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Grilling Vegetables

May 20, 2013

Grilling vegetables is not difficult. With so many possible vegetable choices and recipes, the biggest challenge is narrowing them down to just a few special recipes that take advantage of the outdoor grill flavor. Many different kinds of vegetables can be grilled with great results. Beets become sweet on the grill. Potatoes get crisp on the outside and stay sweet and moist on the inside. Carrots and onions caramelize.

Select vegetables that are firm and that can hold up to slicing and grilling. Slice them in large, thick (at least 1/4-inch) sections, since small pieces can easily fall through the grid and into the fire. Cut zucchini lengthwise or on a long diagonal, for example. If you plan to prepare a recipe that calls for smaller pieces, try grilling them on skewers or wrapping them in foil packets. Vegetables such as peppers can simply be grilled whole, then peeled and sliced.

Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry.

Because vegetables lack fat, they need oil, liquid, or some sort of marinade to prevent them from burning and sticking and to keep them moist. Brush vegetables with oil (preferably vegetable oil because it has a high smoke point) or a flavored oil mixture, such as a salad dressing or your own mixture of oil and herbs or other seasonings. Marinate the vegetables for at least 30 minutes before grilling.

White wine, oil, garlic, onion and celery salt make a good marinade, as do beer, oil, garlic and cloves. Lemon juice also makes a good base for a grilling marinade. Try pineapple juice, soy sauce, lemon juice and garlic for firm vegetables. Orange juice, turmeric, ginger, garlic and lemon zest make a light marinade for summer squash or softer vegetables.

Consider the texture of the ingredient to determine marinating time. Mushrooms, summer squash, and tomatoes may need only 30 to 40 minutes to marinate. Tougher ingredients, such as, sliced carrots or potatoes can marinate for a couple of hours.

To further prevent food from sticking to the grill and to aid in cleanup, spray the grid with nonstick cooking spray before heating (never spray into the fire) or wipe the grill rack with oil before you start cooking.

Special equipment is minimal. A special grill top basket is useful to keep small veggie foods from falling into the fire. Metal or wood skewers are useful for making kebabs that are easily rotated on a grill. (Wood skewers should be soaked in water for at least 30 minutes prior to threading the vegetables so they won’t burn on the grill.) Heavy-duty foil is the best type to use for lining grills or for wrapping food in packets for grilling.

Some Popular Vegetables For The Grill

Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Corn on the cob: Gently pull back the husks but don’t remove. Remove the silk and cut off the tip. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on the grill for about 5 to 7 minutes. Turn oten to avoid burning.

Eggplant: Cut lengthwise for smaller eggplants or in disks for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes on each side.

Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hot fire. Grill garlic bulbs for about 10 minutes or until the skin is brown. Use to flavor other grilled vegetables or meats.

Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket for small mushrooms.

Onions: Remove skin and cut horizontally into 1/2 inch thick slices. Brush with oil and grill 3-4 minutes on each side. Use a wide spatula to turn onion slices, so they do not fall apart.

Potatoes: There are many ways to grill potatoes. You can do them whole for a baked potato. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally. Or, cut into thick wedges, brush with olive oil and grill until browned.

Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.

Zucchini and Yellow Squash: Slice into 1/2 inch pieces. Brush with oil and grill 2-3 minutes per side. They can also be cut down the middle into halves and grilled.

The following grilled vegetable recipes will make great sides for your next barbecue.

Grilled Ricotta Basil Tomatoes                                                                                            

Ingredients:

  • 6 round large tomatoes or 12 small round tomatoes
  • One pound of ricotta cheese
  • 1 whole egg
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of chopped marjoram
  • 1 tablespoon of chopped basil
  • 1/2 teaspoon of minced garlic
  • 12 small, whole basil leaves
  • 2 tablespoon olive oil
  • Salt and pepper

 Directions:

Preheat your grill to medium and grease the grill grates with oil.

Combine the ricotta cheese, whole egg, parsley, marjoram, chopped basil and garlic, mixing well.

Rinse the tomatoes and cut into halves. Scoop out the seedy pulp, leaving the outer flesh and skin of the tomatoes intact. If using small tomatoes, do not cut in half, just hollow out the center of each tomato.

Coat the tomatoes lightly with olive oil and season with salt and pepper to taste. Spoon some of the ricotta filling into each tomato half.

Place the stuffed tomatoes directly on the grill grate, making sure they are placed securely between the grates.You can also place the tomatoes in a grill top basket.

Grill for five to ten minutes over medium direct heat, until the filling has firmed up and you see some bubbling around the tomato edges.

Insert whole basil leaves into the filling of each tomato and serve immediately.

Grilled Sweet Potato Fries

3-4 servings

Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons vegetable oil
  • 2 teaspoons brown sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper

Directions:

Set up your grill in a 2-zone configuration, one side hot, the other side cool.

Peeling isn’t necessary, but you can do it if you prefer. Cut potatoes into halves lengthwise and then into thick fries. Place in a large bowl. Drizzle the oil over the top and toss to coat.

Mix remaining ingredients in a small bowl and sprinkle over potatoes. Toss to coat.

Lay fries on the grill so they’ll get horizontal grill marks and close the lid. Cook about 3 minutes, or until potatoes have brown grill marks on one side. Turn the potato fires over. Cook and turn until all sides are marked. 

Potatoes are done when easily pierced with a fork. You may need to move the fries to the indirect-heat side, if they’re not done after good grill marks are formed.

Grilled Summer Fresh Peppers

Ingredients:

  • 1 each yellow, orange and red pepper
  • 18 fresh basil leaves, chopped
  • 18 cherry tomatoes, quartered
  • 1 cup shredded part-skim Mozzarella Cheese
  • 1/4 cup Balsamic Vinaigrette, divided (recipe below)

 Directions:

Heat grill to medium-high heat.

Cut each pepper lengthwise in half. Remove and discard seeds.

Make the filling: Combine the chopped tomatoes, chopped basil and 2 tablespoons of the Balsamic dressing,

Fill each half with some of the tomato filling and, then, top each pepper half with mozzarella cheese.

Grill 8 to 10 minutes or until peppers are crisp-tender.

Place peppers on a platter and drizzle with remaining dressing.

Balsamic Vinaigrette

 Ingredients:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Makes about 3/4 cup

Grilled Artichokes                                                

Serves 4

Ingredients:

  • 8 small artichokes, trimmed and halved
  • 1 lemon
  • 3 garlic cloves
  • 3 sprigs thyme
  • 2 tablespoons olive oil, plus more for brushing
  • Salt to taste
  • Spicy Lemon Aioli, recipe below

Directions:

Preheat grill and oil the grill grates.

Cut lemon in half and squeeze out the juice into a bowl. Save for later. Cut lemon into quarters.

Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters and thyme. Cook until artichokes are just tender (about 20 minutes).

Remove from the water and set aside for about 5 minutes, allowing them to dry.

Brush with olive oil and place on the grill cut side down. Grill for about 3 minutes or until they start to brown. Turn and grill for 2-3 minutes. Sprinkle with the reserved lemon juice and salt.

Serve with the Spicy Lemon Aioli, if desired.

Spicy Lemon Aioli

Ingredients:

  • 1/4 cup mayonnaise
  • Juice of 1/2 a lemon
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon minced garlic
  • Sea salt to taste
  • Pepper to taste

Whisk together all ingredients and season to taste.

Grilled Zucchini-and-Summer Squash with Citrus Splash

4 servings

 Ingredients:

  • 2 tablespoons grated orange rind
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 cup fresh lime juice (about 3 limes)
  • 3 tablespoons honey
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 red onions
  • 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
  • 4 yellow squash, each halved lengthwise (about 1 pound)
  • 3 tablespoons thinly sliced fresh basil

 Directions:

Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag.

Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill and oil grill grates.

Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a the grill and cook for 8 minutes or until tender; turn and baste occasionally with the reserved marinade.

Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with any remaining marinade.

Marinated Mushrooms

The mushrooms are a great side for grilled meats.

Ingredients:

  • 2 pounds of small crimini mushrooms
  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh thyme, chopped fine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

Preheat your outdoor grill and oil the grill grates.

Wipe the mushrooms clean with a damp towel and trim the tips from the stems.

Juice and zest the lemons and combine with the olive oil, garlic, thyme, salt and pepper. Whisk the dressing thoroughly.

Lightly brush the mushrooms with a little of the dressing. Set the rest of the dressing aside.

Grill the mushrooms over medium-high heat for two to three minutes. Turn mushrooms over and grill another 2 or 3 minutes.

Add the grilled crimini mushrooms to the reserved dressing. Mix well.

Allow the mushrooms to marinate for about one hour on the countertop. You can make this recipe the day before and refrigerating overnight.

Bring to room temperature before serving.

Parmesan Garlic Corn                                                    

4 servings

Ingredients:

  • 4 ears of fresh corn on the cob
  • 2 tablespoons butter
  • 1 clove garlic, grated on a microplane grater
  • 1/4 cup freshly shredded Parmesan cheese
  • 1 tablespoon freshly chopped Italian parsley

Directions:

Preheat grill and grease grill grates with oil.

Remove husks and silks from the corn. Combine grated garlic and butter in a small glass bowl.

Place bowl in the microwave for 10 – 15 seconds on high.

Grill corn until lightly charred and deep, bright yellow (about 15 – 20 minutes). Turning often to keep from burning.

Brush garlic butter over corn and sprinkle with Parmesan cheese and Italian parsley.

Crusty Grilled Onions                                                                                              

Ingredients:

  • 2 tablespoons paprika
  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 4 Vidalia onions or other sweet onions, cut in half
  • 1/4 cup canola oil

Directions:

Heat the grill to medium-high and grease the grill grates.

Pulse seasonings in the processor until thoroughly combined and place in a shallow bowl.

Brush onions on all sides with oil and coat in the seasoning mixture.

Place onions on the grill and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn and continue grilling until thoroughly cooked and crusty.

 

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Cleveland’s Little Italy

April 26, 2013

Cleveland, Ohio

By the mid-1800s, a small group of Italian immigrants had arrived in Cleveland and were working in various occupations, as bookkeeper, boot maker, gardener, carpenter, steel worker and stone mason. Twenty years later, Italians were owners of restaurants, saloons, produce stands and grocery stores. In the late nineteenth century, Italian immigrants traveled to Cleveland and many opened businesses to service the growing Italian population. They made their homes in several areas around Cleveland: Big Italy, Collinwood, Murray Hill and Kinsman. In 1912, the Italian communities had more than 50 local societies to help them assimilate. No institution better reflects the uniqueness of Cleveland’s Italian community than the hometown society that enabled the immigrants to transplant the solidarity of their native villages to America. Meeting weekly, they reminisced in their village dialect, maintained family acquaintances, continued ties with their Italian village, buried their dead, cared for widows and children and found employment and housing. The area relied on the local parishes, such as Holy Rosary; charitable institutions, such as Alta House and the cohesiveness of the neighborhoods to sustain them.


The Little Italy Heritage Museum closed at the end of 2007. The museum’s collection of photographs and artifacts were donated to the Western Reserve Historical Society in University Circle.

Many of these Italians were Neapolitan and were engaged in skilled lacework, garment making and the embroidery trades. The largest group came from the towns of Ripamolisano, Madrice and San Giovanni in Galdo and Campobasso Province in the Abruzzi region.

By the late 1920s, six Italian neighborhoods had been established. The largest was “Big Italy”, located along Woodland and Orange Avenues from East 9th St. to East 40th St. “Little Italy”, centered at Mayfield and Murray Hill roads, proved to be the most enduring. Nearby, at East. 107th St. and Cedar Ave., a community grew around St. Marian’s Church. Also on the city’s east side was a substantial Italian settlement in Collinwood. Two settlements were on the west side, one near Clark and Fulton Avenues and one on Detroit near West 65th St.

In each community, the Italians transplanted their institutions, including nationality parishes, hometown societies, mutual-aid organizations and a multiplicity of family-owned businesses. What the Italians brought to Cleveland were the traditions, values, patron saints and dialects from the villages they represented. Their affinities and affiliations were largely with their paesani (fellow villagers).

The Italian Drug Store on Mayfield Road was just one of many thriving businesses in Little Italy in the mid-20th century.

Eventually, Murray Hill became Cleveland’s only “Little Italy” and today remains strongly Italian. Red, white and green is proudly displayed in all forms and numerous restaurants, cafes, bakeries, specialty shops and galleries offer a wide variety of Italian food and merchandise. Little Italy sits above University Circle, bounded by Euclid Avenue to the south, Cedar Road to the east, Mayfield Road to the north and the Lake View Cemetery to the west. The area became a thriving neighborhood in the late 19th century when dozens of skilled stone cutters and craftsmen arrived from Italy to design and create the magnificent monuments at Lake View that mark the graves of some of that era’s most influential citizens. Joseph Carabelli’s Lake View Granite and Monumental Works was the leading employer of these skilled artisans. 

Cleveland’s Italians were also active in manufacturing. The Ohio Macaroni Co., established in 1910 by Joseph Russo & Sons, became Ohio’s largest macaroni company by 1920. Roma Cigar Co., started in 1913 by Albert Pucciani, produced 20,000 cigars weekly by 1920. Grasselli Chemical Co. was also prominent.  Although only 4 of the city’s restaurants were owned by Italians in 1920, one of these, New Roma, was reputedly the largest and most attractive in Ohio. Italian chefs prepared meals at the Cleveland hotels and at the Shaker Heights Country Club.

Little Italy resident, Angelo Vitantonio invented the first home pasta machine in 1906. His hand-cranked device revolutionized cooking in many an Italian household. The company he founded, VillaWare (though no longer family owned), still produces high-quality home appliances and cookware.

Twenty Italian medical doctors and dentists served the community by 1920; one of the most prominent was Giovanni A. Barricelli. Italian-born attorneys did not follow immigrants to Cleveland, so the community had to wait for the children of immigrants to fill this void. Politically, as long as the Italian community, family and “old ways” were not threatened, Italians were not seriously active, with only 1,423 “naturalized Italians” voting out of a foreign-born population of 13,570 in 1915. Not until the late 1920′s, did Cleveland’s Italians take a more active interest in politics. The area also produced a number of interesting favorite sons, including Angelo Vitantonio, the inventor of the pasta machine, championship boxer Tony Brush and Anthony Celebrezze, Cleveland mayor, federal judge, and secretary of health, education and welfare under President John F. Kennedy and President Lyndon B. Johnson.

The Italian-American press was one of the most effective means of ethnic expression. In 1903 the first Italian newspaper in Ohio, La Voce Del Popolo Italiano, was founded and by 1920, it claimed a circulation of 15,000 in Cleveland and another 30,000 throughout Ohio and other states. La Stampa also emerged during this period. These papers interpreted American law, made clear economic and social rights, emphasized the advantages of citizenship and became an incentive for literacy, offering news from the homeland. By 1915 La Voce became the first Italian newspaper in the U.S. to publish articles in both Italian and English. Later, other newspapers, such as L’Araldo, appeared but enjoyed limited success. As the Italian language reading skills of the second generation were lost, radio broadcasts with the “Italian Hour” became more popular. By the 1990′s a renewed interest in Italian heritage made possible the successful publication of a new Italian newspaper, La Gazzetta Italiana. Written largely in English, the paper garnered a large readership among 2nd, 3rd and 4th generation Italian-Americans.

In 1994, the Little Italy Redevelopment Corporation was formed to manage improvements and direct growth. Festivals and events are held year-round, including opera in the Italian Cultural Garden, an Italian film festival, Art Walk, Italian classes, neighborhood walking tours and a Columbus Day Parade. In August, the Feast of the Assumption, the only fundraiser for the Holy Rosary Catholic Church, brings thousands to Little Italy for food, Italian merchandise, live music and a procession. Today, the neighborhood still retains its Italian flavor. There are small family-run bakeries, Italian restaurants – featuring everything from stylish Northern Italian cuisine to provincial pizza and pasta. Rosa and Charles Presti started their bakery business in Little Italy in 1920. Originally located on Coltman Road, the bakery moved to Mayfield Road in 1938. Presti’s continues to be a popular neighborhood meeting place.

White Pizza with garlic cream sauce, olives and artichoke slices


Il Bacio veal tortellini alla bolognese.

Little Italy has a long history of varied Italian restaurants. Chef Hector Boiardi (known to the world as Chef Boyardee) started his culinary career here and Guarino’s was Ohio’s first Italian restaurant. Today, the neighborhood is still the place to go in Cleveland for Italian food. Some of the most popular eateries are:

Trattoria On the Hill Roman Gardens, Guarino’s, Baricelli Inn, Valerio’s and Mama Santo’s Pizza.

Peppers stuffed with cheese at Trattoria on the Hill in Cleveland’s Little Italy.

Mayfield Road and Murray Hill Road are lined with small art galleries, featuring everything from pottery to photography to glass art to oil paintings. The most interesting of these galleries is Murray Hill School, a former elementary school, now home to dozens of artists’ studios and galleries.

Italian Band of Cleveland at the Feast of the Assumption, 1983
The Feast of the Assumption, held around the Catholic Day of Assumption (August 15) each year, is the most visited event in Little Italy. The three-day, part-religious, part-secular celebration draws more than 700,000 revelers each year.

Make Some Recipes From Cleveland’s Little Italy At Home

Stuffed Banana Peppers

Appetizer Serving for 2

Ingredients

  • 1/2 pound hot Italian Sausage, (casing removed) cooked and chopped fine
  • 1/4 cup Locatelli Romano cheese, grated
  • 1/4 cup bread crumbs
  • Salt and pepper to taste
  • 1/2 teaspoon Italian seasoning
  • Olive oil to saute
  • 4 hot banana peppers
  • 1 cup marinara sauce
  • 1/4 cup shredded mozzarella cheese

Directions:

Mix sausage, Romano cheese, bread crumbs, salt and pepper and Italian seasoning together in mixing bowl. Cut the top of the banana pepper off and remove seeds. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and cook each side until browned.

Place them in a glass baking dish, pour marinara sauce over them, sprinkle with mozzarella on top and cover with foil. Put in a 375 F. degree oven for 20 minutes.

Braised Artichokes

From Chef Doug Katz

Ingredients:

  • 4 artichokes, peeled and trimmed
  • 1 quart olive oil, not extra virgin
  • 2 sprigs Thyme
  • 4 oz. fresh goat cheese
  • 1 tablespoon parsley, chopped
  • 1 teaspoon garlic, minced
  • kosher salt and cayenne pepper to taste
  • 4 tablespoons bread crumbs

Directions:

Combine artichokes, oil and thyme in small stock pot. Cook over low heat for 20-30 minutes or until tender. Strain and cool. Save the oil; it can be used for cooking or salads.

While artichokes are cooking, combine goat cheese, parsley, garlic, salt and pepper.

Top or stuff cooled artichokes with goat cheese mixture, bread crumbs and a drizzle of the cooled oil.

Bake at 350 degrees F. until hot and golden brown on top. Serve with red pepper coulis, if desired.

Red Pepper Coulis

  • 1 red pepper, blended with a little water until liquefied
  • 1 cup red pepper, seeded and chopped
  • 1/4 teaspoon garlic, minced
  • 1/2 shallot, sliced
  • 1 teaspoon olive oil
  • zest of 1/4 lemon
  • kosher salt to taste

Sweat garlic and shallots in oil. Add chopped pepper and continue to sweat for 5 minutes.

Add liquefied red pepper and cook for 30 minutes over low heat.

Puree in blender or food processor with lemon zest and salt.

Chicken Marsala

Recipe adapted from Fran Geraci, owner of Geraci’s in Cleveland, OH

Serves: 4 servings

Ingredients:

  • 4 (6-8-ounce) boneless skinless chicken breasts
  • All-purpose flour, for dredging, plus 2 tablespoons
  • 2 ounces butter
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 2 tablespoons minced garlic
  • 4 tablespoons Marsala wine
  • 2 cups beef stock

Directions:

Put the chicken breasts between 2 pieces of waxed paper and flatten with a meat pounder until thin. Cut each chicken breast into 4 pieces. Add some flour to a shallow bowl. Dredge the chicken in the flour and shake off the excess flour.

Add the butter and olive oil to a large saute pan over high heat and heat until it sizzles, do NOT let it brown. Add the chicken and saute until brown on both sides. Stir in the sliced mushrooms and saute briefly, then add the garlic. Add the Marsala and simmer for 3 minutes, then stir in the remaining 2 tablespoons of flour. Pour in the beef stock and let simmer until the sauce thickens, about 3 to 5 minutes. Transfer to a serving platter and serve.

Pasta with Porcini, Sausage and Marsala

Chef: Randal Johnson, Molinari’s Restaurant

2 servings

Ingredients:

  • 1 1/2 ounces dried Porcini mushrooms
  • 2 cups sweet Marsala
  • 1 cup beef stock
  • 1 pound hot Italian sausage
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 ounces sliced red onion
  • 1 ounce fresh arugula
  • 12 ounces fresh short shaped pasta
  • 1 ounce grated Pecorino Romano

Directions:

Place porcini mushrooms, marsala and beef stock in a pot, bring to a boil, turn off heat and let steep for ten minutes. Strain and rough chop the porcinis. Save the strained soaking liquid.

Melt the butter in a saucepan and add the flour to make a roux. Cook two minutes on medium heat and then add the marsala/stock mixture. Bring to a simmer while whisking. When thickened, add chopped porcini mushrooms.

Remove sausage from casing and roll into 24 small meatballs, bake at 350 F. degrees for ten minutes. Place meatballs, sauce, red onion and arugula in a sauté pan and bring to a simmer. Cook pasta in boiling salted water until al dente (about three minutes) strain the pasta and add to the saute pan with the other ingredients; add the Romano cheese, toss and serve.

Stone Fruit Crostata

From Chef Jonathon Sawyer and Chef Matt Danko.

Tart Dough:

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup ground hazelnuts
  • 1 stick cold butter, diced
  • 1 egg

For the Filling:

  • 2 nectarines
  • 2 peaches
  • 1/2 cup sugar
  • 2 tablespoons Calvados
  • Zest from one orange

For the Assembly:

  • 1 egg
  • 2 tablespoons Sugar in the Raw

Directions:

For the tart dough:

Combine the flour, sugar, salt and hazelnuts in a food processor and pulse to combine.

Next add the butter and blend in the food processor until the dough looks like loose sand, then incorporate the egg and process until the dough forms. Remove the dough from the food processor and divide into two equal balls wrap in plastic wrap and flatten slightly with your hands. Chill for at least 2 hours but preferably overnight.

To make the filling:

Slice the fruit by first splitting in half, removing the pits, sliceinto 1/2 inch slices, place in a bowl and set aside.

Toss the fruit with the Calvados first, then add the sugar and lemon zest. Stir to combine. Let rest 20 minutes and strain off juices.

To assemble:

Remove the dough for the refrigerator and place on a well floured surface.

Roll one piece of dough out away from you, giving it a quarter turn between rolls. Turning the dough will keep it circular. Continue rolling and truning the dough out until it reaches a thickness of about 1/8 inch. and about 11 or 12 inches round.

Place the rolled out dough in the center of a well greased sheet tray, in the center of the dough place half of the filling and spread leaving a three inch border. Be sure that the filling doesn’t exceed two inches in height over the dough otherwise the crostata will not cook evenly.

Fold the excess dough towards the center of the crostata in a circular motion forming a crust. Beat the egg and with a pastry brush lightly coat the crust of the crostata and sprinkle sugar over top.

Repeat with the second piece of dough and remainder of the filling.

Bake the crostata in a 350 F. degree oven for 25-30 minutes or until golden brown. Remove from the oven and let rest for 10-15 minutes, before slicing.


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Spaghetti Squash

April 25, 2013

Spaghetti Squash is rounded and oblong in shape, measuring as much as 12 inches in length and 6 inches in diameter. When ripe, it is typically light yellow in color and weighs around 5 pounds. It is also sometimes called vegetable spaghetti, (the more common term for it in the UK), noodle squash, vegetable marrow, squaghetti and mandarin squash. The “spaghetti” name comes from the fact that when it is cooked, the flesh of the vegetable is long and stringy in appearance, like spaghetti. It rose to popularity in the US and Europe during the 1970’s.

In the early 1990′s a new variety of orange spaghetti squash came on the market. Orangetti is slightly sweeter and higher in beta-carotene than standard spaghetti squash.

The word “squash” is of Native American Indian origin. And the squash plant is generally known to be native to North and Central America since ancient times, along with maize and beans. So it is entirely reasonable for most people to think that spaghetti squash originated in North America. However, it was actually developed in Manchuria, China during the 1890’s. We are not sure when or how squash was first introduced to China. But we do know that by the 1850’s, the Chinese were growing and using some varieties of squash for fodder. Perhaps the “spaghetti” variety was developed in an effort to come up with a variety that was easier to grow.

So, how did this Chinese squash make its way to America? In the 1930’s, the Sakata Seed Company, a Japanese firm, was looking for new types of plants to promote and came upon the Chinese squash. They developed an improved strain and introduced it in seed form around the world. The Burpee Seed Company in the US picked up and marketed Sakata “vegetable spaghetti” seed (as it was then called) in 1936.

While it found some limited acceptance in rural family gardens, vegetable spaghetti was not exactly an instant American hit. In fact it was still pretty much unknown in urban America up until the World War II era. During the war, however, some popular household staple foods were in short supply. In that environment, vegetable spaghetti grew in popularity as a substitute for Italian spaghetti noodles, that could be grown at home in one’s “victory garden.” After the war, however, when food shortages were no longer an issue in the US, vegetable spaghetti once again faded into obscurity. It was scarcely heard from again until around the 1960’s, when it was reborn in California as “spaghetti squash.” Frieda Caplan’s specialty produce company in Los Angeles—the one that made such a success out of the newly dubbed “kiwi fruit”—is popularly credited with making spaghetti squash a marketing success in the US.

Spaghetti squash became popular among the hippie counterculture, where it was touted as a healthy “natural” alternative to “processed” food. It eventually went mainstream and by the 1980’s, spaghetti squash had become fairly well known and common throughout the US. Today the squash continues to have a steady following, particularly among vegetarians. But also among dieters—since it is such a low calorie, low carb food.

One of the reasons for the popularity of squash is its nutritional makeup. One cup of the vegetable has:

* Only 42 calories, making it attractive to those watching their calories (just watch how much butter or sauce you add).

* Only 10 grams of carbohydrates, making it attractive to those on low carb or low glycemic index diets.

* 0 grams fat or cholesterol, making it attractive to those watching their cholesterol.

* Only 28 mg of sodium, making it attractive to those watching their sodium intake.

* Vitamins A, B1, B2, B3, B5, B6, C, potassium, and trace amounts of zinc, phosphorus, iron, calcium, magnesium and copper—things everybody needs.

Purchasing Squash

Spaghetti Squash is available year round in most large supermarkets. When selecting spaghetti squash at the market, look for hard, dense vegetables that feel heavy with no soft spots or bruises. Also look for uniformity of color with no green in it (either pale yellow or orange—depending on the variety). If it is green it isn’t yet ripe. It should be at least 9 inches (23 centimeters) in length with a 5 inch (12.7 centimeter) girth. 

I am sure you have heard that spaghetti squash is a great substitute for pasta, so you’ve lugged one home from the store. Now what do you do with it? Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut it before cooking? You can do it either way. Here are the pros and cons of each. (Cooking times will vary with the size of the squash/pieces of squash.)

Cutting Up Spaghetti Squash Before Cooking

Advantages: It cooks faster.

Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It’s also a bit more work to scrape out the seeds and pulp when they are raw.

Method: Cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.

Bake rind side up about 30 to 40 minutes at 375 degrees F.

Microwave 6 to 8 minutes (let stand for a few minutes afterwards)

Boil 20 minutes or so. Separate strands by running a fork through the flesh from top to bottom.

Cooking Spaghetti Squash Whole

Advantages: It’s easier.

Disadvantages: It takes longer to cook and you need to take care to not burn yor hands when removing the hotbpulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you’re microwaving it, so you don’t end up with the squash exploding.)

Bake about an hour in the oven at 375 degrees F.

Microwave 10 to 12 minutes, then let stand for 5 minutes afterward to finish steaming.

Boil for half an hour.

Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

When done, cut open “at the equator” (not lengthwise), remove seeds and pulp (use tongs and an oven mitt — it is HOT) and separate strands with a fork.

Did You Know? Any squash seeds can be roasted just like pumpkin seeds. They are low-carb, nutritious and delicious.

Spaghetti Squash Storage Tip

Like pumpkin and other squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees and will last up to six months this way. On the other hand, spaghetti squash will keep several weeks at room temperature.

How To Serve Spaghetti Squash

A meat sauce made of ground meat of choice, tomatoes, mushrooms and garlic can be mixed with spaghetti squash and topped with Italian cheeses.

Adding shellfish to spaghetti squash is a way to serve the vegetable to people who enjoy seafood dishes. Shrimp scampi is also good over spaghetti squash.

Many people enjoy mixing it with regular cooked spaghetti  to reduce the  amount pasta in a dish or even serving it with a marinara or alfredo sauce.

Cooked spaghetti squash can also be chilled and tossed with a light vinaigrette.

There are several simple ways of serving spaghetti squash without the addition of meat or shellfish and there are a variety of preparations for this squash.

Spaghetti Squash with Tomatoes and Herbs

Ingredients:

  • 1 medium spaghetti squash
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 tablespoon chopped fresh basil
  • 1/8 teaspoon dried oregano
  • 2-3 tablespoons grated Parmesan cheese (or Romano cheese)

Directions:

Cook squash. To bake, pierce a few holes in the squash with a large knife, skewer or ice pick to allow steam to escape. Place in a baking dish and bake at 350 degrees F. for an hour or until the skin gives easily under pressure and the inside is tender. Let cool for 10 to 15 minutes, then halve lengthwise or crosswise. Scoop out seeds and fibers and discard. Use a fork to scrape out the squash flesh. It will naturally separate into noodle-like spaghetti strands.

Saute the minced garlic in the olive oil in a skillet until it’s softened and fragrant. Add the tomatoes, basil, and oregano to the garlic and simmer for 10 to 15 minutes. Spoon the garlic-tomato mixture on top of squash strands. Top with grated Parmesan or Romano cheese. Serves 4 to 6.

Spaghetti Squash Salad with Pine Nuts and Tarragon

Ingredients:

  • 1/2 cup pine nuts
  • 3 large (9 pounds) spaghetti squash, halved lengthwise and seeds scraped
  • 2/3 cups extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 cup water
  • 1/2 cup dry white wine
  • 3 tablespoons white wine vinegar
  • Finely grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon chopped thyme
  • 1 pinch crushed red pepper
  • 2 tablespoons chopped tarragon
  • 4 ounces (1 cup) ricotta salata cheese, crumbled

Directions:

Preheat the oven to 350°F. Spread the pine nuts in a pie plate and bake for about 5 minutes, until golden brown. Transfer to a plate and let cool.

Arrange the spaghetti squash halves cut sides up on 2 large rimmed baking sheets. Drizzle with extra-virgin olive oil and season with salt and pepper. Flip the squash cut sides down and pour the water and wine into the pans. Bake for about 50 minutes, until the squash is barely tender. Flip the squash cut sides up and let cool until warm.

In a small bowl, combine the white wine vinegar with the lemon zest and lemon juice, thyme and crushed red pepper. Whisk in the 2/3 cup of olive oil; season with salt and pepper.

Working over a large bowl, using a fork, scrape out the spaghetti squash, separating the strands. Pour the dressing over the squash and toss to coat. Add the tarragon, cheese and pine nuts and toss again.

Roasted Salmon with Spaghetti-Squash Salad

  • One 3 1/2-pound spaghetti squash, halved lengthwise
  • 2 tablespoons olive oil, plus more for brushing
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 small garlic cloves, minced
  • 1 small red chile, minced
  • 1/2 teaspoon finely grated orange zest
  • 1/4 teaspoon finely grated lime zest
  • Salt and freshly ground pepper
  • 1 1/2 pounds skinless center-cut salmon fillet, cut crosswise into very thin slices
  • 2 large kirby cucumbers, halved lengthwise, seeded and cut into thin half moons
  • 2 tablespoons shredded mint

Directions:

Preheat the oven to 500°F. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.

Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.

Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape and separate the strands. Pat dry with paper towels.

Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until cooked through.

In a medium bowl toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.

Spaghetti Squash With Garlic, Parsley and Breadcrumbs

Serves 4

Ingredients:

  • 1 spaghetti squash, about 3 pounds
  • 2 tablespoons extra virgin olive oil
  • 3 to 4 large garlic cloves, green shoots removed, minced
  • 2 tablespoons breadcrumbs
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper to taste
  • Freshly grated Parmesan cheese

Directions:

Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.

Heat the oil in a large, heavy nonstick skillet over medium heat and add the garlic and bread crumbs. When the bread crumbs are crisp —after about a minute — stir in the squash and parsley and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. 

Remove to a warm serving dish, top with freshly grated Parmesan and serve.

Spaghetti Squash with Zucchini, Mushrooms and Onion

Ingredients:

  • 1 (3 to 4-pound) spaghetti squash
  • 2 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons olive oil
  • 1 large onion, halved and thinly sliced crosswise
  • 2 garlic cloves, finely chopped
  • 2 zucchini (1 lb), halved lengthwise and thinly sliced crosswise
  • 8 ounces sliced cremini or white mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Stir in butter and season with salt and pepper to taste. Put on a platter.

Meanwhile, heat oil in a 12-inch skillet over moderately-high heat, saute onions and garlic, stirring frequently until golden, about 6 minutes. Then stir in zucchini, mushrooms, salt and pepper and cook, covered, until softened occasionally stirring, for about 7 minutes. Spoon mixture over squash.

Spaghetti Squash Bake

Serves 4 to 6.

Ingredients:

  • 1 small spaghetti squash
  • 1/2 cup water
  • 1 pound Italian turkey sausage, casing removed
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes with liquid
  • 1/2 teaspoon leaf oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups shredded mozzarella cheese
  • Shredded basil for garnish

Directions::

Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover with foil and bake spaghetti squash in a 375° F. oven for about 30 minutes or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork.

In a large skillet, cook the sausage, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to a 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° F. for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer or until cheese is melted. Top with basil.

 

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Give Quinoa An Italian Accent

April 8, 2013

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

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

Cultivating Quinoa

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

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

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

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

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

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

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

How To Cook Quinoa

Makes about 4 cups

Ingredients:

1 cup quinoa

2 cups water

1/2 teaspoon salt

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

Italian Style Quinoa

Serves: 4-5

Ingredients:

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

Directions:

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

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

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

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

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

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

Garnish with fresh Italian parsley and serve warm.

Lentil Quinoa Salad

4 servings

Ingredients:

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

Directions:

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

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

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

To assemble the salad:

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

Quinoa Stuffed Zucchini

Ingredients:

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

Directions:

Preheat oven to 375 degrees F.

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

Dice the scooped out zucchini to use in the filling.

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

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

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

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

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

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

Wild Mushroom Quinotto

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

Ingredients:

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

Directions:

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

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

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

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

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

Quinoa Pasta

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

Quinoa Spaghetti With Meat Sauce

Makes 4 servings

1 lb. quinoa spaghetti

Sauce:

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

Directions:

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

Taste and adjust seasoning.

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

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

 

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New York’s “Other Little Italies”

March 8, 2013

Most of the immigrants went to the cities. New York, Buffalo, Rochester and other cities in the State of New York received large contingents. It must be remembered that immigrants almost always came to join others who had preceded them – a husband, or a father, or an uncle or a friend. In western New York most of the first immigrants from Sicily went to Buffalo, so that from 1900 on, the thousands who followed them to this part of the state also landed in Buffalo. There they joined their friends and relatives who in many cases had purchased the tickets for their steerage passage to America. After they arrived, guided and assisted by relatives, they ventured out of the city of Buffalo, joined work gangs all over western New York to pick peas, beans and other crops and to work in the numerous canneries located in the small towns and villages. In their westward migration they first went to work on the farms in Brant, Angola and Farnham and also in the canneries at Farnham, Silver Creek, Irving and other places. Some of the men found work on the railroad. They moved from place to place and lived in freight cars. In this manner some of them reached as far as Westfield and settled there. The canneries there and the rich farm lands provided work for the whole family.

Source: CHAUTAUQUA COUNTY HISTORICAL SOCIETY WESTFIELD, NY: August 1960.

Buffalo, New York

Approximately 1908

Canal Street was the name of a thoroughfare as well as a district in Buffalo in the 19th and early 20th centuries. Originally called Rock Street, Canal Street ran parallel to and just to the west of the famed Erie Canal at its terminus in Buffalo. The area had been the site of the original Village of Buffalo, near a Seneca Indian village on Buffalo Creek. The city eventually expanded outward from the waterfront location.

The Canal, completed in 1825, opened up the western United States to travelers and trade from the east coast. With it came a tremendous increase in Great Lakes freighter traffic at Buffalo Harbor and, with that, an influx of canal and freighter crewmen, who were often paid when they reached Buffalo and spent their pay freely in the bars and brothels that sprang up in the district, that was known at different times as “Canal Street”, “Five Points”, “the Flats” and “the Hooks”.

In the early 20th century, the district became the home of the Italian immigrants, mostly Sicilian. Canal Street’s name was changed to Dante Place and the neighborhood became known as “Little Italy.” Most of the bars and brothels gave way to three-and four-story brick tenements, each housing multiple families.

Alter the first wave of immigrants came, a larger wave from Abruzzi province in central Italy, from Calabria in the boot and more Sicilians from the Mediterranean island, arrived on the waterfront. The Italians extended their area up to Niagara Street and Front Park and down to Eagle and Chicago Street. Their traditional neighborhood had been the West Side, but they moved out past the city limits as early as 1900 and today are still scattered throughout the area. 

This advertisement for Buffalo Maccaroni and Vermicelli Works - appeared in the July 13, 1901 edition of Il Corriere Italiano.

Louis (or Luigi) Onetto was a prominent Buffalo businessman, an importer and manufacturer of pasta. This advertisement appeared in the July 13, 1901 edition of Il Corriere Italiano.

No fewer than five distincts emerged in Buffalo:

Newcomers from Sicily settled in a neighborhood called, The Hooks, close to Canal Street on the crowded Lower West Side.

Calabrians regrouped in South Buffalo.

The Campanese, who came from Naples, lived closer to downtown.

The Abruzzi, lived on East Delavan and immigrants from central southern Italy, the Campobassese, settled in the Lovejoy-William area.

Syracuse, New York

The “Bambinos” of Little Italy – Syracuse, New York in 1899

Little Italy in Syracuse, New York, is an area on the north side of the city where the early Italian immigrants settled. The neighborhood has been called Little Italy for years, but it was not until 2003 that the city officially designated it as such. The area is populated with Italian restaurants, some along North Salina Street, Little Italy’s main street.

St. Peter’s Italian Catholic Church at 130 North State Street, c.1910

Italian immigrants first came to the area around Syracuse, New York in 1883 after providing labor for the construction of the West Shore Railroad. At first, they were quite transient and came and went, but eventually settled down on the Northside. By 1899, the Italian immigrants were living on the Northside of the city in the area centered around Pearl Street. The Italians all but supplanted the Germans in that area of the city and had their own business district along North State and North Salina Streets.

Early residents in the neighborhood worked for Learbury Suits, Nettleton Shoes and other Northside factories. The Columbus Baking Company has been a mainstay on Pearl Street for over a century. The bakery is family-owned and specializes in four types of bread. Thano’s Import Market, located on North Salina Street for over 90 years, sells Italian delicacies, such as aged provolone cheese, olives and homemade pasta.  

Syracuse Northside Produce Market, c.1900

By 1900, farmers gathered at the Northside Produce Market  and supplied fresh fruit and vegetables to local residents. Lombardi’s Fruits & Imports,created during this time, is another fixture on the Northside and carries hundreds of items imported directly from Italy.

Bronx, New York

Arthur Avenue pushcarts in 1940.

Arthur Avenue – what some call the “real Little Italy” is in the Bronx. Located in the Belmont section of the Bronx, Arthur Avenue was named after President Chester A. Arthur in the 19th century. Italians temporarily settled here to help build the Bronx Zoo, but with the creation of the Third Avenue elevated train, which ran between the Bronx and downtown Manhattan, their presence in the neighborhood remained and grew, with the population reached close to 100,000 Italian residents by the early 1900s.

The Bronx Zoo is one of the most famous zoos in the world. In 1898, the City of New York allotted 250 acres of Bronx Park to the New York Zoological Society to build a park aimed at preserving native animals and promoting zoology. The Bronx Zoo opened in 1899 and remains one of the largest wildlife conservation parks in the United States, housing 4,000 animals representing more than 650 species. The Rockefeller Fountain, was built by Italian sculptor Biagio Catella in 1872, donated to the Zoological Society by William Rockefeller in 1903, and moved to its present spot in the zoo in 1910.

A postcard image of the small deer house at the Bronx Zoo, circa 1915, published by the New York Zoological Society.

Small Deer House, 1915

In the 1890s, Italian immigrants moved from lower Manhattan to the tenement buildings of the Bronx. They set up shops selling produce, pasta, cheese, salumi, bread, pastries and other products. Many of those establishments are still doing business today. The atmosphere of Italy is preserved on merchant lined Arthur Avenue and in the Arthur Avenue Retail Market, established by Mayor Fiorello LaGuardia in 1940.

The Arthur Avenue Retail Market brings all the elements of the neighborhood together under one roof. For a meal to remember, head to Dominicks’s. This classic restaurant is loud, has no menu, no dessert and is consistently named the neighborhood’s favorite “red-sauce joint”. Not to worry dessert lovers, the neighborhood has an abundance of sweet treats at shops like Egidio Pastry, where desserts have been served since 1912.

Some Italian American Regional Favorites:

Sausage-Stuffed Mushrooms

Serves 4 to 6

Ingredients:

  • 14 large white mushrooms. each about 2 inches wide
  • 3 tablespoons olive oil
  • 3 ounces Italian fennel sausage,casing removed
  • 1 cup finely chopped green peppers
  • 1 tablespoon chopped garlic
  • 3/4 cup Italian seasoned bread crumbs
  • 1 cup chicken stock
  • 2 tablespoons grated romano cheese
  • 3 large sweet vinegared cherry peppers, chopped

Directions:

Wipe the mushrooms clean and remove the stems. Set aside the 10 best and largest mushroom caps. Finely chop the remaining 4 mushroom caps and all the stems. Transfer them to a small bowl and set them aside.

In a large saute pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot, add the sausage and cook it for 4 to 5 minutes or until it is nicely browned. As it cooks, break the sausage apart with a wooden spoon.

Add the green peppers, garlic and chopped mushroom, increase the heat to high and cook the mixture, stirring, for about 8 to 10 minutes or until it is browned and tender and the liquid from the mushrooms has evaporated.

Add the bread crumbs and chicken stock. Reduce the heat to medium and stir in the cheese. Add the pickled peppers and remove the mixture from the heat.

Spread the mixture on a platter, allow it to cool slightly, and then transfer it to the refrigerator for 15 to 20 minutes or until it has cooled completely.

Preheat the oven to 400°F.

Stuff each of the reserved mushroom caps with 1 to 1½ tablespoons of the sausage mixture. Set the stuffed mushrooms in a casserole and drizzle them with the remaining 2 tablespoons of olive oil. Bake them for 15 to 20 minutes or until the mushroom caps are tender. Transfer the mushrooms to a plate, spoon any remaining pan juices over them, and serve.

Escarole Soup

Serves 8–10

Ingredients:

  • 1 lb. ground lean beef
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup grated parmesan cheese, plus more
  • 1/2 cup grated pecorino cheese
  • 1 tablespoon olive oil
  • 1 tablespoon dried Italian seasoning
  • 3 cloves garlic, thinly sliced, plus 1 clove, finely chopped
  • 2 medium yellow onions, thinly sliced, plus 1 onion finely chopped
  • 1 small bunch parsley , minced
  • 1 egg, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large heads escarole, cored and cut into 2″ pieces
  • 8 cups chicken stock
  • Cooked white rice, for serving

Directions:

Mix beef, bread crumbs, parmesan and pecorino cheese,, seasoning, finely chopped garlic and onion, parsley , egg, salt and pepper in a bowl. Form into 30, 1 ½″ meatballs; chill.

Heat oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low.

Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan cheese and black pepper.

Fillet of Sole Oreganata

There are different kinds of sole, Dover sole, considered the best, is caught in the English channel and surrounding waters, imported, and sold in fish markets in America. It is expensive. The best domestic sole is called gray-sole, which is fairly abundant in the North Atlantic. Also distinctive in flavor is Lemon Sole. Flounder is also an option. 

 Ingredients:

  • 4-fillets of sole or flounder (6 oz each)
  • Juice of 1 lemon
  • 1 cup of Chardonnay (or another dry white wine)
  • 1/2-cup of fish stock
  • Salt and freshly ground pepper

Oreganata Mixture:

  • 1 small garlic clove, minced
  • 2 tablespoons of extra virgin olive oil
  • 1/4-cup of fine breadcrumbs
  • 1 tablespoon of freshly grated lemon zest
  • 1 tablespoon of finely chopped Italian parsley
  • Salt and pepper to taste

Directions:

Mix oreganata ingredients in a bowl and set aside.

In a 350-degree oven, bake fillets in a pan topped with lemon juice, wine, fish stock and salt and pepper for 10 minutes.

Place oreganata mixture over fillets and bake for an additional 5 minutes or until golden brown. Arrange fillets on a plate and serve with lemon wedges.

Dolce Torino

Serves: 6

This no-bake recipe comes from an Italian recipe written in 1891. Store-bought savoiardi ladyfinger cookies are dipped in liqueur, layered with chocolate and then refrigerated until firm.

Ingredients:

  • 7 tablespoons unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 large egg yolk or 2 tablespoons egg substitute, such as Egg Beaters
  • 3½ ounces dark chocolate, at least 70% cacao
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • 4 tablespoons sweet liqueur, such as Alchermes*
  • 12 savoiardi (crisp ladyfingers)
  • 2 tablespoons crushed pistachios or hazelnuts

Directions:

In a large bowl, using a whisk or electric mixer, beat the butter, confectioners’ sugar and egg yolk until very smooth and creamy. Set aside.

Put the chocolate and cream in a small bowl and melt chocolate, either in a microwave or over a saucepan of gently simmering water. Let chocolate mixture cool to room temperature, then stir it and the vanilla into the butter mixture. Set aside.

Combine 5 tablespoons warm water with the granulated sugar in a shallow bowl and stir until the sugar dissolves. Stir in the liqueur. Dip 4 of the savoiardi, one at a time, into the liquid. Be sure to moisten them well on all sides. Arrange the 4 liqueur-dipped savoiardi in a row, close together, on a serving plate. Spread with one third of the chocolate mixture. Repeat the dipping and layering to make 2 more layers, spreading the last layer of chocolate mixture on top and around the sides of the stacked savoiardi. Sprinkle top layer with pistachio or hazelnuts. Refrigerate for 3 hours, or until firm. Serve cold.

*Alchermes is a Mediterranean red colored liqueur made from brandy flavored with nutmeg, cinnamon, cloves, and other spices. Use a cranberry liqueur as a substitute. Cranberry flavored liqueur popular brands: Godfreys or Boggs.

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Pizza – Thick or Thin ?

February 28, 2013

Pizza lovers have strong convictions. They either love thick pizza and hate thin pizza or they love thin pizza and hate thick pizza! What is your conviction? Well, when you first consider the differences between thick and thin pizza crust, it might seem pretty obvious – one is thick, while the other is not! However, they each have their own intended purpose and your preference may depend on what you want to eat on your pizza.

Pizza that has a thick crust is considered to be the most traditional form of pizza. The pizza dough for this style isn’t really much of a dough at all but, rather, a bread that forms the bottom and side layers of what could very well be labeled a casserole rather than pizza. The advantage to this type of pizza is that you can add as many ingredients as you’d like and fit it all comfortably on the pizza. Because of the thickness of these pizzas, they do take longer to cook in the oven.

Thin crust pizza is a thinner piece of  dough that is stretched to cover the pizza pan bottom. This type of crust cooks very quickly; but because of the delicateness of the dough, toppings are usually limited to one or two.

Make pizza the way you like it. The recipes below give you a variety of options: thick or thin; knead or don’t knead, pan or no pan.  

Thin Crust Pizza

To make the dough

  • 2 teaspoons instant yeast
  • 1 1/2 cups warm water (100°F to 115°F)
  • 2 tablespoons honey
  • 3 1/2 cups White Whole Wheat Flour
  • 1 tablespoon vital wheat gluten
  • 1 1/2 teaspoons salt
  • 2 tablespoons extra-virgin olive oil

To make the dough:

Stir together the yeast, water, honey, and 1 cup of the flour in a large mixing bowl, in the bowl of a stand mixer. Cover the mixture and let it stand for 30 minutes; it’ll be very soupy.

Add 2 cups of the remaining flour, the vital wheat gluten and the salt to the yeast mixture, along with the olive oil. Mix and knead the dough-by mixer for about 5 minutes, adding more flour as necessary to make a smooth elastic dough. Place it in a lightly greased bowl, cover the bowl tightly with plastic wrap and allow the dough to rise for at least 2 hours, or until it’s doubled in size.

Preheat the oven to 450°F.  If you’re using a baking stone, preheat the oven to 500°F. with the baking stone in the oven.

Assembling the pizza:

Divide the dough in half, roll each piece on a floured surface into a 13″ to 15″ round (depending on the size of your pizza pans) and place the rounds on lightly oiled pans. (A 13″ diameter yields a thin crust; a 15″ diameter yields a cracker-thin crust.) Turn in the overhanging edge to form a rim.

15 ” cracker like crust

If you plan to use a baking stone to bake the pizza, place the dough on a baker’s peel, dusted with cornmeal. You will then slide the prepared pizza onto the baking stone.

Add the topping as directed below.

Bake the pizzas in the pans for 12 to 15 minutes, or until the top and bottom crusts are nicely browned. If you’re using a baking stone, bake for about 7 – 10 minutes.

Thin Crust Spinach Feta Cheese Topping

Topping for one pizza

  • one 10-ounce package frozen spinach
  • 1 tablespoon olive oil, plus more for drizzling
  • big pinch of salt
  • 2 peeled, minced garlic cloves
  • 4 ounces feta cheese
  • 1/2 teaspoon dried oregano

 Directions:

Thaw the frozen spinach and squeeze it in your hands (or a paper towel, or a dish towel) until it’s very dry.

Heat the olive oil and saute the spinach, salt, and garlic for a couple of minutes, just until hot and well combined.

Top the crust with the spinach and, then, the feta. Drizzle lightly with olive oil. Sprinkle with oregano.

 

No Knead Thick Pizza Crust

To make the dough;

  • 1 1/4 cups lukewarm water
  • 2 tablespoons olive oil
  • 2 3/4 cups Unbleached All-Purpose Flour or Eagle Brand Ultra Grain flour
  • 1/2 cup semolina flour.
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast

Oil a 14″-diameter pizza pan or a 9″ x 13″ baking pan.

Directions:

Stir the crust ingredients together to form a slightly sticky, soft dough.

Let the dough rise, covered, for 30 minutes.

A little trick, I learned to get an evenly thick pizza, is to let it rise, a second time, in the pizza pan before adding any toppings.

Place the dough in the oiled pan and let it rest for 10 to 15 minutes, then pat and stretch it to cover the bottom of the pan. Let it rest, covered, for another 30 minutes.

Thick pizza dough rising in the pan.

Preheat the oven to 425°F.

Add the topping as directed below.

Bake the pizza for about 25 – 30 minutes, or until the filling is bubbly and the topping is golden brown.

Thick Crust Sausage and Vegetable Topping

  • 1 tablespoon olive oil
  • 2 large bell peppers: red, green, and/or yellow, sliced thin
  • 1 large sweet onion, sliced thin
  • 8-ounce package mushrooms, sliced
  • 8 ounces pepperoni or browned sausage meat, casing removed
  • 3/4 cup pizza sauce
  • 6 ounces provolone cheese, sliced
  • 6 ounces mozzarella cheese sliced

Directions:

Brown sausage in a large skillet. Remove to a paper towel lined plate.

Add oil to the skillet and and cook peppers and onions until soft. Add mushrooms and cook until all liquid is absorbed. Add sausage and set aside.

Layer cheese, alternating provolone and mozzarella cheeses on top of the dough. Spread pizza sauce on top of cheeses and layer the vegetable/sausage mixture on top.

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Posted by in Healthy Italian Cooking, Italian Cuisine, mushrooms, onion, peppers, Pizza, pizza dough, Sauces, Sausage, spinach Tags: , , ,

5 comments

Everyday Dinner Menus For Two

January 22, 2013

Hit the market and it sure seems like everyone is cooking for a crowd. Everything seems to be in such large packages.

In reality, there are a lot more folks cooking for one or two than you might think. There are, of course, those seniors and empty nesters but there are also the newlyweds, the college kids, the single parent and child and other young professionals.

It does take a bit of organization to make cooking for two a pleasurable experience. With some organization, you won’t find yourself eating goulash leftovers for an entire week.

Here are some organizing ideas for cooking for just two.

  1. Purchase a supply of freezer bags, plastic wrap, foil, freezer dishes, freezer labels and a permanent marker. This way you can be prepared for those too-large-for-you portions.
  2. Sure you think you’ll remember but, once frozen, it is often hard to tell which dish is which. Use your marker to write on the foil or bag or use stick on labels. Adding the cooking temperature and time will save you from looking it up later.
  3. Perhaps your recipe needs only half of a can. Place the remaining half of the can in a small freezer bag or container, label and freeze for another day or use.
  4. Most recipes seem to serve four, six or eight. However, you don’t need to divide the recipe in two. This often results in less than satisfactory results. Instead, prepare the dish but divide it in two. Have half for dinner and place half in the freezer.
  5. Individual casserole dishes are a great gift for you. Dishes, such as lasagna, chicken tetrazzini and tuna casserole, can be prepared and divided among small casseroles. Freeze the extras and pull out one or two, as needed, on a busy night.
  6. Shop in smaller quantities. When cooking for two, the big box discount stores are probably not your friend. You’ll surely tire of the five pounds of anything before it is consumed. You might think you are saving money but, if you end up wasting some of what you bought, then you haven’t saved anything.
  7. Continue to buy the meat you enjoy but divide the package into smaller portions and place some in the freezer. When buying something larger, like a roast, you can ask at the meat counter for them to split into two pieces for you.
  8. Purchase frozen vegetables in plastic bags. This allows you to pour out just the right serving for two and reseal the bag to preserve the rest.
  9. For dry goods, such as pastas, beans and rice, use what you need and then reseal the container. Sometimes, you can just place the entire box in a quart or gallon plastic bag and zip it shut to keep it fresh.
  10. Desserts for two pose a special challenge. While you can make a whole cake or pie, you might not want to be tempted by having the entire cake on that kitchen counter.  Turn that cake recipe into cupcakes, freezing some of them. Turn the pie recipe into tarts. Look for dessert mixes that make an 8 x 8-inch size pan rather than a 9 x 13-inch pan. When making desserts, such as brownies or cookies, divide them into individual portions and wrap them separately. 
  11. When making a casserole that calls for half-cup of green pepper or a few ribs of celery, head to the salad bar. Instead of an entire head of celery going bad in the refrigerator drawer, you can scoop up just the portion you need.
  12. If you have trouble using fresh produce before it can go bad, try some of the fresh produce bags, sometimes marketed as “green” bags. These extend the life of produce.

Here are some menus to get you started and these recipes are designed for two.

Menu One

 

Seared Scallops with Mint Pesto

2 Servings

Serving Size: 3 scallops, 1/4 cup pesto, 1/2 cup spinach

Ingredients:

  • 1/3 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh flat-leaf parsley
  • 2 tablespoons almonds, toasted and chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 sea scallops (8 to 10 ounces total)
  • 1 teaspoon olive oil
  • 1 cup fresh spinach

Directions:

For pesto::

In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and process until nearly smooth. Set aside.

Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 5 to 6 minutes or until scallops are opaque, turning once halfway through cooking.

Serve scallops and pesto over spinach.

Roasted Beets and Shallots

2 servings

Ingredients:

  • 6 ounces trimmed red and/or yellow small beets, quartered
  • 2 small shallots, chopped
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • Dash ground black pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon snipped fresh sage or tarragon

Directions:

Preheat oven to 425 degrees F. Arrange beets and shallots in a single layer in a 2-quart square baking dish. Drizzle with oil; toss to coat. Sprinkle with salt and pepper.

Cover with foil and roast for 20 minutes. Uncover and roast for 10 to 15 minutes more or until beets are tender. Cool completely. Peel the beets. Drizzle beets and shallots with lemon juice; sprinkle with sage.

Apple-Cranberry Cobbler

2 servings

Ingredients:

  • Nonstick cooking spray
  • 2 small apples (such as Granny Smith, Braeburn, or Honeycrisp), cored, quartered, and thinly sliced (1-1/2 cups)
  • 2 tablespoons dried cranberries
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons low-fat granola without raisins

Directions:

Preheat oven to 375 degrees F. Coat two 6-ounce custard cups or other 6-ounce oven-safe dishes with nonstick spray; set aside. In a medium bowl, stir together apple slices, cranberries, honey, the water, vanilla, cinnamon, and nutmeg. Divide mixture between prepared custard cups. Cover cups with foil.

Bake for 20 to 25 minutes or until apples are tender. Remove foil and top with granola. Bake, uncovered, about 5 minutes more or until granola is lightly browned.

Menu Two

Grilled Fish with Pepper Salsa

2 Servings

Serving Size: 1 fish steak and 2/3 cup salsa each

Ingredients:

  • 2-5 ounce fresh or frozen fish steaks, cut 3/4- to 1-inch thick
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon finely shredded lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon salt
  • 3/4 cup chopped, seeded tomato
  • 1/2 cup chopped yellow or orange bell pepper
  • 1 scallion, thinly sliced
  • 2 teaspoons snipped fresh mint
  • Lemon wedges

Directions

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a large resealable plastic bag set in a shallow dish.

In a small bowl, combine crushed fennel seeds, the lemon zest, lemon juice, oil, 1/8 teaspoon of the crushed red pepper and the salt. Pour over fish in bag; turn to coat fish. Seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.

Meanwhile, for salsa:

In a small bowl, combine tomato, bell pepper, green onion, mint, and the remaining 1/8 teaspoon crushed red pepper. Set aside.

Drain fish, discarding marinade. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 10 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling.

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

You can also use a preheated stove top grill or grill pan; follow directions above.

Serve fish topped with salsa mixture and lemon wedges.

Quinoa

2 Servings

Serving Size 2/3 cup

Ingredients:

  • 1/4 cup quinoa, rinsed well and drained
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 3/4 cup reduced-sodium chicken broth
  • 1/3 cup chopped seeded cucumber
  • 1 large green onion, thinly sliced, or 3 tablespoons snipped fresh chives
  • 2 tablespoons snipped fresh basil

Directions:

In a small nonstick saucepan, cook quinoa and garlic in hot oil over medium heat for 3 minutes, stirring frequently.

Add broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat. Stir in cucumber, green onion, and snipped basil.

 

Berry Cheesecake Dessert

2 servings

Ingredients:

  • 1/4 cup fat-free cream cheese
  • 1/4 cup skim ricotta cheese
  • 4 ½ teaspoons sugar
  • 1/4 teaspoon finely shredded orange peel 
  • 2 teaspoons orange juice
  • 1 ½ cups sliced strawberries, raspberries, and/or blueberries
  • 2 gingersnaps or chocolate wafers, broken

Directions:

In a blender container or food processor bowl combine cream cheese, ricotta cheese, sugar, orange peel and orange juice. Cover and blend or process until smooth. Transfer to a small bowl; cover and refrigerate for 4 to 24 hours.

To serve, spoon the fruit into two dessert dishes. Top with the cream cheese mixture and sprinkle with the broken cookies

Menu Three

 

Wine-Glazed Steak

2 servings

Ingredients:

  • 1 boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
  • 2 teaspoons olive oil
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon honey

Directions:

Trim fat from steak; cut steak into two equal portions. In a medium skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired temperature (145 degrees F for medium-rare or 160 degrees F. for medium), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks two dinner plates; keep warm.

Add mushrooms, garlic, and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce, and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.

Roasted Carrots

2 Servings

Ingredients:

  • 6-8 slender carrots, trimmed, scrubbed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely grated orange peel
  • 3 tablespoons fresh orange juice
  • 1 tablespoons honey
  • Sea salt and freshly cracked black pepper

Directions:

Preheat oven to 400°F. Arrange carrots in single layer in a small baking pan. Add olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 20 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Divide carrots and transfer them and any juices to the dinner plates with the steak.

 

Cucumber Radish Slaw

2 Servings

Serving Size: 3/4 cup

Ingredients:

  • 1 tablespoon cider vinegar
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon sugar or sugar substitute equivalent to 1/4 teaspoon sugar
  • Dash salt
  • Dash ground black pepper
  • 1/4 of a medium English cucumber, thinly sliced (1 cup)
  • 1/2 cup radishes, trimmed and thinly sliced
  • 1/4 of a medium red bell pepper, seeded and thinly sliced
  • 1 tablespoon finely chopped green onion

Directions:

1. In a medium bowl, whisk together vinegar, olive oil, sugar, salt, and black pepper. Add cucumber, radishes, sweet pepper, and green onion. Toss to coat. Serve immediately or cover and chill for up to 2 hours.

Roasted Mangoes with Brown Sugar Topping

2 servings

Ingredients:

  • 1 medium ripe mango, halved lengthwise and pitted
  • 1 tablespoons brown sugar
  • 1 tablespoons flaked coconut
  • 1 teaspoons finely shredded orange peel
  • 1 teaspoons finely chopped crystallized ginger

Directions:

Place mango halves in a small baking dish. Combine brown sugar, coconut, orange peel, and crystallized ginger in a small mixing bowl. Sprinkle over mango halves.

Bake in a 425 degree F. oven about 10 minutes or until mangoes are hot, and topping just begins to brown.

Vegetarian Entree Option

Substitute this entree for any of the entrees above.

 black bean burger - saveur.com

Spicy Black Bean Burgers

2 Servings

Ingredients:

  • 1 15- to 16-ounce can black beans, rinsed, drained
  • 1/3 cup chopped red onion
  • 1/3 cup dry bread crumbs
  • 1/4 cup grated carrot
  • 2 tablespoons plus extra salsa, recipe below
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 2 whole wheat hamburger buns, optional

Directions:

Using a fork, mash half of the beans in medium bowl. Mix the remaining beans, onion, carrot, bread crumbs, 2 tablespoons salsa, oregano and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Preheat broiler. Brush broiler rack or pan with oil. Broil burgers until heated through, about 3 minutes per side.. Spoon 1/4 cup salsa over each. Serve in a hamburger bun, if desired.

Homemade Tomato Salsa

Makes 3 cups

 Ingredients:

  • 2 medium sized fresh tomatoes (from 1 lb to 1 1/4 lb), stems removed, finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
  • 1 serano chili pepper (stems, ribs, seeds removed), finely diced
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • 1/2 teaspoon dried oregano

Directions:

Chop 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use surgical gloves or a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies and the oregano

Let sit for an hour for the flavors to combine.

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Posted by in apples, Beans, Beef, beets, berries, carrots, cobbler, cranberry, cucumbers, Desserts, Dinner, Fish, Grains, Healthy Italian Cooking, mangoes, mushrooms, peppers, quinoa, Salad, scallops Tags:

2 comments

Something Different For Breakfast !

January 17, 2013

We’ve all heard the old saying that breakfast is the most important meal of the day, but do you know why? Breakfast is literally just that, breaking the fast that your body is in from the night before.The consumption of an early morning meal increases the metabolic rate (how fast you burn calories) and kick starts your body into gear, telling it what to expect the rest of the day. If you don’t eat breakfast, your body doesn’t process your next meal as quickly and tries to hold onto those nutrients. Since your body didn’t get any morning fuel, it tries to hold onto the afternoon meal as long as possible — instead of burning it right away.

Studies have shown that weight loss can be more difficult and weight gain more prevalent in folks who opt out on the morning meal. Those who skip breakfast have a tendency to consume more food than usual the next chance they get to grab a bite to eat and also have a higher tendency to snack on high-calorie foods to keep from feeling hungry.

If you don’t like breakfast foods, don’t eat them! Try leftovers, soup, a sandwich, or lean meats in the morning. Many cultures serve rice and vegetables as a breakfast meal.

Breakfast should include a healthy source of protein and plenty of fiber; that combination will help satisfy your hunger and will keep you feeling full until lunch time. The protein can come from low-fat meat, low-fat dairy products, or nuts and nut butters. Eggs are also a good source of protein. They’re also high in saturated fats, but one egg only has about 75 calories and they’re quite satiating, so it can help keep the hunger pangs away. High-fiber foods include fruits, vegetables and whole grains.

There is no harm in switching from your traditional breakfast, as long as you are going to get the proper nutritional value, you can try eating something different to start off your day. Try out something tempting and appetizing like some of these recipes listed below.

Breakfast Mini Pizzas                                                                                                                                     

1 serving

IngredientsMini Breakfast Pizzas

  • 1 large egg, beaten
  • 2 tablespoons marinara sauce
  • 1 whole-wheat English muffin, split and toasted
  • 2 tablespoons shredded reduced fat Italian cheese blend, such as Sargento
  • 2 slices turkey pepperoni or Applegate Farms nitrate free pepperoni (optional)

Directions:

Preheat broiler or toaster oven.

Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes. Spread marinara sauce on English muffin halves. Top each muffin half with scrambled egg, pepperoni (if using) and cheese. Broil until the cheese is melted, 1 to 3 minutes.

Berry Smoothie

3 servings, 1 cup each                                                                                                                                                                                      

Ingredients

  • 1 1/4 cups orange juiceMixed Berry Smoothie Recipe
  • 1 banana
  • 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon sugar, or 1/2 tablespoon Truvia or Domino Light
  • Berries for garnish

Directions:

Combine orange juice, banana, berries, yogurt and sugar in a blender; cover and blend until creamy. Garnish with berries and serve.

Stuffed Italian Toast

Makes 8 sandwiches

Filling:

  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 cups loosely packed fresh baby spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon finely grated lemon rind (from 1 small lemon)
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • Salt and pepper                                                                                                                                                                                                                                                                    

bfd_Italianfrenchtoast

Toast:

  • 1 loaf hearty whole grain Italian bread, cut into 16 – 3/4-inch-thick slices
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup salt
  • 1-2 tablespoons extra-virgin olive oil, divided
  • Warm marinara sauce

Directions:

For the filling, heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1 to 2 minutes. Let cool, then coarsely chop.

In a small bowl, combine chopped spinach mixture, ricotta, Parmesan, lemon zest, basil, and oregano. Season to taste with salt and pepper.

Spread one bread slice with 2 tablespoons of filling, top with another slice of bread and press closed. Repeat with remaining bread to make 8 sandwiches in all.

Whisk together eggs, milk, salt, and garlic powder in a shallow baking dish.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Working with 1 sandwich at a time, quickly dip into egg mixture, turning to coat both sides. Add to hot oil. Repeat with 3 more slices, taking care not to overload pan. Cook for 3 minutes per side, or until golden brown. Remove from pan and keep warm.

Repeat with remaining oil (if needed) and 4 sandwiches.

Transfer to plates, spoon warm marinara sauce over top, and serve.

Yogurt-Zucchini Bread with Walnuts                                                                                                                   

Serve with a fruit salad

MAKES ONE 9-INCH LOAF

Ingredients:

  • 1 cup walnut halves (4 ounces)
  • 2 cups all-purpose flour or Eagle Brand Ultra Grain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar or sugar alternative
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup fat-free plain Greek yogurt
  • 1 cup coarsely grated zucchini (from about 1 medium zucchini)

Directions:

Preheat the oven to 325°F. Coat with cooking spray and flour a 9-by-4 1/2-inch metal loaf pan.

Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant.

Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt.

Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before unmolding and serving.

MAKE AHEAD:  The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.

Eggs Baked Over Sauteed Mushrooms and Spinach                                                                             

Servings: 4

Ingredients:

  • 1 tablespoon olive oil
  • 1 large leek, white and light green parts only, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
  • 1/2 teaspoon salt
  • 1/4 cup dry red wine
  • 5 ounces baby spinach
  • Freshly ground pepper
  • 4 large eggs
  • 4 slices of whole-grain toast

Directions:

Preheat the oven to 350°F.

In a deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter, garlic and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes.

Uncover and add the salt and red wine and cook over moderately high heat, stirring, until the liquid is reduced, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with pepper.

Coat four 1-cup ramekins or small gratin dishes with cooking spray. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each.

Place the ramekins in the oven and bake for 10 to 12 minutes, until the eggs are set.  Let stand for 2 minutes; serve with the toasts.

Crepes with Sweet Yogurt and Raspberry-Apricot Sauce                                                                                

Makes 8 servings

  • 3 large eggs
  • 1 1/4 cups milk
  • Pinch of salt
  • 1 cup all-purpose flour or Eagle Brand Ultra Grain flour
  • 2-3 tablespoons unsalted butter, melted
  • 1/4 cup apricot preserves, low sugar, if available
  • 1/2 cup frozen raspberries
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups plain Greek-style yogurt (not fat free)
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon pure vanilla extract

Directions:

In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended. Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter. Let the crepe batter stand at room temperature for about 20 minutes.

In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.

In a bowl, mix the yogurt with the brown sugar and vanilla.

Heat a 10-inch crepe pan or nonstick skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 cup of the crepe batter and immediately rotate the pan to evenly coat the bottom. Cook the crepe until lightly browned on the bottom, about 45 seconds. Flip the crepe and cook until brown dots appear on the other side, about 15 seconds longer.

See post on how to make crepes:

http://jovinacooksitalian.com/2012/12/27/new-years-eve-party-time/

Transfer the crepe to a large plate covered with parchment paper.

Continue making crepes with the remaining batter, brushing the pan with the remaining melted butter as needed. Place a sheet of wax paper in between each cooked crepe.

To Assemble Crepes: Spoon 3 tablespoons of the yogurt mixture onto each crepe and roll them up.

Transfer to individual serving plates. Spoon the raspberry-apricot sauce on top and serve.

MAKE AHEAD : The crepes can be made ahead and stacked, then rewarmed in a microwave oven for about 20 seconds.

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New Year’s Day Brunch

December 28, 2012

How is New Year’s Day Celebrated Around the World?

Celebrating New Year’s Day is one of the oldest customs around the world. Ringing church bells, tooting horns and ear-piercing shrieks echo throughout the world on this holiday. Since this festival marks the beginning of the year, New Year’s Day is thought of as a perfect time for a “clean start”, so people worldwide resolve to act better in the year just beginning than in the year just ended. Many New Year’s traditions are similar, but some are different. Here are some interesting customs, past and present, around the world.

In the United States, New Year’s Day is observed on January 1st and, for many, it is a day of recovery from the New Year’s Eve celebrations the previous night. In some towns and cities, parades are held and special football games are played. The birth of the first baby in the New Year is often celebrated with gifts to his or her parents and appearances in local newspapers and on local news shows. Many people make New Year’s resolutions. These are usually promises to themselves that they will improve something in their own lives. Common New Year’s resolutions are to stop smoking or drinking alcohol, to lose weight, exercise more or to live a healthier lifestyle.

People in China celebrate this holiday for several weeks between January 17th. and February 19th., at the time of the new moon. The Chinese called this time of feasting and celebrations Yuan Tan. Lanterns illuminate the streets as the Chinese use thousands of lanterns “to light the way” for the New Year. The Chinese believe that evil spirits roam the earth at the New Year, so they let off firecrackers to scare off the spirits and seal their windows and doors with paper to keep the evil demons out.

In Scotland, the New Year is called Hogmanay. In many of the villages barrels of tar are set afire and then rolled down the streets. This ritual symbolizes that the old year is” burned up” and the new one is allowed to enter.

In Great Britain the custom of “first footing” is practiced. The first male visitor to the house, after midnight, is supposed to bring good luck. The man brings a gift of money, bread, or coal, to ensure the family will have plenty of these in the year to come. The first person must not be blond, red-haired, or a women, as these are supposed to be bad luck.

New Year’s Day is also the Festival of Saint Basil in Greece. Children leave their shoes by the fireside on New Year’s Day with the hope that Saint Basil, who was famous for his kindness, will come and fill their shoes with gifts.

The Jewish New Year is called Rosh Hashanah. It is a holy time when Jews recall the things they have done wrong in the past and then promise to do better in the future. Special services are held in the synagogues, children are given new clothes and bread loaves are baked to remind people of harvest time.

The Indian New Year’s Day begins with a festival of lights called Diwali. Cards and gifts are exchanged and people finish off any uncompleted work.

Iran’s New Year’s Day, which is in March, celebrates not only the beginning of the new year according to the solar calendar, but also bahar, “the beginning of spring.”

On New Year’s Day in Japan, everyone gets dressed in their new clothes and homes are decorated with pine branches and bamboo–symbols of long life.

The French New Year is “Jour des Etrennes”, or Day of New Year’s Presents. Dinner parties are held for the entire family, where presents are exchanged.

In other European countries such as Italy, Portugal and the Netherlands, families start the New Year by first attending church services. Afterwards, they visit friends and relatives. In Italy boys and girls receive gifts of money on New Year’s Day. Some very old and popular customs in Italian history include:

Throwing pots, pans, and clothes out of the window to let go of the past and move toward the future.

Light a Christmas log before New Year’s Day to turn away evil spirits (who don’t like fire) and invite the Virgin Mary to warm the newborn Jesus.

Wearing red underwear for good luck.

 

It is fun to entertain your friends and family on New Year’s Day. It is a day of new beginnings, a return to normalcy after the craziness of the holidays, and it holds all of the hope and possibilities for the coming year. To make things as simple as possible, I suggest a New Year’s Day Brunch as a low stress, comfortable way to celebrate with friends and family. Plan a casual and comfortable party filled with delicious breakfast type foods, that can be prepared ahead of time and heated before serving.

The breads can be baked several days ahead or even frozen. The quiches can be baked a day ahead and reheated in a moderate oven. Depending on the number of people you are entertaining, you may need to make double the amount of quiches.The fruit salad can be made a day ahead and chilled.

Brunch Menu:

Bloody Marys

Fresh Fruit Salad

Zucchini, Tomato, and Swiss Cheese Pie

Mushroom Bacon Potato Crust Quiche

Banana-Chocolate Chip Muffins

Maple Nut Scones

Pot of Coffee

Christmas Cookies

 

 

Bloody Marys

Serves: 6 servings

Ingredients

  • 6 limes, juiced
  • 1 tablespoon celery seeds
  • 3 tablespoons grated fresh or prepared horseradish
  • 2 quarts tomato juice, chilled
  • 2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups vodka, chilled in the freezer
  • Celery stalks, for serving
  • Cucumber spears, for serving
  • Handful fresh parsley stalks, for garnish

Directions

Combine the lime juice, celery seed, and horseradish in a pitcher. Stir the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.

Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the bloody mary mix and stir well.  Add celery, cucumber and parsley to each glass and serve.

 

Fresh Fruit Salad

8 servings

Ingredients

  • 2 cantaloupe melons cut into chunks
  • 1 honeydew melon cut into chunks
  • 3-4 kiwi, cut into slices
  • 1 bunch grapes, halved
  • 2 pineapple (cut into chunks)
  • 2 quarts strawberries (tops removed)
  • 1/2 cup orange juice

Combine fruit in large serving bowl. Drizzle in orange juice.

 

Zucchini, Tomato, and Swiss Cheese Pie

Ingredients:

  • 1 tablespoon unsalted butter, room temperature
  • 1/4 cup bread crumbs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium tomatoes, seeded and diced
  • 3 medium zucchini, quartered lengthwise and thinly sliced
  • 1 teaspoon fennel seed
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 large eggs
  • 1/3 cup milk
  • 1/4 pound grated Swiss or mozzarella cheese
  • 3 tablespoons grated fresh Parmesan cheese

Directions:

Preheat oven to 375º F. Spread the 1 tablespoon butter on the bottom and sides of a 9 inch pie plate, then sprinkle the bread crumbs all over the sides and bottom. Allow whatever loose crumbs are left to just sit on the bottom.

Heat a large skillet over medium heat. Add the olive oil and the onion. Sauté until translucent, then add the garlic and sauté for another 3 minutes.

Stir in the diced tomatoes and sauté another 5 minutes. Raise the heat to high. Mix in the zucchini, fennel seed, salt and pepper. Cook about 5 minutes more. Remove the pan from the heat and cool 5 minutes. (The recipe may be prepared in advance to this point and chilled up to 24 hours. Bring to room temperature before proceeding.)

Beat the eggs in a large bowl. Stir in the milk, then mix in the zucchini mixture. Pour half into the prepared pie plate, top with the Swiss cheese, then pour on the remaining vegetable mixture. Sprinkle the Parmesan cheese all over the top.

Bake 30 minutes, or until a knife inserted in the center comes out clean and the top is golden brown. Let sit 10 minutes before cutting.

Mushroom Bacon Potato Crust Quiche

CRUST

  • 1/2 cup grated onion
  • 1 teaspoon salt
  • 1 teaspoon dry thyme
  • 1/4 cup unbleached All-Purpose Flour
  • 1 1/2 pounds Idaho potatoes, peeled
  • Olive oil for brushing crust

FILLING

  • 2 tablespoons olive oil
  • 2 1/2 cups (1 large) leek, sliced, washed, and drained
  • 4 cups sliced mushrooms
  • Salt and pepper to taste
  • 1 cup grated Fontina or Swiss cheese
  • 5 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon Worcestershire sauce
  • 5-6 slices Canadian bacon or ham

 Directions:

Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan.

Set up a strainer over a bowl.

Grate the onions into the strainer and drain for 10 minutes, pressing out the extra liquid.

When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.

Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.

Pat the mixture into the prepared pan bottom and up the sides.

After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.

While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid. Season with salt and pepper to taste.

Cover the baked crust bottom with Canadian bacon. Spread the vegetables over the bacon and sprinkle the cheese evenly on top.

Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the center is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.

 

Banana-Chocolate Chip Muffins

Ingredients:

  • 1 2/3 cups white whole wheat flour
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup egg substitute
  • 1/4 cup canola oil
  • 1/4 cup fat-free (skim) milk
  • 1 teaspoon vanilla
  • 1/2 cup semisweet chocolate chips

Directions:

Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon and salt.

In medium bowl, beat bananas, egg substitute, oil, milk and vanilla with a fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.

Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.

Makes 12 muffins


Maple Nut Scones

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, cut into small cubes
  • 1/2 cup pecans or walnuts
  • 1/2 cup quick cooking oats
  • 1/2 cup maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the Topping

  • 3 tablespoons butter, melted
  • 1/4 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup quick cooking oats

Directions

Preheat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper.

In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the pecans and oats.

Form a well in the dry ingredients and pour in the syrup, milk, and extract. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.)

Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into six wedges and place them on the prepared baking sheet.

Mix the 1/4 cup oats and the 1/4 cup brown sugar together. Melt the 3 tablespoons of butter and brush on the scone wedges. Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.

 

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New Year’s Eve – Party Time

December 27, 2012

The most commonly sung song on New Year’s eve, “Auld Lang Syne” is an old Scottish song that was first published by the poet, Robert Burns, in the 1796 edition of the book, Scots Musical Museum. Burns transcribed it (and made some refinements to the lyrics) after he heard it sung by an old man from the Ayrshire area of Scotland, Burns’s homeland.

But it was bandleader Guy Lombardo, who popularized the song and turned it into a New Year’s tradition. Lombardo first heard “Auld Lang Syne” in his hometown of London, Ontario, where it was sung by Scottish immigrants. When he and his brothers formed the famous dance band, Guy Lombardo and His Royal Canadians, the song became one of their standards. Lombardo played the song at midnight at a New Year’s eve party at the Roosevelt Hotel in New York City in 1929 and a tradition was born. After that, Lombardo’s version of the song was played every New Year’s eve from the 1930s until 1976 at the Waldorf Astoria. In the first years it was broadcast on radio, and then on television. The song became such a New Year’s tradition that Life magazine wrote, “if Lombardo failed to play Auld Lang Syne, the American public would not believe that the new year had really arrived.”

Probably the most famous tradition in the United States is the dropping of the New Year ball in Times Square, New York City. Thousands gather to watch the ball make its one-minute descent, arriving exactly at midnight. The tradition first began in 1907. The original ball was made of iron and wood; the current ball is made of Waterford Crystal, weighs 1,070 pounds and is six feet in diameter.

A traditional southern New Year’s dish is Hoppin’ John—black eyed peas and ham hocks. An old saying goes, “Eat peas on New Year’s day to have plenty of everything the rest of the year.”

Another American tradition is the Rose Bowl in Pasadena, California. The Tournament of Roses parade that precedes the football game on New Year’s day is made up of elaborate and inventive floats. The first parade was held in 1886.

A common symbol of New Year’s is the Baby New Year. This is often a white male baby dressed in a diaper, a hat and a sash. The year he represents is printed on his sash. According to mythology, Baby New Year grows up and ages in a single year. At the end of the year he is an old man and hands his role over to the next Baby New Year. Other symbols of New Year’s are spectacular fireworks exploding over landmarks and clocks striking midnight as the year begins.

Entertain At Home

Invite a few close friends to ring in the New Year with an easy, intimate party at home. Champagne is the classic New Year’s Eve beverage, but this year you can change things up by making fruity cocktails with that bottle of bubbly

The wonderful wafer-thin pancakes, called crepes, fill a niche in contemporary dining. Made with light sauces and fillings, they suit today’s desire for healthy fare. Crepe refers both to the individual pancake and the filled creation. Fast to assemble and filled by a variety of savory fillings – fresh vegetables and herbs, seafood, poultry, and meat crepes can serve as appetizers, first courses, and entrées. Filled with seasonal fruit, souffles, sauces, sorbets, or ice cream, they become sumptuous desserts.

Crepes are ideal to make ahead, refrigerate or freeze and fill later for a party or informal gathering. They are easy, dramatic, and fun to serve. They can be prepared early on the day of the party or let guests spoon on their own fillings.

 

Basic Crepe Recipe

  • 1 1/2 cups whole milk
  • 1/2 cup water
  • 6 tablespoons butter, melted
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • Oil for the pan

Cooking Instructions for the Crepes:

1. Whisk together the flour and salt in a medium-sized bowl.

2. Make a well in the center of the mixture and pour in the milk and water. Whisk the milk and water into the flour mixture until the batter is smooth and well blended.

3. Whisk in the eggs and melted butter until blended.

4. Strain the batter through a sieve into another medium-sized bowl. Cover with plastic wrap and refrigerate for at least 2 hours to give the batter time to rest.

5. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly brush the pan with olive oil.

6. Ladle about 1/4 cup of the batter into the skillet and tilt the pan in all directions to evenly coat the bottom.

 

 

7. Cook the crepes for about 30 seconds or until the bottom is lightly brown. Loosen the edges with a spatula and flip the crepe over.

 

8. Cook the underside for 10 to 15 seconds or until it is set, dry and browned in spots.

 

9. Slide the crepe onto a flat plate and cover with a piece of wax paper.

 

10. Repeat with the remaining batter, brushing the pan with more oil as needed, and stacking the crepes between wax paper. The crepes may be made up to 3 days ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before using.

Smoked Salmon and Cream Cheese Crepes

Servings: 8

Crepes

Filling                                                                                                                                                                                                                       

  • 8 ounces cream cheese, softened
  • 2 tablespoons lemon zest
  • 1 medium shallot, minced
  • 1/4 cup capers, rinsed and chopped
  • 1 tablespoon minced dill
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1/2 pound sliced smoked salmon

Salad

  • 3 cups baby spinach (3 ounces)
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 2 plum tomatoes, thinly sliced and quartered

Directions:

Make crepes and set aside.

In a bowl blend the cream cheese, lemon zest, shallot, capers, dill and salt and season with pepper.

Fold each crepe in half. Spread about 2 tablespoons of the cream cheese mixture vertically down the center of each crepe. Lay the salmon over the cream cheese. Fold one side of the crepe over the filling, roll to close and serve.

In a medium bowl, toss the spinach with the olive oil and balsamic vinegar and add in the tomatoes. Season with salt and pepper. Serve on the side of the salmon crepes.

Mushroom, Spinach & Cheese Crepes

Yield: 12 crepes

Ingredients

Crepes

  • 3 tablespoons extra virgin olive oil
  • 1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced ( about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 garlic cloves, finely chopped
  • salt & pepper, to taste
  • 1 (10 ounce) packages fresh spinach, washed, stemmed and coarsely chopped
  • 5 ounces cream cheese, cut into small cubes
  • 2 cups mozzarella cheese, shredded

Directions

Make crepes and set aside.

Preheat oven to 350°F.

Heat the oil in a large skillet. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.

Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.

Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.

Uncover & add the cream cheese, stirring until melted.

Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13×9 baking dish. Sprinkle with mozzarella cheese.

Cover pan with foil and heat until cheese melts, about 15 minutes.

Serve warm with sliced tomatoes and red onions.

Ham and Asparagus Crepes with Parmesan Cheese                                                                               

Make crepes and set aside.

Ingredients

Filling

  • 1 tablespoon olive oil
  • 1 to 1 1/2 cups diced or thinly sliced ham
  • 18 to 24 spears of asparagus
  • Salt and freshly ground black pepper

Sauce

  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped red bell pepper, optional
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons fresh chopped parsley
  • 1 cup fresh shredded Parmesan cheese, or about 1/2 cup if finely grated
  • More Parmesan cheese for topping

Filling:

Cut ham into small dice or slice thinly.

Heat oven to 500° F.

Toss asparagus with olive oil to coat thoroughly. Arrange in a single layer in a shallow baking pan; roast for 10 minutes. Remove and let the spears cool.

Sauce:

In a medium saucepan, saute the onion in butter until tender. Add the garlic and chopped red bell pepper and saute for 1 minute longer. Stir in flour until blended. Gradually add the milk, stirring constantly. Add 1/2 teaspoon salt, the pepper, parsley, and the shredded Parmesan cheese. Continue cooking, stirring, until thickened.

Grease a 13 x 9-inch baking dish. Heat oven to 350° F.

Place a crepe on a plate. Arrange ham and 3 to 4 spears of asparagus on the center of the crepe. Spoon about 2 tablespoons of sauce over the ham and asparagus; roll up or fold as desired. Arrange in the prepared baking dish; pour remaining sauce over the filled crepes. Sprinkle with more shredded Parmesan cheese. Bake until hot and bubbly. Serve with tossed salad.

 

Champagne CocktailsClassic champagne cocktail

Classic Champagne Cocktail

Makes 1

Ingredients

  • 3 drops bitters
  • 1 sugar cube
  • 1 ounce Cognac
  • 4 ounces chilled Champagne

Directions

Drop bitters onto sugar cube; let soak in. Place sugar cube in a Champagne flute. Add Cognac, and top with Champagne.

Champagne Punch

Serves 6

Ingredients

  • 1 thinly sliced peach
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/4 cup fresh lemon juice
  • 1/3 cup Simple Sugar Syrup, see recipe below
  • 1 bottle champagne or other sparkling white wine

Directions

In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne or other sparkling white wine.

Simple Syrup

Ingredients:

  • 2 parts sugar
  • 1 part water

Bring the water to a boil.

Dissolve the sugar into the boiling water, stirring constantly.

Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)

Allow to cool completely and thicken, then bottle.

 

Lavender Champagne

Serves 16

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon dried lavender
  • 4 bottles (750 mL) dry Champagne or sparkling wine, chilled
  • Fresh lavender sprigs, for garnish

Directions

Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month).

Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig.

Blood Orange Champagne Cocktail                                                                                                                     

Serves 10 to 12

Ingredients

  • 2 1/4 cups freshly squeezed or frozen blood-orange juice or regular orange juice
  • 2 750-ml bottles champagne, chilled

Directions

Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.

 

Ginger Sparkler

Serves 8

Ingredients

  • 2 teaspoons finely grated peeled fresh ginger
  • 1/2 cup sugar
  • 1 bottle (750 ml) dry sparkling wine, such as Cava, Prosecco, or Champagne

Directions

Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)

Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.

 

Do You know the lyrics?

Print it off for your guests.

“Auld Lang Syne”

 

For auld lang syne, my dear,

For auld lang syne,

We’ll tak a cup of kindness yet,

For auld lang syne!

 

And surely ye’ll be your pint-stowp,

And surely I’ll be mine,

And we’ll tak a cup o kindness yet,

For auld lang syne!

 

We twa hae run about the braes,

And pou’d the gowans fine,

But we’ve wander’d monie a weary fit,

Sin auld lang syne.

 

We twa hae paidl’d in the burn,

Frae morning sun till dine,

But seas between us braid hae roar’d

Sin auld lang syne.

 

And there’s a hand my trusty fiere,

And gie’s a hand o thine,

And we’ll tak a right guid-willie waught,

For auld lang syne.

 

 

 

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