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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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Italian Spring Soups

March 27, 2013

This time of year is perfect for lighter soups that showcase the flavors of seasonal vegetables. Taste isn’t the only reason for cooking up a big pot of spring soup. It can save you money, too. In a study published in the American Journal of Clinical Nutrition, Cornell University scientists found that the cost per serving is usually lower for in season fresh food than for processed food. Further, a recent USDA Economic Research Service analysis found that fresh seasonal produce costs 12 to 18 cents per serving on average. Eating in-season fruits and vegetables will also provide you countless health benefits, thanks to an almost endless variety of nutrients.

Italians enjoy food in its most straightforward state—no fuss, just real ingredients in their purest form, allowing for the integrity the of the ingredients to shine. They also use the time of year as their guide and work with products available, visiting their local grocers or farmer’s markets to see what is fresh. The delicate flavors in these soups are a direct reflection of the new beginnings taking place around us in our environment. Sometimes the most effortless dish makes for the most appetizing meal.

These soups provide the perfect way to incorporate spring’s most green ingredients: peas, asparagus and artichokes, to name a few. All great soups start with the basics- carrots, onions and celery- with variations like shallots, leeks, garlic and even fennel. The goal of a great soup is to build upon the basics to create a wonderful and balanced set of flavors, which can take hours or just 30 minutes. When making Italian soups, it’s best to start with traditional ingredients and then add your own personal flair to achieve something new and unique. Soups are a great way to showcase your individuality and taste.

The first two soup recipes below are two of my favorites for this time of year and I make them on a regular basis. The last group of soups are ones that I adapted from the cookbook,The Glorious Soups and Stews of Italy by Domenica Marchetti, Chronicle Books, 2006. They are great examples of the kinds of soups made in Italy and in Italian American homes, that utilize all the wonderful springtime produce that are found in markets this time of year. I have changed some of the ingredients and some of the techniques to suit my family’s palate.

Broccoli Leek Soup                                                      

Ingredients:

  • 1 1/2-pounds fresh broccoli
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 1 medium baking potato, peeled and cut into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 3 cups low-sodium chicken or vegetable broth
  • 3/4 teaspoon salt
  • Pinch of freshly ground pepper
  • 1/4 cup half-and-half
  • 1/4 cup snipped chives

Directions:

Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.” Break or cut the florets into small pieces. Reserve stems and florets separately.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened, about 3 minutes. Add broccoli stems, potato and garlic and cook 2 to 3 minutes. Add 3 cups broth, salt and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Puree soup with an immersion blender until smooth. Return soup to the heat; add florets; bring to a boil and simmer 5 minutes. Add half-and-half and chives and reheat on low briefly.

4 servings

Spring Chicken & Barley Soup

Yield: 10 cups

Ingredients:

  • 2 medium-sized boneless, skinless chicken breasts (approximately 1 lb, sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves of garlic, chopped finely
  • 1 small onion, chopped finely
  • 1 large potato, peeled and cubed
  • 1 large carrot, peeled and cut into 1/4-inch dice
  • 3 stalks of celery, chopped into 1/4-inch pieces
  • 1 fennel bulb, trimmed and diced
  • 8 ounces mushrooms, sliced
  • 1 large tomato, chopped into 1/4-inch pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup pearled barley
  • 2 quarts low-sodium organic chicken stock
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • Chopped fresh Italian parsley for garnish

Directions:

Place barley in a bowl with just enough water to cover it.

Heat olive oil on medium heat in an 8-quart stockpot.

Add the chopped onion and garlic to the olive oil, cooking for 5 minutes.

Add the chicken to stockpot, along with the salt and black pepper. Brown for 5 minutes.

Add the chicken stock, vegetables and spices to the pot.

Drain the water from the barley. Add the barley to the soup.

Bring to a boil and turn the heat to medium. Cook for 30 minutes or until the vegetables are just tender.

Pour into serving bowls and garnish with parsley.

Rice And Lettuce Soup

Rice And Lettuce Soup

Use a variety of lettuces for a mix of colors and textures, especially radicchio. The greens lose their bright hue when you cook them, taking on muted, earthy tones. If you want to perk up the color, gently stir in another handful or two of spinach during the last few minutes of cooking. Adding a small rind of Parmigiano while the soup is simmering boosts the flavor of the broth.

Makes 6 servings

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 carrot, peeled and finely chopped (1/2 cup)
  • 1 rib celery, trimmed and finely chopped (1/2 cup)
  • 1 small yellow onion, finely chopped (1 cup)
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 small head butter lettuce, washed, trimmed and shredded
  • 1 small head romaine lettuce, washed, trimmed and shredded
  • 1 small head radicchio or escarole, washed, trimmed and shredded
  • 3 to 4 cups baby spinach leaves, washed
  • 6 cups homemade chicken broth or low-sodium commercial chicken broth
  • 1 small piece of Parmigiano-Reggiano rind (optional)
  • 1 cup Arborio or other risotto rice
  • Freshly ground black pepper
  • 1 cup thinly shaved or freshly grated Parmigiano-Reggiano cheese

Directions:

In a Dutch oven or other heavy-bottomed pot with a lid, heat the butter and oil over medium heat. When the butter has melted and begins to sizzle, stir in the carrot, celery, onion and parsley, and saute for about 10 minutes, or until the vegetables have begun to soften and the onion is translucent. Season with salt and then stir in the butter and romaine lettuces, radicchio and spinach, tossing the greens so that they are well-coated with the other ingredients. Cook, stirring from time to time, for 5 minutes or so, just until the greens have wilted.

Pour in the broth and add the Parmigiano rind. Bring the broth to a gentle simmer. Stir in the rice, raise the heat to medium-high and bring the soup to a boil. Reduce the heat to low, cover and let the soup simmer gently for 15 to 18 minutes, or until the rice is cooked. Taste and season with additional salt if necessary and a generous grinding of black pepper. Stir in 1/2 cup of the shaved or grated Parmigiano cheese.

Ladle the soup into a serving tureen or into individual bowls. Garnish with a drizzle of olive oil and the remaining cheese.

Shepherd's Soup

Shepherd’s Soup

This recipe is Sardinian based and uses tender vegetables and broken spaghetti in a simmered milk-based broth. In Italy, this soup is made with fresh sheep’s milk or goat’s milk.

Makes 4 servings

Ingredients:

  • 4 cups whole milk
  • 2 cups water
  • 2 teaspoons kosher or sea salt, or to taste
  • 2 cups cut-up thin green beans (1-inch pieces)
  • 7 baby carrots (3 to 4 inches long), halved lengthwise
  • 1 pound baby yellow or new potatoes, scrubbed clean and halved or quartered (about 2 cups)
  • 1 1/4 cups broken spaghetti (1-inch pieces)
  • 1/2 cup fresh or frozen peas
  • 1 cup freshly grated pecorino Romano cheese, plus more for garnish
  • Freshly ground black pepper

Directions:

In a medium Dutch oven or heavy-bottomed pot, combine the milk and water and bring almost to a boil over medium-high heat (do not let the liquid boil over). Stir in the salt, green beans and carrots, reduce the heat to medium, and cook at a bare simmer for 3 to 5 minutes, until the vegetables start to turn tender. Add the potatoes and cook for another 3 to 5 minutes, until they are just starting to soften. Stir in the pasta and simmer gently for 15 minutes, or until the pasta is al dente. Stir in the peas and cook for 2 to 3 minutes if using frozen, or slightly longer if using fresh, or until they are tender but still bright green.

While the peas are cooking, put the cheese in a small bowl and add a few spoonfuls of the milky broth. Stir the cheese and hot broth together to make a thin paste and stir this paste into the soup until fully incorporated. Add a generous grinding of pepper and stir gently but thoroughly.

To serve, ladle the soup into bowls and garnish with an additional sprinkle of cheese.

Creamy Asparagus Soup

Tender green asparagus, spring onions and fennel combine in this for a typical spring. Adding pearled barley to the mix gives it a little more substance. Accompany the soup with country bread for a one-dish supper.

Makes 6 servings

Ingredients:

  • 6 cups water
  • Kosher or sea salt
  • 1 cup pearled barley, rinsed
  • 2 pounds asparagus
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 spring onions, bulbs and tender white part of stalks sliced crosswise, about 1 cup
  • 1 fennel bulb, trimmed, quartered lengthwise and quarters thinly sliced crosswise
  • 2 tablespoons unbleached all-purpose flour
  • 6 cups homemade vegetable or chicken broth or low-sodium commercial broth, heated to a simmer
  • 6 sprigs fresh flat-leaf parsley
  • Freshly ground black pepper
  • 1 cup freshly grated pecorino Romano cheese

Directions:

Put the barley on to cook before you start the soup: In a large saucepan, combine the water and 1 teaspoon salt and bring to a boil over high heat. Slowly pour in the barley. Reduce the heat to medium, cover partially, and simmer for 30 to 45 minutes or until the barley is tender but still a bit chewy. It should not be mushy. Reduce the heat, if necessary, so that the barley cooks at a gentle, steady simmer. Drain the barley in a colander placed in the sink and let it sit for 10 minutes. Fluff with a fork and set aside.

While the barley is cooking, trim off the tough ends from the asparagus and discard them (or add them to the pot in which you are heating the broth to enhance its flavor; remove them before adding the broth to the soup).

Cut the asparagus stalks into 1-inch pieces. Set aside the tips. You should have about 4 1/2 cups asparagus pieces, not including the tips.

In a large Dutch oven or other heavy-bottomed pot, heat the oil and butter over medium heat. Add the spring onions and fennel, reduce the heat to medium-low and saute, stirring from time to time, for about 10 minutes, until the vegetables are softened.

Sprinkle the flour over the vegetables and stir vigorously to combine. Pour in 1 cup of the heated broth and stir for a minute or so to incorporate thoroughly.

Slowly pour in the remaining 5 cups of broth and add the asparagus pieces — except for the reserved tips — and the parsley sprigs. Increase the heat to medium and simmer for 15 to 20 minutes, until all the vegetables are tender. Remove from heat and let the soup cool for 10 minutes.

Using an immersion or standard blender, puree the soup until smooth.

Stir in the cooked barley and asparagus tips and heat gently over low heat. Season to taste with salt and pepper.

To serve the soup, stir in 3/4 cup of the cheese. Ladle the soup into a large serving bowl or tureen and top the remaining 1/4 cup cheese.

Sweet Pea Soup With Radish

Makes 4 servings

For the radish topping:

  • 3 to 4 radishes, cut into thin slivers or small dice (1 cup)
  • 1/2 cucumber, peeled, seeded and cut into thin slivers or small dice (1 cup)
  • 1/2 teaspoon coarse salt
  • 1 small spring onion (bulb only), thinly sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon sugar
  • Freshly ground black pepper

Directions:

Mix together the radish and cucumber with the coarse salt. Place the radish and cucumber in a small colander set over a bowl and let sit for 15 to 20 minutes. Gently squeeze out the excess liquid and pat vegetables dry with paper towels.

Transfer the radishes and cucumbers to a bowl and stir in the spring onion, oil, sugar and a grinding of pepper. Gently toss to combine. Cover the bowl and let sit at room temperature until serving time.

For the soup:

  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced spring onions or leeks (bulbs and tender parts of stalk)
  • 1 small sprig fresh marjoram
  • 1 small sprig fresh thyme
  • 3 to 4 cups homemade chicken or vegetable broth, or low-sodium commercial broth
  • 4 cups shelled peas (about 4 pounds in the pod) or 4 cups good quality frozen peas
  • 1/2 cup evaporated whole milk
  • 1/2 teaspoon kosher or sea salt, or to taste
  • Freshly ground black pepper
  • Mascarpone or ricotta cheese, for serving

Directions:

In a medium Dutch oven or other heavy-bottomed pot, heat the olive oil over medium heat. Stir in the spring onions and saute, stirring frequently, for 3 to 5 minutes, or until they have softened but are not browned. Add the marjoram and thyme and cook for 1 minute, stirring.

Pour in the broth, raise the heat to medium-high and bring to a simmer. Carefully tip in the peas and cook for 6 to 8 minutes for fresh peas; 3 to 4 minutes for frozen, or until they are just tender but still bright green. Take off the heat and remove and discard the sprigs of marjoram and thyme. Using an immersion blender or a standard blender, puree the soup until smooth.

Return the soup to medium heat and stir in the milk, salt and pepper to taste. Heat until just warmed through.

Ladle the soup into bowls and garnish with a dollop of mascarpone or ricotta cheese and top with a spoonful of radish mixture.

 

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Posted by in barley, broccoli, Cheese, Chicken, escarole, fennel, green beans, Healthy Italian Cooking, Italian Cuisine, Lettuce, onion, peas, potatoes, radicchio, radish, Rice, Soup, spinach, tomatoes, Vegetables Tags: , ,

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Have You Ever Tried Fava Beans?

March 18, 2013

Jack’s magic beans that grew overnight into a beanstalk were very probably fava beans or, as the English call them, broad beans. Americans, however, have been slow to appreciate this great tasting vegetable, even though, their flavor is smoother, sweeter and richer than most other beans.

But we may be undergoing a spring awakening.The pale green beans in the big floppy pods have been an early spring food in many countries for centuries. Favas — also known as Windsor beans, English beans, horse beans and pigeon beans — have long been a diet staple in Asia, the Middle East, South America, North Africa and Europe.

These ancient beans are one of the oldest cultivated plants and among the easiest to grow. They were the only beans Europeans ate before they discovered America and all its legumes. Explorers took American beans back to Europe and introduced the fava to America, which never really caught on.

After preparing them, you begin to understand why. This is a labor-intensive process. First, you string and shuck the beans, then parboil them so that the waxy coating can be removed. It is an afternoon event and, for Americans, not a great use of their time.

Unshelled, fresh favas look like giant, bumpy string beans. They are 5 to 7 inches long and lined with padding that looks like cotton batting. You don’t want to buy beans that are bulging out of the pod — which means they are probably old.

The beans have a buttery texture, a slight bitterness and a nutty flavor. Their fresh green color is a welcome sign of spring.

Fresh fava beans are purchased in the shell, so you’ll have to buy a lot more beans than you might think. One pound of un-peeled beans will give you roughly 1/3 cup of favas.

How to get to the bean:

  1. First, remove the beans from the pods (much like you would when shelling peas) by running a finger up the seam of the pod, splitting it open and removing the beans. There are about 4 to 5 beans per pod.
  2. At this point you’ll notice that the bean has a thick white skin around it which also needs to be peeled off. 
  3. To remove the second skin, there are two different methods. The first is to make a small slit with a knife along the edge of the bean to pop the bean out of its skin.
  4. The alternate, and more popular, method is to put the fava beans in boiling salted water to blanch for 30 seconds. Remove the beans from the boiling water and submerge them in ice cold water to stop the cooking process. This step softens the second skin, making it easier to remove.
  5. With your fingers, squeeze the bean out from its skin.
  6. Now, you can use the beans as directed in any recipe of your choice.

Fava beans have been a staple of Mediterranean and Middle Eastern cuisines for centuries and they are used in appetizers, omelets, salads, soups, dips, pasta dishes and casseroles. Many home cooks like to add favas to minestrone soup and favas can sometimes substitute for garbanzos in falafel patties.

I am most familiar with dried favas, which are greenish-brown and large compared to most beans and flat with a distinctive slim black eye. I often use these because fresh fava beans are not easy to find.

Dried Fava Beans

When You Can’t Find Fresh

Fresh fava beans have a short season, but they’re available in other forms to enjoy all year long.

Peeled frozen beans can be used in place of fresh, with slightly increased cooking times (follow the directions on the label).

Many people are familiar with dried favas and they are often imported from Italy. These are excellent for soup.

Canned or bottled favas are available in most supermarkets, but these tend to be the least favorable way to enjoy these beans. Often, the tough outer skin has not been removed and the beans can be high in sodium. If you use canned or bottled beans, be sure to rinse, drain and peel them, if necessary.

Favas are nutrition superheroes. They are high in fiber and iron and low in sodium and fat. They have no cholesterol but are high in protein.

Fava beans are popular in Italy.

They are often served as a first course spring salad with young sheep’s cheese tossed with olive oil, lemon juice, parsley and a little hot pepper. Next on the menu: could be fresh favas quickly sauteed with seafood and herbs or cooked fava beans pureed with cream and butter. Fava beans can be served simply boiled, mashed and spread on crostini, or added to spring stews and soups. They are often paired with artichokes or other spring vegetables such as peas and morels (mushrooms).

Italians credit the fava bean as a factor in saving Sicilians from starvation. Since then, the fava has been considered good luck. The myth of the fava bean began during the famine in Sicily, where the beans were used as fodder for cattle. To survive, the farmers prepared them for the table. Hence, they considered themselves lucky to have them.

Fava beans play a large role in the Sicilian tradition of the St. Joseph Table. which is held in March to honor the saint. They may be served in a frittata or in garlic sauce during this celebration. When dried, roasted and blessed, they become the very popular “lucky bean.” Legend has it that you will never be broke as long as you carry one. Some people believe that if you keep one in the pantry, there will always be food in the kitchen. The bean is also a symbol of fertility, since it grows well even in poor, rocky soil. Italians would carry a bean from a good crop to ensure a good crop the following year.

 Fava Bean Recipes:

Fresh Fava Bean and Pecorino Salad

Fava beans are a spring favorite in southern and central Italy. This salad, adapted from Patricia Wells’, Trattoria, (William Morrow 1993) is popular as a starter or as part of an antipasto spread. If you can only find a hard grating pecorino, use a soft goat cheese. If there are leftovers, saute the beans and cheese with a little oil in a small skillet. They are fragrant and delicious as a warm appetizer.
Makes 8 to 12 servings

Ingredients:

  • 2 pounds fresh unshelled fava beans (about 2 cups shelled beans)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried leaf oregano
  • 3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors
  • 1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste
  • 8 ounces soft sheep’s milk cheese such as a pecorino or a soft fresh goat’s milk cheese, cut in small cubes
  • Salt and freshly ground black pepper to taste

Directions:

Shell and parboil the beans as directed above in how to get at the bean.
In a medium bowl, combine all ingredients and toss to blend. Taste for seasoning.

Arugula and Fava-Bean Crostini

8 servings

Ingredients:

  • 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
  • 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
  • 3 tablespoons grated Pecorino Romano or Parmigiano-Reggiano cheese
  • 1/4 teaspoon grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 baguette
  • 1 garlic clove, halved crosswise
  • 16 mint leaves

Directions:

Preheat oven to 350°F with rack in middle.

Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins.

Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.

Cut 16 diagonal slices (1/3 inch thick) from baguette and put on a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.

Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.

Shrimp and Fava Beans with Thyme

Makes 2 entree servings or 4 appetizer servings

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • About 2 ounces firm, salty ham such as prosciutto, cut into tiny dice (about 1/3 cup)
  • 1/4 teaspoon minced garlic
  • 3/4 pound shrimp, shelled and deveined
  • 1 pound fresh, unshelled fava beans
  • 1 teaspoon minced fresh thyme
  • Salt and pepper, to taste

Directions:

Shell fava beans according to instructions above.

Heat oil and butter in skillet over moderate heat. Add ham and garlic and toss for a minute. Add shrimp, favas and thyme and toss just until shrimp turn pink.

Sprinkle with pepper and salt. Serve immediately.

Fava Bean and Pasta Soup from Sicily

Serves 4 to 5

Ingredients

  • 1 pound fresh, young fava beans
  • 1½ tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 ounces pancetta, chopped
  • 6 cups cold water
  • 1/4 pound linguine or spaghetti, broken into 1½-inch lengths
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons sea salt
  • Freshly ground black pepper

Directions:

Remove the beans from the pods, shell and pick off the little buds that appear on the side of the beans. (See photo above.)

Place the oil and onion in a large saucepan over low heat, cover, and cook for about 5 minutes, until the onion sweats.

Add the pancetta and saute for 8 to 10 minutes, until it begins to color. Add the water and bring to a boil. Add the beans and partially cover. Cook over medium-low heat for 30 to 40 minutes, until the beans are tender. The timing depends on the freshness of the beans.

When the favas are tender, stir in the pasta and cook until the texture is al dente, about 6-8 minutes or so, stirring now and then, to prevent the pasta from sticking together.

Remove from the heat, add basil, mint, parsley and salt and pepper to taste. Serve.

Variation: If fresh fava beans are not to be found, you can use 5 ounces (3/4 cup) dried fava beans instead. Dried fava beans have to be soaked overnight.

To make this soup using dried fava beans, bring the drained, soaked beans and 8 cups water to a boil in a soup kettle; simmer until the beans are tender, about 45 minutes. Drain, reserving the bean cooking liquid; cool the beans. Remove and discard the tough outer skin from the fava beans. Follow the recipe instructions, adding the cooked fava beans and 6 cups of the bean cooking liquid just after adding the pancetta. Bring to a boil, add the pasta and proceed with the recipe instructions.

 

Poached Chicken Breast with Spring Fava Beans

Makes 4 servings

Ingredients:

  • 1 cup fava beans, shelled
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 2 medium leeks, washed well, trimmed and cut into long strips
  • 4 fingerling potatoes, cut in half lengthwise
  • 4 cups Chicken Stock
  • 1/2 cup finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh oregano
  • 4 teaspoons fresh lemon juice
  • 4 sprigs fresh oregano for garnish

Directions:

Bring a pot of water to a boil. Prepare a bowl of ice water. Immerse the fava beans in the boiling water for 1 to 2 minutes. Drain and plunge the beans into the ice water for 30 seconds to stop the cooking process. Drain. To remove the fibrous shells from the blanched fava beans, make an incision on one end of the shell with your fingernail, pop the bean out, and discard the shells. Set aside.

Place the chicken breasts, leeks and potatoes into a medium-size pot; add the stock, set over medium heat and bring to a simmer; cook, covered, for 15 to 20 minutes. Stir in the fava beans, parsley and oregano; continue to simmer for 2 to 3 minutes.

Remove the chicken from the broth and cut into thin slices. Place equal portions of chicken, beans, leeks and potatoes into 4 serving bowls, pour a little broth over all and drizzle 1 teaspoon lemon juice on each bowl. Garnish with oregano sprigs. Serve immediately.

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Cooking Beets

March 4, 2013

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

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

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

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

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

Health Benefits

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

Types of Beets

Red Beets

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

Golden Beets

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

Chioggia Beets (Striped Beets)

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

Baby Beets

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

White Beets

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

How to Cook Beets:

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

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

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

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

The Italian Beet

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

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

 

Chioggia Beet Salad with Ricotta Salata and Hazelnuts

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

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

Serves 6 to 8

Ingredients:

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

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

Beet Leaves – Italian Style

This is a good side for grilled flank steak.

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

Chop the leaves and stems and set aside.

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

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

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

Season with salt and pepper. Serve warm.

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

 

Roasted Beets with Garlic–Potato Spread

Serves 4 – 6

Ingredients:

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

Directions:

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

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

 

Italian Roasted Beets and Asparagus

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

4 servings

Ingredients:

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

Directions:

Preheat oven to 450 degrees F.

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

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

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

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

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

 

Roasted Beet Risotto

Ingredients:

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

Directions:

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

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

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

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

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

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

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

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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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Cooking With Onions

February 18, 2013

The onion or allium family is a large and diverse one containing over 500 species. It has not one, but four possible wild plants it could have evolved from, all of which originally grew in central Asia, according to many archaeologists, botanists and food historians. Because onions are small and their tissues leave little or no trace, there is no conclusive evidence about the exact location and time of their origin. 

Wild Onions

It is presumed that our predecessors discovered and started eating wild onions very early, long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. 

Onion Planter 1890

For over 4000 years, onions were used for medicinal purposes. Egyptians numbered over 8000 onion alleviated ailments and there is documentation which describes the onion’s importance as a food and its use in art, medicine and mummification.

Onions grew in Chinese gardens as early as 5000 years ago and they are referenced in some of the oldest Vedic writings from India. There is evidence that the Sumerians were growing onions as early as 2500 B.C.

Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time. They were transportable, easy to grow and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce.

In India as early as the sixth century B.C., the famous medical treatise Charaka – Sanhita celebrates the onion as medicine “…a diuretic, good for digestion, the heart, the eyes and the joints”.

It was the Romans who introduced the onion family to Europe. The Romans ate onions regularly and carried them on journeys to their provinces in England and Germany. Pliny the Elder, wrote of Pompeii’s onions and cabbages before he was overcome and killed by the volcano’s heat and fumes.  He cataloged the Roman beliefs about the ability of the onion to cure vision, induce sleep, heal mouth sores, dog bites, toothaches, dysentery and lumbago. Excavators of the destroyed city would later find gardens where, just as Pliny had said, “onions grew”. The bulbs had left behind telltale cavities in the ground.

By the Middle Ages, the three main vegetables of European cooking were beans, cabbage and onions. In addition to serving as a “…food for both the poor and the wealthy…” onions were prescribed to alleviate headaches, snakebites and hair loss. They were also used as rent payments and wedding gifts.

The Greek physician, Hippocrates, prescribed onions as a diuretic, wound healer and pneumonia fighter. Likewise, Dioscorides, another Greek physician noted several medicinal uses of onions. The Greeks used onions to fortify athletes for the Olympic Games. Before competition, athletes would consume pounds of onions, drink onion juice and rub onions on their bodies.

The first Pilgrims brought onions with them on the Mayflower. However, they found that strains of wild onions already grew throughout North America. Native American Indians used wild onions in a variety of ways, eating them raw or cooked, as a seasoning or as a vegetable. Such onions were also used in syrups, poultices, as an ingredient in dyes and even as toys. According to diaries of the colonists, bulb onions were planted as soon as the Pilgrim farmers could clear the land in 1648.

Onion Field

During World War II, the Russian soldiers were so taken with the onion’s ability to prevent infection, that they applied onions to battle wounds as an antiseptic.

And through the ages, there have been countless folk remedies that have ascribed curative powers to the onion, such as putting a sliced onion under your pillow to fight off insomnia.

Yet today, onions are still considered a modern day preventative and healer. Herbalists use the plant for treating such ailments as earaches, hemorrhoids and high blood pressure. While garlic, another allium, has been highly touted as a cancer preventative, most people consume far greater quantities of onions.

There are many varieties of onions, each with a different taste and/or texture. They are generally categorized by two types, green or dry onions. Green onions are ones that are harvested when roots are still very young and stems are green. These onions are typically used as toppings for salads and soups. Dry onions on the other hand are harvested after their shoots have died. These onions are distinguished by a papery shell that must be removed before cooking.

Why Onions Are A Healthy Choice.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.

Onions are a very rich source of fructo-oligosaccharides. These molecules  stimulate the growth of healthy bacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Onions contain a number of sulfides similar to those found in garlic, which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anti-clotting agents since they possess substances with fibrinolytic (means the ability to suppress blood clots) activity and can suppress platelet-clumping. The anti-clotting effect of onions closely correlates with their sulfur content.

Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia, where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.

 Here are a few characteristics about the most popular onions.

Leeks

Leeks are known for tasting like a cross between an onion and garlic. The edible part is the long white stem which is generally cut up and used to make soup and stews .

Red Onions

These onions are of the dry variety and have a purple shell. They are semi-sweet and actually can grow quite large. They do not keep long as their fleshy inside layer is very thin. Raw red onions are popular as toppings for a salad as well as cooked in dishes.

Shallots

Though commonly thought of as a separate vegetable, shallots are actually part of the onion family. They have a mildly sweet flavor and are grown the same way as garlic. They are slightly more delicate than other onion varieties and are best used in fine, thin sauces.

Vidalia or Walla Walla Onions

The Vidalia is considered the sweetest onion variety. They are rounded with flat bottoms and have a copper-gold, thin skin with milky, white flesh. Their delicate sweetness can be attributed to a mild climate, sandy, low sulfur soil, selective seed varieties and farming practices.

Scallions

Scallions are another green onion known for their mild taste and decorative appeal. The stems are the edible part and are usually diced up in a vegetable medley for seafood and meat dishes.

Yellow Onions

Yellow Onions are the most common onion characterized by a brown shell and white fleshy insides. These onions have a strong, sharp flavor and its taste cuts through when used with multiple ingredients.

White Onions

These onions have a white skin. They have a strong flavored flesh that is usually used in Mexican recipes. These can be sauteed to a deep brown color. They are great in recipes that require a sweet and sour flavor.

 

Pearl Onions

These onions are a small-sized variety, that are also called baby onions. They are sweeter than bulb onions and are often used in casseroles.

 

Bermuda Onions

This is a sweet onion that is not very pungent when compared to other varieties. It is a big onion that has white flesh and a mild flavor. It is often used as a condiment on hamburgers.

 

Boiling Onions

Boiling onions are good storage onions. They have a very thin skin and this makes them a favorite ingredient in stew recipes.

Cipollini

Cipollini are small onions that originated in Cipolla, Italy. They have a very rich and sweet taste with a high sugar content. They tend to be as small as a ping-pong ball and have a flat top. They are used in baking dishes, such as roast chicken and roast pork.

Egyptian Onions

Also known as tree onions or walking onions and they grow as a cluster of bulblets. The name “Walking Onion” was given to this plant because it literally walks to new locations. When the cluster of topsets becomes heavy enough, it will pull the plant over to the ground. They have a strong flavor and have a tough skin. They are elongated in shape and look similar to scallions.

Green Onions

Green onions are small varieties that are harvested when the shoots are still green. They are often confused with scallions but are thinner. These are used as toppings for many uncooked dishes.

 

Pickling Onions

Pickling onions are usually thin layered and small.  They are similar to pearl onions but a little larger, yet a little smaller than boiling onions. Pickled onions have a very pungent flavor.

 

Spanish Onions

These are long storage varieties that come in yellow, white and red colors. Each variety has a distinct taste and flavor.

Spring Onions

They are also known as summer onions. They come in three different varieties red, yellow and white. They are very thin-skinned and light in color. They have a high water and sugar content. They are usually used for salads and recipes that do not require long cooking.

Ramps

This North American native spring onion is edible in its entirety, from the tops of its lily of the valley looking leaves and stems, all the way down to the bulb. Eaten raw, a ramp tastes strong and more like garlic than scallion, but if cooked, its flavor turns mildly sweet.  They are also used in salads.

 

Some New Ways To Use Onions:

Homemade Beer-Spring Onion Mustard

Makes about 2 1/2 cups.

Ingredients:

  • 3 tablespoons safflower canola oil
  • 2 1/2 pounds thinly sliced Vidalia onions
  • 1/2 cup mustard powder
  • 1 tablespoon salt
  • 1 teaspoon turmeric
  • 1/3 cup cider vinegar
  • 1 cup pale ale

Directions:

Heat a large skillet over high heat. Add oil and swirl to coat. Reduce heat to medium. Cook onions, stirring often, until very soft, about 30 minutes. Stir in mustard powder, salt, and turmeric. Cook, stirring often, for 3 minutes. Stir in cider vinegar and raise heat to high. Add pale ale, and cook, stirring often, until mixture is thick, about 5 minutes. Let cool completely.

Baked Onion Rings

Cornflakes and a hot sheet pan are the secrets to the crispiness of these onion rings.

Ingredients:

  • 1 1/2 cups cornflakes
  • 1/2 cup plain dried breadcrumbs
  • 1 large egg
  • 1/2 cup lowfat buttermilk
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 medium sweet onion, such as Vidalia, sliced crosswise and broken into rings (discard small center rings)
  • 2 tablespoons olive oil

Directions:

Preheat oven to 450 degrees F.

In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl.

In another medium bowl, whisk together egg, buttermilk, flour and cayenne. Season with salt and pepper.

Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.

Pour oil onto a rimmed baking sheet. Place the baking sheet in the oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil.

Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

 

Tomato-Onion Compote

Use as a topping for bruschetta. This sauce is also very good on a hamburger. You can skip the ketchup.

Time: 4 hours 15 minutes

 Ingredients:

  • 4 plum tomatoes (about 3/4 pound), halved lengthwise and seeded
  • 1/4 teaspoon sugar
  • Salt and freshly ground white pepper
  • 3 thyme sprigs
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 Spanish onion (about 3/4 pound), quartered lengthwise and thinly sliced
  • 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 tablespoons chopped basil

 Directions:

Heat oven to 200 degrees F. Line a baking sheet with foil or parchment paper and spread tomatoes cut side up on baking sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.

Meanwhile, in a medium saute pan, heat olive oil. Add onion and season with salt. Cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.

Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to the tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote and add salt and pepper if needed.

Yield: About 1 1/2 cups.

Caramelized Onion Jam

Use as an appetizer with Brie or other soft cheese and serve with crisp crackers or crostini.

Serves 12

Ingredients:

  • 3 tablespoons butter
  • 4 large onions, sliced
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup brown malt vinegar
  • 1 teaspoon finely chopped fresh rosemary

Directions:

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add sugar, stir to melt sugar, simmer uncovered, stirring occasionally until mixture is thick and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary.

 

Sausage-Stuffed Red Onions

Makes 8

Ingredients

  • 8 small-to-medium red onions
  • Coarse salt
  • 1 tablespoon olive oil
  • 8 ounces sweet Italian sausage
  • 1/3 cup grated tart green apple, such as Granny Smith
  • 1/4 teaspoon fennel seeds
  • 1/2 cup plain dried breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh sage
  • 3/4 cup grated Gruyere cheese (3 ounces)

Directions:

Preheat oven to 400 degrees F. Slice off a thin layer from the tops and bottoms of the onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon scoop or a grapefruit spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.

Meanwhile, heat oil in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes.

Drain sausage mixture. Finely chop the sausage mixture and place in a mixing bowl. Stir in breadcrumbs, parsley, sage and 1/4 cup Gruyere. Let cool.

Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.

 

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Posted by in Appetizer, Cheese, Dips, Healthy Italian Cooking, Italian Cuisine, Olive Oil, onion, Sauces, Sausage Tags: , , , , ,

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Is This Pepper Hot ?

February 12, 2013

Peppers make the garden brighter. The glistening greens of the leaves and the rainbow of colors of the ripening peppers – red, yellow, orange, green, brown or purple – all mark the rows where peppers are growing. The attractive plants make everything around them look better, healthier, and tastier.

Besides their appearance, there’s another reward from peppers. Sweet bell peppers go well with just about anything and are wonderful eaten right out of the garden, while the hotter varieties spice up many recipes. Some pepper varieties add color as well as flavor: pimiento strips in stuffed olives or stuffed eggs with a dusting of paprika on top, for example. (Paprika is made from dried peppers.) Stuffed peppers, pickled peppers, fried peppers, all types of peppers fit in everywhere.

Prehistoric remains in Peru show that peppers existed then and they were cultivated in Central and South America in very early times. Columbus brought them to Europe in 1493 and they were quickly adopted and cultivated. In fact, it was the Europeans that gave peppers their name. The only pepper they had known until that time was the black and white spice we still sprinkle out of our pepper shakers. When Columbus brought dried peppers back from the West Indies, Europeans said the fruit was “hotter than the pepper of the Caucasus,” the familiar table spice. The name “pepper” stuck and we’ve been using it ever since.

In spite of sharing the same name, our table pepper and the sweet and hot peppers we grow in the garden are not related.

The Scoville Heat Index, invented by Wilbur Scoville, ranks peppers in order from mildest to hottest. It starts with zero being the mildest and goes over 1,000,000 to indicate the hottest peppers. Use a pair of non-latex gloves to protect your hands when handling peppers. Some individuals are more sensitive to the irritants in peppers than others. Though there are dozens of different kinds of peppers, here’s information on some of the more widely used types.  

BELL PEPPER

Bell Peppers can be red, yellow, green, orange or purple/black. . They are very common sweet peppers. Since this type of pepper has no heat, its Scoville Heat Index is zero. You can cook bell peppers in a variety of different ways, however don’t expect this type of pepper to add spice to your food.

 

CUBANELLE PEPPERS

Cubanelles are also called the Italian Frying Pepper because they taste great sauteed with a little olive oil. The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen while they are a yellowish-green color, but when ripe, they turn bright red. They are usually about 4-6 inches long, 2 inches wide, and banana-shaped, tapering near the bottom. The skin should be glossy and the pepper should be smooth and firm.

SWEET BANANA PEPPER

Banana-shaped peppers change from pale to deep yellow or orange as they mature. These are easily confused with hotter yellow wax peppers, so taste before using.  Sweet Banana peppers may be fried or sauteed, used raw on relish platters, in salads, in sandwiches or stuffed.

ITALIAN SWEET PEPPERS

Italian sweet peppers look much like the Anaheim chili pepper used in Southwestern cooking but with the mild taste of sweet bell peppers.The pepper is 6 to 8 inches long, conical and bright green with a mild flavor and fleshy texture. In Italian recipes the peppers are sauteed in olive oil as a side dish for meats. Italian sweet peppers can also top pizza or be included in pasta and risotto. Italian sweet peppers are sometimes added to salads and antipasto platters.

PEPERONCINO

(Not to be confused with the green Tuscan Peppers called Pepperoncini.) One of the most beautiful colors of summer in southern Italy is the deep red of chili peppers, strung together and hung out to dry from windows, balconies, clotheslines or nailed to trees in the countryside—especially in Calabria. This region, at the tip of the boot of Italy, is the main producer and consumer of chili pepper, or peperoncino, as it is called in Italian. In the Calabrian markets, you will often see elderly women, clothed completely in black, sitting beside their colorful heaps of produce, patiently sewing strings of chili with a needle and thread.

The chili pepper plant belongs to the Capsicum genus,which is part of the same family as tomatoes. In Italy, Capiscuum annuumi, which is known as peperoncino di Cayenna, is the most common hot pepper grown. On the Scoville scale, peperoncino di Cayenna ranges in the middle. In southern Italy, these little red peppers are often called diavoletti (little devils). Typically, hot countries develop hot, spicy cuisines as a natural means of cooling down the body through perspiration.

Chili peppers were grown as a food crop as early as 4000 BC in Central America; but it wasn’t until the arrival of the Spanish in the mid-16th. century that the plant was introduced to the rest of the world. Very quickly, trade routes began carrying chili peppers to Europe, Africa, India, the Middle East and Asia. Today, this spice seems to be growing in popularity around the globe. In northern Italy, where chili pepper was virtually unknown just a couple of generations ago, peperoncino is now more and more appreciated and incorporated into Italian cuisine. Peperoncino adds spice and flavor not only to the simple foods of southern Italy, but for some people, this hot spice becomes almost addictive. Spicy food lovers add it to virtually everything – fish, vegetable pasta sauces, soups and stews, as well as egg dishes. As a general rule of thumb, peperoncino is not recommended for delicate and creamy preparations, but is more suitable for robust sauces and recipes. In southern Italy, ground chili peppers are sometimes added to salami and cheese. Also, hot peppers are preserved in oil to produce a flavorful, spicy oil.

 

CHERRY PEPPER

Also known as pimento peppers, cherry peppers are heart-shaped and are about four inches long and three inches wide. These peppers are actually very mild, scoring about 500 on the Scoville Heat Index. Cherry peppers are perhaps best known to be the red filling that can typically be found inside green olives.

ANAHEIM PEPPER

Another mild type of pepper is the Anaheim pepper. This pepper is usually dark red in color and has a long, skinny body. While the Anaheim pepper usually has a Scoville Heat Index around 1,000, some varieties can have a rating as high as 5,000. Relative to the rest of this list, this pepper is not very hot.

JALAPENO PEPPER

The jalapeno is one of the most common types of peppers in the United States. Many people like this type of pepper because of its spicy, yet not overwhelming taste. Jalapeno are usually either red or green and are about two to three inches long. Their Scoville Heat Index is typically around 5,000, however jalapenos can range anywhere from 2,000 to 8,000. These peppers, when used sparingly, add just the right amount of spicy flavor to most Mexican dishes. Many people also deep fry cheese stuffed jalapenos for a spicy appetizer.

POBLANO PEPPER

Mild, heart-shaped pepper that has thick walls, which make them great for stuffing. Because it is a rather mild pepper, it can be used in quantity to add a deep rich flavor to any chili dish.

SERRANO PEPPER

The Serrano pepper is similar to the jalapeno in its look, but this pepper is much hotter. On the Scoville Heat Index, the Serrano Pepper can be between 10,000 and 25,000. This pepper is usually small (around two inches) and green in color. As a general rule of thumb, the smaller the Serrano pepper, the hotter it will taste.

 

                                                                                                                                                                                        CAYENNE PEPPER

The Cayenne pepper is another hot pepper (between 25,000 and 50,000 on the Scoville Heat Index) that is popular with those looking to add heat to food. Red in color, the Cayenne pepper is generally dried and used in powder form. Additionally, this pepper has been used in natural medicines for hundreds of years, due to its reported healing attributes.

 

                                                                                                                                                                                           THAI PEPPER

Grown in Thailand and neighboring countries, the Thai pepper is a type of pepper that can be classified as “very hot”. With a Scoville Heat Index of between 50,000 and 100,000, these peppers are sure to leave your taste buds wanting relief. The Thai pepper is one of the smallest peppers, measuring in at less than an inch. It’s used in many spicy Thai dishes at restaurants in the US.

 

                                                                                                                                                                                        ROCOTO PEPPER

While Rocoto peppers look somewhat like bell peppers, it can be dangerous to get the two mixed up. While bell peppers aren’t hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.

 

                                                                                                                                                                                    HABANERO CHILI PEPPER

Of hot peppers that are commonly used, the Habanero chili is recognized as the hottest. This pepper can range in color from green to yellow and is usually only around 1 ½ inches or 3 centimeters in length. However, do not let the small size fool you – the Habanero chili can pack a punch! The Scoville Heat Index for the Habanero chili can range from 150,000 to 350,000.

PEPPERONCINI

Pepperoncini (Tuscan Peppers) are another kind of chili pepper that is green when young and red when fully mature. Unlike the Italian sweet peppers, pepperoncini have a wrinkly skin and are crunchy, slightly bitter and somewhat spicy. They grow from 2 inches to 4 inches long and are a popular Italian appetizer. They are also often served pickled, which gives them a light salty taste. Pepperoncini were originally grown in Tuscany, so they are also called Tuscan Peppers.

 

Pickled Pepperoncini Without Canning

Pepperoncini are not as spicy as many other peppers, so they are a good choice for those who do not enjoy extremely spicy food. You can stuff them, add them to soups and sandwiches, incorporate them into soups and stews or eat them as a pickle. Pepperoncini are most often pickled rather than used plain. Pickling your own pepperoncini is a relatively simple process and you enjoy these peppers for months to come.

Ingredients:

  • 1 lb. fresh pepperoncini peppers
  • 2-1/2 cups water
  • 3 cups vinegar
  • 3 tablespoons sugar
  • 4 tablespoons pickling salt
  • 2 bay leaves
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons black peppercorns
  • 4 garlic cloves

Directions:

Wash the peppers with cold water and allow them to dry.

Put water, vinegar, sugar and salt into a soup pot. Bring to a boil over medium high heat and stir until the sugar and salt have completely dissolved. Reduce the heat to medium and add bay leaves, whole coriander seeds and black peppercorns. Chop the garlic into small chunks and add it to the pot. Allow this to simmer for five minutes.

Leave peppers whole and pierce their sides three to four times. Place the peppers into storage jars and leave about 1 inch of head space.

Pour the hot liquid into the jars containing the peppers, screw on their lids and allow the jars to cool before placing them in the refrigerator. Let the peppers marinade for at least a week before using. The pickle flavor will be stronger the longer they sit.

Tips: The pickles will keep for several months in the refrigerator. Do not use if pressure develops in the jars or if the liquid becomes really cloudy and begins to smell. This can be a sign of contamination and the pickles are not safe to eat.

Stuffed Hot Peppers

6 servings

Ingredients:

  • 15 small hot peppers
  • 5 cloves of garlic, minced
  • 5 tablespoons grated Parmesan cheese
  • 1 1/4 cups Italian bread crumbs
  • 1 tablespoon capers, chopped
  • 3 anchovies, finely chopped
  • 2 teaspoons pine nuts
  • 1/4 cup extra virgin olive oil (or more if needed)
  • Salt and fresh ground pepper

Directions:

Preheat oven to 350 degrees F. Slice the peppers in half lengthwise, including the stem. Scrape out the seeds (use a grapefruit spoon). Leave a few seeds in if you like your food spicy.

Mix all the other ingredients together making sure the stuffing is well saturated with oil.

Using a small spoon, stuff the peppers with the bread crumb mixture. Pat down lightly. Place the peppers in a greased baking pan and cover with tin foil. Bake for 30 minutes. Remove foil and check peppers for tenderness. Bake 8-10 more minutes if needed.

Serve immediately or at room temperature.

 

Italian Roasted Sweet Peppers

Ingredients:

  • 16 large sweet Italian peppers
  • 4 large cloves garlic, minced
  • 4 tablespoons olive oil
  • Salt
  • Fresh Basil

Directions:

Wash the peppers and allow to completely dry.

Cut off the stem ends and pull out the seeds and white membranes.

Turn the peppers upside down and tap on the cutting board to shake out any loose seeds.

Put the oil and minced garlic into a large glass baking pan and mix the two.

Add the peppers and toss until each pepper is totally coated with garlic oil.

Roast at 350 degrees F. for about 50 minutes. When the peppers begin to brown and start to collapse, they are done. Sprinkle with salt and fresh basil.

They can also be refrigerated for a day or two until needed for another recipe. They are excellent as a side for pork chops or roasted chicken breasts.

 

Italian Sausage and Peppers

8 servings

Ingredients

  • 3 lbs. sweet Italian pork or turkey sausage with fennel seeds
  • 2 tablespoons olive oil, divided
  • 8 garlic cloves, peeled
  • 2 large yellow onions, cut into 1-inch wedges
  • 6 pickled cherry (hot) peppers, stemmed and seeded, but left whole
  • 2 medium yellow bell peppers , cored, seeded and cut into 1-inch strips
  • 2 medium red bell peppers, cored, seeded and cut into 1-inch strips

Directions:

Poke the sausages all over with a fork and cut into 5-6 inch pieces. Pour 1 tablespoon olive oil into a large heavy skillet and heat over medium heat. Add half the sausages and half the garlic and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minutes. Transfer the browned sausages and garlic to a 13 x 9-inch baking dish, leaving the fat behind.  Pour the fat off and add the remaining oil. Cook the remaining sausages and garlic until browned. Transfer to the baking dish.

While the sausages are browning preheat the oven to 400 degrees F.  Scatter the onions, peppers and cherry peppers over the sausages in the baking dish, toss all the ingredients together well and place in the oven.

Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 45 minutes. Serve hot with crusty Italian bread.

Italian Broccoli with Peppers

6 Servings

Ingredients:

  • 6 cups water
  • 4 cups fresh broccoli florets
  • 1 medium sweet red bell pepper, julienned
  • 1 medium sweet yellow bell pepper, julienned
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese

Directions:

In a large saucepan, bring water to a boil. Add broccoli; cover and boil for 3 minutes. Drain and pat dry with paper towels..

In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Sprinkle with cheese and serve.

Italian Pepper & Egg Sandwich

Ingredients:

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

See post  on how to make Giardiniera:

http://jovinacooksitalian.com/2012/06/07/how-to-make-italian-pickled-vegetables-giardiniera/

Directions:

In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat vegetables with oil. Continue cooking on low heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers. Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper serve on an Italian roll or Italian bread with Giardiniera.

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Posted by in Bread, broccoli, eggs, Healthy Italian Cooking, Italian Cuisine, onion, peppers, pickles, Sausage Tags: , ,

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The Cuisine Of Italy – Cosenza

January 18, 2013
Cosenza

TOWN CENTER

Cosenza is one of the most highly populated provinces of Italy and occupies about 44% of the Calabrian region, basically the whole northern and central parts of the area. The landscape is unique and characterized by mountains,  hills, plains and deep valleys bounded by the Busento and the Crathis rivers. Cosenza is one of the most ancient cities in Calabria and is situated on seven hills in the valley of Crati. The area in and around Cosenza exhibits signs of historic transitions since the prehistoric period with sites in the area attesting to human presence during those prehistoric times.

The fortress, Rocca Imperiale, overlooks the Ionian Sea, and was built by Frederick II.

Important water travel routes have existed here since the Magna Graecia and Roman periods. In 204 BC, the region was conquered by the Romans, and became an important route along the Via Popilia, connecting Rome to Sicily. In the Middle Ages this land was conquered by the Byzantines, who brought economic benefits to the territory with the introduction of new agricultural techniques and architectural design. Byzantine influences are still present in the elegant architecture of the city, as well as the influences of the Normans, the Angevins, the Aragonese and the Spaniards, who all left their traces in the centuries that followed.

Cosenza Church of San Domenico

CHURCH OF SAN DOMENICO, COSENZA

Due to its cultural past, it was known as the Athens of Italy and today it houses the largest university campus of the nation. The city of Cosenza is rich in art and culture and officially recognized as a “City of Art” in the Calabria region. Cosenza is also called the capital of the Bruzi. The Bruzi were an ancient population who lived in southern Italy and they settled in the area of land that lies between the woods of the Sila plateau and the Crati Rivers. They took economic and social control of these areas following the decline of the Greek dominance and, in the 4th. century BC, they attained independence forming their capital Cosenza, formerly called Cosentia.

The old city is characterized by steep and narrow alleys and, during the few last years, this area has experienced a renewed vibrancy. This section is one of the most beautiful and ancient city centers in Italy, where one can find historical buildings, manor houses, an urban plan, and a labyrinth of streets around the old buildings and churches that have existed for centuries.

The cultural activity of the city centers around theater and opera events held in the Rendano Theater, the historical Cinemateatro Italia and the Teatro Stabile d’Innovazione of Calabria. The Accademia Cosentina promotes culture, artists and scientists.The Brettii Museum, officially opened in 2009, in the 15th. century complex of St. Agostino and is located in the center of the city. The Museum of the Rimembranze and the Open-Air Museum Bilotti can also be found there.

RENDANO THEATER

The variety in the landscape here makes the province of Cosenza an ideal place for long outdoor excursions. The trekking routes will lead you to the discovery of small churches and a beautiful countryside that you can admire from charming wooden bridges. The flat, hilly areas are usually used for horse riding. Photography enthusiasts will draw plenty of inspiration for their picture taking. During wintertime, organized snowshoe excursions in the mountains are popular, while ski establishments can be found in the highest areas of the Sila Mountains.

COUNTRYSIDE

The National Park of Pollino offers opportunities to practice rafting and canoeing, especially on the river Lao, among the canyons and gorges. During recent years, Nordic walking has become more widespread, as it is a gentle sport, suitable for everybody. Water parks can be found along the coast, like Odissea 2000, in Zolfara. The area is well equipped for water sports, from windsurfing to water skiing, as well as beach volleyball.

Inland, many fairs and festivals offer opportunities to taste local dishes and discover local traditions.The culinary specialties of Cosenza are based on local, simple foods. Such specialities, as the Cuddrurieddri, are salted doughnuts prepared for the Immacolata Feast or for Christmas time. The Turididdri are fried Christmas pastries covered with figs and honey, while the Scaliddre are sugar-glazed.

First courses offer fresh fusilli pasta with potatoes, sauteed potatoes, onions and peppers, broccoli with sausages, thick tagliatelle pasta with chickpeas and fresh pasta with mushrooms. Among the fish dishes, the most famous are fried cod and spaghetti with anchovies and breadcrumbs.

Pitta ‘mpigliata, a traditional Christmas dessert pastry,  Mostaccioli, pastries prepared for the Feast of Saint Joseph and focaccia bread made with honey or figs, mulled wine, flour and almonds and formed into different religious shapes are popular desserts. The area is well known for its anise liqueur.

Make Some Cosenza Inspired Recipes At Home:

First Course

Italian Peppers, Onions and Potatoes

Serve with Italian bread

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves chopped garlic
  • 2 large potatoes, cubed into 1 inch pieces
  • 1 large onion, cut into 1 inch pieces
  • 1 tablespoon paprika
  • 1 teaspoon. salt
  • 1/2 teaspoon pepper
  • 2 lbs. sweet long Italian frying peppers or red bell peppers, seeded and cut into 1 inch strips 
  • 1 lb. long hot Italian peppers, seeded and cut into 1 inch strips
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh oregano or 1 tablespoon dried
  • 1 teaspoon of red wine vinegar

Directions:

Heat oil in a large skillet and add garlic, onion, potatoes, paprika, salt, and pepper.

Cook on medium heat for 10 minutes, turning occasionally. Add sweet and hot peppers, crushed red pepper and oregano.

Cook until peppers and potatoes are tender, stirring often. Stir in vinegar.

Second Course

Simmered Tuna Steaks

Ingredients:                                                                                                                               

  • 1 ½ lbs. fresh tuna cut into 4 even sized steaks
  • 2 oz pancetta
  • 1 large clove garlic, peeled
  • 1 onion, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 4 tablespoons dry white wine
  • 2 tablespoons chopped fresh parsley
  • 4 boned anchovy fillets packed in oil, drained
  • 1 1/4 cups Pomi chopped tomatoes or equivalent fresh tomatoes
  • 1/2 hot dried red chilli pepper, chopped or 1/4 teaspoon crushed red pepper
  • Sea salt and freshly milled black pepper

Directions:

  1. Chop the pancetta finely and set aside.
  2. Chop the garlic and onion together and set aside.
  3. Pat the tuna dry with paper towels.
  4. Season the dry tuna steaks thoroughly on both sides with salt and pepper.
  5. Heat the oil in a wide skillet.
  6. Coat the tuna lightly on either side in flour and cook the steaks for 3 minutes on either side in the hot oil.
  7. Sprinkle with the wine and allow the alcohol to boil off for 1 minute.
  8. Remove the fish to a plate.
  9. Put the pancetta, garlic and onion and half the parsley in the skillet.
  10. Saute gently for about 5 minutes, then add the anchovy fillets and mash them into the ingredients in the skillet with a fork.
  11. After a minute or so, add the tomatoes and stir together thoroughly.
  12. Add the chilli and simmer slowly for about 15 minutes, then slide in the fish. Heat through thoroughly for about 8 minutes, turning them over gently once.
  13. Arrange the tuna on a warmed serving dish, cover with the sauce and sprinkle with remaining parsley just before serving.

Dessert Course

Chocolate-Dipped Figs with Almonds                                                                                                                           

Makes 2 dozen

Ingredients:

  • 1 1/4 cups semisweet chocolate chips
  • 2/3 cup chopped unsalted toasted almonds
  • 24 plump dried figs, such as Calimyrna

Directions

Line a large baking sheet or tray with parchment paper.

Place almonds into a wide, shallow dish.

Put chocolate into a small pot and heat over medium low heat, stirring constantly, until melted and smooth, about 5 minutes. Working with one at a time, hold a fig by the stem and carefully dip it into the chocolate, coating it about halfway up. Shake off any excess chocolate, roll the bottom in almonds and transfer to the paper lined tray.

(If chocolate becomes too stiff, reheat it briefly over medium low heat.)

Set figs aside in a cool spot until chocolate is set, about 2 hours. Alternately, chill the figs in the refrigerator for about 20 minutes to allow the chocolate to harden, and then return them to room temperature.

Related articles

Posted by in Bread, chocolate, Cosenza, Desserts, figs, Fish, Healthy Italian Cooking, Italian Cuisine, Olive Oil, onion, peppers, potatoes, Seasonings, tomatoes, tuna, Vegetables Tags: , ,

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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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Posted by in Bread, Breakfast, Cheese, Cocktails, Coffee Cake, eggs, Fruit, Ham, Healthy Italian Cooking, Muffins, mushrooms, onion, potatoes, scones, tomatoes, zucchini Tags: , , , , , ,

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Steak Pizzaiola or Bistecca Alla Pizzaiola

November 20, 2012

What, you may ask, is Steak Pizzaiola? What does this dish have to do with Pizza? It does share its tomato base with the pie but that’s about all. It’s a sauce that combines onions and garlic and sometimes pepperoncini—the pickled pepper of Italy or bell peppers. Then too, there’s the matter of geography. Pizza itself originated in Naples and was invented there in the late 1800’s. However, the creation of the recipe for Pizzaiola is claimed in several different regions depending on whose legend you are reading. It was probably developed in the Campania (Naples) region based on the use of the sauce. Pizzaiola was invented to tenderize tougher and less expensive cuts of beef. The meat is seared and then braised until tender. It is easy to make and is perfect for a weeknight.

Pizzaiola has probably been eaten in many Italian households without knowing what is was called.. While the basic sauce recipe calls for tomato and onion, in the true sense of Italian cooking, the recipe depends on what was in the refrigerator at the time. There is no one recipe for pizzaiola. My research finds that there are two different ways to approach this dish: braising a less tender cut of beef in the sauce or grilling a tender beef cut and adding the pizzaiola sauce.

During the 70s and 80s, many Italian-inspired regional dishes became popular in America and Steak Pizzaiola was one of them.

Braised Steak Pizzaiola

Serves 4

Tips:

Any cut of beef that requires braising can be used. You can also braise the dish on top of the stove.

Ingredients:

  • 1 pound thinly sliced top round beef, cut into 4 pieces
  • 28 oz.contained Pomi strained tomatoes
  • 6 ounces water
  • ½ cup chopped sweet onions
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • Salt and cracked black pepper

Directions:

Heat oven to 350 degrees F.

Season meat with salt and pepper.

Heat olive oil in a large skillet and add meat to pan and brown quickly on each side 3-5 minutes; do not crowd meat in pan. Remove meat from pan as it is browned and place in baking dish.

Add onions to the pan and cook until lightly golden in color, about 10 minutes, Pour onions on top of steak pieces in the baking dish.

Add tomatoes and water to the skillet stirring quickly reduce heat to low, add oregano and basil. Cook tomatoes for about 3 minutes. Pour over meat and onions. Cover dish tightly with foil and bake for 45 minutes covered. Remove foil or pan covering and cook an additional 20-30 minutes until tomatoes are cooked down. Good with angel hair pasta as a side.

Grilled Steak Pizzaiola

Tender cuts of beef.

You can also pan sear the steak in a heavy skillet.

serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 red bell pepper, cored, seeded, and cut lengthwise into ½-inch strips
  • 1 small white onion, thinly sliced
  • 1 cup sliced white mushrooms
  • 1 teaspoon minced garlic
  • ½ cup dry red wine
  • 1 (14.5) can diced plum tomatoes
  • 1 teaspoon of dried oregano
  • Salt and freshly ground pepper
  • 2 (1-pound) rib-eye, NY strip or T-Bone steaks on the bone, about 1-inch thick
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Directions

To make the sauce:

Heat the oil in a large skillet and let it heat until shimmering. Add the bell pepper, onion, mushrooms, and garlic and cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the wine and bring to a boil. Stir in the tomatoes and oregano, and season with salt and pepper. Return to a boil. Reduce the heat to low and simmer until slightly thickened, about 5 minutes, adding a bit more wine if the sauce gets too thick. Remove from the heat. (The sauce can be made up to 2 hours ahead and reheated.)

 For the steak:

Preheat an outdoor grill for direct cooking over high heat (550ºF).

Season the steaks with the salt and pepper. Let stand at room temperature while heating the grill.

Grill over high heat to medium or to your preferred level, turning only once. Remove from heat and rest rest five minutes. Slice steak into one inch slices and place steaks in the sauce and allow them to heat for a few minutes.

Alternately pour sauce over cooked steaks and slice into serving portions.

Related articles

Posted by in Beef, Healthy Italian Cooking, Italian Cuisine, Marinara, mushrooms, onion, peppers, Sauces, tomatoes, Wine Tags: , ,

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