Healthy Mediterranean Cooking at Home

Monthly Archives: February 2017

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Cosenza is a province in the Calabria region of Italy. The province, one of the very few in Italy with coastlines along two different seas, includes the beautiful Sila mountains with their 3 lakes, Cecita-Mucone, Arvo and Ampollino and the Pollino National Park, founded in 1993.

Cosenza’s roots go back to early man. The province was conquered by the Normans, Saracens, Byzantines and the Spanish. The rich history is reflected in their architecture and their culture. Roman ruins, ancient castles, Norman towers and festivals, like the Montalto Uffugo’s Saracen Festival, mesh the past with the present.

Heinrich Leutemann (1824-1904) "The burial of Alaric in the bed of the Busentinus"

Heinrich Leutemann (1824-1904) “The burial of Alaric in the bed of the Busentinus”

An ancient legend exists in the province dating back to 410 AD about King Alaric, King of the conquering Visigoths. The legend states that once the King conquered Rome, he headed south, conquering and collecting treasures. Once he reached where the Crati river and the Bucenta river met, he died suddenly. These rivers meet in the heart of Cosenza. It is said that his soldiers, along with the help of slaves, buried the King under the river, along with his horse and the treasures, by redirecting the river long enough to build the tomb. His troops then killed all the slaves so no one would know where the treasure was buried.

Cosenza

Cosenza

In the centuries after the fall of the Western Roman Empire, several towns in the Cosenza province refused to acknowledge the new government of the Visigoths. Instead, they built strong city walls and small garrisons to hold out for centuries as semi-independent enclaves until the invasion of the Germanic Lombards in the 560s. In 1500, in spite of resistance, Cosenza was occupied by the Spanish army. In 1707 the Austrians succeeded the Spanish in the Kingdom of Naples, followed by occupation by the Bourbons. From 1806 to 1815, Cosenza fought hard against French domination. In 1860, Calabria became part of the new Kingdom of Italy.

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The province contains the Cosentian Academy, the second academy of philosophical and literary studies to be founded in the Kingdom of Naples (1511) and one of the oldest in Europe. To this day, the area remains a cultural hub with several museums, theaters, libraries and the University of Calabria.

The cuisine has been greatly influenced by past conquerors. The Arabs brought oranges, lemons, raisins, artichokes and eggplant and the Cistercian monks introduced new agricultural practices and dairy products.

Tomatoes are sun-dried, octopi are pickled, anchovies salted and peppers and eggplant are packed into jars of oil and vinegar.

The south Italy, Calabria, locale food - soft sausage nduja, peper, tomato, cheese

Soft sausage nduja, chili peppers, tomato, cheese

The chili pepper is popular here and is crushed in oil and placed on the table with every meal to sprinkle over your food. The chili was once considered to be a cure for malaria which probably accounts for its extensive use in this region.

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The cuisine is a balance between meat-based dishes (pork, lamb, goat), vegetables (especially eggplant) and fish. Pasta (as in Central Italy and the rest of Southern Italy) is also very important.

Some specialties include Caciocavallo Cheese, Cipolla rossa di Tropea (red onion), Frìttuli and Curcùci (fried pork), Liquorice, Lagane e Cicciari (a pasta dish with chickpeas), Pecorino Crotonese (Sheep’s milk cheese) and Pignolata (a soft pastry covered in chocolate and lemon flavored icing).

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Recipes To Make From Cosenza

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Pickled Eggplant

Serve with Calabrian Bread

Ingredients

2 large eggplants, peeled and cut into slices
1/8 cup of salt
2 roasted oil-packed Calabrian chilies, sliced
3 cloves of garlic, finely chopped
1/4 cup fresh oregano, minced or 1 teaspoon dried
3 tablespoons of white vinegar
1/4 cup of extra virgin olive oil
Fresh ground black pepper to taste

Directions

Salt the cut eggplant and let it set for 1 hour.

Rinse the eggplant thoroughly under cold water.

In a large pot of boiling water, cook the eggplant for 4 to 5 minutes until tender.

Lay the slices out on a towel to dry.

In a medium size bowl whisk together the olive oil, vinegar, chili peppers, garlic, oregano and pepper.

Place one layer of the eggplant on a plate and drizzle some of the oil mixture on top.

Place another layer on top and repeat until all the eggplant is used up.

Refrigerate for 4 to 6 hour and serve chilled.

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Pane Calabrese

Ingredients

1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons yeast
1 1/4 cups warm water
3 cups unbleached all-purpose flour
2 teaspoons sugar
1 teaspoon salt
Olive oil
Cornmeal
1 egg yolk
1 tablespoon water

Directions

In a small bowl, dissolve the yeast with a quarter cup of the lukewarm water. Pour into a large bowl.

Mix in the flour, sugar, salt, and remaining lukewarm water and mix in until a dough starts to form. If too sticky, add a bit more flour.

Turn out onto a flat surface and knead for 6-8 minutes or until smooth and elastic.

Put the dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from drafts, until doubled in size, about 2 hours.

Preheat oven to 425°F.

Turn the dough out onto a floured surface, divide in half and shape into 2 oblong loaves about a foot long each. The bread can also be shaped into a ring.

Put the loaves on cookie sheets sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will double in width.

In a small dish, beat the egg yolk with 1 tablespoon of water. Make 3 slits in the top of the risen bread, a quarter of an inch deep. Brush with the egg wash and put the cookie sheets in the oven.

Bake for 10 minutes at 425°F Then lower the heat to 400  degrees F and bake for an additional 30-35 minutes, until golden and baked through.

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Lagane E Cicciari

Lagane is a flat, wide, fettuccine-like fresh pasta

Ingredients

2 cups all-purpose flour
Dash of salt
1/2 cup of water

Directions

Add the salt to the flour and mix well.

Slowly add the water and knead the dough for about 10 minutes.

Form the dough into a ball, cover it loosely with plastic wrap and let it rest for at least 30 minutes.

Roll the dough on a floured surface, using a rolling-pin to form a circle about 1/4 inch thick.

Continue to roll and thin the pasta. (Cutting the circle in half will make it easier to handle.)

Roll the dough to form a long log

With a sharp knife, cut the roll into 1/4 inch strips.

Unroll the strips and lay them on a clean, flat surface.

Cook as directed below.

Chickpea Sauce

Ingredients

2 large garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 tablespoons fresh rosemary leaves, coarsely chopped
One 15 ounce can chickpeas, undrained
One 14 oz can chopped Italian tomatoes, undrained
8 ounces lagane (recipe above) or broken lasagna noodles

Directions

In a small saucepan, combine the garlic, oil, red pepper flakes and rosemary.

Over low heat, cook the garlic until it begins to brown.

Add the chickpeas with all of their liquid and the tomatoes.

Simmer gently, uncovered, for 5 minutes.

Boil the pasta in at least 3 quarts of water with 1 heaping tablespoon of salt for 2-3 minutes if fresh pasta or longer for dried.

Just before the pasta is done, remove about half the chickpeas to a bowl and mash them with a potato masher or with an immersion blender. Return the mashed chickpeas to the sauce

When the pasta is done. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Combine the pasta with the chickpea sauce in a large serving bowl. Toss well. Add a little of the reserved pasta cooking water if the pasta is too dry. (It should not be soupy, however.)

Serve very hot with either olio santo (hot pepper oil) or extra-virgin olive oil to drizzle over the top.

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Galletto alla Diavola (Devil’s Chicken)

Ingredients

1 whole chicken, cut up
2 eggs, beaten
Salt and pepper to taste
1 tablespoon mustard
Olive oil
Breadcrumbs
1 carrot, minced
1 red onion, minced
1 3/4 oz uncooked ham (capocollo), finely chopped
1 cup white wine
1 cup dry Marsala wine

Directions

Preheat the oven to 325 degrees F.

Mix the eggs with the salt and pepper and mustard.

Dip each chicken piece into the egg mixture, then coat with breadcrumbs.

Grease a baking dish with a little olive oil and then add the chicken pieces.

Pour a little bit of olive oil over the chicken pieces and bake for 30 minutes, or until the internal temperature of the thickest piece reaches 165 degrees.

In a skillet cook the carrot in oil with the onion and ham.

Season with salt and pepper, then add the white wine and Marsala.

Reduce the heat and let simmer until thickened.

Let the chicken rest for a few minutes, then pour the sauce over and serve.

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Pasta With Broccoli Rabe and Ricotta

This week my market had broccoli rabe and fennel on sale. It was Italian week and all things Italian were a great buy. Naturally, I took advantage of this sale. Used the broccoli rabe in this recipe, half the fennel bulb in the pork scaloppine recipe and I will use the remainder of the fennel in a salad.

4 servings

Ingredients

1 bunch broccoli rabe, trimmed and washed well
Salt
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (chili)
1 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan
8 oz pappardelle pasta or rigatoni

Directions

Cut the broccoli rabe into two-inch lengths.

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Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the broccoli rabe. After the water returns to a boil, boil two minutes.

Using a deep-fry skimmer or slotted spoon, transfer the broccoli rabe to a colander.

Do not drain the hot water in the pot, as you’ll use it to cook the pasta.

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Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and red pepper flakes, cook for a minute and stir in the broccoli rabe.

Toss to coat in the oil. Season with salt and pepper and remove from the heat.

Place the ricotta in a large pasta bowl.

Bring the water in the large pot back to a boil and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.

Drain the pasta, and toss with the ricotta, broccoli rabe and cheeses. Serve at once.

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Pork Scaloppine With Roasted Vegetables

Florida grown peppers were also on sale, so along with the fennel, I had the makings of a side dish.

4 servings

For the scaloppine

1 tablespoon ground fennel seeds
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon olive oil
4 slices boneless pork chops, each about 4 oz
½ cup dry white wine

Directions

Trim the pork of all fat. Place the pork slices between two pieces of plastic wrap and pound thin.

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Combine the flour with the fennel, salt and pepper. Dredge the pork slices in the flour mixture, coating each slice well.

Heat the oil in a skillet and add the pork. Cook until brown and turn the slices over. Once brown, add the wine to the skillet and move the slices around until they are coated in the wine.

Remove the pork from the skillet and serve over the roasted vegetables. Pour any juices from the skillet over the pork.

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For the roasted vegetables

Ingredients

Half a fennel bulb, trimmed and cut into ½ inch slices
Half a medium red bell pepper, cut vertically into 1/2-inch strips
Half a medium green bell pepper, cut vertically into 1/2-inch strips
Half a medium yellow bell pepper, cut vertically into 1/2-inch strips
A quarter of a medium red onion, sliced into 1/4-inch slices
1 small garlic clove, minced
1 teaspoons dried Italian seasoning
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice

Directions

Heat oven to 425 degrees F.

In a large bowl, combine fennel, peppers, onion and garlic. Sprinkle with Italian seasoning, salt and pepper. Drizzle oil over top and mix with a large spoon.

Transfer vegetables to a shallow baking pan and bake 30 minutes, mixing once, until the vegetables are tender. Sprinkle with lemon juice and mix gently.

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Fish Cakes

I usually cook extra fish fillets so I can make fish cakes with the extra later in the week. It is one of our favorite dishes.

Ingredients

8 oz white fish fillets or leftover cooked fish
1 cup leftover mashed potatoes
¼ cup chopped onion
¼ cup chopped celery
¼ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
¼ teaspoon black pepper
1 cup Panko crumbs

Directions

Cook the fish if is raw. The fish can be baked, broiler or sautéed. It doesn’t matter for this recipe. Cool if cooking the fish just before making the cakes.

Flake the fish in a mixing bowl and add all the remaining ingredients, except the Panko crumbs. Mix well.

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Divide the mixture into four equal balls. Place on the Panko crumbs, flatten the cakes and coat on all sides. Chill in the refrigerator for at least 30 minutes.

Heat 2 tablespoons olive oil in a large skillet and brown the fish cakes on both sides. Drain on paper towels and serve with Tartar Sauce.

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It is a gray and rainy day here – just perfect for a soup dinner. I also know I have a turkey carcass in the freezer that was leftover from the holidays and it is time to put it to good use.
I also save small amounts of leftover vegetables in the freezer in little ziplock bags. These little bags are perfect for adding to soup recipes and they don’t require additional cooking.

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Of course, almost any ingredient that you like can go into a soup pot, but I usually try to vary them, so that it doesn’t seem like the same old soup. In this soup recipe, I used farro instead of rice or pasta. Farro is hulled wheat that has been used in the Mediterranean countries since ancient times. It is often used as a substitute for pasta or rice in Italian recipes.

Hearty Italian Turkey Soup

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For the stock

1 roasted turkey carcass, broken in pieces, plus any additional bones
1 medium onion, cut in half
4 celery stalk tops
3 cloves garlic, cut in half
1 teaspoon poultry seasoning
Water

Directions

Place the turkey carcass in a very large soup pot. Add the other ingredients and add enough water to just cover the turkey bones.

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Bring to a boil, reduce the heat to a bubbling simmer, partially cover the pot and let the stock cook for two hours.

Remove the pot from the heat. With tongs take the turkey bones out of the stock and place them in a wide bowl to cool. Strain the stock in a colander covered with cheesecloth.

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This recipe makes about 12 cups of stock. I also had about 2 cups of meat from the bones that I chopped and set aside.

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For the soup

12 cups turkey stock
4 cups water
1 ½ teaspoons salt
2 cups chopped plum tomatoes or 2 cups canned
3 large carrots, diced
1 cup farro
1 teaspoon dried Italian seasoning
¼ teaspoon cayenne pepper
1 cup pearl onions (frozen are great-no peeling)
1 cup cooked, diced asparagus
2 cups cooked, diced green beans
2 cups cooked baby lima beans
2 cups cooked peas
2 cups diced, cooked turkey meat

Directions

Rinse the soup pot out and pour the strained stock into the pot. Add the water, salt, carrots, tomatoes and farro.

Bring to a boil, reduce the heat to medium and cook the ingredients for about 15 minutes or until the farro is tender. Taste one of the grains to be sure.

Add the remaining ingredients and simmer for 30 minutes. Taste the soup and add more salt, if needed.

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Strawberry fields in bloom in February near where I live.

Strawberry fields in bloom in February near where I live.

Making healthy breakfasts can be good for you and they can taste really good. Pancakes are always special on the weekend and you can keep them healthy by using a variety of grains and flours. The same with muffins and replace some of the oil with healthy ingredients like applesauce or fruit juice and add plenty of fruit. Eggs are always a good choice but skimp on the fat that is used to cook them and add vegetables, so then they a great choice. Don’t forget fruit. Use whatever is in season. Strawberries are in season here where I live, so they were my choice for the muffin recipe.

Oat & Wheat Pancakes

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Makes about 8 four-inch pancakes

Ingredients

2/3 cup old-fashioned oats
1 1/2 cups buttermilk
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 tablespoon maple syrup
1 teaspoon vanilla

Directions

Combine the oats and buttermilk. Let sit for 15 minutes.

Combine the flour, baking powder, baking soda and salt in a mixing bowl.

Combine the egg, maple syrup and vanilla. Stir into the oat mixture.

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Pour the oat mixture into the flour mixture and stir well.

Heat a grill or large skillet. Lightly grease and drop ¼ cupfuls of batter on the grill. Cook until bubbles appear on the surface. Turn the pancakes over and cook for another minute.

Serve with maple syrup.

Eggs and Potato Hash

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The potatoes can be cooked ahead of time and refrigerated until it is time to cook the hash.

2 servings

Ingredients

2 large Russet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup each chopped onion and green pepper
4 eggs
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
4 tablespoons shredded mozzarella or cheddar cheese

Directions

Preheat the oven to 375 degrees F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until just tender, about 4 minutes. Drain well and spread out on a baking sheet to cool.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer.

Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper.

Add the onion, pepper and cook until the onions brown slightly, about 2 minutes.

Off the heat, make 4 small evenly spaced wells in the hash. Break each egg into a small custard cup and then pour the egg into one of the wells. Repeat with the remaining eggs.

Sprinkle the oregano and the cheese over the hash.

Transfer the skillet to the oven (or place in individual baking dishes) and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

Fruit Muffins

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12 Muffins

Ingredients

2 cups whole-wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
4 tablespoons vegetable oil
1 teaspoon cinnamon
3/4 cup orange juice
1 1/2 cup diced strawberries (or other fruit that is in season)
1/2 cup toasted sliced almonds or other nuts

Directions

Preheat the oven to 350 F. Grease 12 muffin tin cups.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir to mix evenly. Stir in the chopped fruit and the nuts.

In a separate bowl, mix the egg, oil and orange juice. Add to the flour mixture and blend just until moistened but still lumpy.

Spoon the batter into the muffin cups, filling each cup almost to the top. Bake until springy to the touch and a cake tester comes out clean when inserted into the center of the muffin, about 25 minutes.

Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.

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When the children come for a visit, they are not interested in experimental dishes. So, I don’t make recipes that I am testing, when they are here. Tried and true – old favorites –  is what they look for. I have shared some of their favorites in the past and here are a few more. Hope you like them, also.

Roasted Chicken and Potatoes

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Serve this dish with a green vegetable or salad.

Ingredients

Chicken

4 chicken breast halves, bone-in and skin removed
1 slice sandwich bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Potatoes

1 pound medium baking potatoes, cut into ¼ inch rounds
One lemon, juiced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Preheat oven to 400 F.

In a roasting pan or baking dish, combine the sliced potatoes, lemon juice, olive oil, salt and pepper. Spread mixture evenly over the bottom of the baking pan. Set aside.

Place the slice of bread in the food processor and process until bread into crumbs.

In small bowl, combine the mayonnaise, mustard, garlic powder and tarragon.

Season the chicken with salt and pepper. Brush the mayonnaise mixture on top of the chicken breasts and spread evenly to coat.

Sprinkle each breast with 1/4 of the bread crumbs, pressing them to adhere to the chicken.

Place the chicken on top of the potatoes in the baking pan. Place the pan in oven and roast for about 45 minutes, or until a meat thermometer registers 165 degrees F.

Oven Fried Fish with Tartar Sauce

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I have found that heating the baking pan in the oven before placing the fish on it, will make the fish extra crispy.

Serve this dish with broccoli or spinach and macaroni and cheese.

For every 2 servings, you will need:

Ingredients

1 lb white fish fillets
1 tablespoon fresh lemon juice
1/4 cup buttermilk
2 drops hot pepper sauce
1 teaspoons minced fresh garlic
1/4 teaspoon white ground pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup panko bread crumbs
1 tablespoon olive oil for the baking pan
Tartar Sauce, recipe below

Directions

Preheat oven to 475 degrees F. Spread the olive oil in a baking pan and place the pan in the oven when you turn it on.

Dry the fillets with paper towels. Combine the lemon juice, buttermilk, hot pepper sauce and garlic in a shallow dish.

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Combine the white pepper, salt and onion powder with panko crumbs and place in a second shallow dish.

Let fillets sit in the buttermilk mixture for a few minutes. Then coat the fillets on both sides with seasoned crumbs, pressing the crumbs onto the fish.

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Place the coated fish on a plate and refrigerate for several hours.

When ready to cook, place the fillets on the hot baking sheet and bake 12 minutes on the middle oven rack. Using a wide spatula, turn the fillets over after 6 minutes. Serve with tartar sauce, if you like it.

Homemade Tartar Sauce

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Ingredients

½ cup mayonnaise
¼ cup sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced capers
Few drops of hot sauce
½ teaspoon agave syrup

Directions

Whisk all the ingredients together in a small serving bowl. Refrigerate until serving time.

Italian Sausage, Tomato and Ricotta Pasta

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Ingredients

1 tablespoon extra-virgin olive oil
1 lb hot Italian sausage
1 clove garlic, minced
Half a medium onion, finely diced
1/2 cup dry white wine
2 cups fresh (or canned) seeded, diced, plum tomatoes or roasted red peppers
4 large basil leaves, torn into small pieces
1/4 teaspoon crushed red pepper flakes
1 lb. rigatoni pasta
1/2 cup freshly grated Pecorino Romano cheese, divided
1 cup ricotta cheese
¼ cup chopped parsley
Salt and black pepper

Directions

Brown the entire sausage on the grill or in a skillet. Set aside until cool enough to handle. When cool enough to touch, slice the sausages into ¼ inch slices.

Bring a large pot of well-salted water to a boil.

In a large skillet heat the oil and add the onion and garlic. Cook about 3 or 4 minutes to soften the onion. Add the wine and cook over medium high for a few minutes.

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Lower the heat and add the sausage, tomatoes, basil, the red pepper flakes and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.

Cook the pasta in the boiling water, stirring frequently until al dente, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well.

Return the pasta to the pot, add the sausage/tomato sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta combine.

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Add some of the reserved pasta water to moisten.

Combine the ricotta with the parsley, ¼ cup of the Pecorino cheese and salt and pepper to taste.

Turn the pasta and sauce into a large serving bowl. Drop tablespoons of ricotta on top of the pasta and sprinkle with the remaining Pecorino cheese.

Italian Sourdough Bread

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Some Italian dinners need bread to finish off the meal. This bread is one of the family’s favorite.

Ingredients

3/4 cups lukewarm water
1 cup sourdough starter
3 cups unbleached all-purpose flour
1 teaspoon Kosher salt
1 teaspoon honey
2 teaspoons instant yeast

Directions

Combine all the ingredients in an electric mixer with the paddle attachment until the dough leaves the side of the bowl. Switch to the dough hook and knead for 5 minutes.

Let the dough rest in the bowl for 5 minutes. Then, knead again for 5 minutes.

Place the dough in an oiled bowl, cover and let rise until doubled, about 60-90 minutes.

Place the dough on a floured board and divide in half (about one pound each).

Shape each piece into an 18-inch long loaf and place the loaves, at least 4 inches apart, on a parchment-lined baking sheet or in a lightly greased baguette pan.

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Cover the loaves with lightly greased plastic wrap and let them rise for 1 hour, or until they’re puffy and twice the size. Cut slits across top.

Preheat the oven to 450°F. Spray the loaves with water and bake them for about 15 minutes, or until they are golden brown. Remove the loaves from the oven and cool them on a wire rack.

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img_0015No reservations needed for this dinner! Sometimes it is just nice to have a special dinner with your partner in your own home. I try to have this special kind of evening every once in a while. Come up with a menu that is elegant but easy to make and the evening will be memorable. The salad and main dish recipes below are easy and come together quickly. The dessert takes a bit longer but eclairs and cream puffs are not difficult to make. You can certainly make anything you like for dessert, as long as it is special to you. Keep romance alive.

Blue Cheese and Dried Cranberry Tossed Salad

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Ingredients

1 hearts of romaine lettuce, chopped
1/4 of a cucumber, sliced
1/4 of a red onion, sliced thin
1/2 cup chopped toasted almonds
1/2 cup dried cranberries
1/2 cup crumbled bleu cheese

Dressing

3 tablespoons raspberry vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Salt & freshly ground pepper, to taste

Directions

For the dressing: Whisk vinegar and honey in a small bowl until blended. Whisking continuously, slowly add oil. Season with salt and pepper.

Layer the romaine lettuce with the cucumber, onion, almonds, cranberries and bleu cheese on two individual salad plates. Dress the salad with the vinaigrette just before serving.

Filet Mignon with Leek Sauce

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Serves 2

Ingredients

2 Filet Mignon steaks, about 7 oz each and 2 inches thick
1/4 teaspoon sea salt
2 tablespoons coarsely ground black pepper
2 tablespoons butter
1 large leek, finely chopped white and light green sections of the leek
1/4 cup red wine (such as Cabernet)
1 tablespoon capers
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley

Directions

Preheat the grill or broiler. Lightly oil the grill rack or broiler pan. Rub the steaks with the salt, then press the pepper into both sides of the steaks.

In a small saucepan over medium heat, melt the butter and cook the leeks for 6 minutes, or until very soft. Add the wine, capers and tarragon.

Simmer for 3 minutes, or until well blended and heated through. Keep warm.

Grill or broil the steaks about 5-6 minutes on each side or until a meat thermometer inserted in the center registers 135°F for medium-rare. Place the steaks on individual serving plates.

Top with the leek sauce and sprinkle with parsley.

Buttermilk Mashed Potatoes

Ingredients

1 pound potatoes, peeled and cut into cubes
1/4 – 1/2 cup buttermilk
2 tablespoons chopped fresh chives

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.

Mash the potatoes, adding the buttermilk until moist. Add the chives, cover and keep warm.

Chocolate Filled Eclairs

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Makes 12 medium-sized eclairs

Pastry

3/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs

Directions

Heat the oven to 425 degrees F; line a baking sheet with parchment paper or use an eclair pan.

Put the butter in a saucepan with the salt and water; bring it to a boil over medium-high heat and stir until the butter is melted.

Reduce the heat to medium and add the flour; continue to cook, stirring constantly with a wooden spoon, until the mixture pulls away from sides of the pan and forms a ball, about 30 seconds.

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Remove the pan from the heat and let cool for 3 to 4 minutes.

Add the eggs to the slightly cooled flour mixture one at a time, beating well with the wooden spoon after each addition — the batter will come apart after each egg is added but will reunite as you stir.

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Mound dough about 1 inch high and 1 to 2 inches in diameter on the prepared baking sheet, leaving about an inch of space between each one. If using an eclair pan simply fill the indentations.

Bake until puffed and golden, about 25 minutes. Remove the puffs from the oven and pierce the bottom of each puff once with a skewer, to keep them from getting soggy.

Return to the oven; prop the oven door open with a wooden spoon and let the puffs crisp up for about 5 minutes. Cool on a rack.

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Chocolate Filling

1 cup heavy whipping cream
1 teaspoon vanilla extract
2 1/2 tablespoons powdered sugar
2 1/2 tablespoons unsweetened cocoa powder

Directions

Place cream, vanilla extract, sugar and cocoa powder into a large bowl. Stir to combine the ingredients. Cover and chill the bowl and the beaters for at least 30 minutes.

When chilled, beat until stiff peaks form.

Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Directions

In a double boiler over hot, but not boiling water, combine the chocolate chips, butter and corn syrup. Stir until the chips are melted and the mixture is smooth; then add the vanilla.

To assemble the éclairs:

Cut the eclairs in half lengthwise. Pipe or spoon the filling into the pastries, then dip the tops of each one into the glaze.

For best results, serve immediately or refrigerate and serve within several hours.

Note: Puffs can be stored in an airtight container for up to 2 days; freeze unfilled eclairs for longer storage. If the eclairs soften in storage, they can be crisped up in the oven before filling and serving. To re-crisp; bake uncovered in a 300°F for about 5 to 8 minutes. Cool completely before filling.


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How many folks still hold with tradition and have “Sunday Dinner”? Growing up in my house, a big dinner with family members occurred every week. Family time and lots of good food are Italian American traditions. Once I was married and had children, we didn’t always live near family members. I think this is a common factor today. As a small family we always had dinner together, weeknights and weekends, but they were not the typical big feasts of old. Sunday meals were not much different from weeknight meals, usually. I thought this week I would make a traditional Sunday dinner featuring seasonal ingredients and a roast – a pork roast. The only thing missing from this dinner is the first course pasta dish that we always had in the old days.

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Herb-Crusted Pork Roast

Ingredients

One 3 pound top loin, bone-in pork roast, fat trimmed
1 garlic clove, minced
1/2 tablespoon coarse or kosher salt
¼ cup minced herbs (I used sage, rosemary, tarragon, oregano and basil)
1 tablespoon olive oil
1 cup dry white wine
Freshly ground black pepper

Directions

Pat the pork loin dry with paper towels. Place the roast on a platter or in a baking dish. Rub the roast with the olive oil and press the herbs and salt onto all the sides of the roast.

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Cover the dish with plastic wrap and refrigerate for at least 2 hours (up to 24 hours). Bring to room temperature for 1 hour before roasting.

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Preheat the oven to 450°F.

Place the roast on a rack that has been placed inside a roasting pan and cook for 20 minutes. Remove the pan from the oven, turn the roast over and baste with 1/4 cup of the wine.

Return the roast to the oven and reduce the temperature to 325°F. Cook for 60-75 minutes longer, turning the roast and basting it with wine every 20 minutes; reserve 1/4 cup of wine for the sauce.

Check the roast after it has been cooking for 60 minutes. Place a meat thermometer in the roast to determine if it has reached 150 -155 degrees F.

If not, continue cooking until the temperature is reached.

Transfer the roast to a platter and pour the pan juices into a measuring cup.

Place the roasting pan over moderate heat on the stove-top; when it starts to sizzle, add the reserved 1/4 cup wine and cook for 2 minutes, scraping up the drippings from the bottom of the pan.

Add to the pan juices in the measuring cup; let the fat rise to the surface, about 5 minutes. Skim off the fat and season the sauce with black pepper.

Carve the roast into thin slices and arrange the meat on a platter. Serve the pan juices on the side.

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Roasted Butternut Squash Puree

I prefer to cook the squash whole. Uncooked butternut squash is a difficult to cut through, however, after baking, it is very easy.

This recipe makes about 2 1/2 cups.

Preheat the oven to 400°F. Wash a 2 to 2 1/2 pound butternut squash and place it on a parchment lined baking sheet.

Bake for about 90 minutes or until soft all over, turning the squash halfway through the baking time.

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Cool slightly and cut the squash in half and remove the seeds. With a spoon, scoop the flesh into a bowl and mash the squash.

Stir in 2 tablespoons butter, 1 teaspoon fresh lemon juice, salt and black pepper to taste.

You can make this early in the day or the day before. Reheat before serving.

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Sautéed Peas

Ingredients

1 tablespoon olive oil
1/4 cup chopped red onion
1 small clove garlic, minced
1 celery stalk including the leaves at the top, finely chopped
10 ounce package of frozen peas (or 2 cups fresh peas)
1/4 teaspoon salt
1/2 teaspoon pepper

Directions

Heat oil in a medium skillet over medium heat; add the onions and cook until tender. Add celery and peas.

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Cook until peas are heated through (about 6 minutes). Stir in salt and pepper and serve.

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Apple Rosemary Tart

Ingredients

One 9 inch refrigerated pie crust, at room temperature
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 pounds baking apples, such as Granny Smith or Golden Delicious
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh rosemary (do not substitute dried) or 3/4 teaspoon ground cinnamon
1 teaspoon unsalted butter
2 teaspoons confectioners’ sugar

Directions

Preheat the oven to 400°F.

In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve.

Peel and core the apples. Slice them into ¼ inch-thick slices. (You should have about 3 cups.)

Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons brown sugar and the rosemary or cinnamon.

Place the dough on a parchment lined baking sheet and sprinkle the reserved flour/sugar mixture evenly over it, leaving a 2-inch border uncovered.

Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together.

Dot the apples with the butter.

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Bake the tart for about 40 minutes, until the crust is golden brown, the apples are tender and the juices syrupy.

Cover the tart with foil halfway through the cooking time, if the crust is browning too rapidly. Let cool for 10 minutes, then slide the tart onto a serving platter.

Just before serving, sift the confectioners’ sugar evenly over the crust.


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The Province of L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of southern Italy.  The outstanding feature of the Abruzzo region, one that distinguishes it from Tuscany, is its three national parks and 30 nature reserves. It is why the area is known as the “green heart of Italy”. However, the province has been badly affected over the years by earthquakes, particularly the capital city of L’Aquila and its surrounding areas.

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The province is also known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with growth in the areas of transportation, manufacturing, telecommunications and the computer industry.

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Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy and begun to reverse its decline.

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The province of L’Aquila is dotted with ruins of ancient pagan temples and Roman settlements. A well-known city landmark (below) is the Fontana Luminosa (“Luminous Fountain”), a sculpture of two women bearing large jars, that was built in the 1930s.

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L’Aquila is a good base for skiing in the Apennines. The two most popular resorts are Campo Felice and Campo Imperator. Both resorts offer routes for downhill skiing, as well as for cross country. Ski season usually lasts from December to April.

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The Province of L’Aquila often organizes open-air celebrations and folk festivals that recall the old traditions and offer the chance to taste traditional local products. Abruzzi’s cuisine is rich in local specialties, such as red garlic, sugar-coated almonds, goat cheese, lentils from Santo Stefano di Sessanio, mortadella from Campotosto and Trebbiano d’Abruzzo DOC and Montepulciano d’Abruzzo DOC wines.

Abruzzo Food Map

Abruzzo Food Map

The famous “Maccheroni all chitarra” is amongst the best known in the Abruzzi cuisine. The pasta dough, made of eggs and durum wheat, is cut into strips using a “chitarra” (translated literally as “guitar”). This equipment is made up of a wooden frame, strung with parallel steel strands, and by pushing the sheets of pasta dough through with a rolling-pin, the characteristic shape of chitarra is obtained. Chitarra is served with various Abruzzo sauces that include: pork, goose or lamb ragout.

Abruzzo side dishes include, “sagne e faggioli”, bean soup with traditional thin pasta noodles made from flour and water, flavored with a thin sauce made from fresh tomatoes, garlic, olive oil and spicy peppers. Other well-known Abruzzo dishes, include “gnocchi carrati”, flavored with bacon, egg and ewes-milk cheese. “Scripelli” crepes are served in a soup or used to form a soufflé dish and are served with a little ragout or stuffed with chicken liver, meat balls, hard-boiled eggs or a fresh ewe’s-milk cheese.

Chitarra Pasta Maker

Chitarra Pasta Maker

Ravioli can also be stuffed with sugar and cinnamon and served with a thick pork ragout. The “Pastuccia” is a stew of polenta that is served with sausage, egg and grated ewe’s-milk cheese and “pappicci” are thin pasta noodles in a tomato sauce.

Roast lamb has several variations, such as “arrosticini”, thin wooden skewers with pieces of lamb, cooked over an open fire and often served with bruschetta – which is roasted bread rubbed with garlic and topped with extra-virgin olive oil. Pecora al cotturo is lamb stuffed with herbs and cooked in a copper pot and “agnello cacio e oro” is a rustic fricassee.

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Pizzas, from the Easter Pizza, above, (a cake with cheese and pepper) to “fiadoni” that is often enriched by a casing of pastry and filled with everything imaginable: eggs, fresh cheeses, ricotta and vegetables with all the flavorings and spices that the mind can only imagine.

The spreadable sausage from Teramano flavored with nutmeg, liver sausage from the mountains, ewe’s-milk cheeses and mozzarella cheese are all local favorites.

Traditional homemade desserts include “Ferrarelle”, aniseed wafers, “cicerchiata”, balls of fried dough joined into ring shapes with heated honey, “croccante” a type of nougat made with almonds and caramelized sugar, flavored with lemon, “mostaccioli” biscuits sweetened with cooked must; “pepatelli” biscuits of ground almonds and honey; macarons and the airy “Sise delle monache”, triangular pieces of sponge cake filled with confectioners cream; almonds and chocolate.

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Prosciutto and Fichi

The prosciutto from near L’Aquila is a bit saltier and less sweet than the prosciutto from Parma or San Daniele.

Ingredients

Slices of prosciutto crudo
Fresh, ripe figs
Large basil leaves
Balsamic vinegar

Directions

Slice the figs in half (if they are the smaller ones or in quarters if they are the larger variety). Wrap the ham and basil around the figs. Arrange on a serving platter and drizzle with balsamic vinegar..

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Swiss Chard with Borlotti Beans (Verdure con Fagioli)

6-8 servings

Ingredients

2 cups dried borlotti or cranberry beans, soaked overnight and drained
Kosher salt and freshly ground black pepper, to taste
7 lbs Swiss chard, trimmed, leaves and tender stems roughly chopped
1/3 cup olive oil
1 teaspoon. crushed red chili flakes
12 cloves garlic, roughly chopped
4 stalks celery, cut into 1⁄4″ pieces
3 carrots, cut into 1⁄4″ pieces
1 medium yellow onion, cut into 1⁄4″ pieces
2 cups chicken stock

Directions

Boil beans and 6 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook, covered, until the beans are tender, about 2 hours. Drain beans; set aside.

Fill a saucepan with salted water and bring to a boil. Add the chard and cook until wilted and the stems are tender, 4–6 minutes; drain and squeeze dry.

Add 1⁄4 cup oil and the chili flakes to the same saucepan and heat over medium. Cook garlic, celery, carrots and onion until golden, 8–10 minutes.

Add the reserved beans and chard, the stock, salt and pepper and simmer until the stock is slightly reduced, 6–8 minutes. Transfer to a serving dish and drizzle with the remaining oil.

 

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Ragu’ all’Abruzzese (Abruzzese-style meat sauce)

Ingredients

3 tablespoons cooking oil
1/2 lb boneless beef chuck roast, cut into 3 or 4 large pieces
1/2 lb boneless pork shoulder, cut into 3 or 4 large pieces
1/2 lb boneless lamb shoulder, cut into 3 or 4 large pieces
Fine sea salt
Freshly ground black pepper
3 pounds chopped canned tomatoes, with their juices (about 7 1/2 cups)
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves finely chopped

Directions

Warm the cooking oil in a large Dutch oven or other heavy bottomed pot over medium heat. Season the pieces of meat with a little salt and pepper and add them to the pot.

Brown for 3 to 4 minutes, then turn the pieces over to brown the other side, another 3 to 4 minutes. Remove the pieces to a deep plate or bowl.

Press the tomatoes through a food mill. Discard the solids. Set the tomatoes aside.

Return the Dutch oven to medium heat and add the extra virgin olive oil. Stir in the onion and garlic, reduce the heat to medium-low, and sauté for about 5 minutes, or until the onion is shiny and beginning to soften.

Pour in the tomatoes, raise the heat to medium-high, and bring to a simmer.

Return the meat to the pot and reduce the heat to medium low or low to maintain a gentle simmer.

Cover partially and let the sauce cook, stirring it from time to time, for about 3 hours, or until the meat is very tender and the sauce is thickened.

Add a splash or two of water, if the sauce thickens too much before the meat is done. Taste and adjust the seasoning with salt and pepper.

Turn off the heat. Remove the meat from the pot, shred it and return it to the sauce.

Note: The ragu may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 1 1/2 quarts.

This sauce is traditionally served over pappardelle or chitarra pasta.

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Dolci: Pizzelle

Italian waffle cookies, or pizzelle (which literally means small pizzas), are quite popular in the Abruzzo region of Italy. You can add cocoa with the sugar and make a chocolate version, or spread some hazelnut cream on one and top with another.

Makes about 36 pizzelle

Ingredients

1¾ cup all-purpose flour
2 teaspoons baking powder
¾ cup white granulated sugar
1 teaspoon salt
½ cup unsalted butter
3 large eggs
2 tablespoons anise (or other extract)

Directions

Preheat the pizzelle maker. In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, combine the butter and sugar and mix until smooth. Add the anise and then the eggs, one at a time, until well blended. Pour in the dry ingredients and mix well.

Lightly spray the pizzelle maker with vegetable oil (unless you have a non-stick version).

Drop the batter by the tablespoon onto the hot pizzelle iron and cook, gauging the timing (usually less than a minute) according to the manufacturer’s instructions or until golden.

Serve with your favorite toppings.

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Looking for some ideas to make your veggie dishes more appealing? Try stuffing them. These recipes can serve as a main course or a side dish. I wanted to use vegetables that you do not see stuffed very often and that are in season at this time of year, instead of cooking the usual peppers and tomatoes. Try these recipes for an interesting change.

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Swiss Chard Rolls

5 servings

Ingredients

2 bunches Swiss chard, about 10 leaves
1 tablespoon olive oil
2/3 cup quick cooking barley
1/4 cup diced onion
1 clove garlic, minced
1/4 cup diced Swiss chard stems
2 plum tomatoes, seeded and diced
1/13 plus 2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried Italian seasoning
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Directions

Place the Swiss chard leaves in boiling water for 5 minutes to soften. Drain and place on paper towels.

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Remove the ribs/stems from each leaf and set the leaves aside. Chop enough of the stems to measure ¼ cup.

In a medium saucepan over medium high heat, bring the 1 ⅓ cups vegetable broth to a boil and add a pinch of salt.

Add the barley, reduce the heat to a simmer, cover the pan and cook the barley for ten minutes. Remove the pot from the heat and let the barley rest covered for five minutes.

In a small skillet heat the olive oil. Add the onion, garlic and Swiss chard stems. Cook for 3 to 4 minutes or until they soften. Add salt, pepper and the Italian seasoning.

Add the chopped tomatoes, basil and cheese. Cook until the tomatoes soften. Adjust seasoning if necessary. Add this mixture to the cooked barley and stir well.

Set aside until the mixture is cool enough to handle.

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Divide the stuffing equally among the leaves, about 2-3 tablespoons for each leaf.

Bring the edges of the leaves, about 1/2 inch, toward the center and roll and tuck into a ball or a cigar shape.

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Heat the oven to 400 degrees F.

Arrange the Swiss chard rolls in a 13 x 9 inch baking dish and pour the 2 cups of stock over the rolls. Cover the dish tightly with foil and bake for 1 hour.

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Spinach Stuffed Squash

2 servings

2 large yellow squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup panko crumbs
2.5 oz fresh baby spinach leaves
1/4 cup shredded cheddar cheese

Directions

Preheat oven to 400 degrees F.

Cut a thin slice off the top of each squash. With a spoon carefully remove the flesh of the squash without cutting into the outer shell. I use a grapefruit spoon to remove the flesh.

Finely chop the squash flesh.

In a skillet, heat the oil over medium heat. Add the onion, garlic and chopped squash; cook 5 minutes or until transparent. Add spinach and cook until wilted. Add salt and pepper, to taste.

Remove the skillet from the heat and stir in the panko crumbs and cheese.

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Spoon mixture evenly into the squash shells. Place in a greased baking dish and cover with foil. Bake for 45 minutes; remove the foil and bake for 15 minutes more.

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Cheeseburger Stuffed Onions

If you would like to make this dish vegetarian, substitute a grain, such as quinoa or rice for the meat in the recipe.

2 servings

Ingredients

2 medium sweet onions
1 tablespoon olive oil
2 tablespoons bell pepper, finely chopped
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon chili (red) pepper flakes
1/4 lb lean ground beef or turkey
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
¼ teaspoon black pepper

Topping: 2 slices of American cheese, each folded into quarters

Directions

Preheat the oven to 400 degrees F.

Cut a 1/4-inch-thick slice from the top of each onion and reserve. Trim just enough from the bottom of the onions so they can stand upright.

Remove the dry skin and the outermost layer of each onion. Use a spoon or an ice cream scoop to remove the inner layers of the onion, forming a bowl with about 3-4 layers thick.

Dice the removed inner section of one of the onions and set aside. Save remaining sections for another use.

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Prepare the stuffing:

Heat oil in a medium skillet. Add reserved diced onion and bell pepper and saute just until tender, about 4 to 6 minutes.

Add garlic, fennel seeds and chili flakes and saute for about 30 seconds, until fragrant. Add meat, stirring to crumble the meat and saute until browned, about 6 to 8 minutes.

Stir in the basil, salt and pepper.

Divide the stuffing evenly into each onion bowl, mounding it up. Wrap each onion in two layers of aluminum foil and bake in the oven about 45 minutes, or until tender.

Unwrap onions and top each with a slice of folded cheese. Return to the oven unwrapped and heat until the cheese begins to melt.

Transfer to a serving plate. Serve hot.


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The Wall Street Journal recently featured an article on how we waste food in America. They noted that the average four-person family spends about $2,000 a year on food that ultimately ends up in the garbage. Throwing away leftovers or unused produce that goes bad in the refrigerator is very wasteful. Being frugal and using what you have is smart and will certainly save you lots of money.

Keeping to my theme from last week of planning meals so food is not wasted, I wanted to share with you how I came about making this dinner for us. I don’t always recycle leftovers into new dishes as I have written about in earlier posts, but I do sometimes think about what will go well with the leftovers that I have on hand or how I can use produce that is still in my refrigerator.

A few weeks ago my market had a special on white/red/purple baby potatoes – buy one 3 lb. bag and get one free. I always try to take advantage of these deals, if I like the produce or product.

I had some of the baby potatoes left after making the Lemon Basil Roasted Chicken (https://jovinacooksitalian.com/2017/01/11/what-is-in-season-in-january/) and the Easy Skillet Potato recipe: (https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/) that I wrote about in earlier posts.

Last week, I made Carrots Agrodolce and we had about half of the recipe leftover. (See link: https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/).

The next step was to plan what would go well with the potatoes and the carrot dish.

I shop at a Publix market and every week they email me their circular. I use it to plan my shopping list and meals for the week. I saw a great buy this week on organic chicken – buy one package and get another free. Don’t see that too often. So chicken was on the menu and I decided it should be buttermilk oven fried chicken – one of my favorites.

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Potatoes keep awhile but not forever. I separated the baby purple potatoes from the others because I thought they would make an attractive salad to go with the chicken.

Purple Potato Salad

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Ingredients

1 1/2 pounds small (baby) purple potatoes
3 scallions, sliced
1 celery stalk, diced
2 tablespoons chopped fresh parsley
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste

Directions

Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 15 minutes.

In a mixing bowl combine the mayonnaise and mustard. Add the scallions, celery and remaining ingredients and mix well.

Drain the potatoes. Rinse in cold water and cut into thin slices.

Place the warm potatoes in the bowl with the dressing and toss well. Chill until serving time.

Oven Fried Buttermilk Chicken

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Ingredients

5-6 pieces skinless chicken, bone-in or boneless
1 cup buttermilk
2 dashes hot sauce
1 cup flour
1 1/2 cups Panko (Japanese) bread crumbs
2 eggs, lightly beaten or ½ cup refrigerated egg substitute
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper to taste
Paprika for sprinkling on the breaded chicken

Directions

Combine the buttermilk and hot sauce in a zip lock bag. Add a pinch of salt and black pepper. Dry the chicken pieces with paper towels and add to the bag. Marinate for up to 24 hours in the refrigerator.

Turn the bag occasionally to evenly distribute the buttermilk.

In a shallow bowl, blend the flour with the seasonings. Place the eggs in a second shallow bowl and the Panko crumbs in a third shallow bowl.

Remove the chicken from the buttermilk and drain.

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Dredge each piece of chicken in the flour mix to coat all sides, shaking off any excess flour. Next, dip each piece in the eggs. Then in the bowl of Panko crumbs, gently press the crumbs into the chicken to coat evenly.

Heat the oven to 400 degrees F.

Place each chicken piece on a greased rack set on a baking sheet. Sprinkle the tops of the breaded chicken pieces with paprika.

Bake boneless chicken for 30 minutes and bone-in chicken for 45 minutes or until the chicken is crispy and a meat thermometer registers 165°.

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