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.
It may seem like “slim pickens”, when you look at what fruit is available in the winter in your market. With a second look, however, there are plenty of choices and they great choices for cooking or baking. Look for citrus fruit, apples, bananas, pears and dates. These are all good choices for salads, pancakes and muffins or to garnish main dish meats and fish.
Meyer Lemon Bread
1 ¾ cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 lightly beaten egg
1 cup milk
¼ cup vegetable oil
2 teaspoons finely shredded Meyer lemon peel
1 tablespoon Meyer lemon juice
2 tablespoons lemon juice
1 cup powdered sugar
½ teaspoon lemon zest
Preheat oven to 350 degrees F. Grease the bottom and sides of an 8 x 4 x 2-inch loaf pan; set aside.
In a medium bowl stir together flour, 3/4 cup sugar, the baking powder and salt. Make a well in center of the flour mixture; set aside.
In another medium bowl or measuring cup combine the egg, milk, oil, lemon peel and the 1 tablespoon lemon juice. Add egg mixture all at once to the flour mixture.
Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan.
Bake for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Remove the loaf from the pan. Cool completely on a wire rack.
To make a glaze: Combine the glaze ingredients until smooth and spread over the cooled cake. Let harden before wrapping the ;oaf.
Turn this salad into a main course by adding cooked shrimp or chicken. I especially like shrimp in this salad.
1/4 cup raspberry vinegar
2 tablespoons honey
2 shallots, minced
Salt and pepper to taste
1/2 cup olive oil
Grated zest of 1 orange,
1 bulb fennel, halved, cored, and thinly sliced
1⁄2 small red onion, thinly sliced
1 tablespoon olive oil
Chopped fresh parsley for garnish
To make the vinaigrette:
Whisk the shallots, raspberry vinegar, honey and salt and pepper together in a mixing bowl. Slowly drizzle in the oil in while whisking. Add the orange zest. Set aside
Peel the fruit and cut into segments.
In a large bowl, cover the fennel and onion with ice water and let stand for 10 minutes. Drain and transfer to paper towels to dry thoroughly.
Transfer the fennel and onion to the bowl with the vinaigrette and toss to combine. Lift the fennel and onion from the dressing and transfer to a serving platter.
Arrange the citrus segments evenly over the fennel and onion. (If adding shrimp, arrange it on top of the salad.) Drizzle the remaining vinaigrette over the top, sprinkle with parsley and serve.
Baked Apple Sauce
Applesauce can be flavored with maple syrup or cinnamon. You can also add cranberries to the cooking apples to make a cran-applesauce. It makes wonderful tasting pancakes and muffins and is a great side to roasted pork.
Makes 12 servings.
4 lbs. (about 10 medium) assorted apples, such as Macoun, McIntosh, Golden Delicious, Jonathan, Jonagold and Honey Crisp, peeled, cored, and quartered
1/3 cup fresh apple cider or apple juice
4 lemon slices, cut paper-thin
2 tablespoons honey, optional
Preheat oven to 375 degrees F.
Place apples, cider or juice and lemon slices in a large heavy, ovenproof casserole with a cover and mix well.. If using honey add it in and toss again.
Bake apples, covered, for 60 to 75 minutes, until very soft and moist. Stir to combine. If it is too wet, bake applesauce, uncovered, for 15 minutes longer.
Cool to room temperature before serving; applesauce thickens as it cools. The applesauce keeps, covered in the refrigerator, for up to 5 days or 6 months in the freezer.
Coconut Banana Pudding
1 ripe banana, mashed
1 teaspoon butter
1/2 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons cornstarch
2 cups coconut milk
1 teaspoon vanilla
1 tablespoon butter
1 banana, sliced into ¼ inch slices
1 tablespoon honey
1 tablespoon hot water
In a large sauce pan, melt the butter and stir in the mashed banana.
In a medium bowl or large measuring cup, mix the sugar and cornstarch together. Add the salt, eggs and coconut milk. Stir well and add to the banana in the saucepan.
Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
Remove from the heat; add vanilla and mix well. Pour into a storage bowl or 4 individual dessert dishes.
To make the honey bananas:
Melt the butter in a small skillet.
Arrange the banana slices in the pan and cook for 1-2 minutes on each side, until lightly brown.
Whisk together the honey and 1 tablespoon of water.
Remove the skillet from the heat and pour the honey mixture over the bananas. Shake the pan to distribute.
Divide the bananas and syrup over the top of the pudding. Chill for several hours before serving.
Root Vegetables, Citrus Fruit, Leeks and Onions, Greens, such as kale, Potatoes and Beets are all available in January and make great tasting meals.
Purchasing seasonal foods is a healthy and cost-effective way to approach food shopping. Grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive for you—especially when they go on sale or offer buy one; get one free.
1 tablespoon olive oil
1 head of celery, diced including leaves
1 large onion, diced
1 bunch scallions (green onions) or use a leek, diced
1 clove garlic, minced
2 russet potatoes, peeled and diced
1 teaspoon salt
4 cups vegetable stock
¼ teaspoon white pepper
½ cup half & half (cream and milk)
Garnish with chopped chives and sour cream
Heat the oil in a soup pot or Dutch Oven over medium heat. Add the vegetables, reduce the heat to low, cover the pan and cook until the vegetables are softened, about 30 minutes.
Add the broth, salt and pepper and bring to a simmer. Cook for 5 minutes. Remove the pot from the heat and puree with an immersion blender.
Return the pot to the heat. Stir in the cream and heat on low. Garnish individual servings with chopped fresh chives and sour cream, if desired.
Lemon Basil Roasted Chicken Breasts
Use any herb you like. When cold nights come in, I bring my herb pots indoors, so I always have fresh herbs on hand.
1/2 teaspoon lemon peel
1 tablespoon lemon juice
1 whole fresh basil stalk, leaves removed and sliced
1 clove garlic, sliced
1 tablespoon olive oil, plus extra for the baking dish
2 bone-in, medium chicken breast halves, skinned
Salt and ground black pepper
6 very small potatoes
2 carrots, peeled and sliced on the diagonal
¼ of a fennel bulb, sliced
Preheat the oven to 400°F. Coat a shallow baking pan with olive oil.
Place the chicken breasts in the prepared pan. Season to taste with salt and pepper. Then sprinkle with the lemon zest and juice.
Scatter the potatoes, fennel, carrots and garlic around the chicken.
Bake, uncovered, spooning the pan juices over the chicken once or twice, for 30 minutes. Sprinkle the chicken with the basil and return the pan to the oven.
Bake 10-15 minutes more or until a thermometer inserted in the thickest part of the chicken registers 170°F and the juices are clear.
Beets, Red Onion & Orange Salad
Makes 2 servings
1/4 of a red onion, thinly sliced
4 small, cooked beets, sliced
1 navel orange
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 small clove garlic, minced
Pinch of sugar
Salt & freshly ground pepper to taste
2 cup washed, dried, whole Bibb lettuce leaves
Soak onion slices in cold water for 10 minutes; drain.
With a sharp knife, peel the orange, removing white pith. Slice the orange between the membranes over a mixing bowl to catch the oranges and any juice.
Pour any juice in the bowl into a measuring cup. Add more orange juice to equal ¼ cup.
Whisk together the orange juice, oil, mustard, garlic, sugar, salt and pepper in the measuring cup.
Place lettuce leaves on individual salad plates. Arrange beets, onions and orange slices on top. Drizzle with some of the dressing and serve.
It’s January and cold outside with temperatures that will be that way for a few days, even here in the South. To give the house a warm feeling, I bake bread. And, of course, the smell is so enticing.
Below are three bread recipes that are sure to warm you up.
Cranberry Sweet Potato Muffins
1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.
Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.
Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.
Cool in the pan 10 minutes before removing to a wire rack. Serve warm.
Swirled Pumpkin Yeast Bread
This is a large volume dough and if you do not have a heavy-duty large capacity mixer, you will have to make the dough by hand or cut the ingredients in half to make one loaf.
4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon granulated sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
In a large bowl of an electric mixer, combine 2 cups all-purpose flour, the whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast.
Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic,about 6-8 minutes or knead in your mixer.
Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 12-inch x 9-inch rectangle and brush with the softened butter to within 1/2 in. of edges.
Combine the brown sugar and cinnamon and sprinkle over both doughs. Roll up jelly roll style, starting with the short side and pinch seam to seal.
Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350°F for 45-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
This is a great bread to serve with your favorite soup.
2 large loaves
2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour
Mix the yeast with the flour.
In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.
Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.
Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.
Cover with a damp towel.
Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.
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.
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.
- 6 medium tomatoes
- 2 tablespoons olive oil, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 clove garlic, minced
- 1/2 cup dry bread crumbs
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-inch thick shell. Invert tomatoes onto paper towels to drain.
Heat 1 tablespoon olive oil in a skillet. Add spinach and garlic; cook until tender, about 3-4 minutes.
In a bowl, combine bread crumbs and Italian seasoning. Add the spinach and cheese to the crumb mixture. Sprinkle tomato shells with salt and pepper and stuff with the spinach mixture.
Place in a greased 13-inch x 9-inch baking dish. Bake, uncovered, at 375° F for 20-25 minutes.
Italian Baked Macaroni and Cheese
- 2 tablespoons unsalted butter
- 1 pound small shell macaroni
- 1 cup half and half
- 2 cups shredded Italian Fontina cheese
- Pinch of freshly grated nutmeg
- 1/3 cup plain bread crumbs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Bring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray; set aside.
Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.
When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.
Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.
Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.
Combine the breadcrumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta.
Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.
Glazed Cipollini Onions
Cipollini means little onion in Italian.
- 2 tablespoons olive oil
- 16 cipollini onions, trimmed and peeled
- Coarse salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 3/4 cup low-sodium chicken broth
- 3 sprigs fresh thyme
- 2 cloves garlic, crushed
Preheat oven to 400 degrees F.
Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.
Olive Oil and Spinach Mashed Potatoes
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 package frozen spinach, defrosted
- Salt and pepper
- 1/2 cup milk
- 2 garlic cloves, peeled and crushed
- 1 rosemary sprig, leaves removed and chopped
- 1 thyme sprig, leaves removed and chopped
- 2 tablespoons extra virgin olive oil
In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt and the garlic cloves. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Reserve 1/2 cup potato cooking water. Drain; transfer to a large bowl.
Heat together the milk, spinach, chopped rosemary leaves and chopped thyme leaves then remove from the heat, cover and set aside to infuse flavors.
Using a potato masher, mash the potatoes with the olive oil and some of the reserved cooking water as needed to moisten. Add the milk and spinach mixture. Stir until well combined and season with salt and pepper.
- Single Pie Crust Dough
For the filling
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup light corn syrup
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
Preheat the oven to 350°F.
Roll out the dough and [lace in a 9 inch pie plate.
Whisk the first 5 ingredients in a medium bowl to blend. Mix in 3/4 cup pecans.
Pour into the prepared crust. Sprinkle with remaining 1 ¼ cups of pecans. Bake the pie until set, about 1 hour 15 minutes. Transfer to a wire rack; cool.
- Double Pie Dough Crust
For the Filling
- 6 cups thinly sliced peeled McIntosh apples (about 2 pounds)
- 6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)
- 2/3 cup packed light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of ground allspice
- Pinch of salt
- 2 tablespoons all-purpose flour
- 1 teaspoon milk
- 1 tablespoon coarse sugar
- 1/4 teaspoon ground cinnamon
To prepare filling:
Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice, flour and salt in a large bowl.
To assemble & bake the pie:
Position a rack in the lower third of the oven; preheat to 425°F.
Roll out half of the dough and invert the dough into a 9 1/2-inch deep-dish pie pan. Pour the filling into the crust, mounding it higher in the center than on the sides of the pan.
Roll out the second crust and invert the dough onto the top of fruit. Tuck the top crust under the bottom crust, sealing the two together and making a rolled edge. Flute the edge with your fingers.
Combine the coarse sugar and the cinnamon in a small bowl. Brush the top crust with the milk and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.
Bake the pie for 20 minutes; reduce the oven temperature to 375°F and continue baking until the crust is golden brown and the filling is bubbling, about 35 minutes more.
Let cool on a wire rack for about 1 1/2 hours before serving.