I have special menus for the dinners that I like to cook during the holiday season. This post is one of them and in the weeks to come, I will share some of my other holiday menus.
Beef Tenderloin
What size tenderloin should you cook? I always figure a half-pound of boneless meat per person. If any of it is leftover, that is just fine but like a good Italian, we have to make sure we have enough food for everyone. For the recipe below, I used a 3 lb. beef tenderloin. I usually buy them when they are on sale and save them for special occasions. It is my favorite cut of beef. Recently, I bought 2 and cut each in half and froze each half separately. The cooking directions are the same no matter what size tenderloin you cook because the width of the meat determines the cooking time. Since a tenderloin is very lean, it benefits from having a sauce served with it.
Ingredients
6 servings
Beef
3 lb beef tenderloin (size will depend on how many people you are serving)
1 tablespoon coarse sea salt
1 tablespoon coarse black pepper
Olive oil
Wine Sauce
6 tablespoons butter
½ cup shallots (3 medium)
1 cup dry red wine
1 cup beef broth
Mushroom Caps
Directions
Preheat the oven to 450 degrees F.
Spray a metal roasting pan with olive oil cooking spray.
I use a metal pan for this dish so that it can go on the top of the stove to make a sauce after the beef is finished roasting.
Tie the beef with kitchen string and place the roasting pan.
Coat with olive oil. Sprinkle coarse salt and cracked pepper evenly all over the meat. Add the mushroom caps to the pan.
Roast the beef for 30 minutes for medium-rare (25 minutes for rare and 35 minutes for medium).
Remove the pan from the oven, place the meat and mushrooms on a platter and cover tightly with aluminum foil.
Allow the beef to rest for 10 minutes.
To make the wine sauce:
Place the empty pan on the stove top over low heat.
Melt 2 tablespoons of the butter in the pan and add the shallots; cook about 1 minute, stirring frequently.
Add wine; cook about 4 minutes until reduced slightly. Stir in the broth. Heat to boiling.
Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup.
Whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire. Pour into a serving bowl.
Slice the meat and serve with the sauce.
Potato Gnocchi
6 servings
Ingredients
2 medium baking potatoes, cooked and peeled
1 teaspoon salt
1/2 teaspoon black pepper
1 cup whole milk ricotta cheese
1 egg
2 cups 00 (Italian) flour or all-purpose flour
Butter Sage Sauce
3 tablespoons unsalted butter
8 large fresh sage leaves, cut into slivers
Salt
1/3 cup freshly grated Parmigiano-Reggiano cheese
Directions
Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes. Add the salt and pepper.
Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.
Mix until thoroughly combined and the dough comes together.
Place the dough on a floured board and knead a few minutes until smooth. Divide in half. This recipe usually comes out to weigh about 2 lbs.
Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.
Wrap the other half in plastic and place in a freezer zip-lock bag. Freeze the dough for another time. This dough freezes well.
Defrost overnight in the refrigerator when you want to use it.
To shape the gnocchi:
Divide the dough into golf ball sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.
Cut into 1 inch pieces.
Take a fork and place it against one side of each gnocchi to make a fork design on each and continue with the remaining pieces.
Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
Place the butter in a large microwave glass mixing bowl and heat in the microwave until melted.
To cook:
Carefully drop the gnocchi into salted boiling water and remove them with a wide spider or a slotted spoon immediately as they float to the surface.
Allow the water to drain back into the pot. Place the gnocchi in the bowl with the melted butter. Sprinkle lightly with salt.
Add the cheese and sage. Mix carefully and serve.
Creamed Spinach
6 servings
Ingredients
2 tablespoons unsalted butter
1/2 a small onion, finely diced
1 large clove garlic, minced
2 (10 oz) packages frozen chopped spinach, thawed and drained
2 ounces (4 tablespoons) cream cheese
1/2 cup heavy cream
1/4 cup grated Parmesan or Romano cheese
Salt and pepper
Directions
In a saucepan, melt the butter and saute the garlic and onion for a few minutes, until the onion softens.
Add the cream cheese, heavy cream and Parmesan cheese. Cook over medium heat until the cream cheese is melted.
Whisk until smooth. Add salt and pepper to taste.
Squeeze all the water from the defrosted spinach and add to the cheese sauce.
Simmer on low heat for about 10 minutes, stirring often. Serve immediately.
Gnocchi are Italian dumplings and they should be light and fluffy when you serve them. Store bought gnocchi can be a little dense and heavy. How do you get the lightness in the dough? By not using too much flour and using flavor ingredients that are not heavy. I never just use just flour and potato in the dough. I like to add ricotta cheese and alternate the potato with other vegetables, such as butternut squash, pureed carrots, sweet potatoes or spinach. They are not difficult to make at home, so give gnocchi a try.
Potato Gnocchi
Ingredients
2 medium baking potatoes, cooked and peeled
1 teaspoon salt
½ teaspoon black pepper
1 cup whole milk ricotta cheese
1 egg
2 cups 00 (Italian) flour or all-purpose flour
Directions
Dice the cooked potatoes and place them in an electric mixer bowl. With the paddle attachment mash the potatoes.
Add the salt and pepper.
Mix the egg and ricotta together in a small mixing bowl. Add to the potatoes in the mixer along with the flour.
Mix until thoroughly combined and the dough comes together.
Place the dough on a floured board and knead a few minutes until smooth.
Divide in half. This recipe usually comes out to weigh about 2 lbs.
Wrap one half in plastic wrap and refrigerate until it is time to cut the gnocchi.
Wrap the other half in plastic and place in a freezer zip-lock beg. Freeze the dough for another time.
This dough freezes well. Defrost overnight in the refrigerator when you want to use it.
To shape the gnocchi:
Remove the dough from the refrigerator about 30 minutes before making the gnocchi.
Spread some flour on a large work surface and cut the dough into four equal pieces.Take one piece and cut it in half.
Roll the piece of dough into a snake about 1/2 inch thick, then cut it into 1 inch pieces.
Dust the gnocchi with a little flour and push the tines of a fork into one side of the dumpling.
Place the gnocchi on a waxed paper tray dusted with flour and cover with a dry kitchen towel.
To cook the gnocchi
Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty.
Place a pasta bowl close to the stove.
Add the gnocchi to the boiling water and cook until they rise to the top of the boiling water.
You may have to do this in batches, so as not to crowd the pan.
Remove the gnocchi with a spider, allowing the water to drain and place the gnocchi in the bowl.
Continue until all the gnocchi are cooked.
Sauces for Gnocchi
Tomato and Fresh Basil
Ingredients
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper
Directions
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil.
Reduce heat and simmer, uncovered for about 15 minutes or until thickened. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste.
Basil Pesto
Ingredients
2 cups fresh basil leaves (about 1 large bunch)
3 cloves garlic
½ cup pine nuts (or walnuts)
3/4 cup freshly grated hard cheese such as Parmigiano-Reggiano or Pecorino-Romano cheese, or a combo of the two
½ cup olive oil
Kosher salt to taste
Directions
Combine all the ingredients except the oil and cheeses in a food processor. Pulse until the pesto is blended into a slightly coarse paste.
Transfer to a bowl and stir in the oil and cheeses.
To serve with pasta, you can toss the cooked pasta directly with the pesto. Or, if you want to thin out the pesto sauce a little, add a spoonful or two of the hot pasta water to the pesto, then toss with the cooked pasta and serve right away.
Mushroom Cream
Ingredients
1 pound cremini mushrooms, cleaned and sliced
4 garlic cloves, minced
1/2 cup white wine
2 teaspoons fresh thyme, chopped
1/2 cup half & half
1/2 cup Grana Padano cheese, grated (or Parmesan)
1/2 cup fresh parsley, chopped
salt and pepper, to desired taste
Directions
Heat a large nonstick skillet over medium high heat. Add oil and butter, swirl to coat the skillet.
Add the onion, mushrooms, garlic and a pinch of salt and pepper; sauté 20 minutes until mushrooms are browned and have released their liquid.
Add wine and thyme and cook for a few minutes until liquid has evaporated. Remove pan from heat.
Add hot cooked pasta another sprinkling of salt, half & half and Grana Padano to the skillet, tossing to combine.
Add cooking pasta cooking liquid until desired moistness and continue to toss. Sprinkle with parsley.
Gorgonzola Cheese
Ingredients
1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
1/2 apple, diced
1/4 cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley
Directions
Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally.
Season with salt, black pepper, and cayenne pepper.
Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes.
Drain pasta, reserving a cup of pasta water.
Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Primavera
Ingredients
2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
1/4 teaspoon ground black pepper
Directions
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
And Our Favorite
Butter Sage
Ingredients
1/4 cup unsalted butter
1 cup grated Parmesan or Pecorino cheese
Black pepper to taste
12 sage leaves, sliced
To make the sauce:
Heat the butter and sage together in a small skillet. Pour the melted butter over the cooked gnocchi, add the cheese and mix well. Garnish with black pepper and serve immediately.
Classic Italian foods such as pizza, bruschetta, pasta, rice, soups, and stews all typically include this blend of herbs. The mixture can be used to season lamb, pork, poultry, fish, and beef dishes. Sandwiches, meat marinades, salads, and flavored breads can also be seasoned with Italian herbs.
One popular use of Italian seasonings involves mixing them with butter and Parmesan cheese to make a spread to use on breads, crackers, and other foods. Vegetables that are particularly good when flavored with Italian seasonings include potatoes, tomatoes, zucchini, and eggplant. Italian seasoning can be used to flavor vinegar, olive oil, and other dips and sauces as well.
Italian seasoning blend is considered a staple herbal mix in most pantries. It can be purchased pre-mixed from grocery stores, farmer’s markets and most places where food supplies are sold. Italian seasonings are usually sold in a plastic or glass jar, though some fresh varieties can be purchased in sealed bags or other airtight packages. Blends can, also, be created from fresh herbs at home.
ESSENTIAL ITALIAN SPICES
Rosemary: The fresh, strong taste of rosemary enhances poultry, fish, and seafood. Italian cooks often add it to roasted lamb with potatoes and many grilled meats as well. Try it in any vegetable dish and in breads, especially focaccia. The woody stems are often used in place of skewers for grilling kabobs.
Sage: This herb is typically found in stuffings, poultry and meat dishes, sausages and soups. Italian cooks also use it, along with garlic, to flavor butter for pasta dishes. It enhances salads (especially bean salads), and dressings. Sage is traditional in Tuscan white beans and in Saltimbocca, a veal dish. Chopped sage can be added to cornbread for a different flavor combination.
Chilies: Italian cooks sometimes use pungent chili peppers to enliven sauces, stews, and seafood dishes. They’re also often found in Italian sausages. Experiment with different varieties for different effects.
Fennel Seeds: The distinct, licorice-like fennel is found in Italian meatballs and sausage and with roasted meats and fish. To enhance the flavor, toast the seeds lightly before adding to your dish.
Chives: For a mild onion flavor, Italian cooks use chives in salads and dressings, pasta dishes, casseroles, soups and stews. Dried chives are a convenient staple.
Marjoram: Like its relative oregano, marjoram is used liberally in Italian kitchens. It’s a versatile seasoning, compatible with many vegetables, meats and poultry. You’ll find it used in recipes for Italian soups, stews, sauces, and salad dressings.
Thyme: Its affinity for tomatoes makes thyme a good choice in Italian cooking. Aromatic and pungent, it takes just a light touch to season poultry, seafood, fish, meats, marinades and stuffing. Sprinkle thyme on top of blue cheese and serve with fresh figs for a great appetizer.
Bay: Bay leaves are an important addition to Italian broths, soups and stews, grilled meats, and roasted poultry. It generally takes just one leaf to fully season a large serving.
Onions: “Sauté onion and garlic” begins many an Italian recipe. Dried onion flakes, onion powder, onion granules, minced onion and onion salt provide maximum convenience. Add them directly to soups and sauces, dressings and casseroles.
Nutmeg: Not just a dessert spice in the Italian kitchen, nutmeg adds a rich scent and flavor to ravioli filling and tortellini dishes. You’ll also find it in recipes for Bolognese meat sauce and Italian stews.
Basil: A member of the mint family, basil has shiny green leaves and a fragrant aroma. Basil’s flavor is sweet and pungent. Good in all tomato, pepper and eggplant dishes. Try adding chopped basil to corn on the cob.
Sauces
Salsa Verde
Salsa verde is used as a condiment or dipping sauce for grilled meats, fish, poultry, or vegetables.
Ingredients:
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 1 whole garlic clove
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup olive oil
- 1/4 cup low sodium chicken broth
Directions:
Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, salt, and pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the oil and chicken broth in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor until ready to serve; pulse to re-emulsify just before serving.
Low-Fat Fettuccine Alfredo
Recipe makes enough sauce for 9 ounces fresh fettuccine pasta, cooked
4 Servings
Ingredients:
- 1 teaspoon unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 1 garlic clove, peeled and lightly crushed but kept whole
- 1/2 teaspoon black pepper
- 1 pinch nutmeg
- 1 cup grated Parmesan cheese
Directions:
In a small saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
Spaghetti Carbonara Low Fat Version
I prefer to use egg substitute instead of the traditional raw eggs in this recipe.
4 servings.
Ingredients:
- 1 pound cooked whole wheat spaghetti,
- 2 bacon strips cooked, coarsely chopped
- 1 tablespoon olive oil
- 1 tablespoon freshly chopped garlic
- 1/2 cup egg substitute
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley leaves (for garnish)
- Salt and pepper to taste
Directions:
Mix parmesan cheese with egg substitute. Set aside.
Heat a large sauté pan and add olive oil. Sauté garlic until fragrant. Add the cooked pasta to the garlic and sauté for about 1 minute to heat
the pasta up. Add the egg substitute mixture and cook until thickened but not scrambled.
Serve in individual portions and sprinkle each with the crumbled bacon and chopped parsley
Sicilian Pistachio Sauce
This orange-scented sauce from Sicily can be served with fish or vegetables, or as a topping for crostini.
Ingredients:
- 2 garlic cloves
- 1/2 teaspoon salt, preferably kosher salt
- 1/2 cup fresh breadcrumbs, moistened with water and squeezed dry
- 1 cup shelled pistachios
- 1 teaspoon finely grated orange zest
- 1/3 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 cup extra virgin olive oil
Directions:
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the salt, bread crumbs and pistachios and process to a paste. Scrape down the sides of the bowl as necessary. Turn on the machine and add the orange zest, orange juice, and lemon juice. With the machine still running slowly pour in the olive oil. Taste and adjust salt.
Yield: Makes about 1 1/4 cups
Advance preparation: This will keep for 3 or 4 days in the refrigerator. It will become more pungent.
Piedmontese Tomato Sauce
Good with gnocchi or as a side with grilled flank steak.
Ingredients:
- 1 medium red bell pepper, seeded and roughly chopped
- 1 large tomato, cored, seeded and roughly chopped
- 1/2 medium onion, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- 2 tablespoons white wine vinegar
Directions:
In a large skillet combine bell pepper, tomato, onion, oil and pinch salt. Bring to a simmer. Gently simmer, covered, until vegetables are very soft, about 12 minutes. Add vinegar and cook, uncovered, 1 minute more. Process with an immersion blender or strain through a mesh colander and transfer to a serving bowl and set aside.
Sicilian Pesto
Servings: 4-6
Ingredients:
- 2 cups lightly packed fresh basil leaves
- 1/2 cup fresh mint leaves
- 3 garlic cloves
- 1 to 2 serrano chilies, cored, and seeded, depending on how spicy you like your food
- 1 tablespoon hot red pepper flakes
- 1/2 teaspoon fennel seeds
- 1/4 cup sliced blanched almonds
- 1/2 cup extra virgin olive oil
- 1/4 cup plus ¼ cup freshly grated Pecorino Romano
- Salt
Directions:
Place the basil, mint, garlic, chilies, red pepper flakes, fennel seeds, and almonds in a food processor and pulse three times to start the chopping process. Add in the oil in a thin stream and pulse four or five times to create a thick paste (not a thin, oily sauce). Add ¼ cup of the cheese and pulse once to mix it in.
Season the pesto with salt, if it needs it.
Butter and Sage Sauce 
Good sauce for ravioli or gnocchi and will cover a 8-9 oz. of fresh pasta.
Serves: 4 servings
Ingredients:
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Directions:
While your pasta cooks, melt butter in a small saute pan and continue cooking until a golden brown color just starts to appear . Add sage leaves and remove from heat. Add lemon juice and the cheese. Drizzle over cooked pasta.
Easy Pizza Sauce
Makes enough sauce for 2 pizzas.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chili flakes
- 1- 28-oz. container Pomi strained tomatoes
- 1 teaspoon honey
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and chili flakes; cook 1 minute. Add tomatoes, increase heat until sauce starts to bubble. Lower heat to a simmer and cook, uncovered, stirring occasionally until thickened, 20 minutes. Stir in honey, basil and salt and pepper to taste.
Spices
Homemade Italian Seasoning
Makes about 2 cups
- 1/2 cup dried basil
- 1/4 cup dried oregano
- 1/4 cup dried rosemary
- 1/4 cup dried marjoram
- 1/4 cup dried parsley
- 1/4 cup dried thyme
- 1/4 cup dried savory
- 2 tablespoon ground black pepper
- 1 1/2 tablespoons dried sage
- 1 teaspoon red pepper flakes
Combine all ingredients; store in an airtight glass container.
Italian Parmesan Paste
This is a cheese rub that contains herbs and spices for flavor and olive oil and red wine vinegar to turn the mixture into a thick paste. Use this rub on any grilled meat to add great Italian flavor.
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon fresh ground black pepper
- 4 cloves garlic, minced
Combine all ingredients in a processor and pulse just until combined. Pour into a nonreactive airtight container and refrigerate.
Marinades
Chicken or Steak Italian Marinade
Ingredients:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons oregano
- 2 tablespoons dry parsley
- 6 cloves garlic, crushed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon crushed red pepper flakes
Mix above ingredients. Use to marinate chicken or steak for up to 3 days in refrigerator.
Vegetable Marinade
Ingredients:
- 1 1/4 cups water
- 2 tablespoons balsamic vinegar
- 1/3 cup cider vinegar
- 2 tablespoons lemon juice
- 2 teaspoons white pepper
- 2 cloves garlic, minced
- 1/4 cups chopped parsley
Directions:
Combine water, both vinegars, lemon juice, pepper, garlic and parsley in large saucepan. Bring to a boil, cover, simmer 10 minutes. Remove from heat. Cool to room temperature, cover and chill at least 2-3 hours. Drizzle over cooked vegetables.
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