Healthy Mediterranean Cooking at Home

Category Archives: Pumpkin

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Just because you’re trying to eat healthy doesn’t mean you can’t have dessert. You just have to choose carefully. High fat ingredients contain saturated fat and they can cause higher cholesterol levels in the body. Desserts and sweets don’t have the nutritional value that other foods do, but if you stick with healthier recipes and less-frequent, reasonable portions, desserts can fit into your healthy eating plan. Make fruit a part of your dessert menu as much as possible, whether it is the dessert itself or is part of a recipe. Although fruit is high in carbohydrates, it’s also filled with vitamins, minerals and fiber. If you crave something more, try adding fruit to sugar-free gelatin or mixing up a quick fruit salad. You will be amazed at how delicious these healthy dessert recipes taste.

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Almond Brown Rice Pudding

Serves 6

Ingredients

  • 1/2 cup pitted dates
  • 1 cup uncooked brown rice
  • 4 cups unsweetened vanilla almond milk
  • 1/2 cup raisins
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup toasted, chopped slivered almonds

Directions

Place dates in a bowl and pour 1/2 cup boiling water over them. Let soak 15 minutes, then transfer dates and water to a blender and puree until smooth to make a date syrup.

Bring rice and almond milk to a boil in a medium saucepan. Reduce heat to medium-low and simmer until rice is cooked and has absorbed most of the almond milk, stirring occasionally, about 45 minutes.

Stir date syrup, raisins, vanilla extract, almond extract, cinnamon and almonds into the cooked rice and serve warm or cold.

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Pumpkin-Peanut Butter Cookies

Makes 3 1/2 dozen cookies

Ingredients

  • 1 cup unsalted dry roasted peanuts
  • 1/2 cup rolled oats
  • 1/2 cup unsweetened cocoa powder
  • Pinch of fine sea salt
  • 3/4 cup pumpkin purée (not pumpkin pie mix)
  • 1/2 cup natural creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 1 cup finely chopped pitted dates (6 ounces whole dates)

Directions

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Combine peanuts and oats in the bowl of a food processor. Pulse about 25 times to create a coarse meal. Add cocoa and salt and pulse a few more times to combine.

Put pumpkin purée and peanut butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the peanut butter and pumpkin are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.

Add vanilla and dates and mix until combined, about 1 minute. On low-speed, slowly add the dry ingredients to the peanut butter mixture. Mix until completely combined, forming a dense dough.

Scoop up tablespoons of dough and roll them into balls. Arrange on the prepared baking sheets about 1 inch apart. Press down on the balls with the back of a fork first in one direction and then in the other to form a checkerboard design on each cookie.

Bake until the cookies are firm and dried, about 12 minutes. Cool cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Place cooled cookies in an airtight container and store at room temperature up to 4 days or refrigerate up to 1 week.

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Carrot-Almond Cake

Serves 12

Ingredients:

  • 1/2 cup vegetable oil, divided, plus more for the pan
  • 3 cups grated carrots, divided
  • 1 3/4 cups almond flour, divided
  • 1 1/4 cups all-purpose flour, divided
  • 1 cup light brown sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup light sour cream
  • 1 teaspoon pure vanilla extract
  • 3 eggs

Directions

Preheat the oven to 350°F. Oil an 8 x 8-inch baking pan and line the bottom with parchment paper.

In a medium bowl, make the crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil; set aside.

In a large bowl, whisk together remaining 1 1/2 cups almond flour and the 1 cup all-purpose flour, baking powder, baking soda and salt.

In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil. Add flour mixture to the large bowl and whisk again until incorporated; fold in the remaining 2 cups carrots.

Transfer to the prepared pan and scatter crumb topping over the top. Bake until the cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.

Set aside to let cool until warm, then remove from the pan and transfer to a plate, discarding the parchment paper. Cut into squares or wedges and serve.

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Sweet Potato Apple Pie

Serves 8

Ingredients

  • 1 1/2 pounds sweet potatoes (about 2 medium)
  • 1 (9 to 9 1/2-inch) unbaked pie shell
  • 3/4 cup milk
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 3 eggs, lightly beaten
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 Granny Smith apple, peeled, cored and cut into thin slices

Directions

Preheat the oven to 400°F. Prick sweet potatoes with a fork and place them on a rimmed baking sheet lined with parchment paper. Bake about 1 hour or until very tender. Remove from the oven and let cool.

Line pastry shell with parchment paper or foil and fill with pie weights or dried beans. Bake on the lower rack of the oven about 15 minutes or until just starting to set. Remove the weights and continue to bake 10 to 12 minutes or until lightly golden. Cool on a wire rack 10 minutes.

Reduce the oven temperature to 350°F.

Meanwhile, peel sweet potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Transfer 1 1/4 cups purée to a large bowl. Add milk, sugar, flour, eggs, cinnamon, ginger, nutmeg and salt and whisk until combined and smooth.

Layer apple slices in concentric circles in the bottom of the cooled crust. Pour sweet potato filling into the crust over the apples. Bake about 50 minutes or until just set in the center of the pie.

Let cool to room temperature on a wire rack. Serve or chill in the refrigerator until ready to serve.

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Pear Crumble

6 servings

Ingredients

  • 1/2 cup regular rolled oats
  • 2 tablespoons whole wheat pastry flour
  • 3 tablespoons packed brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter, cut into small pieces
  • 3 medium pears, cored and cut into thin wedges
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • Frozen vanilla yogurt

Directions

Preheat the oven to 350 degrees F.

In a medium bowl combine oats, flour, 2 tablespoons brown sugar and cinnamon. Mix with a fork until combined. Add the butter and work it in with your fingers, a fork or a pastry blender until the mixture begins to form clumps.

In a large bowl toss the pears with the water, lemon juice and remaining 1 tablespoon brown sugar. Transfer pear mixture to a 9-inch pie plate. Sprinkle the oat mixture evenly over the pears.

Bake for 40 to 45 minutes or until the topping is golden and the pears are tender. If desired, serve warm with frozen yogurt.

Tip
To make individual servings, prepare as above, except divide the pear mixture among six 6-ounce custard cups or ramekins. Sprinkle with oat mixture and bake about 35 minutes or until the pears are tender. Serve as above.


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The Province of Rovigo is located in the Veneto region in the northwestern section of Italy. Rovigo lies in the southern part of the region in the Po Valley and is crossed by two major rivers: the Po and the Adige. It is a land where a dense network of canals, drainage units, reclaimed lands and plantations coexist with nature. A quiet world, where silence is only interrupted by the sound of birds and the flow of the Po River.

The Medieval influence can be seen in the towers that look over the cities in the province, such as the tower in via Pighin and the two leaning towers: Donà – one of the highest Italian towers – and the Mozza tower. The Cathedral dedicated to St. Stephen preserves many sculptures and paintings. The National Archaeological Museum contains Etruscan and Roman artifacts.

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True to Italian tradition, many feasts and festivals are held throughout the Province of Rovigo, celebrating age-old customs that still flourish today. Strawberries, wheat and polenta are just some of the foodstuffs that are featured in these festivals in addition to the traditional Christmas and Easter celebrations. The Sagra degli Aquiloni (Kite Festival) is an event dedicated to children with prizes for the most beautiful and the highest-flying kite. The carnival celebration in Fratta Polesine might be one of the most beautiful events. The parade of carnival floats, games and events among the monuments of the old town on the last Sunday of carnival is very popular, as is the carnival cuisine.

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Many crops grow well in the fertile Po Basin. Beans, radicchio, asparagus, pumpkins, squash, corn, celery, artichokes and cherries. All lend themselves perfectly to the region’s cooking. Excellent honey is produced here. Wine culture is strong in the region, with many types of whites and reds being produced here. Wine and grappa making are  favorite hobbies because of the excellent quality of the region’s grapes. There are a great variety of excellent local wines, such as Refosco ai Merlot, Cabernet Sauvignon, Lambrusco and Raboso. White wines include Malvasia, Sauvignon, Riesling and Trebbiano.

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Rice production has been honed to a fine art in the region, with countless creamy risotto recipes giving testament to the fact that rice is important. Cattle farming and the dairy industry are highly prized in this area (butter is often used instead of olive oil in cooking) and cheeses find their way into many dishes.

The typical cuisine of the region is based on local products that, of course, would include rice. Along the coastline, fish and shellfish are favorite additions and typical foods include platters of steamed shellfish, pasta with cannucce (mantis shrimp) and gnocchi with baby mullet and fried local fish. Risotto (cooked with eel, mullet and bass), rice in a fish broth, guinea fowl “in tecia” (cooked in an earthenware pot) or the fòlaga (bald coot stewed with beans) are all popular dishes.

A well-known appetizer is “sarde in saor” (sardines in sweet and sour sauce). Another great food tradition in the region is cicchetti, small snacks or side dishes that are usually eaten with a small glass of wine at the popular wine bars. These snacks are often tiny sandwiches, plates of olives or other vegetables, halved hard-boiled eggs, small servings of a combination of one or more of seafood, meat and vegetable ingredients laid on top of a slice of bread or polenta and very small servings of typical full-course plates. Like Spanish tapas, one can also make a meal of cicchetti by ordering multiple plates.

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Once you go inland, away from the sea, the food of the hill and mountain towns becomes more hearty, with polenta, gnocchi, horsemeat and wildfowl, particularly duck, are the featured ingredients for main dishes. Bigoli are a rough, thick homemade spaghetti, usually made from wheat flour, that are laboriously extruded through a special tool used only for that purpose. Radicchio is popular with varieties all named after cities they are grown in or near: Treviso, Verona, etc.

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Sweet and Sour Sardines (Sarde in Saor)

Ingredients

  • 12 fresh sardines, cleaned
  • 60 ml (1/4 cup) extra virgin olive oil
  • 1 onion, thinly sliced
  • 125 ml (1/2 cup) dry white wine
  • 125 ml (1/2 cup) white wine vinegar
  • 1 pinch of ground cinnamon
  • 50 g (1/3 cup) raisins
  • 2 thyme sprigs
  • Toasted pine nuts and lemon wedges, to serve

Directions

Brush sardines with 1 tablespoon of olive oil and season with salt and pepper. Heat a large grill pan or frying pan over medium heat and cook the sardines, turning once, for 8 minutes or until just cooked. Set aside.

Heat 2 tablespoons of oil in a clean frying pan over medium heat. Add onion and cook, stirring, for 10 minutes or until softened. Add wine and vinegar and simmer for 2 minutes or until slightly reduced, then add cinnamon, raisins and thyme. Simmer for a further 2 minutes, then remove from the heat. Pour onion mixture over the sardines, then cool completely. Drizzle with remaining oil and scatter the pine nuts on top. Serve with lemon.

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Crostini with Radicchio 

20 crostini

Ingredients

  • 7-8 oz (200 g) radicchio leaves
  • 1 onion, finely chopped
  • 3 tablespoons olive oil
  • 1 2/3 fluid oz (50 ml) red wine
  • Salt
  • Pepper
  • Parsley, finely chopped
  • 1 ½ oz Grated Parmesan cheese, grated
  • 20 baguette slices

Directions

Cut the radicchio into thin strips. Sauté the onion and the radicchio in hot oil and deglaze the pan with the red wine.

Add salt and pepper and stir, making sure that the liquid doesn’t boil away completely. Mix the parsley into the dish and spread the mixture on the baguette slices.

Bake the baguettes in a preheated oven at 425 degrees F (220°C) for about 6 minutes, sprinkle them with cheese and serve.

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Supa da ajo (Garlic soup)

Ingredients for 4 people:

  • 4 thin slices of stale bread, cut into small cubes
  • 6 cloves of garlic
  • 2 tablespoons of extra virgin olive oil
  • 2 cups of hot chicken stock
  • 2 eggs
  • Salt
  • Chopped parsley, for garnish

Directions

Crush the garlic cloves.

Pour the oil into a large saucepan.

Add the garlic and cook for 5 minutes on very low heat.

Remove the garlic.

Add the bread cubes. Stir.

Pour in the hot chicken stock.

Season with salt.

Let it simmer for 30 minutes.

Crack the eggs into a bowl and whisk them.

Pour them slowly into the hot soup.

Cook for 3 minutes stirring continuously.

Serve garnished with parsley.

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Italian Pumpkin Gnocchi

Ingredients

For the gnocchi:

  • 1 ½ lbs (700 g) pumpkin
  • 8 tablespoons breadcrumbs
  • 1 egg
  • 3 ½ oz (100 g) flour, plus extra for the forming the gnocchi
  • 1 ¾ oz (50 g) grated Grana Padano cheese
  • Salt & pepper

For the sauce:

  • 3 oz (80 g)  butter
  • Sage leaves
  • 1 ¾ oz (50 g) grated Grana Padano cheese

Directions

To cook the pumpkin.

There are two ways:

  1. Cut the pumpkin into pieces, leaving the skin on, and put it in the oven (350ºF/180°C) for 30 minutes. Then peel it and mash the pulp.
  2. Peel the skin, cut the pumpkin into pieces and put it in the microwave with a couple of tablespoons of water and microwave on high for 15 minutes.Cool to room temperature.

Mix the pumpkin with breadcrumbs, egg and salt. Add the flour gradually until a soft dough forms.

Flour the counter or a pastry board and form the dough into 1 inch thick long ropes. Cut each rope into 1 inch pieces and gently press each with the prongs of a fork on two sides.

Put the prepared gnocchi on a floured cutting board or baking sheet. When all the gnocchi are formed, you can cook them.

Cut the butter and sage into small pieces and place them on a baking sheet. Heat the oven to 350 degrees F., then turn it off.  Place the baking sheet with the butter in the oven.

Boil a large pot of salted water and add the gnocchi, a dozen at a time. As soon as they rise to the surface, scoop them out with a skimmer and place them on the baking sheet in the oven.

As the gnocchi are cooked add them to the baking sheet.

When all the gnocchi are cooked, place them in a serving bowl with a generous amount of grated Grana Padano cheese.

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What flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, maple, cinnamon, caramel and pumpkin. Here are a few recipes to peak your fall taste buds.

Maple

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Maple Mascarpone Cheesecake

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16 servings

Ingredients

  • 1 ½ cups walnut pieces, plus extra for the topping
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted
  • Two 8 ounce packages cream cheese, softened
  • One 3 ounce package cream cheese, softened
  • 8 ounces mascarpone cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon maple flavoring
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a food processor or blender combine the 1 1/2 cups walnut pieces and the 1/4 cup granulated sugar; cover and pulse or blend with several on/off turns until fine crumbs form. Add the 1/4 cup melted butter; pulse or blend to mix. Press crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned on the edges. Cool in pan on a wire rack.

Meanwhile, in a large bowl combine cream cheese, mascarpone cheese, the 1/3 cup granulated sugar, and the brown sugar. Beat with an electric mixer on medium-high speed about 5 minutes or until very light and fluffy. Scrape down sides of bowl; beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla, the maple flavoring, and the 1/4 teaspoon salt; mix well.

Pour cheese mixture into cooled crust. Bake in the 350 degrees F oven for 25 to 30 minutes or until cheesecake is puffy around the edges but wiggles slightly when gently shaken. Cool in pan on a wire rack for 20 minutes.

In a small bowl combine yogurt, maple syrup, the 1/2 teaspoon vanilla, and the 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake in the 350 degrees F oven for 10 minutes more. Remove cheesecake from oven; while hot, run a thin knife around the edges. Cool in pan on a wire rack. Chill for at least 8 hours or up to 5 days before serving.

To serve, loosen cheesecake from sides of pan; remove sides of pan. If desired, garnish cheesecake with candied walnuts.

Apple Cider

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Apple Cider Sweet Potatoes

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Serves 4-6

Ingredients:

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 tsp fresh-ground black pepper
  • 1 cup apple cider
  • Parsley for garnish

Directions

Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes) Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter has melted. Garnish with parsley.

Cinnamon

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Apple-Cinnamon Custard Pie

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8 servings

Ingredients

  • Pastry for a Single-Crust Pie, recipe below
  • 2 tablespoons butter
  • 1/3 cup sugar
  • 2 tart apples, such as Granny Smith, peeled and cut into 1/2-inch slices
  • 1 cup whipping (heavy) cream
  • 3/4 cup whole milk
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon, plus extra for the topping
  • 1/8 teaspoon salt

Directions

Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling-pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of pie plate. Crimp edge high. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 350 degrees F.

Meanwhile, in a large skillet melt butter over medium heat. Sprinkle with 1/3 cup sugar. Cook and stir until sugar starts to melt and turn golden. Stir in apples. Cook for 10 to 12 minutes or until apples are tender and liquid is mostly evaporated, stirring occasionally. Cool slightly.

In a small heavy saucepan heat whipping cream and milk over medium-low heat just until bubbly. Remove from heat.

In a medium bowl combine eggs, 1/2 cup sugar, vanilla, cinnamon and salt. Gradually stir in hot cream mixture until combined.

Place pastry shell on oven rack. Spoon apple mixture into pastry shell. Carefully pour egg mixture over apple mixture. Sprinkle with cinnamon. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack about 1 hour to serve warm, or cool completely. Cover and chill within 2 hours.

Pastry for a Single-Crust Pie

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, cut up, or shortening
  • 1/4 cup cold water

Directions

In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

Caramel

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Caramel Pots de Creme

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8 servings

Ingredients

  • 1 ¼ cups sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 ½ cups whipping (heavy) cream
  • 1/2 cup whole milk
  • 6 egg yolks

Directions

Preheat oven to 325 degrees F. Place eight 4-ounce pots de creme pots, ramekins, or 6-ounce custard cups in a large roasting pan; set aside.

In a medium saucepan combine sugar, the water, and 1/4 teaspoon salt. Cook and stir over low heat until sugar is dissolved. Using a soft pastry brush dipped in water, brush down any sugar crystals on sides of pan. Bring mixture to boiling over medium-high heat. Boil gently, without stirring, for 8 to 10 minutes or until mixture turns an amber color. Remove from heat.

Whisking constantly, carefully add whipping cream and milk to sugar mixture in a slow stream (mixture will steam and sugar will harden). Return to heat. Cook and whisk about 2 minutes more or until sugar is dissolved.

In a large bowl whisk egg yolks until light and foamy. Slowly whisk cream mixture into beaten egg yolks. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup with a pouring spout. Divide mixture among pots de creme pots.

Add enough hot water to the roasting pan to come halfway up sides of pots de creme pots. Carefully place pan on oven rack. Bake about 40 minutes or until edges of custards are set but centers jiggle slightly when shaken. Transfer pots de creme pots to wire racks; cool for 30 minutes. Cover and chill for 4 hours.

Pumpkin

Large pumpkin on a white back ground

Pumpkin Butter

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Ingredients

  • 4 cups Pumpkin Puree, recipe below
  • 1 ¼ cups pure maple syrup
  • 1/2 cup apple juice
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Directions

In 5-quart Dutch oven combine all ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Pumpkin Puree

Ingredients

  • 2 ½ pounds sugar pie pumpkins

Directions

Preheat oven to 375 degrees F. Cut pumpkins into 5 x 5 inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Transfer puree to airtight storage containers. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.


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Just because summer is over and the season for berries, peaches and melons has passed, it doesn’t mean you can’t enjoy fruit desserts. Fall brings us apples, plums, pears, figs, grapes and pumpkins. No matter which fruit you pick up at the market, there are so many delicious desserts that you can make. A warm apple pie, a sweet plum tart or a delicious pear crisp are all terrific to enjoy on a cool fall night.

Apple Bars

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Makes 20 bars

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 ¼ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 medium Granny Smith apples, peeled and chopped (3 cups)
  • 1 cup chopped pecans or walnuts, toasted or cinnamon chips
  • Whipped cream or frozen yogurt (optional)

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.

In a very large bowl combine flour, sugar, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.

In a medium bowl combine eggs, oil, and vanilla. Stir in apples and nuts. Add egg mixture in the well in flour mixture, stirring just until moistened (batter will be thick). Spread batter evenly in the prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely. If desired, top each serving with whipped cream or frozen yogurt

Plum Galettes

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8 servings

Ingredients

  • 2 ounces light cream cheese
  • 1 egg yolk
  • 2 tablespoons low-sugar orange marmalade
  • 1/2 teaspoon ground ginger
  • 1 recipe Galette Pastry, recipe below
  • 4 medium plums, pitted and cut into 1/4-inch-thick slices
  • 2 tablespoons almonds or walnuts, chopped
  • Milk, for brushing the pastry
  • 4 teaspoons honey

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.

In a medium bowl beat cream cheese with an electric mixer on medium to high-speed. Beat in egg yolk, orange marmalade and ginger.

Prepare pastry:

Divide the pastry dough into four portions. On a lightly floured surface, roll each dough portion into a 7-inch circle. Spread each portion with one-fourth of the cream cheese mixture, leaving a 1-inch border. Top with plum slices and almonds. Fold border up over the filling, pleating pastry as necessary to fit.

Place galettes on prepared baking sheet. Brush tops and sides of the crust with milk.

Bake about 30 minutes or until the crust is golden brown. Serve warm. Cut each in half and drizzle with honey.

Galette Pastry

Ingredients

  • 4 tablespoons butter, divided
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cold water

Directions

In a small saucepan heat and stir 2 tablespoons of the butter over medium heat until light brown; set aside to cool slightly.

In a medium bowl stir together all-purpose flour, sugar and salt. Using a pastry blender, cut in the 2 remaining tablespoons of butter and the browned butter until the mixture resembles crumbs.

Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork. Push moistened dough to the side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (2 to 3 tablespoons total). Form dough into a ball.

Pumpkin  Cream Cheese Cupcakes

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24 cupcakes

Ingredients

Cake Batter

  • 4 large eggs
  • 1 can (15 oz.) pumpkin puree, not pie mix
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Filling

  • 1 package (8 oz.) light cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg

Directions

Preheat oven to 350° F. Place paper liners in 24 muffin cups.

For the filling:

In a medium bowl, beat cream cheese and sugar until smooth.

Add the egg and beat on low just until combined.

For the cupcakes:

In a large bowl, beat the pumpkin, sugar, oil and the 4 eggs until well blended.

In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into the pumpkin mixture until blended.

Fill the muffin cups one-third full with batter.

Drop a tablespoonful of filling into the center of each cupcake and then cover with the remaining batter.

Bake at 350°F for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.

Cool for 10 minutes before removing from the pans to wire racks to cool completely.

Store cupcakes in the refrigerator.

Pear Crisp

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6 servings

Ingredients

  • 5 cups thinly sliced pears
  • 2 tablespoons granulated sugar

Topping

  • 1/2 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • 1/4 cup chopped nuts

Directions

Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray. Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.

For the topping:

In a medium bowl stir together the oats, brown sugar, flour and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts.

Sprinkle topping evenly over the fruit.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden. If desired, serve warm with frozen yogurt.

Grape Cake with Wine Sauce

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup fine grind, yellow cornmeal, plus extra for dusting the pan
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 cups red and green seedless grapes

Wine Sauce

  • 4 cups fruity white wine, such as Riesling

Directions

Preheat oven to 350° F. Spray a 9-inch round baking pan with cooking spray and dust with the extra cornmeal. Shake the pan to evenly coat all sides and the bottom and tap out the excess.

Stir together the flour, cornmeal, baking powder and salt in a mixing bowl. Set aside.

Place eggs and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 3-5 minutes. Turn mixer to low-speed and slowly add in the olive oil.

Beat in the milk, vanilla extract and orange zest until well incorporated, about 1 minute.

Slowly incorporate the flour mixture into the wet mixture, a half cup at a time, while mixing on low-speed until all the dry ingredients are incorporated.

Using a spatula, transfer the batter to the prepared baking pan. Disperse the grapes evenly over the top of the batter.

Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean and the cake is golden brown.

Remove the pan from oven and place it on a wire rack to cool for 5–10 minutes. Turn pan over and remove the cake. Let the cake cool completely, grape side up, on the wire rack.

Place the wine in a heavy saucepan over medium-high heat. Bring to a boil, reduce heat to medium low and allow the wine to simmer until it has reduced by half, about 15-20 minutes.

Remove from the heat and keep warm until ready to serve.

To serve, slice the cake and drizzle the wine reduction over the cake.


pumpkincover

Pumpkins haven’t always been popular. In fact, pumpkins were hardly eaten by people for a considerable part of the 19th century. Now, we have pumpkin flavored yogurt, coffee, candies, muffins and more. While the round orange pumpkin is the most recognizable pumpkin, pumpkins come in many different shapes, sizes, and colors. Pumpkins are native to Mexico, but are grown on every continent except Antarctica. Americans love pumpkin, but so do the people on the other 6 continents who choose to grow them. America’s love is usually concentrated around Halloween and Thanksgiving.

Today, more pumpkins are grown in Italy than in America. In all of Italy’s diverse 20 regions, it is the people of Veneto, who give the pumpkin its highest esteem. The pumpkin — marina di Chioggia, also known as sea pumpkin, after its native town in the lagoon, is the most popular. The pumpkin’s bland and compact flesh make them an ideal canvas for the savory and sweet creations of Italians cooking, such as pumpkin risotto, pumpkin tortelli, cappelletti and gnocchi.

Italian Pumpkin

Italian Pumpkin

Smaller is Better

Choose sugar pie pumpkins or other flavorful varieties. Small and sweet with dark orange-colored flesh, they’re perfect for pies, soups, muffins, and breads.

A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

Field pumpkins, which are bred for jack-o’-lanterns, tend to be too large and stringy for baking.

Choose A Cooking Method

There are three ways to transform an uncooked pumpkin into the puree used in baking:

Baking Method

Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
In a shallow baking dish, place the two halves face down and cover with foil.
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
For silky smooth custards or soups, press the pumpkin puree through a sieve.

Boiling Method

Cut the pumpkin in half, discarding the stringy insides.
Peel the pumpkin and cut it into chunks.
Place in a saucepan and cover with water.
Bring to a boil and cook until the pumpkin chunks are tender.
Let the chunks cool, then puree the flesh in a food processor or mash it with a potato masher or food mill.

Microwave Method

Cut the pumpkin in half, discarding the stringy insides.
Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, so you can enjoy fall pumpkins for months to come.

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Pumpkin and Leek Risotto

Ingredients

  • 6 cups chicken or vegetable stock
  • 4 tablespoons butter, divided
  • 1 leek
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 1/2 cups pumpkin, peeled and diced
  • Salt and freshly cracked black pepper
  • 1/2 cup grated Parmesan, plus additional for serving

Directions

Cook the pumpkin:

Preheat oven to 400 degrees F (200 degrees C).

Toss the pumpkin with a tablespoon of olive oil and one, small minced garlic clove  in a large bowl. Season with salt and black pepper. Arrange the pumpkin in a single layer on a baking sheet.

Roast until tender and lightly browned, 25 to 30 minutes.

Wash the leek well and dice the white and light green parts.

In a saucepan, bring 6 cups stock to a simmer.

Melt 2 tablespoons butter in a large saucepan over medium heat and add the diced eek. Stir for 4-5 minutes or until soft. Reduce heat to low. Add 2 cups Arborio rice and stir to coat in the butter.

Add 1/2 cup dry white wine and cook, stirring, until liquid is absorbed. Add stock, a ladleful at a time, stirring after each addition until all liquid is absorbed.

When rice is almost cooked, add the pumpkin. Continue cooking,.until the pumpkin is hot and the rice is tender.

Season with salt and freshly cracked black pepper, then stir in 1/2 cup grated Parmesan and the remaining 2 tablespoons butter. Serve topped with extra Parmesan cheese.

pumpkin2

Pumpkin Gnocchi

3-4 servings

Ingredients

  • 1 cup whole milk ricotta cheese
  • 1 cup pumpkin purée (not pie filling)
  • 2 large egg yolks
  • 2 teaspoons kosher salt (plus more as needed)
  • 2 teaspoons dark brown sugar (packed)
  • 1/4 teaspoon freshly grated nutmeg
  • Ground white pepper
  • 11/2 cups all-purpose flour (plus more as needed)
  • 6 tablespoons unsalted butter
  • 2 teaspoons fresh sage leaves, finely chopped
  • Ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup hazelnuts,toasted and coarsely chopped (optional)

Directions

Line a baking sheet with parchment paper and lightly dust it with flour; set aside.

Bring a large pot of generously salted water to a boil over high heat. (Do not heat the water if you plan to freeze the gnocchi.)

Drain the ricotta in a fine-mesh strainer over a large bowl for a few minutes. Place in a mixing bowl and add the pumpkin, egg yolks, salt, brown sugar, nutmeg and a few pinches of white pepper. Stir to combine. Add the flour and mix until the dough just comes together. (It will be very soft and slightly sticky, but don’t overwork the dough or it will become tough and heavy.)

Generously flour the work surface and turn out the dough. Pat it into a rough rectangle and cut it into 4 equal pieces. Gently roll 1 piece into an even rope about 3/4 inch in diameter, flouring the surface as needed.

Cut the rope into 3/4-inch pieces. Lightly flour your forefinger, your thumb and the tines of a salad fork. Using your thumb, lightly press the cut side of the gnocchi into the back of the fork tines, then roll it off with your forefinger; your thumb will leave a concave impression in the gnocchi that’s handy for holding sauce.

Place the gnocchi on the prepared baking sheet. Repeat rolling and cutting the remaining 3 dough pieces.

Bring a large pot of generously salted water to a boil over high heat.

Line a second baking sheet with parchment paper and set aside.

Add a third of the gnocchi to the boiling water and cook until they float, about 2 to 3 minutes, then let them cook about 30 seconds to 1 minute more so they’re just cooked through. Remove with a slotted spoon and transfer to the second prepared baking sheet. Repeat cooking the remaining gnocchi in 2 more batches.

Set aside a large serving bowl.

Melt 3 tablespoons of the butter in a large skillet over medium-high heat until foaming. Add 1 teaspoon of the sage. a pinch of black pepper and half of the gnocchi and cook, shaking the pan often, until the gnocchi are browned, about 3 minutes. Transfer with the slotted spoon to the reserved large bowl. Repeat with the remaining butter, sage, gnocchi and more black pepper..

Gently toss the gnocchi with the Parmesan cheese and sprinkle with the hazelnuts, if using. Serve immediately.

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Penne Pasta with Pumpkin & Italian Sausage

Ingredients

  • 1 lb hot or sweet Italian Sausage
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 (14 ½-ounce) can pumpkin puree, not pie mix
  • ½ cup heavy cream
  • ½ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 pound penne pasta or any short pasta
  • Grated Parmesan cheese and sage leaves for garnish

Directions

Bring a large pot of salted water to a boil and cook the penne al dente. Drain and set aside.

In a large skillet, heat the oil and cook the sausages until well-done, 165°F as measured by a meat thermometer. Slice into ¼-inch slices and set aside.

Add the garlic and onion to the skillet and sauté 3 to 5 minutes or until the onion is tender. Add the bay leaf and wine. Cook until the wine reduces by half; about 2 minutes. Add the chicken broth and pumpkin; cook, stirring, until sauce bubbles. Add sliced sausage and reduce heat and stir in cream. Season with nutmeg, salt and black pepper. Simmer 5 to 10 minutes to thicken the sauce.

Remove the bay leaf from sauce and add the cooked pasta. Toss together over low heat 1 minute. Garnish with grated cheese and sage leaves.

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Italian Pumpkin Strata

A strata is a  brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The bread is layered with the filling in order to produce layers (strata) and baked.

Servings: 10

Ingredients

  • 1 tablespoon olive oil
  • 1 lb Italian sausage, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 lb Italian bread, cut into 1 1/2 inch cubes
  • 2 cups shredded mozzarella cheese
  • 3 cups half & half (fat-free works fine)
  • 1 (15 ounce) can pumpkin puree, not pie mix
  • 4 eggs, beaten
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a large skillet cook sausage, onion, peppers and garlic in oil until the sausage is no longer pink; drain.

Combine bread, cheese and sausage mixture in a large bowl.

Mix together the half & half, pumpkin, eggs, salt, pepper and seasonings.

Pour over the bread mixture and stir gently until bread is moistened.

Pour into a greased 13×9 inch baking dish.

Bake at 350 degrees F for 30-35 minutes or until set.

Serve warm.

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Pumpkin Tiramisu

Serves 9

Ingredients

  • 1 1/2 cups whipping cream, chilled
  • 1 1/2 cups sugar
  • 1 (8-ounce) container mascarpone cheese
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup Amaretto liqueur
  • 25 Savoiardi Ladyfingers
  • 6 ounces Amaretti cookies, crumbled

Directions:

In an electric mixer beat cream and sugar together until stiff peaks form. Fold in the mascarpone cheese, pumpkin and spices and beat until smooth.

Pour the Amaretto liqueur into a shallow bowl. Dip each ladyfinger in the liqueur before arranging them along the bottom of a 13- by 9-inch baking dish, overlapping to fit.

Spread one-third of the filling over the ladyfingers, sprinkle evenly with one-third of the Amaretti cookie crumbs and repeat with two more layers.

Smooth the top of dessert and wrap tightly in plastic and foil. Refrigerate. Best when chilled overnight.


 

 

soupcover

As the weather cools, there’s nothing better than filling, warming soups loaded with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of squash, potatoes and strips of hearty greens in a broth infused with herbs and spices. Here are a few easy, to make soup recipes, using seasonal ingredients for you to try. What is your favorite fall soup?

soup1

Autumn Chowder

Serves: 4

  • 1 tablespoon extra-virgin olive oil
  • 2 celery stalks, thinly sliced
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 3 ears corn
  • 3 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 3/4 tsp ground coriander
  • 1/4 tsp dried thyme
  • 1 1/2 cups peeled and diced sweet potato
  • 1/2 cup half-and-half
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Directions

In a large pot on medium, heat oil. Add celery, onion and bell pepper and sauté until onion is tender, about 5 minutes. Add minced garlic and sauté until fragrant, 30 seconds. Sprinkle flour over vegetables and stir until coated and thickened, about 45 seconds.

Cut corn kernels off the cobs, reserving cobs. Add corn cobs, broth, milk, coriander and thyme to the pot. Cover, reduce heat to low and cook for 15 minutes, stirring occasionally. Remove the cobs.

Add corn kernels and sweet potato. Continue to cook until sweet potato is tender, 10 to 15 minutes. Stir in half-and-half, salt and pepper and cook until heated through, about 5 minutes.

soup3

Hearty Greens and Pasta Soup

Serves 6-8

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic , chopped
  • 1 medium yellow onion , chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 plum tomatoes, cored and chopped
  • 2 carrots , chopped
  • 1 bunch Swiss chard (about 3/4 pound) , roughly chopped
  • 1/2 bunch escarole (about 1/2 pound) , stemmed and roughly chopped
  • 1/2 pound dried bow tie (farfalle) pasta
  • 1 (3-inch) Parmigiano-Reggiano rind , plus grated Parmigiano-Reggiano for garnish
  • 1/4 pound baby spinach

Directions

Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in chard, escarole, pasta and Parmigiano-Reggiano rind. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.

soup2

Creamy Pumpkin Soup

6 servings

Ingredients

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 3/4 cup chopped leeks
  • 2 cloves garlic, minced
  • 3 cups peeled and cubed pumpkin 
  • 3 cups reduced-sodium chicken broth
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves 
  • 1 cup milk
  • 1 cup water
  • 2 teaspoons honey
  • 3 tablespoons pumpkin seeds or pine nuts, toasted

Directions

Lightly coat an unheated large saucepan with nonstick cooking spray. Add olive oil; heat over medium-high heat. Add leeks and garlic; cook and stir until leeks start to brown, stirring occasionally.

Stir in pumpkin, broth, pepper and cloves. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until pumpkin is tender. Remove from heat; cool slightly.

Transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. (Or use an immersion blender directly in the saucepan.) Return all of the pureed mixture to saucepan.

Stir in the milk, water and honey; heat through, but do not boil. Serve warm garnished with toasted pumpkin seeds or pine nuts.

soup4

Brown Rice Chicken Soup

Serves 8

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion , chopped
  • 3 medium carrots , chopped
  • 2 stalks celery , chopped
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup long-grain brown rice
  • 1 whole boneless chicken breast , cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 bunch of your favorite greens (spinach, kale, Swiss chard, collards) thick stems removed and leaves thinly sliced
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Directions

In a large pot over medium-high heat, heat oil and add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.

Add broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 45-50 minutes or until rice is tender.

Remove bay leaf and stir in greens and continue cooking until wilted and tender, 3 to 5 minutes. Add parsley, salt and pepper.

soup5

Butternut Squash and Carrot Soup

6 servings

Ingredients

  • 3 cups peeled, diced butternut squash
  • 2 cups thinly sliced carrots (about 4 )
  • 1 cup thinly sliced leek or chopped onion
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon butter
  • Two 14 1/2 ounce cans reduced-sodium chicken broth
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup half-and-half or light cream
  • Sour cream

Directions

In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth and thyme. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Or use an immersion hand blender.

Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with sour cream.

 Note To My Readers

My blog, Jovina Cooks Italian, has reached a milestone. I now have 3000 followers who have the blog emailed to them on a daily basis. Thank you all for reading and commenting on my posts. I am truly appreciative.


Bologna's Piazza Maggiore

Bologna’s Piazza Maggiore

This Italian region comprises the historical areas of Emilia and Romagna. Half the territory is formed by the Apennines and the other half is a large plain, which reaches east to the Adriatic Sea. The coastline is flat and sandy with lagoons and marshy areas.

emilia2

Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest GDP per capita in Italy. Bologna, its capital, has one of Italy’s highest quality of life standards. Emilia-Romagna is also a cultural and tourist center, being the home of the University of Bologna, the oldest university in the world. Its cuisine is renowned and it is home to the automotive companies of Ferrari, Lamborghini, Maserati, Pagani, De Tomaso and Ducati.

 Lamborghini Gallardo

Lamborghini Gallardo

Popular coastal resorts such as Rimini and Riccione are located in this region. Other important cities include Parma, Ferrara, Modena, Piacenza, Ravenna, Forlì and Reggio Emilia.

emilia1

Despite being an industrial power, Emilia-Romagna is also a leading region in agriculture, with farming contributing 5.8% of the region’s agricultural products. Cereals, potatoes, corn, tomatoes and onions are the most important products, along with fruit and grapes for the production of wine (of which the best known are Emilia’s Lambrusco, Bologna’s Pignoletto, Romagna’s Sangiovese and white Albana). Cattle and hog breeding are also highly developed.

Castell’Arquato

Castell’Arquato

Tourism is increasingly important, especially along the Adriatic coastline and the art museum cities. Since 187 B.C., when the Romans built the 125-Mile Roman Road/Via Emilia, this thoroughfare has taken travelers throughout the region and connected them with the major trading centers of Venice, Genoa and central/northern Europe. This main roadway crosses the region from north-west (Piacenza) to the south-east (Adriatic coast), connecting the main cities of Parma, Reggio Emilia, Modena, Bologna and the Adriatic coast.

Emilia-Romagna gave birth to two great musicians, one of the most important composers of music, Giuseppe Verdi and Toscanini, the famous conductor. Marcella Hazan, one of the foremost authorities on Italian cuisine, was born in 1924 in the village of Cesenatico in Emilia-Romagna. She earned a doctorate in natural sciences and biology from the University of Ferrara.  Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. She moved to New York City following her marriage to Victor Hazan and published her first book, The Classic Italian Cook Book, in 1973.

 Verdi Theater in Busseto


Verdi Theater in Busseto

Cesena

Cesena

The most popular sport in Emilia-Romagna is football. Several famous clubs from Emilia-Romagna compete at a high level on the national stage: Cesena, Parma and Sassuolo. With 13 professional clubs in 2013, the region is only bettered in terms of a number of professional clubs by Lombardy. It also has 747 amateur clubs, 1,522 football pitches and 75,328 registered players. Another sport which is very popular in this region is basketball and teams from Emilia-Romagna compete in the Lega Basket Serie A. Zebre rugby club competes professionally in the Guinness Pro 12 league. The club’s home ground is located in Parma.

Take a tour of Emilia-Romagna with the video below.

The Cuisine of Emilia-Romagna

The celebrated balsamic vinegar is made in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures. Parmigiano Reggiano (Parmesan Cheese) is produced in Reggio Emilia, Parma, Modena and Bologna, while Grana Padano is produced in the rest of the region. Prosciutto di Parma is Italy’s most popular ham, especially beyond Italy where it’s widely exported. With its roots going back to 100 BC, when a salt-cured ham was mentioned in the writings of Cato, Prosciutto has a long and hallowed history in the Parma province.

Prosciutto di Parma

Prosciutto di Parma

Antipasto is optional before the first course of a traditional meal and may feature anything from greens with prosciutto and balsamic vinegar to pears with Parmigiano-Reggiano cheese and balsamic vinegar. Pasta is often the first course and Emilia-Romagna is known for its egg and filled pastas, such as tortellini, lasagna and tagliatelle. In some areas of Romagna rice is eaten, with risotto taking the place of pasta. Polenta, a cornmeal-based dish, is common both in Emilia and Romagna.

Seafood, poultry and meats comprise the second course. Although the Adriatic coast is a major fishing area (well-known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma’s prosciutto, culatello and Felino salami, Piacenza’s pancetta, coppa and salami, Bologna’s mortadella and salame rosa, Modena’s zampone, cotechino and cappello del prete and Ferrara’s salama da sugo. Reggio Emilia is famous for erbazzone, a spinach and Parmigiano Reggiano pie and Gnocco Fritto, flour strips fried in boiling oil and eaten in combination with ham or salami.

GNOCCO FRITTO WITH PARMA HAM

Gnocco Fritto with Parma Ham

From grilled asparagus with Parma ham to basil/onion mashed potatoes or roasted beets and onions, vegetables play a major role in Emilia-Romagna side dishes. Residents boil, sauté, braise, bake or grill radicchio and other tart greens. They also serve a cornucopia of other vegetables, including sweet fennel, wild mushrooms, zucchini, cauliflower, beets, tomatoes, potatoes, peppers, onions, chard, sweet squashes, cabbage, eggplant, green beans and asparagus.

Sweet pastas may be a dessert or a side dish. Rich tortes, almond and apple cream tarts, sweet ravioli with winter fruit and strawberries & red wine often find their way to the table. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and panpepato (Christmas cake made with pepper, chocolate, spices, and almonds).

Barrels of Traditional Balsamic Vinegar

Barrels of traditional Balsamic Vinegar

Some differences do exist in the cuisines of Emilia and Romagna. Located between Florence and Venice and south of Milan, Emilia has lush plains, gentle hills and a cuisine that demonstrates more Northern Italian influences and capitalizes on the region’s ample supply of butter, cream and meat that is usually poached or braised. The Romagna area includes the Adriatic coast, part of the Ferrara province and the rugged mountain ranges. Food preferences follow those found in central Italy, with olive oil used as a base for many dishes, plenty of herbs and a preference for spit roasting and griddle baking.

TRADITIONAL RECIPES OF EMILIA-ROMAGNA

emilia3

PUMPKIN RAVIOLI (CAPPELLACCI)

4 servings

FOR THE PASTA

  • 10 oz all-purpose flour
  • 3 eggs
  • Pinch of salt

FOR THE FILLING

  • 2 lbs pumpkin, baked and the flesh scooped out
  • 7 oz grated Parmigiano Reggiano cheese
  • Nutmeg to taste
  • 2 oz butter
  • Salt to taste
  • 1 egg

For the pasta:

Mix the eggs, flour and a pinch of salt until thoroughly combined.

Roll out into thin sheets on a pasta machine and cut into squares, about 2.5 inches a side.

For the filling:

Mix the baked pumpkin pulp with the egg, the grated cheese and the nutmeg.

Put the filling on half the squares of pasta and top with another square. Press the edges with a fork to seal.

Cook them in abundant salted water and season with melted butter, sage and grated cheese.

emilia9

BEEF FILLET WITH BALSAMIC VINEGAR SAUCE

4 servings

Ingredients

  • 1 ¾ lb beef fillet
  • 1 ½ ounces all-purpose flour, plus extra for coating the meat
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 cup beef broth
  • Salt to taste
  • Chopped parsley for garnish

Directions

Cut the fillet into four equal slices and flatten slightly with a meat pounder. Coat the meat in flour and shake to remove any excess. Put the fillets on a greased plate, then salt them.

Heat a large skillet and cook the fillets on both sides over very high heat, sprinkling each with some of the balsamic vinegar.

In a separate saucepan, combine the remaining vinegar, the beef broth and the flour. Heat, stirring constantly, until thickened.

When the fillets are cooked, cover them with the sauce and garnish with parsley.

emilia0

ERBAZZONE (SAVORY GREENS PIE)

This pie is often served with slices of prosciutto.

4 servings

Ingredients

  • 2 lbs spinach
  • 7 oz grated Parmigiano Reggiano cheese
  • 1 oz olive oil
  • Salt and pepper to taste
  • 1 oz pancetta, chopped fine
  • 1 ¾ oz butter
  • 3 ½ oz lard
  •  1/2 onion, about 2/3 cup
  • 1 clove of garlic
  • Box frozen puff pastry (2 sheets), defrosted overnight in the refrigerator

Directions

Preheat the oven to 350°F.

Cook the spinach in boiling salted water until tender. Drain well and chop the spinach. Squeeze well to dry.

Sauté butter, lard and onion in a skillet. Add the spinach and garlic and cook for five minutes. Cool. Then, mix with some grated Parmesan, the olive oil, pepper and salt.

Lay one sheet of pastry in a rectangular oven-dish (about the size of the pastry sheet; cut to fit, if needed). Spread the filling over the dough. Dot the top of the filling with the pancetta. Cover with the second pastry sheet. Press down lightly.

Bake at 350°F until the pastry is golden, about 30 minutes.

Serve hot or warm.

emilia01

CIAMBELLA (RING CAKE)

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Grated zest of 1/2 a medium orange
  • 1/2 cup orange juice
  • Powdered sugar

Directions

Preheat the oven to 350°F. Grease and flour a 9-inch ring mold or a springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

Pour the batter into the prepared pan and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning.

The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched and a cake tester inserted in the center comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack. Dust with powdered sugar before serving.


Thanksgiving-pies

They’re simple, they’re American and, come Thanksgiving, everybody saves room for them. The recipes below for apple, pumpkin and pecan pie have been a tradition in my family for many, many years. It would not be Thanksgiving without them. I share these recipes with you and you can make them even if you do not celebrate Thanksgiving in your country.

Pie Crust for Apple and Pecan Pies

You will need three pie crusts for the Apple and Pecan Pies. You can double the recipe below and freeze the extra crust for another day or make one double and half of a double for the apple and pecan pies. I use a different crust for the Pumpkin Pie because my recipe needs a larger, deeper crust.

Classic Double Pie Crust

Ingredients

  • 2 ½ cups unbleached all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/4 cup trans-free vegetable shortening, such as Spectrum
  • 10 tablespoons very cold unsalted butter
  • 10 tablespoons ice water

Directions

Whisk together the flour and salt. Add the shortening, working it in until the mixture is crumbly.

Cut the butter into small (about ½”) cubes. Add the butter to the flour mixture and work it in with your fingers, a pastry cutter or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

Add 4 tablespoons of water and toss to combine. Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

Divide the dough in half and form each half into a disk. Smooth the disks and the edges with floured hands. Wrap in plastic and chill for 30 minutes, or even overnight.

When you’re ready to make the pie, remove the crust from the refrigerator, leaving it wrapped. Allow it to warm a bit until it’s softened enough to roll, but still feels cold to the touch.

Next, measure the bottom diameter and up the sides of your pie pan. For example, if your pan is 7 inches across the bottom and 1 ½ inches up each side, that’s a total of 10 inches. This means you should roll your bottom crust to a diameter between 11 and 12 inches, which gives you enough extra pastry for crimping the edges.

Place the crust on a floured work surface and roll it to the desired width.

Place the crust in the pan by folding in quarters and placing it in the pan. Unfold the pastry and center it in the pan.

For a single-crust pie:

Fold the edges of the crust under and gently squeeze them together. Crimp, as desired. It’s good to make a tall crimped edge for a single-crust pie that is fairly liquid, such as pumpkin or custard.

For a double-crust pie:

Leave the edges of the bottom crust as is (no crimping). Once you’ve added the pie filling, roll out the top crust to the outside diameter of your pan and place it on top of the filling. Trim the excess crust with a pair of scissors; then press the two edges together.

Crimp, as desired. A simple fork crimp is fast and easy. At this point, it helps to return the pie to the refrigerator for 20 to 30 minutes; this chills the fat, which ultimately increases the crust’s flakiness. Cut a hole in the center of the crust for steam to escape or slash the pie’s top surface several times. Brush with milk and sprinkle with coarse sugar, if desired.

pies
Pecan Pie

Single Crust, recipe above. Chill in the refrigerator while you make the filling.

For the filling

  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans

Directions

Preheat the oven to 350°F.

Whisk the first 5 ingredients in a medium bowl to blend. Mix in 3/4 cup pecans.

Pour into the prepared crust. Sprinkle with remaining 1 ¼ cups of pecans. Bake the pie until set, about 1 hour 15 minutes. Transfer to a wire rack; cool.

pies2

Apple Pie

Double Crust, recipe above.

For the Filling

  • 6 cups thinly sliced peeled McIntosh apples (about 2 pounds)
  • 6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)
  • 2/3 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground allspice
  • Pinch of salt
  • 2 tablespoons all-purpose flour

Topping (optional)

  • 1 teaspoon milk
  • 1 tablespoon coarse sugar
  • 1/4 teaspoon ground cinnamon

Directions

To prepare filling:

Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice, flour and salt in a large bowl.

To assemble & bake the pie:

Position a rack in the lower third of the oven; preheat to 425°F.

Roll out half of the dough as directed in the recipe above and invert the dough into a 9 1/2-inch deep-dish pie pan. Pour the filling into the crust, mounding it higher in the center than on the sides of the pan.

Roll out the second crust and invert the dough onto the top of fruit. Tuck the top crust under the bottom crust, sealing the two together and making a rolled edge. Flute the edge with your fingers.

Combine the coarse sugar and the cinnamon in a small bowl. Brush the top crust with the milk and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

Bake the pie for 20 minutes; reduce the oven temperature to 375°F and continue baking until the crust is golden brown and the filling is bubbling, about 35 minutes more.

Let cool on a wire rack for about 1 1/2 hours before serving.

pies3

Pumpkin Pie

Pie Crust Ingredients

This recipe makes enough for a single deep dish crust.

  • 1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 1/3 cup (2 3/8 ounces) olive or vegetable oil
  • 3 to 4 tablespoons (1 1/2 to 2 ounces) water

Directions

You will need a 9 inch pie pan that’s at least 1 1/2 inches deep.

Whisk together the flour, salt, sugar and baking powder. This can be done right in the pie pan, if you like.

Whisk together the oil and water in a measuring cup; then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even.

Press the dough up the sides of the pan with your fingers and flute the top. Chill in the refrigerator while you make the filling.

Pumpkin Pie Filling Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch black pepper
  • 3 large eggs, beaten
  • 2 cups fresh cooked pumpkin
  • 1 cup half & half

Directions

In a large mixing bowl, whisk together the sugars, flour, salt and spices.

In a large measuring cup, beat together the eggs, pumpkin and half & half. Whisk into the dry ingredients.

For best flavor, cover and refrigerate the filling overnight before baking.

Preheat the oven to 400°F.

When the oven is hot, place the pie pan with the chilled crust on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell and place the baking sheet in the oven on the center rack.

Bake for 45 to 50 minutes, or until the filling is set 2 inches in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Tips

  • This recipe makes enough filling to generously fill a 9 inch pan that’s at least 1 1/2 inches deep. If your pan isn’t quite that big, you can bake any leftover filling in custard cups; they will take 25 to 30 minutes to cook.
  • Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it’s important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
  • Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices’ flavors a chance to blend.

Have a Happy Thanksgiving Everyone.


Roast-Chicken Cover

With its crispy skin and juicy meat, roasted chicken is one of the tastiest, most satisfying dishes you can make. If you’ve never roasted a chicken before, or if it’s been a while since you did, I’ll take you through the steps:

Here’s what you’ll need:

One whole chicken, about 4 to 5 pounds

A roasting pan with a rack

Kosher salt and freshly ground black pepper

Butter or olive oil for rubbing on and under the chicken skin

Carrots, celery and onion

2 cups of chicken stock or broth

1 tablespoon each of butter and flour for thickening the gravy

An instant-read thermometer for testing the temperature of the chicken

A mesh strainer, for straining the gravy

Optional: Garlic, fresh herbs and citrus fruits such as lemons or oranges

Kitchen twine for trussing

Roasting a chicken will take you about an hour and a half from start to finish, which also includes making gravy.

Basic Roast Chicken

Preheat your oven to 425°F.

Remove the neck and giblets from the chicken’s body cavity and pat the chicken dry, inside and out, with paper towels.

Rub the outside and inside of the chicken with butter or olive oil, then season with Kosher salt and freshly ground black pepper — both inside and out.

Truss (tie the legs together) the chicken securely with cooking twine. This step is optional, but it will help your roasted chicken cook more evenly.

Thick slice half an onion and quarter one single celery stalk and one single medium carrot. Scatter these veggies in the bottom of a roasting pan. They will flavor the gravy that you will make later.

Set a roasting rack over the vegetables and place the chicken (breast-side-up) on the rack.

Transfer the roasting pan to the oven. After the chicken has roasted for an hour and 15 minutes, check the temperature with an instant-read thermometer inserted into the deepest part of the thigh. The thermometer should read at least 160°F. If not, continue roasting, and check again in 15 minutes.

When the chicken is done, remove the roasting pan from the oven, carefully lift out the rack with the roasted chicken on it and transfer the chicken to a clean cutting board. Let it rest there for 20 minutes, uncovered, while you make the gravy.

Place the roasting pan with the roasted vegetables on the stove top. Remove the large pieces of vegetables. Add a tablespoon of butter and heat over medium heat until the butter melts. Add a tablespoon of flour and stir to form a paste. Pour in the 2 cups of chicken stock or broth into the pan and stir to combine. Bring to a simmer over medium heat until reduced and thickened. Some cooks like to strain the gravy to remove any bits of vegetables but I like to leave them in there.

Season the gravy to taste with Kosher salt and black pepper. Once the gravy is finished and the chicken has rested, you can carve the chicken and serve it with the homemade gravy.

Flavoring Tips:

You can stuff the chicken with fresh herbs or other aromatic items. Thyme, rosemary, sage and marjoram are great choices, but any fresh herbs will do. For flavor and aroma add a couple of lemons or oranges cut into wedges and fennel fronds. Add a few peeled cloves of garlic to the carrot-celery-onion mixture before roasting.

Here are some additional ways to roast chicken.

How-to-Roast-a-Whole-Chicken-in-the-Crockpot-Step-3

How to Roast a Whole Chicken in the Crock Pot

Serves: 4-5

Ingredients

  • 1 (4 lb) whole chicken, insides removed and patted dry
  • 1/2 tablespoon of paprika
  • 2 tablespoons all-purpose seasoning
  • 1/2 tablespoon garlic powder
  • 1 teaspoon salt

Directions

Mix together paprika, all-purpose seasoning, garlic powder and salt.

Place 4 medium-sized foil balls in the bottom of a crock pot. This will act as a stand to prevent the chicken from drying out.

Rub seasoning over the entire chicken (including the inside). Place on top of the foil balls. Cover and cook on HIGH for 4 – 4½ hours, or LOW for 6½ – 8 hours.

98d9274f-a77a-47ca-bc19-cedc8e004d16

Roast Chicken with Maple Glaze

Ingredients

  • 2 pounds sweet potatoes (about 3), peeled and cut into 1 1/2-inch pieces
  • 1 medium onion, cut into 8 wedges
  • 1/3 cup cranberries (fresh or frozen)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 1/4 teaspoons fresh-ground black pepper
  • 1 chicken (3 to 4 pounds)
  • 1 tablespoon butter, cut into small pieces
  • 6 tablespoons pure maple syrup
  • 1 teaspoon dried thyme

Directions

Heat the oven to 425°.

In a large roasting pan, mix the sweet potatoes, onion and cranberries with 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Push them to the edges of the pan, leaving a space in the center for the chicken.

Rub the cavity of the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Twist the wings behind the back and tie the legs together. Put the chicken, breast-side up, in the center of the roasting pan. Coat the chicken with the remaining tablespoon oil, sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper, and dot with the butter. Roast the chicken for 30 minutes.

In a small bowl, combine the maple syrup, thyme and the remaining 3/4 teaspoon pepper. Remove the roasting pan from the oven and stir the potatoes. Brush the chicken with about 2 tablespoons of the glaze and drizzle the potatoes with about 1/2 tablespoon of the glaze.

Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the remaining glaze 2 more times, until the chicken and potatoes are just done, about 30 minutes longer. Transfer the chicken and vegetables to a serving plate and keep in a warm spot for about 10 minutes.

Skim off the fat from the roasting pan. Pour the pan juices over the chicken and the sweet potatoes.

salsaverde chicken

Roasted Chicken with Spicy Salsa Verde

4 servings

Ingredients

  • One 4-to 5-pound chicken
  • Kosher salt
  • 1 lemon, thinly sliced and seeded
  • 2 bay leaves
  • 3 cloves garlic
  • 1 small onion, peeled
  • 1 small bunch fresh thyme
  • 2 tablespoons olive oil

Salsa Verde:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup thinly sliced fresh flat-leaf parsley
  • 2 tablespoons salt-packed capers, rinsed and chopped
  • 2 tablespoons thinly sliced fresh mint
  • 1/4 -1/2 teaspoon crushed red pepper flakes
  • 2 salt-packed anchovy fillets, rinsed and minced
  • 1 clove garlic, minced
  • Grated zest and juice of 1 lemon
  • 1 hot pepper, seeded and minced (about 1 tablespoon)
  • 1 shallot, minced
  • Kosher salt and freshly ground black pepper

Directions

Make the salsa verde:

Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, hot pepper and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving; if planning to serve after more than an hour, add the lemon juice at the last minute to keep the color vibrant. Yield: 1 1/2 cups.

Remove the chicken from the refrigerator 1 hour before cooking.

Preheat the oven to 425 degrees F.

Lift the chicken skin up and wedge 3 lemon slices and 1 bay leaf between the skin and each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with olive oil.

Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F, or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10 to 20 minutes.

Cut the chicken into 8 pieces and drizzle with the Salsa Verde.

lemon chicken

Roast Chicken with Lemon Shallot Sauce

Ingredients

  • 1 4- to 5-lb. chicken
  • 1 tablespoon kosher salt
  • 2 medium lemons
  • 2 1/2 tablespoons olive oil, divided
  • 1 1/2 teaspoons dried thyme
  • 1 pound shallots
  • 1/2 to 3/4 cup reduced-sodium or homemade chicken broth
  • 1/3 cup dry white wine

Directions

Pat the chicken dry with paper towels. Loosen skin of breast and thighs and work some salt under the skin. Rub remaining salt all over chicken and in the cavity. Chill, uncovered, at least 3 hours and up to overnight.

Preheat oven to 375°. Zest lemons. Slice 1 lemon; juice half of the other.

Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside the cavity. Rub chicken all over with 1 tablespoon olive oil and the thyme. Put lemon slices in the cavity.

Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in the rack, breast side up. Add shallots to the pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat.

Roast chicken until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.

To make the sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoon fat from pan drippings and add drippings to the blender. Add 1/2 cup broth and the wine and pulse until smooth.

Pour sauce back into the roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in the reserved lemon juice. Carve chicken, discarding lemon slices and serve with the sauce.

Roast Chicken with Butternut Squash

Roast Chicken with Pumpkin

4 servings

Ingredients

  • 1 chicken (3 to 3 1/2 pounds), quartered
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 small sugar pumpkin or butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch slices
  • 1 teaspoon dried sage
  • 3 tablespoons water

Directions

Heat the oven to 450°.

Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan.

Mix the pumpkin cubes with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, 1/4 teaspoon of pepper and the sage.  Add the pumpkin to the roasting pan.

Bake, stirring the pumpkin occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan.

Return the pan to the oven. Continue cooking until the chicken legs and the pumpkin are done, about 10 minutes longer. Remove the chicken and pumpkin from the pan.

Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken and pumpkin.


fall fruits

Most people think of summer as the time for the best produce, but autumn is the season that gives us great fruit for baking. First of all, fall is apple picking season, and that means lots of muffins, pies, cakes and tarts all filled with sweet and tart apples. Then Bartlett pears arrive, followed by Bosc and Comice pears and Anjou pears in winter. Other fall fruits would be figs and cranberries, which are healthy and delicious.

This time of year the whole world seems to go pumpkin-crazy. Pumpkin ends up in almost every recipe, whether it’s drinks, breakfast, pasta or pastries. Besides pumpkin, other winter squash such as butternut and acorn are available for sweet as well as savory recipes.

There are some spices that are associated with fall recipes. Those spices are warm, nutty, slightly spicy and slightly sweet. They include cinnamon, nutmeg, ginger, cloves, pumpkin pie spice, chai, allspice, mace, star anise, cardamom, coriander, fennel and peppercorns.

Make your own Spice Blends

To make pumpkin pie spice blend, combine 1/4 cup ground cinnamon, 2 tablespoons ground ginger, 1 tablespoon + 1 teaspoon ground nutmeg, 1 teaspoon ground allspice and 1 teaspoon ground cloves. Mix thoroughly. Keep the mixture in a tightly sealed jar in your pantry.

To make apple pie spice blend, combine 4 tablespoons ground cinnamon, 1 tablespoon ground allspice, 2 teaspoons nutmeg, 1 1/2 teaspoons ground ginger, 1/2 teaspoon cardamom and 1/4 teaspoon ground cloves. Mix all the spices together and store in an airtight container.

All these delicious, healthy fruits are in season now.

  • Apple
  • Bananas
  • Dried Fruit
  • Kiwi
  • Melon
  • Pear
  • Pineapple
  • Plum
  • Pomegranate

apple crisp

Apple and Cranberry Crisp

Ingredients

  • 8 cups thinly sliced, peeled baking apples (8 medium)
  • 1 ½ cups cranberries
  • 1/4 cup apple juice
  • 1 cup granulated sugar
  • 1 teaspoon apple pie spice or ground cinnamon

Topping

  • 1/2 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon apple pie spice or ground cinnamon
  • 3 tablespoons butter

Directions

Preheat oven to 375 degrees F.

In a 2-quart rectangular baking dish combine apples, cranberries and apple juice.

In a small bowl stir together granulated sugar and 1 teaspoon apple pie spice. Sprinkle over fruit mixture; toss gently to coat.

For the topping:

In a medium bowl stir together oats, brown sugar, flour and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Sprinkle topping over fruit mixture.

Bake for 35 to 40 minutes or until apples are tender. Serve warm.

Bread Dough

Use this recipe for the fig rolls.

Ingredients

  • 1 ½ cups warm water (105 degrees F to 115 degrees F)
  • 1 teaspoon active dry yeast
  • 2  cups bread flour
  • 3/4 cups white whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt

Directions

In a 2-quart mixing bowl stir together the warm water and yeast until yeast is dissolved. Stir in flours, sugar, oil, and salt until combined. Cover with lid or plastic wrap; let stand in a warm place for 1 hour. Stir down. Cover and chill overnight. Before baking, let dough stand, uncovered, at room temperature for 30 minutes.

fig rolls

Italian Fig Rolls

Ingredients

  • 1/3 cup finely chopped dried figs
  • 1 teaspoon snipped fresh sage
  • 1 teaspoon honey
  • 1 pound bread dough, recipe above and made the day before
  • 2 ounces Brie cheese, cut into 1/2-inch pieces
  • 1 egg white
  • 1 tablespoon water
  • Small fresh sage leaves

Directions

Line a 9x9x2-inch baking pan with foil. Grease foil; set aside.

For the filling:

In a small bowl combine figs, snipped sage and honey; set aside.

Cut dough into 12 equal portions. Shape dough portions into balls.

Working with one dough ball at a time, flatten it to a 3-inch circle. Top with a rounded teaspoon of the filling and a few pieces of the cheese. Fold dough over filling; pinch edges to seal.

Place rolls, seam side down, in the prepared baking pan. Cover and let rise until double in size (1 to 1-1/4 hours).

Preheat oven to 350 degrees F.

In a small bowl whisk together egg white and the water; brush lightly over rolls. Gently press small sage leaves onto the tops of the rolls; brush again with the egg white mixture.

Bake about 20 minutes or until golden. Cool in pan on a wire rack for 5 minutes. Serve warm.

fall desserts

Mini Cheesecakes with Pear Topping

Ingredients

Crust

  • 3/4 cup quick-cooking rolled oats
  • 1/4 cup finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted

Filling

  • 1 8 ounce package cream cheese, softened
  • 1 egg
  • 1/2 cup crumbled blue cheese (2 ounces)
  • 1/4 cup sour cream

Topping

  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons whipping cream
  • 4 cups sliced fresh pears (4 medium)
  • 1/4 teaspoon vanilla

Garnish

  • 1/4 cup broken walnuts,toasted
  • Crumbled blue cheese

Directions

Preheat oven to 375 degrees F.

Line eight 2-1/2-inch muffin cups with foil or paper baking cups or lightly coat with nonstick cooking spray; set aside.

For the crust:

In a small bowl stir together oats, 1/4 cup chopped walnuts, 1/4 cup brown sugar and 3 tablespoons melted butter. Spoon about 2 rounded tablespoons of oat mixture into each prepared muffin cup. Using the bottom of a narrow glass, press down lightly. Bake about 8 minutes or until light brown. Cool slightly on a wire rack.

Reduce oven temperature to 325 degrees F.

For the filling:

In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add egg; beat just until combined. Stir in the 1/2 cup blue cheese and the sour cream.

Spoon 1 well-rounded tablespoon of filling into each muffin cup. Bake about 20 minutes or until slightly puffed and set. Cool about 30 minutes.

Remove from muffin cups. Place on a tray, cover, and chill for 2 to 24 hours. Let stand at room temperature for 30 minutes before serving.

For the pear topping:

In a large skillet melt the 2 tablespoons butter over medium heat. Add 1/2 cup brown sugar and the cream. Cook and stir until bubbly; add pears. Cook about 5 minutes or until pears are tender, stirring occasionally. Remove from heat; stir in vanilla. Cool slightly.

To serve:

Remove foil or paper liners from cheesecakes. Place cheesecakes in eight deep dessert dishes. Spoon pear mixture around cheesecakes. Sprinkle with the 1/4 cup toasted walnuts and additional blue cheese, if desired.

donuts

Baked Pumpkin Doughnuts

12 doughnuts

Doughnuts

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour

Coating

  • 3 tablespoons cinnamon-sugar
  • 1/2 cup confectioners sugar, optional
  • 2 tablespoons REAL maple syrup, optional

donut pan

Directions

Preheat the oven to 350°F.

Lightly grease two standard doughnut pans (see photo). If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

If you’re making muffins, fill each cup about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.

If you’ve made muffins, sprinkle their tops with the cinnamon-sugar.

Optional: combine the powdered sugar with the maple syrup and drizzle the cinnamon coated donuts with the glaze.

Cool completely, and store (not wrapped tight) at room temperature for several days.

french toast

Apple French Toast Bake

Make ahead breakfast.

French Toast

  • 1 day old Italian bread, about 18″ to 20″ long (12 ounces)
  • 8 large eggs
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Topping

  • 5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; such as Macoun, Empire, Cortland or Granny Smith
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons real maple syrup
  • Pinch of salt
  • 2 tablespoons melted butter

Optional Garnish

  • Cinnamon-sugar
  • Maple syrup

Directions

Lightly butter a 9″ x 13″ baking pan or similar-sized casserole dish.

Slice the bread into 1 inch slices; you’ll need about 20 slices to fill the pan. Place the slices of bread into the pan. Be sure the entire bottom of the dish is covered with bread. You may have to cut some slices to fit.

In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.

Pour this mixture over the bread and let it soak in while you prepare the topping.

Peel and slice the apples thinly. Mix them with the remaining topping ingredients and spread them over the bread in the pan.

To bake immediately, preheat the oven to 375°F.

To bake up to 48 hours later, cover the pan, and refrigerate.

Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set.

If it’s been refrigerated, remove the cover, and bake for 60 to 70 minutes.

Remove from the oven and sprinkle with cinnamon sugar or drizzle with maple syrup.

Makes about 10 servings.



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