Healthy Mediterranean Cooking at Home

Maple Pecan Bars

This easy to make dessert is great to have available for when you are looking for a sweet treat. They keep for a long time in the refrigerator or in the freezer.

Makes 12-16 bars

Crust
2 sticks unsalted butter, softened
2/3 cup granulated sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt

Topping
1 stick (½ cup) unsalted butter, softened
1 cup packed brown sugar
1/3 cup maple syrup
2 tablespoons heavy cream
2 cups chopped pecans

Directions

Preheat the oven to 350ºF and line a 9×13-inch baking pan with foil, leaving enough for a 2-inch overhang on all sides.

Make the crust by creaming together the butter and sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown around the edges.

Prepare the filling by combining the butter, brown sugar, maple syrup, and heavy cream in a large glass measuring cup and microwaving on high for 1 minute. Stir in pecans.

Or place the ingredients in a saucepan, stir over medium heat for 1 minute, and then add in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 30 minutes. Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars for serve. I store the bars in a ziplock bag in the refrigerator because I live in a hot climate.

 

 

America’s Culinary Food Stories-Macaroni and Cheese

America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

Macaroni and Cheese is the ultimate comfort food. So who came up with the idea to combine macaroni with creamy cheese to create a simple casserole?

Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole recorded in the medieval English cookbook, The Forme of Cury, was also written in the 14th century. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese.

The first modern recipe for macaroni and cheese was included in Elizabeth Raffald’s 1770 book, The Experienced English Housekeeper. Raffald’s recipe is a Béchamel sauce with cheddar cheese which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden.

The US President Thomas Jefferson encountered macaroni in Paris and brought the recipe back to Monticello. Jefferson drew a sketch of the pasta and wrote detailed notes on how to make it. In 1793, he commissioned the US ambassador to France, William Short, to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello. In 1802, Jefferson served “a pie called macaroni” at a state dinner.

A recipe called “macaroni and cheese” appeared in the 1824 cookbook, The Virginia Housewife, written by Mary Randolph. Randolph’s recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey’s Lady’s Book. By the mid-1880s, cookbooks as far west as Kansas and Missouri, included recipes for macaroni and cheese casseroles.

Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called it “the housewife’s best friend, a nourishing one-pot meal,” and that it was a fast, filling, and inexpensive way to feed a family. In that year alone, 8 million boxes were sold.

Cheesemaking, which began 10,000 years ago, was originally about survival for a farm family or community by taking a very perishable protein (milk) and transforming it into something less perishable (cheese) so that there would be something to eat at a later date. The first cheese factory in the U.S. was built in 1851, making cheddar one of the first foods affected by the Industrial Revolution. Before that, all cheese made in the United States was made on a farm, usually by the farm wife or a cheese maid. As foods industrialize, they often go from being made by women to being made by men, and so it was with cheese: Women were mostly absent from the cheese factories, and didn’t return to cheesemaking until the artisanal cheese revolution of the past few decades. Processed cheese, which was invented 107 years ago, is basically cheese that is emulsified and cooked, rendering it much less perishable (but also no longer a “living food” because, unlike natural cheese, processed cheese’s flavor will no longer alter with age).

Original homemade recipes included pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or the more affordable processed cheese, and spices like nutmeg and mustard. While Cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also be used — usually sharp in flavor — and two or more cheeses can be combined. Popular recipes include using Gruyere, Gouda, Havarti, and Parmesan cheese.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish.

Here is my version. I like to use a combination of cheeses because it makes for a tasty dish.

Baked Macaroni And Cheese

Ingredients

1 lb dried short pasta (penne, elbow, fusilli)
4 cups whole milk
1/4 cup unsalted butter, diced
1/2 cup instant flour (Wondra) or all-purpose flour
1 teaspoon salt
1 teaspoon dried yellow mustard
1/4 teaspoon cayenne pepper
8 oz Velveeta processed cheese, cut into cubes
8 oz cheddar cheese, shredded
1/2 cup plain panko breadcrumbs

Directions

Preheat the oven to 325 degrees F. (I prefer to bake this dish at a lower temperature so that the casserole stays creamy.)

Cook the pasta in boiling salted water until al dente. Drain and set aside.
In the same pot mix the cold milk with the instant flour; add the butter and place the pan on medium heat.

Stirring often, bring the sauce to boiling, reduce the heat and cook until thickened, whisking often. Add the salt, mustard, and cayenne. Add the Velveeta and heat until melted. Add the cooked pasta and mix well. Pour into a buttered 9×13 inch baking dish.

Mix the breadcrumbs and shredded cheddar together and sprinkle over the top of the casserole.

(The casserole can be made ahead to this stage and refrigerated until baking time. Add 15 minutes to the baking time if the casserole is refrigerated.)

Bake for 45 minutes until heated through and the topping turns golden.

Pizza Bianca With Spinach

Ingredients

1 lb of your favorite pizza dough or use my recipe
Olive oil
1 tablespoon pizza seasoning (see below)
8 oz mozzarella cheese, thinly sliced

2 cups ricotta cheese
1/2 cup heavy cream
1 teaspoon salt

3 oz baby spinach leaves
2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Remove the pizza dough from the refrigerator an hour before you are ready to prepare the pizza.
Preheat the oven to 450 degrees F. Coat a large pizza (16 inches) pan with olive oil spray.
Press the dough out in the pan all the way to the edges and up the sides a bit. Brush the dough with olive oil and sprinkle with 1 tablespoon of the pizza seasoning. Arrange the sliced mozzarella over the dough.

Combine the ricotta, cream, and salt. Mix well and pour over the sliced mozzarella.
Arrange the spinach leaves over the ricotta. Sprinkle the shredded mozzarella and parmesan over the spinach.
Place the pan in the oven and bake for 20 minutes. Let rest 5 minutes and then cut into slices.

Pizza Seasoning

Ingredients

6 tablespoons dried Italian seasoning
1 tablespoon dried onion flakes (or onion powder)
1 tablespoon garlic powder
1 tablespoon fennel seeds
1 tablespoon paprika
½ tablespoon coarse black pepper
½ tablespoon red pepper flakes

Combine all spices in a bowl and mix well.
Store in a sealed container.

Sea Bass In Caper Sauce For Dinner

Sea Bass

Ingredients

1 teaspoon salt
1 teaspoon pepper
1 lb sea bass fillets, ½-inch thick, cut into smaller portions

Caper Sauce
3 tablespoons lime juice
3 tablespoons avocado oil
2 teaspoons red wine vinegar
1 tablespoon chopped fresh thyme
1 scallion, minced
1 tablespoon capers, drained and chopped
1 seeded jalapeno pepper, minced
1 garlic clove, minced
1/4 teaspoon pepper

Directions

Combine the sauce ingredients in a small bowl and set aside.
Season the fish with salt and pepper and brush the fillets with some of the sauce.

Heat a medium skillet and sear the fish on both sides about 2 minutes on each side. Reduce the heat to low and pour the sauce over the fish and simmer for 5-6 minutes until the fish flakes easily with a fork.


Serve immediately.

Creamy Corn Stuffed Tomatoes

Ingredients

4 firm, medium-sized tomatoes

Filling
2 cups fresh corn kernels (cut from 4 ears)
4 tablespoons mayonnaise
3 tablespoons minced scallion
Kosher salt and black pepper to taste
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley

Directions

Preheat oven to 400°F.

Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato. Invert tomatoes on a paper towel to drain while preparing the filling.

Combine the corn with the rest of the filling ingredients in a medium bowl. Season the inside of the tomatoes with salt and black pepper and fill with a generous amount of corn filling (amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish.

Bake tomatoes until the filling is hot and the cheese has melted 15–20 minutes.

Sweet Potato Patties

The potato cakes can bake in the oven along with the tomatoes in this dinner menu.

Ingredients

Olive oil cooking spray
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon honey
1/4 cup minced scallions
1/4 cup blanched finely ground almond flour (1 oz)
Cooked and mashed sweet potato (2 sweet potatoes)

Directions

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.

In a medium bowl, whisk together the egg, sea salt, black pepper, honey, scallions, and thyme. Mix in the almond flour. Add the mashed sweet potato to the egg mixture. Mix well.

 

Using a ¼ cup scoop or measuring cup, form six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.

Bake the sweet potato cakes for 15 minutes. Turn them over, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.

Rosa Bianca Eggplant

Heirloom Rosa Bianca eggplants are one of the most eye-catching varieties of eggplant. They’re plump and round, and their violet and white exteriors have an attractive appearance. This mild variety is completely void of bitterness and tastes best when sliced and roasted or grilled. S
Rosa Biancas are a Sicilian variety, so incorporating them into a classic Sicilian or Italian dish is typical. Their mild flavor is a perfect complement for tomatoes and cheese and they are excellent choices for Caponata and for grilling.

Eggplant Stacks

I made 6 stacks

For the eggplant
4 large eggs, beaten
11/2 cups Italian flour (00) or all-purpose flour
1 cup grated parmesan cheese
2 round eggplants, peeled, cut into 1/4-inch slices
Vegetable oil
Sea salt and freshly ground black pepper

For the stacks
Ricotta cheese
6 Tomato slices
6 Fresh mozzarella slices

Directions

Choose 12 large round slices of eggplant after you slice them and save the remaining slices for another dish. Season with salt and pepper.


Prepare two shallow dishes, in one beat the eggs with one tablespoon of water and the grated Parmesan cheese, and place the flour in the second dish.
Coat eggplant slices first with flour, then with egg and then in flour a second time.


Heat enough oil to cover the bottom of a large skillet over medium heat. Shallow fry eggplant slices 2 minutes or until lightly brown, turn over, and continue cooking until the second side is brown and soft.
Transfer to a paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.

Preheat the oven to 350 degrees F.

To make the stacks:
Cover a baking sheet with foil and coat with cooking spray. Place a large slice of eggplant on the foil and spoon 2 tablespoons of ricotta cheese on top.

Cover with a slice of eggplant. Top with a tomato slice and a slice of mozzarella. Repeat with the remaining eggplant, tomato, and mozzarella slices.


Bake stacks until the cheese melts and the stacks are hot about 15 minutes.

Summertime Dinner For Two

Grilled Pork Chops

2 servings

Spice Rub
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon coarse salt
1 teaspoon paprika
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
4 thin bone-in pork loin chops (about 4 oz each)

Directions

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with the paste and refrigerate 1 hour (or up to 3).
Heat an outdoor grill or broiler to medium-high. Cook pork, covered if grilling, 5 minutes per side. Let rest 5 minutes before serving.

Sweet Potatoe Salad

Ingredients

2 large sweet potatoes, about 1 1/2 lb, peeled and diced
Salt
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions

Dressing:
½ a large jalapeno pepper or 1 small, seeded and minced
1 tablespoon whole-grain mustard
2 tablespoons pickle relish
1 tablespoon honey
1 garlic clove, grated
2 tablespoons of rice wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons minced fresh parsley, plus more for garnish

Directions

Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork-tender, about 10 minutes depending upon the size of the potatoes. Drain, gently, and set aside.

In a serving bowl place the celery, and green onions.
Prepare the dressing in a large measuring cup, whisking together all the dressing ingredients.

Add the sweet potatoes to the bowl with the celery, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve chilled. Garnish with extra chopped parsley if desired.

Grilled Japanese Eggplant

What Is the Difference Between Japanese Eggplant and Regular Eggplant?
Their smaller size and thinner shape make them look more like a baby zucchini than a big, globe eggplant! Once you cut into it, you’ll find fewer seeds than most eggplant varieties (which also means they’re less bitter, since the seeds are responsible for creating bitter eggplant). The flesh is sweet and creamy with a spongy texture, meaning they’ll soak up marinades and sauces exceptionally well.

Ingredients

Marinade
1 tablespoon vegetable oil, plus more for brushing
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/2 a jalapeno pepper, minced

Eggplant
3 Japanese eggplants, about 1 lb total, halved lengthwise
Kosher salt
Freshly ground pepper
1/2 cup Asian plum sauce

Directions

Combine the marinade ingredients in a long dish.{lace the cut eggplant in the marinade and turn them over several times. Season the eggplant with salt and pepper. Set aside for an hour.

Heat an outdoor grill or preheat a grill pan. Remove the eggplant from the marinade. Grill cut side down over high heat until lightly charred, about 2 minutes. Turn the eggplant and cook until lightly charred and tender, about 2 minutes. Brush the cut side of the eggplant with the p;u, sauce, and turn them over to grill for another 2 minutes. Transfer the eggplant to a serving dish and drizzle the remaining plum sauce over the slices.

America’s Culinary Food Stories-Philly Cheesesteak

America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

So how did we come by the cheesesteak? Here is how the legend goes:

During the 1930s in the Italian immigrant section of South Philadelphia, brothers Harry and Pat Olivieri sold hot dogs and sandwiches. Tired of hot dogs, Pat suggested that Harry go to a store and buy some beef. Harry brought it back, sliced it up and grilled the beef with some onions. The brothers piled the meat on rolls and were about to dig in when a cab driver arrived for lunch and smelled the meat and onions. Pat never got a bite because the cab driver asked how much? Pat didn’t know what to charge, so he charged a nickel. The cab driver supposedly said, Heyforget about those hot dogs, you should sell these. It was not until 20 years later that cheese was added to the sandwich by longtime employee, Joe Lorenzo, who was tired of the usual preparation and added some cheese.

According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but also not too hard.

In 1940, the brothers opened Pat’s King of Steaks at 1237 East Passyunk Avenue. The business has been there ever since, open 24 hours a day. Cheez Whiz was added to the steak and onions starting in the 1960s, and provolone, American cheese, and pizza sauce later became options along with various condiments and side dishes.

In 1970, Pat Olivieri retired and moved to southern California. A dispute over ownership broke out with Pat’s lawyer son, Herbert, on one side and Harry and his children, Frankie and Maria, on the other. In 1974 Pat died, and later Frankie bought the business out.

The reason the cheesesteak really blossomed was because of Pat himself. He was a larger-than-life figure who visited local theaters and concert halls, bringing steak sandwiches to the stars, then luring them back to his shop and taking pictures of them eating. He spread the word about his sandwich all over the world via these celebrities and they made him into a star.

Here is how I make this sandwich at home.

Ingredients

2-3 tablespoons vegetable oil
1 extra-large onion diced
1 pound ribeye steak fat removed, very thinly sliced and each slice cut in half lengthwise
1 teaspoon salt
1 teaspoon black pepper
1 (8-inch long) Italian loaf, 2 hoagie rolls or 2 baguettes, heated
4-6 slices Provolone or American cheese or both
Hot peppers or ketchup, optional

Directions

Heat a stove-top griddle or frying pan over medium heat. Once hot, add 2 tablespoons of oil and the diced onions. Cook onions for 2 to 3 minutes until they are just beginning to brown.

Add the sliced meat and more oil if needed. Cook 4 to 5 minutes, using a spatula to continually move the steak around and break it up into smaller pieces. Cook until all of the pink is gone. Sprinkle the meat and onion mixture generously with salt and pepper.

Separate meat into two piles for each cheesesteak sandwich. Place 2-3 slices of cheese on each pile of steak and let them melt slightly.

Invert a warm hoagie roll on top of each pile. Allow to heat for 1 minute.

Use a long spatula to scoop the cheesesteak and roll off the griddle/frying pan. Flip the sandwich over onto a serving plate and add your favorite optional toppings, and serve.

 

Summer Squash Potato Gratin

Summer squash and red potatoes are vegetables that are in season now and make a delicious side dish to go with fish or steak.

Ingredients

1 large sweet onion, diced
8-10 small yellow summer squash (each about 4-inches long) sliced into thin rounds
5 medium red potatoes, peeled and sliced into thin rounds
Olive oil
3 cups shredded cheddar cheese
Salt and pepper

Directions

Preheat the oven to 400ºF
Coat the bottom of a large baking dish with olive oil. (I used a 12×8-inch oval baking dish.)

Cover the bottom of the dish with squash slices, overlapping them slightly. Sprinkle with salt and pepper. Sprinkle ⅓ of the onion and 1 cup of shredded cheese over the squash.
Cover the squash with potato slices, overlapping them slightly. Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Cover the potatoes with another layer of squash, overlapping them slightly, Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.

Spray a sheet of foil large enough to cover the baking dish with cooking spray. Place the sprayed side down on the baking dish and press tightly to the edges of the dish.
Bake the casserole for one hour. Remove the foil and bake for 30 minutes more. Let the casserole rest for 10 minutes before serving.

Stuffed White Eggplant

Here is another post to celebrate all the fresh produce available now in the markets. I received an abundance of white eggplant in my CSA share this week. White eggplant has hard skin when compared to purple eggplant. The skin of the white eggplant should be peeled off. White eggplant has white flesh whereas purple eggplant has a greenish hue. White eggplants come with more seeds but are less acidic, less bitter, and creamier than purple eggplant. This recipe makes a delicious main dish or a side for chicken cutlets or grilled Italian sausage.

Ingredients

2 small white eggplants, 8-10 oz each, stems trimmed off
Olive oil
1/4 cup finely diced onion
¼ cup finely diced banana peppers (mild)
1 small garlic clove, minced
2 slices fresh tomato (Beefsteak tomato slices cut ¼-inch thick and diced
2 slices fresh mozzarella cheese, diced
3 basil leaves, chopped
¼ cup Italian seasoned panko crumbs
Salt and pepper, to taste

Directions

Preheat the oven to 400°F.
Cut a thin slice of eggplant off the top of each peeled eggplant. Dice the slices.
Hollow out the flesh of the eggplant to create a boat using a melon baller or small spoon, leaving a 1/2-inch of the flesh all around to create a shell. Dice the scooped-out eggplant flesh and combine it with the diced eggplant tops

In a medium skillet heat 2 tablespoons of olive oil. Add the onions, peppers, and garlic and cook on medium-low heat for about 2-3 minutes, until onions are softened. Add the chopped eggplant and cook about 8-10 minutes. Add the chopped tomato and cook for about 5 minutes, until the tomato breaks down. Season with salt and pepper. Remove the pan from the heat and stir in the panko crumbs, mozzarella cheese, and fresh basil. Let cool for about 15 minutes.

 

Oil a small baking dish and place the eggplant boats in the dish. Divide the stuffing evenly between the 2 eggplant boats.
Cover with foil and bake 45 minutes. Remove the foil and continue to cook until the eggplant is tender and the topping is brown about 15-20 minutes.

 

Summertime Vegetable Chowder

This is the perfect time of year to make lots of vegetable dishes. The farm stands and CSA allotments are abundant now, so take advantage of these beautiful vegetables and add them to your menu.

This easy to make soup is delicious for lunch or for a light dinner with a salad. Use any combination of vegetables that you like for this soup.

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
6 scallions, chopped
2 medium potatoes, peeled and chopped
2 carrots, chopped
2 celery stalks, chopped
2 banana peppers (mild), chopped
4 small yellow summer squashes, chopped
2 cups fresh corn, about 2 cobs
1 cup sliced okra
1 teaspoon Italian seasoning
¼ teaspoon cayenne pepper
1 bay leaf
2 teaspoons salt
8 cups chicken broth (homemade recipe)
1 cup heavy cream
Shredded cheddar cheese

Directions

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the garlic and next 8 ingredients. Cook, stirring until the vegetables are coated in oil and beginning to soften about five minutes. Add the broth and seasonings. Bring to a boil, reduce the heat, cover and simmer 15 minutes until the carrots and potatoes are tender. Remove the bay leaf and stir in the cream. Heat over low until hot. Do not boil.
Ladle the soup into bowls and top each serving with ¼ cup of cheese.


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