SICILY — SPRING MORNING by Leonid Afremov
Make some healthy, delicious spring desserts with in-season ingredients like lemon, berries, rhubarb, cherries and herbs. A great way to celebrate spring.
These desserts can fit any occasion, whether you are entertaining guests or as a delicious ending to a family dinner.
Olive Oil Cornmeal Cake with Strawberry Sauce
Ingredients
- 1 ⅓ cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup olive oil
- 2 tablespoons finely snipped fresh basil
- 1 tablespoon coarse sugar or sparkling sugar
- Strawberry Sauce, (recipe below)
- Fresh basil leaves and/or fresh strawberries
Directions
Preheat the oven to 375 degrees F. Grease and flour an 8 x 1-1/2-inch round cake pan; set aside.
In a medium bowl stir together flour, cornmeal, baking powder and salt. Set aside.
In a large bowl whisk together eggs, granulated sugar, milk and olive oil. Using a wooden spoon, stir in flour mixture and snipped basil until combined.
Pour batter into prepared cake pan, spreading evenly. Sprinkle with coarse sugar.
Bake about 30 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
Remove cake from the pan. Turn cake, sugar side up. Cool completely on a wire rack.
To serve, cut cake into wedges. Serve with Strawberry Sauce and garnish with fresh basil leaves and/or fresh strawberries.
Strawberry Sauce
Ingredients
- 2 cups of fresh strawberries, hulled
- 2 tablespoons of granulated sugar
- 1 tablespoons of white balsamic vinegar
Directions
In a blender or food processor, combine strawberries, sugar and 1 tablespoon of the white balsamic vinegar. Cover and blend or process until smooth.
If desired, stir in additional white balsamic vinegar to taste. Cover and chill for up to 24 hours. Stir before serving.
Rosemary and Lemon Cupcakes
Ingredients
- 1/2 cup butter, softened
- 2 eggs
- 1 ¾ cups cake flour
- 2 teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 ½ teaspoons lemon extract
- 1/2 teaspoon vanilla
- 2/3 cup milk
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- Lemon Glaze (recipe below)
Directions
Let butter and eggs stand at room temperature for 30 minutes.
Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.
In a medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
Preheat the oven to 350 degrees F.
In the large bowl of an electric mixer, beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to the butter mixture; beat on low after each addition, just until combined. Stir in the lemon peel and lemon juice.
Spoon batter into prepared cups to three-fourths full.
Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean.
(Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in the muffin pan on a rack 5 minutes. Remove muffins from the pan; cool completely.
Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.
Lemon Glaze
Ingredients
- 1 cup of powdered sugar
- 5 teaspoons of lemon juice
- 1/2 teaspoon of finely shredded lemon peel
Directions
In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.
Cherries Poached in Red Wine with Mascarpone Cream
4 servings
Ingredients
- 2 1/4 cups red wine
- 1 cup sugar
- 1 1-by-3-inch strip orange zest
- 2 pounds sweet cherries, halved and pitted
- 1 cup mascarpone cheese
- 2 1/2 tablespoons honey
Directions
In a medium stainless-steel saucepan, combine the wine, sugar and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel serving bowl.
In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.
Blueberry-Lemon Shortcakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup quick-cooking rolled oats
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons cold butter, cut up
- 1 egg
- 3 tablespoons fat-free milk
- 3 tablespoons honey
- 2 tablespoons plain fat-free Greek yogurt
- 2 teaspoons finely shredded lemon peel
- 1 recipe Honey-Yogurt Cream (below)
- 1 cup fresh blueberries
- 1 tablespoon honey
Directions
Preheat the oven to 400 degrees F.
In a large bowl stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
In a small bowl beat egg lightly with a fork. Stir in milk, 2 tablespoons of the honey, 2 tablespoons yogurt and the lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened.
Using a large spoon, drop dough into 8 mounds onto a parchment-lined or lightly greased baking sheet. Bake for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; let cool.
To serve, split the shortcakes in half horizontally. Place bottom halves on serving plates. Evenly top bottom halves with the Honey-Yogurt Cream and blueberries.
Top with shortcake tops and drizzle evenly with the remaining 1 tablespoon honey. Serve immediately.
Honey-Yogurt Cream
Ingredients
- 1 ounce of plain fat-free Greek yogurt
- 1 tablespoon of honey
- 1/2 cup of whipped cream
Directions
In a medium bowl stir together yogurt and honey. Fold in whipped cream.
Rhubarb Buckle
Buckle Is a type of cake made in a single layer with fresh fruit added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.
For the cake
- Vegetable-oil cooking spray, for cake pans
- 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
- 2 cups sugar, divided
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 1/2 sticks unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
For the crumb topping
- 1 cup all-purpose flour
- 1/4 cup light-brown sugar
- 1/4 teaspoon coarse salt
- 1/2 stick unsalted butter, melted
Directions
Make the cake:
Preheat the oven to 350 degrees F, with the oven rack in the center position.
Coat two 9-inch square cake pans with cooking spray and line them with parchment, leaving an overhang on 2 sides.
Stir together rhubarb and 1 cup sugar; set aside to macerate.
Whisk together flour, baking powder and salt.
Beat together butter, remaining 1 cup of sugar and the lemon zest until light and fluffy.
Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with the sour cream, beginning and ending with the flour mixture.
Make the crumb topping:
Stir together flour, brown sugar and salt. Add melted butter; stir to combine.
Divide batter between the pans. Top with rhubarb mixture and sprinkle with crumb topping.
Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in the pans on wire racks, then lift cakes from the pans using the parchment overhangs.
Remove parchment. Before serving, cut buckle into 2-inch squares.
Benefits of Freezing Summer Produce
Freezing fruits and vegetables is a great way to serve the family healthy, nutritious fresh foods all winter. By using safe, approved techniques, the nutrients will be preserved. Freezing foods is quick and easy and doesn’t take a lot of equipment.
Home freezing techniques to preserve high quality foods with the maximum nutritional value are based on the same principles commercial companies use. Freezing fruits and vegetables is perhaps the best method of preserving their nutrients and quality.
Blanching Vegetables Before Freezing
Blanching involves dipping foods into boiling water for a short period of time, then chilling rapidly. Foods are then drained, packaged and frozen. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening. Blanching deactivates the enzymes and helps destroy microorganisms on the surface of foods.
Steps in Blanching Vegetables
Use a large pot that holds at least 2 gallons of water. Figure 1 gallon of water for each pound of vegetables. Other items needed: wire basket or colander, timer, large bowl or pot with ice water, extra ice cubes, additional colander for draining, freezer containers or bags, marking pen for labeling.
- Bring the water to a rolling boil.
- Place vegetables in basket (do not crowd), immerse basket into water.
- Cover pot, keep boiling.
- Time as soon as water returns to a boil, using the chart below, on “How to Prepare Vegetables for Freezing”.
- Put the basket in ice water for the same amount of time as blanching. Keep ice in the water.
- Drain the vegetables thoroughly to avoid too many ice crystals.
- Pack, using either the dry or tray pack method, see below “Packaging Vegetables for the Freezer”.
- Label, freeze.
The blanching water may be used 2 or 3 times; change when cloudy. Microwave blanching in not recommended; off-flavors, colors and textures may result.
Freezing Chart for Vegetables
Asparagus:
Wash asparagus and cut off any tough parts. Blanch small stalks for 2 minutes and large ones for 4 minutes. Cool, drain, and pack into containers by alternating tip and stem ends. Do not leave a headspace.
Beans, Green or Wax:
Pick young, tender beans. Remove stems and break into 1-2 inch pieces. Wash. Blanch in boiling water for 3 minutes and dip into cold water. Drain, pack and freeze. Leave a 1/2-inch headspace.
Beets:
When triming beets, leave 1-inch of their tops on. This will prevent “bleeding.” If you don’t, your beets will lighten during cooking. Wash beets and cook them for 25 minutes. Cool in cold water and peel them. The skins should easily slip off now. Cut into cubes or slices, pack and freeze, leaving a 1/2-inch headspace.
Broccoli:
Wash and peel stalks.To remove insects, soak for 1/2 hour in a solution of 5 teaspoons salt to 1 gallon of water. Boil for 3 minutes and cool in cold water. Drain and pack into containers leaving no headspace.
Brussels Sprouts:
Trim and remove outer leaves. Wash and boil small heads for 3 minutes and large heads for 5 minutes. Cool in cold water, drain, and pack into containers, leaving no headspace.
Cabbage:
Remove outer leaves and cut into wedges. Wash and heat in boiling water for 2 minutes. Cool in cold water, drain and pack into containers, leaving 1/2-inch headspace. Frozen cabbage is only suitable for use as a cooked vegetable, as in soup or sauteed with apples as a side dish, and not for coleslaw.
Carrots:
Remove tops, wash, and scrape or peel. Leave small carrots whole and slice larger ones. Boil whole carrots for 5 minutes and sliced ones for 2 minutes. Cool in cold water and drain. Pack into containers leaving 1/2-inch headspace.
Cauliflower:
Break into 1-inch pieces and wash. Remove insects by soaking for 1/2 hour in a solution of 5 teaspoons salt to 1 gallon of water. Drain and rinse. Boil for 3 minutes and cool in cold water. Pack into containers, leaving no headspace.
Corn:
Husk the ears and remove the silk. Heat the ears in boiling water for 5 minutes. Cool in cold water and drain. Cut kernels from the cob and cover corn with water. Pack into containers leaving 1-inch headspace.
Corn-on-the-cob:
Husk, remove silk and blanch (same as above.) Wrap in plastic wrap and pack into containers. Freeze.
Mushrooms:
Wash in cold water. Rinse well. If mushrooms are larger than 1 inch, slice or quarter them. Soak the mushrooms in an anti-darkening solution (lemon juice or Fruit Fresh) for 5 minutes, drain. Steam mushrooms for 5 minutes. Cool in cold water and pack into containers, leaving 1/2-inch headspace.
Okra:
Pick tender pods, wash, and cut off stem end. Be careful not to cut open the seed cells. Heat for 4 minutes in boiling water and cool promptly in cold water. Leave whole or slice, and pack into containers leaving 1/2-inch headspace.
Onions:
Wash and peel onions. Chop and place into containers. Leave no headspace.
Peas:
Shell peas and wash to remove blossom ends and pod particles. Heat in boiling water for 2 minutes and cool in cold water. Drain. Pack peas into containers leaving 1/2-inch headspace.
Peapods:
Wash and blanch pods for 2 minutes. Cool in cold water and pack into containers. Freeze.
Peppers:
Wash, cut out seeds, and chop. Pack into containers, leaving no headspace.
Pumpkin:
Wash pumpkin and cut into quarters. Cook until soft by either boiling, steaming, or baking. Press through a sieve. Cool and pack into containers, leaving 1/2-inch headspace.
Sweet potatoes:
Wash sweet potatoes and cook until almost tender. Cool in cold water and peel. Slice, mash, or leave sweet potatoes whole. To prevent darkening, dip sweet potatoes in lemon juice or Fruit Fresh for about 5 seconds. If sweet potatoes are mashed, just add 2 tablespoons lemon juice to a quart of sweet potatoes. Pack into containers, leaving 1/2-inch headspace.
Tomatoes:
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter, halve or leave whole. Pack into containers leaving 1/2-inch headspace.
Tomatoes, stewed:
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter and cook until tender (about 20 minutes). Place the pan of cooked tomatoes in cold water to cool, and pack into containers, leaving 1/2-inch headspace.
Packaging Vegetables for Freezing
Packing vegetables tightly into the freezer container will cause them to freeze in a “clump,” which is fine, if the entire package will be cooked at once. This is called a “dry pack.”
Sometimes, a loose pack is desired, called a “tray pack.” Foods are spread out on a tray or flat pan to freeze, then packaged.
Freezing Fruits
Fruits are usually served raw, so blanching is not used. Instead, ascorbic acid is added to prevent browning and the loss of Vitamin C. The acid interferes with the enzymes and compounds that destroy the nutrients and food quality.
Most fruits will darken after they are cut, so you will need to prevent this by using an anti-darkening agent. I usually soak cut fruit in a solution of water and bottled lemon juice (about 1 teaspoon per quart), but you can use a commercial anti-darkening agent, such as Fruit Fresh. Both work with great results.
Sugar is added to some fruit to help retain color and to enhance taste. You can either add sugar to the fruit and mix it in, or you can mix sugar and water together to form a syrup and pour it over the fruit. I have had good results with packing fruits for the freezer without sugar. Some fruits, including rhubarb, blueberries, cranberries and strawberries freeze well without sugar. Light sugar syrup is an alternative but I would skip heavy sugar syrup additions.
Freezing Chart for Fruits
Apples for pies: Peel, core and slice apples. Treat apples with an anti-darkening agent. Drain. For each quart of apples, sprinkle with 1/2 cup sugar (optional). Mix, seal and freeze.
Applesauce: Wash and quarter apples. Cook until tender with enough water to prevent apples from scorching. Run cooked apples through a food mill and sweeten, if desired. Pack into containers.
Apricots for pies: Wash, halve, pit and peel (optional.) If you do not wish to peel, heat apricots in boiling water for 1 minute so skins won’t toughen. Treat with an anti-darkening agent, drain and mix one quart fruit with 1/2 cup sugar (optional).
Blackberries for pies and jams: Remove stems, wash, and drain. Mix 3/4 cup sugar (optional) to 1 quart berries. Fill containers and freeze.
Cherries for pies: Stem, wash, drain and pit. Mix 3/4 cups sugar (optional) to 1 quart cherries. Pack, seal and freeze.
Gooseberries: Remove blossom ends and stems. Wash and pack into containers. You do not have to add sugar. If you wish, you may cover with a sugar syrup and freeze.
Melons: Cut up melons and pack into containers with a sugar syrup. Seal and freeze.
Peaches for pies: Wash, pit and peel. If you do not wish to peel the peaches, you can dip them in boiling water for a minute to loosen skins; the skins will be easier to pull off. Treat with an anti-darkening agent, drain and pack peaches into containers. Cover with cold water, seal and freeze.
Pears: Wash, peel, core and quarter. Heat pears in light syrup for 2 minutes. Drain and cool. Pack pears in containers with syrup and anti-darkening agent (Fruit Fresh or lemon juice). Seal and freeze.
Plums: Wash, pit, and cut in halves. Pack into containers and freeze.
Raspberries: Same as for Blackberries.
Rhubarb: Wash and cut into 1-2 inch pieces. Heat in boiling water for 1 minute and cool in cold water. Pack into containers and freeze.
Strawberries: Wash, drain, and remove stems. (Optional-add 3/4 cups sugar to 1 quart berries and mix.) Put into containers and freeze.
Steps in Freezing Fruits
- Wash, sort fruits carefully. Discard portions that are not high quality and fully ripe.
- Cut the fruit as you would want to serve it (slices, bite size pieces, etc.).
- Refer to the How to Prepare Fruits for Freezing chart to determine if anti-browning treatment is needed. Use ascorbic acid as directed in the chart or on the package label.
- Prepare dry sugar or sugar syrup as directed in the How to Prepare Fruits for Freezing chart.
- Light Syrup Recipe: Boil 2 cups sugar and 4 cups water=5 cups syrup Dissolve the specified amount of sugar in the specified amount of water, stir. Let sit until sugar is completely dissolved. Do not heat. Sugar syrup may be stored in the refrigerator for up to two days.
- Pack into good quality freezer plastic bags, freezer boxes or jars. Allow 1/ 2 inch head space at the top for expansion. Seal bags or fasten lids on tightly.
Packaging Foods for the Freezer
- Frozen foods need to be packaged properly to prevent “freezer burn,” or loss of moisture from the foods.
- Packaging must be both moisture and vapor proof, keeping moisture in the product and outside odors out.
- If using containers, be sure they are freezer storage containers. Reusing food containers is a great practice, but things like cottage cheese boxes do not keep moisture in or vapors out. Lids need to fit tightly.
- If using bags, be sure they are freezer bags, not regular food storage bags. Freezer paper is lined with plastic, and is easier to mold to the shape of firm foods.
- No matter what containers are used, be sure to expel as much air as possible before closing. Label containers with the product and date to ensure using them before the quality declines.
Storing Frozen Foods
Store frozen foods (home prepared and purchased) at 0 degrees F. or lower.
Most frozen fruits maintain high quality for 8 to 12 months. Unsweetened fruits lose quality faster than those packed in sugar or sugar syrups.
Most vegetables will maintain high quality for 12 to 18 months at 0° F or lower. However, it is a good idea to plan to use your home frozen vegetables before the next year’s crop is ready for freezing.
Longer storage of fruits and vegetables than those recommended above will not make the food unfit for use, but will decrease its quality.
Freezing Herbs
Herbs can be preserved for a long time if they are properly frozen. Freezing an herb does not change its flavor, but it can no longer be used as a garnish because it becomes limp when defrosted. You can, however, add frozen herbs to your favorite cooked dishes, soups and stews.
Pick fresh herbs when they are almost ripe and the flower buds are beginning to open up. Choose herbs such as parsley, sage, tarragon, basil, cilantro, dill, fennel, mint or rosemary.
Remove the stems and wash the herbs gently under running cold water. Put them in a strainer and then transfer to paper towels to remove all moisture. You can also spin them dry in a slad spinner.
Spread the herbs on a cookie tray and place it in the freezer. When they are frozen, store them in a sealed plastic bag or airtight container.
Some other methods for freezing herbs:
- Place the the washed and chopped herbs in ice cube trays. Fill the trays with a little water to give the cubes some shape. Place the trays in the freezer and use when needed.
- Grind the washed herbs in a blender. Add two tablespoons of olive oil per one cup of herbs. Transfer the pureed herbs to the ice cube tray and freeze.
- Pick out a few leaves from each herb and tie them together with a string to make a bouquet. Place the bouquet on a cookie tray and freeze. Transfer the frozen herbs to an airtight plastic bag.
How To Freeze Basil 
Freezing basil is a great way to preserve its deep, unique flavor to enjoy during the long winter when its taste brings to mind happy thoughts of summer gardens.
Unlike other green herbs which suffer little from freezing, basil requires one extra step if you want it to emerge from the freezer as green as it was when it went in: blanching. Simply bring a pot of water to a boil, dip the basil leaves in for 30 seconds, drain the basil, and squeeze out as much liquid as you can (rolling it in a clean kitchen towel does a good job).
At this point you can simply double-bag the basil, pushing out as much air from the bags as possible, and place it in the freezer. I prefer, however, to whirl the basil in a blender with a bit of olive oil to make a thick puree. Freeze this in small covered containers or in a clean ice cube tray (once frozen through, transfer the basil cubes to a sealable plastic bag for long-term storage).
If your favorite way to use basil is in pesto – go ahead and make the pesto when the basil is fresh and freeze the pesto itself. I leave the cheese out when I freeze pesto. It can be added when you make the pasta.
Methods of Preparing Basil for Freezing
Option 1: Wash and dry the basil leaves (the stems should be discarded). Then, spread them out on a cookie sheet, and flash freeze. Transfer the frozen basil to freezer bags, and use as needed.
Option 2: Blanch the basil leaves for 15 seconds. Then, plunge them in ice water to stop the cooking process. Dry thoroughly. Then, flash freeze using the method described in option 1.
Option 3: Use a food processor to coarsely chop clean basil leaves. Then, add a drizzle of olive oil, and pulse to lightly coat the leaves with oil (this will keep the basil from turning black in the freezer). Spoon the mixture into ice cube trays and freeze. Transfer the finished cubes to freezer bags and use as needed. Once cube is the equivalent of about two tablespoons of fresh basil.
Tips:
1. Basil tends to turn black when frozen. If maintaining that bright green color is important to you, use option 3.
2. Oil should only be added to basil if it will be frozen. Storing basil in oil, either in the refrigerator or at room temperature, causes a risk of botulism.
3. Planning to use your basil in heated dishes? Just add your frozen basil directly to the pot. There’s no need to thaw it first.
Related articles
- Vegetable Freezing Guide (enterfitness.wordpress.com)
- Green Beans! (foodsaving.wordpress.com)
- Rhubarb Three Ways (Part 2: Freezing) (root-and-branch.ca)
- Freezing Corn On The Cob (squashlady.wordpress.com)
- 6 Secrets To Make Fresh Foods Last Longer (huffingtonpost.com)
- From Field To Freezer 101 (oceannah.wordpress.com)
Classic Italian foods such as pizza, bruschetta, pasta, rice, soups, and stews all typically include this blend of herbs. The mixture can be used to season lamb, pork, poultry, fish, and beef dishes. Sandwiches, meat marinades, salads, and flavored breads can also be seasoned with Italian herbs.
One popular use of Italian seasonings involves mixing them with butter and Parmesan cheese to make a spread to use on breads, crackers, and other foods. Vegetables that are particularly good when flavored with Italian seasonings include potatoes, tomatoes, zucchini, and eggplant. Italian seasoning can be used to flavor vinegar, olive oil, and other dips and sauces as well.
Italian seasoning blend is considered a staple herbal mix in most pantries. It can be purchased pre-mixed from grocery stores, farmer’s markets and most places where food supplies are sold. Italian seasonings are usually sold in a plastic or glass jar, though some fresh varieties can be purchased in sealed bags or other airtight packages. Blends can, also, be created from fresh herbs at home.
ESSENTIAL ITALIAN SPICES
Rosemary: The fresh, strong taste of rosemary enhances poultry, fish, and seafood. Italian cooks often add it to roasted lamb with potatoes and many grilled meats as well. Try it in any vegetable dish and in breads, especially focaccia. The woody stems are often used in place of skewers for grilling kabobs.
Sage: This herb is typically found in stuffings, poultry and meat dishes, sausages and soups. Italian cooks also use it, along with garlic, to flavor butter for pasta dishes. It enhances salads (especially bean salads), and dressings. Sage is traditional in Tuscan white beans and in Saltimbocca, a veal dish. Chopped sage can be added to cornbread for a different flavor combination.
Chilies: Italian cooks sometimes use pungent chili peppers to enliven sauces, stews, and seafood dishes. They’re also often found in Italian sausages. Experiment with different varieties for different effects.
Fennel Seeds: The distinct, licorice-like fennel is found in Italian meatballs and sausage and with roasted meats and fish. To enhance the flavor, toast the seeds lightly before adding to your dish.
Chives: For a mild onion flavor, Italian cooks use chives in salads and dressings, pasta dishes, casseroles, soups and stews. Dried chives are a convenient staple.
Marjoram: Like its relative oregano, marjoram is used liberally in Italian kitchens. It’s a versatile seasoning, compatible with many vegetables, meats and poultry. You’ll find it used in recipes for Italian soups, stews, sauces, and salad dressings.
Thyme: Its affinity for tomatoes makes thyme a good choice in Italian cooking. Aromatic and pungent, it takes just a light touch to season poultry, seafood, fish, meats, marinades and stuffing. Sprinkle thyme on top of blue cheese and serve with fresh figs for a great appetizer.
Bay: Bay leaves are an important addition to Italian broths, soups and stews, grilled meats, and roasted poultry. It generally takes just one leaf to fully season a large serving.
Onions: “Sauté onion and garlic” begins many an Italian recipe. Dried onion flakes, onion powder, onion granules, minced onion and onion salt provide maximum convenience. Add them directly to soups and sauces, dressings and casseroles.
Nutmeg: Not just a dessert spice in the Italian kitchen, nutmeg adds a rich scent and flavor to ravioli filling and tortellini dishes. You’ll also find it in recipes for Bolognese meat sauce and Italian stews.
Basil: A member of the mint family, basil has shiny green leaves and a fragrant aroma. Basil’s flavor is sweet and pungent. Good in all tomato, pepper and eggplant dishes. Try adding chopped basil to corn on the cob.
Sauces
Salsa Verde
Salsa verde is used as a condiment or dipping sauce for grilled meats, fish, poultry, or vegetables.
Ingredients:
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 1 whole garlic clove
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup olive oil
- 1/4 cup low sodium chicken broth
Directions:
Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, salt, and pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the oil and chicken broth in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor until ready to serve; pulse to re-emulsify just before serving.
Low-Fat Fettuccine Alfredo
Recipe makes enough sauce for 9 ounces fresh fettuccine pasta, cooked
4 Servings
Ingredients:
- 1 teaspoon unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 1 garlic clove, peeled and lightly crushed but kept whole
- 1/2 teaspoon black pepper
- 1 pinch nutmeg
- 1 cup grated Parmesan cheese
Directions:
In a small saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
Spaghetti Carbonara Low Fat Version
I prefer to use egg substitute instead of the traditional raw eggs in this recipe.
4 servings.
Ingredients:
- 1 pound cooked whole wheat spaghetti,
- 2 bacon strips cooked, coarsely chopped
- 1 tablespoon olive oil
- 1 tablespoon freshly chopped garlic
- 1/2 cup egg substitute
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley leaves (for garnish)
- Salt and pepper to taste
Directions:
Mix parmesan cheese with egg substitute. Set aside.
Heat a large sauté pan and add olive oil. Sauté garlic until fragrant. Add the cooked pasta to the garlic and sauté for about 1 minute to heat
the pasta up. Add the egg substitute mixture and cook until thickened but not scrambled.
Serve in individual portions and sprinkle each with the crumbled bacon and chopped parsley
Sicilian Pistachio Sauce
This orange-scented sauce from Sicily can be served with fish or vegetables, or as a topping for crostini.
Ingredients:
- 2 garlic cloves
- 1/2 teaspoon salt, preferably kosher salt
- 1/2 cup fresh breadcrumbs, moistened with water and squeezed dry
- 1 cup shelled pistachios
- 1 teaspoon finely grated orange zest
- 1/3 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 cup extra virgin olive oil
Directions:
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the salt, bread crumbs and pistachios and process to a paste. Scrape down the sides of the bowl as necessary. Turn on the machine and add the orange zest, orange juice, and lemon juice. With the machine still running slowly pour in the olive oil. Taste and adjust salt.
Yield: Makes about 1 1/4 cups
Advance preparation: This will keep for 3 or 4 days in the refrigerator. It will become more pungent.
Piedmontese Tomato Sauce
Good with gnocchi or as a side with grilled flank steak.
Ingredients:
- 1 medium red bell pepper, seeded and roughly chopped
- 1 large tomato, cored, seeded and roughly chopped
- 1/2 medium onion, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- 2 tablespoons white wine vinegar
Directions:
In a large skillet combine bell pepper, tomato, onion, oil and pinch salt. Bring to a simmer. Gently simmer, covered, until vegetables are very soft, about 12 minutes. Add vinegar and cook, uncovered, 1 minute more. Process with an immersion blender or strain through a mesh colander and transfer to a serving bowl and set aside.
Sicilian Pesto
Servings: 4-6
Ingredients:
- 2 cups lightly packed fresh basil leaves
- 1/2 cup fresh mint leaves
- 3 garlic cloves
- 1 to 2 serrano chilies, cored, and seeded, depending on how spicy you like your food
- 1 tablespoon hot red pepper flakes
- 1/2 teaspoon fennel seeds
- 1/4 cup sliced blanched almonds
- 1/2 cup extra virgin olive oil
- 1/4 cup plus ¼ cup freshly grated Pecorino Romano
- Salt
Directions:
Place the basil, mint, garlic, chilies, red pepper flakes, fennel seeds, and almonds in a food processor and pulse three times to start the chopping process. Add in the oil in a thin stream and pulse four or five times to create a thick paste (not a thin, oily sauce). Add ¼ cup of the cheese and pulse once to mix it in.
Season the pesto with salt, if it needs it.
Butter and Sage Sauce 
Good sauce for ravioli or gnocchi and will cover a 8-9 oz. of fresh pasta.
Serves: 4 servings
Ingredients:
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Directions:
While your pasta cooks, melt butter in a small saute pan and continue cooking until a golden brown color just starts to appear . Add sage leaves and remove from heat. Add lemon juice and the cheese. Drizzle over cooked pasta.
Easy Pizza Sauce
Makes enough sauce for 2 pizzas.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chili flakes
- 1- 28-oz. container Pomi strained tomatoes
- 1 teaspoon honey
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and chili flakes; cook 1 minute. Add tomatoes, increase heat until sauce starts to bubble. Lower heat to a simmer and cook, uncovered, stirring occasionally until thickened, 20 minutes. Stir in honey, basil and salt and pepper to taste.
Spices
Homemade Italian Seasoning
Makes about 2 cups
- 1/2 cup dried basil
- 1/4 cup dried oregano
- 1/4 cup dried rosemary
- 1/4 cup dried marjoram
- 1/4 cup dried parsley
- 1/4 cup dried thyme
- 1/4 cup dried savory
- 2 tablespoon ground black pepper
- 1 1/2 tablespoons dried sage
- 1 teaspoon red pepper flakes
Combine all ingredients; store in an airtight glass container.
Italian Parmesan Paste
This is a cheese rub that contains herbs and spices for flavor and olive oil and red wine vinegar to turn the mixture into a thick paste. Use this rub on any grilled meat to add great Italian flavor.
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon fresh ground black pepper
- 4 cloves garlic, minced
Combine all ingredients in a processor and pulse just until combined. Pour into a nonreactive airtight container and refrigerate.
Marinades
Chicken or Steak Italian Marinade
Ingredients:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons oregano
- 2 tablespoons dry parsley
- 6 cloves garlic, crushed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon crushed red pepper flakes
Mix above ingredients. Use to marinate chicken or steak for up to 3 days in refrigerator.
Vegetable Marinade
Ingredients:
- 1 1/4 cups water
- 2 tablespoons balsamic vinegar
- 1/3 cup cider vinegar
- 2 tablespoons lemon juice
- 2 teaspoons white pepper
- 2 cloves garlic, minced
- 1/4 cups chopped parsley
Directions:
Combine water, both vinegars, lemon juice, pepper, garlic and parsley in large saucepan. Bring to a boil, cover, simmer 10 minutes. Remove from heat. Cool to room temperature, cover and chill at least 2-3 hours. Drizzle over cooked vegetables.
Related articles
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- 8 Italian Cooking Courses for Garlic Lovers (theflyingfugu.com)
Grilling is one of the healthiest ways to cook, if you do it right!
By choosing foods that are low in fat, high in nutrients and full of flavor you can get great meals that are also healthy. Use marinades, not only to add extra flavor, but also to reduce the formation of cancer causing substances on foods. A marinade containing olive oil and/or citrus juices can reduce the formation of these chemicals by as much as 99% and, since, marinades tenderize meats, you will have a much better meal.
There has been a lot of talk about grilling and cancer. While the risk is real and you really need to keep this in mind, there are some simple things you can do to greatly reduce the cancer risk. Two primary substances, Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH) are chemicals that form on food, primarily meats, when they come in contact with intense heat and flame. They are known cancer causing agents, so you need to reduce their formation, as much as you can. HCAs and PAHs are formed mostly from fat. Either by fat being heated to extreme temperatures or by the smoke created by fat burning. For the most part, this applies to meat fats and not just the grease and fat from what you are cooking, but from the build up on the bottom of your grill.
Scientists at the Food Safety Consortium project at Kansas State University have discovered that herbs of the Lamiaceae family (basil, mint, rosemary, thyme, oregano, and sage) used in marinades, reduced HCA formation dramatically. These herbal antioxidants reduce the formation of chemicals when meat is grilled and, also happen to be, herbs traditionally used in Italian cooking.
To reduce the risks follow these basic tips:
- Keep your grill clean. A clean grill not only cooks better it is safer in every way.
- Trim excess fats from foods. These fats are the troublemaker, so keep it to a minimum.
- Use marinades based on olive oil and/or citrus juices.
- Avoid flare-ups. Flare-ups burn foods and this increases HCA formation.
- Don’t overcook foods. The charred bits on foods are the largest sources of PAHs and HCAs, so if you have charred sections of meat cut them off.
- Use herbs like basil, mint, rosemary, thyme, oregano, and sage to add flavor and reduce HCA formation in foods.
- Grill extra vegetables to accompany meats. They do not form HCAs like meats do, plus the antioxidants they contain may help to lessen some of the damage HCAs and other cooking toxins cause in your body.
Appetizers
Clams Oreganato on the Grill
Serves 4 as an appetizer
- 1 cup Progresso Italian bread crumbs
- 2 tablespoons olive oil
- 2 cloves of garlic chopped very fine
- 2 tablespoons chopped parsley
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- 12 cherrystone or littleneck clams, scrubbed
- 3-4 tablespoons low sodium chicken broth
- 1 lemon, cut into wedges
Heat grill and coat the rack with vegetable oil. Dip each closed clam in water (this will add steam) and place on the grill so that none of the clams are overlapping. Close cover and grill for approximately 4-5 minutes or until clam shells open. Check often for clams that have popped open. Remove clams with tongs to a platter as soon as they open their shells.
In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and salt. Add the olive oil and stir until well combined. Add enough of the chicken stock to moisten the bread crumbs..
Top the bottom half of the clams with the bread crumb mixture, dividing mixture evenly on top of each clam, and place back on the grill. Close grill cover and for about 1 minute or until just heated through. Serve with lemon wedges.
Origins of Bruschetta
Bruschetta comes to us from Central Italy where it’s chiefly eaten as an appetizer or snack. The most basic bruschetta begins with tomatoes, good quality olive oil, garlic, vinegar, and onions. Depending on the combinations of ingredients you use, you can take this dish, from such a basic foundation, to one that is a uniquely- flavored creation.
Grilled Vegetable Bruschetta
1 small eggplant (1/2 – 3/4 pound)
1 small zucchini summer squash
1 large meaty tomato (about 1/2 pound)
1 red bell pepper
1 Vidalia onion, peeled
Olive oil
2 garlic cloves, cut in half
1/4 cup chopped fresh basil
6-1″ thick slices fresh Italian bread
1 cup (about 4 ounces) shredded mozzarella cheese
Balsamic vinegar
Cut the eggplant lengthwise into 1/2-inch thick slices. Cut the squash into long diagonal 1/2-inch thick slices. Cut the onion and tomato into crosswise 1/2-inch thick slices. Cut the pepper into quarters. Season vegetables with kosher salt, pepper and brush with olive oil. Brush bread slices with a little oil.
Put all the vegetables on the grill, except the tomato. Grill on medium high heat until cooked through and grill marks are formed, about 10 minutes. Grill the tomato slices about 2 minutes.
Grill one side of bread until lightly toasted, about 1 minute. Remove bread and vegetables from grill. While the bread is hot, rub the toasted side of each piece with garlic .
Chop vegetables into very small dice and add basil. Serve chopped vegetables on bread slices, drizzle with balsamic vinegar and sprinkle with shredded mozzarella cheese.
Main Dishes
Spinach Pesto
- 2 cups lightly packed baby spinach leaves (about 2 ounces)
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup freshly grated Parmesan
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add the oil, blending until the mixture is creamy. Stir in the Parmesan. Season the pesto with salt and pepper to taste. This pesto freezes well if you have it leftover.
Grilled Boneless Chicken Breasts
Prepare grill and oil grates.
Brush 4 boneless chicken breasts with olive oil and season with salt and pepper.
Grill 5 minutes each side.. Top with a tablespoon or two of Spinach Pesto.
Spinach Pesto is also goes well with grilled scallops.
Grilled Fennel-Garlic Pork Chops
Fennel seed and pork are a fairly typical Italian combination.
- 1 tablespoons whole fennel seeds
- 1 teaspoon crushed red pepper flakes
- 3 medium garlic cloves, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 4 (¾-inch-thick) loin bone-in pork chops
- Vegetable oil for brushing grill rack
Grind the fennel seeds and crushed red pepper flakes in a spice grinder or mortar and pestle (or, if you don’t have either of those, in a plastic bag with a rolling pin). Combine them in a bowl with the garlic, salt and enough of the olive oil to make a paste.
Pat the chops dry with paper towels, then spread the fennel-garlic paste over both sides of the chops. Let sit for 30 minutes (or up to a few hours, if you put them in the refrigerator; bring back to room temperature before cooking).
Grill the chops for 1-2 minutes per side over a hot fire, then reduce the heat to medium-low and cook for another 5-10 minutes, turning once or twice, until the internal temperature reaches at least 137 F. Let sit for a few minutes. Serve with a green salad. 4 servings
Grilled Bone-in Chicken Breasts and Legs with Tomato Olive BBQ Sauce
Tomato Olive Barbecue Sauce Ingredients:
- 1/4 cup extra virgin olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1 cup tomato puree
- 1/4 cup tomato paste
- 1/4 cup Kalamata olives, chopped fine
- 1/2 cup honey
- 1 tablespoon Worcestershire sauce
- 4 tablespoons steak sauce
- 3 tablespoons Sambuca, (optional)
- Freshly ground black pepper and kosher salt to taste
Instructions:
- Heat the olive oil over medium heat and add the onions, reduce heat, cover, sweat in the oil for about 10 minutes, stirring occasionally.
- Add the garlic, stir and cook for another 5 minutes.
- Pour in the red wine and balsamic vinegar, tomato puree, tomato paste, olives, honey, Worcestershire sauce, steak sauce, Sambuca, and salt and pepper.
- Raise heat to high and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove from heat and let cool down to room temperature.
Chicken Ingredients:
- 4 bone-in chicken breasts and 4 chicken legs with thighs attached
Instructions:
- Prepare grill for medium indirect grilling.
- Brush each piece of chicken with barbecue sauce.
- Grill indirectly until juices run clear, about 15 to 20 minutes. The chicken needs to reach an internal temperature of 165 degrees F.
- Remove the chicken from the grill, cover and allow to rest for about 5 minutes.
- Serve with remaining BBQ sauce for dipping.
Swordfish Kabobs
2 tablespoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1 tablespoon fresh orange juice
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 garlic cloves, chopped
1 1/2 pounds swordfish steaks, cut into 1-inch pieces (try to get 12 evenly cut cubes.)
4 medium red onions, peeled and quartered
12 (1-inch) pieces red bell pepper
12 cherry tomatoes
Vegetable oil
Combine first 10 ingredients in a large zip-top plastic bag; add swordfish fish cubes. Seal and marinate in refrigerator 30 minutes, turning once.
Prepare grill and oil grates. Remove fish from bag; discard marinade. Thread swordfish cubes, onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Thread cherry tomatoes on a fifth skewer and set aside.
Place swordfish kabobs on grill and grill 8 minutes or until desired degree of doneness, turning once. After 4 minutes, place the tomatoes on the grill and rotate after two minutes. Serve tomatoes with fish kabobs and garnish with lemon slices. Serve with rice.
Serves 4.
Florentine Steak
Bistecca alla Fiorentina is traditionally made using T-bone or Porterhouse steaks, but you could make it with rib eyes, strip loins, sirloin, or even fillet steak.
As long as the meat is of a very high quality (organic, grassfed is best), it will taste delicious, even if it’s not entirely authentic! It is healthy only if you keep portions small – about 4 oz. per person.
The marinating time is quite long, so make sure you start this dish at least a day before you want to eat it.
- 2 10 oz. T-bone steaks
- 8 tablespoons extra virgin olive oil
- 6 fresh rosemary sprigs
- 3 garlic cloves, crushed
- Sea Salt
- Freshly ground black pepper
- Balsamic vinegar or lemon
- High quality extra virgin olive oil
Put the steak in a shallow dish. Mix together the olive oil, rosemary, and garlic and season with salt and pepper. Pour over the steak, cover and let rest in the refrigerator to marinate for 24 to 48 hours.
Heat a grill until it is very hot. Grill the meat to taste, turning to cook the steak evenly on both sides. Traditional Bistecca alla Fiorentina is served rare to medium-rare; test for doneness using an instant-read thermometer. Cook to an internal temperature of 130 to 135°F for medium-rare or an internal temperature of 120 to 125°F for rare.
Remove steaks from grill, and let rest for 5 minutes before slicing. Slice steak across grain, then place slices on heated dinner plates. Drizzle with a little balsamic vinegar or lemon juice and olive oil and shave some parmesan cheese over the top. Season to taste and serve. Good with an Arugula Salad.
Serves 4 or more
Dessert
Grilled Peaches with Mascarpone Cheese
- 4 firm, ripe peaches, pitted and halved
- olive oil for brushing the cut sides of the peaches
- 2 tablespoons honey
- 2 tablespoons Amaretto liqueur
- 1/2 cup mascarpone cheese, room temperature
- 8 teaspoons fig jam
- Mint leaves
Brush peaches lightly with olive oil. Place the peaches on a greased grill rack, cut side down, and do not move the peaches in order to get grill marks on them. It takes about 2 to 3 minutes per side to get those grill marks. Continue grilling the peaches until slightly softened and heated through, about 5 to 6 minutes total. Turn the peaches over and warm a minute or two.
Mix together the mascarpone cheese, Amaretto and honey.
To serve peaches, place a teaspoon of fig jam in the hollow where the pit had been and top each with a tablespoon of the mascarpone mixture. Decorate with mint leaves.
Related articles
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- Talaya’s WAVE Cafe Dish of the Day sponsored by Spaghettini: Lemon Shrimp Tagliatelle Pasta with Grilled Tomato Bruschetta (947thewave.radio.com)
- Dole’s Grilled Fruit Rx To Ease Bloat (supermarketrxs.typepad.com)
- Vegetarian Barbecue Ideas (apartmentguide.com)
