The photos show more than indicated in the recipe because I made this for guests and doubled the ingredients. You may want to do that so you have lots of leftover pot roast.
Pot Roast Italian Style
Ingredients
4-pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced plus extra for the roast
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 tablespoon finely chopped fresh sage
1 ½ cups low sodium beef broth
1 1/2 cups medium-bodied Italian red wine
One 28-ounce can Italian whole cherry tomatoes (Cento brand)
Preparing the meat
With a sharp paring knife, cut 4 slits in the roast and stuff slits with garlic slices. Pat dry with paper towels. Season generously with the salt and pepper. Tie the meat with kitchen string in several places to keep it from falling apart.
Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the meat and cook, turning it a few times, until it is brown on all sides, 10-12 minutes. Transfer the meat to a platter.
Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are tender, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.
Preheat the oven 350°F.
Raise the heat to high, adding the remaining wine, beef broth. the bay leaf, and the tomatoes, and bring to a boil. Cover the pot and place in the preheated oven.
Roast for one hour and reduce the oven temperature to 300°F.
Turning and baste the meat every hour until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a hard boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
Remove the strings and cut the meat into thick slices (it will probably fall apart), and place on a warm serving dish. Spoon the sauce over the meat and serve hot.
Simple Pot Roast
I served the pot roast with mashed potatoes and leftover spinach.
Ingredients
One (2-3-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
Flour
Olive oil
4 carrots, each cut in 3 or 4 pieces
1 cup chopped yellow onions
1 cup chopped celery
2 large garlic cloves, grated
1/2 cup red wine
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried Italian seasoning
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with salt & pepper. Dredge the whole roast in flour, including the ends.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear on all sides of the meat until browned. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the onions, celery, and garlic and cook over medium heat until tender but not browned. Add the wine and bring to a boil. Add the stock and seasonings. Put the roast back into the pot and bring the liquid to a boil. Cover the pot and. place it in the oven for 60 minutes. Then turn the oven down to 250 degrees F, add the carrots to the pot and cook for an additional 2 hours.
Remove the roast to a cutting board and carrots to a serving plate. Use an immersion blender to puree the broth until smooth. Slice the meat. Serve warm with the sauce spooned over it.
Pot Roast
Beef roast and vegetables are slow cooked in a delicious broth until the meat just falls apart in this recipe. Definitely comfort food.
Browning the beef in bacon fat adds much flavor to the meat and you can drain the pot of the fat after the beef is browned and before you add other ingredients, if you prefer.
Herbes de Provence is a mixture of dried herbs typical of the Provence region of southeast France. This blend often contains savory, marjoram, rosemary, thyme, oregano and lavender leaves. These herbs are a delicious addition to stews and braised meats.
You can also add small potatoes to the pot roast, if you wish. Add them to the pot after the roast has cooked about 1 1/2 hours. Or you can serve this dish with mashed potatoes.
Servings: 8
Ingredients
Beef
2 1/2 to 3 pound chuck roast
2 tablespoons bacon fat or oil of your choice
Sea salt and black pepper
1 teaspoon dried Herbes de Provence
Vegetables
1 large sweet onion cut in quarters
5 medium (5-6 oz) carrots, peeled and cut in half
5 large stalks celery, cut into thirds
2 cloves garlic, sliced
2 1/2 cups unsalted beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
Directions
Preheat the oven to 275 degrees F and place the rack to the middle position.
Trim any visible fat on the outside of the roast.
Heat a large dutch oven over medium heat.
Dry the chuck roast with a paper towel and season both sides well with salt and pepper and the Herbes de Provence.
When the pot is very hot, add the bacon fat and swirl to coat the bottom of the pot.
Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.
Place the vegetables in the pot around the browned pot roast. In a large measuring cup,combine the broth, wine and tomato paste.
Mix well and pour over the beef and vegetables. The liquid should be almost to the top of the roast.
If not, add a little more broth until it is. Turn the heat up to medium until the liquid begins to simmer.
Cover the pot and place the pot roast into the oven to cook for 3 hours or until the roast is very tender.
It’s done when a fork pierces easily all the way through the meat and/or it shreds easily with a fork.
Check after 3 hours but it may take as long as 4 depending on how thickly cut the chuck roast is.
Remove the roast and vegetables to a large serving plate with a slotted spoon.
Skim the fat and add enough of your favorite thickener for about 4 cups of liquid.
Cook the gravy, stirring constantly until the liquid thickens.
Slice the meat on the platter and serve the meat and vegetables with the gravy on the side.
The reason grass-fed meat is generally healthier for you is because it is lower in overall fat and saturated fat and it provides a higher amount of heart-healthy omega-3 fatty acids than grain-fed meat.
Opt for organic. The use of growth-promoting hormones and antibiotics is not allowed in certified organic beef production. Nor is feed made from animal by products..
Go for grass. Choose beef from cattle that were 100 percent “grass-fed”. ” These animals are raised on their natural diet of grass from birth to market and are not given antibiotics and hormones. Look for a grass-fed label from the American Grassfed Association.
Look at labels. Check for phrases like “Naturally Raised,” “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts.”
Portion control: 5-6 oz of meat is more than adequate to satisfy. Serve vegetables and salad for menu balance.
Grass-fed meat requires less time to cook than grain-fed meat. Since it is generally leaner, with less fat to keep it moist, it will cook faster at the same level of heat. Grass-fed meat is best cooked medium rare to medium, or it will become tough. Check the internal temperature with a meat thermometer in the thickest part. At 135°F the meat is still rare. At 145°F to 155°F it will be medium. Above that the meat may lose its moisture and tenderness.
Let the meat rest for a few minutes after cooking it to help redistribute the juices inside. Do not cut it immediately since the juices will spill out, leaving a drier texture. For the same reason, turn meat with a spatula or tongs rather than a fork.
Pan-Seared Steak Pizzaiola
Serves 4
Ingredients
- 2 rib-eye steaks (preferably grass-fed and organic) (about 12 oz. each and 1 inch thick), all fat removed
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 small onions, halved and thinly sliced
- 1 small bell pepper, diced
- 1/2 cup dry red wine
- 2 cups Marinara Sauce
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 cup shredded mozzarella cheese
Directions
Cut each steak in half lengthwise (to make four steaks) and pat them dry with paper towels. Season both sides with salt and pepper.
Place a 12-inch heavy frying pan over medium high heat and add the oil. When hot, place the steaks in the pan and sear until deeply browned on both sides and medium rare, 2 minutes per side (no more than that). Transfer the steak to a serving to a plate.
Add the onions and bell pepper to the skillet and season with salt and pepper. Cook, stirring occasionally, until they’re softened and but not browned, about 5 minutes.
Pour the wine into the pan. As it comes to a boil, deglaze the pan by stirring the bottom of the pan well with a wooden spoon. Add the steaks; pour in the marinara sauce and stir. Bring to a boil, then reduce the heat to low.
Sprinkle the mozzarella over the steaks, cover the pan and heat just until the cheese melts, 1 to 2 minutes. Garnish with chopped parsley and serve.
Grilled Onion Burger
For 2
Ingredients
- 10 oz. grass-fed organic ground beef
- 1 teaspoon steak seasoning
- Half red onion, sliced
- 1 tablespoon olive oil
- 2 hamburger rolls
- Olive oil cooking spray
Directions
Divide the ground beef in half. Using a hamburger press form 2 burgers.
Sprinkle with the steak seasoning and refrigerate until cooking time.
For the onions: heat the oil in a small skillet and add the sliced onions. Cook until tender and set aside while you grill the burgers.
I prefer to grill burgers instead of cooking them on top of the stove, so heat an outdoor grill to medium high heat. Reduce heat to medium.
Spray the burgers on both sides with cooking spray and place them on the grill. Cook 4 minutes and turn them over. Cook for another 4 minutes. Toast the rolls on the grill.
Serve the burgers on the toasted rolls and divide the cook ed onions between the two burgers. Add ketchup, if desired
Pot Roast with Onion Gravy and Mustard Sauce
For a leaner pot roast, choose a bottom round or rump roast. Chuck roast is a bit more tender, but fattier.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 large onions, halved and thinly sliced (4 cups)
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon freshly grated orange zest
- One 3-pound (organic and grass-fed) rump or bottom round roast, trimmed
- 1/4 teaspoon salt, plus more for the gravy
- 1/4 teaspoon freshly ground pepper, plus more for the gravy
- 1/2 cup dry red wine
- 2 cups reduced-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Mustard Sauce
- 1/4 cup low-fat mayonnaise
- 1/4 cup low-fat plain Greek yogurt
- 2 tablespoons whole-grain mustard
- Freshly ground pepper to taste
Directions
To prepare pot roast:
Heat 1 tablespoon olive oil in a 4-quart dutch oven over medium-high heat. Sprinkle the beef with 1/4 teaspoon each of salt and pepper.. Add the beef; cook, turning from time to time, until well browned on all sides, 5 to 8 minutes. Remove beef to a plate and reserve.
Add the onions; cook, stirring often, until softened and starting to brown, 3 to 5 minutes. Add garlic, rosemary and orange zest; cook, stirring, until fragrant, about 10 seconds.
Return the beef to the pot, nestling it among the onions. Add the wine to the skillet; bring to a boil, stirring to scrape up browned bits. Cook, stirring, for 1 minute. Add broth and bring to a simmer.
Preheat the oven to 325 degrees F..
Cover the pot with a lid and transfer to the oven and bake until the beef is tender, 3 – 3 1/2 hours. Turn the meat several times during the cooking process.
To prepare the mustard sauce:
Combine mayonnaise, yogurt, mustard and pepper in a small serving bowl. Reserve in the refrigerator until serving time.
To make the gravy:
Transfer the roast to a clean cutting board. Cover loosely with foil and let rest for 10 minutes.
Skim fat from the liquid in the pot. Bring to a simmer over medium-high heat. Combine the cornstarch and water in a small bowl; add to the liquid and cook, whisking, until the gravy thickens Season to taste with salt and pepper. Slice the meat and serve with the gravy and the mustard sauce.
The roast is delicious served with roasted carrots, parsnips and asparagus
Make Ahead: Cover and refrigerate for up to 2 days. Reheat the sliced pot roast with gravy in a skillet over medium-low heat. The mustard sauce can be covered and refrigerated separately for up to 2 days.
For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.
One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.
I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.
Eggs Over Roasted Vegetables
6 servings
Ingredients
- 3 cups small broccoli florets (about 1 inch in size)
- 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
- 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
- 1 small red onion, cut into thin wedges
- 2 tablespoons olive oil, plus extra for the baking dish
- 6 eggs
- 2 ounces Italian Fontina cheese, shredded (1/2 cup)
- 1/2 teaspoon cracked black pepper
Directions
Preheat oven to 425 degrees F.
Coat a 3-quart rectangular baking dish with olive oil. Add broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.
Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.
Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.
Roasted Chicken With Beans
6 servings
Ingredients
- Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
- 1 tablespoon olive oil
- 6 chicken thighs (about 2-1/4 pounds total), skin removed
- Coarse sea salt and coarse black pepper for the chicken
- 2 medium carrots, thinly sliced
- 1 medium onion, cut into thin wedges
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- One 14 1/2 – ounce diced tomatoes, undrained
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
Directions
Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.
In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.
Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.
Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.
Spicy Braised Pot Roast And Vegetables
Coffee adds a rich, deep flavor to beef roasts.
Ingredients
- 3 pound beef chuck pot roast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon instant espresso coffee powder
- 1 tablespoon olive oil
- 1 large onion, cut into eighths
- 1 green bell pepper, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 1/2 cups beef broth
- 1/4 teaspoon crushed red (chili) pepper
- 1/4 teaspoon ground allspice
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces
Directions
Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.
In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.
Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.
Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.
Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.
Serve sauce over meat and vegetables.
Chicago Style Deep Dish Pizza
Ingredients
- 1 tablespoon olive oil
- 1 lb. homemade or store-bought pizza dough
- 2 cups shredded part-skim mozzarella cheese
- 1 cup frozen chopped broccoli, defrosted and dried on paper towels
- 2 roasted red peppers, cut into thin slices
- 1/4 cup pitted Kalamata olives and cut in half
- 1 garlic clove, minced
- 1 can chopped Italian tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup freshly grated Pecorino Romano cheese
Directions
Let the dough come to room temperature about an hour before you are ready to make the pizza.
Preheat oven to 450 degrees F.
Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.
Stretch the dough into a 14 inch circle on a floured board or counter.
Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.
Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.
Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.
Risotto With Shrimp And Peas
Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.
4 servings
Ingredients
- 4 cups reduced-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, minced
- 1/2 teaspoon coarse sea salt, plus extra for the shrimp
- 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen green peas
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 pound jumbo shrimp, peeled and deveined
Directions
Heat broth in a saucepan and turn the heat down to low.
Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.
Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.
Add wine and cook until the wine is absorbed, about 2 minutes.
Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.
Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.
Add butter, cream and cheese, stirring until incorporated. Serve immediately.
Tuscany is known for its landscapes, traditions, history, artistic legacy and its influence on culture, yet, simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit are used. Olive oil is made from Moraiolo, Leccino and Frantoio olives. White truffles from San Miniato appear in October and November. Beef of the highest quality comes from the Chiana Valley, specifically a breed known as Chianina used for Florentine steak. Pork is also produced for the region’s many excellent cured meats. Tuscany’s climate provides the ideal soil for the grapes grown to create the region’s world-renowned Chianti wine.
A soffritto can be considered the Italian version of a mirepoix and is a combination of olive oil and minced browned vegetables (usually onion, carrot and celery) that are used to create a base for a variety of slow-cooked dishes. Herbs (sage and rosemary) are used in many Tuscan dishes and seasonings can be added to the soffritto, as needed, to bring out the unique flavors of each different recipe.
Stracotto (braised beef) is a well-known favorite of the area, as are finocchiona (a rustic salami with fennel seeds), cacciucco (a delicate fish stew), pollo al mattone (chicken roasted under heated bricks) and biscotti di prato (hard almond cookies made for dipping in the local dessert wine, vin santo). Borlotti beans provide a savory flavor to meatless dishes and cannellini beans form the basis for many a pot of slowly simmered soup. Breads are many and varied in the Tuscan cuisine, with varieties including, donzelle (a bread fried in olive oil), filone (an unsalted traditional Tuscan bread) and the sweet schiacciata con l’uva with grapes and sugar on top. Pastas are not heavily relied upon in Tuscan cooking but pappardelle (a wide egg noodle) is one of the region’s few traditional cuts.
Antipasto
Italian Bread
Marinated Olives and Mushrooms
Olives
- 1 cup mixed Italian olives
- 1 teaspoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped mixed fresh herbs, (flat-leaf parsley basil, and oregano)
- 1/2 teaspoon lemon zest
Mushrooms
- 1/2 cup extra-virgin olive oil
- 1 lb. whole cremini mushrooms, stemmed
- 1/2 cup dry white wine
- 1/4 cup thinly sliced fresh fennel stalk (with some chopped fronds)
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon fresh thyme leaves
- 2 cloves garlic, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
Directions
To prepare olives:
Combine ingredients in a bowl and let sit for 1 hour. Serve at room temperature or store in a covered container in the refrigerator for up to 2 weeks.
To prepare mushrooms:
Heat oil in a 12″ skillet over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until the mushrooms are just soft, 6–8 minutes.
Transfer mushrooms to a medium bowl. Cover and refrigerate for at least 1 hour. Mushrooms will keep in refrigerator for 1 week. Serve at room temperature.
Tuscan White Bean Salad
Ingredients
- 1 pound cannellini beans
- 4 tomatoes, seeded and chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh oregano leaves
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
Directions
Soak the beans in water to cover overnight.
Drain the beans and simmer in water to cover until tender (about 45-60 minutes).
Combine the remaining ingredients and toss with the warm beans.
Correct seasoning to taste. Serve at room temperature.
Main Course
Stracotto translates literally from the Italian as “overcooked,” but the term has come to refer to beef stews and braises – especially in northern Italy. There are as many versions of this dish as there are cooks. The important part of the recipe is the slow cooking of the meat at a very low temperature to tenderize even the toughest cut of beef. The recipe starts with a soffritto and continues with the addition of red wine, beef broth, tomatoes and tomato paste.
Italian Pot Roast (Stracotto)
Ingredients
- 1 tablespoon olive oil
- 4 lb chuck roast
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 oz. cremini mushrooms, chopped
- 3 garlic cloves, chopped
- 2 cups dry red wine
- 1/4 cup flat leaf parsley leaves, chopped
- 2 tablespoons sage leaves, chopped
- 1 bay leaf
- 1 cup beef stock
- One 26-28 oz. container Italian crushed tomatoes
- 1 tablespoon tomato paste
- Polenta, recipe below
Directions
Heat olive oil in a large Dutch oven. Salt and pepper the roast, then brown it on both sides. Put the roast on a plate and set aside.
Sauté the vegetables in the oil that remains until they’re soft and a little browned.
Add the wine to stir up the browned bits on the bottom of the pan and bring to a boil for 2-3 minutes.
Add the herbs, tomato paste, tomatoes and beef stock. Put the roast back in the pot and bring the mixture to a simmer and keep at just a simmer for 2 ½ to 3 hours. If the liquid begins to boil, you may need to place the lid ajar. You don’t want a rapid boil, just a few lazy bubbles or the meat will get tough.
When the meat is tender, remove it from the sauce and cut into thin slices. To thicken the sauce, boil for a few minutes to reduce it. Remove the bay leaf.
Serve the sliced beef with the creamy polenta. An Italian red wine, like Montepulciano d’Abruzzo or Chianti, will be great to use in the recipe and to drink with dinner.
Quick Creamy Polenta
Ingredients
- 3 cups beef broth or water
- 1/2 teaspoon salt, if using water
- 1 tablespoon butter
- 1 cup quick cooking polenta
Directions
Bring the broth to a boil. Add salt and butter, then while stirring, slowly pour in the polenta. Stir until there are no lumps, then turn the heat down to a bare simmer. After 5 minutes, turn off the heat and cover the pan until ready to serve.
Dessert Course
Fresh Fall Fruit
Amaretto Biscotti
Ingredients:
- 3½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 2 egg yolks and reserve one egg white
- 2 cups granulated sugar, plus 1 tablespoon for topping
- 2 teaspoons pure vanilla extract
- 2 tablespoons Amaretto liqueur
- 1 tablespoon anise seed
- 6 cups whole almonds, coarsely chopped
Directions:
Preheat the oven to 325°F. Lightly grease two heavy cookie sheets, or line with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking powder and salt and set aside.
In a large bowl, beat together the eggs, egg yolks and sugar until light, about 2 minutes; the mixture will look somewhat curdled.
Beat in the vanilla, amaretto and anise seed. Beat in the dry ingredients, then the chopped nuts.
Divide the dough into four portions. On a lightly floured board, shape each portion into a flat log, just about the length the cookie sheet. Place two rolls on each cookie sheet.
In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar.
Bake for 15 to 20 minutes, or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly.
Allow the logs to cool on the cookie sheet about 20 minutes.
Reduce the oven temperature to 200°F. With a serrated knife slice the biscotti on the bias into ½-inch slices. Lay the slices on the cookie sheets in a single layer; Return the biscotti to the oven and cook for 20 more minutes, turning over halfway through the baking time or until the biscotti are toasted and crisp
Store the biscotti in an airtight container. They will keep for 2-3 weeks.
Folklore states that cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after the Spaniards introduced the tomato from America to Europe. The original recipe was resistant to spoilage due to the high acid content of the tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Historically, the first Italian cookbook to include tomato sauce was Lo Scalco alla Moderna (The Modern Steward), written by Italian chef, Antonio Latini, and was published in two volumes in 1692 and 1694. This early tomato sauce was more like a modern tomato salsa.
Today, the sauce is usually made with tomatoes, garlic, herbs and onions. Its many variations can include the addition of capers, olives and spices and it is occasionally sweetened with a dash of red wine. This sauce is widely used in Italian-American cuisine, which has greatly diverged from its Old World origins.
Keep your freezer or pantry stocked and you’ll always be minutes away from a great, easy meal. Visit this link for my homemade marinara recipe or use your favorite brand.
For Breakfast or Lunch:
Marinara Baked Eggs
4 servings
Ingredients
- 1 cup marinara sauce
- 4 eggs
- Shaved Parmesan cheese, optional
Directions
Preheat oven to 350 degrees F.
Warm marinara sauce; pour 1/4 cup into each of four lightly greased 6-ounce ramekins.
Top each with 1 egg. Bake for 18 to 20 minutes or until the egg white is set and the yolk is thickened.
To serve:
Sprinkle with shaved Parmesan cheese. Serve crusty bread on the side.
Italian Stew
4 servings
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, quartered or sliced
- 3/4 cup chopped green bell pepper (1 medium)
- 1/3 cup finely chopped onion (1 small)
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups marinara sauce
- 1 ¼ pounds uncooked ground turkey breast
- Four ½ inch slices of Italian bread, toasted (optional)
- 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
Directions
In a 3 1/2 to 4-quart saucepan, heat oil and add ground turkey. Cook until brown.
Add mushrooms, bell pepper, onion, Italian seasoning, salt and black pepper. Cook until vegetables are tender.
Pour marinara sauce over all. Cover and cook on low-heat for 1 hour.
To serve:
Heat the broiler
Pour stew into 4 individual ovenproof bowls. Top with a slice of bread and sprinkle each with mozzarella cheese. Place under the broiler until the cheese begins to melt. Serve immediately.
You can also skip the bread and just top the hot stew with mozzarella cheese.
Pizza Stuffed Potatoes
4 servings
Ingredients
- 4 medium russet potatoes
- Olive oil
- 1 cup shredded mozzarella cheese
- 1 cup pre-cooked additions, such as chopped bell pepper, chopped mushrooms, crumbled Italian sausage or chopped ham
- 2 teaspoons dried oregano or Italian seasoning
- 2 cups marinara sauce
- 8 teaspoons grated Parmesan cheese
- Sliced olives, optional
Directions
Preheat oven to 425 degrees F.
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork and rub with olive oil. Bake for 40 to 60 minutes or until tender.
Split each potato in half lengthwise. Carefully scoop out the flesh of each potato, leaving a 1/4-inch-thick shell. Place in a baking dish sprayed with olive oil cooking spray.
In a bowl mash scooped-out potato flesh; add 1 cup shredded mozzarella cheese, 1 cup desired fillings and 2 teaspoon dried oregano or Italian seasoning.
Spoon 1/4 cup marinara sauce into the bottom of each shell; divide the potato mixture evenly among the shells. Sprinkle each potato half with 1 teaspoon grated Parmesan cheese.
Bake about 15 minutes or until heated through. Garnish with sliced olives, if desired.
For Dinner:
Italian Style Pot Roast
4 servings
Ingredients
- One 3 pound boneless beef chuck pot roast
- 1 teaspoon garlic salt
- 1 teaspoon fennel seed, toasted and crushed
- 1/2 teaspoon ground black pepper
- 2 medium fennel bulbs, trimmed, cored and cut into thin wedges
- 3 medium carrots, cut in 2-inch lengths (1-1/2 cups)
- 1 large onion, cut into thin wedges (1 cup)
- 3 1/2 cups marinara sauce
- 2 cups hot cooked penne pasta
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- Grated Parmesan cheese
Directions
Adjust the oven rack to the middle position and heat oven to 300 degrees F.
Trim fat from the meat.
In a small bowl, combine garlic salt, fennel seed and pepper; rub into the roast on all sides.
In a 5-quart Dutch Oven heat oil and brown the roast on all sides. Remove to a plate.
Place the fennel, carrot and onion in the bottom of the pot and and place the roast on top.
Pour the marinara sauce over the roast Bring liquid to simmer over medium heat, then place a large piece of foil over the pot and cover tightly with the lid; transfer the pot to the oven.
Cook, turning the roast every 30 minutes until fully tender and a meat fork or sharp knife easily slips in and out of the meat, about 3 1/2 to 4 hours.
Toss the cooked pasta with parsley and place on a serving platter. Slice the roast. Place the sliced pot roast slices and vegetables on the plate with the pasta.
Pour the sauce over all and sprinkle with Parmesan cheese. Serve.
Marinara Poached Chicken
Serve this dish with cooked pasta, mashed potatoes or couscous.
4 servings
Ingredients
- 3 cups marinara sauce
- 4 skinless, boneless chicken breasts
- Salt & Pepper
- Grated Parmesan cheese and chopped fresh basil for garnish
Directions
Pour marinara sauce into a large, deep skillet with a cover; warm over medium heat.
Sprinkle skinless, boneless chicken breast halves with salt and ground black pepper. Add to the skillet and turn to coat in the sauce.
Heat just until beginning to boil; reduce heat. Simmer, covered, about 10 minutes or until the chicken is no longer pink in the center and a meat thermometer reaches 165 degrees F.
Top with grated Parmesan cheese and basil before serving.
Tight on time? No problem. Try one of these simple yet delicious chicken recipes for dinner tonight. People love chicken for its taste, healthfulness and low-fat content, as well as how easy it is to cook with. Chicken is one of the fastest cooking meats but it’s easy to overcook chicken breasts. These recipes for quick chicken use lots of different vegetables, herbs and spices to make delicious. Once you’ve mastered a recipe, try changing it! Add different ingredients and seasonings.
Spices work well when blended together into a rub for chicken. Spices like cayenne pepper, cumin, coriander seed and black pepper make a good blend for a Spanish or Mexican dish. Indian spices include saffron, sesame, turmeric and ground ginger while many Eastern European dishes flavor chicken with spices like paprika, cinnamon, allspice and mace. Use salt sparingly for more healthful eating and rely on true spices for the majority of your flavoring.
Savory herbs such as rosemary, basil, thyme, tarragon and sage go well with chicken. Use one flavor, such as rosemary for a singular accent or create a blend, adding in lighter herbs like chives or parsley for balance. Don’t try to blend two very strong flavors, like rosemary and sage or the palate will be confused. Other good herbs for chicken include lemon balm, fennel, mint, marjoram, coriander and garlic. An alternative to applying these herbs directly to the chicken is to toss a few fresh sprigs into the frying or roasting pan and cooking them alongside the chicken to capture the strong aromas in the meat.
Basic directions for quick grilled and seasoned chicken breasts:
Rub equal amounts of Seasoning Mixture under the skin of each bone-in breast. Sprinkle chicken with salt and pepper. Place chicken on grill over medium heat and cook about 25 minutes or until juices run clear when the thickest part of the breast is pierced with a tip of a knife, turning over once.
- Sun-Dried Tomato and Basil Seasoning: In small bowl, mix 2 minced sun-dried tomatoes packed in olive oil and 1/4 cup loosely packed fresh basil leaves, finely chopped.
- Garlic-Herb Seasoning: In small bowl, mix 2 garlic cloves,minced, 1 tablespoon chopped fresh rosemary, 1 tablespoon olive oil and 1 teaspoon freshly grated lemon peel.
- Sage-Butter Seasoning: In small bowl, mix 1 tablespoon softened margarine or butter and 1 tablespoon chopped fresh sage leaves.
Chicken Caprese Style
4 servings Ingredients
- 3 large ripe plum tomatoes (about 3/4 pound), cored, seeds squeezed out, and diced
- 6 ounces fresh mozzarella, cut into small cubes
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons chopped fresh basil, plus extra for garnish
- 1/2 cup all-purpose flour
- 2 eggs or refrigerated egg substitute
- 1/2 cup Italian seasoned bread crumbs
- 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
Directions
In a medium-size bowl, mix tomatoes, mozzarella, 2 tablespoons of the olive oil, balsamic vinegar, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and chopped basil for the Caprese salad. Cover with plastic wrap and reserve. Place flour on a large plate. Lightly beat eggs in a shallow bowl. Spread the bread crumbs on another plate.
Dip chicken first in the flour, then in the egg and finally into the bread crumbs, pressing to adhere. Sprinkle both sides with the remaining salt and pepper. Place on a large plate.
Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add chicken and cook about 5 minutes per side or until internal temperature reads 165 degrees F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning.
To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil and serve with sautéed greens and garlic bread, if desired. 
Chicken and Polenta
Ingredients
- Half of a 6 1/2 ounce jar oil-packed sun-dried tomatoes with Italian herbs
- 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
- Salt and ground black pepper, to taste
- 1 cup assorted olives, drained
- ½ cup dry white wine or reduced-sodium chicken broth
- 4 small bay leaves
- 3 cups water
- 1 cup polenta
- 1 cup cold water
- 1 teaspoon salt
Directions
Preheat oven to 375 degrees F. Drain sun-dried tomatoes, reserving the oil. Season chicken with salt and pepper. In a 10-inch ovenproof skillet, heat the reserved oil over medium-high heat. Cook chicken in hot oil 3 minutes on each side or until browned; remove skillet from the heat. Add tomatoes, olives, wine and bay leaves.
Transfer skillet to the oven. Bake, uncovered, 10 to 15 minutes or until an instant-read thermometer registers 165 degrees F when inserted into chicken.
Meanwhile, for polenta, in a large saucepan bring the 3 cups water to boiling. In a medium bowl combine polenta, the 1 cup cold water and the 1 teaspoon salt; gradually stir into the boiling water. Cook and stir until thickened and bubbly. Reduce heat; stir occasionally. Remove chicken from the oven; discard bay leaves. Serve chicken with polenta and olives. 
Braised Balsamic Chicken
This dish is good served over your favorite quick cooking rice and green beans make a nice side dish.
Servings: 6 Ingredients
- 6 skinless, boneless chicken breast halves
- 1 teaspoon garlic
- Salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/2 lb fresh sliced mushrooms
- 1 teaspoon brown sugar
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Directions
Season both sides of chicken breasts with garlic salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Remove from the pan to a plate and set aside.
Add remaining oil, onion, mushrooms and brown sugar to the skillet; cook and stir until onion is browned, 3 to 4 minutes. Add the diced tomatoes, chicken broth, balsamic vinegar, basil, oregano, rosemary and thyme. Stir well and return chicken to the pan.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 
Pesto Chicken Packets
4 servings Ingredients
- 4 boneless, skinless chicken breasts
- 8 plum tomatoes, sliced 1/2″ thick
- 2 cups sugar snap peas or asparagus
- 1/2 cup homemade or store-bought basil pesto
- 1/4 cup light mayonnaise
Directions
Heat an outdoor grill. Cut four 18 x 12 inch pieces of heavy-duty foil. Place a chicken breast half on each piece of foil. Divide tomatoes and sugar snap peas over chicken.
In small bowl, combine pesto with mayonnaise. Divide this mixture over the chicken on each piece of foil. Fold foil over chicken and seal edges, using a double fold method.
Cover and grill packets 6″ from medium coals or on a moderate gas grill for 25-30 minutes or until chicken registers 165 degrees F on a meat thermometer.
You can also bake the packets in a preheated 450 degrees F oven for 23-30 minutes or until done. 
Grilled Chicken Kabobs Over Greek Salad
Just add some warm pita bread. Ingredients
- 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, crushed
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 1 bunch fresh mint
- 1 red onion, cut into 1-inch pieces
- 8 12-inch metal skewers
- Greek Salad, recipe below
Directions
Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt and pepper in a medium bowl. Let marinate 30 minutes.
Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend. Prepare barbecue (medium-high heat). Pull off large mint leaves from stems.
Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve over Greek Salad.
Greek Salad
Ingredients
- 3/4 pound tomatoes, seeded, diced (about 2 cups)
- 2 cups diced seeded peeled cucumber (from about 1 large)
- 1 cup diced red bell pepper (from about 1 large)
- 1/4 cup pitted kalamata olives or other brine-cured black olives, halved
- 1/4 cup diced red onion
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup crumbled feta cheese (about 2 ounces)
Directions
Mix the first 9 ingredients in a medium bowl to blend. Gently mix in cheese. Season with salt and pepper.
Brunch is special. It’s almost always more of an occasion than a simple meal. Even if it’s just a midday meal with you and your partner, by its very nature, it’s a statement that we’re taking our time during this meal! What better way to celebrate Father’s Day, than to host a special brunch at home?
I think the main reason we don’t do this more often is because, in the midst of our busy lives, the planning can seem a little daunting. But after tending to a few things, a brunch get-together can actually be quite simple and seamless. Here are a few tips and recipes to help get you hosting this special meal:
Food is obviously something you want to think about for this get together. You can prepare a number of dishes, many with advance preparation, to suit a variety of tastes or you can choose one big dish along with a few little bites and nibbles that people can snack on while chatting. I always prepare a few different dishes, so I can please those family members with special diets, such as gluten-free or vegetarian. Mostly, I try to keep it healthy without losing all the great taste that many brunch recipes are known for. Fresh baked muffins and coffee cake are always a big hit. Don’t forget plenty of fresh fruit.
Not everyone drinks coffee, so it’s nice to have a few alternatives as well. A good herbal tea, fresh juice, like orange or grapefruit, or a fruity punch with a touch of champagne.
Father’s Day Brunch Menu
Glazed Fruit Medley
Ingredients
- 2 cups orange juice
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 3 cups cubed cantaloupe or honeydew melon
- 3 medium firm bananas, sliced
- 2 cups green grapes
- 2 cups halved fresh strawberries
Directions
In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours.
Just before serving, combine the fruit in a large, attractive serving bowl. Drizzle with orange juice sauce; toss gently to coat. Yield: 10 servings.
Lemon Ricotta Muffins
Ingredients
- 1 cup all-purpose flour
- 3/4 cups cornmeal
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cups ricotta cheese
- 1/2 cup water
- 1/4 cup olive oil
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- Cooking spray
Directions
Preheat oven to 375°F.
Combine flour and cornmeal and the next 3 ingredients (through salt); make a well in the center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to the flour mixture, stirring just until moist.
Place 12 muffin-cup liners in a muffin baking pan; coat with cooking spray. Divide batter among the muffin cups. Bake at 375°F for 16 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in the muffin pan. Remove muffins to a wire cooling rack.
Meat and Potato Hash
Roasting the potatoes separately gives them a crisp texture without the addition of extra fat. This recipe can be doubled.
Serves 6
Ingredients
- 1 lb Yukon gold potatoes, cut into ½ inch cubes
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb cooked chicken breast, beef pot roast, corned beef or pork roast, cubed
- 8 oz button mushrooms, chopped
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 tablespoon thyme leaves, chopped
- 1/2 teaspoon crushed red chili flakes
- 4 cloves garlic, thinly sliced
- 2 tablespoons finely chopped parsley
- Poached eggs, for serving over the hash
Directions
Heat the oven to 400°F. Place potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper; bake until tender, browned and slightly crisp, about 35-40 minutes. Set aside to cool.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion to the pan and cook, stirring, until soft, about 6 minutes. Add mushrooms and cook, stirring, until cooked, about 4 minutes. Add thyme, chili flakes and garlic and cook, stirring, for 2 minutes more.
Add the cooked meat or poultry of choice and the potatoes. Season with salt and pepper and cook, stirring occasionally, until all the ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley. Serve a poached egg on top of each serving, if you like.
Perfect Poached Eggs
To make perfect poached eggs, crack a chilled egg into a small bowl. Bring a deep pot of water to a simmer. Swirl the water in a circle with a wooden spoon, then tip the egg out of the bowl into the center of the swirling water. Cover, turn off the heat, and remove the egg with a large slotted spoon after 2 minutes for soft poached eggs.
Baked Vegetarian Zucchini Frittata
Ingredients
- 4 cups shredded zucchini (1 pound)
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 eggs
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- 1 teaspoon snipped fresh basil
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese (2 ounces)
- 1 medium zucchini, very thinly sliced (1-1/4 cups)
- 2 large tomatoes, sliced
- Sliced pitted ripe olives
Directions
Preheat the oven to 350 degrees F. Lightly coat a 10 inch round baking pan with cooking spray; set aside.
Spread shredded zucchini on a large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from the zucchini.
Meanwhile, heat oil in a small skillet over medium-high heat. Add onion; cook until the onion is tender. Remove from the heat.
In large bowl, combine eggs, Parmesan cheese, basil and pepper. Stir in shredded zucchini, cooked onion and mozzarella cheese. Pour into the prepared baking pan, spreading evenly.
Bake about 20-25 minutes or until the top is lightly browned and the eggs are set. Arrange whole zucchini slices on top of the baked mixture and place the tomato slices on top of the zucchini.
Sprinkle with olives and additional Parmesan cheese. Bake for 10 minutes more. Cut into small wedges.
Blueberry Coffee Cake
Ingredients
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 cup low-fat buttermilk
- Cooking spray
- 1 1/2 cups fresh blueberries
- 1/2 cup sliced toasted almonds
- 1 tablespoon coarse sugar
Directions
Preheat the oven to 350°F.
Lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, baking powder, soda and salt, stirring with a whisk in a medium bowl.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg and egg white; beat well.
Add flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; mix after each addition.
Gently fold in the blueberries.
Spoon the batter into a 9-inch round baking pan coated with cooking spray. Level the batter with a spatula and sprinkle the top evenly with the sliced almonds and then the coarse sugar.
Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove the cake from the pan, if desired. Cool completely on a wire rack.
Pear Hazelnut Coffee Cake
Ingredients
- 1 medium pear
- 1/2 cup brown sugar
- 1/4 cup canola oil
- 3/4 cup milk
- 2 egg whites, lightly beaten
- 1/2 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups quick-cooking rolled oats
- 2 tablespoons chopped hazelnuts
Directions
Preheat the oven to 375 degrees F. Lightly coat a 9 inch round baking pan with nonstick cooking spray; set aside.
Core and slice the pear; set aside.
In a large bowl, stir together the sugar and the oil. Add milk, eggs and vanilla. Beat with an electric mixer on medium speed for 1 minute.
In a small bowl, combine the all-purpose flour, the whole wheat flour, baking powder, lemon peel and nutmeg.
Add to the mixture in the mixer; beat until combined. Stir in oats.
Spoon into prepared pan. Arrange sliced pears over the batter. Sprinkle with hazelnuts.
Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in the pan on a wire rack for 30 minutes. Serve warm.
If made ahead, you can rewarm the cake in a 350 degree F before serving.
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Long before biblical times and across different civilizations, the leaves of the laurel tree have developed symbolic meaning in many areas- perhaps most familiar to us as a symbol of glory and achievement. To this day, students in Bologna and Padova, Italy wear a wreath of alloro (laurel, in Italian) on the day they formally receive their laurea (university degree). The English term “bay leaf” derives from the Latin word bacca, which means “berry” – an ancient reference to this tree’s inedible black berries. But, it is the leaves from this tree that add great taste to some well known Italian dishes.
Used mostly in dried form in hundreds of food preparations, bay leaves are one of the most popular spices throughout the world. In Italy, bay leaves, like rosemary, are free for the picking; laurel trees grow wild almost everywhere – including even in the milder parts of the northern regions, mostly around the three major lakes and Liguria.
Bay leaves are used to season many Italian meat and fish dishes and they add flavor to soups, sauces and stews. The flavor of bay leaves is deepened with steaming. Try them with vegetables, fish, seafood or chicken in a steamer. Bay leaves release their flavor during slow cooking, so the longer the better. Consider adding bay leaves to casseroles and slow cooker meals. Bay leaves also impart a great flavor to white, cream/cheese sauces (for example, béchamel sauce).
Bay leaves are also used in pickled vegetables, as well as in fish and meat marinades. The leaves’ spicy taste – which is attributed to their essential oil, cineole, blends beautifully in vegetable, fish and meat sauces for pasta dishes. Just one important reminder: Bay leaves always should be removed from all food preparations before serving. Why? Because they are as tough as old boots to the human palate, so avoid consuming them as part of the meal!
A question that is often asked: Are bay leaves poisonous?
The question derives from the fact that spreading whole or crushed bay leaves in pantries and kitchens have been found to keep cockroaches, meal moths and flies away. But this is mainly because of the aromatic oils present in the leaves. Household pests are repelled by these oils, which act as a deterrent for them. Bay leaves, however, are perfectly safe to use in your cooking.
Bay leaf oil is also available. Add 10-15 drops of bay leaf oil into a 16 ounce bottle of your shampoo. This solution is believed to be an effective cure for dandruff.
Taking a bath with water mixed with bay leaf oil can be very soothing for the senses. Dipping your hands and feet in bay leaf-water solution is believed to ease pain in those regions.
The aromatic properties of bay leaf oil make it suitable to be used as a room freshener. Pour a few drops of bay leaf oil into a dish, light a candle below this to gently heat the oil and vaporize it.
Poaching Fish
Sea bass is a fish found in areas of the Mediterranean and North Atlantic that is sought after by many sports fishermen. Sea bass is a quality protein source, with flaky white meat. The delicate flesh of sea bass stands up well to cooking methods, such as poaching, which refers to cooking in a liquid such as water, wine or stock. You can find sea bass at some grocery stores and most fish markets. Any sustainable white fish fillets will work in this recipe.
Directions
Place a pan or skillet on the stove over high heat. Add liquid such as white wine, vegetable or fish stock, water or a combination to total about two cups.
Add aromatic vegetables and herbs:
- 1/2 onion, diced
- 2 garlic cloves, peeled
- 1 leek, cut into 4 or 5 pieces,
- 1 carrot, cut in thirds
- 2-3 cherry tomatoes
- 1 bay leaf
Stir the vegetables around and let the liquid come up to a boil.
Reduce the heat and simmer the mixture gently for 10 minutes.
Season sea bass fillets with salt and pepper and place into the liquid, skin side up.
Cover the skillet and poach the fish for six to eight minutes, until the fillets are cooked through. The flesh should flake off easily.
Remove the fillets from the pan and serve them with rice and side vegetables.
Pasta e Fagioli (Pasta and Beans)
Ingredients
- 5 cups low sodium chicken broth or water
- 1½ cups dried white beans: cannellini
- 1 onion, chopped
- 2 cups Pomi brand chopped Italian tomatoes
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 3 bay leaves
- ½ cup small macaroni (ditalini), uncooked
- Salt and pepper, to taste
- Dash crushed red pepper flakes
- ½ cup Parmesan cheese, grated, for garnish
- Basil leaves, optional
Directions
Place water and beans in a saucepan. Bring to a boil over high heat for 3 minutes and remove from the heat. Cover and set aside for 1 hour.
Add the onion, tomatoes, celery, carrots, garlic and bay leaves. Mix well and bring to a boil over high heat.
Reduce to simmer, cover, and cook until beans are tender (about 1½ hours). Stir frequently. Add macaroni and mix well. Cover and continue simmering until macaroni is tender (about 12 minutes).
Remove bay leaves before serving. Garnish with fresh basil, if desired. Serve with Parmesan cheese and crusty Italian bread.
Italian Style Pot Roast
I usually make this the day before serving. The flavor improves greatly sitting overnight in the refrigerator. Just heat up the next day and serve.
Ingredients
- 3 to 4 pounds beef pot roast (rump or chuck)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Olive oil
- 1 large carrot, diced (about 1 cup)
- 1 large celery stalk, diced (about 1 cup)
- 1 medium red onion, diced (about 1 1/2 cups)
- 2 garlic cloves, finely minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 bay leaves
- 3 cups medium-bodied Italian red wine
- 1 26-ounce container Pomi brand chopped Italian tomatoes
Directions
Trim the fat from the meat and pat dry with paper towels. Season generously with the salt and pepper. Heat a tablespoon or two of oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is browned on all sides, 10-12 minutes. Transfer the meat to a platter.
Reduce the heat to medium. Add the carrot, celery and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic and parsley and stir about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat in the sauce.
Raise the heat to high, adding the remaining wine, the bay leaves, the tomatoes and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the roast sit in its juices for an hour.
Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
Cut the meat into thick slices (it will probably fall apart) and place on a warm serving platter. Spoon the sauce over the meat and serve with pasta.
Penne with Chick Peas, Leeks and Artichoke Sauce
Ingredients
- 1 lb whole grain penne pasta
- 3 tablespoons extra virgin olive oil
- 2 leeks cut in thin rounds
- 1 can (19 oz) chickpeas, drained and rinsed
- 1 package frozen artichokes hearts, defrosted
- 1 clove garlic, minced
- Salt and black pepper
- 1 bay leaf
- 1 tablespoon Italian Parsley thinly sliced
Directions
Bring a large pot of water to a boil.
Meanwhile cook the garlic over low heat in 1 tablespoon of olive oil in a large skillet. Add the artichokes, season with salt and pepper and saute for two minutes.
Remove 1 ½ cups of boiling water from the pasta pot and add to the artichoke mixture. Reboil. Remove from heat and allow to rest for 5 minutes.
Process in the blender or use an immersion hand blender until smooth and set aside.
In the same skillet, gently heat remaining olive oil with leeks and bay leaf and season with salt and pepper. Add the chickpeas and cook for three minutes.
Cook pasta two minutes under the required cooking time on the package directions, reserving 1/2 cup of the pasta cooking liquid.
Add penne and the reserved pasta water to the chickpeas. Be sure to remove the bay leaf. Stir in the artichoke sauce and heat until warmed. Garnish with fresh Italian parsley before serving.
Sweet and Sour Cipollini Onions
Adapted from a recipe from Italian chef, Fabio Trabocchi. Cipollini are small Italian onions readily available in the supermarket.
This dish makes a great side dish for roasted pork.
Ingredients
- 1/3 cup brown sugar
- 1 tablespoon water
- 4 tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 1 1/2 pounds cipollini onions, peeled
- Strips of zest from 1 lemon
- 4 fresh bay leaves
- 3 cups low sodium chicken broth
- Salt and freshly ground pepper
Directions
In a large saucepan, dissolve the sugar in the water. Cook over moderate heat for 5 minutes. Take the pot off the heat and add the butter and the 1/2 cup of the balsamic vinegar. Return the saucepan to the heat and cook until the butter is melted.
Add the onions, lemon zest, bay leaves and chicken stock to the saucepan and bring to a boil. Season with salt and pepper and simmer over moderately low heat until the onions are very tender and glazed and the liquid is syrupy, about 1 1/2 hours. Stir in the remaining 2 tablespoons of balsamic vinegar and season with salt and pepper.
Prune and Olive Chicken
Ingredients
- 3 cloves garlic, minced
- 1/3 cup pitted prunes, halved
- 8 small pimento stuffed green olives
- 2 tablespoons capers
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1 (3 pound) whole chicken, cut into 8- 10 pieces, skin removed
- 1/4 cup packed brown sugar
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley, for garnish
Directions
In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10×15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
When ready to cook, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
Bake for 1 hour, spooning juices over chicken several times, as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
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