This classic Italian sauce is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the Lazio version. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). It is usually served with spaghetti but we like it with seafood.
Seafood in an Italian Spicy Tomato Sauce
Kosher salt and freshly ground pepper
2 fish fillets,(I used sea bass) (about 1 1/2 inches thick 4 ounces each)
4 large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, finely chopped
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
26 oz container finely diced Italian tomatoes (I used the Pomi brand)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/4 cup pitted kalamata olives, halved
1 tablespoon capers
2 1-inch-thick slices Italian bread brushed with olive oil and grilled
2 tablespoons chopped fresh Italian parsley
For the sauce
Heat 1 tablespoon oil in a medium skillet.
Add the anchovy paste and garlic and cook, stirring often, for 2 minutes. Add the pepper flakes and continue to stir.
Pour in the tomatoes, oregano and basil and heat to a simmer. Add the olives and capers and simmer for 10-15 minutes or until thickened.
For the fish
Season the fish and shrimp with salt and pepper. Lightly flour the fish shaking off extra flour.
Heat 1 tablespoon olive oil in a small skillet with a cover over medium-high heat. Brown the fish fillets and shrimp on both sides.
Pour a cup to 1 ½ cups of sauce over the fish in the small skillet and cover the skillet. Heat for 2-3 minutes. Save the remaining sauce for pasta.
Place a piece of grilled bread in each serving bowl. Divide the fish evenly and place it on top of the bread. Spoon the sauce over each portion and sprinkle with parsley. Serve immediately.
Shrimp Tacos with Tomatillo Sauce
1/2 lb. (about 8) tomatillos, husks removed and washed well
1 large or 2 small serrano chiles, cored, seeded, and coarsely chopped
2 tablespoons coarsely chopped white onion
2 tablespoons chopped fresh cilantro
3/4 teaspoon kosher salt
1/4 teaspoon finely chopped garlic
Half an avocado mashed
1/3 cup sour cream
1 teaspoon fresh lime juice
1/2 teaspoon salt
1 tablespoon chopped cilantro
1 teaspoon honey
12 large raw shrimp (16-20 count), peeled, deveined and tails removed
1 tablespoon Cajun seasoning
4 low carb/gluten-free/regular tortillas, heated
1 cup shredded red cabbage
For the tomatillo salsa
Dice the tomatillos. Put them in a blender, along with the chiles, onion, cilantro, salt, and garlic. Pulse until the ingredients are very finely chopped and combined (the salsa should be somewhat smooth, but still have some texture), 30 to 60 seconds. Place the salsa in a large bowl. Let sit at room temperature until serving time.
Yields about 1 cup.
For the avocado cream
Combine all the ingredients and chill in the refrigerator.
For the shrimp
Pat shrimp dry. Toss the shrimp with Cajun seasoning and a little salt in a medium bowl.
Preheat a stovetop grill over medium heat. Place the shrimp on the grill and cook until the shrimp are just cooked through about 4 minutes total. Place the cooked shrimp in a serving bowl and spoon several tablespoons of the tomatillo salsa over the shrimp. Toss.and serve the shrimp in tortillas, topped with red cabbage and avocado cream.
Serve a tomato salad on the side.
I recently roasted root vegetables for dinner and had extra cooked spinach on hand, so rather than reheat the vegetables, I came up with a new way to serve them. The two new dishes complimented pan seared beef tenderloin steaks very well.
Spinach Stuffed Tomatoes
2 large beefsteak tomatoes
1 cup leftover garlic sautéed spinach
2 tablespoons grated Parmesan cheese
2 teaspoons Panko bread crumbs
Cut off a thin slice from the tops of the tomatoes. Scoop out the seeds and center flesh with a small serrated spoon. Sprinkle the insides of the tomatoes with a little salt and turn them over on a paper towel to drain for 30 minutes.
Divide the spinach in half and fill the center of the tomatoes. Top the spinach with 1 tablespoon of grated cheese and sprinkle the bread crumbs on top. Drizzle with a little olive oil.
Preheat the oven to 350 degrees F. Oil a small baking dish and place the filled tomatoes in the dish. Bake uncovered for 20 minutes.
Roasted Root Vegetable Puree
2 cups leftover roasted root vegetables (carrots, sweet potatoes, and parsnips)
1-2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons chopped fresh chives
Place the roasted vegetables in the processor. Pulse until completely pureed. Add the cream to make a smooth mixture. Place the pureed vegetables in a microwave safe bowl, top with the butter and heat on high for several minutes until the vegetables are hot. Sprinkle on the chives and serve.
Filet Mignon with Cabernet Sauce
2- 6 oz. filet mignon steaks, about 1-inch thick
1/2 teaspoon each salt & pepper
1/4 cup minced shallots
1 tablespoon fresh herbs, such as rosemary or thyme
1 cup Cabernet wine
2 tablespoons unsalted butter
Heat a skillet and add 1 tablespoon butter. Sprinkle the steaks with salt & pepper. Cook filets until desired doneness,4- 5 minutes per side (depending on thickness) for medium-rare.
Remove the steaks to serving plates
Add shallots, cook 1 min, add wine and herbs. Boil for several minutes until reduced. Stir in butter. Pour the sauce over the steaks and serve.
For 2 servings you will need the following:
12 large shrimp (16-20 per pound), peeled, deveined, tails removed
Salt and pepper to taste
1 egg, beaten
1/3 cup Italian Style Panko Bread Crumbs
1/2 cup grated Parmigiano-Reggiano
Olive oil cooking spray
1 tablespoon olive oil
1 cup homemade marinara sauce, warmed
1 cup (4 oz) shredded mozzarella cheese
Preheat oven to 400°F. Spray a baking dish that fits the portion of shrimp you are making with cooking spray. I like to use individual baking dishes for this recipe.
Place the egg in a shallow bowl and the Panko bread crumbs mixed with the Parmigiano cheese in another.
Wash and dry the shrimp. Season shrimp with salt and pepper. Put the shrimp in the bowl with the egg to coat and then into the breadcrumb mixture. Place the breaded shrimp in the baking dish or six in each individual baking dish. Sprinkle any remaining breadcrumbs over the shrimp.
The shrimp can be prepared ahead up to this point. Cover the dish with plastic wrap and refrigerate until ready to bake.
When ready to bake, drizzle the top of the shrimp with the olive oil and bake on the middle oven rack for 10 minutes. Turn shrimp over then cook another 5 minutes. Pour sauce evenly over the shrimp and then sprinkle with shredded mozzarella cheese. Return to the oven and heat just until the cheese melts.
Homemade Marinara Sauce
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 (26-28-ounce) cans Italian chopped tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup Italian flat-leaf parsley, chopped
Salt and pepper to taste
3 large basil leaves
In a large saucepan, sauté the onion in olive oil, until soft and translucent, on medium to low heat. Add garlic and sauté until golden, careful not to overcook.
Add tomatoes, oregano, and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid. Cook for about 20 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Reserve 1 cup sauce for the shrimp and use the remaining sauce for other uses.
Garlic Roasted Asparagus
Makes 4 servings
1/4 cup extra-virgin olive oil
4 cloves fresh garlic, minced
1/2 teaspoon onion powder
1 tablespoon fresh finely chopped parsley
1 pound thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper
Preheat oven to 400°F.
Line a large jelly roll pan with foil. Set aside.
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes until the garlic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Roast for 10-15 minutes, until the asparagus are bright green; do not overcook.
Transfer to a platter and serve hot.
2 boneless loin pork chops, about 1 inch thick, all fat removed
2-3 tablespoons flour
1/2 teaspoon dried Italian seasoning
Salt and pepper
2 tablespoons butter
1 medium zucchini, cut into 1-inch cubes
4 large white mushrooms, quartered
1 garlic clove, minced
2 jarred roasted red peppers, drained and sliced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Noodles, 3-4 oz uncooked
Pat the chops dry with paper towels and season with salt and pepper.
Mix the flour with the Italian seasoning. Coat the pork chops in the flour mixture.
Heat butter in a medium skillet over medium heat. Add pork chops and cook until browned, about 5 minutes per side. Transfer to serving platter and tent with foil.
Add mushrooms and zucchini to the skillet and cook 5 minutes. Add garlic, cream, roasted peppers, and Parmesan cheese and simmer until sauce is slightly thickened about 5 minutes. Add the pork chops back to the skillet and heat.
The majority of Norwegian immigrants lived in the farming communities of the upper Midwest making their homes in the states of Minnesota, Wisconsin, Illinois, and North and South Dakota. They settled in cities such as Brooklyn, Chicago, Minneapolis, and Seattle.
Once the first Norwegians came to an area, others often followed, particularly after the Homestead Act of 1862 that made Minnesota land available almost free for the asking. Norwegian immigrants developed commercial fishing along the North Shore, worked in the Iron Range mines and offered trades needed in their areas.
Why did Norwegians leave their homeland?
In the 19th century, Norway was a difficult place for the common folk. Its population was increasing and they were squeezed onto the slivers of land that could be cultivated — only 3 percent of the country. Farm mechanization pushed out landless laborers, and a rigid social hierarchy gave them no chance to improve their situation.
So, they left. Starting in the late 1830s, Norwegians came to America.
Those who had a farming background headed to Norwegian settlements in the coulee country of southwest Wisconsin, the bluff country of southeast Minnesota and Iowa and then the fertile Red River Valley of Minnesota and North Dakota. Norwegians who fished headed for the shorelines of Door County and Minnesota’s North Shore. By 1915, Norway had lost 750,000 people to the United States, contributing, after Ireland, the highest percentage of its population to the new country. Norwegians often chose land that reminded them of home.
They also tried to carry on their Norwegian traditions here in America. Each Christmas, Norwegian-Americans headed to the nearest Norsk deli to buy lutefisk that once was a staple for peasants in Norway. They grated potatoes for lefse, a flat peasant bread, and rolled thin butter cookies on krumkake irons for their holiday celebrations. There are more than 4.5 million people of Norwegian ancestry in the United States today. Norwegian Americans actively celebrate and maintain their heritage in many ways. Much of it centers on the Lutheran-Evangelical churches they were born into. Culinary customs, national dress, and Norwegian holidays (Syttende Mai, May 17) are also popular.
Norwegian cuisine in its traditional form was based largely on the natural materials readily available in Norway and by its geography. Norwegian fare had a strong focus on fish and game. A gradual transition to American life weakened immigrant folkways. Some traditions and customs survived and were cultivated, others were reintroduced and given importance as a part of their ethnic heritage. Toward the end of the century, lutefisk became known as a Norwegian American dish. It was served at lodge meetings, festive banquets, and church suppers, most regularly during the Christmas season.
Lutefisk is whitefish — which refers to several species of finned fish such as cod, ling, or burbot — that has been air-dried and may or may not be salted. It is first soaked in cold water for five or six days, with the water changed daily. The saturated fish is again soaked for two days in an unchanged solution of cold water and lye. Lye is a substance obtained by leaching ashes and is also known as sodium hydroxide. After this weeklong process, the fish loses half of its protein and gains a jelly-like consistency. At this point, it needs another four to six days of soaking in cold water, refreshed daily, before it is ready to be cooked. Since the saturated fish is quite delicate, a layer of salt is added about a half-hour before it is cooked. This releases some of the water being held in the fish. It is then placed in a sealed pan and steam cooked on low heat for 20-25 minutes, or wrapped in aluminum foil and baked at 435 degrees F for 40-50 minutes. Since Minnesota has a large population of Norwegian immigrants, lutefisk is quite popular in the Twin Cities and their surrounding areas. It can be served a number of ways, but some of the more common ones are with boiled potatoes, green peas, melted butter, small pieces of bacon, horseradish, or cheese.
Aquavit is Norway’s famous exported liquor made from potatoes. Distillers flavor it with spice bags of caraway seeds or star anise. After the warm alcohol passes through the bags, it is aged in wood barrels. Cold-pressed, clear Aquavit isn’t aged but is served slightly chilled with herring, cold meat, and fatty dishes. Norwegians serve dark Aquavit, that has been aged for several years, after dinner.
Here are some Norwegian American style recipes for you to make at home.
Pan-Fried White Fish
1 lb white fish fillets
1 large egg
1/2 cup bread crumbs
6 tablespoons butter
Norwegian Lemon Butter Sauce, recipe below
For the Pan-Fried White Fish
Check to make sure all the fish bones have been removed. Season the fillets with the salt and white pepper.
Lightly whisk the egg in a shallow bowl. In a separate bowl combine the breadcrumbs with ¼ teaspoon salt.
Dip the fillets in the egg and then dredge in the breadcrumbs.
Heat a large frying pan over medium-high heat and add the butter. Fry the fillets until they are golden brown.
Place the fillets on a paper towel. Transfer the fish to a serving plate and drizzle with the lemon sauce.
Norwegian Lemon Butter Sauce (Sandefjords Mor)
1 lemon, juiced
1/4 cup heavy cream
2 tablespoons cold, unsalted butter, cut into cubes
Salt to taste
Cayenne pepper, to taste
1 tablespoon chopped fresh Italian parsley
Place the lemon juice in a small saucepan over medium heat; bring to a simmer. Add cream; whisk to combine. Continue to cook until the cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
Whisk in a few pieces of cold butter, stirring until the butter melts before adding more. Continue adding the butter a few pieces at a time until all the butter is emulsified into the cream. Add salt, cayenne pepper, and chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.
Sour Cream-Chive Mashed Carrots & Parsnips
Norway has a long history with root vegetables. They are grown in many parts of the country and can generally be easily stored. Norwegians have favorites – like rutabaga, carrots, and potatoes – but more and more, others are being used more frequently in cooking, such as turnips, parsnips, and beets.
8 medium carrots, peeled and cut into 1-inch pieces (4 cups)
2-3 medium parsnips, peeled and cut into 1-inch pieces (2 cups)
1/3 cup sour cream
3 tablespoons chopped fresh chives, divided
2 tablespoons milk
2 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon ground pepper
Place carrots and parsnips in a large saucepan. Add water to cover and bring to a boil. Boil until very tender, 25 to 30 minutes. Drain well and return to the pan.
Use a potato masher or ricer to finely mash the vegetables. Add sour cream, 2 tablespoons chives, milk, butter, salt, and pepper. Cook over medium-low heat, stirring until heated through. Transfer to a serving bowl. Sprinkle with the remaining 1 tablespoon of chives.
Green Beans with Dill Vinaigrette
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup vegetable oil
1 tablespoon chopped fresh dill
1 pound green beans
Stir together the vinegar, mustard, and salt in a small bowl until the ingredients are combined and the salt has dissolved. Whisking constantly, slowly pour in the oil and continue to whisk until emulsified. Gently stir in chopped dill and set aside.
Steam green beans until tender. Drain. Arrange green beans in a serving dish and season with a little bit of salt. Pour the dill dressing over the green beans. Mix well and leave at room temperature until serving time.
For the bottom layer
1/4 cup cold unsalted butter
1/2 cup packed brown sugar
2 cups chopped rhubarb (fresh or frozen and thawed)
For the top layer
1/3 cup softened butter
1/2 cup sugar
1 large egg
1½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1/2 cup heavy cream
For the bottom layer
In a large bowl mix the butter into the brown sugar with a pastry blender until crumbly. If using frozen rhubarb, dry on paper towels after draining. Stir the rhubarb into the brown sugar and butter. Divide the mixture evenly into a well greased 12 cup muffin pan. Do not use muffin papers. Set this aside.
For the top layer
Preheat the oven to 350°F.
In a large bowl of an electric mixer combine the butter and sugar until creamy. Add in the egg and mix until well combined.
In a separate bowl combine the flour, baking powder, salt, and nutmeg.
Once blended, add to the creamed butter mixture in small amounts alternating with the cream.
Spoon the batter mixture evenly over the rhubarb layer in the muffin cups.
Bake for 15-20 minutes until the top of the batter is golden brown.
Remove from the oven, set on a cooling rack and let cool for 5 minutes.
Place a serving dish on top of the muffin pan and flip the two over so that the bottom of the buns are right-side up.
Serve while still warm.
Going to a Potluck Dinner? Here are some tips and suggestions for dishes that travel well:
Pre-baked casseroles held together with cheese or eggs
Slow-cooked dishes that travel in the crock pot
Salads with separate dressing to be mixed in just before serving
Savory pies and tarts
Dishes that do not need re-heating – use an insulated carrier to keep the food hot.
Italian-American Meat Sauce
1/4 cup extra-virgin olive oil
1 large sweet onion, diced
4 garlic cloves, peeled and chopped fine
1 pound ground beef
1 pound ground pork
Two 35-ounce cans San Marzano tomatoes
2 cups of water
6 oz can tomato paste
2 bay leaves
1 tablespoon dried Italian seasoning
Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add the garlic and cook, stirring, until the garlic is softened, about 1 minute. Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat is brown, about 10 minutes. Add the bay leaves, Italian seasoning, tomatoes, water and tomato paste. Stir until the paste is dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a simmer and cook, uncovered, stirring often, until the sauce is thickened, about 2 hours.
Spinach Ricotta Cheese Filling
Two 10 oz pkgs frozen chopped spinach, defrosted and squeezed dry
32 oz container whole milk ricotta cheese
1 cup shredded Mozzarella cheese
½ teaspoon garlic powder
2 eggs, lightly beaten
2 tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan cheese
Combine all of the filling ingredients in a mixing bowl and store in the refrigerator until ready to stuff the shells.
Stuffed Jumbo Shells
One 12 oz box jumbo shells (about 46 shells)
Spinach ricotta cheese stuffing (see recipe)
Meat sauce (see recipe)
4 tablespoons freshly grated Parmesan cheese
Preheat the oven to 400 degrees F.
Drop the jumbo shells into boiling salted water and cook about 10 minutes or until tender but not overcooked. Drain and place on kitchen towels.
Arrange the shells stuffed side up in the baking dish. Spoon more meat sauce over the shells and sprinkle with the grated cheese.
Cover the dishes with foil and bake for 30 minutes.