Healthy Mediterranean Cooking at Home

Monthly Archives: June 2016

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Grilled Porterhouse Steak

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Grilled Corn and Grilled Squash Boats

First Course

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Tomato Salad with Herbed Ricotta Cheese

Serve with crusty Italian Bread

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons minced fresh basil
  • 2 pounds tomatoes, cut crosswise into 1/2-inch slices
  • 1/4 cup torn fresh basil leaves

Directions

Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic in a bowl, stirring with a whisk.

Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange the tomato slices on a platter; sprinkle with the remaining salt, pepper and torn basil leaves.

Drizzle oil mixture over the salad. Dollop ricotta mixture evenly over tomato slices. Serve.

Second Course

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Grilled Porterhouse Steak

Serves 4

Ingredients

  • 1 porterhouse steak, about 1 1/2 pounds and 1 1/2 inches thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1 tablespoon steak seasoning (I use Pensey’s Chicago seasoning), divided
  • 1 tablespoon butter

Directions

Brush both sides of the steak with olive oil and rub in ½ tablespoon of steak seasoning on each side of the steak. Allow the steak to stand at room temperature for 30 minutes before grilling.

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Prepare the grill for direct and indirect cooking over high heat (450°to 550°F).

Brush the cooking grates clean. Sear the steaks over direct high heat for 6 to 8 minutes, turning once.

Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare (125 – 130 degrees), turning once or twice.

Keep the lid closed as much as possible during grilling. Remove the steak from the grill and place the butter on top if the steak. Let rest for 5 minutes.

Cut the steak across the grain into ¼-inch slices

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Italian Frying Peppers

These are delicious as a side dish for grilled steak. Extras will be great in a sandwich.

Ingredients

  • 2 dozen whole Italian frying peppers
  • 3 tablespoons olive oil
  • 1 clove garlic, thinly sliced
  • Salt and Pepper
  • ¼ teaspoon crushed red pepper (chili)

Directions

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Combine all the ingredients in a large skillet with a cover. Turn the heat to low, cover the pan, and cook the peppers until they soften and develop brown spots.

Turn the peppers over after they are browned on the bottom side. Cool to room temperature and store in the refrigerator. Bring to room temperature before serving.

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Grilled Yellow Squash Boats

Serves 4

Ingredients

  • 2 medium yellow squash
  • Salt and Pepper
  • 4 tablespoons shredded cheese (cheddar, mozzarella, etc)
  • 4 tablespoons Italian seasoned dried bread crumbs
  • Olive oil

Directions

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Cut the necks off the yellow squash and reserve for another recipe. Cut each squash in half and scrap out the seeds with a spoon making a hollow in the shell.

Sprinkle the shells with salt and pepper. Fill each squash with 1 tablespoon of cheese followed by 1 tablespoon of bread crumbs. Drizzle each with olive oil.

Place the squash boats on the grill and close the cover. Cook until the shells are tender and the crumbs begin to brown, about 12-15 minutes.

Grilled Corn on the Cob

Recipe

Dessert Course

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Chocolate Hazelnut Cookies

Makes about 30 cookies

I purchase hazelnut pastry and cake filling from the King Arthur.Flour Company. If you prefer, you can substitute Nutella for the hazelnut filling in this recipe.

Ingredients

  • 1/4 cup butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup hazelnut pastry /cake filling or use Nutella
  • 1 ½ cups all-purpose flour
  • 1/4 cup water
  • Chocolate Frosting

Directions

Heat the oven to 350 degrees F.

In the large bowl of an electric mixer add all the ingredients except the flour and the water. Beat the ingredients until smooth and creamy. Add the flour and water and beat until smooth.

Form balls of dough with a tablespoon or a small melon scoop. Roll until rough with your hands. Place on parchment lined baking sheets. With a fork, press down on the dough balls to flatten slightly.

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Bake the cookies for 12 minutes, rotating the pans halfway through baking. Remove the cookies to the counter or a wire rack to cool. When completely cool, frost the top of each cookie with a teaspoon of your favorite chocolate frosting.

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Easy Homemade Jam

This is a basic jam recipe and it works with any fruit (other than citrus). You can make jam with whatever fruit grows well where you live. In each season, use the best fruit you can find.

Work in small batches. Three pounds of fruit will yield close to 2 ½ pints of jam. If you want more jars, make two small batches rather than one double batch. The quality of the jam will be much better.

You don’t need to process the jars in a boiling water bath for this recipe. Just store the jam in the refrigerator, where it will last for weeks.

You can also store the jam in the freezer. The Ball Company now makes great containers to store jam in for the freezer.

Unprocessed homemade jam will not make you ill, because most jams are made from high acid fruits which are not susceptible to botulism.

I made Blackberry Jam using this recipe. It is definitely worth making because the jam has such a fresh and distinct blackberry taste. Not at all like processed jam.

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For 2 1/2 pints

Ingredients

  • 3 pounds ripe fruit, such as strawberries, blackberries, raspberries, cherries, peaches, plums, etc.
  • 2 to 2 1/2 cups sugar
  • 1 lemon

Directions

Clean and cut the fruit as you would for making fruit salad or fruit pie. For example: remove the caps from strawberries and cut into quarters; or peel, pit and slice peaches into pieces; or trim rhubarb and chop it into chunks.

Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a wide, heavy-bottomed, non-reactive pot.

The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove the seeds before proceeding with the recipe.

For every two cups of fruit puree, add to the pot one scant cup of sugar and 1 tablespoon freshly squeezed lemon juice.

Stir to combine and taste. Very tart fruit (such as sour cherries, some plums or blackberries) might need a little more sugar. Very sweet fruit (such as white peaches) might need a little more lemon juice. Adjust to taste.

Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.

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Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled saucer in the freezer for one minute.

When ready, the cold jam will form a light skin that wrinkles when you push your finger through it and it will cling to the saucer when you tilt the saucer upright.

If the cold jam is too runny, bring the pot back to a boil for another minute or two, stirring constantly, then check the set again.

When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.

Fresh Strawberry  Syrup

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Delicious over pancakes, cheesecake, ice cream or crepes.

Ingredients

  • 1/2 cup sugar
  • 1/4 cup water
  • 1 pint strawberries, stems and leaves removed
  • 1 teaspoon lemon juice

Directions

Place sugar and water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat and simmer until sugar is completely dissolved.

Remove the saucepan from the heat and allow the syrup to cool completely. Place half the berries in the jar of a blender; add the syrup. Puree until smooth and pass through a fine sieve or colander.

Chop remaining berries; stir into the strawberry puree. Store in an airtight container, refrigerated, for up to 3 days or freeze in small containers.

Blueberry Muffins

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Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

  • 2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (2 ounces) unsalted butter, at room temperature
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (4 ounces) sour cream
  • 1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping

  • 2/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

Pre-heat the oven to 400°F and either lightly grease 12 -15 muffin cups or use paper liners and spray the insides of the papers.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.

Summer Fruit Salad

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Use summer fruits that are in season. I used about 6 cups of cut fruit in this recipe.

Ingredients

Fruit, sliced or cut into cubes

  • Melon
  • Pineapple
  • Berries
  • Grapes
  • Cherries

Mint-Lime Simple Syrup

  • 1 cup sugar
  • 1 cup loosely packed fresh mint leaves
  • 1/4 cup fresh lime juice

Directions

For the syrup:

Stir together the sugar and mint and 1 cup water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until the sugar dissolves.

Remove from the heat. Stir in the lime juice, and cool 30 minutes.Pour mixture through a fine wire-mesh strainer into an airtight container. Cover and chill syrup 4 hours.

For the salad:

Gently toss together the fruit in a large bowl. Add 1/2 cup Mint-Lime Simple Syrup, and gently stir to coat. Taste to see if the fruit needs more syrup.

Serve immediately, or cover and chill until serving time.

Peach Barbecue Sauce

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This recipe makes one of the best tasting BBQ sauces I have made. It is especially good for grilled chicken.

Yields 4 cups.

  • 2 cups peeled and chopped very ripe peaches, about 4 medium peaches
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoons onion salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/3 cup apple cider vinegar
  • 2 cups tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ cup honey
  • 2 tablespoons butter, cubed and well chilled

Directions

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Process peaches in a blender 1 minute or until smooth and pour into a medium saucepan. Add all the additional ingredients except the butter. Bring to a boil and reduce the heat to low.

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Simmer for 30 minutes, stirring occasionally, until thick. With a whisk, blend in the butter cubes, a few cubes at a time, until incorporated. Refrigerate covered until needed.

Ball Canning Company Freezer Jars

Ball Canning Company Freezer Jars


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Belluno is a province in the Veneto region of Italy and is almost entirely occupied by mountain areas. The climate is among the most severe in the Alps. The Belluno area is representative of a typical alpine environment and a people who are proud of their traditions passed down from generation to generation through experience and oral narrative.

Belluno is one of the most important industrial sectors of northern Italy. The production of eyeglasses (Luxottica), home appliances (Zanussi and others) and bathroom fixtures (Ceramica Dolomite, Ideal Standard) are major industries.

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Luxottica Group S.p.A., an Italian company, is the world’s largest eye wear company and is a designer, manufacturer, distributor and retailer of eye wear. Leonardo Del Vecchio and two financial partners launched Luxottica in Agordo, Italy in 1961.

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Luxottica is the owner of Lenscrafters, Sunglass Hut, Pearle Vision, Sears Optical and Target Optical. Its best known brands are Ray-Ban, Persol and Oakley. Luxottica also makes sunglasses and prescription frames for designer brands such as Chanel, Prada, Giorgio Armani, Burberry, Versace, Dolce and Gabbana, Miu Miu, Donna Karan, Stella McCartney and Tory Burch. Luxottica produces more than 130,000 eyeglass frames each day from six factory sites.

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The cultivation of beans in the Lamon highlands and the production of Piave cheese in the Dolomites are important to Belluno’s economy. Large scale dairy cattle breeding in Belluno, began centuries ago by small mountain owners and valley sharecroppers. In more recent times, the Belluno area, like many other mountain areas in Italy, was hit with a serious economic crisis. In order to deal with the socio-economic downfall, a local parish priest, suggested a new form of joint management and the first social cooperative dairy was organized.

Piave is an Italian cow’s milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin (Denominazione di Origine Protetta or DOP), the only “official” Piave is produced in the Dolomites area in the province of Belluno.

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Piave is a hard, cooked curd cheese, offered at 5 different ages:

Piave Fresco (20 to 60 days aging – blue label)
Piave Mezzano (61 to 180 days aging – blue label)
Piave Vecchio (more than 6 months aging – blue label)
Piave Vecchio Selezione Oro (more than 12 months aging – red label)
Piave Vecchio Riserva (more than 18 months aging – black label).
Piave cheese has a dense texture, without holes, and is straw-yellow in hue. It has a slightly sweet flavor. Once fully aged, it becomes hard enough for grating and it develops an intense, full-bodied flavor.

Piave’s rind is impressed repeatedly in a vertical direction with the name of the cheese. Piave is sold throughout Europe and even in the US as a hard cheese. Its taste resembles that of a young Parmigiano Reggiano. The red label is aged at least 1 year and is called Vecchio (Piave Vecchio Selezione Oro), while the blue label is softer.

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Piave Broiled Tomatoes

Makes 2 – 4 servings

Ingredients

  • 3 medium tomatoes, sliced into 1/4” slices
  • 3/4 cup | 175 mL panko breadcrumbs
  • 1 clove garlic, minced
  • 1 tablespoon | 15 mL fresh sage leaves, finely chopped
  • 2/3 cup | 150 mL Piave cheese, finely grated
  • 1/4 cup | 60 mL olive oil
  • 1 teaspoon each | 5 mL each fresh herbs like sage, basil and parsley, finely chopped

Directions

Place tomato slices on paper towels to drain. In a medium bowl combine panko breadcrumbs, garlic, sage and Piave Cheese; stir to combine.

Preheat the oven to broil.

Arrange tomato slices on a baking sheet covered with parchment paper. Equally sprinkle breadcrumb mixture onto each tomato; drizzle with olive oil and place under broiler.

Broil for approximately 3 minutes or until breadcrumbs are golden brown. Remove from the oven, top with fresh herbs and serve.

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Lemon-and-Piave Pizza

Makes 2 rounds

Ingredients

  • 1 pound Pizza Dough, divided in half
  • 6 ounces Piave cheese, shaved, divided in half
  • 12 very thin slices lemon, seeds removed, divided in half
  • 1/2 red onion, very thinly sliced, divided in half
  • 2 tablespoons small sprigs fresh rosemary, divided in half
  • Freshly ground pepper
  • Extra-virgin olive oil, for drizzling

Directions

Place a pizza stone on the floor of a gas oven (remove racks) or the bottom rack of electric oven. Preheat the oven to 500 degrees F for 1 hour.

Stretch half the dough into a large round on a wooden pizza peel.

Arrange half the cheese evenly over the dough, leaving a 1-inch border. Top with half the lemon and onion slices. Sprinkle with half the rosemary and season with pepper. Drizzle with oil.

Turn the oven to broil. Align the edge of the peel with the edge of the stone. Tilt the peel, jerking it gently to move pizza onto the stone. When the edge of the pizza touches the stone, quickly pull back the peel to transfer the pizza to the stone. (Do not move the pizza once it is on the stone.)

Broil until bubbles begin to form in the crust, 3 to 4 minutes. Return the oven temperature to 500 degrees F and bake until the crust is crisp and golden brown, 6 to 8 minutes more. (If not using the broiler, bake pizza for 10 to 15 minutes total.)  Remove the pizza from the oven with the peel. Repeat with the second pizza. Slice and serve.

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Piave Orzo with Peas and Asparagus

Ingredients

  • ½ cup | 125 mL heavy cream
  • 1 cup | 250 mL chicken or vegetable broth
  • 1 teaspoon | 5 mL lemon juice
  • 2 teaspoon | 10 mL lemon zest, grated
  • 1 ½ cups | 375 mL Piave Cheese, shredded
  • 1 lb fresh asparagus, trimmed into 2” lengths
  • 1 ½ cups | 375 mL fresh or frozen peas
  • 2 cups | 500 mL orzo | rice shaped pasta
  • 
¼ cup | 50 mL Italian parsley, chopped
  • Additional shredded Piave cheese for garnishing

Directions

In a medium saucepan over medium heat bring cream, chicken or vegetable broth to a slow boil. Add lemon juice, lemon zest and Piave cheese, reduce heat to medium-low and continue to cook, stirring often, until the cheese is melted.

In a large pot of boiling salted water, add orzo and cook for approximately 5 minutes; add asparagus and fresh peas (add frozen peas the last two minutes of cooking), continue cooking until the pasta is al dente and the vegetables are tender – approximately 4 additional minutes.

Drain pasta and vegetables and return to pasta pot; stir in cream cheese sauce and parsley. Garnish with additional Piave cheese and serve.

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Figs, Piave Cheese & Honey

Ingredients

  • Wedge of Piave cheese
  • 4 large figs
  • Honey to drizzle, about 4 teaspoons
  • 1 sprig of fresh mint leaves, optional
  • Fresh cracked pepper

Directions

Cut the cheese in half and slice off the rind on both sides. Cut into 12-15 thin triangle slices.

Cut the top of the figs off and then into quarters. Place the Piave slices on a plate with the figs.

Sprinkle the cheese and figs with cracked pepper. Then, drizzle with honey – about a teaspoon on each fig – and garnish with fresh mint leaves, if using.

Serve on individual plates with a dessert fork and knife.

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With summer comes summertime food: steaming corn-on-the-cob, burgers, barbecue, ice cream sundaes and crisp red watermelon wedges. It is also the time you can make certain summertime homemade foods that are not usually available at other times of the year, such as pickles, ice pops, green tomatoes and oven roasted tomatoes. These summer favorites will remind you of what time of year it is. What are your favorite foods to prepare in the summer?

Easy Homemade Pickles

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Yields 2 quarts or 4 pints

This pickling technique is safe and very easy adapt. In addition to cucumber pickles, you can also use this recipe to pickle any sturdy vegetable including green beans, zucchini, carrots, celery, onions and beets. If you stick to the basic ration of one part 5 percent vinegar to one part water, you can season the pickling brine to taste. (Commercial vinegar contains 5% -20% acetic acid)

Salt is always a key component, both for flavor and because the salt helps to crisp the vegetables. Almost all pickle recipes contain spices and you can add any combination of black peppercorns, dill seed, coriander seed, cumin seed, mustard seed, allspice, mace, cinnamon or cloves.

Wash and trim the vegetables as you would for making a salad or a vegetable side dish. Cut them into bite-sized shapes you like—spears, sticks, chunks, rounds or chips.

You can pack the vegetables into storage containers with lids raw, blanched or cooked. Store the sealed containers in the refrigerator, where they will keep for weeks.

Ingredients

  • 2-2 1/2 pounds fresh, firm vegetables, such as cucumbers, squash, green beans, etc.
  • 2 cups 5-percent vinegar
  • 2 cups water
  • 1 tablespoon kosher salt
  • 1 teaspoon honey
  • 2 whole garlic cloves, peeled and lightly crushed for quart jars, halved for pint jars
  • 4-6 three-inch fronds of fresh herbs
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon whole-seed mustard
  • 2 small dried red chili or slices of hot pepper

Directions

Trim and cut the vegetables.

Pack the vegetables snugly into 2 clean quart or 4 pint jars adding the garlic and fresh herbs at the same time. Then add the peppercorns, mustard seeds and hot peppers.

Combine the vinegar, water, salt and  honey in a small pot. Bring to a boil and ladle the vinegar mixture over the vegetables to fill the jar. Seal the jars. Allow to cool overnight and then store in the refrigerator for up to a month.

Creamy Fresh Blackberry Ice Pops

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Ingredients

  • 10 ounces fresh blackberries
  • 2 cups vanilla frozen yogurt, softened
  • 2 tablespoons honey
  • One 6-piece ice pop mold

Directions

Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth.

Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.

Add the softened frozen yogurt and honey to the strained blackberry puree and mix well. Pour into ice pop molds and freeze.

“Fried” Green Tomatoes

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Serves: 4

Ingredients

  • 2 to 3 medium-sized green tomatoes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoned salt
  • 1 cup panko bread crumbs
  • 1/2 teaspoon paprika
  • 1 egg, beaten with 1 tablespoon water
  • Salt and pepper

Directions

Cut the tomatoes into thick slices and place them on paper towels to dry for about an hour.

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Preheat oven to 400 degrees F.

Place the flour in a shallow dish and add the seasoned salt.

Place the egg in a second shallow dish.

Place the panko crumbs to a third dish and add the paprika.

Sprinkle the tomato slices lightly with salt and pepper.

Dredge the tomato slices in flour, then egg and then in the panko crumbs to coat evenly.

Place on a greased baking pan.

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Bake for 15 minutes, turning the tomato slices over and continue baking for 10 – 15 minutes more until the tomatoes are crispy.

Remove and cool on a wire rack.

Creole Sauce

If creole seasoning is not available in your area, you can make it. See the recipe below.

Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Creole seasoning
  • 1 tablespoon horseradish
  • 1/2 tablespoon minced jalapeno pepper

Directions

Mix all ingredients together and whisk to combine.

Store in an airtight container in the refrigerator up to 2 weeks. This sauce is also good with grilled fish.

Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine and store in a jar with a tight-fitting cover.

Slow Roasted Summer Tomatoes

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Slow roasting caramelizes and intensifies the flavor of the tomatoes. You can eat these “as-is” from the oven. They are also great served on crusty bread with a little olive oil or as a side dish. Perfect for adding to pasta, salads, sandwiches or used as a topping for crostini. Roasted tomatoes can be used in place of sun-dried tomatoes in recipes. They can also be frozen to be used at a later time.

Ingredients

  • 4 pounds fresh vine-ripened plum tomatoes*
  • 6 garlic cloves, minced
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • * Or as many tomatoes as you want to make. You can also use beefsteak tomatoes, heirloom and/or cherry tomatoes for this recipe.

Directions

Preheat the oven to 200 degrees F. Line a large rimmed baking sheet with heavy-duty foil (be sure to line the baking pan because it catches the juices and helps with cleanup).

Wash and dry the tomatoes; cut out the stem core and discard. Slice the tomatoes in half lengthwise. Scoop out and discard the seeds, leaving as much pulp as possible.

If you are using large heirlooms, cut them into quarters or even eighths.

Place tomatoes, cut sides up, on the prepared baking pan. They can be placed closely together since they shrink considerably during baking.

Sprinkle garlic and olive oil evenly over the tomatoes. Season with salt and pepper.

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Bake 6 to 8 hours or until the tomatoes are reduced in size but still retain their shape. They should have shrunk to about half their original size and still be moist.

The time the tomatoes take to cook will vary because of their size and moisture content, but they should be caramelized and crispy on the edges. Remove the pan from the oven and let cool.

Roasted tomatoes will keep in an airtight container, 2 to 3 weeks in the refrigerator or up to 8 months in the freezer. Bring to room temperature before using.

Roasted Tomatoes in Olive Oil

  • Slow-Roasted Tomatoes recipe (see recipe above)
  • Extra-virgin olive oil
  • Fresh basil leaves
  • Thyme sprigs

Allow the Slow-Roasted Tomatoes to cool.

Clean and sterilize a 1-pint jar; set aside and let cool.

Layer the tomatoes in a jar with fresh basil leaves and some sprigs of thyme.

Pour olive oil in the jar until the tomatoes are covered by at least an inch or oil (the oil will seal the tomatoes for longer lasting). Store in the refrigerator.

Makes approximately 1 pint.


Summer Cooler Dolan Zolan’'s painting 2011

Summer Cooler – Dolan Zolan’s painting 2011

Getting together with friends doesn’t need to be something that’s planned for days. Keep it simple and enjoy the evening. You also want to cook easy, but delicious food with a minimum of fuss. I try to make up menus that do most of the cooking on the grill and much of the preparation in advance. That way I can spend time with my guests. Make dessert easy by serving fresh fruit. It is much more refreshing than a heavy dessert and add a little frozen yogurt, if desired.

Menu One

Serve this dinner with a tray of vegetables and a creamy dip.

Pesto Flounder Packets

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This recipe is easy to adapt to seasonal ingredients. When basil is not available, use a spinach or red pepper pesto. Baking in parchment during cold weather is quite successful, but use the grilling method when the weather cooperates.

4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 (6-ounce) flounder fillets or any white fish fillets available in your area
  • 1/4 cup prepared pesto
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Sliced tomatoes
  • Lime slices

Directions

Prepare  an outdoor grill.

Cut aluminum foil into 4 pieces large enough to enclose the fillets. Drizzle 1/2 tablespoon olive oil on each piece of foil. Place fish on top of the oil.

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Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomato and lime slices.

Seal foil packets and place on the grill. Grill 8-10 minutes or until fish are cooked.

Summer Vegetable Gratin

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This casserole can be prepared in advance and cooked when the guests arrive or cooked in advance and reheated. Tastes just fine reheated.

Serves 6

Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, diced
  • 1 medium yellow squash, diced
  • 1 large garlic clove, minced
  • 3 cups fresh corn kernels, divided
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 small handful of fresh parsley, washed, dried and coarsely chopped
  • 3/4 cup sharp cheddar cheese, shredded
  • Sea salt and freshly ground black pepper to taste

Directions

Preheat the oven to 375 degrees F. Oil a 2-quart gratin or baking dish.

Set aside 1 cup of the corn kernels.

Heat the butter in a large skillet over low heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes.

Add the bell pepper, squash and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about five minutes.

Add the garlic and 2 cups corn kernels, stir together and add another generous pinch of salt and some pepper.

Stir together for a minute or two and remove the pan from the heat.

Place the remaining 1 cup corn kernels in a blender and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Combine with the vegetables in the skillet.

Add the parsley and the cheese, and stir together. Pour into the prepared gratin dish.

Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.

Menu Two

Add some crusty bread to this dinner and you are all set.

Zucchini Pasta with Ricotta Cheese

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4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup sweet onion, finely diced
  • 1 medium zucchini, diced
  • Salt and pepper
  • 2 garlic cloves, minced,
  • 8 oz rigatoni or other dry pasta
  • 8 ounces ricotta, about 1 cup
  • 1/4 teaspoon crushed red pepper
  • Zest and juice of one lemon
  • 1 cup grated Parmesan cheese
  • 1/4 cup sliced basil leaves

Directions

Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.

In the same pan heat the olive oil and saute the onion and garlic. Reduce the heat as necessary to keep the onions from browning.

Add zucchini, season generously with salt and pepper and continue cooking, stirring occasionally until tender, about 5 minutes.

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Add the lemon zest, juice and crushed red pepper. Stir. Add the cooked pasta and the pasta cooking water. Add the grated cheese and mix thoroughly.

Turn into a serving bowl and place tablespoons of ricotta cheese on top and scatter the basil over all. Serve immediately

Garden Salad

IMG_0028

Ingredients

  • 1/4 of a red onion, sliced
  • 2 small tomatoes, diced
  • Half a cucumber, diced
  • Sliced radishes and black olives to taste
  • 4 cups torn garden lettuce
  • Salt and Pepper
  • Italian Vinaigrette, recipe below

Directions

Combine all the ingredients in a salad bowl. Sprinkle lightly with salt and pepper. Drizzle some of the dressing over the salad and mix well. Taste and add a little more dressing, if necessary.

Italian Vinaigrette

Yields: ¾ cup

  • 1 tablespoon dried Italian mixed herbs
  • 3 cloves garlic, pressed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil

Directions

Whisk the first seven ingredients together. Whisk in the olive oil, a little at a time, until it is all incorporated.

Menu Three

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Add a Tomato Salad to complete this menu.

Grilled Italian Sausage

Grill the sausage over indirect heat and the potato packets over direct heat. Saves lots of cleaning up in the kitchen.

Ingredients

  • 1 ½ lbs Italian Sausage
  • Olive oil

Directions

Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil. Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture

Potatoes, Bell Peppers and Onions

5-6 servings

Ingredients

  • 4 medium red potatoes, cut into wedges, boiled until barely tender
  • 1 medium green pepper, cut into chunks
  • 1 medium onion, cut into chunks
  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine all the ingredients. Place the mixture on a piece of heavy-duty foil (about 18 inches square). Fold foil around the potato mixture and crimp the edges to seal.

Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes


 

cremonapainting

Portrait of Antonio Stradivari by Alton S. Tobey, 1971. Collection of Oberlin College Library, Oberlin Ohio. To learn more about the artist: http://www.altontobey.com/AA.html#ago

Cremona is a province in the Lombardy region of Italy and occupies the central section of the Padana Plain, so the whole territory is flat, without mountains or hills, crossed by several rivers and artificial canals, most of which are used for irrigation. The river Po, which is the longest Italian river, is a natural boundary adjoining the Province of Piacenza. The area is about an hour south of Milan by train.

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cremonaviolinmaker

cremonaviolin

The city of Cremona has a strong musical tradition. The cathedral, built in the twelfth century, provided a focus for musical activity and, by the sixteenth century, the town was the musical center of the region. Even now it attracts people to hear performances by ensembles and attend the many musical festivals and concerts. The city of Cremona is the birthplace of Stradivarius. The town became renowned for the violins and other musical instruments that were made here by many members of the Stradivari, Amati, Guarneri and Bergonzi families of luthiers, who were all prominent citizens of Cremona.

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The principal economic resources of the province are agricultural. Rice is grown with the help of water drawn from the canals. Other crops include maize (corn) and barley and to a lesser extent, soya and sugar beet. Grapes are cultivated, wine is produced and there is also a silk industry. The farms in the province are some of the most productive in the country. Beef and dairy cattle are raised here. Beef serves as a main ingredient for local dishes and the milk is used to create traditional cheeses, as well as butter and cream. The area is famous for its food specialities, such as nougat (Italian: torrone) and mustard, the famed Mostarda di Cremona, a sweet and spiced fruit preserve, served with the classic stew called bollito misto.

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Cremona’s location at the border of Lombardy and Emilia-Romagna brings influences from both: charcuterie like cotecchino and salame; grana padana cheese; stuffed pasta specialties like marubini and tortelli di zucca and the tramezzini sandwich, made on spongy, white bread stuffed with ham, tuna, eggs and artichokes and slathered with mayonnaise.

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Rice became known in Europe, after being imported from Egypt and west Asia. It was known to Greece (where it is still cultivated) by returning soldiers from Alexander the Great’s military expedition to Asia. Large deposits of rice from the first century A.D. have been found in Roman camps in Germany and the Moors brought Asiatic rice to the Iberian Peninsula in the 10th century. Records indicate it was grown in Valencia and Majorca. In Majorca, rice cultivation seems to have stopped after the Christian conquest, although historians are not certain.

Muslims brought rice to Sicily, where it was an important crop long before it is was grown in the plains of Pisa (1468) or in the Lombard plains (1475), where its cultivation was promoted by Ludovico Sforza, the Duke of Milan, and demonstrated in his model farms. After the 15th century, rice spread throughout Italy and then to France, eventually reaching all the continents during the age of European exploration. Rice is a main component in Italian cuisine.

Veal and Rice Croquettes

cremonacroquettes

Ingredients

  • 2 cups (440g/14 oz) short-grain rice
  • 1 egg, lightly beaten
  • 1 egg yolk
  • ½ cup (50 g/l⅔ oz) grated Parmesan
  • All-purpose flour
  • 2 eggs, lightly beaten
  • Dry breadcrumbs

Meat Filling

  • 1 dried porcini mushroom
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 125 g (4 oz) minced veal
  • 2 slices prosciutto, finely chopped
  • 2 tablespoons tomato paste
  • 100 ml (3½ fl oz) white wine
  • ½ teaspoon dried thyme leaves
  • 3 tablespoons finely chopped parsley

Directions

Cook the rice in boiling salted water for 20 minutes, or until tender. Drain, without rinsing and cool.

Put the rice in a large bowl and stir in the egg, egg yolk and Parmesan. Stir until the rice sticks together. Cover and set aside.

To make Meat Sauce: Soak the mushroom in hot water for 10 minutes to soften, squeeze dry and finely chop.

Heat the oil in a frying pan. Add the mushroom and onion; cook for 2–3 minutes until soft. Add the meat and cook, stirring, for 2–3 minutes until browned.

Add the prosciutto, tomato paste, wine, thyme and pepper to taste. Cook, stirring, for 5 minutes, or until all the liquid is absorbed. Stir in the parsley. Set aside to cool.

With wet hands, form the rice mixture into 10 balls. Wet your hands again, pull the balls apart and place 3 heaping teaspoons of the meat sauce in the center of each.

Remold to enclose the filling; roll in flour, beaten egg and then breadcrumbs. Chill for 1 hour.

Deep-fry the croquettes in oil, two at a time, for 3–4 minutes, or until golden brown. Drain on paper towels and keep warm while frying the remainder. Serve immediately.

Insalata di Riso

cremonaricesalad

Serves 8

Ingredients

  • 1/2 kilo / 1 pound of rice
  • 1 jar Italian condiriso (or half cup of canned corn and some chopped green olives and cocktail onions), drained
  • 1 red bell pepper, chopped
  • 2 carrots, peeled and chopped
  • 2 tomatoes, chopped
  • 2 stalks of celery, chopped
  • 1 cup chopped parsley
  • 1/4 cup olive oil
  • Juice of lemon
  • Salt & pepper
  • 3 cups chicken broth

Directions

Bring chicken broth and enough water to fill a pot large enough to cook all the rice, to boil. Add 1 tablespoon of salt to the water. Add the rice and cook until tender. Drain.

While the rice is cooking, put the chopped vegetables in a large bowl. Add the olive oil and lemon juice.

Add warm, drained rice to the vegetable mixture. Stir and let come to room temperature.

Taste and adjust for seasonings. Add as much pepper and lemon juice as you’d like.

Variations: You can add other herbs like basil and chives. Also add any other chopped raw vegetables, like zucchini or scallions, and/or tuna and feta cheese.

Risotto Ubriaco (Drunken Risotto)

cremonawinerice

Makes 4-6 servings

Ingredients

  • 1  onion, finely chopped
  • 4  cloves garlic, thinly sliced
  • 2  tablespoons/30ml olive oil
  • 1  cup/250ml smoked pork belly, diced into 1/2 inch (5mm) pieces
  • 3 1/2 cups/875 ml carnaroli rice, unwashed
  • 2  cups/500ml full-bodied red wine
  • 6  cups/1.5L light chicken stock
  • 2  tablespoons/30ml butter
  • 4  tablespoons/60ml grated Parmigiano-Reggiano cheese

Directions

Heat the onion and garlic in the oil. Add the diced pork belly and stir to mix well.

Add the rice and toast it, stirring constantly to prevent sticking, for 2-3 minutes, until it is very hot but not browned.

Pour in the wine and simmer until the liquid is absorbed or evaporated.

Add the chicken stock, a ladleful at a time, letting the rice absorb most of the liquid before adding more stock until the rice is tender but firm.

Be careful toward the end not to add too much stock –  the risotto should be creamy, not soupy. This process should take 16-18 minutes in total.

When the rice is cooked, remove the pan from the heat. Add the butter and Parmigiano-Reggiano; stir vigorously to fluff. Serve at once in individual bowls.

Italian Rice and Bean Soup

cremonasoup

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1 rib celery, chopped fine
  • 1 (15-ounce) can diced tomatoes
  • 3 cups cooked or 2 (15-ounce) cans Great Northern or cannellini white beans, drained
  • 1 1/2 teaspoons dried  Italian seasoning
  • 6 cups chicken or vegetable broth or stock
  • 1 cup rice
  • Grated Parmesan cheese

Directions

Cook rice according to package instructions.

While the rice is cooking, heat olive oil in a large stock pot. Add garlic, onion and celery and cook until soft, for about four minutes.

Add stock, tomatoes and seasoning and bring to a boil.

Reduce to a simmer, stir in the beans and simmer for 10 minutes.

Stir in the cooked rice and serve topped with grated Parmesan cheese,

Radicchio and Fennel Risotto

cremonarisotto

Ingredients

  • 1 litre (1¾ pints) vegetable stock
  • 90 g (3½ oz) butter
  • 225 g (8 oz) fennel, finely sliced
  • 6 shallots, finely chopped
  • 350 g (12 oz) arborio or carnaroli risotto rice
  • 120 ml (4 fl oz) dry white wine
  • 175 g (6 oz) radicchio, shredded
  • Finely grated zest of 2 lemons
  • 15 g ( ½ oz) fresh flat-leaf parsley, finely chopped
  • 15 g ( ½ oz) fresh basil leaves, torn
  • 75 g (3 oz) Parmesan cheese, freshly grated, plus extra to serve if liked
  • Sea salt and freshly ground black pepper

Directions

Bring the stock to a simmer in a saucepan and keep hot.

Melt half the butter in a large, deep frying pan, add the fennel and shallots and cook gently for 5 minutes, until tender.

Add the rice and stir well until it is covered with butter. Add the wine and shredded radicchio and season with pepper. Cook for 2 minutes or until the wine has evaporated.

Add a ladleful of hot stock to the rice and cook over a moderate heat, stirring, until it has been absorbed.

Continue adding the stock by ladle, stirring constantly, until it has all, or nearly all, been used and the rice is just tender. This should take about 18-20 minutes.

Remove the risotto from the heat and stir in the lemon zest, parsley, basil, Parmesan and the remaining butter.

Cover and leave to rest for 1 minute, then stir again. Serve with more Parmesan if required.

cremonamap


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Father’s Day can be a great day for the whole family. Plan a family event, getting everyone in the family together for a fun day. Since the weather is warmer and the days are longer, why not celebrate Dad’s special day outdoors with a delicious family BBQ?  Of course, you will want to choose foods your Dad enjoys. The recipes I picked for this menu are easy to do and most of the preparation can be done a day before, so you have plenty of time to spend with Dad.

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Beef & Shrimp Kebabs with Italian Salsa Verde

Serves 4 – Recipe is easily doubled.

Ingredients

  • 12 large shrimp, shelled and deveined
  • 1 pound filet mignon (beef tenderloin), cut into 1 inch cubes
  • 2 teaspoons steak seasoning, divided (I like Pensey’s Chicago Seasoning)
  • 2 tablespoons olive oil, divided
  • 4 wooden or metal skewers 6 inches long

Directions

Soak wooden skewers in warm water for 30 minutes before using.

Place the shrimp in one bowl and add 1 tablespoon oil. Toss. Add 3/4 teaspoon steak seasoning and toss again.

Place the beef in another bowl and add 1 tablespoon oil. Toss. Add  1 1/4 teaspoons steak seasoning and toss again.

IMG_0007

Thread the beef and shrimp on the skewers, alternating beef and shrimp.

Prepare an outdoor grill for moderate heat. Oil the grill grates. Place skewers on the grill and cook 6 to 8 minutes or until the steak is cooked medium rare and the shrimp turn pink, turning the skewers over once.

Italian Salsa Verde

Ingredients

  • 1/3 cup chopped parsley
  • 1/3 cup chopped fresh basil
  • 1 1/2 tablespoons finely chopped shallots
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons capers, chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions

To prepare the salsa verde: combine all the ingredients in a medium bowl, stirring with a whisk. Set aside to let the flavors develop.

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Summer Potato Salad

Ingredients

  • 2 ½ lbs small to medium red potatoes
  • 1 tablespoon kosher salt
  • 1/4 cup pickle juice from the jar
  • 1/4 cup minced pickles
  • 2 celery stalks, finely diced
  • ½ cup finely diced sweet onion
  • 3/4 cup mayonnaise
  • 1/4 cup chopped parsley

Directions

Place the potatoes and 1 tablespoon salt in a large pot of water.

Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes.

When cool enough to handle, peel the potatoes and cut them into thick slices. Place in a bowl and pour the pickle juice over the warm potatoes and let sit for one hour.

Add the pickles, celery, onion and mayonnaise. Mix well. Add salt if necessary. Add the parsley and mix. Cover the bowl and refrigerate the salad for a few hours.

IMG_0001

Corn Salad

Ingredients

  • 6 ears corn, husked and cleaned
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 3 plum tomatoes, seeded and diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

Cut the kernels off the cobs with a sharp knife.

In a large serving bowl, toss together the uncooked corn kernals, tomatoes, onion, celery, basil, oil, vinegar, salt and pepper.

Refrigerate for several hours or overnight to allow the salad to marinate. Serve chilled.

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Strawberry Rhubarb Pie

Ingredients

  • Refrigerated pie crusts (or your favorite pie crust mix) for a double 9 inch pan, at room temperature
  • 1 tablespoon butter
  • 1 tablespoon milk
  • Sugar

In large bowl combine:

  • 2 1/2 cups hulled, sliced strawberries
  • 2 1/2 cups rhubarb cut into 1/2 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour or other pie thickener
  • Pinch of salt
  • 1 teaspoon orange zest

Preheat the oven to 425 degrees F.

Fit one pastry crust into a lightly greased 9 inch pie pan and place the pan on a baking sheet.

Add the fruit mixture and dot with the butter.

Cover with the top crust and flute the edges. Make several slits in the crust with a knife.

Brush the top crust with the milk and sprinkle with sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let cool on the baking sheet (to catch the drips).



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