Thanksgiving Sausage Stuffing
Ingredients
8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon chopped sage
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth
Directions
Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.
Cook, breaking up the sausage with a wooden spoon or spatula, cook until light brown, about 5 minutes.
With a slotted spoon, transfer the sausage to the bowl of cubed bread.
In the fat left in the pan, sauté the onions, celery, and garlic until the onions are soft, 8 to 10 minutes.
Stir in the thyme, sage, salt, and peppers, cook 1 minute and, then, add the mixture to the cubed bread.
Add the broth to the bread mixture; stir until well combined.
Place the stuffing in a large baking dish and bake in the oven for the last hour that the turkey cooks.
Pumpkin Pie
Pat-in-the-Pan Pie Crust
Ingredients
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water
Directions
Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, 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 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
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt
Filling Directions
Preheat the oven to 350 degrees F.
Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.
Pour the filling into the chilled pie crust and bake for about 60 minutes.
The crust should be light golden brown and the filling should be set.
Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.
Stuffed Acorn Squash
Directions for preparing the squash:
Cut a thin slice off from the top & bottom of one acorn squash (just enough to leave a flat edge, so the squash can stand up on both ends).
Cut the squash in half, horizontally, so you have two bowl shapes. Scoop out the membranes and seeds and discard them.
Place the squash in a greased baking dish cut-side up. Brush the inside with the olive oil and sprinkle with salt and pepper.
Roast the squash halves for 30 minutes.
Squash Filling
Combine the following:
2 tablespoons minced onion
2 tablespoons diced celery
1/4 cup diced, peeled pear
1/4 cup diced, peeled apple
2 tablespoons fresh cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 cup cooked brown rice
Place the filling mixture in the partially cooked squash halves. Place the filled squash in the oven and bake 30 minutes.
Cipollini Onions
Cipollini means little onion in Italian.
Serves 4
Ingredients
2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons honey
3/4 cup low-sodium chicken broth
3 sprigs fresh thyme
2 cloves garlic, crushed
Directions
Preheat the oven to 400 degrees F.
Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook until lightly browned 2 to 3 minutes. Turn and continue browning on the opposite side, about 2 minutes more. Season with salt and pepper.
Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.
Roasted Broccoli Florets
Ingredients
1 large head of broccoli
2 garlic cloves, peeled and thinly sliced
Extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese
Directions
Preheat oven to 425 degrees F.
Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.
Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic and broccoli together and drizzle with about 3 tablespoons of olive oil. Sprinkle with salt and red pepper flakes.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and sprinkle with the cheese. Toss and serve.
Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.
Chicken Divan Redo
Roasted chicken recipe: https://jovinacooksitalian.com/2016/11/14/dinners-in-the-oven/
2 servings
- 6 leftover roasted broccoli floret spears
- 2 tablespoons all-purpose flour
- 1 1/2 cups reserved lemon broth from the roasted chicken or use chicken broth
- 1/4 cup well-chilled half & half
- 1/4 cup freshly shredded Italian fontina cheese
- 4 leftover roasted chicken slices
- Salt and pepper to taste
- 2 tablespoons Italian breadcrumbs
- ¼ teaspoon paprika
Directions
In a heavy saucepan combine the broth and flour. Stir until the flour is absorbed. Add the half & half and mix well. Bring the mixture to a boil, stirring, and then simmer until thickened
Stir in the cheese and season the sauce with salt and pepper, if needed. Heat until the cheese is melted.
Preheat the oven to 350 degrees F.
Arrange the broccoli in two individual baking dishes or in a 2-quart gratin dish and pour half the sauce over it.
Arrange the chicken on top of the broccoli, pour the remaining sauce over it. Sprinkle the top with of each dish with one tablespoon of the breadcrumbs and sprinkle each with paprika.
Cut two pieces of foil just large enough to cover the dishes. Coat the foil with cooking spray and use that side to cover the dishes. Bake the covered dishes for 10 minutes.
Remove the foil and continue to bake until the top is golden and bubbling, about 15 minutes.
Individual Shepherd’s’ Pie
I had served the pot roast with mashed potatoes and made extra potatoes so I would have some leftover.
Pot roast recipe: https://jovinacooksitalian.com/2016/11/11/how-to-keep-beef-recipes-healthy/
2 servings
Ingredients
- 2 cups diced leftover pot roast and gravy
- 2 carrots, diced carrots
- 1 cup frozen peas
- 2 cups leftover mashed potatoes
Directions
Combine the pot roast, peas and carrots in a mixing bowl. Divide the mixture in half and place it in two individual ovenproof dishes.
Spread half of the potatoes over the mixture in one dish and spread the remaining potatoes over the mixture in the second dish.
(You can even fix this earlier in the day and refrigerate until dinner time.
Preheat the oven to 375 degrees F. Bake the casseroles for about 30 minutes or until the potato topping is golden brown.
Caesar Salad with Leftover Roasted Chicken
2 servings
Ingredients
- 2 cups chicken cut into cubes
- 1/2 head Romaine lettuce, washed and finely chopped
- 1 cup croutons, see recipe below
- Grated Parmesan cheese and freshly ground black pepper for garnish
Dressing
- 1 anchovy, finely chopped or use anchovy paste
- 3 tablespoons Parmesan cheese
- 2 tablespoons mayonnaise made with olive oil, if available
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
- 2 cups cubed bread
- 1 tablespoons olive oil
Directions
Preheat oven to 375 degrees F.
In mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer.
Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.
Cool completely before storing in an airtight container or ziplock bag.
Kale and Lima Bean Soup
I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.
Serves 8-10
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 4 large cloves garlic, thinly sliced
- 10 cups low-sodium vegetable or chicken broth or homemade broth
- 4 cups packed chopped fresh kale or 2 cups leftover cooked kale
- 1 large fresh tomato, diced
- 4 cups home cooked dried baby lima beans or canned no-salt-added cannellini beans, drained
- 3 large carrots, cut into coins
- 1 tablespoon dried Italian seasoning
- Grated Parmesan cheese for garnish
Directions
In a large soup pot, heat the oil over medium heat. Add the onion and carrots and cook 3 minutes. Add the garlic and Italian seasoning; cook 2 minutes longer.
Add broth, kale, tomatoes and beans and heat thoroughly. Serve hot with grated cheese and Italian bread.
Easy Hash and Eggs
2 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups of leftover Italian bread and sausage stuffing, (see link above from Dinner’s In The Oven)
- 4 large eggs
Directions
In a medium skillet with a cover, heat the olive oil over medium heat and add the butter.
Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.
This is a perfect dinner to have on a lazy weekend when you don’t feel like doing much or there is a great game on TV in the afternoon. This dinner is easy to fix in the morning and put it into the refrigerator until it is time to bake. Another advantage is that all the dishes go into the oven and bake together – so no extra pots or last-minute cooking.
Normally, I make recipes for two servings, but there are some things I like to double up on for extra meals and leftover creations. Chicken and salmon are often two of those ingredients. In this post I am doubling up on the amount to chicken and stuffing, so I can use the extra for other meals and the stuffing can be divided into smaller portions and frozen to serve at another time, You will see later in the week how I use up some of my leftovers.
Roasted Chicken Breasts
If you like dark meat chicken by all means substitute chicken leg quarters.
Ingredients
- 1 teaspoons dried thyme leaves
- 1 teaspoon whole fennel seeds
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- Olive oil
- 1 lemon, halved and sliced 1/4 inch thick
- 1 sweet onion, halved and sliced 1/4 inch thick
- 2 large garlic cloves, thinly sliced
- 4- bone in chicken breasts
- 1/2 cup dry white wine
Directions
Preheat the oven to 425 degrees F.
Combine the thyme, fennel seeds, salt and pepper in a small bowl.
Distribute the lemon slices, the onion and garlic in a baking dish large enough to hold the chicken. Dry the chicken pieces well with paper towels.
Place the chicken, skin side down, on top of the onion and brush with oil and sprinkle with half of the herb mixture. Turn the chicken skin side up and brush it all over with oil and the remaining herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan and roast for another 15 – 20 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes. Serve the chicken with the pan juices, cooked lemon and onion. Reserve remaining broth for leftovers.
Italian Bread & Sausage Stuffing
Reserve one-third of the stuffing for this meal and set aside the remaining stuffing for other meals. I assembled this recipe a few days ahead and set aside some for this meal.
Ingredients
- 8 cups Italian bread, like ciabatta, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 lb. sweet Italian sausage, diced
- 1 large onion, cut into 1/4-inch dice
- 2 large ribs celery, cut into 1/4-inch dice
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage leaved
- 1 teaspoon. kosher salt
- 1/2 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 cups low sodium chicken broth
Directions
Place the bread cubes into a large mixing bowl and set aside.
In a large skillet over medium heat add the olive oil and sausage. Cook until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl with the cubed bread.
In the same skillet, sauté the onions, celery and garlic until the onions are tender about 8 minutes.
Stir in the thyme, sage, salt and pepper, cook 1 minute and then add the mixture to the bread. Add the broth to the bread mixture; stir until well combined.
This stuffing can be baked at a range of oven temperatures, depending on what else you are cooking.
For this dinner, I put the stuffing in the oven with the chicken and let it bake for the same amount of time.
Place the stuffing in a casserole dish or baking pan and bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
Roasted Broccoli Florets
Ingredients
- 1 large head of broccoli
- 2 garlic cloves, peeled and thinly sliced
- Extra virgin olive oil
- 1 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup freshly grated Parmesan cheese
Directions
Preheat oven to 425 degrees F. If baking this dish with the chicken, place the broccoli in the oven after the chicken has roasted for 30 minutes and you are going to add the wine.
Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.
Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic on the broccoli and drizzle with about 3 tablespoons olive oil. Sprinkle with the salt and red pepper flakes.
Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and sprinkle with the cheese.
Need some new ideas for using your Thanksgiving leftovers? Think breakfast.
I had apple cider leftover from basting the turkey on Thanksgiving, so one way to use up some leftover cider, is to make pancakes or muffins. I also had plenty of sweet potatoes, vegetables, Italian sausage stuffing, turkey and cranberry sauce leftover, despite giving my guests take home containers. I don’t mind repeating Thanksgiving dinner one night, but not two. So the remaining leftovers need to become something else. Here are a few suggestions.
Apple Cider Pancakes
Yield: 6 to 8 pancakes. This recipe is easily doubled.
Ingredients
- 1 1/2 cups Self-Rising flour
- 1 tablespoon brown sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup buttermilk
- ½ cup apple cider
- 2 tablespoons vegetable oil
- ½ cup chopped pecans or peeled and chopped apple
Directions
Whisk together the flour, sugar, baking soda, cinnamon and pecans.
In a separate bowl, whisk together the egg, buttermilk, cider and oil until foamy. Add to the flour mixture and mix until blended
Let the batter rest while the griddle or frying pan heats up. Brush the griddle lightly with vegetable oil.
Drop 1/4 cup of batter for each pancake onto the hot surface. Turn the pancakes over once bubbles have risen to the surface and cook the second side until golden brown.
Sweet Potato Whole Wheat Muffins
Cooked butternut squash would also work well in this recipe.
Makes 12-15 muffins depending on the size of your muffin cups.
Ingredients
- 1/2 cup leftover mashed sweet potatoes
- 1 3/4 cups white whole wheat flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 large eggs
- 3/4 cup light brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoons grated lemon zest
- 1 apple, peeled, cored and finely chopped
- 1/4 cup chopped hazelnuts
- 1 tablespoon granulated sugar
Directions
Heat the oven to 350 degrees F and line a muffin pan with 12-15 baking cups or spray the muffin pan well with non-stick cooking spray.
In a small bowl combine the chopped hazelnuts with the granulated sugar.
In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.
In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.
Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts and granulated sugar.
Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.
Cranberry Sauce Scones
I use orange zest in my cranberry sauce. If your recipe does not, then add a teaspoon of grated orange zest with the cranberry sauce.
12 scones
Ingredients
- 2 ¾ cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar, plus extra for sprinkling on the scones
- ½ cup unsalted, cold butter, diced
- 2 eggs
- 1/2 cup half-and-half, plus more for glazing
- 1 teaspoon almond extract
- 1 cup leftover homemade cranberry sauce
- ½ cup chopped walnuts
Directions
Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.
In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.
Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.
Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together. Do not overwork the dough or the scones won’t be tender.
Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.
Transfer the scones with a metal spatula to the baking pans.
Pour a small amount of half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.
Bake for 12 – 25 minutes or until golden brown. Transfer to a rack to cool slightly.
Thanksgiving Stuffing Hash and Eggs
2 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups of leftover Italian bread and sausage stuffing
- 4 large eggs
Directions
In a medium skillet with a cover, heat the olive oil over medium heat and add the butter. Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture. Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.
Turkey Breakfast Sandwich
1 sandwich
Ingredients
- 1 bagel thin, lightly toasted
- 2 eggs
- Dash of water
- 2 tablespoons chopped chives
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 thin slices leftover turkey
- 1 slice white American Cheese or your favorite cheese
Directions
Beat eggs with a dash of water, add chives, salt and pepper to taste and mix well.
Heat oil in a small skillet and pour in egg mixture. Cook until set and turn the egg over with a wide spatula to finish cooking.
Fold the egg in half and in half again. Place the turkey slices on top to heat for a minute or two. Place the cheese slice on top and let it warm.
Transfer to the toasted bagel.
‘Oh, she’s not a witch or anything — she just served leftover turkey five days in a row.’
Helen was determined to get rid of her leftovers.
Today is Monday and you may be tired of heating up the turkey leftovers by now. There’s lots of ideas out there for using up the turkey but what about that leftover stuffing, veggies or cranberry sauce? Here are some easy ways to use them up.
Leftover cranberry sauce and turkey make a great lunchtime turnover
Turkey Cranberry Turnovers
Makes 8 turnovers
Ingredients
- 1 cup cooked turkey breast, diced into small cubes
- 1 box (15 oz/425 g) frozen puff pastry dough, defrosted
- 2/3 cup Swiss cheese, cut into small cubes
- 3 tablespoons (45 mL) chopped onion
- 3/4 – 1 cup Cranberry Sauce
Directions
Preheat the oven to 400°F (200°C)
Flour the surface you will be working on. Roll one of the pastry sheets lightly to make the sheet an even thickness. Cut the sheet into 4 equal squares. Repeat with the second sheet of pastry.
Divide the turkey, cranberry sauce, onion and cheese equally among each pastry dough square.
Fold one corner of the square over to the opposite end (to make a triangle) and seal the edges with your fingers, pressing the pastry to merge the two edges. Use a fork and press the edges to further seal the turnovers.
Place the turnovers on a baking sheet and bake for 20 to 25 minutes, or until browned and puffed.
Leftover mashed potatoes make delicious potato pancakes for breakfast or as a side dish.
Crispy Mashed Potato Cakes
Ingredients
- 2 cups cold mashed potatoes
- 2 eggs, lightly beaten
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh chives
- Sour cream, for serving
Directions
Combine potatoes, eggs, cornstarch and garlic powder in a bowl. Form into 4 patties (about 1/4 cup of the potato mixture patted into 3 inch circles that are 1/2″ thick).
Heat the oil in a skillet over medium-high heat. Cook until the bottom is browned and crisp, about 3-4 minutes. Carefully turn the patties over and cook the second side until brown and crisp, 3-4 minutes.
Sprinkle with chopped chives and serve with sour cream, if desired.
I make bread stuffing with Italian sausage and the leftovers are delicious in a frittata for a quick weeknight dinner.
Stuffing Frittata
Ingredients
- 1 tablespoon olive oil
- 2 cups leftover sausage stuffing
- 1 cup shredded Italian fontina cheese
- 8 large eggs
- 1/2 cup milk
- 2 tablespoons grated Parmesan
- Salt and pepper
- 2 tablespoons chopped fresh parsley leaves, divided
Directions
Preheat oven to 400°F (200°C)
Heat the oil in an ovenproof skillet over medium heat.
Add the stuffing to the pan and warm through.
Sprinkle with the grated fontina cheese.
In a medium bowl, whisk together the eggs, milk, 1 tablespoon of parsley, salt and pepper to taste.
Pour the egg mixture over the stuffing and sprinkle with the Parmesan.
Carefully transfer the skillet to the preheated oven.
Bake until the eggs are set and the sides have puffed up a little bit and the cheese is golden, about 15 to 20 minutes.
Let rest before cutting.
Sprinkle with remaining fresh parsley.
Turn those leftover sweet potatoes into delicious waffles.
Sweet-Potato Waffles
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1 1/2 cups milk
- 1 cup leftover sweet potatoes, mashed
- 4 large eggs
- 3/4 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus extra for brushing the waffle iron
- Maple syrup, for serving
Directions
Preheat the oven to 200 degrees F. Place a wire rack on a baking pan and place in the oven.
In a large mixing bowl, combine the dry ingredients (flour through allspice).
In a medium bowl, whisk together milk, sweet potatoes, eggs and vanilla until combined. Stir sweet-potato mixture into flour mixture until combined. Stir in melted butter until just blended – some lumps will remain.
Heat a waffle iron to medium-high and lightly brush the grids with melted butter. Ladle about 1/2 cup batter into the center of the iron (grids should be full but not overflowing), close and cook until the iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer’s instructions).
Transfer waffles to the wire rack in the oven to keep warm. Repeat with remaining batter. Serve with maple syrup.
Turn those leftover Thanksgiving vegetables into soup.
Turkey Leftover Vegetable Soup
Ingredients
- 8 cups turkey or chicken broth
- 1 turkey carcass, all meat removed
- 1 carrot, halved lengthwise, plus 1 carrot, minced
- 1 whole stalk celery, plus 1 stalk, minced
- 1 onion, halved, plus 1 onion, minced
- 2 bay leaves, divided
- 2-3 cups leftover turkey meat, diced into small pieces
- 2 cloves garlic, smashed
- 1 tablespoon olive oil
- 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
- 1 tablespoon chopped fresh sage
Directions
Put the broth, turkey bones, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set broth aside.
In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery and onions. Cook over medium-low heat until softened, 7 or 8 minutes.
Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.
Season with salt and pepper to taste.
What is Whole Grain Rice?
After rice is harvested, its inedible hull must be removed, resulting in a whole grain (often brown) rice kernel, ready to cook. If the rice is milled further, the bran and germ are removed, white rice is the result, with lower levels of nutrients.
Rice is often classified by size and texture. There’s long, medium and short-grain rice, with the former quite elongated and the latter nearly round. Some short-grain rices are known as “sticky” rice because of the extra amylopectin (a kind of starch) that they contain; this stickiness makes them easier to manipulate with chopsticks and perfect for sushi. Aromatic rices have a special fragrance and taste, such as Basmati, Jasmine, Texmati and Ambemohar rice.
Rice is one of the most easily digested grains – one reason rice cereal is often recommended as a baby’s first solid. This makes rice ideal for those on a restricted diet or who are gluten-intolerant.
Brown rice has much higher levels of many vitamins and minerals than white rice.
Wild rice is not technically rice at all, but the seed of an aquatic grass originally grown by Native American tribes around the Great Lakes. Today some commercial cultivation takes place in California and the Midwest, but much of the crop is still harvested by Native Americans, largely in Minnesota.
The strong flavor and high price of wild rice means that it is most often consumed in a blend with other rices or other grains. Wild rice has twice the protein and fiber of brown rice, but less iron and calcium.
Cooking common varieties of brown rice is simple.
In general, combine 1 cup uncooked brown rice with two cups liquid (such as water or broth) in a 2-3 quart saucepan with a tight-fitting lid. Heat to boiling, then reduce heat, cover and simmer for 40-45 minutes. Check to see if most of the water has been absorbed. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Remove from the heat and let stand ten minutes. Fluff with a fork and serve. Yields 3-4 cups.
Tips for perfect rice:
- Keep lid on the pot during cooking
- Don’t stir – unless you like sticky rice. Stirring releases extra starch. (That’s the reason for all that stirring when making risotto.)
- If rice (or any other grain) is sticking to the pot, add a little water, turn off the heat, and let it steam for a few extra minutes. Usually the rice will release from the pot.
Whole grain rice comes in many quick-cooking forms these days, too. These brown rice options are partially (or completely) pre-cooked, so all you have to do is warm them up for ten minutes – or even as little as 90 seconds in the microwave. So brown rice can have a place on your table even when you’re in a hurry.
Store uncooked brown rice at room temperature for up to six months, or in your refrigerator or freezer for longer periods. Cooked rice can be stored in the refrigerator for 3-5 days, or in the freezer for several months. It’s easy to cook a big batch of brown rice, freeze it in batches sized for your household and simply warm it up at mealtime.
My favorite rice company, Lundberg.
Make a big batch of Brown Rice Stuffing and use it in any number of recipes or serve some alongside roasted chicken or pork. You can also just cook the 2 cups of rice in the stock and use the leftovers for casseroles and soup.
Makes 8 cups
Ingredients
- 1 cup chopped nuts (pecans, walnuts, pignoli, etc.)
- 2 tablespoons olive oil
- 1 ½ cups chopped onion
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 2 teaspoons dried sage
- 2 cups uncooked brown rice or whole grain rice mix (unseasoned)
- 3 ⅓ cups chicken or vegetable stock
- 2 tablespoons chopped parsley
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
Directions
Toast the nuts by heating them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the toasted nuts. Add the stock, bring to a boil and boil for two minutes.
Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue to cook in the recipes below. Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use.
Use to stuff vegetables, such as peppers, tomatoes, onions or cabbage.
Italian Sausage Stuffed Peppers
Ingredients
- 4-6 (depending on size) large peppers (green, red, yellow or orange), tops cut off and cleaned out
- 1 lb hot Italian pork or turkey sausage, casing removed
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning, recipe above
- 1 cup prepared brown rice stuffing
- Salt & fresh ground pepper (to taste)
- 1 cup shredded mozzarella cheese
- 1 1/2 cups marinara sauce, optional
- Fresh basil, for garnish
Directions
Saute sausage until browned. Add garlic and Italian seasoning. Saute for 2 minutes.
Pour into a mixing bowl and stir in rice stuffing.
Stuff mixture into the hollowed out peppers. Place in a baking dish and top the peppers with mozzarella cheese. Pour marinara sauce around the peppers, if desired. You can also heat the sauce separately and pour it over the baked peppers.
Bake at 350 degrees F. for 25-30 minutes or until the peppers are tender. Garnish with fresh basil, if desired.
Stuffed Acorn Squash
2 servings
Ingredients
- 1 acorn squash
- 2 tablespoons extra‐virgin olive oil
- 1 clove organic garlic, minced
- 1/2 cup diced Portobello mushrooms
- 1/2 cup cooked brown rice stuffing
- 1 tablespoon butter
- Kosher salt and pepper to taste
Directions
Preheat the oven to 350 degrees F.
Cut acorn squash in half; remove seeds and place cut sides down on a greased baking pan.
Roast for 35 minutes. Cool and remove flesh the from squash halves; cube the squash flesh.
Add oil to a sauté pan over medium‐high heat. Add the cubed squash, garlic and mushrooms. Sauté for 4 to 5 minutes.
Add cooked brown rice stuffing, butter and salt and pepper, if needed.
Mix well and stuff into empty squash halves. Reheat in the oven for a few minutes.
Brown Rice Fritters
Ingredients
- 2 cups cooked (leftover, plain) brown rice
- 1/2 cup grated parmigiano-reggiano
- 1/2 tablespoon chopped fresh oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 beaten egg
- 1/2 cup flour
- 1/4 cup olive oil, divided
- 3 tablespoons butter, divided
- Finely chopped flat-leaf parsley leaves
Directions
Combine rice, parmigiano-reggiano, oregano, salt, pepper and egg.
Form rice mixture into eight 2″ round cakes. Transfer cakes to a baking sheet covered with parchment paper and refrigerate for 30 minutes to allow them to firm up.
Put flour on a plate; dredge cakes in flour.
Heat 2 tablespoons oil and 1 tablespoon of the butter in a 10″ skillet over medium-high heat. Working in 2 batches, fry cakes, turning once carefully so they do not break apart, until golden brown, about 4 minutes per side.
Add remaining 2 tablespoons oil to the pan for the second batch, if needed, and cook the second batch.
Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.
Chicken Rice Soup
8 servings
Ingredients
- 10 cups chicken broth
- 1 large onion chopped
- 1 cup sliced celery
- 1 cup sliced carrots
- 1/4 cup snipped parsley
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 1 1/2 cups chicken cubed (3/4 lb.)
- 4 cups (6 oz) baby spinach
- 2 tablespoons lemon juice
- 2 cups cooked brown rice
Directions
Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in a Dutch oven or very large soup pot.
Bring to a boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 minutes. Add chicken and spinach; simmer uncovered 5 to 10 minutes or until chicken is cooked.
Remove and discard bay leaf. Stir in rice and lemon juice and heat just before serving.
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Roasting Basics
Today, pork is much leaner than ever before, so leaner pork also affects the way it should be cooked. Care should be taken to not overcook pork.
There are various methods that can be used to produce juicy and flavorful pork. Some methods work better than others on different cuts of meat. There are two basic methods: dry heat and moist heat. Dry heat is most often used on cuts that are naturally tender, such as loin roasts and tenderloins. Moist Heat is used on cuts that are less tender, such as a shoulder or boneless Boston butt roast.
Roasting, which is basically the same method of cooking as baking, is often used when preparing fresh ham roasts, smoked ham roasts, crown roasts, loin roasts, tenderloins and ribs. Marinating the meat before roasting or basting it with meat juices throughout the cooking time will also help produce tender and juicy meat. Roasting is a good method to use when preparing a special dinner because it consists of a longer cooking time than other methods and needs little attention during the cooking period. This leaves time for preparing other dishes.
Roasting is accomplished by cooking the pork, usually uncovered in a heated oven. Excess fat should be trimmed and, if necessary, it should be tied. A rib roast should be tied because the outside layer of meat has a tendency to separate from the inner rib-eye muscle. The rib roast is generally tied by wrapping strings around the roast, between each of the bones. Roasts that have been tied retain their shape and provide a more visually appealing roast when cooked. Most often any boneless roast will be tied to reshape it once the bones have been removed. If a boneless roast will be stuffed, the stuffing is added, the roast is then rolled up and tied to hold the stuffing in the roast.
To cook the roast, it is best placed on a rack in a shallow roasting pan. The rack is not necessary but if not used, the bottom of the meat will sit in the juices and stew, which will not allow it to become brown and crisp on the surface like the rest of the meat. If the meat does not have any surface fat, it can be rubbed down with 1 ½ to 2 teaspoons of oil and then seasoned.
Meat is sometimes seared before roasting to brown the surface and add flavor. Searing can be accomplished by using several different methods. One method is to use a high oven temperature for a short period of time at the beginning of the roasting time and then reduce the heat for the remainder of the time. This quickly browns the outer surface to create a flavorful crust on the surface of the meat. Another searing method used, involves frying the meat in a very hot pan until all the sides have been browned and then placing it in the oven to finish cooking.
If the meat is not going to be seared in the oven, the oven should be preheated to either 325°F or 350°F (450°F for pork tenderloin) and the meat should be at room temperature.
The length of time a cut of pork will have to cook will depend on the size of the cut and whether it is tied, stuffed, bone-in or boneless. The best way to determine if the meat has cooked long enough is to check for doneness with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F.
Roasting Tips:
- For a crisp surface on your roast, be sure the oven is fully preheated before placing the roast into the oven in an uncovered pan.
- To add extra flavor, rub the surface of the meat with your favorite seasonings before roasting.
- Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist, but It will take longer to cook.
- A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster.
- Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
- If cooking more than one roast, be sure that there is uniform space around them so that they will cook evenly. The roasts should not be touching and there should be enough space around them to allow air and heat to circulate.
- When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
- Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.
- Let the roast rest for 5 minutes before carving to allow the meat juices to settle in the roast.
Classic Tuscan Roast Pork Loin
Ingredients
- 6 garlic cloves, minced
- 1 tablespoon butter, melted
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh rosemary
- 1/4 cup olive oil plus 2 tablespoons
- 1 4-pound center-cut bone-in pork loin (rib) roast
- 1/4 cup finely chopped hazelnuts
- 4 russet potatoes, peeled, cut into 1-inch pieces
Directions
Preheat oven to 375°F.
Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork and sprinkle with hazelnuts. Cover pork loosely with foil and roast 2 hours.
Heat the remaining oil in a large skillet. Add the potatoes and sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to the roasting pan with the pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
Place pork in the center of large platter. Surround with the potatoes. Pour juices over pork and potatoes.
Italian Spiced Boneless Pork with Roasted Vegetables
Ingredients
- 6 large garlic cloves, coarsely chopped
- 2 tablespoons coarsely chopped rosemary leaves
- 1 tablespoon whole fennel seeds
- 1 teaspoon ground fennel
- 2 teaspoons crushed red pepper
- 2 teaspoons freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon
- One 3-pound boneless pork loin roast, trimmed of all fat
- Salt and freshly ground pepper
- 1 pound fresh, thin carrots, peeled
- 16 large shallots, peeled and halved
- 1 cup chicken stock or low-sodium broth
Directions
Preheat the oven to 350°F.
In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a sheet of foil and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
Spread the carrots and shallots around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on all sides, about 6 minutes total. Place the pork in the roasting pan with the vegetables and roast for 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for 20 minutes longer or until an instant-read thermometer inserted into the thickest part of the meat registers 140°F.
Transfer the pork to a board. Roast the vegetables on the bottom rack of the oven for 15 minutes longer and transfer to a bowl and keep warm.
Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce.
Sausage Stuffed Pork Loin Roast
Ingredients
- 1/2 cup fresh basil, chopped
- 1 1/4 cups fresh parsley, chopped, divided
- 1/2 cup pine (pignoli) nuts
- 6 cloves garlic, peeled and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 lb Italian sausage, casing removed
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 teaspoon ground black pepper
- 3 lb boneless pork loin or sirloin roast, butterflyied
- Kitchen string
Directions
Preheat oven to temperature 350°F.
Blend together basil, 1 cup parsley, pine nuts, garlic and cheese in a food processor or blender. Set aside.
Mix the sausage, breadcrumbs, milk, egg, pepper and the remaining 1/4 cup parsley in a bowl.
Place pork roast fat side down. If the thickeness of the meat is uneven, carefully pound the meat to make it a unifrom thickness.
Spread the basil mixture over the pork and place sausage mixture lenghthwise down the center of the meat. Fold in half and tie the roast in four or five places.
Roast 1-1/2 to 2 hours. Let rest and slice.
Pork Tenderloin With Roasted Apples And Pumpkin Risotto
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 1/4 teaspoons salt
- 1 tablespoon maple syrup
- 2 (1-pound) pork tenderloins
- 4 tart apples, such as Braeburn, McIntosh or Granny Smith, peeled, cored and quartered
- 1/4 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons cold butter, cut into small pieces
Directions
Heat the oven to 425 degrees F. In a large bowl, combine the 3 tablespoons olive oil, garlic, cinnamon, nutmeg, ginger, allspice, salt and maple syrup. Add the tenderloins to the bowl and turn them in the spice mix to coat. Reserve the bowl with any remaining spice mixture.
Heat a large oven-proof saute pan (large enough to hold the tenderloins and apples) over medium-high heat until hot. Add the tenderloins and sear on all sides. If the meat starks to stick, add a little oil.
Add the apples to the bowl that contained the pork spices and mix to coat. When the tenderloins are seared, remove the pan the from heat and scatter the apples around the tenderloins in the pan.
Place the pan in the oven and roast until a thermometer inserted in the center of the tenderloins reaches 140 degrees F, 20 to 25 minutes, or to desired doneness.
Remove the pan from the oven and remove the tenderloins to cutting board to rest. Place the apples on a serving platter.
Place the pan on the stove over medium-high heat. Deglaze the pan with the white wine, scraping the bottom of the pan to dislodge any browned bits. Stir in the chicken broth and simmer until the sauce is reduced by about two-thirds and slightly thickened, about 3 minutes.
Remove the pan from the heat and stir in the butter to further thicken the sauce and add a sheen.
Slice the tenderloins and arrange with the apples on the platter. Pour the sauce over the pork and apples.
Pumpkin Risotto
Ingredients
- 6 cups vegetable broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, cut into 1/4-inch dice
- 1 large clove garlic, minced
- 1½ cups vialone nano or arborio rice
- 1/4 teaspoon freshly grated nutmeg
- 1/3 cup dry white wine
- 1½ cups pumpkin puree, divided
- Salt and pepper
- 1/3 cup chopped toasted walnuts
- Walnut oil and grated Parmigiano-Reggiano, for garnish
Directions
In a medium saucepan, bring the vegetable broth to a simmer over medium heat.
In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Stir in the onion and garlic and cook, stirring frequently, until the onion is translucent and just beginning to color, 8 to 10 minutes.
Stir in the rice and nutmeg and cook, stirring frequently and coating the rice with the fat, until the rice just begins to toast, about 3 minutes.
Add the wine and continue to stir, cooking until the wine is mostly absorbed.
Add a (soup) ladle of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding an additional ladle of broth as each is absorbed by the rice.
After 10 minutes of cooking the rice, stir in 1 cup of the pumpkin puree with another ladle of broth. Season with one-half teaspoon salt and a pinch of pepper.
Continue cooking the rice, stirring in additional broth as needed, until the rice is slightly al dente, about another 10 minutes.
Stir in the remaining pumpkin puree, the chopped walnuts and 2 tablespoons walnut oil.
Serve each portion with a light drizzle of walnut oil and a sprinkling of freshly grated cheese.
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Milan is the home of Italy’s stock exchange, the Gothic cathedral – the Duomo, one of Europe’s biggest trade-fair complexes, famous nightclubs, the prestigious opera house, La Scala, A.C. Milan (football) and endless opportunities to eat the best of Lombard’s Italian food. Milan is also the fashion icon of Italy and houses millions of residents in this northern city located south of the Italian Alps. Milan is very close to several other cities, such as Venice and Florence, and attractions, such as the Alpine ski slopes or the seashore villages of Liguria and Cinque Terre. The fashion quarter is not only known for major designers in the industry, such as, Valentino, Gucci, Kenzo and Yves Saint Laurent but, also, for many small boutique stores and fashionable shops.
Milan’s cuisine features many specialties. Pasta dishes, such as “tortelli di zucca”, which is ravioli stuffed with pumpkin, “zuppa pavese” (broth with bread and eggs) and “zuppa di porri e bietole” (soup made with leeks and swiss chard). Polenta topped with mushrooms or meat sauce is typically served during the winter. Risotto alla Milanese, Osso Buco, breaded veal cutlet, pork chops or roast beef are typical main dishes. Cheese is a must on the Milanese table at the end of the meal. The cheeses that are eaten in Milan come from the surrounding countryside and alpine valleys. Among the most popular are Bagoss, Brescia cheese, Caprini, Crescenza or Stracchino, soft cheeses flavored with mountain herbs and, of course, Gorgonzola, eaten alone or served over risotto and polenta. You will notice that the dishes in Milan are based on more high calorie ingredients such as butter and sausages, supposedly due to the fact that the winters are long.
Milanese Dinner
Appetizer Course
Polenta e Gorgonzola
Servings 6
Ingredients
- 1/2 cup walnuts
- 1 cup gorgonzola blue cheese
- Chopped herbs, such as rosemary or sage
- Coarse ground black pepper
For the polenta:
- 13 oz polenta (not quick cooking)
- 7 cups water or milk or a combination
- 4 tablespoons butter
- 2 teaspoons salt
Directions
Boil the water and/or the milk, add salt and butter.
Pour the polenta into the boiling water, slowly and mixing well with a whisk.
Cover and let simmer over low heat for 60 minutes.
Grease a large baking tray and pour the polenta onto the pan, spreading it with a spatula: it should be around 1/4 inch thick, let it cool.
With a decorative 2 inch cookie or biscuit cutter make 24 circles.
Spread the gorgonzola cheese over half of the circles, cover with the other half and decorate with a walnut on the top, herbs and black pepper.
Serve warm, heating for 5 minutes in the oven
First Course
Leek and Swiss Chard Soup – Zuppa Di Porri E Bietole
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 leeks, white and light green parts, cut into 1/2-inch slices
- 8 ounces swiss chard, cut into 1-inch pieces
- 6 cups stock ( vegetable or chicken)
- 1/2 cup Arborio rice
- Salt, to taste
- Pepper, to taste
- 1/4 cup parmesan cheese, grated
Directions
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt and pepper.
Cover and cook over low heat about 20 minutes or until the rice is cooked.
Stir in cheese and serve.
Main Course
Italian Roast Turkey with Chestnut Stuffing
During the autumn season in Italy, turkey is often made with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World and, once domesticated, became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was natural to use them in a stuffing.
Ingredients
- Chestnut Stuffing, (recipe below)
- 1 12-to-14-pound turkey
- 1 lemon, cut in half
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 4 slices bacon
- 2 tablespoons olive oil
- 1 cup dry white wine
- 3 cups reduced-sodium chicken broth
- 2 tablespoons water
- 1 tablespoon cornstarch
Directions
Make Chestnut Stuffing.
Preheat oven to 325°F. Coat a large roasting pan and a 2-quart baking dish with cooking spray.
Remove the giblets, neck and any visible fat from the turkey. Rub the cavity with lemon halves, squeezing them as you go. Make a few tiny slits in the skin under the wings, where the legs join the body and in the thickest part of the breast. Stuff each slit with a piece of rosemary and sage.
Stuff the cavity and neck pouch with about 5 cups of the stuffing, securing the neck cavity with a skewer. Place remaining stuffing in the prepared baking dish; cover and refrigerate until needed.
Sprinkle the turkey with salt and pepper. Place bacon slices across the breast. Tie the drumsticks together.
Place the turkey, breast-side up, in the prepared roasting pan. Roast for 1 hour. Pour the wine over the turkey and baste a few times. Continue to roast for 2 hours more, basting with the pan juices several times and roast until the turkey is done, an additional 30 to 60 minutes. (An instant-read thermometer inserted in the thickest part of the thigh should register 180°F and 165°F in the stuffing.) Total cooking time will be 3 1/2 to 4 hours.
About 40 minutes before the turkey is ready, cover the reserved stuffing with a lid or foil and bake until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.
When the turkey is ready, place it on a carving board or platter. Scoop stuffing into a serving bowl, cover and keep warm. Tent the turkey with foil.
Place the roasting pan over medium heat and pour in the broth; bring to a boil, stirring to scrape up any browned bits. Cook for 5 minutes and transfer to a medium saucepan. Bring to a simmer. Mix water and cornstarch in a small bowl; add to the simmering sauce, whisking until lightly thickened.
Remove string from the drumsticks and carve the turkey. Serve with stuffing and gravy.
Chestnut Stuffing
Ingredients
- Two 7 1/2-ounce jars vacuum-packed cooked chestnuts
- 8 cups cubed country bread, (1 pound)
- 12 oz sweet Italian sausage, casings removed
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 1 clove garlic, minced
- 1/2 pound mushrooms, wiped clean, trimmed and sliced
- 1 small fennel bulb, diced
- 1/3 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large eggs
- 1-1 1/2 cups reduced-sodium chicken broth
Directions
Break the chestnut meat into chunks. Preheat oven to 350°F.
Spread bread on a baking sheet and bake until lightly toasted, 15 to 25 minutes. Set aside.
Cook sausage in a large skillet over medium heat, crumbling with a wooden spoon, until browned, 5 to 10 minutes. Drain on paper towels. Wipe out the skillet.
Add oil to the skillet and heat over medium-low heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add mushrooms and fennel and increase heat to medium-high; cook, stirring, until tender, 5 to 7 minutes.
Combine the reserved chestnuts, toasted bread, sausage, onion-mushroom mixture, parsley, thyme, sage, salt and pepper in a large bowl. Toss until well mixed.
Whisk eggs and 1 cup broth in a small bowl. Drizzle the egg mixture over the bread mixture and toss until evenly moistened. If you like a moist stuffing, add remaining 1/2 cup broth.
Use as directed in Roast Turkey with Chestnut Stuffing or place in a 3-quart baking dish that has been coated with cooking spray, cover with a lid or foil and bake at 325°F until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.
Broccoli with Orange Sauce
Ingredients
- 1 1/4 pounds fresh broccoli, cut into serving pieces
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- Juice of 1 medium orange
- 1 teaspoon orange peel, grated
- 1 medium navel orange, peeled and thinly sliced
Directions
Cook the broccoli in a saucepan in a small amount of salted water for about eight minutes. Drain the broccoli in a colander and place it in a serving bowl.
In the empty saucepan combine the cornstarch, chicken broth, orange juice and orange peel and stir until mixture is blended. Then bring to a boil and stir for two minutes or until it thickens. Drizzle the sauce over the broccoli. Garnish with orange slices before serving.
Dessert Course
Fresh Pear Crostata
Ingredients
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 4 cups chopped peeled ripe pears (about 8 medium)
- One 9 inch refrigerated pie crust, or your favorite pie crust
- 1 teaspoon sugar
- 2 tablespoons sliced almonds
Directions
Heat the oven to 450°F. In medium bowl, mix the 1/2 cup sugar and the flour. Gently stir in the pears to coat.
Place the pie crust on a parchment lined 15×10 inch pan with sides.
Spoon the pear mixture onto center of the crust to within 2 inches of the edge. Carefully fold the 2-inch edge of crust up over pear mixture, pleating crust slightly as you go along the circle. Sprinkle 1 teaspoon sugar over the crust edge.
Bake 15 minutes and sprinkle almonds over the pear mixture. Continue to bake 5 more minutes until the pears are tender and the crust is golden. Cool 15 minutes. Cut into wedges; serve warm.
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The Jewish community of Ferrara is the only one in Emilia-Romagna with a continuous presence from the Middle Ages to the present day. It played an important role while the Duke Ercole I d’Este was in power. The situation of the Jews deteriorated in 1598, after the Este dynasty moved to Modena and the city came under papal control. The Jewish settlement, located on three city streets, formed a triangle near the cathedral and became a ghetto in 1627. Between 1627 and 1859, the Ferrara Jews were restricted to the ghetto, a self-sufficient small town within the larger one. With a population of about 1,800, the ghetto had its own synagogues, schools and old age homes. In 1848, King Carlo Alberto proclaimed the emancipation of the Italian Jews, granting them equal rights. Today, the old ghetto area, with its small attractive stores and refurbished colorful houses, is an essential part of the itinerary of all guided tours.
In 1799, the city was taken over by the Republic of France, which established a small garrison there. Shortly after, Lieutenant Field Marshal Johann von Klenau approached the fortress with his military forces consisting of Austrian cavalry, artillery and infantry men, augmented by Italian peasant rebels, and demanded its capitulation. The commander refused. Klenau blockaded the city. For the next three days, Klenau patrolled the countryside, capturing the surrounding strategic points. The French attempted two rescues of the beleaguered fortress and, finally, a column led by Pierre-Augustin Hulin reached and relieved the fortress. Klenau took possession of the town, though, and garrisoned it with a light battalion. The Jewish residents of Ferrara paid 30,000 ducats to prevent the pillage of the city by Klenau’s forces, thus, saving the city from being sacked.
Although Jews lived in several towns of Emilia-Romagna, including Modena, Bologna, Parma, Reggio and Emilia, the Jewish cuisine that seems to have survived or prevailed is the one from the city of Ferrara. Their influence in the region’s cooking is mainly Sephardi, with dishes such as buricchi, which is reminiscent of Spanish and Portuguese empanadas and can have both sweet and savory fillings.
Jewish Museum
An old saying from Ferrara goes, “Dell’oca non si butta via niente”, which translates as “Nothing gets thrown away from a goose”. Inspired by the Italian pork cold cuts, the Ferrara Jews recreated similar cuts using goose. All the parts of the goose were eaten: its fat was widely used in cooking as it was full of protein and calories and was cheap to buy. Its meat was used to make ‘prosciutti’ and goose sausages or salami. For centuries the word ‘sallame’, spelt with two ‘l’s instead of ‘salame’ was used within the Jewish community in order to distinguish the goose salami from the forbidden pork one. Foie gras was made from the goose liver and it was very expensive. Sometimes it was even used for payment in illegal betting and smuggling.
Goose was widely used in Emilia-Romagna, Veneto and Piedmont until modern times, when it was replaced by turkey, as turkey is more tender, less fatty and cheaper. Many recipes from the Jewish community of Ferrara have goose and turkey as their main dish entree and turkey meatloaf is still a popular dish. A well-known and interesting goose dish is the ruota del faraone or Pharaoh’s wheel. It is made with fresh tagliatelle, goose salami, pine nuts and raisins. It’s ingredients represent the Egyptian soldiers and chariots being caught up in the waves of the closing Red Sea, while chasing the Jews who were escaping from Egypt. This dish and many other old traditional recipes are laborious and few people make them today, if at all. Testine di spinaci – the stems of spinach – and guscetti – the husks of green peas were dishes created at the time of the ghettos, when living conditions were particularly poor and creativity was a necessity in the kitchen.
During Passover, foods containing chametz, that is leavened bread or anything else made with wheat, barley, oats, spelt or rye are not allowed. The Ashkenazic tradition also places kitniyot in the list of prohibited Passover foods: rice, corn, soy, millet, beans, peas, any other legume or anything derived from those products, such as corn syrup, tofu or soy oil fall under this category. Similarly, seeds, mustard, sesame and fennel are also avoided during Passover. This restriction includes peanuts, even though we think of them as nuts, they really are classified as legumes. People from a Sephardi or Mizrahi background do not have the kitniyot restriction.
Look on products like matzah flour, juices, wine, oil, candy and soda for the “Kosher for Passover” certification. That can help you be sure.
Matzah Gnocchi
Serves 4 to 6 as appetizer
Ingredients
- 11 matzahs, broken into small pieces
- 2 eggs
- 1 tablespoon freshly minced parsley
- A pinch of nutmeg
- 4 tablespoons of matzah meal, plus more to dust the gnocchi
- Salt and pepper, to taste
Tomato Sauce
- 1 tablespoon kosher approved extra-virgin olive oil
- 2 leeks
- 1 clove garlic
- 28 oz can whole plum tomatoes
- Pinch of sugar
Directions
Soak the matzah in cold water or broth for at least 1 hour or until soft. Drain, squeeze well and place into a clean bowl; add the eggs, salt and pepper, parsley, nutmeg and matzah meal. Mix all the ingredients together.
In a second bowl, place some more matzah meal. With a wet tablespoon or a small scoop, take some of the mixture and place it on top of the matzah meal. Using your hands, roll the mixture evenly over the matzah meal and shape it into a ping-pong size ball. Proceed with the rest of the mix and place the rolled gnocchi on a piece of wax paper.
Bring a large pot of salted water to a boil; drop in the gnocchi and scoop them out as they rise to the surface using a slotted skimmer. Place them in with the tomato sauce and serve.
Prepare the sauce:
Heat olive oil and add thinly sliced leeks (white and light green parts) and a whole clove of garlic. Cook for about 5 minutes, stirring, and discard the garlic.
Add the tomatoes, breaking them up with a wooden spoon . Season with salt and pepper and a pinch of sugar. Cook for about 10-15 minutes uncovered, allowing the sauce to thicken.
Passover Rolled Turkey Breast With Mushroom-Spinach Stuffing
FOR THE STUFFING:
- 2 tablespoons kosher-for-Passover olive oil
- 2 leeks, white part only, chopped
- 1 pound mushrooms, chopped fine
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 6 cups fresh spinach, chopped
- 1 tablespoon fresh lemon juice
- 1 1/2 cups matzah meal
- Salt and pepper to taste
FOR THE TURKEY:
- 1 Kosher whole turkey breast, boned, with skin (4-5 pounds)
- 1 tablespoon kosher-for-Passover olive oil
- 3 cups reduced-sodium Kosher chicken or vegetable broth, divided
- 1 cup kosher-for-Passover dry white wine
Preheat oven to 350 degrees F.
TO PREPARE THE STUFFING:
In a large skillet over medium-high heat, add oil. Saute leeks and mushrooms until leeks are tender and mushrooms are browned, about 10 minutes. Add garlic, Italian seasoning and spinach and stir until spinach wilts. Remove to a large bowl to cool slightly. Sprinkle with lemon juice and stir in matzah meal. Add salt and pepper to taste and set aside.
TO PREPARE THE TURKEY:
Lay turkey breast skin side down on a cutting board or wax paper. Trim any excess skin. Holding a knife parallel to the meat, make lengthwise cuts on both breast halves, cutting away from the center, so meat is of a consistent thickness (creating a rectangular shape). Cover with wax paper and pound to 3/4-inch thickness. Sprinkle with salt and pepper. Spread with the spinach stuffing mixture, leaving about a 1/2-inch border. Starting from the left side, roll into a cylinder. Tie at 1-inch intervals with kitchen string and secure open edges with toothpicks.
Place turkey on a rack, seam side down, in a roasting pan. Brush with oil. Combine 2 cups chicken broth with the wine and pour over the turkey. Roast for 1 to 1 1/4 hours, basting with stock mixture every 15 minutes (add broth if evaporating too quickly) or until temperature registers 160 degrees on an instant-read thermometer and juices run clear.
Remove from roast the oven and let rest at least 10 minutes before slicing.
Skim fat from the roasting pan and pour pan juices into a small saucepan with the remaining stock and season with salt and pepper. Cook until slightly thickened. Remove toothpicks and string, and slice turkey into 1-inch-thick slices. Serve with sauce.
Easy Latkes
These latkes are oven fried.
Ingredients
- 1 1/2 pounds baking potatoes, about 3 medium potatoes
- 1 medium onion
- 1 large egg
- 1 1/2 teaspoons salt
- 2 tablespoons Matzah meal
- Kosher approved vegetable oil for the baking sheets
Directions
Preheat the oven to 400°F. Lightly spray two large cookie sheets with rims with cooking spray.
Grate or shred the potatoes. You can use the fine shredding attachment on a processor or mixer. Wrap the grated potatoes in a cotton dish towel (a flour sack towel works well), and twist the towel closed at the top. Bring the potatoes to the sink and squeeze them, wringing as much liquid as possible from them.
Shred or grate the onion. Don’t use the finest shredding disk of your food processor, as it will turn the onion to mush; the medium shredding disk is preferable.
Combine the drained potatoes, onion, egg, salt and matzah in a bowl, stirring until everything is thoroughly mixed.
Pour a thin layer of oil into each baking pan. It should be deep enough that when you tilt the pan, you can see it move. For easier-to-clean pans and slightly less greasy latkes, heat the pans in the oven briefly, to warm the oil.
Drop the pancake batter onto the sheets by the 1/4 to 1/3-cupful. Space them far enough apart so that you can easily get a spatula between them to flip them over when the time comes.
Bake the pancakes for 20 to 25 minutes, or until the bottoms are golden brown. Remove the pans from the oven, turn the pancakes over and bake for an additional 10 minutes, until golden brown on the bottom.
Remove from the oven and drain the pancakes on paper towels. Serve with applesauce and sour cream, if desired.
Roasted Root Vegetables
Ingredients
- About 3-4 pounds, in any combination: turnips, parsnips, carrots, celery root, shallots, golden beets, butternut or kabocha squash
- 1/3 cup kosher approved olive oil
- 3 sprigs rosemary
- 6 sprigs thyme
- Salt and pepper to taste
Directions
Preheat the oven to 450 degrees F.
Peel all the vegetables and dice into 1 inch pieces.
Combine al lthe ingredients in a mixing bowl and transfer to two rimmed cookie sheets lined with foil or parchment paper.
Roast about 20-30 minutes, until very tender.
Discard the thyme and rosemary sprigs. Serve with the turkey roast.
Italian Almond Passover Cake
Servings: 12
Dress this simple cake up by dusting the top with confectioners’ sugar and topping it with fresh fruit.
Ingredients
- 2 tablespoons matzah meal, plus more for coating the cake pan
- 2 cups whole blanched almonds or 2 cups packaged finely ground almonds
- 1/2 cup granulated sugar
- 6 large eggs, separated
- 1/4 cup kosher approved extra virgin olive oil
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 1 teaspoon grated lemon zest
- Pinch of salt
Directions
Preheat the oven to 350 degrees F (180 C). Grease a 10-inch springform pan. Line the bottom with parchment or wax paper and grease the paper. Evenly coat the bottom and sides with matzah meal, tapping out any excess.
If you are using whole blanched almonds, pulse the whole blanched almonds in a food processor with 2 tablespoons of matzah meal and 1/4 cup of granulated sugar until very finely ground. If using packaged finely ground almonds, mix by hand: packaged ground almonds with the matzah meal and the 1/4 cup sugar.
In a bowl, beat the egg yolks with the brown sugar and the remaining granulated sugar at high-speed until very light and fluffy, about 3 minutes. At low-speed, gradually add the ground almond mixture, the extracts, the olive oil and the lemon zest.
In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form. Beat 1/4 of the whites into the yolk mixture to lighten it; then quickly fold in the remaining whites.
Pour the batter into the prepared pan and smooth the surface. Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Run a small, sharp knife around the side of the cake, transfer it to a rack and let cool completely in the pan. Remove the side of the pan and invert the cake onto a serving plate. Remove the base of the pan, then carefully peel off the paper. Garnish according to taste.
Related articles
- Recipe: Chocolate Caramel Matzo Brittle – Recipes from The Kitchn (thekitchn.com)
- Passover in Israel (401j.wordpress.com)
- http://jovinacooksitalian.com/2013/03/25/italian-passover-menu/
- Passover Primer (boiseweekly.com)
- Passover Chocolate Cake (adinamenashe.wordpress.com)
- Pesach Strategies for Eating Healthy & Shopping Smart (nourishingisrael.wordpress.com)
The artichoke is a perennial vegetable in the sunflower family and is believed to be a native of the Mediterranean region. The artichoke that we eat is actually the plant’s flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color. There are more than 140 artichoke varieties but less than 40 are grown commercially. Spring is the peak season and most artichokes grown worldwide are cultivated in France, Italy and Spain, while California provides nearly 100 percent of the United States crop.
How To Buy Artichokes
Select artichoke globes that are deep green, with a tight leaf formation and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage. To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do not wash before storing. They should last a week when stored properly.
How To Prepare Artichokes
Wash artichokes under cold, running water. Pull off the lower petals and cut off the bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Pull out pale inner leaves from center. At the bottom is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out the choke. Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
How To Cook Artichokes
Boiling Method:
Stand up the prepared artichoke in a deep saucepan or pot with 3-inches boiling water (if desired, oil, lemon juice and/or seasonings can be added to cooking water). Cover with a lid and gently boil approximately 25 to 40 minutes, depending on size of the artichokes, or until a petal near the center pulls out easily. When done cooking, remove from the pot and stand artichoke upside down on a rack to drain.
Steaming Method:
Place prepared artichoke on a rack above 1- to 2-inches of boiling water. Cover and steam approximately 25 to 45 minutes, depending on size, or until a petal near the center pulls out easily.
Baby Artichokes
Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.
Small artichokes, which are being shipped fresh more frequently today, make a savory appetizer, salad or vegetable accompaniment when marinated, either whole or cut lengthwise in halves. They are also delicious in poultry, beef, pork or lamb stews.
Baby artichokes are sold in plastic bags or containers or loose. Their size can vary from walnut to jumbo egg size. Size is no indication of age. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size. Most do not have a fuzzy choke.
Bend back lower, outer petals of artichokes until they snap off easily near base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom).
Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems.
Halve or quarter as desired. If center petals are purple or pink remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.
Cooking Artichokes
Preparing fresh artichokes for cooking can be intimidating. Luckily, preserved versions of this spring vegetable are just as delicious. Here are a few ways to use artichokes, whether fresh, jarred or frozen.
Whole. Steaming whole artichokes to serve with butter or mayonnaise mixed with capers, lemon and smoked paprika. Or, stuff them with your favorite stuffing mix.
Sauteed. When cooked, the leaves on trimmed fresh artichokes fan out and get crisp.
Grilled. Boil trimmed artichokes until tender, then finish them on the grill to give them a smoky flavor.
Pasta sauce. Simmer oil-packed artichokes in cream, then puree for a luxurious pasta sauce.
Bread pudding. Layer marinated artichokes with sourdough cubes and cheese, then cover with eggs and milk and bake for a savory brunch dish.
Dip. Instead of the usual cream cheese base, use Greek yogurt and silken tofu in a healthy version of creamy artichoke dip.
Involtini. Roll up marinated artichoke hearts with celery leaves in smoked salmon for a super healthy hors d’oeuvres.
Pizza. Marinate frozen artichoke hearts in herbed olive oil and add them to a white pizza or a pizza with the works.
Sautéed Artichokes and Potatoes
Ingredients
- 8 artichokes (they should be firm and feel solid)
- Juice of a half a lemon
- 1/4 cup olive oil
- 2 cloves garlic
- Salt to taste
- 3 pounds baby potatoes
- A bunch parsley, minced
- Pepper to taste
Directions
If the potatoes are young and thin skinned, wash and rub them with a rough cloth. Otherwise, peel them and cut in half.
Trim the tough outer leaves off the artichokes, cut the tops off (perpendicular to the length of the artichoke) and cut them into eighths, putting the slices into water acidulated with lemon juice to keep them from turning black.
When you have finished cutting them up, pat them dry and sauté them in a large skillet with a cover with the oil, garlic, salt and minced parsley. Begin over a low heat, covered, and after a little while uncover them and turn them often so they cook well on all sides, browning and almost coming apart. Remove the artichokes with a slotted spoon to another bowl and set aside.
Add the potatoes with a half cup of water to the skillet. Let them cook gently at first, covering the pot so that they soften, and then raise the heat and uncover them to brown them.
Once the potatoes have browned, add the artichokes together with salt and pepper to taste, and simmer for about ten minutes over a very low flame.
Grilled Baby Artichokes
4 servings
Ingredients
- Lemon Vinaigrette (see recipe below)
- 12 baby artichokes
- 2 tablespoons extra-virgin olive oil
- Salt and freshly-ground black pepper to taste
Directions
Prepare the Lemon Vinaigrette; set aside until ready to use.
Bend back lower, outer petals of the artichokes until they snap off easily near the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom). Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems.
In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared baby artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork, but they still offer some resistance. Drain and immediately and immerse in cold water to stop the cooking.
When cool, cut the baby artichokes in half lengthwise, sprinkle them with olive oil and salt and pepper to taste.
Prepare an outdoor grill. Place the artichokes cut side down on oiled grill grates, cover with the grill lid, and cook over a medium-hot fire, for about 5 minutes, or until the cut sides are well browned. Remove the artichokes to a bowl and pour the Lemon Vinaigrette over the grilled artichokes and toss.
This can be served right away, but it is much better to let them sit for an hour or so in the vinaigrette for the flavors to mingle. They will keep, covered and refrigerated, for about 3 days. .
Makes 4 servings.
Lemon Vinaigrette
- 1/4 cup fresh-squeezed lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped pitted black olives
- Freshly-ground black pepper to taste
Directions
In a small bowl, combine lemon juice, Dijon mustard, olive oil, olives and pepper. Whisk together well.
Artichoke Cheese Pizzas
This is one of our favorite pizzas. Since I use convenient frozen artichoke hearts, this recipe can be made any time of the year.
Ingredients
- One 9 ounce package frozen artichoke hearts, thawed, drained, cut in half
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, smashed
- 2 thyme sprigs, leaves removed
- Salt
- Cornmeal, for dusting
- One homemade or store-bought pizza dough
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Italian Fontina cheese
- Freshly ground pepper
Directions
In a large skillet, combine the artichoke hearts with the olive oil, the lemon juice, garlic and thyme leaves. Season with salt. Cook until the artichokes are soft, about 10 minutes. Set aside to cool.
Preheat the oven to 450° F. Dust a pizza pan with cornmeal and stretch dough to fit the pan.
Spread the ricotta cheese over the dough and sprinkle the fontina and mozzarella cheese over the ricotta.
Distribute the cooked artichoke hearts and sauce over the cheese. Season with salt and pepper and place the pizza to the oven.
Bake for about 20 minutes, until the edges are browned. Serve hot.
Stuffed Artichokes
This is my favorite way to stuff artichokes.
Ingredients
For 2-double ingredients for 4
- 1 lemon
- 2 medium artichokes
- 1 1/4 cups plain panko crumbs
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons chopped fresh parsley, reserve the stems
- 1/2 tablespoon chopped fresh rosemary
- 4 minced garlic cloves, divided
- 1 tablespoon capers, chopped
- 2 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon anchovy paste
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- Half small onion sliced
- 3 tablespoons extra-virgin olive oil
- 1/4 cup white wine
Directions
Heat the oven to 400 degrees F.
Fill a bowl with water and squeeze juice from the lemon into the water and reserve the lemon shell. Cut off the artichoke stems, peel them with a vegetable peeler, rub them all over with lemon shell (this prevents browning) and drop them into the lemon water.
Use a heavy, sharp stainless steel knife to cut the top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon to scoop out the choke.
Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub the lemon shell over cut parts of artichoke. When you are finished trimming, drop the artichoke into the bowl of lemon water. Repeat with remaining artichokes.
To prepare stuffing:
In a large bowl combine the panko crumbs, Parmesan, chopped parsley, rosemary, half the garlic, capers, ½ teaspoon salt and pepper. Toss.
In a small roasting pan or baking dish large enough to hold the artichokes, scatter onion slices, artichoke stems, parsley sprigs and remaining garlic.
Holding artichokes over the stuffing bowl, stuff each choke cavity and in between the leaves with the bread crumb mixture.
Stand stuffed artichokes upright in the baking dish and generously drizzle olive oil over the center of each artichoke.
Fill the baking dish with water until it reaches 1/4 of the way up the artichokes. Add wine and remaining salt to the water. Cover pan with foil and poke several holes in the foil.
Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into the artichoke and a leaf should be easily pulled out.
Halibut with Braised Artichokes, Fennel and Lemon
Ingredients
- 2 lemons
- 1 9 oz package frozen artichokes, defrosted
- 1 medium onion, halved crosswise and thinly sliced
- 1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips
- 1 teaspoon coriander seeds, lightly crushed or ground
- 1/2 cup all-purpose flour for coating fish
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil, divided
- 4 halibut fillets or any white firm fish (each about 6 ounces and 1 1/4 to 1 1/2 inches thick)
- Fresh basil leaves, for garnish
Directions
Squeeze juice from 1 lemon; cut the remaining lemon crosswise into very thin slices.
Put onion, fennel, artichokes, coriander, reserved lemon juice and lemon slices, 3/4 teaspoons salt, 4 tablespoons water and 2 tablespoons olive oil into a large saute pan.
Cover pan. Bring to a boil. Reduce heat and gently simmer, stirring occasionally, until artichokes are tender, about 15 minutes. Remove to a bowl. Set aside.
Combine flour with remaining salt and 1/4 teaspoon pepper. Dredge fish in flour.
In the same pan heat the remaining tablespoon oil over high heat until very hot but not smoking. Add fillets. Reduce heat to medium-high and cook fillets, without moving them, until the bottoms are golden brown, about 4 minutes.
Carefully turn the fish and cook until fish is opaque and flakes easily, 2 to 3 minutes more. Return artichoke mixture to the pan and warm a minute or two.
To serve: spoon 1/2 cup of the artichoke mixture onto each serving plate and top with a fish fillet. Garnish with basil.
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