Italian Style Meatloaf
This dinner can serve 8. Less and you have plenty of leftovers or the makings for a few sandwiches. I add lots of vegetables to my meatloaf and, of course, lots of Italian flavors. Meatloaf freezes well and I usually cut extra slices off the loaf to freeze individually to use at a later date. Just defrost overnight in the refrigerator.
Ingredients
- Half a sweet onion, finely chopped
- 1 celery rib, finely chopped
- 1 tablespoon minced garlic
- 1/2 cup finely chopped red bell pepper
- 1/2 cup shredded carrot
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper
- 2 teaspoons Worcestershire sauce
- 2 cups tomato (marinara) sauce, divided
- 2 pounds lean ground beef (I use grass-fed beef)
- 1 cup Italian flavored dried bread crumbs
- 2 large eggs, beaten slightly
- 1/3 cup minced fresh parsley leaves
- 1 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees F.
In a large bowl, combine the beef, eggs, vegetables, bread crumbs, 1 cup of the tomato sauce, seasonings and parsley with your hands until thoroughly mixed.
Form into a loaf and put into a rectangular baking pan with 2-inch high sides.
Bake the meatloaf in the oven for 1 hour. Pour the remaining 1 cup of tomato sauce over the meatloaf and sprinkle with the mozzarella cheese.
Return the dish to the oven just until the cheese melts.
Oven Roasted Potatoes
Ingredients
- 2 lbs small red potatoes, peeled and diced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon granulated garlic
- 2 tablespoons olive oil
Directions
Spread the olive oil out on a baking sheet. Add the diced potatoes, salt, pepper, garlic and rosemary. Toss well and spread the potatoes out into an even layer.
Bake in the oven at the same temperature and for the same amount of time as the meatloaf.
Sautéed Zucchini and Fennel
Ingredients
- 2 zucchini, halved and sliced
- 1 fennel bulb, trimmed and cubed
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 1/4 teaspoon dried Italian seasoning
- Salt and pepper
Directions
Heat the oil in a small skillet. Add the garlic and fennel and saute until lightly brown.
Add the zucchini, Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes until the zucchini is tender.
A quick dinner isn’t so quick, if you’re stuck washing a dozen pots and pans when you’re through. To me, nothing is worse than facing a mountain of dishes in the sink when dinner is over.
However, here is one solution – cook everything on a foiled-covered baking pan. This method ensures you won’t get stuck in the kitchen and it produces a great tasting dinner.
Orange Flavored Baked Chicken, Onions and Potatoes
The recipe is easily doubled or tripled depending on how many diners are at your table.
Serves 2
Ingredients
- 1 orange
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon. dried chili flakes
- 4 small potatoes, peeled and halved
- 1 small onion, cut into 1/2-inch-thick slices
- One large sprig of fresh rosemary, leaves minced
- 4 boneless chicken thighs (about 6 oz. each), trimmed of excess fat and skin removed
- 3/4 to 1 cup panko bread crumbs
Directions
Heat the oven to 425°F. Cover a rimmed baking sheet with foil and coat with cooking spray.
Finely grate 1 teaspoon orange zest and squeeze 1 tablespoon of orange juice from the orange. Stir together the juice, zest, oil, salt and the chili flakes in a small bowl.
Place the potatoes and onions on the baking sheet and brush them, on all sides, with some of the orange mixture.
Place the chicken in a medium bowl and pour the remaining oil mixture over the chicken thighs. Turn to coat well. Dredge the chicken in the panko crumbs, pressing the crumbs into the chicken.
Place the chicken on the foiled-lined baking sheet and sprinkle the thighs and vegetables lightly with salt and pepper. Sprinkle the vegetables and chicken with the minced rosemary.
Note: The recipe can be prepared ahead up to this point and refrigerated until time to cook dinner.
Place the pan in the preheated oven and roast for 20 minutes. Turn the potatoes and onions over. Continue to roast about for 20 minutes more, until the chicken is crisp and golden and the potatoes are lightly browned in spots.
When the chicken is done, remove the potatoes and onions to serving plates and top with the chicken.
Remove the foil from the pan, carefully, and guess what……no pan to wash tonight.
Cucumbers in Sour Cream Dressing
Note: Salting the cucumbers draws out excess moisture and helps keep the salad from getting watery.
Makes 2 servings
Ingredients
- 1 large cucumber, peeled and halved lengthwise
- 1 teaspoon kosher salt
- 1/3 cup sour cream
- 1 scallion, white and green parts, sliced
- 2 tablespoons white wine vinegar
- 1 tablespoon agave syrup or honey
- 1 tablespoon chopped fresh dill
Directions
Scoop out the seeds from the halved cucumbers with a spoon and slice into ¼ inch thick half-moons.
Place cucumber and scallion slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Combine the remaining ingredients in a mixing bowl. Add the cucumber and scallion slices and toss to coat.
Let salad stand for at least 5 minutes before serving, or chill in the refrigerator until serving time.
When you have too many dishes.
Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists.
The hills of the region are littered with Medieval buildings and walls, and unlike many other often-invaded areas, historical architecture has been preserved and adapted for modern uses.
The Ancona port, one of the main ports on the Adriatic Sea, is located in the city of Ancona and is a busy passenger port with ferries running to Greece, Turkey, Croatia, Albania and Montenegro.
The city was founded in 387 BC by Greek settlers and the name Ancona comes from the Greek for elbow, due to its elbow-shaped harbor.
Many of the small craft workshops of the past scattered throughout the rural settlements have modernised and become small businesses, some of which have become major brands known all over the world (Indesit, Tod’s, Guzzini, Teuco). This evolution led to the emergence of ‘specialised’ industries: footwear, leather goods, furniture, household appliances and textiles, all made in the region.
The demand for Italian textiles and clothing is strong in the United States and Japan, as well as China, Hong Kong, Turkey and Russia. Italy is also a pioneer in the export of yarn, woolen fabrics, silk fabrics, clothing and hosiery.
A large area of the province’s land is farmland and much of it is used for wine production; as the production of Montepulciano, Sangiovese and Verdicchio grapes. Traditional feasts are held in the province during the harvesting period.
The mountainous regions and the Conero Regional Park, which contain dense forests, are where black truffles are found and they are sold throughout the province and neighboring provinces.
The main products grown are cereals, vegetables, animal products and grapes. Olives are also produced and managed by various harvesters. The sea has always furnished a plentiful supply of fish,
The influence of the neighboring regions, particularly Emilia-Romagna, can be seen in the popularity of fresh egg pasta and oven-baked pasta dishes in the province. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers.
In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite containing lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestrone di trippa, is also a regional specialty that is served with a battuto, lard pounded together with herbs.
Along the coast, fish soups are typical. Brodetto is prepared with a variety of fish. There are also a number of special, regional preparations for local seafood: cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; al forno or oven-broiled.
Meat is also popular. Pilotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs.
Some of the best cheeses made in the area are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slaatto and herb-flavored sheep’s milk cheeses. For a special treat, olive ascolane are stuffed with meat, dipped in egg and breadcrumbs and then fried.
Cicerchiata is a dessert made from yeast dough, shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Migliaccio is a dessert made with pig’s blood, sugar and citrus peel.
Broad Beans with Anchovies
Serve with crusty Italian bread as an appetizer.
4 servings
Ingredients
- 2 lb broad beans, fresh and shells removed
- 2 cloves of garlic
- 1 pinch marjoram
- 4 anchovies
- 4 tablespoons extra virgin olive oil
- White wine vinegar to taste
- Salt and pepper to taste
Directions
Boil the broad beans in a small quantity of salted water until they are fairly “al dente”.
Prepare the topping with a chopped mixture of anchovies, garlic, marjoram, vinegar, oil, salt and pepper, to taste.
Pour the topping over the broad beans as soon as they have been drained. Serve immediately or at room temperature.
Brodetto (Fish Stew) Ancona-Style
You can use any type of fish–swordfish, squid, red snapper, shrimp, clams, mussels and lobster for this recipe with a total weight of 3 lbs.. Clean the clams and mussels well and put them into the stew whole. Some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. You can substitute rice for the bread, as well.
6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- 1 cup chopped fresh parsley
- Red pepper flakes (chili) to taste
- 1 (28 ounce) can whole peeled tomatoes, mashed
- 1 1/2 pounds red snapper fillets, cut into 2 inch pieces
- 1/2 cup white vinegar or wine
- Salt and ground black pepper to taste
- 3 cups fish stock
- 1 pound clams in the shell, scrubbed
- 1/2 pound medium shrimp, with shells
- 6 (3/4 inch thick) slices Italian bread, toasted
Directions
Heat the olive oil in a large saucepan, Dutch oven, or a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley and red pepper.
Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Pour in the vinegar or wine and cook 10 minutes. Pour in the fish stock and add the snapper.
Cover, reduce the heat to low, and simmer for 10 minutes.
Gently mix in the clams and cook until the clams open (discard any that don’t) about 2 minutes, and then stir in the shrimp.
Cook until the shrimp are pink, about 3 minutes.
Place a slice of toasted bread in the bottom of each bowl. Ladle the brodetto over the bread and serve immediately.
Pollo in Potacchio
Ingredients
- 1 small chicken cut into 5 pieces (wing, drumstick, thigh and breast cut in half)
- 1 small onion
- 2 cloves garlic, peeled
- 1/4 cup dry white wine
- 1/4 cup chopped imported Italian tomatoes
- 4 sprigs of fresh rosemary
- Hot water
- 10 small Yukon gold potatoes
- Extra virgin olive oil
- Salt to taste
Directions
Line a dish with paper towels and lay out the chicken, skin side up. Let air dry uncovered in the refrigerator for 2 days.
Preheat the oven to 400°F.
Cut the potatoes into wedges. Place in a pot, cover with cold water, and add a pinch of salt. Over high heat, bring to a boil and cook for 5 minutes.
The potatoes will not be completely cooked. Drain in colander.
Add the potatoes to a mixing bowl and drizzle with olive oil. Add the leaves from two of the rosemary sprigs. Add a good pinch of salt and toss.
Pour the potatoes out onto a sheet pan and shake to separate. Roast in the oven for about 30 minutes, turning the potatoes once with a stainless steel spatula.
In a large skillet add a tablespoon of olive oil over medium heat. Add the chicken and brown on all sides, about ten minutes. Remove the chicken to a bowl.
Discard the rendered chicken fat and oil.
Add a tablespoon of olive oil to the large skillet, still over medium heat. Add the onions and garlic cloves; sauté until soft but not brown.
Add the white wine and rosemary sprigs; cook until the wine evaporates.
Reduce the heat to low and add the tomatoes. Season with salt and cook for 10 minutes.
Add the chicken and a splash of hot water. Turn the chicken over to coat. Cover and cook until the chicken is cooked through.
Serve the chicken topped with a little sauce and the potatoes.
Orange Cake – Ancona-Style
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan
- 3 eggs
- Grated peel of 3 oranges
- 4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan
- 1 cup plus 3 tablespoons sugar
- 2 tablespoons orange liqueur
- 1 tablespoon whole milk
- 2 ½ teaspoons baking powder
- 2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.
Directions
Heat the oven to 350 degrees F. Thickly smear a Bundt pan with butter and dust with flour.
Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and liqueur in a food processor and run until all the ingredients are evenly mixed.
Add the milk and baking powder and process again to incorporate into the mixture.
Pour the batter into the prepared pan (it won’t fill it up all the way) and place the pan in the preheated oven.
Bake for 40 to 45 minutes, until a cake tester placed in the center of the cake comes out clean..
Invert the cake while still warm and place it on a rimmed plate. Poke many holes into the cake with a thin handle from a wooden spoon.
Pour the orange juice over the cake slowly. At first, the holes fill to the brim with juice, but this will be absorbed by the cake. Repeat until all the juice is used.
Whatever juice ends up at the bottom of the cake, leave it there; it will eventually be absorbed.
Serve at room temperature. The cake keeps in the refrigerator, covered, for a week.
Yellow Watermelon
Crenshaw Melon
July has an abundance of vegetables and fruits available, so I try to incorporate as many as I can into my weekly menu. I made a few dinners last week that utilize these seasonal fruits and vegetables and I hope you like them as much as we did.
Veggie Packed Frittata
Serve with a mixed green salad and some hot biscuits.
Serves 8
Ingredients
- 1 lb parboiled potatoes, sliced ¼ inch thick
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 3 links pre-cooked Italian chicken sausage, sliced thin
- 1 bell pepper, seeded and thinly sliced
- Half of a small onion, thinly sliced
- 6 mushrooms, sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons thinly sliced basil
- 6 asparagus, cut into 2 inch lengths
- 8 eggs, beaten
- 1 cup shredded cheddar or mozzarella cheese
Directions
Heat an oven broiler.
Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook the sliced sausage, garlic, bell pepper, mushrooms and onion until the vegetables are soft, 3–4 minutes. Add asparagus; cook until wilted, about 1 minute.
Stir in the sliced potatoes and salt and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes.
Sprinkle the cheese on top and place the skillet under the broiler. Broil until set and the cheese is melted, about 3 minutes. Garnish with remaining basil before serving.
Summer Melon Salad with Grilled BBQ Shrimp
Last week my CSA had melons aplenty. I received two Crenshaw and one yellow watermelon. So I came up with a few recipes to make. The melon salad is in this post and next week, I will share the melon soup recipe I made. When you make the salad try to use two different types of melon for contrast. I also like the balance of the tangy grilled shrimp with the sweetness of the fruit salad. I also served this salad dinner with some homemade cornbread. See the recipe for Cheddar Cornbread here.
For the salad
- 4 cups Crenshaw melon, peeled and seeds removed
- 4 cups yellow watermelon, peeled and seeds removed.
- 2 cups red grapes, halved
- 1 cup toasted pecans, toasted
For the shrimp
- 12 large shrimp, shelled and deveined
- 1/4 cup Peach BBQ sauce, see recipe here
- Lemon quarters for garnish
Basil Honey Dressing
- 3 tablespoons chopped basil leaves
- 1/4 cup honey
- 1/4 cup cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup extra virgin olive oil
Directions
Combine the salad dressing ingredients in a blender. Set aside in a serving bowl.
For the melon salad
In a mixing bowl combine the two types of melon with the grapes. Refrigerate until ready to serve.
Just before serving, mix the melon and grape mixture with the toasted pecans and a little of the basil dressing. Serve additional dressing with the salad.
For the grilled shrimp
Prepare an outdoor grill for medium hot heat or heat an indoor stove-top grill.
Thread the shrimp onto skewers and brush them lightly with BBQ sauce. Place the shrimp skewers on the grill directly over the heat. Cook for 2 to 3 minutes.
Turn the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove them to a plate and serve with lemon quarters, the melon salad and cornbread.
Stuffed Zucchini with Fresh Basil Pesto Spaghetti
Basil is so plentiful this time of year, so I try to think of different ways to use it in my summertime cooking. Of course, freezing basil pesto for the winter months is also another option. It is also a great addition to salad dressing and omelets, as in the recipes above.
2 servings
For the eggplant
- 1/2 tablespoon olive oil, plus extra for baking
- 2 medium zucchini
- 1 link pre-cooked Italian chicken sausage, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons finely chopped bell pepper
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped plum tomatoes
- 2 tablespoon dried Italian bread crumbs
- Pinch crushed red pepper flakes
- 2 tablespoons shredded cheddar cheese
For the spaghetti
- 8 oz spaghetti
- 1/2 cup prepared basil pesto, see recipe here
- 1 cup freshly grated Parmesan cheese
Directions
Cut a thin slice off the top of each zucchini. With a small spoon (I like to use a grapefruit spoon) remove most of the flesh from the zucchini without cutting into the outside. Chop the cut slice and the flesh.
Heat the 1/2 tablespoon of oil in a medium skillet and add the chopped zucchini, chopped sausage and the garlic. Saute until the zucchini is completely cooked and has lost its moisture.
Add the onion, bell pepper and tomatoes, cook until soft. Add enough breadcrumbs to hold the mixture together, about 2 tablespoons.
Remove the pan from the heat and allow the mixture to cool, about 30 minutes.
Stir in the cheese and fill the hollowed out zucchini shells with the mixture.
Place the stuffed zucchini in a small baking dish. (The zucchini can be prepared in advance up to this point and refrigerated until baking time.)
Preheat the oven to 375 degrees F.
Drizzle the zucchini with olive oil. Pour about 1 inch of water into the bottom of the baking dish.
Place the baking dish in the oven and bake for about 40-45 minutes or until the filling is golden brown and the zucchini shells are tender.
For the spaghetti
While the zucchini are baking, cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta cooking water and drain the spaghetti.
Return the drained pasta to the cooking pot and add the pesto with a little of the cooking water to thin the sauce a bit.
Add the Parmesan cheese and black pepper. Mix well and serve alongside the stuffed zucchini.
Asti is a province in the Piedmont region of northern Italy and is an important area for the production of fine wines. Perhaps the wine most famously associated with Asti worldwide is the sparkling Asti (DOCG). The name is usually shortened to “Asti” in order to avoid associations with the many wines of dubious quality, which are labelled “Spumante”.
Asti is typically sweet and low in alcohol (often below 8%) and is made solely from the moscato bianco, a white muscat grape. A premium version known as Moscato d’Asti (DOCG) is sold outside Italy. Moscato d’Asti is a “Denominazione di origine controllata e garantita”, a sparkling white wine produced mainly in the province of Asti, is considered a dessert wine. Grown on Asti hilltops, Moscato d’Asti is made by small producers in small batches. Moscato is so named because of its earthy musk aroma. The petite berry grape ripens early and produces a wide range of wine styles: light and dry, slightly sweet and honey-like.
While technically a white grape, there are strains of Muscat Blanc à Petits Grains vines that produce berries that are pink or reddish-brown. When the differing grape color is stable, the wines are typically classified as separate grape varieties: Muscat Rouge à Petit Grains for red skin color and Muscat Rose à Petit Grains for pink skin color.
While Asti province became famous around the world thanks to Martini and Rossi and Gancia and Riccadonnafor for their commercial Spumante wines, it is now becoming famous internationally for its classic red wines, such as Barbera d’Asti, Freisa d’Asti, Grignolino d’Asti, Bonarda and Ruché di Castagnole Monferrato. These wines and many other local wines can be sampled during the week-long Douja d’Or wine exhibition which is held at the same time as the Palio and Sagre races.
Asti is also famous for its Asti’s Festival of Festivals, held in September, a week before the Palio race. During the festival, most of the towns in Asti’s province meet in a great square called “Campo del Palio”. Here, they offer local cuisine for which they are known and on the Sunday of the Sagre race all the towns involved stage a parade with floats with everyone in costume all along the Asti roads.
Asti province becomes a gourmet delight from October to December when the white truffle or “tartufo bianco” is in season. Some of the best truffles are found around Asti’s hills and every weekend there is a local truffle festival.
Among local vegetables, the cardo gobbo (artichoke)and the “square pepper” (bell pepper) of Asti stand out, and both are regarded as essential ingredients for bagna cauda (a garlic and anchovy dip).
The area around Asti is also renowned for its cheeses, such as robiola of Roccaverano and robiola di Cocconato.
Typical provincial dishes include agnolotti, potato gnocchi, ciotola di trifulau (cheese fondue with polenta and a sprinkling of truffles) and boiled meats.
Local desserts include amaretti (almond cookies), canestrelli (semolina biscuits), finocchini of Refrancore (fennel cookies) and hazelnut cakes.
Pearl Barley Soup with Moscato d’Asti
Chef Norbert Niederkofler of St. Hubertus, Italy
Serves 4-6
Ingredients
1 tablespoon vegetable oil
8 oz. smoked cooked ham, cut into 1⁄4-inch cubes
2 small carrots, finely chopped
2 small yellow onions, finely chopped
1 medium leek, halved crosswise and thinly sliced
1 medium parsnip, finely chopped
1⁄2 small celery root, finely chopped
1 cup pearl barley
4 cups chicken stock
2 large russet potatoes, peeled and cut into 1⁄2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream
Moscato d’Asti, for serving
Finely chopped chives, to garnish
Directions
In a large saucepan, heat the oil over medium-high. Add the ham and cook, stirring, until golden brown, about 6 minutes.
Stir in the carrots, onions, leek, parsnip and celery root and cook, stirring, until slightly softened, about 8 minutes. Add the barley and cook, stirring, until lightly toasted, about 2 minutes.
Stir in the stock and 4 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the barley is half-cooked, about 35 minutes.
Add the potatoes to the soup and cook until tender, about 25 minutes more. Remove the pan from the heat and season with salt and pepper.
Stir in the cream and ladle the soup into serving bowls. Add a splash of moscato to each bowl and sprinkle with chives before serving.
Braised Leg of Lamb with Polenta
Chef Norbert Niederkofler of St. Hubertus, Italy
Lamb Stock
12 oz. lamb bones
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
1 tablespoon whole juniper berries
2 bay leaves
For the Braise and Polenta
2 tablespoons olive oil
1 (4-lb.) bone-in leg of lamb
2 tablespoons kosher salt, plus more
Freshly ground black pepper
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
10 sprigs rosemary
1 bunch thyme
3 cups coarse-ground polenta
1 cup (4 oz.) grated robiola cheese
2 tablespoon unsalted butter
Directions
Make the lamb stock:
Heat the oven to 350°F. Place the lamb bones on a baking sheet and roast until golden brown, about 30 minutes. Transfer the bones to a large saucepan along with half each of the celery, carrots, and onion; the juniper berries; bay leaves and 12 cups water. Bring to a boil, reduce the heat to maintain a steady simmer, and cook until the bones have released their flavor, about 3 hours. Pour the lamb stock through a fine sieve into a bowl and discard the solids.
Reduce the oven temperature to 300°F. In a roasting pan over two burners, heat the olive oil over medium-high. Season the lamb all over with salt and pepper, add to the pan, and cook, turning, until browned on all sides, 16 to 18 minutes. Transfer the lamb to a platter and add the remaining celery, carrots and onion to the pan along with the rosemary and thyme. Cook the vegetables, stirring, until browned and soft, about 6 minutes. Return the lamb to the pan along with the lamb stock and bring to a boil. Cover the roasting pan with foil and place the lamb in the oven. Braise the lamb until very tender, about 3 hours.
In a large saucepan, bring 8 cups water to a boil. While whisking, slowly pour the polenta and the 2 tablespoons salt into the water and reduce the heat to maintain a simmer. Cook, stirring steadily, until the polenta is tender and smooth, about 1 hour. Remove the polenta from the heat and stir in the cheese and butter. Season with pepper and keep warm until ready to serve.
Transfer the lamb to a cutting board and pour the pan juices through a fine sieve into a bowl. Skim and discard the fat and pour the juices into a small saucepan. Bring the juices to a boil and cook until the sauce reduces to 1 cup, about 15 minutes. Heat the broiler. Transfer the lamb to a foil-lined baking sheet and broil, turning, until browned and crisp on all sides, about 8 minutes. Transfer the lamb to a large dish and serve with the polenta and sauce.
Potato and Scallion Fritters
Chef Norbert Niederkofler of St. Hubertus, Italy
Ingredients
2 1⁄2 cups plus 1 tablespoon (9 oz.) rye flour
2 cups all-purpose flour, plus more
2 tablespoons melted unsalted butter
1 teaspoon kosher salt, plus more
2 large eggs, lightly beaten
1 large russet potato, peeled and boiled until tender
3/4 cup ricotta
2 tablespoons finely chopped scallions
Freshly ground black pepper
Vegetable oil, for frying
Directions
In the bowl of a stand mixer fitted with the dough hook, combine the rye and all-purpose flours with the butter, 1 teaspoon salt, the egg, and 3/4 cup lukewarm water. Knead on medium speed until the dough comes together and is smooth, about 6 minutes. Scrape the dough onto a lightly floured work surface and shape into a ball. Halve the dough and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
Grate the cooked potato on the large holes of a box grater and reserve 1 cup; use any remaining potato for another recipe. Place the potato in a medium bowl, mix with the ricotta and scallions, and season with salt and pepper.
On a floured work surface, roll each dough disk into a 1⁄8-inch-thick circle. Drop 1-tablespoon-sized dollops of the ricotta-potato filling evenly spaced over 1 dough circle. Using a pastry brush, lightly brush the dough with water around each dollop of filling. Drape the second dough circle over the first and gently press the dough between the mounds of filling to adhere. Position a 3-inch-round fluted cutter over 1 mound of filling and stamp out the round. Repeat, stamping out all the rounds.
Pour enough oil into a 6-quart saucepan to come 2 inches up the side, attach a deep-fry thermometer, and heat to 350°F. Working in batches, add the rounds to the oil and fry, turning occasionally, until golden brown, about 2 minutes. Using a slotted spoon, lift the fritters from the oil and drain on paper towels. Season the fritters with salt and serve while hot.
Skillet Cake with Berry Compote
Chef Norbert Niederkofler of St. Hubertus, Italy
Ingredients
1 1⁄2 cups fresh or frozen lingonberries or cranberries
6 tablespoons sugar
3 tablespoons white wine
2 teaspoons. fresh lemon juice
3⁄4 teaspoon kosher salt
1 cup milk
1 cup (4 oz.) “00” pasta flour
4 large eggs, separated
1 vanilla bean, split lengthwise and seeds scraped
2 tablespoons. unsalted butter
Confectioners’ sugar, for dusting
Toasted, flaked almonds, to garnish
1 sprig mint, to garnish
Directions
In a small saucepan, heat 1 cup lingonberries, 3 tablespoons sugar, the white wine, lemon juice, and 1/4 teaspoon salt over medium and cook, stirring, until the berries burst and the sauce thickens, about 8 minutes. Purée the sauce in a blender, scrape into the saucepan and return to medium heat. Stir in the remaining 1⁄2 cup lingonberries and cook, stirring, until softened, about 5 minutes. Remove the sauce from the heat.
In a large bowl, whisk the milk, flour, egg yolks and vanilla seeds until just combined. In a separate bowl, whisk the egg whites until frothy, pour in the remaining 3 tablespoons sugar and 1/2 teaspoon salt, and whisk until soft peaks form. Scrape the egg whites into the batter and fold until combined.
In a 12-inch nonstick skillet, heat the butter over medium and cook until it begins to brown, about 3 minutes. Pour the batter into the skillet and cook, undisturbed, until set on the bottom, 5 to 6 minutes. Flip the pancake and cook until set, about 5 minutes. Slide the pancake onto a cutting board and tear into large pieces. Transfer the pieces to a serving plate and dust with confectioners’ sugar. Sprinkle with almonds, garnish with the mint and serve warm with the lingonberry compote spooned over the top.
Summer Cooler – Dolan Zolan’s painting 2011
Getting together with friends doesn’t need to be something that’s planned for days. Keep it simple and enjoy the evening. You also want to cook easy, but delicious food with a minimum of fuss. I try to make up menus that do most of the cooking on the grill and much of the preparation in advance. That way I can spend time with my guests. Make dessert easy by serving fresh fruit. It is much more refreshing than a heavy dessert and add a little frozen yogurt, if desired.
Menu One
Serve this dinner with a tray of vegetables and a creamy dip.
Pesto Flounder Packets
This recipe is easy to adapt to seasonal ingredients. When basil is not available, use a spinach or red pepper pesto. Baking in parchment during cold weather is quite successful, but use the grilling method when the weather cooperates.
4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 (6-ounce) flounder fillets or any white fish fillets available in your area
- 1/4 cup prepared pesto
- 1/4 teaspoon salt
- Freshly ground black pepper
- Sliced tomatoes
- Lime slices
Directions
Prepare an outdoor grill.
Cut aluminum foil into 4 pieces large enough to enclose the fillets. Drizzle 1/2 tablespoon olive oil on each piece of foil. Place fish on top of the oil.
Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomato and lime slices.
Seal foil packets and place on the grill. Grill 8-10 minutes or until fish are cooked.
Summer Vegetable Gratin
This casserole can be prepared in advance and cooked when the guests arrive or cooked in advance and reheated. Tastes just fine reheated.
Serves 6
Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 1 medium bell pepper, diced
- 1 medium yellow squash, diced
- 1 large garlic clove, minced
- 3 cups fresh corn kernels, divided
- 3 large eggs
- 1/2 cup whole milk
- 1 small handful of fresh parsley, washed, dried and coarsely chopped
- 3/4 cup sharp cheddar cheese, shredded
- Sea salt and freshly ground black pepper to taste
Directions
Preheat the oven to 375 degrees F. Oil a 2-quart gratin or baking dish.
Set aside 1 cup of the corn kernels.
Heat the butter in a large skillet over low heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes.
Add the bell pepper, squash and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about five minutes.
Add the garlic and 2 cups corn kernels, stir together and add another generous pinch of salt and some pepper.
Stir together for a minute or two and remove the pan from the heat.
Place the remaining 1 cup corn kernels in a blender and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Combine with the vegetables in the skillet.
Add the parsley and the cheese, and stir together. Pour into the prepared gratin dish.
Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.
Menu Two
Add some crusty bread to this dinner and you are all set.
Zucchini Pasta with Ricotta Cheese
4 servings
- 2 tablespoons extra-virgin olive oil
- 1/2 cup sweet onion, finely diced
- 1 medium zucchini, diced
- Salt and pepper
- 2 garlic cloves, minced,
- 8 oz rigatoni or other dry pasta
- 8 ounces ricotta, about 1 cup
- 1/4 teaspoon crushed red pepper
- Zest and juice of one lemon
- 1 cup grated Parmesan cheese
- 1/4 cup sliced basil leaves
Directions
Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.
In the same pan heat the olive oil and saute the onion and garlic. Reduce the heat as necessary to keep the onions from browning.
Add zucchini, season generously with salt and pepper and continue cooking, stirring occasionally until tender, about 5 minutes.
Add the lemon zest, juice and crushed red pepper. Stir. Add the cooked pasta and the pasta cooking water. Add the grated cheese and mix thoroughly.
Turn into a serving bowl and place tablespoons of ricotta cheese on top and scatter the basil over all. Serve immediately
Garden Salad
Ingredients
- 1/4 of a red onion, sliced
- 2 small tomatoes, diced
- Half a cucumber, diced
- Sliced radishes and black olives to taste
- 4 cups torn garden lettuce
- Salt and Pepper
- Italian Vinaigrette, recipe below
Directions
Combine all the ingredients in a salad bowl. Sprinkle lightly with salt and pepper. Drizzle some of the dressing over the salad and mix well. Taste and add a little more dressing, if necessary.
Italian Vinaigrette
Yields: ¾ cup
- 1 tablespoon dried Italian mixed herbs
- 3 cloves garlic, pressed
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
Directions
Whisk the first seven ingredients together. Whisk in the olive oil, a little at a time, until it is all incorporated.
Menu Three
Add a Tomato Salad to complete this menu.
Grilled Italian Sausage
Grill the sausage over indirect heat and the potato packets over direct heat. Saves lots of cleaning up in the kitchen.
Ingredients
- 1 ½ lbs Italian Sausage
- Olive oil
Directions
Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil. Place the sausage on the indirect side of the grill and close the cover.
Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture
Potatoes, Bell Peppers and Onions
5-6 servings
Ingredients
- 4 medium red potatoes, cut into wedges, boiled until barely tender
- 1 medium green pepper, cut into chunks
- 1 medium onion, cut into chunks
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
In a large bowl, combine all the ingredients. Place the mixture on a piece of heavy-duty foil (about 18 inches square). Fold foil around the potato mixture and crimp the edges to seal.
Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes
Father’s Day can be a great day for the whole family. Plan a family event, getting everyone in the family together for a fun day. Since the weather is warmer and the days are longer, why not celebrate Dad’s special day outdoors with a delicious family BBQ? Of course, you will want to choose foods your Dad enjoys. The recipes I picked for this menu are easy to do and most of the preparation can be done a day before, so you have plenty of time to spend with Dad.
Beef & Shrimp Kebabs with Italian Salsa Verde
Serves 4 – Recipe is easily doubled.
Ingredients
- 12 large shrimp, shelled and deveined
- 1 pound filet mignon (beef tenderloin), cut into 1 inch cubes
- 2 teaspoons steak seasoning, divided (I like Pensey’s Chicago Seasoning)
- 2 tablespoons olive oil, divided
- 4 wooden or metal skewers 6 inches long
Directions
Soak wooden skewers in warm water for 30 minutes before using.
Place the shrimp in one bowl and add 1 tablespoon oil. Toss. Add 3/4 teaspoon steak seasoning and toss again.
Place the beef in another bowl and add 1 tablespoon oil. Toss. Add 1 1/4 teaspoons steak seasoning and toss again.
Thread the beef and shrimp on the skewers, alternating beef and shrimp.
Prepare an outdoor grill for moderate heat. Oil the grill grates. Place skewers on the grill and cook 6 to 8 minutes or until the steak is cooked medium rare and the shrimp turn pink, turning the skewers over once.
Italian Salsa Verde
Ingredients
- 1/3 cup chopped parsley
- 1/3 cup chopped fresh basil
- 1 1/2 tablespoons finely chopped shallots
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 1/2 teaspoons capers, chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
Directions
To prepare the salsa verde: combine all the ingredients in a medium bowl, stirring with a whisk. Set aside to let the flavors develop.
Summer Potato Salad
Ingredients
- 2 ½ lbs small to medium red potatoes
- 1 tablespoon kosher salt
- 1/4 cup pickle juice from the jar
- 1/4 cup minced pickles
- 2 celery stalks, finely diced
- ½ cup finely diced sweet onion
- 3/4 cup mayonnaise
- 1/4 cup chopped parsley
Directions
Place the potatoes and 1 tablespoon salt in a large pot of water.
Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes.
When cool enough to handle, peel the potatoes and cut them into thick slices. Place in a bowl and pour the pickle juice over the warm potatoes and let sit for one hour.
Add the pickles, celery, onion and mayonnaise. Mix well. Add salt if necessary. Add the parsley and mix. Cover the bowl and refrigerate the salad for a few hours.
Corn Salad
Ingredients
- 6 ears corn, husked and cleaned
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 3 plum tomatoes, seeded and diced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper
Directions
Cut the kernels off the cobs with a sharp knife.
In a large serving bowl, toss together the uncooked corn kernals, tomatoes, onion, celery, basil, oil, vinegar, salt and pepper.
Refrigerate for several hours or overnight to allow the salad to marinate. Serve chilled.
Strawberry Rhubarb Pie
Ingredients
- Refrigerated pie crusts (or your favorite pie crust mix) for a double 9 inch pan, at room temperature
- 1 tablespoon butter
- 1 tablespoon milk
- Sugar
In large bowl combine:
- 2 1/2 cups hulled, sliced strawberries
- 2 1/2 cups rhubarb cut into 1/2 inch pieces
- 3/4 cup packed brown sugar
- 1/4 cup tapioca flour or other pie thickener
- Pinch of salt
- 1 teaspoon orange zest
Preheat the oven to 425 degrees F.
Fit one pastry crust into a lightly greased 9 inch pie pan and place the pan on a baking sheet.
Add the fruit mixture and dot with the butter.
Cover with the top crust and flute the edges. Make several slits in the crust with a knife.
Brush the top crust with the milk and sprinkle with sugar.
Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.
Let cool on the baking sheet (to catch the drips).
