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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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Cucumbers

May 13, 2013

Cucumbers are generally believed to have originated in India and have been cultivated throughout western Asia for at least 3,000 years. From India, the cucumber spread to Greece and Italy and slightly later to China and southern Russia. Cucumbers probably were brought to the rest of Europe by the Romans and later to the New World via colonialism and trade networks. Their cultivation first appeared in France by the ninth century, Great Britain by the fourteenth century, the Caribbean at the end of the fifteenth century and North America by the middle of the sixteenth century.

Colonial encounters between Europeans and Native Americans resulted in the diffusion of cucumbers throughout North America. The Spanish began growing them in Hispaniola by 1494 and less than a century later European explorers were noting that a wide range of Native American peoples from Montreal to New York, Virginia and Florida were cultivating them, along with a large variety of other crops including maize, beans, squash, pumpkins, and gourds. By the seventeenth century, Native American groups on the Great Plains were also cultivating cucumbers. Cucumbers have a wide range of consumption uses cross-culturally. They are generally eaten fresh or pickled and are particularly important in the diets of people living in Russia and Asia, where they may also be served as a cooked vegetable. In India, the fruits are used in the preparation of chutney and curries. Cucumber seeds, young leaves and cooked stems are also consumed in some parts of Asia. In addition, since at least the nineteenth century, cucumbers have been used in the production of a large variety of cosmetics, including fragrances, body lotions, shampoos and soaps.

The skin, if it is not waxed, and the seeds of cucumbers are edible. As the cucumber matures, however, the seeds can start to become bitter, so look for narrow, young cucumbers at the market for the best taste. The English cucumber is a long and narrow cucumber with a tender, edible skin that is marketed as seedless but actually will contain a few seeds. Cucumbers are available year round with a peak season from May until August. Choose cucumbers with firm, smooth skins, devoid of any blemishes or soft spots. They can be stored in the refrigerator in a bag for about a week. Cucumbers are high in potassium and fiber with moderate amounts of Vitamins A and C, as well as folic acid, phosphorous and magnesium.

Although they can be cooked, cucumbers are most often eaten raw in salads, in cold soups, in cucumber based sauces and as hors d’oeuvres. Cucumbers are also the vegetable of choice for pickles. Cucumbers are used to make raita, (pronounced rye-ta), a classic Indian dish. Raita is a mixture of yogurt, cucumbers, seasonings and herbs. It can be used as a condiment or mixed with larger chunks of other vegetables or fruits for a salad. Similar to raita is the Greek cucumber and yogurt sauce, tzatziki. Tzatziki is the classic sauce used on Greek gyros, a sandwich of ground lamb on pita bread with onions and peppers.

Types of Cucumbers

English Cucumbers

English cucumbers (a.k.a. hot house cucumbers) are long and thin with a dark green skin. They are often sold wrapped in plastic at supermarkets, but you can find unwrapped ones at farmers markets. This cucumber has a mild, almost non-existent flavor and is prized for its thin skin and minimal seeds. English cucumbers are best sliced and served raw and are not good for pickling.

Garden Cucumbers

These are the most common cucumbers in North America. They are relatively smooth skinned and dark green. Cucumbers sold at grocery stores tend to be waxed to help them retain moisture, which is part of why these cucumbers tend to need peeling. Un-waxed varieties can be found (particularly at farmers markets), but you may still want to peel them if the skin is thick or bitter.

Kirby Cucumbers

Kirby cucumbers are short and bumpy. They have a range of skin color from yellow to dark green. Kirbys are crunchy, flavorful and perfect for pickling.

Lemon Cucumbers

Yellow, round and the size of a generous fist, lemon cucumbers do look like lemons. They are sweet, without that bitter edge that many cucumbers have, thin skins, minimal soft seeds and flavorful. They are tasty raw, but make delicious pickles too.

Persian Cucumbers

Persian cucumbers are very similar to English cucumbers. They are shorter, with bumpy skin, but have a mild flavor and thin skin.

Asian Cucumbers

Most Asian cucumbers are very narrow and long, growing up to 18 inches long , but remaining less than 2 inches in diameter. The seed cavity is vey small and the flesh is thick, crisp and flavorful. These cucumbers are picked when immature and used for pickling and salads.

Some Basic Cucumber Recipes

Classic Marinated Cucumber Salad

Serves 4

Ingredients:

  • 2 garden cucumbers
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • Water to cover
  • 2 tablespoons olive oil
  • Fresh herbs to taste, basil & parsley
  • Salt & pepper to taste

Directions:

Trim and peel the cucumbers. Cut in half lengthwise and then scoop out and discard the seeds. Cut into half rings or chunks.

Place cucumbers in a large bowl.  Stir together the vinegar and sugar and mix with the cucumbers. Add enough water to cover the cucumbers and let the cucumbers soak for a few hours.

Drain the cucumbers. Stir in the remaining ingredients. Chill.

Cucumber Sauce for Cooked Fish

Ingredients:

  • 1 cucumber, peeled and finely diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon wine vinegar
  • 1 cup sour cream (or 1/2 cup light sour cream and 1/2 cup plain Greek yogurt)
  • 2 tablespoons chopped fresh dill

Directions:

Place the cucumber in a bowl and toss with the salt, sugar and vinegar.

Let stand for about 5 minutes, then mix in the sour cream.

Fold in the dill. May be made a few hours in advance and refrigerated.

Refrigerator Pickles

Refrigerator pickles are easy to make and there’s no need for processing, special jars or vacuum-tight lids. Plus, unlike store-bought pickles, these homemade pickles are lower in sodium.

Yield: 7 cups

 Ingredients:

  • 6 cups thinly sliced pickling cucumbers (about 2 pounds)
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, thinly sliced

 Directions:

Place 3 cups of the sliced cucumbers in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining cucumbers and onions.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour hot mixture over cucumber mixture; let cool. Cover and chill at least 4 days.

Spoon into glass jars for refrigerator storage. Note: Pickles may be stored in the refrigerator for up to one month.

Cucumber Tomato Salad

Italian Tomato, Cucumber and Onion Salad

Lightly salting the tomato wedges and letting them stand briefly concentrates their flavor significantly. Be sure to use a sweet onion to maintain the flavor balance in this refreshing salad.

Ingredients:

  • 2 medium tomatoes, preferably an heirloom variety
  • Salt
  • 1/2 teaspoon red wine vinegar
  • 1 small sweet onion, such as Vidalia, coarsely chopped
  • 1 cucumber, peeled, halved lengthwise, seeded and cut into 1/2-inch slices
  • 1/4 cup extra-virgin olive oil
  • Basil leaves, minced

Directions:

Cut the tomatoes into bite-sized, irregular wedges, discarding any runny seeds. In a small bowl, toss the tomatoes with a pinch of salt and the vinegar. Let the tomatoes stand for up to 30 minutes.

In a mini food processor, pulse the onion until minced; be careful not to over process the onion into a puree.

Shortly before serving, transfer the tomato wedges to a medium bowl with a slotted spoon; discard the tomato juices.

Add the cucumber and onion and toss, then season with salt to taste. Add the olive oil and toss to coat, then add the basil, toss once more and serve.

Try Something Different With Cucumbers

Cucumber Shrimp Appetizers

Yield: 32 appetizers.

Ingredients:

  • 1 can (8 ounces) unsweetened crushed pineapple, drained very well on paper towels
  • 4 ounces cooked shrimp, finely chopped
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced fresh dill
  • 1 English cucumber, unpeeled and cut into 1/4-inch slices

Directions:

In a bowl, combine the pineapple, shrimp, mayonnaise, green onion, mustard and dill. Spoon onto cucumber slices.

Grilled Sourdough Panzanella

Bread salads are common in the Mediterranean and the Middle East, where frugal cooks use stale bread as the primary ingredient. In this Italian version, called panzanella, char the bread on the grill for added flavor. If you don’t feel like grilling the bread, you can toast it on a grill pan or under a low broiler.

Serves four to six. Yields about 6 cups.

Ingredients:

  • 4-1/2-inch-thick slices bread (about 8 oz.) from the center of a round sourdough loaf 
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, sliced into thin rings
  • 3 tablespoons red-wine vinegar
  • 1 small clove garlic, coarsely chopped
  • 1-1/2 lb. ripe tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
  • 1 English cucumber, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons capers, drained and rinsed

Directions:

Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the oil and season it with 1/4 teaspoon kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 minutes per side. When the bread is cool enough to handle, cut it into 1/2-inch cubes.

Toss the bread cubes, tomatoes, cucumber, basil, mint, capers and vinaigrette in the bowl with the shallot. Season the panzanella to taste with kosher salt and pepper and serve.

Asparagus, Green Onion, Cucumber and Herb Salad

Serves 10.

Ingredients:

For the Dressing:

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil

For the Salad:

  • 3 pounds medium asparagus, trimmed
  • 4 cups thinly sliced green onions
  • 3 cups (1/4-inch cubes) peeled, seeded cucumbers
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons chopped fresh tarragon

Directions:

Prepare the Dressing:

Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Set aside.

Prepare the Salad:

Fill a large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.

Drain, reserving 3 cups of the cooking liquid. Transfer asparagus to the bowl of salted ice water to cool.

Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over the green onions and let stand until cool, about 30 minutes.

Separately drain asparagus and green onions well.

Transfer onions to a clean kitchen towel and squeeze dry.

Combine green onions, cucumbers and herbs in mixing bowl.

Add dressing; toss to coat. Season with salt and pepper. Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Italian Picnic Sandwich

Servings: 8

Ingredients

  • 1 loaf focaccia bread ( 12 inches in diameter)
  • 1/2 cup prepared creamy Italian dressing, see recipe below
  • 6 -8 lettuce leaves
  • 1/2 cucumber, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 2 red onions, thinly sliced and separated
  • 4 ounces sliced Provolone cheese
  • 4 ounces thinly sliced salami
  • 4 ounces thinly sliced cooked ham
  • 1 medium tomato, sliced thin

Directions

Cut bread in half horizontally. Spread 1/4 cup of the dressing on the bottom half. Top with half of the lettuce.

Layer with cucumber, green pepper, onion, cheese, meats and tomato. Top with remaining lettuce.

Spread remaining dressing on the top half of the bread before covering the bottom.

Cover with plastic wrap and place a heavy skillet on top to press it down. Let sit for a few minutes.

Remove skillet and plastic wrap and cut sandwich into 8 wedges.

Creamy Italian Salad Dressing

 Ingredients:

  • 1/2 cup reduced-calorie mayonnaise
  • 6 tablespoons reduced fat milk
  • 1/4 cup water
  • 4 teaspoons white wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper, freshly ground

 Directions:

In a small bowl, whisk together mayonnaise, milk, water, vinegar, garlic, oregano, basil, salt and pepper until blended. For best flavor, cover and refrigerate at least 30 minutes. 

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What Can I Do With Barley?

May 9, 2013

A glass of beer, a loaf of bread, a bowl of cereal, a standard of measurement, a form of currency, a medication – they all began with Barley – an ancient grain, possibly even older than rice. Barley’s once exalted status has been redefined. No longer does it serve as a unit of monetary exchange or a unit of measurement. No physician thinks of prescribing it for an ailing patient. Now, barley is largely relegated to being a food or a key ingredient in the making of beer.

We owe much to the desert nomads and the camel caravans who endured sand storms and unrelenting heat to trade their sacks of barley with distant neighbors, who then traded with other distant neighbors. Our steaming bowl of bean and barley or mushroom barley soup is a hand-me-down recipe with roots that take us back to prehistoric man. In 2005 barley ranked fourth for cereal production. There are many types of barley, many different uses for it and a long history of its importance to mankind.

Cultivated barley is descended from wild barley, which still grows wild in the Middle East. Cultivated barley is an annual plant, but there are also many other perennial species. The exact origin of barley is debatable, possibly originating in Egypt, or Ethiopia, or the Near East or Tibet. However, we are fairly certain that barley was among the earliest cultivated grains, around the same time as the domestication of wheat. Barley was grown in the Middle East prior to 10,000 BC, but barley’s cultivation in China and India probably occurred later. Barley was grown on the Korean Peninsula by 1500-850 BC along with millet, wheat and legumes. In ancient Egypt (3200 BC to 30 BC) barley bread and beer (made from barley) was a major part of the diet.

Barley Bread

Barley Malt Beer

As one of the first cereals cultivated in the Middle East, barley was used by ancient civilizations as food for humans and animals, as well as to make alcohol. Actually, the first known recipe for barley wine dates back to 2800 B.C.E. in Babylonia. Barley water has also been used for various medicinal purposes since ancient times. The ancient Greeks relied on barley to make bread and athletes attributed much of their strength and physical growth to their barley-containing diets. Roman athletes also honored barley for the strength it gave them. The gladiators were known as hordearii, meaning “eaters of barley”.  Since the heads of barley are heavy and contain numerous seeds, barley was also honored in ancient China as a symbol of male virility.

Given the relatively high cost of wheat in the Middle Ages, many Europeans at that time made bread from a combination of barley and rye. In the 1500’s, the Spanish introduced barley to South America. The English and Dutch settlers of the 1600’s brought barley to the United States. Today, the largest commercial producers of barley are Canada, the United States, Russia, Germany, France and Spain.

Types of Barley

Barley has many different varieties and there are many ways to classify barley.

One classification identifies barley by whether there are two, four or six rows of grains on the head. Six row barley can produce 25-60 grains, while two-row barley produces 25-30 grains.Wild barley is two-row and most cultivated barley is of the six-row type.

Another way to classify barley is to describe the beards (awns) covering the kernels – as long or short.

Barley can also be described as hulled or hulless (naked), malt type, height or seed color (colorless, white, yellow, blue).

Still others classify barley into 4 types based on geography: Manchurian types, Coast types, Hannchen types or Compana-Smyrna types

Barley is grown for many purposes, but the majority of all barley is used for food or malting. High protein barleys are generally valued for food and starchy barley for malting. Most barley used for food is either pearled barley or barley flour. Prior to the 1500′s barley flour was the main ingredient for breads. The second most important use of barley is for malt and, in the US, there are price premiums for malting barley. Malt is used to produce beer, distilled alcohol, malt syrup, malted milk, malt flavoring and breakfast foods.

Hulled Barley

Hulled Barley is the most nutritious form of barley with only the outermost hull removed. With its bran still intact, it is nutrient dense and high in fiber. It’s full of important trace minerals, like iron and contains a range of B vitamins. Although the cooking time is longer than for other types of barley, the nutritional benefits are worth the effort. The added bonus is its distinct nutty flavor and brownish color. While it’s generally unavailable in most supermarkets, you’ll likely find it in health food stores.

Pearl Barley

Pearl Barley or Pearled Barley is the most common form of barley available and is sold in most supermarkets. Because the outer hulls including the bran have been removed, the grains have a pearly white color. The polishing process involves scouring the barley six times during milling to completely remove the outer hull and the bran layer. Though pearled barley cooks in less time than the whole grain hulled form, many of its nutrients are scoured away along with the bran. Still, pearl barley is rich in protein and high in fiber.

Quick Barley, or instant barley, is pearl barley that is pre-steamed then dried, shortening the cooking time considerably, about 10 to 12 minutes.

Scotch Barley, also called Pot Barley, is slightly less refined than the pearl barley and is scoured only three times, leaving part of the hull remaining. Health food markets may be the only place to find this uncommon variety.

Barley Grits are processed similar to bulghur wheat. The grain is cracked, toasted or parboiled, then dried, making it a quick-cooking product. The health food store is your best bet for locating this form of barley.

Barley Flakes

Barley Flakes, Pressed Barley or Rolled Barley have the appearance of rolled oats and are often included in muesli-type cereals. Since barley flakes are a favorite grain of the Japanese and Koreans, they can often be found at Asian markets, as well as health food markets.

Barley Flour is hulled barley that is finely ground and has a lightness and delicate sweetness. Since barley has such a low-gluten content, it is frequently blended with other flours in baking. Health food markets are likely to stock barley flour.

STORING BARLEY

It’s always best to store grains in airtight containers. Unrefrigerated, barley will keep for six to nine months. If the grains are stored in the refrigerator, they will keep several months longer.

COOKING BARLEY

Barley can be used in place of rice in almost any dish. For convenience you may want to cook a large quantity to have on hand for different recipes. Reheating takes only a few minutes.

The cooking method for all forms of barley is the same–only the cooking times vary. Combine barley, water and salt in a heavy saucepan. Cover and bring to a boil over high heat. Turn heat to low and simmer until grains are soft and all liquid is absorbed.

To shorten the cooking times, soak the barley overnight for cooking in the morning, or soak all day for cooking the barley at dinnertime.

SOUPS

Whole-grain hulled barley is ideal for soups that often simmer on the stovetop for a couple of hours. Add some beans, vegetables and seasonings for a hearty meal. Pearl barley will work equally as well and requires a shorter cooking time.

Barley combined with vegetables, potatoes, dill and a variety of dried mushrooms, blend together to create a richly flavored Mushroom Barley Soup. Top off this soup with a dollop of sour cream.

BREAKFAST

Barley grits make a quick breakfast that delivers a wholesome dish in practically no time. Follow the directions on the package for the barley grits, then add a topping of chopped fresh fruits, a sprinkle of cinnamon, some chopped nuts, a little milk and a sweetener, if desired.

This breakfast cereal comes together even more quickly with leftover cooked barley. Simply reheat the barley by adding 2 or 3 tablespoons of water to the pot, cover, and warm over medium heat for about 4 to 6 minutes. Then create your own toppings with a dash of cinnamon, raisins, nuts and seeds, a little maple syrup and your favorite milk.

SALADS

Leftover cooked barley, either hulled, pearl or barley flakes make the perfect base to build a salad. Add some chopped tomatoes, thinly sliced sweet onions, trimmed snap peas, sweet corn, minced garlic and chopped basil leaves. Dress it with some extra virgin olive oil, lemon or lime juice and salt and pepper to taste.

Other combinations work equally as well. Choose your favorite crunchy veggies or even leftover steamed or roasted vegetables, such as broccoli, peppers, zucchini or carrots.

SIDE DISHES

While the barley is simmering, saute some chopped onions and minced garlic. Simply add these along with herbs to your cooked barley and season according to taste.

MAIN DISHES

Barley Primavera: Create your own original Barley Primavera just as you would with pasta. While the barley is cooking, saute chopped vegetables, add seasonings to taste and prepare your favorite sauce. For each serving, mound the barley on the center of the plate, top with some sautéed vegetables and finish with the sauce. The sauce could be a marinara, oil and garlic or a creamy white sauce. A light sprinkle of toasted nuts or seeds adds an appealing touch.

Stuffed Vegetables: Barley is an ideal grain for stuffing vegetables. Try stuffing cabbage, peppers, zucchini, tomatoes, acorn squash or even Japanese pumpkin (kabocha squash). To the barley, add sauteed chopped vegetables, nuts or chopped, browned sausage and dried herbs. Season to taste and bake about 25 to 30 minutes at 350 degrees F.

Barley Risotto: Pearl barley makes an excellent creamy risotto. The timing will vary with barley. For risotto, use only the pearl barley. The hulled barley will not break down into a creamy state like pearl barley.

DESSERTS

Barley Pudding: Make a barley pudding, much like you would make a rice pudding. Add sweetening, spices and dried fruits. Prepare a fruit sauce by pureeing your favorite fruits in the processor with a touch of sweetening and a squeeze of lemon and use that as a topping.

Some Springtime Barley Recipes

Barley Salad

6-8 servings

Ingredients:

For the barley:

  • 12 ounces pearl barley
  • 1 medium carrot
  • 1 Spanish onion, cut in half
  • 2 garlic cloves, whole
  • 2 celery sticks
  • 1 tablespoon salt
  • 4 cups (32 ounces) water

For the salad:

  • 1 medium carrot, thinly julienned
  • 2 scallions, thinly sliced
  • 10 baby tomatoes, cut in half
  • 4 tablespoons chopped parsley or cilantro
  • Red and green leaf lettuce

For the dressing:

  • Juice of 1 lemon
  • 2 tablespoons apple vinegar
  • 1 teaspoon honey
  • 1/2 red onion, small dice
  • 1/3 cup olive oil

Directions:

For the barley:

Rinse barley. In a large pot, combine barley and 32 ounces fresh water. Add carrot, onion, garlic, celery, and salt. Simmer covered at medium-high heat for 30 minutes until the vegetables are tender. Discard the vegetables and drain the barley. Let the barley cool and place in a glass bowl.

For the salad:

In a glass bowl, mix together the barley, julienned carrots, scallions, tomatoes and parsley.

For the dressing:

In a smaller glass bowl, add all ingredients for the vinaigrette, except for the oil, and mix well. Drizzle in the olive oil as you whisk. Dress the salad. This salad tastes even better if you let it rest for 1-2 hours.

Serve over red and green leaf lettuces.

Springtime Vegetable Barley

This dish makes an excellent side for grilled meats or fish. It can also be served as a vegetarian main meal.

4 servings

Ingredients:

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon butter
  • 1 cup quick-cooking barley
  • 2 cups reduced-sodium chicken broth, divided
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Directions:

In a large skillet, saute onion and carrot in butter until crisp-tender. Stir in the barley; cook and stir for 1 minute. Stir n 1 cup broth. Bring to a boil. Reduce heat; cover, cook and stir until liquid is absorbed.

Add asparagus. Cook for 15-20 minutes or until barley is tender and liquid is absorbed, stirring occasionally. Add more broth as needed. Stir in marjoram and pepper; sprinkle with cheese. 

Barley Sausage Stuffed Peppers

4 servings

Ingredients:

  • 4 large green peppers
  • 1/2 pound Italian Sausage, casing removed
  • 1 cup chopped onion
  • 1 to 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 3 cups cooked barley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside.

In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through.

Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350°F. for 25-30 minutes or until peppers are tender and filling is hot.

Barley Risotto with Eggplant and Tomatoes

4 servings (serving size: 1 1/4 cups risotto

Ingredients:

  • 6 cups  diced (1/2-inch) eggplant
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 5 cups reduced sodium chicken broth
  • 2 cups water
  • 1 1/2 cups finely chopped onion
  • 1 cup uncooked pearl barley
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) crumbled feta or cubed mozzarella cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup pine nuts, toasted

Directions:

Preheat oven to 400°F.

Combine eggplant, tomatoes, 2 tablespoons oil and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake for 20 minutes or until tomatoes begin to collapse and eggplant is tender.

Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in pearl barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly.

Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total).

Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper and salt. Top with cheese, basil and nuts.

Barley-Stuffed Tomatoes

6 servings

Ingredients:

  • 6 large tomatoes
  • Salt and pepper
  • 3/4 cups pearl barley
  • 2 1/4 cups water
  • 3 tablespoons butter, divided
  • 1/2 cup chopped pecans
  • 1/3 cup finely chopped green bell pepper
  • 2 tablespoons finely chopped green onion
  • Additional pecan halves, for garnish

Directions:

Cut tops from tomatoes. Scoop out pulp and reserve to use in soups or sauces. Sprinkle centers of tomatoes with salt and pepper. Invert tomatoes on paper towels to drain.

In a medium saucepan with lid, bring water, 1/2 teaspoon salt and 1 tablespoon butter to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

In a small skillet, sauté chopped pecans in remaining 2 tablespoons butter. Add pecans to cooked barley along with chopped bell pepper and green onion. Fill tomatoes with barley mixture.

Place filled tomatoes close together in baking pan. Add 1/4 cup water to pan. Cover with foil and bake at 375° F for 20 minutes. Garnish each tomato with a pecan half, if desired, and serve.

 

Barley Flour Drop Biscuits

Makes 10-12 biscuits depending on how large you form them.

Ingredients:

  • 1 tablespoon dry yeast
  • ¼ cup lukewarm water
  • 1 tablespoon honey
  • 1 ¼ cups barley flour
  • 1/4 teaspoon sea salt
  • 2 tablespoons butter
  • 1/4 cup buttermilk
  • 1 beaten egg

Directions:

Soften dry yeast in lukewarm water, add honey and allow mixture to set for approximately 15 minutes, or until frothy.

Combine barley flour and salt and, with two knives or pastry blender, cut butter into the dry ingredients.

Combine buttermilk and egg and beat slightly, then stir into the flour mixture.

Add yeast mixture, mix thoroughly and let the whole mixture stand for 20 minutes.

Preheat oven to 400°F.

Drop dough by tablespoon onto a greased baking sheet.

Pat into 2-inch rounds and bake in preheated oven for 15 to 18 minutes, or until nicely browned.

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Don’t Be Afraid To Sneak In The Veggies !

April 29, 2013

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

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

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

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

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

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

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

Mushroom-Sausage Flatbreads

Makes for a great, quick weekend lunch!

4 servings

Ingredients:

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

Directions:

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

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

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

Grilled Beef Garden Burgers

4 servings

Ingredients:

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

Directions:

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

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

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

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

Mediterranean-Stuffed Chicken

4 servings

Ingredients:

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

Directions:

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

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

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

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

Layered Root Vegetable Bake

Good make ahead dish.

8 servings

Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

Golden Risotto

Ingredients:

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

Directions:

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

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

Add the rice and almonds, stirring to coat.

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

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

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

Zucchini-Oat Dark Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

Yields: 48 cookies

Ingredients:

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

Directions:

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

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

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

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

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

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

 

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Spaghetti Squash

April 25, 2013

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

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

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

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

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

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

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

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

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

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

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

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

Purchasing Squash

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

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

Cutting Up Spaghetti Squash Before Cooking

Advantages: It cooks faster.

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

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

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

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

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

Cooking Spaghetti Squash Whole

Advantages: It’s easier.

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

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

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

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

Boil for half an hour.

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

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

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

Spaghetti Squash Storage Tip

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

How To Serve Spaghetti Squash

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

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

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

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

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

Spaghetti Squash with Tomatoes and Herbs

Ingredients:

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

Directions:

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

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

Spaghetti Squash Salad with Pine Nuts and Tarragon

Ingredients:

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

Directions:

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

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

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

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

Roasted Salmon with Spaghetti-Squash Salad

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

Directions:

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

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

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

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

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

Spaghetti Squash With Garlic, Parsley and Breadcrumbs

Serves 4

Ingredients:

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

Directions:

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

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

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

Spaghetti Squash with Zucchini, Mushrooms and Onion

Ingredients:

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

Directions:

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

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

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

Spaghetti Squash Bake

Serves 4 to 6.

Ingredients:

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

Directions::

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

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

 

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Celebrate Earth Day

April 22, 2013

Earth Day is the day designated for fostering appreciation of the earth’s environment and awareness of the issues that threaten it. In 1970, U.S. Senator Gaylord Nelson proposed a bill designating April 22 as a national day to celebrate the earth. At present, Earth Day is observed in 175 countries and coordinated by the nonprofit Earth Day Network (EDN). The passage of the Clean Air Act, the Clean Water Act and the Endangered Species Act are considered to be products associated with the 1970 Earth Day.

Each year, the Earth Day Network chooses a theme for Earth Day and this year the focus is ,”The Face of Climate Change”.  For Earth Day 2013, they are collecting and displaying images of how climate change has impacted your life and those around you. An interactive digital display of all the images will be shown at thousands of Earth Day events around the world.

The idea behind the theme is to personalize the challenge climate change presents by spreading the stories of those individuals, animals and places affected through imagery. Some of the images already part of the project include a man in the Maldives worried about relocating his family as sea levels rise, a polar bear in the melting arctic, a farmer in Kansas struggling to make ends meet as a prolonged drought decimates crops, a tiger in India’s dwindling mangrove forests, a child in New Jersey who lost her home to Hurricane Sandy, an orangutan in Indonesian forests ravaged by bush fires and drought and a woman in Bangladesh who can’t get fresh water due to more frequent flooding and cyclones. EDN is also including many images of people doing their part to address climate change: green entrepreneurs, community activists, clean tech engineers, carbon-conscious policymakers and public officials and average people committed to living sustainably.

There are Earth Day events happening in every corner of the U.S. and around the world and EDN encourages you to reach out to your local environmental organizations to see what opportunities there are.

It is important to remember that while we want many people engaged in Earth Day events, there are small actions that you and the young people in your life can take every day to help ensure a sustainable world.

  1. Start a vegetable garden: kids will learn how plants grow (and that vegetables don’t come from the grocery store) and your food will have traveled zero miles to reach your plate.
  2. Unplug electronics when you’re not using them: many electronics pull energy even when they are powered down.
  3. Earth Day is a good time to make a commitment to learning more about the environment and how you can help to protect it. Borrow some library books and read up on an issue such as pollution, endangered species, water shortages, recycling and climate change. Or, learn about a region you’ve never considered before, like the Arctic, the deserts, or the rain forests. Think about the issues that concern you the most and if you haven’t done so already, join a local group that undertakes activities to help protect the environment in your area.
  4. Buy as little as possible and avoid items that come in lots of packaging. Support local growers and producers of food and products – these don’t have to travel as far and so reduce greenhouse gas emissions. Take your drink container with you, and don’t use any disposable plates or cutlery. Recycle all the things you do use for the day or find other uses for things that you no longer use. Carry a cloth bag for carrying things in and recycle your plastic bags.
  5. Many of us take up a lot of natural resources with stuff we don’t really need, want or use. Ironically, there’s a still lot of people who don’t have basic necessities. Plus, a lot of your unwanted clutter can be used by local charities to resell for much-needed cash.
  6. Rid litter from our roadways. Many groups use the weekend of Earth Day to clear roadways, highways and neighborhood streets of litter that has accumulated since the last clean-up day. Many companies donate gloves and bags for clean-up groups and communities organize bag pick ups. Once the group has collected the trash and placed the recycled bags along the road, ask the public works department to pick the bags up. It’s a wonderful community project. Great for scout troops or rotary clubs.
  7. Try making up a simple vinegar-and-water counter cleaner or swap out your bleach cleaner for a less-toxic green-based one. You don’t necessarily have to give up your heavy-duty cleaners–just try using them when you really need to disinfect, rather than simply clean.
  8. Get your children involved. By giving their old toys and games to other children who could make use of them, older children learn two lessons: One is about giving to others and the second is about reusing and recycling instead of throwing things away.

Cook A Special Earth Day Meal.

Plan a menu that uses locally produced foods, is healthy and has minimal impact on the environment. Favor vegetable and bean products, as these use less resources to grow than mass-farmed meat. If you still would like meat, look for locally produced, grass fed, organic meat or wild caught, sustainable fish. Try and have organic food completely. Decorate the table with recycled decorations made by you and your friends.

Tuscan Kale and White Bean Soup

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 4 large garlic cloves, roughly chopped
  • 1 (32 ounce) box low-sodium vegetable broth
  • 4 cups packed chopped kale
  • 1 (14.5 ounce) can Italian-style diced tomatoes
  • 1 (14.5 ounce) can no-salt-added cannellini beans, drained and rinsed
  • 2 large carrots, peeled and sliced
  • 1/2 teaspoon dried oregano
  • Grated Pecorino Romano cheese.

Directions:

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, carrots and cover. Cook 5 minutes or until kale is tender. Add beans and oregano and heat thoroughly. Serve with cheese.

Mediterranean Grass-Fed Ground Beef Kebabs

Ingredients:

  • 1 1/4 pounds ground grass-fed beef
  • 1/4 cup grated white onion
  • 3 tablespoons finely chopped parsley
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon extra-virgin olive oil

Directions:

Prepare a gas or charcoal grill for medium-high heat cooking.

In a large bowl, combine beef, onion, parsley, spices, salt and pepper. Using your hands or a large spoon, gently mix the ingredients together until just combined—do not overwork.

Have ready 4 long metal skewers; form the beef mixture into 8 short sausage shapes and thread 2 onto each skewer. Brush with oil and grill, turning frequently, until browned and just cooked through, about 5 minutes.

Serve skewers with Tabbouleh.

Tabbouleh

Ingredients:

  • 1 cup bulgur wheat, cooked according to package directions
  • 1 cup finely chopped flat-leaf parsley
  • 5 green onions, finely chopped
  • 2 cups small grape tomatoes, halved
  • 1 cucumber, peeled and seeded, thinly sliced
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Sea salt, pepper and crushed red pepper to taste

Directions:

Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.

Strawberry Pie

Ingredients:

  • 8 ounces Italian amaretti cookies or graham crackers
  • 1/4 cup butter or vegan non-hydrogenated margarine, melted
  • 2 pounds strawberries, hulled and halved, divided
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup cornstarch
  • Ice cream (optional)

Directions:

Pulse cookies in a food processor until finely ground. (You should have about 1 3/4 cups crumbs.) Add butter and pulse again until completely blended. Transfer to a 9-inch pie pan and press evenly into the bottom and sides. Chill in refrigerator or freezer while preparing filling.

Put half of the strawberries into a food processor and pulse until finely chopped and juicy; transfer to a medium pot. Add sugar, water and cornstarch and whisk to combine. Bring to a boil over medium heat and boil, stirring often, until very thick and glossy, 4 to 5 minutes. Transfer to a large bowl and set aside to cool, stirring occasionally, until lukewarm, about 20 minutes.

Fill crust with remaining strawberries, pour strawberry mixture over the top and smooth out to ensure it fills in the space between berries. Chill until set, 1 to 2 hours. Cut into slices, top with a spoonful of ice cream, if desired and serve.

 

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Italian Spring Salads

April 4, 2013

Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today’s modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.

A classic insalata mista (salad of mixed greens) often combines a variety of whatever salad ingredients are freshest and in season. Romaine and other Italian lettuces, Belgian endive, arugula, radicchio, dandelion greens, very young radish tops, sorrel leaves, chive flowers or fresh young herb leaves (oregano, basil or thyme) are a few of the possibilities.

Italian Salad Making Basics

Greens should be loosely wrapped in damp paper or cotton towels and refrigerated until shortly before the salad is to be prepared. Using wooden utensils will help avoid bruising tender greens.

Extra virgin olive oil is always the most essential ingredient and that is usually simply combined with white or balsamic vinegar or lemon, which is especially common in the central southern region of Italy. Only in the last generation or so have Italians begun to explore more elaborate vinaigrettes and dressings.

In any discussion of salad dressings, there are just a couple of things to keep in mind: Always apply the dressing just minutes before serving it, otherwise, the vinegar or lemon will wilt the lettuce leaves. Only dress the amount of salad you intend to eat. You can store the rest in the refrigerator with a wet kitchen towel on top of it. (Tupperware is perfect for storing salad; just be sure the lettuce is thoroughly dry.) If you have any leftover salad dressing, most can be stored in the refrigerator for a few days or more.

Another very important thing to remember before applying whatever dressing you choose, is that it is crucial that you thoroughly dry the lettuce after you’ve washed it; there is nothing worse than a salad with soggy lettuce. If you use a spinner-which is a really great invention-after the first spin, be sure to stop and turn the lettuce. Sometimes the leaves act as a kind of a screen, impeding the water from actually being expelled. If you spin and turn the lettuce a couple of times, you can be sure to enjoy a crisp salad later.

For most green salads, the serving bowl and individual salad plates should be chilled slightly, while the dressing should be at room temperature.

Lemon Dressing

Classic Italian Vinaigrette

Yield: About 1 1/2 cups

Make this dressing up to a week ahead. Add it sparingly to greens along with cracked black pepper.

Ingredients:

  • Juice of 1 lemon
  • 4 tablespoons red wine vinegar
  • Coarse salt to taste
  • 3/4 cup olive oil
  • 1 teaspoon freshly ground cracked pepper

Directions:

Combine lemon juice, vinegar and salt in small bowl or jar. Stir to dissolve salt. Whisk in olive oil. Let stand 10 minutes. Add pepper add additional salt, if desired.

Spring Salads

One of the most flavorful of traditional Italian spring salads is also one of the easiest to prepare. Insalata Caprese is a light, savory salad made from tomatoes, fresh mozzarella cheese, basil leaves, olive oil and seasonings. To prepare: slice four large, ripe tomatoes into slices 1/4 inch thick. Slice 1 pound of fresh mozzarella cheese into 1/4-inch thick slices. On a large platter, place tomato and mozzarella slices along with fresh basil leaves in intermittent layers. Drizzle with 3 tablespoons of extra virgin olive oil. Before serving, sprinkle with cracked black pepper and sea salt to taste. Serve cold.

The most classic version of Italian spring salad contains fresh ingredients such as grated Parmesan cheese, fresh garlic and black olives. To prepare: in a medium-size bowl whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of water, one clove of roasted and finely minced garlic and 1/2 teaspoon of dried, crushed oregano. As you whisk the combination, slowly add 4 teaspoons of olive oil. Set the mixture aside. In a large, separate bowl, combine 4 cups of mixed spring salad, one medium yellow bell pepper cut into thin strips, one fresh red onion cut into rings and 1/4 cup of fresh black olives. Toss salad until well mixed and then top with dressing mixture. Before serving, season with fresh ground black pepper and 2 tablespoons of grated Parmesan cheese. Serve cold.

Insalata Primavera is a light, but hearty salad that will easily substitute for heavier dishes for warmer weather lunches or suppers. To prepare: in a large bowl, combine 18 cooked, yet still firm, asparagus spears that have been chopped into 2-inch pieces, 1/2 pound of fresh green beans that have been cooked and cut in half, six cooked and sliced artichoke hearts, three large peeled and diced tomatoes and 1 thinly sliced peeled cucumber. In a medium-size glass jar, combine 2/3 cup of extra virgin olive oil, 1/3 cup of your favorite white wine vinegar, 2 tablespoons of fresh chopped basil and salt and pepper to taste. Place a lid on the glass jar and shake vigorously until mixed well. Drizzle the dressing over the salad before serving. Serve cold.

Arugula Salad with Salami and Pecorino Cheese

Serves 4

Ingredients:

  • 1/2 clove garlic, pounded to a paste with a pinch of salt
  • 1-1/2 tablespoons red-wine vinegar or freshly squeezed lemon juice; more as needed
  • 1/4 cup extra-virgin olive oil
  • 1 bulb fennel, trimmed
  • 4 large handfuls arugula, about 5 oz, washed and dried
  • Kosher salt
  • 4 oz piece of stick salami, cut into 1/8- to 1/4-inch dice
  • 3 oz aged Tuscan Pecorino cheese, cut into 1/8- to 1/4-inch dice

Directions:

Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 10 minutes. Whisk in the oil. Taste and add more salt or vinegar, if necessary.

Just before serving, use a mandolin to thinly slice the fennel. In a large work bowl, combine the shaved fennel with the arugula, salami and cheese. Season with salt and pepper to taste. Gently toss with just enough vinaigrette to lightly coat the greens.

With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.

Tortellini Salad Italiana

Ingredients

  • 2-9 oz packages fresh cheese and spinach tortellini (refrigerated, prepared according to package directions)
  • 2 cups yellow bell pepper, thinly sliced
  • 1 cup fresh small mozzarella cheese balls (bocconcini), halved
  • 1 cup tomato vinaigrette dressing, recipe below
  • 1/2 cup prosciutto, thinly sliced
  • 12 cup basil, thinly sliced
  • black pepper, fresh cracked

Directions:

Combine prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour

Tomato Vinaigrette

Ingredients:

  • 1 1/4 cups extra virgin olive oil
  • 4 cups fresh tomatoes, seeded and finely diced
  • 4 tablespoons chopped tarragon leaves
  • 4 tablespoons chiffonade basil leaves
  • 2 tablespoons minced parsley leaves
  • 2 minced shallots
  • 6 tablespoons lemon juice

Directions:

In a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice and 1 1/4 cups olive oil. Mix to combine and season with salt and pepper.

Warm Bean Salad With Fresh Herbs and Olives

An excellent side dish to meat or fish. Also good with shrimp added to the salad.

Ingredients:

  • 3 cups cooked and drained white beans (or canned). If made from dried beans, save about 1/3 cup of cooking liquid.
  • 2 tablespoons extra-virgin olive oil.
  • 2 garlic cloves, minced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • Scant 1/3 cup bean cooking liquid, water or chicken broth
  • 1/2 cup black olives, pitted and chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 large fresh basil leaves, torn into small pieces or chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt or to taste
  • Freshly ground black pepper, to taste

Directions:

Place the beans in a medium nonstick skillet and set aside.

Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.

Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle- do not let garlic burn.

Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.

Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.

Remove from heat and add the lemon juice, salt and pepper. Serve warm or at room temperature.

Italian Seafood Salad with String Beans

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3/4 pound shelled and deveined large shrimp
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons finely chopped garlic
  • 1 cup water
  • 1/2 pound cleaned squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles halved lengthwise
  • 1/2 pound bay scallops or quartered sea scallops
  • 1 pound mussels, scrubbed and debearded
  • 1 1/2 pounds small clams scrubbed
  • 3 tablespoons fresh lemon juice
  • 1 pound mixed yellow wax and green beans, ends trimmed, beans cut into 2-inch lengths
  • 1 cup cherry tomatoes, finely chopped
  • 2 tablespoons shredded basil leaves
  • 1 tablespoon minced flat-leaf parsley
  • Cayenne pepper
  • Lemon wedges, for serving

Directions:

In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the garlic and cook, stirring, until the shrimp turn a light pink, about 1 minute. Transfer the shrimp to a platter. Add the water to the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Pour the pan juices into a bowl and wipe out the skillet.

Heat 1 tablespoon of olive oil in the skillet. Add the squid and scallops. Season with salt and pepper and cook, stirring, for 1 minute. Add 1/2 teaspoon of the garlic and cook just until fragrant, about 1 minute longer. Transfer to the platter.

Pour the reserved pan juices from the bowl into the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Add the mussels, clams and the remaining 1/2 teaspoon of garlic and bring to a boil. Cover and cook over high heat until the shells open, about 5 minutes. Using a slotted spoon, transfer the mussels and clams to a large bowl; discard any that do not open. When the shells are cool enough to handle, remove the meat and add it to the platter.

Pour any accumulated shellfish juices into the skillet and bring the liquid to a boil. Simmer over moderate heat until reduced to 1/4 cup. Pour the liquid into a large bowl. Add the lemon juice and the remaining olive oil and let cool. Stir in all of the seafood and let marinate in the refrigerator for 30 minutes.

Meanwhile, in a medium saucepan of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain and cool under running water; pat dry. Add the beans, basil, tomatoes and parsley to the seafood salad. Season with salt and cayenne and serve with lemon wedges.

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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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Little Italy New Jersey Style

March 15, 2013

1922

Although Italian immigration to the United States peaked between 1900 and 1914, Italians could be found in New Jersey as early as 1800. These early immigrants were mostly from the northern part of Italy. One of the first Italian immigrants to settle in New Jersey, Giovanni Battista Sartori, settled in Trenton and founded the first spaghetti factory in America and the first Catholic Church in New Jersey. The mass immigration of Italians to America began in the 1870s. Most of the Italians who settled in New Jersey during this time were from the southern regions of Italy.

Italians leaving Italy during the late 19th and early 20th centuries did so to escape diseases, droughts, poor soil and oppressive landlords. The unification of the Italian states in 1861 failed to bring economic peace to the land, prompting many Italians to look for opportunities elsewhere. In New Jersey, Italians worked in agriculture, as skilled and unskilled laborers, bakers and tailors and in many other fields. Some were recruited to work in agriculture because of a labor shortage in New Jersey. Italian agricultural workers formed settlements in Vineland and Atlantic City. Italian immigrants became an important part of New Jersey society and served as an example of the difficulties that were indicative to immigrants who spoke a different language or had different beliefs.

The story of my heritage is the story of so many Americans of Italian descent.

I grew up in New Jersey because both sets of grandparents came to the United States during the great wave of Italian immigration and eventually moved to Elizabeth, NJ.  New Jersey had and has many cities with large Italian populations, but Elizabeth was not one of them. It is an old city that has a history dating back to colonial times. It is a port city, highly industrialized at one time, and the factories that were there, such as The Singer Sewing Machine Company and Phelps Dodge Copper Refining Corporation, attracted workers to the area. My father was one of those skilled laborers, who worked in the copper plant for many years. 

The Singer Plant, Elizabeth, NJ

My paternal grandparents came from Cosenza in southern Italy and, after a short stay in New York, moved to a section of Elizabeth called Peterstown. Peterstown is a middle-class neighborhood in the southeastern part of the city that is ethnically diverse. It was once predominantly occupied by newly immigrated Italians and their descendants, but is less so today. Peterstown has a “village” feel and the area contains the historic Union Square that is home to produce stands, meat markets, fresh fish and poultry stores. Unfortunately, I never met my paternal grandfather because he died, young, a year before I was born.  However, my paternal grandmother lived in Peterstown for the rest of her life. I can remember visiting her and my many aunts and uncles, who all lived in Peterstown, when I was young. They all spoke Italian, so I never knew what they were talking about. I just smiled a lot.

My maternal grandparents grew up in Monteverde, Italy, married there, but came to the United States separately. My grandfather came in September, 1913 and my grandmother came in July, 1914 with their two-year old daughter. At first, they lived in Pennsylvania, because my grandfather was working in a coal mine. He told us that he did not like that type of work and, in his spare time, he learned how to cut cloth, which eventually led to a tailoring career. My grandfather had relatives who lived in Elizabeth and he was told about the Singer Sewing Machine Company. They moved to Elizabeth and he was able to find work with Singer, where he learned the garment business.

My grandfather’s story is the “American Dream” story that so many Italian immigrants hoped to achieve. My grandfather became successful in his career and evetually owned his own clothing factory in Elizabeth. He employed many workers from the area and he was considered a great boss. I can remember, every fall, he would tell my mother, bring the children to the factory to pick out a winter coat. We used to have great fun running all around this huge building with hundreds of sewing machines. 

Unfortunately, my grandmother died when I was 16, but my grandfather was a part of our lives for many years after. He always came for Sunday dinner, where he enlightened us, in English, about life in Italy as it compared to the United States, stories about his youth and his “philosophy” on all things. I don’t think my siblings and I realized, at the time, what a great thing our grandparents did for us by leaving their homeland and creating a new life in America. I sure do now !

Hammonton

As I was doing research for this post, the following statistic surprised me. According to the 2010 census and the latest American Community Survey figures, 44.6 percent of Hammonton’s 14,791 residents are of Italian ancestry, the highest percentage in New Jersey and the second highest percentage in the U.S.  Passaic County and Essex County follow in size. I grew up in NJ and never knew that the area in and around Hammonton had so many Americans of Italian descent in the state.

Hammonton’s annual Italian Festival, the longest-running in the country.

The Italians came to southern New Jersey for the same reasons that settlers came from other areas of the U.S. They were looking for homes not too far from the seashore, where the climate was congenial and the land cheap. Southern New Jersey was new territory. Up to 1850 the pine barrens were looked upon as waste land. The climate and the forest did not attract settlers prior to 1860, when the land was first offered for sale. However, the Civil War stimulated a demand for fruits and vegetables and New Jersey’s sandy soil was perfect for farming. After 1865 the opening of wholesale markets in the large cities made fruit growing a profitable industry. Despite the need, the development of southern New Jersey was slow because a great deal of labor and expense was required to clear the land and immigrants who were attracted to farming preferred the more fertile western lands. If it had not been for the Italian settlers, the vicinity of Hammonton might still be a wilderness. What they did, when they arrived, was pick the berries for market; clear the land, save their earnings from their labor and buy the farms of retiring owners whose sons had gone to the city or farther west.

How this Italian community developed can best be told by of the stories of the Italians who came to Hammonton. The first family were the La Grassos, a family of musicians, who settled in a section now largely built up by Italians. Soon after Salvatore Calabrase, who was born in Sicily and was a gardener by trade, came to Hammonton after working in a nursery in Flushing, N.Y. He and La Grasso worked together on the farms, and later bought land to start their own farms. Calabrase wrote to his relatives in Sicily and soon many of them joined him in Hammonton.

Italian specialties fill the refrigerated case at Bagliani’s Market on Bellevue Avenue in Hammonton.

Other groups soon followed. Dominico Tonsola. a Neapolitan, settled in a different part of the town. He came from a small town, Casalvelino, near Naples. Finding no work in Philadelphia when he first arrived, he journeyed to Hammonton to work on a farm he later owned. He was also a successful ice dealer. He had been instrumental in bringing the Neapolitan element to Hammonton.

In fact, the Italians cleared all the southwestern part of the town of pine growth and erected many houses in that section. They came at a time when the Americans were leaving the farms, when labor was growing scarce and when the development of the pine lands was critical.

Newark

Once upon a time, Seventh Avenue in Newark was one of the largest Little Italies in the U.S. with a population of 30,000, in an area of less than a square mile. The center of life in the neighborhood was St. Lucy’s Church, founded by Italian immigrants in 1891. Throughout the year, St. Lucy’s and other churches sponsored processions in honor of saints that became community events. The most famous procession was the Feast of St. Gerard, but there were also feasts for Our Lady of Mt. Carmel, Our Lady of Snow, the Assumption and St. Rocco.

St. Lucy’s Church in Newark.

Joe DiMaggio loved the restaurants of Seventh Avenue so much that he would take the New York Yankees to Newark to show them “real Italian food”. Frank Sinatra had bread from Giordano’s Bakery sent to him every week until his death, no matter where in the world he was. New York Yankees catcher Rick Cerone also grew up in the First Ward. One of the nation’s largest Italian newspapers, The Italian Tribune, was founded on Seventh Avenue.

Giordano’s Italian Bakery on 33 Seventh Avenue

Seventh Avenue produced stars such as Joe Pesci and Frankie Valli of the Four Seasons. Congressman Peter Rodino, Chairman of the House Judiciary Committee during its impeachment proceedings against Richard Nixon was a native of the First Ward as well. However, Seventh Avenue and Eighth Avenue were disrupted by urban renewal efforts during the 1950s and the Italian American residents were scattered. Most of its businesses never recovered. The construction of Interstate 280 also served to cut the neighborhood off from the rest of the city. After the devastating urban renewal, some of the First Ward’s Italians stayed in the neighborhood, while others migrated to other Newark neighborhoods like Broadway, Roseville and the Ironbound sections.

Frank Biondi’s butcher shop on the corner of Cutler Street and Sixth Avenue, circa 1917.

Typical Jersey Italian Recipes:

Italian Sausage Heroes with Peppers and Onions

Ingredients:

  • 2 tablespoon extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 1 teaspoon sweet paprika
  • 2 large bell peppers (1 red and 1 green), cut into thin strips
  • 1/4 cup water
  • 1 1/2 teaspoons dried oregano, crumbled
  • Kosher salt and freshly ground pepper
  • 4 sweet or hot Italian sausages
  • 4 hoagie or other Italian rolls

Directions:

In a large skillet, heat 1 tablespoon of the olive oil.

Prick the sausages all over, add them to the skillet and cook over moderately high heat, turning frequently, until browned all over, about 5 minutes.

Transfer the sausages to a cutting board and halve lengthwise. Return the halves to the skillet and cook over moderately high heat, turning occasionally, until no trace of pink remains within, about 5 minutes more. Transfer to a plate.

Add the onions and cook over high heat, stirring frequently, until golden, 10 minutes. Stir in the paprika and red and green bell peppers. Reduce the heat to moderate and cook, stirring occasionally, until the peppers are softened, about 12 minutes. Stir in the water and oregano. Season with salt and pepper, cover and keep warm.

Halve each roll (keep it hinged). Pull out some of the bread within. Toast the rolls.

Drizzle the cut sides of the rolls with the remaining olive oil and set 2 sausage halves on each roll. Top with the sautéed onions and peppers, close the sandwiches and serve immediately.

Mussels Marinara

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 4 large cloves garlic, finely chopped
  • 1 cup white wine
  • 2 (26.4 oz.) containers Pomi chopped plum tomatoes
  • 1 tablespoon fresh chopped oregano leaves
  • 1 tablespoon fresh chopped parsley leaves
  • 4 pounds fresh mussels, debearded, scrubbed and rinsed
  • Salt and pepper
  • 1 tablespoon fresh chopped basil leaves
  • Italian bread for dipping
  • Crushed red pepper, optional

Directions:

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)

Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil and crushed red pepper just before serving.

Stuffed Calamari

Serves 6–8

Ingredients:

  • 2 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • 2 cloves garlic, finely chopped
  • 1/2 small yellow onion, minced
  • 2 teaspoons tomato paste
  • 4 tablespoons red wine
  • 14 oz. can whole peeled tomatoes in juice, crushed
  • 1 bay leaf
  • 2 teaspoons balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cleaned calamari
  • 1 cup bread crumbs
  • 1 cup finely grated pecorino
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped oregano

Directions:

1. Heat 1 tablespoon olive oil in a 4-qt. saucepan over medium-high heat. Add dried oregano, garlic and onions; cook until soft, about 6 minutes. Add tomato paste; cook until caramelized, about 2 minutes. Add 3 tablespoons wine, tomatoes and bay leaf, reduce heat to medium-low, and cook until thickened, about 20 minutes. Stir in remaining wine and vinegar; season with salt and pepper. Set sauce aside.

2. Heat oven to 350°F. Heat remaining oil in a 10″ skillet over medium heat. Chop tentacles and add to skillet;cook for 1 minute. Remove from heat; stir in breadcrumbs, pecorino, parsley and oregano. Season with salt and pepper. Stuff each calamari body half full with bread crumb mixture; place in a 9″ × 13″ baking dish. Pour sauce over calamari; bake until warmed through, about 30 minutes.

Cavatelli With Italian Sausage and Broccoli Rabe

6 servings

Ingredients:

  • 1 medium-size onion cut into small dice
  • 3 cloves fresh garlic, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 12 ounces coarsely ground fennel sausage, casing removed.
  • 1 bunch broccoli rabe, tender tops and tender stems only, cut into 3- to 4-inch pieces,
  • 1/2 cup chicken broth
  • 1 teaspoon hot chili pepper flakes
  • 1 pound fresh cavatelli
  • 6 tablespoons freshly grated Parmesan

Directions:

Place extra virgin olive oil in a heavy skillet over medium heat. Add onion and garlic and cook for 10 minutes but do not brown. Remove onion and garlic from pan with a slotted spoon and set aside. In the same pan, add ground sausage meat and sauté for 10 to 15 minutes or until sausage has rendered its fat and is lightly brown.

Add broccoli rabe and saute until soft but still green and firm. Next, add in onion, garlic and chili pepper flakes and simmer sauce for 5 to 10 minutes longer.

Bring a large pot of water to a boil, add salt, then add pasta. Cook fresh or frozen cavatelli according to directions.

Drain pasta and add to the sauce in the skillet. Mix well and add Parmesan.

Lemon Blueberry Tiramisu Trifles

Ingredients:

  • 2 fresh lemons, juiced and zested
  • 2 tablespoons Limoncello liqueur
  • 1 17.6 oz container plain Greek yogurt
  • 1/2 cup prepared lemon curd
  • 1/2 cup sugar
  • 30 ladyfingers
  • 1 1/2 cups fresh blueberries

Directions:

Combine lemon juice and Limoncello, then set aside. Reserve the lemon zest to add later.

In a mixing bowl with an electric mixer, blend together yogurt, lemon curd and sugar, beating until well blended. Cut each ladyfinger crosswise into 3 pieces.

Arrange 5 ladyfinger pieces into each of 9 wine glasses or small bowls, then drizzle each serving with about 1 teaspoon Limoncello mixture.

Spoon on 1 tablespoon of blueberries, then top with 2 tablespoons of yogurt mixture in each glass. Repeat layers, then sprinkle evenly with reserved lemon zest and a few fresh blueberries. Cover and chill at least 1 hour.

Number of Servings: 9

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Crab Italian Style

March 11, 2013

There are around 5,000 different species of crab, which can be found all over the world. 4,500 of these species are said to be “true” crabs, while the other 500 are made up of different species of hermit crabs.The majority of crabs live in the water, however, there are a small number of crabs that live on land and breathe air.

The majority of the crab population can be found in the waters around China, followed by the U.S. and Japan.  While most crabs are found in the Asian seas, the U.S. is the world’s largest exporter of crabs. Crab dishes are very popular in Japan, France, Spain, Hong Kong, the U.S., Canada and Portugal.

Crabs and crustaceans were considered a delicacy in ancient Rome. In particular, Apicius, a well known “foodie” of the time, described how to cook crustaceans in his book, De Re Coquinaria, and it seems that he was a real fan. Legend has it that when he learned that there were extremely large lobsters living along the coast of Libya, he hired a boat and sailed there just to try them. Once he arrived and discovered that the local lobsters were almost identical to those found in Rome, he turned around and came back to Italy without even debarking.

Although there are many different types of crab and each offer their own distinctive taste and texture, all crabmeat is essentially sweet. The many crab species fished from North America’s coastal waters vary greatly in size, appearance, taste and texture and lend themselves to an immense array of dishes. There are six varieties that are used the most and are commercially available, either live, cooked, frozen or in lump form (that is, picked from the shell and packaged).

If you are planning on cooking the crab at home and eating it straight from the shell, it is best to buy live crabs for better taste. Frozen crabs can also be bought. Buy your crabs from a well-known and reputable fish market or, as a second choice, from a large supermarket. If you are buying from the latter, make sure to find out how long the crabs have been in the tank. If it is longer than a week, they should really be avoided.

When I was young, my family and I would spend our summers at the shore. One of the activities involved crabbing in the bay near our house. My father would take me to the dock very early in the morning. It was a simple affair: string, bait and a basket. My father would attach the bait to the string, drop the bait end into the water and tie the other end to the dock. My job was to check the strings every once in awhile to see if we caught a crab. If we did, we would pull up the string and place the crab in a covered basket. Believe or not, we caught many crabs this way, more than enough for dinner. My father would be very happy and always bragged about the crab catch. He loved to make spaghetti sauce with crabs cooked in the sauce. I was not a fan and didn’t eat crab then. Times have changed.

If you are buying live crabs, it is best to consume them when they are as fresh as possible, preferably on the same day, although they will keep overnight in the refrigerator. Put the live crabs in a bowl or a container where they can still breathe and cover them with damp paper towels or a damp cloth. Place them in a cold area of your refrigerator until you are ready to use them. 

Boiling live crab

Pour 5 quarts of water into a large pot and add 5 tablespoons of sea salt. Bring to a rapid boil.

Grasp the live crab by the back legs and drop it into the water headfirst. Bring the water back to the boil and only then start timing.

You should cook large crabs (about 2 lb.) for around 15-20 minutes and smaller crabs around 8 – 10 minutes.

The crab’s shell should turn a bright orange when done.

When the crabs are done, immerse them for a few seconds in cold water, so that cooking stops and they do not overcook.

Defrosting a whole crab

If you have decided to purchase pre-cooked frozen crab, simply place it in the refrigerator overnight in order to defrost.

If you need to defrost the crab quickly, wrap it in plastic wrap and place it in a sink full of cold water. Do not use hot water. A two pound crab will defrost in one hour.

Storing cooked crab meat

Freshly cooked crab meat is best eaten on the same day, however, it can be stored in the refrigerator for up to two days. The cooked meat should be removed from the shell beforehand.

Cooked crab meat can be frozen and will keep for four months. Make sure that it is tightly wrapped or placed in an airtight container before freezing.

Some of the more common types of crab are described below.

Alaskan King Crab are the largest and most sought after crab in the world due to its size, which can reach up to 25 pounds and measure up to 10 feet. It may be large, but only about one-fourth is edible, primarily the legs and claws. Only males are harvested. The delicately-flavored meat is snowy white with a bright red outer edge. Their preferred habitat is in the coldest waters in the world. King Crab is caught chiefly by commercial fisherman in various areas in the Pacific Ocean near Alaska: Bristol Bay, Norton Sound, St. Matthew Island, Pribilof Island and the Kodiak Islands.

Alaskan Snow Crab are the type of crab you mainly find in a seafood restaurant. There are four species of Snow Crab and two species are found in Alaskan waters. Alaskan Snow Crab are mainly caught by commercial fishermen in the Bering Sea waters and the Chukchi Sea. Many of the same crabs are also found in Japan. Their habitat is in very cold waters. Snow Crab grow by molting when they shed their exterior. Then they grow tissue to fill each new, larger exo-skeleton. They molt several times per year when they are young but only once per year when they get larger and mature. The average snow crab weighs between 2 and 4 pounds.

The Blue Crab habitat is mainly around the Chesapeake Bay area on the Atlantic coast, areas in the Gulf of Mexico and other areas as far south as the Bahamas. This species of crab has blue highlights and their shells are extremely sharp. Blue crabs can also be eaten in it’s soft shell stage. To eat these crab in the soft shell stage, they have to caught, processed and cooked before they molt to their hard shell state. 

Dungeness Crab is a type of crab that inhabits grass beds and water bottoms all the way from the Aleutian Islands in Alaska down through the Pacific Ocean waters of California and even into parts of the Gulf of Mexico. They are named after Dungeness, Washington, which is located near Port Angeles, WA, in the Puget Sound area. This area is where Captain George Vancouver explored the Strait of Juan de Fuca, along the northern area of Washington State’s Olympic Peninsula in the late eighteenth century. Dungeness Crab is considered a characteristic food of the Great Pacific Northwest.

Stone Crabs have large, very hard claws that are prized for their meat. Most of the harvest comes from Florida, where it is harvested from October 15 to May 15. Only the claws are eaten, so fishermen twist off one claw from each stone crab and toss them back to grow a new one. Crabs will regenerate new claws within 18 months. The law requires the claws of just caught stone crabs be boiled for 7 minutes and then either put on ice or frozen. The freezing process seems to remove an unpleasant iodine taste which is often noticed in the meat. To serve, the claws are cracked with a mallet and served cold with dipping sauces. Minimum size for claws is 2 to 2.75 ounces. The meat has a firm texture and a sweet flavor.

Red Rock Crabs and their cousins, the Jonah Crab, are light to dark brownish red, depending on where they are caught. The further north they are fished, the darker the shells get. Red Rock crabs are found along the Atlantic coast all the way from Nova Scotia to the shores of Florida. Neither are sold in upscale fish stores or in the major supermarkets, but you may be able to find them in Spanish or Chinese markets.

Freshwater Crabs: There are many species that live in freshwater- especially in the streams and billabongs of Australia- but also on every other continent.The Southern European Crab, pictured above, has been eaten by people since Roman Times. Unfortunately, freshwater crabs are threatened by human activities more than most groups of animals and many species are in danger of becoming extinct.

The four basic types of shelled meat that you can buy and their uses follow:

Jumbo Lump or Lump Crab Meat

Jumbo Lump meat comes from the pair of large muscles that drive the crab’s swimming legs. With care and skill these lumps can be removed intact, resulting in the prized whole Jumbo Lump with its incomparable visual appeal. Grades identified simply as lump are from smaller crab varieties.

Use Jumbo Lump when you want to display beautiful white meat in:

Crab cocktails

Solid-meat crab cakes

Crab Louis – lumps of crab meat and hard boiled eggs on Boston lettuce, with Russian dressing.

Crab Imperial – a baked dish combining crab with mayonnaise or a sherried white sauce, spooned into scallop shells, sprinkled with Parmesan cheese or bread crumbs and browned.

Lump or Backfin Lump Crab Meat

Lump or Backfin is the preferred grade for many traditional crab dishes. It has the same fine flavor and texture of Jumbo Lump, but is in slightly smaller pieces. Some companies call this grade Lump, some Backfin and some Backfin Lump. If you purchase a can labeled Lump, it will be all lump meat and will not contain any Jumbo Lump.

Use Lump or Backfin when you want beautiful white crab but don’t want the expense of Jumbo Lump, for example:

Crab Benedict (Eggs Benedict with crab instead of ham)

Gazpacho: add a 1/2 cup of crab to the center of the soup

Pasta:  add to Spaghetti Carbonara instead of bacon or add a cup to Fettuccini all’Amatriciana

Risotto

White Crab Meat

 

White crab meat is ideal for crab cake recipes that have multiple ingredients (bread crumbs, vegetables) that are mixed with mayonnaise and in crab recipes where the size and shape of the crab flake becomes indistinguishable from the rest of the ingredients.

White crab meat is a more economical alternative for:

Appetizers

Bisques and chowders

Omelets

Pizza

Sandwiches and salads

Stuffed tomatoes

Claw Crab Meat

Claw Crab meat is the “dark meat” of the crab. The reddish-brown claw and leg meat is actually more flavorful than the white meat and is preferred by many who like the more robust flavor and appreciate the lower price. Claw meat also stands up to bolder seasonings. Some people mix it with Backfin Lump for visual appeal, while keeping the overall price down.

Try claw meat and, if you like the flavor, you may have an economical alternative and a reason to enjoy crab more often. You can use it in any preparation, but especially in

Cheese melts

Crab tacos

Cioppino or other fish stews

What To Look For In Canned Crab Meat

When you do a comparative test among different brands of canned crab meat, you can immediately discern differences in the size, color, texture, shell content, scent and the flavor of the meat. Each bite of crab meat should taste and smell the same. If it doesn’t, you need to find a better brand.

Cooking With Crab

If you are planning on buying crab legs, try not to buy ones that have been thawed, since they will not retain their taste and freshness. Always try to buy frozen crab legs or pre-cooked and frozen crab legs.

Thawed crab legs can be maintained in the refrigerator for two days before they go bad, but they should really be cooked as soon as they have been defrosted.

To defrost frozen crab legs, place them in the refrigerator for about 8 hours. If you place them on a rack in a watertight container, they can drain as they are defrosting.

Pre-cooked frozen crab legs can be heated in a number of ways, even in the microwave. My preferred way is to bake them in the oven.

To bake crab legs

Preheat the oven to 350°F.

Crack the whole crab legs and place them on a baking tray.

Brush the crab legs with butter or oil, seasoning and lemon juice and bake in the oven for 8 – 9 minutes.

Crab Stuffed Artichokes

4 appetizer servings

Ingredients:

  • 4 artichokes
  • 1 lemon, thinly sliced
  • 2 teaspoons crab boil or Old Bay Seasoning
  • 2 bay leaves
  • 1 tablespoon butter
  • 1/2 cup finely diced onion
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped oregano leaves
  • 1/2 cup Italian style bread crumbs
  • 1 cup crab meat
  • 1 teaspoon lemon zest
  • 1/2 cup grated Parmesan, plus more for garnish
  • 3 tablespoons olive oil, divided
  • Salt and pepper

Directions:

Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.

Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.

Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.

Drain the artichokes upside down in a colander.

Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes.

To the onions in the pan, add the garlic and oregano and continue to cook for 30 seconds.

Remove from the heat and stir in the bread crumbs, crab meat, lemon zest, Parmesan and 1 tablespoon of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.

When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon. Gently pull the leaves outward from the center until the leaves open slightly.

Fill the artichoke cavities with the crab stuffing and pack a little bit into the space between the leaves.

Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.

Pour 1/2 cup of water into the bottom of the dish and place in the oven. Bake until the artichokes are golden brown and the bread crumbs develop a crust, about 10 to 15 minutes.

Transfer to a serving plate and sprinkle each with some grated Parmesan cheese. Serve with additional lemon wedges.

Cioppino-Style Roasted Crab

4 servings

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 6 large garlic cloves, pressed
  • 1 cup dry white wine
  • 2 cups bottled clam juice
  • 2 – 15-ounce cans chopped tomatoes in juice
  • 1 cup water
  • 2 bay leaves
  • 1/2 cup (packed) fresh Italian parsley leaves
  • 1/2 teaspoon (scant) dried crushed red pepper
  • Coarse kosher salt
  • 2 - 2-pound cooked Dungeness crabs, cleaned, quartered, cracked or 2 pounds Alaska king crab legs

Directions:

Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.

Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl to serve.

Spaghettini with Crab and Spicy Lemon Sauce

4 Servings

Ingredients:

  • 3/4 pound spaghettini (thin spaghetti)
  • 4 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 large garlic clove, pressed
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoon lemon peel
  • 1/2 teaspoon dried crushed red pepper
  • 1 1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish
  • 8 ounces lump crabmeat, picked over
  • 3 ounces prosciutto, sliced crosswise (optional)

Directions:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in the next 4 ingredients.

Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley and crab meat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter.Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs. 

Roasted Shellfish with Fennel and Citrus

Ingredients:

  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon ground fennel seeds
  • 2 tablespoons olive oil
  • 2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
  • 1 1/2 pounds small clams, scrubbed
  • 16 mussels, scrubbed, debearded
  • 1/2 cup chopped shallots
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons butter
  • Chopped fresh chives

Directions:

Preheat oven to 500°F. Place a heavy large roasting pan over 2 burners and heat over medium heat. Add oregano and fennel and stir 1 minute. Add olive oil, cracked crab, clams and mussels; stir to coat. Place pan in the oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to a platter as they open, about 10 minutes.

After all the shellfish has been transferred to the platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat the same roasting pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add citrus juices and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.

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Posted by in Appetizer, crab, Dinner, Fish, Healthy Italian Cooking, Italian Cuisine, lemon, orange, Pasta, Prosciutto, Seafood Chowder, tomatoes Tags: ,

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