Grass-fed red meats are leaner and contain proportionally more of many important nutrients that relate to good health. Because grass-fed beef has less fat and marbling (which help keep the juices in the meat), the meat toughens much more rapidly and, therefore, requires more careful cooking. This means it’s essential to rely on a thermometer rather than timing to ensure you don’t overcook the meat. Choose spice rubs or marinades that are oil or herb based, and plan to serve all tender cuts of steak medium rare. Cook the steak to an internal temperature of 120 degrees and let it rest for 5 minutes before serving.
A grass-fed steak should be exposed to high direct heat for no more than 2 minutes per side. After that, in order to guarantee tender and juicy meat, it should be removed from the flames and allowed to finish in indirect or low heat. If you are cooking the steak on the grill, simply move it off the flames and put it on the side of the grill that is not lit, close the grill cover and allow the meat to cook for about 5-7 minutes per pound. During that indirect time, the internal muscle fibers will come up to temperature slowly without contracting too tightly and toughening. Also, the proteins and sugars will have time to caramelize over the surface of the meat, giving the steak that characteristic glossy look and rich taste.
If you are cooking it indoors, once the steak has seared in a hot skillet, transfer the skillet to a 300 degree F oven for about 5-7 minutes per pound (or a 200 degree F oven for about 10 minutes per pound).
- 2 grass-fed, bone-in ribeye or NY strip steaks, about 14-16 oz each
- Olive oil
- Salt and freshly ground black pepper
- 8 mushrooms, sliced
- 1 shallot, sliced
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano or thyme
- 4 cups loosely packed baby arugula
- Italian vinaigrette (your favorite)
- 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
- Lemon wedges
Cooking the steak:
Coat the steaks in olive oil and sprinkle with salt and pepper. Let rest at room temperature for one hour.
Heat an outdoor grill and oil the grill grates. Once the grill is hot, turn off one burner or move the hot coals to one side.
Place the steaks over the hot (direct) side of the grill and cook for two minutes. Turn the steaks over and cook for two more minutes.
Move the steaks to the indirect side and cook for 5-7 minutes or until the steaks register 120 on a n instant meat thermometer. Remove to a plate and let rest for 5 minutes.
Cooking the mushroom topping:
Melt the butter in a small skillet. Add add the shallots. Cook for one minute and then add the sliced mushrooms. Cook the mushrooms until their moisture evaporates.
Add the remaining ingredients. Remove the pan from the heat and set aside.
For the salad:
Arrange the arugula on a serving platter and drizzle lightly with Italian vinaigrette. Sprinkle with shaved Parmesan cheese.
Place the grilled steaks on top. Spread the mushrooms over the steaks.
Serve with lemon wedges.
Sourdough Dinner Rolls
These rolls are delicious with the steak and round out the meal.
Yield: 8 rolls
- 3 cups bread flour
- 1 package (2¼ teaspoons) yeast
- 1/3 cup cracked wheat or other whole grain
- 2 teaspoons salt
- 1 tablespoon honey
- 1 cup sourdough starter
- 3/4 cup water
- 1 tablespoon vegetable oil
In the bowl of a stand mixer fitted with a paddle, combine 1 cup of the flour with the yeast, cracked wheat and salt.
In a microwave-safe bowl or measuring cup, combine the water, honey and the oil. Microwave on high for 30-45 seconds, until warm (but not hot).
Add the warm water mixture and the sourdough starter to the dry ingredients. Beat for 4 minutes on medium speed.
Gradually add the remaining flour, about ½ cup at a time, and switch to the dough hook and knead for 5-7 minutes until the dough is smooth and elastic.
Place in a lightly oiled bowl and turn to grease the top. Cover lightly with a tea towel and let rise until doubled in size, about an hour.
Turn the risen dough onto a lightly floured surface and gently press or “punch” down to remove air bubbles. Divide the dough into 8 equal pieces.
On a lightly floured surface, roll each piece of dough into a 4×6-inch rectangle; then, starting with the longer side, roll up each rectangle tightly, pinching the edges and ends to seal.
Place shaped rolls onto a greased baking sheet. Cover and let rise until doubled again, about 1 more hour. Near the end of the rising time, preheat oven to 400 degrees F.
With a sharp knife, make a lengthwise slash down the center of each roll and brush or lightly spray with cold water.
Bake for 20-25 minutes or until crusty and brown. Remove the rolls from the baking sheet and cool on a cooling rack.
Every once in a while, it is nice to just have dinner with your partner.
Southern Pimento Cheese Stuffed Celery
- 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
- 8 ounces shredded sharp Cheddar cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons drained chopped pimientos
- 1 teaspoon grated onion
- 1/8 teaspoon garlic powder
- Pinch salt
- Pinch ground cayenne pepper
- Celery stalks, cut into 4 inch lengths
Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.
Scrape into a serving bowl, cover and refrigerate for 30 minutes or up to 2 days.
Use the spread to fill celery stalks and serve immediately.
Grilled Crab Stuffed Salmon Rolls
- 1 Salmon Fillet, about 8 oz, skin removed
- ½ cup shelled, fresh lump crab meat
- 1 tablespoon minced onion
- 1 tablespoon minced celery
- 1 tablespoon minced green bell pepper
- 2 teaspoons mayonnaise
- ¼ teaspoon seafood seasoning (Old Bay)
- ¼ teaspoon ground garlic
- 1 teaspoon lemon juice
For the stuffing
Mix the crab meat with the vegetables and seasoning.
For the salmon rolls
Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.
Refrigerate until time to grill.
Preheat the grill to medium hot.
Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.
Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.
To cook indoors
Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.
Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..
Spaghetti with Basil Pesto Sauce
- 4 oz spaghetti
- 1/4 cup prepared or homemade basil pesto
- 1/2 cup grated Parmesan cheese
- Fresh ground black pepper
Cook the spaghetti in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water and drain the spaghetti.
Add the pasta cooking water, the basil pesto and the Parmesan cheese to the empty pasta pot and stir until combined. Add the drained pasta, toss and serve.
Tomato Cucumber Arugula Salad
- 1 large tomato cut in half and sliced
- 1/4 of a cucumber, cut in half and sliced
- 2 scallions, finely diced
- 2 cups arugula
- Italian vinaigrette
Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately
Peach Frozen Yogurt
Makes about 4 1/2 cups
- 1 pound peaches, peeled
- 2 cups nonfat plain Greek yogurt
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- Garnish with chopped mint leaves
Combine peaches, yogurt, sugar, lemon juice and vanilla in a food processor and blend until smooth.
Transfer to a freezer-safe bowl, cover and freeze, whisking mixture vigorously every 30 minutes until just frozen throughout, 2 to 3 hours.
(Whisking helps to break up the ice that forms when freezing.) Frozen yogurt is ready when it is too thick to whisk.
Stir with a spatula, transfer to an airtight container and store in the freezer. Serve garnished with chopped mint.
Summer is a great time to entertain and if you can do it outdoors, it is even better. Casual get-togethers call for easy to do recipes using foods that can stand up to the outdoor elements. If you are hosting or attending such a party, thoughts usually run along the “what should I make” category. Since I live where it is quite hot six months of the year, I tend not to serve or take mayonnaise flavored dishes. Here are some ideas for each menu course of what to make or bring to an outdoor party. These have all been stamped with approval from my family and friends.
Appetizer Course: Crostini with Mushrooms
- 3 lb mixed fresh mushrooms
- 3 oz. dried mushrooms
- 2 tablespoons olive oil
- 3 tablespoons finely chopped shallots
- 6 cloves garlic
- 1/4 cup low-sodium beef or vegetable broth
- 2 tablespoons cognac
- 2 tablespoons butter
- 1½ teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 sprigs rosemary
- 2 sprigs thyme
- Chopped flat-leaf parsley for garnish
- Grated Parmesan for garnish
Heat oven to 450 degrees F.
Slice fresh mushrooms 1/4-inch thick. Soak dried mushrooms in a bowl of hot water until tender — about 10 minutes. Rinse and squeeze to dry.
Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until the mushrooms release their liquid — about 10 minutes.
Add the shallots, garlic, rehydrated mushrooms. Cook until the liquid has evaporated. Add broth, cognac, butter, salt, pepper, rosemary and the thyme.
Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Garnish with parsley and Parmesan cheese.
Serve warm with grilled bread.
Salad Course: Grilled Shrimp Tomato Salad
This is a popular dish, so I often divide the salad onto smaller serving dishes, so I can have them available in several areas.
- Vegetable oil for the grill
- 1/3 cup extra virgin olive oil, plus 3 tablespoons olive oil
- 5 tablespoons mixed chopped fresh herbs, such as dill, basil, mint, and/or chives
- 2 tablespoons white wine vinegar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried crushed red pepper
- 1 garlic clove, minced
- 1 teaspoon kosher salt, divided
- 2 pounds peeled and deveined large raw shrimp
- 1/2 teaspoon freshly ground black pepper
- 2 pounds tomatoes, quartered
- Parsley sprigs for garnish
Oil the grill grates and preheat the grill to medium-high heat.
Whisk together the ⅓ cup extra virgin olive oil and next 6 ingredients (through garlic) in a small bowl. Whisk in 1/2 teaspoon kosher salt.
Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup of the vinaigrette.
Mix the shrimp with the 3 tablespoons of olive oil, the 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt.
Grill the shrimp, covered with the grill lid, 2 minutes on each side or just until shrimp turn pink.
Mix the grilled shrimp with the remaining vinaigrette and arrange over tomatoes. Garnish with the parsley sprigs. Serve at room temperature.
Main Dish: Italian Sausage and Peppers
This dish is always a big hit with everyone.
For the sausage:
- 1 ½ lb. Italian sausage
Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas).
Keep a third of the grill indirect heat. On a charcoal grill, this means spreading the coals over two-thirds of the firebox and leaving one-third coal-free.
On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.
Lightly brush or rub the sausage with olive oil. This prevents sticking and makes them extra crisp. Use tongs and don’t break the sausage skin when turning.
Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.
The safe internal temperature for ground meats—sausages included—is 160 degrees F.
Cut the sausages into two-inch lengths and set aside.
For the peppers and onions:
- 1/4 cup olive oil
- 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
- 2 large sweet onions, halved and sliced
- 4 garlic cloves, grated
- 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
- 1/2 teaspoon red pepper flakes (chili)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To finish the dish:
- 2 cups Marinara (tomato) sauce
Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.
Add the tomato sauce and heat.
Add the grilled sausage links to the skillet with the peppers and onions. Heat until the sausage is warm. Serve with lots of crusty Italian bread.
Side Dish: Corn Pudding
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 cups fresh (about 4 ears) or frozen corn kernels, divided
- 1 1/2 cups half-and-half
- 6 eggs
- 1/4 teaspoon cayenne
- 1 cup shredded Monterey Jack Cheese
- Chopped parsley for garnish
Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size.
In a mixing bowl combine the onion, bell pepper, 1 cup of the corn and the salt and black pepper; Set aside.
Combine the remaining 1 cup of corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs and cayenne. Blend thoroughly.
Spoon the corn/pepper mixture into the prepared baking dish and then sprinkle the Monterey Jack over the top. Pour the egg mixture over all.
Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.Garnish with chopped parsley.
Dessert Course: Peach Cobbler
- 1 cup sugar
- 2 eggs, slightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 to 6 medium (4 cups) peaches, peeled and sliced
- 1 1/2 cups all-purpose flour
- 5 tablespoons sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cold butter, cut into chunks
- 1 egg, slightly beaten
- 3 tablespoons heavy cream
Heat the oven to 400°F.
Combine all the filling ingredients except the peaches in a mixing bowl.
Stir in peaches. Pour into an ungreased 13×9-inch baking pan.
Make the topping:
Combine the 1 1/2 cups flour, 2 tablespoons sugar, baking powder and salt in a bowl; cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.
Stir in the egg and cream just until moistened. Spread the topping over the peach filling; sprinkle with the 3 tablespoons of remaining sugar.
Bake 35-40 minutes or until golden brown and bubbly around edges. Serve warm or chilled.
The ingredients listed above are all at their best, so make the most of August’s seasonal foods by turning them into delicious summer recipes. Pair some of summer’s ripe tomatoes with some delicious crab. Create a salad with ripe peaches and Parma Ham. Cook up some pasta and add chopped August veggies and chill. Perfect for a weeknight dinner. Below are some ideas to inspire you to create some recipes from August’s bounty.
New York Deli Style Pickled Green Tomatoes
For each quart jar:
- 1 cup distilled white vinegar
- 1 1/4 cups distilled water or purified tap water
- 2 tablespoons Kosher salt
- 1 pound firm full-sized green tomatoes
- 1 stalk celery, cut in pieces
- 1/2 Serrano chili, stem removed or ½ teaspoon crushed red pepper flakes
- 6 medium garlic cloves, peeled and sliced in half
- 2 tablespoons dill seeds
- 1/2 tablespoon whole black peppercorns
Notes on the ingredients:
The tomatoes must be all green and cut into quarters.
You can usually find distilled water in the grocery or drug store. Distilled water is best because it has impurities removed and impurities can impart off flavors. Purified tap water is perfectly fine to use also.
Use Kosher salt not table salt. Kosher salt has larger flake shaped grains and also has small amounts of anti-caking additives but no iodine.
The recipe needs a little heat. Half a serrano works perfectly. If fresh peppers are not available, you can use 1/2 teaspoon of red pepper flakes.
You must use distilled vinegar. Any other vinegar imparts too many odd flavors.
Use really clean bottles and lids. Sterilize them by submerging them in a boiling water bath or on a setting for sanitizing in your dishwasher.
Add the garlic, dill seeds, celery, hot pepper or red pepper flakes and peppercorns to the jar.
Thoroughly wash the tomatoes, remove the stem and cut them into quarters. Cram them in the jar leaving about ½ inch of space at the top.
Make the brine by combining the vinegar, water and salt in a non-reactive sauce pan or pot. Bring to a boil and stir until all the salt is dissolved.
Pour the hot brine over the tomatoes to within 1/4″ of the top. Wipe the jar top, put the lids on and tighten. Turn the jars over and let sit for a couple of hours.
Return the jars to the upright position and leave on the kitchen counter overnight. Refrigerate the pickled tomatoes for two weeks before serving.
The pickled tomatoes will keep for months in the refrigerator.
Easy Chilled Summer Melon Soup
This soup makes a great summer appetizer or serve it for lunch.
Serves 4 – 6
- 4 cups Crenshaw or cantaloupe melon, skin and seeds removed
- 4 cups yellow watermelon, skin and seeds removed
- One 15 ounce can coconut milk
- Grated zest of one large lime
- 1 large scallion (green onion) light green section finely diced and the top chopped and reserved for garnish
- 1 jalapeno chili, seeded and diced
- 1 teaspoon fresh ginger, peeled and grated
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- 1/4 teaspoon salt
- Basil or mint leaves for garnish
Dice the melon and set aside 4 cups of each kind of melon. Puree the melon in a food processor. You will probably need to do this in batches. Pour the processed melon into a storage bowl.
To the last batch of puree add the lime zest, jalapeno, ginger,1 teaspoon of basil, the 1 teaspoon mint, diced light green scallion and the salt to the melon puree in the processor.
Pulse a few times and pour in the storage bowl with the first batch of pureed melon. Pour in the coconut milk and stir well.
Chill the soup overnight. Garnish with scallion tops, fresh mint leaves or basil when serving.
Breaded Eggplant Salad
For the eggplant
- 1 medium eggplant, peeled
- 1 egg lightly beaten
- 1 tablespoon milk
- 1 cup dried Italian flavored bread crumbs
- Olive oil
For the salad
- Half a large yellow or red tomato, sliced thin
- 1/3 cup diced pickled peppers (spicy peppers are great here if you like them)
- 4 cups salad greens, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon each of sea salt and black pepper
Preheat the oven to 400 degrees F and lightly coat a baking sheet with olive oil.
Combine the salad dressing ingredients together in a small bowl and set aside.
Cut the eggplant into 1 x 2 inch pieces.
Combine the beaten egg and milk in one shallow dish and the bread crumbs in another.
Dip the eggplant into the egg and then into the bread crumbs. Place the coated eggplant on the baking sheet and drizzle with a little olive oil.
Bake the eggplant until crispy and brown, turning them over when one side is golden, about 20 minutes.
Place the chopped pickled peppers on a paper towel to remove some of the moisture.
While the eggplant bakes, arrange the salad ingredients on individual salad serving plates. Top with the cooked eggplant and drizzle with some of the dressing.
Mix well; serve immediately with additional dressing on the side.
Need a quick side dish, full of flavor and certainly seasonal, try these quick broiled tomatoes.
For each 2 person serving
- 1 large beefsteak tomato
- 2 teaspoons prepared basil pesto
- 2 tablespoons dried Italian seasoned breadcrumbs
- 2 tablespoons grated Parmesan cheese
- Olive oil
Heat the broiler to high.
Cut the tomato in half and place in a baking dish, cut sides up.
Spread 1 teaspoon of pesto over each tomato.
Sprinkle each with 1 tablespoon of breadcrumbs and then the grated cheese.
Drizzle each with a little olive oil.
Place under the broiler for 2-3 minutes until the topping is nicely browned.
Pavia is a province in the region of Lombardy in northern Italy. The province is mostly flat with some hills in the south. The northwestern area of the province is ideal for agricultural land. Pavia has a major position in northern Italy’s textile industry and is renowned for hatmaking. It also plays its part in the country’s engineering and metallurgical industries. This is an important winemaking district that produces sparkling wines.and it is the largest area in Italy for the production of Pinot Noir. Also, the province of Pavia was the birthplace of Peroni, a well-known Italian beer.
The Peroni company was established under the founding family name in the town of Vigevano, Italy, in 1846. The company moved to Rome 1864, six years prior to Rome becoming the Italian capital in 1870. Throughout the late 19th and early 20th centuries, the company became one of the most prominent brewing companies in the newly unified Italian nation.
By the 1990s, both the Peroni brand name and product line were distributed and known worldwide. The London-based brewing giant SABMiller bought the company in 2003, making it one of the few international brands in its portfolio.
Beers under the Peroni brand include: Crystall, a 5.6% alcohol pale lager; Peroni Gran Riserva, a 6.6% alcohol strong lager; Peroncino, a 5% alcohol pale lager and Peroni Leggera, a 3.5% alcohol pale lager. The company also produces the Wuhrer brand – a 4.7% alcohol pale lager launched in Brescia in 1829. The main brands are Peroni and Nastro Azzurro.
Peroni is the Peroni company’s original brand. According to Assobirra (Italian Brewers and Malsters Trade Association), it is the best selling beer in Italy. It is 4.7% alcohol and made with barley malt, maize, hop pellets and hop extract. By the 1950s and 1960s, Peroni was the most recognized brand of beer throughout the Italian peninsula.
Nastro Azzurro, a 5.1% alcohol pale lager, launched in 1963, is the Peroni Brewery’s premium lager brand. The name means “Blue Ribbon” in Italian, in honor of the Blue Riband award won by the Italian ocean liner SS Rex in 1933. Nastro Azzurro has also sponsored teams in Grand Prix motorcycle racing. In 1997, they sponsored a 125cc Aprilia team with rider Valentino Rossi, who won the championship in that season. In 2000 and 2001 they sponsored a 500cc Honda team, again with Rossi as the rider.
When you think of Italian food pairing, wine may be the first thing that comes to mind; however, beer can complement the flavors of Italian food just as well. The tradition of Aperitivo, a pre-dinner social hour featuring drinks and small plates, is the perfect time to enjoy Italian lager. Here are some appetizers that go well with beer.
• Affettati Misti: mortadella, prosciutto, coppa or bresaola, all of which have a saltiness and complex texture that will contrast with the lager. Serve with cured olives, quartered figs or melon slices.
• Crostini are thin Italian bread slices toasted with olive oil and then topped with a number of different kinds of pastes or sauces. Try an olive tapenade, a red bell pepper spread or a chicken liver pate.
• Fiori di Zucca are zucchini blossoms that make an elegant salad. Mix the blossoms, available at farmers’ markets or specialty groceries, with arugula, shaved pecorino cheese and a lemony vinaigrette.
• Carciofi alla Romana is a traditional roman dish of artichokes and mint. Artichokes are steamed in white wine with garlic, mint and parsley and sliced into small sections to eat by hand.
• Bagna Cauda is a warm dipping sauce made from olive oil, garlic, anchovies and butter. Fresh vegetables are then dipped into this salty, creamy sauce.
• Cocktail di Gamberi. Steam shrimp in a broth of melted butter, olive oil, garlic, chopped parsley, lemon juice and some Italian lager and serve warm or cold.
1 large slice crusty Italian bread
1 ¾ cups beef stock
Enough Parmesan cheese (grated) for a generous sprinkle
A generous tablespoon of butter
An oven proof dish to contain the soup
Coarse ground black pepper
Put the oven proof dish in a moderate hot oven to heat while the other ingredients are prepared.
Bring the beef stock to boiling in a saucepan.
In a medium skillet, heat the butter and fry the bread on both sides.
Once the bread is ready, take the oven proof dish out of the oven.
Put the bread inside the dish, pressing it down so that it stays on the bottom of the dish.
Place the eggs over the bread, carefully, so the yolks do not break.
Top with a generous sprinkle of Parmesan cheese.
The dish is now ready for the stock. The stock must be boiling hot (not simmering) so raise the heat before adding it to the dish.
The heat of the stock will partially cook the eggs. You can cover the dish with a plate and leave the soup alone for one minute or two, then you can serve the dish.
Sprinkle with black pepper before serving.
Note: With this soup the eggs will never be thoroughly cooked, but this is the tradition. However, if you are serving the soup to children or older people, you may consider poaching the eggs before laying them on the bread; then you add the stock. Alternatively, before adding the stock, you can pass the dish under a broiler, in order to cook the eggs, but you need to be careful not to burn the bread.
From Ristorante Da Mino, Pavia Province, Italy
1 1/4 lbs asparagus, trimmed
2 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
1 1/2 cups arborio rice
1/4 cup freshly grated parmesan cheese
2 tablespoons butter
1/4 cup shaved parmesan cheese
Bring 5 cups salted water to boil in a large saucepan. Add the asparagus and cook until crisp-tender, about 4 minutes.
Using tongs, transfer the asparagus to a bowl of ice water; cool. Drain (reserving 3 1/2 cups cooking liquid in a saucepan).
Cut off the asparagus tips and reserve. Finely diced the stalks.
In the saucepan with the reserved cooking liquid add the broth. Bring to simmer. Reduce heat to low.
Heat oil in large saucepan over medium heat. Add onion; saute until translucent, about 5 minutes. Add rice; stir 2 minutes.
Add 3/4 cup hot liquid. Simmer until the liquid is absorbed, stirring often. Add the diced asparagus.
Cook until the rice is just tender and the risotto is creamy, adding liquid 3/4 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes.
Mix reserved asparagus tips, grated cheese and butter into the rice. Season to taste with salt and pepper. Top with shaved cheese.
Cassoeula (Pork Rib and Sausage Stew)
Cassoeula is a dish with several versions. Sometimes, after the meats have been browned, a spoonful of tomato paste is added. Other cooks prefer to cook the cabbage in a separate pot, steaming it in the water remaining on the leaves after washing, and then adding it to the meat. The quality of the meat added to the cassoeula varies. The simplest version requires only ribs and sausages, while the most complicated includes the ears and tail.
Recipe courtesy of The Italian Trade Commission.
1 pig’s foot
1 lb. pork sausage
1 lb. pork ribs
1/2 lb. pork rind
2 tablespoons oil
2 oz. butter
1 diced onion
1/2 lb. carrots, diced
1/2 lb. celery, diced
½ lb tomatoes, diced
3 lbs. Savoy cabbage
Salt and pepper
Boil the pig’s foot and cut in half, lengthwise.
Make a soffritto with the oil, butter and chopped onion. Add the pork rind, sausage and ribs, cut into pieces, and the pig’s foot.
When the meat is golden brown, add all diced carrots, celery, tomatoes. Cook over medium heat.
After 30 minutes, add the cabbage, cut into strips. add salt and pepper to taste and cook for 45 minutes.
The cooking juice should be rather thick. If you wish to remove some of the fat from the cassoeula, do so before adding the cabbage.
Paradise cake is one of the most traditional Italian desserts. Light and airy, this cake is considered a cornerstone of Italian pastry.
Legend has it that the paradise cake was invented by a monk at a monastery in Pavia in Lombardy. There are different versions of this story, but almost all of them suggest that a monk learned to make the cake from a young bride who lived near the monastery. Since the cake was so good, she suggested to the monks that they name it paradise cake. The origin of the cake dates back further in history. There were already multiple versions of the recipe in existence in 1878, when pastry chef Enrico Vigoni, the owner of a pastry shop in Pavia that is still in business today, codified the recipe, making it famous throughout Italy.
1 lb butter
1 lb confectioners sugar
10 egg yolks
Vanilla extract to taste
5/8 lb all-purpose flour
5/8 lb potato starch
3/8 oz baking powder
Lemon zest to taste
Remove the butter from the refrigerator 20 to 30 minutes prior to baking. Once the butter is soft, whisk the butter in a bowl with the confectioner’s sugar by hand or with an electric mixer whisk attachment.
Once the mixture is light and creamy, add the eggs and egg yolks, one at a time, and continue whisking. Then add the grated lemon peel and mix well. Mix in the vanilla and potato starch.
Mix together the flour and baking powder and sift into a bowl or on wax paper. Add the dry ingredients to the wet and mix together well, using a wooden spoon.
Grease a round cake pan with butter. Flour lightly, then pour in the cake batter, filling the pan to 2/3rds full.
Bake in a 350° F oven for 35 minutes. Remove the pan from the oven and let cool.
Once cool, remove the cake from the pan by turning it out onto a serving dish or cake stand. Finish by dusting with confectioner’s sugar.
Tomatoes were yellow and orange-colored at the beginning of the tomato’s cultivation, with the color red becoming more prevalent through many years of breeding. Today, there are hundreds of different types of tomatoes in colored varieties that include red, orange, yellow, white, green, purple and black. Some tomatoes, like Heirloom and cherry, come in many varieties, as well.
Most people consider the red tomato varieties the most popular, especially the Beefsteak and Roma varieties. Pink tomatoes have similar flavors to the red ones, that include the Pink Girl and Brandywine varieties. Orange tomato varieties include Persimmon and Mountain Gold and they are usually sweeter than red tomatoes, due to a higher sugar content. Yellow varieties, such as Golden Boy and Garden Peach, are similar to the orange type, but are usually less tangy than red tomatoes. There are green tomato varieties (not just unripened tomatoes) that ripen green and usually have a lower acidic taste than red tomatoes.
- 4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
- 1/4 cup olive oil
- 1 large sweet onion, finely diced
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 2 large cloves of fresh garlic, finely minced
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes (chili)
- 1-2 teaspoons honey, if needed
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
- 1/3 cup fresh basil leaves
- 1 sprig of fresh thyme
- 1 sprig of fresh oregano
- 2 bay leaves
- 2 sprigs of parsley
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
This sauce is especially good served over gnocchi.
- 1 lb of your favorite pizza dough, at room temperature
- 1 lb mozzarella cheese, sliced thin
- 2 cups fresh tomato sauce, see recipe above
- 1 ½ cups leftover sautéed peppers and onions, see recipe here
- 1/4 teaspoon crushed red pepper flakes
- 4 slices of prosciutto, cut into strips
Preheat the oven to 450 degrees F. Move an oven rack to lowest position in the oven.
Press the dough out on a greased pizza pan. Top the dough with the sliced mozzarella.
Spread the sauce over the cheese. Place the peppers and onions evenly over the sauce. Sprinkle with the hot pepper.
Place the pizza in the oven and bake until crisp, about 20 minutes. Remove the pizza from the oven and place the prosciutto slices evenly on top.
Return the pizza to the oven for about a minute or two to warm the prosciutto. Set the pizza on the counter on top of a wire rack to cool for about 5 minutes before cutting.
Tomato Jam is great on burgers in place of ketchup or served alongside grilled meat or fish. It also pairs exceptionally well with cheeses and cured meats. I like to serve it as an appetizer, as part of a cheese board selection.
Makes about 2 1/2 cups
- 3 pounds Roma tomatoes), cored and quartered
- ½ cup plus 1 tablespoon granulated sugar
- 1 ¼ and ¼ teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3 tablespoons good quality red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 medium shallots, minced (about ½ cup)
- 2½ teaspoons chopped fresh thyme
- 3/4 cup dry red wine
In a food processor, pulse the tomatoes, sugar, 1¼ teaspoons salt, ¼ teaspoon pepper and red wine vinegar until the tomatoes are finely chopped but not completely pureed and the sugar is dissolved, about 6 2-second pulses.
In a 12 inch skillet over medium heat, heat the olive oil until shimmering. Add the shallots, thyme and the ¼ teaspoon salt, and cook, stirring, until softened, about 3 minutes. Add the red wine, adjust the heat to medium-high and bring to a boil. Continue to boil, stirring occasionally, until the liquid is reduced to a loose glaze, about 4-5 minutes. Add the processed tomato mixture.
Adjust heat to medium-high and simmer vigorously, stirring more often as the mixture reduces, until it is glossy and has a jam like consistency, somewhere between a sauce and a paste, about 60-90 minutes (depending on how watery your tomatoes are).
Set the pan aside, off heat, to cool to room temperature.
Taste and adjust the seasoning with salt and pepper and store. The jam can be refrigerated for 1-2 weeks or frozen for six months.
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.
- 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
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
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.
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
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.