Healthy Italian Cooking at Home

Category Archives: Vegetables

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The Valley of the Moon is a small beach area in Santa Teresa Gallura (SS), that resembles a lunar landscape, located near Capo Testa in the southern part of the narrow isthmus formed by the beaches of Santa Reparata and Rina di Ponente and the granite cliffs that are typical for this area. It is accessed by a path along the coast, which winds through small natural caves, tafoni, a source of fresh water, and a primary forest of oaks, juniper, arbutus, myrtle and heather. The southern coast of Corsica can be seen from the beach.

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During the 1970s, this area was a favorite for hippies who set up camps within the valley to enable themselves to connect with nature. The landscape is breathtaking; enormous granite formations that have been carved by the mountain winds into fantastic shapes, jut from the earth like giant men along with other rock formations that have been rendered smooth over the years. The real show comes at night, when the white boulders glow under the moonlight.

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The vegetation is mostly scrub; heather and wild myrtle stick out between the rocks and tall thin grasses blow in the wind, adding their own influence on the unusual landscape. The valley leads down to the sea where the waves batter the cliffs but, despite this turbulence, the feeling is always of calm. The beaches are narrow with white sand. Visually they are a stark contrast to the rugged landscape of the valley. It is also an area where you can relax on a hot day in one of the secluded coves.

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The island’s geography gives some visual clues as to how influential other cultures have been in helping to shape Sardinia’s fascinating food culture over the course of the its invasion-riddled history. Considered a Mediterranean island, Sardinia’s eastern coast touches the Tyrrhenian Sea. While unquestionably an Italian region, Sardinia’s closest neighbor is actually the French island of Corsica to its north. On Sardinia’s southern coast, the shores of Algeria and Tunisia are closer even than Sardinia’s sister island, Sicily. Add to its unusual geography, the island has a long history of living under the rule of the Phoenicians, Romans, Vandals, Arabs and Spanish (just to name a few). They are one of only two groups of Italian peoples recognized as poplo (or “distinct people”), who carefully preserved their own language – Sardinian – elements of which pre-date the Latin roots it shares with the Italian language.

Walk the valley in this video.

Wild boar, lamb, pork, eggplant, artichokes, tomatoes, lobsters, sea urchins, octopus, clams, mussels and squid are all part of the Sardinian cuisine. Salty, “acquired-taste” signature flavors have developed, like those of bottarga (pressed and salted mullet roe) and the globally recognizable island namesake and mainstay, sardines. Carta di musica (or “sheet of music,” a favorite paper-thin crisp bread baked to a relatively dry state) graces almost every table. Traditional hearty Italian pastas like culingiones (ravioli) share center stage with Arabic-inspired couscous dishes. Cheeses hold a special place in Sardinia, being the island’s most exported food product.

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Culurgiones (Sardinian Potato Ravioli)

Culurgiones are traditionally served on All Saints’ Day.

Pasta

  • 2 cups plus 2 1/2 tablespoons semolina flour
  • 2/3 cup water
  • 1/2 teaspoon fine sea salt

Filling

  • 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2 inch pieces
  • 1 cup grated Pecorino Romano
  • 1 tablespoon extra virgin olive oil
  • 15 mint leaves, minced
  • 1 egg, lightly beaten
  • Salt and pepper to taste

Brown Butter Sauce

  • 1/2 stick unsalted butter
  • Salt and pepper
  • 2 ounces grated Pecorino Romano cheese
  • 1 tablespoon finely minced mint leaves

Homemade Marinara Sauce

Directions

Make the pasta. Combine the semolina flour water and salt in a mixer with the paddle attachment. Mix on medium until smooth. Add a little more water if necessary.

Cover with a damp cloth and let the dough rest for 30 minutes.

Make the filling by steaming the potatoes until fork tender. While still warm mash them or use a ricer to make them smooth. Add the cheese, olive oil, mint and egg. Season with freshly ground pepper and salt.

Cut the dough into 3 sections. Put one piece of dough through the pasta machine roller until you have a thin smooth layer of pasta (around level 5 or 6.

Sprinkle the work surface with a little semolina flour, place the pasta sheet down and cut 4 ” circles out. Place a scant tablespoon of the filling on each circle. Fold the pasta so it looks like a taco and pinch it closed; crimp the edges together with the tines of a fork. Repeat the process with the remaining dough and filling.

Make the sauce by melting the butter over medium heat. Don’t let it burn. Lower the heat and keep warm.

Boil the pasta for 2 1/2 minutes. Use a slotted spoon to remove them from the water and arrange on a serving dish. Drizzle the brown butter sauce or marinara sauce over the culurgiones, sprinkle with some freshly grated cheese and top with minced mint leaves.

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Sardinian Stuffed Eggplant

This dish tastes better the next day. The baked stuffed eggplant can be refrigerated overnight. Bring to room temperature, then reheat in a 325° F oven.

Ingredients

  • Five 1-pound Italian eggplants,(2 whole; 3 halved lengthwise)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 medium white onion, finely chopped
  • 2 small bay leaves, crushed to a powder
  • 1/2 cup dry white wine
  • 1/2 pound ground pork
  • 1 cup freshly grated fresh pecorino cheese, preferably Fiore Sardo (4 ounces)
  • 2 large eggs, lightly beaten
  • 1/2 cup plain, dried bread crumbs
  • Pinch of freshly grated nutmeg
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped mint
  • Freshly ground pepper
  • 3 garlic cloves, thickly sliced
  • One 35-ounce can Italian peeled tomatoes, drained and coarsely chopped

Directions

Peel the whole eggplants; coarsely chop their flesh and transfer to a large colander.

Using a spoon, scoop the flesh from the 6 eggplant halves, leaving a 1/4-inch-thick shell. Set the shells aside.

Chop the scooped out eggplant flesh and add it to the colander with the other eggplant.

Mix the chopped eggplant with 2 tablespoons of kosher salt and let drain for 30 minutes, then rinse well. Working in handfuls, squeeze out as much of the water as possible. You should have about 4 cups of chopped eggplant.

Meanwhile, bring a large pot of salted water to a boil. Set a wire rack on a baking sheet.

Add the 6 eggplant shells to the pot and cook, gently poking them under to keep them submerged, until just tender, about 3 minutes. Using a slotted spoon, transfer the eggplant shells to the wire rack to drain and cool.

Lightly oil a 9-by-13-inch baking dish and arrange the eggplant shells in it, cut sides up.

In a large, deep skillet, heat 3 tablespoons of olive oil until shimmering. Add the onion and bay leaves and cook over moderate heat until the onion is softened, about 5 minutes. Add the chopped eggplant and wine and cook over moderate heat, stirring occasionally, until tender and just beginning to brown, 15 minutes. Add the pork and cook over moderately high heat, stirring and breaking up the meat, until cooked through and lightly browned, about 5 minutes longer.

Transfer the eggplant filling to a bowl and stir in 1/2 cup of the pecorino cheese, the eggs, bread crumbs, nutmeg, basil and mint. Season the filling with salt and pepper. Spoon the filling into the eggplant shells.

Preheat the oven to 350°F.

For the sauce: in a medium saucepan, heat 1 tablespoon of olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the chopped tomatoes and cook over moderate heat, stirring, until thickened, about 10 minutes. Season with salt and pepper.

Spoon half of the sauce over the eggplants and sprinkle with the remaining 1/2 cup of grated pecorino cheese. Bake the eggplant until browned and bubbling, about 35 minutes. Let cool slightly, then serve, passing the remaining tomato sauce on the side.

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Sardinian Almond Cookies

30 Cookies

Ingredients

  • 16 ounces almond paste
  • 1 cup chopped almonds (with skins; not slivered)
  • 2 large egg whites
  • 1/2 cup confectioners’ sugar

Directions

Position oven racks in the middle and lower thirds of the oven; preheat to 300 degrees F. Line 2 large baking sheets with parchment paper or silicone liners.

Break up the almond paste into large chunks and place them in a food processor. Process briefly until the paste is finely chopped. Add 2/3 cup of the almonds, the egg whites, sugar and process until the mixture forms a thick, smooth paste.

Drop 1 scant tablespoon of dough onto the prepared baking sheets, spacing them at least 1 1/2 inches apart. Scatter the remaining chopped almonds over the top.

Bake for about 12 minutes, then rotate the sheets top to bottom and front to back. Bake for 12 to 13 minutes, until the cookies are light golden brown.

Let cool completely on the baking sheets before storing.

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Although sweet potatoes may be part of the Thanksgiving tradition, be sure to add these naturally sweet vegetables to your meals throughout the year; they are some of the most nutritious vegetables around. Sweet potatoes can be found in your local market year-round, however they are in season in November and December.

They also have many health benefits.

1.  They are high in vitamin B6.

2. They are a good source of vitamin C.

3.  They contain Vitamin D.

4.  Sweet potatoes contain iron.

5.  Sweet potatoes are a good source of mag­nesium.

6.  They are a source of potassium.

7. Sweet potatoes are sweet-tasting but their natural sugars are slowly released into the bloodstream.

8. Their rich orange color indicates that they are high in beta carotene and other carotenoids.,

In the U.S., there is often much confusion between sweet potatoes and yams. They are completely different foods, belonging to different plant families. This confusion exists for two reasons. First, as a shopper, it is possible for you to find sweet potatoes and yams that look reasonably alike in terms of size, skin color and flesh color. Second, government agencies have allowed these terms to be used interchangeably on labeling, so that you often cannot rely on the grocery store signs to help you determine whether you are looking at a bin full of sweet potatoes or a bin full of yams. For example, in many stores you can find bins that are labeled “Red Garnet Yams” and “Jewel Yams” and the foods in these bins are actually sweet potatoes.

Here are some general practical rules that you can follow:

  • In most U.S. groceries, you should assume that you are always purchasing a sweet potato, even if the sign says “yams.” Over 1 million sweet potatoes are commercially grown in the U.S. each year, while commercial production of yams in the U.S. is rare.
  • Don’t use flesh color to decide whether you are getting a sweet potato or a yam. Both root vegetables come in a variety of colors. Once again, you should assume that you are getting a sweet potato regardless of the flesh color.
  • If you are seeking a true yam (from the plant genus Dioscorea), it might be helpful to visit a more internationally focused store that specializes in foods from tropical countries.

The sweet potato is a tropical plant that was brought to Italy and Spain by Columbus. From there it spread to Austria, Germany, Belgium and England. Within the U.S., over half of all commercially grown sweet potatoes come from the southern states (especially North Carolina).

Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots. Avoid those that are displayed in the refrigerated section of the produce department since cold temperatures negatively alter their taste.

Sweet potatoes should be stored in a cool, dark and well-ventilated place (in a brown paper bag with multiple air holes punched in it) where they will keep fresh for up to ten days. They should not be kept in the refrigerator.

Try them roasted, mashed, steamed, baked or grilled. You can add them to soups and stews or grill and place on top of leafy greens for a delicious salad. Puree them and add to smoothies and baked goods.

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Sweet Potato-Sausage Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced large
  • 2 cloves garlic, minced
  • Salt and pepper
  • 3/4 pound sweet or hot Italian sausage, casings removed
  • 2 sweet potatoes (1 pound total), peeled and diced
  • 4 cups chicken broth
  • 3/4 cup small pasta shells
  • 4 cups roughly chopped mixed greens, such as kale, Swiss chard or spinach
  • Grated Parmesan cheese, for serving

Directions

In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.

Add sweet potatoes, broth and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than the package instructions. Reduce to a simmer, add greens and cook until the pasta is tender and greens are wilted, about 4 minutes. Serve with Parmesan.

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Sweet Potato Frittata

The peppers and sweet potatoes can be cooked ahead of time.

6 servings

Ingredients

  • 1 red pepper, roasted and thinly sliced
  • 1 yellow pepper, roasted and thinly sliced
  • 2 pounds (about 3) sweet potatoes
  • 5 whole eggs
  • 5 egg whites (or refrigerated egg substitute)
  • Salt and black pepper, to taste
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 1 bunch (about 6 ounces) greens, blanched and chopped
  • 1/4 cup crumbled Feta cheese (plus more to garnish)
  • Chopped fresh parsley

Directions

Preheat oven to 350 degrees F.

Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl and peel. Seed them, then cut into 1/4-inch strips.

Bake potatoes in the oven or in the microwave until they are tender. Allow them to cool to room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.

Beat whole eggs, egg whites and Italian seasoning together and season with salt and black pepper.

Heat 1 tablespoon oil in a large, 10-inch ovenproof sauté pan. Add the onions and sauté until brown. Remove to a bowl and season onions with salt and pepper.

Return sauté pan to the stove on medium heat and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers and greens. Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture. Sprinkle top with feta cheese.

Place the pan in the oven for 20 to 25 minutes or until the eggs are set and the top is golden brown.

Slide onto a warm serving platter, garnish with chopped parsley and additional feta cheese. Cool for five minutes. Slice and serve.

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Sweet Potato Gnocchi

Serves 8 as a First Course

Ingredients

  • 1 1/4 lb russet (baking potatoes)
  • 1 (3/4-lb) sweet potato
  • 1 large egg
  • 1/2 teaspoon grated nutmeg
  • 1/3 cup grated Parmigiano-Reggiano plus more for serving
  • 1 1/2 to 2 cups all-purpose flour plus more for dusting
  • 1/3 cup extra-virgin olive oil
  • 1 cup sage leaves 
  • 1/3 cup bottled roasted chestnuts, very thinly sliced with a sharp vegetable peeler
  • 2 tablespoons unsalted butter

GNOCCHI:

Preheat oven to 450°F with the oven rack in middle.

Pierce potatoes in several places with a fork, then bake in a 4-sided pan until just tender, 45 minutes to 1 hour.

Cool potatoes slightly, then peel and force through a ricer into a sheet pan, spreading in an even layer. Cool potatoes completely.

Lightly flour 2 or 3 large baking sheets or line with parchment paper.

Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.

Scoop potatoes into a mound in the sheet pan, using a pastry scraper, if you have one, and form a well in the center.

Pour egg mixture into the well, then mix into the potatoes. Mix in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some flour.

Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough.

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Turn a fork over and hold at a 45-degree angle, with the tips of tines touching work surface. Working with 1 at a time, roll gnocchi down the fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to floured baking sheets.

SAGE LEAVES AND CHESTNUTS:

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.

Fry chestnuts in 3 batches, stirring, until golden and crisp, about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt. Reserve oil in the skillet.

SAUCE:

Add butter to oil in the skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes. Remove from heat.

COOK GNOCCHI:

Add half of the gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to the surface, about 3 minutes. Transfer with a slotted spoon to the skillet with the butter sauce. Cook remaining gnocchi in same manner, transferring to the skillet as cooked.

Heat gnocchi in the skillet over medium heat, stirring to coat.

Serve sprinkled with fried sage and chestnuts and grated cheese.

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Italian Pork Tenderloin with Roasted Sweet Potatoes

4 servings

Vegetables

  • 1 tablespoon olive
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon seasoned salt
  • 1 clove garlic, finely chopped (about 1/2 teaspoon)
  • 2 medium sweet potatoes (about 1 lb), peeled, cut into 1-inch chunks
  • 1 medium yellow onion, cut into 8 wedges each

Pork

  • 2 pork tenderloins (about 3/4 to 1 lb each)
  • 1/2 tablespoon olive
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon seasoned salt
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, if desired

Directions

Heat oven to 425°F.

In large bowl, mix the 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic together. Add the sweet potatoes and onions; toss to coat. Spread in a 9×13-inch pan. Roast uncovered 10 minutes.

Meanwhile, brush pork tenderloins with the 1/2 tablespoon oil. In a small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.

Move vegetables to the center of the baking pan; place one pork tenderloin on each side. Sprinkle seasoning mixture evenly over pork.

Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

Cut pork into 1-inch-thick slices; arrange on a platter with sweet potatoes and onions. Sprinkle with parsley.

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Sweet Potato Latte

Ingredients

  • 1 small sweet potato
  • 1 ¼ cups unsweetened almond milk
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon instant espresso coffee crystals
  • 1/8-1/4 teaspoon ground cinnamon
  • Ground cinnamon
  • Cinnamon stick

Directions

Prick sweet potato several times with a fork. Wrap potato in a damp paper towel. Microwave on 100 percent power (high) for 3 minutes. Turn potato over; microwave for 2 to 3 minutes more or until tender. Cool slightly. Remove and discard peel. Mash potato with a fork; measure 1/3 cup. Save any remainder for another use.

In a blender combine the 1/3 cup mashed sweet potato, almond milk, brown sugar, coffee and 1/8 to 1/4 teaspoon ground cinnamon (according to taste). Cover and blend on high-speed for 1 minute.

Strain through a fine-mesh sieve into a small saucepan. Cook and stir over medium-low heat until heated through. Transfer to a heat-proof mug. If desired, sprinkle with additional ground cinnamon and garnish with a cinnamon stick. Makes one serving.


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Dutch ovens are cylindrical, heavy gauge cooking pots with tight-fitting lids that can be used either on a range top or in the oven. The heavy metal or ceramic construction provides constant, even and multi-directional radiant heat to the food being cooked inside.

The term “Dutch oven” is something of a misnomer in that the pots are neither Dutch nor actual ovens. Rather, it refers to the casting process developed in Holland by which brass vessels were cast in dry-sand molds. In 1704, an Englishman by the name of Abraham Darby traveled to the Netherlands to observe how the thick-walled cast-iron pots were made and, eventually, patented a similar process for use in England and its American colonies.

A Dutch oven has the advantage of using one pot from start to finish — you can sear protein in the same pan you use to braise. When using a Dutch oven, you can braise on the stove top or in the oven. Almost any cooking task can be performed in a Dutch oven.

All of my recipes below are cooked on top of the stove but you could easily finish the braising process in the oven. Cover and place the Dutch Oven on the middle of a rack in an oven that has been pre-heated to 300° Fahrenheit and follow the cooking times below.

How to Make Dutch Oven Recipes in a Slow Cooker.

Converting from a Dutch Oven to a slow cooker is easy. If a recipe has any searing, sauteing or deglazing steps, complete those steps in a pan on the stove top. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stove top simmering or an oven temperature of 300 degrees F or more, set your slow cooker to HIGH. For recipes under 300 degrees F, use the LOW setting. Slow cookers prevent liquid from evaporating, so sauces come out thinner than in a Dutch Oven.

SLOW COOKER DUTCH OVEN
12 hours/Low 3 hours/325° F
10 hours/Low 2 1/2 hours/325° F
8 hours/Low 2 hours/325° F
6 hours/Low 1 1/2 hours/325° F
5 hours/Low 1 hour, 15 min./325° F
4 hours/Low 1 hour/325° F
4 hours/High 2 hours/325° F
3 hours/Low 45 min./325° F
3 hours/High 1 1/2 hours/325° F
2 hours/Low 30 min./325° F
2 hours/High 1 hour/325° F
1 hour/Low 15 min./325° F
1 hour/High 30 min./325° F

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Quick Cooking Pork and Vegetable Stew Italiano

4 servings

Ingredients

  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 lbs boneless pork loin cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 1/2 onion, medium, chopped
  • 2 stalks celery, thinly sliced
  • 1 green bell pepper, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 tablespoon chopped garlic
  • 2 medium zucchinis, halved lengthwise, cut into 1/2-inch slices
  • 1 cup canned diced Italian tomatoes
  • 14 1/2 oz canned low sodium chicken broth
  • 1 tablespoon fresh basil , torn
  • 2 teaspoons fresh oregano, chopped

Directions

Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.

Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.

Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.

Return sautéed vegetables to the pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper and serve.

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Italian Vegetable Stew

6 servings

Ingredients

  • Half of a 1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
  • 1 bunch collard greens, center ribs and stems removed
  • 1 bunch Tuscan or other kale, center ribs and stems removed
  • Kosher salt
  • 2 tablespoons olive oil, divided, plus more for serving
  • 2 medium carrots, peeled, finely chopped
  • 2 celery stalks, finely chopped
  • 1 leek, white and pale-green parts only, chopped
  • 4 cloves garlic cloves, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 28-oz can diced Italian tomatoes
  • 8 cups low-sodium vegetable broth
  • 3 15-oz. cans cannellini (white kidney) beans, drained and rinsed
  • 4 sprigs thyme
  • 1 sprig marjoram or oregano
  • 1 bay leaf
  • Freshly ground black pepper
  • Shaved Parmesan (for serving

Directions

Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.

Cook greens separately in a large pot (Dutch Oven) of boiling salted water until slightly softened, about 3 minutes per batch. Cool. Squeeze out excess water; roughly chop. Set aside.

In the empty pot heat 2 tablespoons oil over medium heat. Add carrots, celery and leek; stir often until softened, 8–10 minutes.

Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, broth, beans, thyme, marjoram, bay leaf and reserved greens; season with salt and pepper.

Bring to a boil, reduce heat and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard herb sprigs and bay leaf.

Just before serving, gently stir bread into the soup. Divide among bowls, top with Parmesan and drizzle with oil.

DO AHEAD: Stew can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.

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Spicy Cioppino

For 2

Ingredients

  • 6 fingerling potatoes, quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons flour
  • 1 small sweet onion, sliced
  • 1 jalapeno, minced
  • 2 garlic, minced
  • 1/2 teaspoon each dried oregano and basil
  • 1 teaspoon hot paprika (or half cayenne and half smoked paprika)
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 1/2 cup heavy cream
  • 2 fresh plum tomatoes seeded and finely diced
  • 1 white fish fillet (cod, halibut, grouper) diced (about 8 ounces)
  • 6 sea scallops and 6 peeled shrimp, patted dry 
  • 6 mussels and 6 small clams
  • 2 tablespoons capers, rinsed
  • 2 tablespoon minced fresh parsley and/or basil
  • Sourdough bread

Directions

Place potatoes in a Dutch Oven, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 8-10 minutes. Drain and set aside.

Add 1 tablespoon oil onion, garlic and jalapeno to the pan and stir to coat. Reduce heat to medium-low and cook, stirring often, until vegetables soften, about 4- 5 minutes.

Increase heat to medium-high, add seasonings, salt and pepper, wine, clam juice and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, for 6 to 8 minutes.

Add the clams and mussels and cook until the shellfish open.

Season fish, shrimp and scallops with salt and pepper. Add the fish, shrimp and scallops, cooked potatoes, cream and capers to the pot, return to a simmer and cook until heated through and white fish is cooked, about 2-3 minutes. Garnish with parsley, if desired. Serve with sourdough bread.

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Italian Beef Stew

8 servings

Ingredients

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 4 cups diced Italian tomatoes
  • 1 1/2 cups lower-sodium beef broth
  • 1/2 cup water
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 8-ounce package whole cremini mushrooms, quartered
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley

Directions

Heat 1 tablespoon oil in a Dutch Oven.

Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper and dredge in the flour.

Add half the beef to the pan; sauté 6 minutes, browning on all sides. Remove from the pan to a bowl. Repeat procedure with oil and beef.

Add the remaining 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly.

Add wine to the pan and bring to a boil, scraping bottom of the pan (about 5 minutes). Return meat to the pan. Add tomatoes and the next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.

Uncover and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.

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Chickpea and Chicken Stew

Ingredients

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken thighs, sliced into ½ inch thick lengths
  • Kosher salt
  • 3 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 3/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • 1/2 cup diced, drained roasted red peppers from a jar
  • 2 tablespoons fresh lemon juice
  • 2 cups 1′ cubes country-style bread
  • 3 tablespoons coarsely chopped flat-leaf parsley

Directions

Heat 2 tablespoons oil in a Dutch Oven over medium-high heat. Season chicken with salt; add to the pot and cook, turning once, until browned, about 8 minutes. Transfer to a plate.

Reduce heat to low and add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add oregano, tomato paste and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved, browned chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 10-12 minutes.

Add chickpeas to the pot; bring to a simmer and cook for 5 minutes. Add diced red peppers. Stir in lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle stew over. Garnish with parsley.

 


childrens-character-design-corn-chowder

It seems that summer went by so quickly. And here we are on the verge of Halloween.

This is the time of year when kids are getting back into the swing of classes and homework and parents are gearing up for busy evenings filled with after-school activities. These quick weeknight meals will help you fit dinner into the family’s schedule every night. With a little creative planning and a handy list of go-to meals, you can make quick meals for busy nights. You’ll avoid fast food, eat well and spend less!

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Lemony Chicken

Serve with cooked rice and steamed broccoli florets.

Ingredients

  • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoons pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 tablespoons butter
  • 2 lemons, sliced
  • 2 tablespoons lemon juice
  • Hot cooked rice
  • Broccoli florets

Directions

Place each chicken breast between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap.

In a shallow bowl, combine the flour, salt, pepper, oregano and garlic powder. Coat chicken breasts with flour mixture, pressing it into the chicken.

In a 12-inch skillet cook half the chicken breasts in 1 tablespoon and 1 tablespoon oil butter over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Repeat with remaining butter, oil and chicken. Remove to the plate with the browned chicken.

Add lemon slices to the skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 minutes more to heat through. Serve chicken, lemon slices and pan juices over hot cooked rice. Makes 6 servings.

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Fresh Tomato Topped Pork

Ingredients

  • 4 boneless pork loin chops, 3/4-inches thick
  • 2 tablespoons olive oil
  • 1 large red onion, quartered and sliced (2 cups)
  • 2 tomatoes, cut into thin wedges
  • 2 tablespoons Balsamic vinegar
  • Mashed Potatoes, recipe below
  • Peas

Directions

Prepare mashed potatoes according to recipe below.

Season chops with salt and pepper.

In 12-inch skillet heat oil over medium-high heat. Add pork chops; cook 3 minutes. Turn pork over, add onion. Cook 10 minutes more or until chops are cooked through (160F), and stirring onion occasionally. Transfer chops to serving plates leaving onion in the pan.

Add tomatoes and vinegar to onion; cook and stir 1 minute more. Pour sauce over pork chops.

Serve with mashed potatoes and peas. Makes 4 servings.

Mashed Potatoes

Ingredients

  • 2 pounds russet or Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons butter
  • 1 cup milk
  • Salt and pepper to taste

Directions

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Return drained pot to the heat and heat butter and milk until butter is melted. Return potatoes to the drained pot with the milk/butter mixture.

Using a potato masher or an immersion blender, slowly blend milk mixture and potatoes until smooth and creamy. Season with salt and pepper to taste.

Tortellini-Primavera-Recipe-lg

Tortellini Primavera

Serve with a green salad and whole-grain baguette.

4 servings

Ingredients

  • 14 1/2-ounce can vegetable broth or reduced-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 1 cup shredded Italian fontina cheese or 3/4 cup shredded Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt, plus extra for the pasta
  • 16-ounce bag of your favorite frozen mixed vegetables
  • 16-ounce package frozen cheese tortellini

Directions

Put a large pot of water on to boil.

Whisk broth and flour in a small bowl.

Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes.

Remove from the heat and stir in cheese, Italian seasoning and salt.

Add salt and tortellini to the boiling water; return the water to a boil. after 3 minutes add the frozen vegetables and reduce heat to a simmer. Cook until the vegetables and tortellini are tender, 2-3 minutes. Drain; add to the skillet with the sauce and stir to coat. Serve with additional grated cheese.

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Ham and Spinach Frittata

Serve with some fresh Italian bread and the red leaf lettuce salad.

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
  • 1 small onion, thinly sliced
  • 9 large eggs
  • Kosher salt and black pepper
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
  • 4 ounces Cheddar, grated (1 cup)
  • 4 ounces thinly sliced deli ham, cut into 2-inch pieces

Salad

  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 head red leaf lettuce, torn into bite-size pieces (6 cups)

Directions

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, turning occasionally, until the potatoes are tender, 12 to 15 minutes.

In a large bowl, whisk together the eggs, ½ teaspoon salt and ¼ teaspoon pepper. Mix in the spinach, Cheddar and ham.

Add the egg mixture to the skillet, stir once, and transfer the skillet to the oven. Cook until the eggs are set, 12 to 14 minutes.

Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve alongside the frittata.

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Salmon Burgers

Serve with frozen sweet potato fries heated in the oven and Easy Cucumber Salad.

Ingredients

  • 16 oz canned salmon, drained (or leftover cooked salmon)
  • 3/4 cup panko (Japanese-style bread crumbs)
  • 2 green onions, thinly sliced
  • 2 tablespoons snipped parsley
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • 2 eggs, lightly beaten
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons vegetable oil
  • 1 recipe Lemon Mayonnaise, recipe below
  • Sandwich buns and leaf lettuce
  • Easy Cucumber Salad, recipe below

Directions

In a mixing bowl combine panko, green onions, parsley, ginger, garlic, eggs, soy sauce and lemon juice. Stir in salmon.

Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate 30 minutes while you prepare the other dinner ingredients.

Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees F). Serve with Mayonnaise topping on buns with lettuce.

Lemon Mayonnaise

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons red onion, minced
  • 2 teaspoons lemon juice

Directions

In a bowl stir together mayonnaise, red onion, and lime juice. Refrigerate until ready to serve.

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Easy Cucumber Salad

Ingredients

  • 2 tablespoons white vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon minced garlic
  • 1 tablespoon white sugar, honey or agave syrup
  • 1 teaspoon salt
  • 1 English seedless cucumber, peeled and sliced

Directions

Whisk together the vinegar, parsley, dill, garlic, sugar and salt in a bowl; stir well. Add the cucumber and stir to coat.


Gian_Lorenzo_Bernini,

Gian Lorenzo Bernini, 1598 – 1680) was an Italian artist and a prominent architect, who worked principally in Rome. He was the leading sculptor of his time, credited with creating the Baroque style of sculpture. In addition, he painted, wrote plays and designed metalwork and stage sets.

Bernini was born in Naples (1598) to sculptor, Pietro Bernini, originally from Florence, and Angelica Galante. Bernini did not marry until 1639, at the age of forty-one, when he wed a twenty-two-year-old Roman, Caterina Tezio, in an arranged marriage. She bore him eleven children, including his youngest son, Domenico Bernini, who became his first biographer.

Gian-Lorenzo Bernini (1598-1680) Damned  Soul - Rome, Spanish Embassy

Dammed Soul

Blessed_Soul_by_Bernini

Blessed Soul

In 1606, at the age of eight, Gian accompanied his father to Rome, where Pietro was involved in several projects. There, Gian’s skill was soon noticed by the painter, Annibale Carracci and by Pope Paul V, and he soon gained the important patronage of Cardinal Scipione Borghese, the pope’s nephew. His first works were inspired by antique classical sculpture. Under the patronage of Cardinal Borghese,  young Bernini rapidly rose to prominence as a sculptor. Among the early works created for the cardinal were decorative pieces for the garden of the Villa Borghese, such as The Goat Amalthea with the Infant Jupiter and a Faun, and several allegorical busts, including the Damned Soul and Blessed Soul. By the time he was 22, he was considered talented enough to have been given a commission for a papal portrait, the Bust of Pope Paul V.

Bernini’s reputation was solidly established by four works, executed between 1619 and 1625, all now displayed in the Galleria Borghese in Rome—Aeneas, Anchises, and Ascanius (1619), The Rape of Proserpina (1621–22), Apollo and Daphne (1622–25), and David (1623–24). Adapting the classical grandeur of Renaissance sculpture and the technology of the Mannerist period, Bernini forged a new conception for religious and historical sculpture.

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Unlike those done by his predecessors, these sculptures focused on specific points of tension in the stories they were trying to tell—Aeneas and family fleeing Troy; the instant that Pluto grasps Persephone; the moment Apollo sees his beloved Daphne begin the transformation into a tree. Bernini’s David is the most obvious example of this. Unlike Michelangelo’s David—and versions by other Renaissance artists—which shows the subject in his triumph after the battle with Goliath, Bernini illustrates David during his combat with the giant, as he twists his body to catapult towards Goliath. To emphasise these moments, Bernini designed the sculptures with a specific viewpoint in mind. Their original placements within the Villa Borghese were against walls, so that the visitors’ first view was to gauge the state of mind of the characters and, therefore, understand the larger story at work, for example, Daphne’s wide open mouth in fear; David biting his lip in determined concentration or Proserpina desperately struggling to free herself. As well as psychological realism, they show a greater concern for representing physical details. The tousled hair of Pluto, the fleshiness of Proserpina or the forest of leaves beginning to envelop Daphne all demonstrate Bernini’s exactitude in depicting complex real world situations in marble form.

Blessed_Ludovica_Albertoni

 

ApolloAndDaphneDuring his long career, Bernini received numerous important commissions, many of which were associated with the papacy. Under Pope Urban VIII, the artist’s opportunities increased. He was not just producing sculpture for private residences, but also for the city. His appointments included, curator of the papal art collection, director of the papal foundry at Castel Sant’Angelo and commissioner of the fountains of Piazza Navona. Such positions gave Bernini the opportunity to demonstrate his skills throughout the city. Perhaps most significantly, he was appointed Chief Architect of St Peter’s, in 1629. From then on, Bernini’s work and artistic vision would be placed at the symbolic heart of Rome.

St. Peter’s, Baldacchino was the centrepiece of this. Designed as a massive spiralling bronze canopy over the tomb of St. Peter, Bernini’s four-pillared creation reached nearly 100 feet. As well as the Baldacchino, Bernini’s rearrangement of the basilica left space for massive statues created by Bernini. Bernini also began work on the tomb for Urban VIII, a full 16 years before Urban’s death. Bernini also gained royal commissions from outside Rome, such as Cardinal Richelieu of France, Francesco I d’Este of Modena, Charles I of England and Henrietta Maria. But it was the commission for the Cornaro Chapel that fully demonstrated how Bernini’s innovative skills continued to grow. The chapel showcased his ability to integrate sculpture and architecture and create what scholars have called a ‘unified work of art’. Bernini was able to portray the swooning Teresa, the quietly smiling angel delicately gripping the arrow that pierced her and, also to the side, portraits of the astonished Cornaro family – the Venetian family that had commissioned the piece. It was an artistic accomplishment that showed the forms Bernini employed, such as, hidden lighting, differently painted sculptures, thin golden beams, recessive spaces and over 20 diverse types of marble to create the final artwork.

Santa_Maria_della_Vittoria,

Pope Alexander VII (1655–67) commissioned large-scale architectural changes in Rome, connecting new and existing buildings by opening up streets and piazzas. It is no coincidence that Bernini’s career showed a greater focus on designing buildings during this time, as there were far greater opportunities. Bernini’s most notable creation during this period was the piazza leading to St Peter’s. Previously a broad, unstructured space, Bernini created two massive semi-circular colonnades, each row of which was formed of four white columns. This resulted in an oval shape that formed a spectacular, inclusive arena within which any gathering group of citizens, pilgrims or visitors could witness the appearance of the pope – either as he appeared on the loggia, on the facade of St Peter’s or on balconies on the neighboring Vatican palaces. Often likened to two arms reaching out from the church to embrace the waiting crowd, Bernini’s creation extended the symbolic greatness of the Vatican area, creating an architectural success.

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641px-St_Peter's_Square,_Vatican_City_-_April_2007

Roman Cuisine

Typical Roman food has its roots in the past and reflects the old traditions in most of its offerings. It is based on fresh vegetables (the king is definitely the artichoke, whether deep-fried, simmered in olive oil with garlic and mint or “alla giudia”), inexpensive cuts of meat (the so-called “quinto quarto,” meaning mainly innards, cooked with herbs and hot chilli pepper). It also consists of deep-fried appetizers (such as salted cod and filled zucchini blossoms) and sharp “pecorino cheese” (made from sheep’s milk from the nearby countryside), a very important ingredient in many recipes. Not to mention the pasta, of course, a staple for every Roman. From “carbonara” to spaghetti “ajo e ojo” (so simple with its mix of olive oil, garlic and chili pepper), from rigatoni “con pajata” to a hearty, fragrant soup such as “pasta e ceci.”

Authentic recipe source: http://www.eatingitalyfoodtours.com/about/

1280px-Trippa_alla_Romana

Trippa alla Romana

4 main-course servings

Ingredients

  • 3 lb raw beef honeycomb tripe (not partially cooked)
  • 1/3 cup extra-virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup dry white wine
  • 1 (32-oz) can whole tomatoes in juice, with juice reserved
  • 2 cups cold water
  • 1/4 cup fresh mint, chopped
  • Salt and pepper, to taste
  • Garnish: Pecorino Romano and chopped mint

Directions

Trim any fat from the tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.

Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in the pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to the pot, if necessary, to keep tripe covered, until very tender, about 4 hours (tripe will have a pungent aroma while simmering). Drain in a colander and cool completely.

While the tripe is cooking, heat olive oil in a 6 to 8 quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper and wine and boil, stirring, 1 minute. Pour juice from the tomatoes into sauce, then chop the tomatoes and add to the sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.

Trim any remaining fat from the tripe and cut tripe into 2 inch by 1/2 inch strips. Add to the sauce and simmer, uncovered, stirring occasionally, until the tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper. Serve tripe sprinkled with finely grated Pecorino Romano and additional chopped fresh mint.

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Coda alla Vaccinara (Roman Oxtail Stew)

Ingredients for 4 people:

  • 1 kg (about 2.5 pounds) cows tail
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 1 clove of garlic
  • 150 grams (1/3 pound) pork cheeks, pancetta or bacon
  • Extra virgin olive oil (to taste)
  • 1 kg (2.5 pounds) chopped tomatoes
  • 2 cups dry white wine
  • 4 cloves
  • Pine nuts (to taste)
  • Raisins (to taste)
  • Unsweetened cocoa (to taste)
  • Salt and pepper
  • Hot water

Directions

Wash and dry the tail and cut into large pieces (or rocchi as they are called in Roman dialect). Brown the pieces of the tail with the chopped bacon and oil, then add chopped onions, a clove of garlic, salt and pepper. Add the dry white wine and cook for about 15 minutes. Then add the chopped tomatoes and cook the meat for at least 3 hours on a low heat always making sure that the pieces are covered with sauce and until meat almost falls off the bone. If it becomes dry, add water.

When the stew is almost done cooking, chop and blanch the celery for a minute or two in boiling water. Then sauté the celery with a bit of the sauce that the tail cooked in, a handful of pine nuts, raisins and a couple of tablespoons of cocoa. Simmer the sauce for a few minutes. Once cooked, add the celery sauce to the main dish. Heat and serve.

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Pomodori Ripieni di Riso con Patate (Rice stuffed tomatoes with potatoes)

Ingredients (makes 14 medium-sized tomatoes)

  • 14 Ripe tomatoes
  • 20 tablespoons carnaroli or other risotto rice
  • 5 tablespoons extra virgin olive oil, plus extra for drizzling
  • Salt
  • 2 garlic cloves
  • 1 tablespoon pesto
  • Basil
 leaves
  • Potatoes (at least 1 per tomato)

Directions

Heat the oven to 450 degrees F.

Cut off the top of the tomatoes, scoop out the seeds and pulp and place them in a mixing bowl. Set aside the pulp.

Place the empty tomatoes (with their tops) in a large baking pan that you will be using for this recipe.

Mix the tomato pulp with the oil, garlic, salt, basil and pesto. Set aside one cup of this mixture  (which you will be using with the potatoes at the end). Add rice to the remaining mixture.

Sprinkle some salt into the tomatoes. Fill the tomatoes with the rice mixture. Replace tomato lids.

Dice the potatoes into ½ inch cubes.  Pour the tomato mixture, which you set aside earlier, over the potatoes, stir and add some salt. Add the potatoes to the baking pan with the tomatoes.

Sprinkle with more salt over the top of the tomatoes and drizzle some oil all over.

Bake for at least 1 hour, until the  potatoes and the top of the tomatoes are brown.

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Torta Caprese

Ingredients

  • 1 3/4 sticks (196 grams) unsalted butter
  • 1 ¼ cups (196 grams) blanched whole almonds
  • 6 ounces (168 grams) fine-quality bittersweet chocolate
  • 4 large eggs
  • 1 cup (225 grams) granulated sugar
  • Powdered sugar to garnish

Directions

Preheat the oven to 350 degrees Fahrenheit.

Butter and flour a 10-inch spring form pan.

In a small pan, melt the butter and let cool completely.

In a food processor, finely grind together the almonds and chocolate.

Separate the eggs, putting the yolks in the bowl of an electric mixer and the whites in another large bowl.

Beat the egg yolks with the sugar until very thick and pale; then add the almond chocolate mixture and the butter and beat together.

In another bowl, with cleaned beaters, beat the egg whites with a pinch salt until they form stiff peaks. Whisk one-fourth of the egg whites into the almond chocolate mixture. Fold in the remaining whites gently but thoroughly and spread the batter evenly in the pan.

Bake the torta for 50 minutes, or until it begins to pull away from side of the pan and a toothpick inserted into the middle of the cake comes out with moist crumbs attached. Cool the cake completely before releasing the sides of the pan. Dust the cake with powdered sugar and serve. Serves 8–10.


fallpasta

WHITE BIRCHES by Leonid Afremov

Pasta is a great way to warm yourself up after a long day and there are so many different types of pasta dishes out there. Make the most of the fall harvest and use butternut squash, pumpkin, apples, pears, sweet potatoes, greens, Brussels sprouts and cranberries in your cooking.

For a really healthy, fast way to serve pasta cook up some fresh chopped vegetables while your pasta is boiling,. You can steam the vegetables, cook them in the microwave with a little water or saute with just a little oil. I always use onion and garlic as well for flavor. Then add any of the following: finely diced mushrooms, broccoli florets, cauliflower florets, diced carrots, peas, sweet corn niblets, canned chickpeas, any type of bean or any other fresh, seasonal vegetable. Add fresh herbs to taste, if you have them. When the pasta is cooked, stir the vegetables through, with some pesto or tomato sauce – either homemade or store-bought– sprinkle some grated Parmesan on top and you are done.

Another great way to serve pasta with vegetables is to use roasted vegetables. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast in a 450 degree oven for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. When the pasta is done and drained, scape in the vegetables and their juices from the roasting pan and mix with canned tomatoes or pesto as a sauce. The roasted vegetables have great flavor and are also a good way to make use of vegetables that are past their peak of freshness.

Pasta Bake

Make this, when you have a little more time, on those days when just a bowl of pasta doesn’t seem like enough. Make pasta with the vegetable sauce as above. You can add a can of flaked tuna or some diced cooked chicken to make the dish more substantial. Put the cooked pasta into an ovenproof dish. Make a béchamel sauce, by blending together 1/2 cup flour with a 1/4 cup butter or vegetable spread over a low heat, and gradually whisk in 2 cups low-fat milk to form a sauce. Season with pepper and grated nutmeg and pour over the pasta. Sprinkle with grated cheese on top and bake in a moderate oven for 25 minutes or until the top is browned and bubbling. Serve with a green salad.

fallpasta1

Baked Pumpkin and Sausage Rigatoni

You can use 1 medium butternut squash (about 1 1/2 pounds), baked in the oven and the flesh scooped out instead of the pumpkin.

8 servings

Ingredients

  • 4 12 ounces links uncooked hot Italian sausage, casings removed
  • 1 tablespoon chopped fresh sage
  • 1 29 ounce can solid-pack pumpkin
  • 1 1/2 cups low-fat milk
  • 4 ounces Neufchatel (light cream cheese) cheese, softened
  • 2 egg yolks, beaten
  • 1 cup plus 2 tablespoons grated Asiago cheese
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 pound rigatoni
  • 1/3 cup panko bread crumbs

Directions

Heat the oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.

Add sausage to a large skillet set over medium heat. Cook 8 to 10 minutes or until browned, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.

In the same skillet, whisk pumpkin, milk, Neufchatel, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.

Meanwhile, cook rigatoni in the boiling water 1 minute less than the package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to the pot. Stir in sausage, pumpkin mixture and reserved pasta water.

Mix well to combine. Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tablespoons Asiago. Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until the top is lightly browned.

fallpasta2

Bucatini with Mushrooms

4 servings

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2/3 cup boiling water
  • 8 ounces uncooked bucatini
  • 3 1/4 teaspoons salt, divided
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped shallots
  • 8 ounces white mushrooms or mushroom blend, coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 ounces Parmigiano-Reggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 teaspoon finely chopped fresh sage
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon truffle oil
  • Sage sprigs for garnish

Directions

Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup of the soaking liquid. Chop porcini and set aside.

Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup of the pasta cooking liquid.

Heat oil in a large skillet over medium-high heat. Add shallots, mushrooms and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.

Finely grate 1 ounce of the cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved pasta cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage and pepper; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon of crumbled cheese. Garnish with sage sprigs, if desired.

fallpasta3

Pasta Shells with Chicken and Brussels Sprouts

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon fresh-ground black pepper, divided
  • 1/2 red onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into quarters from top to stem end
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1/4 teaspoon dried red-pepper flakes
  • 1 1/2 teaspoon lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/3 cup grated Parmesan cheese
  • 1/2 pound medium pasta shells
  • Lemon for garnish

Directions

In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.

In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth and red-pepper flakes. Bring to a simmer and cook, covered, 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, the remaining 1 tablespoon butter, 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.

In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce. Garnish with lemons

fallpasta4

Sausage-Cauliflower Spaghetti

Ingredients

  • Kosher salt
  • 12 ounces spaghetti
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 12 ounces sweet Italian pork or turkey sausage, casings removed
  • 6 cloves garlic, sliced
  • 1 small head cauliflower, broken into small florets
  • 1 bunch scallions, chopped
  • 1 cup grated pecorino romano or parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook al dente. Reserve 2 cups of the pasta cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes.

Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

fallpasta5

Penne with Fennel and Pork Ragù

Ingredients

  • 2 lb ground pork, preferably from the shoulder
  • 2 teaspoons kosher salt, plus more for seasoning
  • 3 tablespoons olive oil, divided
  • 3 cups minced fennel bulb
  • 3 cups minced onions
  • 1 clove garlic, minced
  • 3 cups dry white wine
  • 4 cups (or more) low-sodium chicken broth
  • 1 12-oz. can diced Italian tomatoes
  • Freshly ground black pepper
  • 1 lb penne pasta
  • Finely grated Parmesan

Directions

Using your hands, thoroughly mix ground pork and the 2 teaspoons of salt in a large bowl. Cover and chill for at least 2 hours or overnight.

Roll pork mixture into 16–18 large meatballs (about ¼-cupful each). Heat 1½ tablespoons of olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding the remaining 1½ tablespoons of olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on the  bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel–lined plate to drain.

Reduce heat to medium. Scatter fennel, onions and garlic over the bottom of the pan. Cook, stirring occasionally as needed to prevent sticking, until vegetables are translucent and juices have evaporated, about 25 minutes. (A flavorful browned layer may form on the bottom of pan. The moisture from the vegetables will help loosen it from the pot as you stir.)

Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until the wine has reduced by three-quarters, about 15 minutes. Return meatballs to the pot. Add the 4 cups of broth and the tomatoes. Return sauce to a simmer, scraping up all browned bits from the bottom of the pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2½ hours.

Using a potato masher or fork, break meatballs into small pieces. If sauce is too thick, add broth by the half cupfuls until desired consistency forms. Season ragù to taste with salt and pepper.

DO AHEAD: Ragù can be made 3 days ahead. Let cool in the pot, cover and place in the refrigerator. Return sauce to a simmer before continuing.

Bring a large pot of generously salted water to a boil. Cook pasta stirring occasionally, until al dente. Drain and transfer to pot with the hot ragù. Stir until well incorporated.

Transfer pasta to a large wide bowl. Sprinkle with cheese.


rice

What is Whole Grain Rice?

After rice is harvested, its inedible hull must be removed, resulting in a whole grain (often brown) rice kernel, ready to cook. If the rice is milled further, the bran and germ are removed, white rice is the result, with lower levels of nutrients.

Rice is often classified by size and texture. There’s long, medium and short-grain rice, with the former quite elongated and the latter nearly round. Some short-grain rices are known as “sticky” rice because of the extra amylopectin (a kind of starch) that they contain; this stickiness makes them easier to manipulate with chopsticks and perfect for sushi. Aromatic rices have a special fragrance and taste, such as Basmati, Jasmine, Texmati and Ambemohar rice.

Rice is one of the most easily digested grains – one reason rice cereal is often recommended as a baby’s first solid. This makes rice ideal for those on a restricted diet or who are gluten-intolerant.

Brown rice has much higher levels of many vitamins and minerals than white rice.

Wild rice is not technically rice at all, but the seed of an aquatic grass originally grown by Native American tribes around the Great Lakes. Today some commercial cultivation takes place in California and the Midwest, but much of the crop is still harvested by Native Americans, largely in Minnesota.

The strong flavor and high price of wild rice means that it is most often consumed in a blend with other rices or other grains. Wild rice has twice the protein and fiber of brown rice, but less iron and calcium.

Cooking common varieties of brown rice is simple.

In general, combine 1 cup uncooked brown rice with two cups liquid (such as water or broth) in a 2-3 quart saucepan with a tight-fitting lid. Heat to boiling, then reduce heat, cover and simmer for 40-45 minutes. Check to see if most of the water has been absorbed. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Remove from the heat and let stand ten minutes. Fluff with a fork and serve. Yields 3-4 cups.

Tips for perfect rice:

  • Keep lid on the pot during cooking
  • Don’t stir – unless you like sticky rice. Stirring releases extra starch. (That’s the reason for all that stirring when making risotto.)
  • If rice (or any other grain) is sticking to the pot, add a little water, turn off the heat, and let it steam for a few extra minutes. Usually the rice will release from the pot.

Whole grain rice comes in many quick-cooking forms these days, too. These brown rice options are partially (or completely) pre-cooked, so all you have to do is warm them up for ten minutes – or even as little as 90 seconds in the microwave. So brown rice can have a place on your table even when you’re in a hurry.

Store uncooked brown rice at room temperature for up to six months, or in your refrigerator or freezer for longer periods. Cooked rice can be stored in the refrigerator for 3-5 days, or in the freezer for several months. It’s easy to cook a big batch of brown rice, freeze it in batches sized for your household and simply warm it up at mealtime.

My favorite rice company, Lundberg.

Make a big batch of Brown Rice Stuffing and use it in any number of recipes or serve some alongside roasted chicken or pork. You can also just cook the 2 cups of rice in the stock and use the leftovers for casseroles and soup.

Makes 8 cups

Ingredients

  • 1 cup chopped nuts (pecans, walnuts, pignoli, etc.)
  • 2 tablespoons olive oil
  • 1 ½ cups chopped onion
  • 1 cup chopped celery
  • 1 teaspoon dried thyme
  • 2 teaspoons dried sage
  • 2 cups uncooked brown rice or whole grain rice mix (unseasoned)
  • 3 ⅓ cups chicken or vegetable stock
  • 2 tablespoons chopped parsley
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper to taste

Directions

Toast the nuts by heating them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.

Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the toasted nuts. Add the stock, bring to a boil and boil for two minutes.

Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue to cook in the recipes below. Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use.

Use to stuff vegetables, such as peppers, tomatoes, onions or cabbage.

rice2

Italian Sausage Stuffed Peppers

Ingredients

  • 4-6 (depending on size) large peppers (green, red, yellow or orange), tops cut off and cleaned out
  • 1 lb hot Italian pork or turkey sausage, casing removed
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning, recipe above
  • 1 cup prepared brown rice stuffing
  • Salt & fresh ground pepper (to taste)
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cups marinara sauce, optional
  • Fresh basil, for garnish

Directions

Saute sausage until browned. Add garlic and Italian seasoning. Saute for 2 minutes.

Pour into a mixing bowl and stir in rice stuffing.

Stuff  mixture into the hollowed out peppers.  Place in a baking dish and top the peppers with mozzarella cheese. Pour marinara sauce around the peppers, if desired. You can also heat the sauce separately and pour it over the baked peppers.

Bake at 350 degrees F. for 25-30 minutes or until the peppers are tender. Garnish with fresh basil, if desired.

rice2

Stuffed Acorn Squash

2 servings

Ingredients

  • 1 acorn squash
  • 2 tablespoons extra‐virgin olive oil
  • 1 clove organic garlic, minced
  • 1/2 cup diced Portobello mushrooms
  • 1/2 cup cooked brown rice stuffing
  • 1 tablespoon butter
  • Kosher salt and pepper to taste

Directions

Preheat the oven to 350 degrees F.

Cut acorn squash in half; remove seeds and place cut sides down on a greased baking pan.

Roast for 35 minutes. Cool and remove flesh the from squash halves; cube the squash flesh.

Add oil to a sauté pan over medium‐high heat. Add the cubed squash, garlic and mushrooms. Sauté for 4 to 5 minutes.

Add cooked brown rice stuffing, butter and salt and pepper, if needed.

Mix well and stuff into empty squash halves. Reheat in the oven for a few minutes.

rice3

Brown Rice Fritters

Ingredients

  • 2 cups cooked (leftover, plain) brown rice
  • 1/2 cup grated parmigiano-reggiano
  • 1/2 tablespoon chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 beaten egg
  • 1/2 cup flour
  • 1/4 cup olive oil, divided
  • 3 tablespoons butter, divided
  • Finely chopped flat-leaf parsley leaves

Directions

Combine rice, parmigiano-reggiano, oregano, salt, pepper and egg.

Form rice mixture into eight 2″ round cakes. Transfer cakes to a baking sheet covered with parchment paper and refrigerate for 30 minutes to allow them to firm up.

Put flour on a plate; dredge cakes in flour.

Heat 2 tablespoons oil and 1 tablespoon of the butter in a 10″ skillet over medium-high heat. Working in 2 batches, fry cakes, turning once carefully so they do not break apart, until golden brown, about 4 minutes per side.

Add remaining 2 tablespoons oil to the pan for the second batch, if needed, and cook the second batch.

Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.

rice4

Chicken Rice Soup

8 servings

Ingredients

  • 10 cups chicken broth
  • 1 large onion chopped
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/4 cup snipped parsley
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 1/2 cups chicken cubed (3/4 lb.)
  • 4 cups (6 oz) baby spinach
  • 2 tablespoons lemon juice
  • 2 cups cooked brown rice

Directions

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in a Dutch oven or very large soup pot.

Bring to a boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 minutes. Add chicken and spinach; simmer uncovered 5 to 10 minutes or until chicken is cooked.

Remove and discard bay leaf. Stir in rice and lemon juice and heat just before serving.



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