Grand Marnier Cake (Orange Liqueur Cake)

I am so proud of this recipe because my daughter, Danielle, and I came up with it one day in a moment of inspiration! I used my Homemade Grand Marnier but any orange flavored liqueur will do. This cake is very light so we chose to do a orange liqueur infused whipped cream topping for it which just adds to the airiness of the cake.
Ingredients
Cake
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 large egg whites
1 tablespoon orange zest chopped very very fine
2 tablespoons Grand Marnier Liqueur (plus a small amount set aside with a pastry brush for later use)
The juice of 2 oranges
1/2 cup butter room temp
1 1/2 cups sugar
Whipped Cream Topping
1 1/2 cups heavy cream
1/4 cup plus 2 tablespoons powdered sugar
2 teaspoons Grand Marnier
Mix ingredients on high with a whisk attachment until cream is stiff and holds peaks.
Tools
1 sheet cake pan OR 1 bundt cake pan. I coat the pan well with PAM spray.
Directions
First beat egg whites in a very clean bowl (no residue of fat in the bowl at all) at high speed until stiff but not dry peaks form. Set aside.
Mix the dry ingredients and set aside.
Add the 2 tablespoons of liqueur, the juice of the 2 oranges, and enough water to make 1 cup total of liquid and set aside.
Now cream the butter and sugar at high speed until creamy and light. Add the peel and mix. Add the dry ingredients and the juice mixture (no egg whites yet!) alternately starting and ending with the dry. But do not over mix, just enough to mix together.
Gently fold in the egg whites.
Pour into the pan and bake at 350 for 25-30 minutes.
Remove from oven and test by inserting a toothpick in the center, if it comes out dry it is done. It should be slightly golden on top.
Cool on counter for 10 minutes.
Remove from pan to a rack and cool completely. Or you can leave the sheet cake in the pan and serve from there. If using a bundt pan cool for 10 minutes and then remove and place on a rack to cool completely.
Half way between the cooling process brush a light coat of Grand Marnier all over the top of the cake. If it is still slightly warm it will soak this up.
To Serve
Cut into squares and serve each piece with a big dollop of cream.

Carrot Orange juice

Carrot Orange Juice
Carrot juice we all is know is very very good for you but if that were the only reason for drinking it my family would simply not do it. My husband has always said that as long as it tastes good he would eat healthy and I agree! That is why I came up with this delicious and healthy drink that is a nice break from regular plain orange juice in the morning. If it seems like too much to pull out the juicer every day you can juice a week's worth of carrots and freeze it in ice trays and then pour them into baggies.
Ingredients
2 carrots per person (Big California carrots are best.)
1 orange per person (Now is the time to buy the cheaper oranges usually called juicing oranges which are very juicy)
1/4 cup berries per person-frozen or fresh (Strawberries & blueberries are our favorites some of the others are too seedy.)
Tools
juicer
blender
Directions
Scrub the carrots but do not peel them and then cut any that may not fit in the shoot.
Peel the oranges and cut into 2 pieces to fit into the juicer.
Juice the oranges and carrots.
Add the berries to the blender and then the juice and blend on high until incorporated. Drink right away or cover tightly and refrigerate for later use.

Authentic Mexican Tacos

Authentic Mexican Tacos
This recipe is from Rick Bayless and I promise that once you taste these tacos you will never go back to those pre-packaged tacos in a kit! Make sure you use good fresh tortillas, corn or flour, or even better yet homemade. The fresh tortillas are usually in the refrigerator section near the Mexican cheeses and Chorizo, how convenient.
Ingredients
2 pounds Mexican Chorizo Raw Sausage (Make sure it is Mexican which is raw. I get it at Walmart in the same section as the Mexican cheeses. You can get it in a package like ground beef with no casing to remove.)
OR you can use 1 pound chorizo and 1 pound ground beef
10 soft flour tortilla (homemade or fresh- the best store bought tortillas are in the refrigerated section near the Chorizo!)
1 large onion sliced thin
shredded cheese (Mexican shredding cheese, Monterrey, or Cheddar)
shredded lettuce
Directions
Remove the casings from the sausage and crumble the meat. Heat a heavy-bottomed skillet over medium-high heat and brown the meat for 5–6 minutes. If you are using half ground beef fry them together. You may need to adjust the heat to prevent burning. Remove the meat and drain the meat but reserve some fat for frying the onion. Fry the onion and then add back the meat and toss together.
Heat up your tortillas.
Place the meat, lettuce, and cheese into the tortilla fold and eat.

Ragu Napoletano

My parents wedding in Naples, Italy.

Ragu Napoletano
This is the sauce I grew up on and I believe it runs through my veins! My Father is from Naples and my Mother's family is as well so I feel it was my God given birthright ;) I remember this being on the stove top cooking all day Sunday and sneaking into the kitchen dipping pieces of bread into it, by the time supper was ready I must have already consumed a whole loaf of bread!
Ingredients
2 large cans (28-32 oz.) of Italian Plum tomatoes (San Marzano are the best!) crushed or whole tomatoes that have been crushed in a blender slightly using the pulse button OR squeezed by hand OR use an immersion blender straight in the pot
olive oil enough to coat bottom of pan
1 Tablespoon chopped or grated garlic
1 large onion chopped
fresh parsley torn
fresh basil leaves torn
dried oregano (1/2 -1 teaspoon)
1 cup red wine
Salt & fresh ground pepper
Meat: My Mom would use pigs feet and chunks of beef, My Dad would use braciole and or chunks of a pork-butt, I use braciole and sometimes sausage, use what you have but this is not the time to use a great cut of meat it is for more of the less tender cuts that need a longer cooking time. My friend Roxie uses ground beef and sausage. I even had a friend that put a whole cut up chicken in her ragu!
Directions
Heat oil in a heavy bottomed pot
Add onion and saute until translucent
Add garlic and lightly cook (do not brown) add oregano and stir
Add meat and brown
Add wine and cook for a few seconds
Add tomatoes, salt, pepper, and herbs
Cover and simmer for several hours
near the end simmer with lid removed for atleast 20 minutes. The more you cook it with lid off the thicker it becomes. If it still too liquidy just simmer with the lid removed for more time.
At the end add a little more fresh basil and parsley.
To Serve Italian Style
Remove meat and cut up meats and or sausage into slices or small chunks, you will serve the meat on a separate platter. Use the sauce for some spaghetti and lots of Parmesan and bread to soak up the sauce!
“Among the liveliest of my memories are those of eating and drinking ; and I would sooner give up some of my delightful remembered walks, green trees, cool skies, and all, than to lose my images of suppers eaten on Sabbath evenings at the end of those walks.”
Mary Antin, 'The Promised Land' (1912)

Pumpkin Risotto (Risotto Con La Zucca)

Pumpkin Risotto (Risotto Con La Zucca)
This recipe was adapted from one of my favorite cookbook authors Ada Boni and her cookbook Italian Regional Cooking. In the dead of winter I seem to crave color on my plate and squash is one of the best ways to get it! Squash is available all winter long just when we need it with it's rich content of vitamins, minerals, and phytonutrients like beta-carotene. You can replace the pumpkin puree with fresh pumpkin that has been cut and cooked until tender, which is actually the original recipe but since I usually had several cans of pumpkin left over from the holidays I used it instead and I just loved how simple it made this recipe. I served this as a main dish with some salad on the side. Serves 8
Ingredients
1 large can pumpkin puree
6 tablespoons butter
2 1/2 tablespoons olive oil
1 small onion finely chopped or grated
1/2 cup white wine
61/2 cups simmering water (I use a pot of water set up on another burner and a ladle)
salt
2 1/2 cups Arborio rice (This is Italian rice and it is very different from regular rice. You can get at Publix, Earthfare, or Wholefoods)
3/4 cup Parmesan cheese grated (plus more for serving)
Directions
Heat half of the butter and all of the oil in a large pan and saute onions until it is tender but not brown. Add the risotto and stir until the rice turns translucent and you can see the center of each rice kernel .
Add the pumpkin and cook for 10 minutes.
Add 1/2 cup of the boiling water and 1/2 cup wine and salt, continue cooking on medium heat (Too high and it will plop out of the pan and all over your kitchen!) stirring here and there. Until the rice has absorbed the liquid.
Pour in another cup ( 2 ladles) of simmering water and cook this until the rice has *absorbed the liquid. Continue doing this until you have used all of the simmering water. This takes 20 minutes and you can leave the stove here and there to to other things in the kitchen, you do not have to "babysit" the risotto but you do have to stir it often. Taste and see if it is done cooking. It will be tender with a slight bite in the center.
Stir in the rest of the butter and the cheese gently.
Serve with additional cheese!
*absorbed the liquid: Because of the puree it will not be as dry as regular risotto. I knew it was dry enough when I could scrape the spoon across the bottom and see the bottom of the pan just for a quick second.
If you have any other questions about cooking risotto go here: Risotto Basics

Mom's Old Fashioned Vanilla Milk Shake

Mom's Old Fashioned Vanilla Milk Shake
This is the shake my Mom used to make for us when we were little, it is the kind of old fashioned milk shake made with milk and not ice cream. She would make it for us as a "Just because I love you" treat and I did the same with my kids! I can still remember watching her as she poured the simple ingredients into the blender and then whipped it up until it was icy cold and foamy. It always seemed like magic how milk, eggs, vanilla, sugar, and ice could make something so delightful as a creamy rich milk shake! There is only a little sugar in it and there are no artificial "anythings" which makes this a relatively healthy treat.
Ingredients
(This is for 2 large or 4 small milk shakes)
2 cups whole milk (It must be whole milk)
1 raw egg Note: Only use fresh, eggs-check the date. An extra precaution is to clean the outside of the egg with warm water and soap before you crack it. If you are too afraid to use a raw egg use an egg beater.
1 cup ice
2 teaspoons real vanilla extract
4 tablespoons plain white sugar
Directions
Pour everything into the blender and blend on high until it is smooth and creamy. Serve in a milk shake glass with a straw just like my Mom used to!

Using Liqueurs in Your Baking

I love using liqueurs in baking because cakes or pastries spiked with a liqueur are much more complex then their "sober" versions. A flavored liqueur can help you help make your very own signature desserts or simply enhance an old and tired recipe you have already been using. The proper amount will have a note of the liqueur flavor, but it won't overwhelm the dessert. Balance, which is of utmost importance in Italian cooking is the key here. Here are some simple guidelines to help get you started.
Converting a old favorite
Substitute 2 tablespoons of the cake's liquid - milk, with the same amount of a liqueur. Then you can taste and see if it needs a little more next time.
Which flavor liqueur to use?
Start with a liqueur that duplicates or complements the cake flavor such as a coffee liqueur for a chocolate cake. Or, maybe an orange or lemon liqueur for a citrus cake.
More ways to add liqueur to a cake or pastry.
About 15 minutes after pulling your cake or bread from the oven, put the cake onto a plate, punch holes in the top with a toothpick and pour some liqueur over these holes. You want the cake to still be warm.
Add the liqueur to the frosting or glaze in place of the extract it calls for.
Now if you have gone to a liqueur store lately you will notice that liqueurs are quite expensive but don't worry you can make your own!
Here are my favorite liqueur recipes.
Amaretto -almond flavored
Grand Marnier -orange flavored
Limoncello -lemon flavored

Grand Marnier - Homemade Orange Liqueur

Homemade Grand Marnier
Grand Marnier is the orange flavored liqueur of France used with Crêpes Suzette and "crêpes au Grand Marnier".I got this recipe from this site and just finished making my first batch! I did make a few changes to the original recipe like replacing vanilla extract for the vanilla bean and I also felt like 4 oranges was just not enough so I used 6. It took 3 weeks to steep but other than the wait it is pretty easy to make.
Ingredients
The peel of 6 medium Oranges
1 teaspoon vanilla extract
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water
Directions
Peel your oranges making sure to not get too much of the pith (white stuff)I found that a vegetable peeler did the best job but you can also use a zester if you prefer. Place the peel along with the vodka and brandy in covered glass jar and refrigerate for 3 weeks. After 3 weeks strain the liquid from the peel. Place the sugar and the water into a small pan and cook on medium heat stirring with a wooden spoon making sure the sugar completely dissolves.
After the sugar and water have cooled add it to the orange flavored liquer. Pour it into a clean glass bottle or jar with a lid (I used the original vodka bottle) and store in the fridge.

Olive Oil

"Italians...seemed never to die. They eat olive oil all day long...and that's what does it."
~William Kennedy

I LOVE olive oil and every time I am drizzling it on my bread, eggs, meat, fish, pasta, or even my face, I thank God for this beautiful liquid gold!
I like to think of olive oil as Marcella Hazan puts it, "The juice of a fruit" and like all juices it should taste like it's fruit, in this case the olive. And to obtain the optimum taste and health benefits of the fruit use it raw as much as possible. Mario Batali says to drizzle it on top of anything you have just cooked with it so if you fry and egg in olive oil drizzle some fresh from the bottle before serving. It is here that you will really grow to appreciate the many nuances of a good olive oil.
Speaking of good olive oil just what exactly is a good olive oil, where do I get it, and how much will it cost me? Well the first and most important thing is that is Extra-Virgin Olive Oil which comes from virgin oil production (Natural-No Chemicals) only, contains no more than 0.8% acidity, and is judged to have a superior taste. ~Wikipedia
After that you want to make sure it is fresh (Check the date) and then it's a matter of personal taste. Do you like a more pungent olive oil or a sweeter olive oil. Start by buying small bottles and experiment try it raw first and then cook with it. You may even want to host an Olive Oil Tasting! Once you find an olive oil that you like and can afford try and purchase it bulk from a warehouse club or an online source.
If you do buy it bulk here are some steps to keep it fresh: 1) Keep it away from heat.
2) Once you open the bottle it will not last indefinitely maybe a few months so you can pour some into a smaller bottle to keep on the counter and keep the larger bottle in a cool dark place, I keep mine in the pantry. 3) If you purchase olive oil in a large plastic bottle and plan on keeping it for more than 2 weeks pour it into a glass bottle, a large wine decanter works great, the plastic bottles can change the taste over time. 4) Check it periodically to make sure it has not gone rancid, it will smell kind of like bad nuts or old french fries!
Beauty Secrets of Olive Oil
Olive oil is not just for cooking it is also a wonderful little beauty secret shared by some of the most beautiful women around. Sophia Loren says her secret to maintaining her youthful looks is "the odd bath in virgin olive oil". BBC
And she also drinks a little bit every morning! The oldest women Jean Calmet , who died at 122, herself credited a diet rich in olive oil for her longevity. And as far as her youthful skin she said, "All my life I've put olive oil on my skin and then just a puff of powder."
I like to think of it as double moisturizer for use on the inside and the outside! When my skin is feeling dry and rough I take coarse kosher salt and olive oil into the shower. First I scrub the salt all over and then I rub olive oil all over my body. I also use this method on my face but instead of the salt I use corn meal. I rub olive oil on my face, neck, and hands in the morning and at night. I keep a small bottle of it in my bathroom for this purpose. And since I buy the big bottle of Extra Vrigin that is what I use on my skin. It is a very affordable all natural, allergenic free, PABA free, antioxidant moisturizer compared to other moisturizers on the market!
I f you have found this post interesting and would like to read more on the benefits of olive oil check this site out! The Passionate Olive. Here you can learn more about olive oil such as: Did you know that you can use olive oil to remove ticks, smooth out wrinkles, remove eye makeup, relieve jellyfish stings, polish brass and guns, remove paint, condition hair, improve the appearance of nails and cuticles, soothe baby diaper rash, lubricate squeaky hinges, clean wax off of candleholders, polish pearls and diamonds? Did you know that it is also an antioxidant, can stimulate bone growth, calm an upset stomach, ease the pain of arthritis, treat ear complaints and sunburns, reduce the effects of alcohol, kill head lice, and soothe dry or chapped skin?

Marinated Skirt Steak Southern Italian Style

Marinated Skirt Steak
The skirt steak is a pretty cheap steak because it is one of the tougher cuts of meat. Therefore it needs to be marinated and cooked very quickly or very slowly, this recipe is for the quick method. Skirt steaks have a very strong graining so for maximum tenderness, slice them across the grain. My marinade is made with left over olive oil dipping sauce and lemon making it "Southern Italian" in the sense that they tend to use lemons, olive oil, and garlic to make cheaper cuts of meat (and even vegetables for that matter) more flavorful.
Ingredients
Dipping olive Oil
zest and juice of 1 lemon
1 skirt steak
kosher salt and fresh ground black pepper
Directions
Dry off your beef and rub some salt and pepper into each side. add the zest and juice to the dipping olive oil mixture (you need atleast 1/2 cup but more is sure okay) and mix well. Lay the beef into the bottom of a roasting pan (broiler safe, not glass) and rub the dipping oil mixture all over both sides patting it in good. Cover with plastic wrap and refrigerate for a few hours or over night. Bring to room temp before cooking.
Broil Method Preheat your oven to broil. Place the pan 2 to 4 inches from the heat source. Broil for 4-5 minutes, turn, and broil the other side five minutes for rare, allowing more time for medium. Keep your oven door slightly ajar to watch for oil splattering if it does, simply lower your rack and mop up any extra oil from the pan. Remove the pan and cover with foil, allow the steak to rest for 5-10 minutes before cutting across the grain into thin slices. Serve with some lemon wedges.
Pan Sear Method In a skillet, heat the olive oil. Add the steak and cook over moderately high heat, turning once, until medium-rare, 2-3 minutes each side, remove and cover with foil to rest for 5 minutes. Remember to cut across the grain.
Sauce Italian style would be served with just plain old lemon wedges, my favorite, but if you like a sauce it's simple: Add a tablespoon of butter to the skillet in which you cooked your steak or pour the roasting pan's juices into a skillet if it is not stove top safe (Check on the bottom of pan, Paula Dean's roasting pan is stove top safe) and cook over moderate heat, whisking, 30 seconds. Add some wine and simmer until the sauce has thickened, scraping up the browned bits from the bottom, 30 seconds. Pour the sauce over the steaks and serve with lemon wedges.

Shepherds Pie (Cottage Pie)

Shepherds Pie
I crave a Shepherds Pie in the winter and it's no wonder since this recipe is from Britain where they have very cold winters. What better way to flee the frigid cold than in your own cozy kitchen with a plateful of steaming hot potatoes, meat, and melted cheese! The key to a good simple dish like this is to use very good quality ingredients and since you do have so few ingredients this is doable. The addition of mushrooms and red wine make this simple meal something you can serve to guests.
This recipe will feed 6-8 easily
Ingredients
Filling
1 pound ground beef (Since such a small amount feeds a large amount of people I try to buy the best ground beef possible like organically grown or natural hormone free beef.)
olive oil
1 large onion (Chopped fine.)
1 cup mushrooms (Wiped clean, stems removed, and chopped bite size .)
2 carrots (Chopped into bite size pieces.)
2 stalks of celery (Chopped into bite size pieces)
2 garlic cloves (Crushed and minced fine.)
2/3 cup cup red wine
salt and plenty of black pepper
1 tablespoon flour
a few sprigs of fresh thyme
1 teaspoon Herbs De Provence (French Herb Mixture)
Crust
2 pounds potatoes
3 tablespoons butter
salt and pepper
2 cups sharp cheddar cheese grated (Again use a good quality cheese like Vermont Cheddar.)
Directions
Butter a large baking dish and set aside. Peel and chop potatoes (You can do this in the morning or night before and keep fresh by covering in water and placing in fridge.) and boil until tender when poked with a fork, about 30 minutes. Preheat oven to 400 degrees.
Heat up a skillet and coat with oil. Add onion, garlic, and all of the veggies and saute until soft. Add wine and allow to reduce a bit. Add meat cooking until just done. If you use a good lean meat you won't have to drain off the fat but if is too fat for you just use some paper towels straight in the pan to soak them up, I usually do this with a pair of tongs. Add the flour and all of the herbs and spices including salt & pepper and spice mixture if you choose to use it. Cook for a few minutes stirring to make sure and scrape up the yummy bits from the bottom to mix in. Remove from heat and set aside.
Mash the still warm potatoes and add butter, salt, and pepper mixing together. Add 1 of the cups pf cheese and mix in. Lay the meat mixture into a buttered baking dish and then plop the potatoes on top spreading out with the back of a spoon. Add the other cup of cheese on top and bake at 400 for 20-25 minutes or until the top is crusty and golden delicious!

Flour Tortillas

Flour Tortillas
Tacos with homemade tortillas became one of our family's regular weekday meals when times were very tight and I needed a money saving meal. I also used this "flat-bread" recipe for other meals such as wraps and even for desserts. I have since then changed the original recipe up a bit and have even adapted it to a Food Processor or Kitchen Aid. This recipe was and still is a nice way to make an economical meal special for my family and friends.
Ingredients
4 1/2 cups all purpose flour (Or use 1/2 whole wheat)
1 1/2 teaspoons salt
3/4 teaspoons baking powder
3/4 cups (1 1/2 sticks) butter chilled and cut into small pieces
1 cup warm water
Tools
food processor OR Kitchen Aid OR your 2 hands!
1 set of tongs
wax paper or parchment cut into 12 squares that are a little smaller than the tortillas
Directions
Blend all of the dry ingredients together in the processor, kitchen aid, or in a bowl.
Add the butter and mix, process, or crumble together by hand until the consistency of corn meal or until the butter is the size of small peas.
Add the water and process on low until a ball forms and then process for 1 minute OR add the water the Kitchen Aid and mix on low until a ball forms and then mix for 3 minutes OR Add the water and mix with hands until a ball forms and knead by hand for 5 minutes.
Place in a greased bowl and cover with plastic wrap and let rest for 1/2 hour.
Separate the dough out into 12 balls and return them to the bowl, cover with wrap and rest for 45 minutes.
Spread some flour on the counter and turn on a large griddle or heat a skillet to medium high heat. Roll out each ball into a circle (think about the size of a medium/large tortilla)
Place the tortilla on the non-greased hot griddle (I can usually fit 2 at a time) and cook until it bubbles up and you see light golden brown coloring on the underside. Flip with the tongs and cook until lightly golden brown. I then place them in a pile with sheets of parchment or wax paper in between and then I wrap this stack in a clean white dish towel to stay warm.
You can use these for tacos, fajitas, wraps, or spread with melted butter and sprinkle with cinnamon and powdered sugar for a Delicious dessert!

Bruschetta (Italian Toast)

Making Bruschetta (Italian for "To roast over coals") was a tradition started by olive growers during the pressing season, November and December. The growers would bring some day old country bread with them to the press and would toast the bread slices over a grill. This would then be used to sample the oil!
Ingredients
1 loaf good bread sliced at a diagonal like Biscotti
olive oil
1 whole garlic clove for rubbing
coarse kosher salt
Extra Toppings: small diced onions or small diced tomato
Tools
I like to use a cast iron skillet if I am not using an actual grill but any skillet will work fine
Directions
Slice the bread into about 1/2 pieces at a diagonal. Heat up the grill or skillet. Add toasts and "grill" until golden brown on both sides. Immediately add olive oil on one side and rub with the garlic clove. The garlic clove will not only flavor it but will also act as a brush for the oil, so clever. Sprinkle lightly with the salt and serve. That's it. Simple "semplice" but good "buono" like most Italian food!

Frittata

Frittata
This is basically an Italian omelet. A frittata is prepared in a frying pan like a traditional French omelet except it is not folded and is typically finished in an oven or under a broiler. This is for a basic frittata but is usually enriched by adding meats, cheeses, vegetables or even pasta!
Ingredients (This will serve 6-8)
9 large eggs at room temp
salt and pepper
nutmeg (A few scrapings)
1 cup Parmesan grated: 1/2 for mixture and 1/2 for topping
1 tablespoon olive oil
Fillings Suggestions:
1 1/2 cups spinach chopped finely
6 ounces ham, prosciutto, bacon, or salami chopped fine
1 1/2 cup cooked spaghetti cut into 1 inch pieces
tomato and or bell pepper diced
1 large onion diced
Tools
large non stick oven proof skillet
Directions
Heat the skillet over medium heat.Beat the eggs along with the salt and pepper. Add oil. Add the eggs and cook stirring the top 2/3'mixture (do not disturb the bottom crust) until it is almost set in the center, about 5-8 minutes.
Immediately set the skillet under the broiler until golden brown and set, 1-3 minutes. Watch closely or else it can burn.
Flip out onto a platter, add the remaining cheese and slice like a pizza pie.

Frutta Di Mare in a Marinara Sauce (For The Feast Of The Seven Fishes)

Mia famiglia around the family table or as it is worshipfully called Il Sacro Desco.
Frutta De Mare or Fruit Of The Sea in a marinara sauce is what I ate almost every Christmas Eve as I was growing up and my husband and I have continued this tradition with our own family. The Feast Of The Seven Fishes or festa dei sette pesci is a Neapolitan traditional feast served on Christmas Eve which includes seven different types of seafood cooked and served in every way imaginable. The seven is believed to stand for the seven sacraments of the church. My favorite is this simple marinara sauce in which you simmer the seafood. Add a salad and lots of bread for soaking up the sauce and you have a wonderful holiday meal! If you want to have a more traditional festa dei sette pesci you can also serve some fish sides such as crab legs, baccala, and fish salad! I remember sitting around the table for hours just eating and talking and eating some more. This recipe is for a huge pot that will feed 12 so it is a nice meal to share with another family.
Ingredients
3-4 pounds of atleast 2 different kinds of frozen seafood: mussels, clams, shrimp, calamari, octopus, and lobster tails, are typical (If you live near the coast use fresh seafood/the cooking time is basically the same as frozen seafood)
Four-28 ounce cans OR one-106 ounce can Italian Tomatoes crushed ( you can buy crushed or you can crush them yourself)
1/4 cup olive oil & 1 tablespoon butter
3-4 garlic cloves minced
1 small onion chopped finely
1 big bunch fresh parsley chopped fine
2/3 cup white wine
1 small bottle clam juice (This is near the tuna section of your grocery store)
salt and pepper to taste
1 -2 pounds very thin pasta such as angel hair
1/2 cup water and 1/2 cup beer or white wine
Directions
Heat the oil and butter in a very large heavy bottomed pot and saute the onion. Add the garlic and saute over very low heat until soft but not browned. Turn up the heat and add the wine and clam juice . Allow this to cook and reduce some for about 5 minutes. Add the tomatoes and return to a low simmer. Add salt and pepper to taste and half of the bunch of parsley reserving the other half for the pasta and cook uncovered until thickened up some, about 20 minutes. After it has thickened up pretty good you can cover it and allow it to cook on very low heat for several hours, this will not have as fresh of a taste but a much richer one, it's your choice. *Start your seafood about 20 minutes before dinner.
*Seafood: At this point start your pasta water. Bring a large pot of the water and beer/wine to a boil and add the frozen seafood straight from the freezer. Cover and steam for about 5 minutes or until clams and mussels are open, remove any unopened clams or mussels. Add the seafood and about a 1/4 cup of the the juice to the simmering sauce (a low simmer) and cook uncovered for about 10-15 minutes, which is just enough time to cook the pasta. Do not over cook the seafood in the sauce or else it will be tough. At this point I like to pick out the good clams and mussels and leave behind any unopened ones or cracked ones in which I will remove the mussel or clam meat and discard the cracked shells. It is nice to have some whole and some just meat in the sauce.
Serve the sauce and seafood over thin spaghetti or linguine with the rest of the parsley.

Gato' (Italian Potato Casserole)

Gato'
This is my version of one of my Dad's recipes and was one of my favorite meals as a child. This is usually made with left over mashed potatoes but I love this dish so much that I make mashed potatoes just for Gato'. I like to describe Gato' as an Italian Shepherd's Pie!
Ingredients
Prepared Mashed Potatoes (5 large potatoes or 2 1/2 pounds of russet)You want a real moist and creamy mashed potato for this recipe but if they are not just add some melted butter and milk to the mashed potatoes.
2 eggs beaten
4 -8 ounces diced ham or salami
1/4 cup Parmesan cheese
*OPTIONAL: 4 ounces provolone cheese (This is my addition and optional)
1/4 cup bread crumbs for the mixture and a little more for the topping
3 tablespoons olive oil for the mixture and a little more for the topping
a little salt and a lot of pepper added to the mashed potatoes
Directions
Preheat oven to 350. Grease a large lasagna pan with butter. Prepare your mashed potatoes and flavor with salt and a lot of pepper. Make sure it is light and creamy, adding more butter or milk if needed. Add the ham and cheese and mix well. Pour into the pan. Sprinkle a light veil of breadcrumbs and aliitle more Parmesan over top and drizzle with some more olive oil. Bake at 350 for 30-35 minutes or until it it is golden brown and bubbly.

Mussels in White Wine

This is one of those dishes that truly shows off the true character of Italian cooking "La buona cucina" or "The good kitchen" as it is so simple yet so very good! These mussels are great as an appetizer but they can easily be turned into a complete meal by serving them over very thin spaghetti alongside a salad and some bread.
Ingredients
2 pounds Frozen Mussels (I love the frozen precooked mussels you can get at Walmart!)
1 cup white wine
4 cloves of garlic minced or grated
Sea salt & fresh ground black pepper and red pepper flakes
*¼ cup olive oil
1 tablespoon butter
A lot of fresh parsley leaves chopped
Directions
In a large pan that has a lid heat the oil and butter over low and slow heat. Add the garlic and cook until soft and mellowed but not browned. Turn up the heat to medium low and add the wine simmering until reduced by half. Add salt, red pepper, and black pepper to taste.
Throw in the frozen mussels and place a lid on. Cook over medium heat until they are popped open. Remove right away and toss the parsley all over. Serve with some bread to soak up the juices!
*If you plan on serving these mussels over pasta you will need to toss another 1/4 cup of olive oil directly onto the pasta. This recipe will be enough for about 1 pound of pasta. Make sure you salt the pasta water well :)

Homemade Ravioli

Basic Pasta Dough Recipe
Here is my recipe, tried and true! Homemade Pasta

Ravioli Filling
1/2 pound ricotta
1 egg
1/8 cup Parmesan cheese (You may need a little more if the filling is too wet, you want a dough that will hold together in a nice round mound)
1 scrape or 2 of whole nutmeg across a grater

Tools
1 small makeup brush
pasta machine
ravioli wheel
Directions
Divide the already rested dough into 8 balls and flatten each one out. Roll each one through the pasta machine (2 times each number) starting at 1 and working your way up. In the beginning about a #5 is fine but eventually you will be able to make and handle a thinner dough.
Lay each strip of dough out and place several 1/2 teaspoons of the filling about 2 inches apart closer to the bottom so that you leave an area for the fold over. I usually get 4 out of each section. Now brush water all around each mixture section. Flip the top half over and press air out, seal with your fingers by pressing all around each mound of filling. Now run the wheel across the bottom and down each ravioli side. The top is sealed by the fold so it is fine left alone.
Now place in a plastic container lined with parchment and a bit of corn meal. You can now place this in the fridge to cook at a later time that same day or freeze for another day. Freeze by laying out on a cookie sheet in freezer for 30 minutes. Then place in a well sealed freezer baggy for a few months.Cooking Ravioli
Bring a large pot of salted water to a boil and drop the ravioli in about 12 at a time. Once they rise to the top continue to cook for about 1 more minute and then remove. The cooking time is only a minute longer if frozen. Serve with a red sauce and Parmesan cheese.

Peppermint Mocha Coffee Creamer

Peppermint Mocha Coffee Creamer
I just LOVE the different seasons and I like to have different fun drinks to celebrate each everyone of them, this is what I make to say, "Welcome Christmas Holidays!". So if you love those commercial seasonal creamers but not all of the preservatives this is for you. This creamer can also be made using soy or rice milk and be dairy free! This is Crystal Miller's recipe you can visit her blog here: Crystal Miller.
Ingredients
2 cups half-n-half
1/3 cup cocoa powder
1 1/4 cups sugar
2-3 drops peppermint extract
Directions
In a small sauce pan heat up the half-n-half, cocoa, and sugar over medium heat, stirring with a whisk, just until sugar is dissolved. remove from the heat and add the extract. Taste and see if you would like more mint extract.
Store in a sealed jar in the fridge until the expiration date on the halfNhalf. Give it a good shake before each use.

Pasta with Sardines (Pasta con le Sarde)

This is a Sicilian dish that I have adapted to include the more common canned sardines and spinach, you really have to be a fan of sardines to enjoy this dish. It is new to me in the sense that I never had this particular dish growing up but at the same time very familiar to me in the sense that I was raised on pasta with seafood. I have always preferred my pasta with seafood over meat. This dish is nice enough to serve for special occasions or company but easy and economical enough to serve any night of the week. Italian food always seems to be that way. I have added it all up and this meal, which feeds 8, costs me just over $10.00, including the salad!
Ingredients
1 can (3-4 ounces) sardines, drained
2 cups greens (spinach, radicchio, wilting mixed salad greens, fennel tops......)
salt & fresh black pepper
1/2 cup olive oil
2 tablespoons chopped onion
4 anchovy fillets, chopped
1/3 cup pine nuts
1 tablespoon raisins, soaked in 1/2 cup water for 15 minutes and drained
1/2 tablespoons tomato paste
1/3 cup white wine
1 pound bucatini or perciatelli pasta or any other thick spaghetti
1/2 cup plain bread crumbs slightly toasted (Do this by placing in a dry saute pan and sauteing just until golden)
Directions
Boil the greens for 10 minutes, reserve the pot of water and squeeze the greens dry, reserve.
Heat a skillet up with the oil and saute the onions and and anchovies until onions are soft. Add the greens and saute. Push aside in the pan and add the sardinessmashing with the spoon to incorporate.
Add the pine nuts, raisins , wine, and the tomato paste. Cook at medium heat until the wine has bubbled away. Taste and add salt and pepper to your own taste. Turn off the heat.
Boil the pasta in the reserved greens water until cooked. Drain pasta and reserve some pasta water.
Add the drained pasta straight to the sauce in the saute pan and heat up until warm. If it is too dry add a little pasta water. Toss thoroughly. Add the toasted bread crumbs and a big drizzle of olive oil on top .
Serving Suggestions
I serve this with lots of Parmesan cheese even though it is said never serve fish with cheese. I think the cheese and sardines go well together. I also like to serve this with a nice big salad. If you would like to serve wine any white would go well with the sardines but my favorite would be a sparkling white wine like Verde.

Sasso's Mussels and Sassy Red Sauce

This is my Mom's (Carolann Sasso) recipe so I named it after her! This recipe is based on some delicious Mussels my Mother and I had on our recent visit to NJ. I call them sassy because of their spicy red sauce. If you use cleaned, debearded, frozen mussels (I get mine at Walmart) they are so easy and so delicioso !

SASSO'S MUSSELS & SASSY RED SAUCE

Ingredients

1 or 2 dozen mussels (cleaned and debearded or use ready made precooked frozen!)

1 large can Italian plum tomatoes, Crushed or whole

4 Tablespoons olive oil

2 cloves garlic

4 to 6 fresh leaves basil

1/4 tspn dried oregano

1/4 cup fresh parsley
red pepper flakes (to taste)

1/2 tspn salt & a liberal amount of black pepper
Directions

Steam the mussels for 5 minutes or till they all open. Remove them from the steaming pot with a slotted spoon. Place into a bowl. Discard any unopened ones after most have opened. Do not remove the mussels from the shells. Retain any juice they produce at this time.
OR using the frozen mussels from Walmart simply place them in a strainer in the sink an hour before using to defrost and allow the water to drip off.
Mince or crush garlic. Place into olive oil in large hot skillet. rough chop the basil and add it to the skillet. Add the other herbs, salt and both peppers and then the olive oil. Chop or crush up the tomatoes and add them and their juice to the skillet. Add the mussels, shells and all to the skillet along with any juice they have produced in their bowl. Simmer, uncovered for 15-20 minutes.

Serving Suggestions: I like to serve these with a huge salad and lots of bread to soak up the juices. But you can also make some linguine and serve this over the pasta like a sauce.Finito!

Ann's Chicken Rosso (Red Chicken)

The chicken is "rosso" from the wine and vinegar which makes for a nice presentation and spectacular flavor! This dish is great for a holiday meal and by using the roasting bag there is no basting and easy clean up. I love the roasting bag because not only does it keep the meat moist but it also browns well and then you just throw the bag away!
Ingredients
1 Whole Chicken Roaster
2 tablespoons olive oil
kosher salt and fresh ground pepper
1/4 cup red wine vinegar
1/4 cup red wine
2 whole garlic bulbs (Remove the outer skins and then cut the very top off.)
Tools
1 roasting bag*
1 roasting pan
1 meat thermometer
Directions
Preheat the oven to 400. Wash and pat dry the chicken well. Rub it down good with the oil and then rub the salt and pepper into it. Place the roasting bag into a roasting pan and then put the chicken into the roasting *bag. Add the wine vinegar and garlic. Tie it closed and bake for 45 minutes to 1 hour or until a thermometer reading of 155, it will continue to cook by about 10 degrees after it is removed. After you remove it from the oven allow it to sit in the bag for 10 minutes.
Pour the juices from the bag into a skillet and cook at high heat until reduced by half. If there is not enough juice add some more red wine.
Serving
Place the chicken on a platter. Pull the individual garlic cloves apart and place them all around the platter and and then each person can squeeze the garlic out onto their chicken. Pour the sauce all over the chicken!
*Roasting Bag Instructions
Add a small quantity of flour to the bag. Shake the bag to coat the inside of the bag with the flour. Place the meat inside the bag and close the opening with the twist tie provided. A few holes should be punctured in the bag to allow some steam to escape during the roasting process.

Pork Tenderloins Facile (Easy Pork Tenderloins)

This dish is good enough for company or even a holiday meal and the bonus is that it is simple and quick enough to whip up for your family even after a long day of homeschooling, running errands, or working!
Ingredients
2 pork tenderloins (they usually come in a pack of 2 and this will feed 10)
Seasoning Mix (or any other Dry Rub you prefer, I like the Costco Organic Salt Free Seasoning mix but Mrs. Dash, or Spike would work just as well)
1 tablespoon Kosher salt (only if you are using a salt free rub)
olive oil
white wine
a pat of butter
Tools
1 large oven proof skillet OR a regular skillet and an oven proof roasting pan
Meat thermometer
Directions
Heat oven to 425. Place the pork loins out to come to room temp about 10-15 minutes before cooking. Heat up your pan real hot. Pat dry your pork loins and then rub them down with olive oil. Now pour the dry rub into your hand (I always have 1 hand for the pork and 1 hand for the rub) and rub it into the pork loin all over making sure to pat each piece real good. Now do the same with the salt. Add olive oil to the pan and then place the pork in the pan, it should be hot enough to hear a sizzle, this means you are locking in juice and flavor. Brown the pork loins on all sides, this will take about 3 turns and then place the whole pan into the oven and cook for 6-8 minutes or until they read 140 in the center on the meat thermometer, they will continue to after you remove them from the oven. When they are done remove them from the pan and place them on a plate and cover them with foil but do not cut into them yet, wait 10 minutes. Now return the pan along with the juices to the stove top and bring up to high heat again. Add the butter and the white wine to the pan and allow it to cook until it is reduced by about half.
Pour this over the pork loins and slice the pork into one inch slices. You should get about 20 slices between the 2 tenderloins.

Matzo Brei

This is my Nana's recipe for Matzo Brei (rhymes with fry), which is basically an egg omelet with matzo crackers. I remember her making this for us when she was living with us as an afternoon snack and she would allow us to break up our own crackers. Both kids and adults love this dish and it can be eaten for breakfast, an afternoon snack, or anytime you get the munchies.
Ingredients
2 matzo crackers
1 large egg
2 tablespoons butter
Directions
Run two whole matzo crackers under gently running cool water. Immediately crumble into a bowl. Break one large egg into a small bowl and mix. Add to the crumbled matzo and mix. Mixture will be dry and appear not to hold together. Add butter to a large heated skillet and melt until the foam starts to die down. Dump matzo and egg mixture into skillet and spread and press down to cover most of the bottom of skillet. Cook over medium high heat till brie holds together and bottom is slightly browned, about 3 minutes. Turn over and cook other side. Serve with syrup or butter and sugar. Enjoy.

Pumpkin Spice Cake

This pumpkin Spice Cake recipe came out of my family's love for eating pumpkin all Fall long and at the same time not wanting to burn them out on Pumpkin Pie before Thanksgiving! My Pumpkin Spice Cake is very easy if you bake it in a sheet pan and then just dust it with powdered sugar as a topping. It is best served warm from the oven. This cake will make your whole home smell like Fall while it's baking!
Ingredients
1 1/2 cups pumpkin puree
3 eggs
2 sticks butter melted unsalted
3/4 cups warm milk
1 teaspoon vanilla
1 3/4 cups sugar
1/2 teaspoon fresh grated ginger
2 1/2 cups all purpose flour
1 tablespoon baking powder
a few pinches of salt (1/2 teaspoon)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
optional: 1 cup toasted & chopped pecans
Directions
Butter or PAM an 11 X 15 sheet cake pan and preheat oven to 325. Whisk the dry ingredients together. In a separate bowl mix sugar,pumpkin, eggs (one at a time), butter, ginger, and vanilla just until incorporated. Mix in the warm milk separately and mix until incorporated. Add the dry ingredients and mix together until incorporated but do not over mix or else it will be too heavy. At this point gently fold in the optional nuts.
Bake at 325 for 50 -55 minutes or until a toothpick inserted in the middle comes out pretty much clean.
Cool slightly on the counter and leave it in the pan for easy serving. Then cut into squares and dust each with some powdered sugar. Remember, this cake is best still warm from the oven!

Pumpkin Pie Coffee Creamer

Crystal Miller
This tastes just like the Pumpkin Spice Flavored Creamer you buy at the grocery store except that it has no preservatives, corn syrup, or artificial flavors and if you are allergic to dairy you can make it with a rice or soy creamer instead of the half-n-half.
Ingredients
1 cup half-n-half (or a rice milk based creamer)
½ cup cane juice crystals (I use white sugar instead)
3 heaping Tablespoons canned pumpkin
½ t vanilla
½ t cinnamon
¼ t ginger
1/8 t nutmeg
1/8 t cloves
Directions
Combine all ingredients in a small sauce pan. Heat until sugar crystals dissolve and ingredients are well combined. I like to whip it up a bit in a blender after it cools and then I store it in a jar. It will keep in the refrigerator for as long as the expiration date on the half-n-half that you used.
Shake well before each use, this is where a jar comes in handy, pour into hot coffee and mix well. Enjoy!
Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. 
-- George Eliot

Zucca Fritti (Fried Winter Squash)

I love this time of year with the rich colors of harvest time, pumpkins everywhere, apple picking, and an abundance of great vegetables in market stalls, supermarkets and farms ! And one of my favorite autumn vegetables is the heartier squash you find in the fall and winter months. I have cooked them just about every way imaginable such as hash, purees, soups... but this recipe has to be my favorite, simple but delizioso!
Ingredients
winter squash (acorn, butternut, autumn cup,delicato....)
vegetable oil
salt
Directions
Peel your squash either with a paring knife or a vegetable peeler. I sometimes start the peeling by first cutting off both ends to give it "legs".
Now cut it in half and remove the seeds and pulp.
Now cut into slices about 1/2 inch thick.Heat the oil in a large shallow frying pan over medium high heat, I use the #7 setting.
Add the slices, don't overcrowd, in batches and fry until golden brown and then turn and fry the other side. A tong works best to turn the squash.
Lay out on paper bag, paper towels, or newspaper and salt liberally.
Serve them right away or keep in a warm oven but they are best eaten right away!

Lasagna Di Carne (Lasagna with Meat Sauce)

This recipe is very similar to my Baked Pasta Bolognese only in the form of a lasagna. My family loves it and I hope yours will too!
Ingredients
1 pot of Bolognese Sauce Recipe or Ragu (meat sauce)
1 package no boil lasagna (I use Barilla)
1/4 cup (2 ounces) Parmesan grated
1 1/2 cups Bechamel (white sauce)
1 cup (8 ounces) mozzarella
Directions
Prepare your favorite Meat Sauce and a Bechamel Sauce.
Preheat oven to 375
1)Spread 1/3 of the meat sauce on the bottom of a lasagna pan. 2)Add noodles making sure to cover the bottom and breaking to fit if you need to. 3)Add 1/3 of mozzarella. 4)Repeat with 2 more layers of sauce, noodles, and mozzarella. 5)Spoon the Bechamel over top along with the Parmesan. Bake for 30 minutes with foil and 15 uncovered or until bubbly and golden! Allow this to set for a few minutes, 15, before cutting into it!!
Note: You can use a large disposable pan and double or even triple the recipe for a crowd.

Shrimp Scampi

Pasta alla Shrimp Scampi
Pasta alla any seafood is a great way to help a little seafood go a long way. The seafood sauce flavors the pasta so you get the same flavor in the pasta as well as the actual seafood.
The term scampi is actually a type of lobster prepared with white wine and garlic butter but has come to mean any meat prepared in that style. Here is my recipe for shrimp prepared scampi style. This recipe serves 5-6 as most of my recipes on this blog do, we are a family of 5 and my husband always takes left overs for lunch the next day.
Ingredients
1-2 pounds shrimp (I buy fresh or frozen medium deveined shrimp with tails on, 1 pound will go far with about 5 shrimp per person but if I get it on sale I get more)
3/4 pound linguine (I use Barilla)
1 lemon juice & zest
1/2 cup white wine (any type just as long as it is white)
5-6 garlic cloves grated
1/2 cup olive oil
1 small bunch parsley chopped
1 teaspoon red pepper flakes
salt & fresh ground black pepper
2 tablespoons of butter
Directions
In a bowl: whisk together the garlic, zest and juice of lemon, olive oil, red pepper flakes, salt & pepper, to taste. Add the shrimp and set aside.
At this point in a large pot of well salted water start the pasta. You will the cook linguine until al dente.
Heat a skillet over high heat. Add the shrimp (reserve the marinade) and cook until they turn pink on both sides, about 3 minutes. Remove the shrimp from the pan to a plate and add the marinade that is left over. Let it cook for a few minutes then add the wine. Continue to cook until sauce reduces by half. Add the butter and stir to combine. Taste and see if you need more salt. Add the shrimp, parsley, and pasta and toss to combine with the sauce.
Serving Suggestions
I serve this with a big salad with a lemon vinaigrette and some bread to soak up the juices.

Empanada Pie

An empanada is a stuffed bread or pastry and it literally means to wrap or coat in bread. Empanadas have many different fillings from sweet to savory and each Latin country has their own version. My pastry dough recipe is from my Mom's friend from Cuba and the filling is based on a Spanish style meat sauce. Since I have adapted the usual mini empanadas to 1 large pie so this is now a simple dish that can be made fairly quickly, perfect for a weeknight meal.
Ingredients For Filling *
4 Tbsp Olive Oil
2 Medium Onions, finely chopped
2 Large Cloves Garlic, minced
1 pound Lean Ground Beef (less than 10% fat)
1 large roasted bell pepper chopped (or you can use a regular bell pepper)
Salt & Pepper to Taste
2 Tbsp Parsley
1/2 Tsp Dried Oregano
1/2 Tsp Sweet Spanish Paprika
2 1/2 Tsp Ground Cumin
4 oz Dry White Wine
2 cups tomato puree
Directions For Filling
Cook the meat just until done and set aside. In the same pan saute the onions in the oil until translucent. Add the garlic and saute but be careful not to burn it. Add all of the spices and cook for a few minutes. Add the wine and cook it for 2 minutes. Add the tomatoes, bell pepper, and cook on medium heat until it is reduced down to a semi thick paste like sauce. Add back the meat and taste to see if it needs more salt. Cover and keep on low heat for about 10 minutes. If it is too soggy add a little flour and cook for a minute. Turn off the heat and allow it to cool off so that it won't tear the pastry. This will make a little more filling than you need so you can: Make some rice and add the left over mixture to the rice as a nice side dish to the empanadas or you can freeze the left over filling for another day.
Ingredients For Dough
3 cups all purpose flour
1/2 teaspoon salt
2 tablespoon sugar
8 tablespoons butter cut into cubes and straight from the fridge
2 egg
6-8 tablespoons white wine
a few tablespoons ice water
*Egg Wash: 1 egg + 1 Tsp Water, Beaten to brush on before baking. This is for the baking method.
Directions For Dough
Place the dry ingredients in a food processor and pulse. Add butter and pulse until the butter is the size of peas. Add the egg and wine and pulse until it forms a dough and then immediately stop pulsing. if it does not seem wet enough add the water 1 tablespoon at a time pulsing to see if it forms. Form into 2 loaves and dump them each onto a plastic wrap sheet and wrap up. Make sure they are in the shape of a disk. Place in the fridge for atleast an hour.
Directions For Preparing Empanada
Roll each disk out to a rectangular shape about the size of a large sheet pan on a lightly floured counter. Place 1 on the bottom of a large sheet pan and place the filling in the middle leaving a slight edge all around. Brush the edge with some water. Add the top piece of dough and press the edges. Crimp edges with a fork. Brush the egg wash all over and pierce the pie with a fork in several places.
Bake: Preheat oven to 350 bake until golden brown, 20 -30 minutes. I cut it into wedges like a pie.

*Notes On Other Fillings
Many different fillings are used but just remember not to use anything too liquidy.
You can try thin slices of tart apple with sugar, cinnamon, raisins, and chopped pecan. Or, Guava paste with thin slice of white cheese(Cuban White was her suggestion) Or, your favorite cheese grated with chopped onion. My Mom's favorite is Mexican Chorizo Sausages opened up and browned with some fried onions and some grated cheese. Or, make up your own!

Chili

I make my chili a lot like I make my other bean dishes, I start with a sofrito and build from there. This helps create different layers of flavor. I have also found that Mexican Chorizo Sausage is the most flavorful meat source for chili.

Ingredients
1 pound Mexican Chorizo Sausage (You can buy this raw sausage in a pack without casing, it is near the fresh tortillas in the refrigerated section of the store.)
1 pound dry red kidney beans soaked overnight and rinsed or quick soak method
1 large onion (grated or chopped fine)
2 garlic cloves (grated or minced)
1 large roasted bell pepper or 1 large raw bell pepper (chopped or diced)
olive oil
1 small can tomato puree or sauce
1/2 teaspoon cumin
2 tablespoons chili powder (I like New Mexico Chili Powder)
salt & pepper
hot sauce (I like Crystals hot sauce)
Directions
First start by soaking your beans over night or use the quick soak method which is what I end up doing 9 times out of 10! Then rinse the beans off and set aside.
In a large heavy bottomed pot cook the onions, garlic, and bell pepper until onions are soft.
Add the meat and cook just until cooked through but do not over cook.
Add a few dashes of hot sauce and cook for 1 minute.
Add the tomatoes, water (just enough to thin out the chili as you like it), beans, and spices and taste to see if you need more salt.
Cover and cook on low simmer for 1 hour or more.
Just before serving taste to see if it needs more salt and or hot sauce and adjust to taste.
I like to serve chili with crackers or corn chips, shredded cheddar cheese, sour cream, and more hot sauce.

Wine 101

This is a very basic introduction on which wine to serve with dinner. It is a simple overview but if you would like more information on wines check out this site WINES.
Wine Basics
Serve white with white meat and red with red meat: You have all heard that one and it is generally true. If you follow this rule you can't go wrong.
Turkey: Since turkey has both white and dark meat you can serve either white or red. But think fruity like Zinfandel.
Spicy Foods: Serve light white sparking wines with spicy foods and avoid heavy tannins.
White Meat: When serving Pork, Poultry, or Veal white wines are always the safest choice but you can serve a red as long as it is fruity like a Merlot, or Zinfandel.
Beef: Serve a dry red wine with beef such as a Chianti, Shiraz, or Cabernet Sauvignon.
Rose Wines: Rose wines are incredibly versatile. They are perfect for those times a white wine is not enough and a red wine is simply too much. I like a Rose with appetizers and most pasta dishes.
Serving Temperatures: Generally speaking serve white and rose chilled and red at room temperature. This is a general rule and not always the case such as a sparkling red is usually chilled.
My Wine List
Oak Leaf Wines $2.97
Oak Leaf wines come in five varietals: Cabernet Sauvignon, Merlot, Chardonnay, Pinot Grigio/Chardonnay and White Zinfandel.
Oak Leaf Vineyards won a gold medal at the prestigious Florida State International Wine Competition and Silver and Bronze at the 2008 San Francisco Wine Competition.
Our two favorite's are the Cabernet Sauvignon and Chardonnay. They are very smooth wines with no after taste. These are our everyday drinking and cooking wines. Read more with reviews here.
Robert Mondavi Woodbridge Wines Under $10.00 and up
This is the wine we purchase for a nice dinner or a host gift. They are fine wines but still very affordable. You can get a good bottle of Robert Mondavi Woodbridge red or white for under $10.00 and not be ashamed of giving it as a gift to your host.
Bolla Italian Wines $10.00 a bottle and up
Bolla wines are authentic fine Italian wines and what we choose for really special occasions such as an anniversary or holiday meal. They come in many varietals such as: Cabernet Sauvignon, Chardonnay, Valpolicella, Tufaie Soave, Pinot Grigio, Sangiovese, Soave, and Amarone 95.

"Restorative" Fruit Smoothie

There is nothing like a fruit smoothie to help me sooth and restore after an overindulgent weekend and here is my favorite. This smoothie is high in vitamin K, antioxidants, calcium, vitamin C, fiber, vitamin A, and the list goes on.......
Ingredients
1 peach per person peeled and sliced (frozen or fresh)*See Note
1/4 - 1/2 cup blueberries per person (frozen or fresh)*See Note
1/4 cup (or more) of water person
1 small bunch basil leaves (about 5-10 leaves) per person OR you can replace with mint leaves
1 teaspoon sugar per person
a few more basil leaves for garnish
Directions
Place the water in a blender first and then the leaves and the fruit. Blend on the highest speed until smooth and creamy.You may need to add more water.
*NOTE: This smoothie works best if atleast one of the fruits is frozen. But if you want to use all fresh fruit then replace the water with ice and only a bit of water to help get the blending going.

Grandpa DeMaria's Mixed Paella Valenciana

This is my Grandpa Pasqualo Pompei DeMaria's recipe for a Mixed Paella Valenciana and it is called so because it is a mixture of meats, seafood, and vegetables. My Grandpa DeMaria was my Mother's Father and a first generation Italian American whose parents, Carl and Philomena DeMaria came from Naples, Italy and settled in Jersey City NJ in the early 1900's. Our family makes this dish only for special occasions because it calls for so much seafood and can be expensive to make. I'll never forget the time we were having a family reunion and decided to make Paella in our hotel room. You could literally smell the seafood the second you walked into the hotel lobby (Our room was way up on the 3rd floor!) and people were complaining at the front desk! My sister was spraying room freshener and lighting scented candles while my Dad just kept saying, "Oofa! These Americans and their Jack In De Box, no taste !"
Ingredients
1 green pepper diced
1 medium onion diced
1 pound chicken cut in small pieces
2 dozen mussels scrubbed and cleaned
2 dozen clams scrubbed and cleaned
1 pound shrimp peeled and deveined
4-8 *Lobster tails (Frozen lobster tails are fine.)
1/2 pound Chorizo cut in 1/4 inch slices
1 small can of peas
1 pound Uncle Ben's Long Grain Rice (I have checked on this and many paella experts say this is the rice to use, it has something to do with it being parboiled)
1 jar pimento or roasted peppers
1/4 cup olive oil
1/4 teaspoon saffron threads
1 small can of tomatoes

Saute chicken in olive oil until 3/4 done and remove. Saute the onion and pepper in same juices.
Add tomatoes, shrimp, lobster, and chorizo and simmer for 15 minutes. Replace chicken and simmer for 5 more minutes.
In a separate large pot place 1/4 cup water and steam the clams and mussels for 8-10 minutes or until shells open. Discard any that did not open. Reserve the juice in the pot and add more water to make 7 cups of liquid.
Heat to near boiling and add rice and saffron. Then add peas mussels and clams along with any left over juices form frying pan and simmer for 20 minutes, add salt to taste at this point. Make sure to scrape pan with a wooden spoon so that the rice doesn't stick to the bottom of the pan. Just before serving top with the pimentos.
This serves 8 people.

* This is the only thing in the recipe I have changed. My Grandpa had called for 8 lobster tails! I decided on 4-8 depending on just how much you like lobster and are willing to pay.
This is his original recipe!

Olive Tapénade

This ancient Roman dish is an appetizer of olive paste that you spread on bread, it is said that Cato, the ancient Roman orator, was partial to "herby olive tapenade". I like to use my "herby olive paste" not only as an appetizer but also as a spread on my sandwiches to give them an extra kick of flavor and to stuff chicken fillets as a main course. My recipe is for a small batch because I like to do it in my mini processor but you can double or triple it and use a large processor or *blender.

Olive Tapénade

Ingredients
1 1/2 cup olives: Kalamata, Black, Green, or a combo/pitted, rinsed, & drained if overly salty note: green will be saltier and black will be sweeter
1 teaspoon capers rinsed & drained
1/2 garlic cloves mashed and chopped
1 splash of brandy, sherry, or vanilla extract
a few tablespoons olive oil extra-virgin
a squirt of lemon juice

* If you use a blender you may need to double the recipe and make sure to put the wet ingredients in first or else you will never get it going.

Tis sometimes the height of wisdom to feign stupidity.
~ Cato the Elder

Baked Pasta (Ziti Al Forno)

Ziti Al Forno
Nothing says celebration to a southern Italian family more than baked pasta, and why not? It can feed a multitude and frees the cook up to enjoy her guests! Every celebration we had growing up: baby christening, first communion, confirmation, showers, holidays...had some kind of baked pasta dish. This recipe is a Neapolitan style baked pasta and is also known as Ziti Alforno or ziti cooked in the oven. Don't be intimidated by the fact that there are no amounts because there really is no set amount for each ingredient. That way you can make one as large or as small as you like. Just make sure to use enough sauce or else it will be dry.
Ingredients
Marinara Sauce (make a big pot the day ahead)
Mozzarella
Basil leaves *Italian housewife trick: Don't wash them off but rub with a dry towel, this keeps them nice and green.
Pasta: ziti, rigatoni, penne...Something with holes to hold the sauce.
Grated Cheese: Pecorino OR Parmesan
Bread Crumbs: plain
Equipment: 1 large lasagna or casserole dish. If I am making this for a crowd I buy the aluminum ones from the dollar store and throw them away when finished.
Directions
Set oven to 500.
Boil the pasta until very al dente (slightly undercooked) and drain now add a little sauce to loosen it up a bit and keep it moist.
Spread some olive oil onto the bottom of the casserole dish, enough to coat the bottom, and dust with the bread crumbs.
Now place half of the pasta in and then some sauce, then plenty of mozzarella, and then some basil leaves.
Now repeat only with the pasta, sauce, grated cheese, and a dusting of the bread crumbs. Finish this off with drizzles of olive oil all over.
You only bake this for 10 minutes because it is such a high heat. Remove and allow to cool off a bit before cutting into it.
OR you can cover and place in your fridge for over night and cook just before serving since it is so quick to cook, only 10 minutes.
Buon Appetito!

PHOTO: My Baby Christening with my God parents Manny & Jerry Vasquez in 1970. I am sure we had a huge pan of Ziti Al Forno!

Baked Pasta Bolognese/Ziti Al Forno

Baked Pasta Bolognese or Ziti Al Forno
This is another version of Ziti Al forno or baked pasta. My Mom used to make this each and every Sunday for lunch! I like to make this whenever we have a lot of Bolognese or Ragu, which means meat sauce in Italian, left over. Don't be intimidated by the fact that there are no amounts because there really is no set amount for each ingredient. This allows you customize the amount of cheese, sauce, or the size batch you want.
Ingredients
a large pot of Bolognese or a Ragu
a medium pot of Bechamel sauce
Pasta with holes: penne, ziti, or rigatoni
Grated Parmesan
Equipment
large lasagna pan or casserole dish
Directions
Set the oven to 350.
Cook pasta until al dente or undercooked, drain and then add a few spoon fulls of the meat sauce.
Spread olive oil all over the bottom of the pan and add the pasta. Spread the meat sauce over the pasta first, then the Bechamel sauce, and finally some grated cheese. repeat this process until finished I would say about 3 layers.
Cover and bake for 30 minutes and then remove cover and bake for 15 more. Allow it to sit out for 20 minutes before serving as this allow the flavors to mellow.
OR cover and cook for 30 minutes, remove and cool then place in the fridge overnight. The next day or just before serving just finish the cooking by cooking for 15 minutes at 350 uncovered.

Pasta Aglio Olio

Aglio Olio is an Italian sauce made up of garlic and oil (aglio-garlic & olio-oil) and has a long history. It is mentioned in the writings of Pliny the Elder (AD 23-79), A Roman, wrote that when garlic is “beaten up in oil and vinegar it swells up in foam to a surprising size”. This was how the ancient Romans ate their pasta before the the tomato was brought to Europe by the Spaniards. I love this recipe and it is my go-to meal for days when I don't have time to prepare anything in advance.

1 pound of thin pasta
3-8 anchovies (These are optional but you would surprised that they taste more nutty than fishy)
6 cloves of garlic grated
3/4 cup olive oil
salt&pepper
fresh parsley chopped

Prepare the pasta water by bringing to a boil and then adding a lot of kosher salt. Grate the garlic. Heat up a pan with the oil and saute the garlic LOW & Slow, this is important as it needs to be very low or else it will burn quickly. Add the anchovies and mash up into a paste. Continue to saute LOW & SLOW until it is a golden tone but not too dark.Take off heat and set aside.
Drain the pasta and reserve a cup of the water. Now you dump the pasta back into the pot and add the sauce tossing to evenly distribute the sauce. Add the reserved water if it is too dry. Add the parsley, fresh ground pepper, a drizzle more of olive oil, and serve with grated Parmesan if you like.

Ultimate Fried Chicken

I must admit that I will never make as good fried chicken as my Mother in-law but this is my feeble little attempt at it. My Mother in-law's fried chicken is more of a technique than a recipe and I really needed a recipe so when I saw this recipe on Tyler Florence's show, Tyler's Ultimate I just knew it was one to try. It is based on his Southern grandmother's recipe with a few of his extra touches like the double dipping which makes for a very crispy and moist chicken!

Ingredients
1 pack whole fryer chicken cut up
Brine: 1 large bowl (enough to hold all of the chicken parts) of water with a 2 large handfuls of kosher salt
1 pie plate full of all purpose flour and a lot of salt & pepper (I always think how many pieces of meat and salt and pepper accordingly like 2 turns of pepper 10 times for 10 pieces and 2 pinches salt 10 times etc...)
1 pie plate full of buttermilk and a several splashes of hot sauce (I use powdered buttermilk so that I always have it on hand)
3 1/2 inches of peanut OR vegetable oil in a fry daddy OR cast iron dutch oven OR other deep enough pan
*A bouquet of fresh herbs (thyme, rosemary...) and 3 garlic cloves still in skin: These will be placed in the oil at the beginning before it's heated up and will slowly infuse the oil and then you remove them before frying

Soak the chicken for a half an hour before frying. drain and wipe the chicken pieces off. Now dip each piece in the milk and then the flour and then re-dip in the milk and then the flour again. Lay all of the dipped chicken onto a platter to "dry" out for about 15 minutes. This will allow the mixture to stick to the meat and not "balloon" off when frying. Meanwhile heat up the oil and herbs to 375 and then remove herbs. Now fry about 4-5 pieces until golden and crispy, this will take about 5-10 minutes per side. You can check for doneness by cutting into the largest piece from each batch ( cut to the bone) and if clear juices run you are done.
Lay out on a paper towel or newspaper lined platter and Buon Appetito y'all!
This is great served with Southern Sweet Tea and Cheddar Biscuits!

*This is optional but I would recommended that you try it atleast once, it's a trick that Tyler Florence learned in Italy. And yes, Italian's eat fried chicken too, Southern Italians that is!

Apple Pie

This is my basic apple pie I make very year right after we go apple picking, the recipe is from The New Basics Cookbook by Rosso & Lukins. I always make sure to pick atleast half "baking" apples such as Mutsu along with our regular "eating' apples. You can turn this "basic" pie into something special by adding 3/4 cup sharp cheddar cheese to the crust or by adding additional spices such as cardamon or all spice.

Ingredients
two pie crust for top and bottom (see my recipe here)
Filling
8 tart apples such as Mutsu or Granny smith
1/2 stick (4 tablespoons) melted butter
1/2 cup plus 2 tablespoons sugar
2 tablespoons corn starch
3/4 teaspoon cinnamon
1 teaspoon grated lemon zest
1 teaspoon vanilla
Topping
2 tablespoons white sugar sprinkles mixed with 1 teaspoon cinnamon
ice cold water and pastry brush

Heat oven to 350
Roll the crust out to fit a 10 inch pie pan with a one inch overhang making sure to press down in the edges and place in the freezer while you prepare the filling.
Peel, core, and chop apples into 1 inch pieces. I peel the apples first , next I use an apple corer, and then i chop them.
Place the apples into a large bowl and add the rest of the filling ingredients. Give it a good stir.
Remove the crust from the freezer and add the filling. Place this back into the freezer.
Remove the top crust and roll out a little larger than 10 inches, roll this back up onto the rolling pin and remove the pie from freezer. Roll the top out onto the pie and press down and around the apples.
Press the 2 edges together and cut the crusts, top & bottom, to a 1 inch over hang. Now tuck this under and crimp with fingers or a fork. Brush with water and add sprinkle mixture. Poke all over with a fork and make one vent hole in the middle. Place back into the freezer for 5-10 minutes.
While it is resting in the freezer cut several pieces of foil and fold into strips. Place these all around the edges of the crust when it is done resting.
Bake for 1 hour and 15 minutes or until the juices bubble and the top is golden. Remove the foil strips half way through baking.

Salsa Balsamella (White Sauce or Bechamel Sauce)

This is a basic white sauce and was one of the first things I taught my daughter to cook because it was so simple and quick. Balsamella or Bechamel is the white sauce that is used in Fettucini Aldredo, Macaroni and Cheese, and many other baked pasta dishes such as Lasagna Bianco (lasagna with white sauce) and Baked Pasta Bolognese.
Ingredients
2 cups milk
4 tablespoons butter
3 tablespoons all purpose flour
1/4 teaspoon salt
*optional a few grates of nutmeg

Put the milk into a small heavy bottomed pot and turn to medium low heat and bring to just below the boiling point, do not bring to boil.
In another small heavy bottomed pan (or the same one after you have removed the milk and set aside) melt the butter over low heat. Add the flour and stir in with a wooden spoon. Cook while stirring for 2 minutes , just to cook out flour taste. Add 1/4 cup of the milk and whisk in stirring steadily. Continue doing this 1/4 cup at a time and cook over medium low heat until it is as thick as heavy cream. Add salt and nutmeg if you desire. If you find any lumps just whisk them out, this isn't French cooking!
This recipe is best made just before using.

Cannoli

Nothing says "celebration" like a platter full of cannoli!

To make homemade cannoli you can either purchase the shells and make the cannoli mixture or make you make the shells and the mixture both. If you purchase them you will need 24 - 30 large or 60 -70 mini shells for this recipe. If you make them yourself it truly is a labor of love but well worth it. My mom used to make them for us on special occasions and I will never forget that. I make them myself because you can't find good cannoli shells in Greenville SC and sometimes you just "need" a cannoli! If you plan to make them yourself you will need cannoli forms I would say having atleast 8 ( 2 sets) and an extra set of hands makes the process go a lot quicker .
Cannoli Shells (24-30 shells)
3 cups all purpose flour
1/4 cup sugar
1/4 teaspoon cinnamon
3 tablespoons butter
1 egg and 1 egg yolk and 1 egg white separated (2 eggs total)
1/2 cup sweet wine (I use Chardonnay)
1 Tablespoon white vinegar
2 tablespoons water
1 quart oil for frying (I use canola)
Separate one of the eggs and set the yolk and white aside. Mix all of the dry ingredients in a processor on low or in a large bowl. Turn the processor on low and add the other egg through the shoot OR in the bowl make a well in the center of the flour and add the egg slightly beaten. Now add the yolk, wine, vinegar, and water through the shoot OR to the well. Process until a stiff dough or knead by hand until a stiff dough. Add more water if needed. Once a ball forms process for a minute on low OR knead by hand for a good 10 minutes. Cover dough with plastic wrap and refrigerate for 1-2 hours.
Heat the oil up to 375. Divide dough into 3 balls and flatten out 1 of them, replace the other 2 in the fridge to stay cold. Lightly flour the counter and roll our the dough as thin as you can without breaking. It should be big enough to get at the least eight 4-5 inch circles. I made 8 and had a lot of scraps left over but a really good "roller outer" can get up to 10! Now cut out 4-5 inch circles , I used a small bowl.
Forming & Frying Shells: First hint: If you have a helper this goes a lot smoother! Second Hint: make sure to flour each form and each circle well so that they can come off the form, this is very helpful! Now roll each circle around a cannoli form and dab the egg white to seal the edges together, it will slightly overlap. Make sure to seal good or else they will come open. Now fry them (I did 4 at a time)until lightly golden for 3 minutes. My original recipe said 4 but that burned mine. Remove and slip off the forms as soon as you can handle them. If you wait they will not come off, I used a paper towel to be able to handle them. Third Hint: Place the shells on a rack on top of newspaper allow to completely cool. if you place them straight onto paper they will not stay as crispy. Continue with the rest of the batches.
You can store these shells in a plastic baggy at room temp for up to 2 months!
Cannoli Cream Mixture
This recipe is something I have come up with because all of the recipes I tried in the past were either too liquidy and would slip out of the shell or way too sweet, almost like a cake icing. I also like the citrus flavor that the zest and lemon extract add without the addition of citron which my family does not like. This makes enough filling for 24 - 30 large OR 60 - 70 mini shells.
4 1/2 cups ricotta cheese that has been drained for a few hours or better over night. You drain it by placing it in a cheese cloth or coffee filters inside of a colander on top of a bowl in the fridge.
2 2/3 cups powdered sugar (taste and see if it is sweet enough for you and if not add 1/3 cup more)
The zest of 2 lemons.
2 teaspoons lemon extract
1/2 cup mini bitter sweet chocolate chips or chopped bitter sweet chocolate bar separate into 2 bowls.
Optional: 1/2 cup pistachios crushed and separated into 2 bowls.
Mix the cheese and sugar in a mixer on medium high for 2-3 minutes. It will be light and fluffy! Stir in 1 bowl of the chocolate, the zest, lemon extract, and 1 bowl of the nuts by hand or on low until well incorporated. Place this mixture into a large freezer baggy removing any extra air. You can refrigerate until ready to eat them. HINT: If you stuff them too soon they will become soggy. So I would say only stuff about a half an hour before eating.
When you are ready to serve them snip a corner off of the baggy. Stuff each shell with the mixture by squeezing into each end until it reaches the middle. Now dip each end very lightly into the nut and the chocolate bowls. This is optional but makes a nice presentation, I only do this on special occasions.
Stack them up on to a plate and dust with powdered sugar!

Easy Chocolate Syrup/Sauce

This is my favorite chocolate sauce recipe. The consistency is that of Hershey Chocolate Syrup and is great for topping off cakes, pies, ice cream or coffee. You can also use it to make chocolate milk just like Hershey Chocolate Syrup! It will keep for 2 weeks in the fridge

1 cup espresso or very strong coffee
3/4 cup cocoa
11/2 cups sugar
pinch of salt
1 teaspoon vanilla extract

Prepare the espresso or coffee and set aside. Put the coffee, cocoa, and salt into a heavy bottomed pan and bring to a simmer. Simmer and whisk periodically for 5 minutes. Remove from heat and add the vanilla extract. Allow to cool on counter for about 20 minutes. Cover with plastic wrap and place in refrigerator to completely cool before using. It will thicken as it cools. Keeps for 2 weeks in fridge.

White Pizza ( Pizza Bianco)

Every pizzeria has their own version of a "Pizza Bianco" and this is mine. My husband had a favorite pizzeria in Charleston when we met and he just loved their white pizza so I learned to make one just for him. This recipe is for 2 white pizzas.

2 pizza doughs
1/2 pound provolone grated or chopped
1/2 pound mozzarella shredded
1 garlic butter spread
grated Parmesan (about 1/8-1/4 cup per pizza)
Olive Oil

Preheat oven to 550 and place a stone on bottom if you have one. Spread out both doughs onto parchment that is on a pizza pan or cookie sheet and spread the butter on each pizza. Add Parmesan, provolone, and then mozzarella. Drizzle on a little olive oil.
Slide the pizza along with the parchment onto the stone OR place the pan in the oven along with the parchment if you do not have a stone and bake for (1 pizza at a time) 3 minutes, remove parchment by slipping out and then bake the pizza for 7-9 more minutes. it should be golden and crispy!
Add more Parmesan and slice and serve.

Boneless Pork Chops Milanese

My family used to eat our pork, fish, lamb, and even beef this way, Milanese style, and it's still my favorite! You really can't go wrong just as long as you pound them thin and don't over cook.

Ingredients & Tools
3 pie pans
Italian style bread crumbs 2 cups
2 eggs beaten
2 cups all purpose flour
salt & pepper
6 boneless pork chops: pounded thin between 2 plastic wrap sheets to 1/3 inch thickness
olive oil
2 lemons cut into 6 lemon wedges each

After pounding the pork chops (This is the secret to great Milanese style meat: pounding it very thin and if it doesn't want to get thin enough just let them sit out and come to room temp) then dry them very well with a paper towel. Salt and pepper each side generously. In the 3 pie pans: place the four in one, the eggs in the other, and the bread crumbs in the final one. Line them up in this order.
Heat up pan to medium high heat and add oil, enough to coat bottom and then some.
After the oil heats up dip the chops one at a time in the flour, then egg, and lastly in the bread crumbs making sure to allow any excess to drip or drop off in between dips and patting the flour and bread crumbs into the meat. Fry about 3-4 at a time making sure to not overcrowd the pan for about 3 minutes on each side or until golden brown. Transfer to a rack above paper towels or newspaper to drain.
Serve with lemon wedges!

Caponata

This my Mom's, Carolann Sasso, recipe for caponata. What is Caponata? It is an ancient Sicilian dish with a sweet&sour taste that consists of fried eggplant, onions, celery, capers, tomatoes, and olives. It’s mainly served cold as an appetizer “antipasto” with bread but I also like it served warm as a "sauce" for spaghetti. Naples has it's own version and even though both of my parents are Neapolitan my Mom always made this Sicilian version. She would make it in the summer time when eggplant was at its best and can it, then we would have it at Christmas/New Years time. Now she gives it to us as gifts at Christmas. To me New Years Eve just isn't the same without some caponata to spread on crostini.

Ingredients
1/2 cup good quality red wine vinegar
2 1/2 pounds eggplant
salt & pepper
olive oil
1/2 cup green olives
1-2 tablespoons capers
1/2 -1 bunch white celery (white is more traditional and can be found in Asian stores but green is fine)
3 ounce can tomato paste
3 tablespoons sugar
1 Spanish onion diced
olive oil for frying

An hour before preparing slice the eggplant, sprinkle liberally with salt and place in a colander in the sink to drain juices out. Rinse them off with cold water and wipe each piece off with a paper towel to dry them off.
Optional: I like to blanch my celery as this removes the bitterness and makes them more tender: Boil water and add diced celery and allow to sit for 1 minute. Remove and quickly add place to ice cold water. Then dry very well with paper towels .
Dice the onions, celery, and eggplant.
Cut the olives in half and remove the pit.
Heat up a pan and add oil. Saute the eggplant until golden brown. Remove and place on paper towels to drain. Now add more oil about 6-8 tablespoons, heat up again and saute the onion. Add the celery, tomatoes (or paste), and olives and season with salt and pepper. Simmer for 5 minutes. Add the sugar, vinegar, capers, and eggplant and simmer for 10 more minutes (evaporate the vinegar fumes).Now taste and see if it needs more salt or sugar, if so add a pinch more. Allow this to cool completely before serving OR you can preserve it by processing the hot mixture into small sterilized mason jars for 20 minutes. These make nice gifts at Christmas along with some homemade bread or crackers!

Italian Stuffed Mushrooms

This is based on my Dad's recipe for stuffed mushrooms which I have tweaked a bit over the years.. They are one of the first things I ever made for a potluck type meal at church when I was only 22 years old. I remember calling my Dad up and asking for the recipe and he said, "You know honey, you just mixa some bread crumbs, Parmigiana, garlic, and olive oil and stuffa the mushrooms. Then you cook em until they are done." That is how most recipes are passed on in an Italian family! You will be happy to know that I have since written the recipe down a bit more precisely.
These are wonderful to make for an appetizer or to bring along as a side dish for a potluck. You may want to double the batch as they go quickly!

Ingredients
20 large mushrooms such as cremini or 40 small button mushrooms
3/4 cup Parmigian Reggiano (Parmesan cheese)grated
1 cup Italian style bread crumbs
1 lemon (the zest of one and the juice of half)
1/3 cup chopped fresh parsley
2 cloves garlic - finely minced or grated
salt and pepper
about 6-8 tablespoons olive oil


Wipe each mushroom off with a damp rag but do not run them under water. Remove the bottoms and dice, reserve. Zest the lemon and set aside. Put the olive oil in a hot pan and saute the reserved stems until soft, just at the end add the juice of half the lemon and let it evaporate out for about 2-3 minutes. In a large bowl dump the stems along with the oil and add the cheese, garlic, parsley, lemon zest, and salt and pepper. Mix until well incorporated and slightly moist. If it is not moist enough to hold shape add some more oil but do not overly soak it. Grab the mixture with your hands and stuff into ea ch mushroom allowing some to heap out a bit and then place them into a shallow baking dish that you have wiped down with olive oil. Top each mushroom off with some more olive oil and place in a preheated 350 oven for 25-30 minutes or until golden brown.

"Eye"talian Cream Cake Y'all

This cake is a traditional Southern American dessert and is actually not Italian at all. My quest for the perfect Italian Cream Cake recipe started because my sister in-law had a slice at a bakery down in Jacksonville Florida and quickly became addicted to this light~creamy~coconutty~ cake! I decided I was going to bake it for her the next time we are down there. I got a recipe off of the internet, made some changes to it and after the first bite the memories came flooding back to me, Piccadilly cafeteria in Charlestown Square Mall in the 1980's, it was my favorite dessert on the line! My best friend, who will remain nameless, and I used to cut school and go to the Mall just to order Jambalaya soup and "Eye"talian Cream Cake. So I guess you could say this cake was good enough to cut school for ; )

Tools:
Three 9 inch cake pans with straight up edges (These work best for layer cakes)
Cooking Spray or butter/flour method to coat pans
Racks to cool cakes (If you don't have enough racks for 3 cakes you can use your roasting rack)

Ingredients
2 cups flour all purpose- no cake flour because this is a dense cake
1 teaspoon baking soda
pinch salt
1 cup buttermilk (or milk with a teaspoon of white vinegar added)
1 teaspoon baking powder
1 cup butter room temp
1 cup coconut flaked
1 1/2 teaspoon vanilla extract
1 3/4 cups white sugar (the original recipe had 2 cups but I found it too sweet due to the sugar in the coconut)
5 eggs beaten lightly

Frosting:
8 ounces cream cheese room temp
1/2 cup butter room temp
4 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoons heavy cream
1/2 cup chopped walnuts
1 cup coconut flaked
extra coconut for top

Directions:
Preheat oven to 350 or 325 if you are using glass pans. Spray the pans and set aside. Mix the baking soda into the butter milk and set aside. Cream the butter and sugar until light & fluffy. Mix in the eggs, buttermilk mixture, vanilla, and coconut until well incorporated. Scrape down the bowl. Now sift the dry ingredients, flour mixture and baking powder, straight into the mixture and mix on low for 1 minute only. Scrape down the bowl with a spatula. Pour into the pans evenly (you can eye it or use a ladle)and bake in the middle rack at 350 for 30-35 minutes. Prepare the frosting by beating the cream cheese, butter, vanilla, and powdered sugar until light and fluffy adding the heavy cream to achieve a spreadable consistency. Mix in by hand, the nuts and coconut. Remove the cakes when a toothpick inserted in the middle comes out clean. Set on counter top in pans to cool for 15 minutes. Now flip out onto a rack to cool completely before frosting.
Trim any hard edges or bumps off the cakes and lay4 parchment strips onto the outer edges of the cake stand so that you can slip them out from under the cake when you are finished frosting. Place the first layer on and spread some frosting onto it. Now repeat with the second layer. Add the third and final layer and frost the top and edges. Add some coconut flakes to the top and gently pull out the parchment strips.

Fresh Tomato Salsa

This is my fresh tomato salsa recipe which I use with nacho chips, tacos, fajitas, and re- fried beans. You can take the basic recipe and tweak it to your family's tastes such as lemon instead of lime, a different hot sauce, fresh peppers, parsley instead of cilantro....

4 large very (or 8 Roma tomatoes) good tomatoes (I only make this in the Summer with really good tomatoes)
1/4 cup fresh chopped cilantro or parsley
1/4 cup grated red onion
1 large garlic clove grated
2 tablespoons Crystals Hot Sauce
1 lime (the zest & the juice)
1 big pinch of kosher salt
1 small pinch of sugar

Cut the tomatoes into bite size pieces and place in the bowl (Non Metal)
Grate the onion and garlic and add this to the bowl. Now chop the cilantro and add this along with the hot sauce, salt, zest, and juice. Taste to see if it needs more salt or hot sauce.
Cover with plastic wrap and allow it to sit out for atleast an hour before serving but the longer the better!

New York Style Cheesecake

This is for the creamy, smooth, and silky NY style cheesecake not a firm, dense, and thick type of cheesecake. I have made both types and this is my family's favorite! in order to achieve this style cheesecake it must be baked in a water bath at a lower temperature and the recipe contains lots of eggs and no flour.

Crust
1 package graham crackers (1 1/4 cups crushed)
1 tablespoon sugar
1/3 cup butter melted
Crush the crackers in a large baggy with a rolling pin. Press into a 10 inch spring from pan and bake at 350 for 8 minutes. Remove and cool completely before using.

Cake
4 eggs
1 1/3 cups sugar
2 teaspoons vanilla
2 pounds cream cheese (room temperature or you get lumps in your cheesecake)
16 ounces sour-cream (2 cups)

Set a full pan of water (lasagna size) on the rack below middle rack and pre-heat oven to 350
Beat eggs at high speed until thick and the color of lemons (5 minutes)
Add sugar and vanilla and set aside
Beat cream cheese until smooth and then blend in egg mix and sour-cream
Pour into the pan and place on middle rack
Bake for 1 hour or until the edges are set but it is still slightly jiggly in the middle
Turn oven off and open door slightly and allow it to cool down in the oven 1 hour
Remove and cool for 1 more hour at room temp
Run a wet knife along edges and cover (I use a plate so that I don't not mess up the top)place the covered cake in the fridge to set for atleast 12 hours

Italian Sausage & Peppers

When I was growing up a grilling out only meant one thing, sausage and peppers! This recipe can be adapted to the stove top simply by cooking the sausage in a skillet but they are at their best when grilled. This is a great meal for a crowd, just double or triple up on the pepper recipe and the sausages. It's not only easy but economical as well, I get my Italian Sausages at Costco, 24 large sausages for $12.00!

1 pack (6) Italian sausages sweet, mild, or hot
3 -4 bell peppers (I like to use a combo of colors but any color is fine)
1 1/2 large onions (I prefer red)
1 clove garlic
olive oil
salt & pepper to taste
pinch of sugar
1/4 cup red wine
1/4 cup spaghetti sauce
6 hoagie rolls

Chop the onion and pepper to either bite size chunks or thin slices and mince the garlic. You kind of want the peppers and onions to be of the same size.
Heat pan and then add oil, onion, & pepper, and garlic. Sprinkle on the salt and sugar and saute for 20 minutes on medium high heat until it is all soft and goldeny caramelized. This would be a good time to heat up the grill and start cooking the sausages.
Sausages:
To barbecue: Grill the sausages on low heat covered for about 20-25 minutes. We use a meat thermometer to make sure of a 160 degree reading.
To saute: Cook the sausages in a slightly oiled pan until golden brown. Again, it will be a 160 degree reading on a meat thermometer.
Add the wine and cook out the alcohol for a few minutes.
Add the sauce, salt, and pepper to taste and continue to cook for a few more minutes. If this is finished before the sausages turn off the heat and cover with a lid or foil.
Split open and rub the rolls with olive oil and then toast them for a minute on the grill or in the oven under the broiler. Now place the onion/pepper mixture into each roll add the sausages and Buon Appetito!

Greek Salad

Greek salad or country/village salad is something that the Greeks eat at pretty much every meal. What we have all come to know as the "Greek Salad" is actually a combination of a typical Greek winter and summer salad, they eat a lettuce salad in the colder months and a tomato salad in the warmer months. This salad along with some good bread is substantial enough to stand alone, and we often eat it for supper in the summer time and it is is one of my favorite "crowd" salads, because it is very filling!. These are my 2 tips for making a great Greek Salad: Only make this salad in the summer months when tomatoes are at their peak and only use red onions sliced extremely thin.

Ingredients (The amounts are not as important as the ingredients)
12 ounces Feta Cheese crumbled
1 small or 1/2 large red onion sliced extremely thin (use a mandolin or very sharp knife)
4-5 very ripe tomatoes
1/2 cup olives (Black Kalamata is traditional but I use whatever I have on hand such as plain black or Spanish)
1 large head Romain lettuce or 1 large bowl of mixed greens
1 tablespoon dried oregano
black pepper
1 1/2 pinches kosher salt for onions and 1/2 pinch for tomatoes
1 teaspoon sugar
juice of half a lemon
1 tablespoon red wine vinegar
3/4 cup extra virgin olive oil
8 ounce jar Greek golden peperoncini (These are the little yellow pickled peppers known also as banana peppers)
* You can also add some capers and sardines

Slice the onion thin and place in the salad bowl with oregano, salt, pepper, oil, and vinegar. Cover and allow this to steep at room temp for 2 hours.
Cut tomatoes into 8ths and sprinkle with sugar and a salt
Tear up the lettuce and add this along with the tomatoes to the onion mixture.
Add the olives, peppers, lemon juice, and fete cheese on top.
Toss just before serving.

Serve with some good bread to sop up the juices! This serves 6-8.

Tiramisu

Tiramisu is Roman dessert that literally means "pick me up" and that is just what this dessert does as it is light, very flavorful, and it does not require any cooking! You can use any liqueur you like such as Amaretto, Rum, Whiskey, Kahlua, or even Marsala wine. It tastes best the next day so it's a great day ahead dessert to make.

3/4 cup heavy cream and 1 tablespoon sugar whipped until stiff
4 tablespoons sugar
4 egg yolks
1 pound mascarpone cheese softened at room temp
about 24 lady fingers (depending on size of pan)
4 tablespoons just brewed espresso mixed with 4 tablespoons of your choice of liqueur
cocoa powder and sifter
1 large lasagna pan

Beat the cream and 1 tablespoon of sugar until stiff
Whisk egg yolks with the 4 tablespoons of sugar until creamy on max speed
Lower speed to slow and stir in the cheese one spoon at a time
Line dish with lady fingers and brush half of the coffee/liqueur mixture with a pastry brush
spread half of the cheese mixture on top
Add another layer of lady fingers and brush them with the remaining coffee/liqueur
Spread on the other half of the cheese mixture
Sift some cocoa powder over top
Cover with plastic wrap and refrigerate over night or atleast several hours

This recipe is from the cookbook Culinaria Italy.

Cappuccino Brownies

This is my family's new favorite dessert! And it doesn't surprise me because I got the recipe from my new favorite cookbook! The Gourmet Cook Book edited by my already favorite food writer Ruth Reichl! Alright, enough of my favorites and more of the recipe.
■ More than brownies, these are an elegant, richly layered
little dessert. A chocolate and espresso base supports
a sweetened cream cheese layer (spiced with the
barest hint of cinnamon) and a chocolate glaze. Pure
pleasure. ■ * see note
f o r b r o w n i e l a y e r
8 ounces good bittersweet chocolate (not
unsweetened), chopped
1 1/2 sticks (12 tablespoons) unsalted butter, cut into
pieces
2 tablespoons instant espresso powder, dissolved in
1 1/2 teaspoons boiling water
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup (3 1/2 ounces) walnuts, chopped
f o r c r e a m c h e e s e l a y e r
8 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
f o r g l a z e
6 ounces good bittersweet chocolate (not
unsweetened), finely chopped
2 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 tablespoons instant espresso powder, dissolved in
1 tablespoon boiling water
m a k e t h e b r o w n i e l a y e r : Put a rack in
middle of oven and preheat oven to 350°F. Butter
and flour a 13-by-9-inch baking pan, knocking off excess
flour.
Melt chocolate with butter and espresso mixture
in a medium metal bowl set over a pan of barely simmering
water, stirring until smooth. Remove bowl
from heat and cool for 10 minutes.
Whisk sugar and vanilla into chocolate mixture,
then add eggs one at a time, whisking until batter is
smooth. Stir in flour and salt until just combined,
then stir in walnuts.
Spread batter evenly in baking pan. Bake until a
wooden pick or skewer inserted in center comes out
with some crumbs adhering, 22 to 27 minutes. Cool
completely in pan on a rack, at least 2 hours.
m a k e t h e c r e a m c h e e s e l a y e r : Beat
together cream cheese and butter in a large bowl with
an electric mixer on medium speed until light and
fluffy. Sift in confectioners’ sugar, then add vanilla
and cinnamon and beat until mixture is well combined.
Spread cream cheese mixture evenly over cooled
brownie layer. Refrigerate until firm, about 1 hour.
m a k e t h e g l a z e : Combine all ingredients
in a metal bowl set over a saucepan of barely simmering
water and heat, stirring, until chocolate and butter
are melted and glaze is smooth. Remove from
heat and cool to room temperature, stirring occasionally,
about 20 minutes.
Pour glaze over cream cheese layer, then spread
evenly. Refrigerate brownies, covered, until cold,
about 3 hours. Cut into 40 bars and remove from pan
while still cold. Serve chilled or at room temperature.
*Note: This is a great potluck dessert because it is so big and rich that you can get a ton of pieces out of 1 pan.

Andrea's Chicken Cacciatore

My father, Andrea Casolaro (The photo is of his passport when he arrived in America circa 1962), told me that this was the first dish he prepared for my Mom in America. He was missing his mother's cooking back home in Naples, Italy and so he decided to cook an authentic Italian meal, cacciatore (Cacciatore means "hunter" in Italian and refers to chicken or rabbit that is prepared "hunter style") was the only dish he actually knew how to cook from memory and so he decided to give it a try. I can just see him preparing the food in that tiny kitchen in Bayonne, NJ as if he had done it a thousand times and with the flair that all Neapolitans have because that's how my dad does everything! This is his recipe including his own measurements , "One big handful" and it is still pretty much from memory .
Ingredients
1 chicken cut into pieces (and skinned if you like)or you can also use only chicken breasts, thighs etc.... it's really about what you prefer or happen to have around the house
1 28 ounce can (preferably San Marzano) whole tomatoes
2-4 very ripe plum tomatoes cut into smallish pieces
fresh herbs- I used thyme and oregano but you may also use rosemary
red wine (1 cup or so)
1 medium sweet onion chopped finely
1 medium bell pepper chopped finely
2 cloves garlic grated or minced finely
salt& pepper
red pepper flakes
olive oil
mushrooms, about 1 big handful of any kind and or combo wiped clean (they must be completely dry or else they will not brown) and chopped

First wash and dry your chicken and heat up the olive oil in a large skillet that has a lid for later use (use enough oil to coat the bottom of pan).
Brown the chicken pieces on both sides and remove setting aside on a plate.
Prepare your mushrooms by wiping them off (make sure they are very dry) and chopping up into small pieces.
Add the mushrooms first and saute until brown making sure you don't over crowd the pan (I would do it in 2 batches removing the first and then adding them back) or else they will be mushy then add onions, garlic, bell pepper, herbs, red pepper flakes, and saute until nicely browned.
Pour in wine and allow the alcohol to cook out for a minute or two.
Add the canned tomatoes crushing with your fists and then the fresh tomatoes adding salt and pepper to taste and allow this to cook for a few minutes, it will thicken up slightly.
Add the chicken pieces back making sure they are covered in the sauce and place the lid on top. Cook until the chicken is done, 20-35 minutes depending on the type and amount of chicken you have. A whole chicken takes about 35 where chicken breast take only about 20 so check after 20 minutes.
This is a Northern Italian dish and would normally be served over polenta but my dad serves it over rice.

Perfect Fried Eggs ~OR ~Eggs Over Easy

Although frying an egg is a relatively easy thing to do there are a few hints to making a perfect fried egg.

Things you will need:
Non stick pan or griddle
Slotted plastic or silicone spatula or a fish spatula is even better

Ingredients
Fresh Eggs: A bad egg will not form but rather run all over the pan and it will taste bad (just look for the date on the carton)
Fat: 1/2 - 1 tablespoon per egg of butter, oil, or spray
salt & pepper

Heat the pan on medium heat ( My stove is #5 for medium and I noticed that if you want a runnier yolk a #4 works ,try both and see want you prefer)until hot and then add fat. Crack the egg into a shallow bowl and then slide it onto the oil (or crack straight into the pan carefully)in the pan.
Cook for 2-3 minutes (I set the timer so I can prepare the toast and not have to watch eggs, some stoves/pans take 2 minutes some 3) Now flip the egg with the spatula and cook for 1 minute more (I also set the timer for this because it can easily be overcooked on the second side)
After the minute *salt & pepper the egg and slide the egg out onto the plate simply by tilting the pan (Using a spatula would risk breaking the yolk)

*If you salt the egg while it is cooking it will harden.

“He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart” ~ C.S. Lewis

Gooseberry Patch Old Fashioned Lemonade

The recipe is from the Gooseberry Patch "Simple Country Pleasures." I hope this will help y'all stay cool this summer!

Ingredients
4 lemons
3/4 cup sugar
4 cups very hot water (I heat mine up in the coffee pot)

Cut lemons into thin slices and remove the seeds. Place the lemon slices into a large non metal bowl, sprinkle with sugar and let it stand for 10 minutes. Press lemons with the back of a spoon to extract juice. I use my potato masher!
Transfer mixture to a pitcher and add water. Stir and then remove lemons or leave in a few, maybe one or ate the most two, for decoration. If you leave in too many the lemonade will turn bitter. Serve over ice.

No Bake Cookies

These are so simple and use very basic ingredients, my family LOVES these. They are more like a candy bar than a cookie!

1 stick butter
1/3 cup cocoa
1 1/2 cups sugar
1/2 cup milk
2 teaspoons vanilla
1/2 cup peanut butter (Spray the measuring cup with cooking spray for easy removal.)
2 - 3 cups oats (This amount does vary depending on the day so always start with 2 cups and add 1/4 more a cup at a time.)
Cooking spray

Tools: A cookie sheet lined with wax paper that has been covered in cooking spray.

Bring to a boil in a small sauce pan: milk, cocoa, butter, and sugar (I usually start the temp at 7) and give it a good whisk.
Turn down the heat to medium (5) and set the timer for 5 minutes as soon as they start to really boil.
Now just let them boil and give them a good whisk here and there.
At exactly 5 minutes remove from heat and whisk in the peanut butter and vanilla.
Add the oats and stir in (You are looking for the consistency that will allow them to plop down on the sheet and hold shape but still be slightly gooey. Too many oats will make them dry and not enough will cause them to not set properly. You want a gooey/firm consistency.)
Now plop them down on the sheet and it's okay if some touch because they will pull apart easily. a tablespoon at a time , I spray my spoon with cooking spray.
Place them in the freezer to set for about 20 minutes. I have been told that they can be stored in a sealed plastic container in the fridge for up to a week, yeah right!

Graham Cracker Crust

Ingredients
1 pack plus 2 crackers of honey, plain, or cinnamon graham crackers
1 tablespoon sugar
1/3 cup melted butter

Crush the crackers by placing in a zip lock baggy and crush and roll with a rolling pin, it helps to double the baggy and let all of the air out.
Add the melted butter and sugar to the baggy and mix by smooshing with your hands.
Press this mixture down into a tart or pie pan making sure to bring it up slightly to the sides and smooth out with your wet hands or a wet glass bottom.
Bake at 350 for 8 minutes.
Allow to cool completely before using.

No Bake Cheese Cake!

This dessert is perfect for the Summer time, the only baking required is for the graham cracker crust!
Ingredients
8 ounces cream cheese softened by leaving out for an hour or two (you must do this or else you will have lumps)
1 cup sour cream
1 cup heavy cream whipped (1 cup before whipped) plus 2 tablespoons sugar
1/3 cup sugar
2 teaspoons vanilla or lemon extract
Berries for garnish (For my pie I used a frozen blend of mixed berries left out to defrost for a few hours)
1 graham cracker crust

Whip you cream and 2 tablespoons of sugar, remove this and set aside, in the same bowl cream your cheese until smooth, add sugar and mix, blend in sour cream and extract. Now fold in the whipped cream with a rubber spatula. Plop this into the cooled crust, cover and set in fridge for atleast 4 hours. Add the fruit just before serving.

Sophia Loren's Fried Neapolitan Pizza (Pizza Fritta)

My Mom's favorite food from the street vendors in Naples, Italy was the Pizza Fritta, so this recipe is for her.
I put this recipe under "cooking For a crowd" because it's one those fun party foods. You just set up your griddle and dough/topping station and make them with each guest's choice of toppings!
Ingredients
pizza dough recipe for 2 pizzas cut into 8 slices
marinara sauce
1/2 pound mozzarella
Parmesan cheese
fresh basil leaves
olive oil
Optional: anchovy fillets, cooked peppers and onions, goat cheese, olives......
After your pizza dough has risen once punch it down and cut it into 8 pieces.
Now roll them out into 8 round flat pieces about the size of a medium burrito and stack them in between parchment covered with a little flour.At this point I like to set up a "station" of all of my toppings, the dough, and my griddle and olive oil.
Next, heat up a griddle to the highest heat or a cast iron pan to about 400 and douse it with olive oil. Place the dough in the pan and cook until golden brown on the one side and then flip.
Now add the sauce, cheeses, and any other topping you want on to one side only and allow it to melt while the other side cooks until golden brown.
Now flip one half over and allow it to cook until the cheese is all melted, just another minute or two. Serve right away with more marinara sauce and or roasted garlic olive oil.
This is from my favorite cook book, Sophia Loren: In The Kitchen With Love.
This recipe makes 8 personal size pizzas

Garlic Butter Spread

This is great as a spread for garlic bread or a white pizza topping!

1 stick salted butter (or use regular butter and add a pinch of salt)
1 teaspoon of Italian seasoning (or more to taste)
red pepper flakes (just a small pinch)
1 bulb roasted garlic

Set butter out at room temp to soften. Add garlic and mash up into a spread (I use a fork)and then add seasonings. If you don't use all of it just cover and keep in fridge.

Peaches In Red Wine

This is the Italian version of Sangria and like all Italian cooking it relies on a few fresh ingredients. In this case it is the perfectly ripe peach! If you have a perfect peach in season and a simple red wine this drink will come out perfect no matter what!

Serves 6
Ingredients
1/8 cup sugar
6 ripe peaches
2 1/2 cups good red wine (I like Oak Leaf for $2.97 a bottle at Walmart It's the southern version of 2 Buck Chuck)
Optional: seltzer for spritzer

Combine the sugar and wine and stir to dissolve sugar. Cut peaches in half, and then into slices. Usually you would leave the skin on but you can peel them, it's really a matter of taste. Pour the wine over the peach slices, cover, and allow it to sit for 2-3 hours.
Spoon the peaches into 6 glasses and pour the wine over each one. If you would like a spritzer just pour the same amount of seltzer (not club soda) into each glass, salute!

Strawberry Pazzo

This is a very interesting fresh fruit dessert. The name, Pazzo, means "crazy" in Italian and this dessert is named so because of the "crazy" balsamic and sugar sauce you pour over the strawberries! I have also tried this with other berries and it was just as crazy-delicious!

1/4 cup superfine sugar
3 tablespoons balsamic vinegar
Sea salt, preferably gray salt
Freshly ground black pepper
3 cups strawberries, hulled and quartered lengthwise
4 biscotti, each about 6 inches long (or an other plain cookie)
1/4 pound mascarpone cheese, beaten smooth with a spoon (or whipped cream)

In a bowl, whisk together sugar, vinegar, and a generous pinch of salt and pepper. About 15 minutes before serving, add the strawberries and toss gently until they are well coated.

Gently crush 1 biscotti into each of 4 serving bowls
. Top with the marinated strawberries, dividing them evenly. Put a dollop of mascarpone cheese on each serving and serve immediately.

Source: Executive Chef Tim Scott, Marshall Field & Company

BLT Sandwiches

As soon as the tomatoes hit the produce stands this is a regular on our table. If you wait and only eat tomatoes (raw) in season they are delicious and very much worth the wait. A home grown or local tomato is always better because they are picked closer to the time they are eaten assuring a riper tomato!

Ingredients
2-6 slices of bacon per sandwich (I broil my bacon on a broiler rack in the oven until crispy on the first side, turn, and then until crispy on the other side. Drain on a paper towel and serve.)
1-2 slices of tomato per sandwich
mayonnaise (Duke's mayonnaise is my favorite!)
lettuce (iceberg is traditional but I like to use a mix of salad greens)
2 slices of bread per person or buns

Cook the bacon and drain on paper towels. While the bacon is cooking slice the rolls and toast them or toast the bread slices. Spread mayo on one or both sides. Place a few pieces of lettuce and the tomato slices on each sandwich. Add the bacon. Enjoy! These are great with the bacon still warm from cooking but they are also good eaten at room temp or cold.

Easy Pickled Veggies

This is Jamie Oliver's recipe from Food Network. When I first saw this recipe I couldn't believe how simple it looked. And it was, other than a few pots and pans to clean up it's pretty easy. In the photo above I used the zucchini/red pepper/mint leaves combo, delicious! This recipe makes 2 quarts.

Pickled vegetables taste totally delicious. I'm going to give you my personal favorite vegetables and herb combination - simple and they make great presents. Much cooler than turning up with a bottle of wine. Once you've had success with them, have a go at your own variations. You can use one large jar or lots of smaller ones (I prefer smaller ones because once a jar's been opened it will only last for a week or so in the refrigerator).

Ingredients

* For the pickling liquid
* 1 quart cider or white wine vinegar (I used plain white vinegar to save money)
* 1 quart water
* 2 tablespoons sea salt
* For the pickling marinade
* 2 cups extra-virgin olive oil
* 5 cloves garlic, peeled and sliced
* 1 fresh red chili, deseeded and chopped

Choose 1 of the following vegetable and herb options:

* 2 pounds mixed mushrooms and a few sprigs of fresh thyme, rosemary and sage
* 2 pounds firm eggplant and 2 tablespoons dried oregano
* 2 pounds firm zucchini and 6 sprigs of fresh mint
* 2 pounds fennel bulbs and their herby tops
* 2 pounds small onions and 4 bay leaves
* 2 pounds red and yellow peppers and a few sprigs of fresh thyme

Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.

Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.

Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!

Best Berry Cobbler

I got this recipe from a country cookbook, all though it was originally "The Best Peach Cobbler" I have used it for 3 different types of cobblers tweaking it a bit each time and it comes out perfect every time! I've made some pretty bad cobblers , wet and gooey on the bottom and hard and dry on top, but this comes out delicious every time. I think it is the boiling water that does the trick.

Ingredients
Filling
4 cups of fresh berries
1/4 cup sugar

Crust
1 cup self rising flour (which is 1 cup all purpose flour minus 2 teaspoons of flour plus 1/2 teaspoon salt and 1 1/2 teaspoon baking powder)
1/2 cup milk
3/4 cup sugar
3 Tbsp butter (soft)
Sugar topping - 1/2 cup sugar & 1/2 Tbsp cornstarch
*1 cup boiling water

Directions
Set oven to 350 degrees

Crust
Mix the berries along with the 1/2 cup of sugar and pour into a well buttered 10X10 square pan
Beat the sugar and butter, blend in the milk and flour and mix gently
Spread over fruit
Sugar Topping
Combine sugar and corn starch and sprinkle over batter
*Pour BOILING water over top
Bake for 1 hour (browned)

Hershey Perfectly Chocolate Cake

This recipe is from Hershey's, it's on the back of the cocoa container, and is my all time favorite chocolate cake recipe! It's very moist and rich. I have tweaked it a bit over the years and I added these as side notes next to the original recipe.

Ingredients
* 2 cups sugar
* 1-3/4 cups all-purpose flour (I take away 1 tablespoon of the flour and replace it with a tablespoon of corn starch for a lighter cake flour)
* 3/4 cup HERSHEY'S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk (I use powdered buttermilk instead; it adds more flavor)
* 1/2 cup vegetable oil (I use melted butter instead; it adds more flavor)
* 2 teaspoons vanilla extract
* 1 cup boiling water (instead of plain water I use very hot strong coffee or espresso)
* "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Basic Pie Crust (Savory Pie)

This pie is great for chicken pot pie or any other savory pie recipe you might have.
This recipe will make 2 pie crusts

Ingredients
3 cups all-purpose flour
1 teaspoon salt
pinch of sugar
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup water ice cold water
splash white vinegar


Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.

2. Add ice water and the vinegar in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.

3. Turn dough onto piece of plastic wrap. Press into 2 flat circles, or rectangle depending on what shape you intend to roll out pastry to. Wrap each in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

Stromboli

Stromboli is a bread filled with various cheeses, Italian meats or vegetables. The dough used is Italian bread dough and not pizza dough like a calzone. Stromboli originated in 1950 just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. It was supposedly named after the movie Stromboli, starring Ingrid Bergman.

Ingredients
1 Italian bread dough ( I have a recipe for this under "Breads")
You can use any combo of meats, cheeses, and veggies you like!
1/2 pound thinly sliced meats such as ham, salami, turkey....
1/4 pound sliced cheese provolone is my favorite
1/4 cup grated hard cheese like Romano or Parmesan

Veggie Options (Before using any veggies sweat them out in the microwave for a few minutes. This will reduce the liquid and help prevent a soggy Stromboli, but it is best to not use too many veggies)
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
chopped black or green olives
roasted garlic (no need to sweat out these)

Topping of Bread
1 egg, beaten with a tablespoon water
2 teaspoons sesame seeds or poppy seeds (optional)

Prepare the Italian bread dough and allow it to rise until double. Punch it down and roll it out just like you would for a pizza. Lay the ingredients all over the "pizza" leaving an edge of plain dough. Roll it up into a long tube sealing and tucking in the edges.Make slices across the top. Cover loosely and rise until double in size.
Heat oven to 420
Rub the egg wash over the top and add the seeds. Place the pan into the oven and quickly throw in a few ice cubes, close the door. Bake for 20 minutes and then lower the oven to 375 and bake for 50 more minutes. It will be hollow sounding when tapped and golden brown. Allow to cool on a rack for 2 hours. Slice each piece at a diagonal to serve. You may eat the Stromboli warm or wrap and refrigerate and them cold. These are great for a picnic lunch!

Hearth Bread Baking 101

Place your mouse over the photo slide for captions.
Measuring Out The Flour: Always fluff the flour out before you measure it and make sure it is lightly scooped into the measuring cup and not packed or else it will not measure out correctly. I do this by fluffing it up with the measuring scoop in the flour bag or canister right before I scoop out each cup full. Then take your finger or a long tubular handle (handle a wooden spoon) and remove the excess flour by scraping it across the measuring cup.


Water Temperature: I have found that as long as it is not cold or hot the temp is not that important. No need to take the temp of the water, just use luke warm. You know it is luke warm by putting your finger in and it feels like nothing, the temp of your finger has not changed. Again, it is neither hot nor cold.

Kneading: This very important also. In a Kitchen Aid knead for a good 7-8 minutes after the ball of dough has formed. I a Cuisinart knead for a good minute after the ball has formed. By hand knead for a good 10-20 minutes. You will know you are finished kneading because the dough will be smooth and elastic.

Rising Dough: Always place in draft free warm area, a large bowl with plastic wrap on top of the preheating stove or on top the fridge works fine. Oil the bowl or else the dough will get stuck and will not rise as well. Oil the wrap so that the dough doesn't stick to the wrap. It needs to rise until it is double in bulk. if you are not ready for it yet simply press sit down and allow it to re-rise. This is actually how the French make their bread. You can also freeze it after the first rise by pressing it down, oiling it, and sealing in a plastic baggy. then when you need it simply defrost it in the baggy and continue on as the recipe says.

Forming Dough Into A Shape: First flour up the counter lightly. Now there are many many different ways to form your hearth bread but here are some basics:
Italian Round: Form a large ball by tucking it underneath it self several times making sure it is nice and tight and firm with no air bubbles.
French Baguette: Cut the dough into 2 loaves and then roll each out to the size of a notebook size paper. Now roll them up (short ways) and then take your hands and with the fingers and bottoms of your hands touching the counter rock and roll them into shape. Then come to the very ends and roll into little thinner tails.

Baking Sheet & Baking Stone: If you use a stone it needs to be in the oven as you pre-heat it and placed on the bottom rack. First thing is to place your formed loaves onto a sheet of parchment that has been lightly sprinkled with corn meal onto the baking sheet (even if you are using a stone), cover, and allow it to double in bulk. For the stone you slide the parchment off of the baking sheet and onto the stone. Add ice cubes and then bake. Without the stone simply place the baking sheet onto the middle rack, add icecubes, and then bake.

Slitting The Dough: You do this just before baking. You need to do this so that your bread does not "explode" in the oven and come out looking warped! This is in fact your signature on the bread. There 3 basic types to try but you can be as creative as you like. First you need a very sharp razor blade, a straight edged razor like you buy in the hardware section to replace your paint scraper works fine. And you need to oil it up just before each use. Then slit about 1/4 inch deep into one of these patterns. Classical: slit bread with medium size cuts, almost straight, but who overlap on about 1/3 of their length. Saucisson: these are at a slant but more parallel to the bread's "axis" Polka: these cuts are crossed like a slanted checker board.

Steaming Your Oven: This helps the crust to form and can be done in a variety of ways, here are my favorites. ICE-CUBE METHOD: Simply throw in 3 ice-cubes just before you close the door and then do not open the door until the bread is finished. WATER SPRAY BOTTLE METHOD: Fill a water spray bottle with cold water and spray the oven and really good just before closing the door. Again, do not open the door until the bread is finished.

Italian Stuffed Bread (Andrea Casolaro's Recipe)

This is my Dad's recipe. The reason I have it listed under the pizza/calzone/stromboli label is because it is kind of a cross between a calzone and a Stromboli. Or, if you add hard boiled eggs to it, which my Dad always did, you have a much quicker and easier version of Casatiella. It is almost a meal in itself. You can make it for lunch as a main dish, or for dinner to be eaten as a side, or my favorite, eat it the next day straight from the fridge for breakfast with a cup of espresso!
Ingredients
1 Italian bread dough (You can make your own/I have a recipe for this under "Breads" OR use 1 frozen/defrosted bread dough OR use bread dough you purchase from a bakery such as Publix)
4 ounces provolone cheese
2 ounces mozzarella
1/4 - 1/2 cup Parmesan cheese
8 ounces salami, ham, but please, NO pepperoni!
olive oil
fresh ground black pepper
egg wash: 1 egg white and a tablespoon water whisked together
Directions
Chop the salami and provolone into bit size pieces, chunks work best if you can get thick pieces of cheese and salami. Grate the Parmesan and mozzarella. Mix the meat and cheeses together along with lot's of fresh black pepper. Add some olive oil to moisten.
Make the Italian bread dough and after the first rising spread the bread dough on lightly floured surface to 12-inch square.
Place on parchment lined baking sheet and spread with olive oil. Layer the filling in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling. Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Cover loosely, and rise until double in size.
Heat oven to 420
Brush the bread with the egg wash ever so gently.
Bake at 420 for 20 minutes and then lower to 375 and bake for 15-20 more minutes.
Allow this to cool before cutting into it, 2 hours or more. Serve at room temp and then wrap in plastic and store in fridge.

Stuffed Steamed Artichokes

This is my Dad's, Andrea Casolaro, recipe. To see my Mom's recipe for Baked Artichokes go HERE. Artichoke season is March – May. You will want large ones (for stuffing) with tight leaves and rather heavy for their size with a deep green color. The artichoke should squeak when you rub the leaves together. So now you can look like a real professional on your next artichoke shopping trip!
Ingredients
4 large artichokes
Ingredients
4 large fresh artichokes or 6 medium (freshness test: squeeky and heavy)
1 cup Italian style bread crumbs
2 lemons (the zest of one and the juice of both)
3/4 cup grated Parmesan cheese
1/3 cup chopped parsley
2 cloves garlic - finely minced or grated
salt and pepper
6 tablespoons olive oil
Preparing the Artichokes:
First remove most of the tough outer leaves. You will think that there is not much left but don't worry there will be plenty. Here is a picture of how my Dad's looked after he removed the outer leaves.Next, chop off the bottom of the stem leaving just enough for it to be able to stand up in a pot. Now chop off the top of the very artichoke. Open up the leaves and makes room for the stuffing.
That pink part is the top part of the choke.
Make the Stuffing:
Mix all of the dry ingredients with the parsley,lemon zest, garlic, and olive oil. Stuff this into the middle of each artichoke.
Steaming the Artichokes:
Now place a few inches of water, maybe 2-3, in pot. Add the lemon juice and drizzle some olive oil in. Bring this just to a boil and do not allow it to evaporate. Place the artichokes in making sure they are standing up and kind of snug and put the lid on. Lower it to a simmer and steam them for an hour. They will be tender when they are finished.
Sorry but I don't have a picture of the finished artichokes, they were snatched up too quickly!
To Eat: You place a leaf in your mouth with the pointy end out and scrape the meat off with your teeth. Next, you eat the stuffing, avoiding the choke. Now cut off the choke and eat the best part, the heart! It's not as hard as it seems. The choke looks kind of hairy and you will know that it's not edible.

Pasta & Potatoes ( Pasta e Patata)

Grandma Lucy's Pasta e Patata

This is a Great Depression Italian American dish. It is from my Grandma Lucy (Lucia Casolaro DeMaria) she was my father’s second cousin and my Mom’s step Mom (You might be a Southern Italian if....your grandmother is your second cousin!) it wasn't for her my parents would have never found each other so I guess I owe a lot to her! She was a larger than life person who wore lots of jewelry, fur coats, and had bleached blond hair ! When I was little she seemed like a movie star to me.

Ingredients

one pound potatoes peeled & cut to a medium dice

medium sized pot of Marinara Sauce (48 ounces)

1/4 cup olive oil

1/4 teaspoon dried oregano

Fresh basil leaves

pinch of red pepper flakes

Directions

Put the potatoes, oregano, and olive oil, in a large pot and saute for a few minutes until golden brown. Add tomato sauce and enough water to cover potatoes. Bring to a boil. Let it cook uncovered for about 45 to 50 minutes. If it starts to become too dry add a little water at a time. In another pot boil some pasta, (orecchiette or cavatelli or ditali) till almost done. Drain well and add the pasta to the pot with the sauce mixture.Add some torn basil leaves and let cook another minute. Cover and turn off the heat. Let rest for 10 minutes turning twice with a wooden spoon. Serve with plenty of grated cheese.

This my Grandma Lucy in her family's shop, New Jersey 1940's.

Poppycock Pop Corn

This is a sticky, gooey, confection!

1&1/3 cup brown sugar
1 cup butter
1/2 cup honey
1 tsp vanilla
1/2 - 1 cup roasted salted peanuts or almonds
popcorn ( I make it in a 6 quart popper, this is the size of a very large serving bowl)

Pop the popcorn and remove kernels (I do this as I pour the popcorn in to the syrup, just be careful to remove them all)
Mix the sugar, butter, honey and vanilla all at once and bring to a boil in a very large stock pot and simmer until an amber color stirring here and there.
Turn off the heat and add peanuts, stir to coat them well.
Add the popcorn stirring it in and making sure to coat all of the popcorn.
Lay this out on to a large sheet pan to cool and then store in an airtight container.

Favorite Vinaigrette

This is my favorite vinaigrette based on Ina Garten's vinagigrette. It's so quick and easy I make it almost every night.

3 tablespoons white wine, champagne vinegar, or fresh lemon juice
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil
1 crushed but intact garlic clove
OPTIONAL - 1 tablespoon honey

In a small bowl rub the garlic all over the bowl and then drop it in (You will remove it before serving), whisk together the vinegar, mustard, salt and pepper (add honey if you want a sweeter dressing).
While whisking, slowly add the olive oil until the vinaigrette is emulsified, now remove the garlic.
You can now add the salad and place in the fridge, but do not toss or coat it yet.
Just before serving toss and coat the salad with the dressing.

Itaian Easter Bread From Naples (Casatiello)

My Dad used to make this every Easter, and Easter only, for us. I literally waited all year for this Neapolitan treat. When my Dad was growing up casatiello was made only at Easter (or for Pasquetta, Little Easter, the Monday after Easter) but nowadays you can get it year-round.I t was traditionally made with lard but my Dad always used butter so that is also the way I make it. For best results make the bread the day before and allow it to ripen.

Biga (this is an Italian starter and helps to make the bread lighter and tastier): The night before you are making the bread heat up 1 cup of whole milk just until hot. When it is cool enough to hold your finger in it pour it into a large bowl and add 1 tablespoon of yeast. Stir with a wooden spoon. When the yeast is dissolved add 2 cups unbleached all purpose flour and mix, it's okay if it's lumpy. Cover with plastic wrap and set aside to rise over night on the counter.

Ingredients
1 Biga (see above recipe)
3 1/2 cups all purpose flour unbleached
1 tablespoon sugar
1 teaspoon salt
3 eggs beaten
1/3 cup butter or lard at room temp
1/4 pound pancetta or bacon diced & cooked until crispy
2 teaspoons coarsley ground black pepper or more to taste
1/4 pound grated pecorino
1/4 pound grated parmigiano
1/4 pound salami diced
1/3 cup provolone diced

Toss the flour, sugar, and salt into a kitchen aid and mix. Add in the eggs, 1/2 cup warm water, and 1 tablespoon of the butter and mix. Add in the biga and mix well. When the dough holds together (you may need to add more flour) knead for 7 minutes in the mixer.
Place the dough out onto a floured counter and roll into a rectangular shape. Smear 1 tablespoon of the butter all over the dough and roll up like a jelly roll. Shape it into a ball and place a large oiled bowl and cover with plastic wrap. Set aside to rise for about 40 minutes.
Smear a 9 or 10 inch round cake pan (3 inches deep atleast) with 2 tablespoons butter. Turn the dough out onto the floured counter. Add the pepper, parmigiano, and pecorino, knead them in well. Roll the dough into the rectangular shape again and spread the remaining butter, the meats, and the provolone. Starting at the short end roll up like a jelly roll into a tight cylinder. Pull the ends together to from a fat circle. Set this into the cake pan and cover loosely with plastic wrap in a warm place to rise for 2 hours (my Dad always did this on top of the fridge).
Preheat oven to 400
Transfer the casatiello to the hot oven and bake for 20 minutes, reduce the heat to 325 and bake for 45 - 50 more minutes. remove and cool on rack, it will be golden and sound hollow when you tap the top.
Transfer to a tightly sealed paper bag and set aside to ripen a day at room temp before serving.
Serve at room temperature in slices.

Pasta Genovese: Nona Flora's

This is the recipe my Mom got from my Father's Mother, Flora Casolaro, (she is the lady in the photo with my father to her right) when she married my father. She said this was my father's favorite meal growing up and when my Mom had it at their home she agreed. This recipe is very special to me and every time I make it I picture My Nona Flora showing my very young, 17 years old, Mother how to cook her son's favorite meal in that tiny kitchen in Naples, Italy. I love how family recipes connect us to our past, what a sweet gift from the Lord!
This recipe is great for a crowd because it is very economical (pork butt just over $1.00 a pound!) and easy prep because it cooks itself all day in the crock pot. I like to have it cooking while I am at church and then just boil up the pasta before eating! Just double up on all the ingredients except for the meat, wine, and olive oil, as they can go pretty far.


1 pork butt roast, about 2 or 3 pounds
2 pounds yellow onions sliced very thin
1 clove garlic
2 or 3 leaves fresh basil or 1/2 tspn dried.
1/2 tsp dried oregano
salt and pepper to taste
1/2 cup extra virgin olive oil
2 carrots, grated
1/2 cup dry white wine (optional)
1/4 cup grated pecorino cheese (or other sharp cheese)
1 pound ziti or bucatelli

Saute carrots 2 minutes in the olive oil. Add chopped garlic, do not brown. Add all the onions and seasonings. Cook, covered on med to low for about one hour stirring often. Onions will turn very soft and beige and saucy. When this happens remove cover. Add the wine and cheese and simmer on a slow boil for about 1/2 hour or more until the sauce thickens. Taste for salt, etc. Serve over the pasta along with more sharp Italian grated cheese.

Basic Biscuits & Shortcake

Biscuit Or *Shortcake Recipe
This is a biscuit recipe that can be simply tweaked to make *shortcake. If you use butter it will have a much richer taste but if you use margarine they will be lighter and fluffier it's really just a matter of personal preference. You have probably noticed by the photo that they are not your typical round shape. I got this idea from A cooking magazine and love it! Not only is it easier but the biscuits come out lighter due to less handling and there are no left over scraps.

2 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
*5 tablespoons butter or margarine very cold (I cut it up and then place it in the freezer for a minute)Plus a few more tablespoons melted to rub on to the biscuits before baking
*3/4 cup half & half

Preheat oven to 450
Line a sheet pan with parchment
In a large bowl whisk together the dry ingredients
Cut up the butter into small cubes
Mix the butter in the flour mixture with your fingertips until the mixture resembles course crumbs (You need to still see the butter chunks in it, this is what makes the biscuits light & fluffy)
Pour in the half & half and stir just until it starts to come together (do not over stir) and form into a ball
Dump this onto the parchment lined pan
Pat & form it into a circle about the size of the bottom of a pie plate
Cut it into 8 even wedges (I use a bench scraper for this)
Melt some more butter or margarine and spread this on the biscuits
Bake until golden and fluffy for about 14 minutes

*Sweet Shortcake: Increase the sugar to 2 tablespoons, reduce the flour to 1 3/4 cups and replace the half&half with heavy cream. Before baking, brush the tops with the melted butter and sprinkle with additional sugar.

BISCUIT TIPS:
*Make sure these ingredients are ice cold: milk & butter

For soft fluffy biscuits place close together on the baking sheet but for crispy biscuits place further apart, about an inch apart!

Try replacing buttermilk for the half&half this will make a tender tart biscuit!

Beef Braised in Wine

This is a slight adaption of Lidia Bastianich's Beef Braised in Barolo from Lidia's Italy. It is for special occasion as beef roast is expensive but it does go pretty far along side some pasta and bread!
6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat
2 teaspoons coarse sea salt or kosher salt, or to taste
1/2 cup extra-virgin olive oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried mushrooms slices (about 1 1/4 cups, loosely packed)
Three 750-milliliter bottles Oak Leaf Merlot(Walmart $2.97 a bottle), or as needed
3 cups beef stock, or as needed
Freshly ground black pepper to taste

Recommended Equipment
A heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover; select a pot in which the roast will fit with no more than 2 inches of space around it—the less space in the pot, the less wine you'll need
A meat thermometer

Preparation

Heat the oven, with a rack in the center, to 250°F.

Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.

Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried mushrooms, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.

Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged—add beef stock as needed.

Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil; if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.

After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F—it should be easily pierced with a fork—take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.

Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)

To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.

Cinnamon Rolls

Roll Ingredients
3-4 cups all purpose flour
2 1/2 teaspoons yeast
3/4 teaspoon salt
3 Tablespoons sugar
1 cup warm milk
1/8 cup melted butter
1 egg beaten

Cinnamon mixture Ingredients
1 stick of butter soft
1/2 - 1 cup brown sugar
several tablespoons cinnamon
Optional: toasted pecans and or raisins

Frosting recipe (2 Choices)
#1 Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

With a mixer, beat together cream cheese & butter until smooth, add suagr, milk, and vanilla and blend. If it is not smooth enough add more milk. You want it to be at room temp and the rolls to be hot when you slather it on so that it will melt into the rolls!

#2 Regular Frosting:
2 cups powdered sugar
1-3 tablespoons half&half or cream
1 dash salt
1 teaspoon vanilla extract
Mix sugar & cream to a spreading consistency, add salt & vanilla and mix, keep at room temp & spread over hot rolls allowing it to melt into the rolls!

MIx milk and yeast in machine until foamy
Add flour, salt, sugar, butter (slightly cooled)and egg
Knead for 8 minutes in machine adding flour if needed making a soft dough (like bread dough)
Cover and rest until double (30 minutes or so)
Roll out the dough to approximately the size 12 X 18 inches

Spread the soft butter all over with your hands
sprinkle on as much sugar as you like 1/2 - 1 cup
Sprinkle on as much cinnamon as you like and nuts and raisins if you like
Now roll up tightly from the the short end
cut in half and the half again and now cut each quarter into threes creating 12 rolls

Sprinkle some more brown sugar on a parchment lined pan (jelly roll or even a lasagna pan) and place each roll on top of sugar tucking the little flap of dough underneath, it's okay if the rolls touch as you will pull them apart when they come out
Preheat the oven to 350 and cover the rolls allowing them to rise (about 20-25
minutes)
Bake at 350 for 25-30 minutes
This what they look like before the frosting

Pull out and immediately add the frosting of your choice allowing it to melt all over the tops and sides of the rolls!

Affogato (Coffee Ice Cream Dessert)

My parents would make this dessert of us when we had some left over vanilla ice cream in the freezer. It is so simple and delicious and I have to confess that I have had it for breakfast on more than one occasion. An affogato (Italian, "choked") is basically vanilla bean ice cream and espresso, that's it! Barefoot Contessa suggests serving it with some chocolate espresso beans sprinkled on top and I plan on trying that.

Ingredients
1-2 scoops good vanilla bean ice cream (I like Breyers)per person
1 shot espresso per person
optional: chocolate espresso beans or shaved bitter sweet chocolate for garnish

Directions
Place 1-2 scoops of ice cream in a large coffee cup, cover with wrap and place in freezer until you are ready for dessert
Brew 1 shot of espresso per person just before dessert
Pour the hot espresso over each glass of icecream and sprinkle some chocolate espresso beans on top
Buon Appetito!

Seafood Fried in Leavened Batter (Gamberi Dorati)

This is a rather new way of preparing seafood for me; we always used the basic Neapolitan flour method but since my husband loves southern fried seafood with a nice coating I set out to find a leavened batter recipe. Well, I didn't have to look far, my father gave me a cookbook called Classic Italian Cooking by Marcella Hazan when I got married and it has been my main source of Italian cookery ever since. This is a recipe from that cookbook intended for shrimp but I have used it for fish as well. It is a very fluffy and crispy coating similar to the fish shacks you find near the coast of SC.
This recipe is for 1 pound of seafood but you can double (or even triple) it by doubling the ingredients except for the yeast, leave that amount (1 1/2 teaspoons) the same.

1 pound of shrimp (deveined and peeled with the tails still on) or 1 pound of fish fillets Fresh or Frozen
2 eggs
1/2 teaspoon salt
1 1/2 teaspoons yeast
1 cup warm water
1 cup all purpose flour
Enough vegetable oil to come to about 1/2 inch up the sides of the pan, dutch oven, or Fry Daddy.
Lemon Wedges for serving (This is a must in our house and the classic Italian and SC way but you can use malted vinegar)

Shell, clean, and dry the shrimp or clean, fillet, and pat dry the fish (you can also buy prepared shrimp or fish fresh or frozen and just defrost)
Dissolve the yeasy in the water. Break both eggs into a bowl, add 2 teaspoons salt, and beat well with a fork
Add the yeast & water and while beating add the flour through a mesh strainer
Allow this to sit for 20 minutes
Heat up the oil to 375 (a thermometer is very helpful because if the oil is not hot enough the seafood will be soggy and greasy)
Dip the seafood into the batter, allowing excess batter to fall off, and slip into the oil, do not crowd the pan (again, this will cause soggy seafood rather than crispy)
As soon as they are golden and have formed a crust on both sides ( you need to turn once) transfer to paper towels (for draining) and than a rack
Continue this process allowing the oil to heat back up in between batches (again, soggy/crispy)until they are done
Serve with lemon or vinegar and a big salad, this makes up for all of the fried food ; )

Homemade Vanilla & Lemon Extract

Homemade Vanilla Extract Recipe

Split 7 vanilla beans end-to-end with a sharp knife. Add these to a .750 liter (1/5) bottle of rum, vodka, everclear, scotch, brandy, or alcohol of your choice.
Let stand for three to four weeks in a cool dark place (pantry) and shake once daily. After this time period it is ready for use.
When bottle is 1/4 full add three to four more beans and more alcohol.
Let stand for another week before using (shaking once daily).
Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don’t remove them–they only add to the flavor.
The vanilla beans are good as long as they have a vanilla scent.
When they have lost their scent, discard and replace with fresh beans.
You may remove the beans from the alcohol base and either scrape or chop and use them in recipes in place of the extract if you want a strong vanilla flavor.

Vanilla Sugar
I also like to keep a canister of sugar with a vanilla bean (cut open) down in it and use this in certain recipes. It's great in teas and coffees.

Homemade Lemon Extract Recipe

1/2 cup vodka (see above)
1 large lemon cleaned and peeled with a vegetable peeler making sure you avoid the pith (white part)
Add the lemon peel to the vodka in a sterile glass jar with a lid
Place in a cool dark place (pantry) for 1-2 weeks and shake once daily.
It will be ready for use at this time, but unlike the vanilla extract you must remove the peel.

Lemon Sugar
This can be stored n the fridge for several months. The recipe can also be used with orange peel.

3 Lemons (peel with a vegetable peeler and chop into small chunks)
2 Cups Sugar

In a food processor or blender, add 1 cup of the sugar and all the lemon zest. Pulse for a few minutes until the zest has been finely ground. Add the rest of the sugar and toss until well mixed. Spread the lemon sugar in a large pan and let sit until dry, about an hour or so.
Store in a sealed, airtight container in the refrigerator and use as needed. This is great in espresso!

Neapolitan Fish Fry (Fritto Misto)

Neapolitan Fish fry (Fritto Misto)
Neapolitan people love their fried seafood and veggies! Like all other poor areas of the world they have taken what they've got at hand, in this case seafood and vegetables, and turned them in to a feast fit for a king! I do believe that poor people make the best food and this dish proves it!
Ingredients
2 pounds of seafood (squid, shrimp, fish fillets, octopus, etc....)
cut, peeled, deveined, or whatever else needs to be done. Costco has an assortment of seafood fresh and frozen.
2 lemons cut into slices and seeds removed
1 1/2 cup all purpose flour
sea salt
canola oil for frying
2 small zucchini cut into 2 inch by 1/4 inch sticks
More lemon wedges to serve the food with
Directions
Set your oven temp to 200
Place oil in a fry daddy or cast iron dutch oven and heat up to 375 (It needs to stay at this temp so you need a fry daddy or a deep fry thermometer)
Have a pan lined with paper towels set up next to the fry daddy
Dry off and salt your seafood liberally and set aside.
Add the seafood and veggies and lemon wedges to the flour and toss shaking off any excess
Drop these in a few at a time (do not over crowd) and fry for about 3 minutes turning a few times
Remove with a slotted spoon and place on the pan with the paper towels
Salt the food and then place the pan in the middle of the oven to stay warm while you fry the rest
Always allow the heat to get back up in between each batch or else you will have greasy fried foods, not light and crispy.

Serve with lot's of lemon wedges and white wine!

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara
This is a Roman dish and everyone has their own version of it. Aside from the restaurant style, loaded with heavy cream, there are basically 2 versions. One maintains that pancetta, a mild non-smoked Italian bacon, is the only meat for this dish and the other is that the American smoked bacon makes this classic Roman dish only better. Both are popular in Italy, but my recipe is with the smoked American bacon. Think of it as spaghetti with bacon & eggs!
Ingredients
6-8 ounces bacon (or pancetta) 1/2 inch slices
2 large yellow onions sliced thinly
1 pound box spaghetti
3 egg yolks & 1 whole egg beaten along with 1 tablespoon water(use fresh eggs)
3/4 cup Pecorino Romano cheese or Parmesan if you prefer the taste
a few sprigs of fresh thyme
1 cup white wine
a pinch of kosher salt
a pinch of sugar
a lot of fresh ground black pepper
Directions
Start pasta water (remember to salt it)
Cook bacon over medium heat for 6 minutes, remove bacon and set aside on a paper towel.
Remove some of the bacon fat except for enough to coat the bottom of the pan. Add the thyme, salt, sugar, and onion and saute over medium heat until very soft and tender.
Add wine and reduce by half.
Cook pasta, drain (reserve 1 cup of pasta water), add the pasta to the onion mixture and mix well.
Add the egg & yolks and mix well over low heat for about 1 minute. If it is too dry add some of the reserved water and mix in well. Add the bacon, a lot of black pepper, and some cheese at this point and have some more on the table as well.

Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.
Sophia Loren

Italian Bread

Classic Round Loaf

Baguette Loaf

Ingredients
1 1/2 cups warm water
4 1/4 cups unbleached bread flour (King Arthur is my favorite) sifted
3 tablespoons olive oil
1 3/4 teaspoons salt
2 ½ teaspoons yeast

Food Processor Method: Place all of the dry into the machine with the dough hook attached and mix on low for a few seconds.
While it is still running add the water and oil through the shoot.
After a ball forms allow it to mix for 1 minute longer working out all of the bumps and forming an elastic ball. Remove the dough and place in an oiled bowl covered with an oiled sheet of plastic wrap.
Kitchen Aid Method: Mix water & yeast in mixer until foamy, mix 2 cups of flour, salt & oil for a minute add more flour until a dough ball forms, Mix for 8 minutes (Kitchen Aid) adding flour if it becomes too sticky, although you do want a slightly sticky dough.Oil up your hands and cover the ball of dough in oil, leave it in the Kitchen Aid bowl and cover with oiled plastic wrap.

Rest at least until a finger indention remains ( 2 hours) but the longer the better (I let it rise until it is to the top)
Baguette loaf:
Punch down & roll or pat it out to a rectangular shape about the size of a sheet of loose leaf paper
Roll it up (short ways) tucking in ends.
Now roll it out with your hands making sure that your fingers and bottom of your hand are touching the counter. This will insure no bumps in the loaf.
Classic Round Loaf:
Punch down the dough and flour counter. Form a ball by tucking and re-tucking the dough underneath it self. Dust with flour.
Place it on a parchment atop a flat pan or paddle, cover and rise for 1 hour or until double.
Set the oven to 420 & and place a stone on the bottom rack
Slicing the top:
Oil up a straight edge razor with olive oil just before using and then give it a good slit down the middle for the round loaf or 3 good slanted slits for the baguette just before baking.
When the dough is ready slide it in the oven on top of the stone, throw 3 ice cubes in to oven close quickly & bake for 20 minutes
Set oven to 375 (do not open!)
Bake for 15 more minutes.
When finished it will sound hollow when tapped and be golden brown. Do not slice for atleast 1 hour!

Onion Soup Au Gratin

This is my version of French Onion Soup. The caramelized onions, crusty bread, and nutty cheese make this the ultimate comfort food and the smells that will fill your home are divine!

Ingredients
6 large Spanish onions
3 tablespoons brown sugar
salt and pepper
2 tablespoons butter
4 tablespoons olive oil
6 cups homemade chicken broth (or canned- but homemade is easy!)
3 tablespoons red wine, port, or brandy
6 large slices baguette toasted
1 1/2 cups Swiss, Gruyere, or sharp white Cheddar cheese shredded

Instructions
Heat the oven to 350
Melt the butter along with the olive oil in a dutch oven on the stove top
Slice the onions into thin rings (a mandolin works great)
Add the onions to the dutch oven, sprinkle the sugar on top, and mix to coat the onions
Place the lid on the dutch oven and bake until the onions are golden and gelatinous about 45 minutes - 1 hour, stirring once during the cooking process

Return to the stove top and add the salt & pepper to taste, broth and wine
Cook with the lid off for 15 minutes and then cover and cook for 30 - 40 minutes (you can now turn the heat off leave this until ready to broil)


Preheat the broiler
Pour the soup in 6 oven proof bowls on top of a sheet pan
Place a piece of toast on top of each bowl and add the cheese
Broil until the cheese is melted


This recipe makes 6 portions

Light Wheat Sandwich Bread

This is my favorite wheat bread recipe. It is a soft wheat bread that cuts nicely into slices, perfect for making sandwiches. The recipe is originally from The Bread Bakers Apprentice but I made few small changes to better fit into my style of cooking and using ingredients I usually have on hand.

Ingredients
2 1/2 cups unbleached all purpose flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons honey
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
2 tablespoons unsalted butter, at room temperature
1 1/4 cups yogurt milk (yogurt mixed with water to make a milk consistency) at a slightly warm temperature

1. Mix together the ingredients in your Kitchen Aid until it forms a ball. Knead for 8 minutes. It should be soft and supple not too sticky or worst yet too hard.

2 Cover the bowl with plastic wrap.

3. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

4. Remove the dough from the bowl and press it out by hand (I like to make dimples in the dough gently forcing it to form the shape I desire) into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf and place into a well sprayed bread loaf pan (1.5 quarts) Mist the top with spray oil and loosely cover with plastic wrap.

5. Proof at room temperature for approximately 60 to 90 minutes or until the dough crests above the lip of the pan.

6. Preheat the oven to 350 F with the oven rack on the middle shelf.

7. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 20 minutes.

8. When the bread is finished baking, remove it immediately from the loaf pan, brush it with butter and cool it on a rack for at least 1 hour. If you cut into it too soon (which usually happens in my house) it will be gooey inside and will tear apart as you cut into it.

Cappuccino & Caffe Latte

Cappuccino
In Italy cappuccino is only served in the morning with breakfast. Usually it is ordered on the way to work at the corner bar (coffee house)along with a pastry. There is nothing like a cappuccino and a pastry for breakfast! My Mom used to reward us for a good report card with a cup of cappuccino and a croissant at a place called Jackie's in downtown Charleston, so still to this day I can't help but think of a cappuccino as a treat. Here are the basics for a good cup of cappuccino :

1) Ingredients: espresso, whole milk, crema (I explain what this is below), sugar, and a standard sized coffee cup
2) The ratio is 1/3 milk, 1/3 espresso, and 1/3 crema
3) Make 2 shots of espresso and sweeten to your taste
4) Warm 1 cup of milk
5) Froth the milk with a frother (or blender)
6) As you do this you will have a foamy cream on top that's the crema
7) Pour the cup 1/3 full of espresso, then milk, and lastly the crema

Caff Latte
There two versions of caffe latte, one for children and one for adults. I grew up drinking this and so have my children. My Mom loved making this for us so we could drink it with her as she drank her espresso and not feel left out. She did not want to deprive us of the pleasures of coffee. Italians love to make their children feel like they are an important part of the family and never want to bereave them of the pleasures of life! Caffe latte is usually served with bread and a spread (nutella), a pastry, or a biscotti. Oh yes, dipping is acceptable!

Children's Caffe Latte:
1) Whole milk, espresso, sugar
2) Heat a cup of milk up in a sauce pan until just about to boil, at the same time prepare the espresso
3) Pour the milk into a large coffee cup and add a few drops (2) of espresso. Add sugar to taste.

Adult's Caffe Latte:
1) the same as the children's caffe latte except that you add a whole shot (or 2)of espresso to the milk

Espresso

One of my earliest olfactory memories is of the smell of espresso brewing. I remember walking into my kitchen early in the morning still rubbing the sleep from my eyes and seeing my Father gulping down his espresso (his breakfast) in the little green glass demitasse cup. He would look down from his newspaper and give me a wink and smile and then continue to read his paper. This was his morning ritual and so was mine for many years as I was a Daddy's girl all the way. The smell of espresso brewing is the true hallmark of every Italian home and when I was visiting my family in Italy it was in each and every home I visited. The smell would make me feel safe, content and kind of "high" all at once! Little did I know that there was chemistry behind all of this. A recent study on Scent Therapy proved that just the scent of coffee (or chocolate) caused one's mood to improve and improved typical clerical work tasks!
If you would like to experience a true cup of Italian espresso here are the basics:
1) All the equipment you need is a stainless steel stove top espresso maker, la Moka
2) In Italy most people use all ready ground coffee but of the best quality they can find. This is stored in a tightly sealed bag in a dark cabinet.
3) Fill the bottom part of the pot with filtered water to just below the screw
4) Place the basket in and scoop coffee in patting down with the back of a spoon (I do this in the sink because of the mess) the Neapolitans also poke 2 holes into the coffee with a toothpick (although this may be just for effect)
5) Screw on the top of the pot tightly and place on the edge of burner (To prevent handle from becoming too hot)
6) Start the Moka on a very low setting (the lower the better but also the longer it takes) and do not touch until it starts to sputter furiously
7) Pour into a demitasse cup (about 2 fingers worth "due dita", add 1-3 small spoonfuls of sugar and stir furiously (there's that word again, it just fits)
8) Now drink it in 1 -2 gulps, just like a true Italian does!
This is my father's Neapolitan espresso pot he brought with him to America in 1962 and that is the green demitasse cup he would drink from each morning.

Classic Roasted Chicken with Garlic Rosemary and Lemon

Classic Roasted Chicken
Every cook should learn how to roast a chicken. It’s the perfect “company” meal that is not only easy on the pocketbook but also never boring, as it is a blank canvas for the artist to choose whether to dress it up or down. The roasting bag makes sure that it is moist, golden brown, and easy to clean up!
Tools:
1 roasting bag*
1 roasting pan
1 skillet
Ingredients:
2 bulbs of garlic (Remove the outer skins, cut the tops off and separate.)
1 roasting chicken (4-5 lbs.)
Salt & fresh ground pepper
2 lemons scrubbed clean, each cut in half
A few springs of fresh rosemary (Or a satchel of dried rosemary)
Butter (2 tablespoons room temp)
Olive oil (2 tablespoons)
1/2 -1 cup white wine if you want to make a simple gravy
Directions:
Place the bag into the pan. Rinse and pat dry the chicken.
Rub the butter and oil all over the chicken
Sprinkle the salt & pepper all over and inside the cavity of the chicken
Squeeze the lemons inside the cavity and then place the lemons inside along with a few sprigs of rosemary
Place some of the cloves inside the cavity.
Put the chicken into the *bag and add the rest of the garlic to the bag.
Roast at 350 for about40 minutes ( the internal temp will read 155 degrees because it will continue to cook after it is removed from the oven)
Allow the chicken sit in the bag for 10 minutes. After you remove the chicken discard the lemons and rosemary. Set the garlic aside to make the gravy and serve the rest in their skins along side the chicken. Carve the chicken, or in my case "hack" the chicken, and place it on a tray.
Gravy: Pour the juice through a fat remover if you have one and then pour into a skillet. Place the pan skillet the stove top and heat up on medium high heat. Add some white wine and cook until reduced by about half.
Serving
Serve on a platter with the garlic cloves all around the sides and a sprig of fresh rosemary on top. Now pour the gravy all over!
*Roasting Bag Instructions
Add a small quantity of flour to the bag. Shake the bag to coat the inside of the bag with the flour. Place the meat inside the bag and close the opening with the twist tie provided. A few holes should be punctured in the bag to allow some steam to escape during the roasting process.

Linguine and White Clam Sauce

This is one of my favorite meals from my childhood and it is so quick and easy! Because I grew up in Charleston, SC we had plenty of fresh clams, and we all know that warm weather seafood is the best : ) It was always one of those very impromptu meals, my Dad found some fresh clams in the store or after a good day of digging for clams, my little sister and I loved digging for clams and oysters on the Ashley river with our Dad. But now that we live near the Mountains of SC we don’t have as much opportunity to buy fresh. So I have 3 different ways to prepare it, depending on the ingredients I have. All 3 recipes are below but of course fresh is always better!

Recipe #1 Fresh Clam sauce
1 pound box linguine (I like Barilla but any Imported Italian pasta)
2 pounds little neck clams scrubbed – purchase them and keep in your fridge at the most for one day with the bag open so they can breath (here in Greenville purchase at: Publix, Costco, or Whole Foods)
½ cup white wine (dry) -and- or-Juice and zest of 1 lemon
4 cloves of garlic minced or grated
Sea salt & fresh ground black pepper and red pepper flakes
¼ cup olive oil
1 tablespoon butter
A lot of fresh parsley leaves chopped (Wal-Mart carries it for under $1.00 a bunch! When you get it: rinse it, dry well, and place in a large cup of water {like a vase of flowers}, store in the fridge for 1 week changing the water as needed)
Serve with lemon wedges and red pepper

Bring a large pot ¾’s full of water to a boil- meanwhile put the clams in a separate pot discarding any dead ones (they won’t close to the touch).
Pour in wine, place over medium high heat, and cook, stirring the clams occasionally, until they start to open and as they do place them in a large pasta bowl. Finally discard any that refuse to open up. Strain the juice they cooked in through a mesh colander or coffee filter.
Add a handful of salt to the boiling water and cook the pasta .
Meanwhile in a frying pan heat the oil and butter add the garlic, over low heat, and cook until lightly golden . Add clam juice, lemon zest and juice, and simmer until slightly reduced. Add salt, red pepper, and black pepper to taste.

Drain pasta and add to the frying pan with the sauce and cook for a minute or two while stirring and tossing. Add the parsley and toss. Now add this to bowl of clams and toss.

Recipe #2 Canned & Fresh Clam Sauce
This recipe is good if you can only get your hands on a small batch of clams. It is the same as recipe #1 except for the following: You only need about a pound or less of fresh clams and 2 cans of clams (1 whole and 1 minced)
The only difference in the preparation is that you also add the clam juice from the cans to the frying pan and then you add the canned clams along with fresh ones to the frying pan at the very end.

Recipe # 3 Canned Clam Sauce
This recipe is for canned clams and here are the differences from recipes #1: You need 4 cans of clams- 2 minced and 2 whole (Wal-Mart has canned clams near the tuna), and 6 fillets of anchovies canned.
You do the same as recipe #1 except for the following: You sauté the anchovies along with the garlic. You also add the canned juice at the same time you would have added the fresh juice. Then you add the clams at the very end to the frying pan just to heat up.

Buon Appetito!

Cajun Style Chicken Fingers

These are off of Recipezaar but here are some changes Danielle made to it: add a few shots of hot sauce to the marinade, and use a combo of butter/olive oil for the frying rather than margarine.

* 1 lb boneless skinless chicken breast
* 3 tablespoons olive oil
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 1 1/2 teaspoons dried thyme
* 1/2 teaspoon salt
* 1/2-1 teaspoon cayenne pepper
* 1/4 teaspoon white pepper
* 1/4 teaspoon black pepper
* 1 cup breadcrumbs

Directions


Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.

Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.


Allow chicken to marinate in this for at least 20 minutes.


Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.

Heat margarine (olive oil/butter) in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.

Add more margarine (olive oil/butter) to the skillet if necessary.


Drain fingers on paper toweling.

Caesar Salad

This is my friend Ann Young's recipe. She brought this to a church meeting one night and I was literally licking my salad plate clean! The Caesar Salad is not an Italian dish but was created by an Italian restaurateur living in Mexico, so I guess it would be called "Italian Mexican" :)
Dressing:
1/3 cup Parmigiana grated
1/4 cup buttermilk (I use yogurt)
3 T. fresh lemon juice
6 anchovy fillets
2 t. Worcestershire
2 t. Dijon mustard (please pass the gray puopn)
2 garlic cloves grated or minced
1/2 t. salt
1/2 t. fresh pepper
1/2 cup olive oil

Salad:
3 romaine lettuce hearts, torn into bite-size pieces
2 ounces Parmigiana (Parmesan cheese) grated (1 cup)
1 recipe croutons

Blend ingredients except for the oil until smooth
With the blender running add the oil in a steady stream
Toss the lettuce,croutons, parmigiana, with half of the dressing

Minestrone

Minestrone comes from the Ligurians in northern Italy. Although most regions of Italy make a vegetable soup called minestrone. It usually has some kind of bean, some kind of dried pasta, and mixed greens. This is the basic trio of Minestrone. It's even better if you cook it one day, refrigerate it overnight, and then serve it the next day. The Ligurians would top it with pesto. In Italy they serve this soup room temp in the Summer.

MINESTRONE

1 cup mushrooms wiped and chopped into bite size pieces
2 TBL. Olive oil & 1 TBL. Butter
Salt & fresh pepper
Italian seasonings
Red pepper flakes
1 onion chopped
2 carrots peeled and chopped
2 celery stalks peeled and chopped
1/2 cup dry white wine
2 cups chicken or vegetable broth
1 bunch greens chopped (I use the last of my mixed garden salad greens but you can also use: swiss chard, spinach, etc….)
2 TBL. fresh parsley
3 small boiling potatoes peeled and chopped OR 1 large sweet potato peeled and chopped
4 tomatoes (fresh or canned) chopped
1 cup dried pasta boiled separately (wheels, shells, elbow)
2 cups drained cooked red beans
* OPTIONAL 1 piece Parmigiano- Reggiano cheese rind (either save this from your cheese wedge in the freezer or you can purchase it from your deli)
Grated Parmigiano cheese and a hearty bread for serving at the table
*Optional: serve with pesto

Heat oil & butter and sauté carrots, onions, celery (The Northern Italian trinity of cooking)until tender (10 minutes)
Add mushrooms, potatoes, beans, tomatoes, greens, parsley,seasonings, and cheese rind and saute for a few minutes (10)
Add wine and cook out alcohol for a few minutes
Add the broth, and enough water to cover by 1 inch, bring to a low simmer and cook uncovered until thick (1 1/2 hours) adding more water if it becomes too thick
You may now turn it off, cover, and set aside until 20 minutes before serving. Then return to a low simmer just before serving.
Add the already cooked pasta to each bowl and then ladle the soup on top OR if you plan to eat the whole pot add the cooked pasta directly to the soup. Remove the cheese rind or chop it up into little pieces and add back to the soup.

Homemade Croutons

Why would I want to make homemade croutons? Because they taste so much better and it is a great way to use up stale bread. They are great in salad or soup.

Ingredients
Bread (use a soft bread for light croutons for salad and a hard bread for heavy croutons for soups)
olive oil
garlic minced OR garlic powder
salt

Heat oven to 350

Cut the bread into cubes

Spread on a cookie sheet, Drizzle oil all over, Add salt & garlic, toss

Bake for 20 - 25 minutes

Store in a sealed container on the counter for a few days.

Homemade Yogurt

For centuries, eating yogurt has been associated with longevity and health. The creamy dairy food has been a staple of Mediterranean, Indian, and French diets for many years. A Russian born biologist, Elie Metchnikoff wrote about the life-extending benefits of eating cultured foods, especially yogurt. Metchnikoff wrote a book called The Prolongation of Life, in this book he noted that a higher percentage of the Bulgarian population was found to live anywhere from 87 to over 100 years old. And according to Mireille Guilliano, author of the best-selling French Women Don't Get Fat, yogurt is one of the French secrets to weight control.
With all of that being said, can I say that I just plain love it and look at not only as a "health" food but as a creamy rich dessert! I eat it plain, with fruit, with chocolate, and I even use it as a dressing. It makes a great breakfast after a night (or weekend) of over indulging.
With my Salton yogurt maker (see photo above) I can make my own homemade yogurt at a fraction of the cost and it is very simple. You just heat up the milk to just below the boiling point (you need to watch this as it will boil quit rapidly) and then allow it to cool to a lukewarm temperature. Then you mix it in with a little of yesterday's left-over yogurt plop in it the machine and turn it on. In the morning it will be ready and waiting for you! It ends up costing me less than $1.00 a quart. But if you don't have a yogurt maker here is recipe to try at home:
French Women Don't Get Fat Homemade Yogurt Recipe

Peppermint Patties

Danielle made these for New Years Eve and they were delicious!

Peppermint Patties
Prep Time: 30 minutes

Ingredients:
2 cups powdered sugar
1.5 tbsp softened butter
2 tsp peppermint extract
1/4 tsp vanilla extract
2 tbsp cream
8 ounces (about 1-1/3 cup) dark chocolate, chopped
1 tbsp vegetable shortening

Preparation:
1. Prepare a cookie by lining it with aluminum foil or waxed paper.
2. In a blender, cream together the sugar, butter, extracts, and cream on low speed (To give a more minty festive look add one drop of green food coloring at this time). Once combined, raise speed to medium-high and beat for an additional 1-2 minutes until mixture holds together very well and is creamy, not powdery.
3. If your kitchen is warm or your candy is too soft to roll, place it in the refrigerator to set for about 20 minutes.
4. Using a teaspoon, roll the candy into small balls and flatten them on the waxed paper with the palm of your hand. Repeat for remaining candies.
5. Place in the refrigerator to chill for 20 minutes.
6. Melt the chopped chocolate and the shortening in the microwave or over a double boiler, and stir until fully incorporated. If the chocolate mixture is too thick, add some milk to thin it out.
7. Using dipping tools or two dinner forks, dip the patties into the chocolate one by one. Drag them across the lip of the bowl to remove any excess chocolate, and replace them on the cookie sheet. Once all chocolates are dipped, put them in the refrigerator until the chocolate is set.

Sugar Cookies

Sugar Cookies (Martha Stewart)
We like to decorate these with colored sugar crystals before baking. This makes decorating simple and unlike the frosting, doesn’t take away from the taste of the yummy cookie!
Makes 2 dozen.
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 large egg, lightly beaten
• 2 tablespoons brandy, or milk
• 1/2 teaspoon pure vanilla extract
1. Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface (or roll out between 2 large pieces of parchment for no sticking!), roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between sprinkle the sugar on each cookie. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

Stuffed Shells

This recipe is a fairly new one to me as we never had stuffed shells, lasagna, or manicotti growing up! Believe it or not those are all very "Italian American" dishes and my Dad never had them growing up in Italy so we didn't either. My Mom's family being "Italian American" did but she mostly cooked meals my Dad liked. I try to do the same and just happen to be very lucky that my husband LOVES Italian food and Italian people!! Like the old saying goes, "The next best thing to being Italian is being married to an Italian!"

Stuffed Shells
1 Marinara sauce recipe (see my recipe under sauces-you will want to use a lot of sauce so that the shells do not dry out-)
1 box of Barilla shells
4 cups mozzarella
1/2 cup parmesan cheese grated
2 eggs, slightly beaten
15 ounces ricotta cheese
chopped fresh parsley
salt & pepper and a few gratings of nutmeg
extra parmesan and mozzarella for topping
1 extra large lasagna pan or 2 smaller ones

Prepare the sauce and boil the shells (boil them just before using or else they will stick!)If they stick rinse under cool water while separating.
Mix all of the cheeses, parsley, salt & pepper, nutmeg, and eggs together
Coat the bottom of a large lasagna pan with a lot of sauce
Now stuff one shell at time and then squeeze it shut (not completely) and place them in the pan-you want to squeeze in as many as you can so they will be very tightly packed
Coat the shells with a lot of sauce and then the extra mozzarella & parmesan
Cover the pan with foil and bake at 375 for 20 minutes and then remove the foil and bake for 10 more minutes

Orange French Toast

4 eggs
2/3 cup freshly squeezed orange juice
grated zest of one orange
1/3 cup milk
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla
8 slices thick soft bread
1/3 cup butter

With a wire whisk, beat together eggs, orange juice, zest, milk, sugar, nutmeg and vanilla

place the mixture in a shallow dish such as a pie pan

Soak each piece of bread in the mixture on both sides

cook each slice in melted butter on a griddle or skillet until golden brown on each side

Serve with Confectioners' sugar, plain sugar, or syrup.

Apple Cider Vinegar

I love apple cider vinegar, what a lovely little inexpensive beauty secret! Try it, you will be amazed.......

Note: Vinegar is an acid and can burn your skin so try it first on a small part of your body and if it is too strong dilute it.

Alpha Hydroxy Facial:
I just take a cup full into the shower and splash it on my face or apply with a cotton swab. Being very careful around the eyes though. Then I allow it to sit as long as I can take it and then rinse with with very cold water, it is shocking but it works! I do this once a week. My face is red for about 20 minutes but then it goes away and reveals younger healthier skin! I also do this on my neck and hands.

Hair rinse:
My daughter does this about once a week and it works wonders for removing build up and making her hair shine!
Take a cup into the shower and after shampooing your hair pour it on. Allow it to sit a few minutes and then rinse with cold water. Condition and rinse your hair and then end your shower with cold water again.

Anytime your skin is too dry OR too oily use apple cider vinegar as it is a natural neutralizer.

Apple Cider Vinegar Drink:
Add 1 tablespoon of the vinegar along with some honey to a cup of water and drink 1-3 times a day. Here is a great site on apple cider vinegar cures without all of the hype. Web MD Facts Apple Cider Vinegar

Basic Pie Crust (Sweet Pie)

This my go-to sweet pie crust recipe. This recipe will make 2 pie crusts.

Ingredients
3 cups all-purpose flour
pinch of salt
1/4 cup sugar
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup water ice cold water
splash white vinegar


Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.

2. Add ice water and the vinegar in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.

3. Turn dough onto 2 pieces of plastic wrap. Press each into flat circles, or rectangles depending on what shape you intend to roll out pastry to. Wrap each in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

Kitchen Aid Pie Crust (Julia child)

(This recipe may be quadrupled)

1 cup all purpose flour (scoop up and level off with a knife)
¾ stick cold hard butter cut into cubes
2 tablespoons shortening
1/3 cup ICE cold water
1 Tablespoon sugar
Pinch of salt (for a quiche reverse salt & sugar amounts)

Mix the dry ingredients in to the mixer bowl
Place the flat paddle on to the mixer
You may also want to use the splash shield for any flying flour!
Drop the very cold and hard butter cubes in
Mix on medium speed for about ½ a minute (just enough to form a very crumbly mix)
Drop in ice cold water and mix on medium for less than 1/2 a minute (just enough to form a sticky dough but do not over mix)
Lay out a piece of plastic wrap and drop the dough right on to the wrap, gather up the sides and wrap tightly
Place this in fridge for at least 2 hours or up to overnight (you may also freeze for up to a year!)
Lightly flour a counter or cold slab of marble and lay out the dough on to it
Pound it flat with your rolling pin
Roll out to slightly bigger than your pie pan (flipping and lightly flouring as needed)
Roll on to rolling pin and place over your pan
Now roll it in to the pan, press, and trim
(If you have any scraps you can form in to a ball, wrap, and rest in fridge for 2 hours before using again)

Amaretto

Today I made some homemade Amaretto for Christmas gifts. We make this every winter and use it for cooking, baking, and also as an aperitif. An aperitif is an alcoholic drink that is usually served to stimulate the appetite before a meal.It is often served with something small to eat such as olives or cheese. The word is derived from the Latin verb aperire which means “to open" and Amaretto is a sweet almond-flavoured liqueur of Italian origin. It is made from a base of apricot or almond pits, or sometimes both. The recipe is very simple and unlike other aperitif concoctions is ready to drink right away. My Father used to bring a big bottle back from his annual trip to Italy and it would last us all year because you only drink a tiny bit (small shot glass) at a time. Here is the recipe:

Homemade Amaretto

Ingredients
1 cup white sugar
2 cups of inexpensive vodka
1 cup water
2 tablespoons almond extract
1/2 cup brown sugar (packed)
2 teaspoons vanilla extract

Instructions for Amaretto
Combine water, white sugar and brown sugar in a saucepan over medium heat. Heat until boiling and all sugar is dissolved. Remove from heat and let mixture cool down for 10 - 20 minutes. Pour in vodka, almond and vanilla extracts. Mix well and store in a sealed glass bottle.

Calzone (trousers)

Dough
My pizza dough recipe doubled

Filling
2 cups ricotta whole milk
4 oz. mozzarella ( 1 cup)
¼ cup parmesan
1T. parsley or basil (fresh or 1 t. dried)
*optional:
1/2 pound chopped meat such as ham or salami
1 cup chopped greens such as arugula
4 ounces cut provolone
3 tablespoons rinsed and dried capers (This goes well with the arugala)

place dough ingredients in mixer and knead
cover, rest, and rise until double
grease 1 pan or place a piece of parchment on pan and place stone in oven
set oven to 550
cut the dough into 6 pieces
roll out each piece to a circle
place 1/6 of mixture in lower middle section of circle and slightly wet bottom edge of the circle with a wet fork:If you add any extra ingredients to the filling you will not be able to use it all because if you use too much filling they will burst(step 1)
Wet edges of one side of the circle with a wet fork
flip over top half (step 2)
fold over edges & press down (step 3)
crimp with a wet fork (step 4)
Pierce with a fork gently (step 5)
slide on stone (step 6)
Bake 10 minutes
Brush w/ butter and garlic and serve with sauce (step7)
OR
fry in 350 canola oil until golden and then flip and fry other side. Drain on paper towels. This is my family's favorite way to eat them and the only way my Dad ever cooked them!!

Lentil Soup

Lentil Soup
We lived on this when Chris was in Graduate school. Now we have it once a week and I usually serve it with a hearty Italian bread. This would be considered an Italian Jewish recipe. I have come to believe that wherever Jews have settled they have created a rich and diverse menu in order to meet the needs of their religious holidays.
Ingredients
1 bag lentils
1 large onion
3 garlic cloves crushed & minced
3 celery ribs sliced or diced
2 carrots sliced or diced
1 potato peeled and diced
olive oil
1/3 cup white or red wine
salt & pepper
1 can (28-32 oz.) of crushed tomatoes OR better yet some left over tomato sauce!
parsley
bay leaf
red pepper flakes
Directions
sauté the onion, celery, potato, and carrot in oil until soft
add garlic and sauté
Add wine and cook off for 2-3 minutes
add lentils and enough water to cover by a few inches
add salt and pepper, bay leaf, red pepper, and parsley
cover and simmer for an hour (until beans are cooked)
Add tomatoes and cook on low as long as you like!

NOTES & TIPS:
This can be as thick like a stew or thin like a soup as you like simply by adjusting the amount of water.
After sautéing veggies add to crock pot along with water and tomatoes and cook on low all day for a thick stew!
Use left over spaghetti sauce instead of tomatoes
Use Italian seasoning instead of parsley
Use Herbs Provence instead of parsley and add some leeks to the veggie mix

Nona Cornaccio's Onion Pizza

This recipe is a bit different from my great grandmother's recipe which was on a white Sicilian style crust. I remember eating this pizza at my Nona Cornaccio's (She's in the photo with my Uncle Angelo) as a child and every time I smell it baking I feel like I am at her large round table in Jersey City NJ and I am 6 years old again. I can almost hear her saying, "Mangia, mangia!" with her sweet raspy voice with a heavy Italian accent that sounded like pure comfort to me. Onion pizza (and plastic covered furniture) will always remind me of my sweet great grandmother , Nona Cornaccio!

Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the mountains; another, a moonlit beach; a third, a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years. Hit a tripwire of smell and memories explode all at once. A complex vision leaps out of the undergrowth. ~Diane Ackerman, A Natural History of the Senses

Ingredients
pizza crust recipe for 2 pizzas
4 large onions Red or Vidalia
olive oil
4 cups mozzarella
Parmesan
dried oregano
salt & pepper

Prepare dough in mixer or by hand and cover and rest for 30 minutes
Heat oven with a stone on bottom rack to 550
Place a piece of parchment on to 2 cookie sheets or pizza pans.
Saute onions in oil until golden and soft and set aside.
Punch down dough and spread it out with your hands on to the parchment that you cut to fit the pizza. Make dimples all over with your fingers and allow it to sit for 20 minutes to slightly rise, this will give it the Sicilian style dough. Add the oil to the crust and spread all over with your hands just like my Nona Cornacchio used to do! Spread the onions on top and add oregano, salt, pepper, parmesan and mozzarella in that order.
Slide on to stone and bake for 10 - 15 minutes (depends on your oven but the cheese will be melted and slightly browned)
Remove and drizzle more oil onto the crust!

Vermont Cheddar Biscuits

We love these with any seafood dishes, they are very similar to the Red Lobster Cheese Biscuits.

2 cups all purpose flour (unbleached)
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons dried chives
5 tablespoons butter (cut into small pieces & chilled)
1 tightly packed cup grated Vermont Cheddar Cheese
whole milk (roughly 1 - 2 cups)
melted butter to brush on top

Heat oven to 400
Whisk together the dry ingredients
Add the butter and work it in with your fingers until it resembles small grains of rice
Place in the freezer for a few minutes and allow it to get chilled again
Add the cheese and toss
Add 1 cup of milk and gently stir , adding more milk as needed, to form a moist and slightly sloppy dough, but do not over stir
The dough should be loose enough to drop off of a spoon by usin your finger but firm enough to hold form on the tray
Drop them by on a cookie sheet by using a large serving spoon and your finger to help scoop them on the tray into round mounds (about a dozen medium or 10 large)
Bake for 12-14 minutes and then turn oven to broil and open door slightly. Allow them to slightly brown on the tops
Brush them with melted butter

New England Clam Chowder

This is the cream based chowder usually known as "New England" Clam Chowder, not the tomato based one usually known as "Manhattan" Clam Chowder. We love good creamy chowders in the cold weather as they truly are "stick to your ribs" good and warm!

This recipe is one that I adapted from one of my favorite cookbooks. I got it a used book sale at my library and the name of it is "The New Basic Cookbook" by Rosso & Lukins. It is actually about 25 years old and goes back to the days when they actually used butter, cream, eggs, wine... you know, real food ingredients. I made a few changes to it such as using canned clams, since we do not live on the coast anymore. You will want to serve this steaming hot and I like to serve it with a veggie tray and Vermont Cheddar Biscuits!

New England Clam Chowder

4 cans chopped clams & their juices (the 6.5 ounce size)
2 tablespoons butter
1 tablespoons olive oil (I like the combo of the fats for creamy based soups)
2 large onions grated on a cheese grater (4 cups)
1/4 cup all purpose flour
6 potatoes peeled & diced small ( 4 cups)
1 1/2teaspoons dry thyme or 3 teaspoons fresh thyme
lots of fresh ground pepper!
salt to taste
3 cups whole milk & 1 cup cream
fresh or dry chives or parsley for topping

Open the cans of clams and dump into a strainer on top of a bowl to separate the juice from clams, reserve both
Heat both oils over medium heat and saute onions until wilted ( 10 minutes)
Add flour and stir constantly while cooking for about 5 minutes
Add reserved clam juice, potatoes, thyme, and salt & pepper
Place a lid on cook , stirring every few minutes, over medium/low heat until the potatoes are soft
At this point you may refrigerate this part until ready to serve or turn off heat and set it aside until ready to serve.
15 minutes before serving, add clams, milk, and cream
Cook over low heat (do not boil) while stirring until heated through
Adjust seasonings and serve piping hot!

Pasta!

I love pasta and truly believe that it is quite healthy if eaten with the right sauces and in moderation. It has been around for centuries and is actually truly an Italian creation, not Chinese as you may have been taught...
"Many schoolchildren were taught that the Venetian merchant Marco Polo brought back pasta from his journeys in China. Another version states that Polo discovery was actually a rediscovery of a foodstuff that was once popular in Italy in Etruscan and Roman times. Well Marco Polo might have done amazing things on his journey but bringing pasta to Italy was not one of them, it was already there in Polo's time. There is some evidence of an Etrusco-Roman noodle made from the same durum wheat as modern pasta called "lagane" (origin of the modern word for lasagna). However this food, first mentioned in the 1st century AD was not boiled like pasta, it was cooked in an oven. Therefore ancient lagane had some similarities, but cannot be considered pasta. The next culinary leap in the history of pasta would take place a few centuries later."
- By Justin Demetri(The History Of Pasta)
I have a few recipes for sauces to go with pasta on this blog as well as one for an easy homemade pasta. I use the word "easy" lightly as it is easy but can be boring , that actually have a term for this, "getting in to the Zen of pasta making" and it also takes practice, after about the thousandth pasta shape you should have it down, okay it's not easy! But well worth it as there is no taste so divine as homemade fresh pasta, Pasta Fresca. Think about all of the fun shapes; ears, postage stamps, belly-buttons, flowers, bow ties, cork screws..... I think the best shape to start with is the lasagna noodle or spaghetti noodle and then maybe the Orecchiette (little ears). I like using a hand cranked machine (like the one in the picture) but you can also use a matterello, a long rolling pin, although it is a bit more tedious or good for getting in to the "Zen" of pasta making!
I like to make pasta on a day when I have the whole day at home and lot's of free time. I lay a sheet out on my long table and have at it all day long. My Great Nona Cornacchio used to lay a sheet out on her bed and lay the pasta or gnocchi out there to dry and my Mom used to hang her pasta on a rack. You can make it and freeze it in baggies for later use and it is still considered fresh. Once you taste it you will see why Italians love their pasta so much.

Skinny Dipping

Fennel with Balsamic

We love to eat our veggies raw with a dip but ranch is so fattening (14 grams of fat in 2 tablespoons) and I am not convinced that the fat-to-taste ratio is really worth it. So instead of using ranch for dipping we like balsamic vinegar, get it, "skinny dipping" :) In Italy they place a bowl of balsamic vinegar with some veggies and bread for dipping while you wait for your meal, one of their favorites is fennel slices. I use whatever is in season and what we happen to have at hand such as: fennel slices, celery sticks, carrots, bell pepper slices and mushrooms. Serve these with some bread (No Knead Bread) along with a few slices of cheese and you have a simple but satisfying lunch. Balsamic vinegar seems to work better for a dip because it a little thicker than regular vinegar and it is very healthful. If you have never tried Balsamic Vinegar it is a sweet and sour brown vinegar with a bite that hails from the Modena-Reggio region of Italy. Most people, however, would be surprised to learn that they have never tasted real authentic balsamic vinegar. Aged balsamic vinegar, Modena Balsamic. Many stores now carry it, such as Costco, at a very affordable price. Just look for the Modena-Reggio tag on the bottle for authenticity. The kind I use is the "traditional " or "everyday" brand which is perfect for everyday use such as dipping. if you would like to use it as a sauce you can make a Balsamic Essence. I have a recipe for this on this blog under "sauces".

No Knead Bread

This is the easiest and best tasting bread I have ever made at home! I have included the recipe and a link to the video of Mark Bittman, the NY Times food writer also known as "The Minimalist" who truly believes that less is more, taking you through the steps. This bread reminds me of the artisan breads found in Europe. It is a moist and chewy loaf with lots of holes through out.

As it was baking my kitchen with filled with a nutty smell and it actually crackled as I removed it from the oven. I have tried for years to duplicate this kind of bread in my own kitchen.
No Knead Bread Video

Recipe
You will need a deep cast iron pot with a lid or a pyrex casserole with a deep lid (a cast iron dutch oven works perfect)
3 cups of any combo of flour
1 1/4 teaspoon sea salt
1/4 teaspoon instant yeast (yes, that is all the yeast you need)
1 1/2 -2 cups water

Mix dry ingredients together including the yeast
add water and mix to from a dough (no kneading!)
Cover and let it sit over night (atleast 12 hours and up to 18 or even more!)

The next day:
Heat oven to 500
Place a cast iron or pyrex pan in oven and allow it to heat it up with the oven

Place some flour on a piece of parchment, a peel, or a cloth and dump the dough on to it and form a round shape by tucking the dough under

Sprinkle some more flour on top and allow this to rise while the pan is heating up

Open the oven door and flop the dough off of the parchment or cloth in to the pan and place a lid on top (do not worry if it is misshapen)

Bake for 30 minutes and then lower oven to 420, remove lid and bake for 20-30 minutes

Allow to cool on rack for 2 hours (good luck with that!)
This bread is tough to cut so use a very sharp bread knife

Whole Wheat Yeast Rolls

Whole Wheat Buns or rolls
Ingredients
2 ½ t. yeast
1 cup warm milk
¾ t. salt
1 egg beaten
3 T. honey
3-4 cups w.w. flour
1/8 cup melted butter

Dissolve yeast in milk until foamy and then add flour, salt, honey, egg, and butter
Knead for 8 minutes (Kitchen Aid) adding more flour as needed to form a slightly sticky ball
cover with a moist rag and rest till double
roll into 10-12 rolls or buns
Preheat oven to 375
cover and rise until double
bake 15 – 20 minutes
brush some melted butter on
serve or cool and store in baggie for later use

Gnocchi

Nothing reminds me more of my childhood more than gnocchi (pronounced nyokie) as my Mom and I spent many hours making pounds of gnocchi for Sunday dinners. We would usually gnocchi to feast on with other large Italian families so we rolled, cut, and shaped thousands of gnocchi at a time. One thing my Mom taught through all of those gnocchi making Saturdays is that good things are worth the extra effort. The whole time I was shaping those gnocchi I would be dreaming of little dumplings floating in a bowl of sauce covered with Parmesan cheese! Now as I make them along with the help of all three of my teenagers I also dream of the enjoyment we as a family will get from sharing a simple yet delicious meal together. A decent meal shared with family and or friends is a wonderful gift from God! The recipe I am sharing with you is my own derived from my Mother's Grandmother, Nona Cornaccio, although I had to break it down a bit (hers called for 8 pounds of potatoes!)and I also needed an egg to help soften the dough.

This recipe will feed 6 as a first course generously!

Ingredients:

3 large baking (Idaho) potatoes (about 1 3/4 pounds), scrubbed
2 large egg yolks
1 teaspoon salt
1/4 tsp. fresh black pepper
a grating of fresh nutmeg
1 and 3/4 cups unbleached all-purpose flour, or as needed

Pierce the cleaned and dried potatoes and bake at 350 for about an hour (soft when pierced) (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife. Press the peeled potatoes through a potato ricer (this little devise makes all the difference in the world for lightness!)allow the potatoes to cool completely.

In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well.
Knead the potato and egg mixtures together with both hands, gradually adding the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become.

Wash and dry your hands and form 4 balls of dough. Or, if you are just starting out make 8 small balls. Roll each of these into a rope about the thickness of your thumb.

Cut each rope into 1/2 inch pieces.
Roll each piece into a ball and form a gnocchi by rolling it down the back end of a fork. Here is a site with pictures: Gnocchi Shaping

Repeat the whole process with the remaining pieces of dough. Place each piece onto a floured cloth and allow to dry out slightly.

To cook gnocchi:
Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about some gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi, stirring gently, until tender, about 1 -2 minutes after they rise to the surface.

Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to an oven proof pan of sauce and keep in the oven on warm until ready to eat.

To freeze gnocchi:
lay them out not touching on a large cookie sheet and freeze for 30 minutes than transfer to a large baggie and return to freezer. You will need to do this in batches. Cook as usual straight from the freezer.

Serve with some chopped fresh basil and some Parmesan cheese!

Quick & Easy Gnocchi

This is actually pretty good for using instant potatoes. Just be sure to use a good quality brand of all natural instant potatoes.

INGREDIENTS:
1 cup dry potato flakes
1 cup boiling water
1 egg, beaten 1 teaspoon salt
1/8 teaspoon ground black
pepper
1 1/2 cups all-purpose flour
DIRECTIONS:
1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
2. Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
3. Divi