Pork Cutlets
Ingredients
4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or panko
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 sprig thyme minced
Lemon wedges
Directions
Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Place on paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and thyme before serving.
Crispy Brussels Sprouts
If you do not like the sprouts caramelized and crispy, cook for 10 minutes less.
Ingredients
2 tablespoons olive oil
2 pounds Brussel sprouts, washed and trim bottoms, cut in half
Salt and pepper to season
5 cloves garlic finely chopped
1/4 cup fresh shredded or grated parmesan cheese
Directions
Combine all the ingredients in a mixing bowl.
Spread evenly in a single layer on a large baking sheet (I cover mine with foil for easy clean-up).
Roast in the oven at 400 degrees for 30 minutes until browned and caramelized. Finish with a grinding of course sea salt.
Baked Tomatoes
ingredients
2 large Roma tomatoes, cut in half
1/2 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 garlic clove, minced
3 tablespoons fresh basil, roughly chopped\
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
Directions
Preheat the oven to 400 degrees F. In a small bowl combine the oil and garlic. Season with salt and pepper. Place the omato in a small pan, brush with the oil mixture, and sprinkle an even amount of cheese on each tomato slice. Bake for 8-10 minutes or until cheese is melted. Top with chopped basil and serve warm.
If you are trying to eat less meat, substituting pasta dishes made with vegetables are not only healthy but quite satisfying. Vegetables that are especially good in pasta are frozen or canned artichoke hearts, mushrooms, broccoli/broccoli rabe, cauliflower, zucchini, peas and fresh tomatoes.
Spaghetti with Cauliflower and Capers
6 servings
Ingredients
- 4 tablespoons olive oil
- 1/2 cup bread crumbs made from Italian bread with crusts removed
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon finely shredded lemon peel
- 1/2 cup chopped onion (1 medium)
- 1/2 teaspoon salt
- 1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1 1/2 pound head cauliflower, cut into 1-inch florets (5 to 6 cups)
- 3 cups reduced-sodium chicken broth
- 2 tablespoons capers, rinsed and drained
- 1/3 cup lemon juice
- 1/4 teaspoon ground black pepper
- 1 pound dried spaghetti
- Snipped fresh thyme or fresh thyme sprigs (optional)
Directions
Bring a 5- to 6-quart pot of salted water to boiling.
In a large skillet heat 2 tablespoons of the oil over medium-low heat. Add bread crumbs to the hot oil; cook about 3 minutes or until crumbs are crisp and golden brown, stirring frequently (reduce heat and stir constantly if bread crumbs are becoming too dark). Stir in 1 clove of the minced garlic; cook and stir until garlic is fragrant. Transfer mixture to a small bowl. Stir in 1/4 cup of the Parmesan cheese and the lemon peel; set aside.
In the same large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and salt; cook about 3 minutes or until onion is tender, stirring occasionally. Stir in the 1 teaspoon thyme and the remaining 2 cloves minced garlic; cook and stir for 30 seconds.
Add cauliflower, broth and capers; cover and cook about 10 minutes or until cauliflower is tender. Stir in lemon juice and pepper.
Meanwhile, in the large pot cook spaghetti according to package directions, except cook for 2 minutes less than the time given on the package.
Drain spaghetti. Return to the pot and add the cauliflower mixture to spaghetti. Cook about 5 minutes more or until spaghetti is al dente.
Divide spaghetti mixture among six shallow serving bowls. Sprinkle with the bread crumb mixture and the remaining 1/4 cup Parmesan cheese. If desired, garnish with additional snipped fresh thyme or thyme sprigs.
Baked Rigatoni with Spinach and Cheese
4 servings
Ingredients
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 10-ounce package frozen spinach, thawed
- 2 cups (about 1 pound) ricotta
- 5 tablespoons grated Parmesan
- 1/2 teaspoon grated nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 6 ounces fontina, grated (about 1 1/2 cups)
Directions
Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt and pepper. Stir in half of the fontina cheese.
Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan cheeses. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
Creamy Fettuccine with Spring Vegetables
4 servings
Ingredients
- 8 ounces dried fettuccine
- 1/2 cup sun-dried tomatoes, chopped
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 ounces fresh asparagus spears, trimmed
- 4 ounces fresh Brussels sprouts, trimmed and quartered (you can leave these out if you are not a fan)
- 1 ½ cups fresh broccoli florets
- 8 fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk, plus extra if needed
- 1/2 cup finely shredded Parmesan cheese, plus extra for garnish
- 2 teaspoons finely shredded lemon peel
Directions
Cook pasta according to package directions. Drain and return to the saucepan. Stir in sun-dried tomatoes; keep warm.
Meanwhile, in a large skillet heat 1 tablespoon of the butter and the olive oil over medium heat. Add asparagus, Brussels sprouts, if using, broccoli and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from the skillet; set aside.
In same skillet, melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk, if the sauce needs thinning. Sprinkle with lemon peel and additional shredded Parmesan cheese. Serve.
Baked Ziti with Pesto
4 servings
Ingredients
- 1/2 pound ziti
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes in thick puree
- 1/4 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon fresh-ground black pepper
- 1 cup ricotta cheese
- 1 1/2 cups grated mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup store-bought or homemade pesto
Directions
Heat the oven to 350°F. Oil an 8-by-8-inch square or oval baking dish.
In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked. Drain.
In a medium saucepan, heat 1 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.
In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto and the remaining 1/4 teaspoon pepper.
Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan cheese. Drizzle with the remaining 1 tablespoon oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before serving.
Linguine with Sweet Bell Peppers
4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small red onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 pound red, green, yellow, orange bell peppers, sliced thin
- Kosher salt
- Pepper
- 1 pound linguine
- 1 cup cherry tomatoes, diced
- 1/4 cup chopped fresh basil
Directions
In a large skillet, heat the 2 tablespoons of olive oil. Add the onion, garlic and bell peppers, season with salt and pepper and cook over moderate heat, stirring occasionally, until the peppers are tender, about 10 minutes.
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water.
Add the cooked linguine, pasta water, tomatoes and basil to the skillet and toss over moderate heat for 1 minute; then serve.
The centerpiece of contemporary Thanksgiving in the United States and Canada is a huge meal, generally featuring a large roasted turkey. The majority of the dishes in a traditional Thanksgiving dinner are made from foods native to the New World. However, many of the classic traditions attributed to the first Thanksgiving are actually myths.
According to what is known about “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash. William Bradford (Plymouth Colony Governor) noted that, “besides waterfowl, there was a great store of wild turkeys, of which they took many.” There were definitely wild turkeys in the Plymouth area, however, the best existing account of the Pilgrims’ harvest feast comes from colonist, Edward Winslow, author of Mourt’s Relation: A Journal of the Pilgrims at Plymouth. Winslow’s first-hand account included no explicit mention of turkey. He does, however, mention the Pilgrims gathering “wild fowl” for the meal, although that could just as likely have meant ducks or geese. Many of the foods that were included in the first feast (except for the seafood) have since gone on to become staples of the modern Thanksgiving dinner.
The White House Cookbook, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on the half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince-pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruit and coffee.
1943 Thanksgiving Dinner Aboard the Navy Ship U.S.S. Wake Island
Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the courses. Copious leftovers are also common. Many diners would say the meal is “incomplete” without cranberry sauce, stuffing or dressing and gravy. Other commonly served dishes include winter squash, sweet potatoes, mashed potatoes, dumplings, noodles, corn on the cob or hominy grits, deviled eggs, green beans or green bean casserole, sauerkraut (among those in the Mid-Atlantic; especially Baltimore), peas and carrots, bread or rolls, cornbread (in the south and parts of New England) or biscuits, rutabagas, turnips and salad.
There are also regional differences, as to the type of stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white, wheat or rye bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey’s giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in some parts of Canada.
Other dishes reflect the regional or cultural background of those who have come together for the meal. For example, many African-Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie; while Italian-Americans often have lasagna on the table alongside the turkey and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. Other Jewish families may consume foods commonly associated with Hanukkah, such as latkes or a sufganiyot (a type of jelly doughnut). It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn.
In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is stuffed with mofongo (a fried plantain-based dish). Cuban-Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Vegetarians or vegans have been known to serve alternative entrées, such as a large vegetable pie or a stuffed and baked pumpkin or tofu substitutes. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent serve lefse (a soft, Norwegian flatbread) at their holiday meal.
So, if you are not a traditionalist, you may want to change things around a little and try some new sides for your holiday meal. Much of the preparation in the recipes below can be done ahead of time.
Creamy Farro Pilaf with Wild Mushrooms
Serves 6
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 cup farro
- 1/4 cup dry white wine
- 3 cups low-sodium chicken stock
- Coarse salt
- 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
- Red-pepper chili flakes
- 1 bunch spinach (10 ounces), stemmed
- 1/4 cup crumbled Parmesan, plus more for serving
Directions
In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, about 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until the farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
Meanwhile, heat the oven to 450 degrees F. On a rimmed baking sheet, toss mushrooms with the remaining 2 tablespoons of oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, about 20 minutes.
Re-warm the farro over medium heat and add the spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Serve with additional Parmesan.
Creamy White Bean and Vegetable Mash
Serves 6
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 1 carrot, peeled and thinly sliced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 cups cooked white beans, drained (equivalent to one 16-ounce can)
- Coarse salt and freshly ground pepper
Directions
Heat oil in a medium saucepan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until all the vegetables are tender, about 10 minutes. Drain, reserving about 1 cup of the cooking water.
Mash vegetables (or put through a ricer), adding reserved cooking water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.
Stuffed Acorn Squash with Quinoa and Pistachios
Serves 8
Ingredients
- 4 small acorn squash, halved and seeds removed
- 4 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup quinoa, rinsed well
- 1/2 cup chopped fresh parsley
- 1/2 cup feta cheese, crumbled
- 1/2 cup roasted, salted pistachios, chopped
- 2 teaspoons red-wine vinegar
- Pinch red-pepper chili flakes
Directions
Heat the oven to 425 degrees F. Brush squash with 2 tablespoons of the oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil and vinegar. Season with salt and red-pepper flakes. Fill the squash cavities and serve.
Sweet Potato-Ginger Spoon Bread
Serves 8
Ingredients
- Butter forthe baking dish
- 1/2 cup yellow cornmeal, plus more for dusting the pan
- 2 small sweet potatoes (12 ounces), peeled and cut into 1-inch pieces
- 1 1/2 cups low-fat milk (1%)
- 2 large eggs, separated, plus 2 large egg whites
- 2 tablespoons light-brown sugar
- 1 tablespoon molasses
- 1 tablespoon grated, peeled fresh ginger
- 1 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and dust with cornmeal.
Cook sweet potatoes until tender, about 15 minutes. Remove from the heat and mash until very smooth; let cool slightly.
Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly, until just thickened, 1 to 3 minutes; remove from the heat and let cool slightly.
In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger and salt.
Beat the egg whites with an electric mixer until stiff peaks form. Fold half of the egg whites into the cornmeal mixture. Very gently fold in the remaining egg whites.
Spoon mixture into the prepared baking dish, place on a baking sheet and bake until puffed and set, about 35 to 40 minutes.
Lemon-Garlic Brussels Sprouts
Serves 6
Ingredients
- 1 1/2 pounds fresh brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- Dash pepper
- 3 tablespoons shredded Parmesan cheese
- 3 cooked bacon slices, crumbled
Directions
Cut an “X” in the core of each brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle oil and lemon juice over the brussels sprouts; sprinkle with salt, garlic powder and pepper.
Bake, uncovered, at 400°F for 20-25 minutes or until tender, stirring once. Sprinkle with cheese and crumbled bacon.
Did you know that corned beef and cabbage is a traditional American dinner on St. Patrick’s Day and not an Irish one? Beef was not readily available in Ireland and was considered a luxury. Irish folks actually celebrate St. Patrick’s Day with bacon, pork or lamb and a plate full of vegetables. The term “Corned” comes from putting meat in a large crock and covering it with large kernels of salt that were referred to as “corns of salt”. This preserved the meat.
So how did pork and potatoes become corned beef and cabbage? The tradition started in the 1900s, when the Irish emigrated with other ethnic groups to the United States. Irish immigrants in America lived alongside other European ethnic groups. Members of the Irish working class in New York City frequented delis and lunch carts and it was there that they first tasted corned beef. Cured and cooked much like Irish bacon, it was seen as a tasty and cheaper alternative to pork. And while potatoes were certainly available in the United States, cabbage offered a more cost-effective alternative to cash-strapped Irish families. Cooked in the same pot, the spiced, salty beef flavored the plain cabbage, creating a simple, hearty dish that couldn’t be easier to prepare. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to the fact that brisket was cheaper and more readily available in America. Once in America, they took to cooking beef brisket, an inexpensive cut prized by their Jewish neighbors on Manhattan’s Lower East Side. After taking off among New York City’s Irish community, corned beef and cabbage found fans across the country. It was the perfect dish for everyone from harried housewives to busy cooks on trains and in cafeterias—cheap, easy to cook and hard to overcook. It was even served along with mock turtle soup at President Lincoln’s inauguration dinner in 1862.
Looking for some different side dishes for your St. Patrick’s Day dinner? The traditional dishes often include shepherd’s pie, corned beef and cabbage and Irish soda bread. For those who keep to the Irish-American tradition, the bad news is this: the meal is not exactly healthy. Corned beef contains about 285 calories for a four-ounce portion and is packed with a whopping 1,286 milligrams of sodium per serving. That’s more than half of the sodium you’re supposed to have all day. Pair the meat with potatoes, bread and an Irish beer and you have a caloric bomb on your hands.
I don’t want to ruin your feast, but if you really want corned beef and cabbage for St. Patty’s Day, there are ways to make the meal healthier. At the butcher, ask for an extra-lean cut of corned beef. Cut off all visible fat and steam-cook or bake the meat in the oven to melt away much of the additional fat. Here is a link for a recipe on how to bake corned beef instead of braising it.
http://www.food.com/recipe/baked-corned-beef-brisket-410347
Instead of cooking the traditional vegetables along with the corned beef in the fatty highly salted water try these healthier side dishes to celebrate the holiday.
Creamy Broccoli Potato Soup
Serve this delicious soup as a first course.
Ingredients
- 6 cups low sodium chicken broth
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 bunches fresh broccoli , chopped (about 8 cups)
- 3 large potatoes, cubed (about 4 1/2 cups)
- 1 large onion, diced (about 1 cup)
- 1 can (12 oz.) evaporated milk
- Salt to taste
- 1/4 cup grated Parmesan cheese
Directions
Bring the broth, black pepper, garlic, broccoli, potatoes and onion in a 6-quart soup pot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Remove the soup pot from the heat.
Process soup ingredients with a hand-held immersion blender or puree in a food processor. Return all of the puréed mixture to the soup pot, if using a regular processor. Stir in the milk, salt to taste and cheese. Cook over medium heat until mixture is hot.
Corn Muffins
Ingredients
- Nonstick cooking spray
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons honey
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 eggs, lightly beaten or ½ cup refrigerated egg substitute
- 3/4 cup low-fat milk
- 1/4 cup plain low-fat yogurt
- 3 tablespoons vegetable oil
Directions
Preheat oven to 350 degrees F. Line fifteen 2 1/2-inch muffin cups with paper baking cups. Coat the paper cups with a little cooking spray; set pans aside.
In a medium bowl stir together cornmeal, flour, baking powder and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, milk, yogurt, honey and oil. Add egg mixture all at once to the cornmeal mixture. Stir just until moistened.
Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the center of the muffins comes out clean. Cool muffin pans on wire racks for 5 minutes. Remove muffins from the pan and serve warm.
Colcannon with Leeks and Kale
Colcannon is a traditional Irish dish made from mashed potatoes and cabbage.
Serves 4 – 6
Ingredients
- 3 medium-sized russet potatoes, peeled and cut into chunks
- 8 ounces red potatoes, peeled and cut into chunks
- 10 ounces parsnips, peeled and cut into chunks
- 2 bay leaves
- 1 tablespoon butter
- 1 leek, cleaned and chopped
- 4 ounces kale, chopped
- 1 cup low-fat milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
In a soup pot, add potatoes, parsnips and bay leaves. Cover with water and bring to a boil. Lower the heat to a low boil or simmer and cook for 20 – 30 minutes or until the potatoes and parsnips are tender enough to be mashed.
Once the potatoes and parsnips are tender, drain the water and discard the bay leaves. Mash the potatoes and parsnips in a large mixing bowl. Set aside.
Melt 1 tablespoon of butter in the soup pot used to boil the potatoes. Saute the leek over medium heat until tender, about 3 – 5 minutes. Add the kale and saute for 2 – 4 minutes or until tender. Stir in the milk, salt and pepper. Cook over medium until heated. Pour over the mashed potato mixture in the mixing bowl and stir until combined. Taste for seasonings and add additional salt and pepper if desired.
Crispy Green Beans with Pesto
Ingredients
- 1 teaspoon olive oil
- 1 garlic clove, cut in half
- 3 cups fresh green beans, ends trimmed and cut into 1″ pieces
- 1/4 cup homemade pesto (see recipe below)
- 1 tablespoon toasted pine nuts
Directions
Heat olive oil in a large non-stick skillet. Cook garlic on medium-high heat for about 30 seconds, remove from skillet and set aside.
Add beans to the same skillet and sauté for about 6 minutes or until beans are cooked but still crispy.
Return garlic to the skillet and cook an additional 30 seconds. Pour into a serving bowl and toss with the pesto.
Sprinkle with pine nuts and serve.
Basil Pesto
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons pine nuts or walnuts, toasted
- Large bunch of basil
- 3 garlic cloves, peeled and crushed
- 3 tablespoons freshly grated Pecorino or Parmesan cheese
Directions
Process the basil, garlic, nuts, salt and pepper into a paste in a food processor. Add the olive oil slowly through the feed tube to produce a loose-textured puree. Mix in the cheese.
Potato Apple Pancakes
Yield: 10-12 pancakes.
Ingredients
- 2 large russet (baking) potatoes, peeled
- 2 medium apples, peeled
- 2 eggs, lightly beaten or ½ cup refrigerated egg substitute
- 1/4 cup finely chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- Vegetable oil for sauteing
- Low fat sour cream, optional
Directions
Finely shred potatoes and apples on a grater; pat dry on paper towels. Place in a bowl; add the eggs, onion, flour and salt. Mix well.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Drop batter by heaping tablespoonfuls into the hot pan. Flatten to form 3-inch pancakes.
Cook until golden brown; turn and cook the other side.
Drain on paper towels. Serve immediately with the sour cream, if desired.
Sicilian Brussels Sprouts
Ingredients
- 12 ounces pancetta, diced
- 2 pounds fresh Brussels sprouts, halved
- 6 tablespoons capers, drained
- 1/4 cup olive oil
- 3 tablespoons champagne vinegar
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup golden raisins
- 1/2 cup pine nuts, toasted
- 1 teaspoon grated lemon peel
Directions
In a large ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon.
Add Brussels sprouts to the skillet; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper.
Bake, uncovered, at 350° F for 15-20 minutes or until caramelized, stirring occasionally. Add the raisins, pine nuts, lemon peel and pancetta; toss to coat.
Related articles
- 10 Most Popular St. Patrick’s Day Dishes (mashable.com)
- Corned Beef and Cabbage Hash (cbohner.wordpress.com)
- Corned Beef: the American Tradition (simplysophisticatedcooking.wordpress.com)
- Corned Beef and Cabbage – Happy (early) St. Patrick’s Day! (cookingandmyfamily.wordpress.com)
- Is Corned Beef Paleo? (thepaleolist.com)
Umbrian Pork
The art of preserving pork in Umbria, dates back to the 2nd century BC. Because of the poor farming conditions in this cold mountainous area, the inhabitants of Norcia (in the Province of Perugia) relied on animal husbandry. This art was perfected under the Roman Republic and Roman Empire and continued to thrive under the authority of the Roman Catholic Church State until modern times. The meticulous selection of livestock, the expert dry or humid curing, the distinct and diverse flavoring, the personal care and attention by specialists of this art, all contribute to the production of these unique delicacies.
Prosciutto
Umbrian cured ham, Prosciutto di Norcia, is the king of Umbrian delicacies. The most famous of central Italian ham is unmatched in quality and taste. The prosciutto is made of salted and naturally aged meat from the hindquarters of heavy mature animals. A Prosciutto di Norcia will generally weigh at least 20 pounds ( 9 kilos). The animals are raised in the high mountain ranges above sea level in the Valnerina district. The calciferous rock, of which the mountains are mostly made, filter rain water to create natural cellars with perfect conditions for the slow aging process (14 months or more) resulting in top quality cured meats. Prosciutto di Norcia is savory but not salty and each slice presents a variety of shades of garnet. The unique nutty taste of this ham is a perfect companion to a side dish of Mediterranean fruits or grilled asparagus.
Capocollo
Also known as lonza, ossocollo, capicollo, coppa. Capocollo is the famous Italian sandwich meat, characterized by its tenderness and aromatic flavor. Umbrian capocollo is made from prime cuts of pork neck, which is salted and flavored with fennel, garlic, salt and black pepper and cured in a red wine brine. The craft of capocollo preparation includes storage in fresh cellars where the capocollo is massaged by hand for at least 30 days. The capocollo is bound with natural string and allowed to air-dry. It is then wrapped in brown-paper and hung for 45-50 days at a temperature around 50 degrees F (10°C). A slice of Umbrian capocollo is compact and has a savory but slightly sweet taste which improves with age and adds refinement to any appetizer. Also delicious in a cold main course of arugula salad dressed with olive oil, lemon and wedges of pecorino.
Ciauscolo
This soft sausage has a strong and assertive flavor. It is made with shoulder and bacon meat, which is repeatedly minced to obtain a creamy texture. It is stuffed in natural gut casing and allowed to air-dry for 2 weeks. Delicious when spread on a slice of crusty Italian bread and accompanied with slivers of green apple or grapes and a little honey.
Fiaschetta
These spicy, pear-shaped sausages are characterized by their small size and intense flavor. They are made from coarsely ground lean pork, seasoned with black pepper and garlic. The fiaschetta are dry-cured in rooms heated with a natural log fire for 40-50 days.The spiciness of this salami is a perfect balance for delicate, close textured Umbrian bread. It is also popular as an addition to a rustic meat-based risotto.
Corallina
The original and most famous of Umbrian salami is made from the best cuts of pork following a traditional and age-old recipe. The meat is expertly hand-cut to obtain the correct balance of meat and fat. It is flavored with whole and crushed black peppercorns, garlic and salt, hand-tied and aged for up to 40 days.This authentic delicacy can be served as an appetizer with grilled vegetables, sun-dried tomatoes and olives.
Aged Guanciale
Meat taken from the cheeks of the pig are cured in a red-wine based brine for 20 days. It is subsequently hung for 10 days in a room where a wood-fire maintains a steady temperature that encourages the curing process. It is then seasoned with either crushed chillies, fennel or black pepper and left to mature in a cool room for 45-50 days. The guanciale is mostly a soft-white color with a ribbon of pink running through it. It has a variety of uses – for basting roast meats, to adding flavor to gravy, as a topping for minestrone or polenta or as wafer-thin slices placed over bruschetta or freshly baked bread.
Pancetta
A speciality made from pork belly. When making pancetta, some of the fat is removed and replaced with crushed chillies, fennel, black pepper and sea salt. The pancetta is rolled, tied with jute and pressed between planks of wood. It is stored in a cool place for approximately one month and as the curing progresses, the planks of wood are tightened to compact the layers. The finished product is dense and when cut appears as pink and white spirals. The taste is spicy but delicate. The flavor of pancetta lends itself to goat cheese, black olives, peas and other legumes. It can be used as an alternative for bacon in classic pasta dishes such as pasta alla carbonara, pasta all’amatriciana and pasta alla carrettiera.
Coppa di testa
Hand-cut meat from the head of the pig, seasoned with garlic, black pepper and salt and steamed in a jute bag. This cooked salami has a marbled terrine-like appearance with a delicate aromatic taste. It can be served in thin slices with arugula and mature pecorino or with fried eggs. Goes well with a glass of robust red wine.
Recipes Using Italian Cured Pork
Frittata with Prosciutto, Potatoes, Goat Cheese & Thyme
Serves 6-8
Ingredients:
- 12 eggs
- 1/2 cup milk
- 1 tablespoon fresh thyme
- 2 ounces arugula
- 1 russet potato (about 8 oz), peeled and thinly sliced
- 2 ounces thinly sliced prosciutto
- 1/2 yellow onion thinly sliced
- 1 teaspoon olive oil
- 2 ounces goat cheese, crumbled (or cheese of choice)
Directions:
Preheat oven to 350 degrees F.
Put the sliced potatoes in a bowl and cover them with cold water to keep them from turning brown.
Slice the onion and saute in the olive oil until soft and translucent.
Oil a 9×12 baking dish and place an overlapping layer of potato slices on the bottom of the dish (you will use about half of the potatoes). Spread the cooked onions and the prosciutto on top of the potatoes. Next a layer of arugula and top with crumbled goat cheese and half of the thyme.
Whisk together the eggs and milk and gently pour over the layers in the pan. Top with the remaining slices of potato and sprinkle remaining fresh thyme on top.
Cover with foil and bake for about 30 minutes. Removing the foil and bake 5-10 minutes until the eggs are set. Turn the oven setting to broil and brown the top of the frittata.
Lentil Soup and Ciauscolo
Ingredients:
- 12 slices Ciauscolo salami
- 2 1/4 cups lentils
- 2 shallots, chopped
- 2 bay leaves
- 3 cloves garlic, whole
- 1 sprig of rosemary
- 3 potatoes
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and pepper to taste
Directions:
Put the lentils in water and let stand overnight.
Peel the potatoes and cut into small cubes. Into a saucepan pour 2 tablespoons of olive oil and saute the garlic cloves and chopped shallots. Add the potatoes and let cook for 5 minutes.
Drain lentils and put into the pot. Stir, cover with cold water, add the rosemary, bay leaves and salt and cook for about 15 minutes, checking occasionally to see if the lentils are soft. The soup should be quite liquid, so it may be necessary to add a few tablespoons of water. When cooked, remove the garlic, rosemary and bay leaves and keep warm.
Take the slices of Ciauscolo and sear them quickly on both sides on a stove top grill.
Pour the lentil soup into bowls and place the Ciauscolo slices on top. Add freshly ground pepper and a drizzle of olive oil. Serve with crusty Italian bread.
Brussels Sprouts with Pancetta
Serves: 6
Ingredients:
- 1 pound small brussels sprouts, trimmed, halved through root ends
- 1 teaspoon olive oil
- 1/4 pound 1/8-inch-thick slices pancetta cut crosswise into 1/3-inch-wide strips
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh sage
Directions:
Cook brussels sprouts in a saucepan of boiling salted water until tender. Drain.
Heat oil in large skillet over medium-high heat. Sauté pancetta until crisp. Spoon off all but 1 tablespoon of the drippings.
Add warm brussels sprouts to the skillet; sprinkle with thyme and sage. Sauté over high heat just until heated through and vegetables begin to brown at the edges, about 5 minutes. Season to taste with salt and pepper and serve.
Spaghetti All’Amatriciana
Ingredients:
- 6 oz finely minced guanciale
- 2 tablespoons olive oil
- 2 cups diced onion (about 1 large onion)
- Kosher salt and freshly ground black pepper
- 2 ½ tablespoons minced garlic
- 1/2 teaspoon minced pepperoncini or other dried hot peppers
- 2 28-oz cans tomato purée
- 1 lb dry spaghetti
Directions:
Heat oil in a large pot over medium heat until the oil ripples but does not smoke. Add guanciale and cook, stirring frequently, until the fat begins to render and meat is no longer pink, about 3 minutes.
Add onion and stir, coating onions with the rendered fat. Season with salt and pepper and cook, stirring occasionally, until the onions are soft and golden, about 10 minutes.
Add the garlic and pepperoncini and cook, stirring occasionally, about 5 minutes more.
Add the tomato purée, season with salt and pepper and bring to a boil. Lower the heat and gently simmer the sauce, stirring occasionally, until it reduces and thickens slightly, about 40 minutes. At this point the sauce can be used immediately, or cooled and refrigerated for up to a week or cooled and frozen.
In a large pot of salted boiling water, cook the spaghetti until al dente. Drain but don’t rinse, return spaghetti to the hot pot and toss with the sauce.
Pizza with Mozzarella and Capocollo
Ingredients:
Dough
1 pound of pizza dough
Topping
- Fine sea salt
- 1 small red onion, very thinly sliced
- 1 1/2 pounds plum tomatoes
- 1 small leek, white and light green parts only, thinly sliced
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1/4 teaspoon sugar
- 3/4 pound fresh mozzarella cheese
- 1/3 pound thinly sliced capocollo
Directions:
Heat pizza stone in the oven for at least 45 minutes before assembling pies. Place the stone on a rack in the lower third of oven. Heat oven to maximum temperature (500º to 550º). While stone is heating prepare topping.
Bring a medium pot of salted water to a boil. Add tomatoes to the boiling water; boil for 20 seconds. Drain tomatoes, then peel, quarter, seed and coarsely chop.
Meanwhile, place onion slices in a bowl, cover with cold water and soak 10 minutes, then drain. Repeat 2 or 3 times while you prepare the rest of the topping (soaking raw onion in cold water mellows the harsh taste).
Rinse and dry leek. In a large skillet, heat oil over medium-high heat. Add leek and cook, stirring frequently, 2 minutes. Add tomatoes, 1/4 teaspoon salt and sugar; continue cooking, stirring occasionally, until sauce is blended and thickened, about 4 minutes more. Transfer sauce to a bowl.
Spread dough in a greased pizza pan. Working quickly, spread sauce over the dough, leaving about a 1/2-inch border. Tear the cheese into pieces and arrange on top of the sauce. Drizzle lightly with oil. Place pizza pan on the stone. Bake until cheese is melted and bubbling in spots and the edge of the crust is crisp and golden, about 15 minutes.
Remove pizza from the oven and top with capocollo and red onion.
Related articles
- Pork Fest! (recollectionsoffood.wordpress.com)
- Affettati misti (Mixed Cured Meats) (memoriediangelina.com)
- http://jovinacooksitalian.com/2012/11/07/the-cuisine-of-italy-perugia/
- http://jovinacooksitalian.com/2012/11/14/the-cuisine-of-italy-ancona/
