Often overshadowed by its proximity to Naples and by the beauty of the Amalfi coast, Salerno is often overlooked. The province has a Mediterranean climate, with a hot and relatively dry summer (30 °C (86 °F) in August) and a rainy fall and winter (8 °C (46 °F) in January). The strong winds that come from the mountains toward the Gulf of Salerno make the area very windy but also one of the sunniest areas in Italy.
The province is one of the largest in Italy and the Port of Salerno is one of the most active on the Tyrrhenian Sea. It handles about 10 million tons of cargo per year.
Today, Salerno is an important cultural center and is divided into three zones: the medieval sector, the 19th century sector and the more densely populated post-war area, with its numerous apartment complexes.
Salerno is located at the geographical center of a triangle nicknamed the “Tourist Triangle of the 3 P” (namely a triangle touching the corners of the towns of Pompei, Paestum and Positano). The characteristics of this area make Salerno attractive to tourists.
Some of these sites include:
- Lungomare Trieste (Trieste Seafront Promenade). This promenade was created from the sea during the 1950s and it is one of the best in Italy, similar to those in the French Riviera.
- Castello di Arechi is a massive castle created by Arechis II during the Roman-Byzantine era.. Today, it houses rooms for exhibitions and meetings. The Castle offers a spectacular view of the city and the Gulf of Salerno.
- Centro storico di Salerno. The “Historical Downtown of Salerno” is believed to be one of the best maintained in the Italian peninsula. Its Merchant Street is one of the main shopping streets in the city.
- Giardino della Minerva, “Minerva’s Garden,” was the first European “orto botanico” (botanical garden).
Salerno’s cuisine is rich in vegetables, legumes, olive oil, cheese and fish which are the foundation of the Mediterranean diet. The star of Salerno’s cuisine is without any doubt the Campana DOP Buffalo Mozzarella and their San Marzano Tomatoes that are exported around the world. Some other culinary specialties include the White Fig, the Giffoni Hazelnut and the Amalfi Coast Lemon.
Fruity Tomato Sauce (Pummarola) Salerno Style
Makes approximately 2 cups, enough for 1 pound of pasta
- 2½ cups (28 ounces) canned, peeled plum tomatoes in juice. (D.O.P San Marzanos are preferred.)
- 4 tablespoons high quality extra virgin olive oil, or more, to taste
- 2 large cloves garlic, crushed
- 1 small red or yellow onion, minced
- 1 medium celery stalk, including leaves, minced
- 1 small carrot minced
- 2 tablespoons fresh flat-leaf parsley, minced
- 2 tablespoons tomato paste
- Small handful of chopped fresh basil
- Scant ½ teaspoon salt, or to taste
- Freshly milled black or white pepper
Drain the tomatoes in a colander, reserving their juice; chop and set aside.
In a large saucepan over medium-low heat, warm 3 tablespoons of the olive oil. Stir in the garlic, onion, celery, carrot, parsley and sauté the vegetables until they are completely soft, about 12 minutes.
Add the tomato paste and stir until it’s coppery-colored, about 3 minutes. Then add the tomatoes and their juice, cover partially and simmer, stirring occasionally and gently, until thickened about 45 minutes.
Stir in the basil and season to taste with salt and pepper. Remove from the heat and blend in the remaining 1 tablespoon olive oil, or more to taste.
If a smooth sauce is desired, take the pan off the stove and allow it to cool somewhat. Position a food mill over a clean saucepan and pass the sauce through it, being sure to press out as much of the pulp as possible. Place over medium heat just long enough to heat through, about 3 minutes. Remove from the heat and stir in the remaining tablespoon olive oil.
The sauce can be made 4 to 5 days in advance and stored tightly covered in the refrigerator, or it can be frozen for up to 3 months. Whether storing it in the refrigerator or the freezer, leave out the remaining 1 tablespoon olive oil. Stir it into the sauce after reheating.
Linguine or Spaghetti with Anchovies
- 400g linguine or spaghetti
- Salt and pepper
- 12 tablespoons olive oil
- 60g pitted black olives, chopped
- 2 small red chilies, finely chopped
- 1 tablespoon salted capers, rinsed
- 6 anchovy fillets
- 60g fresh breadcrumbs
Add the linguine to a large pan of boiling salted water and boil until al dente.
Heat half of the olive oil in a pan, add the olives, chilies, capers and anchovies and heat, stirring to dissolve the anchovies.
Drain the pasta as soon as it is ready and toss with the sauce.
At the same time, heat the rest of the olive oil in a large non-stick pan and fry the breadcrumbs until slightly brown.
Mix the dressed pasta into the breadcrumbs.
Fry for a few minutes, until a crust forms underneath. Invert onto a warm plate, so the crushed side is on top.
Cut into portions with a knife and serve.
Saddle of Pork with Milk and Giffoni Hazelnut
- 1 kg saddle of pork
- ½ liter of warm milk
- 1 cup white wine
- 100 gr of chopped hazelnuts
- 1 tablespoon of potato starch
- Sage and rosemary
- ½ cup chopped onion
- Olive oil and salt as needed
Brown the onion with some sage and rosemary in warm olive oil. Add the pork and brown on all sides; add the wine and let the pork steam in it for a few minutes.
Then add the warm milk and let it cook for 20 minutes. Turn off the heat and add the potato starch, stirring until thickened; then mix in the hazelnuts. Let the meat cool.
Slice the pork and place it into a baking dish. Pour the sauce over the meat and warm it into preheated moderate oven for 5 minutes. Serve it warm with mashed potatoes as a side dish.
- 200 ml (7 fl oz/ 7/8 cup) lemon juice
- 350 ml (generous 12 1/4 fl oz/ 1 1/2 cups) milk
- 150 ml (5 1/4 fl oz/ 3/4 cup) single cream
- 170 g (6 oz/ 7/8 cup) sugar
Bring the milk almost to a boil, then add the sugar and, off the heat, stir it until it dissolves.
Pour in the cream and lemon juice. Place the pan in a bowl of ice and, when the mixture is cold, transfer it to the ice cream maker. Follow directions for your ice cream maker.
Pour into a freezer container and freeze overnight. Serve with a sprig of fresh mint.
I live in a climate that is hot about nine months out of the year, so winter time, especially January, is a great time of the year to bake. I can get some extra baking in and save the baked goods in the freezer for when it gets hotter. The recipe for one of our favorite breakfast scones is below.
Soup is another favorite and while tomatoes are not in season, Roma Tomatoes are plentiful and are great for cooking. Salads are hearty at this time of year and chicken salad is a great option. Stuffed vegetables or stuffed meat entrees are very comforting when there is a chill in the air. Try some of the recipes below to warm you up.
Makes 8 scones
2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 plus 1/8 teaspoon salt)
2 tablespoons sugar
One 7 oz tube almond paste
1/4 cup cold unsalted butter
1/2 cup half-and-half (cream and milk)
1 large egg
1/2 teaspoon almond extract
½ cup slivered almonds
Sugar for sprinkling
Preheat the oven to 375°F. Line a baking with parchment paper.
In a large bowl, whisk together the flour and sugar. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the almonds.
In a separate small bowl, whisk together the heavy cream, egg and almond extract and add to the flour mixture. With a fork gradually stir the dough until the mixture comes together.
Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Sprinkle the top of the dough with sugar.
Using a chef’s knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart.
Bake in the top third of the oven for 20-25 minutes or until the tops are golden. Transfer the scones to a wire rack to cool.
Roasted Red Pepper and Egg Wrap
1 large, jarred roasted red pepper
1/2 teaspoon dried Italian seasoning
2 large eggs
Salt and pepper to taste
1 tablespoon olive oil
4 tablespoons shredded mozzarella cheese
2 medium tortilla wraps
Cut the pepper into one inch pieces.
In a measuring cup beat the eggs with a sprinkle of salt, pepper and the Italian seasoning. Add the peppers and mix.
Heat the oil in a medium skillet. Pour the egg mixture into the skillet. Stir and cook until the eggs are set.
Warm the tortillas in the microwave. Divide the cheese in half and sprinkle over each tortilla. Divide the egg mixture in half and place on top of the cheese. Let stand for a few minutes to allow the cheese to melt.
Roll up each tortilla tightly, cut in half and serve.
Winter Tomato Soup
If you don’t like peeling tomatoes as much as I do, here is a technique I use to get around it. I usually purchase fresh Roma tomatoes for cooking and put them in the freezer when I get home from shopping. One day before I am going to cook with them, I place the amount I need in the refrigerator to defrost. The next day, the skins slip right off and are ready for the pot.
6 ripe plum tomatoes, peeled and diced
2 tablespoons extra-virgin olive oil
1 small onion, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon honey
4 cups organic broth (chicken or vegetable)
Salt and freshly ground pepper
Optional: add ½ cup half & half to make a creamy version
Basil for garnish
Heat the olive oil in a soup pot. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes.
Add the the fresh and canned tomatoes, honey, salt and pepper to taste and the broth. Bring to a simmer and cook for 1 hour and 30 minutes with the cover ajar. Remove the pot from the heat.
With an immersion blender or in a processor, puree the soup. If adding cream, add it here and warm the soup. Adjust the seasoning with salt and pepper.
Ladle the soup into warmed bowls and serve hot garnished with basil.
Open-Faced Chicken Salad Sandwiches
Slow-poaching the chicken breasts keeps them extra moist.
1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
2 scallions, minced
2 medium celery stalks, finely chopped
¼ of a green bell pepper finely chopped
1 1/2 tablespoons minced flat-leaf parsley
2 medium tomatoes, thinly sliced
6 slices whole wheat or rye bread, lightly toasted
In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18-20 minutes.
Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.
In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, bell pepper, parsley and chicken until evenly coated.
Cover and refrigerate until chilled, about 30 minutes.
Spread some of the chicken salad onto the toasted bread slices and top with tomato slices to serve.
This is a hearty entree and only needs one vegetable as a side. flounder comes in large sizes here on the gulf and mine weighed 14 oz. Substitute an equal amount of smaller fillets.
1 tablespoon each of minced onion, celery and bell pepper
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
1/2 pound lump crab meat
12-14 oz flounder fillet or fillets
Chopped fresh parsley
In a small bowl, combine all the filling ingredients, except the crab. Then, gently fold in the crab. Place the flounder in a baking dish coated with olive oil.
Spoon the crab mixture evenly over the fillet or fillets. Sprinkle with paprika and parsley.
Bake at 400°F for 20-24 minutes or until the fish is cooked through.
Southwest Stuffed Peppers
January is a good time to try different ethnic cuisines. They can spice up some typical winter produce. While I find an occasional taco or quesadilla tasty, I am generally not a fan of Southwest recipes. This recipe turned out quite well, though, and is a nice change from regular stuffed peppers. It is also good served with a green salad with ranch dressing.
1 large green bell pepper
¼ lb lean ground beef or turkey
1 teaspoon olive oil
½ teaspoon chili powder
1 scallion, chopped
½ cup of corn kernels
¼ cup salsa
½ cup Monterey Jack or Cheddar cheese, shredded
Preheat oven to 375°F.
Cut the pepper in half and remove the seeds. Place the pepper halves in a small baking dish.
Heat the olive oil in a small skillet over medium heat and cook the ground beef until brown.
Turn off the heat and add the scallion, corn and salsa; stir to combine. Spoon this mixture into the pepper shells. Add water to cover the bottom of the dish.
Bake for 45 minutes, until the peppers are fork tender. Drain the water from the baking dish. Sprinkle the peppers evenly with the shredded cheese. Return the baking pan to the oven and bake just until the cheese melts.
During the holidays or for game events, I like to serve small plate foods. Guests can serve themselves and take what they like, when they want it. These plates look attractive and can often be prepared in advance. I set up a few hot plates and place the dishes on there so they stay warm for several hours. I often make Eggplant Parmesan and Greek spinach and Feta Pie and cut them into small squares as an option.
For Christmas, I received a Himalayan Salt block for a gift. As the name suggests, a Himalayan Salt Block is a large block of pink salt and mine came with a tray with handles that holds the block securely. The block can be frozen to keep foods cold and it can also be used on the grill. I used mine for a get together of friends on New Year’s Day and served smoked salmon and whitefish on the block. It looked very attractive and gave the fish a little salt flavor.
Other dishes that work well for small plates are Italian Sausage and Peppers, small sandwiches, celery stuffed with flavored cream cheese, shrimp salad and, of course, a cheese board.
Here are some recipes for small plates that I like to serve.
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree oven for about 15 minutes.
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Roast Beef Rolls
½ lb deli sliced roast beef, cut very thin
1 jar roasted red peppers, drained and cut into squares
3 cups baby arugula
Italian salad dressing
Fresh ground black pepper
Pour a little salad dressing over the arugula and mix well. You just want the leaves moistened not drowning in dressing.
Place the roast beef slices on a work surface.
Place a piece of roasted pepper on top. Then add a spoonful of arugula salad.
Roll each slice up tightly and arrange on a serving platter. Sprinkle with freshly ground black pepper.
Chicken Pesto Sliders
12 small dinner rolls or slider rolls
½ lb deli sliced roast chicken, sliced very thin
2-3 plum tomatoes sliced thin
8 oz.fresh mozzarella, sliced
Spread a little pesto on both sides of the rolls.
On each roll place 2 slices of chicken, a slice of tomato and a slice of mozzarella.
Close the rolls and place them on a baking sheet.
Heat in a 325 degree F oven for 10-12 minutes, just until the cheese starts to melt.
Remove the sliders from the oven and place on a serving tray.
Lunetta, “Little Moon” in Italian, celebrates life’s small pleasures. Lunetta Prosecco is produced by Cavit, located in the northern Italian region of Trentino. It is the largest facility in Italy dedicated exclusively to producing world-class sparkling wines. Prosecco is fermented by a process known as the Charmat method. Unlike Champagne, there is no aging time. The Charmat process is particularly suited to producing sparkling wine whose most important characteristic is freshness.
I was selected to develop a post for Lunetta in conjunction with Honest Cooking Magazine that would feature a sparkling wine cocktail and an appetizer for the winter season. In planning for this post, Lunetta was very generous and sent me several bottles of Rose and White Prosecco.
White Prosecco is pale straw in color with greenish reflections and an apple and peach aroma.
Rose Prosecco is pale salmon in color with a berry aroma.
As a result of sampling the two excellent Proseccos, I decided to make two cocktails – not just one: one featuring the white Prosecco and one featuring the rose Prosecco. And, of course, each needed a great appetizer to enhance their flavors. I also wanted to make cocktails and appetizers that my readers and friends would want to make for their own parties. I invited several friends and family members for Thanksgiving Day and served the cocktails and appetizers featured in this post. They were all a big success. So, I know, you will want to make these cocktails and appetizers at your next party!
Lunetta Rose Prosecco and Crème de Cassis Cocktail
For 6 cocktails
6 teaspoons crème de cassis brandy, divided
3 teaspoons lemon juice, divided
1 bottle chilled Rose Prosecco sparkling wine
Pour 1 teaspoon of crème de cassis and 1/2 teaspoon lemon juice into each champagne glass. Stir.
Slowly fill each glass to the top with chilled Rose Prosecco.
Skewer three raspberries on each of 6 bamboo sticks and drop them into the glasses to serve.
Smoked Salmon Appetizer Rolls
6 slices sandwich bread, crusts removed
6 tablespoons cream cheese with chives and onions
6 slices smoked salmon
Roll out the bread slices using a rolling-pin.
Spread cream cheese on each slice.
Add smoked salmon slices and roll up each slice
Cover with plastic wrap and let the rolls rest in the refrigerator for a couple of hours.
Cut into one-inch slices and arrange on a serving platter. Keep the rolls covered with plastic wrap until your guests arrive.
Lunetta Prosecco and Ginger Brandy Cocktail
For 6 cocktails
Coarse sugar crystals
6 teaspoons ginger brandy, divided
3 teaspoons agave syrup, divided
6 crystallized ginger cubes, divided
1 bottle chilled white Prosecco sparkling wine
Decorate the rims of 6 tall flute glasses by dipping them in a saucer of water then into a dish of the coarse sugar crystals.
Add one teaspoon of ginger brandy and ½ teaspoon of agave into each glass. Stir.
Fill each glass with Prosecco and add a cube of crystallized ginger to each glass.
Gorgonzola Thumbprint Appetizers Filled With Tomato Jam
Makes about 15
1 cup almond flour
3 tablespoons softened, salted butter
4 ounces gorgonzola cheese, crumbled
½ teaspoon dried Italian seasoning
¼ teaspoon freshly ground black pepper
1 tablespoon lemon juice
Tomato Jam, homemade recipe below or use store-bought
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix all of the ingredients in a small bowl until a cohesive dough forms.
Scoop up 1″ balls of dough (a teaspoon cookie scoop works well here) and roll into a smooth ball.
Arrange the balls of dough about 1 1/2″ to 2″ apart on the prepared baking pans.
Use your thumb to press an indentation into the center of each ball of dough.
Bake the thumbprints for 8 to 10 minutes, until they start to turn light golden brown on top.
Remove the thumbprints from the oven and cool them on the pan for 10 minutes.
Transfer them to a rack to cool completely before serving. Fill with jam just before serving.
Homemade Tomato Jam
Makes about 2 1/2 cups
3 pounds Roma tomatoes, (plum), cored and quartered
½ cup plus 1 tablespoon granulated sugar
1 ¼ and ¼ teaspoon salt, divided
1/4 teaspoon black pepper
3 tablespoons good quality red wine vinegar
1 tablespoon extra virgin olive oil
2 medium shallots, minced (about ½ cup)
2½ teaspoons chopped fresh thyme
3/4 cup dry red wine
In a food processor, pulse the tomatoes with the sugar, the 1¼ teaspoons salt, ¼ teaspoon pepper and red wine vinegar until the tomatoes are finely chopped but not completely pureed and the sugar is dissolved, about 6 – two second pulses.
In a 12 inch skillet over medium, heat the olive oil until shimmering. Add the shallots, thyme and the ¼ teaspoon salt and cook, stirring until softened, about 3 minutes. Add the red wine, adjust the heat to medium-high and bring to a boil. Continue to boil, stirring occasionally, until the liquid is reduced to a loose glaze, about 4-5 minutes. Add the processed tomato mixture.
Adjust the heat and simmer vigorously, stirring more often as the mixture reduces, is glossy and has a jam-like consistency, somewhere between a sauce and a paste, about 60-90 minutes (depending on how watery your tomatoes are).
Set the pan aside, off heat, to cool to room temperature.
Taste and adjust the seasoning with salt and pepper and store. The jam can be refrigerated for 1-2 weeks or frozen for six months.
Here is the Prosecco Spiced Cocktail recipe featured in the video:
Prosecco Spiced Cocktail
½ cup honey
½ cup water
¼ teaspoon cloves
¼ teaspoon ginger
½ teaspoon cinnamon
½ oz spiced honey syrup
1 oz whisky
1 oz cider
Sprig of thyme
Lunetta Prosecco to top off
Combine all of the syrup ingredients in a saucepan, bring to a simmer and cool down.
With ice, shake together honey syrup, cider, and whiskey. Strain into a glass, top with Prosecco and garnish with a sprig of thyme.
Spaghetti squash is not only low in carbohydrates but is also rich in antioxidants, such as vitamins A and C, B-vitamins, beta-carotene, lutein, zeaxanthin, and essential minerals. It also contains the essential fatty acids omega-3 and omega-6. The best spaghetti squash have a deep yellow color. It can be stored at room temperature for several weeks. Add this versatile vegetable to your menu.
How To Cook Spaghetti Squash
Spaghetti squash makes an excellent side dish or a substitute for thin noodles.
1 spaghetti squash, about 3 lbs.
Preheat the oven to 375°F and halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
Arrange the squash in a baking dish, cut sides down. Pour 1 cup water into the dish and bake until just tender, 30 to 35 minutes.
Run a fork through the flesh to separate the spaghetti like strands. Turn out onto a platter and season according to your recipe.
Shrimp with Feta & Tomatoes Over Spaghetti Squash
Serve this dish over the roasted spaghetti squash.
12 large shrimp (16-20 per lb), peeled, deveined and tails removed
2 tablespoons olive oil
1 clove of garlic, minced
1 large shallot, minced
4 large plum tomatoes, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1/4 teaspoon chili/red pepper flakes
1/4 pound feta cheese, cut into small chunks
2 tablespoons of chopped flat-leaf parsley, garnish
1/2 of a lemon
A few olives
In a medium ovenproof skillet, sauté the shallot and garlic in the olive oil until tender. Add the tomatoes, paprika, oregano, salt, spices and pepper and cook over low heat until the sauce thickens.
Preheat oven to 450°F.
Place the uncooked shrimp into the tomato sauce, spreading them evenly. Tuck pieces of feta cheese into the sauce between the shrimp.
Place the skillet into the oven and bake until the cheese melts and the shrimp turn pink, about 10-15 minutes.
Garnish with the chopped parsley and olives and serve with lemon quarters..
Sautéed Peas And Celery
2 tablespoons olive oil
1⁄4 cup chopped red onion
1⁄4 cup chopped celery
1 (10 ounce) box frozen peas (or 2 cups)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
Heat the oil in a skillet over medium heat. Add the onions and cook until soft.
Add celery and cook until crisp tender.
Add the peas and cook until the peas are heated through.
Stir in salt and pepper.
This month the market offers lots of festive ingredients in anticipation of the coming holidays. I find it is a great time to perk up your winter dishes with lots of fruit flavors. This week I picked up fennel and apples to enhance some pork cutlets and oranges to give swordfish a new look. Carrots make a great side dish and there are so many recipes you can make with hearty greens. Cranberries add a beautiful red color to breakfast cake that could easily be served on Christmas morning. Check the list above and try something new this week.
Swordfish with Smoked Paprika and Orange Sauce
Swordfish is a cornerstone food throughout the Mediterranean and swordfish is not endangered anywhere around the United States. The various fish watchdog organizations all give consumers the green light to eat as much swordfish as they want, provided it was caught in North American or Hawaiian waters. The Monterey Bay Aquarium’s Seafood Watch gives American swordfish either a “best choice” or “good alternative” rating, depending on how it’s caught.
2 tablespoons olive oil
1 pound swordfish or tuna fillets
¼ cup flour
1 garlic clove, minced
2 tablespoons sliced almonds, toasted
2 tablespoons fresh orange juice
1 teaspoon orange zest
1/4 cup chopped parsley
1 teaspoon Spanish smoked paprika
Cut the swordfish into 2 inch cubes. Salt the fish well and dust the cubes in flour. Heat the olive oil in a sauté pan large enough to hold all the swordfish chunks in one layer. Sear them well on at least two sides. Give the first side 1-2 minutes, then sear other sides for 30 seconds to 1 minute each.
When the swordfish is cooked, remove it to a bowl and reserve. Add the garlic slices and sauté 30 seconds or so — the second it begins to brown, add the orange juice, zest, parsley, nuts and paprika. Toss to combine and cook 1 minute, then add the swordfish back to the pan, toss to combine and cook another 30 seconds or so. Serve at once.
Crispy Pork Cutlets with Fennel Apple Sauce
1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving
In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg. In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess. Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.
In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil. Add the pork cutlets and cook over moderately high heat until golden, 2 minutes. Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more. Transfer the cutlets to a paper towel-lined plate.
Add the remaining 1 tablespoon of oil and butter to the skillet. Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes. Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes. Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.
3 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon dried marjoram
Cut the carrots diagonally into 1/4-inch thick slices. Place the carrots, 2 tablespoons water, the salt and pepper in a medium skillet and bring to a boil. Cover the pan and cook over medium-low heat for 4-5 minutes. Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.
Cranberry Orange Breakfast Cake
1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk
Position a rack in the middle of the oven, and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.
Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands form the mixture into crumbs.,
In a medium bowl, whisk the flour, baking powder and salt. Add the cranberries and orange zest and mix.
In the bowl of a stand mixer or in a medium mixing bowl, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater. Add the eggs one at a time, mixing until smooth after each addition.
Stop the mixer, scrape the bowl and beater, and add half the flour mixture. On low-speed (for either mixer), mix until the flour drifts disappear and then add half the buttermilk; mix until just blended. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.
Pour into the prepared pan and sprinkle the top with the crumb mixture. Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.
Cake can be served warm. Dust with powdered sugar for a pretty presentation.
Spinach and Cheese Pie
2 tablespoons olive oil
1 cup chopped onions
1 pound frozen chopped spinach, thawed and squeezed dry
Finely grated zest of 1 lemon
2 teaspoons dried dill
8 ounces feta cheese, crumbled
1 1/2 cups whole-milk ricotta cheese
1/2 cup finely grated Parmesan cheese
1 large egg
1/2 teaspoon salt
Freshly ground black pepper
1⁄2 lb. frozen phyllo dough, thawed
Melted butter or butter cooking spray
Preheat oven to 400 degrees F. Butter a 2 quart baking dish.
Heat olive oil in a saucepan. Add the onions and sauté until tender, about 3 minutes. Add spinach and cook 1 minute. Remove the pan from the heat.
Stir in lemon zest, dill and feta cheese into spinach mixture. Combine ricotta cheese, Parmesan cheese and egg in a small bowl. Stir until well blended. Add to the spinach mixture. Add salt, pepper and stir well.
Working quickly so that phyllo doesn’t dry out, line the baking pan with 10 sheets of phyllo, brushing each sheet with butter after you place it in the pan. Fan the sheets out towards the edge of the pan, making sure the bottom is covered. Allow excess to hang over the sides. Spoon filling into pan. Drape remaining layers of phyllo over filling, one at a time, brushing each with butter. Brush top with butter, then neatly fold overhanging phyllo over the top, and brush with remaining butter. Bake until golden, about 1 hour. Cool for 30 minutes before serving.