pot and simmer 10 minutes. Increase heat to high and bring soup to boil. Add pasta and boil until tender, about 5-6 minutes.

Season soup to taste with salt and pepper. Serve with grated cheese.

peppers3

Italian Pepper & Egg Sandwich

My favorite sandwich growing up.

4 servings

Ingredients

  • 4 green or red bell peppers (or Cubanelle or Italian sweet frying peppers) seeded and sliced.
  • 1 small onion, sliced thin
  • 5 large eggs, whisked in bowl with 1 tablespoon water
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan or Romano Cheese
  • 1 loaf of Italian bread, sliced or 4 ciabatta rolls
  • Crushed red pepper

Directions:

In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat the vegetables with oil.

Continue cooking on low heat, stirring frequently, until the peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers.

Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper. Serve on an Italian roll or on Italian bread.

peppers4

Rigatoni with Peppers & Pancetta

Sometimes I add sliced and browned Italian sausage instead of the pancetta.

5 servings

Ingredients

  • 10 ounces dried rigatoni
  • 4 slices pancetta, cut into small pieces
  • 1 tablespoon olive oil
  • 1 large red bell pepper, cut into strips
  • 1 large yellow bell pepper, cut into strips
  • 2/3 cup sliced onion
  • 1 teaspoon finely chopped fresh garlic
  • 1/4 cup small pitted ripe olives
  • 1/4 pound Provolone Cheese, shredded
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 cup chopped fresh parsley

Directions

Cook rigatoni just to the al dente stage. Drain.

Cook the pancetta in a large skillet over medium-high heat until crisp. Remove the pancetta from the pan; set aside.

Add the olive oil, bell peppers, onion and garlic to the reserved pan drippings in the skillet. Cook over medium heat, stirring occasionally, until the peppers are tender.

Add cooked rigatoni, pancetta and all the remaining ingredients except the parsley. Continue cooking, stirring occasionally, until the cheese is melted. Sprinkle with parsley and serve.

peppers5

Baked Chicken, Sausage, Potatoes and Peppers

Serves 6-8

Ingredients

  • 1 tablespoon olive oil
  • Salt and Pepper
  • One 3 lb. organic chicken, cut into 10 pieces or 1 whole bone-in chicken breast, cut into 4 pieces and 6 bone-in thighs,skin removed
  • 1 pound Italian sausage (pork, chicken or turkey), cut into 2 inch pieces
  • 2 garlic cloves, minced
  • 2 lemons
  • 2 teaspoons dried oregano
  • 4 medium baking potatoes, cut in fourths
  • 2 green and 2 red bell peppers, cut into one inch strips
  • 1 large sweet onion, cut into eighths

Directions

Preheat the oven to 450 degrees F.

Pour 1 tablespoon olive oil in the bottom of a roasting pan and spread over the bottom of the pan. Place the chicken in the pan, skin side down.

Salt and pepper both sides of the chicken pieces and scatter the sausage around the chicken.

Bake 15 minutes. Turn the chicken and sausage pieces and bake 15 minutes more.

Squeeze the lemons over the chicken and place the lemon skins in the roasting dish. Sprinkle chicken with minced garlic and the oregano.

Add the potatoes, onions and peppers to the pan and sprinkle with salt.

Lower the oven temperature to 400 degrees F.

Cover the pan with foil and bake 1 hour, turning the ingredients after 30 minutes. Serve with warm crusty bread, if desired.

 


skewercover

Question of the day: Do we spell these skewers – kabobs or kebabs?

Answer: The USA uses kabob but the rest of the world uses kebab.

However, nothing says summer like grilling delicious kebabs. There’s no mistaking the aroma of fresh ingredients sizzling over a smoky grill. Best of all, whether you choose steak, chicken, pork, lamb or vegetables, kebabs are easy to prepare and cook.

The following tips for using skewers will help you with the kebab-making process.

  • Soak wooden skewers in water for 30 minutes before using them, so they won’t burn during cooking.
  • If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones.
  • To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer.
  • If you’re using a wooden skewer, as you thread the food move the pieces close together, with no space showing. If the skewer is metal, you can leave small spaces between the pieces.
  • When using foods with different cooking times (such as shrimp and beef), don’t combine them on the same skewer. Instead, make skewers of just shrimp and just beef, start cooking the beef first and then the shrimp. Combine them on a serving platter.

Skewer recipes are also great for appetizers. You can cook an army’s worth of these space savers at once. Grill skewers over medium-high heat. The following appetizer recipes make four skewers each.

Artichoke + Crusty Bread: Skewer two 15-ounce cans artichoke hearts (drained and dried on paper towels) and 2 1/2 cups torn crusty bread. Generously drizzle with olive oil and season with salt and pepper. Grill, turning, until lightly charred, 2 to 3 minutes.

Eggplant + Bell Pepper: Skewer 1 cubed eggplant and 1 cubed bell pepper. Generously drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 8 to 9 minutes. Sprinkle with red-chili flakes.

Potato + Celery + Onion: Skewer 8 ounces boiled and halved small potatoes, 2 stalks celery (peeled and cut into chunks) and 1 red onion (cut into wedges). Drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 7 to 8 minutes. Sprinkle with minced fresh chives.

Tomato + Bocconcini: Skewer 1 1/2 pounds cherry or grape tomatoes. Drizzle with olive oil and season with salt. Grill, turning, until bursting and charred, 4 to 5 minutes. Add 1 to 2 bocconcini to the skewer ends and grill, 30 seconds more. Sprinkle with fresh oregano.

Scallion + Mushroom: Skewer 5 ounces trimmed mixed mushrooms and 4 scallions (cut into 3-inch pieces). Drizzle with olive oil and season with salt and pepper. Grill, turning, until tender and lightly charred, 3 to 4 minutes.

skewer1

Pesto Shrimp Kebabs

4 (serving size: 2 skewers)

Ingredients

  • 3 tablespoons basil pesto
  • 1 tablespoon lemon juice
  • 32 large shrimp, peeled and deveined
  • 16 (1-inch) squares red bell pepper
  • 16 (1-inch) squares yellow bell pepper
  • 8 (8-inch) skewers
  • 1/4 teaspoon kosher salt
  • Olive oil cooking spray

Directions

Combine pesto, lemon juice and shrimp; toss. Let stand 5 minutes.

Thread shrimp and red and yellow bell peppers alternately onto skewers. Spray the skewer ingredients with olive oil cooking spray. Sprinkle evenly with salt. Place skewers on a grill rack coated with oil.

Grill 7 minutes, turning skewers occasionally for an even char.

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.

skewer2

Grilled Chicken Panzanella Kebabs

Serves 8

Ingredients

  • 4 tablespoons white-wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 8 oz. boneless skinless chicken breast halves, cut into 1-inch cubes
  • 24 pearl onions, peeled
  • 1 pound small zucchini, cut crosswise into 1/2-inch rounds
  • 2 orange or yellow bell peppers, seeded and cut into 1-inch squares
  • 24 cherry tomatoes
  • 10 ounces unsliced day-old hearty country bread, crusts removed, cut into 1-inch cubes

Directions

In a plastic container with a tight-fitting lid, combine the vinegar, oil, honey, 1/2 teaspoon salt, pepper and chopped herbs. Shake well to combine and set the marinade aside.

Heat a grill or grill pan over medium heat and oil the grates. Skewer the ingredients, pairing the chicken and onion together, the zucchini and pepper together and the tomatoes and bread together. Brush the kebabs with the reserved marinade.

Grill the chicken-and-onion skewers until the chicken is cooked through and onions are tender, turning often, about 10 minutes. Cook zucchini-and-pepper skewers until vegetables are tender, turning often, about 7 minutes. Cook tomato-and-bread skewers until bread is toasted and tomatoes soften, turning often, about 5 minutes.

Serve skewers at room temperature. Season with remaining salt.

skewer4

Pineapple Pork Kebabs

4 servings

Ingredients

  • 1 tablespoon vegetable oil, plus more for the grill
  • 1/2 cup honey
  • 1/4 cup pineapple juice
  • 1 teaspoon grated fresh ginger
  • Coarse salt and ground pepper
  • 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
  • 2 medium red bell peppers, cut into 1 1/2-inch pieces
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges, for serving

Directions

Heat grill to medium; lightly oil the grates.

In a small bowl, whisk honey, ginger and pineapple juice together; season with salt and pepper.

Alternately thread pork and bell peppers onto skewers; season with salt and pepper.

Grill, brushing occasionally with the honey mixture, until pork is cooked through and the peppers begin to char, 10 to 15 minutes.

Serve the kebabs with the remaining honey mixture and lime wedges.

skewer3

Marinated Swordfish Kebabs

Serves 4

Ingredients

  • One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes
  • Kosher salt and freshly ground black pepper
  • One 8-ounce container plain nonfat Greek yogurt; 4 tablespoons reserved
  • 2 tablespoons chopped parsley
  • 8 metal skewers
  • 8 red cherry tomatoes
  • 4 yellow cherry tomatoes
  • 4 scallions, halved, then sliced

Directions

Season the fish with salt and pepper.

Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.

Meanwhile, combine the reserved yogurt, ¼ teaspoon salt and the remaining parsley in a small bowl and mix well.

Thread the skewers, alternating the fish, tomatoes and scallions.

Prepare a stove-top griddle or outdoor grill and oil the grates. Grill the kebabs 3 to 4 minutes per side or until the fish is cooked. Serve with the yogurt sauce on the side.

skewer5

Grilled Fruit Kebabs with Chocolate Sauce

Ingredients

Fruit

  • Pineapple, cut into large cubes
  • Strawberries, hulled
  • Bananas, quartered

Sauce

  • 3/4 cup/180 mL semisweet chocolate chips
  • 1 5-ounce can evaporated milk (2/3 cup/160 mL)
  • 2/3 cup/160 mL sugar
  • 1/4 cup/60 mL butter

Directions

Preheat a gas or charcoal grill to medium-high. Oil the grill grates.

To prepare the sauce: Melt chocolate chips and butter over low heat in a small saucepan. Add in the sugar and slowly whisk in the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside.

Thread pieces of fruit onto skewers. Place on the grill and cook for 4 to 6 minutes, turning once halfway through cooking.

To serve: Push contents from skewers onto dessert plates and serve with warm chocolate sauce.


florentinecover

Florence’s hot temperatures, al fresco dining and a busy open-air arts and concert season make it one of Italy’s most vibrant cities in the summer.

The classic Italian dinner, or “cena”, has a very specific structure. Traditional dinners begin with “apertivo,” which is usually a drink with snacks to get ready for the large meal to come. “Antipasta,” the appetizer, comes next, followed by the “primo”, which can be a pasta, a soup, polenta or a rice dish. The “secondo” follows the primo, which is the major protein of the meal, consisting of meat, eggs or fish and often accompanied by “contorno,” or a side dish of vegetables. The meal is then topped off by “dolce,” dessert and a “café,” coffee.

At the heart of Florentine cuisine, you will find bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); without any doubt the best extra-virgin olive oil, Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and wine.

There is a reason that Italians live long lives and everyone looks healthy and happy: they eat really, really well with a focus on seasonal vegetables, simple cooking techniques and lots of olive oil. The bean and chickpea salads we serve at backyard barbecues, marinated vegetable salads and the cooling end to a meal with panna cotta and gelato, all have their roots in Italian summer recipes. There is even a minestrone designated for summer and it is one of the best because of all the fresh tomatoes and squash available at this time of year.

Italian cocktails… are delicious year-round. But in summer, when the temperature rises and the humidity sets in, there’s nothing more refreshing than—a Bellini, spritz or limoncello.

Eat the Italian way: slowly and moderately, while enjoying the food and each other’s company.

florentinemarket

Florentine Market

Cocktails

florentine3

Classic Negroni

This classic was first created for Count Camillo Negroni in 1919 at Florence’s Café Casoni.

For each cocktail:

  • 1 oz. Campari
  • 1 oz. gin
  • 1 oz. sweet vermouth

Directions

Stir Campari, gin and vermouth in an ice-filled tumbler; pour into a glass and garnish with an orange slice.

Appetizer

Caprese Salad with Red and Yellow Tomatoes and Buffalo Mozarella

Pesto Caprese Salad

Serve with Italian bread.

Serving 6

Ingredients

  • 6-8 fresh tomatoes, depending on their size
  • 8 ounces fresh Mozzarella cheese
  • A handful of fresh basil leaves
  • 2 tablespoons basil pesto
  • 4 tablespoons extra virgin olive oil
  • Salt and fresh cracked pepper, to taste
  • High quality balsamic vinegar

Directions

Slice the tomatoes about 1/4 inch thick and place on a serving platter. Slice the mozzarella cheese about 1/4 inch thick. Place cheese slices between the tomato slices. Tuck fresh basil leaves in between the tomatoes and the cheese.

For the dressing:

Stir together the basil pesto and olive oil to make a thin dressing.  Drizzle over the salad and season with salt and pepper. Splash a little balsamic vinegar over the salad. Serve.

First Course

florentine5

Pasta zucchine e ricotta

Serves 6

Ingredients

  • 8 medium-sized zucchini
  • 20 leaves of basil
  • 2 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 3 oz. ricotta cheese
  • 3 garlic cloves, minced
  • 12 oz. short pasta, such as penne
  • Grated parmesan cheese for serving

Directions

Slice the zucchini into rounds and cut each round in half.

Heat 1 tablespoon olive oil in a frying pan and sauté the zucchini on a high heat until they turn lightly brown.

Add the garlic, cook for 5 seconds and turn off the heat, continuing to stir so that the garlic infuses the zucchini but does not burn. Add salt and pepper to taste.

Cook the pasta in salted, boiling water until al dente (a good minute or two less than the package instructions; until it is cooked but still firm to the bite).

Reserve ½ cup of the pasta cooking water.

In a warmed bowl, combine the pasta with the ricotta, remaining olive oil and the pasta cooking water.

Tear the basil leaves into small pieces and stir into the pasta. Serve with grated cheese.

Second Course

florentine1

Tuscan Pork with Spinach and Chickpeas

Serves 6

  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1 1/4 pounds pork tenderloin, cut into 1/2″-thick slices
  • 1 can (15 ounces) low sodium chickpeas, rinsed and drained
  • 1 can (15 ounces) chopped Italian tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1 1/2 bags (10 ounces each; 15 ounces total) baby spinach leaves (15 cups)
  • 2 tablespoons lemon juice

Directions

Heat the oil in a large skillet over medium-high heat. Add the garlic and onion. Cook, stirring occasionally, for about 2 minutes until the onion softens. Push the onions to one side of the pan.

Add the pork. Cook for about 4 minutes, turning once, until well browned on both sides. Add the chickpeas, tomatoes, Italian seasoning and salt. Stir. Adjust the heat so the sauce is at a moderate simmer. Cover and cook for 5 minutes.

Add the spinach, a large handful at a time, covering the pan between each addition. Cook until all the spinach wilts. Remove the pork to a serving plate.

Add the lemon juice to the pan. Stir to combine. Spoon the spinach mixture over the pork slices. Serve.

Dessert

florentine4

Zabaglione & Orange Liqueur

Use any fruit that is in season in this recipe.

Serves 6

Ingredients

  • 3 cups peaches, peeled and cut into thin slices
  • 3 tablespoons crumbled amaretti cookies
  • 1 pound fresh strawberries, cut into quarters
  • 7 tablespoons orange liqueur (Grand Marnier)
  • 6 egg yolks
  • 3 tablespoons granulated sugar
  • Fresh mint for garnish

Directions

In the top half of a double boiler, whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over the hot water in the bottom of the double boiler, making sure that the pot containing the eggs doesn’t touch the water. Beat the mixture well with a whisk until it starts to thicken. It should take about 5 minutes. Be careful not to beat too long or you will cook the eggs.

Remove the pan from the heat and stir in 1 tablespoon of the orange liqueur, whisking until it is well incorporated. Return the pan to the double boiler and whisk until the mixture is thickened, 3 to 5 minutes. Remove from the heat and set aside.

Divide the strawberries and peaches among 6 wine glasses or dessert bowls, Sprinkle each with the amaretti crumbs and spoon 1 tablespoon of orange liqueur over each. Top with some of the custard and decorate each with a mint sprig, if you wish.

This dessert can be eaten warm or it can be refrigerated and eaten later.


smallplatescover

Small plate dining is very appealing when it is hot, as it is right now where I live. It is appealing for two and even for a small gathering of friends. This type of dining, often called tapas dining, used to be called a cocktail or appetizer party years ago. Eating lightly in such hot weather also makes sense for health reasons.

Doctors advise that in the summer, light food should be preferred because it can easily be digested. Vegetables with high water content like onions, tomatoes and cucumbers should be regularly eaten as they will not only cool down the body but provide the daily quota of nutrition as well. Foods high in fat and sugar will cause the body to work harder to process these foods. Contrary to conventional thinking, when it is really hot, you are not going to exercise these calories away.

Summer eating should be enjoyable and entertaining should be fun, even if it is hot. Small plates can be the answer and not overwork the host. You can even ask friends to bring a small plate to share with 6 or 8 friends. Here are some ideas for small plate options with an Italian flavor. Just add a few cool drinks and you are all set.

smallplates5

Lambrusco Cooler

Serves 8

Ingredients

  • 1 (750-ml) bottle lemon Italian soda, chilled
  • 8 ounces fresh cherries, pitted and quartered
  • 8 ounces fresh strawberries, hulled and sliced
  • 1 (750-ml) bottle Lambrusco

Directions

Put 1 cup of lemon soda in a large pitcher with cherries and strawberries and crush the fruit using a wooden spoon to release the juices. Chill at least 4 hours or overnight.

To serve, stir in Lambrusco and remaining soda and pour over ice.

smallplates1

Crostini Di Scampi

Serves 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 sprig rosemary, plus 1 teaspoon minced
  • 16 medium shrimp, peeled and deveined, tails removed
  • Freshly ground black pepper, to taste
  • 4  ½ inch thick slices Italian country bread cut in half or quarters, brushed with olive oil and lightly toasted

Directions

Heat oil and garlic in a 12” skillet over medium-high heat. Fry the whole rosemary sprig, turning once, until crisp, 1–2 minutes. Using a slotted spoon, transfer rosemary to a paper towel to drain.

Season shrimp with pepper; add to skillet and saute, turning once, until golden about 2–3 minutes. Using a slotted spoon, transfer shrimp to paper towels to drain. Serve shrimp on toasted bread. Sprinkle with minced rosemary and freshly ground black pepper.

smallplates2

Zucchine Ripiene Con Ricotta

Serves 6

Ingredients

  • 6 medium zucchini (about 2 lbs.), halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 yellow onion, finely chopped
  • 2 medium tomatoes, cored, seeded and chopped
  • 2 cups ricotta cheese
  • 3/4 cup grated Pecorino cheese
  • 3/4 cup fresh bread crumbs
  • 3 tablespoons finely chopped flat-leaf parsley leaves
  • 2 teaspoon chopped fresh oregano
  • 1 egg, beaten
  • Kosher salt and freshly ground black pepper, to taste

Directions

Using a small spoon, scoop out the pulp (save pulp for another use) from each zucchini half, leaving a ¼ inch rim around the edges.

Heat 2 tablespoons of the olive oil in a 10″ skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, 1/4 cup of the Pecorino cheese, 1/4 cup of the bread crumbs, parsley, oregano and the egg. Fold in the onion mixture and season with salt and pepper. Set the filling aside.

Arrange an oven rack about 7″ from the broiler element and heat. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.

Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from the oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn’t spill over the edges of the zucchini.

Sprinkle each stuffed zucchini with the remaining Pecorino cheese and bread crumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes.

smallplates3

Orange Seasoned Dry Cured Black Olives

Serves 8

Ingredients

  • 1 orange
  • 1 lb. dry-cured black olives
  • 1 large sprig rosemary, stemmed and roughly chopped
  • Freshly ground black pepper, to taste

Directions

Using a vegetable peeler, remove zest from the orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl.

Juice the orange and add the juice to the zest along with the olives, rosemary and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.

smallplates4

Peperoni Arrostiti Sotto Olio

6 servings

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 5 leaves fresh basil leaves, finely sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.

Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a paper or plastic food storage bag. Allow peppers to cool in the bag.

Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a deep serving container.

Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in the oil mixture. Mix well. Serve.

Store leftover peppers in refrigerator for up to 5 days.

smallplates6

Balsamic Glazed Meatballs

Serves 10-12

Ingredients

  • 1 pound ground beef
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup milk
  • 2 tablespoons tomato paste
  • 1 tablespoon Balsamic Vinegar
  • 2 eggs
  • Sea salt and ground black pepper, to taste
  • 1 teaspoon onion powder
  • 1/2 teaspoon minced garlic
  • 1/4 cup minced fresh parsley parsley
  • 1 tablespoon dried oregano
  • Balsamic Glaze, recipe below

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine beef, bread crumbs and milk. Mix in tomato paste, vinegar and eggs and then add the remaining seasonings. Combine well and form into small, bite sized meatballs.

Place on a baking sheet lined with aluminum foil.

In a medium bowl, combine ingredients for the glaze and whisk together. Brush glaze over meatballs and bake for 30 minutes. Serve hot.

Balsamic Glaze

  • 1/2 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1/2 cup water

Combine ingredients in a medium bowl.  Whisk to combine well. Set aside until needed.

smallplates7

Italian Stuffed Mushrooms

Serves 6

Ingredients

  • 12 medium button mushrooms
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup pancetta, diced
  • 1/4 cup onion, diced
  • 1 teaspoon minced garlic
  • 1/4 cup Italian seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons dry white wine
  • Sea salt and ground black pepper, to taste
  • 1/2 cup ricotta cheese

Directions

Preheat oven to 375 degrees F.

Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of the reserved mushroom stems. Reserve the rest for another use.

Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, pancetta and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes.

Remove from the heat and add bread crumbs, Parmesan and wine. Mix well and season with salt and pepper.

Place mushrooms, stem side up in a baking dish. Spoon ricotta inside each mushroom then top with bread crumb mixture.

Drizzle remaining olive oil on top of the bread crumb mixture. Bake for 25 minutes until soft and brown.


kidscover

This time of year I have many visitors and they often include my grandchildren. It is easy enough to plan meals that appeal to the grown-ups but not always so easy to prepare foods the children like to eat. Of course pizza is the number one favorite.

Here are some recipes that I have found that the young ones like and ask for again and again. These are delicious recipes with fats kept low and healthy ingredients added where they will be accepted.

Breakfast

kids1

Cheese Pancakes with Blueberry Sauce

4 servings

Ingredients

  • 2 cups blueberries
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Kosher salt
  • 1 cup low fat cottage cheese
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vegetable oil, plus extra if needed

Directions

In a small saucepan, combine the blueberries, lemon juice and honey and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened and syrupy, about 5 to 6 minutes; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, granulated sugar and a pinch of salt.

In a second bowl, whisk together the cottage cheese, milk and eggs. Add the cottage cheese mixture to the flour mixture and mix until fully incorporated.

Heat the oil in a large nonstick skillet or griddle over medium heat. In batches, drop large spoonfuls (about 1/4 cup each) of the batter into the skillet and cook until bubbles begin to appear in the center.

Turn the pancakes and cook 1 minute more; repeat with the remaining batter and add additional oil if needed.

Serve with the blueberry sauce.

kids2

Cinnamon French Toast

4 Servings

Ingredients

  • 6 eggs
  • 1 cup vanilla nonfat Greek yogurt
  • 1/4 teaspoon ground cinnamon
  • 8 slices hearty sandwich bread
  • Vegetable oil

Sauce:

  • 1 cup vanilla nonfat Greek yogurt
  • 1/4 cup real maple syrup
  • 1/4 teaspoon ground cinnamon

Directions

Combine sauce ingredients and refrigerate until serving time.

Beat eggs, yogurt and cinnamon in a wide shallow dish until blended.

Cut each slice of bread into 3 sections. Soak the bread pieces in the egg mixture, turning once.

Coat a large nonstick skillet or griddle with vegetable oil; heat over medium heat until hot.

Place as many bread pieces as will fit in the skillet or on the griddle and cook over medium to medium-low heat until golden brown and no visible liquid remains, 1 to 2 minutes per side.

Repeat with any remaining bread pieces. Serve toast with dipping sauce.

Lunch

kids3

Spinach Mac & Cheese

Serve with fresh fruit.

Makes 8 servings.

Ingredients

  • 8 oz. uncooked elbow macaroni
  • 3 tablespoons all-purpose flour
  • 2 cups low fat milk
  • 1 tablespoon butter
  • 8 oz. shredded cheddar
  • 3 oz. Velveeta Light cheese, cut into thin strips
  • 1/4 teaspoon salt
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons Italian seasoned breadcrumbs

Directions

Preheat the oven to 400°F. Boil macaroni two minutes less than the package directions.

While pasta cooks, whisk together flour and 1/2 cup milk in a small bowl. Pour remaining 1 1/2 cups milk into a large saucepan and heat over low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring constantly until thick. Reduce heat slightly and add butter, cheeses and salt. Cook until smooth, about 5 minutes. Stir in spinach.

Drain macaroni, then combine with the cheese mixture, stirring thoroughly.

Divide macaroni mixture among eight small ovenproof dishes. Place baking dishes on a baking sheet.

Sprinkle breadcrumbs lightly and evenly on the top and bake 25 to 30 minutes.

kids4

Ham and Cheese Calzones

Serve with vegetable sticks.

4 servings

Ingredients

  • 1 pound package refrigerated pizza dough (for 1 crust)
  • 1/4 cup mild mustard
  • 8 ounces sliced mozzarella cheese
  • 8 ounces sliced deli ham

Directions

Preheat the oven to 400 degree F. Line a baking sheet with foil; lightly grease the foil.

On a lightly floured surface, roll or pat the dough into a 15 x 10-inch rectangle. Cut dough in half crosswise and lengthwise to make 4 rectangles.

Spread mustard over each rectangle. Divide half of the cheese among the rectangles, placing cheese on one half of each rectangle.

Top with ham and then the remaining cheese. Brush the edges of the dough with water.

For each calzone, fold dough over filling to the opposite edge, stretching slightly if necessary. Seal edges with the tines of a fork.

Place calzones on the prepared baking sheet. Prick tops to allow steam to escape. Bake for 15 minutes or until golden. Let stand for 5 minutes before serving.

Dinner

kids5

Chicken Fingers

Ingredients

  • 1/2 pound chicken breast tenders (fingers), about 8
  • 1/4 cup refrigerated egg substitute
  • 3/4 cup  Italian seasoned bread crumbs
  • 1 tablespoon olive oil
  • Olive oil cooking spray   

Directions

Preheat the oven to 400 degrees F.

Coat a 9”x13” glass baking dish with cooking spray. Set aside.

Place chicken fingers in a shallow dish and pour the egg substitute over them.  Rotate and coat all the fingers.

Place bread crumbs in another shallow dish and dredge fingers in the crumbs.

Place coated chicken in the prepared baking dish in a single layer. Drizzle fingers with the olive oil.

Bake 15 minutes at 400 degrees F.  Turn fingers over and bake 15 minutes more.

Serve with the ranch dip, if desired.

Healthy Ranch Dip

Ingredients

  • 1/2 cup low fat Greek yogurt
  • 1/4 cup low fat buttermilk
  • 1/4 cup olive oil mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • Dash of Worcestershire sauce
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • Freshly ground pepper

Directions

Whisk together all the ingredients and chill.

kids7

Spaghetti with Basil Pesto

This dish is second to pizza in our house.

Ingredients

  • 2 cups of basil leaves packed tightly in a measuring cup
  • 2 peeled garlic cloves, cut in pieces
  • 1/4 cup pignoli or walnuts
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup of very good extra virgin olive oil

Directions

Place the garlic, nuts, salt and pepper in the processor and pulse a few times. Add the basil leaves and with the processor running, add the olive oil slowly.

Process until the mixture becomes a paste. Pour the sauce into a pasta serving bowl and set aside.

Cook 1 lb. of spaghetti in boiling salted water  until al dente. Just before you drain the pasta, remove 1/2 cup of the pasta cooking water and set it aside.

Add the drained pasta to the serving bowl with the pesto and add 2 tablespoons of butter, the pasta water and 1 cup of grated Parmesan cheese.  Mix well.

Garnish with freshly grated black pepper. Serve.

kids6

Homemade Pizza

Ingredients

  • 1 pound of your favorite pizza dough
  • 1 pound sliced mozzarella cheese
  • Pizza sauce, recipe below
  • Dried oregano and fresh basil

Directions

Preheat the oven to 450 degrees F.

Spread the dough to the edges of an oiled pizza pan.

Layer the sliced cheese on top of the dough.

Spread some pizza sauce on top.

Sprinkle with oregano.

Bake the pizza for about 20 minutes until lightly brown and crispy. Garnish with fresh basil.

5 Minute Pizza Sauce

  • One 28 oz. container diced Italian tomatoes 
  • 2 cloves garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • 3 tablespoons finely chopped basil
  • Dash of red pepper flakes

Directions

Heat the oil in a heavy saucepan over medium heat and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn the heat back down to medium low.

Season with salt and pepper. Add the red pepper flakes and the basil. Cook for another minute of two and remove from the heat.


nocookcover

What do you do when it is getting close to dinner time but you just don’t feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.

Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer’s fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make.  Don’t forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.

Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.

nocook1

Tuna-Nectarine Salad with Pita

4 servings

Ingredients

  • 1/2 cup plain fat-free Greek yogurt
  • 3 tablespoons low-fat buttermilk
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder
  • 2 tablespoons snipped fresh chives
  • 12 oz canned tuna in water, drained
  • 4 ripe, yet firm, nectarines or peaches, pitted and diced
  • 1/4 cup chopped, toasted pecans
  • 2 whole pita breads, quartered

Directions

In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.

Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.

nocook3

Cucumber Soup With Prosciutto Sandwiches

4 servings

Ingredients

  • 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
  • 2 cups buttermilk
  • 1 cup plain fat-free Greek yogurt
  • 1/3 cup chopped shallot
  • 1/4 cup fresh chives or basil, plus extra for garnish
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 tablespoons white balsamic vinegar
  • 4 slices Italian country bread
  • 1-2 tablespoons extra virgin olive oil
  • 4 ounces thinly sliced prosciutto

Directions

In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.

Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.

Chill until serving time.

Ladle into soup bowls and garnish with chives or basil.

Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.

nocook2

Crab  Rolls

Serves 4

Ingredients

  • 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
  • 1/4 cup mayonnaise
  • 4 radishes, chopped
  • 1 stalk celery, chopped, plus 2 tablespoons celery leaves
  • 1/2 Granny Smith apple, cored and chopped
  • 2 tablespoons fresh lemon juice
  • Kosher salt and black pepper
  • 4 hot dog buns, split
  • Pickles and low salt sweet potato chips, for serving

Directions

In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

nocook4

Roast Beef Salad

Serve with bread sticks.

Serves 4

Ingredients

  • 2 small heads Boston (tender) lettuce, torn into pieces
  • 12 ounces deli roast beef, sliced into thin strips
  • 1 large tomato, cut into wedges
  • 1/2 red onion, sliced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper

Directions

Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.

In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.

nocook5

Antipasto Plate

Serve with with fresh seasonal fruit.

Serves 4

Ingredients

  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 scallions, sliced
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1/2 pound Provolone (or cheese of choice) cheese, sliced
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup mixed Italian olives
  • 1/2 small loaf Italian country bread

Directions

In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Serve with the cheese, prosciutto, olives and bread.

nocook6

Seasonal Fruit with Orange-Ricotta Cream

2 servings

Ingredients

  • 1/2 cup  ricotta cheese
  • 1/2 cup vanilla low-fat Greek yogurt
  • 1 tablespoon sugar
  • 1 tablespoon orange liqueur (such as Grand Marnier), optional
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • 1 cup quartered strawberries or whatever fruit is in season
  • 2 whole strawberries

Directions

Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.

Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.

Garnish each serving with a whole strawberry or other fruit.


part10cover

As immigrants from the different regions of Italy settled throughout the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the local communities and later for Americans nationwide.

Nevada

part10renocover

For almost 150 years Reno, Nevada, has had an Italian American presence. After arriving in American ports on the West and East Coasts, the immigrants sought out areas of the United States where the climate would be similar to the one they had left behind in Europe. They also desired to move to locations where either a plentiful number of jobs were available or where the land was cheap enough so that they could earn a living from farming or ranching. Northwestern Nevada satisfied all these demands. The dry, mountainous terrain is similar to that of many of the provinces in northern Italy where most of the local Italian families emigrated from and the area featured cheap and fertile land.

Initially, Italians streamed into the area to work on the Transcontinental Railroad. After the completion of the railroad in 1869, Italian immigrants continued to move to the area in significant numbers to work at the local ranches and lumber companies. This trend lasted through the first few decades of the twentieth century.

part101

After arriving in Nevada, Reno’s Italian Americans gradually created distinctive ethnic neighborhoods throughout the valley. Three major Italian areas developed in the region: one in central Sparks along Prater Way, one in north Reno along Washington Street and one along the Truckee River just west of downtown. These districts were conveniently located within easy walking to some of the major employers of local Italian Americans—the Union Pacific freight depot in Sparks and the many Italian-owned shops, restaurants and other small businesses located along Lake Street in downtown Reno.

Each of these neighborhoods featured a particular style of architecture. From the 1910s until the 1940s, Italian immigrants constructed Craftsman-style homes in their Reno neighborhood. These houses distinctively feature shallow sloping roofs, upstairs dormer windows and tapered columns. The immigrants built these wide, low-rising dwellings to take full advantage of the small sizes of their neighborhood lots. While this style of home design is not exclusive to the Italian American community, this particular local immigrant group did make almost exclusive use of this style because of its efficient use of lot space, its simple design and construction and the inexpensive nature of the required building materials.

part102

Today, many Craftsman-style homes remain in all three of the major Italian American neighborhoods and, while not carrying the weight of a full historic district, the city provides guidance and information for homeowners interested in restoring their historic properties. The valuable historic character of this collection of homes and streets, so important to the area’s Italian American community, is now being painstakingly preserved by volunteer residents with the official backing of the City of Reno.

The many small business enterprises run by northern Nevada’s Italian Americans functioned as a major means of achieving financial stability and social mobility among its members. Many local Italians, lacking a formal American education, saw the formation of small shops, restaurants and other enterprises as an accessible path to financial and social success for both themselves and their families. Some of Reno’s most popular businesses, past and present, have been owned and operated by local Italian Americans. The Eldorado Hotel and Casino, the Mizpah Hotel, the Sportsman, First National Bank of Nevada and Pioneer Citizens Bank are a few examples of prominent establishments that were started by local Italians. On a smaller scale, Italian American–owned neighborhood shops such as the Dainty Cake Shop and Pinky’s Market were also staffed mostly by Italian Americans who were either related to or were close friends with the owners. In addition to their influence on Reno’s  business community, Italian Americans had an impact on local leisure activities through games and gatherings they did for fun and relaxation. Some of these activities included gardening, wine making, and bocce ball tournaments. (Source: http://www.onlinenevada.org)

Ivano Centemeri, executive chef at Eldorado Hotel Casino’s La Strada restaurant in Reno, has been bringing Italian flavors to area eateries since 1995. Born and raised in Monza, Italy, near Milan, Centemeri came to Reno to share his culture through food. He’s happy that people enjoy learning about his background. Centemeri began his cooking endeavors at just 15 years old. After the required amount of schooling, he enrolled in culinary school to make cooking his career path. In addition to indulging in the cooking process at work and at home, Centemeri works with the owners of Arte Italia to further share his culture with others. The Italian arts and culinary center is devoted to the preservation of historical Italian traditions and heritage. A huge part of any culture is the cuisine, which is why, several times a year, the center hosts chefs from around Italy to demonstrate authentic cooking from their respective regions.

part103

Porcini Risotto

(courtesy of Chef Ivano Centemeri)

Porcini mushrooms have a smooth, meaty texture and woodsy flavor. They are a natural enhancement to a smooth Risotto. Chef Centemeri serves this dish topped with pan seared scallops.

Serves 4

Ingredients

  • 3 tablespoons butter
  • 1/2 large white onion, finely chopped
  • 1 ½ cups Carnaroli or Arborio, an Italian rice
  • 3 cups prepared chicken stock
  • 2.5 oz dried Porcini mushrooms
  • 1 cup Parmigiano-Reggiano cheese, freshly grated

Directions

In a saucepan, simmer the Porcini mushrooms in the chicken stock on low for 15 minutes.

Melt 1 tablespoon butter in heavy large saucepan over medium heat.

Add onion. Sauté until translucent, stirring occasionally, about 10 minutes.

Add rice and while stirring, add 1/2 cup broth with the Porcini mushrooms.

When liquid in rice mixture has reduced, add an additional 1/2 cup stock with the Porcini mushrooms, always stirring.

As liquid reduces continue to add stock with Porcini mushrooms 1/2 cup at a time, continually stirring until stock and mushrooms are used, about 20 minutes.

Mixture will be creamy and rice slightly al dente. Add remaining 2 tablespoons of butter, season with salt and pepper to taste.

Fold in 1 cup Parmigiano-Reggiano and serve.

Arizona

part104

The Roosevelt Dam, the US’s first project under the Federal Reclamation Act, is the tallest masonry dam in the world and is located on the Salt River in Arizona. “I want to recollect the men who built the dam, who made the road to the Roosevelt Dam from Phoenix.” President Theodore Roosevelt spoke these words during his March 18, 1911 dedication at the new dam named after him. It was indeed a diverse community of men, some with families, the President chose to acknowledge that day. One of the unique traits of the American West was just how quickly immigrants from around the world came together to create a new society. The people who hired on to build the dam reflect this trait.

The Roosevelt Dam was designed as a masonry dam that required each block of stone to be precisely cut and shaped. Stonemasons from around the world were sought out and hired for the demanding job. The dam was faced from boulders cut or blasted from the surrounding sandstone cliffs and then bonded with mortar and concrete. The first stone, weighing six tons, was set September 20, 1906 by stonemasons, many of whom were Italian immigrants.

Between the boulders, laborers placed large stones weighing up to ten tons each, carried by the cable ways at night to free the units for mortar hauling during the day. Each stone was lowered into waiting mortar and fitted into place. Workers filled the gaps with small rocks and the vertical spaces with mortar. Although construction was hampered by floods throughout the building process, the Roosevelt Dam was completed by February 1911. Four years later, the reservoir was full and water was released over the spillways.

The Roosevelt Dam was located in a very remote canyon 40 miles from the railroad at Globe and about 60 miles from Phoenix, inflating the cost of freighting supplies and adding to the difficulty of construction. Construction of a road from Mesa, called the Apache Trail, took three years to build. Houses for workers and a few stores were built on a hillside within walking distance of the dam site. The town and the campsite were provided with water, sewer lines, an ice plant, telephones and electricity. Roosevelt had utilities other towns in Arizona wished for but it also went without something every other boom town had. The government forbade the sale of alcohol.

. Here twenty-six Italian stonemasons pose for the Reclamation Service photographer Walter J. Lubken in 1906.

. Here twenty-six Italian stonemasons pose for the Reclamation Service photographer Walter J. Lubken in 1906.

When construction workers first came in 1903, the project was called Tonto Dam or Tonto Basin Dam, after the valley that holds the lake. The dam was built where the river was narrowed to 200 feet as it entered a rugged canyon just below a point called “The Crossing.” Exactly when the town came to be named Roosevelt is not clear. There is evidence that it was first called Newtown. But the Post Office was established January 22, 1904 as “Roosevelt,” and probably by then everyone knew it would be called Theodore Roosevelt Dam, after the president who supported its construction. (Source: Arizona State History)

part106
Bass in Pesto Fish Broth

The Theodore Roosevelt Dam created Roosevelt Lake and it is the largest of four lakes created as part of the project. This lake has some of the best fishing waters in the country. The game fish include large mouth bass, small mouth bass, crappie, carp, channel catfish, flat head catfish, bluegill, buffalo fish and an occasional rainbow trout.

4 servings

Ingredients

  • 4 medium leeks
  • 1 cup fish stock or clam juice
  • 1/2 cup basil pesto
  • 1/2 pint cherry tomatoes, sliced in half
  • 4 tablespoons extra-virgin olive oil
  • 4 bass fillets, 6 ounces each
  • Salt and pepper to taste

Directions

For the leeks:

Cut off the root ends. Slice off the white part of the leeks just before the stem turns green. Split the leeks in half lengthwise. Cut into ½ inch-wide strips. Bring a pot of salted water to a boil and blanch the leeks for 1 to 2 minutes, or until soft. Drain well. Reserve.

For the pesto broth:

Bring the fish stock or clam juice to a boil, reduce to a slow simmer and add the pesto. Stir well, and keep warm while the fish is cooking.

Heat the oven to 350 degrees F. Season the bass fillets with salt and pepper. Heat a large, ovenproof saute pan and add the olive oil. When hot, carefully add the fillets to the hot saute pan. Sear until golden brown on one side, about 2 minutes. Carefully turn over the fillets and place the pan in the oven. Cook for 4-5 minutes.

To serve:

Place 4 equal mounds of leeks in the center of 4 large bowls. Place the fish on top of the leeks. Place the tomatoes around the fish in the bowl. Finish by ladling the pesto broth around the fish. Serve immediately. (Source: The Arizona Republic)

New Mexico

part107

KiMo Theater

Yesterday

Although the railroad represented the city’s major industry, other enterprises played an important role in the early development of Albuquerque. Italian immigrants built many of the city’s premier buildings. In 1886 Gaetano Palladino and Michael Berardinelli built the first county courthouse. They also built the ornate, brownstone Nicholas T. Armijo Building. Luigi Puccini, cousin of the famed composer, is responsible for the Puccini building, now home to both the El Rey Theater and Puccini’s Golden West Saloon. Oreste Bachechi built both the Savoy Hotel in 1905 and in 1927 the KiMo Theater.

Bachechi initiated the process of Italians settling in Albuquerque. Born in Bagni de Lucca, Italy in 1860, he came to Albuquerque in 1885. He opened a small tent saloon near the railroad to cater to the needs of travelers and railroad employees and later expanded this business into a prosperous wholesale liquor dealership. News of his economic success influenced other Italians to try their fortune in Albuquerque. Additionally, Bachechi lent some Italian immigrants money for their passage and helped them find work when they arrived.

In 1925, Oreste decided to achieve his true dream – building his own theater. Envisioning a unique southwestern style, he soon hired an architect to design it, winding up with the Pueblo Deco style. This architectural style fused the spirit of Native American culture with Art Deco. The KiMo Theater was opened on September 19, 1927 and the first movie shown in the KiMo was Painting the Town Red. The first talking movie was Melody of Broadway. Frances Farney played the Wurlitzer organ during each performance.

The KiMo was also an important employer for young people just getting started in the entertainment business. Vivian Vance, who gained fame as Lucille Ball’s sidekick in the I Love Lucy series, started working at the KiMo. The theater also hosted such Hollywood stars as Sally Rand, Gloria Swanson, Tom Mix and Ginger Rogers. A year after the realization of his dream, Oreste Bachechi died, leaving the management of the KiMo to his sons, who combined vaudeville and out-of town road shows with movies. Extra revenue came in from the luncheonette and curio shop on either side of the entrance. (Source: History of Albuquerque)

part108

Today

The New Mexico Italian Film & Culture Festival (formerly the NM Italian Film Festival) has become an Albuquerque tradition and is held in February each year. Eleven films were screened this past February (three in Santa Fe and eight in Albuquerque., The festival also features music, art, Italian food and a silent auction. Extending over 11 days, the festival, a benefit for the University of New Mexico Children’s Hospital, starts at the Jean Cocteau Cinema with a wine and food reception and a screening. All films are in Italian with English subtitles and include a great mix of genres, from comedy to drama to romance. The mission of the New Mexico Italian Film & Culture Festival is to promote and raise awareness of Italian culture in New Mexico while contributing to a valuable state institution that benefits all New Mexican children. (Source http://www.italianfilmfest.org/home.php)

La Lama Mountain Ovens is a high-altitude bakery located in New Mexico with an Italian emphasis. Old family recipes and old-world techniques are being recorded and tested and then preserved on their website along with modern translations.

As a family project, their primary mission is to record, test and preserve the best of the Italian-American old family recipes and translate them to fit today’s families. They have also developed an appreciation for the differences that their 8,000 foot altitude makes to the cooking and baking, process – and intend to share tips and techniques useful to anyone trying to prepare food above 2,000 feet.

'

Baked Ziti with Four Cheeses

by CeCe Dove, La Lama Mountain Ovens

Serves six

Ingredients

  • 1 lb. ziti pasta
  • 3/4 lb. whole milk ricotta
  • 1/4 lb. Italian Fontina cheese, coarsely grated
  • 1/4 lb. whole milk Mozzarella, coarsely grated
  • 1/4 cup finely grated Parmesan cheese
  • 1 quart tomato sauce
  • 2 cups Bechamel sauce

Bechamel Ingredients

  • 2 cups cold whole milk
  • 1/4 lb. butter
  • 4 tablespoons flour
  • 1 teaspoon salt

Directions

For the Bechamel Sauce

Melt the butter in a medium saucepan – add flour and stir to blend; cook the butter/flour mixture 2 minutes. Add the cold milk all at once and whisk to blend. Add salt. Bring to a simmer, stirring constantly until thickened.

Butter a glass casserole dish, approximately 13 x 9, and set aside.

For the Ziti

Cook the ziti to the al dente stage in a large quantity of boiling salted water.

While the pasta is cooking, warm the tomato sauce and put it into a bowl large enough to hold all ingredients.

When the pasta is cooked, drain well, add to the bowl with the tomato sauce. Add the Bechamel sauce and then add the ricotta, fontina and mozzarella cheeses. Mix vigorously until well combined.

Pour into the buttered casserole, top with the Parmesan cheese and bake 30-35 minutes until bubbly.

Let sit five minutes before serving. (Source:http://www.parshift.com/ovens/home.htm)

part109

 

Read Part 1

Read Part 2

Read Part 3

Read Part 4

Read Part 5

Read Part 6

Read Part 7

Read Part 8

Read Part 9



chef mimi blog

So Much Food. So Little Time.

Foodfulife

Eating life to the fullest!

Angie Mc's Reblog Love

a variety of interests and talents from voices that ring true and touch hearts.

With my heart in Abruzzo

Exploring my heritage in the green heart of Italy

DreamDiscoverItalia

Discovering Italy one trip at a time

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

EATING WELL DIARY

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Poem and Dish

Poetry and Food Lover's Site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Splendid Recipes and More

Food That Satisfies Your Palate

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Pensieri e briciole di vita di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

LOVE-the secret ingredient

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Let's talk recipes, great food and FITNESS!

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

charuyoga

vibrant inspiring nourishing yoga

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Simply Sophisticated Cooking

Effortless home cooking recipes, tips and methods for busy lives to encourage fine eating in instead of out.

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful Bay Area

Follow

Get every new post delivered to your Inbox.

Join 1,962 other followers

%d bloggers like this: