Proud Italian Cook

Grilled Fennel Salad with Fresh Herbs and Parmesan

2013-06-13T18:25:09Z

Will you be firing up the grill for Father’s Day? If so, I’d like to suggest a platter of grilled fennel as a side! It goes wonderful with steaks, chicken, fish and my absolute favorite, a Tuscan grilled pork roast. Those of you who have been on the fence about fennel because of it’s slight licorice/anise flavor, please give this grilled version a try.
Cooked fennel doesn’t taste licoricey at all, it’s delicate and mellow and has a natural sweetness with a texture that is similar to bok choy.

Fresh herbs combined with lemon, lemon zest, olive oil and shavings of Parmigiano Reggiano makes for the perfect topping to enhance the flavors even more.
You can grill your fennel ahead of time either outside or on an indoor grill, just don’t flip them until you get a nice char on each side and they’re tender to the touch. I like to keep my grill on medium, watching closely. They take about 5 minutes per side.

Then all you have to do is drizzle on the dressing and watch them disappear!

Grilled Fennel Salad with Fresh Herbs and Parmesan

Ingredients

fennel bulbs, sliced
olive oil
fresh herbs like basil, parsley and thyme and some fennel fronds
lemon juice and zest
Parmigiano Reggiano shavings

Instructions

If your fennel bulbs have stalks and fronds on them, then you'll want to trim them off.
Cut off any hard and inedible outer parts.
Trim a tiny bit off the bottom, the core helps to keep your slices in tact.
Holding your fennel bulb upright cut 1/4 inch slices vertically from top to bottom.
Brush each side with olive oil and a sprinkling of salt and pepper.
Place slices on a medium hot grill turning until you get a nice char on each side and fennel is tender to the touch.
Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.
Garnish with the shavings of Parmigiano Reggiano.
Delicious slightly warm or at room temperature.

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Summer Salad Sides

2013-06-06T19:09:23Z

If you’re having a BBQ then your going to need some side dishes, here’s a few that I’ve been making lately. When I make a salad I don’t fuss about exact measurements, I just grab a bowl or a platter, the size of which is always determined on how many people I’m feeding, then I just start cutting and tossing in all my favorite ingredients. If you love artichokes like me then add more, if you’re not crazy about onions, don’t add any. If I’m adding chickpeas I might want to start with a handful at first adding more as I go. That’s how I make a salad, so for these four salads I’m featuring I’m giving you the combination of ingredients I used but not the exact amounts, you can be the judge according to your tastes!

For my ITALIAN CHOPPED SALAD which is also great as a starter because of all the antipasto ingredients. I added romaine lettuce, grape tomatoes, chickpeas, artichoke hearts, green and black olives, red onion, roasted red peppers, cucumbers, diced provolone cheese, salami and cooked ditalini pasta. Vinaigrette dressing.

ZUCCHINI RIBBON SALAD with ASPARAGUS and CORN. Everything here is raw except for the grilled corn, After you dress it let it sit for an hour so all the flavors meld together. It includes yellow squash and zucchini ribbons, ( that I make with my vegetable peeler) slices of baby zucchini, tender small asparagus cut diagonally, grilled corn, parmesan chards, (the more the better), toasted walnuts, basil and chopped chives. Vinaigrette or lemon olive oil dressing.

GRILLED RED POTATO SALAD. This is a tasty side for steaks, ribs, pork and chicken. Pre-grill some red potato slices by cutting the top and bottom off of the potatoes then cutting into planks, toss in olive oil and place on your grill until tender. Grilled red, yellow and orange peppers, chopped bite size, Nicoise olives, sliced grape tomatoes, chopped green onion and fresh parsley. Vinaigrette dressing.
I get asked many times how I make my Vinaigrette so here it is, 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together. I always have a jar sitting in my fridge at all times! Grilled Veggie Quinoa Salad. A great healthy lunch as well as a side. For this I used a tricolored quinoa that I precooked according to the package then I just added assorted and chopped grilled veggies, yellow squash, zucchini, onion, eggplant, red, yellow and orange peppers, chopped basil and lemon zest. Lemon slices for garnish. Lemon and olive oil dressing.
How could something so simple taste so good? Fresh Lemon and Olive Oil Dressing. This simple dressing is one of my favorites! Fresh squeezed lemon juice plus a little zest, a small smashed garlic clove, whisk in some good olive oil, add salt and pepper, done! I taste as I go along checking for the right balance of juice vs olive oil, you’ll know when you get it just right!

Enjoy!

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Grilled Vegetable Skewers

2013-05-29T03:53:31Z

Grilling vegetables is nothing new but when you put them together on a skewer they transform into an eye-catching little side dish! Who could resist all those colors and combinations? They look so pretty on a platter and a little goes a long way!

I cut up all my veggies first and place them into a big bowl tossing them in a generous amount of olive oil, salt, pepper and whatever herbs I feel like using, either dried or fresh.

The more color the better, red onion, cherry tomatoes, corn, zucchini, yellow squash, multi colored peppers of red, yellow, orange and green. I like to use a Japanese eggplant when making these because it slices into nice rounds for skewering. I also added crimini mushrooms and small red potatoes into the mix. Try to keep all the slices the same size around 1 1/2 inches so everything cooks at the same pace.

Assemble them in any order that appeals to you, you can get very creative with all the different colors. I parboil the potatoes just a little ahead of time so they won’t take so long to cook on the grill. Cook on a medium turning often until slightly charred and cooked through.Veggie skewers are the perfect option for entertaining because you can assemble all your skewers way ahead of time, even the night before. Refrigerate until you’re ready to throw them on the grill.

Of course at my house we always make extra room on the grill for my stuffed grilled artichokes, I make them pretty regularly in the summer, so easy, so good! I served my veggie skewers with grilled shrimp that I marinated in olive oil, garlic, lemon zest and juice, a pinch of red pepper flakes and fresh parsley. I love those flat wooden skewers, the shrimp doesn’t move and flip around when turning, everything stays in place. A touch of grilled lemon squeezed over the top was the perfect finish to the shrimp. The finishing touch on my veggie skewers will always be this, what can I say, they just go hand in hand!

Fire up your grill and make this colorful and healthy meal for your next cookout!

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Plank Grilling with Cheese

2013-05-21T03:42:44Z

I’m a big fan of plank grilling, I love the subtle smoky flavor that the different woods infuse. I’ve planked salmon and other fish many times, also scallops and portobello’s but never tried cheese, until now. Wow, have I been missing out! I have to say this is a spectacular appetizer, just open up a few bottles of wine and let the party begin! This would be perfect to start off your Memorial Day weekend BBQ’s.
Whatever flavor board you decide to use just make sure you soak them really good, I went with cedar and maple since I wanted to do a a sweet and savory version. Make sure you anchor the boards under the water, I soaked mine for 3 hours and I never got a flare up thanks to Outdoor Gourmet, they have great products! I had every intention of using some sort of an Italian cheese for my first try, I already knew that a wheel of Brie would work but I was afraid I might have puddles of cheese dripping down the board. I wanted a cheese that was a little more sturdier so I asked my cheesemonger who gave me quite a few suggestions one being a special romano, but then he insisted I try this Brun-Uusto cheese from Brunkow Cheese in Wisconsin. It’s known as a “bread cheese” because the crust on the cheese is similar to toasted bread. He just went on and on how good it was, and he was right!

If you can’t find this cheese in your area you might want to try a halumi type, but if you live in the Chicagoland area this cheese will be available at Whole Foods, Standard Market, farmers markets and possibly Trader Joe’s, although I can’t confirm that.

It’s meant to be eaten warm and is delicious with sweet or savory toppings.

I purchased everything so it was easy to put together, I bought a jar of sour cherry preserves for the sweet topping and for the savory I picked up a container of sundried tomatoes that were tossed in olive oil, garlic, oregano and capers. I toasted a loaf of crusty bread and bought assorted crackers and a brioche toast. This cheese melts perfectly, it doesn’t ooze out all over it stays contained but yet it’s still creamy and soft with a nutty flavor and the cedar infusion takes it over the top! Crusty toasty bread, warm creamy cheese plus savory tomatoes makes this a match made in heaven! For the sweet version I used a maple board which added a delicate smoky flavor to the warm cheese.

The sour cherry topping combined with the nutty warm cheese spread on brioche toast was truly amazing! I think this was my favorite!

I hope I inspired you to plank some cheese. Happy Grilling!

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Veggie Bundles Wrapped in Phyllo

2013-05-15T19:05:14Z

This is such a great lunch or even a light dinner. You could use leftover veggies either roasted or grilled and all you’ll need is a box of phyllo, a little bit of cheese and some muffin tins. Crunchy on the outside with cheesy flavorful veggies on the inside.

It’s an individual take on something I make quite often at my house, which is this.
I always have roasted veggies in my fridge and now that the weather is staying warm I’ll be stocking up on grilled instead. Any combination will do, use whatever you like, you’ll only be using 1/2 cup per muffin.

In the past I was always afraid to use phyllo dough, but now I never go without a box in my fridge and use it for both sweet and savory dishes. I love to work with it because it’s so forgiving. My kind of dough!
I also like the free form look of the finished product, no matter how you fold the phyllo up over the veggies it always looks pretty in the end. Serve with a nice salad and some roasted red pepper sauce on the side, so good!

Veggie Bundles Wrapped in Phyllo

Ingredients

precooked grilled or roasted veggies of your choice
5 sheets of phyllo
1 cup of shredded cheese like asiago, mozzarella or fontina
olive oil for brushing
roasted red pepper sauce or marinara for swiping bundle in
muffin tin
makes 6

Instructions

Lightly oil muffin tins.
Layer 5 sheets of phyllo on top of each other brushing olive oil on each individual sheet.
Cut into 6 squares.
Press one square into each muffin cup and fill with 1/2 cup veggie mixture.
Top with grated cheese, then fold over the corners to secure filling.
Brush tops with olive oil and sprinkle with cheese.
Bake at 375F until golden, around 30 minutes.
Cool for 5 minutes, then serve warm or at room temperature.
Best eaten same day or otherwise reheat in a 400F oven until crispy again.

http://www.prouditaliancook.com/2013/05/veggie-bundles-wrapped-in-phyllo.html

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Grilled Potato and Asparagus Napoleon

2013-05-07T02:40:52Z

I’m so happy grilling season is back in full force! This is one of the things I made recently, Grilled Potato and Asparagus Napoleon, it’s the perfect side dish for all your summer grilling events.

Grilled asparagus, grilled red pepper slices, creamy and slightly tangy goat cheese layered between grilled potato slices topped off with nicoise olives and a rich balsamic glaze to swipe it all in. I spoke about Mandarano Balsamic Glaze before, it’s a staple in my kitchen, I use it all the time and many times on this blog. I adore it and highly recommend it!

Once you get a bottle you’ll never want to be without, it’s that good! Good news, all my readers will get a discount at checkout using the code, PIC.
I did three stacks of potato slices here but two stacks would work as well especially if your serving a bunch of other side dishes. It looks impressive, the flavors are amazing, it’s a win, win!

Grilled Potato and Asparagus Napoleon

Ingredients

Amounts will vary depending on how many you will be making and whether you have a 2 or 3 high stack. This will be a guideline.
I used large baking potatoes which need to be precooked until tender but not mushy. You could either steam, boil or bake After they are cooked cut off the ends and make 1/2 inch slices. Brush slices with olive oil then finish cooking on grill for a few minutes. Be sure to get some nice grill marks!
Asparagus, pre grilled and cut into 1 inch pieces
Goat cheese log, cut into rounds
Red pepper slices, pre grilled
Nicoise olives and balsamic glaze for finish
Light vinaigrette or fresh lemon olive oil dressing

Instructions

Have everything ready for assembly,
Potato* goat cheese round* red pepper slice* asparagus pieces* a few olives.
Drizzle layer with either a light vinaigrette or fresh lemon and olive oil dressing.
Repeat!
When napoleon is made, garnish with more dressing, olives, asparagus pieces and a healthy swirl of luscious balsamic glaze around the plate.
better served either slightly warm or room temperature.

http://www.prouditaliancook.com/2013/05/grilled-potato-and-asparagus-napoleon.html

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Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

2013-04-29T17:01:21Z

Have you ever been instantly attracted to the title of a recipe? It happened to me the second I read the words olive oil and Chardonnay pound cake, and ever since I’ve been obsessing about making this cake!

I’m so glad my obsession turned into a reality because we loved this cake! It’s super moist from the olive oil with hints of chardonnay throughout, and the glaze was bright and bold. A very special cake for a special occasion, this would be a wonderful addition to your Mother’s Day table that would cater to all the adults.
And the best part is it’s such a breeze to make! Easy prep with few ingredients, my kind of baking! It’s a nice bubbly batter created by the chardonnay addition and you can actually smell the chardonnay as it’s baking in the oven, your kitchen will smell so good! I found this recipe on the Jordan Winery website, the original recipe finishes the cake off by brushing it with cognac, I wanted to try something different. Since chardonnay has notes of citrus and vanilla I decided to make a glaze using the zest of a lemon, lime and a mandarin orange along with vanilla. If I do say so myself I think the glaze took this cake way over the top! The flavors all blend amazing together, this is a cake for special summer events. It’s golden brown with a nice moist crumb and the chardonnay and citrus compliment each other perfectly. It’s very impressive! I will be making this cake over and over again!

Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

Ingredients

3 eggs
1 1/4 cup sugar
1/3 cup good extra virgin olive oil
1/3 cup chardonnay
1 1/2 cup unbleached white flour
2 teaspoons baking powder
1/8 teaspoon kosher salt
FOR THE GLAZE
2 cups powdered sugar
the zest of 1/2 a lemon, lime and mandarin orange
1/2 teaspoon vanilla
Squeeze the juice of all 3 citrus fruits until you get the right consistency for your glaze, slightly thick but still runny.

Instructions

Preheat oven 350 degrees F. Butter a 9-inch cake pan, I used glass.
With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Slowly add extra virgin olive oil and chardonnay. Stir to combine.
Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into your buttered cake pan.
Bake for 40 minutes or until toothpick in center comes out clean. Let cake cool for ten minutes then remove from pan.
Let it cool down a little before you pour the glaze on, cake should be warm but not hot.

http://www.prouditaliancook.com/2013/04/olive-oil-and-chardonnay-pound-cake-with-citrus-vanilla-glaze.html

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Spring Green Pasta with Parsley Walnut Pesto

2013-04-22T18:09:49Z

The spring weather reached havoc here in the midwest with major flooding all around us last week. As I drive through my neighborhood I see piles and piles of peoples belongings in dumpster after dumpster, many homes are uninhabitable just a few blocks from me, one of them a close friend of mine. For some reason my house was spared and not a drop of water came in. I feel guilty and grateful all at the same time.
Yesterday was a comfort food kind of day, something simple and easy but full of bright flavors. The key to this pasta dish is the parsley walnut pesto. Fresh parsley, toasted walnuts, grated parmesan cheese, garlic, lemon zest and juice all swirled with extra virgin olive oil, you could slather this on anything and it would be good!

I decided to slather it all over spaghetti along with strips of yellow squash and zucchini, peas, asparagus and spinach. This is what I call cozy and delicious spring comfort food!
The pesto clings to the warm pasta, every bite has intense flavor!
Toasted walnuts and shaved parmesan tops this dish off, all you’ll need is a bowl and a fork!

Spring Green Pasta with Parsley Walnut Pesto

Ingredients

For the Parsley Walnut Pesto
2 cups fresh parsley
1/2 cup toasted walnuts
1/2 cup grated parmesan or romano
2 garlic cloves
zest of 1 lemon
juice of 1/2 lemon
pinch of salt and pepper
1/2 to 3/4 cup of olive oil
For the Pasta
1/2 lb. spaghetti or linguine
2 medium zucchini julienned
1 yellow squash julienned
1 lb. small asparagus cut on the diagonal
1/2 cup of peas
a good handful of fresh baby spinach
reserved 1/2 cup of pasta water

Instructions

For the Parsley Pesto, place parsley, garlic and toasted walnuts in food processor bowl, pulse until well incorporated. Add in remaining ingredients and process until you get a nice smooth consistency
For the pasta, prepare your squash first by making thin strips julienne style, you can do this with a mandoline, a julienne vegetable peeler, or by hand cutting planks and then making the strips with the tip of your knife like in the photo above. When finished, quickly saute until slightly wilted, a minute or two.
Saute the peas and asparagus together in a little olive oil just until al`dente tender. set aside.
Cook pasta and reserve some of the pasta water. When finished, toss hot pasta into a large bowl along with all the other vegetables, the peas, asparagus, squash and spinach. Add 2 or 3 heaping tablespoons of the pesto, adding more if needed and to your taste. If you want to thin it out add some of the pasta water.
The leftover pesto keeps well in the fridge.

http://www.prouditaliancook.com/2013/04/spring-green-pasta-with-parsley-walnut-pesto.html

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Italian Sauces, My Way – The E-Book!

2013-04-17T01:56:21Z

I always had a passion for cooking. I remember way back to my high school days in public speaking class when our first assignment was to give a live presentation on something that excited us: the topic I chose was, “How to Make an Italian Salad.” It turned out to be a big winner, I fed the whole class and got an “A”!Fast forward as a young bride where my skills in the kitchen didn’t always produce such flawless results, like the time I almost landed my dear husband in the hospital due to my lack of cooking talents. Ahem.

When I became a new mother, convenience foods were all the rage and quite often Hamburger Helper would be served on my dinner table, but deep down inside I was determined not to feed my family from a box, instead I honed in on the recipes of my past, recreating those smells in the kitchen that were near and dear to my heart, the ones that I wanted to share with my kids, the ones that continue to link generations to one another no matter how much time has passed.

I wrote this book on Italian Sauces because to me they have always been the foundation for so many memorable meals. I encourage you to use this book as inspiration, a guide or reference book to help you showcase your own special food traditions!

The recipes I’ve included are not complicated or fussy, they’re user friendly plus you can have the confidence that they’ve been tried and tested over the years to make sure they came out just right! I like to say I worked out all the kinks for you. I also took into consideration the very busy lifestyles of today by creating shortcuts for those who want a quick homemade dinner instead of take out during the week, using fresh ingredients and things you have on hand.

When time is not an issue and you crave that slow cooked meal, I’ve given you personal family favorites, traditions from my home, because honestly, nothing beats a huge pot of sauce simmering on the stove all day, the smells enticing you with anticipation of the meal ahead.

This book, a collection of some of my favorite sauces as well as some of the dishes you’ll be using them with, will provide you with all that you need for creating a special dinner for guests, a romantic meal for two as well as the ultimate comfort meal for one, whether you’re a beginner or a seasoned cook.

What People are Saying…

The kitchen is the heart of the home. Take these recipes and put your own twist on them, you can never go wrong! Cooking is about having fun in the kitchen, getting creative, making memories and sharing with those you love. I hope you enjoy Italian Sauces My Way!

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Grilled Meatballs Stuffed with Fontina and Some Exciting News!

2013-04-10T16:24:03Z

This past weekend the weather finally felt like spring so it was time to clean the grill and fire it up for the first time since winter.
I decided I was going to try grilling meatballs, I’ve been wanting to try it, something different. I mixed them up the way I always make them minus the breadcrumbs. I cubed up some Fontina cheese and placed a hunk right in the middle. For my grilled meatballs I used ground turkey because that’s what I had, but you could use any ground meat mixture that you like. Just make sure your grill is nice and clean, rub some oil on the grates and because I used ground turkey I sprayed my meatballs beforehand with olive oil. I had no fancy gadgets I just plopped them right onto the grill, but here’s the thing, don’t get anxious and start moving them, let them form a crust on the bottom. For extra precaution I checked the bottom using a sharp edged spatula before I flipped them over.

I have a gas grill and I put all my burners on low. I made a roasted tomato and garlic sauce to serve with my meatballs, a great combination that enhanced all the flavors of the entire dish. We loved how they tasted! The slightly smokey flavor the grill added was a plus along with the nice crispy outer crust that formed. Moist and flavorful inside with gooey Fontina cheese oozing out. This would be great for a party, you could even make them as kabobs!

And now for my exciting news! I wrote an ebook/cookbook! I can hardly believe it myself but I really did! Within a couple of days I will be releasing it here on my blog. So please come back and read all about it, I can’t wait to share it with you!

Ironically, and I didn’t even plan it this way, both my favorite meatball recipe and the sauce I made here will be featured in my ebook. So feel free to use your own special meatball recipe along with your favorite sauce, but I really encourage you to make some meatballs on the grill next time next time you fire yours up, I promise you will love them!

If you haven’t already done so please “like” my Facebook page or share my post over there, I’ll be giving away 10 copies to my Facebook friends. In the very near future I’ll also be having a giveaway right here on my blog for some free copies.

Thank you all for your support!

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