The artichoke is a perennial vegetable in the sunflower family and is believed to be a native of the Mediterranean region. The artichoke that we eat is actually the plant’s flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color. There are more than 140 artichoke varieties but less than 40 are grown commercially. Spring is the peak season and most artichokes grown worldwide are cultivated in France, Italy and Spain, while California provides nearly 100 percent of the United States crop.
How To Buy Artichokes
Select artichoke globes that are deep green, with a tight leaf formation and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage. To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do not wash before storing. They should last a week when stored properly.
How To Prepare Artichokes
Wash artichokes under cold, running water. Pull off the lower petals and cut off the bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Pull out pale inner leaves from center. At the bottom is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out the choke. Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
How To Cook Artichokes
Boiling Method:
Stand up the prepared artichoke in a deep saucepan or pot with 3-inches boiling water (if desired, oil, lemon juice and/or seasonings can be added to cooking water). Cover with a lid and gently boil approximately 25 to 40 minutes, depending on size of the artichokes, or until a petal near the center pulls out easily. When done cooking, remove from the pot and stand artichoke upside down on a rack to drain.
Steaming Method:
Place prepared artichoke on a rack above 1- to 2-inches of boiling water. Cover and steam approximately 25 to 45 minutes, depending on size, or until a petal near the center pulls out easily.
Baby Artichokes
Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.
Small artichokes, which are being shipped fresh more frequently today, make a savory appetizer, salad or vegetable accompaniment when marinated, either whole or cut lengthwise in halves. They are also delicious in poultry, beef, pork or lamb stews.
Baby artichokes are sold in plastic bags or containers or loose. Their size can vary from walnut to jumbo egg size. Size is no indication of age. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size. Most do not have a fuzzy choke.
Bend back lower, outer petals of artichokes until they snap off easily near base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom).
Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems.
Halve or quarter as desired. If center petals are purple or pink remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.
Cooking Artichokes
Preparing fresh artichokes for cooking can be intimidating. Luckily, preserved versions of this spring vegetable are just as delicious. Here are a few ways to use artichokes, whether fresh, jarred or frozen.
Whole. Steaming whole artichokes to serve with butter or mayonnaise mixed with capers, lemon and smoked paprika. Or, stuff them with your favorite stuffing mix.
Sauteed. When cooked, the leaves on trimmed fresh artichokes fan out and get crisp.
Grilled. Boil trimmed artichokes until tender, then finish them on the grill to give them a smoky flavor.
Pasta sauce. Simmer oil-packed artichokes in cream, then puree for a luxurious pasta sauce.
Bread pudding. Layer marinated artichokes with sourdough cubes and cheese, then cover with eggs and milk and bake for a savory brunch dish.
Dip. Instead of the usual cream cheese base, use Greek yogurt and silken tofu in a healthy version of creamy artichoke dip.
Involtini. Roll up marinated artichoke hearts with celery leaves in smoked salmon for a super healthy hors d’oeuvres.
Pizza. Marinate frozen artichoke hearts in herbed olive oil and add them to a white pizza or a pizza with the works.
Sautéed Artichokes and Potatoes
Ingredients
- 8 artichokes (they should be firm and feel solid)
- Juice of a half a lemon
- 1/4 cup olive oil
- 2 cloves garlic
- Salt to taste
- 3 pounds baby potatoes
- A bunch parsley, minced
- Pepper to taste
Directions
If the potatoes are young and thin skinned, wash and rub them with a rough cloth. Otherwise, peel them and cut in half.
Trim the tough outer leaves off the artichokes, cut the tops off (perpendicular to the length of the artichoke) and cut them into eighths, putting the slices into water acidulated with lemon juice to keep them from turning black.
When you have finished cutting them up, pat them dry and sauté them in a large skillet with a cover with the oil, garlic, salt and minced parsley. Begin over a low heat, covered, and after a little while uncover them and turn them often so they cook well on all sides, browning and almost coming apart. Remove the artichokes with a slotted spoon to another bowl and set aside.
Add the potatoes with a half cup of water to the skillet. Let them cook gently at first, covering the pot so that they soften, and then raise the heat and uncover them to brown them.
Once the potatoes have browned, add the artichokes together with salt and pepper to taste, and simmer for about ten minutes over a very low flame.
Grilled Baby Artichokes
4 servings
Ingredients
- Lemon Vinaigrette (see recipe below)
- 12 baby artichokes
- 2 tablespoons extra-virgin olive oil
- Salt and freshly-ground black pepper to taste
Directions
Prepare the Lemon Vinaigrette; set aside until ready to use.
Bend back lower, outer petals of the artichokes until they snap off easily near the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom). Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems.
In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared baby artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork, but they still offer some resistance. Drain and immediately and immerse in cold water to stop the cooking.
When cool, cut the baby artichokes in half lengthwise, sprinkle them with olive oil and salt and pepper to taste.
Prepare an outdoor grill. Place the artichokes cut side down on oiled grill grates, cover with the grill lid, and cook over a medium-hot fire, for about 5 minutes, or until the cut sides are well browned. Remove the artichokes to a bowl and pour the Lemon Vinaigrette over the grilled artichokes and toss.
This can be served right away, but it is much better to let them sit for an hour or so in the vinaigrette for the flavors to mingle. They will keep, covered and refrigerated, for about 3 days. .
Makes 4 servings.
Lemon Vinaigrette
- 1/4 cup fresh-squeezed lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped pitted black olives
- Freshly-ground black pepper to taste
Directions
In a small bowl, combine lemon juice, Dijon mustard, olive oil, olives and pepper. Whisk together well.
Artichoke Cheese Pizzas
This is one of our favorite pizzas. Since I use convenient frozen artichoke hearts, this recipe can be made any time of the year.
Ingredients
- One 9 ounce package frozen artichoke hearts, thawed, drained, cut in half
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, smashed
- 2 thyme sprigs, leaves removed
- Salt
- Cornmeal, for dusting
- One homemade or store-bought pizza dough
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Italian Fontina cheese
- Freshly ground pepper
Directions
In a large skillet, combine the artichoke hearts with the olive oil, the lemon juice, garlic and thyme leaves. Season with salt. Cook until the artichokes are soft, about 10 minutes. Set aside to cool.
Preheat the oven to 450° F. Dust a pizza pan with cornmeal and stretch dough to fit the pan.
Spread the ricotta cheese over the dough and sprinkle the fontina and mozzarella cheese over the ricotta.
Distribute the cooked artichoke hearts and sauce over the cheese. Season with salt and pepper and place the pizza to the oven.
Bake for about 20 minutes, until the edges are browned. Serve hot.
Stuffed Artichokes
This is my favorite way to stuff artichokes.
Ingredients
For 2-double ingredients for 4
- 1 lemon
- 2 medium artichokes
- 1 1/4 cups plain panko crumbs
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons chopped fresh parsley, reserve the stems
- 1/2 tablespoon chopped fresh rosemary
- 4 minced garlic cloves, divided
- 1 tablespoon capers, chopped
- 2 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon anchovy paste
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- Half small onion sliced
- 3 tablespoons extra-virgin olive oil
- 1/4 cup white wine
Directions
Heat the oven to 400 degrees F.
Fill a bowl with water and squeeze juice from the lemon into the water and reserve the lemon shell. Cut off the artichoke stems, peel them with a vegetable peeler, rub them all over with lemon shell (this prevents browning) and drop them into the lemon water.
Use a heavy, sharp stainless steel knife to cut the top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon to scoop out the choke.
Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub the lemon shell over cut parts of artichoke. When you are finished trimming, drop the artichoke into the bowl of lemon water. Repeat with remaining artichokes.
To prepare stuffing:
In a large bowl combine the panko crumbs, Parmesan, chopped parsley, rosemary, half the garlic, capers, ½ teaspoon salt and pepper. Toss.
In a small roasting pan or baking dish large enough to hold the artichokes, scatter onion slices, artichoke stems, parsley sprigs and remaining garlic.
Holding artichokes over the stuffing bowl, stuff each choke cavity and in between the leaves with the bread crumb mixture.
Stand stuffed artichokes upright in the baking dish and generously drizzle olive oil over the center of each artichoke.
Fill the baking dish with water until it reaches 1/4 of the way up the artichokes. Add wine and remaining salt to the water. Cover pan with foil and poke several holes in the foil.
Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into the artichoke and a leaf should be easily pulled out.
Halibut with Braised Artichokes, Fennel and Lemon
Ingredients
- 2 lemons
- 1 9 oz package frozen artichokes, defrosted
- 1 medium onion, halved crosswise and thinly sliced
- 1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips
- 1 teaspoon coriander seeds, lightly crushed or ground
- 1/2 cup all-purpose flour for coating fish
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil, divided
- 4 halibut fillets or any white firm fish (each about 6 ounces and 1 1/4 to 1 1/2 inches thick)
- Fresh basil leaves, for garnish
Directions
Squeeze juice from 1 lemon; cut the remaining lemon crosswise into very thin slices.
Put onion, fennel, artichokes, coriander, reserved lemon juice and lemon slices, 3/4 teaspoons salt, 4 tablespoons water and 2 tablespoons olive oil into a large saute pan.
Cover pan. Bring to a boil. Reduce heat and gently simmer, stirring occasionally, until artichokes are tender, about 15 minutes. Remove to a bowl. Set aside.
Combine flour with remaining salt and 1/4 teaspoon pepper. Dredge fish in flour.
In the same pan heat the remaining tablespoon oil over high heat until very hot but not smoking. Add fillets. Reduce heat to medium-high and cook fillets, without moving them, until the bottoms are golden brown, about 4 minutes.
Carefully turn the fish and cook until fish is opaque and flakes easily, 2 to 3 minutes more. Return artichoke mixture to the pan and warm a minute or two.
To serve: spoon 1/2 cup of the artichoke mixture onto each serving plate and top with a fish fillet. Garnish with basil.
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This year marks the 200th anniversary of the birth of one of the greatest Italian composers of all time. Giuseppe Verdi was responsible for some of the best operas, which are still widely known and revered today: La Traviata, Aida and Rigoletto, to name just a few. Verdi dominated the Italian opera scene after the eras of Bellini, Donizetti and Rossini. His works are frequently performed in opera houses throughout the world and some of his themes have long since taken root in popular culture.
Verdi was born to Carlo Giuseppe Verdi and Luigia Uttini in Le Roncole, a village in the province of Parma (Emilia-Romagna region) in Northern Italy. When he was still a child, Verdi’s parents moved from Le Roncole to a nearby village, Busseto, where the future composer’s education was greatly facilitated by visits to the large library belonging to the local Jesuit school. It was in Busseto that he was given his first lessons in composition. Verdi went to Milan when he was twenty to continue his studies. He took private lessons in music and voice while attending operatic performances and concerts. Eventually, he decided to pursue a career in theater composition.
After his studies, Verdi returned to Busseto, where he became the town music master and gave his first public performance at the home of Antonio Barezzi, a local merchant and music lover who had long supported Verdi’s musical ambitions. Because he loved Verdi’s music, Barezzi invited Verdi to be his daughter Margherita’s music teacher and the two soon fell deeply in love. They were married in May 1836 and Margherita gave birth to two children. Unfortunately, both died in infancy while Verdi was working on his first opera and, shortly afterwards, Margherita died of encephalitis at the age of 26. Verdi adored his wife and children and was devastated by their deaths.
His first opera, Oberto, performed at La Scala in November 1839, was successful and La Scala’s impresario, Bartolomeo Merelli, offered Verdi a contract for three more works.
It was while he was working on his second opera, Un giorno di regno, that Verdi’s wife died. The opera was a failure and he fell into despair, vowing to give up musical composition forever. However, Merelli persuaded him to write Nabucco and its opening performance in March 1842 made Verdi famous. It follows the plight of the Jews as they are assaulted, conquered and subsequently exiled from their homeland by the Babylonian King Nabucco. The historical events are used as background for a romantic and political plot. The best-known piece from the opera is the “Chorus of the Hebrew Slaves”.
A period of hard work – producing 14 operas – followed in the next fifteen years. These included I Lombardi in 1843, Ernani in 1844 and, for some, the most original and important opera that Verdi wrote, Macbeth (1847). It was Verdi’s first attempt to write an opera without a love story, breaking a basic convention of 19th-century Italian opera.
Nabucco
Sometime in the mid-1840s, Verdi “formed a lasting attachment to the soprano Giuseppina Strepponi who was to become his lifelong companion”. Their cohabitation before marriage was regarded as scandalous in some of the places they lived and eventually Verdi and Giuseppina married. In 1848, Verdi bought an estate two miles from Busseto. Initially, his parents lived there, but after his mother’s death in 1851, he made the Villa Verdi at Sant’Agata his home, which it remained until his death.
Rigoletto
During this time, Verdi created one of his greatest masterpieces, Rigoletto, which premiered in Venice in 1851. Based on a play by Victor Hugo (Le roi s’amuse), the opera quickly became a great success. There followed the second and third of the three major operas of Verdi’s “middle period”: in 1853 Il trovatore was produced in Rome and La traviata in Venice. The latter was based on Alexandre Dumas’ play, The Lady of the Camellias, and became the most popular of all of Verdi’s operas worldwide. You can listen to the drinking song, “Brindisi” from La Traviata, in the video below performed by two of my favorite opera singers, Dame Joan Sutherland and Luciano Pavarotti.
In 1869, Verdi was asked to compose a section for a requiem mass in memory of Gioachino Rossini, as part of a collection of sections composed by other Italian contemporaries of Rossini. The requiem was compiled and completed, but was cancelled at the last minute. Five years later, Verdi reworked his “Libera Me” section of the Rossini Requiem and made it a part of his Requiem Mass, honoring the famous novelist and poet Alessandro Manzoni, who had died in 1873. The complete Requiem was first performed at the cathedral in Milan in May 1874.
Verdi’s grand opera, Aida, is sometimes thought to have been commissioned for the celebration of the opening of the Suez Canal in 1869 and there had been a plan to inaugurate an opera house as part of the canal opening festivities, but Verdi turned down an invitation to write an “ode” for the new opera house. In 1869, the organizers approached Verdi (this time with the idea of writing an opera), but he again turned them down. When they warned him that they would engage the services of Charles Gounod and Richard Wagner, Verdi began to show considerable interest and agreements were signed in June, 1870.
Aida
Teresa Stolz was associated with both Aida and the Requiem, as well as, a number of other Verdi roles. The role of Aida was written for her and she performed the opera at the European premiere in Milan in February 1872. She was also the soprano soloist in the first and in many later performances of the Requiem. After Giuseppina Strepponi’s death, Teresa Stolz became a close companion of Verdi until his death.
In 1879 the composer-poet Boito and the publisher Ricordi pleaded with Verdi to write another opera. He worked slowly on it, being occupied with revisions of earlier operas, and completed the opera seven years later. This opera, Othello, his most powerful and tragic work, a study in evil and jealousy, is notable for the increasing richness of detail in the orchestral writing. Verdi’s last opera, Falstaff, whose libretto was also by Boito, was based on Shakespeare’s Merry Wives of Windsor and Henry IV, Part 1 with Victor Hugo’s translation. It was an international success and is famous for being one of the world’s best comic operas.
Othello
While staying at the Grand Hotel et de Milan, Verdi suffered a stroke on January 21, 1901. He gradually grew more feeble and died nearly a week later. Arturo Toscanini conducted a combined orchestra and choir composed of musicians from throughout Italy at Verdi’s funeral service in Milan. To date, it remains the largest public assembly of any event in the history of Italy.
Completing 25 operas throughout his career, Verdi continues to be regarded as one of the greatest composers in history. His works are noted for their emotional intensity, tuneful melodies and dramatic characterizations. He transformed the Italian opera, with its traditional staging, old-fashioned librettos and emphasis on vocal displays, into a unified musical and dramatic entity. As Verdi matured he played with the expectations of listeners, who expected scenes to unfold in familiar patterns. Instead, he would break off an aria and transition into a charged recitative or blur distinctions between forms and styles to make the music responsive to the dramatic moment and the text. The music of Verdi, one of Italy’s most outstanding composers, makes up some of classical music’s most timeless treasures and his operas are among those most frequently produced in the world today.
Busseto’s Tribute to Verdi
Emilia Romagna
Verdi lived in Busetto in the heart of the Italian province of Parma, in Emilia-Romagna. When one thinks of luxurious Italian food, it is usually classic Emilia Romagna cuisine. The area is known for its flavorful produce dishes. Bright green asparagus is served with Parmigiano Reggiano and melted butter. The sweet chestnut, known as Marrone di Castel Rio, comes from Emilia Romagna, as do porcini mushrooms. Local shallots and olive oil pressed from local olives are prized for their quality. Pasta is a favorite food in the region. While polenta, rice and gnocchi were staples in Emilia Romagna cooking, fresh egg pasta is now more popular. Most areas consider tagliatelle their favorite shape and serve it with ragù. Recipes also include tortelli, or large pasta squares, filled with ricotta and greens and served with melted butter.
In addition to the Romagnola breed of cattle, rabbit, game birds and poultry are eaten. Wild duck and tomatoes are stewed with herbs, white wine and served with risotto. Cappone ripieno, or roasted capon, is stuffed with with a marsala flavored veal and ham filling. Other popular meats include pork, lamb and mutton. Proscuitto di Parma and fresh fruit are served together for a refreshing appetizer.
Emilia is well known for Parmigiano Reggiano, but the Grana Padano and Provonole Valpadana are also extremely high quality. Cheeses are used young, while sweet, or aged to develop a sharper flavor for grating. Ravaggiolo and squaquarone are also creamy piquant cheeses used in cooking. After so many rich dishes, it’s appropriate that many Emilia Romagna desserts are based on fresh fruit. Melons, stone fruits, berries and pears are most often served.
Toasted Polenta with Mussels
You can use any seafood to top the polenta. The same combination may be successfully used in bruschetta or crostini recipes.
Ingredients
- 1 ½ cups polenta
- 1 tablespoon olive oil
- 1 lb mussels, steamed and removed from the shell
- 3 cloves garlic
- 1/2 cup white wine
- Olive oil for brushing
For the tomato sauce:
- 1 tablespoon olive oil
- 1 onion
- 3 cloves garlic
- Fresh basil
- 1 – 26-28 can diced Italian tomatoes
- Salt and pepper
For the green sauce:
- 1 cup green parsley, chopped
- 1 clove garlic
- 1 tablespoon capers
- 1/4 cup pitted green olives
- 1/4 cup extra virgin olive oil
Directions
Cook the polenta in salted water with the olive oil, in proportions according to package directions. You want a thick polenta, not thin. Pour the polenta into a loaf pan and leave it to set overnight; or for at least two hours.
The next day, cut the loaf into slices. Place the slices on a wooden board and brush with some olive oil. Next arrange the slices, oiled side down, on a greased oven rack. Brush the other side with olive oil.
Bake in 200°C/390°F oven until golden brown on top, for about 30 minutes. Then remove from the oven; let it cool.
Meanwhile prepare the mussels and sauces.
In a skillet heat the olive oil; add chopped garlic and the mussels. Then add the wine and let it cook until all liquids evaporate.
To cook the tomato sauce:
Heat the olive oil in a saucepan; add chopped onion and sauté until golden. Next add chopped garlic. Stir and sauté briefly, then add the canned tomatoes. Lower the heat and cook until the liquid evaporates and the sauce thickens.
Remove from heat and let the sauce cool slightly. Then place it in a food processor and blend with a small bunch of fresh basil, salt and pepper.
To make the green sauce:
Place all ingredients for the sauce in a food processor. Blend until fairly smooth.
Carefully remove the polenta slices from the rack and arrange on a serving platter. Top with the tomato sauce and green sauce. Then arrange the mussels on top. Serve warm.
Tagliatelle with Chestnuts, Pancetta and Sage
Ingredients
- 3 ounces pancetta (Italian unsmoked cured bacon), chopped (1 cup)
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons finely chopped fresh sage
- 8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
- 8 ounces dried flat egg pasta such as tagliatelle or fettuccine
- 2 ounces finely grated Parmigiano-Reggiano (1 cup)
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, 2 to 3 minutes. Add garlic, 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 cup of pasta cooking water, then drain pasta in a colander and add to the pancetta mixture in the skillet. Add the reserved cooking water along withthe cheese and butter and cook, tossing constantly, over high heat until pasta is well coated, about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.
Pork Tenderloin Prosciutto Parma
Serve with broccoli rabe. Try to purchase authentic Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish—even though it is more costly, the superior flavor is worth the expense.
10 servings
Ingredients
- 2 teaspoons fresh sage, finely chopped
- 1 1/2 teaspoons minced garlic
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2 pork tenderloins, (1-1 1/4 pounds each), trimmed
- 4 thin slices Italian Parma ham, (Prosciutto di Parma), divided
- 1 cup freshly grated Parmigiano-Reggiano cheese, divided
- 3 teaspoons extra-virgin olive oil, divided
Directions
Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
Preheat oven to 450°F.
Butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180°. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
Cover each butterflied tenderloin with 2 of the prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.
Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
Related articles
- THE ROYAL OPERA : LA TRAVIATA Giuseppe Verdi 19, 21, 24, 26, April and 3, 6, 9, 12, 17, 20,30 May (londonvisitors.wordpress.com)
- http://jovinacooksitalian.com/2014/03/21/italian-treasures-sardinias-living-art-gallery/
- http://jovinacooksitalian.com/2014/03/14/italian-treasures-michelangelo/
- http://jovinacooksitalian.com/2014/03/07/italian-treasures-the-stradivarius-violin/
- http://jovinacooksitalian.com/2013/10/04/italian-cultures-women-of-distinction/
Whether it’s a partner or a family member with different eating styles and preferences, conflict can arise on various fronts when some people in the house are vegetarians and others are not. The good news: with a little patience and compromise, not to mention good humor, it is possible for everyone to enjoy meals together. Setting ground rules in advance can ward off many disagreements in the kitchen. In particular, deciding who is responsible for what can help prevent resentment and ensure things run more smoothly when it comes time for food preparation.
- Will a group meal be prepared that everyone will share?
- How does the vegetarian feel about preparing and cooking meat even if he or she doesn’t eat it?
- Will the non-vegetarian prepare vegetarian meals?
- Is it simplest for each person to be responsible for their own cooking?
There is no one correct answer and it may take some time to work out the best system. As far as meals are concerned, vegetarian and non-vegetarian options can be blended without making the division obvious. Here are a few suggestions for minimizing the differences and increasing the joy of eating together:
- The non-vegetarian partner should agree to expand his/her food horizons and try new vegetables, grains and protein sources.
- Find as many dishes as possible that also work for your partner.
- The vegetarian partner should tolerate having the non-vegetarian cook meat, chicken or fish in the family kitchen. Have pots and dishes just for that, if it’s an issue.
- At the same time, the vegetarian shouldn’t be expected to cook meat, unless he/she doesn’t mind.
- Freeze individual portions of each partner’s favorite dishes to eat when time is short or you can’t agree.
- Never make negative remarks about what the other wants to eat. Don’t try to convert the other to your point of view or even think that this would be a good thing. It never is.
Types of Vegetarians
- A vegetarian eats no meat, poultry or fish.
- An ovo-lacto vegetarian eats eggs and milk.
- A lacto-vegetarian eats dairy products, but not eggs.
- A vegan eats no animal products at all, often including honey. There are strict ethical vegans who don’t wear or use any animal product.
- Raw food devotees are vegan.
- A pesco-vegetarian (eats fish) isn’t vegetarian, because fish is considered an animal product.
- Flexitarian is a made up term for one who flips back and forth from vegetarian to non-vegetarian.
When entertaining think about the likely food preferences of those you’re feeding. Ask about likes and dislikes, as you would with any other guest. Stick with familiar foods, when feeding both vegetarians and non-vegetarians at the same meal.
Here are some suggestions:
Serve egg or cheese based dishes, such as a Spinach Quiche. Good accompanied with baked potato and a salad. Chickpeas and kidney beans are familiar enough to be used in small amounts. Add them to dishes that are well-known – such as three-bean salad, pasta salad, minestrone soup or vegetarian chili. Use familiar comfort foods, such as potatoes, breads or pasta. Familiar ethnic foods work well: Mexican, Indian or Italian. Whenever possible, tell your guests in advance what you’re planning to make and ask them for suggestions, if you feel comfortable with that idea.
Breakfast may be one of the easier meals to accommodate vegetarians and non-vegetarians, so inviting friends for brunch may be an ideal way to entertain. There are many breakfast options that do not contain meat, such as oatmeal, yogurt, granola, fruit, coffee cake, pancakes or waffles that can be enjoyed by both vegetarians and non-vegetarians. For a larger breakfast, eggs or omelets can be eaten by everyone, except vegans. For the non-vegetarians, bacon or sausage can easily be added to the meal as a side.
For vegetarians, sandwiches made with vegetables and cheese can provide an alternative to deli meats, while non-vegetarians can add sliced turkey, beef or chicken to their sandwiches. Soups can be made with vegetable broth instead of chicken or beef broth. Cooked chicken, fish or beef can be added to the non-vegetarian soup just before serving. Salads are also lunch options that are easy to make vegetarian by replacing meat or fish with beans or hard-boiled eggs. Dinner pasta or rice recipes made with vegetables are easily prepared dishes where meat or fish can be added for family members that are not vegetarians.
The situation in my family is easy. The vegetarians are not vegan. They just do not eat animal protein and they don’t get upset if it is on the table. My typical approach is that I make the same foods the non-vegetarians are eating minus the animal protein part for the vegetarians. It is a two-in-one system. Two versions of the same dish, one vegetarian and one non-vegetarian. Here are some of the recipes that work in our family.
Split Pea Soup
Corn chowder is another great option. Serve crumbled bacon on the side as a garnish.
4-6 servings
Ingredient
- 2 cups dry split peas, rinsed
- 8 cups vegetable stock
- 1 large potato, peeled and diced
- 1 large onion (2 cups), diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon salt
- 2 teaspoons pepper
- 1 pound cooked ham steak, diced and heated
Directions
Sauté the onion, celery and carrot in olive oil in a Dutch oven for about 10 minutes, until the onions translucent. Add the potato, garlic and rosemary and sauté for another 5 minutes.
Add the split peas, vegetable stock, salt and pepper and bring to a boil. Lower heat and cook, partially covered, for another 40 minutes or so until the peas are very soft and falling apart.
Serve the warmed ham in a separate bowl for non-vegetarians to add to their soup bowls.
Stuffed Cabbage
4 servings
Ingredients
Cabbage & Filling
- 1 cup water
- 1/2 cup short-grain brown rice
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- 1 large Savoy cabbage (2-3 pounds)
- 1 pound baby bella mushrooms, finely chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon crumbled dried rosemary
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/2 cup red wine
- 1/4 cup dried currants
- 1/3 cup toasted pine nuts, chopped
- 6-8 ounces (2 links) sweet turkey or pork Italian sausage, casing removed
- Olive oil for drizzling over the cabbage rolls
- Chopped parsley
Tomato Sauce
- 1 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 28-ounce can no-salt-added crushed tomatoes
- 1/2 cup red wine
Directions
To prepare the rice:
Combine water, rice and 1 teaspoon oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40 to 50 minutes. Transfer to a large bowl and set aside.
To prepare the cabbage:
Half fill a large pot with water and bring to a boil.
Line a baking sheet with a clean kitchen towel and place near the stove.
Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the whole cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the toel lined baking sheet and pat with more towels to thoroughly dry. Set aside.
Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to make 1 1/2 cups. (Save any remaining cabbage for another use. I place the remaining cabbage in the freezer to save for a soup recipe.)
To prepare the filling:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary and 1/4 teaspoon each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mushroom mixture to the cooked rice along with currants and pine nuts.
Heat the remaining tablespoon of oil in the same skillet over medium-high. Add the chopped cabbage, the remaining salt and pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Set aside in a separate bowl.
Add the sausage to the empty skillet and brown. Set aside in a separate bowl.
To prepare the sauce:
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.
Preheat oven to 375°F.
Coat two 8-inch baking dishes with olive oil cooking spray. Place a ½ cup of tomato sauce in each baking dish.
To stuff the cabbage:
Divide the rice mixture in half. To one half add the sautéed cabbage and to the other half add the browned sausage.
For the vegetarian rolls:
Place a reserved cabbage leaf on a cutting board; cut out the thick stem in the center, keeping the leaf intact. Repeat with three more cabbage leaves.
Evenly divide the cabbage/ rice mixture among the four leaves. Fold both sides of the cabbage over the filling and roll up. Repeat with the remaining 3 leaves and filling. Place the stuffed cabbage rolls, seam side down in one baking dish.
For the non-vegetarian rolls:
Place a reserved cabbage leaf on a cutting board; cut out the thick stem in the center, keeping the leaf intact. Repeat with three more cabbage leaves.
Evenly divide the sausage/ rice mixture among the four leaves. Fold both sides of the cabbage over the filling and roll up. Repeat with the remaining 3 leaves and filling. Place the stuffed cabbage rolls, seam side down in the other baking dish.
Pour the remaining sauce evenly over the rolls in both pans. Drizzle a little olive oil over the top of the cabbage rolls in each pan. Sprinkle the chopped parsley over the tops of the vegetarian rolls, so you will know they are the vegetarian rolls when serving. Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.
Pasta Primavera with Chicken
4 servings
Ingredients
For the chicken:
- 1 bone-in, skin-on chicken breast, 1 to 1 1/2 pounds
- 1 medium onion, cut into quarters
- 1 small lemon, sliced
- 1 carrot, cut into quarters
- 2 ribs celery, cut into quarters
- 2 large bay leaves
- Small bunch of each – parsley, thyme and rosemary – tied together with kitchen twine
For the Primavera:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 small or 1 large carrot, peeled and cut into 2-inch matchsticks
- 1 small zucchini, trimmed and cut into 2-inch matchsticks
- 1 large leek, trimmed, halved lengthwise and thinly sliced on an angle, washed and dried
- 3 cloves garlic, chopped
- Salt and white pepper
- 3 tablespoons all-purpose of instant flour
- 1/2 cup dry white wine
- Water
- 2 1/2 cups vegetable broth
- 1 10 oz box frozen peas, defrosted
- 1 pound egg tagliatelle or fettuccine
- A handful of parsley, thyme leaves and rosemary, very finely chopped
- 1 lemon
- Grated Parmigiano-Reggiano cheese
Directions
To poach the chicken:
Place chicken, onion, lemon, carrot, celery, bay and herb bundle in a medium saucepan, cover chicken with water and bring to a boil. Once boiling, reduce heat and simmer 45 minutes. Strain and reserve a 1/2 cup of the poaching liquid. Save remaining broth for another use. Cool chicken and remove the skin and bones. Slice the chicken into serving pieces, place in a serving bowl, cover and keep warm
For the pasta sauce:
Heat oil with the butter over medium heat in the same pan. Add carrots, zucchini, leeks and garlic, season with salt and white pepper and sauté until tender, 6-7 minutes. Sprinkle veggies with flour and stir a minute more. Deglaze the pan with the wine, then stir in 2 cups of the vegetable broth. Cook until the sauce thickens. Stir in the peas and reduce the heat to low.
Bring a pot of water to a boil for the pasta. Add salt and cook the pasta to the al dente stage and drain. Add the Primavera sauce to the pasta along with the remaining 1/2 cup vegetable broth.
Gremolata-zest the lemon and combine it with the finely chopped herbs.
Serve the pasta in shallow bowls topped with some of the gremolata and some grated cheese.
Heat the remaining 1/2 cup of chicken poaching broth and pour it over the sliced chicken. Serve the chicken to non-vegetarians to add to their pasta bowl.
Grilled Beef Sirloin & Shrimp & Farmer’s Market Skewers
I like to serve this dish with a brown and wild rice mix and a tomato salad. You can use any combination of vegetables that you like and that your vegetarian friends or family like.
Ingredients
Mustard-Thyme Glaze
- 4 tablespoons Dijon-style mustard
- 4 tablespoons apricot preserves
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon pepper
Skewers
- 1 lb top sirloin steak, grass-fed if possible, cut into 1 inch cubes
- 1 lb extra-large shrimp, peeled and deveined
- 2 medium yellow squash, cut into 1-inch cubes
- 2 medium zucchini, cut into 1-inch cubes
- 1 thin eggplant, cut into 1-inch cubes
- 1 red bell pepper, cut into 1 inch squares
- 1 large onion, cut into 1-inch thick wedges
- 12 medium mushrooms
Directions
Combine glaze ingredients in a large glass measure. Microwave on HIGH 45-60 seconds, stirring once until bubbly.
Place the vegetables on one platter, the shrimp on another platter and the beef on another platter.
Lightly brush some of the glaze on all sides of the vegetables. Wash or change to another pastry brush and lightly brush the steak and shrimp with the remaining glaze.
Heat an outdoor grill and oil the grill grates.
Thread vegetables, beef and shrimp, separately, onto 12-inch metal skewers.
Place beef skewers on the grill over medium heat. Grill steak, 12-15 minutes for medium rare to medium, turning occasionally.
Grill vegetables skewers for 10 minutes or until the vegetables are until tender. Grill the shrimp just until they turn pink, turn and grill until the second side is pink.
Serve the grilled vegetables on one platter and the shrimp and beef on another platter.
Related articles
- Where Vegans and Meat-Eaters Happily Coexist (eastbayexpress.com)
- http://jovinacooksitalian.com/2012/10/01/holiday-entrees-for-vegetarians-and-non-vegetarians/
- 5 Vegetarian Recipes for Meat Free Week (styleunearthed.com)
Are you bored with the same old side dishes for your evening meal? Its time to give your sides an update.
The best side dish recipes are those that taste great and are not overshadowed by the main course. However, the same old vegetables cooked the same old way can get boring and go uneaten.
Make some changes –
Do you find that every salad you make finds you standing at your cutting board chopping your veggies into the same shapes and sizes and then combining them in the same way all the time? Here’s a tip to make your salads and cooked veggies more interesting: change the way you cut! If you always chop your vegetables into cubes, try sticks, grating and shaving or food process your veggies into a grain-like texture. Use spiral cuts for zucchini, carrots, beets or sweet potatoes. Toss them into a salad with your other vegetables.
Add a fresh tasting dip, sauce or dressing to a vegetable and you can transform the meal completely. Mastering a variety of dressings, sauces and dips is one of the best ways to avoid boredom. They can be poured over salads, hot cooked vegetables or enjoyed with crudités and whole grain crackers.
Instead of dressing your cooked vegetables with butter, try this sauce next time:
Lemon Sauce with Herbs
Makes about 3/4 cup
Ingredients
- 1/3 cup reduced-fat mayonnaise
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons chopped fresh chives
- Freshly ground pepper to taste
- Lemon zest
Directions
Place mayonnaise in a small saucepan. Gradually add broth, whisking until smooth. Heat over medium-low, whisking constantly, until warmed through but not bubbling, about 2 minutes. Remove from heat and stir in mustard, oil, lemon juice, parsley, tarragon, chives and pepper. Drizzle the warm sauce over cooked vegetables and garnish with lemon zest.
Be Adventurous
One of the best ways to add variety and interest to your meals is to experiment with ingredients you haven’t used before. There are so many varieties of fresh fruits and vegetables out there that it just depends on what you have available in your area at any given time of the year. Try going to different markets, grocery stores, gourmet stores and ethnic markets to find produce that you haven’t cooked with before. Asian markets are particularly abundant with exotic fruits and vegetables and you could try a new ingredient every week for months. You can also try new dried spices, dried herbs, oils, nuts, seeds or dried fruits. Keep your eyes open to see what is around and allow your senses and creativity to guide your purchases. Even if you are on a tight budget, you could likely afford to try one new ingredient per week.
Not only is eating seasonally better for your health and the planet, but it also means that for the four seasons of the year, you are exposed to and using different ingredients. This really helps to keep things interesting and gives your taste buds a makeover.
Adding a different fresh herb or spice to an old recipe can completely change a meal, as does just adding fresh herbs in the first place. A basic mixed greens salad or chopped salad will taste entirely different and far more exotic with some fresh basil, mint, coriander, dill or parsley. Don’t be afraid to try a new herb. The same goes for new spices. Spice blends in particular can be an easy and great new addition to your culinary repertoire.
Try a New Recipe and a New Food.
Red Chard
Red Chard with Onions, Pancetta and Raisins
Ingredients
- 2 bunches red Swiss chard
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 ounces pancetta, diced
- 1/4 cup golden raisins
- 1/4 cup low sodium chicken stock, vegetable broth or water
- Salt and freshly ground black pepper
Directions
Separate the chard leaves from the stems. Wash the stems and chop them into ½-inch pieces; set aside. Tear the leaves into large pieces, wash them thoroughly and spin or pat dry; set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and pancetta and cook, stirring frequently, until the onion is soft and slightly browned, about 7 minutes. Add the chard stems and cook for 2 to 3 minutes. Stir in the raisins and cook for another 2 to 3 minutes. Add the chicken stock, cover the skillet, and simmer until the stems have softened, 5 to 7 minutes. Add the chard leaves, season lightly with salt and pepper and stir to combine.
Cover the skillet and braise for 3 to 4 minutes. When the chard leaves are wilted and most of the liquid has evaporated, it is done. Serve hot or at room temperature.
Purple Potatoes
Green Bean and Purple Potato Salad
Ingredients
- 16 ounces purple potatoes
- 8 ounces green beans, trimmed
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup sliced green onions or 3 tablespoons snipped chives
Directions
Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain well.
In a medium bowl stir together oil, vinegar, rosemary, salt and pepper. Add potato mixture and green onions. Toss mixture gently. Serve warm or at room temperature.
Fennel Bulb
Braised Fennel in Cream Sauce
Ingredients
- 3/4 cup vegetable broth
- 2 tablespoons dry vermouth
- 1/4 cup heavy cream
- 2 teaspoons tomato paste
- 1 large fennel bulb
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Directions
Combine the broth and vermouth in a liquid measuring cup and set aside. In a small bowl, whisk together the heavy cream and tomato paste and set aside.
Cut the stalks off the fennel bulb. Chop enough of the fennel fronds to yield 1 tablespoon; set aside. Trim the bulb and cut it in half. Remove the core. Cut each fennel half into thin wedges.
In a large sauté pan with a lid, heat the olive oil over medium heat. Arrange the fennel wedges in one layer in the pan. Season with salt and pepper. Cook until the wedges are lightly browned, about 6 minutes.
Turn the wedges over with tongs. Pour the broth-wine mixture over the fennel. Cover the pan, leaving the lid slightly ajar, so that the steam can escape. Make sure the liquid is gently simmering and cook until the liquid is reduced to just a few tablespoons, 10 to 12 minutes.
Remove the lid, add the tomato-cream mixture and cook, gently turning the fennel wedges with tongs until the cream thickens and coats the fennel, about 2 minutes.
Remove the pan from the heat. Serve the fennel garnished with the chopped fennel fronds.
Barley
Broccoli and Barley Pilaf
Ingredients
- 1 tablespoon unsalted butter
- 1 cup barley
- 3 cups low sodium chicken broth, vegetable broth or water
- Kosher salt
- 1 1/2 pounds broccoli florets, large florets cut in half
- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced fresh garlic
- 1 fresh hot pepper, seeded and chopped
- 2 scallions, minced
Directions
In a medium saucepan, melt the butter. Add the barley and cook over moderate heat, stirring until toasty brown, about 10 minutes. Add the broth or water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.
In a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until bright green, about 2 minutes. Drain and pat dry.
Wipe out the skillet and heat the olive oil. Add the shallots, garlic, hot pepper and scallions and stir for 1 minute. Add the broccoli florets, season with salt and cook for 2 minutes, stirring constantly. Off the heat, stir in the barley and serve immediately.
Edamame
Mixed Greens with Edamame, Almonds and Sun-Dried Tomatoes
Ingredients
- 6 cups torn baby salad greens
- 1/2 cup sun-dried tomatoes (oil-pack), drained and cut into pieces
- 1/2 cup fresh or frozen shelled edamame, thawed if frozen
- 1/4 cup blanched almonds, toasted and coarsely chopped
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil or use the oil from the sun-dried tomato jar
- 1/4 teaspoon freshly ground black pepper
- Shaved Parmigiano-Reggiano cheese
Directions
In a large salad bowl combine salad greens, sun-dried tomatoes, edamame and almonds.
For dressing, in a small glass measuring cup whisk together lemon juice, oil and black pepper.
To serve, pour dressing over salad, toss to coat. Divide salad among six individual salad plates and top each serving with a few shavings of Parmigiano-Reggiano cheese.
Savoy Cabbage
Italian-Style Cabbage with Tomatoes and Pecorino Romano
Ingredients:
- 1 pound savoy cabbage
- 3 tablespoons olive oil
- 1 large onion, halved and cut into very thin rings
- 2 large garlic cloves, minced
- 6 canned Italian plum tomatoes
- 1/2 cup tomato liquid from the tomato can
- 2 tablespoons red-wine vinegar
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon butter
- Grated Pecorino Romano cheese
Directions
Remove the core of the cabbage and cut the remaining cabbage into 1/4-inch strips. You should have about 4 firmly packed cups of cabbage strips.
Place the olive oil in a large sauté pan or Dutch oven over high heat. Add the onion rings and sauté until they start to soften and brown. Add the cabbage and garlic stirring to blend well. Crush the tomatoes with your hands over the cabbage and add them to the pan. Add the tomato liquid, vinegar and thyme. Season well with salt and lots of freshly ground black pepper. Bring mixture to a boil, reduce heat, and cook, covered, for 30 minutes or until cabbage is softened and flavors are blended.
When ready to serve, stir butter into the cabbage. Place on plates and pass the grated Pecorino Romano cheese.
Related articles
- ~ Aloo Keema (Spicy Ground Lamb with Potatoes) ~ (rubbinasculinarykitchen.wordpress.com)
- Weeknight Roast: Kielbasa, Fennel, Potato, Onion & Broccoli (camcaneat.com)
- Healthy Sweet Potato mash with grilled veggies and Greens (urbanfoodlover.wordpress.com)
- It was love at first sight. (oatmizzle.wordpress.com)
- Creamy Yucca Soup (watchhatchfly.com)
- http://www.mostlyeating.com/bored-with-steamed-vegetables-how-to-give-them-a-makeover
- Roasted Garlic Vegetables in a Jiffy (annascuisine.wordpress.com)
Horseradish is native to Eastern and Central Europe and possibly Western Asia. It has been grown for its roots for over 2,000 years. The Oxford Companion to Food notes that the first written mention of the root was probably in the 13th century, when a root with the description of horseradish was mentioned in a text describing medicinal cures. Its use as a condiment came later, based on the earliest known written documentation from the 15th century.
The English word “horseradish” has nothing to do with horses or radishes. The word “horse” formerly meant “coarse” or “rough.” “Radish” comes from the Latin “radix,” meaning “root.” Horseradish is not a type of radish, although they are in the same family.
In Slovenia and in the Italian regions of Friuli Venezia Giulia and Veneto, horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs or apples) is also a traditional Easter dish. Further west in the Italian regions of Lombardy, Emilia-Romagna and Piedmont, it is called “barbaforte (strong beard)” and is a traditional accompaniment to Bollito Misto; while in the Italian northeastern regions of Trentino-Alto Adige/Südtirol, Veneto and Friuli-Venezia Giulia, it is still called “kren” or “cren”.
Horseradish is in the Brassica family, which includes broccoli, radishes, kohlrabi, cauliflower and kale. It is a perennial in most locations in the US and will spread rapidly in the garden from season to season, if not contained properly. Horseradish plants have large, deep green, spoon-shaped leaves (which are edible), large, deep-growing roots and very fragrant white flowers. The bulk of US horseradish cultivation is in southwestern Illinois, near the banks of the Mississippi River (near St. Louis), where the root has been grown commercially for over 150 years. Cool weather helps give horseradish its pungency, so it is generally harvested from mid-fall right through to early spring.
Horseradish growers employ a wide range of herbicides, including glyphosate (aka RoundUp) to control both weeds and spreading horseradish plants (because horseradish spreads so easily. Other pesticides are used to control insect infestations and disease. If you are concerned about pesticide use in horseradish cultivation, look for organic horseradish at your local farmers’ market.
Horseradish roots are large, tapering to a point, with a dark brown peel and a creamy white interior. Horseradish’s bite comes from the release of compounds when the root is grated (without grating and exposure to air, horseradish roots really don’t smell like much of anything). Vinegar stops this chemical process, which is why most commercial horseradish preparations contain vinegar. For really hot horseradish, leave the grated root exposed to the air for a few minutes (longer than that, it starts to discolor and dry out). For milder horseradish, add vinegar right away.
What to look for:
Look for firm roots with no mushy or black spots. Avoid roots that are floppy or dried out. You can find horseradish root in the produce section of some grocery stores and at farmers’ markets.
What to Do with It:
Grated horseradish root makes delicious sauces and condiments. It is perfect paired with beef, seafood and roasted vegetables. You can stir freshly grated root (or prepared horseradish) in to mustard for a spicy sauce or mix it with ketchup to make a cocktail sauce for seafood.
Horseradish root is generally not cooked, but grated and mixed with vinegar or other condiments to make sauces. Cooking grated horseradish greatly diminishes the flavor and pungency of the root, so add horseradish at the end of cooking, off the heat. Horseradish root can be used in a number of creative ways in the kitchen. The grated root is commonly mixed with dairy products (like cream, sour cream and crème fraiche) to tame its peppery bite. Also try stirring some horseradish into your next batch of vinaigrette, make a horseradish dip or fold some grated horseradish into mashed potatoes. Creamy horseradish sauce is commonly served with roast beef, but is equally good with salmon, scallops, roasted vegetables (especially potatoes and beets) and, of course, stirred into Bloody Mary mixes.
Some recipes call for fresh horseradish to be grated in a food processor (convenient if you have a large batch to grind), but a Microplane zester makes the best grated horseradish, if all you need is a tablespoon or two. Many recipes for grating your own horseradish recommend that you do so outdoors or in a very well ventilated place and wear gloves and eye protection. The volatile oils that are released from horseradish that is grated are very pungent.
Equivalents:
- 1 1/2 pounds Horseradish root = 680 g = 2 3/4 cups grated
- 1 tablespoon of fresh grated Horseradish = 2 tablespoons bottled
- 1/2 cup grated horseradish = 3 oz / 7 g
A Few Facts:
- An enzyme found in horseradish, called horseradish peroxidase, is widely used in biochemical research.
- Horseradish is toxic to horses.
- Don’t put your horseradish sauce in a silver serving dish: the grated root can tarnish the metal.
- Horseradish is commonly used as one of the “bitter herbs” required at Passover Seder.
Storage
Uncut horseradish roots will keep for several weeks in the crisper drawer of the refrigerator. Cut horseradish should be used right away. Grated fresh horseradish, preserved in vinegar, will keep for several months in the refrigerator. Peeled and grated horseradish can be stored in sealed bags or containers in the freezer for a few months.
How to make prepared horseradish for your recipes:
Ingredients
- 1 pound fresh horseradish root
- 8 tablespoons white wine vinegar
- 2 1/2 teaspoons kosher salt
Peel and coarsely grate the fresh horseradish root. Combine grated horseradish, 2 tablespoons white wine vinegar and salt in a food processor; pulse 4 or 5 times or until the horseradish begins to break down. Add the remaining vinegar, a tablespoonful at a time, until the mixture forms a coarse paste. Transfer mixture to a jar and refrigerate for up to 1 month.
Apple Horseradish Sauce
In Trentino, Italy, cooked apples and fresh horseradish are served with roasted beef, chicken or pork dishes. Cream is added to the sauce to temper the sharpness of the horseradish.
Ingredients
- 3 pounds McIntosh or Golden Delicious apples, peeled, cored and diced
- 3 tablespoons lemon juice
- 1 tablespoon kosher salt
- 5 ounce piece of fresh horseradish root
- 1/2 cup heavy cream
Directions
In a heavy 3 or 4-quart saucepan with a cover, place the apple chunks and toss with the lemon juice and salt. Cover the pan, and set it over medium-low heat. Cook the apples slowly for 15 minutes, stirring several times, as they soften. Remove the cover, raise the heat to bring to a boil. Cook for 10 minutes or until the juices are syrupy and the apples are very soft. Turn off the heat.
Peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup, for a milder taste, or 1 cup, for a stronger taste.
With a potato masher, crush the apples into a chunky sauce. Stir in the grated horseradish and cream and pour into a serving bowl. Serve warm or cold.
Roasted Beet Salad with Horseradish-Dill Sauce
Ingredients:
- 4 medium beets, washed and trimmed
- 1/4 cup low fat sour cream
- 1/4 cup low fat Greek yogurt
- 1 clove garlic, grated on a Microplane grater (or chopped very fine)
- 1 tablespoon (or more, to taste) freshly grated horseradish
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne
- Kosher salt
- 3 tablespoons fresh dill, chopped
- 1 tablespoon extra virgin olive oil
- Lettuce for serving
Directions
To roast the beets:
Preheat the oven to 400°F. Wrap the beets, two at a time, in aluminum foil. Place the beets on a baking pan and roast until tender. The amount of time will vary by the size and even variety of the beet; but start checking around 45 minutes, as it could take as long as 40-45 minutes more. Use the tip of a sharp knife to test; if the knife goes into the beets with little resistance, they are done.
For the horseradish-dill sauce:
Whisk together the sour cream, Greek yogurt, garlic, horseradish, lemon juice, cayenne and salt (to taste). Gently fold in the chopped dill. Cover and refrigerate while the beets are roasting to let the flavors blend.
When the beets are done, let cool slightly, then peel or rub the skins off with a paper towel. Slice into 1/4 inch thick slices, gently toss with the extra virgin olive oil and a pinch of salt, and arrange on a platter over lettuce. Drizzle with some of the horseradish-dill sauce. (Serve extra on the side.)
Italian Baked Clams with Horseradish
Serves 4
Ingredients
- 12 littleneck or cherrystone clams, opened; top shell discarded
- Extra-virgin olive oil
- 1/4 cup freshly grated horseradish
- 1 1/2 cups Italian seasoned panko crumbs
- 1/2 cup white wine
- 1 lemon, halved
Directions
Preheat the broiler in your oven. Place clams in their half shells on a baking pan; drizzle with olive oil and set aside.
In a small bowl, combine horseradish and panko crumbs; sprinkle over clams and lightly pat down. Squeeze the juice from 1 of the lemon halves over the clams and drizzle with olive oil.
Place clams under the broiler and cook until crumbs are light golden and bubbly, about 5-6 minutes. Drizzle clams with the white wine halfway through cooking.
Transfer clams to a serving plate..
Cut remaining lemon half into 4 wedges and serve with the clams.
Italian Beef Sandwiches With Horseradish Sauce
Makes enough for 10 sandwiches
Ingredients
Beef
- 2 1/2 – 3 lb boneless chuck roast
- 3 cups beef broth
- Salt and black pepper
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 tablespoon dried Italian seasoning
- 1 tablespoon olive oil, if cooking in the oven
Horseradish Sauce
- 1/4 cup low fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 1 tablespoon spicy brown mustard
- 1 teaspoon onion powder
- 2 tablespoons prepared horseradish
Sandwich
- 10 whole wheat rolls
- 1 white onion, sliced thin
- 10 slices provolone cheese or cheese of choice
Directions
For the beef cooked in the oven:
Preheat the oven to 300 degrees F and position a rack in the middle of the oven.
Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden brown. Add the remaining beef ingredients and place the pot in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once cooled a bit, shred the meat into smaller pieces for the sandwiches.
For the beef cooked in a slow cooker:
Place roast in slow cooker and add the remaining beef ingredients, except the oil, over the top of the meat.
Cover and cook on low for 10 to 12 hours. Slice or shred the meat.
For the horseradish sauce:
Mix everything together. Refrigerate until ready to use.
To assemble the sandwiches:
Preheat the broiler. Toast the rolls.
Spread a little horseradish sauce on both sides of the toasted rolls.
Add a layer of beef, top with sliced onion and then a piece of provolone cheese.
Place under the broiler for a minute or two until the cheese is melted.
Horseradish Asiago Crusted Salmon
Serves 6
Ingredients
Salmon
- 4 – 6 oz. skinless salmon fillets
- 3/4 cup fresh shredded horseradish root
- 3/4 cup shredded Asiago cheese
- 1/4 cup butter (melted)
- Olive oil
- 2 teaspoons minced fresh rosemary
- 1 lime
Dijon Sauce
- 1 cup low fat sour cream
- 1 tablespoon Dijon mustard
- Salt and ground white pepper to taste
Directions
For the Dijon sauce:
Mix the ingredients together and refrigerate until serving time.
For the salmon:
Preheat the oven to 350 degrees F.
In a mixing bowl combine grated horseradish, Asiago, melted butter and rosemary.
Brush each salmon fillet with olive oil and coat with the Asiago cheese mixture.
Place each fillet on a well-oiled baking pan and bake until golden brown (about 15 minutes)
Remove from the oven to a serving platter and drizzle with the Dijon sauce. Serve with fresh lime.
Related articles
- Horseradish (southernovice.wordpress.com)
- Horseradish Dressing (omnomnomtreats.wordpress.com)
- Horseradish genius (alkalinecanteen.wordpress.com)
- How to Prepare Horseradish (rooftoprecipes.wordpress.com)
San Sperate has a very ancient history. Recent archaeological excavations have dated the first settlements to the Bronze Age. Following the period of Punic rule in Sardinia, the villages in the San Sperate basin came under Carthaginian rule and four cemeteries from this period have been found. Roman occupation in 238 BC can be documented and the parish church dates to the XVI century. This small village in Sardinia, not far from Cagliari, is known for the “Paese Museo” (Museum Village) and its artistic features. It is a village of murals with more than 300 large wall paintings. Painting the walls of its houses was begun by a local artist, Pinuccio Sciola. In 1968, in the wake of a youth protest movement, Sciola had the idea of turning the village into an open-air “museum village”. The idea was taken up by other artists such as Foiso Fois, Liliana Canu, Primo Pantoli, Giorgio Princivalle, Gaetano Brundu, Nando Pintus, Giovanni Thermes and Franco Putzolu. They came to San Sperate to add their own different styles and techniques. The result ranged from trompe l’oeil windows, balconies and lines of washing hung out to dry to historic scenes and copies of famous works of art.
Pinuccio Sciola
Sciola is also Sardinia’s best known sculptor and there are examples of his work carved from the local stone. His stone sculptures are the living testimony of the art of San Sperate. Limestones and basalts are the materials mainly used by Sciola. He makes a “kind of wound” in each stone, so that the energy of the stone is taken out. His large sculptures resonate when rubbed by human hands or small rocks. However, you can’t image how amazing it is listening to Sciola’s stones, so instead of imagining, you can hear these stones in a documentary about this fascinating artist and his work by playing the video link below:
The murals depict how life was in San Sperate one hundred years ago. They are creations of a changing farming culture with themes of rural life (work in the fields and scenes from the village) in an urban space made more significant by the display of traditional implements, such as olive oil mills, wheat grinding mills, stone tubs, basins and by rows of orange and lemon trees. A Picasso-esque house wall of colorful images and a wall painted to resemble a space for hanging agricultural tools (painted so realistically with shadows that they look ready to be unhooked and used) are just two of the vivid images depicted in the town. There are also curiosities, like a house which appears to be wrapped in paper with a corner torn off or painted groups of people chatting in front of arcades or abstract patterns. Here are a few photos of the murals:
One artist from the Renaissance period, Piero della Francesca, must have been popular because there are several copies of his most famous paintings scattered throughout the village, including one next to a bakery that has an image of a single oven on its wall.
The murals covering the brick walls of the village houses brought this small village into the limelight, attracting Italian and foreign artists wishing to experiment with mural painting and other forms of art expression. This attraction also created a platform for local artists: in sculpture – Sergio Caddeo, Giuseppe Lasio, Gianfranco Pinna, Romano Porcu, Eva Schirru and Lucio Schirru; in painting – Monica Corda, Erminluca Maccioni and Raffaele Muscas; in miniature art – Ignazio Casti; in ceramics – Giampaolo Mameli; in murals – Angelo Pilloni and in street art – Manu Invisible. (Source: Italy Magazine)
Sardinian Recipes
Sardinian food ranges from soups and stews, seafood, freshly baked breads, olives and wine to roasted lamb, sheep’s milk cheeses and pastries.
Bean, Fennel and Potato Soup
Ingredients
- 2/3 pound (300 g) fresh fava beans or dried cannellini beans
- 2 fennel bulbs, fronds (feathery tops) only
- 1/2 pound (250 g) potatoes
- 1/2 pound (225 g) plum tomatoes or canned italian tomatoes
- 1/3 pound (150 g) dry short pasta (ditalini)
- A ham bone
- 1/4 cup olive oil
- Freshly grated Pecorino Sardo (in its absence use Pecorino Toscano or a mixture of Pecorino Romano and Parmigiano.)
- Salt and pepper to taste
Directions
Rinse the fennel fronds, pat them dry and chop them. Save the fennel bulbs for another recipe. Peel and dice the potatoes. Blanch, peel, seed, chop and drain the tomatoes.
Heat the oil in a soup pot, sauté the tomatoes for a minute and as soon as they begin to wilt add the beans, fennel, potatoes and ham. Add 2 1/2 quarts (2.5 l) of water, cover, and simmer for at least two hours.
Remove the ham bone and stir in the pasta. Continue to simmer, stirring occasionally, until the pasta is cooked. Serve with grated pecorino on the side.
Sardinian Stuffed Leg of Lamb
Ingredients:
- A boneless leg of lamb, weighing about 4 1/2 pounds (2 k)
- 3/4 pound (110 g) Italian mild sausage, casing removed and crumbled
- 3 eggs
- 1/3 cup (50 g) dry bread crumbs
- 1 2/3 pounds (750 g) plum tomatoes, blanched, peeled, seeded and chopped — canned tomatoes will also work
- 2 cloves garlic, minced
- A large bunch parsley, minced
- A medium onion, peeled and minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Butcher’s twine
Directions
Heat the olive oil in a saucepan or Dutch oven large enough to contain the leg of lamb and sauté the minced garlic, parsley and onion until the onion is translucent. Remove the mixture from the saucepan to a bowl with a slotted spoon, leaving the pan drippings behind. When the onion mixture has cooled, mix it with the sausage, eggs and bread crumbs. Season with salt and pepper. Spread the mixture over the inside of the leg of lamb. Roll the leg up tightly and tie it with twine.
Reheat the pan drippings in the saucepan and brown the meat, turning it to brown all sides. Add the tomatoes, crumbling them between your fingers, add enough water to reach part-way up the sides of the pot and simmer gently for an hour or until the meat is quite tender.
When the meat is done, remove it from the pot. Remove and discard the string, slice the meat and arrange the pieces on a warmed platter. Spoon the sauce over the meat and serve at once.
Saffron Ring Cake
Ingredients
- 12 ounces (300 g) ricotta
- 2 1/2 cups (300 g) flour
- 1 1/4 cups (250 g) sugar, plus extra for the top of the cake
- 3 eggs
- The grated zest of an orange
- The grated zest of a lemon
- 1 1/2 teaspoons baking powder
- A big pinch of saffron
Directions
Preheat the oven to 380 degrees F (190 C).
Squeeze the orange, warm the juice slightly and dissolve the saffron in it.
Mash the ricotta with the tines of a fork, mixing until it is creamy in texture and combine it with the sugar, grated orange and lemon zest, eggs and half the orange juice mixed with saffron. Mix well, fold in the flour and baking powder and then pour the batter into a floured ring mold baking pan.
Brush the surface of the cake with the remaining orange juice, sprinkle with sugar and bake until it begins to pull away from the sides of the pan and a toothpick inserted into the center comes out dry, about 40 minutes, but check before then.
Related articles
- Pinuccio Sciola, Sound Stones (murighingius.com)
- Italian food, wine and typical recipes: a brief introduction to the Sinis’ traditional cuisine. (tipstogo.wordpress.com)
- http://jovinacooksitalian.com/category/italian-citites/sardinia/
- http://jovinacooksitalian.com/2014/03/14/italian-treasures-michelangelo/
- http://jovinacooksitalian.com/2014/03/07/italian-treasures-the-stradivarius-violin/
- http://jovinacooksitalian.com/2013/10/04/italian-cultures-women-of-distinction/
Eggplant has been vastly under-used by the American public. Today, thanks to Asian and Southern European influences, it is finding its way into more and more dishes. It is a good meat substitute which also makes it attractive to vegetarians. Eggplant actually has a bland flavor, but it soaks up flavors of accompanying foods, herbs and spices like a sponge. The eggplant is considered a vegetable but is botanically a fruit. Early varieties of eggplant were smaller and white, resembling eggs, hence the name.
How to Buy Eggplant
Eggplants come in all shapes, from small, round fruits (about two inches in diameter) to the popular large oblong Black Beauty variety, which can range up to 12 inches long. Japanese eggplant is long and thin, resembling zucchini and has fewer seeds. The seeds are edible in all varieties. Eggplant colors range from white to lavender to dark purplish-black as well as pale green, yellow and reddish. There are even some striped varieties. Eggplant varieties may be used interchangeably in your recipes. When shopping, choose eggplants with smooth, shiny skin, heavy for their size and free of blemishes, tan patches or bruises. Wrinkled, loose skin is an indication of age and the fruit will be bitter. Smaller eggplants have fewer seeds, thinner skin and tend to be sweeter, more tender and less bitter. Press your finger lightly against the skin. If it leaves a light imprint, it is ripe. If it is soft, it is too old.
How to Store Eggplant
Eggplant is quite perishable and will not store long. Depending on the freshness factor of the eggplant at the time of purchase, it may be refrigerated for up to 4 days (up to 7 days if you pick right from the garden). However, it is best to use them as soon as possible, preferably within a day.
Handle eggplants carefully as they bruise easily. Wrap each in a paper towel and place in a perforated plastic bag before storing in the refrigerator vegetable bin. Do not store eggplant at temperatures less than 50 degrees F (10 degrees C).
Cooked eggplant may be refrigerated up to 3 days (it will get mushy when reheated) or frozen up to 6 months in a puree form. It holds up fairly well in chunks in soups and stews when thawed in the refrigerator, but not as chunks on its own. I have had great success in freezing breaded, oven baked eggplant slices to use in future eggplant parmesan recipes. I freeze them in single layer packages and pull out what I need for a casserole.
Cooking Tips
Eggplant skin is edible. However, some find it bitter.
The flesh is very sponge-like and will soak up juices and oils. Coat slices with flour, beaten egg and bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the refrigerator before cooking.
Parboiling slices for 1 to 2 minutes can also help reduce eggplant’s absorbancy, while ridding it of moisture. Be sure to thoroughly drain and pat dry with paper towels before further cooking.
Once cut, eggplant flesh will begin to darken with exposure to air. A brushing of lemon juice will help keep the flesh from darkening.
Do not use aluminum cookware with eggplant as it will cause discoloration.
Some cooks salt cut eggplant and let it sit for up to an hour to leach out water and bitterness before cooking. In general, it’s not necessary to salt smaller eggplants, since they have fewer seeds than larger eggplants. Larger eggplants tend to become soft when cooked, so salting them before cooking leads to a firmer cooked texture. Bitterness is concentrated just under the skin, so peeling will also work on especially large eggplants.
Here are the directions, if you choose salting. Slice the eggplant according to your recipe and generously season the slices with kosher salt. Let them sit until you can see the liquid coming to the surface, 20-30 minutes (see photo above). Rinse the slices well and pat them dry. It’s also a good idea to use half as much salt as the recipe calls for (unless the recipe takes into account the fact that the eggplant has been salted).
Eggplant may be microwaved to remove excess water. Microwave slices on high for 4 to 6 minutes, remove, cover and let stand for a minute or two. Use paper towels and press lightly to soak up the water.
If you are baking a whole eggplant, be sure to puncture the skin in several places so it does not burst.
Add eggplant to soups and stews during the last 10 minutes of cooking to avoid overcooking.
Eggplant Measures and Equivalents
• 1 medium eggplant = about 1 pound.
• 1 medium eggplant = 4 to 6 servings.
• 1 pound eggplant = 3 to 4 cups diced.
• 1 serving = 1/3 pound as a side dish.
• 1 serving = 1/2 to 3/4 pound as a main dish.
Linguine with Eggplant
8 servings
Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- 32 oz canned crushed tomatoes
- 1 bay leaf
Pasta
- 1 pound linguine pasta
- 3 thin eggplants, peeled and cubed
- 1/2 cup sun-dried tomatoes in olive oil, cut into strips
- 3 tablespoons oil from the sun-dried tomato jar
- 8 oz fresh mozzarella cheese, cubed
- 1/2 cup fresh basil, chopped
- 3/4 teaspoon Kosher salt
- 3/4 teaspoon black pepper, freshly ground
- 1/2 cup grated Parmesan cheese
- Crushed red pepper to taste
Directions
For the sauce:
Heat the 1 tablespoon olive oil in a large pot over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add celery, carrots and 1/4 teaspoon each salt and pepper. Saute until all the vegetables are soft, about 10 more minutes. Add tomatoes and bay leaf and simmer, uncovered, over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain.
Meanwhile, heat oil from the sun-dried tomato jar in a large, heavy skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden, about 6 minutes. Add the sun-dried tomatoes and the marinara sauce and cook until heated through, about 5 minutes. Add the cooked pasta to the tomato sauce and stir to combine. Turn off the heat and add the mozzarella cheese, basil, salt and pepper.
Serve in shallow pasta bowls, topped with Parmesan cheese and crushed red pepper, if desired.
Flatbread Topped With Grilled Vegetables
Dough
- 3 cups Italian-Style Flour (00) or other low-protein flour
- 1 teaspoon Italian seasoning
- 1 1/4 teaspoons salt
- 2 teaspoons sugar
- 3/4 cup lukewarm water
- 2 tablespoons olive oil
- 2 teaspoons instant yeast
Topping
- 3 tablespoons olive oil mixed with 2 minced garlic cloves
- 1/4 cup prepared pesto
- 1 eggplant (about 1 pound), cut into 1/4 inch thick rounds
- 1 roasted red pepper, cut into 1/4 inch rings
- 1 large tomato, sliced into 1/4 inch rings
- 1 cup crumbled feta cheese
- Fresh basil leaves, optional
Directions
For the dough:
Mix and knead all of the ingredients — by hand or mixer — to make a soft, supple dough. Place the dough in a lightly greased bowl, cover, and let rest for 15 minutes.
To grill the vegetables:
Heat an outdoor grill and oil the grill grates.
Brush a thin coating of the garlic oil onto each side of the eggplant rounds and sprinkle with salt and pepper. Place the eggplant rounds on the grill and cook for 5 minutes or until you see well-defined grill marks. Turn the rounds over and cook for another 3 to 5 minutes to achieve the same grill marks. Add the pepper and tomato slices, coated with garlic oil, during the last 2 minutes of grilling. Transfer to a plate until you’re ready to top the flatbreads.
To grill the flatbread:
Divide the dough in half. Place each half on a lightly greased sheet of parchment paper and stretch into 1/4″-thick irregular ovals. Flip one piece of dough from the greased parchment onto the heated grill. Cook for 2 to 3 minutes, until you see well-defined grill marks; then turn over.
Spread half the pesto onto the grilled side of the crust. Top with the grilled eggplant, peppers, tomatoes and cheese. Close the grill and cook 2 to 3 minutes longer, then transfer to a serving plate. Repeat with the second piece of dough.
Garnish flatbreads with basil leaves, if desired, and serve warm.
Yield: 2 flatbreads
To make the flatbread in the oven:
Preheat your oven to 450°F (with or without a baking stone). One at a time, place the rolled-out pieces of dough with their parchment directly onto a preheated pizza stone or onto a baking sheet. Bake until the dough is just starting to brown around the edges, about 4 minutes.
Grill vegetable slices on a stove top grill following directions above.
Remove crust from the oven, add toppings and bake for an additional 6 minutes, or until the pizzas are warm and bubbly.
Italian Sausage Stuffed Eggplant
Servings 2
Ingredients
- 1/2 lb Italian sausage, casing removed
- 1 onion, chopped
- 3 cloves garlic, minced
- Pinch salt
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon marjoram
- 1/4 teaspoon cayenne
- 1/2 cup plus 2 tablespoons shredded mozzarella
- 1/2 cup plus 2 tablespoons Parmesan cheese
- 1/4 cup Italian seasoned bread crumbs
- 1 egg, beaten
- 1 eggplant, cut in half and flesh scooped out and chopped
- 2 plum tomatoes, diced
- Salt & pepper to taste
- 2 tablespoons olive oil
Directions:
Preheat the oven to 350 degrees F. Heat a large skillet over medium heat and add sausage. Cook until browned, 8-10 minutes, breaking up sausage into pieces. Remove sausage from pan, drain on paper towels and set aside in a mixing bowl.
To the same skillet, add olive oil, onion and garlic. Cook until almost tender, 3-5 minutes. Add eggplant flesh and salt; cook until browned. Remove from heat and transfer to the bowl with the sausage. Add parsley, chopped tomato, basil, thyme, marjoram, cayenne, the half cup mozzarella and the half cup Parmesan cheese, bread crumbs, egg and salt and pepper to taste.
Stir to blend mixture evenly, then stuff into eggplant halves. Place stuffed eggplant on a baking sheet, top with remaining cheeses. Bake 45-50 minutes until tender.
Eggplant Balls
I often make these for parties and they are a big hit with my vegetarian and non-vegetarian friends.
Makes about 15
Ingredients
- 3 cloves garlic, minced
- 2 tablespoons onion, finely minced
- 1/2 cup grated Parmesan cheese
- 3/4 cup finely chopped fresh parsley
- 1 egg, beaten
- Salt and pepper to taste
- 1 1/4 cups dried Italian seasoned bread crumbs, divided
- Olive oil cooking spray
- Marinara sauce for serving
Directions
Preheat the oven to 350°F. Prick the eggplant all over with a fork and place on a baking pan. Roast in the center of the oven for 1 hour, until very soft and collapsed. Let cool slightly, then scrape the eggplant flesh into a large mixing bowl and let cool completely. Discard the skin.
Mix the cheese, onion, garlic, parsley, egg, salt, pepper and 1 cup of the bread crumbs into eggplant pulp. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture holds together.
Refrigerate mixture for 15 minutes, then roll into balls. Roll the outside of the balls in the ¼ cup remaining bread crumbs. Spray a baking sheet with cooking spray. Place eggplant balls on prepared baking sheet and spray with olive oil cooking spray. Bake for 30 minutes turning once until nicely browned. Serve with warm marinara sauce, if desired.
Baked Eggplant Fries with Lemon Sauce
Makes 4 servings
- 1/2 cup all-purpose flour
- 1/2 teaspoon each salt and pepper
- 1 cup Italian seasoned panko bread crumbs
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 egg
- 1 tablespoon milk
- 1 medium eggplant, cut into thin strips (peeled, if you choose)
- Olive oil cooking spray
Directions
Heat oven to 450°F. Line a baking sheet (cookie) pan with parchment paper or a silicone baking mat. Spray with olive oil cooking spray.
In a shallow bowl mix flour with salt and pepper. In another shallow bowl, beat egg with milk. In another shallow bowl, mix panko crumbs, crushed pepper flakes, garlic powder and paprika.
Dip eggplant strips into flour coating all sides; shake off excess. Dip in egg mixture. Roll in bread crumb mixture until coated. Place on prepared baking pan. Spray with olive oil cooking spray.
Bake about 20 minutes, turning once, or until coating is crisp and lightly golden.
For Lemon Sauce
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon chopped chives
- Salt and fresh black pepper to taste
Combine all ingredients in a medium-sized bowl. Place in the refrigerator for 1 hour to chill and allow flavors to combine.
To My Readers:
I have added a feature called My Taste ( http://www.mytaste.com/) that will allow you to create cookbooks, save recipes and follow other users. See the green box on the right. It is also linked to the following social site https://www.facebook.com/groups/437545196294432/
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- Confetti Quinoa with Baby Eggplants, Yellow Squash and Baby Peppers (bronxsupperclub.wordpress.com)
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For centuries all food was farm to table. People grew most of their own food or bought it from nearby farmers. The food that they put on the table was fresh, local and literally farm to table. During the early part of the twentieth century more people moved into urban areas and, along with improved transportation and refrigeration, made it possible for foods to be transported from hundreds, even thousands, of miles away. Food was no longer picked on the farm and served within just a day or so. The longer the time between harvest and your dining room table, the more quality is lost. Nutrients and flavor dissipate quickly.
As we become more concerned with where food comes from and how it is prepared, the term “farm-to-table” has become more prominent. Farm-to-table is more of a movement than a particular cuisine. The focus is on eliminating as many steps as possible between where the food is grown and where it’s eaten. Getting food straight from the farmer cuts out the middleman – like packaging and processing plants and commercial vendors – and assures consumers that their food is fresh, nutritious and locally produced. When you buy locally produced foods, you are being more environmentally friendly, keeping business in the community and supporting the local economy.
Farm-to-table food offerings encompass any type of whole food imaginable, as long as it’s in season. This includes fresh fruits and vegetables, meats, dairy, nuts and even baked goods; just not anything processed – like a bag of potato chips or packaged chicken nuggets. A common fallacy is that the farm to table label means that the ingredients are organic. Sometimes the farmer uses organic techniques but can’t afford to meet the procedures that the government requires for the certified label. Other times the farm may use non-organic fertilizers or pesticides.
Wondering where the nearest farmers markets are to you?
The USDA launched a searchable Farmers Market Directory that includes over 6,000 locations in the United States: http://search.ams.usda.gov/farmersmarkets/default.aspx
In Canada: http://www.farmersmarketscanada.ca/ and in England: http://www.localfoods.org.uk/local-food-directory
After the long winter months of scanty crops, root vegetables and tubers, the farmers markets are reawakening and brimming with bright-colored vegetables, enticing baked goods and delicious jams that make for a full sensory experience. Strolling by the colorful stands of produce, you’ll find fresh field strawberries, crisp green beans, plump artichokes and bright green asparagus. Following are some facts about the spring produce that is emerging and some recipes on how to make use of them.
Asparagus
Perhaps because it’s only harvested during a brief six to seven-week period between April and June, asparagus is the one vegetable we most associate with the arrival of spring.
When picking asparagus at the farmers market or at your local store, look for bundles with firm spears whose tips are closed, plump and green. Avoid dry, brownish looking spears. Once you’ve made your pick, it’s very important to store your asparagus properly to keep them fresh, as it is a rather fragile vegetable. Wash asparagus repeatedly in water until clean, pat dry, and cut off the hard stem ends. Then wrap a moist paper towel around the stems and place them in a plastic bag or container in the refrigerator. Or, even better, stand them upright in a couple of inches of cold water. If stored properly, asparagus will keep for 2 or 3 days.
Blanching
To blanch asparagus, drop whole or cut, into a large pot of simmering water and cook for 3 minutes. Then, drain and shock the asparagus by running it under cold water or putting it in an ice bath. When blanched, the texture of asparagus becomes a little softer, but it is still crisp and the color brightens.
Steaming
Steaming is the perfect cooking method for a health-conscious diet because it utilizes very little or no fat. In a large deep pot bring 1 inch of water to a boil, then reduce to a simmer. Fasten the asparagus stalks in a bundle with a string and place the bundle upright in the water. Cover and steam for 6 to 8 minutes or until tender. Alternatively, use a wide pan or Dutch oven, add a thin layer of water and place a single layer of asparagus at the bottom. Cover and steam.
Stir-frying
Stir-frying is a very quick cooking technique that uses relatively low amounts of fat and very high heat. The secret is to keep the food in constant motion in a wok or sauté pan. Once you’ve cut the asparagus spears in the desired shape (cutting them on a slant is typical for stir-fry dishes), blanch them, then heat a small amount of oil in the pan over high heat. Once the oil is hot enough, add the asparagus and stir constantly until tender but still crisp on the surface, about 2- 3 minutes.
Sautéing
Sautéing asparagus is fairly similar to stir-frying. While stir-frying is more often used in Asian-inspired recipes, sautéing is typical of Western cuisines. It’s the cooking method most often used to prepare asparagus as a side dish to meat or fish entrees or in sauces for pasta. With sautéing, as well as with stir-frying, it’s preferable to use blanched asparagus. In a skillet, heat oil or butter, add the asparagus and cook, tossing occasionally until tender but still firm and crispy, about 3 to 5 minutes.
Roasted Asparagus
This is my favorite way to serve asparagus.
Ingredients
- 1 bunch asparagus
- 2 tablespoons extra virgin olive oil
- Half a lemon
- Parmesan cheese, grated
- Salt and pepper
Directions
Preheat your oven to 400°F. Snap off the bottoms of the stalks. On a large baking sheet, toss asparagus in the olive oil with salt and pepper to taste. Roast until tender and lightly browned, about 15-20 min (depending on the thickness of the stalks). Squeeze the lemon juice over the asparagus and sprinkle with Parmesan.
Sweet Potatoes
Sweet potatoes are not yams and vice-versa. They are two totally unrelated botanical species, although the roots can be similar in shape. What’s the difference? The true sweet potato is related to the morning-glory vine and is native to South America; the yam is native to Africa and Asia. All of this is especially confusing because orange-fleshed sweet potatoes have been traditionally referred to as “yams” in parts of the US. In general, true yams have a drier texture, are starchier in taste and are much lower in beta-carotene (but higher in protein) than sweet potatoes.
Sweet potatoes are number 38 out of 53 on the Environmental Working Group’s Shopper’s Guide to Pesticides in Produce. The roots are susceptible to a number of different pests and diseases that are controlled with insecticides and fungicides, so check with your local sweet potato farmer, if you’re concerned about this.
Sweet potatoes are in season in most parts of the US from fall through spring and they come in a variety of shapes and sizes. Most are large and football shaped, with a fat middle and tapering ends, although some heirloom varieties are quite small and slender. Their skin can be russet, tan, cream, light purple or red. Sweet potato flesh is just as colorful: it may be orange (like the common Jewel sweet potato), yellow, creamy white (like the Japanese sweet potato) or even purple-magenta (as seen in the Okinawan sweet potato). Sweet potato varieties can also be divided into “dry” varieties (better for frying or boiling, because they hold their shape better) and “moist” or “baking” types. Look for sweet potatoes that are firm, with no bruises, shrivel-y spots (especially common on their tapered ends) or brown bits. Avoid sweet potatoes that have begun to sprout.
Sweet potatoes can be stored for several weeks under the right conditions: cool, dry and away from light. Don’t store them in the refrigerator, as this accelerates their decline — they don’t like to be too cold or too moist. Sweet potatoes that get too warm tend to sprout and become shriveled and mushy.
Sweet potatoes can be baked, roasted, boiled, fried, grilled, mashed or pureed. They are commonly paired with cinnamon, nutmeg, ginger and other warming spices, along with brown sugar or maple syrup. They also are delicious paired with oranges (juice or zest) and apples. They can be mashed and added to any number of baked goods, like muffins, biscuits and cakes. Cook sweet potatoes in their skin to retain the most nutrients. You can peel them after cooking. An enzyme in sweet potatoes that converts starch to sugar is most active between 135 – 170 degrees (Fahrenheit), so cook sweet potatoes for a longer period of time at a lower temperature to get the sweetest sweet potatoes. Baking sweet potatoes in the oven at 350 degrees or lower will achieve this.
Sweet Potato Soup with Apples
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 1 small, tart apple, peeled, cored and diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 8 small sage leaves or Italian parsley
- 3 cups low sodium chicken or vegetable stock
- 2 ½ cups peeled, cooked sweet potatoes
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground nutmeg
- Kosher salt
- Juice of half a lemon
- 1/4 cup sour cream or yogurt
- Italian parsley for garnish
Directions
In a medium Dutch oven, heat the extra virgin olive oil and butter on medium-high heat until the butter is just melted. Add the onion and cook until translucent (but not browned), about 5 minutes. Add the diced apple, carrot, celery and sage and cook and stir for another 2-3 minutes. Add the chicken or vegetable stock. Bring the mixture to a gentle boil, then turn the heat to low. Simmer until the carrots and celery are tender, about 15 minutes. Add the cooked sweet potatoes, cayenne, nutmeg and salt to taste. Stir to combine. Puree the soup in batches with an immersion blender or food processor. Stir in the lemon juice to taste and swirl a tablespoon of sour cream or yogurt on top of the soup. Garnish with parsley.
Kohlrabi
Kohlrabi is a member of a group of vegetables that include kale, cabbage, broccoli, Brussels sprouts, bok choy, cauliflower, turnips, radishes, horseradish, mustard, arugula and rapeseed. The kohlrabi “root” is actually the swollen stem of the plant that grows above ground, topped by leaves resembling kale or collards. Fast growing and easy to cultivate, kohlrabi is becoming more popular in the US, but its strongest foothold is in Germany, Eastern Europe and India.
Kohlrabi are susceptible to the same diseases and pests as other members of the cabbage family, so pesticides to control fungi and insects may be applied. If you are concerned, the best thing to do is ask your local kohlrabi farmer about his or her growing practices.
Kohlrabi are available in most US markets from late spring through late autumn. In many areas, the vegetable can only be found at farmers’ markets, CSAs and smaller grocery stores (like food co-ops). Kohlrabi prefers cooler weather, so summer-harvested kohlrabi may be woodier than those grown in the spring and fall. In warmer climates, kohlrabi may be available in the winter and may even have two growing seasons. The kohlrabi bulb should be firm with no spongy bits and no visible brown spots. If leaves are still attached, they should be firm, green and free of wilt or mold. Younger kohlrabi are more tender and you can differentiate between young and old primarily by size — younger kohlrabi are smaller, usually between 2-3 inches in diameter. Kohlrabi should be spherical in shape; stay away from kohlrabi that are tapered, as they also tend to be woodier.
Kohlrabi will keep in your refrigerator’s veggie drawer for several weeks. Note that the bulbs tend to become woodier the longer you store them. Remove the leaves before storing. The biggest barrier to frequent kohlrabi consumption is peeling the bulb. The little knobbly bits make using a vegetable peeler virtually impossible, so you’ll have to use a paring knife to get the skin off. The bulb can be quartered and roasted like potatoes, pureed, steamed, grilled or simply thinly sliced raw and tossed with olive oil, lemon juice, and salt and pepper. Kohlrabi also makes a delicious slaw, grated or cut into thin matchsticks.
Apple and Kohlrabi Slaw
Serves 4
Ingredients
- 2 tart apples, cored and grated or julienned on a mandolin
- 4 small kohlrabi, peeled and grated or julienned on a mandolin
- 2 shallots, diced (or 1/2 an onion)
- 4 tablespoons Italian parsley, coarsely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- Salt and pepper to taste
Mix all of the above together and chill in the refrigerator until serving time.
Rhubarb
A relative of buckwheat, rhubarb is native to Siberia, and it grows best outdoors in similar climes such as northern Michigan, Washington state, Ontario and Yorkshire in the north of England. Rhubarb can only be harvested several years after planting, as it needs time to develop an appropriate root system. While not as popular as it was in the first half of the 20th century, rhubarb is receiving renewed interest in the U.S. as a local, seasonal plant.
Rhubarb is typically harvested in early spring while the plant is at its maximum flavor. Choose medium-sized ruby colored stalks that are firm and crisp. Greener stalks are usually a sign of sourness, while a thick stalk will be stringy. Rhubarb keeps for about a week wrapped in the refrigerator. Rhubarb freezes very well, so stock up during the spring season. I cut the stalks into one inch pieces and freeze 2 cups per ziplock freezer bag. Frozen rhubarb is great for making a fruit pie.
Just like celery, rhubarb has strings. To remove, use a paring knife. The strings will likely break down during cooking, but cooked rhubarb has a smoother texture without them. An easy way to cook rhubarb is to slice the stalk into inch-long chunks, remove all leaves, add sugar and boil until tender, adding a little bit of lemon zest to the mix. As rhubarb is quite sour, it pairs well with foods and ingredients that balance out the acidity. This sauce is good served over ice cream or frozen yogurt.
Rhubarb Crumble
Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl.
Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; with your fingers squeeze into large crumbles and place in the freezer for 15 minutes.
Mix 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish.
Scatter the crumbles on top and bake in a preheated 375 degrees F oven until golden and bubbly, about 45 minutes. Let cool for 15 minutes before serving.
Strawberries
Locally grown strawberries are available only from Spring to the middle of Summer. Look for glossy fruit without visibly bruising, softness or moldy spots. Strawberries range in size from tiny wild-like, or alpine, varieties, to the fairly enormous Tri-Star type. The berries start out white on the plant, so look for strawberries that are deeply red colored without traces of white at the stem. Strawberries are labor-intensive to cultivate and are susceptible to a variety of diseases and pests. The seedlings must be planted by hand and the berries are still harvested by hand, even in large industrial operations.
Strawberries rank a super high number 3 out of 53 on the Environmental Working Group’s (EWG) Guide. The EWG recommends buying organic due to the high pesticide use in conventionally grown strawberries. Unfortunately, the pesticides used in conventional strawberry production are some of the very worst – including methyl bromide, which sterilizes the soil and acts as an insecticide. According to the US Environmental Protection Agency (EPA), methyl bromide is categorized as a “powerful ozone depleting substance.” It was “phased out” in 2005 in the US’s attempt to comply with the Montreal Protocol on Substances that Deplete the Ozone Layer, but the US lobbied for — and won — “exemptions” that include strawberry production, both for seedlings and fruit. In addition to its effects on the ozone layer, methyl bromide is a highly toxic pesticide that can cause neurological, lung and kidney damage and an increased risk of prostate cancer. And it’s not just methyl bromide — a variety of other pesticides are also used in conventional strawberry production. The environmental and health-related impacts of conventional strawberry growing are high, so if you are concerned with these issues, look for locally grown strawberries and ask your local farmer about his or her production methods.
Fresh strawberries deteriorate fairly quickly after purchase. You can keep strawberries fresh by waiting to wash them until just before eating and by storing them in the refrigerator in a paper-towel lined basket or bowl without a cover.
Strawberries are a versatile fruit and perform well under a multitude of cooking methods — they can be roasted (try tossing with a tiny bit of sugar, roast just until caramelized and drizzle with good balsamic vinegar), stewed, baked into a pie, made into jam, churned into ice cream or frozen into an icy sorbet. But strawberries really shine when eaten raw, either completely unadorned or sliced and tossed with a little sugar, orange juice, red wine or balsamic vinegar.
Quick Refrigerator Strawberry Jam
Unlike other jam recipes, refrigerator jams don’t require canning equipment or techniques. The sugar and acid in the jam preserves the fruit, although refrigerator jam keeps for far less time than classic strawberry preserves — only about 2 weeks in the refrigerator. This jam will also be a bit looser than regular strawberry jam, as there is no pectin (a thickening agent commonly used in canning) involved. Adjusting the amount of sugar will also affect the looseness of the jam (more sugar equals less liquid).
Makes about 1 1/2 pints
Ingredients
- 1 quart ripe, organic strawberries, hulled and sliced
- 3/4 to 1 cup granulated sugar, depending on the sweetness of the berries
- 2 tablespoons lemon juice
Directions
Place a small plate in the freezer.
Combine the strawberries, sugar and lemon juice in a small saucepan over medium heat. Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly. Turn down the heat to medium-low and simmer for approximately 10 minutes.
Put about a teaspoon of jam mixture on the cold plate from the freezer and swirl it around on the plate. If the jam runs, cook for 2-5 minutes longer and repeat the process. (The jam should firm up when it hits the cold plate and should no longer run.)
Transfer to clean glass jars and cool. When completely cool, cover and refrigerate.
Related articles
- Asparagus with Lemon Sauce (virginiaknewbest.wordpress.com)
- http://jovinacooksitalian.com/2013/07/02/farm-fresh-dinner/
- Easy Healthy Salad Recipe: Vegetarian Salad Nicoise for Spring (foodsuncovered.wordpress.com)
Did you know that corned beef and cabbage is a traditional American dinner on St. Patrick’s Day and not an Irish one? Beef was not readily available in Ireland and was considered a luxury. Irish folks actually celebrate St. Patrick’s Day with bacon, pork or lamb and a plate full of vegetables. The term “Corned” comes from putting meat in a large crock and covering it with large kernels of salt that were referred to as “corns of salt”. This preserved the meat.
So how did pork and potatoes become corned beef and cabbage? The tradition started in the 1900s, when the Irish emigrated with other ethnic groups to the United States. Irish immigrants in America lived alongside other European ethnic groups. Members of the Irish working class in New York City frequented delis and lunch carts and it was there that they first tasted corned beef. Cured and cooked much like Irish bacon, it was seen as a tasty and cheaper alternative to pork. And while potatoes were certainly available in the United States, cabbage offered a more cost-effective alternative to cash-strapped Irish families. Cooked in the same pot, the spiced, salty beef flavored the plain cabbage, creating a simple, hearty dish that couldn’t be easier to prepare. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to the fact that brisket was cheaper and more readily available in America. Once in America, they took to cooking beef brisket, an inexpensive cut prized by their Jewish neighbors on Manhattan’s Lower East Side. After taking off among New York City’s Irish community, corned beef and cabbage found fans across the country. It was the perfect dish for everyone from harried housewives to busy cooks on trains and in cafeterias—cheap, easy to cook and hard to overcook. It was even served along with mock turtle soup at President Lincoln’s inauguration dinner in 1862.
Looking for some different side dishes for your St. Patrick’s Day dinner? The traditional dishes often include shepherd’s pie, corned beef and cabbage and Irish soda bread. For those who keep to the Irish-American tradition, the bad news is this: the meal is not exactly healthy. Corned beef contains about 285 calories for a four-ounce portion and is packed with a whopping 1,286 milligrams of sodium per serving. That’s more than half of the sodium you’re supposed to have all day. Pair the meat with potatoes, bread and an Irish beer and you have a caloric bomb on your hands.
I don’t want to ruin your feast, but if you really want corned beef and cabbage for St. Patty’s Day, there are ways to make the meal healthier. At the butcher, ask for an extra-lean cut of corned beef. Cut off all visible fat and steam-cook or bake the meat in the oven to melt away much of the additional fat. Here is a link for a recipe on how to bake corned beef instead of braising it.
http://www.food.com/recipe/baked-corned-beef-brisket-410347
Instead of cooking the traditional vegetables along with the corned beef in the fatty highly salted water try these healthier side dishes to celebrate the holiday.
Creamy Broccoli Potato Soup
Serve this delicious soup as a first course.
Ingredients
- 6 cups low sodium chicken broth
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 bunches fresh broccoli , chopped (about 8 cups)
- 3 large potatoes, cubed (about 4 1/2 cups)
- 1 large onion, diced (about 1 cup)
- 1 can (12 oz.) evaporated milk
- Salt to taste
- 1/4 cup grated Parmesan cheese
Directions
Bring the broth, black pepper, garlic, broccoli, potatoes and onion in a 6-quart soup pot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Remove the soup pot from the heat.
Process soup ingredients with a hand-held immersion blender or puree in a food processor. Return all of the puréed mixture to the soup pot, if using a regular processor. Stir in the milk, salt to taste and cheese. Cook over medium heat until mixture is hot.
Corn Muffins
Ingredients
- Nonstick cooking spray
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons honey
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 eggs, lightly beaten or ½ cup refrigerated egg substitute
- 3/4 cup low-fat milk
- 1/4 cup plain low-fat yogurt
- 3 tablespoons vegetable oil
Directions
Preheat oven to 350 degrees F. Line fifteen 2 1/2-inch muffin cups with paper baking cups. Coat the paper cups with a little cooking spray; set pans aside.
In a medium bowl stir together cornmeal, flour, baking powder and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, milk, yogurt, honey and oil. Add egg mixture all at once to the cornmeal mixture. Stir just until moistened.
Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the center of the muffins comes out clean. Cool muffin pans on wire racks for 5 minutes. Remove muffins from the pan and serve warm.
Colcannon with Leeks and Kale
Colcannon is a traditional Irish dish made from mashed potatoes and cabbage.
Serves 4 – 6
Ingredients
- 3 medium-sized russet potatoes, peeled and cut into chunks
- 8 ounces red potatoes, peeled and cut into chunks
- 10 ounces parsnips, peeled and cut into chunks
- 2 bay leaves
- 1 tablespoon butter
- 1 leek, cleaned and chopped
- 4 ounces kale, chopped
- 1 cup low-fat milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
In a soup pot, add potatoes, parsnips and bay leaves. Cover with water and bring to a boil. Lower the heat to a low boil or simmer and cook for 20 – 30 minutes or until the potatoes and parsnips are tender enough to be mashed.
Once the potatoes and parsnips are tender, drain the water and discard the bay leaves. Mash the potatoes and parsnips in a large mixing bowl. Set aside.
Melt 1 tablespoon of butter in the soup pot used to boil the potatoes. Saute the leek over medium heat until tender, about 3 – 5 minutes. Add the kale and saute for 2 – 4 minutes or until tender. Stir in the milk, salt and pepper. Cook over medium until heated. Pour over the mashed potato mixture in the mixing bowl and stir until combined. Taste for seasonings and add additional salt and pepper if desired.
Crispy Green Beans with Pesto
Ingredients
- 1 teaspoon olive oil
- 1 garlic clove, cut in half
- 3 cups fresh green beans, ends trimmed and cut into 1″ pieces
- 1/4 cup homemade pesto (see recipe below)
- 1 tablespoon toasted pine nuts
Directions
Heat olive oil in a large non-stick skillet. Cook garlic on medium-high heat for about 30 seconds, remove from skillet and set aside.
Add beans to the same skillet and sauté for about 6 minutes or until beans are cooked but still crispy.
Return garlic to the skillet and cook an additional 30 seconds. Pour into a serving bowl and toss with the pesto.
Sprinkle with pine nuts and serve.
Basil Pesto
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons pine nuts or walnuts, toasted
- Large bunch of basil
- 3 garlic cloves, peeled and crushed
- 3 tablespoons freshly grated Pecorino or Parmesan cheese
Directions
Process the basil, garlic, nuts, salt and pepper into a paste in a food processor. Add the olive oil slowly through the feed tube to produce a loose-textured puree. Mix in the cheese.
Potato Apple Pancakes
Yield: 10-12 pancakes.
Ingredients
- 2 large russet (baking) potatoes, peeled
- 2 medium apples, peeled
- 2 eggs, lightly beaten or ½ cup refrigerated egg substitute
- 1/4 cup finely chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- Vegetable oil for sauteing
- Low fat sour cream, optional
Directions
Finely shred potatoes and apples on a grater; pat dry on paper towels. Place in a bowl; add the eggs, onion, flour and salt. Mix well.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Drop batter by heaping tablespoonfuls into the hot pan. Flatten to form 3-inch pancakes.
Cook until golden brown; turn and cook the other side.
Drain on paper towels. Serve immediately with the sour cream, if desired.
Sicilian Brussels Sprouts
Ingredients
- 12 ounces pancetta, diced
- 2 pounds fresh Brussels sprouts, halved
- 6 tablespoons capers, drained
- 1/4 cup olive oil
- 3 tablespoons champagne vinegar
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup golden raisins
- 1/2 cup pine nuts, toasted
- 1 teaspoon grated lemon peel
Directions
In a large ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon.
Add Brussels sprouts to the skillet; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper.
Bake, uncovered, at 350° F for 15-20 minutes or until caramelized, stirring occasionally. Add the raisins, pine nuts, lemon peel and pancetta; toss to coat.
Related articles
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- Corned Beef and Cabbage Hash (cbohner.wordpress.com)
- Corned Beef: the American Tradition (simplysophisticatedcooking.wordpress.com)
- Corned Beef and Cabbage – Happy (early) St. Patrick’s Day! (cookingandmyfamily.wordpress.com)
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Portrait of Michelangelo by Daniele da Volterra
Michelangelo was born March 6, 1475 in Caprese near Arezzo, Tuscany. For several generations, Michelangelo’s family were bankers in Florence but, when their bank failed, his father, Lodovico di Leonardo Buonarroti Simoni, took a government post in Caprese, where Michelangelo was born. Several months after Michelangelo’s birth, the family moved back to Florence. After his mother’s death in 1481, when he was just six years old, Michelangelo was sent to live with a stonecutter and his family in the town of Settignano. A few years later Michelangelo went to Florence to study grammar, however, he showed no interest in schooling, preferring to copy paintings and seek the company of painters. His friend, Granacci, encouraged him to take a place as an apprentice with the Ghirlandaio brothers at their workshop in Florence. Here he learned the art of drawing but his desire to be a sculptor became stronger and he was noticed by Lorenzo de Medici, who took him in to live at the palace in Via Larga, where he was treated like a son. The Medici garden became a school for Michelangelo because it was filled with statues that he could use for inspiration.
One of Michelangelo’s very early drawings – John the Baptist.
The death of Lorenzo de’ Medici, however, brought a reversal of Michelangelo’s circumstances. Michelangelo left the security of the Medici court and returned to his father’s house. In the following months he carved a polychrome wooden Crucifix (1493), as a gift to the prior at the Florentine church, Santo Spirito, who had permitted him to study the corpses in the church’s hospital. Between 1493 and 1494, Michelangelo carved a larger than life statue of Hercules from a block of marble, which was sent to France. Unfortunately, this piece of art disappeared sometime in the 18th century. In January 1494 after heavy snowfalls, Lorenzo’s heir, Piero de Medici, commissioned a snow statue and Michelangelo again entered the court of the Medici. Later that same year, the Medici were expelled from Florence due to the political rise of Savonarola, so Michelangelo left the city before the upheaval was resolved, moving to Venice, then to Bologna and, later, to Rome.
In November 1497, the French ambassador to the Holy See, Cardinal Jean de Bilhères-Lagraulas, commissioned Michelangelo to carve a Pietà, a sculpture showing the Virgin Mary grieving over the body of Jesus. The contract was agreed upon in August of the following year. Michelangelo was 24 when the statue was completed. The Pietà was soon to be regarded as one of the world’s great masterpieces of sculpture. Contemporary opinion was summarized by Michelangelo’s biographer, Vasari: “It is certainly a miracle that a formless block of stone could ever have been reduced to a perfection that nature is scarcely able to create in the flesh.” The Pietà is now located in St Peter’s Basilica.
Michelangelo’s Pietà, St Peter’s Basilica
He spent the next four years in Florence developing technical mastery in his art forms. Some of the works produced during this time were the famous, David, in marble, representing the hero in youth; The Virgin and Child (Pille Tondo) (housed at Bargello, Florence), The Bruges Madonna and The Holy Family.
In 1505, Michelangelo was invited back to Rome by the newly elected Pope Julius II. He was commissioned to build the Pope’s tomb over the next five years and carve forty statues for the tomb during that time period. Michelangelo experienced constant interruptions to his work on the tomb in order to complete numerous other tasks for the Pope. Although Michelangelo worked on the tomb for 40 years, it was never finished to his satisfaction. It is located in the Church of S. Pietro in Vincoli, Rome and it is most famous for the central figure of Moses, completed in 1516. Of the other statues intended for the tomb, two known as the Heroic Captive and the Dying Captive, are now in the Louvre.
During the same period, Michelangelo painted the ceiling of the Sistine Chapel. This was a massive task that took approximately four years to complete (1508–1512). Working in uncomfortable conditions, cramped and often alone, it caused him to become reclusive. The situation also affected his health, body and mind. He complained about his eyesight and body aches. The work, though, was fantastic and the biblical fresco was filled with originality.
The composition stretches over 5382 square feet (500 square metres) of ceiling and contains over 300 figures. In the center are nine episodes from the Book of Genesis, divided into three groups: God’s Creation of the Earth; God’s Creation of Humans and their fall from God’s grace and, lastly, the state of Humanity as represented by Noah and his family. Among the most famous paintings on the ceiling are The Creation of Adam, Adam and Eve in the Garden of Eden, The Deluge, The Prophet Jeremiah and The Cumaean Sibyl. The Sistine Chapel ceiling was a work of unprecedented grandeur, both for its architectural forms and for the details in the formation of human figures. Vasari wrote: “The work has proved a veritable beacon to our art, of inestimable benefit to all painters, restoring light to a world that for centuries had been plunged into darkness. Indeed, painters no longer need to seek for new inventions, novel attitudes, clothed figures, fresh ways of expression, different arrangements or sublime subjects, for this work contains every perfection possible under those heading.”
Michelangelo was considered the greatest living artist in his lifetime and, ever since then, he has been held to be one of the greatest artists of all time. A number of his works in painting, sculpture and architecture rank among the most famous in existence. His output in every field during his long life was prodigious. When the sheer volume of correspondence, sketches and reminiscences that survive are also taken into account, he is the best-documented artist of the 16th century.
Two of his best-known works, the Pietà and the David, were sculpted before he turned thirty. Despite his low opinion of his painting, Michelangelo also created two of the most influential works in fresco in the history of Western art: The Scenes from Genesis on the ceiling and The Last Judgment on the altar wall of the Sistine Chapel. As an architect, Michelangelo pioneered in using architectural forms to emphasize both solid and spatial relationships in art. At the age of 74, he succeeded Antonio da Sangallo the Younger as the architect of St. Peter’s Basilica, however, Michelangelo died before this work was completed. On December 7, 2007, a red chalk sketch for the dome of St. Peter’s Basilica, possibly the last made by Michelangelo before his death, was discovered in the Vatican archives. It is extremely rare, since he destroyed his designs later in life. The sketch is a partial plan for one of the radial columns of the cupola drum of Saint Peter’s.
The amount of work that he did surpasses many modern artists even in this age of mass production. Starting from initial sketches, moving to oils and then graduating from frescoes to sculptures, even the most prolific artist who came after him, would appear short of this genius. Among all of his artworks, there is none, which can be rated as less than “perfect.”
Caprese Michelangelo, Italy
Caprese, Italy is located in the Province of Arezzo in eastern Tuscany, bordered by the Apennines, and encompasses the areas of Casentino, Valdarno, Valtiberina and Val di Chiana. Each of these areas comprise unique landscapes where natural beauty blends harmoniously with its historic heritage and masterpieces of art. Today, Caprese has been renamed, Caprese Michelangelo.
Its cuisine is tied to agriculture and many recipes originated from the religious and convent life. One will find bean soups, meat stews, crostini topped with woodcock and bread made with hare (pan di lepre) as typical foods of the region. Some products are cultivated only in this area and are dedicated to specific recipes. Black cabbage, present in few parts of the world, is an important ingredient in minestra di pane (bread soup). The Chianina breed of cattle, raised according to Protected Geographical Indication (IGP) standards, is the base for historical dishes, like peposo alla fornacina – a slow cooking beef stew, a dish attributed to those workers who produced the terracotta construction materials for Florence’s Brunelleschi Chapel.
The free-range “grey” pig in this area is the source for one of the world’s best prosciutti, Prosciutto del Casentino. Sheep and goat’s milk (pasture-raised, naturally) cheese products, such as, raviggiolo, ricotta and raw-milk pecorino are important locally. The finest dishes center around the highly prized Valtiberina truffle, present year-round (alternating between black and the more costly white). Another product frequently used to make sweets and snacks is the chestnut that is ground into a flour. Not to be left out are classic Tuscan products that complete the table: oil and wine. The region possesess first-class wines according to the best national and international standards, such as Chianti, Cortona and Valdichiana and no meal is finished without Vinsanto.
Il Peposo alla Fornicina (Kiln Worker’s Stew)
This slow-cooked stew needs about 3 hours for the flavors to blend. (You may want to find your crock pot for this recipe!) The story goes that in order to get more work done, the employer of the kiln workers had the dish sent up to the workers instead of allowing them to come down for lunch. It wasn’t long before the workers realized that they were losing their lunch break and a chance to meet friends, play cards and relax. The first strike in Florence resulted!
Ingredients
- 2 pounds beef stew meat
- 10 garlic cloves, peeled and cut into small pieces
- 2 onions, chopped fine
- 3 or 4 cups red wine or tomato sauce
- Salt
- 3 tablespoons ground pepper, fresh and coarsely ground
- 1 sprig of rosemary
- Country bread
Directions
Cut the stew meat into small pieces. Put the meat in a stew pot that will fit in your oven. Add the garlic, onion, wine, rosemary and pepper. Cover and cook in a moderate oven (350 degrees F.) until the meat falls apart. Stir occasionally.
Serve the stew in deep dishes on slices of toasted country-style bread rubbed with garlic.
For a thicker sauce, substitute tomato sauce for wine.
A great dish to cook ahead and reheat.
Onion Soup in the Arezzo Style
8 Servings
Ingredients
- 6 Yellow onions, sliced
- 2 oz butter
- 20 slices Tuscan-style bread
- 1 quart vegetable broth
- 8 slices Fontina cheese
- Salt and pepper
- Parmigiano, grated to taste
- Chopped parsley
Directions
Saute the sliced onions in butter until soft in a large soup pot. Add the broth and simmer for about 10 minutes, adding salt and pepper to taste.
Butter 2 loaf pans or a ovenproof casserole dish. Line the bottoms of the pans with bread slices and spoon in a layer of onions and broth. Add 4 Fontina slices to each pan, then another layer of bread and broth. Sprinkle generously with Parmigiano. Bake in the oven for 30 minutes at 350 degrees F. Sprinkle the top with chopped parsley.
Homemade Pasta with Sausage and Mushrooms
In the style of Arezzo, with its Etruscan roots, this pasta is thicker than Bolognese fettuccine and is made with fewer eggs.
Makes 4 servings
For the pasta:
- 1 cup unbleached all-purpose flour
- 1 1/4 cups semolina, divided
- 3/4 teaspoon salt
- 2 eggs
- 3 tablespoons of water
- 1 tablespoon olive oil
For the toppings:
- 12 ounces chicken or pork Italian sausage links
- 1 pound cremini mushrooms
- 2 tablespoons olive oil, divided
- 2 ounces shallots, finely sliced
- 2 cups hot vegetable or beef broth
- 4 tablespoons chopped parsley
- 1 teaspoon crushed red pepper
- Freshly grated parmesan
To make the pasta dough:
Mix the flour, salt and 1 cup of semolina together in a bowl. Make a well in the center and break in the eggs. Whisk the eggs with a fork, gradually gathering the dry mix into the egg and then, as the mixture thickens, add water and oil. Pull in all the dry mix and knead for a few minutes in the bowl. If absolutely necessary, add 1 teaspoon at a time of extra water to make the dough soft enough to work. Put the dough onto on a counter sprinkled with semolina, cover with the inverted bowl and let rest for 30 minutes. (You can also make the dough in a food processor.)
To roll out and cut the pasta:
Secure the pasta machine to a work surface. Flatten the dough and send it through the rollers on setting ‘1’. Fold in half and send it through again; turn the long edges over toward the middle; send through a third time. Repeat until your pasta is smooth and supple. Cut the pasta into 3 pieces and let them rest on semolina for a few minutes before continuing. Send each piece of dough through the rollers on setting ‘3’. Let rest. Finally, send the pasta through on setting ‘5’. Sprinkle with semolina and let rest for 10 minutes before cutting. Cut each piece of pasta into long strips 3/16” wide using a sharp knife. Place the strips of cut pasta on a wide platter or tray sprinkled with semolina until ready to boil.
Heat the oven to 450 degrees F.
To cook the sausage and mushrooms:
Clean the mushrooms and cut in half. Peel and slice the shallots. Heat a cast iron frying pan in the oven for a few minutes and then add 2 teaspoons of olive oil and the shallot and return the pan to the oven. After 2 or 3 minutes, once the shallots is beginning to brown, add the mushrooms and 1/2 cup of broth to the frying pan. Return to the oven and cook 5 minutes, turning halfway through. Once the mushrooms are lightly cooked, pour them into a serving bowl and pour any broth from the frying pan over them. Set aside and keep warm.
Add 1 tablespoon of olive oil to the frying pan, add the sausages and return the pan to the oven. Turn the sausages after 5 minutes and bake for a further 7 minutes until lightly brown on two sides. Pour in the rest of the broth and add back the mushrooms. Let simmer in the oven while you cook the pasta.
To cook the pasta:
Bring 4 quarts of water to a boil. Add salt and the pasta and, once back at the boil, cook for 3 minutes. Drain the pasta in a colander and drizzle with olive oil.
To assemble the dish:
Distribute the pasta among 4 bowls. Sprinkle on half the parsley and half the red pepper. Spoon the mushrooms and the broth over the noodles. Slice the sausages and add to the pasta. Sprinkle the rest of the parsley and red pepper over the dishes and bring to the table piping hot. It’s traditional to serve this dish with grated parmesan.
Tiramisu al Vin Santo
Ingredients
- 1 pound/500 g cantuccini (biscotti) cookies, chopped
- 1 cup/250 ml Vin Santo
- 1 pound/500 g mascarpone cheese
- 3.5 ounces/100 g chopped bittersweet chocolate
- 2 tablespoons/30 ml sugar
Directions
Place the cookies on the bottom of a cake pan, creating a base for the tiramisu. Drizzle 1/2 cup Vin Santo over the cookies and set aside. The exterior of the cookie should be wet while the interior should remain somewhat dry.
In a bowl, add the mascarpone, chocolate, sugar and remaining 1/2 cup Vin Santo. Whisk the ingredients together until creamy and thoroughly mixed.
Spread the cream mixture evenly over the cookies, making sure all the cookies are completely covered. You may also sprinkle the top of the tiramisu with additional chopped chocolate and cookies. Unlike traditional tiramisu, this version can be served immediately.
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- http://jovinacooksitalian.com/2014/03/07/italian-treasures-the-stradivarius-violin/
