Spring is here and so are luscious strawberries at very reasonable prices. Take advantage of this beautiful fruit and eat them as is or use them to make some delicious recipes. Below are some of my favorite ways to use strawberries. What are yours?
Strawberry Breakfast Cake
3 tablespoons unsalted butter,softened
¼ cup brown sugar
½ cup self-rising flour
½ teaspoon cinnamon
4 tablespoons unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla
1 cup self-rising flour
1 1/2 cups sliced strawberries
Grease a 9 inch springform pan and sprinkle the inside with a little granulated sugar. Heat the oven to 350 degrees F.
Combine the topping ingredients together in a medium mixing bowl. With your fingers, rub the mixture into crumbs. Set aside.
In the large bowl of an electric mixer beat the butter and sugar together until creamed. Add the eggs, one at a time.
On low-speed add the sour cream and vanilla. Gradually add the flour, mixing until incorporated.
Pour the cake batter into the prepared pan. Top the batter with the sliced strawberries and sprinkle the topping over the berries.
Bake the cake in the center of the oven for about one hour or until a cake tester inserted in the center of the cake comes out clean.
Let the cake cool in the pan for several hours and then remove the cake pan ring. The cake can also be served warm.
Preserves are cooked the same way jam is, however, the only difference is that the fruit in preserves is cut into chunks, whereas with jam, the fruit is crushed. The texture of preserves is not as stiff as jelly or jam. It is easy to spread and makes a great topping for ice cream or pancakes.
1 quart of strawberries
2 1/2 cups granulated sugar
2 tablespoons fresh lemon juice
1 long strip of lemon zest
Fill 4 pint jars with boiling water and place the lids in a bowl and cover with boiling water. Set aside while you make the preserves.
Wash the strawberries and remove the leaves. Cut them in half and place the berries in a large saucepan. Add the sugar, lemon juice and zest. Stir well.
Bring the mixture to a boil and stir occasionally until mixture thickens, about 20-25 minutes or a candy thermometer registers 220 degrees F.
Remove the pan from the heat. Empty the pint jars and remove the lids from the water.
Fill the jars with the preserves and place the lids on the jars. Cool for a few hours at room temperature. Store the jars in the refrigerator for a few weeks or freeze them for future use.
Strawberry Almond Scones
Self-rising flour can be used for a quicker preparation. Leave out the salt and baking powder in the recipe, if using.
1 cup fresh hulled and finely chopped strawberries
3/4 cup heavy cream, plus extra for brushing on the scones
2 1/3 cups all-purpose flour, plus more for shaping the scones
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
5 tablespoons cold unsalted butter, cut into cubes
½ cup toasted sliced almonds
½ teaspoon almond extract
Coarse sugar for the topping
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a medium bowl, combine the chopped strawberries and cream and set aside while you make the dough.
In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender or 2 table knives in a scissor motion, cut butter into flour until the size of small peas.
Add the almond extract to the strawberry-cream mixture. Add the mixture to the flour/butter mixture and stir together with a fork, just until combined.
Turn dough out onto a floured surface and gently pat into an 8-inch circle. Cut into 8 triangles.
Lightly brush the tops of the scones with a little cream and sprinkle with coarse sugar.
Transfer the triangles to the prepared baking sheet and bake until golden brown, 20 to 25 minutes. Immediately place the scones on a rack to cool completely.
Strawberry Fruit Salad
1 pint strawberries, trimmed and sliced
2 large red mangoes, peeled and cut into small chunks
1 orange, zested, white pith removed and sliced
1 teaspoon honey
In a medium bowl, stir together the strawberries, mangoes, orange slices, zest and honey. Chill, covered, until ready to serve.
Looking forward to spring!
In my area asparagus, Florida plum tomatoes, celery, artichokes, cabbage, cauliflower, carrots, broccoli, arugula, spinach, beets, strawberries, raspberries and herbs are all in season. So, while I was shopping this week, I decided to take advantage of the good prices for the asparagus, artichokes and strawberries. I would have bought beets and carrots also but my friend has a great garden and he shared some of his bounty with me.
This makes a wonderful appetizer that can be prepared in advance.
1 lemon, halved
2 large globe artichokes (about 12 ounces each before trimming)
1 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, peeled and minced
1 small shallot, minced
2 teaspoons chopped capers
1 tablespoon diced pickled pepper rings
¼ teaspoon red pepper flakes (chili)
1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling
To prepare the stuffing:
In a large bowl combine the breadcrumbs, 1 tablespoon of olive oil, Parmesan, chopped parsley, rosemary, garlic, peppers, capers, red pepper flakes, ¼ teaspoon salt and the pepper.
Toss and set aside.
Heat the oven to 400 degrees F.
Fill a large bowl with water and squeeze juice from the lemon halves into the water. Cut off the artichoke stems and make sure the artichokes are level so they do not tip over in the baking dish..
Use a heavy, sharp stainless knife to cut the top 1 inch off each artichoke. Pull out the pale inner leaves from center. At the bottom, where the leaves were, is a furry bed called the choke.
Use a spoon (a grapefruit spoon works well) to scoop out the choke.
Next, using kitchen shears or a pair of scissors, trim the pointed ends from outer leaves of each artichoke. Wash the artichokes well with running water. Let the water run into each leaf.
I once had an embarrassing moment when I served this dish and a guest had a fly in one of the leaves.
Rub a lemon half over all the cut parts of the artichoke. Holding the artichokes over the bowl of stuffing, stuff the choke cavity and in between the leaves with the breadcrumb mixture.
Stand stuffed artichokes upright in a baking pan or casserole dish just large enough to fit the artichokes.and generously drizzle olive oil over the center of each artichoke.
Fill the baking dish with water until it reaches 1/4 way up the artichokes. Squeeze the lemon juice from the halves and add it to the water. Cover the pan with foil and poke several holes in the foil.
Bake artichokes for about 11/2 hours, or until tender and a knife slides easily into an artichoke and a leaf pulls out easily.
Remove from the baking dish and set on individual serving dishes.
Bucatini with Spring Vegetables
6 ounces dried bucatini pasta (thick spaghetti)
2 tablespoons olive oil
1 bunch asparagus
2 cloves garlic, sliced
1 1/2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/2 cup chopped fresh basil
½ cup chopped pitted kalamata olives
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
Lemon wedges (optional)
Trim the woody ends from the asparagus. Weigh the asparagus and set aside 8 oz. Reserve the rest of the asparagus for another recipe. Cut the 8 oz of asparagus into two-inch lengths.
In a large pot cook pasta according al dente. Reserve 1/2 cup pasta water and drain. Return pasta to the pot. Add 1 tablespoon oil. Toss until well combined; set aside.
Heat a large skillet over high heat and swirl in the remaining tablespoon of oil.
Add asparagus and garlic and saute for 2 minutes or until bright green. Add cherry tomatoes,olives, basil, salt and pepper and saute for 2 minutes.
Remove pan from the heat and add the cooked pasta; toss to combine. Add enough reserved pasta water to create a sauce. To serve, sprinkle with Parmesan cheese.
Pass with lemon wedges, if desired.
1 lb pizza dough
24 very thin asparagus
8 oz sliced mozzarella cheese
1 cup ricotta cheese
2 plum tomatoes, sliced thin
1 medium shallot, minced
¼ cup. pitted Kalamata olives, chopped
¼ cup fresh basil leaves, minced.
Salt & black pepper to taste
Snap off the bottom ends of the asparagus.
Mix the ricotta with the basil leaves and a little salt.
Preheat the oven to 500 degrees F. Lightly oil a pizza pan.
Stretch the dough to cover the pan and brush with oil, making sure to coat edges well. Place the mozzarella slices evenly over the dough.
Scatter spoonfuls of ricotta over the dough and sprinkle with the shallots. Place the tomato slices over the cheese and arrange the asparagus in a spoke pattern over the tomato layer.
Sprinkle with the olives and black pepper.
Bake the pizza until browned, about 20 minutes.
Beet Salad With Blue Cheese
4 medium beets
1/2 cup raspberry vinegar, divided
1/4 cup honey, divided
1 tablespoon olive oil
1 shallot, minced
Salt and pepper
1/2 cup olive oil
Zest of 1 orange, minced
Half a cucumber, peeled, seeded and sliced thin
2 thin carrots, shaved
6 cups baby greens
1/2 crumbled bleu cheese
Preheat the oven to 350°F.
Remove the tops and tails from the beets.
Place the beets in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and 1 tablespoon of oil. Add water until the liquid covers the beets halfway.
Cover the dish and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.
For the dressing:
Whisk the shallots, remaining raspberry vinegar and honey and salt and pepper together in a mixing bowl. Slowly drizzle the olive oil in while whisking. Stir in the orange zest.
While the beets are still warm, peel and cut them into eighths.
Cover a serving platter with the greens. Arrange the beets, carrots and cucumber slices on a platter and scatter the bleu cheese on top. Drizzle the dressing over the salad.
Strawberry Rhubarb Pie
2 refrigerated pie crust sheets for a double 9 inch pan, at room temperature
In large bowl combine:
2 1/2 cups hulled, sliced strawberries
2 1/2 cups of rhubarb cut into 1/2 inch pieces
3/4 cup packed brown sugar
1/4 cup tapioca flour, all-purpose flour or other pie thickener
Pinch of salt
1 teaspoon lemon juice
Preheat oven to 425 degrees F
Mix the sugar with the pie thickener in a large mixing bowl. Add the fruit, lemon juice and salt. Stir well to combine the sugar and fruit.
Fit one pastry sheet into the pie pan and place pan on a baking sheet.
Pour the filling into the pie shell.
Place the second pastry sheet on a cutting board. With a pastry cutter the sheet into 12 even lengths.
Place 6 strips on top of the pie filling and weave the second 6 over and under the strips on the pie to create a basket weave look.
Spray the strips with cooking spray and sprinkle with sugar.
Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.
Let cool on the baking sheet (to catch drips).
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
Makes about 8 four-inch pancakes
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 tablespoon maple syrup
1 teaspoon vanilla
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.
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
The potatoes can be cooked ahead of time and refrigerated until it is time to cook the hash.
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
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
4 tablespoons shredded mozzarella or cheddar cheese
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.
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
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.
Trapani is a province in the island region of Sicily in Italy. The northwestern part of the province is rugged in comparison to the south. The province also includes the archipelago of the Egadi Islands, the volcanic island of Pantelleria, which is the largest in Sicily, and the Stagnone Islands. The Egadi Islands consist of three main islands, Favignana, Levanzo and Marettimo and two islets, Formica and Maraone. The coast is one of the most impressive in Italy and comprises valuable naturalistic spots with its seafront full of cliffs and stacks alternating with beautiful beaches.
Marsala, a town in the province of Trapani, is the home of Marsala wine. Marsala became known when the English began their explorations for commerce and trade. As the legend goes….
In 1770, a violent storm forced a British ship to take shelter in the harbor of Marsala. John Woodhouse, a merchant, disembarked and went into town to sample the wine in one of the humble taverns. Although more accustomed to the liqueur wines of Spain and Portugal, his palate detected their similarity to the local Marsala wine, prompting him to risk purchasing a considerable consignment of wine (blended with alcohol to withstand the journey) to take to his native land to sound out the market. The response was positive, the merchant set up his own company in Marsala. A second English merchant, Ben Ingham, a connoisseur of fortified wines, gradually improved the wine’s quality by using carefully selected blends of different grape varieties.
In 1833, the entrepreneur Vincenzo Florio, bought up large areas of land between the two largest established Marsala producers and set out to make his own vintage with a more specialised range of grapes. At the end of the 19 century, several more wine-growers joined the competition, including Pellegrino (1880). After the turn of the century, Florio bought out Ingham and Woodhouse and retained the two labels.
Marsala is registered as a DOC wine (a State-designated label of controlled quality); this means that production is restricted to an exclusive area around Trapani and a collection of additional vineyards in the provinces of Agrigento and Palermo. Only grape varieties with a high natural sugar content are used to make Marsala: these, once pressed, are left to ferment before being blended with ethyl alcohol to produce the different types and flavors of Marsala. Relative to the sugar content, Marsala may be categorised as dry, semi-dry or sweet. Its main denomination, however, is relative to the length of time it is left to mature: Marsala Fine (1 year), Superiore (2 years), Superiore Riserva (4 years), Vergine (5 years) and Vergine Riserva (10 years). Dry Marsala is usually served as an aperitif, while the sweeter forms are drunk as a dessert wine.
Marsala was traditionally served between the first and second courses. It is now also served, chilled, with Parmesan (stravecchio), Gorgonzola, Roquefort, and other spicy cheeses.
Marsala is a fortified wine – this means alcohol is added to it. This also means that, just like you can keep an open bottle of vodka or rum on your shelf, you can also keep an opened bottle of Marsala around. Just keep it in a cool, dark area.
Cooking with Marsala
Should you use – sweet or dry Marsala – in a recipe? Do you like sweet or savory chicken dishes? Are you even going to notice the subtle difference? You might not even be able to taste any difference since both are going to taste “like Marsala”. So make your recipe one time with the sweet and one time with the dry, and see if you can even notice any difference.
Garlicky Marsala Mushroom Sauce
This sauce can be served over cooked pasta, folded into an omelet, served with pan-fried chicken breasts or over cheese grits (polenta).
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound white mushrooms, caps quartered
- 1 pound shiitake mushrooms, stems discarded, caps quartered
- Salt and freshly ground pepper
- 4 large garlic cloves, 2 thinly sliced and 2 minced
- 1 medium shallot, thinly sliced
- 1 1/2 teaspoons minced rosemary
- 1/2 cup dry Marsala wine
- 3 tablespoons balsamic vinegar
- 6 Kalamata olives, pitted and coarsely chopped
- 2 tablespoons minced chives
In a very large skillet, heat 2 tablespoons of the olive oil. Add the white and shiitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once, until the mushrooms are browned all over, about 3 minutes.
Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, chives, olives and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cover and keep warm.
Maggiano’s Little Italy’s Rigatoni D (Marsala)
This dish was named after its creator, David DiGregorio, Executive Chef at Chicago’s Clark & Grand St. restaurant. David and his team spent about 3 months perfecting the Marsala Cream Sauce to compliment chicken.
- ¼ cup balsamic vinegar
- 1 ½ cups sliced mushrooms
- 3/8 cup Spanish, yellow or white onion, diced ½”
- 1 tablespoon fresh garlic, finely chopped
- 2 cups cold low sodium chicken broth
- 1 ½ tablespoons cornstarch
- 2 cups rigatoni pasta
- ¼ cup olive oil
- 1 lb chicken breast, boneless, skinless
- 4 tablespoons butter
- ½ cup dry white wine (Chardonnay)
- ¾ cup sweet Marsala wine
- 2 cups heavy cream
- 1 tablespoon Kosher salt
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons fresh basil, chopped
- 3/8 cup Parmesan cheese, grated
Preheat the oven to 450°F.
On a 12 X 18 cookie sheet or tray, mix the diced onions, mushrooms, finely chopped garlic and balsamic vinegar together until all the ingredients are evenly mixed and coated. Bake for 15 minutes until the mushrooms are a deep brown color and almost all the liquid and moisture has evaporated. Set mixture aside.
In a medium bowl, combine the cornstarch with the cold chicken broth with a whisk. Set aside the mixture.
Prepare pasta as directed on the box to the al dente stage approximately 10 minutes before you plan on cooking the entire pasta dish. Drain pasta in a colander, shake out excess water, then toss in an 8 quart bowl with half of the olive oil.
Cut the chicken into pieces approximately 1” long x ¾” wide. In a 12”-14”.
In a pan or Dutch oven. heat the remaining olive oil and butter until melted and the butter begins to lightly brown, add the sliced chicken and cook for approximately 3-4 minutes until a light golden brown color is achieved.
Immediately add the white wine to the sautéed chicken, cook until the wine evaporates, add the Marsala wine and reduce by half, then add the cold chicken broth/cornstarch mixture, bring to a simmer. Then add the heavy cream, kosher salt, black pepper and the roasted mushrooms, onions. Bring to a simmer and allow the sauce to thicken.
Add the cooked rigatoni and simmer for 2 minutes. Finish the pasta and sauce with fresh basil and grated parmesan cheese.
Sage Meatballs with Marsala Wine Sauce
- 1 pound ground beef
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/4 cup soft unsalted butter, divided
- 1 1/2 tablespoons fresh sage leaves (about 20 leaves), very finely chopped
- Salt to taste
- All-purpose flour for dredging
- 1/4 cup sweet Marsala wine
In a large bowl, combine the meat, Parmigiano, half the butter, the sage and salt until they are very well blended, using your hands. Form small meatballs about 1 1/2 inches in diameter using cold wet hands to keep the meat from sticking. Roll the meatballs in the flour and set aside.
In a large skillet, melt the remaining butter over medium heat, then cook the meatballs until brown, 7 to 8 minutes. Shake the skillet often so they don’t stick.
Remove the excess fat from the skillet with a spoon and discard. Once the meatballs are brown, pour in the Marsala wine and continue cooking until it is almost evaporated, about 2 minutes. Serve immediately.
Strawberry, Mascarpone, and Marsala Budini
Budini is Italian for puddings or parfaits.
Makes 6 servings
1 8-ounce container mascarpone cheese
- 6 tablespoons sweet Marsala (preferably imported)
- 3 tablespoons whipping cream
- 3 tablespoons sugar, divided
- 3 cups sliced hulled strawberries (about 15 ounces)
- 2 1/4 cups coarsely crumbled amaretti cookies (Italian macaroons; about 4 1/2 ounces)
Combine mascarpone, 3 tablespoons Marsala, cream and 2 tablespoons of the sugar in medium bowl. Stir gently until well blended.
Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
Place 2 tablespoons crumbled cookies in each of 6 champagne goblets. Divide strawberry mixture with juices among the goblets.
Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
At this time of year the farmers’ markets, roadside stands and supermarkets are bursting at the seams with fresh grown produce. Take advantage of all these good things and create some seasonal recipes around fresh July produce. Here are a few ideas.
These little bites are delicious for lunch or for a summer appetizer.
- 2 medium cucumbers, peeled
- 1/2 cup chive and onion cream cheese
- 1/2 cup carrots, finely shredded
- 1/4 of a green bell pepper, finely chopped
- 1 small banana pepper or other spicy pepper, finely chopped
- 2 tablespoons relish
- Sweet paprika for garnish
Cut cucumbers lengthwise. With a spoon, scoop out seeds to form a hollow center.
Combine the carrots, green pepper, spicy banana peppers, relish and cream cheese.
Spread the mixture into the center of the cucumbers. Sprinkle the top with paprika.
Cut each cucumber half into 4 pieces. Chill in the refrigerator until serving time.
- 1 medium to large eggplant, peeled and cut lengthwise into ¼ inch slices
- 1 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- 1 tablespoon dried Italian herbs
- Olive oil
- 1 cup ricotta cheese
- 1 egg
- Salt & Pepper
- 1/4 cup minced fresh herbs (parsley, basil)
- 1/4 teaspoon garlic powder
- 2 cups Marinara (tomato) sauce
- 1/2 cup grated Parmesan cheese
Combine the flour, salt, pepper and dried herbs in a shallow dish. Heat enough olive oil to cover the bottom of a large skillet.
Dredge the eggplant slices in the flour mixture and place in the skillet.
Cook until brown on both sides. Drain on paper towels and let cool until room temperature.
Mix together the filling ingredients and distribute evenly over the sautéed eggplant slices.
Roll up the slices from the short end and place in a greased casserole dish. Pour the Marinara sauce over the rolls and sprinkle with the grated Parmesan cheese.
Bake in a 350 degree F oven for 30 minutes.
Big Batch Summer Vegetable Chowder
Makes plenty to freeze for future dinners and lunches.
- 12 ears fresh corn
- 2 quarts water
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 carrots, diced
- 1 green bell pepper, diced
- 3 cups southern field peas
- 3 medium red potatoes, peeled and diced
- 2 celery stalks, diced
- 8 cups chicken or vegetable broth
- 2 teaspoons dried Italian seasoning
- 9 oz pkg fresh spinach tortellini
- Chopped fresh herbs for garnish
Slice the kernels from each corn cob into a large bowl. Set aside.
Break each corn cob in half and place in a large Dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low.
Simmer, uncovered, for 40 minutes.
When the corn cobs have finished simmering, heat the olive oil in a large soup pot over medium low heat.
Add the onions and cook until soft, approximately 2 minutes, then add the garlic, salt, pepper, dried Italian seasoning, reserved corn and remaining vegetables.
Cook for several minutes until the corn is soft, stirring frequently.
Once the corn cobs have finished simmering, remove the cobs from the broth. Add the corn broth to the soup pot. If the corn broth has reduced to less than 4 cups, add more water to equal 4 cups.
Add the chicken broth and tortellini. Bring to a boil. Reduce the heat and simmer the ingredients together over medium heat for an additional 15-20 minutes, covered.
- One 9 inch refrigerated pie crust, at room temperature
- 3 small to medium vine-ripe tomatoes, cored and sliced 1⁄4″ thick
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 shallot, thinly sliced
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped chives
Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.
Heat the oven to 425°F.
Place the dough in a greased 10 inch pie dish or tart pan. You can also place the dough on a baking sheet on parchment and form the tart like a galette.
Spread the cream cheese over the crust, leaving a 1 inch border. Sprinkle the cheddar over the cream cheese.
Top with tomato and shallot slices, overlapping each slightly. Sprinkle with black pepper and chives. Fold overhanging crust up and over the edge of the filling.
Bake until golden brown, 40–45 minutes. Let the tart rest for 5 minutes before serving.
Regular or Gluten-Free Strawberry Peach Sponge Cake
The recipe for this cake can be made as a gluten-free cake or as a regular sponge cake. Any fruit filling works in this recipe – just use what is in season.
Simple Sponge Cake Mixture
- 6 eggs, separated
- 1 cup sugar
- 1 cup cake flour
Gluten-Free Cake Mixture
- 8 oz butter, softened at room temperature
- 1 cup sugar
- 4 large eggs
- 1 tablespoon light rum
- 1 ½ cups King Arthur or Bob’s Red Mill Gluten-Free All Purpose Baking Flour (not gluten-free flour)
- 1 tablespoon baking soda
- 2 tablespoons milk
Regular or Gluten Free Cake Filling
2 tablespoons light rum for sprinkling on the cake layers
1/2 cup strawberry syrup or jam (recipe for strawberry syrup)
6 strawberries, cut into thin slices
1 medium peach, peeled and sliced thin
12 whole small strawberries, stems removed
Whipped Cream Topping
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon light rum
Cut parchment or wax paper to fit two 9 inch round cake pans. Spray the pans with cooking spray and place the parchment circles in the pans. Spray the paper. Set aside.
Heat the oven to 350 degrees F.
Directions for making the simple sponge cake:
Separate the eggs, putting whites in the large mixer bowl and the yolks in a small mixer bowl.
Add 1/2 cup sugar to the whites and beat until very stiff.
Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.
Fold egg yolk mixture into the egg whites.
Fold flour in using 1//3 cup each time until well mixed. Do not over mix.
Pour evenly into the prepared pans.
Bake for approximately 30 minutes or until a toothpick inserted in the center comes out dry.
Cool for a few minutes, remove from pan and remove paper. Sprinkle each layer with 1 tablespoon of rum. Cool completely.
Directions for making the gluten-free sponge cake:
Cream the butter and sugar together in the large electric mixer bowl. Beat in the eggs, one at a time. Add the rum.
Fold in the baking flour and baking soda, a little at a time. When completely mixed, add the milk slowly until the batter is fluid.
Pour into the prepared cake pans and bake until lightly brown and a toothpick inserted into the middle comes out clean, about 20 minutes.
Let cool in the pans for 10 minutes and transfer to a cooling rack. Sprinkle each layer with 1 tablespoon of rum. Cool completely.
Directions for making the whipped cream topping:
Combine the ingredients in an electric mixer bowl and with the whisk attachment beat the mixture until stiff.
Directions for assembling the cakes:
Place one cake layer on a cake plate and top with the strawberry syrup. Arrange the sliced fruit on top of the strawberry syrup layer. Spread half of the whipped cream over the fruit.
Place the second cake layer on top of the whipped cream. Spread the cake layer with the remaining whipped cream. Place the whole strawberries evenly in a circle around the cake.
Chill in the refrigerator until serving time.
Father’s Day can be a great day for the whole family. Plan a family event, getting everyone in the family together for a fun day. Since the weather is warmer and the days are longer, why not celebrate Dad’s special day outdoors with a delicious family BBQ? Of course, you will want to choose foods your Dad enjoys. The recipes I picked for this menu are easy to do and most of the preparation can be done a day before, so you have plenty of time to spend with Dad.
Beef & Shrimp Kebabs with Italian Salsa Verde
Serves 4 – Recipe is easily doubled.
- 12 large shrimp, shelled and deveined
- 1 pound filet mignon (beef tenderloin), cut into 1 inch cubes
- 2 teaspoons steak seasoning, divided (I like Pensey’s Chicago Seasoning)
- 2 tablespoons olive oil, divided
- 4 wooden or metal skewers 6 inches long
Soak wooden skewers in warm water for 30 minutes before using.
Place the shrimp in one bowl and add 1 tablespoon oil. Toss. Add 3/4 teaspoon steak seasoning and toss again.
Place the beef in another bowl and add 1 tablespoon oil. Toss. Add 1 1/4 teaspoons steak seasoning and toss again.
Thread the beef and shrimp on the skewers, alternating beef and shrimp.
Prepare an outdoor grill for moderate heat. Oil the grill grates. Place skewers on the grill and cook 6 to 8 minutes or until the steak is cooked medium rare and the shrimp turn pink, turning the skewers over once.
Italian Salsa Verde
- 1/3 cup chopped parsley
- 1/3 cup chopped fresh basil
- 1 1/2 tablespoons finely chopped shallots
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 1/2 teaspoons capers, chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
To prepare the salsa verde: combine all the ingredients in a medium bowl, stirring with a whisk. Set aside to let the flavors develop.
Summer Potato Salad
- 2 ½ lbs small to medium red potatoes
- 1 tablespoon kosher salt
- 1/4 cup pickle juice from the jar
- 1/4 cup minced pickles
- 2 celery stalks, finely diced
- ½ cup finely diced sweet onion
- 3/4 cup mayonnaise
- 1/4 cup chopped parsley
Place the potatoes and 1 tablespoon salt in a large pot of water.
Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes.
When cool enough to handle, peel the potatoes and cut them into thick slices. Place in a bowl and pour the pickle juice over the warm potatoes and let sit for one hour.
Add the pickles, celery, onion and mayonnaise. Mix well. Add salt if necessary. Add the parsley and mix. Cover the bowl and refrigerate the salad for a few hours.
- 6 ears corn, husked and cleaned
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 3 plum tomatoes, seeded and diced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper
Cut the kernels off the cobs with a sharp knife.
In a large serving bowl, toss together the uncooked corn kernals, tomatoes, onion, celery, basil, oil, vinegar, salt and pepper.
Refrigerate for several hours or overnight to allow the salad to marinate. Serve chilled.
Strawberry Rhubarb Pie
- Refrigerated pie crusts (or your favorite pie crust mix) for a double 9 inch pan, at room temperature
- 1 tablespoon butter
- 1 tablespoon milk
In large bowl combine:
- 2 1/2 cups hulled, sliced strawberries
- 2 1/2 cups rhubarb cut into 1/2 inch pieces
- 3/4 cup packed brown sugar
- 1/4 cup tapioca flour or other pie thickener
- Pinch of salt
- 1 teaspoon orange zest
Preheat the oven to 425 degrees F.
Fit one pastry crust into a lightly greased 9 inch pie pan and place the pan on a baking sheet.
Add the fruit mixture and dot with the butter.
Cover with the top crust and flute the edges. Make several slits in the crust with a knife.
Brush the top crust with the milk and sprinkle with sugar.
Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.
Let cool on the baking sheet (to catch the drips).
Fermo is a province in the Marche region of central Italy. The province stretches from the Sibillini Mountains to the Adriatic Sea and its main geographic features are the valley of the River Tenna and the River Aso that form the southern border of the province. The coastline consists of beach areas interlaced with shady pine trees that offer visitors a perfect combination of natural landscapes.
The town of Fermo, the capital of the province, is an old town perched on a hill. It has a historic center, a large piazza and a cathedral with a Gothic facade dating from 1227. There are also traces of a Roman amphitheatre nearby. Underneath the town is an intricate system of well-preserved Roman cisterns dating back to around 40 AD. They were built to conserve and purify the water for the people of the town and are considered to be one of the finest examples of their kind in Italy.
An 1861 report by Minister Minghetti justified merging the small and fragmented provinces of southern Marche into a single large province, a move to remove the historical border between the Kingdom of the Two Sicilies and the Papal States. The residents of Abruzzo were opposed to this. Despite the opposition, 58% of the population of Fermo voted in favor of merging some smaller provinces. In 2000, supporters of forming a new province of Fermo were able to pass a law changing the boundaries and the province of Fermo was re-established in 2004.
Footwear and leather goods produced in the area, are a specialty of the region. The production of women’s shoes is a tedious, time-consuming craft. After the initial stages of leather cutting, stitching and fitting the body of the shoe, the next steps vary according to the shoe style. Each artisan is trained to specialize in one task. The leather must be stretched taut over the toe of every shoe. Another craftsman delicately brushes special glue onto the bottom of the shoe structure, allowing it to dry completely before heating it up again and applying the sole by hand, lining it up exactly and using a special machine to press it tight. At the end of the assembly line, another craftsman places each stiletto heel in just the right spot before securing it with a press machine and sending it on for the finishing touches. Then the shoes are polished, buffed, boxed and shipped. It’s an example of the care and handcrafting that give Italian shoes their reputation for durability and quality. With over 54 components needed for every pair of women’s shoes, shoemaking can be laborious work.
Dino Bigioni manufactures 700 pairs of shoes a day. All employees come from shoemaking families that have educated their children in the craft. While many of the younger generation attend an area trade school to learn the craft, family tradition is the preferred training method. This factory is just one of hundreds of small yet established family shoe businesses in this area. The families say they are friends rather than foes and that they help one another in times of hardship. The Italian shoe industry is not just about footwear – it’s about preserving a tradition, a culture and a family name. Each family specializes in one part of the shoe – one family may make only stiletto heels; others only the soles for men’s loafers. With the exception of the leather (which comes from Tuscany and the Veneto), all shoe components are produced locally.
The province’s main agricultural products are cereals, vegetables, grapes, olives and livestock. The pecorino grape takes its name from the sheep (pecore) who originated in the area. It is an early ripening variety and produces fine white wine. The red wine Offida Rosso DOCG and the white wine Offida Bianco DOCG are also produced in this province as well.
Cereals, olives and mustard are grown and produced and the fish and seafood along the coast of this province are excellent. Maccheroncini di Campofilone, a variety of pasta that has received the PGI, is made exclusively here. The pasta is very thin and only fresh eggs and flour are allowed to be used. No other liquid can be added to make this pasta dough.
The Roveja bean is an ancient legume also known as a wild pea. Flour is made from the bean and used to prepare a kind of porridge, called “Farecchiata”. The bean grows wild in the area of Sibillini. The Greeks, Romans, shepherds and farmers considered it a delicious legume. Today, it is produced in small quantities in Umbria and in the Sibillini mountains. The roveja bean is the size of a pea and varies in color from orange to brown. The flavor is similar to chickpeas and lentils.
Ingredients for 4 people:
- 250 g of dry roveja beans
- 1 clove of garlic
- 1 onion
- 1 large potato
- 1 carrot
- 1 celery
- 1 sprig of rosemary
- 3 leaves of sage
- 1 bay leaf
- Salt, pepper and extra-virgin olive oil
After soaking the roveja beans in water to cover for 10-12 hours, boil them for about an hour until soft.
Heat a little olive oil in a large saucepan and saute the garlic, onion, celery, carrot and potato Add the roveja beans with its cooking water.
Season with salt and pepper, add the rosemary, sage and bay leaf and simmer until thick and creamy.
Maccheroncini di Campofilone al ragù
di La Cucina Italiana
- ½ pound maccheroncini (very thin egg pasta)
- ¼ pound beef stew bones (optional)
- ¼ pound chopped veal
- ½ pound chopped sirloin
- ¼ pound chicken giblets (optional)
- 1 stalk of celery
- 1 carrot
- 1 onion
- ½ cup of white wine
- 2 cups peeled tomatoes
- 3 tablespoons olive oil, plus extra for the pan
- Salt & pepper
- 2 tablespoons grated Pecorino or Parmesan cheese
- 3 sprigs of fresh basil
Salt and pepper all the meat. Heat a large sauce pan and add enough oil to lightly cover the bottom. Add the stew bones and brown them; then add the veal and sirloin and saute until brown.
Remove the bones and chopped meat to a plate and place to the side. Lower the heat and place the giblets in the saucepan with the diced celery, onion and carrots and allow them to gently cook.
After the vegetables soften, add the wine to deglaze pan, stirring to bring the juices from the bottom of the pan into the mixture.
Return the meat and bones to the mixture and add the tomatoes and olive oil and cover the pot. Simmer over very low heat for two hours, stirring often.
Boil maccheroncini in a generous amount of salted water for 1-2 minutes (pasta should be firm to the bite) and drain. Place in a serving bowl and add a large spoonful of sauce.
Garnish with cheese and fresh basil leaf and serve.
Peposo (Peppered Lamb Stew)
From La Tavola Marche Cooking School
- 2 kg/4.5 lb leg of lamb, cut into thick steaks with bone-in
- 20 garlic cloves, peeled
- 4 heaping tablespoons freshly ground black pepper
- Sea salt
- 5 sprigs of fresh rosemary
- 1 bottle of red wine
- 2 bay leaves
- 3-4 juniper berries, crushed
- Drizzle of olive oil
Preheat the oven to 225 F/105 C degrees.
In a heavy pot (just big enough to hold all the ingredients), drizzle with olive oil and place a layer of the sliced meat at the bottom of the pan.
Cover with a few cloves of garlic, sprinkle with pepper, salt and rosemary. Repeat, starting with the meat, and keep layering until all the ingredients are used and the pot is almost full.
Pour the wine over the top and add the bay leaves and juniper berries. Add water, if necessary, so that all the ingredients are covered with liquid.
Slowly bring to a boil, cover tightly with a lid and place in the preheated oven for about 8 hours or until tender and falling apart.
([If you want to cook the stew faster, raise the temp to about 300 degrees and cook for 4-6 hours. However it will be richer, the slower you cook it.)
Once the stew is done, skim off the fat from the surface and remove the bones, the bay leaves and rosemary twigs. The meat should be very soft and juicy with a rich flavor.
Taste and adjust the seasoning. Break up the pieces of meat. Serve a ladle of stew on toasted bruschetta with a drizzle of olive oil or serve with polenta or mashed potatoes.
Rustic Tart with Strawberries (Crostata di Fragole)
From La Tavola Marche Cooking School
- 1 1/3 cups, 250g butter
- 4 cups, 500 g of flour
- 1 1/4 cups + extra for dusting, 250g sugar
- Pinch of salt
- 1 teaspoon, 5g baking powder
- 2 full eggs + 3 yolks
- 1/2 teaspoon vanilla
- 1 tablespoon grappa, rum or brandy
- 1 pint of fresh strawberries per tart, sliced
Cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add the vanilla and liqueur and beat until combined.
Sift together all the dry ingredients.
Incorporate the dry ingredients into the butter and egg mixture with a few strokes of a wooden spoon to form a dough.
Roll 2/3 of the dough out slightly larger than your tart pan. Crimp the edges of the dough to create the crust.
Arrange the strawberries slightly overlapping to cover the pastry. Sprinkle a little sugar over the strawberries.
To make the latticework top:
Pull off a pinch of dough and roll into a long snake. If it breaks, just pinch it back together. This is a rustic tart. Moist hands will help if the dough is sticky.
Continue until you have enough strips to make a lattice top.
Bake in a preheated 350 F/175 C degree oven for about an hour or until the top is brown and the bottom is cooked. The dough should shrink away from the pan a bit. Cool.